Hi Friends,

This summer I’ve been obsessed with experimenting with baking in the kitchen. I’ve also been cooking my way through several cookbooks and having a blast doing it. Not to say there hasn’t been some mishaps but we won’t go into those today. 



galette recipe gluten free tomato


HOT TIPS: PIE DOUGH can be made up to 2 hours to 2 days ahead of this recipe. Make Recipe when you have some time, it's great for SUNDAY AFTERNOONS,OR WEEKENDS. If you're pressed for time buy pre-made pie dough. Because we aren’t all bakers and there is nothing wrong with buying PRE-MADE DOUGH.


2 cups gluten free brown rice flour
¼ cup potato starch
¼ cup tapioca starch
2 Tbsp coconut sugar
1 tsp kosher salt
1 cup vegan cashew butter (cold cut into cubes)
4 Tbsp unsweetened cold almond milk



2lbs heirloom tomatoes sliced ¼” thick
3 garlic cloves, thinly sliced
1 bunch of fresh thyme
1 large egg beaten
Good quality extra virgin olive oil
5 oz mixture of finely grated hard cheese combo (Pecorino Romano, manchego, and sharp grass fed cheddar such as dubliner) or any hard cheese that sounds good!
½ lemon zest / 1 squeeze of fresh lemon juice
1 tsp salt
Bunch of fresh basil

OTHER INGREDIENTS: Parchment Paper Non-stick spray 1 large sheet pan


  1. Place your cold cashew butter into the freezer for a min while you measure out all of your dry ingredients.

  2. In a large bowl place your dry ingredients. In a seperate cup add a few ice cubes to the unsweetened almond milk to keep it cold.

  3. With your hands gently mix the cashew butter and dry ingredients together until grainy. Add your almond milk and mix together until dough forms. Gently knead together ensuring not to over work. If it feels wet, add 1 tsp of gf flour to the mix, if feels dry add 1 tbsp of more of cold milk.

  4. When the dough forms, pop some plastic wrap over it and refrigerate for min of 1 hour. NO Cheating here!


  1. Preheat oven to 400 degrees f. In a bowl, place your salt and pick off about 1 tsp thyme. With your fingers take your 1 tsp salt and combine with thyme to make a paste. Then add garlic and mix with figures more. Add in your tomatoes and toss together. Let sit for 5 min, while the tomatoes release some liquid.
  2. Drain the tomatoes with strainer, and lay flat onto paper towel.
  3. Grab your dough, unwrap.
  4. Get a large sheet pan and spray with nonstick spray.
  5. Measure out parchment paper to fit your sheet pan, place on COUNTER (not on pan). Lightly dust with flour. Place another sheet of parchment paper over the dough and GENTLY roll out into a round shape. If it falls apart (stay calm) and gently sprinkle water or almond milk over the dough until it combines. It should be easy to roll out, but still be gentle.IT DOESN’T HAVE TO BE PERFECT. WONKY IS OKAY, THAT'S why they call it a galette!!
  6. When it looks even in shape place your finely grated cheese in the middle leaving 1 ½ inch of dough border.
  7. Add your tomatoes and garlic mixture over cheese. Bring the edges of the dough over the filling using your parchment paper to guide it over. NOTE: SINCE this is GLUTEN FREE you have to be EXTRA GENTLE, pretend you are handling a newborn baby!
  8. Crack your egg, and whisk with fork in bowl, blend in 1 tsp flaky salt. With a brush wash it over the edges of the dough (not tomatoes). Then POP in FREEZER for 5-10 min. (Basically depending on how patient you are!) After it’s done, take a bunch of fresh thyme and place in the middle of galette or on the edge of the baking sheet.
  9. Bake on bottom rack for 55-60 minutes until golden. Rotating 1 time.
  10. When finished, enjoy with a drizzle of olive oil, fresh basil and grated lemon zest!

