As I've talked about in the past, we all know turmeric is good for us by now - but finding ways to work it in regularly isn't always a priority. I like to keep this blend on hand so that I can add it to roasted chicken, like this one, shrimp, or even roasted veggies. Many store-bought blends are full of fillers like MSG and stabilizers. Sadly, these aren't good for our gut, our immune system, and even our neuronal pathways when it comes to MSG and other chemical additives. Herbs can be so powerful in fighting disease for us, but when it comes mixed with these additives - it defeats the whole point. That's why I try to keep these homemade blends on hand - once it is made, it will last months, and it cuts down significantly on your prep time.

This blend is a powerful mix of not just turmeric, but fennel, coriander, ginger, and cumin - all secret weapons in boosting your immune system, fighting inflammation, and protecting against colds and viruses. They all work together synergistically and are better together than solo. Heating these herbs activates their healing properties and makes them even more powerful.

When working with clients, I find they're so intimidated by roasting a whole chicken. I used to be, too, but this is the easiest way to prep a chicken for the week, and you are able to use the whole bird this way. If you use a free-range chicken, you will also have bones left over to make a bone broth.

To make this dish, preheat your oven to 425*. Coat the chicken with grass-fed butter. NOTE: Don't be afraid of the butter - if you use grass-fed butter you will be getting all the excellent fat-soluble vitamins you need, like A,D,E, and K, and it is a more stable cooking fat than vegetable or canola oil, so it won't cause oxidative stress on the body! Then generously salt and pepper the whole bird, including the inside of the cavity. Once done, coat the bird with about three tablespoons of this anti-inflammatory blend. If you have cooking twine, tie up the legs. Place in a baking pan or in a cast-iron skillet then throw it into the heated oven for one hour and fifteen mins. That is it ... chicken for the week! Serve once with a side of roasted veggies and a salad, then use the rest for salads or pasta later in the week!