"WINNER WINNER CHICKEN BONE BROTH DINNA TO-GO W/ ALL THE FIXINS ๐๐ผโโ๏ธ .
Threw this baby together earlier to heat up later and eat at the @modernfertility event Iโm going to tonight b/c this ladyโs ๐๐ผโโ๏ธ got to stay on schedule...type A people do you feel me?? Who says you canโt be social and not wreck routine either? With proper planning we really can have it all (I know I know I would have made an excellent girl scout #alwaysprepared ๐) #nowheylady #nowheyladygoeslowfodmap #lowfodmapfeb | in the jar: chicken bone both simmered with ginger, turmeric, ACV, Himalayan pink salt, fresh cracked pepper + edamame, steamed kale massaged with ACV and nooch, kabocha squash chunks, and some sprouted quinoa"
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- Recipe Card
Prep time 10mins
Cook time 40mins
Recipe Card
ingredients
- 2 cups bone broth
- 1 2 inch knob ginger, slice into three pieces
- 1/4 teaspoon ground turmeric
- Pink Himalayan salt and freshly ground black pepper to taste
- Greens of choice, either kale, bok choy or spinach
- 1 teaspoon apple cider vinegar
- 1 teaspoon nutritional yeast
- 1 cup kabocha, cut into small/medium sized cubes
- 1/4 cup edamame
- 3 tablespoons quinoa, cooked according to package direcions
Method
Step 1
Simmer in sauce pan with ginger, turmeric, salt, and pepper for about 15-20 minutes.
Step 2
Add your greens of choice, the apple cider, nutritional yeast, kabocha and cook until the squash is soft.
Step 3
Serve soup with edamame and quinoa. Enjoy!