ENJOY and HAPPY baking ANY QUESTIONS feel free to send me a message!

galette recipe

summer tomato recipes

gluten free savory galette recipe


Hi Friends,

This summer I’ve been obsessed with Crumbles. The berries, and topping. The way it crunches in your mouth. Oh and lets not forget the creamy goodness you get from the vanilla ice cream piled on top. Bursting with flavor and easy to make everyone needs to get themselves into the kitchen and make a crumble. 

I also ordered myself some new cookbooks for inspiration, and to get cooking again. Sarah Copeland has been on the top of my list for some time. She just released her third cookbook, and I couldn't be more thrilled. I pre ordered it. Which was a first for me. But, I couldn't resist! Anticipating her book I felt like I was a child at Christmas Morning and of course I dove right in. Her recipes are simple, but have an elegant flare. She has me cooking again, which makes you feel so good inside to share recipes with the ones you love. So I had a million berries in the kitchen and decided to make her crumble. AND it the recipe held its own! Everyone went back for seconds, total hit. Her original recipe called for rhubarb, but I didnt want to make a second trip to the market so I used all the berries in the house I had! 

Now, I’m sharing her recipe. The next time you think about a new cook book you should go get yourself a copy of Everyday IS Saturday! It will change your life. 

NOW Let's get cooking!



NOTE: This recipe was adapted from an original Sarah Copeland Recipe ( All Rights Reserved). Few things were changed do to lack of rhubarb in the kitchen. As well as adding my own preferred twist. For more of sarah’s original recipes Purchase Everyday is Saturday. 

berry crumble recipe gluten free


PREP TIME 15 min Total time 1 hour 20 min Serves 6


1 cup Gluten-free one to one flour
1 cup rolled oats
⅓ cup coconut sugar plus more for sprinkling
½ tsp fine sea salt
½ cup plant based organic butter, melted
¼ cup almonds, walnuts, sunflower seed or mixture chopped


4 cups chopped and destemmed strawberries (about 2 tins whole)
1 cup raspberries
2 cups blackberries
⅓ cup sugar
3 Tbsp organic cornstarch
1 tsp vanilla
1 tsp lemon zest 1 tsp fresh ground ginger Pinch of pink salt

Ice cream (vegan or dairy work great)


Preheat the oven to 375 degrees ( 190C)


Topping; Combine the flour, oats, sugar, salt in a bowl and stir together. Toss the melted butter into the flour, creating a mixture that resembles coarse bread crumbs. Add half the nuts and pinch together to make a tight dough.

Filling: Combine the berries, lemon zest, vanilla, ground ginger, pink salt, sugar, and cornstarch toss in a bowl to combine. Transfer to a deep round dish such as deep pie, or round casserole dish. Top with the topping, letting a bit of fruit peek out the sides. Sprinkle remaining nuts and bake until golden and bubbling, 30- 40 minutes. Serve warm with ice cream scooped on to, a drizzle of cold cream, and a stack of spoons.

berry crumble recipe gluten free

berry crumble recipe


Hi Friend,

This was one of those recipes that ALMOST got the best of me. The pie dough was trickier than expected and it fell apart numbers of times. BUT I persisted and after many failed attempts I finally succeeded. The final results were well worth all the trouble I went through. The base for this recipe was inspired and adapted from Joy the Baker’s pie method. I am a huge fan of Joy and HONESTLY we wouldn’t be sitting here talking about PIE if it wasn’t for HER and HER pie method! There is something about the milk and butter combo that really worked with the gluten free flour, it held together and really behaved itself. Joy uses butter and buttermilk as part of the pie dough recipe, since I don’t use dairy at all (except eggs) in my recipes I had to come up with an alternative to both. So instead I used vegan butter sticks which work great, and after some experimentation coconut milk with ACV equates to buttermilk beautifully. When this tart comes out of the oven about 20 min after cooling dollup with your favorite vanilla ice cream (vegan or not) and dig in.

Now let’s get baking.

