I just realised I actually have a couple of things to share in this post! Besides a delicious minestrone recipe, of course.
#1 I am doing an accountable eating challenge with the girls gone WOD podcast! We’re eating healthy foods with no sugar for 3 weeks! Luckily though we get 1 cheat meal AND 1 glass of wine a week, so I think it’s doable! I’ve been pigging out so I want to get things reared in a bit so I can be back to feeling my best. The cheesy bean dip and gluten free brownies were good, but it’s time to press forward!
#2 A cookbook that I am a part of has just released! I’m really proud to have been included as it truly is a lovely e-book! It’s the Chowstalker Community Cookbook. It’s actually perfect for the challenge because all of the cooks who collaborated on it really focused on making everyday savoury dishes. It’s actually going to be a lifesaver on this challenge! I’m so excited to have a copy of it in my hands. If you want one too, it’s only available through the awesome primal life pack* right now. Which is also a good deal, so you can check it out if you are interested as well! I’ve been looking it over and I actually think I am going to buy it. I mean its a $1500 value for $39 bucks 0__0 I could sit here and pitch you everything great about it but honestly that’s not my style. If you are interested, there is more info here*, annnd I’m done now.
Anyways, I love this cookbook because many of these dishes have never been released anywhere else! Including my recipes for Cherry BBQ Sauce and oven chicken skewers. I made those recipes solely for this cookbook so if you want them, you know where they are!
TODAYS RECIPE: Let’s keep this short and sweet. It’s a minestrone soup, but without beans and pasta, and WITH chicken! It’s sooo good, I’ve been eating it for days and days and have not gotten tired of it one bit! It does make a lot of soup so it’s perfect for cooking at the beggining of the week! I used leftover chicken in this recipe, but if you have none on hand you could always bake it at 350 for about 40 minutes while everything else is cooking. Or if you don’t eat meat, you could easily use vegetable broth instead and skip the chicken altogether! It’s definitely versatile.
The ingredient list looks long but it’s actually a suprisingly simple recipe. I hope you like it!
- 8 cups homemade chicken bone broth
- 1 can organic crushed tomatoes (28 oz)
- 2 sweet potatoes, peeled and cubed (about 3 cups)
- 1 c diced onion
- 3 c diced zucchini
- 1.5 c diced carrots
- optional 1.5 c diced potato
- 3 leftover chicken breasts (3 cups)
- .5 tbsp dried parsley
- .5 tbsp oregano
- 1 tbsp basil
- .5 tbsp thyme
- sea salt to taste
- 1 tsp black pepper
- In a large stock pot heat the broth until simmering. Reduce heat and add all of the vegetables and spices to the broth. Cover and cook over medium low until all the vegetables have softened, about 30 minutes.
- Chop the chicken and add it to the broth, stir and remove from heat,Taste and add more salt if necessary. Serve! This recipe will serve 8.
See? Easy peasy. The hardest part is just chopping up all of the vegetables!
I hope you all had a great Easter! Don’t forget, check out the primal life kit* if you want TONS of e-books, including this one that I am featured in, and many other great resources including fitness plans, challenges, and a bunch of coupons too! Apparently it’s a $1500 value for $39.
PS. how is the yoga challenge going? Have you been keeping up! I missed my first day on friday Darn 12 hour shifts and going out afterwards.
PPS. good luck fellow #GGWCHALLENGE girls!