Paleo Holiday Recipes


So, if you’re like me, then most people you know still have a modern diet and holiday parties are filled with lots of enticing foods that are loaded with flour, sugar and processed oils. I feel a little better when I bring something that is both tasty and healthy. I know I can eat that one dish, at least, without any guilt. The chocolate cream pie is now a new favorite and I’ll be making a few over the next couple weeks. Need an easy healthy cookie recipe for your party? The chocolate macaroon cookies below are no-bake and delish! There are links at the end to other recipes we’ve done that would be good for holiday parties, as well. And, if you’re not much of the make-from-scratch kind of person, then a big veggie tray is an easy, healthy addition to any party. My family’s favorites for the veggie tray are snap peas, sliced red peppers, grape tomatoes, sliced cucumbers and cauliflower. I’ve included below an easy ranch dressing made from avocado mayonnaise, so it’s Paleo-friendly. Enjoy your holidays and all the parties!

Easy Paleo/Primal Ranch Dressing


  • 1 cup avocado mayonnaise (Try Primal Kitchen MAYO)
  • 1/2 tsp dried chives
  • 1/2 tsp dried parsley
  • 1/2 tsp dried dill weed
  • Optional Primal Ingredient: 1/2 cup organic plain yogurt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper


In a large bowl, whisk together all ingredients. Cover and refrigerate for 30 minutes before serving.


Salted Caramel Chocolate Macaroon Cookies

Paleo, Gluten-Free, Dairy-Free, & Vegan. Inspired by GI365.


  • 1 1/2 cups coconut sugar
  • 1/2 cup coconut oil
  • 1/2 cup coconut milk, (from the can)
  • 2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 2 1/2 cups finely shredded coconut
  • 1 cup big flake coconut
  • 2/3 cup dark chocolate chunks or chocolate chips (I used 80% dark chocolate)
  • 1/2 cup almond or cashew butter (optional)
  • 1/2 cup whole raw almonds (optional)


In a large saucepan, combine the coconut sugar, coconut oil, and coconut milk. Bring the mixture to a boil, and boil for 2-3 minutes until the caramel thickens, stirring constantly to keep the caramel from sticking.

Remove the caramel from the heat and add the vanilla, sea salt, and coconut. Stir to combine. If you’re using the almond or cashew butter, mix it in thoroughly.

Finally, add the almonds and chocolate chunks and combine, stirring as little as possible to keep the chunks intact. No worries, though – it’s still very good even if the chocolate melts.

Portion the cookie on a parchment lined baking sheet and let cool. This version of no-bakes takes a full 3-4 hours to fully set up, but you don’t have to wait that long because they’re really good warm and gooey.

Note: To keep this recipe 100% dairy free and vegan, be sure to use a chocolate that is dairy free.


Paleo Chocolate Silk Pie

I had to find a great chocolate cream pie recipe because it’s my step-father’s favorite. This silky, decadent Paleo chocolate cream pie fits the bill! The pie is dairy-free as long as you use coconut oil instead of butter. This one’s for you Kenny!

Inspired by

For the chocolate almond crust:

  • 1 2/3 cup blanched almond flour
  • 1/3 cup cocoa powder
  • 1/3 cup coconut palm sugar
  • 1 large egg
  • 1 Tbs coconut oil or butter

For the chocolate silk pie filling:

  • 3 large eggs
  • 1/2 cup raw honey
  • 1 1/2 tsp vanilla extract
  • 6 oz unsweetened chocolate, chopped
  • 1 1/4 cups unsweetened coconut milk, almond milk or pastured milk

For the coconut whipped cream:

  • 1 (13 oz) can coconut milk
  • 1 Tbs raw honey
  • 1 tsp vanilla extract

1) Make the chocolate almond crust first.

Preheat the oven to 325°F.

Combine the almond flour, cocoa powder, and coconut sugar in a medium bowl. Add the egg and coconut oil to the bowl and beat with a mixer until a crumbly dough-like mixture forms. This may seem a little dry or hard to mix, but that’s normal. Just get everything well combined.