APPLE TART 2small.jpg


2 sticks (8oz) vegan earth balance soy free butter sticks (cold)
2 ½ (12 oz) Bob’s red mill gluten free flour (blue bag mix)
1 tsp xanthan gum
Small pinch of salt
1 can full fat COLD coconut milk
1 tablespoon apple cider vinegar
½ cup cold coconut milk( full fat) mixed with ACV (see notes in directions)
Unbleached parchment paper
Large cheese grater
Medium / small round tart pan
1 baking sheet
1 lb of dried beans

6 organic apples (golden delicious work great)
Lemon juice as needed (about 1- 2 tablespoons)
Pinch of salt
1 tsp organic vanilla extract
¼ cup organic coconut sugar
¾ tsp organic ground ginger
1 tsp organic ground cinnamon
Egg wash, (1 egg beaten with 1 tablespoon of cold water )


PREP AHEAD; Put your can of can of coconut milk and butter in the fridge overnight. Put About a half an hour before you make your dough stick it in the freezer with wrapper on.

  1. Take your cold can of coconut milk and add 1 tablespoon ACV (apple cider vinegar) to it and whisk until smooth, put back into the fridge to keep cold.
  2. In a large wide bowl, whisk all your dry ingredients, your flour, 1 tsp xanthan gum, pinch of salt.
  3. With a large cheese grated grate your frozen vegan butter over the bowl of dry ingredients, then with your fingers gently mix together and once incorporated you should have pea sized flakes, don’t worry if they aren’t all even its okay if its wonky!
  4. Grab your coconut milk avc mix, measure out ½ cup, make a well in the middle of your mixture and dump in the mix and continue to fold together until combine. It's going to be a bit wet so on a clean work surface dust out some GF flour and place your dough over it, gentle need into a disk. Refrigerate for 1 hour or 24 hours if your making later.
  5. After dough has chilled, preheat the oven to 425 degrees. We are going to BLIND bake a pie crust.
  6. On a clean work surface, toss on some GF flour and GENTLY roll out your dough. Be sure to have your tart dish ready next to you. Roll out the dough and gently place over your tart dish. IF it breaks use your fingers to mold it back together, its okay just go with it. If it does need putting back together after you mold it, pop in the freezer for 10 min.
  7. Grab a baking pan and some parchment paper. Take out your pie crust, poke with fork all over. Then completely cover and wrap with parchment paper and place on the baking sheet. Take one more sheet of paper and put it over the pie fill with your dries beans.
  8. Place in the oven for about 12-15 min or until the bottom of your crust sets and does not bubble. Take out the beans and paper.
  9. LOWER the OVEN to 350 degrees Let cool. Meanwhile make your pie tart filling.


  1. Clean, core and thinly slice your apples. Place in a bowl and add 2 tablespoons lemon juice to them. It’s your choice if you want to leave the skin on, for this recipe I did. (if you take the skin off you can make a crumble for the top)
  2. In a small bowl whisk your sugar, pinch of salt, ground cinnamon and ginger.
  3. Take your sugar mix and mix it with the apples, add in your vanilla and combine.
  4. When your crust finished place the apples inside with skins up and smoosh together side by side lining the whole tart. Break up 1 tablespoon of vegan butter and place it sporadically around the top of the pie.
  5. Take your egg was and wash all the crust edges with a brush. Wrap in parchment paper once again so the crust does not burn. Bake for 30-45 until the apples are soft. And about 25 min in you can take off the paper and bake the remaining time without.
  6. Once finished baking place on a cooling rack for 20-30 min, serve warm with your favorite vanilla ice cream or whipped cream!






ASHER CAKE small.jpg

The First time I made a cake it was a disaster. Barely working ovens, lead to a burnt cake, that somehow resulted into a frosting with a side of CAKE.  Instead of CAKE with some frosting. At the time, I didn’t have a domestic bone in my body, so of course I used a pre-made Boxed mix and pre-made frosting because why not? After the cake didn’t come out as expected,  I even avoided making all birthday cakes for a LONG time because I was so embarrassed from my first offensive. I was certain I couldn’t bake. Fast forward 10 years later, and my kids are finally begging for cakes on their birthdays, so I accepted their challenge, faced my fear of cake baking and got to it!

