I’m currently really into a few things-

• Super Attractor by Gabby Bernstein- Check it out if you’ve ever been interested in leaning about manifesting. It’s amazing.
• All things Christmas- The tree, the movies, the lights at Gene Coulon park (a park right by our home). It’s all magical.
• Soup- The kind that warms you up from the inside out and makes everything feel cozy and good.

Anyone else out there really into soup right now? Well if you raised your hand, this recipe is for you.

Bone Broth + the Gut

I use bone broth as the base of this recipe because of its numerous health benefits- primarily its gut healing affects. Bone broth has an amino acid called glutamine in it. Glutamine has been shown to heal the intestinal barrier in our digestive tract, supporting people with leaky gut or digestive issues. This anti-inflammatory amino acid is great to include in your diet daily if you’ve suffered with digestive stress.

If you don’t have bone broth, you can replace it with any stock that you prefer. You will still enjoy some gut health benefits from the big dose of fiber from the quinoa, greens, and celery! Remember, a diverse amount of fiber from plant sources is a key component to a healthy gut.

The turmeric in this recipe also supports the gut with its high antioxidant load, as antioxidants are known to heal damage from free radicals in the body.

Enjoy!

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Gut Soothing Soup Recipe

Makes about 2 Servings

Ingredients

• 1/4 cup quinoa, rinsed
• 1/2 cup water
• 1 tablespoon avocado oil
• 1/4 cup onions, diced
• 1/2 cup hearty greens like chard or kale
• 4 celery stalks, diced
• 6 mushrooms, sliced
• 1/4 teaspoon turmeric
• 3 cups of bone broth or any stock you have
• 2 eggs
• 1 cup cooked beef or protein of choice (beans, chicken, or tofu would be good)
• Salt and pepper to taste- (I’d start with 1/2 a teaspoon of salt and 1/4 teaspoon of pepper)

Directions

1. In a medium sized pot over medium-high heat, bring quinoa and water to a boil with the lid on. Once boiling, reduce the heat to low and simmer for 9 minutes, with the lid still on. Remove from heat and leave undisturbed for 5 minutes with the lid still on.
2. De-stem the kale or chard, removing the leaves from the stem. Chop the stem into 1/2 inch pieces and tear the leaves into bite-sized pieces. You will be putting both of these into the soup but at different times.
3. In a medium-large pot, heat avocado oil over medium heat. Add onions, kale/chard stems and celery and sauté until they become translucent, about 4 minutes. Add mushrooms, turmeric, salt and pepper and sauté for another couple of minutes.
4. Add the bone broth to the pot and bring to a boil. Turn it down to low and let it simmer for 5 minutes.
5. Open the pot with the quinoa and stir it.
6. Add kale leaves to the pot with the soup and stir. Then, crack the two eggs right into the pot and leave untouched for 1-2 minutes. Next, use your wooden spoon or spatula to break up the egg yolk and stir the soup a little bit. You should find yourself with chunks of boiled egg white and egg yolk.
7. Once the eggs are cooked, add the cooked meat and quinoa and simmer just until warmed, about 1 minute.
8. Turn the heat off, add more salt and pepper to taste, and serve!

Delicious with some grated parmesan on top!

Make it vegetarian by using beans or tofu instead of meat.

Make it vegan by using tofu instead of the meat and omitting the eggs.

Naturally gluten-free!

Meal Prepping Tip- Double the recipe, making a big batch at the beginning of the week. Portion out the soup and enjoy for lunch or dinner.