Epic Egg Drop Soup

A quick and easy way to enjoy a Chinese favorite!

  • 12 free-range chicken or duck eggs
  • 2 quarts chicken bone broth
  • 2 tablespoons of toasted sesame oil
  • 1/4 cup of amino soy sauce
  • Splash of fish sauce (optional)
  1. Bring broth, soy sauce, and sesame oil to a rolling boil.
  2. Crack eggs into a large bowl and beat.
  3. Slowly pour scrambled eggs into boiling broth while stirring.
  4. Add a splash of fish sauce.
  5. Bring back to a boil and serve hot with crunchy Asian noodles or fresh bread.
white turkey chili

The Best White Turkey Chili

White turkey chili is a staple in my home in the Fall and Winter months. Here’s what you need for an easy go-to dinner recipe that everyone will love.


Olive oil
1 lb free-range ground Turkey.
1 quart of free range turkey or chicken bone broth.
3 cans of cannellini beans
1 can chopped green chilis.
1 jar of salsa verde
Salt, pepper, and oregano to taste.
Splash of lime juice (optional)


Sautée ground Turkey with olive oil until cooked through.
Add cooked ground turkey and remaining ingredients *EXCEPT* the beans and lime juice / To crock pot and simmer for 2-4 hours.
Add rinsed beans 20-30 minutes prior to eating.
Top with sour cream, grated cheddar cheese and serve with tortilla chips

Easy Gut-Healing Poultry Bone Broth

Bone broth is packed with age-defying collagen and amino acids that keep your digestive tract in tip-top shape. It’s easy to make right at home in either your Instant Pot, slow cooker, or in a stockpot on the stove.


Backs, necks, feet*, or any leftover chicken or Turkey bones to fill a large pot.
Cover with water. Add 1 tbs salt.

Instant pot: high pressure 90 minutes… normal slow release.
Crockpot: on medium overnight.
Stove: simmer for 4 hours.

  • Once bones are cooked and the minerals and collagen have been properly leached from the bones and into your broth, the bones should crumble when pinched hard.
  • Strain out the bones and meat with a fine mesh strainer.
  • Add 1 tablespoon of thyme and salt to taste.
  • Freeze for up to 6 months or refrigerate and use within a week.

If you don’t process your own poultry or have a butcher able to give you the leftover bones, save up bones and carcasses from your cooked chicken meals. Freeze them in a large Ziploc bag and keep adding to them until you have enough to fill a pot!

*I will say having a few chicken feet in this recipe makes a lot of difference in your collagen amount. It’s totally worth buying a few pairs from a butcher to add to your pot.

Trippy Acres Salsa Verde

Too many green tomatoes? Besides fried green tomatoes, my favorite way to use them up is to make salsa verde. I make big batches and can them for a fresh garden treat in the winter. Here’s our famous Trippy Acres Salsa Verde recipe for you to enjoy.


1 pound green, unripe tomatoes
Olive oil
Salt and pepper
1 jalapeño, chopped
2 garlic cloves, chopped (or 4 if you’re like me)
1/2 cup finely chopped onion
1/4 cup chopped cilantro
Juice of 1/2 lime


Core and quarter the green tomatoes and place them on a roaring pan or cast iron skillet.
Add a generous drizzle of oil and a sprinkle of salt and stir to combine.
Broil for about 15 minutes until the skins are nicely charred on top and the fruits have started to collapse.
Add the tomatoes, jalapeño, and garlic to a blender or food processor and puree until smooth.
Pour the mixture into a medium bowl, then stir in the onion, cilantro, and lime juice.
If desired, add salt or any other of your favorite Mexican spices to taste.