Sunday, January 18, 2015

Ian's Breadcrumbs

Make sure to ALWAYS read the ingredients and the allergen alerts on everything you buy!

Please read this recall from Ian's:
"The product alert sent to our Customers only involves our 9oz. Italian Style Panko Breadcrumbs with the tagline “allergy-friendly, gluten free” and the product codes 31MAY15, 11OCT15 &17OCT15 (found pressed into the top seal of the package). The 9oz. Italian Style Panko Breadcrumbs product does contain wheat as stated in the allergen and ingredient statement."

Dr. Ben Lynch

Preparing for a pediatric conference in Portland end of the month. While prepping, was studying histamine as I see histamine issues all the time in people due to methylation dysfunction and SNPs which increase histamine circulation.
While reading a paper, it discussed how histamine triggers cortisol secretion. This makes sense as histamine is inflammatory and cortisol anti-inflammatory.
If people have methylation dysfunction, have high histamine because of it, their adrenals are being taxed. So now your adrenals are tired, you're inflammed, you're tired and you cannot calm anything down. Harsh cycle.
Take it a step further.
Histamine food intolerance is pretty high due to high DAO SNP prevalence and GI pathogen presence. This leads to high histamine, high inflammation in the gut and adrenals working overtime - which then deplete your adrenals.
Again - another way to feel tired and crappy due to foods.
Low histamine diet is very important - and so is optimizing methylation so you can knock down histamine levels.
Understanding these connections is very important.
The more we connect, the more we realize how many layers there are to complex chronic diseases - AND we have to determine what caused what FIRST.
Just treating the adrenal fatigue is not the answer when you are high in histamine due to methylation dysfunction, DAO snps or chronic inflammation. Need to do all at the same time - more work, more overwhelming but it is the right thing to do. Obviously easing into it but being aware of all these layers is critically important.
Here's an article written that discusses histamine and diet…/is-your-body-antihistamines/

Dr Ben Lynch is a naturopathic physician passionate about disease prevention and health promotion. MTHFR gene mutations are a specialty of Dr Ben's. Learn about MTHFR mutations at Dr Ben's products here:

Against The Grain Gourmet

Against The Grain Gourmet has big news: GF Pita!
"Guess what began shipping to the first warehouses this week? Our new, thin Lebanese style pita is slowly making it into the system, and it may be a few weeks before you see it in stores, but it’s coming! Our new cookbook is also coming February 3, and the “Look Inside” feature is now activated at Amazon."

Food As Medicine Symposium: Nourishing Prescriptions

Clinical Applications of Therapeutic Diets

Saturday, March 28, 2015:  8:00 a.m.–5:15 p.m.
Sunday, March 29, 2015:  8:30 a.m.–4:00 p.m.
Bill Mitchell Hall (Room 310)
NCNM Main Campus, 049 SW Porter Street, Portland
Come learn from the experts in the field on the metabolic effects of therapeutic diets and foods and why and how they should be prescribed. This professional CE event is designed for physicians and health care providers. A popular CE event last year, there will be plenty of local food exhibitors with tasty samples and delicious farm-to-table lunches on both Saturday and Sunday.
If you are a member of the general public, we invite you to the one-day Public Symposium, Healing with Food at Home.
13.5 CE units will be applied for


Topics will include: eating for arthritis and pain relief, principles of Chinese dietary therapy, mechanisms of food immune reactivity and autoimmunity, a panel discussing the mechanisms of the clinical challenges with SIBO, GAPS and SCD diet and more to come!


Speakers currently confirmed:
  • Bob Ellis, MD
  • Valerie Ferdinand, ND
  • Chad Larson, NMD, DC
  • Tyna Moore, ND, DC
  • Ellen Goldsmith, LAc
  • Angela Senders, ND
  • Allison Siebecker, ND
  • More to be confirmed…


Remember this powerful clinical tool; use food as medicine to prevent and treat disease!

