{2Good2B Bakery & Cafe}

Delicious food for all? For those of us in the gluten-free community options are growing, but for those with more than just gluten-free needs it's difficult to find food that is (what I like to call) everything-free.  How often have you wished for a bakery, deli or even coffee shop where you could completely relax, perhaps even eat and drink everything on the menu? Not possible, right?  Well, I am excited to announce that such a place has emerged.

2Good2B is the name and everything-free food is the game. Located in the heart of San Diego's own seaside town of Encinitas, 2Good2B is an appropriate name for the quality and variety provided by this lovely cafe and bakery.  All items listed on their menu are gluten-free, soy-free, corn-free, peanut-free and occasionally dairy-free and egg-free.  Started by self proclaimed foodies Mike Barbanti and Diana Mourato Benedek, this place brings deliciousness to another level.  Their standard is not limited to the gluten-free or allergy-friendly crowd, but to all.  Their breads and desserts rival and I would say even trump those filled with gluten, soy, corn and many other typical ingredients.  See their website for more about their personal health journeys and the creation of 2Good2B.

Options are wide and favorites have already been established.  With freshly baked choices like chocolate pecan cranberry oatmeal cookies and vanilla bean passion fruit muffins, how could anyone resist? Everything goes quickly, so early orders and pick-ups are recommended.  

I heard about 2Good2B last week and headed straight over! As my husband and I drove up I immediately noticed the beautiful "gluten-free" writing in the window and practically bounded out of the car with excitement.  Entering the cafe we were immediately engulfed by the mouth-watering aroma of freshly baked bread.  In cases near the door, rows and rows of beautiful cupcakes and brownies quickly drew my eye.  I glanced at the menu and my excitement heightened.  Quiches, pizzas, sandwiches, paninis, and salads?  All GF? Really? Then I saw it, the origin of the lovely smell: a case full of fresh breads and gorgeous baguettes.  As I stood staring at the case, a kind voice greeted me and asked if I needed anything.  I introduced myself and met the assistant manager, Jack, who turned out to be one of the most gracious individuals I have ever met.  He sent us home with many tasty treats to photograph and try.  His passion for helping others find safe food is obvious.  The atmosphere he provided clearly stemmed from the heart of 2Good2B's creators, Mike and Diana.

2Good2B focuses on high quality foods, drinks and desserts, using many local and organic ingredients.  You can enjoy a tasty, moist muffin with a steaming loose leaf tea with the knowledge that you're eating well while sustaining your local community! When picking their vendor for coffee and tea 2Good2B chose Virtuoso: a local, certified organic company that carries products known for being easier on the stomach.  Once again, a clear sign that Mike and Diana have thought carefully about every detail, creating the perfect environment for people with sensitive stomachs!

Our lunch that afternoon consisted of many personal recommendations from Jack.  We decided on a delicious panini with the artisan rosemary bread made fresh that morning (which he paired perfectly with vegetable chips) and two refreshing and invigorating drinks, the Moroccan Mint tea with honey over ice and the spicy Virtuoso Chai tea.  We followed the panini with Mike's famous baguette and lemon cupcake.  My favorites were the baguette and rosemary bread.  I felt transported to Paris with each moist and buttery slice.  Heaven on earth.  Needless to say, we savored each bite and devoured every last morsel!

My only hesitation with the breads lies in the teff and millet flours.  I have a sensitivity to these flours.  Even though I can't eat too much, the flavor of the breads is still amazing.  If I may, I would like to put in a request.  I would love to try artisan breads from Mike that incorporate other gluten-free flours. He may even be up for creating the treat I miss the most: the croissant!  He is quite an artist in the kitchen, so perhaps such options will come in the near future!

There are so many varieties and specialties available that I could expand on!  You will just have to discover them for yourself! The menu alone should get you out of your seat, but honestly the atmosphere was what made the entire experience golden.  I hope you all jaunt over to 2Good2B as soon as you can.  It's everything you dreamed it would be.
Enjoy!