It was Asher’s 8th birthday, he requested a vanilla cake, with blue frosting, and berries on top! So we made cake, with blue frosting and berries on top. And it was heavenly.

Happy Cooking Friends,

x Nicole


ASHER CAKE 7small.jpg

Gluten free Vanilla bean Cake, with Blueberry Cream frosting


2 ½ cup bob’s red mill gf flour (1 to 1 blue bag mix)
¾ cups organic sugar
1 cup vegan organic earth balance butter blend
½ cup organic coconut milk
4 large organic eggs
1 tbsp vanilla
2 organic vanilla beans
2 ½ tsp aluminum free baking powder
1 tsp baking soda
¼ tsp sea salt


Note: You’ll want all your ingredients room temp.

  1. Measure out all the ingredients and set them in front of you. You’ll need 1 medium to large bowl for the dry ingredients, and your mixing bowl that attaches to your free standing mixer. Sift all the dry ingredients into the medium bowl, set aside.

  2. Cream your vegan butter and sugar on low speed in your freestanding mixer for about 1-4 min, or until it resembles a slight mayo texture. While that is going, crack your eggs into a small bowl. Then stop your mix press down all the sides of your cream and the bottom of the bowl ensuring everything is mixed well. Start the mixer on low and while it's going add in one egg, at a time. Stop mixer, and scrape down the sides of the bowl again.

  3. Slice your vanilla bean pods lengthwise,and scrape out the beans with your knife add them to the mixer. Then start the mix again, add in vanilla, coconut milk. Keep the speed low to ensure you don’t over mix.

  4. While the mixture is going, add your dry ingredients in 3 sections. If need be, stop in between and scrape down the sides again. This just gets everything mixed together without the dough lumping.

  5. Once batter is made, divide it into your prepared cake pans. TIP: spray with nonstick spray, and cut out a circle of parchment paper to fit into the prepared pan.
  6. Bake for 25-35 min until a few moist crumbs cling to a skewer.
  7. To cool, place on a cooling rack until completely cooled.
  8. Ice and decorate your cake.

Blueberry Icing:


8 oz Vegan Almond Cream Cheese (kite hill is the brand I used)
4 oz organic Coconut milk (cream only, you’ll need to refrigerate for 12 hours beforehand)
1 cup confectioners sugar (sifted)
1-2 tablespoons organic blue food coloring
1 tsp organic vanilla extract

Directions: NOTE: All ingredients must be cold before starting. You will need free standing mixer with whisk attachment. Also, you can freeze your metal bowl beforehand, this really helps the process.

To make, pop all your wet ingredients(except food dye) in your free standing mixer with whisk attachment, on medium speed whisk until light and fluffy about 1 min. Add in your sifted sugar and 1tbsp of food coloring,(if want darker add 1 more tbsp). Whisk again until smooth and creamy. If its not coming together, add more sifted sugar one tbsp at a time, with an addition of 1 tbsp coconut milk.

Frost the cooled cake and enjoy!


ASHER CAKE 6small.jpg



FAWN 17 stock.jpg

Hello Friends,

A few months ago, Fawn Deviney graciously invited me into her home to photograph her. We had the most effortless conversation about life, artistry, and her passion for helping Artists seeing their own potential.

When I arrived she greeted me with a kind smile and big hug. Duce her english bulldog soon followed suit, stealing the show with his effortless charm. He followed her like a young pup following his mother. Aromas of fresh cut grass, candles and coffee filled the air with warmth and coziness. Fawn lead me into the house, making our way to the kitchen where we began our conversation. She offered me a warm cup of coffee with coconut cream, as we drank our coffee we started to chat about her story.