Press the dough into the bottom and up the sides of a 9-inch pie plate. Bake in the preheated oven for 10 minutes, then let the pie crust cool completely before filling. Refrigerate to speed the cooling process if necessary.

2) Make the chocolate silk filling.

Place the eggs, honey, and vanilla extract in a blender. Blend until smooth.

Heat the milk in a small saucepan over medium heat. Add the chocolate. Stir until the chocolate is melted; do not overheat the chocolate!

With the blender running on low speed, pour the hot chocolate milk in over the other ingredients. Blend until the mixture is smooth and completely incorporated.

Pour the mixture into the cooled crust and refrigerate for at least 8 hours.

3) Make the coconut whipped cream.

Refrigerate the coconut milk at least 24 hours before making the whipped cream. The makes the thick cream separate from the liquid and firm up. Chill a glass or metal bowl in the freezer 20 minutes before making the whipped cream.

Remove the lid from the can of coconut milk. The coconut cream will be very thick on the top. Gently scoop this part out and put it in the chilled bowl. Save the watery liquid for another recipe.

Using a mixer, whip the coconut cream until it is light and fluffy and peaks form, then mix in the honey and vanilla extract. Scoop on top of the pie and use a spatula to spread, or use a pastry bag to decorate the top of the pie with the whipped cream.

Holiday Special: Take 10% OFF Perfect Coconut Oil, detox supplements, probiotics, and eco-friendly stocking stuffers/non-toxic personal care with coupon code: HealthyHolidays

More Holiday Party Recipes

Check out these delicious, healthy recipes, perfect for your upcoming gatherings!

By Kerrie Bross

Improve Your Energy in One Protein- Packed Bite!


by Kerrie Bross

So the kids are back in school now and probably feeling a little run down. Boost their energy with snacks that are high in protein and loaded with antioxidants to support the immune system during stressful times, like back-to-school.

Why are these such great snacks?

Aside from being tasty balls of goodness, they are loaded with raw, dried fruits to give an energy  boost. Dates are easily digested, so the energy comes quickly, and they are loaded with gut healthy fiber. They also contain vitamins A and K, as well as B2 (riboflavin), B3 (niacin), B5 (pantothenic acid) and B6 (pyridoxine). Dates are good sources of some important minerals and trace minerals – potassium, iron, copper, magnesium and manganese. Oh, and lets not forget there are also antioxidants in dates.

Cranberries have long been known for their wealth of antioxidants. But, did you know they are also an excellent source of vitamins B5, C, E and K? And they have manganese and copper. Fiber and anthocyanins are other notable nutrients in cranberries.

Whenever you want an antioxidant boost, turn to Perfect Acai. These berries have the highest ORAC value (measure for antioxidant power) of all fruits and vegetables! But, that’s not all, they are also good sources of vitamin A, fiber, monounsaturated fats, iron, calcium, and anthocyanins.

Make high protein raw snacksNuts, seeds and collagen give these Protein Energy Balls the protein to keep you going for the long haul, along with many other benefits. Chia seeds contain essential fatty acids and vitamins A, B1 (thiamine), B3, E & D. They are an excellent source of calcium, and contain other minerals and trace minerals such as phosphorus, iron, magnesium, manganese, copper, zinc and potassium. And protein.

With over 82% of the RDA in a 1/4 cup serving, sunflower seeds are a powerhouse of vitamin E! They are also great sources of vitamins B1, B3, B6 and B9 (folate). There are plenty of minerals in these babies as well. You’ll find copper, selenium, magnesium, manganese and phosphorous. And more protein.

Almonds are no slouch in the health department. They are loaded with heart-healthy monounsaturated fats, the same kind found in olive oil. They are also excellent sources of  vitamins E, B2, and B7 (biotin). The minerals present are manganese, copper, magnesium, phosphorous and molybdenum, an essential trace mineral cofactor that helps the metabolism of carbohydrates and fats. And lets not forget protein.

