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  • The Benefits of Cold Showers (Yikes!)

    The Benefits of Cold Showers (Yikes!)

    Benefits of Cold ShowersHi! I’ve been wanting to tell you about my experience with taking cold showers. I can also tell you I’ve never imagined saying those words. I am one of those people who feels like cold showers are torture and so when one of my Facebook friends said exactly that, “This is torture, Starlene, next you’ll be water boarding yourself” I could relate. I can definitely understand why someone would think I’m nuts to be undergoing icy cold showers.

    “Warm showers have become one of the hallmarks of comfort in our culture, so converting our showers to cold might seem unthinkable.

    But what if you knew that taking cold showers could enhance your immune system, increase circulation, strengthen your metabolism, increase your antioxidant count, act as an anti-depressant, improve your relationships, and make you feel vibrantly alive?”

    ~Kenton Whitman – Rebooted Body

    Disclaimer: Due to the way cold conditioning works, please check with your health practitioner to be sure your body can withstand a short spike of blood pressure and that your heart is healthy.

    If you’ve followed my health journey you may recall that I was doing some cold conditioning back in March 2012 so I was already aware of some of the benefits. I lost momentum and completely stopped but several weeks ago my friend Jessica posted on her Facebook timeline about cold conditioning by taking cold showers.

    Some of the things that caught my eye:

    • Helps adrenal function
    • Helps thyroid function
    • “Grows” brown fat
    • Tolerate cold better
    • Immune system works better

    The author of the article, Kenton Whitman talked of how his wife had been dead set against the practice but took him up on his challenge to try it for just 8 days, and ended up loving it! And so although I really, really, really, really love hot showers and hot baths, and just the mere thought of taking an icy cold shower makes me shiver, I decided to take the plunge.

    I got started the next day. First I took a quick comfortably warm shower to soap up and rinse and then I turned off the hot water. WHOOO! It is hard not to shriek from the difference in temperature but I forced myself to stand there facing the cold water (hitting me from the neck down) for one full minute. I counted one Mississippi, two Mississippi, three Mississippi, etc., turned off the water and was done for the day.

    It is hard to turn off the hot water, knowing soon the cold water will hit my body, and it is hard to stand there in the cold water, but I feel it is helping me to handle stress in my life. I asked to work an extra 8 hours each week because my boss broke her shoulder in December, and I had been struggling to keep up with trying to do both our jobs. It is stressful at home. I think the exercise of willing myself to stand in the ice water helps because I have to consciously will my body to relax, instead of standing all tensed up.

    • 2-3 days 1 minute front side
    • 2-3 days 1 minute front side, then 1 minute back side
    • 2-3 days 2 minutes front side, then 1 minute back side
    • 2-3 days 2 minutes front side, then 2 minutes back side

    When I had worked my way up to four minutes, I decided to start making a quarter turn at 1 minute intervals. So 1 minute front side, turn to the left for one minute, 1 minute back side, turn to the right side for one minute.

    After working my way up to four minutes total, I decided to add on one more minute on the front side. By that time, it is almost pleasurable to stand there as my body has already become accustomed to the cold water.

    Little things I notice:

    • Once I turn off the hot water, the cold water becomes even colder close to the first minute
    • It takes from 10-30 seconds to endure the cold water and stop gasping – LOL
    • I do not feel cold once I get out of the shower
    • I do feel like I am in a better mood and can cope better for the day

    I have tested the water at its coldest which is only 59°F. It saddens me to think that within a few short weeks I will not be able to take my cold showers.

    Wait, did I just say that?

    Actually, knowing my time is limited is incentive to do it while I can.

    I don’t cold condition every single morning, only on the days I go into the office. And there have been days when I didn’t get enough sleep and feel so grumpy and depressed that it just makes me start crying while the cold water is running over my body, because it feels like punishment… so I just skip those days. I tried cold conditioning to see if it would help my mood and I just don’t know if it did or not.

    What about you? Have you tried taking cold showers? Would you try it for the health benefits?

