Asian Chop Chicken Soup

I don’t know why or how I came up with this soup but I am so glad I did! The prep takes a little while if you do it by hand … If you have a food processor … Use it !

12 cups water
3 carrots, shredded
1 celery, shredded
1 fennel bulb, shredded
1 cup broccoli, shredded

- Bring water to rolling boil.
– Using the shredding blade, shred the carrots, celery, fennel, and broccoli. Set aside.

1/2 cabbage head, chopped
6 green onions, chopped
4 garlic, chopped
1/3 cilantro bunch, chopped
2 chicken breast, chopped
1/4 cup coconut aminos

- Using the metal chopping blade in food processor, chop each of the above separately … The chicken should look like ground chicken.

- Add the chicken to the boiling water, rabidly breaking up or it will clump into huge chunks … Not necessarily a bad thing but not what we are trying to accomplish.

- Cook the chicken for about 5 minutes and add all of the remaining ingredients at the same time.

- Adjust the salt to your liking… Cook for 15 minutes.

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Caucasian Hash

Also known as white hash, har, har, har!!!! Oh my goodness… If you don’t jump up to make this you are a fool I tell ya! So flippin amazing I can’t stop shoveling into my mouth!

2 sweet potatoes, shredded about 4-5 cups
3 tablespoons duck fat
1 whole chicken breast
4 green onions

- Shred the peeled sweet potatoes by hand or in food processor.
– In food processor grind the chicken breast and the green onions until the consistency of ground beef.
– Melt the duck fat in a cast iron pan.
– Add the meat and green onion mixture…cook until thoroughly cooked.
– Add the sweet potatoes and cook until golden brown.
– Salt to taste and serve !!!

and

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Sweet Potato Piggy Skillet

I had shredded a giant sweet potatoes this morning for breakfast and had a ton left over … This dish is so simple to make yet delicious and so incredibly satisfying… My kids didn’t leave a bit!

2-4 cups sweet potato, shredded
1 onion, finely chopped
1 pound pork, ground
1/2 teaspoon garlic powder
1/2 teaspoon sea salt

- Cook the pork, onion, salt and garlic powder until pork is no longer pink.
– Add the shredded sweet potato and cook until sweet potato starts to get golden brown and crispy.

Simply Heavenly

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Creamy Garlic Artichoke Chicken

Oh so delicious and creamy… A very wholesome and nurturing dish. Really hit the spot tonight!

12-14 drumsticks or thighs
1 cup water
8 garlic cloves, minced
6-8 artichoke hearts
1 cup chicken stock
2 tablespoons chopped flat leaf parsley or dried
2 tablespoons tapioca flour
1 teaspoon sea salt

- I placed the drumsticks in an extra large skillet with 1 cup of water, cover and cook for 30 minutes.
– Remove the chicken and add the garlic, artichokes, chicken stock, parsley and sea salt… Simmer covered for about 10 minutes .
– Uncover and add the tapioca flour whisking immediately after.
– Add the chicken pieces back into sauce and simmer for 10-15 minutes until the chicken is tender and the sauce is perfect and creamy!!!

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Lazy Skillet

This is what happens for dinner when it’s just Jake and I … I always keep Applegate Hotdogs in the freezer to make this quick and simple dinner!

1 package Applegate Organic Hotdogs, sliced, beef, turkey or chicken
1/2 onion, diced small
1/2 cauliflower, chopped small
1/2 cabbage, chopped small
3 tablespoons bacon fat

- Highly recommend you use a cast iron skillet to make this dish. Add the bacon fat and onion… Cook until the onion is soft and translucent.

- Add the hotdogs, cauliflower, and cabbage.

- Cook on med/low for about 20 minutes or until everything is soft, caramelized and amazing !

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Shrimp Stock

It’s always nice to have some sort of seafood stock in the freezer… I love to make Cioppino, Clam Chowder, or even a tasty Seafood Stew. I cooked some shrimp for my delicious ceviche recipe and saved the juice from cooking the shrimp and made this wonderful rich stock.

