Traditional Bone Broth

Bone Broth Chicken Shawarma Bowl

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Deconstructed bone broth chicken shawarma bowl with cauliflower rice, tabouleh and red cabbage salad. The recipe looks very long but trust me it comes together quite quickly!  (You will need a food processor.)

Start with the red cabbage salad, you will need:

  • ¼ small head red cabbage
  • 1 large carrot
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • A dash of salt and pepper
  • A handful of mint

Use the slicing blade on the food processor to thinly slice the cabbage and carrot. In a bowl, mix it with the remaining ingredients. Set aside. 

For the tabbouleh, you will need:

  • 1/2 cup each packed fresh parsley and mint leaves
  • 1 1/2 cups diced English cucumber
  • 1/3 cup minced red onion
  • 1 tsp extra virgin olive oil
  • salt, thyme and oregano to taste
  • juice of 1/2 lemon

Pulse the parsley and mint in the food processor. In a bowl, mix it with the remaining tabbouleh ingredients. Set aside. 

For the tahini dressing, you will need:

  • 1 clove garlic
  • 1/3 cup tahini
  • 1/3 cup Bone Brewhouse Traditional bone broth
  • 2 tbsp lemon juice

Smash and peel the garlic. Place all ingredients in the food processor and whirl until smooth. Set aside. 

For the cauliflower rice, you will need:

  • 1 head cauliflower
  • 1 tablespoon olive oil ghee, or bacon fat
  • ¼ cup Bone Brewhouse Traditional bone broth

Cut cauliflower into large florets. Rice cauliflower using shredding blade on food processor or grate by hand on a box grater. Heat oil in a large frying pan over medium heat. Add cauliflower rice, sauté then add bone broth and simmer until just cooked through, about 5 minutes. 

For the chicken spice blend, you will need:

  • 4 boneless, skinless chicken breasts
  • 1 tsp olive oil
  • ¼ cup Bone Brewhouse Traditional bone broth 
  • 1 tsp salt
  • ½ tsp ground cumin
  • ½ tsp ground cardamon
  • ¼ tsp paprika
  • ¼ tsp ground coriander
  • ¼ tsp garlic powder
  • A pinch of black pepper and cayenne pepper

Mix all the spices in a small bowl. Rub the spice blend over the chicken. Heat oil in a non-stick skillet over medium high heat. Place chicken in the pan and cook it undisturbed for 5 minutes. Flip the chicken and cook for 2 minutes. Add bone broth, cover and reduce heat to low. Cook until chicken is no longer pink inside (approx. 10-15 minutes.) To serve cut the chicken into thin slices. Fill a bowl 1/3 red cabbage salad, 1/3 tabbouleh, 1/3 cauliflower rice, top with chicken and drizzle with tahini dressing. 

Bone Broth Butternut Squash Soup

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The Bone Brewhouse bone broth adds a new layer of flavour to this butternut squash soup. Not to mention it instantly transforms the soup into a nutrient dense powerhouse deliciousness! 
Chop a small to medium butternut squash into 1 inch cubes and toss into a large pot. Add Bone Brewhouse Traditional bone broth, and water till the butternut squash is covered. Salt and pepper to taste.

Bring to a boil and cook until the squash is soft. Use an immersion blender or a potato masher to fully puree the squash. Add seasonings: fresh thyme, green onion, optional diced carrots, potatoes or dumplings. And simmer for another 30 minutes. 

It’s as simple as that. Typically, I put some leftover soup into containers for lunch right away, to make the morning that much easier. This bone broth butternut squash soup is a simple dish with tons of flavour! Enjoy! 

Bone Broth Marinara Sauce

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I try my hardest to incorporate bone broth into as many of my meals as much as possible. Not only do I drink a mug every day. I also use it in any savoury recipes that calls for water. I steam vegetables with bone broth. I use it to make rice. I boil sweet potatoes in it. I have even poached eggs in bone broth! It makes me feel good knowing that I am adding more nutrients to my diet. 

This weekend, I was experimenting with a quick, homemade marinara sauce, without added sugar like most of the ones you can find in the store. Sugar is added to combat the acidity from the tomatoes, but grated carrots will do the same trick minus all that annoying sugar. The sauce was getting quite thick so I used bone broth to thin it out… and just like that, I had a bone broth marinara. 

