soup weather – Living Intuitively

Thai Peanut Chicken Ramen (Gluten & Dairy Free)

This recipe is easy enough for weeknights and still so DELICIOUS. Lately I’m loving soups, and just one pot meals. This one requires little to no effort, and can be done in 30 minutes. Everything goes in the same pot on the stove (or in an instapot), set a timer for 20 minutes, and walk away. Then come back, shred the chicken, add in the noodles of your choice (I used miracle noodles in replace of ramen noodles), cook for about 5 more minutes, and you’re done.

Yup, it’s that simple! Enjoy!

SHOP MY AMAZON FOR INGREDIENTS: www.amazon.com/shop/kaylacguerra

Ingredients:

32 oz chicken bone broth

1 can unsweetened coconut milk

1/3 cup gluten free soy sauce or coconut aminos

1 tablespoon fish sauce

2 tablespoons honey

1/3 cup creamy peanut butter

1/4 cup Thai red curry paste

1 cup mushrooms, sliced

1 red bell pepper, sliced

1 tablespoon minced or grated ginger

2 cloves garlic, minced

juice of 1 lime

2 handfuls of baby spinach

2 packages of miracle noodles (or traditional ramen noodles)

1 tablespoon siracha

2 tablespoons fresh cilantro, chopped

chopped peanuts for serving

Step 1

In a large soup pot, combine the chicken broth, coconut milk, gluten free soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, cremini mushrooms, red peppers, ginger, and garlic. Bring to a simmer, then reduce heat to medium-low and cook for 15-20 minutes, covered.

Step 2

Once done cooking, remove only the chicken from the pot, and shred using 2 forks.

Step 3

Add chicken back into pot, and bring soup to a boil over high heat. Add in the noodles, lime juice, spinach, and cilantro. Let sit 5 minutes or until the noodles are soft.

Step 4

Ladle the soup into bowls and top with peanuts and cilantro, and enjoy!

VEGAN OPTION: replace the chicken with tofu, replace the fish sauce with a vegan fish sauce and replace the bone broth with vegetable broth.

Slow Cooker Beef & Sausage Chili (Gluten & Dairy Free)

There’s nothing better than a big bowl of chili on a cold day. With beef, sausage, beans, spices and tomatoes, it’s full of bold flavors. Serve this chili with my favorite, gluten free cornbread recipe!

SHOP MY AMAZON FOR INGREDIENTS: www.amazon.com/shop/kaylacguerra

Ingredients:

1 lb grass fed ground beef

1 lb mild ground sausage

1 can black or red beans, drained

1 can white or pinto beans, drained

1 can fire roasted tomatoes with chilis

1 small can of tomato paste

1 – 4 oz cans green chilis

1 jalapeno, diced

1/2 white onion, diced

1 red bell pepper, diced

4 cloves garlic, minced

32 oz organic bone broth

6 oz dairy free cream cheese

1 teaspoon chili powder

1 teaspoon sea salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon paprika

1 teaspoon cumin

Step 1

Sauté bell pepper, onions and garlic with olive oil over medium heat, stirring often for about 5 minutes. Add in ground beef and ground sausage.

Step 2

Cook meat over medium-high heat, stirring often until it is mostly browned.

Step 3

Add remaining ingredients into slow cooker and stir to combine. Then add in the cooked meat mixture and cook in slow cooker on high for 4 hours, or low for 6 hours.

Step 4

Serve with toppings of your choice! Or with one of my absolute favorite recipes – THE BEST CORNBREAD (VEGAN & GLUTEN FREE)

VEGAN OPTION: replace the ground meat with 2 lbs of your favorite vegan ground substitute, replace the bone broth with vegetable broth.