2 pounds shrimp, save the shells
12 cups water
2 tablespoons sea salt
4 peppercorns
1 celery stalk
1 red onion
2 garlic cloves
2 carrots
Fennel fronds (optional)

- Bring the 12 cups of water to a rolling boil. Add the sea salt and shrimp. Cook shrimp for 2 minutes. Remove shrimp and use in whatever recipe you are using.

- Bring the shrimp liquid back to a boil and add the shells, vegetables and peppercorns.

- Simmer for 2 hours or until stock has reduced 1/4 of the way.

- Freeze up to 6 months.

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Fergiefied Shrimp Ceviche

My cravings have been out of control since last night!! I wanted something cold, crunchy, tangy, lemony, savory… So here you have it! Hands down one of the most amazing dishes I have made in a while !!!

2 lbs wild caught shrimp, medium, peeled
2 carrots, minced in food processor
1 cucumber, peeled & seeded, minced in food processor
2 green onions, minced in food processor
1/2 red onion, minced in food processor
1/2 cilantro bunch, minced in food processor
6-8 limes, juiced
1 teaspoon salt
1/2 teaspoon oregano

- Bring a large pot to a rolling boil, add 2 tablespoons sea salt and add shrimp. Set a timer and cook for 2 minutes. Take shrimp out and place in a bowl full of ice water.

- You can save the shrimp shells and shrimp broth to make a delicious shrimp stock… Recipe coming up next

- Mince all veggies individually in food processor… Except the cilantro you can through that in with any of the vegetables

- Juice the limes and combine all including sea salt and oregano in a large bowl.

- Allow to chill at least a couple of hours.

- Serve with some kimchi and bask in the glory of deliciousness !

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Bitchin Chicken Soup

Being on AIP I cannot eat eggs so guess what I have been eating for breakfast? Soup!!! It’s warm, filling and taste so good!!! This is a super simple chicken soup… Can’t wait for you to try it !!!

12 cups of water
1 whole chicken, cut up
3 tablespoons sea salt
1 teaspoon dried oregano

- Bring to a boil and reduce heat to medium. Skim the top for the first few minutes (you don’t want that nasty white stuff in your soup)
– After skimming add the oregano.
– Cook for 30 minutes, remove chicken, allow to cool and shred off bones. Do not throw away the broth!!!

1 red onion, diced
4 carrots, peeled and diced
1 fennel bulb, diced
1/2 cauliflower, chopped
4 tablespoons coconut oil
1/4 cup fresh cilantro

- Cook on medium heat until veggies are soft and caramelized.
– Add the veggies and the chicken back to the broth along with the cilantro … Bring back to a boil and turn off!
Done done and done !

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Sexy Pork Patties

Day 3 on AIP and I must brag to you I feel amazing ! I thought I was going to have a rough time but so far I am rocking this shit! I decided to meal prep every 3-4 days to keep the variety going so I would stay excited and motivated ! I made these little beauties as a grab and go … Since I am usually on the go! Make them! Go! Now!!!

1 pound good quality ground pork
4 green onions, minced in food processor
1/2 teaspoon sea salt
1/4 teaspoon sage, dried
1/4 teaspoon marjoram, dried

- Combine ingredients well.
– Allow to sit covered in fridge for flavors to marry and kiss each other Xoxoxoxo
– Use a cookie scoop and cook over hot skillet until golden brown on both sides

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Fergie’s Chai Latte

I started an Auto Immune Protocol to heal my gut! I seriously can’t take all my stomach problems and have come to the end of the road! I must find the root of the issue at hand and eliminate it ! Since cutting out sugar is a huge part of this process … I of course, in Fergie Fashion, was dying for something sweet to drink! How does the saying go… “Necessity is the Mother of Invention” … So here you have it! AIP approved blended Chai Latte! Please tell me what you think!!!! I am either delirious or this is truly amazing!!!!

2 chai tea bags, your favorite, I used Tulsi Organic India Red Chai Masala, seeped for 20 minutes in 1 cup of boiling water

4 pitted dates

1/2 cup full fat organic coconut milk, from a can

1/2 teaspoon vanilla

1 1/2 cups ice

Blend in a high power blender, VitaMix or Blendtec.

For hot chai latte, combine all ingredients minus the ice and add 1 tablespoon MCT OIL or coconut oil and blend… You can thank me later xoxo

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