Ingredients: 
2 Tbsp Olive Oil
3-5 garlic cloves, crushed
I cup onions, finely diced
1 cup of mushrooms, finely diced
1 cup of green peppers, finely diced
1 (28 oz) can crushed tomatoes
3 Tbsp tomato paste
1 cup Bone Brewhouse Traditional bone broth
¼ cup fresh basil leaves, torn
1 tsp dried oregano, 1 tsp sea salt, ½ tsp pepper (season to taste)
1 tsp crushed red peppers (optional)
⅛ cup grated carrot

Heat a medium sauce pan on medium heat and add olive oil, warm for 1 minute. Add garlic, onions, mushrooms and green peppers, sauté till fragrant. Add the remaining ingredients, simmer for 10 minutes stirring occasionally. Blend for 1 minute with an immersion blender or carefully transfer to a blender (optional). Add additional salt and pepper or meatballs!! Enjoy! 

Sweet Potato Hash

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This skillet sweet potato hash with eggs is a filling, savoury, healthy meal for any time of day. Sweet potatoes, coconut oil, bone broth, green peppers, green onions, and eggs cooked right into the hash, it's Paleo and Whole30 friendly plus absolutely delicious! 

Preheat oven to 400 degrees. Spiralize one sweet potato. Heat a cast iron pan on low add the coconut oil, sweet potatoes and green peppers and stir for a few minutes so it doesn’t stick to the pan. Add 1/4 cup of Bone Brewhouse Traditional bone broth and let simmer till your sweet potatoes are tender. Make wells in the sweet potato and add your eggs, Pop it into the oven for approximately 5-7 minutes. Garnish with chopped green onions, salt and pepper and enjoy! 

Paleo Cauliflower Bone Broth Soup

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This Paleo Cauliflower Soup has one secret ingredient known to heal the gut. It’s called… bone broth. This recipe is a wonderful way to get your veggies AND your bone broth in, so enjoy! Drink bone broth because you want to; not because you have to.

Ingredients:

  • 1 head of cauliflower, broken into florets
  • Bone Brewhouse Traditional bone broth
  • Salt and pepper, to taste
  • Cheese for topping (optional)

Directions:

1. In a large pot, place the cauliflower florets. Boil till tender. Reduce heat. In a separate pot bring bone broth to a boil then reduce heat.
2. Place half the cauliflower and half of the broth, into a blender (or food processor) and blend well. Add the rest of the cauliflower and broth and blend again. Salt and pepper to taste, and top with cheese. Serve it while it’s hot!

Deconstructed Cabbage Rolls

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This is based on a family cabbage roll recipe, deconstructed – because who has time to roll 36 cabbage rolls. And, I’ve added a secret ingredient… Bone Brewhouse Traditional bone broth. It tastes great and it’s good for you.

Ingredients: 

  • 1 medium onion, cubed
  • 1-2 lbs ground beef
  • ½ head cabbage, sliced thin
  • 15oz can of diced tomatoes, or fresh if you have enough on hand
  • 1 cup Bone Brewhouse Traditional bone broth
  • Sea salt/pepper to taste 

Directions: 

1. Sauté the onion and ground beef till cooked. Add cabbage and cook down till soften and caramelize a bit. Add a few pinches of sea salt while it’s cooking to bring out their juices and let them sweeten up.
2. Add in the rest of the ingredients to the cabbage and onions, and cook through on medium heat for about 5-10 minutes.
3. Season to taste and serve over rice or mashed potatoes. Enjoy! 

Bone Broth Risotto

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Celebrate that special man in your life with a healthy bone broth risotto. I doesn’t get any better than that! Happy Father’s Day to all the great dads out there! Wishing you all a wonderful day!

5 cups Bone Brewhouse Traditional Broth
olive oil
1 large leek, dark green woody stalks removed, thoroughly wash before finely chopping
2 cups sliced mushrooms
3 cloves garlic, minced
2 cups risotto rice (Arborio)
Juice + zest of ½ a lemon
Asparagus, woody stems removed and cut into 2 inch pieces

Place Bone Brewhouse Traditional broth in a saucepan and bring to a simmer. meanwhile, in a large saucepan sauté mushrooms over medium high heat with a splash of olive oil until lightly browned and most of the moisture has been removed. Add leeks and garlic, cooking for 2 minutes. Pour in uncooked rice with another splash of olive oil and stir to combine. Cook, stirring for 1 minute. add in fresh thyme, lemon juice and zest. 

