This recipe is- corn free, dinner, egg free, gluten free, grain free, low glycemic, nut free,
pork free, soup, soy free, sugar free

Ingredients:  6 Servings, 25 Minutes & 11 Ingredients

• 2 tsp  Extra Virgin Olive Oil
  
• 1 Sweet Onion (medium, chopped)
  
• 4 Garlic (cloves, minced)
  
• 4 cups Chicken Broth
  
• 2 tsp Cumin (ground)
  
• 3 Green Chili Pepper (seeds removed, optional)
  
• 1 lb Turkey Breast, Cooked (roughly chopped)
  
• 4 cups White Navy Beans (cooked)
  
• 3/4 cup Cream, Half & Half
  
• 2 tbsp Arrowroot Powder
  
• Sea Salt & Black Pepper (to taste)
  

Directions:

1. Heat the oil in a pot over medium-high heat. Cook the onions and garlic until soft, about five minutes.
   
2. Stir in the broth, cumin, green chilies (optional), turkey, and white beans. Bring to a boil, then lower to a simmer for 10 minutes.
3. In a bowl, stir together the arrowroot with a bit of the cream until dissolved. Stir the arrowroot slurry into the pot along with the remaining cream, salt, and pepper. Divide into bowls and enjoy!
   

Side Notes:

Leftovers- Refrigerate in an airtight container for up to three days or freeze if longer.
Serving Size - One serving equals approximately two cups of chili.
Dairy-Free- Use coconut milk instead of cream.
More Flavor - Add oregano, cilantro, or jalapeños.
Additional Toppings - Top with avocado slices, green onion, or shredded cheese.
No Arrowroot Powder - Use cornstarch or tapioca starch instead.

This cozy and warming soup is packed full of flavor thanks to some simple dried spices that you probably already have on hand. Do not underestimate the power of lentils! They may be small, but they are packed full of nutrition, cook easily (no soaking required), and are super affordable. A large bag of dried lentils only costs $4 and can be turned into multiple meals.

This recipe is- anti candida, appetizer,  dairy-free, dinner,  egg free,  gluten free,  low glycemic, nut free,
one pan, pescatarian,  side, soup, soy free, sugar free, vegan, vegetarian

Ingredients:  4 servings, 40 minutes &  10  ingredients

• 1/2 cup Brown Basmati Rice (uncooked)
  
• 1/2 cup Dry Lentils (uncooked)
  
• 1/4 cup Unsweetened Shredded Coconut
  
• 2 tsps Smoked Paprika
  
• 1 tsp Chili Powder
  
• 1/4 tsp Turmeric (ground)
  
• 1 tsp Cumin (ground)
  
• 1/2 tsp Sea Salt
  
• 7 cups Water
  
• 1/4 cup Cilantro (optional, chopped)
  

Directions:

1. Rinse the dry rice and lentils in a fine mesh sieve and add to a large pot along with the shredded coconut, smoked paprika, chili powder, turmeric, cumin, and sea salt. Add the water to the pot and bring to a boil. Once boiling, reduce the heat to a simmer.
2. Cook for about 25 to 30 minutes, or until the lentils and rice are cooked through. Divide into bowls and garnish with cilantro (optional). Enjoy!
   

Side Notes:

Serving Size- One serving is equal to approximately 1.5 to 2 cups of soup.

Meal Prep-This soup can be made ahead and stored in the fridge. Reheat on the stove or in the microwave before serving.

Leftovers- Store in the fridge for up to 5 days. Freeze for up to 3 months.

Likes it Creamy- Swap out some of the water for coconut milk.

Likes it Really Spicy- Add cayenne pepper.

No Smoked Paprika- Use regular paprika.

More Veggies- Add chopped kale, spinach, mushrooms, bell peppers, carrots, celery or any other favorite vegetables.

This recipe is- anti-candida, autoimmune, chicken, dairy free, dinner, egg free, 
elimination, gluten free, grain free, ketogenic, low glycemic, low lectin, nightshade free,
nut free, oil free, paleo, pork, pressure cooker, soup, soy free, sugar free

Ingredients:  4 servings, 30 minutes & 9 ingredients

• 4 slices Bacon (chopped)
  
• 1 Yellow Onion (chopped)
  
• 2 stalks Celery (chopped)
  
• 1 1/2 tsps Garlic Powder
  
• 1 tsp Onion Powder
  
• 1 tsp Dried Chives
  
• 1 tsp Dried Parsley
  
• 4 cups Chicken Broth
  
• 1 1/3 lbs Chicken Thighs (boneless and skinless, trimmed)
  

Directions:

1. Turn the pressure cooker to sauté mode. Add the bacon and cook for 3 to 4 minutes. Drain the fat, leaving a small amount.
2. Add the onions and celery to the bacon and cook for 3 to 5 minutes or until the onions start to soften. If the bacon starts sticking to the bottom of the pot, add a splash of the chicken broth. Stir in the garlic powder, onion powder, chives, and parsley. Cook for another minute. Add all of the chicken broth and stir to combine. Add the chicken and close the lid.
3. Set to “sealing”, then press manual/pressure cooker and cook for 10 minutes on high pressure. Once it is done, release the pressure manually.
4. Remove the lid carefully and transfer the cooked chicken to a plate or bowl and use two forks to shred it. Transfer the shredded chicken back to the pot and stir to combine. Taste and season soup with salt if needed. Enjoy!
   

Side Notes:

Leftovers - Refrigerate in an airtight container for up to three days.

Serving Size-One serving is approximately 1 1/2 cups of soup.

More Flavor- Add fresh garlic or dried dill.

No Boneless, Skinless Chicken Thighs- Use bone-in chicken thighs or chicken breast instead.

More Vegetables- Add spinach or kale. Be creative!

2 large carrots roll cut
2 small zucchini
½ leak
1 acorn squash with shell on medium dice
1 sweet potato
1 rutabaga medium dice
2 cloves of garlic minced
1 sprig of fresh rosemary
2 sprigs fresh thyme
1 bay leaf
¼ cup fresh parsley chopped
2 Tbsp. olive oil
Sea salt to taste
Ground black pepper
6 cups Magic Mineral Broth (Recipe provided below 🙂 )

Directions:

Place all diced vegetables on a sheet pan and sprinkle with olive oil and a pinch of salt. Roast them in a preheated oven at 350 F for 20 minutes or until the vegetables are soft.(except the onions and garlic)
In a 6 quart pot add the remaining olive oil and sauté the onions until golden. Add the roasted vegetables and the herbs, and the broth, bring to a boil, reduce heat and simmer for about 10 minutes.
Season your soup think FASS. Serve with fresh chopped parsley optional…

SERVINGS: 6 Quart(s)

• 6 unpeeled carrots, cut into thirds
• 2 unpeeled yellow onions, quartered
• 1 leek, white and green parts, cut into thirds
• 1 bunch celery, including the heart, cut into thirds
• 4 unpeeled red potatoes, quartered
• 2 unpeeled Japanese or regular sweet potatoes, quartered
• 1 unpeeled garnet yam, quartered
• 5 unpeeled cloves garlic, halved
• ½ bunch fresh flat-leaf parsley
• 1 (8-inch) strip kombu
• 12 black peppercorns
  

Directions:

Rinse all of the vegetables well, including the kombu.
In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, red potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries and bay leaves. Add the water, cover and bring to a boil over high heat. Decrease the heat to low and simmer, partially covered, for at least 2 hours, or until the full richness of the vegetables can be tasted. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out.
Strain the broth through a large, coarse-mesh sieve (use a heatresistant container underneath), and discard the solids. Stir in the salt, adding more if desired. Let cool to room temperature before refrigerating or freezing. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.

¾ teaspoon sea salt
2 large bunches of broccoli, cut into florets and stems peeled and cut into chunks
2 tablespoons extra virgin olive oil
½ leak
2 cloves of garlic, minced
¼ teaspoon red pepper flakes
1 bunch kale, stemmed and chopped into small pieces (3 cups)
8 cups Magic Mineral Broth
¼ cup fresh lemon juice
¼ teaspoon maple syrup
Optional– cheddar cheese or cheese of choice…

• In a large pot bring 6 quarts of water to boil with ½ teaspoon of salt. Place the broccoli in a metal colander and plunge it into the boiling water.
• Cook just until tender but firm and bright green about 1 minute. Immediately immerse the broccoli in an ice water bath to retain the bright color
• Heat the olive oil in a medium sauté pan over medium heat. Add the onions and a pinch of salt and sauté the onions until golden about 10 minutes. Add the garlic and the red pepper flakes. Continue to sauté for another minute until aromatic. Add the kale and a pinch of salt. Cook for one minute until the kale turns bright green. Immediately remove the pan from heat.
• In a blender add one-third of the broth, one-third broccoli and the kale mixture. Blend until smooth. When the color changes from pale green to vivid emerald green that’s your cue to turn off the blender.
• Pour into a clean pot and repeat until all of the ingredients have been blended.
• Add the lemon juice the remaining salt and the maple syrup to the last blender batch.
• Stir and reheat the soup very slowly over low heat. Serve immediately in colorful soup bowls or soup mugs.

This soup does not freeze well will not retain its vibrant green color. It could be stored for 1-2 days in the refrigerator, heat it up very slowly.