Feb 21 2016

‘Cure Me’ Chicken, Kale + White Bean Soup

by Kathryn Budig

 

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‘Tis the season for everyone to be sick. Seriously—it’s a war zone out there full of aggressive germs with no mercy. I’ve been personally fighting off a mini sinus infection, and knew I could knock this out through good food, a ridiculous amount of neti pot-ing, and homeopathic approaches.

I’ve been pounding my sinus supporting herbs from my acupuncturist, taking immune support, drinking enough water to wonder if I could drown myself from the inside out, hot mint and licorice tea (licorice is GREAT for drying up phlegm. Yeah, sorry—I don’t like that word either.) I’ve been infusing Doterra’s Breathe blend with extra drops of lavender (a great antibacterial essential oil), and placing their On Guard oil on the soles of my feet, as well as ingesting it in capsule form.

The final frontier? The kitchen, of course! Nothing says get better like chicken noodle soup, but I didn’t want the grains and I couldn’t help but want something more exciting than chicken and broth. I added some cannellini beans for comfort, kale for nutrients, lemon because it’s delicious (and antiseptic), cayenne and hot sauce to boost my metabolism and clear out my sinuses, and coconut milk because it’s soothing.

The results: I ate this soup for breakfast, lunch, and dinner and woke up feeling like a new woman. Was it the soup? Was it the multitude of other homeopathic options I pulled out of my arsenal? Who knows. Either way—the soup is freakin’ good, so belly up and stay healthy!

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‘Cure Me’ Chicken, Kale + White Bean Soup

serves 4-5

 

Ingredients:

2 tablespoons extra virgin olive oil

2 carrots, sliced into thin coins

2 celery stalks, thinly sliced

1/2 sweet onion, diced

1 meyer lemon, juice and zest

pinch cayenne pepper

1 bunch dino kale, chopped

1 15.5oz can cannellini beans, well rinsed

1 bay leaf

3 cloves garlic, slivered

1/2 can light coconut milk

18oz chicken bone broth (or regular if you can’t find bone broth)

breast meat from 1 rotisserie chicken

black pepper and sea salt to taste

optional: hot sauce!!

 

Warm olive oil in a large dutch oven over medium heat. Add carrots, onion, celery, and bay leaf with a pinch of cayenne (skip if you don’t like spicy), salt, and black pepper. Zest your lemon over all the veg. Sauté for 8-10 minutes or until your veggies have softened. Toss in your rinsed beans and cook for another 4 minutes followed by kale for roughly one more minute. Finally, add your chicken (I prefer small bites so they can soften and shred) for a few minutes (I personally add more extra virgin olive oil here as I learned from my Italian trip that it is SO good for you.) Once your chicken has broken up a bit, add your bone broth, lemon juice, and coconut milk. Let simmer for 10-15 minutes and season according to your taste. If you like an extra kick, serve it up with a generous dousing of hot sauce on top! BYYYYYYYYEEEE COLD!





Feb 1 2016

Superbowl Baked Buffalo Cauliflower Bites

by Kathryn Budig

 

 

 

GAME TIME!!

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Superbowl Sunday. The mecca for delicious and not even remotely healthy food. If you can pop it, dip it, scoop it—game on. We all deserve to indulge, but the problem for me is paying the price afterwards. It always seems like a good idea, until my digestive system throws down the yellow flag.

So, what’s a sensitive tummy, dip loving girl to do?! Get creative, of course.

My slightly healthier offering for this upcoming game: Baked Buffalo Cauliflower Bites. I made these bad boys for last year’s game and they did not disappoint. I even whipped up a dairy-free alternative to the heavy bleu cheese dip that normally accompanies this dish. Fret not—this is still decadent, but it will satiate your veggie friends, as well as those who struggle with the heavy food.

 

Superbowl Baked Buffalo Cauliflower Bites

Ingredients:

1 head cauliflower, broken into bite size pieces

1 cup brown rice flour

1 cup light beer*

2 teaspoons cajun or Slap Ya Mama HOT seasoning

1 teaspoon sea salt

8 tablespoons hot sauce**

2 tablespoons ghee

 

for dipping sauce:

1 cup Vegenaise (vegan mayo)

1 tablespoon unsweetened coconut or almond milk

1 teaspoon sea salt

assortment of fresh herbs such as:

2 teaspoons chives

2 teaspoons rosemary

2 teaspoons basil

2 teaspoons thyme

 

*I used a local white thai beer, but if you want to keep the meal gluten free try using Omission Beer.

**Look for a proper Louisiana hot sauce. I’d avoid anything similar to Tabasco.

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Preheat oven to 450F. Clean your cauliflower and break it up into bite sized pieces. In a large bowl, whisk together beer, flour, salt and cajun seasoning. Toss the cauliflower in this mix until evenly coated.

Spray a large non-stick baking sheet with olive or coconut oil. Transfer your cauliflower evenly onto the sheet and bake for 10 minutes.

While the cauliflower is baking, melt your ghee and hot sauce (and add a pinch of sea salt for taste.)

Remove the cauliflower from the oven and transfer back into a large bowl with roughly half of your buffalo sauce. Cover the florets evenly, return to the baking sheet and bake for another 10-15 minutes.

Blend all of your dip ingredients together and transfer into a small bowl. Serve surrounded by nom-nom buffalo cauliflower and dig in!

 





Nov 23 2015

Vegan Chocolate Coconut Ice Cream

by Kathryn Budig

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I would happily eat ice cream everyday for the rest of my life.

If I could deal with dairy.

But I can’t, which used to make me incredibly sad.

So sad that the ice cream maker that arrived as a wedding present last year almost seemed like a cruel joke. That is, until I decided to get creative with my ice cream making skills. Turns out coconut milk is a fantastic replacement for traditional milk, and when made fresh from an ice cream maker, is quite creamy and divine.

This has evolved into my go-to ice cream when I’m having a bad day, good day, or anything in-between. Feel free to garnish with your favorite toppings, or skip the chocolate chips if you’d like to keep it smooth. This foundational recipe is delicious, so let your creative 5 year old ice cream brain go wild!

 

Vegan Chocolate Coconut Ice Cream 

1 can light coconut milk

1/4 cup cacao powder

1/2 cup coconut sugar

2 teaspoons almond extract

1 teaspoon cinnamon

pinch sea salt

1/4 cup dark chocolate chips

optional unsweetened coconut flakes and extra sea salt for garnish

 

Combine light coconut milk, cacao powder, coconut sugar, almond extract, cinnamon, and sea salt into a high speed blender and blend until smooth. Pour contents into an ice cream maker for roughly 20-30 minutes. Add chocolate chips at the very end.

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photos and styling: Cynthia Groseclose