{Heads Up}
The bakery and cafe will be undergoing a renovation from Jan 22nd to February 4th.  Menu options will be increasing to include such delights as pot pies, soups, mac and cheese dishes, meatball subs, calzones, cinnamon rolls and cinnamon breads.  Make sure to stop by before they close and then head over after Feb 4th for all the new treats! I'll be there! 

{All photos taken and provided by Sweet and Salty Life}

{October Love - Kauai}

Sooooo we are back! A wonderful and amazing wedding left us beyond grateful for life, love and the many many dear friends the Lord has blessed us with in this season.  We flew off to lovely Kauai for our honeymoon to relax.  We were surprised by a few little bugs that joined us right away.  They took up residence in my sweet Love and had him in bed for most of the trip.  We got to know the local medical community pretty quick, making stops at medical clinics and eventually the Urgent Care, but fortunately we were still able to savor our time there. 

An absolutely gorgeous island, Kauai was lush and green on the Northern end where we stayed. It blends rain forest with ocean so well.  The local people were laid back and easy to relate to in the small towns like Hanalei.  I was surprised by the numerous options for vegan, vegetarian and everything-free diets.  Health food stores covered the island and many restaurants catered specifically to this crowd.  I fell in love with a few spots.  My favorite restaurant by far was Postcards Cafe in Hanalei.  No matter your food preference you will find many delicious options here.  It is a home transformed into a cozy and quaint cafe.  The service is attentive and personal, as well as knowledgeable about food intolerances and allergies. 

I found a darling little GF shop in Kapaa called Sweet Marie's.  Marie gets up at ridiculously early times to guarantee fresh baked goods for all the locals and visitors that crowd her shop for treats.  Next time, I plan to stop there as soon as I land and stock up on goodies for the stay. 

The island's "whole foods" equivalent is called Papaya's Natural Foods.  It has everything you could need and more to live and eat well during your stay.  There are a few on the island, but one is conveniently located across the road from Sweet Marie's for a quick double trip. 

We also ate at a unique restaurant called Bar Acuda.  It was a Spanish inspired dining experience.  We were served small beautifully and artistically displayed dishes. It was a bit pricey, but worth it for the unique experience. 

As recently obsessed coconut eaters, we were excited to try a fresh Hawaiian coconut.  Sadly, it was not anywhere near tasty.  It was a fermented old coconut.  We should have known better.  We'll stick to our fresh young Thai coconuts from now on!

Overall, I was wonderfully surprised by how easily I could enjoy food and life on this island.  I encourage you to visit and try these places as well, you won't be disappointed. 

Aloha!

{The Everyday - Kelp Noodles}

Welcome to November! I cannot believe how fast this past month has gone and how quickly my life has changed.  We enjoyed our lovely trip to the Hawaiian Islands at the beginning of the month and spent the rest of it getting back into real life.  We were able to go to the beautiful and lush island of Kauai for our honeymoon and  I cannot wait to share all about the food culture and variety there. For now, just know that anyone with a common allergy could not only survive, but actually thrive.  There are wonderful options all over this beautiful island.  Honestly, it was so amazing, a move was and still is tempting....

As for today, I am back home in my lovely seaside home of Carlsbad and I am excited to share with you one of the most nutritious and unique foods in my refrigerator.  Kelp Noodles! Have you tried them? They are, at first glance, very odd looking and truly not that appealing, but believe me they are surprisingly fun. 

Full of fabulous fiber and rich in iodine, Kelp Noodles assist with digestion and boost your thyroid. Oh and did I mention they are practically calorieless... They can be found in most health food stores like Mother's, Jimbo's or even Sprouts on occasion. Kelp Noodles can be used to spice up a salad, add texture to stir fries or even to replace spaghetti if you're craving a hot dish with tasty marinara sauce.

