Chicken Noodle Soup

INGREDIENTS
2 1/2 cups wide brown rice noodles or Quinoa noodles
1 teaspoon flaxseed oil or extra virgin olive oil
12 cups chicken broth
1 1/2 tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onion

1/4 cup water

1/3 cup cornstarch or substitute
3 cups diced, cooked chicken meat

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

Roasted Sweet Potato Strips

Makes 4 servings

Prep time: 30 minutes

Ingredients: 1 tbs orange juice, 1 tbs unsalted butter melted, 1/4 tsp ground nutmeg, 1 1/4 pounds sweet potatoes, (unpeeled for extra vitamins and nutrients) cut into strips 4x 1 1/2 inches.

Preheat oven to 450. In small bowl whisk together juice, butter and nutmeg. Combine juice mixture and potatoes in a large ziploc bag; toss to coat. Spread in a single layer on a parchment paper lined baking sheet. Salt to taste. Bake for 25 minutes or until browned.

Quick and Healthy Pizza lunch

Toast bread of choice (spelt, ezekiel, or millet and flax bread). Sprinke low fat mozzarella or other light cheese on bread. Cover with tomato sauce of choice. Top with favorite veggies, (broccolli used here) and put in oven or microwave to heat. Enjoy!

Brown Rice and Tuna Salad

Enjoy this super easy and healthy lunch!

Cook 1 cup of long grain brown rice and mix into chunk lite or albacore tuna.

Mix in parmesan cheese or skim mozzarella or veggie slice cheese. Add tomatoes and onions and finish with a balsamic vinaigrette or healthy dressing of choice.

Healthy Pasta Dish

Healthy Pasta-Guilt Free!
Serves 4
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients needed:
12 ounces spiral-shaped brown rice pasta, 1 medium zucchini, halved lengthwise, 1 medium yellow squash, halved lengthwise, 1 red bell pepper seeded and quartered, 1 peach, halved and pitted, 2 tbs olive oil, divided, Salt and ground black pepper, 1 cup cherry or grape tomatoes and 4 green onions.
Dressing Ingredients: 1/2 cup OJ, 1 tbs honey mustard, 1 tbs balsamic vinegar, 1 tbs chopped fresh thyme or 1/2 tbs dried, 1/4 cup chopped fresh basil

Preheat oven to 450. Coat a large baking sheet with cooking spray, cook pasta drain and transfer to large bowl. Place zucchinni, squash, bell pepper and peach on prepared baking sheet, flesh side up. Brush tops with olive oil. Season with salt and black pepper. Place tomatoes and green onions on tray (do not baste). Roast 25 minutes until all are tender and golden brown. In a medium bowl whisk dresssing ingredients together. Season to taste with salt and black pepper add mixture to pasta and toss to coat. Chop roasted veggies (except tomatoes) and peach into 1-inch pieces and add to pasta mixture. Add tomatoes and toss to combine. Fold in chopped basil. Enjoy warm or chilled.