Creamy Coconut Chicken Corn Chowder

On a cold fall or winter night, this soup hits the spot! One of my favorite soups are cream soups, but with being intolerant to most dairy I had to learn to make my own. Coconut Milk has saved my life!!! It is so versatile and a simple swap that gives a slightly sweet hint to your dishes!  I also had to learn to make a Roux (paste to thicken the soup) Check out my FB Live on How to make a simple roux for this soup!

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Ingredients:

• 1 cup pepper (green or red), diced
• 1/2 onion, diced
• 1 cup celery, diced
• 1 large carrot, diced
• 2 cups red potatoes, diced
• 2 cups frozen corn
• 2 16oz cans full-fat coconut milk
• 1-quart chicken stock or bone broth, 4 cups
• 2 cups shredded cooked chicken
• 2-3 tbsp cassava flour (GF) or your four choice
• 2 tbsp butter
• 1 tbsp tallow
• 1-1/2 tsp sea salt
• 1 tsp black pepper
• 1/2 garlic powder

Directions

1. In a dutch oven, preheat pan over medium-high heat. Add butter and tallow, melt. Then add celery, onions, pepper and cook till onion is translucent. You should have moisture on the bottom of the pan. If not, add an additional tbsp of butter or tallow. Time to make the roux. Turn temp to medium. Once the additional butter is melted sprinkle flour into the pan. I do 1 tablespoon at a time. Whisking together after each tbsp. You need to "cook' the mixture a bit till a paste texture. Then I add one cup of broth and whisk and whisk till all combined. It will begin to thicken. Once a thicker consistency you can add the remaining broth.

2. Time to add remaining ingredients. Coconut milk, carrots, corn, potatoes, chicken, and seasonings. bring to a little boil and then return to simmer for around 20-30 minutes. Once the potato is tender it is ready. 

Bonus tips: 

• You can make on stove top then put in crockpot to keep warm for dinner
• Freezes well
• Coconut milk does not currdle which is a bonus!!

Peanut Butter and Banana Refrigerator Overnight Oats

My daughter squealed with delight as I revealed her morning breakfast. This is her absolute favorite morning treat. No need to fall for those prepackaged breakfast foods. This takes only about 5 minutes to prep the night before and you have a nutritious breakfast ready to go! whole grains, healthy fats, and a touch of maple syrup.  This is a winner!!

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Ingredients:

• 1/3 cup rolled oats

• 1/3 cup full-fat plain yogurt

• 2 tbsp peanut butter

• 1/3-1/2 cup milk of your choice

• 1 banana

• 1 tbsp real maple syrup

• two shakes of cinnamon

• 1/2 tsp vanilla

Directions:

Take a basic Mason jar with lid, add all the wet ingredients and banana, smash it all together. Next add the oats, cinnamon, and vanilla. Mix everything all together, put on the lid and throw in the refrigerator. You can keep for 3-4 days and grab as you need!. 

This makes about 2 cups so depending on your appetite you can get 2 servings! 

Add ins:

• Any fruit or berries

• Nuts: Walnuts, Pecans

• Chai Seeds