the perfect lunch combo to keep your immune system thriving. made with buttery chicken & kelp noodles which are pretty much zero calorie and so delicious. a favorite around here!
how to:
1 T organic ghee
4 celery stalks, chopped
3 large carrots, chopped
3 cloves garlic, minced
2 inches peeled & grated fresh ginger
2 inches peeled & grated fresh turmeric
1/4 t sea salt
1/4 t black pepper
1 T fennel seeds
•turn your instant pot to sauté and add the above ingredients. cook for 5-8 minutes, stirring frequently until veggies start to soften. turn off pot and add the following:
3-4 frozen organic (local if possible!) free range chicken breasts
5 c organic grass fed bone broth (also local)
2 c water
juice of 1 lemon
1 T acv
•put on the lid & seal it - make sure knob is set to “sealing” position. cook on manual high pressure for 30 minutes and let the pressure release naturally. shred the chicken meat (should shred like butter!) in the pot and add 2 packets of rinsed kelp noodles (i like to chop them up a bit) and a large handful or two of greens while it’s still hot. stir well and taste for seasoning.
•served with fresh parsley on top & grain free toast/crackers + a dollop of plain coconut yogurt for a probiotic punch!
No comments:
Post a Comment