Monthly Archives: November 2024

1 picked-over turkey carcass
* 1 ½ cups leftover stuffing
* 1 onion, peeled and diced
* 2 carrots, peeled and sliced
* 2 celery stalks, chopped
* 1 tablespoon poultry seasoning
* 1 teaspoon ground sage
* 2 bay leaves
* 2 ½ quarts chicken broth
* 1 cup water, or as needed (Optional)
* ½ teaspoon garlic salt, or to taste
* ground black pepper, to taste
* 2 cups (uncooked) regular long-grain white rice
* 1 (16 ounce) package frozen green peas

Directions
1. Place turkey carcass in a large, deep pot. Add stuffing, onion, carrots, celery, poultry seasoning, sage, and bay leaves.
2. Pour in chicken broth. Add additional water if needed to cover. Bring to a boil over medium-high heat. Reduce heat to medium and simmer, skimming off any foam, for about 1 hour.
3. Remove carcass and any bones. Pick any meat off carcass and bones. Return meat to the pot and discard bones and skin.
4. Season soup with garlic salt and pepper. Stir in rice and return to a boil over medium-high heat. Reduce heat to medium and simmer for 15 minutes.
5. Stir in peas and continue to simmer until rice is tender, about 10 minutes more.
6. Adjust seasonings to taste before serving.
7. Serve hot and enjoy!

Here is a nice little Fall snack to have with your pumpkin coffee and pumpkin creamer lol!

This crumb cake leaves you satisfied and is full of pumpkin flavor!

Enjoy xo Jen

Pumpkin Cake

Ingredients:

• ½ cup almond flour
• ½ cup coconut flour
• ⅓ cup Swerve
• 3 tablespoons ground flax
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 4 eggs
• ⅓ cup canned pumpkin
• ¼ cup non-dairy milk
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Crumb Topping:

• 2 tablespoons melted ghee butter
• ⅓ cup almond flour
• ¼ cup chopped pecans
• ½ teaspoon cinnamon
• Pinch sea salt

Directions:

1. Heat oven to 350°F. Whisk together the dry ingredients (almond flour through baking powder) in a bowl.
2. In a separate large bowl, whisk the eggs, pumpkin, milk, butter, and vanilla.
3. Add dry ingredients to wet and stir to combine.
4. Add batter to an 8-by-8-inch dish coated with cooking spray.
5. Stir together the crumb topping ingredients.  Sprinkle over the top, and bake for 30-32 minutes on a middle rack until set and the top is golden brown.
6. Let cool before cutting into 9 squares.

This Immune Boosting Chicken Soup is soooooo good and not to mention very good for you!  This soup isn’t just good for winter but great for all year round.

Use in-season ingredients if you want to add more vegetables each time you make this!

xo Coach Jen

INGREDIENTS:

• 3 tablespoons extra virgin olive oil
• 1 small onion, diced
• 2 carrots, peeled and chopped
• 2 celery ribs
• sliced1 3-inch piece of fresh ginger, peeled and sliced into tiny pieces
• 2 garlic cloves, minced
• 1-1/2 cup bok choy
• 1-1/2 teaspoon curry
• 6 cups chicken stock
• 1 pound cooked chicken, shredded
• fresh cilantro
• fresh daikon sprouts

INSTRUCTIONS:

1. Heat the olive oil in a large pot. Add the onion, carrots, celery and ginger and cook for 6-7 minutes, until the onion is soft and translucent, stirring occasionally.
2. Add the garlic, and cook for an additional 1-2 minutes, until the garlic is fragrant, stirring occasionally.
3. Add the curry powder, chicken stock, and chicken and stir to combine.
4. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover with a lid, and let them simmer for about 20 minutes.
5. Garnish with daikon sprouts and cilantro.

This recipe is SO SIMPLE…and delicious!!!

1 1/4 pounds skinless, boneless chicken breast halves

1 cup chopped sweet onion

1 cup organic low sugar barbeque sauce

Put chicken breasts in a slow cooker and top with onion and barbeque sauce.
Cook on High for 4 hours. Shred chicken with 2 forks and continue cooking Low for 4 hours more

AND BOOM! You have shredded BBQ Chicken!

ENJOY! xoxo jen