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!

Paleo, Whole30 Recipe: Beef Pho-Style Soup

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Is it cold where you are?  It is chilly in L.A. so I am happy to share this warming soup with you all!

Tip: When making soup I often make my own broth but since @Epicbar has launched the most delicious broths sold in many health food stores, I use it as often as possible. It tastes amazing and supports a healthy gut and happy body. And it saves time! Essential during the full holiday season.

RECIPE:

BEEF PHO-STYLE SOUP (serves 4)

INGREDIENTS:

28 ounces of beef broth (I highly recommend using the Beef Jalepeno Sea Salt Bone Broth by @epicbar)
1 lb. of organic, grass-fed flank steak
2 Tbs. of avocado oil
1 tsp. of sea salt
Dash of white pepper
2 medium zucchini, spiralized or peeled in thin strips with a veggie peeler
1″ of fresh ginger, peeled and minced
2 whole scallions, minced
8 mushrooms, thinly sliced

OPTIONAL GARNISHES:
5 fresh basil leaves, minced
5 fresh mint leaves, minced
5 sprigs of fresh cilantro, minced
Fresh lime wedges
Chopped almonds

INSTRUCTIONS:

In a shallow dish, marinate flank steak in avocado oil and a sprinkle of sea salt and white pepper for at least one hour or overnight.

Heat a skillet to medium high.

Add 1Tbs. of cooking fat (avocado oil, ghee or coconut oil) and allow to melt.

Place flank steak on the heated skillet and allow to sear for 2 (and up to 4 if you like it well done) min/side.

Remove from the skillet and allow to cool on a plate. When cool, slice in thin strips (slice against the grain).

Add broth to a large stock pot and heat to medium.

Add zucchini, mushrooms, minced ginger and minced scallion.

When the broth begins to simmer, remove from heat and serve between 4 bowls and top with seared flank steak and garnishes as desired.

Have you used @epicbar broths yet? If so, how? Please share, I love learning from you all!

AIP, Paleo, Whole30 Recipe: Green Goblin Soup for Halloween!

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BOO!

Halloween is right around the corner and if you are looking for a healthy recipe to create, you’ve come to the right place!

Below is a recipe for Green Goblin Soup, and it’s a perfect appetizer or snack for loved ones at home, or to bring to a Halloween party.  Dress it up with scary (faux) spiders and colorful straws and serve in individual clear cups, or serve in a large witch pot, you decide!

GREEN GOBLIN SOUP:

Ingredients

2 Tbs. avocado oil (coconut oil or ghee works fine)
1 medium yellow onion, diced
2 scallions, minced
1 lb. asparagus, chopped (tough ends discarded)
4 cups of spinach
1 avocado, peeled and diced
2 cups of bone broth (chicken, beef or veggies broth works fine)
1 tsp. sea salt

Garnishes

Blanched asparagus spears to use as goblin legs (see recipe note below)
Fresh herbs such as parsley, scallion or cilantro
Freshly ground pepper (omit to keep this recipe AIP friendly)
Plastic spiders and Beetlejuice straws optional

Instructions

ADD avocado oil to a stockpot and bring to medium heat on the stove. Add onion and sauté until soft, about 3 minutes.

ADD scallion and asparagus and reduce to a simmer, uncovered for 10 minutes.

REMOVE from heat and transfer to a high-speed blender along with spinach, avocado and bone broth. Alternately, place spinach, avocado and bone broth in pot and blend with an immersion blender. Once blended, taste and add salt to taste.

SERVE in clear plastic cups with raw asparagus spears sticking out of each cup.  Add a festive straw as well if you like.

GARNISH with any additional herbs or freshly cracked pepper, or dare to scare your guests with faux spiders crawling over each soup!

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Recipe note: Blanching your asparagus spears is not necessary, but you may find them easier to eat than raw spears. To blanch asparagus spears, bring a small pot of salted water to a boil. Prepare a bowl of cold ice water. Place asparagus spears in boiling water until they turn bright green, about 2-4 minutes depending on the size of your asparagus spears. When the spears are bright green and crisp-tender, use a slotted spoon to remove the asparagus from the boiling pot and place them in the ice water bath. After a few minutes, remove the spears from the ice water and allow them to drain on a few paper towels.