Pesto is one of those power-packed foods that makes me feel damn good. I like to keep a jar of some version of pesto in the fridge pretty much all the time. It’s a quick healthy snack with some raw vegetables for dipping, a spoonful […]
Iodine is an essential mineral mainly recognized for its effect on maintaining proper thyroid function. Our bodies do not produce iodine so we must get it from external sources. Iodine deficiency can manifest physically with a range of symptoms including fatigue, lethargy, depression, even elevated cholesterol, and […]
I needed something to nourish a hungry body with an upset digestive tract on a chilly, rainy evening, and did not want to venture out to the store for ingredients. This soup did the trick. A light meal, comforting to the belly, rich with nutrients, and all from the pantry.
Let’s be clear, this was not a gourmet creation, it was a more of a functional meal. Food as medicine.
Maybe not the pumpkin soup recipe you want to serve for a fancy dinner party, but perfect for today’s case of a less-than-perfectly functioning digestive system, or just a quick pick-me-up. The bone broth really helps soothe inflamed or upset intestines, the pumpkin provides some easy-to-digest bulk.
Nothing beats homemade bone broth, but these days I’m a busy mom on the go, and especially in summer time I’m not one who always has a pot of broth simmering on the stove. My freezer supply from this winter is gone. So I try to always keep some store-bought broth in the pantry for occasions such as this.
1 single serving chicken bone broth (I used the lemongrass flavor because that’s what was in the pantry)
1/2 can pure pumpkin
a couple pinches of salt to taste
I added a dash of cinnamon and dried ginger too.
Stir it all together in a small pot until it’s warmed to your liking. Taste and adjust seasonings. You’re ready to eat.
- a bit of maple, honey or coconut palm sugar (not for AIP)
- a couple tablespoons pure coconut milk
- different spices or herbs depending on your mood and your digestive situation
Another cold leftover chicken lunch. So easy. So good!
I work all week at my “other job” so on Mondays when I cook for my clients I always make enough for easy grab-n-go options in my own fridge too.
This plate took about 3 minutes to throw together, and packs so much flavor into each bite.
For the Chicken:
- 10 – 12 boneless skinless chicken thighs
- 2 tablespoons fresh minced ginger
- 1 tablespoon thai green chile paste (red would be equally good)
- 1 teaspoon dried galangal powder
- 1 teaspoon dried granulated garlic
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 tablespoon coconut palm sugar (optional, leave out if you’re not doing sugars, or doing a Whole 30)
- 2 tablespoons unseasoned rice vinegar
Mix all marinade ingredients together in a large mixing bowl, add the chicken thighs and use your hands to coat the chicken well and evenly. Cover with plastic wrap or a plate on top and let marinate in fridge 4 hours up to overnight.
Bake chicken thighs in a 400F degree oven for 30 minutes or until well cooked throughout, basting a couple times with the juices toward end of cooking. Enjoy it hot from the oven, and look forward to some excellent leftovers.
For the Salad (enough for 1 hungry woman’s lunch):
- 2-3 large leaves bok choy, white and green parts – thinly sliced
- a handful of baby sweet bell peppers – seeded and thinly sliced
- 1 small cucumber – seeded and thinly sliced
Bok choy is really tasty when prepared raw, it has a nice little zing and delicious crunch. A member of the cruciferous variety, it’s high in vitamin K, a good source of vitamin C and vitamin A, provides a decent dose of folate, calcium, vitamin B6, manganese and even some iron to boot.
For the dressing:
I don’t measure these, I just sprinkle them in, but here is my best guess:
- 1 teaspoon umeboshi vinegar
- 2 teaspoons unseasoned rice vinegar
- 2 teaspoons toasted sesame oil
- a few dashes of Frank’s Redhot sauce
Note – umeboshi vinegar is very salty which is why there is no extra salt in this recipe.
Put the veggies in a mixing bowl, add dressing ingredients, toss well with tongs, taste and adjust seasonings to your liking.
These little flavor bombs are pure protein and absolutely delicious. No fillers or binders such as nut flour, bread crumbs or eggs are added to this recipe. Not that those additions wouldn’t be delicious, just that this recipe was created for clients who are on […]
Farm fresh over easies with garlic sautéed beet greens.
Pastured eggs, fresh from a local farm whenever you can get them, are naturally rich in long chain omega 3 fatty acids, and higher in Vitamin E and Vitamin D than the typical grocery store egg. This is because those chickens at the farm are roaming outdoors, pecking at bugs, eating grass and basking in the sun, the way nature intended.
Dark leafy greens are also packed with nutrients! Cooking them with some pastured ghee or another healthy fat helps your body assimilate all those fat-soluble vitamins. I also like using butter flavored coconut oil, when a dish has to be 100% dairy free.
Sauté the garlic for a few seconds in the hot oil or ghee, then add your chopped beet greens, a sprinkle of S&P. Cook about 2 minute or until tender to your liking.