INGREDIENTS
2 cups
Chicken, cooked
8
Asparagus spears
1
Leek
1/4 cup
Onion
1 tbsp
Parsley, fresh
1
Parsley
1 tsp
Tarragon, fresh
1
Yellow squash
4
Eggs
2 cups
Chicken stock
1/2 cup
Coconut milk
1 tbsp
Arrowroot powder
1/2 tsp
Baking soda
1/2 cup
Coconut flour
1 tsp
Pepper
1 tsp
Salt
2 tsp
Apple cider vinegar
1/2 cup
Coconut oil
2 tbsp
Oil