Ingredients:
Broth - Click for Recipe
Chicken Tortilla Soup
Toppings:
Directions
Make the chicken broth the day before or the morning of.
Mix Chili Powder, Salt, Paprika, Cumin and Black Pepper and mix with Shredded chicken. Set aside while you do remaining steps.
Add 4 Ancho Chiles and can of diced tomatoes to blender or food processor and blend until it forms a smooth paste.
Cook diced onion over medium heat for 5 min in (3) Tbsp olive oil. Once onions soften add garlic and cook for 1 minute. Do this in a large stock pot that you'll cook the soup in.
Carefully transfer the cooked onions and garlic into the blender with the tomatoes and chiles and blend again until smooth.
Re-heat stock pot over medium high heat and pour the blended ingredients to preheated pot (careful as it can splatter). Stir constantly for about 5 minutes until the sauce begins to thicken and darken slightly.
Add (2) Quarts Chicken Stock and let simmer for 30 minutes uncovered.
Toss corn tortillas in remaining (1) Tbps olive oil and sprinkle with salt. Cook to desired crispiness in a cast iron skillet.
Add shredded chicken, spinach and (4) Scoops Vital Proteins Collagen Peptides and let simmer for 5 more minutes.
Add salt to taste at this point and squeeze 1 whole lime into soup. Remove soup from heat.
Build your bowl of soup by first adding the freshly fried tortillas and then your other preferred toppings.
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Optional Ingredients:
4 Tbsp unflavored beef collagen (stir this in about 5-10 minutes before serving). Adds a really nice texture to the sauce let alone all the great health benefits.
Directions:
1. Prepare the short ribs the morning of or day before you make the chili. First salt and pepper the short ribs and sear in cast iron skillet with 1-2Tbsp grape seed oil or tallow for 1-2 min per side.
2. Add 1 cup Beef Broth and 1 cup water to Slow cooker. Turn to low and cook the beef short ribs for 8-10 hrs.
(They don’t need to be fully submerged, but you may want to flip them once or twice during the cook.)
3. Once short ribs are done and the meat easily separates with a fork. Remove from crock pot and let cool enough to shred all the meat and discard any bones, fat or connective tissue. Set meat aside to add to chili later.
4. Using a fat separator strain out the juices from the crock pot and save. I like to keep a couple Tbsp of the fat to add into the chili.
5. In a 8qt or larger pot add the olive oil or use the fat from the crock pot and turn to medium high heat. Add the onion, bell pepper and garlic and sauté until almost tender. Remove and set aside.
6. Add in the ground beef and pork chorizo and cook until browned.
7. Add cooked veggies and shredded short rib meat back in once ground meat is browned.
8. Add in the remaining 3 cups of beef broth plus reserved crock pot liquid. Stir in tomato sauce, crushed tomatoes, beans (I don’t drain, but up to you), chili powder, oregano, cumin, coriander, salt and cayenne.
Bring to a boil and reduce to a simmer until it starts to thicken and flavors combine about 30-45 min
Serve with favorite toppings.
Directions
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- 8 NutriPeak Pasture-raised eggs
- 1/4 Cup Whole Milk
- 6oz Pasture Provisions Bacon
- 4oz thinly sliced mushrooms
- 1/4 Cup Shredded Cheese
- 2oz Feta Cheese
- 1/4 Cup Chopped Green Onions or Chives
- 1Tsp Salt
-1/2 Tsp Pepper
Directions
- Cook bacon and finely chop (let cool)
- Using some of the bacon fat and butter sauté mushrooms over medium heat until tender (let cool)
- Preheat oven to 350 degrees
- Liberally butter pie plate (prefer stoneware, glass or ceramic vs foil
- Beat eggs and mix in milk and all other ingredients
- Pour into pie plate and bake for 40-45 min until cooked through (test with toothpick starting at 35-40 min to see if eggs are set in middle of quiche)
- Let cool for 10-15 minutes and serve
Directions
Trim stems and halve Brussel Sprouts
Heat 2 Tbsp Olive Oil over medium heat in large cast iron skillet or Dutch Oven.
Cook Italian sausage links turning 4 times until cooked through. Remove sausage to cool and slice into rounds.
Add Garlic, Onion and Pepper to pan and sauté for 2-3 minutes. Remove from pan.
Add remaining 2 Tbsp Olive Oil to pan and bring to temp. Add Brussel sprouts to pan and sauté until outer leaves slightly brown.
Deglaze pan with wine or broth and cover skillet to steam Brussels 3-5 min until they reach desired tenderness.