To get started, I suggest washing and rinsing your noodles.  Then, using kitchen scissors, cut little 1-2 inches long pieces into a salad and see how you like the extra crunch.  Kelp Noodles can soak up flavor well, especially if they are allowed to marinate in a dressing or sauce. If you'd prefer a softer noodle I suggest you take this approach.  Next, try using longer cuts of the noodles in a stir fry with Coconut Secret's Coconut Aminos Seasoning Sauce. Add veggies and nuts and spices to your heart's delight! You really can't go wrong.  In the end it may remind you of a warm Thai noodle dish soaked in soy sauce, minus the calories and estrogen-filled soy.

If you really start to enjoy the flavor of this sea vegetable you should try other textures and flavors! Check out my recipe for Seaweed Rice Salad to get you started. 
Add this fun exotic food for some variety in your daily diet and let me know how it goes!Enjoy!

Chopped Grapefruit and Mixed Berry Salad

Happy Valentines week to you all! I feel like I'm dancing and floating on clouds this week because I just had the most lovely Valentine's weekend with my Love.  Beautiful sunsets and humorous personality tests paired with a sweet,  fruity treat created the perfect Valentine's.  My man is a lover of anything "pie-ish", so I just couldn't miss the opportunity to whip up a sweet peach-berry pie for him.  It was my first ever, from scratch, and it turned out beyond delicious! I cannot take full credit, haha I actually followed a recipe this time.  He and I felt it was honestly the best we'd ever had, which is saying a lot because it was an everything-free pie! It was the perfect treat for the perfect weekend.

Today, I don't have a dessert for you.  Instead, I want to share a fresh and colorful salad creation! It's been quite a success and is currently a running favorite among friends and family.  As a result, this post is for those of you that asked for my exact ingredients, since I can rarely remember exact amounts in person.

I hope your month of love is a delightful and sweet one for you all!  Enjoy! 

{Chopped Grapefruit and Mixed Berry Salad}

Ingredients:

~Salad for Two

2 Large leaves Organic Rainbow chard

1 Large leaf Organic Collard Greens

¾ cup Organic Spinach

½ ripe Hass Avocado

Organic English Cucumber

¼ Large Yellow Onion

½ cup Organic Blueberries

½ cup Organic Blackberries

½ Ruby Red Grapefruit

Dressing:

3-31/2 Tbsp Organic Applecider Vinegar

1 Tbsp Agave Nectar

Pinch of Pink Himalayan Salt

Wash your Greens and chop into bite size pieces.  Slice and chop the Avocado and Cucumber into bite sizes as well.  Set Yellow Onion top-side up and slice thin strips, moving away from the center, then cut these long thin strips in half. Combine all ingredients, including Berries into a large bowl.  Grab your Grapefruit and cut along the outline of its insides, leaving only the skin.  Slice between each little triangle and then scoop each out over the bowl of salad.  Let the juice fall into the bowl and don’t forget to squeeze the extra in there too! Pour the Vinegar and Agave over your salad, followed by the pinch of Himalayan Salt and then toss to finish!

{Linked To}

Slightly Indulgent Tuesdays
Gluten Free Wednesdays

Bean Spread & Goat Chevre Date Appetizer

I cooked my own beans! My friend Alisa had me over the other day and shared her freshly cooked beans…after my first few bites I was asking for instructions! I just loved it! I can make them the perfect texture and saltiness that I want.  It also saves money buying in bulk and I can have more variety, blend all sorts of beans together to create mixes or dishes.  I also avoid the possible poisoning from the metal can and eat it sooner cause it’s fresh in my refrigerator, some nice side benefits.  I am also in LOVE with the Chocolate Heirloom Tomato.  I just tried it for the first time at my weekly farmers market run and could not leave the stand with out at least three!

I thought it’d be fun to try making a spread with my lovely food processor and use the Beans and Tomatoes.  It turned into an idea for an appetizer and soon I was pulling out my other favorite that I have yet to share with you, the Chevre-stuffed Medjool Dates, yes you may start drooling now. I am.  So enjoy, and now perhaps you will have a pretty little treat to bring to your next party!