Fawn shared about her photography journey over the past 8 years which has shifted and changed into what it is today. A budding business with hope and dreams, encouraging others to do the same. She went into detail sharing how she stripped layers of old notions, which helped find her truth with a love and passion for being an Artist. When she spoke, her love of others and finding a way to help them see their potential shined through. She expressed “Encouraging Artist’s to Value their work, it’s one of my misson’s right now”. She used to think the only way to be successful was through a traditional degree.(I want to underscore, she in fact has a degree in Social Work ). Breaking free from social norms, it seemed she found her soul pulling her toward Art and Photography. Realizing “SHE IS GOOD enough to be an ARTIST, and IT IS REAL WORK. Starving artist shouldn’t be a thing, when you believe in your WORK and WORTH people will follow suit.” - FD

Fawn is nothing short of an old soul with elegant poise and passion for her work and others. She is one of those Women that leads through grace, gumption, poise, and initelect. Which is something we all should be taking notes to learn from. The thing I was most impressed with Fawn, is her love for other people, and how grateful for every moment in her career BIG and SMALL.

Fawn Deviney, is an Artist, Photographer, Stylist, and now Gallery Owner. She lives and resides in Phoenix, Arizona. Below are photographs of our time together, enjoy!


*“Part of me is still has a childlike wonder as an Artist”. “It’s my Mission right now to encourage Artists to value their work”. “SHE IS GOOD enough to be an ARTIST, and IT IS REAL WORK. Starving artist shouldn’t be a thing, when you believe in your WORK and WORTH people will follow suit.” - FD

A few of Fawns favorite things:

Mastering the art of French Cooking -Julia Child GEM WATER : Lacy Phillips Free and Native Daily rituals of warm Coffee, writing and reading.

FAWN 13small.jpg

FAWN 12stock.jpg

FAWN 16.jpg

FAWN 15small.jpg

FAWN 1stock.jpg

FAWN 7small.jpg


FAWN 6small.jpg

FAWN 5 small.jpg

FAWN 38small.jpg

FAWN 40small.jpg

FAWN 36small.jpg
FAWN 43small.jpg

FAWN 22small.jpg

FAWN 26small.jpg

FAWN 30small.jpg

FAWN 32small.jpg

FAWN 4small.jpg
FAWN 35small.jpg

FAWN 39small.jpg

FAWN 18small.jpg

FAWN 11.jpg


So what is GHEE you ask? Essentially, Ghee is clarified butter. During the cooking process the milk proteins separate from the butter leaving you with ghee. This stuff is liquid gold, it’s used for cooking veggies, baking, and of course adding to your bulletproof coffee. Packed with Vitamins, Ghee is really a superfood! It’s also the simplest thing to make at home.



NOTE: It’s really important to use high quality grass fed butter, this is key to getting the recipe just right. Also, if you are allergic to dairy stay away from GHEE. There are trace amounts of milk solids in it and may cause a reaction. If you are reintroducing dairy into your diet, this is a great food to start with. My only advice would be to go slow and small tiny amounts, over weeks or even months. But we can get into that another time!


1 pound grass-fed butter (at room temp)


Wide mouthed sauce pot
Metal strainer
Cheese Cloth
Metal spoon
Wooden Spoon
Jars with lids for storing


Heat your pot on low heat. Add the butter. Let the milk solids bubble to the surface. Skim the bubbles until there is just a layer of protein at the bottom of the pot. It will brown slightly, watch it carefully so you do not burn it. When the solids are fully separated turn off the heat. Put the cheesecloth over the metal strainer, then strain your melted butter through the strainer into your jars. If it looks cloudy strain again. Then put the lid on and store in the fridge. It will become solid and creamy. If you don’t wish to have it creamy keep it on the counter and in about 24 hours it should turn from oil into a thicker consistency.

Happy Cooking friends x Nicole


This recipe was adapted from the BULLETPROOF DIET COOKBOOK


“As you come to recognize the power of consciousness, that what is behind your eyes, so to speak, holds more power than what appears in front of them, your inner and outer perceptions change.” – Gary Zukav

This past year has had its fair share of ups and downs and in between, my health took to an all time low, and for some reason I decided to start caring what other people thought. I became frozen. Frozen in what to say, how to be myself, what to articulate, and WHAT am I bringing to my business? You get the idea. Obsessing about where the line is on sharing was the main focus. To share or not sharing on social media? Sharing too much of your personal life, may leave you feeling vulnerable and exposed. Or not sharing enough may lead to feeling like a phony only sharing the “highlight reel”. I found myself looking at what all these “influencers” were/ are doing and thinking well f*** I am never going to “catch up”. Do I even have anything to offer? Am I good enough? Do people care anyway?

