Recipes

Easy Chicken Soup

Chicken Soup -Instapot Version or Stove Top
Ingredients:
1 Roasted Chicken (stovetop) OR
approximately 2 packages of boneless chicken thighs(instapot)
For both:
1& 1/2 T of olive oil
2 stalks of sliced celery
3 peeled and sliced carrots 
1/2 c. diced white onion 
1 diced garlic clove 
1 small box of sliced mushrooms 
Salt and Pepper to season vegetables to taste-we use Celtic Salt and ground black pepper 
1 box of Kettle of Fire bone broth. 
Water-to completely cover chicken & vegetables approximately-5 cups(in addition to broth)
A handful or 2 of washed parsley leaves for topping
Optional-add in jasmine rice or baked & cubed butternut squash
Instapot version-sauté all vegetables & garlic in olive oil for 4-5 min or tender. Add salt & pepper.
Place chicken thighs on top.
Cover with water & bone broth. Add salt and pepper as preferred. I use 1 tsp of each. 
Place Instapot on soup setting(normally 20 min)Garnish with parsley & season to taste. Make sure chicken is cooked thoroughly or 165 degrees.
Stovetop Version-
Sauté all vegetables & garlic for 4-5 min. Add in salt and pepper. Add in water and broth and cut up bite sized roasted chicken. Medium Simmer for 20 min. Low simmer for 25 min. Garnish with parsley and season to taste.

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Recipes

Kevin’s Perfect Salmon Recipe

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*Use Wild Caught Salmon
Preheat oven to 500 degrees. Cut filets into 5-8 oz each (or have your fishmonger do it for you). Rub both sides of filets with olive oil, sea salt and cracked pepper. Place filets on baking sheet. Turn broiler on high. Place baking sheet on second rack and cook for 7-10 minutes depending on thickness and desired cooking preference (Med rare, Med, well done, etc). Remove fish from oven when the filet has a bit of a crust to it. Remove filet from baking sheet and discard skin and grey flesh under skin if desired. Squeeze a slice of lemon on top if desired. Enjoy!!

Recipes

Easy Bone Broth Recipe

Bone-Broth-3-2

Take most or all of the meat off an organic roasted chicken you bake or rotisserie chicken preferably from Central Market or Whole Foods (I like these best because they are in a bag not plastic). Place bones in a crock pot. Cover bones completely with filtered water and add about 2 more inches of water. Add sea salt, pepper, 2 stalks of celery, a carrot (no need to peel), 1/2 an onion, a clove of garlic, and whatever spice you want—you can also add cilantro or parsley–and add 1 T of Braggs Apple Cider Vinegar. Cook on low for 24 hours in a crock pot or 120 minutes in an Instapot. Strain. Use broth for a soup base or to drink. It will keep for 3-4 days. You can freeze it as well.
You can add sautéed vegetable such as: carrots, celery, squash, zuchini—and then add the baked chicken. Garnish w parsley or cilantro.

 

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Recipes

My Favorite Smoothie Recipe

This is my go to smoothie:

If I’m trying to cut calories I will use 1/2 nut milk 1/2 water. Enjoy!

This a great recipe—I hope you like it as much as I do ! A higher quality blender is worth the cost to make greens completely smooth. Vitamix is my favorite!

1 and 1/2 cups of Califia Farms unsweetened vanilla or toasted coconut nut milk
1 scoop protein powder
1 frozen banana ( of normal size)
1/2 c. frozen chopped organic spinach
1 -2T almond butter- Justin’s maple
Optional add in- 1 teaspoon chia seeds, honey
Blend until smooth-add a little more nut milk if too thick