     

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  • Delicious Obsessions Herbal “Coffee” Review + Cinnamon Mocha Hot Egg Nog Recipe

    Delicious Obsessions Herbal “Coffee” Review + Cinnamon Mocha Hot Egg Nog Recipe

    Cinnamon Mocha Hot Egg Nog

    My friend Jessica Espinoza has recently started a line of herbal coffees. UPDATE: Jessica has ceased production of her herbal in lieu of acomprehensive instructional guide (and “coffee” recipes) on how to make them yourself. I have heard of these “herbal coffees” and have been very curious, but I’ve never taken the time to check them out. One friend sent me a sample and I keep misplacing it. I have even bought one of the regular ingredients – roasted chicory root – but never got any further than that.

    When Jessica came out with hers, I asked for a sample and promised I would get myself in gear and make a review.

    Oh my goodness. I am just in love with the two blends she sent for me to try! For what it’s worth, I am not an affiliate for Jessica’s product but if you buy because of my review post, please let her know I sent you her way!

    So I’ve been on a hot egg nog for breakfast jag… I have always loved a hot drink with or for breakfast during the winter. I look forward to these delicious creamy drinks so much that I think about them just before I go to bed, knowing that’s what I’ll get to have in the morning.

    When Jessica’s herbal “coffee [affiliate link]” blends arrived, it was a no-brainer to use the “coffee” as the base for my egg nog breakfast drinks. I have loved doctored up coffee since my teens. Let me tell you that story and then you’ll know why I’ve purposely never been a dedicated coffee drinker, in spite of loving the flavor.

    When I was 16, I worked as a mall maid. I worked six days a week to get my 40 hours and my “day” began at 4pm. The security guards and janitors shared the same break room and coffee, sugar and cream was abundant. One day I decided to try a cup of coffee, doctored up with lots of sugar and powdered cream (double ick, I know!) and it was this lovely caramel coffee flavored wonder. I loved it and drank a cup every single day for about two weeks. Then one day we were out of coffee and I didn’t even think about going somewhere and buying coffee, I just went without.

    Well.

    I spent the next few hours walking around like a zombie because I was falling asleep standing. I decided that my body had gotten used to the caffeine that quickly and I made up my mind I was NEVER going to be one of THOSE people who had to have coffee just to get up in the morning and to make it through the day. From then on, I rarely drank coffee.

    But as I said, I have always loved the flavor, not the bitterness, mind you, but the doctored up coffee flavor. Another favorite growing up was Jamoca Almond Fudge ice cream from Thrifty Drug Store. Even poor people could afford to buy a nickel scoop of ice cream! We didn’t do it very often, but it was a treat for the seven of us children.

    So back to Jessica’s herbal “coffees”. I boiled one tablespoon as instructed and took a taste. Bitter! But I knew that was a good sign that the coffee flavor would shine through even after “doctoring” it up. I laughed to myself that I was enjoying something bitter, since it is not really one of my favorite tastes.

    Jessica sent me two samples: Clean Living Herbal Coffee [affiliate link] and the other is Happy Liver Herbal Coffee. I liked both equally, both tasted like bitter coffee and were simply delicious once doctored up. 🙂

    Since I have the MTHFR mutation, my liver can always stand to have support, so I especially like the idea of the Happy Liver Herbal Coffee. Jessica has a post at her site which will tell you all about the benefits of each herb used in the Happy Liver Herbal Coffee.

    At first I just made one batch at a time, but then I decided to just make the rest of the packet. That was awesome being able to get up the next morning and have ready to use “coffee” for my drinks.

    I really love that I could have this for a drink late at night and it wouldn’t keep me awake! I’m looking forward to trying some other variations… I am imagining a coffee shake… iced coffee, what a treat that would be! I LOVE iced coffee! Thank you Jessica for this awesome creation! Now you can make Jessica’s herbal coffee blends yourself with her instructional guide that shows you how! Get yours today: DIY Herbal Coffee Substitutes: A complete guide to making delicious herbal coffees to support healing and stress relief.

    Cinnamon Mocha Hot Egg Nog

    • 10 ounces “coffee”
    • 2 large eggs [affiliate link]
    • 1 tablespoon vanilla [affiliate link]
    • sweetener of your choice
    • 1 tablespoon gelatin [affiliate link] powder
    • 1 teaspoon ground cinnamon [affiliate link]
    • 1 tablespoon ghee
    • 1 tablespoon coconut oil [affiliate link]
    1. Blend coffee and eggs together until well blended.
    2. Pour into a thick bottomed pan and add vanilla, sweetener, then whisk in gelatin and cinnamon.
    3. Stir frequently and heat until just 160°F.
    4. Remove from heat, add ghee and coconut oil and hit with an emulsion blender.

