Simple Chicken Soup

3-4 Boneless Skinless Chicken Breasts cubed or 4-5 Boneless Skinless Chicken Thighs cubed

3 cups bone broth or chicken broth

2.5 cups water

3 large carrots Chopped or 1 1/2 cups baby carrots

2 stalks celery chopped

1 large onion minced

1 TBSP fresh Parsley

6 cloves of garlic grated

1 small Knob of ginger grated

2 tsp salt

1/2 tsp pepper

(Sometimes a like to add 2-4 sprigs of thyme or a little rosemary.)

Using and instant pot. (Crockpot variation below)

  1. Put chicken on bottom of instant pot.
  2. Add onion, garlic, celery, carrots, ginger on top of chicken. Add thyme or rosemary if you are adding it too.
  3. Pour liquids over veggies and chicken.
  4. Add salt and pepper.
  5. Place lid on pressure cooker and set pressure valve to ‘seal’.
  6. Pressure should be set to high and time for 10 minutes. It takes about 15- minutes to pressurize.


  1. Put onion, garlic, celery, carrots, ginger on the bottom of the crockpot. Add thyme or rosemary if you are adding it too.
  2. Add chicken over the veggies.
  3. Pour liquids over the top.
  4. Add salt and pepper.
  5. Cook on high 4-5 hours or low 7-8 hours.

Sheet Pan Glazed Chicken & Veggies

2 c Sliced carrots

3 1/2 c broccoli

1 large red onion

4 cloves garlic minced

1 c mushrooms


4 TBSP Maple Syrup

2 TBSP Dijon mustard

2 TBSP Balsamic vinegar

1 tsp salt

1/2 tsp pepper

3/4 tsp dried oregano

1/2 tsp dried thyme

2 lb boneless skinless chicken breast pounded thin cut in cubes

Preheat Oven 425. Lightly coat a sheet pan.

In a bowl mix EVOO, mustard, syrup, garlic, oregano, salt, pepper, thyme, balsamic. Drizzle 3 TBSP of mixture (reserve the rest for later) on veggies, then toss to coat the veggies. Layer on sheet pan.

Place chicken on top of the veggies. Brush the remainder of mixture on the chicken and veggies.

Bake 25-35 minutes until chicken internal temperature is 165 degrees.

Veggie Curry

1 cup diced zucchini

1 cup diced Yellow squash

1 cup pepper variety (green, red, orange, yellow)

1 cup broccoli

1 cup mushrooms

1 small onion diced

3 cloves garlic diced

2-3 TBSP red or green curry (choose your favorite curry paste)

1 TBSP grated ginger root

salt & pepper

2 tsp garlic powder

2 TBSP coconut oil

1 can full fat coconut milk

1 cup veggie broth

Put coconut oil in pan and sauté all veggies until tender 5-10 min.  Add coconut milk and broth, stir in curry paste to taste, salt & pepper to taste, and garlic powder. Cook on medium to low heat for 10 minutes simmering.  Serve plain, over a sweet potato, or rice.




Easy Instant Pot Shredded Beef

2-3 lb beef roast (rump or chuck)

2 TBSP olive oil or avocado oil

3 Garlic Cloves grated

1 medium onion diced

2 tsp of salt

1 tsp of pepper

1 cup water

Cut roast into 4-6 pieces salt and pepper each side. Turn instant pot on sauté. When hot add oil and roast and cook on each side until brown 3-4 minutes. Add water, garlic, onion, set Instant pot to high for 30 min. Close lid, when finished you can quick release ad ready to eat, otherwise you can slow release. Reserve the stock for cooking or add arrowroot flour to make a gravy.

I make this on Sundays and keep for the week  I use it in salads, add seasonings (like for tacos or Italian beef). You can reserve the broth for cooking or dip for the meat