Bites of My Life

Poor Oklahoma weathermen are wiping their tears after predicting an ice apocalypse that was supposed to hit our state over the weekend, but decided to come in the form of a light drizzle instead of an ice storm. After packing the grocery stores and gas stations in preparation, us Oklahomies were actually able to step outside our houses this weekend. Thank goodness, because after the holidays and being cooped up in the snow two weekends ago, I'm going stir crazy of just sitting on my couch.

This past week was full of lots of spiralized vegetables (duh), lots of Whole 30 bites, and some not so whole 30 approved moments...oops! Just keeping it real! On that note, Whole 30 hasn't been so fantastic this go around. I haven't felt any positive changes, and I'm a little bumski. Hoping for a good feeling week this week! Are you doing W30? How has it been going for you?

-Monday morning eggs and a never ending to do list.
-A serious "clean out the fridge" salad that got so many questions and comments on my insta story about how good it looked. Funny how nothing can really be something! 
-New favorite Whole 30 snack. Celery sticks and tahini, preferably straight from the jar. 
-My first cheat on Whole 30. I'm sorry, but it was for a good reason. Keep reading to see why.
-Despite my cheating by drinking alcohol it was paired with a W30 approved snack of plantain chips and salsa.
-The booze and snacks all came while recording my second appearance on the local podcast, OKC Over Easy. I don't want to give away much, because you can get all the details by listening to our episode here.
-Made a riff on Barre3's Golden Milk Smoothie and it's seriously insane. My recipe is on instagram, but I think I need to perfect it into a recipe post. Do you agree?
-Last week's spiralized culprit, the sweet potato. 
-My Turmeric Chicken Zoodle Soup made it's way to the blog!
-Load the bowl, for a loaded bowl lunch.
-Who else's favorite part for going out for Japanese is the carrot ginger dressing on the house salads? I love it so much I recreated it in a recipe post a while back. 
-Sunday morning consisted of shooting these gorg brunch items. Coming soon here; one of the restaurants from our collective at The Social Order.


Turmeric Chicken Zoodle Soup

Yesterday a friend told me I was going to turn into a zoodle. I think this is a rather valid statement. Since I got my spiralizer for Christmas it's been zoodle this, swoodle that (sweet potato noodle...YUP). It's pretty Pinterest of me to be going veggie noodle crazy, but I'm not ashamed. Veggie noodles are genius and have been a life savor for January Whole 30. 

I made a variation of these Lemon Artichoke Zoodles last week, have these Creamy Spinach Sweet Potato Noodles on tap for dinner and this Turmeric Chicken Zoodle Soup is lunch for the week. It's time to invest in a spiralizer. I promise you will find more ways to use it than you think. I have this Kitchen Aid spiralizer and it just clips into my stand mixer and the motor does all the work. 

This Turmeric Chicken Zoodle Soup is way too clever. There is no need to bog it down with starchy pasta noodles when you can ramp up the veg wtih zucchini noodles! The turmeric addition gives it that quintessential yellow color and is just an added boost to what people think of as a cold curing meal. Turmeric is an anti-inflammatory meaning it helps soothe sore muscles, stomach aches, helps with cramps and bloating, and is a natural detoxifier of the gut. Warning, be careful when using turmeric because it can stain everything! Wash your pots and pans immediatly after using.

Turmeric Chicken Zoodle Soup adapted from Damn Delicious
yields 4-6 servings

2 Tbsp. olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks
salt and pepper
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
3 stalks celery, diced
1/2 tsp. ground turmeric
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
4 cups chicken stock
3 medium-sized zucchini, spiralized
Juice of 1 lemon
1 sprig rosemary
2 Tbsp. chopped fresh parsley leaves

Start by dicing your chicken, veggies and spiralizing your zucchini. This soup comes together quick so you want everything ready to go!

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season diced chicken with salt and pepper. Add chicken to the stockpot and cook until golden, about 6-8 minutes. 

Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 5-6 minutes. Stir in turmeric, thyme and rosemary until fragrant, about 1 minute.

Whisk in chicken stock and 2 cups water; bring to a boil. Stir in zucchini noodles* and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Stir in lemon juice; season with salt and pepper, to taste.

Serve garnished with rosemary and parsley, if desired.

*If you are meal prepping this soup and plan to keep it in the fridge during the week, wait to add the zucchini noodles. Spiralize your noodles and store them wrapped in a paper towel in a tupperware in the fridge. Add a handful of noodles to each bowl of soup and reheat in the microwave. No mushy noodles!