    Serves 1 person.

    Cinnamon Mocha Hot Egg Nog Drink
    Author: 
    Recipe type: Breakfast
    Cuisine: American
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 1
     
    Delicious hot egg nog for breakfast!
    Ingredients
    • 10 ounces “coffee”
    • 2 large eggs
    • 1 tablespoon vanilla
    • sweetener of your choice
    • 1 tablespoon gelatin powder
    • 1 teaspoon ground cinnamon
    • 1 tablespoon ghee
    • 1 tablespoon coconut oil
    Instructions
    1. Blend coffee and eggs together until well blended.
    2. Pour into a thick bottomed pan and add vanilla, sweetener, then whisk in gelatin and cinnamon.
    3. Stir frequently and heat until just 160°F.
    4. Remove from heat, add ghee and coconut oil and hit with an emulsion blender.
    5. Serve and enjoy!

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    If you love desserts like this, I have two cookbooks you really need to check out ASAP! Everyone Loves Pudding and Naturally Sweetened Treats.

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    GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

  • Three Hot Eggnog Drinks – Perfect for Breakfast!

    Three Hot Eggnog Drinks – Perfect for Breakfast!

    Hot Eggnog Breakfast Drink

    It has FINALLY gotten cold where I live in Arizona! Last night on my way home around 8:30pm my car’s temperature gauge said it was 38°F. I haven’t turned the heater on in the house yet and this morning it’s 61°F in the house. That’s cold enough for me to be wearing my thrift store find muk-luks (just $2.99!!) and my fluffy robe over my clothes as I sit here typing.

    When it starts to get cold, I love hot drinks in the morning. Sometimes I wish I could just run into Starbucks and order something from there but I don’t tolerate coffee [affiliate link] all that well, I live 15 miles from the nearest one, not to mention I’m not paying that kind of money, I honestly don’t need that many calories, all that sugar and I could just go on and on and on, but I’ll spare you and stop now.

    I’ve made several variations of this drink for breakfast in the last couple of weeks and look forward to my hot drink every morning. I’m going to share the base recipe, and two variations. Of course you could also drink this hot eggnog before going to bed at night, and some people might even add in adult ingredients (alcohol).

    The variations are seemingly endless and I’ve been happy with every variation. You’ll see that I used coconut milk [affiliate link] sometimes, and other days I used coconut cream [affiliate link] concentrate mixed with water. You could certainly use raw dairy milk or almond milk or any other milk you prefer. I’ve tried using a bit of coffee (I do tolerate small amounts and LOVE the flavor of coffee) and chocolate and spices. Stevia is not technically GAPS legal but some people on GAPS do use it and don’t find it to be an issue. I feel like it’s a pretty healthy sweetener so I have acclimated myself to the taste (it took some time) and I am actually using an equivalent of 1 tablespoon and 1 teaspoon of sweetener. If you choose to remain GAPS compliant and only use honey, you can start at two teaspoons and add more from there to your desired level of sweetness. Oh, peppermint! I used a few drops of peppermint one day with cocoa powder [affiliate link]. Yummy!

    Honestly, the gelatin [affiliate link], butter and coconut oil [affiliate link] are optional, but I feel like it adds more super food ingredients to the drink and makes it that much more nutritious.

    Basic Hot Eggnog

    • 2 eggs
    • 1 cup coconut milk
    • 1/4 teaspoon cinnamon [affiliate link]
    • 1 teaspoon vanilla [affiliate link]
    • honey to taste
    • 1 tablespoon powdered gelatin
    • 1 tablespoon butter
    • 1 tablespoon coconut oil
    • nutmeg [affiliate link]
    1. Blend eggs and coconut milk.
    2. Add to a small pan over medium heat.
    3. Whisk in cinnamon, vanilla, honey and gelatin.
    4. Heat to just boiling, or 160°F. If it boils, the egg will separate and you’ll have clumps (although blending will fix the problem).
    5. Add in coconut oil and butter and hit with your stick blender.
    6. Sprinkle nutmeg on top.
    Basic Hot Eggnog Superfood Breakfast Drink
    Author: 
    Recipe type: Breakfast Drink
    Cuisine: American
    Serves: 1
     