{Arugula Bean Spread}

Ingredients:

1 cup Assorted Cooked Beans
 (such as Black, Kidney, Lima, etc)
Handful of washed Organic Arugula

Dash of Minced Fresh Garlic or Garlic Flakes

¼ cup freshly Chopped Red Onion

Pink Himalayan Salt to taste

Organic Chocolate Heirloom Tomato

Organic English Cucumber

Combine first set of ingredients in a food processor and well, process! Then dice the Chocolate Heirloom Tomato and gently fold into the spread.  Slice your English Cucumber and spread with the dip for a delicious appetizer. 

{Goat Chevre-Stuffed Medjool Dates}

Ingredients:

Choice or fancy Medjool Dates

Goat Chevre (I used a Chevre flavored with garlic and herbs)  

Delicately slice Dates long-ways and remove pit.  Use a spoon to carve off a bit of the Chevre.  Use your fingers to slightly roll the Chevre long-ways.  Gently open each Date and place the rolled Chevre inside, closing the Date’s skin around it to finish. Arrange Dates on an oiled sheet and bake at 300 degrees for 10-15minutes or until the Chevre begins to ooze out of the Date.  Pull out and let cool, then serve warm.  

{Linked To}

Gluten-Free Wednesdays

Seaweed Rice Salad

Today's recipe was inspired by a bit of seaweed.  I keep hearing how seaweed is full of fabulous nutrients and therefore decided to give it a try.  My first tip from the experience: WASH YOUR SEAWEED! It's preserved with A LOT of salt, so it's really important to wash away the salt before eating. I decided to incorporate some brown rice and spices with the seaweed, then progressed to making a salad out of it.  My new favorite dressing/sauce fit perfectly with this arrangement and I thought it might be the perfect chance to share it with you all, so I included that as well!

{Seaweed Rice Salad}

Ingredients:

~makes one bowl

1/2 cup Cooked Organic Brown Rice (I use Trader Joe's)

1/4 cup Organic Mushroom Broth (or any other GF/DF broth)

1/8 tsp Paprika

1/8 tsp Minced and Toasted Onion

1/4 tsp Minced Garlic

Sprinkle of Pink Sea Salt

1/2 cup Raw Mixed Sea Vegetables (I use Sea Tangle)

1 1/2 cup Mixed Fresh Organic Lettuce Greens

1 TBSP Raw Coconut Aminos Soy-Free Seasoning Sauce ( I use Coconut Secret; it's GF/DF)

To begin pour Brown Rice and Broth into a frying pan and simmer until the Rice has absorbed the Broth and has a thick consistency.  Add in the Spices and Sea Salt and stir, still simmering, for 20 seconds or so.  Take the pan off the heat.  In another bowl pour Sea Vegetables in with about 1 cup of water and swish about.  Drain and repeat until the salt has been removed from the Sea Vegetables.  Then add to the Rice in the pan and mix well.  Grab the bowl you are eating out of and fill it with your choice of Greens.  Top with the Rice Mixture. Drizzle with the Coconut Seasoning Sauce to finish, toss and enjoy!

{Linked To}

Slightly Indulgent Tuesdays

Gluten-Free Wednesdays

A Farmers' Market Chopped Salad

A farmers' market inspired salad is what I bring you today.  Besides finding and scouring through cookbooks, strolling through farmers markets is my absolute favorite pastime.  I haven’t visited one in a couple months, so I was way past due for a good long meander through my local market.  Today was glorious.  The sun was shining and the air, though chilly, was fresh and post-rain clean.  I got my cash ready and mozied along the street stopping at various booths that grabbed my attention.  Organic and local produce was prevalent and I couldn’t get enough of breathing in the earthy smell and tasting the sun-ripened sweetness.  Now, if you’ve never understood the draw of local or organic, let me explain.  

