Chicken and Potato Soup Ingredients

Olive Oil

Salt

Pepper

Crushed Red pepper flakes

Thyme

Parsley

Ginger (powder)

Oregano

Herbs de Provence 

1 Clove of Garlic

2 Large Carrots Chopped

3 Stocks of Celery Chopped

1/4 Yellow Onion Diced

1/4 Red Onion Diced

1 Japanese Sweet Potato Diced

Chopped Mushrooms

Handful of Raw Spinach

Rotisserie Chicken

1 Carton of Chicken Broth

Cooking Instructions:

Coat the bottom of a Dutch oven with olive oil on low heat. 

Add in a dash of all spices. 

Once the oil starts to shimmer add in carrots, celery, onion, garlic. 

Once the onions are translucent add in mushrooms, potatoes, and whole carton of broth. 

Cook on medium-low until potatoes are soft. I cooked on low for two hours, but you can cook it faster if need be. 

Add in spinach and chopped rotisserie chicken. Once spinach is wilted it should be ready to serve! 

Rosemary Bread Ingredients

1 cup of Flour (I used GF paleo flower)

1 cup of Plain Yogurt (I used kite hill almond yogurt)

3/4 tsp Kosher Salt

2 tsp Baking Powder

1 tbsp Herbs de Provence 

1 Egg White Whisked

1 tbsp Olive Oil

Cooking Instructions:

Combine flour, salt, herbs de Provence, and baking powder in mixer. 

Once combined add yogurt and mix on low. 

In a separate dish combine egg whites and olive oil. 

Grease bread pan and add dough. 

Lightly coat the dough with the egg white and oil mixture. 

Cook at 375 F for 25-30 minutes. 

Enjoy!