Submitted by Debra Atkinson –
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Gluten-free, Grain-free, Dairy-free goodness.
If you’re looking for ways to increase the flavor and variety while you change your diet to one that’s more gut-friendly this option is wonderful. It tastes decadent not diet and you don’t have to be changing your diet to love it.
1 T. Coconut oil
1/2 c. celery
1 c. chopped onions
2 minced garlic cloves
2 cups diced sweet potato
1/4 c cilantro (or dried, but fresh is so much better)
2 tsp. freshly grated ginger (I made mine without)
2 T. Lemongrass (also made mine without)
32 oz. chicken stock
3 c. cooked, shredded chicken breast
1 14 oz. can light coconut milk
Juice of 1/2 lime
1/4 tsp or to taste crushed pepper flakes
Prep:
Heat coconut oil in large stockpot. Add sweet potato, celery, onion and garlic.
Cook for about 10 minutes til onions are translucent and potatoes begin to soften.
Add cilantro, ginger and lemongrass (frankly I hand neither ginger nor lemongrass on hand: still good!)
Cook and stir about a minute.
Add chicken stock and bring to boil, then reduce to simmer 10 minutes.
Add chicken, coconut milk, lime juice and red pepper flakes and salt/pepper to taste. Simmer for 5-10 minutes more.
So good and enough carb for that evening meal to boost calm for sleep. I will increase amount of chicken and veggies (in this case celery) for a higher protein content and a little thicker soup when I make it.
* I’m going to experiment with fish and veggie stock for a more vegetarian-friendly meal. If you beat me to it, share.
Debra Atkinson, MS, CSCS – Founder & Barely Boomer, Voice for Fitness.
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