Recipes

 

Hello,

Thrivers.  If you’re looking for a healthy, blood sugar friendly recipe, you’ll find many here feeding your body the nutrients it needs and at the same time, tastes great.

 

Chicken Bone Broth

I use whole chickens for this process to save time and ultimately money.  Bone broth is very healing and I recommend using it often.

Author Angie

Ingredients

  • 1 Whole Thawed Chicken Organic
  • 1-2 Onion
  • 3-4 Carrots
  • 2 pounds Potatoes

Instructions

  1. Place the chicken in a stock pot and cover with cold water.  Add chopped onion to the pot.  You may also add the carrots and potatoes at this point. Bring to a boil and then turn down to simmer on low for at least 2-3 hours. When the cooking time is finished you may pull the chicken off the bones and remove the vegetables from the liquid.  At this point you can add the bones back to the pot and continue to cook on low for a couple of more hours to pull all the mineral content from the bones to stock.  Or you may be finished.  Leave the stock to cool for an hour or so and then pour into freezer safe containers.  Pull this out of the freezer as needed. 

 

Juice Recipes

Carrot & Celery Juice

Servings 1
Author Angie

Ingredients

  • 4-5 average sized Organic Carrots
  • 2 stalks Celery
  • 2 stalks Celery Leaves

Instructions

  1. Wash and trim ends of carrots.  Push carrots, celery, and celery leaves alternately through the juicer.  Strain the juice twice and store in the refrigerator, preferably in a glass pitcher or mason jar.

Carrot, Lemon, and Ginger

Servings 1
Author Angie

Ingredients

  • 4-5 average sized Carrots
  • 1/2 Lemon
  • 1 inch piece Fresh Ginger

Instructions

  1. Wash and trim carrots and lemon ends off.  Cut lemon in slices  Push carrots, lemon and ginger through juicer.  Strain juice two times and store in refrigerator in a glass pitcher or mason jar.

 

Carrot Juice

Ingredients

  • 4-5 average sized Carrots

Instructions

  1. Wash and trim ends off of carrots.  Push carrots through the juicer one at a time.  Strain juice twice and store in a pitcher.

Soup Base

Soup Base

Ingredients

  • 1/2 Cup Crispy Cashews
  • 2 Cup Hot Water Divided
  • 1 tsp. Salt
  • 2 tbsp. Cornstarch

Instructions

  1. Fill a blender with 1 cup of hot water.  Add the cashews.  Blend thoroughly.  Add salt, cornstarch and the additional 1 cup of water.  Blend again.  Pour into a saucepan and heat to boiling, stirring constantly.  You may now add mushrooms, chopped chicken, or celery, etc to your soup base.  Use as you would a can of soup.

Snacks

Sweet Nuts

Ingredients

  • 1 Cup Almonds or Pecans
  • 1 tbsp. Coconut Oil
  • 1/2 tsp. Cinnamon

Instructions

  1. Place the nuts on a baking sheet. Melt oil in a saucepan on stove eye. Sprinkle the cinnamon over the nuts and then drizzle the oil over the nuts. Put in a 350-degree oven for about 12-15 minutes.