Here comes the fun part… ladle the simmering chicken broth into the rice, half a cup at a time, continuously stirring until the liquid is absorbed. Repeat the process until you are down to your last ½ cup of broth (approx.. 30 minutes). At this point stir in asparagus. 

Tip: your risotto should be very slightly al dente when done. If you do not feel like the rice is tender enough then feel free to add more warm broth or water, a ladle at a time, ensuring your risotto does not turn to mush. Take note that the rice will continue to cook a little bit after it has been removed from the heat source. Salt and pepper to taste, top with a handful of fresh basil (optional) and enjoy! 

Bone Broth Asparagus Quiche

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Spring is turning into summer (I promise you)… and this savory bone broth asparagus quiche has both written all over it - the freshness of spring and the easy going-ness of summer with all the health benefits of bone broth. A simple and easy dish you can make for breakfast, lunch or dinner! I just can’t get enough. 

Ingredients
6-8 asparagus spears
2 tbsp olive oil
5-6 eggs
1/3 cup milk
1/3 cup Bone Brewhouse Traditional bone broth
3-4 slices fresh mozzarella cheese
¼ cup + 2 tbsp parmesan cheese
salt & pepper
fresh basil, garnishing

Directions:

  1. Preheat oven to 350F degrees. Place the pastry dough over a greased 9 inch pie dish. To save time I used store bought dough.
  2. Place the mozzarella cheese over the bottom of the crust. Add more cheese if you prefer. Make a layer of asparagus, trimming it to fit the dish all around.
  3. In a medium bowl, beat the eggs and add the milk and bone broth, parmesan cheese and salt and pepper to taste. Pour eggs mixture over the asparagus. Garnish with parmesan cheese, salt and pepper.
  4. Bake 45-50 minutes. Serve hot or cold. Refrigerate remaining quiche 

Bone Broth Mashed Potatoes

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Let’s get real. Mashed potatoes that are Whole30 (as in dairy free, soy free, sugar free, and gluten free) are completely DEE-LISH.

Whether you like your mashed potatoes lightly mashed or smooth and creamy, Bone Brewhouse Traditional bone broth in place of milk and butter makes them 100% Whole30 compliant. The bone broth is incredibly nourishing and adds a ton of flavour to this easy dish. Just mash your boiled potatoes and add bone broth till you reach your desired consistency. Enjoy! 

 

Asparagus & Bone Broth Soup

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I went on my traditional asparagus picking trip this long weekend. I made soup because if you’re like me, we’re still experiencing some cold spring weather. If not, you should still make it because it’s delicious and it’s made with Bone Brewhouse Traditional bone broth!

Ingredients:
1 tablespoon olive oil
1 leek, cleaned and thinly sliced
1 clove of garlic, chopped
1 1/2 pounds asparagus, woody ends broken off and cut into 1-2 inch pieces
1/2 cup frozen peas
Pinch of red pepper flakes (optional)
Kosher salt and black pepper to taste
1 tub of Bone Brewhouse Traditional bone broth
2 cups water
1 cup plain non-fat or 2% Greek yogurt (optional)
Shaved or grated parmesan cheese for topping the soup (optional)

Directions: 
Heat olive oil over medium-high heat, add leek, garlic, red pepper flakes and sauté for 3 minutes. Add chopped asparagus and sauté another 3-4 minutes. Add frozen peas, bone broth, water and bring to a boil. When the soup starts to boil, cover with a lid, lower the heat to low and simmer until the asparagus is very tender. Remove from the heat and use an immersion stick or blender to blend the soup until it is smooth. Stir in the Greek yogurt, salt and pepper to taste. Transfer to serving bowls and top with parmesan cheese. Enjoy! 

Bone Broth Broth-tail

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Thyme + bone broth + spinach + booze = a yummy cold and cough cure broth-tail. It’s warming, soothing and it’s sort of like soup, only it can get you tipsy… which really is something soups ought to learn how to do anyways. 

