Preparation

1. In a large saucepan placed over a medium heat, warm the clarified butter and add the onion and the garlic. Cook 3 to 5 minutes or until onion starts to brown.
2. Add the carrots, celery, and sweet potatoes, and stir well and cook for 2 to 3 minutes.
3. Add the tomatoes, stock, and sage, season to taste, and bring to a boil.
4. Reduce the heat to a simmer. Cover and cook for 20 minutes.
5. Add the chicken or turkey and cabbage and cook for another 10 minutes.
6. Adjust the seasoning if necessary and serve warm.

​Recipe and Photo from Paleo Leap

Instructions

• Put 1 tsp of oil with ½ cup of diced onion into a soup pan and cook for 3 minutes over medium heat, until translucent and fragrant. Add 1 cup of sliced leeks to the pan and mix (try to get all the rings out of each other while mixing), cook for 2 minutes. Then add 1.5 cups of sliced carrots, mix, and cook for 5 minutes.
• Add 4 cups of chicken stock/broth (or 4 cups water with 2 chicken bouillon cubes) to the pan. Top with ¼ tsp oregano, ¼ tsp thyme, and ¼ tsp parsley, mix, and simmer for 10 minutes.
• While that is simmering, start making the chicken. Sprinkle oil into a frying pan and heat over medium heat, then put the chicken into the pan. Add 1 cup of sliced leeks to the pan (mix to get the rings out of each other), ½ tsp garlic powder, ¼ tsp oregano, ¼ tsp thyme, ¼ tsp parsley, and a pinch of crushed chili flakes on top of the chicken and mix. Cook for about 10 minutes, flipping every so often.
• Put 3 cups of small cauliflower florets into the soup pan and add 2 cups of chicken stock to the pan (or water), let it continue simmering.
• Remove the chicken from the pan leaving the leeks to caramelize. Add 2 Tbs of water to the leeks and mix, let them cook while cutting the chicken. Cut the chicken into tiny pieces and put them back into the pan with the leeks. Mix and then put the chicken and leeks into the soup pan.
• Add the zucchini to the soup and let everything lightly boil for about 15 minutes. ( If you want your soup more liquidy add 1 more cup liquid, if you want it more chunky, leave as is).

Recipe and Photo from Perchance to Cook

Instructions

1. Place olive oil in a soup pot along with the garlic on the medium-low heat. Heat for 2 minutes and then remove the garlic. (Note: removing the garlic makes the recipe low fodmap.  I also make this recipe sometimes without any garlic at all.)
2. Add the celery, carrots, and thyme and cook the vegetables for about 5 minutes on medium-low heat until they become softened.  (Another option:  skip the olive oil and cook the celery and carrots in several cups of chicken bone broth for about 20 minutes until tender.)
3. Add the chicken broth, salt, and pepper and continue to cook on medium-low for about 20 minutes.
4. Add shredded chicken and parsley and cook another 5 minutes until completely heated.
5. It is ready to serve. Can be stored for leftovers also.
6. Notes: If not on a low fodmap diet, you may mince garlic and leave in soup (or omit completely). There are recipes for Chicken Broth (Bone Broth) and Roasted Chicken Breasts on my site, which I used to make this recipe.

​Recipe and Photo from 24 Carrot Kitchen

Instructions
For each wrap, I laid out two turkey slices, overlapping them.  Next, I sprinkled on some shredded carrot and topped with sliced avocado.  Lastly, I drizzled a Whole30 vinaigrette dressing over it all
Now roll it all up, and enjoy!

​Recipe and Photo from All Things G & D

Directions

1. Heat the olive oil in a large pan over medium heat. Sprinkle the chicken with salt and pepper on both sides and place in the pan. Cook for 5-6 minutes per side until the chicken is cooked through. Set aside and rest for 5 minutes, then shred.
2. In a food processor or blender, combine the chipotle peppers, adobo, cilantro, and lime juice. Blend until smooth.
3. Add the bell pepper, adobo mixture, and chicken to the sauté pan on low heat. Stir well to combine and cook for 3-4 minutes. Add the scallions to the pan. Spoon the mixture into lettuce wraps and serve.

Recipe and Photo from Paleo Grubs

INSTRUCTIONS

1. In a medium bowl, whisk together sauce ingredients. Set aside.
2. Heat a large nonstick skillet over medium heat. Add oil. Season chicken with salt and pepper and add to skillet, stirring occasionally so that all sides get browned. Continue cooking until chicken is cooked through, 5-8 minutes. Remove from chicken from skillet and set aside.
3. Add carrots, snow peas and edamame to skillet and cook, stirring, until carrots are softened, about 5 minutes. Add chicken back to the skillet and pour in sauce. Cook until sauce is thickened, about 5 more minutes. Sprinkle with green onions before serving.
4. Serve with cooked brown rice, quinoa, or cauliflower rice.

Recipe and Photo from Lively Table

INSTRUCTIONS

1. Place the chipotle chiles, adobo sauce, garlic, oil, honey, cumin, juice of half a lime, and salt in a blender or food processor and blend until smooth
2. Place the chicken, sweet potato, and red onion in a large zip-top bag and pour in the marinade. Seal the bag and shake to evenly coat everything in the marinade. Refrigerate for at least 2 hours or up to overnight.
3. Arrange a rack in the middle of the oven and heat to 425°F.
4. Place the chicken skin-side up and the vegetables on a rimmed baking sheet. Roast until the chicken registers 165°F in the thickest part of the meat not touching bone and the vegetables are tender and lightly caramelized, 30 to 35 minutes.
5. If the chicken skin isn't as crispy as you'd like, broil for a few minutes until the skin is browned and crisp. Remove from the oven, squeeze the remaining lime half over the chicken and vegetables, and let cool for 10 minutes. Sprinkle with the cilantro and serve over rice.

Recipe from Kitchn