Pho

Recipe Status: Pho is my go to soup for when I'm sick. The marrow from the chicken bones is good for your body, and the spices are very healing and soothing to your digestive system. I've made this multiple times, most batches have been heavenly, and some have been meh, but I'm sure I've figured out the perfect recipe for me. Bonus: Your house will smell AHHHHMAZING!

In a large tea infuser or cheesecloth, place the following spices:

5 Star anise seeds
6 whole cloves
1-2 cinnamon sticks depending on size
6 cardamom pods
3 tbsp fennel seeds
3 tbsp whole peppercorns
2 tbsp whole coriander
1 whole onion, peeled with ends trimmed off
3-4 inch piece of ginger, peeled and cut in smaller pieces
3 large cans/boxes chicken stock
1 flat of chicken drumsticks

• In a large pot, place spice packet, onion, ginger, chicken stock and chicken legs. Simmer on low for a few hours.

• As soon as the chicken is cooked (and this is very important so it doesn't turn mushy) remove the chicken legs from the pot. As soon as they've cooled down enough, separate the meat from the bones, and place in a bowl in the fridge. Throw away the skins and cartilage, and put the leg bones back in to the pot to continue to simmer. This is when you get all the healthy marrow. 

• Continue to simmer a few hours, and when you're ready to serve, remove bones, onion and ginger pieces from the broth and discard. 

While Pho is simmering, prepare/dice/shred the following items (to taste) to put in your bowls:

White onions

Green onions
Carrots
Cilantro
Lime
Basil
Bean Sprouts
Cabbage 

Prepare rice noodles per package instructions. They'll stick in a clump, that's okay. 

Assembling your pho bowls: 

Place, to taste, any or all of the suggested ingredients in the bowl. Add chicken and noodles, then ladle broth over everything and fill the bowl. Add a few drops of hot chile or hoisin sauce if you'd like. Stir it all together and squeeze a lime wedge over it. Enjoy! 

*Note: when leftover broth is stored in the fridge, it will thicken and will be slightly gelatinous. That's how it's supposed to be. Just warm it back up and it'll liquify.

Orange Ginger Chicken (HCG Friendly)

Recipe Status: I guess I've been spoiled with orange chicken recipes that have been very bold in flavor and at times very spicy. This in comparison was very bland. I liked it okay, but if I made it again, I'd definitely have to spice it up. A little cayenne and crushed red peppers, probably. Oh and more ginger. I could not taste any ginger. :(

100 g chicken breast, cut into cubes

1 orange cut into quarters

2-3 cloves minced garlic

1 tbsp fresh ginger root (roughly 1/2" to 1" piece of root)

1/2 tsp basil

Juice from half a lemon

Pepper to taste

Sprinkle chicken with pepper. Add chicken to heated pan and stir fry until all edges are no longer pink. Add garlic and cook 1 additional minute. Squeeze juice of orange quarters & lemon over chicken, then peel and separate sections of orange and add to the chicken. Stir in ginger & basil. Cover and simmer for 20-30 minutes.

*This counts as one meat and one fruit serving.

Chunky Tomato Basil Soup (HCG Friendly)

Recipe Status: Like a warm savory salsa. Excellent with chicken.

Song: I'm Falling - Saint Etienne

170 g tomato

1 clove minced garlic

1/2 cup water, divided

3/4 tsp basil (vary to taste)

1/2 tsp onion powder

Salt & Pepper to taste

Preheat broiler. Cut tomato(es) in half and place on baking sheet flat side down. Broil until skins are blistered & blackened. Let cool, then remove skins & seeds.

In a small sauce pan, heat 1/4 cup water over med. heat. Add onion powder and cook for 5 minutes. Add garlic and cook for 2 more minutes.

While that's cooking, place tomato(es) in a blender, food processor, or food chopper (depending on consistency desired. I use my food chopper so it's slightly chunky.)

Stir tomato into sauce pan and add the other 1/4 cup water. Bring to a boil, then reduce heat and simmer for 5 minutes. Stir in basil and season with salt and pepper.

This counts as one vegetable serving.