Cross contamination

People who need to eat gluten free need to check both the ingredients in food and any cross-contamination with gluten-containing ingredients that might happen when the food is manufactured, packaged and prepared for eating.
When you think about avoiding cross-contamination, you need to realize that crumbs matter. Look around your kitchen to see where there are crumbs – on the counter top, in the microwave, on the cutting board or in the corners of your metal baking dishes? Anywhere you see crumbs is a potential place for cross-contamination.
At home the following practices will go a long way toward avoiding cross contamination:
  • A celiac should have their own butter dish and a cutting board that is used for gluten free foods only.
  • A celiac should have their own toaster. A toaster oven, where the rack can be removed and washed if others have used it may be a good alternative. If you do not have access to a separate toaster, try a toaster bag, a silicon bag that holds the bread while it is toasted. The bread toasts right through the bag.
  • If it is not practical to have a section of the counter top set aside for preparing gluten free food only, always make sure that the counter space you are using to prepare gluten free food is freshly washed to ensure it is free from crumbs or flour dust.
  • Do gluten free baking first, and have it well wrapped and stored before doing anything with regular flours. Flour dust (in the air) from regular flours could settle on the gluten free products, thus contaminating them.
  • Note: Although this doesn’t fall into the cross contamination area, it is worth noting that a Celiac should take precautions against breathing in flour dust when using other than gluten free flours. Flour dust that settles on the nasal passages may eventually get swallowed and end up being digested.
  • When making sandwiches, do the gluten free ones first – otherwise be sure to wash your hands after touching regular bread and before touching gluten free supplies.
  • Use clean utensils and avoid “double dipping” – knives or spoons are OK the first time, but once they have touched food with gluten, they can contaminate the food in the container if used again. If it is too difficult to train other family members in this regard, it would be wise for the celiac to have their own jar of jam, peanut butter, mustard, etc.
  • Be especially alert and cautious when you have guests helping in the kitchen – they will not have your gluten awareness. Also, it is when you are otherwise distracted that you are more likely to make a gluten error.
  • Make sure any pots, utensils, etc. that are used for other foods are thoroughly scrubbed before using for gluten free foods. In the case of something like muffin tins, paper liners may be a worthwhile consideration.
  • It is best to have a separate set of utensils with porous surfaces, such as wooden spoons, for your gluten free baking. These utensils might retain some gluten particles after cleaning.
  • If using lentils, be sure to meticulously pick them over before putting in the pot to cook. Even if you buy them packaged, it is not uncommon to find kernels of wheat or oats (or pebbles) in with the lentils.
Away from home, be aware of sources of cross contamination:
  • Products in bulk bins can become contaminated by using the scoops in more than one bin. There is no assurance that the other customers will be as cautious as you. Also, flour dust in the air around these bins can cause a problem.
  • At the deli counter, where gluten free meats are being cut using the same utensils without cleaning in between or where cut meats often overlap on the counter.
  • Buffet lunches, where the chef tests the temperatures in all the dishes using one thermometer, or spoons are used for more than one dish.
  • French fries cooked in oil where battered foods have been fried.
  • Meat cooked on a grill which hasn’t been cleaned after cooking regular food with gluten.
  • Gluten-free pasta may be cooked in water used for regular pasta and rice may be cooked in broth containing gluten.
  • Milling of gluten free grains on equipment that has been used for regular grains.
  • In product production where a gluten free product is not produced on a dedicated line. Cereals and candy bars that have gluten free ingredients may be produced after a non GF item without having the equipment cleaned thoroughly in between.
Adapted from an article prepared by the CCA Calgary Chapter.

Saturday, January 17, 2015

Support Meeting

We had a very good support meeting today! Kristy Gleason from Cosmic Crumbles was delightful. Her presentation was well planned and she brought lots of samples for us to share. Claudia Frahm chaired the meeting and did a great job. She brought coffee, soup, biscuits and dessert for everyone. Fun was had by all. Please come join us for our next support meeting. Stay tuned for details. Thank you for your support and have a great weekend!

Saturday, January 10, 2015

Gluten Free Support Group Meeting

Please come join us for our first meeting of the year!

Guest Speaker:  Kristy Gleason, owner and baker of Cosmic Crumbles Bakery in Sherwood, OR, 
Date:  Saturday, January 17, 2015
Time:  10:00 am – 11:30 am
Location:  Health Education Center at Peace Health Southwest Medical Center, Room 1  (Turn on 92nd Ave. from Mill Plain Blvd.  Pass the parking structure; then turn left.  The entrance is directly across the first driveway north of the parking structure.)
Cost:  Free admission
For Information: Contact Maureen at 360-571-8998

Friday, January 9, 2015

Quick and Easy Meal Replacement

Dairy-Free Chocolate Banana Shake

AUTHOR: Danielle Walker -


  • 1-1/2 cup almond milk
  • 1/4 cup crushed ice
  • 1 tablespoon ground flaxseed
  • 2 tablespoons creamy natural peanut butter (unsweetened)
  • 1/2 tablespoon honey (or sweetener of your choice)
  • 1/8 teaspoon vanilla extract
  • 1 frozen banana (very ripe)
  • 1 tablespoon raw cacao powder


