Creamy Instant Pot Potato and Ham Soup - Gluten and Dairy Free

My oldest daughter had a friend that would eat at our house most nights during high school.  We loved having her.  

One time, my daughter told me that her friend had said, "I love everything your mom makes.  It's all so yummy.  The only thing I don't like is that potato soup!" 

Um.  Ok.  Duly noted! Ha ha ha.  

So I took that "suggestion" and made a new recipe! 

This one gets rave reviews from everyone who eats it, I promise.  

In fact, I was planning on some leftovers when I made this last and even doubled it to be sure.  Alas, my boys gobbled up every last bit of it and I was left with zero leftovers.  I guess that is a sign that the recipe is working! 

Creamy Instant Pot Potato and Ham Soup - Gluten and Dairy Free

2 sticks celery, diced  

1 small onion, diced

1-2 carrots, chopped

3-4 cups of diced potatoes (I leave the skins on) 

4 cups broth 

1 tsp. salt 

1/2 tsp. pepper

5 Tbs. of dairy free butter 

5 Tbs. GF flour

2 cups dairy free milk (I use rice milk)

2-3 cups of chopped ham 

1-2 c. diced spinach 

Add celery, onion and carrots to instant pot and use the saute function to cook until tender, about 5 mins. Add the potatoes, broth, and salt and pepper.  Cook on high pressure for 7 mins.  Release the pressure, then use an immersion blender to blend to desired consistency. (I make it creamy, but still a little chunky.) Meanwhile, melt your butter in a saucepan and then whisk the flour in to make a roux.  (Don't worry if it is a little chunky.) Change your instant pot back to saute and add the roux to the instant pot and whisk to blend.  Pour in the 2 c. of milk while whisking.  Stir till consistency you want.  If it is too thick, add a little more broth.  Add in the chopped ham and diced spinach and enjoy! 

YUM! 

Easy Ramen - Gluten and Dairy Free

 Did you eat those gross little store packs of ramen during college because you could buy them for between 10 and 40 cents each (and make them super fast!)?  Yep.  And do you absolutely hate the thought of eating them now? Yep. 

But this is a super simple, super yummy ramen that is good for you! My kids love it.  There's nothing weird in it.  It is just easy and nourishing.  

Enjoy! 

Easy Ramen - Gluten and Dairy Free 

2 chicken breasts 

salt, to taste 

pepper, to taste 

garlic, to taste 

**

5 cups chicken broth 

1 tsp. ground ginger 

1 1/2 tsp. garlic powder

3 Tbsp. gluten free soy sauce 

1 tsp. salt 

**

gluten free ramen noodles (see below) 

green onions, sliced  

Cut up your chicken, season with salt, pepper, and garlic, and pan fry until cooked.  Set aside. 

**

In a pot, add broth, spices, and soy sauce.  Bring to a boil, then reduce heat and let simmer for 10 - 15 mins. Turn off heat and add cooked chicken. 

**

Meanwhile, cook your ramen noodles in boiling water according to the package instructions (this just takes a few minutes).  Add your cooked noodles to bowls.  Add the broth and chicken.  Top with sliced green onions.  

Enjoy!  

These are the gluten free noodles that we like!  We buy them at Costco: 

Beef and Sweet Potato Stew - Gluten, Dairy, and Grain Free

 A quick, yummy, Instant Pot stew that is super healthy and free of all the things.  Fits all the requirements! 

Beef and Sweet Potato Stew - Gluten, Dairy and Grain Free

1 lb. cooked ground beef 

1 onion, diced 

2 tsp. salt 

1 tsp. pepper

2 tsp. thyme 

1 tsp. ginger

3 tsp. garlic 

3 tsp. oregano 

2 cups of frozen, mixed veggies

3 sweet potatoes, chopped 

6-7 cups chicken broth 

Sauté ground beef (cook it, if needed) with the onion in your instant pot until the onion is softened and fragrant.  Add the rest of ingredients (I leave sweet potato peels on). Seal the instant pot and cook on high pressure for 5 minutes.  Quick release pressure when done.  

Enjoy! 

Grain Free "Corn" Bread - Gluten, Dairy, Grain, and Corn Free

 I have another corn bread recipe on this blog.  It uses more traditional ingredients, including, you know . . . corn.  But, this is a grain free recipe and therefore . . . no actual corn.  

We love it.  

It is such a fantastic recipe and tastes so similar and yummy.  It is the one I most often make because the Hubby is avoiding grains.  

And when I make this, he is a very happy man.  

