It’s comfort food season and I’m stocking my freezer with Bone Brewhouse bone broth. It’s my go to when the days are short and I’m craving a warm, healthy meal. They are incredibly tasty, nutritious and you don’t have to be a top chef to put a bowl like this together… soothing lemon ginger bone broth with chicken and winter greens. All I did was add chicken and red kale to Bone Brewhouse Lemon Ginger bone broth. You can’t go wrong, the soul of the broth really comes through. I’m very happy with how well my dinner turned out. It’s warm and soothing with all the benefits of bone broth. PERFECT for these current chilling temps.
Black rice! Have you ever tried it? It’s a whole grain rice rich in B-vitamins and antioxidants. The colourful outer layer of black rice is actually a deep, eggplant-like purple created by compounds called anthocyanins, the same antioxidants that give grapes and blueberries their distinctive hue. Research has linked anthocyanins to a wide variety of health claims, including increased longevity, cardiovascular health, cancer prevention and dementia.
For added nutrients, I cooked the black rice with 2 cups of bone broth for the first cup of rice, and a cup of water for each additional cup. Once cooked, I fluffed the rice with steamed spinach and served it with soft boiled eggs and beets. Enjoy!
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!
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!
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.
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
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!
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!
There are numerous claims that bone broth helps with digestive issues, improves memory, strengthens your immune system, promotes stronger bones and reduces joint pain. Many may claim there's still no definitive research as to the merits to these feel-good perks, but hey, doing a little more home cooking and a little less processed-food buying never hurt anyone. Not up for downing a bone broth latte? Then try this bone broth-based roast recipe that incorporates our Bone Brewhouse broth—and taste great too.
Here's what you'll need:
Eye of round beef roast
¼ cup chopped fresh rosemary
¼ cup chopped garlic
Sea salt and freshly ground pepper to taste
4 cups of mushrooms and onions
1 cup of Bone Brewhouse Traditional bone broth
Rub roast all over with olive oil. Chop leaves of rosemary and combine with garlic, sea salt and pepper. Rub around the outside of the roast to form a crust. Preheat a skillet or multi-cooker to 400 degrees. Add roast and sear on each side until lightly browned (4-6 minutes). Deglaze pan with bone broth and transfer all contents to slow cooker adding mushrooms and onions. Cover and cook on low for 8-9 hours. Remove and let rest for 15-30 minutes then slice to serve. Enjoy!
Looks like it’s shaping up to be a yummy weekend… with this baked spaghetti squash and tomato curry. Sooo good and so easy to make. Here’s the recipe.
Slice a spaghetti squash length-wise, brush with olive oil, salt/pepper and roast it in the oven face down for about 30-45 minutes on 375F.
While that is roasting, fry in a pot one whole onion diced, one head of garlic crushed and ground beef in a pan. Then add 1 cup of Bone Brewhouse Traditional bone broth, 6 to 8 tomatoes diced, one whole green pepper diced and mushrooms chopped. Season with Italian seasoning and one tbsp. curry. Let simmer till the sauce thickens.
Take your roasted spaghetti squash and remove the seeds. The skin hardens to a shell and the squash should be soft and look like spaghetti when you pull it away. Top with your curry sauce and enjoy!