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Quick Bone Broth Veggie “Noodle” Soup

Bone broth is a delicious, restorative, highly nutritious broth made by simmering meat bones in water for 8-10 hours. The broth  completely absorbs all the micronutrients from the bones themselves.  AIP and Paleo diets both recommend consuming bone broth every day.  However it can get boring, so I tend to add it to a thick soup or make a nice soup out of it from scratch, like this one.

Feel free to swap out the kale and mushrooms with any other vegetables (raw or cooked) you already have in your frig. Continue reading “Quick Bone Broth Veggie “Noodle” Soup”

Mexican Pozole

Mexican Red Pozole

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Mexican Red Pozole Yum
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Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 20 minutes
Servings
people
Ingredients
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Rating: 0
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Instructions
  1. Add stock, salsa, and hominy to a medium saucepan and heat on medium until simmering. Cook 20 minutes.
  2. Meanwhile, shred the cooked chicken until you have 3 cups.
  3. Add chicken to cooked pozole and simmer for a few more minutes until the chicken is warmed through. Serve with lime wedges and other optional garnishes (see notes).
Recipe Notes

Serve with avocado, shredded cabbage, diced onion, fresh oregano, and/or warmed corn tortillas. If using, be sure to add them to your shopping list.

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Seafood Stock

This is a great recipe for lobster stock but you can also use shrimp shells, clam shells, salmon skin, fish bones, heads etc.  I was surpised to see it takes three hours as I’ve traditionally done mine for only two.  I’m not sure how much difference it makes but if you have the extra hour, go for three!

Traditional Lobster Stock Recipe

Red Fork Pot Roast Package

Red Fork Beef Stew

As soon as I get a chance to post my photos of the actual food, I will.  Hopefully by this weekend. We are using a pot roast slow cooker sauce to make stew. The main difference is using cut up beef instead of the whole slab that you then have to slice before serving. I like the stew better because the meat takes on more of the flavor of the sauce.

Continue reading “Red Fork Beef Stew”

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Red Fork Pot Roast

Photo of Red Fork Pot Roast Sauce Package Directions

As soon as I get a chance to post my photos of the actual food, I will.  Hopefully by this weekend.

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Red Fork Pot Roast Yum
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Prep Time 20 minutes
Cook Time 3-7 hours
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 3-7 hours
Servings
people
Ingredients
Votes: 0
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Instructions
  1. Chop beef into stew size (large bite size). Turn oven on to 350F to preheat.
  2. Preheat dutch oven (or large frying pan if using slow cooker) on the stove on high heat. Add olive oil and brown beef for 5 minutes. Do this in batches so you're not crowding the meat. Add more oil by the teaspoon if needed.
  3. Cook in dutch oven in oven at 350F for 2.5 hours, or in slow cooker for 7 hours on low.
  4. Scrub and chop parsnips into large pieces. Add parsnips and carrots to the pot half-way through cooking time.
  5. Test meat after time suggested -- it should be falling apart. If not, leave in a little longer (20-30 minutes).
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Dairy-Free Salmon & Corn Chowder

Serves: 8 people
Hands-on time: 30 min
Total time: 40 min

This recipe is a mashup of two recipes I found online.  One was regular clam chowder but made with coconut milk, and the other was regular salmon chowder with creamed corn.  They both sounded awesome so I made a mix of the two recipes and changed the onions into leeks because I had some in my refrigerator and wanted to use them up. I also had homemade seafood stock in my freezer, but a good quality pre-packaged seafood stock will do just fine. Also, I wasn’t a huge fan of the lemony undertones so I’d probably omit the lemon next time, but if you like your chowder lemony go ahead and add it. Continue reading “Dairy-Free Salmon & Corn Chowder”