Hearty Chicken Vegetable soup

    3-4 chicken breasts, cut in to bite size pieces

    2 tbsp extra virgin olive oil

    1 medium yellow onion, diced

    2 tsp. Mrs Dash seasoning

    6 medium carrots, peeled and diced

    4 stalks celery, diced

    3 cloves garlic, minced

    1 large sweet potato, peeled and diced

    2 cups vegetable or chicken broth

    1 14.5-oz. can diced tomatoes

    1 8 oz. can tomato sauce

    2 tsp Italian seasoning

    Salt and freshly ground pepper, to taste

    2 medium zucchini, chopped

    Heat the olive oil in a heavy-bottomed saucepan or Dutch oven over medium heat. Sauté the chicken and onion with Mrs. Dash seasoning.  Add carrots, celery, and garlic with one teaspoon of salt for 4-5 minutes. Add the diced sweet potatoes and cook for 6-8 minutes.

    Stir in the broth, diced tomatoes with the juices, tomato sauce and Italian seasoning. The broth should cover about half of the saucepan; add more if necessary. Bring to a simmer, cover, and cook on low heat for 35-40 minutes, stirring occasionally. Adjust salt and pepper to taste. Stir in the zucchini and cook for 15 minutes more. Serve hot.

Adapted from http://paleogrubs.com/vegetable-soup-recipe

Waffle Love Copycat Recipe

From the website: Tastes Better From Scratch

Ingredients

• 6 Tbsp whole milk , scalded and cooled luke warm
• 1 Tbsp water , warmed
• 3/4 tsp sugar
• 1 tsp instant yeast
• 1/2 cup unsalted butter , softened
• 1 1/2 tsp brown sugar
• 1 Tbsp white sugar
• 1 large eggs , lightly whisked
• 1 1/2 Tbsp honey
• 1 1/2 tsp vanilla
• 2 cups bread flour
• 1 cup belgian pearl sugar*
• Biscoff Spread , for topping*

Instructions

1. Stir together the milk, water, sugar and yeast allow to rest for 5 minutes.
2. In a large mixing bowl, beat together the butter and sugars. Add the egg, honey and vanilla and mix until smooth. Add the yeast mixture. Use a dough hook to slowly add in the flour while beating. Once the flour is fully incorporated cover the bowl with plastic wrap or a dry towel and allow to rest on your countertop overnight.
3. In the morning, punch down the dough and knead in the pearl sugar. Divide the dough into 4 balls. Cook the dough balls in a medium-hot, greased waffle iron until brown and cooked through.
4. Spread Biscoff spread on the waffles and top with whipped cream and berries.

Recipe Notes

*I bought my belgian pearl sugar from Amazon.com, but it can be found in some baking supply stores.
*Biscoff Spread can be found in most major grocery stores (like Walmart) next to the peanut butter

If using Gluten Free flour reduce to 1 1/2 cups

Adapted from Oh Sweet Basil