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Rotisserie Chicken Bone Broth Plain & Simple



I’ve made bone broth a few different ways, and there really isn’t a right way, but using a rotisserie chicken is by far the easiest way! I simply use the rotisserie chicken meat for a meal, but instead of getting rid of the chicken carcass, I keep it and use it to make a wonderfully good-for-you bone broth. Sometimes I use the meat to add right back into the broth once it is finished which makes the tastiest chicken soup, and sometimes I make another recipe that calls for shredded chicken and freeze the bone broth once it is finished.




Bone broth is all the rage right now, with bone broth cafe’s popping up in bigger cities like New York. Why? Because of bone broth’s amazing health benefits. It has been called better than botox broth because of the many benefits it contains for skin, hair and nails. Homemade bone broth contains collagen and gelatin that makes your skin plump up & hair shine! It not only makes your outsides glow, but it does amazing things for your inside, too! It heals your gut by coating your intestines and also cushions your joints and relieves inflammation.


I started making bone broth on a regular basis specifically for brain health.  I love learning what I can do with food to make our guts healthy which in turn makes our brains healthy too! The minerals from bones are wonderful, and this method of making bone broth extracts calcium, potassium & the calming mineral, magnesium, right into the broth.

Why not just use store-bought stock? Sometimes I do if it is organic from a brand I trust, and I need convenience. Most of the stocks you can buy at the store do contain gelatin, but is thinned down with water so the gelatin content is very low.  Cheaper brands have to make up the flavor somehow, so they use additives: salt, yeast extracts and MSG. Even the most expensive, organic brands have super high salt content and you have to pay a pretty penny for them.

Any chef will tell you the key to a delicious soup is a nice, hearty, rich, homemade broth. I am known for my delicious homemade soups and the reason why they are so good is because of bone broth. You now know my soup secret! Making your own is so easy, it will make your home smell wonderful & is cost efficient way to give great boosts to your health through food.

Benefits of Drinking Bone Broth

~it is one of the most nutrient dense, whole foods that you can make

~it is super hydrating

~gives steady energy throughout the day if you drink it in the morning. A cup for lunch gives energy during the afternoon energy slump.

~it is rich in amino acids & trace minerals

~research shows that chicken broth boosts immune function


Tips For Making Bone Broth:

~Do not boil. Boiling can destroy collagen molecules. A slow simmer is best.

~Use vinegar when possible to pull out the trace minerals & collagen from the bones.

~Use an organic chicken, one with no hormones & no antibiotics. Whole Foods has organic rotisserie chickens.

~Celebrate if you see that the broth become gelatinous when refrigerated. That is a great sign that you extracted all the good stuff from the bones. That is liquid gold!

~Want to pull even more health benefits from the bones? Soak the bones in cold water with the vinegar & vegetables for 15 minutes to an hour before turning on the heat.

~Oftentimes, there will be wonderful gelatin left in the bottom of the rotisserie container if you have refrigerated the chicken before preparing the broth. Don’t let that go to waste! Dump it right into your broth or save it with your chicken to add later to the soup or whatever dish you are making. You can see it in the picture below.


~Make your own rotisserie chicken in the slow cooker with a Trader Joes Organic whole chicken. {instructions here}

~Bone Broth keeps fresh in refrigerator for up to 5 days.

~Can freeze in mason jars or ice-cube trays.

~Not ready to make bone broth but have leftover bones? Freeze them in a ziplock.

~Not gonna be home for hours? Use a slow cooker instead of the stove. Instructions below.



Bone Broth Plain & Simple

Recipe Type: sides
  • Rotisserie Chicken bones & skin
  • 2 tbsp apple cider vinegar
  • 3 organic carrots halved
  • 3 stalks organic celery halved
  • 1 organic onion halved
  • 6-10 cups water
  • Kosher salt & pepper
  1. Take all meat off a rotisserie chicken. Save the meat and set aside.
  2. Place the carcass & skin in large pan.
  3. Cut up 2 organic carrots, add to the pan.
  4. Cut up 2 organic celery stalks, add to the pan.
  5. Cut an organic onion in half, add to the pan. If organic, can leave skin on.
  6. Add water to the pan, until it comes a few inches above the chicken bones. I never measure the water. It all depends on the size of your pan and the amount of bones you have.
  7. Add the vinegar & pepper.
  8. Optional: Let all soak for 15-1 hour to bring even more gelatin out of the bones.
  9. Bring to a simmer and remove any scum that rises to the top. Remove the scum, but keep the fat.
  10. Reduce the heat to the lowest setting and let simmer for 12-24 hours.
  11. Remove bones from the broth using a slotted spoon, & strain the rest using a mesh strainer until to remove any bone fragments.
  12. Let broth cool, strain, add salt to taste, & store in mason jars. Freezes beautifully!