  1. Blend all of the ingredients in a blender or vitamix! It’s as easy as that.
  2. Enjoy immediately!

Thursday, January 8, 2015

Flourless Peanut Butter Cookies
Prep time
Cook time
Total time
Only 8 ingredients needed to make these soft & chewy flourless peanut butter cookies. They're absolutely delicious, you won't miss the flour at all!
Yield: 18
  • 1 c. creamy peanut butter
  • ⅓ c. sugar
  • ½ c. brown sugar
  • 1 egg
  • ½ tsp. baking soda
  • ½ tsp. vanilla
  • pinch of salt
  • 1 c. semi-sweet chocolate chips, peanut butter chips or mini peanut butter cups (or a combination)
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or a Silpat mat.
  2. In a large bowl, mix together the peanut butter, sugar, brown sugar, egg, baking soda, vanilla and salt until well blended. Stir in the chocolate chips.
  3. Scoop dough and place onto the prepared baking sheets. Flatten each cookie slightly with the palm of your hand.
  4. Place in the oven to bake for 10-12 minutes. Remove and allow to cool on the baking sheet for 5 minutes (be patient and don't remove them too soon or they'll fall apart) before transferring to a wire rack to cool completely.
-These cookies are gluten-free. They can be made dairy-free by omitting the chocolate chips and peanut butter cups and using peanuts or dairy-free chocolate chips instead.

Recipe source: adapted from Southern Living, Flourless Peanut Butter Cookies

Gluten Free Support Group Meeting

Please come join us for our first meeting of the year!

Guest Speaker:  Kristy Gleason, owner and baker of Cosmic Crumbles Bakery in Sherwood, OR, 

Date:  Saturday, January 17, 2015

Time:  10:00 am – 11:30 am

Location:  Health Education Center at Peace Health Southwest Medical Center, Room 1  (Turn on 92nd Ave. from Mill Plain Blvd.  Pass the parking structure; then turn left.  The entrance is directly across the first driveway north of the parking structure.)

Cost:  Free admission

For Information: Contact Maureen at 360-571-8998

Wednesday, January 7, 2015

Slow Cooker Chicken Enchilada Soup

Serves 6
For the soup: Neutral cooking oil, such as canola or safflower
1 medium onion, chopped 
1 large jalapeño, seeded and finely chopped
3 garlic cloves garlic, minced
2 tablespoons Mexican-style chili powder
1 tablespoon ground cumin
1 tablespoon sugar
2 ripe tomatoes, roughly chopped
1 (15-ounce) can tomato sauce
2 cups chicken stock, plus more for thinning if needed
1 (15-ounce) can yellow corn, drained
1 (15-ounce) can black beans, drained 
2-3 pounds chicken thighs, skins removed (See Recipe Notes)
Heavy cream, to taste (optional)
Kosher salt and freshly ground black pepper, to taste
Cayenne pepper, optional
For serving: Grated cheddar cheese
Sour cream
Tortilla chips
Heat a few tablespoons of oil in a large Dutch oven or skillet over medium heat. Add the onions and jalapeño and cook until softened, 5 to 7 minutes. Add the garlic, chili powder, cumin, and sugar and stir until fragrant, 30 seconds to 1 minute.  Add the tomatoes, tomato sauce, and stock. Season with salt and pepper. Bring to a gentle boil, then transfer to the bowl of a slow cooker.
Add the corn, beans, and chicken thighs to the slow cooker. Cover and set on low for 6 to 7 hours (or high for 4 hours). Shred the cooked chicken using two forks (if using bone-in thighs, remove the chicken to shred; discard bones and return meat to the soup). Stir in a splash of heavy cream if desired. Season the soup with additional salt, pepper, and cayenne pepper, to taste.
Serve with cheddar cheese, sour cream, tortilla chips, and cilantro for garnish.

Recipe Notes

  • You can use bone-in or boneless, skinless chicken thighs. I used bone-in for a rich, complex soup, but boneless are easy because you don't have to pull them out.
  • Recipe from The Kitchn

Gluten-Free All-Purpose Flour

Published December 11, 2014

Makes about 12 cups
This is the workhouse flour blend for the “Gluten-Free Artisan Bread in Five Minutes a Day” recipes. It’s a blend of three gluten-free flours, plus a little xanthan gum and potato starch. This flour blend yields a dough that makes beautiful free-form loaves and baguettes. You can find these specialty flours in the natural food section of most grocery stores, and at Bob’s Red Mill.


