2 over-easy eggs fried in duck fat, sprinkled with mineral salt and turmeric, and served over a bed of baby romaine with a spray of ACV and a few shreds of sheep’s milk cheese. 5-minute POWER BREAKFAST!!!
I’m thinking maybe add some cooked cocktail shrimp and have a complete meal!
Bone broth is excellent for making soups, stews, sauces, and sautés. If you are on a paleo or AIP diet, bone broth is often recommended for sipping in between meals for extra nutrition.
Homemade vinaigrette is so much more flavorful than either bottled or packaged. The one downside is that you need to shake it up every time you pour it. Pre-packaged dressings have added emulsifiers to make the ingredients “stick together.” But I prefer to not consume chemicals with my food so I’m OK with shaking the bottle once in a while!
This is a variation on my original recipe, this time using fresh lemon juice instead of vinegar, going lighter on the seasonings, and adding cilantro and parsley to the mix. Continue reading “Lemon Cilantro Vinaigrette”
Yes, it tastes as good as it looks, and no added sugar!
1/2 C melon, chopped (or apple, including peel)
1 dozen red grapes
1/2 stalk celery with leaves
1 small piece of lime or lemon
1/2 fresh beet
1/2 banana Continue reading “Beet Ginger Smoothie”
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”