Pumpkin seeds also pack a powerful health punch. They are a good source of vitamin E and an excellent source of zinc, and other minerals like magnesium, manganese, phosphorous, copper and iron. They are a great source of antioxidants as well. And even more protein.

The mega protein boost in these protein balls comes from the addition of Perfect Hydrolyzed Collagen. Each scoop contains 10g of protein from pasture-raised, grass-fed cattle. Super healthy! Collagen is the most abundant protein found in the human body and is great for bones, joints, digestion, and many other things.

With 4 – 5g of protein in each ball and natural sugars, they are the perfect snack for after lunch when the day starts to drag and your energy starts to lag. I’ve been eating a couple for a quick and easy breakfast!

Fruit & Nut Protein Ballspaleo_protein_energy_balls_recipe

1 C organic pitted dates
6 Tbs organic almond butter
3 11g scoops Perfect Hydrolyzed Collagen
5 3g scoops Perfect Acai Powder
1/2 C raw organic pumpkin seeds
1/4 C juice sweetened organic cranberries
1/4 C raw organic sunflower seeds
1 Tbs chia seeds

1.Combine the dates, almond butter, Perfect Hydrolyzed Collagen and Perfect Acai Powder in a food processor on high until well mixed. The consistency should be a bit moist so it will form good balls that stick together. If it is dry, add more almond butter until desired consistency.
2. Add the pumpkin seeds, cranberries, sunflower seeds and chia seeds. Mix on low just long enough to combine without completely obliterating the nuts and fruit.
3. Form into balls and enjoy!

Makes about 20 depending on how you roll them. I think 2 is a good serving size. Nutritional breakdown for each ball – protein over 4g, fat about 5g, total carbohydrates about 9g with roughly 6g natural sugars and about 2g fiber.

Double Chocolate Protein Balls

1 C organic pitted dates
6 Tbs organic almond butter
3 11g scoops Perfect Hydrolyzed Collagen
5 3g scoops Perfect Acai Powder
1/2 C unsweetened cocoa powder
2 Tsp real vanilla extract
2 Tbs honey
1 C raw organic slivered almonds
1/2 cup Enjoy Life Chocolate Chips

1. Combine the dates, almond butter, Perfect Hydrolyzed Collagen, Perfect Acai Powder, cocoa powder, vanilla extract and honey in a food processor on high until well mixed. The consistency should be a bit moist so it will form good balls that stick together. If it is dry, add more almond butter until desired consistency.
2. Add the almonds and chocolate chips. Mix on low just long enough to combine without completely obliterating the nuts and fruit.
3. Form into balls and enjoy!

Makes about 20 depending on how you roll them. I think 2 is a good serving size. Nutritional breakdown for each ball – total protein about 5g, fat about 7g, total carbohydrates about 13g with roughly 9g natural sugars and about 3g fiber.


Rehydrate with Super Summer Slushes!


AAAAAAAHHHH!!!! Nothing is better on a hot afternoon than a cold wet slush. Below are some recipes to help you and your kids rehydrate and fuel up for more fun in the sun. Read on for some basic recipes to get you started. I’m sure you will come up with more of your own.

Nutrient Boosting Add Ins

The fresh and frozen fruit in the recipes is great, but adding Perfect Hydrolyzed Collagen will boost the protein content from almost nothing to a whopping 10 gm per scoop. That turns this frozen drink into a filling afternoon snack!

The last recipe already calls for this, but adding  Pure Radiance Vitamin C Powder gives it a huge antioxidant boost and turns any fruit drink into a super sour slush. If someone in your family is coming down with a summer cold, then this can help knock it right out of them.

Adding 1/4 tsp Walkabout Australian Emu Oil per serving will give everyone loads of beneficial nutrients like Omega Fatty Acids, Vitamin K, Vitamin D3, and CLA.

