Gut Healing Bone Broth

There's a really good chance you've heard about bone broth and maybe even listened to your friend swear it's changed her life. Well your friend probably isn't exaggerating, because bone broth is kind of like magic. Maybe I'm being a little dramatic. Maybe I'm not. The main reason I started to drink bone broth was for it's gut health benefits, which you can read about here, and I have definitely reaped those benefits! 

I also love making bone broth because it reduces waste. If I wasn't making bone broth, I would literally just throw the bones. By making my own bone broth I also eliminate the need to spend money on chicken broth for soups. Instead of forking over $3 ever time I want to make a soup that requires chicken broth I just reach into my freezer. And now those bones that I would have otherwise thrown out have served a purpose and saved me money. It's also important to note that most store-bought "broths" are mostly artificially flavored and aren't doing your body much good. If you can't pronounce the ingredient list, it's probably not serving your well. 

Bone broth is nourishing and satisfying all on its own.  Sometimes I'll drink a cup of bone broth and call it lunch, especially in the winter when I will take all the cozy vibes I can get. Sometimes I throw in some roasted veggies and shredded chicken for a more filling meal. It really depends on my hunger level. If you've never tried bone broth before, give it a shot. It's likely to become a new staple in your life. 

Gut Healing Bone Broth 

• All the bones of one whole organic chicken*

• 1 1/2 tablespoons of apple cider vinegar

• 1 tablespoons whole peppercorns (optional)

• 1 teaspoon turmeric (optional)**

• A few fresh rosemary sprigs

• A few carrot tops (optional)

• Filtered water (dependent on your pot size, just enough to cover the bones)

• Chil flakes (optional)

• Parsley (optional)

Put the bones in a large pot (at least 5.5 quarts). I use this one. Then fill the rest of the pot up with filtered water. Add the rest of your ingredients and bring to a boil.

After it boils, bring it down to simmer for about 20 hours. You can also use a slow cooker if you are not comfortable leaving your stove on while you are sleeping. 

To store, let the broth cool completely and then divide up into into mason jars. It will keep in the fridge for up to 3-4 days or the freezer for a year. When you take the broth out of the fridge it will look kind of like jello until you heat it. If this is not the case, read this article to see why your bone broth didn't gel. The most nutritious bone broth will have that jello consistency because that means you are getting the gelatin (cooked collagen) which is the biggest benefit of drinking bone broth. 

*I roast a whole chicken and then take all of the meat off and just use the bones to make this bone broth. 

**Optional, but I love the color it adds and the earthy flavor it brings. 

Feel free to experiment with different flavor combinations. The vital components in this recipe are the chicken bones, apple cider vinegar, and water. Other than that, choose the flavors you love and use whatever you've got on hand. 

Butternut Squash Pasta

Am I even a midwesterner if I don’t say I love Fall? Well here you have it, I LOVE FALL! I dislike the impending weather change, but the flavors and colors surrounding this time of year definitely leave me smiling.

This recipe was obviously an answer to the call that fall places on all of us to get in the kitchen and use up those seasonally sensitive vegetables. I’ve already done my due diligence to pumpkin so I figured butternut squash could use a little time in the spotlight. I kept the ingredients in this recipe minimal to make it approachable, but I promise it does not lack in comfort. Pasta is basically a hug in a bowl and we could all use a hug as we walk into this chillier season, so here’s my hug to you. Stay warm and stay grounded, friends.

Butternut Squash Pasta

• 1 medium butternut squash, pealed and diced

• 2 tablespoons coconut oil, melted

• 1 cup vegetable broth

• 1 medium onion, diced

• 2 cloves garlic, minced

• salt and pepper to taste

• nutritional yeast, optional

• 12 ounces elbow pasta cooked according to package directions (i like this brand for gluten-free)

Preheat oven to 400 degrees. Place butternut squash on a baking sheet and drizzle the coconut oil over the butternut squash. Toss to get the squash fully coated. Sprinkle with salt and bake for 30 minutes.

Meanwhile, prepare the pasta according to the package directions.

