Monthly Archives: February 2026

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.

Comfort food at its best!

Enjoy! Xo Jen

Ingredients

Mashed Potato Topping

• 1 1/2 lb potatoes peeled and diced

• 2 tbsp grass fed butter

• 1/4 cup milk

• 1/2 tsp garlic powder

• 1/2 tsp salt

Ground turkey & veggie filling

• 1 tbsp olive oil

• 1 lb ground turkey

• 1 small yellow onion diced

• 4 cloves garlic minced

• 12 oz frozen mixed vegetables

• 4 oz mushrooms diced

• 1 1/2 tbsp all purpose flour

• 1 1/2 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 3/4 cup chicken broth or beef or vegetable broth

• 1 tsp salt

• 1/4 tsp pepper

Instructions

1. Preheat the oven to 400 degrees F.

2. First, prepare the mashed potatoes. Add peeled/cut potatoes to a large saucepan and cover with 1 inch of water. Bring to a boil and cook until tender and easily pierced with fork, about 10-15 minutes.

3. Drain the potatoes and return to the pot. Add butter, milk, garlic powder and salt. Mash until smooth using a potato masher or hand mixer. Add additional salt and pepper to taste.

4. While the potatoes are boiling, heat olive oil in a large skillet over medium heat. Add onions and sauté for 3-4 minutes, then add garlic and cook until fragrant, about 1-2 minutes.

5. Add the ground turkey to the pan and cook while breaking apart until no longer pink, about 5-7 minutes.

6. Add mushrooms and tomato paste to ground turkey mixture and cook 1-2 minutes until the tomato paste starts to darken.

7. Sprinkle flour over the turkey mixture and mix to combine, cook for 1-2 minutes.

8. Finally, add frozen vegetables, seasonings and chicken broth to the pan and bring to a simmer. Cook for about 5 minutes until slightly thickened.

9. Transfer turkey and veggie mixture to a lightly oiled or sprayed 8×8 or 9×9 pan. Spoon the mashed potato mixture over the top of the turkey mixture and smooth. Spray the top with olive or avocado oil spray.

10. Bake for 25-30 minutes until the potatoes begin to brown and the filling is bubbling.

These are so tasty , we made double the chicken to have for leftovers!

Enjoy!

Xo Jen

Ingredients

* 1 pound ground chicken
* 2 teaspoons soy sauce
* 1 teaspoon cornstarch
* 1 teaspoon cooking oil
* 2 green onions, chopped
* 4 ounces fresh shiitake mushrooms, sliced
* 2 teaspoons seasoned rice vinegar
* 1/2 teaspoon toasted sesame oil
* 1 large mango, diced
* 1 head butter lettuce, rinsed, leaves separated

Directions

* Place the ground chicken, soy sauce, and cornstarch in a large bowl. Mix to combine 
Sauté shiitake mushrooms and green onions: 
Heat a wok or a large sauté pan on medium heat. Once the pan is hot, add the oil. Add the green onions and sliced shiitakes. Let cook for about a minute.
Add chicken mixture:
Increase the heat to high, and add the ground chicken, soy sauce, cornstarch mixture. Use a wooden spoon to break up the ground chicken and spread around the pan. Stir fry in this way for 5 to 7 minutes until the chicken is cooked through.
Add seasonings and mango:
Add the seasoned rice vinegar, sesame oil, and diced mango. Remove from heat. Adjust seasonings (rice vinegar, sesame oil, soy sauce) to taste.

Scoop spoonfuls into the cups formed by the lettuce leaves to serve: