Leftovers and Quick Lemon-Coconut Chicken Soup

Last night we had a potluck. And Italian themed potluck. Now that's not a minefield for a gluten free eater is it? I made my famous lemon chicken. It was inexpensive for a meat dish. And, after it was done, I just piled it in my crockpot and poured all the dripping over it. So, it stays warm. Here's the recipe - sub lemon for lime. Yummy Lemon/Lime Chicken. There was a bunch of the "juice" and a little chicken leftover. I kept it all. If you are buying pastured meat/poultry from a good source, never throw away the drippings.

For lunch today I was hoping I could talk the kids into going somewhere where I could get a big pile of fajitas with a mountain of guacamole. No deal. They wanted hot dogs. I am fine with them eating Applegate grassfed hot dogs. So, we came home. I took the leftover Lemon chicken and all the juice and made an amazing soup.

Mom's Quick Lemon Coconut Soup:

1 Tbsp Coconut oil
1/2 Yellow onion - chopped
1 medium Zucchini or yellow squash (or any vegetable that tastes good sauteed and goes with lemon chicken) - cut slightly larger than the onions
Pinch of Celtic sea salt
1 can of Coconut Milk
1.5 cups Leftover lemon chicken drippings (yes, the chicken schmaltz, the gelatinous goo, everything)
1 cup leftover chicken
1 Tsp of red curry paste
1.5 cups of Spinach

Heat coconut oil over medium heat. Cook chopped onion and squash until onions are translucent. Add a little Celtic sea salt. Add the chicken drippings. If straight from the frig and mixed in with the chicken, just scrape around the chicken. Pull the chicken off the bone and tear into pieces. Once it comes to a simmer, add chicken and coconut milk. Mix the red curry paste with a bit of the warm broth and add to your pan. Add spinach just before serving.

It took me about 10 minutes to make and was seriously amazing.

Fall is here. Enjoy, Mom

Heavenly coffee

So, I am on day 20 of a 9 week paleo challenge. I have only cheated on the diet a couple of times. And, honestly, if I am going to cheat, it is going to be for another glass of wine not for a gluten free cupcake. But, long slightly brutal workdays in my office this week has brought about a rich, delicious (dairy free) latte. We made these with coffee but, tea drinkers could easily do this with tea.

I am guessing at the measurements. Start with 16 oz of fresh brewed coffee. Do yourself a favor, buy great beans. In east Dallas, I recommend beans from Culitvar Coffee, White Rock Coffee, or Noble Coyote Coffee Roasters. Also, use a good spring water or filtered water. Put half of the coffee to your cup, add 1-2 tablespoons of coconut oil, 1/4 teaspoon of raw, 100% cacao powder, 1/8 teaspoon of ground cinnamon, and pinch of celtic sea salt. Blend with an immersion hand blender.

It is rich and decadent but not sweet. Have a cup and enjoy, Mom