Basically, the more local your produce is the longer it’s on the vine, branch, in the ground, etc.  This means it’s not harvested until it is perfectly ready to explode with ripe goodness.  The taste, appearance and texture of the produce will be at its prime. If it’s organic this means the produce received nothing of a chemical nature that could alter the fruit or hurt the consumer.  A nice benefit for those of us that tend to forget about washing the produce before inhaling…like me…is that all we have to worry about is dirt. 

Now compare this to the chain grocery stores’ chemically-induced, oversized, pre-picked, poison-covered produce and perhaps you’ll join me and start visiting the local farmers' market! 

Because of my little trip I was able to create one of my tasty and nutritious chopped salads for lunch! This simple salad is made up of the ingredients I found there with a little help from Trader Joe’s brown rice and black beans.  Salads are not meant to be calculated or exact like some people’s approach to baking, so feel free to reduce or increase the amounts of any ingredient I include. 

{Farmers' Market Chopped Salad}

Kale

Chard

English Cucumber

Fuerte Avocado

Heirloom Tomatoes

Cooked Brown Rice (cooled)

Cooked Black Beans (cooled and salted)

{Fresh Dressing}

~for 2 1/2 – 3 cups of salad

1 TBSP Bragg’s Organic Apple Cider Vinegar

1 TBSP Eden’s Organic Red Wine Vinegar

1 TBSP Raw Organic Blue Agave

Sprinkle of Pink Sea Salt

Wash and chop the lettuce creating one-inch strips both horizontally and vertically.  This will help your body better digest the fibrous salad!  Slice the Cucumber, Tomatoes and Avocado.  Combine these with the Brown Rice and Black Beans and toss with the lettuce.  Drizzle with Fresh Dressing and toss again.  For a creamier dressing, pour in the Fresh Dressing and then mash the Avocado in a separate bowl (instead of chopping), mix it with a sprinkle of Pink Sea Salt and toss throughout salad. 

Enjoy!

{Shared and linked up with some favorites of mine}

 Real Sustenance

Slightly Indulgent Tuesdays

Gluten-Free Wednesdays

Vegan Black Bean Burgers

This past week I had a hankering for something filling and flavorful.  Typically I would make a yummy salmon or chicken dish, but my diet has altered a bit of late.  Growing up, I willingly called myself a carnivore.  I definitely enjoyed the flavor of beef, chicken and fish.  Currently though I have been avoiding animal protein and eating more of a vegan diet.  So these tasty foods were out the question when considering flavorful and filling options...

It's been quite a journey, but I have to say that lately my body has shown some amazing improvements!  I truly believe avoiding animal proteins has greatly helped with this.  My little stomach as well as my intestines haven't had to work as hard to digest.  My theory is that because my body isn't putting all its effort into creating enzymes to break down the food I'm eating and/or working at it for hours at a time, it can focus on other functions that are vital for maintaining a healthy body!  So, anyways that's a tid bit behind why I'm eating vegan!

For today's recipe I give you a tasty vegan meal that fits the "filling and flavorful" criteria perfectly.  This recipe has a bit of freedom to it, as you'll see.  Don't be intimidated by the lack of measurements for the seasonings and spices, just have fun with it.  Personalize it and satisfy your own palette!

{Vegan Black Bean Burgers}

~makes 12 "Patties"

1 can of Organic Black Beans
1 Fresh Tomato chopped
1 Garlic Clove diced
2 TBSP chopped White Onion
2 chopped Green Onions
2 Whole Carrots diced
1 Cup Sunflower Seeds

Seasonings:
*add to taste

Pink Sea Salt
Rosemary
Garlic Salt
Fine Black Pepper
Crushed Chili Pepper
Paprika
Chili Powder

Preheat oven to 400 degrees.  Blend the Sunflower Seeds in a blender until mostly ground and set aside.  Drain the Black Beans and pour into your blender.  Add the ground Sunflower Seeds, chopped Tomato, Garlic, Green Onion and all the spices/seasonings you want to your blender and blend! Pour into a small bowl and add the well diced Carrots and White Onion. Stir well to create a thick consistency.  Scoop 1 to 2 TBSPs onto a lightly greased baking sheet.  Use the spoon to shape the mixture like a patty.  Place baking sheet into the oven and bake for 25-30 minutes until baked all the way through!