Add sliced sausage, onions, peppers and garlic back to pan and mix together.
Add salt, pepper and crushed red pepper.
Serve in bowls with freshly grated Parmesan
]]>The following recipe and photos are courtesy of @riverbearamericanmests & @justinbrunson
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12 INGREDIENT POT ROAST
3LB GRASSFED RUMP OR CHUCK ROAST
1 LARGE ONION SLICED
3-4 CARROTS CUT OR 16OZ BABY CARROTS
1LB POTATOES CUT INTO 1” PIECES
2 STALKS CELERY
4 CLOVES GARLIC DICED OR CRUSHED
24OZ BEEF BROTH
8OZ RED WINE
1TBSP SALT
2TSP GROUND PEPPER
2TSP SWEET PAPRIKA
2TBSP EVOO OR TALLOW
OPTIONAL INGREDIENTS:
2 SPRIGS ROSEMARY & THYME ADDED TO TOP OF ROAST DURING COOKING
PARSLEY FOR GARNISH
Note: When using Chuck Steak half the recipe.
DIRECTIONS:
PAT ROAST DRY AND RUB ALL SIDES WITH SALT, PEPPER AND PAPRIKA
HEAT OIL OVER HIGH HEAT LARGE DUTCH OVEN OR SKILLET
SEAR ROAST 1 MIN EACH SIDE TO BROWN AND FORM A SLIGHT CRUST
REMOVE ROAST AND PUT IN CROCK POT SET TO LOW
ADD ONION, CARROT AND CELERY AND GARLIC TO PAN AND SAUTÉ FOR 3 MIN
ADD BROTH AND WINE TO PAN WITH VEGGIES AND DEGLAZE PAN
CAREFULLY POUR BROTH AND VEGGIES INTO CROCK POT
ADD POTATOES 1 HOUR PRIOR TO SERVING AND MAKE SURE THE ARE FULLY SUBMERGED IN BROTH
COOK ON LOW 6-8 HOURS - (TIP - IF ROAST IS NOT FULLY SUBMERGED FLIP OVER HALF WAY THROUGH COOK TIME)
SLICE OR SHRED BEEF AND SERVE
Ingredients
Dutch Oven Directions
Crockpot Directions:
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Ingredients
Directions
Low and slow meats make this chili extra hearty and flavorful for those cold winter days.
Ingredients:
Optional Ingredients:
4 Tbsp unflavored beef collagen (stir this in about 5-10 minutes before serving). Adds a really nice texture to the sauce let alone all the great health benefits.
Directions:
1. Prepare the soup bones and short ribs the morning of or day before you make the chili. First liberally salt and pepper the soup bones and short ribs and sear in cast iron skillet with 1-2 Tbsp grape seed oil or tallow for 1-2 min per side. Do this in batches to not over crowd the skillet.
2. Add 1 cup Beef Broth and 1 cup water to slow cooker. Turn to low and cook the beef soup bones and short ribs for 8-10 hrs.
(They meat doesn’t need to be fully submerged, but you may want to flip them once or twice during the cook)
3. The soup bones and short ribs are done when the meat separates from the bones and shreds easily with a fork. Remove the meat from crock pot and let cool enough to either cut up into bite sized pieces or shred all the meat. Discard any bones, fat or connective tissue. Set meat aside to add to chili later.
4. Using a fat separator strain out the juices (broth) from the crock pot and reserve. I also like to keep a couple Tbsp of the fat to sauté the onions, pepper and garlic.
5. In a 8qt pot or dutch oven add the olive oil or use the fat you saved from the short ribs and soup bones and turn to medium high heat. Add the onion, bell pepper and garlic and sauté until almost tender. Remove cooked veggies with slotted spoon and set aside.
6. Add in the ground beef and cook until browned.
7. Add the cooked veggies and soup bone/short rib meat into pot once ground meat is browned.
8. Add in the remaining 3 cups of beef broth plus the reserved broth from the soup bones and short ribs (this is the key to hearty the base of the chili). Stir in tomato sauce, crushed tomatoes, beans (I don’t drain, but up to you), chili powder, oregano, cumin, coriander, salt and cayenne.
Bring to a boil and then reduce to a simmer until the chili starts to thicken and flavors combine about 30-60 min.
If you want to add the collagen do this step ~10 min prior to serving.
Serve with your favorite toppings. Green onion, shredded cheese, sour cream, vinegar, etc
- Deglaze pan with 1/2 cup @denverbonebroth chicken broth over cooked meat (use pasta water if you don’t have broth)
- Add Kale, Artichoke, Kalamata Olives and Tomatoes to meat mixture and cook for 3 minutes
- Add half the Parmesan cheese and mix until incorporated
- Optionally Add crushed red pepper and chopped parley
- Add cooked pasta to meat mixture and turn off stove.
