A quick soup, with a healthy kick and a Mexican flare – is there a better lunch-from-leftovers? We made this last week, to help boost our immune systems with that whole body nourishment from chicken broth and avocado. The perfect light but filling dinner, and the yummiest take to work lunch thereafter. Easy to make, scrumptious to eat. Here ya go: 1 whole chicken 4 carrots, halved crosswise 1 large yellow onion, halved 1 tablespoon kosher salt 1.5 cups long grain white rice 1/4 tsp black pepper 2 avocados 1.5 cup fresh cilantro 3 limes, halved Rinse the chicken and pat dry. Place the chicken, carrots, onion, and salt in a 12 quart pot. Add enough cold water to cover it and bring it to a boil. Reduce the heat and simmer gently, uncovered, for about 1 hour. Skim off any foam that appears. Transfer the chicken to a plate and cool. Remove and discard the carrots and onions. Add the rice to the broth and simmer for 20 minutes. Now, shred the chicken while …

I love to bake gluten free, but almost rarely have gluten free baking mix because it’s so difficult to find here on the island. However, last week I used up the rest of a box I brought back from Texas to make these delicious treats that Evan and I devoured in two days. We ate 10 muffins in two days. Yup. These are moist, scrumptious and light – despite the buttermilk I substituted in place of almond milk (I did this because I HAVE BUTTERMILK this month, which you know is also really rare for here). So here’s the recipe in case you’d love to bake them too!   What You Need: 1.5 cups gluten free baking mix 0.5 cup sugar 2 tbsp baking powder 1/4 tsp salt 1 tsp cinnamon 1/4 tsp nutmeg 2 eggs 1/4 coconut oil (liquid) 0.5 cup buttermilk (room temp) 1.2 tsp vanilla 1 cup apple chunks, diced Topping : 1 tbsp sugar + 1/2 tsp cinnamon What To Do |  Preheat oven to 375F .Mix all the dry ingredients …