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!

AIP, Paleo, Whole30 Recipe: Ginger Brussels Sprouts Bites

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When in doubt on an appetizer to prepare that is super easy and sure to be enjoyed by everyone, keep things really simple.

I mean, really simple.

Like, just put a toothpick in it.

These roasted brussels sprouts with fresh ginger are no more complicated (and honestly, not complicated at all!) than roasting a tray of fresh veggies, because that is all they are!

But…since they have a toothpick in them, they are party food.  And everyone likes a party…or at least, food with toothpicks in them.

GINGER BRUSSELS SPROUTS BITES

Serves many people as an appetizer (leave the toothpicks out to serve 4-6 as a side dish)

INGREDIENTS:

1 lb. of brussels sprouts, rinsed and tough ends removed

2 Tbs. of avocado oil

1 tsp. of sea salt

Dash of white pepper (optional)

1 tsp. of garlic powder

2 tsp. of fresh ginger, minced

2 Tbs. of coconut aminos (sub apple cider vinegar if preferred)

INSTRUCTIONS:

Preheat your oven to 350 degrees.

Line a baking tray with parchmont paper and set aside.

Rinse brussels sprouts and remove tough ends, then cut in half.

Arrange on a baking tray and pour avocado oil over them and gently toss with a spatula.

Sprinkle sea salt, (white pepper, if using) garlic powder and coconut aminos over sprouts and toss one more time.

Roast in your oven for 10 minutes, toss, and finish roasting for 10 more minutes.

Remove from your oven and gently toss with fresh ginger.

Stick toothpicks in each sprout and serve on a platter as a quick party bite and watch these little green snacks get gobbled up by all of your guests!

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AIP, Paleo, Whole30 Recipe: Grounding Autumn Ginger Turmeric Latte

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GROUNDING AUTUMN GINGER TURMERIC LATTE

Serves 4

Attention! You do not have to consume alcohol to have a good time this holiday season! In fact, once you try this Grounding Autumn Ginger Turmeric Latte, you may want to always include a latte like it in your holiday traditions. Drinks such as wine and spirits are often served before the main meal, which is a perfect time to sip on this latte. It contains slow burning fats, gentle gut-healing spices, is anti-inflammatory and if you add collagen, even offers protein. It’s win-win if you want to feel balanced and in control of your food choices for the rest of the day, so be sure to include this recipe in your holiday spread, and certainly carve out time to make it for yourself the next time you cuddle up with a good book!

INGREDIENTS

4 cups of herbal ginger or turmeric tea (I used 4 Trader Joe’s Organic Ginger Turmeric Herbal Tea bags)

2 Tbs. of coconut butter

2 tsp. of ghee

½ tsp. of sea salt

1 tsp. of ground cinnamon

1 tsp. of ground turmeric

¼ tsp. of ground ginger

Optional: 4 Tbs. of collagen powder (I used Great Lakes Hydrolysate Gelatin)

INSTRUCTIONS:

Heat 4 cups of purified water as you would to brew tea.

Steep 4 tea bags in the 4 cups of water for 5-7 minutes.

While your tea is steeping, add remaining ingredients (coconut butter, ghee, sea salt, spices and collagen powder) to a high-speed blender.

Remove tea bags and pour brewed tea into your blender. Blend on high for about 15 seconds

Pour into 4 mugs and be sure to make a toast with whomever you are sharing this warm and nourishing holiday beverage!