  • 6 cups white rice flour
  • 3-1/4 cups sorghum flours
  • 1-3/4 cups tapioca flour or starch
  • 1-1/4 cups potato starch1/4 cup xanthan gum or ground psyllium husk

Whisk and mix the ingredients in a 5- to 6-quart lidded container. Finish by picking up the container and vigorously shaking until the flours are completely blended.
Adapted from "Gluten-Free Artisan Bread in Five Minutes A Day" by Jeff Hertzberg and Zoe Francois, and used with permission.

Sunday, January 4, 2015

Save the Date!

Please remember to save the date for our next gluten free
support meeting on January 17th from 10am-11:30am,
at PeaceHealth Hospital. More information to follow.
If you have any questions, contact Maureen: 360-571-8998 
We hope to see you there. Happy New Year!

Breakfast Cookies (Paleo, SCD)

AUTHOR: Danielle Walker -


  • ¼ cup coconut flour
  • ½ cup almond butter
  • 6 pitted dried dates, soaked in warm water for 15 minutes
  • ¾ cups shredded coconut
  • ½ cup unsweetened applesauce
  • 2 medium eggs (or 2 tablespoons finely ground flaxseed + 5 tablespoons warm water)
  • ½ tablespoon cinnamon
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 2 tablespoons dried unsweetened dark cherries
  • 2 tablespoons chopped walnuts
  • 3 tablespoons currants


  1. Preheat your oven to 350 degrees.
  2. If you’re doing the vegan version, whisk your ground flax and warm water in a bowl and let it sit for 5-10 minutes until it has thickened.
  3. Combine the coconut flour, almond butter, and dates in a food processor. Process until well combined and the dates have broken up into really small pieces, about a minute.
  4. Add the shredded coconut, applesauce, eggs or flax “eggs”, cinnamon, vanilla, salt and baking soda and process for 30 seconds until a wet dough forms.
  5. Add in the remaining ingredients, and pulse once or twice until the fruit is incorporated into the dough but chopped up.
  6. Using an ice cream scoop or large tablespoon, drop the dough in heaping spoonfuls onto a cookie sheet lined with a SilPat or parchment paper.
  7. Dip a metal spatula in water, and use the bottom to lightly press down each ball of dough. These cookies will not spread or rise so make sure to make them the shape you want them prior to baking.
  8. Bake for 12-15 minutes, until they are golden on top and slightly brown along the edges.

Saturday, January 3, 2015

15 Things to Stop Doing to Yourself

My favorite thing about the New Year is that it allows for a magical sense of renewal and a chance to start fresh.
It is the day we resolve to leave the past behind and move forward. It is the day we fill ourselves up with courage and tell ourselves this is the year we will start doing more of the things we want and stop doing the things that don’t matter.
With every new year comes the chance to change our mindsets, eliminate negativity and choose to move forward. There is a reason we are told the best is yet to come.
This year, make a resolution you can keep. Stop doing things that are no longer in your best interest. Here are 15 things you must STOP doing in 2015 to truly move forward and live this year to the fullest:

1. Stop showing and telling everything to everyone.

The world does not need to know your every move; leave some things to the imagination. Mystery is good.

2. Stop comparing yourself to others.

What you see is NOT what you get, or even what the true reality of a situation is. We all spend way too much of our time comparing our lives to others; yet, we all forget that the pictures we see of others on Instagram and Facebook are simply highlights of their lives.
They aren’t the everyday; they aren’t the struggle; they aren’t the bad hair day. They are the edited, Photoshopped and posed highlight reel of a momentary highlight of someone else’s life.

3. Stop worrying about what others think of you.

People will judge you regardless of what you do, so do what you want. There’s nothing wrong with walking your own journey on a path you create.
You don’t have to do, like or want the things that other people try, love or desire. Start that blog, write that article or wear that outfit about which you’ve been hesitant. In the great words of Kid Cudi, “They gon’ judge me anyway, so whatever.”

4. Stop waiting.

If you don’t take the chance or risk it all now… when will you? Time will always be hard to find. Start now and go after what you want, or wait for later and hope that later isn’t too late.

5. Stop doubting.

If you have an idea or feeling that keeps coming back to you, make it happen. When an idea keeps coming back, it’s for a reason. Take action and follow the ideas that flood your mind. Million-dollar ideas are a dime a dozen, but it’s only one in a million who follow through with their ideas.

