Packed full of healthy protein and low in carbs, this keto egg drop soup is perfect paired with your favorite stir fry!
When I don’t have time to make my own bone broth or soup stock, I love that I can turn to Pacific Foods. They carry a wide variety of delicious Paleo and gluten-free products, from broths, stocks and soups to meals and sides, sauces and purees and non-dairy beverages. You can find these products in most grocery stores in the soup and broth aisle.
Pacific knows how to keep it simple and clean only using natural and organic grains, meats, and veggies. They don’t believe in using preservatives in their packaging, so you don’t have to worry about chemicals or other toxic ingredients getting in your food. Even their most perishable foods stay fresh and don’t require any refrigeration, which is nice because it frees up more space which I’m always in need of.
I also love that Pacific supports sustainable farming, which means they protect their farmland, raise their animals humanely, and treat their workers fairly. In 2000, the founder and his family bought land in Oregon’s Willamette Valley. They decided to convert it to organic and demonstrated sustainable farming techniques that have helped other local farmers follow suit. By doing so, they showed farmers that “going organic” is actually more cost-effective.
Anyway, back to their bone broth. It’s delicious and so nourishing for your body.
Nourish Every Body Campaign
Not only do I love Pacific Foods’ products, but I also support their mission to help waste less and share more. They really want to spread the word about fighting hunger in the Pacific Northwest with their new Nourish Every Body campaign.
This fall, they are going on a road tour to different areas in the Pacific Northwest, stopping to give free samples of their nourishing bone broth, oatmeal and non-dairy beverages, as well as tips for helping to fight hunger in your area by wasting less and sharing more. You can view their complete schedule here.
One way that I try to avoid wasting food is to freeze leftover bone broth in ice trays, making it simple to use in my cooking. It’s the small things we do that can help make all the difference.
After learning about their amazing mission, I was surprised to find out that the average American household never eats 20% of the food they purchase. But at the same time, 1 in 4 Oregonians is food insecure. In addition, more than 20 million kids rely on free or reduced-price school lunches.
These statistics saddened me and immediately, I wanted to help. One way we can help Pacific Foods feed the gap is by providing nourishing meals to children in need during the weekends and holidays. However, I know that many people have extremely busy schedules so volunteering may be out of the question. But, there is another way to help.
For those wanting to help but don’t have the time, you can take part in Pacific’s mission by sharing your food photos. I know many of you love to photograph your stunning, mouth-watering dishes, and then post them on social media. Well, now you can help struggling families each time you snap a photo.
Simply make a dish with any Pacific product, take a picture and post to your social media, using the hashtag #NourishEveryBody and tag @PacificFoods. For every photo they get, Pacific Foods will donate a meal to a child in need. It’s such an easy way to take action and help others in difficult situations.
You can learn more about the Nourish Every Body campaign by watching their video here. Everyone deserves access to healthy, nourishing foods.
And speaking of delicious, nourishing food, you can grab by homemade egg drop soup recipe below and get some of that healthy bone broth into your diet.
- 3 cups Organic Chicken Bone Broth
- 1 piece of fresh ginger peeled and cut into 1/4" slices, 1" wide by 3" long
- 2 tablespoons to 3 of gluten-free tamari
- 1/2 teaspoon sea salt
- 1 tsp arrowroot
- 4 large eggs
- fresh chives or green onion for topping
- In a small pot over medium high heat add the organic chicken bone broth and ginger and bring to a boil.
- Lower heat to low and let simmer for 10 minutes. Remove from the stove and remove the ginger.
- Next add in the tamari and sea salt. Taste and adjust as desired.
- Remove 1/4 cup of broth from the pan and put into a medium bowl and whisk with the arrowroot.
- Now crack the eggs in the bowl and whisk.
- Slowly pour the eggs into the hot soup and mix lighly with a fork until the egg is cooked.
- Top with green onion or chives and serve immediately.
This is a sponsored conversation. I only share brands that I truly love.