Recipe:

✨ Ingredients (Real Life Edition):

• 2–3 cups leftover chicken broth

• 1 serving gluten-free spaghetti (or whatever noodles you’ve got)

• 1 handful cooked or shredded chicken

• 1 tsp sesame oil

• 1 small carrot, sliced thin

• 1 handful spinach

• 1/2 tsp ground ginger

• 1/2 tsp paprika

• 1/2 tsp onion powder

• 1–2 tsp coconut aminos

• Salt to taste

🔥 Quick Steps:
Boil your leftover broth and drop in the noodles. In a separate pan, warm sesame oil and sauté the chicken with spices. Toss in spinach and carrots. Add everything to your broth, stir in coconut aminos, simmer for 5–7 mins, then serve hot.

Note: I boiled 4 eggs to complement the ramen feeling to this meal.

🌿 Why It Works
This bowl may look simple, but it hits deep.

• Bone broth (from leftovers) = gut, joint, and immune support

• Eggs + chicken = protein to stabilize blood sugar and rebuild

• Coconut aminos = low sodium flavor with gut-friendly benefits

• Ginger = anti-inflammatory + digestion boost

• Spinach + carrots = vitamins, minerals, fiber

It’s not fancy — it’s functional.
And sometimes, that’s exactly what your body needs.

Inspired by: https://www.thefitpeach.com