If they haven't already, you know that those chilly fall/winter nights are coming. We have had quite a few already and I whipped this up to warm all those bellies I have to feed. This recipe is perfect for a weeknight, super fast and its a great nutritious meal for all your crew! 

RECIPE: 

Ingredients: 

- 1 teaspoon avocado oil
- 1 yellow onion diced
- 1 Yellow Bell Pepper diced
- 2 cloves of garlic minced
- 2 pounds 93% Lean Ground Turkey
- 1 large sweet potato peeled and cut into 1/2-inch pieces
- 1 28-ounce 1 (28-ounce) can crushed organic tomatoes, undrained
- 2 cups Chicken Broth
- 1 Tablespoon Chili Powder
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon Dried Basil Leaves
- 1/4 teaspoon cinnamon
- 1 Tablespoon honey omit for Whole 30

Instructions: 

1. Coat a large dutch oven with avocado oil. Add onion, pepper and garlic and cook until onion is translucent.
2. Add turkey meat to onion mixture and cook until browned.
3. Add remaining ingredients and simmer for 35-45 minutes, until desired consistency has been reached.
4. Serve alone or with avocado slices. 

Today's been quite the day. We have been up since 545am, my oldest had got the stomach bug and my other 3 all have coughs, fevers and runny noses. We are in week 2 of the school year and its hitting HARD! 

So as a mommy, there is only so much I can do: snuggles/cuddles, love em, medicate, baths, cold/warm wash clothes, pedialyte/gatorade, fluid push, play as many movies as possible in a day, and then provide food of course.

This soup is a WINNER when it comes to everyone feeling crummy and don't get me wrong you can make this any time of the year, you don't need sick kids to make it. Its basically warm bowl of mommy's heart. Its delicious and I find myself drinking the broth out of the bowl when its close to done & then wanting more. 

Hoping your kids are feeling well but if they aren't. Cook this up, if anything it will make you feel better knowing your serving something healthy and from your heart. 

RECIPE: 

Ingredients: 

2 tbsp coconut oil 
1 onion, diced
3 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1/8 tsp Thyme
Salt
Pepper 
3 bay leaves
48oz low sodium chicken broth
4 cups of water
3/4 cup uncooked orzo
1 rotisserie chicken, shredded
1 tbsp butter
juice from 1 lemon
handful chopped parsley

1. Heat olive oil in a large pot. Add onion, carrots, celery and garlic. Saute for 7-8 minutes, stirring occasionally.

2. When onions become translucent, stir in thyme and cook for 1 min.

3. Add in salt, pepper and bay leaves with the chicken broth & water. 

4. After 3 minutes boiling, add in orzo. Halfway through cooking time as stated on your orzo package {usually a full 9 minutes}, add in shredded chicken.

5. Once orzo are cooked, stir in butter along with parsley. Squeeze lemon and stir in to mix.