    Drink your breakfast on the drive to work with this easy recipe.
    Ingredients
    • 2 eggs
    • 1 cup coconut milk
    • ¼ teaspoon cinnamon
    • 1 teaspoon vanilla
    • honey to taste
    • 1 tablespoon powdered gelatin
    • 1 tablespoon butter
    • 1 tablespoon coconut oil
    • nutmeg
    Instructions
    1. Blend eggs and coconut milk.
    2. Add to a small pan over medium heat.
    3. Whisk in cinnamon, honey and gelatin.
    4. Heat to just boiling, or 160°F. If it boils, the egg will separate and you’ll have clumps (although blending will fix the problem).
    5. Add in coconut oil and butter and hit with your stick blender.
    6. Sprinkle nutmeg on top.
    7. Perfect for one person and a tall travel coffee mug.

    Pumpkin Pie Spice Hot Eggnog

    • 2 eggs
    • 1/4 cup cooked pumpkin [affiliate link], butternut squash or winter squash
    • 2 teaspoons coconut cream concentrate
    • 3/4 cup water
    • 1 teaspoon vanilla
    • 1/2 teaspoon pumpkin pie spice
    • honey to taste
    • 1 tablespoon powdered gelatin
    • 1 tablespoon butter
    • 1 tablespoon coconut oil
    1. Blend eggs, pumpkin, coconut cream concentrate and water. (Coconut cream concentrate plus water makes coconut milk)
    2. Add to a small pan over medium heat.
    3. Whisk in vanilla, pumpkin pie spice, sweetener and gelatin.
    4. Heat to just boiling, or 160°F. If it boils, the egg will separate and you’ll have clumps (although blending will fix the problem).
    5. Add in coconut oil and butter and hit with your stick blender.
    Pumpkin Pie Spice Hot Eggnog
    Author: 
    Recipe type: Breakfast
    Cuisine: American
    Serves: 1
     
    Drink your breakfast on the way to work with this simple pumpkin pie hot eggnog.
    Ingredients
    • 2 eggs
    • ¼ cup cooked pumpkin, butternut squash or winter squash
    • 2 teaspoons coconut cream concentrate
    • ¾ cup water
    • 1 teaspoon vanilla
    • ½ teaspoon pumpkin pie spice
    • honey to taste
    • 1 tablespoon powdered gelatin
    • 1 tablespoon butter
    • 1 tablespoon coconut oil
    Instructions
    1. Blend eggs, pumpkin, coconut cream concentrate and water. (Coconut cream concentrate plus water makes coconut milk)
    2. Add to a small pan over medium heat.
    3. Whisk in vanilla, pumpkin pie spice, sweetener and gelatin.
    4. Heat to just boiling, or 160°F. If it boils, the egg will separate and you’ll have clumps (although blending will fix the problem).
    5. Add in coconut oil and butter and hit with your stick blender.

    Mocha Cocoa Eggnog

    • 2 large eggs
    • 1/2 cup coconut milk
    • 1 tablespoon cocoa powder
    • 1/2 cup coffee or coffee substitute
    • 1/4 teaspoon cinnamon
    • 1 teaspoon vanilla
    • honey to taste
    • 1 tablespoon powdered gelatin
    • 1 tablespoon butter
    • 1 tablespoon coconut oil
    1. Blend eggs, coconut milk and cocoa powder.
    2. Add to a small pan over medium heat.
    3. Add in coffee, cinnamon, vanilla, honey and gelatin and whisk together.
    4. Whisk frequently while heating.
    5. Heat to just boiling, or 160°F. If it boils, the egg will separate and you’ll have clumps (although blending will fix the problem).
    6. Add in coconut oil and butter and hit with your stick blender.