Ingredients:
Bone Brewhouse Traditional bone broth
6 sprigs of fresh thyme
2 oz brandy
½ cup steamed spinach 

Directions:
Brew thyme sprigs in Bone Brewhouse bone broth for 10 minutes, strain and transfer to a blender. Add booze and spinach blend and serve in a coffee mug. 

Bone Broth Frittata

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Start things off right on Mother's Day — by spoiling her with a bone broth, bacon, mushroom and sweet potato frittata. Oh, and don’t forget the flowers!

Ingredients:
8oz. mushrooms sliced
1 red pepper diced
2 scallions chopped
1 small sweet potato grated
2 strips of uncooked bacon chopped
5 eggs
½ cup Bone Brewhouse Traditional bone broth
1tsp. thyme dried

Directions:
1. Heat oven to 375. Fry the bacon on high in a 9" cast-iron frying pan. Toss in the sliced mushrooms. Cook about five minutes, stirring periodically.
2. Add the scallions and stir for about a minute. Toss in the red peppers and grated sweet potato. While the sweet potato is cooking, stir periodically. Crack all of the eggs into a big bowl, add the broth and the thyme, and whisk vigorously.
3. Once the grated yam look like it's softening, pour the mixture over everything, do not stir.
4. Cook for about three minutes on the burner before sliding into the stove. Set the timer for 20 minutes and voila! Happy Mother’s Day everyone!

Cinco de Mayo Bone Broth Cocktail

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While the first drink that comes to mind might be a traditional margarita, why not spice up Cinco de Mayo with a Bone Broth cocktail! 

2 oz. vodka
1 oz Bone Brewhouse Traditional bone broth
1/3 oz olive juice

Heat broth until room temperature. Rim a martini or margarita glass with chili pepper flakes. Mix all the ingredients in a shaker and pour into your glass. 

 

Spinach Bone Broth Latte

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Get all the tremendous health benefits of bone broth, spinach and coconut oil in before noon. This bone broth latte keeps you energized and focused, while not taxing your adrenals with the caffeine of coffee. It’s also perfect for anyone following a low-carb and/or ketogenic diet.


Simply simmer 2 cups of spinach with Bone Brewhouse Traditional broth. Remove from heat, add 2 tablespoons of coconut oil or butter or ghee and blend in a blender till smooth and frothy. 

 

Creamy Carrot Bone Broth Soup

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Happy Easter everyone! We hope you are enjoying the day and spending time with family and friends. If you are entertaining this weekend, here’s a simple creamy Carrot Soup recipe to round out your perfect Easter meal. So yummy, we think it’s better than chocolate!

You will need:

  • 3 tablespoons extra virgin olive oil
  • 2 pounds peeled carrots, cut into 1 inch pieces
  • 1 large onion, thinly sliced
  • 2 tablespoons minced garlic
  • 1 sprig of fresh thyme
  • 1 sprig of fresh rosemary
  • 1 tub of Bone Brewhouse Traditional Bone Broth
  • 2 strips precooked bacon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon hot sauce 

Place oil in large pot over medium heat. Add carrots, onions, garlic, thyme and rosemary. Cook for 15 minutes, until carrots are fork tender. Remove herb sprigs and transfer carrots and vegetables to blender. Add bone broth and to puree till smooth. Transfer to large saucepan over medium heat and add bacon strips. Season with salt, pepper and hot sauce. Simmer until ready to serve.

Jamaican-style ‘Jerk’ Plantain Lasagna with Bone Broth

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It's bone broth Jamaican-style, with this ‘jerk’ plantain lasagna. It’s gluten-free, nutritious and delicious! 

