Category Archives: Gluten free
I’ve been MIA from the blog taking care of some family priorities!😉
Now I’m back at it and really diving into Bone Broth this round.
Many people think of Broth or stock as the meat flavored liquid that comes in a box and you make soup with. The truth is it (kind of) is and can be So. Much. More!
It is one of THE simplest things to make from scratch too. You throw your ingredients in a pot add some good, clean, filtered water and let it simmer!! Done!
Just to give a shout out I am referencing The Bare Bones Broth Cookbook by Katherine and Ryan Harvey.
I make Bone broths a few time a year in big batches and then freeze them for when I need them. I try to reference a new and updated book when I do. I am a nerd and love the science behind things, and food science is HUGE and ever changing right now. So this is my book of choice fresh from the library! 📚
Bone broth can help support very common health conditions like digestion, asthma, diabetes, joint injuries, colic, osteoarthritis, RA, inflammation, and the list goes on. Bonus!
It is also a sustainable way to consume food. By using local suppliers and also using parts of the animal that are typically discarded we are supporting responsible and sustainable food pathways. Double Bonus!
This book goes through the many health benefits in more detail and it also has a chapter on Broth 101 to help you get the basics down if you are new to this adventure!
I am very excited too because this book explains how to use a crock pot to make the Broth over a longer period of time. To get the most nutrient value out of Bone Broth it should simmer it for at least 24 hours. This is one thing I have never done out of fear of leaving my stove on over night or while I’m away. The longest I have gone is 8-10 hours (if I was prepared enough to start early!😉). I can’t wait to try the slow cooker method!😍
Another great benefit of making Bone Broth at home is that you know what’s in it!! Many commercial broths/stocks have preservatives and MSG in them. Neither is something you want to consume.
As you know I have kids with food allergies and my own body does NOT appreciate it when I consume certain things. We eat as clean as possible while still living in a kids-go-to-school-with-a-birthday-party-every-other-day world 🌎
I do my best, as many other parents who work with food allergies and sensitivities, to keep my kids as included as possible when it comes to food. I love the idea that I have another tool in my belt to help prepare (or recover) their digestive system from something that doesn’t agree with their system. They are both becoming very active in sports and this same tool can help them train, improve and recover better than any sports pill/powder/drink out there.
The nutrition we can get just from consuming Bone Broth is crazy!
- Hyaluronic Acid
- Chondroiton Sulfate
- Amino Acids
It is definitely with the effort!!
I am getting my shopping list ready and I’ll let you know how my first ever batch of crockpot Bone Broth turns out!!
I have been drinking Shakeology for 2 years now, and LOVE it!
I have tried a few recipes with Shakeology in it. Like Tony Horton’s Shakeology Balls (yes, they are a thing! Google it!😉)
With 2 kids allergic to dairy, I’m always looking for sweet treats that are quick and simple to make. Cause I get to make them from scratch😁 always!!
Searching for something completely different I came across this recipe from Christa Briggs. It sounded amazing so I decided on a whim, “I’m so making these tonight!”
Because it’s me, I altered the recipe a bit strictly because I didn’t have all the ingredients. So check the link for the original recipe. Mine is below.
Double Chocolate Shakeology Cupcakes
- 1 c Pamela’s gluten free flour (a staple in my house from Costco)
- 1 c Vegan Chocolate Shakeology or other Vegan Chocolate protein powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 Tbsp cocoa powder
- 1/4 c honey/agave
- 1/2 c cooled coffee
- 1/2 c unsweetened vanilla almond milk
- 1 t cinnamon
- 2T coconut or grapeseed oil
- 3 eggs
I did not have applesauce so I added one more egg and 1-2 Tbsp almond milk to thin the mix a bit. Mine was a little dry and thick. I got it to just wetter than a brownie mix. My 7 year old also suggested using sweetened almond milk “because the sugar is already in it and we don’t have to put more in.”🤔 I agree and wish she wasn’t so much smarter than me😆
- Whisk together dry ingredients.
- In a separate bowl beat wet ingredients together with hand mixer or standing mixer for about 2 minutes.
- Pour wet into dry and beat until completely smooth. (This is where I discovered mine was thick and added some more almond milk)
- Scoop into lined muffin cups or spray the pan well
- Bake at 350 for about 15 minutes until cooked thru.
You can add a tsp of nut butter in the center just before baking, because really, who doesn’t LOVE chocolate and nut butter?!?!
These are not overly sweet. If you like your cupcakes sweeter add more honey/agave. I would also venture to do a stronger coffee or use instant coffee to enhance the mocha flavor.
1 ½ lb Butternut Squash – peeled, seeded & cubed
2 large Sweet Potatoes – peeled and cubed Read the rest of this entry
1 1/2C Brown Rice – cooked
3 Tbsp – Ranch dressing (My Dairy Free Recipe Here)
3 Tbsp Hummus
2 Tortillas (I use Gluten Free Tortillas OR use dinosaur kale!)
1/2C Baby Spinach – Cleaned and stemmed
1/2C Carrots – shredded – I use my peeler
1/2C Cucumber – seeded & cut into sticks
1 Green Onion – chopped Read the rest of this entry