Grain Free "Corn" Bread - Gluten, Dairy, Grain, and Corn Free 

1/4 c. honey

1/2 c. coconut milk (rice milk works, but won't be 100% grain free)

1/4 c. apple cider vinegar (distilled vinegar works too) 

3/4 c. coconut flour

3/4 c. tapioca flour (arrowroot works too) 

1 1/2 tsp. baking soda 

1/2 tsp. salt 

1/2 c. + 1 Tbsp. olive oil (light in flavor) 

4 eggs 

Preheat oven to 350* and grease a 9 x 9 dish. 

Combine honey, coconut milk and vinegar and let sit while mixing other ingredients (about 10 mins).  In separate bowl, whisk flours, baking soda, and salt together.  Add oil then beat on medium.  Add eggs then beat.  Add honey/milk/vinegar mixture and beat till combined. 

Bake at 350* for 30-35 minutes until tooth pick comes out clean and top is golden.  

YUM! 

Instant Pot Hearty Vegetable Stew - Gluten and Dairy Free

 I have trained all my kids to love soup just like I do.  Just the other day one of my sons was begging me to make soup for dinner despite it being a very hot and muggy day.  So proud! 

The Hubby? He enjoys soup, but doesn't have a deep love for it like I do.  But when we do have it he prefers it to be thick and hearty.  He loves this soup!  

It is vegetarian. . . but I don't think anyone even notices, since it is so thick.  Great for a meat free meal packed with veggies! 

Instant Pot Hearty Vegetable Stew - Gluten and Dairy Free 

Diced onion (if desired) 

1 1/2 tsp. garlic 

1 1/2 tsp. salt 

pepper, to taste 

1 tsp. turmeric 

1 tsp. ginger 

1 Tbsp. parsley 

1 Tbsp. basil 

1 tsp. thyme 

3 medium potatoes, chopped 

3 medium carrots, chopped 

3-4 celery sticks, minced 

2 1/2 c. frozen mixed veggies

1 c. dry brown rice 

4 c. broth 

2 c. of water 

Combine all ingredients in instant pot and stir. Seal the instant pot and cook on high pressure (manual) for 20 mins.  Allow to naturally release pressure for at least 10 mins, then quick release the rest.  Stir the soup and add more broth or water if you want to thin it out a little. 

Enjoy! 

Instant Pot Minestrone - Gluten and Dairy Free

This recipe calls for some Balsamic Vinegar and some fresh spinach to be added at the end, after cooking.  

But I'll tell you what . . .I forget about 70% of the time (including the day I took these pics!)!  When everyone's hungry and we are in a rush to go 389 different places and there are 6 kids talking my ear off. . . it's a miracle I even made dinner! 

Don't be like me: add the spinach and balsamic.  

But if you do forget . . . just know it will still taste fantastic! 

Instant Pot Minestrone - Gluten and Dairy Free 

1 large carrot, chopped

1 large celery, minced 

1 medium zucchini, chopped 

onion, to taste 

garlic, to taste

2 t. basil

1 t. oregano

3/4 t. thyme

30 oz. diced tomatoes 

4 c. broth 

1 can red kidney beans, drained and rinsed 

1 can great northern beans, drained and rinsed 

1 c. uncooked GF pasta (we use macaroni or penne) 

2 bay leafs 

2 c. chopped spinach 

1 t. balsamic vinegar 

Add all ingredients except the spinach and balsamic vinegar to the instant pot.  Cook on high pressure for 8 minutes.  Quick release the pressure then add the spinach and balsamic vinegar (if you remember, ha!).  

Enjoy! 

White Chili - Gluten and Dairy Free - Instant Pot too!

EDIT: Instant Pot version below - using frozen chicken! 

I have a firm belief that the person who invented crock pots has a secure spot in Heaven.  I mean, saving lives right and left with those crock pots has got to be a ticket right in.  I LOVE using my crock pot. 

All drama aside . . . 

This chili is so darn good that the Hubs was still raving about it the next day.  It's just that good people.  

White Chili - Gluten and Dairy Free 

2 frozen boneless chicken breasts 

2 cans of great northern beans 

1 1/2 tsp. garlic powder

2 tsp. cumin 

1/4 tsp. pepper 

1 1/2 tsp. salt 

2 C. chicken broth 

1 cup coconut milk 

1/4 c. arrowroot powder 

1/2 c. cold water 

Put all ingredients except arrowroot powder and water in the crock pot.  Cook on high for 5 - 6 hours until chicken is done.  Remove chicken and shred.  Put arrowroot powder in a small bowl and slowly whisk in cold water until it is smooth and lump free.  Stir into the chili until incorporated.  Add shredded chicken back in and replace lid.  Heat for a few minutes until thickened.  

