AIP, Paleo, Whole30 Recipe: Healing Chicken Veggie Soup

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It has been in rainy L.A. so I made this chicken soup and am staying inside with a good book! Truthfully, I make this soup anytime I have the ingredients in my fridge (it could be a Summer day!), because it is that good. And it is extra special because it contains fresh ginger and fresh turmeric, proven roots helping your body fight nasuea and aid digestion (ginger) while reducing joint pain and all-over inflammation (turmeric). It is a healing soup in many ways!

Tip: Use fresh ginger and turmeric in more than this soup. Try simmering them in water to make your own tea, finely grated to add to a salad vinaigrette or use them minced in your next meat marinade. Always peel off the skin before consuming and store in your veggie crisper for up to 3 weeks (or in your freezer for even longer).

Bonus tip: Use the @epicbar Homestyle Savory Chicken Bone Broth in this recipe. It tastes delicious and has turmeric in it as well…you’ll save time and nourish your body.

RECIPE:

HEALING CHICKEN-VEGGIE SOUP (serves 4)

INGREDIENTS:

28 ounces of chicken bone broth
1 Tbs. of ghee or coconut oil
1 yellow onion, diced
2 garlic cloves, minced
4 carrots, peeled and diced
4 celery stocks, diced
1 lb. of organic chicken, shredded or diced (Timesaver: use a Whole30 compliant rotisserie chicken from your local market such as Target or @wholefoods)
1″ of fresh ginger, peeled
1″ of fresh turmeric, peeled
Fresh parsley
Black pepper (omit for AIP)

INSTRUCTIONS:

In a stock pot, heat ghee or coconut oil to medium and allow to melt.

Add diced onion and minced garlic and stir until they begin to soften.

Add diced carrot, celery and chicken to the pot and stir to combine.

Pour bone broth over veggies and simmer until soft (about 10 minutes).

Turn off the heat and using a veggie peeler, peel ginger and turmeric in strips directly into the pot.

Stir to combine and serve between 4 bowls.

Garnish with parsley and a generous sprinkle of black pepper.

Hope you enjoy this soup!

Kitchen Tip: Glass Containers!

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I’m sharing a kitchen tip that you can be sure I implement because it works!

Glass containers!

You guys, glass containers are a fantastic investment for your Whole30. I store everything in glass. Greens, fruit, meat, veggies, nuts, seeds, vinaigrettes, fresh herbs….all of it.

Storing foods in glass allows you to see exactly what you have in your fridge, freezer or pantry and glass containers keeps food fresh!

In this photo I can already see lots of meals that can be whipped up quickly.

A spinach salad with blueberries, fresh mint, chopped hazelnuts, jullienned radish, all tossed in vinaigrette.

A pork chop marinated in vinaigrette, seared in the cast iron and seasoned with fresh rosemary.

Roast beef roll ups filled with sliced peppers and fresh parsley.

Parsley pesto made from blending vinaigrette and sunflower seeds.

Can you think of more ideas?

Whole30 foods make endless delicious meals and the more you practice combining what you find in your kitchen, the easier it is to create custom Whole30 recipes.

I purchase my glass, oven-safe containers from Amazon, but you can find them all over, I see them at @WholeFoods, as well.

Do you already implement this tip? How do you like it?

Paleo, Whole30 Recipe: Italian Fajitas with Herbs de Provence

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Here is an Italian-inspired fajita recipe you can make in just minutes!

Tip: Whenever I cook myself dinner, I make an extra portion to have as a meal the next day. I portion my dinner on a plate, then store a second portion in a glass container, then wash the pan (confession for those of you that know me: I still wash my dishes pretty much immediately after using them!).

Are you in the habit of prepping tomorrow’s meals? It will change your life!

Onto these delicious fajitas!

RECIPE:

ITALIAN FAJITAS WITH HERBS DE PROVENCE (serves 4)

INGREDIENTS:

1 lb. of organic, grass-fed skirt steak
1 of each: red, yellow and green bell pepper
1 yellow or sweet onion
1/4 cup of avocado oil (plus more Tbs. for cooking)
1 tsp. of sea salt
1 Tbs. of herbs de provence & dried oregano
1 tsp. of garlic powder
1/2 tsp. of white pepper
Handful of Italian parsley

INSTRUCTIONS:

Add 1/4 cup of avocado oil, sea salt and spices to a large zip-lock bag.

With your fingertips, massage the oil so that the spices are mixed well.

Add skirt steak to your zip-lock bag.

Slice bell peppers and onion in thin strips and add to the zip-lock bag.

Seal the bag and mix well by shaking and using your hands to get everything coated in the oil and spices.

Allow steak and veggies to marinate in the bag for up to 24 hours. If you don’t have time to marinate, don’t fret! Any block of time is fine, even 5 minutes!

Heat a grill pan or cast iron with 2 Tbs. of avocado oil to medium high.

Once your pan is really hot, place skirt steak flat on your pan and grill for 1 min/side.

After grilling, place skirt steak on a cutting board to cool.

Place the peppers and onions in the same grill pan and cook, tossing often, until they soften and even char a bit (charring is optional but tasty).

While your veggies are cooking, thinly slice your skirt steak against the grain and arrange on a serving platter.

Add grilled veggies to your platter and garnish with Italian parsley.

Yum! I hope you enjoy! Don’t forget to pack your lefties for tomorrow!

When friends come into town

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When I have friends coming into town, I do a little prep that makes my time with them smoother and more relaxed.

First I find out if we’re having a meal together and if we are, I find out if it will be at home or out at a restaurant.  If it’s at home, I prepare any foods that can be made in advance and store them in the fridge until they arrive.  I also prepare some snacks that can be set out prior to our main meal together (whether or not it is at home or at a restaurant).

A fresh green salad and homemade blended vinaigrette can easily be prepared in advance, as well as rinsed and chopped veggies with a pureed dip. Easy to grab snacks such as raw nuts and dried fruits can be arranged on platters in clear jars, making it simple to see what’s what.

Just before my friends arrive, I set these items out on the table with some plates and utensils.  If they are hungry after their travels, they can make a plate or simply grab a veggie with dip or a handful of nuts until the main meal is served.

This is especially handy to do when your visitors are kids who are used to having a snack here and there.  It makes knowing what is available to eat so easy for them and their parents.

Why not try prepping some dishes before your guests arrive and see how enjoyable it is for everyone to partake in healthy, delicious, homemade foods.

How to eat more greens

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An easy way to add nutrition, vibrant color and crisp to your dishes is to add fresh greens.  Any greens will do, pick the ones that you like.  Lettuce, spinach, kale, fresh herbs, you get it.  Keep them in the fridge at all times so that you can easily grab a pile, rinse, chop and add to whatever meal you are prepping.  So simple!