 Processed with VSCO with j1 preset

Not great self talk eh? I had it all wrong.

When I came to the realization that I cared WAY too much and put so much energy into caring what other people thought, I felt mentally exhausted and anxious. I turned to my therapist for help, I told her what was going on, expressing I felt I may have some unresolved social anxiety that I need to face. It comes up at social events, and if I’m really being honest, I feel that way most times before posting on social media channels.

Her response “ she once felt the same way (minus the social media part) and someone informed her that getting caught up in what others think is self absorbed. “SHUT UP!” I thought. The last thing I want is to feed narcissism and be self-absorbed! I gave myself a good hard look into the mirror and said can we move on? Is putting energy into what other people think really worth your time? Is it honestly helping you move forward in life? HELL NO.

Moving forward was simple to do. Truth, it's going to come up again, when it does we have a choice. Fear goes away when you go look at it. The fear gets bigger when you push it aside. It was facing the fear that got me to the other side.

Looking back I can laugh at myself. I wasted so much time on things that only held me back from my own truth. Lesson learned. In fact most people may not have this as an issue. Maybe their fears lie somewhere else, starting that project, launching that business, getting out of the chair to have a good time, trying something new outside of your comfort zone. Whatever it is for you, once you become aware, awake, conscious you have a choice. Using the new tool to look at your fears, face them, figure out what’s up, or run and hide from them, push them down, or drop out. The only one in the way of you is yourself. So the choice is yours.

Cheers, X Nicole




You cannot become compassionate with yourself without becoming compassionate with others, or with others, your world becomes compassionate. You draw to yourself other souls of like frequency, and with them you create, through your intentions and your actions and your interactions, a compassionate world.  –Gary Zukav



Hello Friends, 

We are in the home stretch of the holiday Season. I don’t know about you folks, but it seems this year has been extra busy. Between all the kids Parties, Family parties, and Christmas, and upcoming New Year's, I may take the rest of January to hibernate. Anyone with me?

Before we decide on that, I’ve got the easiest recipe for you to make. These “muddy buddies” and I go way back. When I started making these I couldn’t even boil and egg, or so much as make a batch of cookies without burning the entire batch. What I'm saying is anyone can make them! This recipe is for the “ultimate home cook” or the people who may not have a clue what they are doing in the kitchen. Recipe is below, Happy Cooking!



What you will need : 1 family size box Rice Chex Cereal

1 bag of 85% organic dark chocolate chips

¼ cup MCT OIL

1 teaspoon Organic Vanilla extract

½ cup Organic Peanut Butter ( or if allergic omit entirely, add ¼ cup more MCT oil, or ALTERNATIVE NUT BUTTER)

½ cups of Swerve Confectioners Sugar

1 cup Organic Powdered Sugar

1 LARGE saucepan (large enough to mix in 10 cups Chex Cereal)

2 large ziploc gallon bags Or 2 Large Paper grocery bags (for mixing and shaking)

TIP: IF you are looking for the low glycemic version, swap out ALL POWDERED sugar for SWERVE CONFECTIONERS Sugar, it’s one to one ratio. I like to do about half and half.


Measure out 10 cups of the rice Chex cereal set aside. In your bag place half of the powdered sugar set aside. Measure out your nut butter, oil, and vanilla. Set aside.

