Well, it’s been a long time between posts! Stuck in the daily grind will do that though I suppose. I’m currently enjoying 12 whole days off. A well earned break I might add, so I’ve been busy NOT filling my time with things to do, but doing things that I want to do and feel like doing. I’ve done a bit around the house with improvements, bought some new light fittings and installed them – well over due, have been out in the garden, been for a massage and have even been doing some cooking!
This is my Coconut Banana Bread with Lime Glaze, from the recipe on Our Best Bites that I found on Pinterest the other day. Lucky for me, I had all the ingredients and had just finally found (who’d have thought it’d be so damn hard) a bag of unsweetened coconut flakes at the local health food shop. It was a hit, even the ‘I’m not eating carbs at the moment’ man of the house has devoured half of it! It could have been a little more on the moist side but I did use wholemeal flour so probably should have added a little extra liquid, but all in all, a great recipe!
I also spent another afternoon making a stew (not a very good one…) and some soup, the soup recipe is below, its one of my year round staples to have on standby. With some cooler weather, they have been enjoyably warming the cockles. I love a good soup, I’ve taken to making my own stock of late to ensure no nasties and a good dose of vitamins and minerals. Yes, for those of you who are also health concious, I’ve been using free range, hormone and antibiotic free chicken. I’ve been giving the whole foods thing a bit of a go. I’m no expert by any means, but I feel I’m doing better for our health by adopting some of the priciples. As I’ve written before, I’m not a diet junkie or convert to fad diets but I feel better when I’m eating wholesome nutritious food that I’ve made from scratch rather than eating from packaging.
Renee’s Hearty Chicken and Vege Soup
- 1 whole free range chicken
- bunch of assorted fresh herbs, I use parsely, sage, thyme, bay and oregano because they’re in the garden
- 1 onion, peeled and quartered
- 2 celery sticks, roughly chopped
- 2 carrots, roughly chopped
- 5 or 6 peppercorns
- 1 decent knob of ginger, grated
- 4 cloves of garlic, bruised, skin left on
- 1 tablespoon of Himalayan Rock Salt or I use Murray River Gourmet Salt Flakes at the moment
- Good dash of Organic Apple Cider Vinegar
- Enough filtered water to cover the chicken in a stock pot
Simmer this for 2-3 hours then strain the liquid, discard the vegetables and herbs and shred the chicken that you’ve fished out. Add the stock and shredded chicken back to the pot and continue to simmer along with:
- 3-4 diced carrots
- 4-5 diced celery sticks
- 1 cob of corn, hulled
- medium bunch of fresh flat leaf parsely, roughly chopped
- small bunch fresh lemon thyme
- salt and pepper to taste
- optional: diced onion, extra garlic, sliced leek, broken up spaghetti or noodles, 1/4 cup of barley, a zucchini, 1/4 cup rinsed quinoa or brown rice, extra fresh herbs of your choice or anything else your heart desires!
Simmer this for another 15-20 minutes until the vegetables are soft, then serve with some good crusty bread and butter. Skim the fat from the top when it cools if your heart desires, but I leave it be, another part of the chickens goodness if you look at it from a whole foods perspective.
This recipe is great when you’re feeling under the weather and need a boost. Its full of vitamins and minerals from all the vegetables, but also has essential the nutrients from the chicken including collagen from the bones and joints etc. I try to keep some in the fridge, especially when I’m busy, its a great boost for energy and vitality.
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