6. Stop being a stranger.

We’re all in this together. When you give the world the best you have, the best comes back to you. Be good to people. Popularity fades, kindness does not.

7. Stop feeling sorry for yourself.

You are not a victim; it’s time to get out of your own way. If you find yourself constantly surrounded by drama, you are the one enabling it.
You will never be able to control what others do; however, you are in full control of how you react. Realize that you can overcome hard times. Instead of attending your own pity party, you can accept the fact that only you can change your thoughts and experiences.
You have the power to control your feelings.

8. Stop standing in your own way.

The thoughts in your head about yourself and your situation really do affect your life. Make sure your worst enemy doesn’t reside in-between your own ears.
Follow your intuition and learn that nothing that lasts is started through force. If you have to force it, leave it behind.

9. Stop feeling guilty.

There is a difference between moving on and quitting. Understand that it’s okay to grow out of things. You don’t have to want the same things you wanted when you were 16, 18, 21 or 25…
Life changes, and so do we. Staying where you are and living with guilt or fear is a guaranteed trip to nowhere. You’re allowed to move on and miss it at the same time. Missing something or someone doesn’t make you weak; it makes you real.

10. Stop thinking money creates value.

Don’t overvalue short-term benefits. Higher pay doesn’t equate to a job that will make you feel complete. A significant other with a nice car doesn’t equal a lifetime of happiness.
Choose a job that will give you experience, more opportunities and tons of room for professional and personal growth. Choose a relationship based on someone’s heart, not bank account.

11. Stop feeling obligated.

Don’t make decisions based on what you think you SHOULD do.
Don’t take advice from people who don’t have to live with the result of the decision. Make decisions based on what you WANT to do. It’s your life and you’ll have to live with the choices you make. You don’t need to choose the mediocre when greatness exists.

12. Stop saying “yes” all the time.

No is a complete sentence. You owe no one an explanation for not wanting to go out, not wanting to take a drink, not wanting to stay over, not wanting to go to the reunion.

13. Stop thinking everything is a competition.

The true definition of power is how much you can give back, and not just monetarily. Being powerful is like being classy: If you have to tell people you are, you aren’t.

14. Stop trying to be like everyone else.

Once and for all, own who you are, own where you’ve been, and don’t be afraid to tell your story.

15. Stop thinking you have to get it right on the first try.

No one else has it figured out, either. There is no guidebook or perfect formula, and often, life works much more as a process of elimination to figure out what we want.
We learn more and more about ourselves and the things that truly make us happy every day — and more importantly, the things that don’t. There are moments in life when everything is blurry and moments everything seems to be in focus.
Just like the lens of a camera, you have the power to adjust your vision. And, even on the darkness days, where you can’t see anything, just keep moving forward. It’s the only constant and forever the direction in which we all must go.

Friday, January 2, 2015

GIG of Portland Recipe

Beer Can Chicken
1 whole chicken (about 3 pounds)
½ cup brown sugar
3 tablespoons paprika
3 teaspoons dry mustard
1 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons lemon pepper
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ (12 fluid ounce) can gluten-free beer (If your gluten-free beer comes in a bottle, rinse an empty soda can and fill it half way with gluten-free beer)

Food Donations Needed

Lan Su Classical Chinese Garden
Jan 3-11, 2015: one free admission with a non-perishable food donation to the Oregon Food Bank.
239 Northwest Everett St
Portland, OR 97209

Thursday, January 1, 2015

How To Get Rid Of A Sinus Infection Fast with Tea Tree Oil

The method is very easy. You just need to add the oil to water and to steam the nasal passageways with the help of a vaporizer. Tea tree oil can help infuse the sinus cavities with antibacterial and antiviral compounds.
1.  Boil some water on the stove.
2.  Add a couple of drops of Tea Tree Oil to the boiling water. 
3.  Breathe the steam. Place a towel over your head and the bowl of hot water to intensify.

-Living Traditionally

A New Year

We wish you a very happy and healthy New Year!
Make sure to take good care of yourself first, that allows you
to help everyone else.

Support Meeting

The Gluten Free Support Group of SW WA has recently changed the location of its meetings to PeaceHealth Southwest Medical Center in Vancouver. Our first meeting there will be on January 17, 2015 from 10:00 to 11:30 A.M. Please save the date! If you have any questions, contact me at 360-571-8998 or
We hope to see you there! Thank you for your support!

