By Picante y Sabor Food

Welcome to Borinquen Holistic Wellness — my safe space in the kitchen.

Living with chronic illness isn’t easy. Every day is different, every flare hits differently, and sometimes even the simplest meals feel overwhelming. But I’ve learned that food can be both comforting and healing when we treat our bodies with love.

Here, I share the recipes I make during flare-ups, the flavors that keep me grounded, and the meals that help me nourish myself without stress. Everything is simple, soothing, and full of sabor — because healing doesn’t have to be bland.

If you’re living with lupus, Cancer, chronic inflammation, or just trying to eat in a way that supports your body, you’re in the right place.

Bienvenida to Borinquen Holistic Wellness… let’s cook with purpose.

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Chicken & Veggie Caldo (Anti-Inflammatory & Chronic Illness Friendly)

This caldo is made with clean, simple ingredients that support the body on flare days.

I season the chicken with my Adobo Fuego, cook it, then use both the shredded chicken and its natural drippings to build a flavorful base — no broth needed.

Mixed with zucchini, potatoes, carrots, garlic, turmeric, and spinach, this dish is warm, hydrating, and gentle on digestion. Perfect for chronic illness, inflammation, or low-energy days.

Chicken & Veggie Caldo (Anti-Inflammatory + Chronic Illness Friendly)

Made with seasoned chicken, seasoned veggies, water, and natural drippings for the best clean flavor.

Ingredients

• 1 cooked chicken breast, seasoned with Adobo Fuego before cooking, then shredded

• Natural juice/drippings from the cooked chicken

• 1–2 carrots, sliced

• 1 potato, diced

• 1 small zucchini, sliced

• ½ onion, chopped (optional)

• 1-2 garlic cloves , minced (or more if you love garlic)

• A handful of spinach

• Adobo Fuego, to taste

• 1 tsp turmeric

• Salt & black pepper

• Water (enough to cover ingredients)

• Optional: celery

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Instructions

1. Season the chicken first with Adobo Fuego and cook it. When done, shred it and save the natural juices/drippings.

2. In a pot, add all your raw veggies (potato, carrots, zucchini, onion if using).

3. Season the veggies with Adobo Fuego, turmeric, minced garlic, salt, and black pepper.

4. Add water and stir so seasonings blend.

5. Pour in the chicken drippings for natural clean chicken flavor.

6. Add the shredded seasoned chicken to the pot.

7. Bring to a gentle boil, then simmer 20 minutes until veggies are soft.

8. Add spinach last and cook 1–2 minutes until wilted.

9. Taste and adjust seasoning (Adobo Fuego, salt, pepper, or even a little lime).

10. Serve with jasmine rice on the side if you like.

“Porque sanar también lleva sazón”