Frozen Fruit Lemonade

This recipe has been an extended family favorite for a few years now. It can be made with any frozen fruit you have available. Kids love it! For this round of taste testing, we used blueberries, but, we’ve done it with strawberries, mango, pineapple, and raspberries in the past. If you’re in a hurry, you can eliminate the fresh squeezed lemon, but I find it adds some POW to the overall flavor.

2 cups lemonade
2 cups frozen fruit
juice of 1 fresh lemon
couple handfuls of ice

Blend all ingredients on high until desired consistency. Makes 3.

Fizzy Cantaloupe Lime Frozen Refresher

For this recipe, you want to cut up and freeze the cantaloupe in advance, a couple hours will do to freeze melon cubes.

1 cup frozen cantaloupe cubes
1 cup unflavored seltzer
Juice of 1 lime
Couple handfuls of ice

Place all ingredients in a blender and puree to desired consistency. Add more ice or seltzer if needed. Makes 2.

Tropical Fruit Coconut Water Slush

1/2 cup unsweetened coconut water
1 cup fresh watermelon
1/2 cup frozen pineapple
1/2 cup frozen mango
1/4 cup 100% white grape juice (for a sugar free sweetener)
1 handful ice

Blend all ingredients on high until desired consistency. Add more ice, or grape juice as needed. Makes 2-3.

Grapefruit Raspberry Sweet Tart Slush

This one was my favorite of this bunch. Very refreshing for a hot summer day!

1 cup frozen raspberries
1/2 cup 100% pink grapefruit juice
2 Tbs honey
1/2 cup coconut water
1 handful of ice

Place all ingredients in a blender and blend on high until nice and smooth. Add more honey, coconut water or ice if needed.

Cucumber Lime Mint Slush

This might seem like a weird combination, but was rather tasty. Probably better for adults than children, and maybe with a shot of rum!

1 cucumber
Juice from 2 limes
8-12 large mint leaves
2 Tbs honey
Couple handfuls of ice

Place all ingredients in a blender and blend on high until desired consistency. Add more honey or ice if needed. Makes 2

Sour Strawberry Melon Slush

Combining two of kids’ favorite summer fruits makes this recipe a crowd pleaser. This recipe requires the watermelon to be cubed and frozen at least two hours prior to making, so make sure to have plenty on hand for the whole neighborhood!

2 1/2 cups cubed frozen watermelon
3/4 cup fresh strawberries
3/4 cup unsweetened coconut water
Handful ice cubes
2 Tbs Pure Radiance Vitamin C Powder

Directions: Combine the first 4 ingredients in a blender and blend on high to desired consistency. Add more ice or coconut water as needed. Then add the Vitamin C Powder and blend for a few seconds. Makes 3.


Warming Winter Recipes

Check out these recipes to warm you inside when it's cold outside!

Brrrrr, it’s cold outside! We’ve gathered some delicious, healthy recipes to warm you up from the inside! Paleo Chicken Curry is packed with warming spices. Our Paleo Chocolate Chunk Cookies pair perfectly with a mug of hot cocoa, to get rid of that ‘cold to the bone’ feeling. And finally, Crockpot Ribs and Coleslaw make an easy Paleo dinner that won’t require slaving over the stove — so you can spend your day hiking or sledding and come home to a hot meal!

Paleo Chicken Curry

This is a great cold-weather food that makes the whole house smell yummy. It’s Paleo, dairy-free, grain-free, and gluten-free, plus it is very versatile – you choose your favorite veggies!


  • 1 lb chicken breast, cut into 1″ chunks
  • 2 Tbs Perfect Coconut Oil
  • 3 cups veggies; I used zucchini, cauliflower, carrots, and sweet potatoes
  • 1/2 medium onion
  • 2 cloves garlic, minced
  • 1″ piece of fresh ginger, grated, or 1 tsp ginger paste
  • 16 oz can organic coconut milk
  • 2 Tbs curry powder
  • 1/2 cup bone broth
  • salt and pepper to taste