- Mix until ingredients fully incorporated
- Salt and pepper to taste
- Serve and top with remaining Parmesan
This recipe takes a little more prep and cooking time, so plan accordingly.
Serves 2-3
Ingredients:
Directions:
Set sous vide immersion circulator to 150 degrees (use hot water from sink to fill sous vide tank to give yourself a jump start)
Season both sides of the chicken with salt and pepper. Zest 1 lemon and sprinkle over chicken.
Prep sous vide bag and place 2TBSP of Ghee or Butter in bag. Lay chicken flat in bag and add 2 sprigs if thyme. Seal bag and immerse in sous vide tank for 90 minutes.
With roughly 15 minutes remaining in sous vide begin to prep ingredients for Lemon Butter Sage Caper Sauce.
Once chicken is finished in sous vide, carefully remove to plate lined with paper towels. Pat chicken until dry on all sides.
Keep the juices from the sous vide bag as this will act as the broth in the sauce.
Heat 2 TBSP Ghee or other high heat fat (duck fat) in large frying pan over medium high heat until almost at smoke point. Make sure the pan is evenly coated with ghee or fat, otherwise the chicken skin will stick to the pan.
Sear the chicken skin side down for 2-3 minutes until the skin browns and crisps. Flip chicken for another 1-2 minutes.
Remove chicken to plate.
Reduce heat to medium and add garlic, sage and thyme until fragrant (1 min). Careful not to burn.
Deglaze pan with lemon juice, lemon zest and wine. Scrape all the bits off the pan and bring to a simmer for about 5 min to reduced volume by roughly half.
Add juices from Sous vide bag and simmer for another 4-5 minutes to reduce volume by roughly half again.
Add capers and Parsley
Slowly pour no more than 1/4 of your cornstarch into pan at a time. Brings to simmer and stir. Repeat this step until you reach desired consistency.
Add remaining 2TBSP of butter or ghee to sauce and incorporate into sauce.
Salt and Pepper sauce to taste.
Serve chicken over creamy polenta, rice or couscous and ladle Lemon Butter Sage Caper Sauce over chicken.
]]>1/4 Cup The Real Dill Pickle Brine (optional)
1 tsp Salt
1/2 tsp paprika (smoked or sweet)
1 Tbsp favorite hot sauce
1/2 tsp black pepper
Dredge Ingredients:
1 Cup Organic All Purpose Flour
2 Tbsp Corn Starch
1 tsp Baking Powder
1 tsp cayenne pepper
1 tsp paprika (sweet or smoked)
1 tsp chili powder
1 tsp garlic powder
1/2 tsp black pepper
~2 Cups high heat oil (sunflower, safflower or avocado oils work great) - (Note: you want the oil to be a min of 1/2-3/4” deep in the frying pan).
Optional Ingredients:
Brioche Buns
Lettuce
Tomato
Pickles
Cheese
Buffalo Sauce
Mayo
Directions:
- Cut the chicken breasts into sandwich size pieces or strips or if the are real thick halve the breast lengthwise to get two thinner cuts.
- Mix marinade ingredients (buttermilk, hot sauce, paprika, salt and pepper) in a 8x8 baking pan or Tupperware. Add chicken so it’s covered by marinade. Cover and put in refrigerator for 1-24 hours
- Remove chicken from refrigerator.
- Mix dredging ingredients in a bowl.
- Pour half of flour dredge on a plate. (Note: Add more dredge to plate as needed and remove any clumps that form in dredge)
- Use a baking sheet or cutting board with parchment paper to rest the dredged chicken before frying
- One by one pickup chicken breast from marinade and let excess buttermilk marinade drip off. Dip both sides of chicken in flour dredge, so they are lightly coated. Dip back in buttermilk and coat both sides sides a second time in flour dredge and gently shake off excess flour. Set chicken on cutting board or baking sheet to rest (5-20min). Repeat dredging steps until each breast is perfectly coated.
- Heat oil in large cast iron or heavy stainless steel frying pan to 350 degrees. (A candy or frying thermometer is handy for managing the oil temp)
- Gently set 2 breasts at a time into oil and fry on each side for 2-3 minutes until golden brown and cooked through.
- Place fried chicken in rack or paper towels to let excess oil drip off
- Serve with your favorite condiments.