Mexican Fried Brown Rice - $1.25 per serving

Prep time
Cook time
Total time
Serves: 4
  • 2 Tbs olive oil
  • 5 cloves garlic, minced
  • 2 tsp chili powder
  • 1½ tsp cumin
  • ½ tsp paprika (I like smoked)
  • ½ tsp oregano
  • ½ tsp red pepper flakes
  • 1 medium onion, white or purple, chopped
  • 1 bell pepper or 3 mini bell peppers (red or orange), chopped
  • 1 roma tomato, chopped
  • 2 c frozen corn
  • 2 c cooked brown rice
  • about 1¾ c cooked black beans (use canned if you're in a pinch, but rinse them really well)
  • ½ cup cilantro leaves, torn
  • ¼ tsp salt (omit if using canned beans)
  • black pepper to taste
  1. Combine the oil and garlic in a large saucepan or wok. Heat on low about 5 minutes, stirring occasionally. Add the chili powder, cumin, paprika, oregano and red pepper flakes and simmer and stir another 5 minutes.
  2. Add the onion and pepper. Turn the heat up a bit and saute for 5 minutes. Add the tomato and corn and saute for another 5 minutes. Add the brown rice and saute 5 more minutes. Fold in the beans, cilantro and salt. Add some black pepper and any additional seasonings to taste.
Prep time includes cooking black beans from scratch.

This recipe is vegan and gluten free friendly.

Per 215g serving: 335 calories (78 calories from fat); 8.7g fat (13%)(0g trans); 0mg cholesterol (0%); 153mg sodium (6%); 57.6g carbohydrates (19%); 7.7g fiber (31%); 10.2g protein; Vitamin A 24%; Calcium 4%; Vitamin C 83%; Iron 26%; Potassium 22%

Stuffed Sweet Potatoes

AUTHOR: Danielle Walker -  

PREP TIME: 15 mins

COOK TIME: 40 mins TOTAL TIME: 55 mins


  • 4 medium sweet potatoes, scrubbed
  • 1 tablespoon coconut oil
  • 1 teaspoon coarse sea salt or kosher salt
  • 4 ounces bacon, chopped
  • 2 boneless skinless chicken breasts, diced
  • 2 cups packed baby spinach
  • 1 cup bite-sized broccoli florets
  • ½ cup shredded Brussels sprouts, trimmed and outer leaves discarded
  • ¼ teaspoon black pepper


  1. Preheat oven to 400° F. Rub the skins of the potatoes all over with coconut oil and pat them with salt. Prick them with a fork a few times and place on a rimmed baking sheet lined with parchment paper or foil. Bake until tender, about 40 minutes.
  2. Make the filling: Sauté the bacon in a large skillet set over medium-high heat for 5 minutes. Add the remaining ingredients and continue sautéing until the chicken is cooked through and the vegetables are softened, about 10 minutes. Spoon the filling with a slotted spoon into the cooked sweet potatoes and serve.

A Healthy Way to Start the New Year!

Prep time
Cook time
Total time
Serves: 4
  • sea salt
  • fresh ground black pepper
  • 1 TBSP of olive oil
  • 1 large organic onion chopped
  • 1 bunch organic celery chopped (including green leafy tops)
  • 1 bunch organic kale chopped
  • 1 bay leaf
  • 1 pound organic chicken breast
  • 4 cups organic chicken broth (if you buy packaged – make sure it doesn’t have any yeast extract or autolyzed yeast – a hidden name for MSG)
  • 2 cups water
  • 1 can of "Eden Foods" organic cannellini beans (this is the only canned product brand I use, the liners are guaranteed BPA Free)
  1. Salt and pepper organic chicken breast on each side, cut into small cubes and set aside
  2. Heat large pot with olive oil on medium for about 3-5 minutes
  3. Add chopped onions and celery and cook until soft about 5-7 minutes
  4. Add the bay leaf, broth, water and chicken and turn heat up to high
  5. Once it comes to a boil, reduce heat down to a simmer for 10 minutes
  6. After 10 minutes, add cannelloni beans and chopped kale and cook another 10 minutes
  7. Remove bay leaf before serving
  8. Serve with Mary’s Gone Crackers (onion is my favorite!)
This soup can easily be made vegan by adding one extra can of beans, omitting the chicken, and changing to vegetable broth which sometimes I do, if I make this on Tuesdays, the day that I give up meat entirely each week.