  1. Melt 1 Tbs coconut oil over medium heat.
  2. Add chicken and cook through, about 5-10 minutes depending on thickness. Once cooked, remove chicken pieces from the pan.
  3. Add remaining 1 Tbs coconut oil. Toss in onion and garlic and cook, stirring frequently, till onion is softened a little, 3-4 minutes.
  4. Add harder vegetables first, like carrots and sweet potatoes, as these take longer to cook. I like my veggies al dente, so after 5 minutes I added the cauliflower, then the zucchini after another 5 minutes. Cook to desired firmness. Remove from pan.
  5. Add the broth to the pan and deglaze. Use a wooden spoon to get all the brown bits off the pan. This adds flavor to the dish.
  6. Add the curry powder, ginger and coconut milk. You may wish to start with only 1 Tbs curry powder and add more depending on your taste preference. Some curry powders are stronger than others, so you be the judge if you want more.
  7. Bring to a simmer and cook for 5 minutes.
  8. Add the chicken and vegetable back to the pan. Stir till everything is nice and hot again, then serve.

Serving Suggestions:

If you are strictly Paleo and want to keep this completely grain-free, you can eat it as is, or serve over some bean sprouts or spaghetti squash. Otherwise, it is great over a bed of your favorite rice.

Hot Cocoa & Paleo Cookies


Chocolate is a favorite around here. And, let’s face it, what’s not to love? I was having a hankering for chocolate and cherry, so I found these awesome Paleo chocolate chocolate chunk cookies and I added cherries. YUM!!!! Not everyone likes cherries (I don’t get that) so I did half the batch with some raw organic cashews that we had. These came out quite tasty as well. And this hot chocolate is excellent. The kids loved it after an afternoon in the snow.

Double Chocolate Chunk Cookies


  • 8 ounces 60% dark chocolate
  • 1 1/2 cups almond flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 stick (8 Tablespoons) butter, cubed
  • 1 cup coconut sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Optional
  • 1/2 cup chopped nuts
  • 1/2 cup fruit — I used thawed and drained cherries, cut into quarters


  1. Preheat oven to 350°F.
  2. Melt 4 oz of the chocolate in the microwave.
  3. Combine the almond flour, cocoa, baking soda, salt and sugar.
  4. Add the cubed butter and mix until well combined. It will be rather thick.
  5. Add the eggs, vanilla and melted chocolate and mix until the dough is smooth. The dough will seem thin, it should look more like a brownie batter than a dough.
  6. Roughly chop the rest of the chocolate and fold into the batter.
  7. Add in any additional mix-ins like fruit or nuts.
  8. Line baking sheets with parchment. Drop tablespoon size scoops of dough onto cookie sheets, a few inches apart. Bake until just set, 8 to 10 minutes. Do not bake the cookies to a crisp; they will be soft when you take them out of the oven, but will firm up as they cool, so be careful not to over bake.
  9. Transfer to a wire rack to cool.
  10. Enjoy with hot chocolate or alone!

Hot Chocolate 

This hot cocoa recipe can be made Paleo or vegan if you use coconut milk. For even more coconutty goodness, check out our Coconut Hot Chocolate recipe!


  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup coconut sugar
  • 1/3 cup hot water
  • 1/8 tsp salt
  • 4 cups milk (dairy or non-dairy)


  1. Add the cocoa powder, coconut sugar, salt andwater to a saucepan.
  2. Mix constantly until hot, all melted, and well combined.
  3. Add the milk. Heat to steaming, but do not boil.
  4. Serve immediately.

Crockpot Ribs & Coleslaw

These are Paleo ribs are fall-off-the-bone good! Use baby back, St. Louis style or your favorite, if different. This barbecue sauce is the result of three tries to get something Paleo-friendly that the whole family would like.

Crock Pot Ribs


  • 3 lbs ribs
  • salt & pepper to taste
  • 1/2 onion, sliced


  1. Trim your ribs, then salt and pepper both sides.
  2. Pour water into the crock pot. Place the ribs in layers in the pot. Top with sliced onion and garlic.
  3. Cook on high for 4 hours or low for 8 hrs.
  4. Preheat oven to 375°F.
  5. Place ribs on a baking sheet. Discard the onion and garlic.
  6. Brush both sides of the ribs with barbecue sauce (below).
  7. Bake until the sauce caramelizes and sticks to the meat, 5-10 minutes or so.
  8. Get out your napkins!