    Mocha Cocoa Eggnog Breakfast Drink
    Author: 
    Recipe type: Breakfast Drink
    Cuisine: American
    Serves: 1
     
    Drink your breakfast on your morning commute.
    Ingredients
    • 2 large eggs
    • ½ cup coconut milk
    • 1 tablespoon cocoa powder
    • ½ cup coffee or coffee substitute
    • ¼ teaspoon cinnamon
    • 1 teaspoon vanilla
    • honey to taste
    • 1 tablespoon powdered gelatin
    • 1 tablespoon butter
    • 1 tablespoon coconut oil
    Instructions
    1. Blend eggs, coconut milk and cocoa powder.
    2. Add to a small pan over medium heat.
    3. Add in coffee, cinnamon, vanilla, honey and gelatin and whisk together.
    4. Whisk frequently while heating.
    5. Heat to just boiling, or 160°F. If it boils, the egg will separate and you’ll have clumps (although blending will fix the problem).
    6. Add in coconut oil and butter and hit with your stick blender.

     
    GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

  • Health Update December 2014

    It’s been awhile since I posted anything other than recipes and the occasional promotional post. I want to post about things that I am learning about, but each day just marches by. I am becoming acutely aware of how the days and weeks and months are speeding along. And I don’t seem to be making much progress in the things I want to do.

    Before my mom came to live with me I worked four days for my employer (one day at home) and the other three days I could spend that time cooking, researching, writing blog posts, etc. After rescuing my mom, my time was greatly impacted. She was so very ill for so many months. Finally this spring she began to recover with the help of allopathic medication (we felt we had no other option) and she is feeling so much better now that she is actually holding a volunteer position at my job! At home she has taken a great burden from me by helping with many of the household chores. I sometimes feel guilty because I feel I should be doing it all, but at the time so grateful that she is able to and willing to help. It is like a miracle to have her help when for so long I have had to do most of everything myself, plus work.

    Unfortunately, my mom is not yet well enough to drive and we live a long way from the big city, and from her chiropractor. I have pledged every Friday to helping my mom and losing that one day has placed a huge dent in the time I have to spend blogging.

    But I thought I would take a little while to let you know how I’m doing.

    I’m actually doing quite well!  I’m able to function well on 7-7.5 hours of sleep each night and sometimes less. In the past if I didn’t get enough, I had a very hard time coping and would feel overly sensitive and tended to cry easily. VERY embarrassing at work. My goal is 8+ hours but I struggle to get to bed early enough. I am grateful that I feel well on less sleep. I am sleeping very well. I find it is pretty easy to get up in the morning. I am grateful for that.

    I feel for my sister who has miserable mornings. I wish I had endless amounts of money because I think she would benefit greatly from an adrenal saliva test. She is most likely in the early stages of adrenal fatigue and hydrocortisone is not necessary then. Early stage adrenal fatigue can be managed other ways, with herbs for example.

    I think I am sleeping better because I’ve added in more carbohydrates (in the form of starches), but I just don’t know. I used to wake up a lot at night and have this hungry feeling and rarely have that. Then again, maybe it’s just that I’m eating dinner so late at night. I would like to eat dinner no later than seven, but I can’t get to work before 10am and that means I’m not home until 8-9, or if I have to stop and buy groceries, even later.

    I feel like I have enough energy to do what I need to do in my life. Just a couple of years ago I didn’t have the energy to do the grocery shopping and had to leave that up to my husband, but I have been able to take that chore back. Every day I get up around 7am and go and go and go until 10 or 11 or midnight. After I get off work, drive an hour home, sometimes shop for groceries I bring the groceries in and start making supper. Years ago I had to sit down and rest after driving!

    I’m transitioning off of GAPS and adding in some non-GAPS foods, and while I feel like I am tolerating them well, I am gaining weight. I’ve gained ten pounds. I feel like I’ve opened Pandora’s box and can’t get it shut again. I think the biggest problem is that I pig out on starchy foods. The only way I can stop myself is to cook one portion. Otherwise I want to eat the whole pot in one sitting. It just seems easier to stop eating them altogether.

    I had to stop chelating when my mom got here because caring for her while chelating just wasn’t possible. Chelating took a lot from me, especially if I missed a dose, I could really feel the mercury displacing. At this point, I don’t know if I’ll get back to it. I just hope the fact that I no longer have mercury fillings will be good enough.

    I am still on adrenal support and would like to get off it as it was supposed to be a temporary thing. If I had known about Paul Robinson’s Recovering with T3: My Journey from Hypothyroidism to Good Health Using the T3 Thyroid Hormone I would have tried that first.

