Chicken Avocado Salad

I love how these ingredients meld for a light and lovely taste. My favorite way to serve this is wrapped in sushi nori sheets(seaweed). But, they would also be good served in my wrap recipe, or Wonder Wraps.

Here are my wraps:

Wraps

This is best served immediately, but I often have eaten the other half the next day. It does become watery/ juicy, though, the next day.

Serves 2

This would be a THM S.

Chicken Avocado Salad
1 avocado, diced
Lemon juice, up to 1/2 squeezed onto avocado
2 mini orange peppers, sliced
2 Roma tomatoes, chopped
1-12.5 can chicken breast, drained
1 handful of pine nuts
2 Tablespoons minced onion
Keifer, just a drizzle
2 Tablespoons olive oil
Handful of fresh basil, minced
Salt, to taste
Black pepper, to taste

Instructions:
Dice the avocado and toss in the lemon juice. Prepare the other ingredients as specified. Combine all ingredients and stir gently. Serve in your favorite low carb wrap. (I love the sushi nori seaweed sheets for this).

I made this recipe times 5 for my family of 13 at lunch. It was the perfect amount. We served it in the seaweed wraps. I believe my kids weren’t too sure what to think of those. I guess some things are an aquired taste. 😊

Broccoli Noodle Soup

A good, warm soup for lunch, or even supper. Originally, I tried to make this just a small individual ‘diet’ soup for a quick supper for myself, while my kids had more ‘regular’ food. They were unhappy about this arrangement, thinking my soup, and my ‘diet’ noodles better than theirs. Konjac noodles can be very different at first. Rather chewy. I was not impressed the first time I tried them. But now, I love them. And so do my kids, I guess. What’s to complain about them liking my food, and liking healthy food. ❤️ Although they don’t need 0 calorie noodles, and eat whole grain rice noodles more often, this soup is a perfect one to be able to share a few of them with the kids.

If you are following THM this would be an S.

If you are really in a hurry you can substitute canned chicken for the chicken breasts.

You can also leave out the noodles. Thicken the soup with glucomannan, and serve it over the noodles.

Konjac noodles, or shiritake noodles can be found in the produce department at some Wal-Marts, from health food stores, or on line. I try to get the ones without soy or other ingredients. If you’d like to order them from me, I’ll show you which ones I sell and used in this soup. Make sure to take advantage of my flat rate shipping and stock up on some other items at the same time! 😉

Miracle Noodle Angel Hair

Broccoli Noodle Soup
2 bags angel hair konjac noodles
2 small or 1 large onions
1/4 cup coconut oil
2 14.5 ounce cans chicken broth
2 quarts water
2 large chicken breasts
1/2-2 teaspoons red pepper flakes (how hot do you like things?)
2 Tablespoons mineral salt
1/2 teaspoon black pepper
2 13.5 ounce cans coconut milk
2 pounds frozen broccoli

Instructions:
Drain and rinse the konjac noodles. They will smell funny. Fishy, maybe. Cover them with water in a small pot and boil them for awhile. Maybe 10 minutes to 1/2 hour.

While they are boiling, cut the onion and sauté it in the coconut oil.

Add the chicken broth, water, chicken and spices. Drain the noodles and add them, too.

At least bring it to a boil if you are in a hurry, and make sure the chicken is done. But it is better to cook it longer. Up to an hour on low is good. This allows the konjac noodles to absorb the flavors and to be more tender. When the chicken is done, remove it and let it cool for a few minutes before dicing it and adding it back to the soup.

Just before serving add the coconut milk and broccoli. Continue simmering just till the broccoli is done and while it is still bright green.

Peppermint Tea

My husband’s all time favorite drink! (Yes, I think he even likes this better than Dr. Pepper! 😳) Peppermint tea is easy to make, but it goes way too fast! I make two gallons at a time, as that is about what it takes for a drink, for one meal, for my family. The recipe here is for 1 gallon.

Here is the tea I use. You can get this from many grocery or health food stores. Or if you’d like to support my small business, you can order it from me. 😉 Make sure to take advantage of my flat rate shipping and stock up on some other things while you are at it! Like the stevia for sweetening this!

Peppermint tea, 40 bag, Celestial Seasonings

Peppermint tea
About 2 cups of water
7 tea bags
3/4 teaspoon THM stevia extract
More water to equal a gallon

Instructions:
Bring a couple quarts of water to a boil. Add the tea bags. Turn off the heat and cover. Let set for at least 1/2 hour. Remove and squeeze out the tea bags. Be careful not to break them! I do this by putting them into a cup and pressing them with a spoon. Pour the tea into a gallon size jar or pitcher. Add the stevia, then add water to fill the gallon. Chill.

We like to serve this over ice. image

I used to make this with 1 cup of loose, dried peppermint leaves. I find that these tea bags seem to be stronger, though.

I also used to, and sometimes still do, sweeten this with honey for my husband and kids. It takes a cup for a gallon.

Creamy Spinach Soup

With Indian Spices, this quick, fragrant, warm and creamy soup makes a great lunch with a side of bread and butter. (Low carb bread for those of us following Trim Healthy Mama). It is a thin, almost drinkable soup, but it is delicious!

Of course, this is a large recipe. You may cut it in half or further.

If you are following THM this would be an S.

Creamy Spinach Soup

1/2 cup coconut oil
2 onions, chopped
2 teaspoons minced garlic
Seeds from 8 green cardamom pods, optional
4-14.5 ounce cans chicken broth
12 cups fresh spinach
1 teaspoon cumin
1/4 teaspoon black pepper
1/8-1/4 teaspoon cayenne or red pepper
2 teaspoons salt
1/2 teaspoon nutmeg
1 13.5 ounce can coconut milk
1 teaspoon glucomannan

Instructions:
Sauté the onions, garlic and cardamom seeds in the coconut oil. Add the chicken broth, spinach and spices. Bring to a boil and let simmer a bit till the spinach is cooked and wilted. Transfer to a blender (I used a vitamix) by batches and blend till smooth and creamy. Add the can of coconut milk and glucomannan to a partial batch and blend. Return all to the pot and bring back to a boil.

If you are not dairy free, you could always add some cream in place of the coconut milk. Maybe a cup?

Not Butter

I love a variety of foods. But, if there are two things that I really miss having, it would be bread and butter. Together. Following Trim Healthy Mama, we are taught to separate our fats and carbs. That means butter is ok. And so is certain bread.

I love butter, so that’s great! Until I start sneezing. 😒

And I’ve found I do best without gluten, too. 😒

Well, this recipe takes care of the butter problem for me! 😋

There are lots of great low carb recipes that this would be great on. Like the Nuke Queen’s bread by one of the authors of THM.

Not Butter
1 cup light olive oil (to prevent a strong olive oil taste)
2 Tablespoons grated carrots (for color)
1 teaspoon sunflower lecithin granules
1/2 teaspoon salt
1/16 teaspoon butter flavor
1 teaspoon glucomannan, optional
1 cup refined coconut oil (so there’s no coconut taste)

Put all the ingredients besides the coconut oil into the vitamix and run on high till the carrots are totally blended into the oil with no pieces left. Transfer to a bowl and whisk in the coconut oil. Place in the refrigerator to begin to harden, whisking periodically. When it has become creamy and like soft butter, spoon into molds or small containers. Store in the freezer. You can keep one in the fridge for using.

That’s it!

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