Paleo Barbecue Sauce


  • 1/4 cup tomato paste
  • 1 cup tomato juice
  • 2 Tbs butter
  • 1/4 cup raw, unfiltered apple cider vinegar
  • 1/4 cup molasses
  • 2 Tbs organic soy sauce (or coconut aminos for strict Paleo)
  • 1/2 Tbs garlic powder
  • 1 1/2 Tbs dried onion
  • 1 Tbs coconut sugar
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 Tbs liquid smoke flavor
  • Optional: more cayenne pepper for spicy sauce
  • Optional: 1/4 cup honey for sweet barbecue


  1. Melt butter in a medium saucepan over low to medium heat.
  2. Add all other ingredients and simmer for 10 minutes, to thicken it a little.
  3. Add more cayenne if you like it spicier, or add 1/4 cup honey if you like a sweet barbecue sauce.

Paleo Cole Slaw Dressing

Gotta have cole slaw with ribs, so here’s a great recipe that is quick & easy.


  • 1/4 cup apple cider vinegar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dry mustard
  • 1/2 tsp celery seed
  • 1/2 tsp garlic powder
  • 1/2 cup Paleo-friendly mayonnaise


  1. Combine all ingredients.
  2. Pour over shredded cabbage or your favorite raw shredded veggies.

By Kerrie Bross

Paleo/Primal Crepes

Who knew you could make crepes out of collagen? Hydrolyzed collagen is rich in protein and amino acids, and has diverse uses in both smoothies and recipes. Perfect Hydrolyzed Collagen is derived from 100% pastured cows who feed on clean, pesticide-free grasses in Brazil. Collagen and almond flour substitute for wheat flour in these tasty crepes. It’s a perfect grain-free, Paleo breakfast!

Inspired by

Crepe Ingredients:

Crepe Preparation:

Throw all ingredients in a blender until well mixed.

Heat a small frying pan and melt more butter or coconut oil in the bottom to coat. Pour a small amount of batter into the pan — just enough to cover the bottom, as crepes are supposed to be very thin.

Cook enough to flip and continue cooking on other side. Remove to a plate or oven safe dish and continue this until the entire batch is cooked. You may wish to keep the cooked ones in the oven on low to keep them warm while you cook the rest.

Serve with maple syrup and a sprinkle of cinnamon, or try with one of the following Paleo-friendly fillings.

Apple Filling 

  • 4 cups organic apples, peeled and sliced into bite-sized bits
  • 1 – 2 Tbs pastured butter or coconut oil
  • 1 Tbs coconut sugar
  • 1/4 tsp cinnamon

Melt a tablespoon of butter or oil in a frying pan. Add all other ingredients and cook until the apples are soft. If it looks to be getting a little dry, add a bit more butter or oil. When done, layer about 1/3 cup into the center of a crepe and roll. These are really tasty for breakfast or dessert!

Berry Filling:

  • 4 cups fresh or frozen berries, my favorite is raspberries
  • 2/3 cup maple syrup

Put all ingredients in a sauce pan and heat until warm. Layer about 1/3 cup in the center of a crepe and roll. Enjoy!

By Kerrie Bross

Paleo Cranberry Orange Bread


This Paleo cranberry orange bread is a great grain-free bread for either breakfast or dessert this holiday season. Enjoy!

Inspired by

Cranberry Mixture

  • 2 cups fresh cranberries
  • 1 Tbs coconut oil or pastured butter, melted
  • 1 Tbs honey
  • 1 Tbs arrowroot powder, divided


  • 4 eggs
  • 1/4 cup coconut oil or pastured butter, melted
  • 1/3 cup coconut sugar
  • juice of one orange
  • zest of one orange
  • 1/4 cup plus 2 Tbs coconut flour
  • 1/4 cup plus 2 Tbs arrowroot powder, divided
  • 2 tsp baking powder
  • 1/3 cup nuts (optional)

Start with the Cranberry Mixture:

Preheat oven to 350°F. Grease a cake pan (8 or 9 inches) or a 9 x 9″ square baking pan with coconut oil or pastured butter.

