Chicken, Kale, Bean Minestrone Soup

So let me just say before you scroll to the recipe, this is not a classic minestrone soup and does not contain any noodles! but you can obviously always add them in at the end if thats what you’re after 😉

Chicken Broth:

  • 1 pot of water
  • 1 chicken carcass
  • 3 bay leaves
  • 5 sage leaves
  • 2 sprigs of rosemary
  • salt
  • pepper
  • tumeric

Soup Ingredients:

  • 1 can tomato paste
  • 2 -3 cups of Chicken or Sausage
  • 3 carrots
  • 1 onion
  • 3 stalks of celery
  • 2 -3 hand fulls of kale
  • 4 cloves of garlic
  • 1/2 can of black beans or kidney beans
  • more salt! jk, taste it first

I just throw every thing in together once the broth is done (i usually boil for a couple of hours) strain the content out of the broth. Add your soup ingredients to the broth and then once the carrots are tender to your liking I turn off the heat. Happy souping!

Gluten Free, Sour Cream, Apple Pie Muffins

Preheat Oven To 350°

Bake Time: 30 – 35 Minutes

Makes 12 Muffins

  • Muffin Batter
  • 1 Cup Sour Cream
  • 2 Eggs
  • 1/2 Cup Coconut Oil
  • 1 Tsp Vanilla Extract
  • 1/2 White Sugar
  • 2 Tsp Cinnamon (or to taste)
  • 1 Tsp Baking Soda
  • 1 Tsp Baking Powder
  • 1/4 Tsp Salt
  • 1 1/2 Cups Oat Flour
  • 1/2 Cup Coconut Flour
  • 2 Cups Diced Apple

Muffin Topping

  • 1 – 2 Apples Diced
  • 1 1/2 Tsp Cinnamon
  • 4 Tbsp Brown Sugar
  • Dab of butter on each muffin top

In a large bowl mix together all of your wet ingredients (sour cream, eggs, coconut oil, vanilla extract). Add dry ingredients until mixed together. Fold in your diced apple.

Fill each muffin liner with batter and place in muffin tin. Spread topping mixture evenly onto muffins and dab with a blot of butter.

Bake at 350° for 30 minutes or until golden brown. Poke middle of muffin with toothpick, fully baked once toothpick comes out clean with no batter.

i n s t a g r a m /y o u t u b e /p a t r e o n / l o o k b o o k / t w i t t e r