Tumeric Chicken Soup



  • 5 cups chicken bone broth

  • 1 cup coconut cream (optional.. sub more bone broth)

  • 2 tbsp coconut oil

  • 10-12 oz chicken, cooked and shredded

  • 2 medium golden beets, peeled and chopped

  • 4 carrots, peeled and chopped into half moons

  • 2 cups cauliflower, chopped

  • 1 medium onion, diced

  • 3 celery stalks, chopped

  • 1.5 cups kale, de-stemmed and roughly chopped

  • 2-3 tsp ground turmeric

  • 1 tsp ground ginger

  • 1/2 tsp black pepper

  • Sea salt to taste

  • 1/4 cup fresh parsley (plus extra for garnish)


  1. Using a large pot, melt 2 tbsp of coconut oil on on medium heat

  2. Add the onion and saute for 4-5 minutes or until translucent

  3. Add in the carrots, celery, cauliflower, and beets and saute for 4-5 minutes or until lightly softened

  4. Pour in the broth and coconut cream and stir until creamy

  5. Season with turmeric, ginger, salt and pepper and stir until the soup is a rich golden color

  6. Add the chicken and parsley and stir

  7. Simmer on medium heat for 20-25 minutes or until vegetables are softened to liking

  8. Stir in the kale and simmer for another 5 minutes

  9. Remove from the heat and allow to slightly cool before serving

  10. Serve topped with parsley

Stella's Crock Pot Chicken Noodles

Stella's Crock Pot Chicken Noodles

One of my mom’s signature dishes that was passed down through our family is homemade chicken noodles.  She would fix a five gallon kettle of them for Thanksgiving!  However, sometimes when it was just a few people over for dinner, she would fix a crock pot version using Reames brand frozen noodles.  This was faster than going to the trouble of making noodles from scratch.  In honor of mom, here’s the recipe. -John Morgan

Death by Chocolate Zucchini Bread


  • 1/2 c. melted butter, plus more for brushing pan
  • 1/2 c. cocoa powder, plus more for dusting pan
  • 1 1/4 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. kosher salt
  • 1 c. sugar
  • 1 egg plus 1 egg yolk
  • 1 tsp. vanilla extract
  • 2 c. grated zucchini (from 1 large or 2-3 small)
  • 2/3 c. chocolate chips
  • Flaky sea salt, for garnish


  1. Preheat oven to 350 degrees F. Butter and dust a loaf pan with cocoa powder.
  2. In large bowl, whisk together flour, cocoa powder, baking soda, cinnamon, and salt.
  3. In another large bowl, stir together sugar and egg and egg yolk until smooth, 1 minute. Add melted butter and vanilla extract and mix until smooth. Add zucchini, then add flour mixture in 3 additions. Fold in chocolate chips.
  4. Transfer batter to prepared dish and bake 50 minutes.
  5. Let cool slightly in pan, then transfer to a cooling rack. Sprinkle with flaky sea salt and serve.