Chicken Noodle Soup


  • 1 tbsp avocado oil or ghee
  • 1 1/2 cups onion, chopped (about half an onion)
  • 1 1/3 cups carrot, sliced (about 3 carrots)
  • 1 cup celery, sliced (about 2 stalks)
  • 2-3 cloves of garlic 
  • 4 cups chicken broth (we prefer Pacific brand, organic)
  • 1 1/2 cups water
  • 1 Tbsp white miso
  • 2 cups cheese tortellini (or noodle of choice)
  • 2 cups shredded chicken
  • 1/3 cup chopped parsley (or try cilantro if you like it)
  • 2 pinches turmeric
  • 2 pinches dried thyme
  • sea salt and black pepper, to taste (Remember, miso is salty so go slow on the salt. Be sure to taste as you go. Black pepper increases the bioavailability of the turmeric.)


1. Heat oil in a 4-quart pot or dutch oven over medium heat.

2. Add onion, carrot, celery, and a pinch of salt. Saute for about 10 minutes, until veggies are tender.

3. Add stock, water, and garlic. Bring to a boil, cover and reduce to a simmer. Cook for 5 minutes.

4. Add pasta and cook until al dente. Stir in chicken, thyme, and turmeric. Cook 5 more minutes. 

5. Turn off heat. In a small bowl add miso and 1/4 cup of the hot broth from the soup pot. Stir to mix blend miso well. Add miso mixture to soup with parsley. Stir well, and taste for seasoning. Add black pepper and sea salt to taste. 

Ancho Chili with White Beans & Kale

This chili uses pureed dried chili peppers instead of chili powder. It makes a huge difference in flavor. 


  • One pound ground grass-fed beef
  • 1 head kale, washed, stem trimmed, finely chopped 
  • 1 can cannelleni (white beans), drained and rinsed
  • 1 cup diced tomatoes (fresh or from the box)
  • 1/2 sweet onion, diced
  • 2 cloves garlic, chopped
  • 2-3 large dried ancho chili peppers (stem and seeds removed)
  • 1 tablespoon smoked/sweet paprika
  • 1 tablespoon cumin
  • 1 teaspoon sea salt + more to taste
  • 2 cups broth (beef or chicken) + more to taste
  • 1 tablespoon grass-fed butter or oil of choice

The Good Stuff: We like to top our chili with avocado. Other options include cilantro, a sprinkling of cheese, and some Beanitos chips. Add what you like! 


  • Soak the peppers in water while you prep/chop your veggies.
  • In a 3-4 quart pot over medium heat, add oil, onions and a pinch of salt. Cook for 5-10 minutes until soft.
  • Add garlic, beef and another pinch of salt. Cook for another 10 minutes, using a wooden spoon to break up the meat. 
  • Add kale, beans, tomatoes, cumin, paprika and 1 tsp salt and give it a stir. Turn the heat down to low.
  • Take your soaked peppers and blend them with 2 cups broth in your blender or food processor. Blend until smooth. 
  • Add the liquid to the chili and give it a stir. Turn heat back up to medium and bring to a simmer. Cook for 10-15 minutes. If you think it needs a little more liquid, add more liquid. 
  • Taste for seasoning and adjust as needed.

Makes 4-6 servings.

Winter in Austin Salad


  • 6 handfuls baby kale
  • 1/2 teaspoon smoked salt
  • 4 radishes, sliced
  • 2 mandarins, peeled, wedged or sliced
  • 1 avocado
  • 1/4 cup fresh herbs (I like basil and mint) 
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon apple cider vinegar


  • Toss greens with salt, oil and vinegar.
  • Layer other ingredients over greens for a nice presentation.
  • Toss just before serving.

Serves 4

Winter brings us citrus and dark leafy greens. This salad goes great with any entree or top it with some wild caught fresh salmon or grass fed steak for a full meal. 


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