Recipe Box – Thanksgiving Bone Broth

Did you save the turkey carcass from Thanksgiving promising yourself you’d be all Food Network-y and do something with it? Maybe you thought you’d make stock, or even try jumping on the bone broth bandwagon if you haven’t already. Guess what?! ME TOO!  But why bone broth, specifically? Bone broth is special because the process of making it extracts the collagen in the carcass and collagen helps to heal all kinds of your parts. Parts like your intestines and joints, and it makes a great, easy breakfast, especially on cold winter mornings.

I’ve been on this wagon for a few months and I’ve gotten a bit bored with my standard recipe. I was super excited to have a turkey carcass to use and to mix it up with some fresh herbs. The carcass was so big (we had a 17.75 pound bird) that it made two batches of bone broth. Don’t forget the apple cider vinegar. The vinegar is the magic ingredient that pulls all the good stuff from the bones.

Reuse glass bottles for the perfect fast breakfast or recovery drink. Reheat for 2 minutes and BOOM!

I do use a six quart Instant Pot when I make bone broth because the stove top or Crock Pot method takes twelve hours for poultry based bone broth. The long cooking time is needed to extract all the collagen, and having a gas stove burner on for twelve hours makes me nervous. Instant Pot to the rescue! This method only takes two hours.  If you’re using the stove top or a Crock Pot, follow all assembly instructions and cook for twelve hours minimum.

Thanksgiving Bone Broth

  • Turkey carcass, cut into pieces so it will fit in your pot
  • 3 Garlic Cloves, Smashed
  • Sage, Fresh
  • Thyme, Fresh
  • 1/2 Onion including skin
  • 3 Large Carrots cut to fit in pot
  • 2 Stalks of Celery cut to fit in pot
  • Mushrooms, handful
  • 1 Tbsp. Apple Cider Vinegar
  • Salt
  • Pepper
  • Water

Add carcass to pot first, then add all other ingredients, adding the apple cider vinegar last. If using an Instant Pot, fill it with water to the max fill line. Lock the lid in place, select “Pressure Cook” and , and set the timer for 2 hours.

If using a pot or Crock Pot, leave two inches of water below top of pot and watch pot throughout cooking, you may need to add water as it evaporates. Cook for twelve hours minimum.

After your broth is done, you’ll need to strain it. All you want is the liquid. Once my Instant Pot is cool enough to handle, I nest a colander in a metal mixing bowl, and use a slotted spatula to remove the large bits of bones, veg, and meat from the pot. Once I’ve gotten most of that removed, I nest a fine sieve inside another large bowl, then pour the broth through the sieve to strain the broth of smaller bits. The next step is to pour the strained broth into a fat separator. If you don’t have one of those, you can spoon off the fat sitting on top of the broth once it separates. With my separator, I can pour off the fat.  I toss the bones and veg in the trash and add whatever is at the bottom of that bowl to the strained broth. Then, I pour my broth into 12 oz mason jars. (There is a lot of pouring going on).

This turkey version is tasty, and I’ll be sure to put the carcasses from my husband’s meat smoking experiments into future recipes. Bone broth has become a routine part of my mornings. I appreciate its unassuming gentleness and subtle healing properties.

A Food & Flowers Picture Post From Whole Foods

A new Whole Foods opened up, and it’s the closest one to my house! I’m excited because, well, Whole Foods, AND healthy eating is good, right?? So I got to go to a grand opening tour and I took tons of pictures and recorded it on Facebook live (at the request of Whole Foods Boulder/Longmont). So If you’ve never been to one, here’s what it’s all about!

First, let’s start with the floral department since it’s always by the entrance, and it’s my favorite of all floral departments in any grocery store. And because pretty. And we need some beauty in our lives.

Looks and smells like summer.

Then you walk through the produce, and I’ll let the tour guide take over from here. (Apologies for the spotty cell reception I was getting on my iPhone.)

Not bad, eh? I also love the personal care section. They have great bath items (I’m a fan of relaxing soaks), and you can even find the perfect gift.

It’s bar soap, folks. Handmade. Smells amazing!

LOVE this.

What Boulder smelled like when I was a kid.

And they also fed us, which always makes for happy bloggers. 

Whole Foods is really about the idea of LOHAS; Lifestyle of Health & Sustainability, and it’s reflected in their products and company policies and operations. Their mission statement says “… we offer a place for you to shop where value is inseparable from values.” So while they have a reputation for being pricey, which to be frank, can be true depending on the item, remember that with those extra dollars you’re supporting values like sustainable sourcing, fair wages for workers, and local farms to name a few.

What is your favorite store? Do you have Wegmans? Because I don’t and I want to know all about it!




Recipe Box: Crock Pot Hawaiian Pork

I’ve written before about the importance meal prep plays in my life: it makes eating healthy very easy, and packing lunches in the morning for work is a cinch when all I have to do is grab a pre-made Tupperware on my way out the door.

My fiance and I have been pretty diligent for the last few months about prepping our lunches for the week on Sunday nights. For a long time, we were doing grilled chicken and broccoli. Let me tell you, though. After about three months of essentially the same lunch, every work day, chicken is kind of the last thing you want to eat. Not to mention the fact that grilling what amounts to about eight chicken breasts in one night and prepping them for lunches is really time-consuming.

