Our Easy Healing Chicken Soup Is a Warm Hug in a Bowl

After a long day, nothing soothes the soul like a warm helping of chicken soup. You could just about call it the epitome of comfort—and when done right, it can also be uber-nourishing for your body.

We’ve got our own Healing Chicken Soup on our regular rotation, designed to not only deliver comfort but also revitalize and promote gut health by maximizing plant ingredients. Most of these, you likely already have in your fridge or pantry. Sure doesn’t hurt that it cooks in just half an hour—making it a perfect supper on a busy weeknight. Snuggle up with a bowl (or two!) and watch your stress melt away.

Here's an adapted recipe of our top-selling Healing Chicken Soup that you can easily do at home:

Ingredients:

• 2 tablespoons olive oil

• 1 large yellow onion, diced

• 3 cloves garlic, minced

• 2 large carrots, peeled and diced

• 2 celery stalks, diced

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

• 6 cups chicken broth

• 1 teaspoon dried thyme

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried basil

• 1/4 teaspoon black pepper

• 2 cups packed fresh spinach leaves

• 2 tablespoons chopped fresh parsley

Instructions:

1. Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is translucent. This should take about 5 minutes.

2. Add the carrots and celery and cook for an additional 5 minutes.

3. Add the chicken, chicken broth, thyme, oregano, basil, and pepper to the pot. Bring to a boil, then reduce the heat to low and simmer for 15 minutes.

4. Add the spinach and parsley to the pot and cook for an additional 5 minutes.

5. Serve hot and enjoy!

Follow @gomethodology for more easy recipes!

This No-Bake Peanut Butter Treat Keeps You Satisfied for Hours

Most of us don’t get enough protein. But it’s so important to fill up on the macronutrient—after all, it’s the building block of muscle, it can help you maintain bone mass, and it keeps you fuller for longer. 

Here’s an easy way to get your fill in between meals or for dessert—and it tastes just like the peanut butter cups of your childhood. We’ve adapted our popular Peanut Butter Cup Protein Balls into this easy, no-baked recipe. Just mix everything together, scoop into balls, and keep in your fridge for whenever the craving hits.

Here’s an easy recipe for protein balls, made nutty with peanut butter:

Ingredients:⁠

• 1/2 cup peanut butter⁠

• 1/4 cup almond milk⁠

• 1/4 cup honey⁠

• 1 scoop vanilla protein powder⁠

• 1/4 cup cocoa powder⁠

• 1/4 cup ground flaxseed⁠

• 1/4 cup unsweetened shredded coconut⁠

Instructions:

1. In a medium bowl, mix together the peanut butter, almond milk, and honey.⁠

2. Stir in the protein powder, cocoa powder, and ground flaxseed until well combined.⁠

3. Roll the mixture into balls and place them on a plate or in a container.⁠

4. Roll the balls in the shredded coconut until they are evenly coated.⁠

5. Refrigerate the balls for at least an hour before serving.⁠

6. Feel free to roll the balls in chopped nuts, chocolate chips, or additional cocoa powder for added flavor and texture!⁠

Golden Milk Oats

Ingredients

• 1/3 cup steel cut oats

• 2T Methodology golden milk collagen peptide drink mix

• 1 - 2 raw egg whites

• 2 pinches pink sea salt

• Frozen blueberries

Instructions

1. Soak 1/3 cup steel cut oats in water overnight.

2. The next morning heat oats on medium in a small pot and mix in 2T of our Golden Hour golden milk collagen peptide drink mix.

3. Once hot remove pot from heat and while the oats are still hot stir in two pinches of pink sea salt and either 1 raw egg or 2 raw egg whites (save the yolks in a jar for other meals, like to add to noodle soups). This makes the oats insanely creamy and adds protein.

4. Plate oats then top with frozen blueberries for crunch and a fun contrast between hot and cold.

Cooking with Chef Leslie: Spring Vegetables with Herb Yogurt Sauce

Herby yogurt:

4 sprig oregano

2 sprig mint

1/2 cup yogurt (non-fat or full fat)

2 Tbsp red onion, minced

1/4 cup red wine vinegar

2 Tbsp extra virgin olive oil

salt, to taste

• macerate red onion in red wine vinegar for 10 minutes, or microwave for 45 seconds and cool

• rinse herbs, pick leaves off

• finely chop herbs (or leave whole, and then blend with yogurt

• reserve the vinegar from the onions

• use half of the pickled onions and all of the remaining ingredients, and mix together

Vegetables:

3 each medium sized rainbow carrots

1/2 bunch medium asparagus

2 each medium sized beets (cooked in crockpot)

4 oz haricot vert

1 Tbsp extra virgin olive oil

salt, to taste

• roll cut carrots

• slice asparagus

• bring about 3" water to a boil in a medium sized soup pot

• boil carrots for 2 minutes, or until half way cooked

• add sliced asparagus and haricot verts; cook for additional 1 minute

• drain hot water and put vegetables on a plate to cool

• toss the salt, rainbow carrots, asparagus, and haricot vert in olive oil, vinegar reserved from pickling the onions, and half of the pickled red onions together in a bowl

• plate the vegetables, reserving the dressing in the bottom of the bow

• toss the beets in the remaining dressing, and plate them (i do it separately so that the beets don't stain my other vegetables)

Garnish:

2 sprig fennel blossoms, trimmed

1 sprig mint, picked and chopped

Vietnamese Morning Glory Salad

This is a super simple Vietnamese salad recipe from my dad that I grew up eating. The most labor-intensive part is shredding the Morning Glory, but it’s also kind of fun. Hope you like it!