    In January of this year I again attempted (this was the 3rd or 4th time) to begin decreasing my adrenal support. It is to be tapered down slowly every two weeks. I felt I was doing good and handling it well, and thought my adrenals were picking up the slack and beginning to work. But then I started to feel extreme anxiety when I woke at night, all kinds of things would be on my mind and I would just be in a panic. I would wake up in the morning and feel just horrible. I mean, miserable. I tried and tried to find a way to feel better upon waking. I tried going out onto the porch and getting sunlight in my eyes. I tried reading my Bible first thing. I tried to be positive and thankful. I remember crying and wondering how to get past the miserable feelings. After being awake for a few hours I would feel better, but still felt down. I didn’t connect what I was experiencing to lowering my adrenal support but finally I realized that some theories suggest that when one is one adrenal support the body maintains a reserve. It seems that was why I was doing well for a few weeks, but then my body had no reserve and not enough cortisol and I was just hitting the wall. When I increased my dose, I started to feel stable again. I have tried to decrease several times with the same results.

    My hands have started to ache again. They seem to do better when I’m consistent with the herbal calcium my sister has taken for years and swears by. I recently ordered The Iron Elephant: What You Should Know about the Danger of Excess Body Iron and it says if the joints in your hands hurt to check into hemochromatosis. If my joints are rusting, no amount of calcium is going to fix the problem.

    So, that’s where I’m at. I know this was really long. Basically I’m doing well and coping with my life. Some days are harder than others, but I am thankful to be who I am today. I have enough energy to do what needs to be done. I am still seeking more energy, and better health, but for now I am doing well. Thanks for reading.

     

    GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

  • Meatball Soup

    Meatball Soup

    Meatball Soup

    I try to make a big pot of soup at least once a week, more during the winter. The only problem is everyone really loves soup and so it’s eaten up very quickly. I really need to start using a bigger pot to make a bigger batch! Or maybe everyone needs to stop eating so much. 😉

    99% of the time I don’t use a recipe. I just put together an assortment of vegetables with meat and simmer until it’s done. Very often the soup is so delicious and I would love to recreate it. This is one of those soups that was really enjoyed by the whole family.

    Meatball Soup

    • 2 eggs [affiliate link]
    • 1 pound hamburger
    • 1/4 cup almond flour [affiliate link]
    • 2 tablespoons parsley [affiliate link] flakes
    • 1/4 cup onions [affiliate link], diced
    • 1 teaspoon garlic powder [affiliate link]
    • 1 teaspoon chili powder [affiliate link]
    • 1 pinch chipotle powder [affiliate link], optional
    • 2 tablespoons butter or your favorite healthy fat
    • 1 teaspoon sea salt [affiliate link]
    • 2 quarts broth
    • 16 ounces of green beans
    • 4 ounces peas
    • 1 small head cabbage, sliced into 1″ thick wedges
    • 1/2 large onion, diced
    • 2 carrots, peeled, sliced into coins
    1. Scramble eggs in a medium sized mixing bowl.
    2. Add hamburger, almond flour, parsley flakes, diced onions, garlic powder, chili powder and optional pinch of chipotle powder.
    3. Mix well. Use a tablespoon scoop to measure meatballs.
    4. Melt butter or fat into a frying pan.
    5. Meatballs cook best if cooked slightly flattened. Saute on one side until browned, about 10 minutes. Turn meatballs over and add in 1/2 cup broth (or water), cook another 10-15 minutes until done.
    6. While the meatballs are cooking add broth and vegetables to a large pot.
    7. Bring to a boil, then lower heat and simmer until vegetables are tender, about 30 minutes.
    8. We like to divide the meatballs up into individual bowls and pour the soup on top.

    Meatball Soup
    Author: 
     
