INGREDIENTS
• 1 Tbsp olive oil
• ¼ cup onion, chopped
• 1 Tbsp fresh garlic, minced
• ¼ cup tomato paste
• 1 cup sliced white mushrooms
• 8 cups bone broth (10 grams of protein per cup)
• 4 cups water
• 2 cups jicama (for the chew, it stays crunchy), peeled and chopped into ½ inch cubes
• 4 cups cooked chicken breast, chopped (You can do 4 cups ground turkey 93% if you have a hard time digesting chicken)
• 2 cups ground turkey
• 2 cups yellow squash, sliced and quartered (I substituted zucchini off season)
• 1 cup roasted red peppers (I can my own)
• 4 cups swiss chard, chopped (or collards – or spinach- NOT KALE)
• 2 Tbsp apple cider vinegar with “The Mother”
• ¼ cup marjoram
• Salt and pepper to taste
INSTRUCTIONS
1. In a large skillet, heat the olive oil over medium heat, add the onions, garlic, tomato paste, and mushrooms. Cook for 5 minutes.
2. In a big crock pot Pour in the chicken stock and water, then add the jicama, chicken, squash, peppers, and swiss chard and cook overnight.
4. Add the apple cider vinegar and season with salt and pepper to taste.
5. Stir in the fresh basil just before serving.
If you save containers, you can use 16 0Z or 32 OZ and portion out your daily servings.
NOTES
Approx nutrition info per 1.5 cup serving: 143 calories, 5g fat, 4g net carbs, 26g protein
• 1 Tbsp olive oil
• ¼ cup onion, chopped
• 1 Tbsp fresh garlic, minced
• ¼ cup tomato paste
• 1 cup sliced white mushrooms
• 8 cups bone broth (10 grams of protein per cup)
• 4 cups water
• 2 cups jicama (for the chew, it stays crunchy), peeled and chopped into ½ inch cubes
• 4 cups cooked chicken breast, chopped (You can do 4 cups ground turkey 93% if you have a hard time digesting chicken)
• 2 cups ground turkey
• 2 cups yellow squash, sliced and quartered (I substituted zucchini off season)
• 1 cup roasted red peppers (I can my own)
• 4 cups swiss chard, chopped (or collards – or spinach- NOT KALE)
• 2 Tbsp apple cider vinegar with “The Mother”
• ¼ cup marjoram
• Salt and pepper to taste
INSTRUCTIONS
1. In a large skillet, heat the olive oil over medium heat, add the onions, garlic, tomato paste, and mushrooms. Cook for 5 minutes.
2. In a big crock pot Pour in the chicken stock and water, then add the jicama, chicken, squash, peppers, and swiss chard and cook overnight.
4. Add the apple cider vinegar and season with salt and pepper to taste.
5. Stir in the fresh basil just before serving.
If you save containers, you can use 16 0Z or 32 OZ and portion out your daily servings.
NOTES
Approx nutrition info per 1.5 cup serving: 143 calories, 5g fat, 4g net carbs, 26g protein