Pour cranberries into the bottom. In a small bowl, mix together melted coconut oil or butter, arrowroot powder, and honey.

Pour into the cake pan and stir to distribute the sauce. Spread the cranberries as evenly as possible. It’s OK if it’s double stacked in some places.

Prepare the Batter:

In a separate bowl, mix eggs, coconut oil or butter, coconut sugar, and orange juice and zest. Combine thoroughly.

In a different bowl, mix together coconut flour, arrowroot powder, and baking powder.

Combine wet and dry ingredients and mix well. Add nuts if desired.

Pour batter over cranberries and spread evenly.

Bake for 30 minutes or until knife can be poked into it and comes out clean.

By Kerrie Bross

Hearty, Healing Chicken Soup Recipes


Coming down with a cold? Grandma was right when she said to eat your chicken soup! Amazingly, science has shown chicken soup to alleviate upper respiratory infections because the nourishing ingredients decrease migration of a type of white blood cell called a neutrophil, thereby reducing inflammation. In addition, the steam from a hot cup of soup clears out mucous, the broth keeps you hydrated, and the salt helps replenish electrolytes. Plus, it’s such a warm, tasty, comforting meal. I’m probably not the only one who starts to crave chicken soup as the temperatures begin to drop! Below is my favorite chicken stock recipe. I make a batch regularly and freeze for later use in the chicken soup recipes shown here. Enjoy!

Chicken Stock from Nourishing Traditions


  1. Put chicken bones and carcass in a big pot and cover with water.
  2. Add 2 tablespoons of any vinegar and let sit for 30 minutes before turning on the heat.
  3. While the pot is sitting, chop up the following vegetables and add them to the pot:
    • 1 onion
    • 2 carrots
    • 3 celery sticks
  4. After 30 minutes, bring to a boil then reduce heat and simmer 6 to 24 hours — the longer, the better. Check periodically for any scum that may rise to the top and skim it off.
  5. When you are done cooking, strain it over a pot and set aside the veggies and carcass to cool. I usually go over the carcass at this point for any bits of chicken left on there that I can give our dogs. They love when I add the left over veggies and bits of meat to their food, and cats would love this, too!

Our Kids’ Favorite Chicken Noodle Soup

Gluten Free


  • 8 cups chicken stock
  • 2 cups chicken meat
  • 2 cups diced veggies (we like carrots, celery, snap peas)
  • 1 Tbsp dried minced onion
  • handful fresh parsley
  • 1 clove garlic, crushed
  • 1/4 tsp thyme
  • 2 Tbsp Better Than Boullion
  • 2 Tbsp Perfect Bovine Gelatin
  • 8 oz uncooked brown rice/quinoa pasta, cooked very al dente


  1. Combine all ingredients, except the pasta, and cook until the veggies are tender.
  2. Add pasta and serve. We have Parmesan cheese on the table because it rocks in soup.

This recipe could easily be turned into Chicken and Rice by substituting the pasta with rice. Cook up 1 cup of rice and add it in the last step as above.

Hearty Spicy Chicken & Sausage Soup

Paleo, Gluten Free


  • 8 cups chicken stock
  • 2 cups cooked chicken meat
  • 6 cooked Italian sausages, cut into bite size pieces
  • 6 carrots
  • 1/2 lb spinach
  • 1 small diced onion
  • 1 Tbsp Better Than Boullion
  • 1/2 tsp red pepper flakes
  • 1/4 tsp thyme
  • Your favorite hot sauce, to taste


  1. Combine all ingredients.
  2. Cook until the veggies are tender. Again, we like to add Parmesan cheese to our bowls. YUM!


By Kerrie Bross