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!

spaghetti squash with lamb meat marinara

organic spaghetti squash + local greens cooked in primal kitchen’s roasted garlic marinara until wilted, then added cooked local ground lamb meat. topped it all off with fresh parsley and gobbled this up 2 days in a row!

spiced hemp milk collagen latte

rainy day called for a spiced hemp milk collagen latte!

full of satisfying fats & proteins & 2 minutes to make:

1/2 c raw organic hemp seeds, soaked
1/4 t vanilla bean powder
4-8 drops organic butterscotch stevia
1/4 t nutmeg
1/2 t cinnamon
pinch of sea salt, black pepper, & cloves
2 c warm filtered water
4 T vanilla collagen peptides
(+ added herb bomb for immunity)

-blend on high several minutes until warm & creamy. tastes a bit like eggnog!

caramelized sweet potato snack

wash a few sweet potatoes, slice in half and coat with organic vanilla bean ghee and sea salt. bake at 400°F for 50 minutes, flipping a few times throughout.

cool & top with creamy almond butter, coconut yogurt, cinnamon, a sprinkle of herb bomb & sea salt.

store leftovers in the fridge for real, good, fast food.

grass fed burger + carrot fries

ate out tonight (outside, that is)

local grass fed beef & mushroom patties with the yummiest carrot fries, guac, fermented veg, homemade ketchup, & of course some smoked flaked sea salt to top.

for the fries:

slice a bunch of large organic carrots & lay out on a baking tray. drizzle with evo avocado oil, sprinkle with sea salt, hing, smoked paprika, & black pepper. bake at 400°F for 45 minutes until crispy.

holiday hummus with persimmon-pomegranate fruit salad topping

(veggie based/bean free)

dreamiest fancy fall snack or side dish & so easy to make!

fruit topping:
1/2 c fresh pom arils
1/2 c gooey ripe persimmon, diced
1/4 c chopped parsley
1 T evooo
1/2 t sea salt
1/4 t black pepper
1 T sesame seeds

-combine all ingredients in a small bowl. 

hummus:
2 heads steamed cauliflower
3 cloves raw garlic
1/2 c raw organic tahini
3 T raw organic coconut butter
1/4 c evooo
1/2 t sea salt
2 T turmeric (i added turmeric for the bonus nutritional factor but it isn’t necessary)
1 T cumin
1/4 t black pepper
juice of 1 lemon
2 t acv

-place all ingredients in a blender or food processor and blend until smooth.

-transfer to a serving dish & top with fruit mixture. drizzle with evooo + flaked sea salt & serve with your favorite crackers or dipping bread. celery + cucumbers are delicious too!

butterscotch purple sweet potato casserole with spiced sprouted granola topping

a traditional favorite of mine jazzed up just a bit!

for the base:
3 c cooked purple sweet potato
5 whole soft dates or 5 drops of liquid organic butterscotch stevia (omica brand)
2 T grass fed vanilla bean ghee
2 T raw organic coconut butter
pinch of sea salt & vanilla bean powder
water as needed to blend
i also threw in some herb bomb (check favs highlight) cause i’m extra

-add all ingredients to a blender and blend until extra smooth and creamy. smooth into
the bottom of a serving dish.

topping:
1/2 c sprouted raw organic pecans
1/2 c sprouted brazil nuts
1/2 c organic unsweetened dried coconut
2 T grass fed vanilla bean ghee
2 T poppy seeds or chia seeds
1 t ceylon cinnamon
1 T whole fennel seed
1/2 t cardamom
1/2 t coriander
1/4 t nutmeg
1/4 t cloves
1 t turmeric
1/2 t ginger
1/4 t sea salt
pinch of black pepper
2 T pure organic maple syrup (optional)
organic coconut sugar or stevia to taste

-preheat oven to 350°F & line a baking dish with parchment.
-add all ingredients to a food processor and pulse until combined well and starts to stick together *slightly*. spread evenly on baking dish and bake for 15-20 minutes, stirring once or twice until golden to your liking.
-sprinkle granola evenly over sweet potato and serve warm with a dollop of coconut yogurt or whip, cacao nibs, and a drizzle of extra creamy organic raw tahini.