Symptom Tolerance Scores
Instructions
- 1
In a small pot, add the low-sodium chicken broth and warm it over low heat until just steaming, not boiling, to keep aromas mild.
- 2
Stir in the finely grated carrot and zucchini and simmer gently for 3–4 minutes until very soft, keeping the heat low to avoid strong smells.
- 3
Add the cooked quinoa and shredded chicken to the pot, stirring gently and cooking for another 3–4 minutes until everything is warmed through and the mixture is thick but spoonable.
- 4
Remove the pot from the heat and let cool for 3–5 minutes until warm, not hot, then stir in the Greek yogurt until creamy; thin with a splash of extra broth or water if you prefer a more sippable texture.
- 5
Taste and add fine sea salt if desired, plus the olive oil for extra calories if you can tolerate it, stirring well to combine.
- 6
Serve in small bowls or mugs; eat slowly with a spoon or sip, pausing as needed to stay comfortable.
GLP-1 Tips
- If your appetite is very low, portion this into espresso cups or small mugs so the serving feels psychologically manageable, and reheat gently as needed to sip throughout 1–2 hours.
Storage
Cool completely, then store in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat with a splash of water or broth, stirring in a spoonful of fresh yogurt after warming if it thickens too much.
Nutrition Information
Per serving (1 of 2 servings)