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Whole Foods CopyCat Chicken Tortilla Soup (gluten free, dairy free)

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We don’t eat out too often. Unless it’s some kind of celebratory dinner, or sushi. I find that we’re both usually more satisfied with our simple home cooked meals than *most* things we eat when dining at a restaurant. Unless it’s sushi. Yes, I love sushi and I want it always.

The rare occasions in which we do pick up food, it’s usually a trip to the Whole Foods prepared foods section. I’ll always opt for an overloaded, overpriced, but extremely delicious salad and my husband will get their chicken tortilla soup and some other veggie forward side dishes. And let me tell you, the husbs always swoons EVERY time he sinks his spoon from the soup bowl to his mouth. And being the jealous type, and seeing that this immense happiness is not coming from something that I personally made for him, I set out recreate it. After a minor interrogation and several attempts over the course of a year I have finally received his approval that this recipe is as good if not slightly better than the WF inspired recipe. It has nearly identical ingredients to the Whole Foods original, but I use avocado oil instead of canola. Which is definitely a healthier oil option.

Please enjoy!


If you make this recipe I’d love to see your creation! Please either post a comment or picture on this page or if you’re posting on Instagram please tag @freshlydafna and use #freshlydafna.

 

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Chicken Tortilla Soup

gluten free, dairy free

This soup, inspired by one from Whole Food’s soup bar, is sure to warm any cold bones. It’s packed with flavorful veggies, warming spices, and shredded chicken. It’s super easy to make and will definitely be a winner with all your chicken soup lovers. 

Ingredients

  • 2-3 chicken breasts (bonesless, skinless) about 1 lb
  • 4 tbsp avocado oil divided
  • 4 tsp cumin divided
  • 2 tsp sweet paprika divided
  • 1/4 tsp cayenne pepper divided
  • 2 tsp salt divided
  • 1 onion diced
  • 2 carrots shredded
  • 2 celery stalks chopped
  • 1 green bell pepper diced
  • 2 tsp garlic chopped
  • 1 tomato, medium diced
  • 1 box chicken broth (4 cups)
  • 1/2 cup masa harina

Instructions

  1. Preheat oven to 375

  2. Place chicken chicken breast in a bowl with 2 tbsp avocado oil, 2 tsp cumin, 1 tsp sweet paprika, 1/8 tsp cayenne, 1 tsp salt. Massage the chicken with the oil and spices until everything is well coated. 

  3. Place chicken on baking sheet and bake for about 25 mins or until chicken is done, let cool. 

  4. While chicken is cooling, heat the remaining 2 tbsp of avocado oil in a large soup pot over medium high heat. Add the onions, carrots, celery, and green bell pepper to the pot and let cook, stirring often, until everything begins to wilt, about 5 mins. 

  5. Then add the garlic, stirring often, and let cook about 2 more minutes.

  6. Meanwhile, shred the chicken using either your hands or a knife. 

  7. Add diced tomatoes, shredded chicken, remaining spices and salt to the soup pot and stir everything together. Let cook for 2 more minutes. 

  8. Add the chicken stock, cover, and bring to a boil.

  9. Reduce the heat and let simmer for 30 minutes. 

  10. In a small bowl or measuring cup, mix 1 cup water with the masa harina and stir well. Stir well until the masa mixture is clump-free and thin. 

  11. Add to the soup and stir well. Let soup simmer 30 more minutes. Taste for seasoning adding more salt if necessary. 

  12. Serve with avocado, cilantro, creme fraiche, and/or some tortilla chips! 

Recipe Notes

* This soup will thicken if put in the fridge (because of the masa harina) just add some more water to the soup when reheating. 

Roasted Leek and Cauliflower Salad (paleo, keto, vegan)

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My diet revolves around lots of fresh veggies and some fruit with an emphasis on what’s in season. Eating seasonally has too many benefits for me to attempt to list here, but these are the top reasons I believe revolving your diet based on what’s available in each season is so impactful.

WHY EATING SEASONALLY IS GOOD FOR YOU:

  1. SAVES MONEY – When you eat based on the season it typically means that you are eating locally as well. Eating produce that is harvested close to your market means that the conditions are suitable for growing that crop, making it easier to grow, which means there is more supply which means better prices.
  2. MORE NUTRIENT – Buying produce based on what’s available in that season also means your produce will not be imported and perhaps even better, be grown locally. Because the goods have to travel less of a distance they are harvested closer to their peak ripeness which means higher levels of nutrients.
  3. TASTE BETTER – Because seasonally available fruits and veggies are harvested close to peak ripeness they have more time to grow on the vine/tree/ground or original source making them more flavorful as opposed to those who have to ripen less on the vine and more on the counter or en route. Produce that has been imported is often harvested much before peak ripeness so it does not spoil during transport which leaves it lacking in flavor. 
  4. MORE NATURAL – There seems to be a rhythm in which the produce grows to supplement what our bodies need. Lighter produce like watermelon, sweet stone fruit, berries grows in the summer when it’s warm and something juicy is what we crave. And winter months bring the citrus, packed with vitamin C, and pomegranate rich with antioxidants to protect us from winter illness. The food that grows naturally in those months brings additional support for what our bodies may need more or or lack.
  5. ENVIRONMENTALLY FRIENDLY – As I mentioned eating what’s in season means that produce is brought is from local sources. This means less environmental impact because there is less pollution caused from transportation methods. And you support local business!

I created this recipe while in Israel. During my 2 week trip, I visited 5 different food markets. And when I wasn’t exploring new markets I would make my daily trip to the open market near our apartment. It’s always so fun for me to walk down the aisles looking at all the daily fresh finds and talking to the people behind the stalls about cooking tips and favorite veggies. Going to a market is perhaps the easiest way to see what’s fresh and in season.