I like to create my "burger" by placing the patty on a piece of toasted Udi's whole grain bread with mustard, ketchup, fresh spinach and a few thin slices of avocado. YUM! I was so surprised by how much it tasted like a regular meat patty. Nutritious and tasty, yes please!

Enjoy!

(Other Lovely Links)

 Just Another Meatless Monday

My Meatless Mondays

Mouthwatering Mondays

Tuesday Night Supper Club

Tasty Tuesdays

 Slightly Indulgent Tuesday

Gluten-Free Wednesday

Cranberry Acorn Squash Goat Cheese Pizza

Welcome to the season of Fall! I would like to say it's my favorite season, but honestly it's always been a wash between Fall and Spring.  Yet, every time I notice that brisk chill in the air or the changing color of leaves, Fall quickly takes first place in my heart.  For now it has my loyalty and as I start pulling out those cozy scarves and warm jackets my excitement will grow even more.  

Obviously, I believe such a magnificent season must be brought in with style and celebration.  You may laugh, but Thursday was the official first day of Fall and I created a Fall-inspired meal.  I didn't plan to make it feel like Thanksgiving, but my central ingredient is typically on the Turkey day menu.  I had an Acorn Squash that was a little past due and needed to be used, so I decided to try a new twist on an old favorite: a colorful Fall pizza!  My pizza dough continues to rock my family's taste buds, so it works wells as a base for any fun creative dish.  

Here's the outcome of my Fall and Acorn Squash inspirations! I hope you can give this delightful recipe a try! 

{Cranberry Acorn Squash Goat Cheese Pizza}

~makes 12 squares

For the Dough:

1 package of dry, active Yeast

1 tbsp Sucant
1 cup warm Water

3 Tablespoons Olive Oil

1 teaspoon crushed dry Rosemary

1 teaspoon of Oregano

1/2 teaspoon Cardamon

1/2 teaspoon Curry Powder

1/2 Tablespoon Apple Cider Vinegar

1 teaspoon Sea Salt

1 teaspoon Xanthan Gum

1/4 cup Sucant (Organic Evaporated Cane Sugar works as well)

2 1/2 cup Bob's Red Mill All-Purpose Flour

For the Topping:

1 ripe Acorn Squash

1 Tablespoon Olive Oil

2 Tablespoons Pure Maple Syrup

1/4 teaspoon of Sea Salt 

2 cups fresh or defrosted Cranberries

1 cup sautéed Onions

Goat Cheddar and Brie Cheese

To begin, combine 1 cup warm water (following temp. directions on your yeast package) with the Yeast and Sucant in a small bowl and whisk.  Let it sit for 5-10 minutes allowing the yeast to proof and foam.

While the yeast works, combine everything except the flour in a large bowl. Then add the proofed yeast and flour. Mix it all with a spatula and work the dough into a ball for 2-3 minutes. Cover your pizza stone or 10x13 baking sheet with olive oil and sprinkle cornmeal all over to keep it from sticking.

Finally, drop the dough with the aid of your spatula onto the stone.  Wet your hands to flatten and spread the dough evenly to the thickness you want your crust to be.  Lightly coat the dough with olive oil.  This will help it brown beautifully.

Place pizza in pre-heated oven at 425 degrees and bake for 10 minutes. 

To prepare the Acorn Squash, microwave it whole for 2 minutes to soften it.  Cut in half and scoop it clean.  Then continue to slice into little half moons about 1/2 inch or so thick.  Toss in a large bowl with the Olive Oil, Sea Salt and Maple Syrup until well covered.  Place on parchment lined sheet and pour remaining liquid over the squash. 

