Recipes

Immune Boosting Chicken Soup

This delicious, mouth-watering soup is incredibly nourishing to the body. Infused with immune-boosting ginger, turmeric, lemon, and garlic, this soup delivers a powerful punch of anti-inflammatory goodness, enhancing your body's natural defenses. The slow-cooked chicken bone broth is a delicious, gut-supporting alternative to regular chicken broth, which you can learn how to make below! If you’re looking for a quick, low-hassle, yet nourishing meal- you’re at the right place! Plus your house will smell amazing!

    • 3 tbsp grass-fed butter

    • 1 yellow or white onion, diced

    • 1 leek, chopped

    • 3-4 carrots, chopped into rounds

    • 3-4 celery sticks, chopped

    • 1-2 tsp lemon zest

    • 2 tbsp fresh ginger, peeled and grated

    • 1 tbsp fresh turmeric, peeled and grated

    • 5-8 garlic cloves, minced 

    • 1 lb chicken thighs or breast, raw

    • 4-6 cups chicken bone broth (check out my recipe!)

    • 1.5 tsp salt

    • ½ tsp pepper

    • ½ tsp red pepper flakes 6

    • Toppings: chopped cilantro, chopped green onions, and sesame seeds

  • 1) In a Dutch oven or soup pot, melt butter on medium heat and add onion, leek, carrots, and celery. Let cook for five minutes or so, till they begin to soften.

    2) Add the lemon zest, ginger, turmeric, and garlic and continue cooking for a few minutes more. Everything should begin to become fragrant. 

    3) At this point, you can add in your bone broth (6 cups if you prefer a brothier soup), chicken thighs or breast, salt, and pepper. 

    4) Stir, increase the heat to medium-high, and bring to a boil. Once it’s boiling, reduce the heat to low, cover with a lid, and let the soup simmer for 25-30 minutes, or until carrots are soft and chicken has reached an internal temperature of 165 degrees.

    5) Remove chicken to shred. (I prefer to shred my chicken in my KitchenAid fitted with the paddle attachment, but if this isn’t an option for you, shredding with 2 forks is great too!). Once shredded, add back to the soup, and adjust any seasonings to your liking. Garnish with cilantro, green onions, and sesame seeds. Enjoy!

  • Store leftovers in the fridge and use up within 4-5 days. Or, if you’re a busy mom or just someone who doesn’t have the time to cook every night, you can double this recipe and freeze the other half.  Simply store in a glass container (leaving room at the top for the liquid to expand), a gallon-size zip lock, or sandwich bags for individual servings. That way you can pull out and thaw whenever you don’t have the time or energy to cook!

Colorful Kale Radicchio Salad

This vibrant salad is not only a feast for the eyes but also a nourishing and delightful addition to your diet. Brimming with essential vitamins, minerals, and antioxidants, it's a health boost in every bite. Kale and radicchio are packed with vitamins A, C, and K, alongside powerful antioxidants and other beneficial compounds. The addition of walnuts brings a delicious crunch and an extra dose of omega-3s. Drizzle with a tangy lemon dressing, and you'll be hooked from the first bite! Enjoy this salad before your meal (particularly a carb-rich one), and you'll keep your blood sugar levels steady. No more dramatic spikes and crashes that sap your energy and leave you craving a quick carb fix. Your body will appreciate the balance and you’ll likely feel more energized throughout the day!

  • Salad:

    • 1 bunch kale, ribbed and chopped (I use dinosaur/Tuscan kale)

    • 1 medium head radicchio, chopped and core removed

    • ⅓ cup walnuts, chopped

    • ⅓ cup parmigiano reggiano, shredded 

    • 2-3 tbsp dried cranberries, optional

    Dressing:

    • ¼ cup olive oil

    • 2 tbsp apple cider vinegar

    • 1 tbsp lemon juice

    • 1 tbsp Dijon mustard

    • ½ tsp salt

    • ¼ tsp pepper

    • 1 garlic clove, minced, optional

    • 1 tbsp maple syrup/honey, optional

    • Add all the salad ingredients in a bowl and toss to combine.

    • Add all the lemon dressing ingredients to a mason jar with a lid and shake till combined. Alternatively, you can use a small blender if you prefer a smoother consistency 

    • Drizzle the salad with the desired amount of dressing. Enjoy!

    • Refrigerate leftovers for up to 5 days

nourishing Bone Broth

Experience the soothing embrace of slow-simmered bone broth, a comforting and nutrient-packed beverage. Brimming with essential nutrients such as magnesium, calcium, phosphorus, potassium, collagen, and amino acids, this delicious drink is a powerhouse for your skin, bone, and gut health. Bone broth is fantastic when added to soups or just sipped on hot in a mug!  Kickstart your day with this wholesome drink and your body will thank you!

    • 1 chicken carcass or 2-4 lbs beef bones

    • 2 sprigs fresh rosemary (or 2 tsp dry)

    • 2-3 sprigs fresh thyme (or 2-3 tsp dry)

    • 1 bunch parsley

    • 2-4 carrots

    • 4-6 celery stalks

    • 2 white or yellow onions, skins removed and roughly chopped

    • 1 leek, optional 

    • 6-8 garlic cloves, optional

    • 1 tbsp whole peppercorns, or 1 tsp ground pepper

    • 1-2 tsp salt

    • 2 tbsp apple cider vinegar

    • 6-8 garlic cloves, optional

    • Filtered water

    1. To a large pot (8-12 quart), add the bones, herbs, veggies, seasonings, and apple cider vinegar. Then fill the pot with water, leaving at least an inch of space between the water and the top of the pot.

    2. Bring to a boil on medium-high heat. Once boiling, reduce heat to low so the broth is simmering. Place lid on top and let simmer for 18-36 hours (checking every so often- and turn on your vent fan if you have one). The longer it simmers, the richer it will become.

    3. After 18-36  hours, strain out the broth into a large pot or bowl. Discard the bones and veggies. Once cool enough to handle, pour strained broth into glass mason jars.

    4. Store in fridge 4-5 days, or freeze for several months (see notes on freezing).

    • If you prefer, you can make this in your slow cooker. Follow all instructions the same, except place all the ingredients in your slow cooker instead of a stockpot, and cook on low with the lid on for 18-36 hours.

    • If freezing in mason jars, make sure you leave at least 2 inches of space from the broth to the top of the jar. Screw the lids on and refrigerate until completely cool. Then put in the freezer. This is so the jars don’t crack from experiencing too quick of a temperature change. Thaw by taking it out and leaving it on the counter, then refrigerate. 

    • If I ever use leek or celery in a recipe, instead of throwing away the tops, I put them in a gallon-size zip and store in the freezer. That way, whenever I make bone broth, I can throw those in there, adding extra flavor all while being resourceful!