Bone Broth (Slow Cooker)
Recipe Type: sides
  • Rotisserie Chicken Bones & Skin
  • 2 tbsp apple cider vinegar
  • 3 organic carrots halved
  • 3 stalks organic celery halved
  • 1 organic onion halved
  • 6-10 cups water or enough to cover chicken bones & vegetables by a couple of inches
  • Kosher salt & Pepper
  1. Combine all ingredients in your slow cooker. Cook on low for 15 hours. (I do overnight.)
  2. Let broth cool, strain, add salt to taste, & store in mason jars. Freezes beautifully!


What do you think? Do you make your own broth? Do you want to make bone broth after reading how simple it is and all of the health benefits it brings?


{For Your Pinning Pleasure}

Meals/ RECIPES/ Sides

Cheesy Tortellini Crockpot Soup

Cheesy Tortellini Crockpot Soup Ingredients

This recipe Cheesy Tortellini Crockpot Soup caught my eye on Pinterest. The pinner said this was “the BEST crockpot meal I’ve tried yet.”  That was enough to perk my ears up!

I’ve wanted an easy, go-to, just “throw it all together” vegetarian crockpot recipe, and this was just the thing. I was unable to find the original source of the recipe on Pinterest, but if I could I would thank the person who shared this awesome recipe.

I’ve made it twice in a few months, and it was a hit with my family. The flavor is really nice and the soup is filling and delicious.

Continue Reading…

Meals/ RECIPES/ Sides

White Bean, Quinoa & Kale Soup

Bowl of white bean quinoa and kale soup
This soup is easy to make, and full of so much nutritious goodness!  Great plant protein from both the beans and the quinoa.  Fiber and tons of nutrients from all the beautiful plant food–onions, carrots, celery, garlic, kale, tomatoes!  All of that goodness creates great flavor.  This soup is hearty and warming.  I serve it with some sourdough bread for dipping.
Making soup and eating it for lunch or dinner is a GREAT way to get those servings of vegetables in. Add a green leafy salad and you could get up to 5 servings of vegetables in one meal!  Now that is what I’m talking about! 

White Bean, Quinoa & Kale Soup
via Enlightened Cooking
Makes 6 big servings

1 tbsp olive oil
1-1/4 cups chopped onion (about 1 medium-large onion)
1-1/4 cups chopped carrots (about 2 medium carrots—no need to peel)
1 cup chopped celery (about 2 large stalks)
4 cloves garlic, minced or pressed
8 cups prewashed and cut kale
1 14.5-oz can diced tomatoes, undrained
2/3 cup quinoa (rinsed)
8 cups reduced-sodium vegetable broth
1-1/2 tbsp Italian herb seasoning
1 19-oz can cannellini beans, rinsed and drained

1. Heat oil in a large heavy pot over medium-high heat until hot. Add onion, carrots, celery and garlic. Cook and stir 5 minutes. Add kale and cook and stir 1 minute.
2. Add the tomatoes with juice, quinoa, broth, and herbs and simmer, uncovered, stirring occasionally, until quinoa is cooked, about 20 minutes.
3. Place half of beans in a small bowl and coarsely mash with a fork. Stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Season with salt and pepper.

GF, Vegan & Raw/ RECIPES/ Sides

Cream Of Broccoli Soup-No Dairy!

I don’t eat much dairy anymore, so I had been on a search for a dairy-free, creamy, broccoli soup.  My sister-in-law also eats a plant based diet, and at a family gathering she brought the most amazing soup recipe.  It was creamy and had layers of flavor, and I really couldn’t believe it was dairy free!  When she shared the recipe with me, I saw that from Forks Over Knives Cookbook, which made me smile, as it was a recipe that had caught my eye and I had even marked the page of my Forks Over Knives cookbook.

This soup recipe starts like most of my other soup recipes, with chopped onion, celery and carrot.  This mix from Trader Joes is reasonably priced and very convenient.  I felt a little lazy and not in the mood for chopping, so I grabbed it.
Such pretty little layers!


Look how healthful these ingredients are!  Bet you can’t guess what makes the soup creamy!


The bag of cashews became this creamy base thanks to my food processor.  What a great trick for non-dairy eaters!


This recipe does take some chopping.  I didn’t get to be lazy after all.  My sister-in-law used frozen chopped broccoli in hers and honestly, I could not tell the difference.


I get way too excited seeing photos full of plant color.  I get even more excited knowing I can get them into my body in the form of a delicious soup!  The recipe calls for potatoes, I didn’t have any, so I used sweet potatoes instead.  It slightly changed the color of our soup, but really added a nice flavor.


