Bone Broth

I know we don’t need to remind you that it’s below freezing outside. (Seriously, what happened to the 60 degree weather in December?!) I’m sure we also don’t need to remind you that’s time to do all of that post-holiday detoxing. That’s where bone broth comes in. Bone broth made a big splash last winter when it became more popular than tea due to it’s multiple “healing powers”, and it doesn’t seem to be going anywhere soon.

Not only does it help clear up and moisturize your skin, it’s great for your digestive system (aka gut), and remedy a cold. This article from Natural New Age Mum gives you the breakdown of every possible health benefit. Plus, if you don’t want to drink the broth straight up, she gives you other ways to incorporate it into your cooking.

  • 3-4 pounds bones (chicken, turkey, bone marrow, oxtail, any leftovers you may have)
  • 2 inches of sliced ginger root
  • 2 whole onions, thick sliced
  • 1/4 cup roughly chopped chives
  • 3 carrots, shaved and roughly chopped
  • 1/4–1/2 cup of fresh herbs (cilantro, parsley, thyme or rosemary. Take your pick of 1. I used thyme.)
  • 3-4 bay leaves
  • 1/4 cup of apple cider vinegar
  • 2 celery stalks
  • 1 garlic clove, minced
  • 1 tbsp sea salt
  • If you’re feeling adventurous, you can also use a couple dashes of turmeric. You know how we love that spice.
  • Enough water to cover it all in a crock pot

Bring a large pot of water to a boil and drop in the bones. This will clean off any excess meat. Place the bones in the crock pot along with all of the other ingredients. Cover and simmer for 8-24 hours. (I did the full 24 hours.) The longer it simmers, the more flavor you’ll get.

Strain the broth into jar(s) for storage and place in the fridge. Discard the bones and veggies. After a few hours in the fridge, you’ll notice the fat beginning to harden on the top. You’ll want to skim that off. You can then either place the broth back in the fridge (it can keep up to 4 days), or a more popular method is to use an ice cube tray. This way you can pop one out whenever you’d like. The broth will keep in the freezer for up to a year.

Bone broth_damndelish

Happy Eating, XO.

Advertisements

Yogurt Blueberry Cookies

With blueberries in season it’s the perfect time to throw them in to some cookie batter. And has anyone else noticed how massive blueberries are this year?

When Sonia and I lived near each other, I remember she was always experimenting with yogurt or diet soda in baked goods to make them a little healthier, and it made them sooo moist and delicious. They were honestly melt in your mouth. So I took a page from her book and used yogurt in these bad boys. Also, as I was pulling my ingredients together I realized I was out of eggs…seriously. I’ve never baked with an egg substitute before, but I took it as a chance to learn something new. And you know what? You couldn’t tell the difference!

  • 1 cup sugar
  • 1 1/2 cup plain Greek yogurt
  •  1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp vegetable or olive oil
  • Dash of salt
  • 1 1/2 cup blueberries

If you didn’t run out of eggs like I did, (honestly though, who runs out of eggs?!) feel free to substitute the baking soda and oil for 1 egg.

Preheat the oven to 375 degrees and grease 2 cookie sheets. Before you begin mixing the batter, mix together the egg substitute. In a small bowl, whisk 1 tsp of baking soda and the oil until fully combined and has a paste (or yolk-y) consistency. Then, in a large mixing bowl, combine the sugar, yogurt paste, and vanilla.

In a separate bowl whisk the rest of the dry ingredients – flour, baking powder, and salt and gradually combine it in to the yogurt mixture. Sprinkle in the blueberries and mix gently.

Scoop spoonful’s of cookie dough on to the cookie sheets, leaving about an inch to two inches apart.

Bake the cookies for 15 minutes or until the tops become golden brown. Transfer to a cooling rack. (PS. Don’t try to eat these cookies hot. Remember, they have blueberries in them that are VERY hot!)

 

yogurt blueberry cookies

Happy Eating, XO.

Foodie Fav: Parm baked edamame

If you’re looking for a healthy yet filling snack, this is it guys! (I guess we’re on a healthy snack kick this week?) I read a little while back that roasting edamame is the new trend, but this takes it up to a tasty new level. Not to mention it’s super easy. And Nicole’s site, Pumps & Iron is pretty inspiring to get in shape for bathing suit season!

  • 1 package of frozen edamame
  • 1 tbsp olive oil
  • 1/2 grated parmesan cheese
  • 1/4 tsp garlic powder
  • Salt and pepper to taste

Let frozen edamame thaw and pat dry before cooking. When you’re ready to cook, preheat oven to 400 degrees and grease a cookie sheet. Mix parmesan cheese, garlic powder, salt and pepper in a bowl. In separate bowl, toss edamame with olive oil. Add the parmesan-spice mixture to the edamame and toss until evenly coated. Spread evenly on the cookie sheet and bake for 15 minutes, or until the cheese is golden brown and crispy.

Parm roasted edamame

Tricked Out Toast

We always like to keep things interesting and fresh, and toast is no exception. No longer will we settle for just butter or jelly! Here’s just one version of making toast a little more exciting (and filling!). If you have any other interesting toast toppings you use, let’s hear about it!

  • 2 pieces of health nut bread (or whichever kind you choose)
  • 1/2 of a pear, thinly sliced
  • 2 tbsp ricotta cheese
  • 1 tsp honey
  • Dash of cinnamon

I’m sure you know the drill here – toast the bread, spread on the ricotta cheese, layer on the pear, drizzle the honey, and dash on the cinnamon. Viola! A delicious and filling breakfast.

Tricked out toast
Now Sonia claims she does toast better: mashed avocado, sea salt and a boiled egg. My sweet tooth thinks, I prevail. Team #trickedouttoast

Happy Eating, XO.

Spicy Detox “Teas”

Over the holidays I got a bit of unpleasant news – I developed a stomach ulcer. Yuck. And ow. After going to the doctor they told me that I need to change my diet a bit. Cut back on spicy foods, no more tomatoes/tomato sauce (sigh, goodbye red sauce) and eat more frequent, smaller meals throughout the day. Challenge accepted.

A couple of years ago I went to an Ayurvedic cooking class with a friend, which teaches you how to incorporate healing spices in to your diet. I decided now would be a good time to really pay attention to what I learned. Turmeric helps with heartburn and an upset stomach, so what better place to start?

In your comfiest mug, fill it with hot water and these healthy ingredients:

  • 2 dashes of turmeric
  • 1-2 drops of honey or Agave
  • 2 tsp of lemon juice (or lime if you’re in a pinch)
  • 1 dash of cayenne pepper if you’re feeling frisky (although not recommended for getting over a stomach ulcer…)

After doing a little more research on spices that promote a healthy stomach, cumin, anise and nutmeg were at the top. So for a something a little sweeter:

  • 1 stick of cinnamon
  • 1 star anise
  • 1 dash of nutmeg
  • 1-2 drops of honey

 

Turmeric tea

You can find more information on healthy herbs from the Huffington Post.

(PS. This your friendly reminder to go get your yearly physical!)

Happy (Healthy) Eating, XO.