Next, using a skillet over medium heat sauté the onion until they are translucent. About 4-5 minutes. Then add in the garlic for about 1 minute. Turn off heat and set aside.

Once the butternut squash is done roasting, place it in a food processor or blender along with the vegetable broth, and sautéed onions and garlic. Blend until well combined. If the salt is too thick to your liking, just add in a little more vegetable broth. Salt and pepper to taste.

Combine with the cooked pasta and serve. Top with nutritional yeast if desired.

Non-Toxic Skincare That Won’t Break the Bank

Before I get too far gone here, I have to make a disclaimer. These products work for me, but unfortunately that doesn’t automatically mean they will work for you! Finding a skincare routine that works for you often takes some trial and error to figure out and this is just the current rotation I’ve found that works best for me.

I’ve alway longed to be the girl that didn’t wear makeup. The girl that effortlessly looked like she stepped out of a movie without even trying. Unfortunately I’ve found that is impossible for me to achieve.

First it’s important to note that flawless skin in real life doesn’t exist. We’re human and we have imperfections. But finding the right skincare routine that leaves you with skin you feel confident walking out of the house in, is important and totally achievable!

I’m the kind of girl who’s always struggled with her skin. It’s always been too dry and too covered in acne for me to ever consider going without makeup.

I’ve tried it all. Seriously. ALL OF IT. So believe me when I tell you that the products I’ve found are GOLD. Like I said at the beginning, this is what works for me, which definitely does not mean it will work for you, but in search for a routine that I felt worked for me, hearing what others were doing was very helpful so I figured this was worth a share.

All the products I use are under $20 and easily ordered online and made with quality ingredients that I feel good about. This was incredibly important to me because good skin should not cost an arm and a leg and it also shouldn’t be filled with words I can’t pronounce. I hope that you find this post helpful in your skincare journey!

Morning Skincare Routine

• warm wash clothe - press it against my face to open my pores

• Cocokind Raspberry vinegar toner ($16)

• Cocokind Chia Facial Oil - ($16)

• Eva Naturals eye gel ($15) - to keep bags away from my eyes

• Primally Pure Everything Spray ($18)

Evening Skincare Routine

• coconut oil + lavender + tea tree oil face wash

• Young Living Satin Mint Face Wash ($17)

• Cocokind Matcha Moisturizer ($16) - deep moisturizing for night time

• Eva Naturals eye gel ($15)

• Primally Pure Everything Spray ($18) - I mist this on my face to reset skin PH

WEEKLY

• Indian Healing clay mask with apple cider vinegar, tea tree oil, lavender ($10)

Throw Together Spring Roll Bowls

I’m like super into spring rolls, but sometimes the amount of work and ninja skills required to get them rolled up perfectly, isn’t worth the hassle. Enter, this quick throw together spring roll bowls. All the deliciousness of a spring roll, without the hassle of getting the rice wrapper to cooperate. Are we winning? Or are we winning?

Throw together spring roll bowls

makes 2 bowls

• a handful of fresh mint

• a handful of fresh basil

• 1 mango, peeled and cut into thin slices

• 1 avocado, peeled and cut into thin slices

• 2 ounces vermicelli rice noodles

• lime slice

optional

• microgreens

• radishes, sliced thinly

• edible flowers

• cucumbers, sliced thinly

• sesame seeds

The Peanut Sauce

• 2/3 cup peanut butter

• 2 teaspoons tamari

• juice of 1 lime

• 3-4 tablespoons of water

• 1 teaspoon sriracha

Bring a pot of water to boil and the vermicelli rice noodles according to the package directions. Rinse with cold water, drain, and set aside. Rinse with cold water until the noodles have cooled thoroughly.

For the peanut sauce, use a small mixing bowl to combine the peanut butter, tamari, lime juice, water, and sriracha. Add more sriracha to taste.

Toss the noodles with the peanut sauce and then top with the mint, basil, avocado, mango, and whatever ever additional ingredients you choose. Best serve immediately and chilled.

Note: If you keep the peanut noodles separate from the toppings you can easily take this as an on-the-go lunch.