    Ingredients
    • 2 eggs
    • 1 pound hamburger
    • ¼ cup almond flour
    • 2 tablespoons parsley flakes
    • ¼ cup onions, diced
    • 1 teaspoon garlic powder
    • 1 teaspoon chili powder
    • 1 pinch chipotle powder, optional
    • 2 tablespoons butter or your favorite healthy fat
    • 1 teaspoon sea salt
    • 2 quarts broth
    • 16 ounces of green beans
    • 4 ounces peas
    • 1 small head cabbage, sliced into 1″ thick wedges
    • ½ large onion, diced
    • 2 carrots, peeled, sliced into coins
    Instructions
    1. Scramble eggs in a medium sized mixing bowl.
    2. Add hamburger, almond flour, parsley flakes, diced onions, garlic powder, chili powder and optional pinch of chipotle powder.
    3. Mix well. Use a tablespoon scoop to measure meatballs.
    4. Melt butter or fat into a frying pan.
    5. Meatballs cook best if cooked slightly flattened. Saute on one side until browned, about 10 minutes. Turn meatballs over and add in ½ cup broth, cook another 10-15 minutes until done.
    6. While the meatballs are cooking add broth and vegetables to a large pot.
    7. Bring to a boil, then lower heat and simmer until vegetables are tender, about 30 minutes.
    8. We like to divide the meatballs up into individual bowls and pour the soup on top.

    What’s your favorite soup?

    Keen to learn more about the benefits of broth and gelatin [affiliate link]? Broth Elixir of Life and The Gelatin Secret from my affiliate partners will help you understand the whys and hows of these super foods.

    Loving Our Guts' Broth Elixir of Life

    The Gelatin Secret

    Looking for more soup recipes? Winter Soups is a community cookbook which includes 52 soups from real food bloggers.

    GAPS Legal Winter Soups Community Cookbook

     

     

     

    GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

  • Turkey Vegetable Soup

    Turkey Vegetable Soup

    Turkey Vegetable SoupSoup, wonderful soup. So nourishing and delicious and such a frugal meal. A really simple way to make soup is to keep a container in your freezer and toss in leftover vegetables. I started doing that when I was first out on my own in my twenties. Nowadays we eat so many vegetables there are rarely any left, and those are often eaten with breakfast or lunch the next day.

    It’s also a super way to use up veggies that have been sitting around for awhile and need to be used.

    After making the turkey stock, that’s exactly what I did, and here’s the recipe. Feel free to substitute or use your own combination of vegetables!

    Turkey Vegetable Soup

    • 2 quarts turkey stock
    • 2 small beets with tops
    • 1 small onion
    • 4 large carrots
    • 2 cups peas
    • 2 cups green beans
    • 1/2 head of cabbage
    • 10 large Swiss Chard leaves
    • 2 cups cooked turkey meat, chopped
    1. Place turkey stock in a pot and turn your burner to medium.
    2. Peel beets, cut into chunks, add to the pot.
    3. Wash beet greens, slice into inch long pieces and toss into the pot.
    4. Cut onion into chunks and toss into the pot.
    5. Peel carrots and slice into coins, toss into the pot.
    6. Add peas and green beans to the pot.
    7. Slice cabbage into 1/2″ pieces and add to the pot.
    8. Wash Swiss Chard leaves, remove stems, cut into 1/2″ pieces and add to the pot.
    9. Slice the Swiss Chard leaves and add to the pot.
    10. Bring to a boil, reduce heat until your soup is simmering and allow to cook for about 30 minutes.
    11. Add turkey meat and simmer 5 more minutes.
    12. Done!

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    Winter Soups Community Cookbook

    Turkey Vegetable Soup
    Author: 
    Recipe type: Soup
    Cuisine: American
     
    Soup made from turkey carcass stock. Delicious and nutritious!
    Ingredients
    • 2 quarts turkey stock
    • 2 small beets with tops
    • 1 small onion
    • 4 large carrots
    • 2 cups peas
    • 2 cups green beans
    • ½ head of cabbage
    • 10 large Swiss Chard leaves
    • 2 cups cooked turkey meat, chopped
    Instructions
    1. Place turkey stock in a pot and turn your burner to medium.
    2. Peel beets, cut into chunks, add to the pot.
    3. Wash beet greens, slice into inch long pieces and toss into the pot.
    4. Cut onion into chunks and toss into the pot.
    5. Peel carrots and slice into coins, toss into the pot.
    6. Add peas and green beans to the pot.
    7. Slice cabbage into ½” pieces and add to the pot.
    8. Wash Swiss Chard leaves, remove stems, cut into ½” pieces and add to the pot.
    9. Slice the Swiss Chard leaves and add to the pot.
    10. Bring to a boil, reduce heat until your soup is simmering and allow to cook for about 30 minutes.
    11. Add turkey meat and simmer 5 more minutes.
    12. Done!

     

     

     

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