Broths typically are made with the meat and vegetables and stocks are typically made using the bones and simmered for longer. I guess that makes this recipe a bone broth stock, since I use both the meat and then do a long simmer with the bones.
Yield: 2-3 Quarts
Ingredients
Directions
Ground Lamb and Rice Ingredients
Directions
Quick Tzatziki Sauce
Ingredients
Directions
Ingredients
Directions
Thaw Mahi-Mahi per directions on packaging
Cut Mahi-Mahi into roughy 1 inch cubes and place in small baking dish, zip lock or bowl. Pour roughly half to 2/3 of teriyaki sauce over Mahi-Mahi to fully cover. Place in refrigerator to marinade for 30-60 min.
While fish marinades cut the onion and bell pepper.
Preheat Grill over Medium-High heat
Assemble Skewers alternating pepper, onion and fish.
Place skewers on grill and rotate a quarter turn every 1-2 minutes until fish is cooked. You can baste the skewers with reserve teriyaki from bowl as you cook if you like.
Pro Tip - cut the onion and pepper squares larger than the cubed fish. This will help prevent the fish from sticking to the grill.
Serve over rice and garnish. Drizzle with teriyaki sauce from jar.
]]>Ingredients
Directions for Smoked Ham Hock, Ham Shank, Ham Roast or Ham Steak
Rinse Beans under cold water
Heat Olive Oil over med-high in large dutch oven or stock pot and add onions and garlic cooking for 2-3min until soft
Pour in Stock and Water over onions and garlic and add Beans, bay leaf, oregano, pepper
Add whole hock or shank to dutch oven, so it’s submerged. If using Ham steak or ham roast or large hock/shank cut into 3-5 large sections before adding to Dutch oven.
Bring to a boil
Reduce to a low boil and cover for 45 min.
Remove cover and simmer on medium to medium low for 2-3 more hours so meat easily separates from bone and beans are cooked to desired texture. If soup gets too thick during this phase add water to maintain desired thickness.
Remove meat and bones and let cool until it’s at a temperature you can handle to cut it up. Cube up all the meat into 1/2in cubes or you can shred. Discard any fatty pieces and bones.
Add meat back into soup and salt to taste.
Serve with a side of cornbread or over rice.
Directions for Smoked Bacon Ends or Smoked Jowls
Rinse Beans under cold water
Cut up Jowls or Bacon Ends into 1/2in cubes
In a large dutch oven or stock pot over medium to medium-high heat add add the bacon Ends or Jowls and render for ~10-15min until fairly crispy. Remove rendered pork to plate with paper towel. Drain all the bacon grease reserving 1tbsp.
Add onions and garlic to bacon grease cooking for 2-3min until soft
Pour in Stock and Water over onions and garlic and add Beans, bay leaf, oregano, pepper. (Remember to half recipe)
Bring to a boil
Reduce to a low boil and cover for 45 min.
Add rendered bacon ends or jowls back into soup and simmer over medium low for 2 hours or until beans are cooked to desired texture.
If soup gets too thick during this phase add water to maintain desired thickness.
Salt to taste.
Serve with a side of cornbread or over rice.
]]>Great served by themselves or get creative with some spaghetti squash or other Paleo approved squashta. Makes a great entree or appetizer
Serves 3-4
Ingredients
Directions
Super Simple Tomato Sauce
Ingredients
Directions
https://brittanydoeslife.net/
@brittanydoeslife @brittanymaeksfood
DIY Collagen Rich Grass-fed Beef Bone Broth
It’s faaaallllll! I absolutely adore this time of year. We get to start wearing more layers (scarves, beanies, YES) the leaves are changing into beautiful sunset colors, and the light of day is gorgeous at all times. With fall comes the desire to nourish the body. We tend to turn inward when this time of year hits because of weather, length of daylight, and our general inclinations to do so. Fall is a great time to start whipping out the crockpot for hearty soups, chili, and my favorite – BONE BROTH!
I’ve had several requests from a lot of you on posting a comprehensive guide to making bone broth, and I’m finally doing it! So, please follow along if you’d like to know my broth ways <3.
Step 1: Find a good source for your bones
Quality of ingredients is always of importance no matter what you’re making, bone broth is no exception! Find a good source of preferably local, grass fed, pasture raised animal bones. On the front range here in Colorado, we use a company called Pasture Provisions for almost all of our animal protein & bones.
Step 2: Blanch the bones
This step is important and often skipped. Blanching the bones removes any impurities that you will find in your bones. Just add them to a pot of cold water and bring it to a boil. Reduce the heat and simmer for about 20 minutes. You’ll start to notice some gunk floating to the top, you can skim this out as you simmer. This is why we blanch our bones! You don’t want that in your broth. After 20 minutes, drain the water and rinse your bones for step 3.
