gut nourishing chicken soup

Quick & easy gut nourishing chicken soup--make extra & freeze for a chilly day!

Throw everything in an instant pot:

4-5 organic pasture raised chicken breasts (frozen. If thawed, reduce cooking time)
2 c celery, chopped
2 c carrots, chopped
3 cloves minced garlic
1 large onion, chopped
Big chunk of grated ginger
Big chunk of grated turmeric (I just watch and grate these-no peeling needed!)
3 T 100% grass fed organic ghee
5-6 c organic grass fed bone broth
Sea salt & pepper to taste
3 T acv

-set to cook on high pressure for 35 minutes and let pressure release naturally. 
-shred chicken in pot and mix in 3 c arugula or baby kale while still hot. Cool a bit & serve!
Tip: babies/toddlers love the chicken + soft carrots!

Instapot chicken enchilada soup

Quick & easy & SO YUM. 

Just 5 minutes to prep!

In the bottom of your instapot, add in this order:

1.5 lbs organic free range chicken breasts or thighs (boneless)

1 can organic fire roasted crushed tomatoes (check for one with no sugar added! This is a sneaky place where lots of unnecessary sugar can be added to our diets)

1 onion, chopped

3 cloves minced garlic

2.5 c organic bone broth

1 T cumin

1 T chili powder

1 t oregano

1 t smoked paprika

1/2 t sea salt

1/2 t black pepper

-cook for 20 minutes on the manual setting at high pressure with a quick release. Once done, use two forks to shred the chicken in the pot. Mix well and ladle into bowls. Serve with avocado and fresh cilantro. We also love a little sheep yogurt to top (or sour cream) with our favorite healthy tortilla chips!

instant pot bone broth turmeric-ginger chicken noodle soup

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!

instant pot beef & butternut noodle soup

biiig batch of instant pot beef & butternut noodle soup to freeze and pull out when we need a quick meal.
add to your pot:
1 lb organic grass fed pasture raised ground beef
1 t hing spice
2 T dried herbs (parsley, basil, thyme, etc.)
1 t chili powder
3 c cubed zucchini
3 c butternut squash noodles (or just cubed)
5 c organic bone broth
2 c water
1/4 c acv
2 t sea salt
1 t black pepper
-close lid and cook on manual high for 15 min. release pressure before opening.
-serve with avo, cilantro, plain coconut yogurt, & flax crackers!

sweet potato toasts with mashed avo, instant pot buttery shredded chicken, sprouts, pom, & sumac

super messy & super delicious!

chicken:

in your instant pot add 4 organic pasture raised boneless skinless chicken breasts, 1 c organic bone broth, & seasoning of choice. put the lid on and cook on high pressure for 10 minutes. turn pot off and let pressure release naturally (it’ll take about 10 min to pressurize, 10 min to cook, & 10 min to release pressure). open the lid, drain half the liquid and shred chicken in pot with 2 forks.

sweet potato toasts:

while chicken is cooking, slice a large sweet potato into 1/2” thick rounds and lay out on a baking sheet. drizzle with evo avocado oil & sprinkle with s + p. roast @400F for 20ish minutes until cooked through and golden.

assemble:

spread each sp toast with mashed avo (mashed with lemon juice, s + p), add chicken and homegrown sprouts and sprinkle with sea salt, black pepper, and sumac. + add sprouted pumpkin seeds & pomegranate to top!

instant pot steaks + roasted veg bowl

preheat instant pot on sauté function. add 1 T ghee + 2 grass fed organic (local if possible!) steaks and season with sea salt, black pepper, hing spice & any other spices you like! sear 2 min on each side, then turn pot off and add 1 c water or bone broth + 1 T acv.

put the lid on and set to pressure cook on high for 3-5 minutes (depending on thickness of meat and how rare you like it). release steam before opening. easiest way to cook steak if you don’t have a grill. and cleanest! 

served up in a bowl with roasted curried butternut, beets, homegrown sprouts, fresh herbs, fermented veg, + a whole lotta sumac & lemon juice to top. also drizzled a bit of vegan homemade ranch dressing.