NUTRITION

SERVINGS

INGREDIENTS

0.5 tsp ghee

0.25 cup onion

0.5 cup carrots

0.5 cup celery

4 oz chicken breast

1 clove garlic

1 cup chicken bone broth

0.25 tsp dried thyme

0.25 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp almond flour

0.5 tbsp tapioca starch

0.25 tsp baking powder

1 tbsp full-fat coconut milk

PREPARATION

• 1

  Heat the ghee in a large pot over medium heat and sauté the diced onion, carrots, and celery until softened and aromatic.

• 2

  Add the cubed chicken breast and minced garlic to the pot, cooking until the chicken is lightly browned on all sides.

• 3

  Pour in the chicken bone broth, dried thyme, dried rosemary, sea salt, and black pepper, then bring the mixture to a gentle simmer.

• 4

  In a small bowl, whisk together the almond flour, tapioca starch, and baking powder with a tiny splash of water to form a thick, scoopable dough.

• 5

  Drop small spoonfuls of the dough into the simmering broth, cover the pot tightly, and cook for 8 to 10 minutes until the dumplings are firm and cooked through.

• 6

  Stir in the coconut milk to create a rich, creamy finish before serving the stew hot in deep bowls.