Mmmm. Chicken. And Broccoli.

Mmmm. Chicken. And broccoli.

We are not about that life anymore. Or right now, at least.

And then, two weeks ago, we remembered that we have a crock pot and that it’s a life saver. We planned a recipe for the week that would not only not be chicken, but also be able to be thrown in the crock pot, and left alone for seven hours, so we could run errands and enjoy couch time without having to spend a chunk of our Sunday cooking.

Since we didn’t want chicken again, I suggested looking at alternative options at Costco – which, if you didn’t know, is one of the best stores on the planet. We ended up finding a huge pork loin (that could be halved, and frozen, and last us two weeks!) We got home, got to brainstorming, and put together this tasty recipe:

3lb pork tenderloin (or whatever you have)

1 pineapple, chunked and thrown in the food processor until pureed

Teriyaki sauce, to taste

1 tsp-ish ginger

1 Tbsp-ish honey


Put tenderloin in crock pot – make sure it fits nicely, cut in half if needed. Peel pineapple, and cut into chunks. You can either leave your pineapple like this if you want big pieces in the final product, or you can use your food processor to puree it – I like this option better because it releases more of the juice. Cover pork in pineapple puree, add teriyaki, honey and ginger. You’ll notice that none of these measurements are accurate, because we don’t really measure – we eyeball. Oops. If you’d like, you can also add a little bit of BBQ sauce, too. I usually top my lunches with a little bit, too.

Cook for 6-8 hours, or until the meat falls apart.

That’s it! Super easy, super tasty, and a definite improvement over chicken and broccoli for months on end.

What are your favorite summer crock pot recipes? 

Whole Lot of Crazy

If you’ve learned anything about me through my blogging in the last year, you’ve probably learned that I am a complete goldfish when it comes to healthy eating. I get distracted by shiny things. And then, before that thing has a chance to take hold, I’m distracted by another shiny thing. Or by ice cream.

It’s a thing. A not-so-great thing. Me and food…well, we’re in what I like to call a relationshit. It’s completely dysfunctional and something definitely needs to change.

Enter Whole 30.

If you don’t know about Whole 30, it’s essentially a SUPER clean, Paleo-esque program for 30 days. It’s something I’ve been contemplating for well over a year, but I’ve always brushed it off as being ‘too hard’. According to the Whole 30 website, this is NOT HARD.

You can find the complete program rules here, but in short:

  • No sugar or sugar substitutes (meaning no added sugar, real or artificial)
  • No grains (no, not even quinoa)
  • No white potatoes (oh French Fries, how I will miss thee)
  • No legumes (this is the one that I don’t really understand, but I’m rolling with it)
  • No dairy (I’ve been trying to break up with dairy for over a year. It’s time.)
  • No carrageenan, MSG or sulfites (hello, reading ALL the labels)
  • No alcohol (this is actually the only one I’m not remotely worried about)
  • No ‘paleo-baking’ (essentially taking all compliant ingredients and turning them into cookies)

This is pretty far from where I am right now. Being that right now, I am eating a giant breakfast sandwich and drinking an Extra Extra iced coffee. I’ve been to Dairy Queen so many times in the last week that I think they are going to start calling me by name (curse you, Celebration Cake Blizzard). I leave my house every morning with no lunch bag, no snacks and no plan, which ultimately dissolves into a high-calorie, high fat lunch out.

And if you think my relationship with food has fallen into toxic territory, you should probably know that my pants and I are in the midst of an epic battle. (My pants are losing terribly. It’s tragic.)

So, why not just make some moderate dietary changes? Why so drastic? In truth, I’m not at the point right now where moderation is my friend. While as an overall ‘lifestyle’, I fully support the ideal that you can, and should, be able to eat what you want IN MODERATION, right now a cookie = two cookies = a bag of cookies.

I’m a classic Type A personality. I do best with a set of guidelines and a goal. I’m competitive and results oriented. And I like to WIN. While I don’t necessarily buy in to the ‘this is NOT hard’ mantra behind Whole 30, I get what they are saying. In the grand scheme of life, nothing about this program represents actual hardship. You get to eat. You don’t have to be hungry.

There are plenty of delicious things to eat. Fruits. Veggies. Lean protein. Avocados. NUTS.

And it’s 30 days.

Honestly, the thing I think I am going to struggle with the most is the non-food related regulation that you not weigh yourself or check your measurements at all during the 30 day period. I am a complete slave to my scale. That said, while I am sure weight loss will occur, I’m really doing this as more of a personal challenge, to see if me and food can come to a more peaceable coexistence.

I’d also like my pants to fit, I’M JUST SAYING.

As of today, I’m T-minus-four days. I’m trying to suppress my natural urge to eat EVERYTHING I won’t be able to eat during the program over the next four days. Trying. Failing thus far, but still trying.

Monday, I jump on the Crazy Train. All aboard!

Have you done Whole 30? Do you have tips/tricks/recipes you want to share with Bec? Do you want to join her on the Crazy Train? She loves company!