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Chicken Tortilla Soup

Ingredients:
  • Rotisserie Chicken
  • 1 small Onion
  • 4 cups of Broth
  • 2 Tablespoons of Oil
  • 2 Tablespoons of Healthy U Mexico Spice
  • 2 Carrots, thinly sliced
  • 1 ½ cups of Shredded Cheese
  • 1 can of Black Beans
  • 1 Red Pepper, thinly sliced
  • 1 Zucchini, thinly sliced
  • 2/3 cup of Fresh Cilantro
  • 3 cloves of Garlic, minced
  • 2 cans of “fire roasted” tomatoes (16 ounces)
  • 1-2 Avocados, diced
Directions:
  1. In a large stock pot, heat the oil over medium-high. Add onions, 1/3 cup cilantro, and garlic. Sauté 3 minutes.
  2. Stir in chicken broth, tomatoes, black beans, rotisserie chicken, healthy U Mexico spice and 3/4 teaspoon salt. Push the chicken breasts to the bottom of the pot. Bring to a boil.
  3. Add the carrots, peppers and zucchini. Return to a boil, then reduce the heat to medium and cook another 10-12 minutes.
  4. Stir in half the cheese. Pour a scoop into each bowl and top with the remaining cheese, fresh cilantro, fresh avocado.

Garlic Knots

Ingredients:

  • For the knots
  • ½ cup almond meal
  • ½ cup arrowroot flour plus extra for dusting
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¼ cup almond milk
  • ½ tsp garlic powder plus extra for dusting
  • 1 ½ tbsp olive oil plus

For the garlic coating

  • 3 garlic cloves, finely chopped
  • 2 tbsp chopped fresh parsley
  • 3 tbsp olive oil

Directions:

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In a large bowl, mix together the almond flour, arrowroot flour, garlic powder, baking soda and salt. Add the almond milk and 1 tablespoon of olive oil and mix to make a smooth dough.
  3. Lightly dust a working board with some extra arrowroot flour. Roll out the dough into a rectangle 1/3 inch thick. Cut the dough lengthwise into 8 strips.
  4. Roll out each strip into a rope then tie it into a knot. Place them on the prepared baking sheet. Brush the knots with ½ tablespoon of olive oil.
  5. Bake for 12 – 15 minutes or until they are just starting to turn golden.
  6. Meanwhile, in a small saucepan heat 3 tablespoons of olive oil over medium heat. Add the garlic and cook, stirring, until just softened, about 2 minutes. Stir in parsley and season with salt.
  7. Transfer the garlic mixture to a bowl and add warm knots. Gently toss until coated and serve.

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