Ingredients

1 cup sushi seasoning (available at Asian grocery markets)

1 cup coco rico soda (available at Asian grocery markets)

2 tablespoons extra virgin olive oil

splash of balsamic vinegar

2 bunches of Morning Glory (available at Asian grocery markets)

1 bunch of cilantro

1 bunch of Thai basil (available at Asian grocery markets)

1 white onion

black pepper

1 lime

Directions

1. Make the salad dressing first. In a bowl, add 1 cup of coco rico soda, 1 cup of sushi seasoning, 2 tablespoons of olive oil, and a splash of balsamic vinegar. Set the dressing aside.

2. Next, cut the stems off the Morning Glory and use a Morning Glory cutter like this one (also available at Asian grocery stores) to cut each Morning Glory stem into ribbons. Use scissors to cut the Morning Glory into little golf-ball sized bundles so that it’ll be easier to eat with your fork or chopsticks. Keep the ribbons in a bowl of cold water so that they stay fresh. If you can’t finish your Morning Glory, store it refrigerated in the same bowl of cold water, fully immersed.

3. Chop the cilantro and set it aside.

4. Chop the onion and set it aside.

5. Chop the Thai basil and set it aside.

6. Assemble the salad. In a bowl, combine the Morning Glory ribbons, cilantro, onion, and Thai Basil. Add dressing to taste and mix. Squeeze lime juice to taste. Add black pepper to taste.

7. Optional: add your favorite protein and mix. I like beef sauteed with soy sauce, garlic, and onion or poached chicken.

Instagram Story

In case it’s helpful, here’s the Instagram story I posted on December 30, 2018, where my dad showed me how to make this salad.

Methodology Chocolate Cake Recipe

Since so many of you asked for it on Instagram, here's the recipe for the chocolate cake that we made for our team for our third birthday party.

Chocolate Cake

3 eggs

5.5 oz coconut milk

2g baking powder

2g baking soda

.01g guar gum

150g coconut sugar

57g coconut flour

54g almond flour

114g high fat cacao

2oz coconut oil

3oz avocado oil

1 tablespoon vanilla

12oz boiling water

Add in all dry ingredients in table mixer on low speed until combined, add in all wet ingredients and continue to mix on low speed.  Lower mixer speed and add in boiling water. Carefully scrape sides and paddle until fully combined for 2 minutes.

Bake at 350 F for 25 Minutes

Cake will be soft while warm.  Let completely cool before frosting

Yield: makes 1 ½ sheet tray , 1 medium, 2 layer rectangle cake, or 2 small square cakes

Chocolate maple frosting

1 pound of ghee

100g maple syrup

9 oz high fat cocoa powder  

Soften ghee by leaving out at room temp or microwave for 30 seconds. Do not melt the ghee. Whip ghee in a small mixer with a paddle attachment. Slowly add in maple syrup while mixer is going. Mixer can be on speed 2. Stop mixer, scrape the bowl and add in small amount of cocoa powder. While paddling on speed 1, stop to scrape often and taste often. Stop when fully combined, do not over whip or whip to fast (this will break the frosting).

 

Basil simple syrup

4 oz coconut sugar

4 c water

2 big basil leaves

Put all ingredients into pot.  Stir sugar to dissolve.

Let boil and cook down until reduced by half and flavor is full.

HOUSE STRAWBERRY COMPOTE

1 pound of frozen strawberries 

80g maple syrup

1g citric acid

8g lemon

.5g salt

10g arrowroot

Place strawberries and maple syrup in pot. Cook until tender, smash with a back of spoon or bean smasher. Add lemon juice, citric acid, and salt. Stir, add arrowroot slowly. Cook for 4-6 min until clear and thick .

Recipe: Pan-seared cod

 

primary  micronutrients

A 4-ounce (113.4 grams) serving of Pacific cod contains over 15% of your daily recommended

INGREDIENTS

2 tablespoons avocado oil or grass-fed ghee
4 (8-oz.) skinless Pacific cod fillets, preferably wild
Kosher salt and freshly ground black pepper, to taste
1 teaspoon minced rosemary
1 teaspoon minced thyme
2 cloves garlic, minced
Grated lemon zest, for garnish

INSTRUCTIONS

Season cod with salt, garlic and pepper. Let the cod marinate in the salt for at least 10 minutes.

Heat 1 tablespoon of the oil or ghee in a 12” skillet over medium-high heat. 

Place cod in skillet and cook until golden on one side, 3–4 minutes. Flip the fillets, then add the remaining 1 tablespoon of oil or ghee, rosemary, and thyme. Continue to cook while basting continuously until fillets are cooked through, 2–3 minutes.

Remove pan from heat and plate your cod. Serve with grated lemon zest for garnish.

Transfer fillets to a plate; keep warm.

NUTRITION FACTS

This full recipe contains

1,318.8 calories

60.6 grams of fat

3.7 grams of cabrohydrates

189.7 grams of protein

0 grams of fiber