^^That’s the junk you don’t want making its way into your broth
Step 3: Roasting your bones
Once your bones have been properly blanched, the next step is to roast em! Heat your oven to 450 degrees, put your bones on a parchment lined baking sheet (preferably with sides), and roast for about 30 minutes. They will get extra crispy and SUPER flavorful making this step one you do not want to miss! After removing the bones from your oven, add them to the stock pot or crock pot along with any cooked out juices or crumbly bits. On to step 4!
Step 4: Cooking down the broth
SO – once your bones are in your pot, you can choose to add flavor enhancing items such as onion, carrots, celery, peppercorn etc. I like to save the garlic/ginger/turmeric for the last couple hours of cooking. You can also choose to not flavor the broth at all. Regardless of what you choose, your next mission is to cover the bones with fresh filtered water. Not too much! Just enough so that they are submerged. They shouldn’t be floating around. You’ll then crank up the heat, bring your broth to a boil, then reduce heat to a low simmer and let it go for as long as you can stand it! Depending on bone size, this time will vary. For bigger thicker beef bones, you can cook the bones for 36-48 hours. For smaller chicken bones, they’ll begin to disintegrate after too much time has passed. So just keep an eye on it. As I said, I like to add extra flavorings in the last hour or so of cooking. At this time I also like to add in my salt and apple cider vinegar. You can add salt to taste but I like about a tablespoon or so and 1-2tsp ACV.
Step 5: COOLING
This is another crucial step. You need to cool your broth as quickly and efficiently as possible to prevent any bacteria from infesting your yummy batch of liquid gold. This can be done by straining broth into a shallow wide bowl and throwing in an ice cube or two to help cool the broth quickly. After broth is cooled to a warm temp, you can add it to jars and refrigerate! If you aren’t going to use it right away, you can choose to freeze some. A lot of people also like to add it to ice trays so they can pop out single whenever they’re ready to use them in cooking. I like to sip mine and use it in cooking sometimes. So choose whatever make you tick! As your broth cools, you’ll notice it begins to coagulate and make a jelly-like substance. THIS IS EXCELLENT! This is a sign of good, collagen-rich bone broth. Yummy to our tummy!
So enjoy experimenting with your bone broth! Try out different flavors, try out no flavors, and try different types of bones.
]]>Serves: 4-6
Prep Time: 12-24 hours
Cook Time: 15 Minutes
Ingredients
Directions
Original recipe credit Damn Delicious
]]>Ingredients
Directions
Form 3-4 patties from bulk German Sausage, and grill or cook in skillet until cooked through. Serve on bun with mustard and sauerkraut.
Pasture Provisions Herman Sausage comes from Colorado Pastured Pork who raises heritage-breed pigs in Hotchkiss, CO. Heritage-breed pigs (Berkshire, Mangalica,etc) typically have a darker meat, more marbling and a sweeter flavor than conventionally raised-pigs. Homestead Meats a small family and farm owned processor makes this sausage in their USDA inspected facility using an all natural spice blend based on old world German Sausage recipes.
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Recipe from:
]]>Paired with raw honey and fresh garlic, this dressing is sure to liven up any salad and might even have your family craving their veggies!
Raw Apple Cider Vinaigrette
makes about 1 cup
Adapted from this recipe
Ingredients:
1 garlic clove, minced
1 tablespoon Dijon mustard
1/4 cup raw apple cider vinegar
2 tablespoons fresh lemon juice
1-2 tablespoons raw honey, as needed for sweetness
1/3 cup extra-virgin olive oil
salt and pepper, to taste
Directions:
Combine all of the ingredients in glass mason jar, then seal the lid and shake until the honey dissolves and the ingredients are well combined. Adjust flavor to taste, if necessary. For best flavor, allow the dressing to marinate for at least 30 minutes before serving over your favorite greens.
Store leftovers in the fridge for up to a week, and shake well before serving each time.
From Detoxinista
]]>I thought I had a good bean dip recipe dialed in until I realized canned Refried beans and super market chorizo are rubbish. Same recipe just real ingredients that took this from good to great.
Ingredients
]]>Prep Time - 15min
Cook Time - 8-10 hours
Serves - 4-8 (depends on Roast Size)
Ingredients:
Alternate Ingredients
Directions
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A summery side dish using sweet peppers and some parm cheese. They are so tasty, low calorie, low carbs and very good for you. A simple appetizer or side dish! From Spark People.