Serve with some delicious corn bread and enjoy! 

***To make as a freezer meal add all ingredients (except arrowroot powder and water) to a gallon zip lock bag and freeze. Defrost over night in the fridge and cook for 7-8 hours on low in the crock pot.
*** 

Instant Pot White Chili - Gluten and Dairy Free 
*Add frozen chicken, beans, spices, broth and milk to instant pot.
*Seal the valve, then cook on High Pressure (manual) for 15 minutes, then Quick Release pressure. 
*When pressure has all released, remove chicken and shred. 
*Before returning to pot, turn on "sauté" function. 
*In small bowl whisk arrowroot powder and cold water till smooth.
*Add to broth/milk mixture and whisk.
*Return chicken to pot. 

Crock Pot Taco Soup - Gluten and Dairy Free - Instant Pot too!

EDIT: Instant Pot version below - using frozen chicken!

 Weather is sorta a big thing for me and sometimes I feel like I spend 9 months looking forward to summer and 3 months enjoying it.  I have got to learn to enjoy the cold weather more, but in the meantime there is always soup.  I must have soup to warm me up.  

Today it is cold and pouring rain, so taco soup is on the menu.

Crock Pot Taco Soup - Gluten and Dairy Free 

2 frozen boneless, skinless chicken breasts (can substitute 1 lb of cooked ground beef) 

1 15 oz. can of black beans, drained 

1 15 oz. can of corn, drained (or use fresh or frozen)

1 8 oz. can of tomato sauce 

1 15 oz. can of diced tomatoes 

2  c. of chicken broth 

1 tsp. of salt 

1 tsp. cumin 

1/2 tsp. garlic 

1/4 tsp. pepper

Add all ingredients to crock pot and cook on high for 5 hours.  Remove chicken and shred then return to soup.  Serve with tortilla chips and diced avocados, or other desired toppings.   

*This also makes a great freezer meal.  Add all ingredients to a gallon zip lock bag and freeze.  Defrost over night in the fridge and cook for 7-8 hours on low in crock pot. 

Instant Pot Taco Soup - Gluten and Dairy Free
*Add frozen chicken, beans, corn, tomato sauce, diced tomatoes, broth and spices to Instant Pot.
*Seal valve and cook on High Pressure (manual) for 15 minutes.
*Quick Release pressure
*Shred chicken and return to pot.
*If using ground beef cook on the sauté function first, then pressure cook for just 1 minute.  If your ground beef is already cooked just set to high pressure (manual) for 1 minute.

Enjoy!

Yum yum! 

Chili - Gluten and Dairy Free

 Chili is another one of those recipes that I have made for many, many years and it is already gluten, dairy, and allergen free.  Hooray! 

Plus, it is another recipe that you can easily add multiple veggies to.  Win win! 

 Chili - Gluten and Dairy Free

~1 lb. of cooked ground beef 

small onion, chopped (optional)

2-3 carrots, diced 

1-2 celery, diced 

1 - 2 sweet bell peppers, any colors, diced 

1/2 cup of diced mushrooms (or use canned) (optional)

1/2 tsp. garlic powder 

1/2 tsp. dried basil

1/4 tsp. pepper 

1/2 tsp. salt 

14.5 oz can of stewed or diced tomatoes 

15 oz  can of red kidney beans, drained and rinsed 

8 oz. can tomato sauce

1 c. chicken broth 

Brown ground beef.  Add veggies and spices and cook till veggies are tender.  Add rest of ingredients and bring to a boil.  Reduce heat to low and simmer for 20 mins (you can skip this if you don't have time - it'll still be great!). 

Crock pot version:  Cook meat.  Add meat and the rest of ingredients to crock pot.  Cover and cook on low for 8-10 hours or high for 4-5 hours. 

Serve with some yummy corn bread or delicious bread sticks.

Enjoy! 

Simple Hamburger Veggie Soup - Gluten and Dairy Free

 It has been the winter to end all winters around here.  

And now it's Spring, but Mother Nature obviously didn't get the memo, cause it's still winter outside. Not gonna lie . . . it makes me a little grumpy. 

Alas, never fear .  . . there is always soup to warm your heart and soul. 

Simple Hamburger Veggie Soup - Gluten and Dairy Free 

4 -5 potatoes, thinly sliced 

3 celery stalks, diced 

4-5 carrots, diced 

2 c. corn 

1/2 green pepper, diced 

~1 lb. cooked ground beef 

5 c. broth (beef is best, but chicken will do)

2 cans of stewed tomatoes (chop the tomatoes up a bit, if desired)

1 1/2 tsp. salt 

1/2 tsp. pepper 

kale, chopped very small 

Add all ingredients, but kale, to crock pot.  Cook for 6-8 hours on low.  When done cooking, add kale and stir. 

