Holiday Gift Guide: For the Person Who Loves to Cook - Arielle Lorre

Skip to content

Podcast
Recipes
Blog
Shop

Podcast / Recipes / Blog / Shop

About
Subscribe

11. 20. 20

Holiday Gift Guide: For the Person Who Loves to Cook

our girl @valerialipovetsky is on @well.pod this w

our girl @valerialipovetsky is on @well.pod this week for alll the girl talk! 🎀 we chat age gap relationships, embracing aging, breaking up with Botox, beauty routines, the reality of being content creators and why “balance” is not attainable!

Such a relatable convo! What do you think? 👀

Available on Apple, Spotify and YouTube! 🤍

Time stamped morning beauty routine for plump and

Time stamped morning beauty routine for plump and glowy skin 🧴🫧💕 doable or no?

Ever wonder why younger people are starting to loo

Ever wonder why younger people are starting to look old? 🤔 @drjustinharper breaks it down on @well.pod in the most comprehensive guide to facial structure, aging, injectables, what we are getting wrong and how to do it RIGHT! 🙌🏻

We also talk face taping 👀 celebs and the popular procedure he wants everyone to stop doing. Comment GUIDE to get the episode sent straight to your DM 📥

gonna stick to my Japanese tape 🙃 comment TAPE

gonna stick to my Japanese tape 🙃 comment TAPE to hear my episode of @well.pod with @naturalfacebible explaining how Japanese face tape works - sent directly to your inbox 📥🩷

delicious homemade cold-busting chicken noodle sou

delicious homemade cold-busting chicken noodle soup…and it’s low histamine 🙌🏻 I was craving this and found the energy deep within me on day 1 of being sick to make it 😅 I’m so glad I did because I froze the leftovers and it was easy to heat up the last few days of misery. I never measure anything but you really can’t mess this up!

Ingredients: (makes about 4-6 servings)

Veggie broth:

1 liter water
1 yellow onion
1 bulb of garlic
2-3 carrots
A few stalks of celery
Herbs - I just used thyme but you can get creative here
Olive oil
Salt - and pepper if you’re not low histamine

Chicken:

1/2 yellow onion
A few cloves of garlic
6 chicken thighs
Oil of choice (I used coconut)
Salt

Directions:

In a large pot, gently sauté a sliced onion (skin on) and cloves of a bulb of garlic for a few minutes until fragrant
Add water, carrots, celery and herbs
Simmer, stirring occasionally, for at least 30 mins
Separately, set instant pot to sauté, and bring coconut (or preferred oil) to a simmer
Stir in a few slices of onion (I used about 1/2 onion) and a few cloves of garlic and sauté for a few minutes (careful not to brown them I personally don’t like how it tastes in this case)
Move veggies to the side and add your chicken thighs and don’t move them for a few minutes, we want them to brown on one side
Flip, add about 1.5-2 cups of water and put lid on
Turn sauté function OFF and switch to the poultry setting for 20 minutes
While the chicken is cooking and the broth is brothing, cook your noodles (I used Lotus Foods ramen noodles)
When chicken is done, first strain the veggie broth and set those vegetables aside
Pour the broth from the instant pot into your veggie broth and salt to your liking - then add some of the carrots, celery, onions, garlic etc from instant pot and from the broth
Add noodles, chicken, more fresh herbs, crackers - whatever you like and enjoy!

Instagram / Tiktok / Pinterest / Youtube

Website and Design by Melissa Harans Studio
Concepted by Becker Editorial