Heat your dutch oven to medium low, pour in your MCT OIL, NUT BUTTER, vanilla and chocolate chips stir with wooden spoon or spatula until all the chips melt, do not stop stirring, it can burn quick. Once Melted TAKE OFF HEAT! Still at the stove pour in your cereal to the melted chocolate , mix until all are coated with chocolate mixture. Then add the mix to your bag filled with the powdered sugar, once in add some more powdered sugar on top of mix, seal and shake shake shake until all coated. If the mixture seems wet, add in 1 tablespoon of powdered sugar, shake again and repeat until it's coated with the powdered sugar. Since we are using all real ingredients, the color may come dark instead of all white, don’t be alarmed. When finished shaking, transfer to parchment or wax paper to cool. Then enjoy!

MUDDY BUDDIES 3small*.jpg




Hello Friends,

Sometimes the best recipes stem from only what is stocked in the fridge at the moment. You know, when it gets bare and you can’t bring yourself to do another weekly shop. As my kids are growing it seems I am constantly running out of food! So we barely have leftovers, but I do have staple ingredients lying around. Garlic, ginger root, onions, carrots, celery, fresh herbs, always cilantro and basil. In the pantry, canned beans, tomatoes, chicken bone broth and veggie broth stock the shelves. That way when I am in a pinch, I can easily throw something in a pot and walk away, while I  to tend to the chaos of after school activities. Inspired by the classic the many leftovers in the fridge after hosting our first “classic” thanksgiving meal a beautiful hearty soup was born.

Leftover Chicken Soup Recipe


2 cooked Cornish Hens (or 1 fully roasted chicken)

2 sweet onions

4 celery stalks

2 carrots (I used my roasted carrots from the night before!)

2 cloves garlic

Fresh Ginger (about half the size of your pinky finger)

2 - 16 oz chicken bone broth (free range organic is my preference, I like Pacific Brand or you can make your own stock) White wine (you actually like to drink, I love Sauvignon blanc)

2 cans of cannellini beans (eden brand is great, they pressure cook and Soak them, so they are great on your digestive system)

2 -3 cups of fully cooked mixed potatoes, Japanese sweet, white, red… you get it! (roasted from night before, or boiled then add them to the pot, don’t add raw potatoes to your soup, it will soak up all your broth)


1 bay leaf

fennel leaves

fresh oregano, thyme leaves, sage, rosemary


Fresh ground pepper

Other things you may need:

Olive Oil, or avocado oil for frying your veg

1 large stock pot, with wide bottom (Dutch oven work great too)

1 wooden spoon

Chef’s knife

Cutting board


First chop all your onions, carrots, celery, place in one bowl set aside. Take two garlic cloves with the peel on, place one on your board and with your knife smash down, take off the peel and set aside the garlic. Repeat.

Place your stock pot on the stove, turn on the stove to medium-high heat add in your Avocado oil, when its good and hot add in your onion carrots and celery mixture to the stock pot. Then add in salt and pepper to taste, (small amounts at a time here if you aren’t experienced). Add in your whole garlic. Then Add in ½ cup of wine while the pot is good and hot, then bring the stove down to medium heat. Cook until the onions are clear, then add in both smashed garlic cloves. While that is making magic, roughly chop your herbs and add those to the pot. If things are good and cooked, turn the heat to low.

TIP: Be sure to stir your saute every few min so it will not burn, I like to feel things out when cooking, smell also helps so be sure to use your senses as a guide in the process!

Pull apart the chicken meat and bones, add them to the pot, and set aside the carcass for other use or discard altogether.

Open your cannellini beans, thoroughly rinse and drain beans and put them in the pot. Add in the fully cooked potatoes from last night's roast, ( or pre boiled potatoes). Cut about 1 inch long of fresh ginger root, toss this into the pot whole. Add in your Bay leaf as well.

Give everything a good stir, turn your heat up to high, now it’s time to to add in the bone broth to the stock pot. Let it boil for 5 min on high, when you see it bubbling, give it a good stir and bring your heat down to low and let simmer for min of 45 min - 12 hours depending on when you will be eating. The longer it sits the more time the flavors have to melt into each other. After the 45 min on low heat, you can taste if it needs more herbs, salt or pepper.

Serve with crusty bread and salad to make a glorious dinner!