Yummy and warm! 

(I forgot to add the kale when I took these pics. Oh brother!) 

Creamy Crockpot Chicken Potato Soup - Dairy and Gluten Free

When I first started eating dairy free I missed eating "creamy" things.  It's a feeling, I think, more than anything else.  You know:  that feel in your mouth of eating creamy things.  Odd, right?

So, when I started making soups dairy free and I wanted a creamy soup, I found I could blend up the potatoes and it would make a nice creamy base.  No cream, milk, butter, or anything!

It was a miracle! A dairy free diet miracle! 

It looks orange because I can't help but add all the veggies (carrots) I can find to any soup I make.  But it tastes just like normal potato soup. 

Creamy Crockpot Chicken Potato Soup - Dairy and Gluten Free

10 medium sized potatoes, unpeeled and diced 

4 c. chicken broth 

1 c. water

2 frozen boneless skinless chicken breasts

small, diced onion (optional)

4-5 carrots, finely diced 

2-3 stalks of celery, finely diced 

2 c. cabbage, finely diced 

1 tsp. salt

1/2 tsp. pepper 

kale, finely diced

Add, all ingredients, except kale, to crockpot and cook on high for 4 1/2 -5 hours.  Remove the chicken and shred.  Before returning use an immersion blender in the soup and blend to desired creaminess.  (Alternately you can put the soup in your blender and blend it.)  I like to keep a few chunks, but make it pretty creamy.  Add the chicken back in.  Add the kale.  

Enjoy! 

Crockpot Chicken and Rice Soup - Instant Pot too!

EDIT: Instant Pot version below - using frozen chicken!

This picture drives me crazy. All dark-ish and kinda gloomy looking.  It reminds me of the days we've been having.

Also, I am absolutely frozen to the core.  I feel like I may never thaw out. 

While I am suffering through trying to survive this horrible winter blessed amount of snow we are having, I can think of eating nothing but soup. 

Just try to imagine that this picture looks as good as I promise this soup tastes.  It is FANTASTIC and warms you to the core.

Crockpot Chicken and Rice Soup

2 boneless, skinless frozen chicken breasts

1/4 small onion, chopped (if desired)

garlic, to taste

4 large carrots, chopped

3 celery, chopped 

1 1/2 tsp. salt

1/2 tsp. pepper 

1/4 tsp. sage 

1/2 tsp. thyme

3 bay leaves 

6 cups of chicken broth 

3/4 c. brown rice (Quinoa works just as well for a little change) 

Put all ingredients, except the rice, in the crockpot and cook for 1 hour on high.  Add the 3/4 c. of brown rice and lower heat to low and continue to cook for 4 more hours.  

After the 5 hours total cooking time, remove chicken breasts, shred, and return to soup.  Remove the bay leaves. 

Serve with either some delicious corn bread or some wonderful breadsticks, and you'll be doing just fine! 

Instant Pot Chicken and Rice Soup - Gluten and Dairy Free

-Add all ingredients to the instant pot and cook on High Pressure for 20 mins.  

-Allow the pressure to release naturally for 10 mins, then quick release the remaining pressure.  

-Shred the chicken and stir back in. 

Enjoy! 

Gluten Free Dairy Free Corn Bread

Is the whole world frozen over, or is it just here?  

My goodness, we are having quite the winter. 

I pretty much want to eat soup for every meal and that means I just have to have some wonderful corn bread to go with it. 

My kids are thrilled when I make this corn bread.  

Gluten Free Dairy Free Corn Bread 

3/4 c. all purpose gluten free flour*

3/4 c. cornmeal 

1/4 c. sugar (can use less, if desired)

1 tsp. salt

1 1/2 tsp. baking powder 

1 tsp. baking soda 

2 eggs 

1 1/4 c. milk of choice (I use coconut or rice)

1/4 c. light (in taste) olive oil 

Preheat oven to 375* and oil a 9 x 9" baking pan.  Stir dry ingredients (flour, cornmeal, sugar, salt, baking powder, and baking soda). In another bowl whisk together wet ingredients (eggs, milk, oil).  Add wet ingredients to dry ingredients and stir until combined.  Bake 25-30 minutes.  

Enjoy! 

*I just use whatever AP GF flour is found at Costco, and this always turns out wonderfully! 

Healing Soup

It's that time of year again . . . germs everywhere, everyone getting sick. 

You need this soup. 

