PUMPKIN BREAD!!!

I am SO grateful to my newest Detoxer, Brooke! She is coming up with all sorts of great recipes. She is the one to thank for the Chicken Tortilla soup, and now this fall favorite, Pumpkin Bread! Brooke loves fall so it's only appropriate that she find a detox friendly version of this treat. THANK YOU BROOKE!!!!


Preheat your oven to 350 degrees F. Grease an 8.5" loaf pan

Combine in a large bowl:

1 cup canned pumpkin
1/2 cup safflower oil
1 cup agave nectar
2 teaspoons vanilla extract
2 eggs

Whisk together in a seperate bowl:

1 1/2 cups brown rice flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum
1 Tablespoon cinnamon
1/2 teaspoon pumpkin pie spice

Add the dry ingredients into the pumpkin mixture and stir until smooth.
Place the batter into the greased pan and cook for 50 minutes to an hour.

Chicken Tortilla Soup

Ingredients

 

• 1 frying chicken
• 8 cups chicken broth
• oil (I used safflower oil)
• 1 medium white onion
• 1 7 oz can green chilies (I tend to double!)
• 1 tsp ground cumin (again, I add a little more)
• 1 can, 15 oz, Mexican style stewed tomatoes (I couldn't find any detox friendly so I used diced tomatoes)
• 1 can, 15 oz, tomato sauce
• 1 cup brown rice
• 1 cup corn kernels (I always used 2 15 oz cans)
• 1/2 cup chopped cilantro
• salt and black pepper for your tasting
• avocado
• lime

I take off the skin of my chicken before cooking it.  Place chicken in a large stockpot with chicken broth.  Bring to a boil, then reduce to simmer and cook until chicken is tender, about 45 mins.  Transfer chicken to a plate and let cool.  Once cooled shred chicken away from bone and set aside until ready to use.  Pour broth through a strainer to remove the excess fat.  I tend to skip this step since I've already removed the skin off my chicken.

In a now empty stockpot, heat 2 Tbs of oil over medium heat and saute the diced onion until soft.  Stir in green chilies and cumin and cook for about 5 minutes.  Add stewed tomatoes, tomato sauce, strained chicken broth, and rice.  Bring to a boil, then reduce to simmer and cook for 20 minutes.  (I cook my longer and let my brown rice cook thoroughly.)

Add chicken and corn to the soup.  Simmer for another 20 mins.  Stir in the cilantro and season to taste with salt and pepper.  We add avocado and squeeze fresh lime juice into ours!

 

If you made the detox friendly tortillas from previous post, you can slice those up and add some to this soup! Yum!!!