Chicken & Vegetable Soup

chicken and vegetable cookup

It is that time of year to prepare our immune system as we transition from Summer to Fall.

You’ve had all your ice cream, cheese, frozen drinks at the local 7-eleven or gas station, your favorite dessert and your favorite sheet cake and value city all throughout the Summer.  Yes, you ate healthy 80% of time but still you at things you simply were not suppose to.  Consequently, now your mucous membranes in your through and nasal passages are irritated.  Am I the only one guilty of this?

Well this is exactly how I felt this past Saturday.  I was just feeling tired and not wanting to do much of anything.   Then I remembered my ex-boyfriends father who would make something called cook-up.  Cook-up is a dish where you take lots of left overs from the week and put them in one pot to make a meal. These creative cook-ups were some of the most amazing meals I ever tasted in my life.  Boy do I miss those days.

Given my throat was starting to feel itchy, I decided I was going to make a-up my version of a cook chicken soup with lots of left over vegetables, fresh herbs, onions, garlic and cayenne pepper.

I knew I wanted to add a lot of curry, onions, garlic and cayenne pepper because these ingredients combined would help boost my immune system, reduce inflammation and enhance detoxification.

I did not actually make precise measurements.  I cook by site, taste, smell and intuition.  I was asked for a recipe so I will do my best to offer one for you to try and tweak for your own taste buds.  This recipe will only make about 2 servings.

Ingredients:

3 antibiotic and hormone free chicken legs

2 quarts of water

1/2 cup of zucchini, cubed

1/2 cup of yellow squash, cubed

3 celery stalks, cubed

2 orange and yellow mini bell peppers, sliced

2 handful of parsley, finely chopped

1 large tomato, cubed

1 tsp black pepper

1 tsp curry powder

1/2 tsp cayenne pepper

1 tsp pink himalayan sea salt

2 elephant garlic cloves, minced

1 white onion, cubed

fresh cilantro for garnish

Directions:

  1. With the exception of the garlic, onions and cilantro, boil all the ingredients above.
  2. Cook until the chicken is done.
  3. Add the onions and garlic and boil for a few more minutes.
  4. Serve 8-12 oz in a large boil, then garnish with fresh cilantro

If you like this recipe, you will probably like recipes in my clean eating cookbook, which can be found on my website at https://wholisticallyimproveyou.squarespace.com.

You will receive you e-book by email.

Thank you!

Wholistically Improve You

Applegate Turkey Bacon

applegate hickory smoked bacon

For years I ate turkey bacon thinking it was a healthier and leaner alternative to pork bacon.  Then one day I saw a youtube video on how turkey bacon was processed.  It really grossed me out beyond measure.  I also learned lots of turkey bacon are loaded with preservatives, artificial coloring, antibiotics, nitrates, and nitrites.  As a toxicologist, I learned too much exposure to nitrates and nitrites may eventually cause cancer.  I started a clean eating group in October 2015 and was challenged to find a breakfast meat alternative.  Applegate has a hickory smoke turkey bacon for your breakfast meat alternative.  Applegate’s products are a bit on the pricey side but worth it; one slice typically satisfies my urge for “bacon”.  Prior to this healthier option, I would have to eat at least 3 slices of turkey bacon laced with some  C.R.A.P. to feel “satisfied”.  In my mind since I have to eat less of a healthier product, I’m ok with paying a little more because I fell the dollars and cents balance out.

Applegate Turkey bacon has free of nitrates, nitrites, casein, gluten, antiobiotics and preservatives.  And the fat content is lower than most breakfast bacon or sausages.

Now I do not eat this every day.  I only eat meat it occasionally.