Author: Chrissy

Posted in Soups

Bok Choy Rice Noodle Soup

Posted on by Chrissy
  • 4 cups chicken broth
  • 1 cup bok choy, chopped into bite sized pieces
  • 1/2 tbsp garlic ginger paste
  • 1/2 small onion, thinly sliced
  • 3 star anise
  • 2 cardamom pods
  • 2 bay leaves
  • 2 tbsp oil
  • Rice noodles
  1. Add oil, star anise, cardamom pods and bay leaves to a large pot over medium heat. Cook for 2 minutes, stirring occasionally.
  2. Add the onions and garlic ginger paste. Cook for 1 minute, stirring constantly.
  3. Add the chicken broth and bring to a rolling simmer, then reduce heat.
  4. Lightly simmer for 45 minutes to 1 hour.
  5. Cook rice noodles as per the instructions.
  6. Add the bok choy and simmer for 10 minutes.
  7. Turn off the element and remove the pot from heat.
  8. Place the desired amount of rice noodles to your bowl and add the broth on top.
  9. Garnish with cilantro and squeeze a lime wedge into it for that extra bit of yum!
Posted in Breakfast

Dairy Free Sugar Free Strawberry Peach Yogurt

Posted on by Chrissy
  • 1 can coconut milk, cooled in the fridge. This solidifies the cream and separates it from the water
  • 1 cup strawberries, chopped into small pieces
  • 1 peach, skinned and chopped up into small pieces
  1. Open the can of coconut milk upside down and drain the water. I like to keep it in a container and use it for rice. The cream will be a solid and you will need a spoon or small spatula to get it out.
  2. Place the chopped fruit into a small bowl with a potato masher, pastry blender or fork, mash the fruit until they are small pieces.
  3. Add the coconut cream into the mashed fruit and stir until evenly blended.
  4. Store in a container in the fridge. The coconut cream will harden in the fridge but doesn’t take long to soften up.
Posted in Pasta

Spaghetti Aglio Olio & Scallops

Posted on by Chrissy

Makes enough for 4-5 people

  1. 3/4 cup white wine
  2. 3/4 cup chicken stock
  3. 1/2 cup minced garlic, lightly packed
  4. 1-4 red thais, finely chopped (optional)
  5. 6 tbsp olive oil + 2 tbsp set aside
  6. 1 lbs small scallops, patted dry with paper towel and seasoned with salt and pepper
  7. 1 box gluten free pasta, cooked
  8. 1/4 cup butter
  9. Parmesan to taste (optional)
  10. 1/4 cup chopped parsley
  1. Cook pasta until al dente, strain and mix hot noodles with butter.
  2. Heat oil in a large saucepan, over medium high heat. Add garlic and thai peppers and cook stirring constantly for 3-4 mins. Do not let garlic get crispy.
  3. Add the wine to deglaze the pan. Simmer stirring occasionally until wine has reduced by half.
  4. Add the chicken stock. Simmer until sauce has has reduced by half. Remove from heat.
  5. While the sauce reduces, heat the 2 tbs of oil over high heat. Once it is almost smoking hot add the scallops. Cook for 2 mins in each side.
  6. Remove scallops from pan and add the the sauce.
  7. Add the parsley to the scallops and sauce.
  8. Using tongs, mix the cooked pasta until evenly coated.
  9. Add parmesan if using.