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Nutritious Chicken with Mushroom Soup
I just hate to use canned mushroom soup...there are so many unpronounceable things in there. Not to mention GMO. Coconut milk gives you the same creamy look and the flavor is incredible.

Ingredients: Use organic wherever possible

Leftover Chicken (or Turkey)
Fresh Mushrooms (1 Box)
Fresh Ginger (1 Inch Peeled and Minced)
Clove Garlic (1)
Onion (1 Small Minced)
Red Pepper (1 medium, minced)
Spinach leaves, chopped (to taste)
Coconut Oil (1-2 Tablespoons)
Coconut Milk (1 Can, Full Fat)
Paprika (Sweet, 1 Tablespoon)

Melt the coconut oil in a large skillet. Add all the vegetables and saute until they soften. Add the coconut milk and heat through. Heat until reduced for a creamier version. Add the paprkia and blend. Serve hot in bowls.