Cooking down the veggies.


Adding the cashews


Mix and cook down.


Puree using a hand held blender.  I have this one by Cuisinart and I love it.


A hand held blender makes pureeing soups so easy and is much safer than trying to transfer hot soup to a blender!  I love mine and use it all the time.


Delicious, creamy, full of flavor (Non-) Cream Of Broccoli Soup!
Cream Of Broccoli Soup
6 cups vegetable stock or bouillon
1 rounded cup raw cashews
1 medium onion, finely chopped
1 celery stalk, finely chopped
1 large carrot, chopped
1 garlic clove, minced
1/2 large red bell pepper, chopped
2 medium unpeeled potatoes, cubed
1 large head broccoli, including stem, chopped (about 4 Cups if you use frozen broccoli & stems)
2 teaspoons dried thyme
1 teaspoon sea salt
1/2 teaspoon black pepper

1. Puree 1 cup of the vegetable stock with the cashews in a blender until smooth. Set aside.

2. In a large pot, cook the onion, celery, and carrot over medium heat in 1 cup of the vegetable stock for 5 minutes. Add the garlic, bell pepper, and potatoes and cook for 2 more minutes. Add the remaining 4 cups of vegetable stock and the broccoli, thyme, salt, and black pepper.  Bring to a boil over high heat. Cover and simmer until the broccoli and potatoes are soft, about 10 minutes.

3. Add the cashew mixture to the soup and stir until mixed. Remove the pot from heat and puree about half the soup, in small batches, until smooth. Return pureed soup to the pot and reheat, stirring well. Serve. 


Have you seen Forks Over Knives yet?  It is a great film, one that really changed my views on food.  Below is the trailer.  I believe it is on Netflicks, or you can buy the DVD here.


GF, Vegan & Raw/ RECIPES/ Sides

My Go-To Easy Black Bean Soup

Do recipes ever make you giddy?  They do me.  Especially when they are cheap, easy and full of goodness.  This recipe for Easy Black Bean Soup makes me giddy.  I’ve made it every week for the last 3 weeks.  It is gooood!

With all the amazing recipes on the Internet, and especially with Pinterest, I rarely buy recipe books.  I recently made an exception.  I am a huge fan of Happy Herbivore.  She has a great blog and is in the middle of writing her 3rd cookbook.  I bought her second cookbook, called Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes

I have been working hard at eating a more plant based diet.  We have been replacing meat dishes with vegetable dishes a few times a week, which really helps boost our vegetable intake around here.  It has been a bit of a switch, and finding recipes that are easy and not intimidating was key.  That is exactly what I found in this cookbook.  I will be featuring many of her recipes on the blog, since I blog what I do and I’m using her book all the time!

Soups are huge in our home, especially at lunchtime for me and the hubs.  He eats homemade soup everyday, and I am trying to do the same, which keeps me from spending too much at my local health food co-op deli!  Todd watched me make this soup in minutes, and commented that even HE could make it, which made me smile because he DOES NOT cook. Yes, it is that easy.

This particular soup is great to have on hand.  I have used it thick in wraps.  I have used it as a tortilla chip dip.  I have added carrots, squash and corn to it.  It is very forgiving and versatile, and really, it is perfection made just as the recipe states.

Easy Black Bean Soup
{happy herbivore}

15 ounce can black beans, drained and rinsed
1 cup frozen corn, thawed (or not:))
1 cup salsa
11/2 cups vegetable broth (more or less, depending on desired thickness)
1/2 tsp cumin
dash of hot sauce
salt and pepper to taste

tortilla chips (optional)

Place 1 cup beans, salsa, broth and cumin in a blender and puree until smooth. Transfer to a medium saucepan and add remaining ingredients except chips. Stir to combine and heat thoroughly over low. Once warmed, serve and garnish with broken chips.

Can add cooked carrots, as I did in the above picture.

Nutritional information
Nutrition Facts Serving Size 1
Servings Per Batch 2
Amount Per Serving Calories 308 Fat 3g Carbohydrate 57.70g Dietary Fiber 14.70g Sugars 7.30g Protein 17g


To make it even more easy, use a hand blender! I own the above Cuisinart blender, and I love it.  If you don’t have one of these, you just might want to get one.  I use mine ALL THE TIME!  It is so much easier to stick this right into the pan instead of pouring hot liquid into a blender.  Much safer, too!