Garlic has antibacterial, antiviral, and anti-cancer benefits. It is also has fantastic cardiovascular benefits. 

Celery is known for its anti-inflammatory benefits and its ability to protect the digestive tract against inflammation. Of course it also has plenty of antioxidants in it as well. 

Carrots are rich in antioxidant nutrients, unique phytonutrients, and are full of digestive tract-supporting fiber which means they have great anti-cancer benefits for colon cancer. 

Tomatoes are absolutely loaded with antioxidants.  They are also firmly linked to a reduction in heart disease, lowering cholesterol, LDL cholesterol and triglycerides.  

Cabbage is pretty much a health superstar.  It is well known in the use of cancer prevention, and sometimes in cancer treatment. It is rich in antioxidants, is anti-inflammatory, and is rich in glucosinolates (anti-cancer nutrients). 

Potatoes are rich in potassium, calcium, iron, magnesium, phosphorus, sulphur, and copper.  They are also good sources of Vit B6 which is important for your brain cells, nervous system activity, and cardiovascular health. 

Homemade broth is known for supporting healthy digestion, reducing joint pain and inflammation, promoting strong, healthy bones and healthy hair and nails, inhibiting infection, and fighting inflammation. 

Kale is known for lowering your risk for cancer, and specifically for bladder, breast, colon, ovary, and prostate cancer. Kale is full of antioxidants, anti-inflammatory nutrients, and glucosinolates (anti-cancer nutrients). 

Still reading? To sum it up . . . YOU NEED THIS SOUP! 

Healing Soup

3 frozen chicken breasts

3 cloves of fresh garlic, chopped

1-2 celery sticks, finely chopped

3-4 carrots, finely chopped 

3-4 medium tomatoes chopped (or a can of diced tomatoes) 

4-5 cups of thinly sliced and chopped cabbage 

4-5 potatoes, cut up 

1 tsp sage

1 tsp basil

1 tsp oregano

1 tsp parsley
Salt and pepper to taste

6 (or more) cups of broth 

2 large kale leaves, chopped until tiny(or 1-2 cups of chopped spinach) 

Add all ingredients to crock pot, except kale, and cook on low for 8-10 hours or high for 5-6 hours, until chicken is done. Shred chicken when done. Before eating stir chopped up kale into soup and cook for a few mins. 

*Alternately you can boil the chicken then chop it up. Cook celery and carrots in some oil in bottom of large soup pan, for 3-5 mins. Add the rest of the ingredients, except kale and bring to boil. Reduce heat so it's still boiling, but not as high. Cook until potatoes are done, 30-45 mins. Add kale just before eating, cooking for a few mins.

Broth - Instant Pot and Crock Pot

EDIT: Instant Pot version below

Broth. The darling of the foodie world.  

But the fact remains:  it is a real food, that has been cooked for hundreds of years.  It has real food benefits. It is supremely more healthy than anything you can buy in the store and it's extremely easy to make. 

Plus, my kids hate broth from powders, cans and cubes. But they LOVE this broth. 

I make it regularly and use it in many, many recipes. 

Broth: 

1.  Place your bones (any kind, though I normally use chicken or turkey bones) in the crock pot 

2.  Add 2-3 celery stalks, washed and roughly chopped

3.  Add 3-4 carrots, washed and roughly chopped

4. Cover bones and veggies with water, until about 1 inch from the top of crock pot

5.  Add two tablespoons of apple cider vinegar 

6.  Cover the pot and set on low

7. Let cook at least 12 hours before using 

8.  Strain and use as needed 

9. Replace water after using it. Keep doing this until you are tired of it. 

*I often will keep this broth going for a week or so. I use it for dinners at night or just strain it all out and refill it and keep it going.  

*I divide it up into containers that I freeze and use as needed.  Just remember to keep space at the top of your containers for expanding in the freezer. 

*I use this broth for cooking soups, chili, or stews. I also use it for cooking rice or for sauces. 

EDIT: 

I have started making this broth in my instant pot.  I love it much more! It is simpler and produces a great broth.  I can get so much done in much less time.  It is the best! 

Instant Pot Broth 

1.  Place your bones (any kind, though I normally use chicken or turkey bones) in the Instant Pot

2.  Add 2-3 celery stalks, washed and roughly chopped

3.  Add 3-4 carrots, washed and roughly chopped

4. Cover bones and veggies with water to the maximum fill line

5.  Add two tablespoons of apple cider vinegar 

6.  Cook on "manual" for 120 mins.
7. I do two batches with this method, using the same bones, twice.
8. Use a natural release on the IP, letting the pressure come down naturally.