Ingredients:
• Coconut oil for cooking
• 3-5 large ripe plantains
• 1 medium onion, chopped
• 2 cups spinach
• 3 teaspoons minced garlic
• 1 teaspoon Jerk spice (or to taste)
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 2 tomatoes chopped
• 1-pound ground beef/chicken (or lentils)
• 1 cup sliced black olives
• 2-3 green onion chopped
• 1 cup Bone Brewhouse Traditional bone broth
• 2-3 tablespoon parsley chopped

Directions: 
1. Peel plantains and slice length-wise. Fry or bake the plantains. Set aside.
2. Add 1-2 tbsp of coconut oil in a skillet followed by onions, garlic, Jerk seasoning, paprika, thyme, sweat for about a minute. Then add spinach and tomatoes, bring to a simmer, add ground meat and cook for about 7-10 minutes stirring frequently, add bone broth. Finally add olives, green onions, parsley, adjust to taste. Remove and set aside.
3. Grease a lasagna pan. Line the bottom of the pan with the cooked plantain. Add the beef mixture, just like you would prepare lasagna. Alternate until both are used up. (cheese optional) Bake at 350 for 25-30 minutes. Let it cool then serve warm.
 

Cauliflower Rice & Bone Broth

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Are you trying to go grain free or Paleo, but miss eating rice? Have you ever tried cauliflower rice? Cauliflower is such a versatile vegetable and one of my favourite things to do with it, is to turn it into “rice.” It’s nice to substitute a vegetable where a starch would usually be. In addition, it’s a great way to squeeze bone broth into your day. 

Wash and thoroughly dry a large head of cauliflower, then remove all greens and cut into 4 even sections. With a box grater, use the medium-sized holes or a food processor with the grater attachment, to grate the cauliflower into the size of rice, leaving any large, tough stems behind. Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy. Once you have your cauliflower rice, it's easy to cook! Simply sauté in a large skillet over medium heat in 1 Tbsp oil. Add ¼ cup Bone Brewhouse Traditional bone broth and cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes. 

Ravioli & Spinach Bone Broth Soup

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Looking for a quick meal? Here’s a wonderful Ravioli and Spinach soup that’s quick to make. It’s super healthy and delicious too! 

Ingredients:

  • Bone Brewhouse Traditional bone broth
  • 1 package (9 ounces) refrigerated small cheese ravioli
  • 4 cups coarsely chopped fresh spinach (about 4 ounces)
  • Optional: shredded cooked chicken and grated Parmesan cheese 

In a saucepan, heat the Bone Brewhouse bone broth and bring to a boil. Add ravioli and cook, uncovered, for 7-10 minutes or until tender. Add spinach and chicken during the last 3 minutes of cooking. Optional: Serve with cheese. 

 

Bone Broth Vodka Caesar

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If you are seriously into bone broth then trying a broth-tail is your next step (if you haven’t already). Once you try bone broth in a cocktail, you might find that it mellows the alcohol out and for some, makes it easier and more enjoyable to drink.

So, if you’re interested — or at the very least, curious – start with this Bone Broth Vodka Caesar. Here’s the recipe.

  • 2 ounces Bone Brewhouse Traditional bone broth
  • 2 ounces vodka
  • 2 ounces tomato juice
  • Juice of ½ lemon
  • 2 dashes hot sauce
  • 1 dash Worcestershire Sauce
  • ½ teaspoon horseradish
  • ¼ teaspoon celery salt
  • Freshly grated black pepper (to taste)

Heat bone broth in a small pot just until room temperature and no longer gelled. Combine all ingredients in a blender until well combined. Serve with a celery stalk, piece of beef jerky, or pickled vegetables. 

St. Patrick's Day Potato Bone Broth Soup

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In celebration of St. Patrick’s Day, a traditional Irish potato soup recipe made with Bone Brewhouse Traditional bone broth. Good health, good life, good bone broth! Here’s the recipe.

Ingredients: 

  • 1 large onion
  • 3 medium potatoes
  • 2 ounces of butter
  • 4 cups of chicken stock
  • 1/2 cup of cream
  • salt and pepper to season
  • parsley to garnish

Peel and dice the onion and potatoes. Melt the butter in a large saucepan. Add the onion and cook for one minute coating completely in butter. Add the potatoes and toss well with the onion and melted butter. Cover the saucepan and sweat the vegetables for 10 minutes, shaking the pot every few minutes to prevent sticking.

Pour in the bone broth and simmer the soup for 20 minutes until the potatoes are tender. Turn off the heat and allow to cool, Purée the soup using a hand held blender or in batches in a blender. Add the cream and mix well together. Season with salt and pepper to taste. And serve with green beer!!