{if you use the links in this post, I will receive a small percentage of your purchase.  Thank you!}

GF, Vegan & Raw/ Meals/ RECIPES/ Sides

Chilled Melon Soup with Kiwi Salsa

This is a lite, sweet treat that is very easy to make and makes quite a bit of soup!  My girls loved the kiwi salsa, it was their favorite part. The original recipe called for watermelon in the salsa, which would be so pretty, but I didn’t have any so we used bits of cantaloupe instead. We poured leftover soup into Popsicle molds for a refreshing frozen treat.

Chilled Melon Soup with Kiwi Salsa
{adapted from “If It Makes You Healthy“}
Serves 6
1/2 cup diced, cantaloupe (or watermelon)
1 kiwi, peeled and diced
2 good-sized mint leaves, chopped (optional)
1 medium sized ripe cantaloupe, peeled, seeded and chopped (about 3 cups)
6 ounces plain dairy or soy yogurt
6 ounces peach or vanilla dairy or soy yogurt
1/2 cup orange juice
11/2 tsp agave nectar or honey
1/4 teaspoon kosher salt
1. In a small glass bowl, combine the diced melon, kiwi and mint.  Cover and refrigerate until ready to serve.
2. In a blender, blend half of the cantaloupe, half the yogurts, and 1/4 cup of the orange juice on medium speed until very smooth.  Transfer to a plastic or glass container.  Repeat with the remaining half of these ingredients.
3. Whisk in the agave nectar and salt until all soup is well mixed.  Cover and refrigerate for 1-2 hours.  Serve garnished with the Kiwi salsa.

Cleansing Chicken Soup

It is very important to me to use food as another way fight this cancer.  I am so blessed to feel good enough to eat a variety of foods right now.  The week after my first chemo session, I struggled with a sensitive stomach, but by day 5, I was good to go, and I’ve been loading up on super healthy foods ever since!

My aunt sent me this recipe.  It is usually used as part of a cleansing/detox program, but that is not really how I am using it.  I love that everything in it is super good for the body, so for me, it is an easy way to get some very nutritious food into me!  I’m all about putting on some weight during the weeks that I feel good, so I don’t feel like a true detox is right for me, but I am making sure 80-90% of what I eat is beneficial to my health, which I think is cleansing in and of itself! 
This last week I found myself running to my local health food store and eating at their deli for lunch.  It is only a block away, and I know everything they make is super healthy.  I ate their Salmon burger twice, with sides of cabbage salad, and broccoli salad, (yum!) but knew I had to come up with a different plan, since lunch there is $6-$8 bucks each time I go.  Ouch.  I thought this soup would be an easy lunch option for me, and will help keep me out of the expensive deli.  I am adding additional foods with it at lunchtime, because it is pretty low calorie, and right now I need EXTRA calories.
It makes a TON!  I am going to freeze it in smaller mason jars and pull them out to thaw as needed.  I was very happy with the taste of it, although next time I will use a little less onion.

If you make it, plan ahead!

It takes 8-12 hours of cooking time.  That long cooking time is what extracts all the healthy stuff from the chicken bones. By cooking the heck out of the bones, you are extracting the gelatin, which is a nutritious source of protein, as well as collagen, calcium, minerals and amino acids.
**I used a very large crock pot, and it barely all fit!  I started it at 10:00 pm and it was ready the next day for lunch.  I also pureed mine after removing the chicken and bones, I was not too into all the chunky vegetables, so I used my hand blender, then added the shredded chicken, peas, and parsley in at the end for texture.  
Cleansing Chicken Soup
1 Whole Chicken (free-range, pastured or organic)
1 Tbsp, raw apple cider Vinegar
3-4 qts of filtered water
4 medium size onions coarsely chopped (I will only use 2 next time)
8 carrots peeled, coarsely chopped
2-4 zucchinis coarsely chopped (I used 2)
4 Tblsp of extra virgin coconut oil
½ c frozen green peas (I added these at the end after pureeing)
4 inches grated ginger
¼- ½ tsp cayenne pepper
6 celery stalks, coarsely chopped
1 lb green beans
1 bunch parsley
5 garlic cloves
2-4 Tblsp Celtic-Sea Salt (I added 2 tsp pepper)
If using whole chicken: make sure to remove gizzards, and fat glands from cavity.
Place chicken or chicken pieces in large stainless steel pot (I used a large crock pot) with water, vinegar, garlic, ginger, salt, cayenne pepper, extra virgin coconut oil, and all vegetables (except parsley). Let stand for 10 minutes before heating. Bring to a boil, remove the scum that rises to the top. Cover and cook for 8-12 hours. The longer you cook the Stock the more cleansing it will be. **See my notes above about pureeing. 15 mins before finishing the stock, add parsley.(this imparts additional mineral ions to the broth)
Remove from heat, take out chicken. After it cools, remove chicken meat from carcass, discarding bones. Drop meat back into the soup.