This recipe was an inspiration of fall flavors. The flavorful and hearty leeks, the tender and comforting cauliflower, laid on top of fresh and bright arugula, topped with touches of juicy, crisp sweetness from a ripe pomegranate and of course the light and creamy tahini sauce. I love a good warm salad because it provides such a lovely balance of tastes and textures that all complement each other. This is also super quick and would be a great main dish next to a protein or as a light appetizer that would go with almost anything.

paleo, keto, vegan, low carb, dairy free, gluten free, grain free

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Roasted Leek and Cauliflower Salad

paleo, keto, vegan, low carb, dairy free, gluten free, grain free

This salad is the epitome of fall flavors. It's super quick to assemble and perfect as part of an entree or as a light appetizer. This warm salad is a lovely mix of autumnal flavors and textures, simply seasoned and dressed with tahini sauce. It's free of most allergens and suitable for almost all diets!

freshlydafna.com

Ingredients

Salad Components

  • 1 head cauliflower, cut into florets
  • 3-4 leeks preferably thin stalks, if possible
  • 2 cups fresh arugula
  • 1/4 cup fresh pomegranate seeds
  • 3 tbsp fresh cilantro leaves
  • 3 tbsp fresh mint leaves
  • 4-5 tbsp avocado oil
  • sea salt
  • black pepper

Tahini Dressing

  • 1/4 cup tahini (sesame paste)
  • water
  • 1 fresh lemon

Instructions

  1. Preheat oven to 350 degrees

  2. Prepare the leeks by cutting off the bottom bulb and the dark greens on the top. Also remove any thick outer layers of the stalk. Cut the leeks in half (lengthwise) and again into 3 inch pieces. Rinse very well while keeping the shapes in tact. 

  3. Lay the cauliflower on the baking sheets and drizzle avocado oil (about 2-3 tablespoons) over the florets. Add about 1 tablespoon each of fine sea salt and black pepper. Use your hands or spoon/spatula to coat and season the cauliflower.

  4. Place in the oven and let cook for about 18 minutes or until just tender (a fork should easily go through it's thickest parts)

  5. Cook the leeks by placing them on a baking sheet, adding about 2 tablespoons of avocado oil and 1 tablespoon each of salt and pepper. Again using hands/tool to coat the leeks. Bake in the oven for about 8-10 minutes. They will be soft and slightly opaque when done. 

  6. Make the tahini by adding 1/4 cup of sesame paste to a small bowl, add 1/4 cup water and mix well. The tahini will get thicker before it starts to get smooth. Add juice from 1/2 of the lemon and mix again. Adjust to your taste by adding more water, lemon, or sesame paste. (SEE NOTE BELOW)

  7. Assemble the salad: Spread the tahini on the bottom of a large plate, add the arugula, then the leeks and the cauliflower, sprinkle the pomegranate seeds on top and finish off with fresh herbs. Add any more salt and/or pepper per your preference and enjoy!

    I like the tahini on the bottom but pouring it over the top would be great too!

Recipe Notes

Tahini: I tend to like my tahini slightly thick with a lot of lemon, which is usually 1/4 cup tahini to 1/4 cup water to 1/2 lemon.  At my house this is usually doubled to keep up with the rate of tahini consumption. You can thin by either adding more water or lemon or thicken by adding a bit more tahini. I suggest starting with these measurements and playing from there. 

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna. 

If you make this recipe I’d love to see your creation! Please either post a comment or picture on this page or if you’re posting on Instagram please tag @freshlydafna and use #freshlydafna.

Beef Leek Patties (keto, paleo, GF, soy free, dairy free)

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There are specific foods that some are only eaten during specific holidays and for this very reason people hold these dishes near and dear to their hearts. For me, this dish is the marshmallow yam dish at Thanksgiving. I. LOVE. IT. But only eat it once a year and content with that.

My man has several of these favorite dishes that his mom only makes during the holidays. Him, and his siblings loooove these beef leek patties that she only makes twice a year. And in an effort to keep my man’s belly happy I attempted to upgrade her recipe by losing the flour and replacing it with coconut flour as the binder and then baking and not frying them to avoid oxidized oils. And I’m proud to say that this turned out to be a success!

While I don’t personally eat meat, my man does, and I’m happy to make it for him because that is what he likes to eat and what his body needs. So I feel an extra sense of satisfaction when he gives my recipe creations his stamp of approval. Especially those, like these, that he inevitably compares to his mom’s.

keto/paleo/gluten free/soy free/dairy free/low carb

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Beef Leek Patties

These beef patties are packed with leeks which are loaded with healthy nutrients and prebiotics. These patties are the perfect texture and are baked and not fried. 

keto/paleo/gluten free/soy free/dairy free/low carb

Ingredients

  • leeks 2 small or 1 large stalk
  • 1/4 lb ground beef organic and grass fed if possible
  • 3 tbsp coconut flour
  • salt and pepper
  • oil (avocado preferrably)

Instructions

  1. Preheat oven to 375

  2. Set a pot of water to boil on high heat

  3. Clean and cut leeks into 3 in pieces

  4. Cook leeks in boiling water until just soft, making sure not to overcook. 

  5. Drain the leeks from water and let cool. 

  6. Squeeze the leeks removing as much water as possible. 

  7. Put leeks into a food processor and run for about 30 seconds or until leeks are finely cut. 

  8. Add in remaining ingredients and pulse until just combined. 

  9. Makes patties and place on well oiled baking sheet. 

  10. Brush tops of patties with additional oil.

  11. Cook patties at 375. Flipping after bottom of the patty begins to brown, about 15 minutes each side. 

Recipe Notes

If you make this recipe, I'd love to know how it turned out! Please comment below or tag your creation in Instagram with the hashtag #sunnysidegreens