Pull your pizza out and turn the oven down to 375 degrees.  When ready place the Acorn Squash in the oven for about 20 minutes or until soft.

Meanwhile grate fresh Goat Cheddar and Brie all over the pizza until it's well covered.  Top it with the Cranberries and lightly sautéed Onions.  Once the Squash is ready pull the skins off and place them on top, either moonshaped or diced.  Once the cheese begins to bubble pull it out and let it cool.  

I hope this new twist on pizza brings the fall season home for you! Happy brisk and cozy days to you!

{For more delicious recipes}
Gluten Free Wednesday

Slightly Indulgent Tuesday

MMMondays

Just Another Meatless Monday

My Meatless Mondays

Mouthwatering Mondays

Tuesday Night Supper Club

Tasty Tuesdays

Fresh Veggie and Chicken Tacos

I love produce and tend to purchase more than I or my family can eat.  As I opened the fridge today such was the case.  Produce, produce, produce.  I wouldn't have it any other way, but it needs to be grilled, sautéed or baked...soon! Grabbing a few of the goodies I decided to try my hand at a veggie chicken taco.   As typical, the meal evolved as I tried new flavors and seasonings.  Goat creamed cheese somehow found its way in there along with my favorite, brown rice.  A nice warm lunch my mom and I loved the results and hopefully you will to.

Family Pizza

It felt like a pizza night. You know those days. It typically includes a craving for something hot, crispy  and yet soft, with a gooey cheese and tangy, sweet tomato flavor.  For those of you who are new to my blog I have a tasty pizza recipe I like to use that I adapted from Karina the Gluten-Free Goddess.  
I'll alter the spices in the dough and vary the toppings I use, but it always produces an unforgettable Italian meal.  So this week I thought I would share the new twist I used for my pizza night. The result was fabulous.  My family ate more than their fair share of slices, left nothing but crumbs and begged for a second round, thus giving me confidence to once again share this recipe with you.  I encourage you to give it a try and come up with your own flavorful toppings and seasonings.  When you do, share it with all of us back here on this post.  I'd love to hear how it turns out.  Bon Appetit everyone!

A Southwestern Chilisoup....

It's summer and Mexican food is prevalent, not that it's really rare any other time, but summer seems to inspire the taste buds in a southern direction for me.  I decided to whip up a spicy batch of southwestern style soup or as I like to term it, a light chili.  A quick meal that calls for sides of salty corn chips, guacamole and perhaps a little margarita...

Ingredients:

2 cups of Gluten-Free Chicken Broth
2 cups of organic Kidney Beans
2 cups of organic Black Beans
2 cups of organic diced Tomatoes (if you want more of a kick I added a bit of organic green chiles)
2 cups of organic roasted Corn
2 cups of water + juices from all the above
2 large Chicken breasts
1 large organic zucchini

Seasonings:

Olive oil
Paprika
Cumin
Oregano
Dill
Fresh crushed Garlic
Sea Salt
Pepper (white and black)

To begin I sauteed the chicken breasts in olive oil and seasoned them with a sprinkle of Paprika, Oregano, Sea Salt, Black Pepper and Cumin.  Keep flipping and rotating breasts until almost cooked through.  While cooking, wash Zucchini and cut long ways, then dice into cubes.  Take Chicken out of pan and cut up into smaller pieces.  Using the same pan drizzle more olive oil and toss Zucchini around until slightly blackened (almost a grilled look).

In a large pot pour in all the ingredients, including the chicken and zucchini when done.  Stir on medium high for about 10 minutes. Season to taste with more of the above seasonings, including the White Pepper and crushed Garlic.

Let it simmer for about 10-15minutes on low heat.  Serve with a sprinkle of "safe" cheese, broken corn chips or perhaps torn fresh corn tortillas on top.  Don't forget the side of guac or salsa and you will thank me for a feisty fiesta in your mouth.