RECIPES

Bone Broth

This delicious broth is not only rich in vital nutrients and food for your good gut bacteria, but it also naturally contains collagen for hair, skin, nail, and joint support. Additionally, this trending fermented goodie is also great for your immune system and digestion! It’s easy to make and can even be frozen for long-term storage. It can be made on the stove-top or in a slow cooker (how I make mine, since it’s easiest to let it simmer for hours). So get to it – warm up a comforting cup to sip on or use as stock in place of traditional broths.

INGREDIENTS
Bones from 1 whole cooked chicken
Filtered water
2 tbsp. organic apple cider vinegar
2 celery stocks, roughly chopped
2 carrots, chopped
2 cloves garlic
3 sprigs fresh rosemary
1 bunch fresh parsley
1 tbsp. pink salt or sea salt
1 tbsp. crushed black pepper

INSTRUCTIONS
Place all ingredients in a slow cooker and cover with the water. Cook on low for about 10/12 hours. Run through a strainer to separate the broth from the solids. Once cooled, store in an airtight container in the refrigerator for up to one week or freeze for long-term storage (up to 6 months).

Crispy Kale Chips

These are so easy to make and can easily complement just about any dish, or be enjoyed as a delicious salty snack. Get cookin’!

INGREDIENTS
Washed and then dried chopped dinosaur kale
Olive oil
Sea salt or pink salt
Crushed black pepper

INSTRUCTIONS
Preheat the oven to 350 degrees. Add kale, olive oil, and salt and pepper to a bowl and massage the kale with the oil for about a minute or so. You can also add any other spices you may like at this point. Lay this flat out on a baking sheet and put in the oven for about 10 minutes, until nice and crispy. Note, I purposely didn’t list any amounts above because I honestly don’t measure this recipe out – when I make it, I typically use about a cup of kale and 2-3 tbsp. oil, or enough to coat each piece with a thin layer.

Golden Milk Latte

This creamy and filling cup of gold hits the spot every time! Feel free to experiment with spices like pumpkin pie, ginger, cloves, etc. to get the taste just right for you. Because it’s pretty filling, I commonly enjoy this alongside a small dinner or for dessert.

INGREDIENTS
1/2 cup full fat coconut milk + 1/2 cup filtered water
1 tsp. turmeric powder
1 tsp. cinnamon
1 tbsp. MCT oil, coconut oil, or ghee
1-2 tbsp. collagen peptides
1 tbsp. grass-fed butter
1 pinch black pepper

INSTRUCTIONS
Add all ingredients to a pan and heat over medium heat for about 3-5 minutes. Transfer to a blender and pulse for about 30 seconds to get it all creamy and frothy. Enjoy!!

Beet Salad

This salad is a twist on classic Moroccan flavors! Serve it alongside roasted chicken, sandwiches, or soups.

INGREDIENTS
5 medium red beets
1 small red onion, sliced very thin
1/4 cup olive oil
2 tbsp. white vinegar
1 large bunch fresh parsley, chopped
1 tsp. cumin
Salt and pepper to taste

INSTRUCTIONS
Scrub beets clean in the sink. Place in a large pot and fill with water. Boil beets until they are soft enough to insert a fork (about 20 minutes). Remove from the pot and allow to cool until they are cool enough to handle. Remove the skins – they come off pretty easily by just peeling with your hands – and dice into ~1 inch pieces. Toss in sliced onion, olive oil, vinegar, chopped parsley, and spices and toss. Refrigerate for about an hour or two before enjoying.