Chicken Tortilla Soup.….AIP style….minus peppers, tomatoes, corn and tortillas. I could not tell the difference! 🙂

Here is what I did on my preparation day.

I washed and peeled 3 carrots and one beet. I put them in a saucepan with 1 clove of garlic and 1/2 onion 1/2 teaspoon salt. Add three cups of water, bring to a boil and simmer until vegetables are tender. Let them cool, then puree in a Nutribullet store in the fridge until ready to use. (This is my substitute for tomato sauce)

Soup:

2. Chicken breast cubed

1/2 onion (optional)

1 small zucchini chopped

1 yellow squash chopped

1 clove garlic minced.

1 carrot chopped

3-4 radishes sliced

1 stalk of celery chopped

2 teaspoons poultry seasoning

1 tsp paprika

1 tsp margoram

2 tablespoons olive oil

1 box 32 oz. chicken broth plus two cups water.

2 Cups Pureed Beat/Carrot Sauce

Sauté chicken and seasoning with heated olive oil, salt and pepper. (Or use leftover rotisserie chicken) Add onions, garlic, and chopped vegetables. Add your pureed beat mixture and the broth.

Granted, at this point the pot looks like something from a horror movie. Don’t be alarmed! 🙂 The colors and flavors meld together nicely as it simmers.

Bring to a boil and simmer until vegetables are tender. About 30-40 min.

I wanted to add a cup of jicama to this, but there was none at the grocery store. It would be nice in this soup though.

What’s in the garden is good!

Psalm 19:9-11 New International Version (NIV)

The fear of the Lord is pure,

enduring forever.

The decrees of the Lord are firm,

and all of them are righteous. They are more precious than gold,

than much pure gold;

they are sweeter than honey,

than honey from the honeycomb.

By them your servant is warned;

in keeping them there is great reward.

Yes, the word of the Lord is sweeter than honey!

Soothing a burdened spirit, His word lifts our eyes towards Him. And just as a tickling cough is coated well with a spoonful of honey, our hearts are coated daily with His truth!
Enjoy this apple honey coated Scone recipe for a lift of the taste buds and a reminder of God’s sweet truth. Because what’s in the garden is good!

Cinnamon Apple Scones

2 cups flour

3tsp baking powder

1/2 tsp cream of tartar

Add 2 tsp cinnamon

pinch of salt

whisk together and set aside

Stir in one ounce plus 2 tsp organic olive oil. (It will look like coarse crumbles)

Finely Chop 1 small apple

1/2 cup walnuts

Add to dry ingredients.

In a cup add:

3/4 cup milk

1 egg

1 tbsp. honey

Add to dry ingredients and mix until well blended. Turn out onto floured surface to knead, about ten times. Shape into a log shape and cut into small triangles. Bake in 425 degree preheated oven for 10- 12 minutes. Melt 2 tbsp. butter, add 1 tbsp. honey and brush on each scone when it comes out of the oven.