1 part whiskey (1.5 oz)
Juice of half a lemon
1/2 tsp organic agave or honey
3 parts ginger-lemon Kombucha (4.5 oz)
1 tbsp ghee (or olive oil)
1 red onion, diced
1 lb ground chicken
2 carrots, peeled and sliced
1 tsp minced garlic
1 bunch of leeks
24 oz vegetable broth
2 cups frozen brown rice
3 tbsp tomato paste
1/2 tsp red chili flakes, optional
salt and pepper
Of note, you can make this soup with stew meat or chicken thighs as well!
For this recipe, I usually batch make the below ingredients and simply throw them in a bowl and heat and eat when I need a quick meal!
Batch cook the following:
2 cups of quinoa:
1-2 heads of broccoli (or veggie of choice) chopped (remove stems):
1/4 avocado, diced
2 tbsp salsa
1 handful of cilantro, finely chopped
Let cool and keep in air tight containers in the fridge to throw together during the busy week, for quick and easy, nutritious lunches or dinners!
When you are ready to put your bowl together, simply combine all ingredients, 1/2-1 cup of each batch cooked ingredients and top with avocado, salsa, and cilantro. Feel free to add other toppings and ingredients as you see fit. Adding black beans and corn are two easy ingredients to add a Mexican flare to this dish.
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