You know those days that you are just too busy for words? (Or too busy to even think about writing those words in a blog post? #shame. We know.) Well, we have a morning recipe that will help you dash out the door at a moment’s notice, without skipping the most important meal of the day. And with coconut milk – it tastes just like your much needed vacation.
*This is an overnight recipe.
1 cup quinoa
1 cup coconut milk
Dash of cinnamon
Handful of blueberries
Handful of chopped nuts (feel free to play around with different fruit and/or nut toppings for added sweetness and crunch)
The night before, pour your quinoa, cinnamon, and coconut milk into a small saucepan over medium/high heat. Bring to a boil. Once boiling, cover the saucepan and turn off the heat. Let it sit and cool overnight. In the morning, pour into your favorite jar and top with blueberries and/or nuts.
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.