Easy and Nutritious Beef Bone Broth

Happy October y’all!

I’m sad to announce that summer is over and that means winter is right around the corner. It’s already getting super chilly with temperatures dropping to the 50s. Since there’s nothing better than getting warmed up by a hot cup of bone broth, I figured it’s the perfect time to show off my new beef bone broth recipe!

First off, this bone broth recipe is the real deal. It’s not the same as the ones you buy at the grocery store. This beef bone broth recipe is full of vegetables and animal bones that have been cooked for a looong time. For the readers who don’t know about bone broth, here’s a quick bone broth 101!

Animal bones are jam packed with a protein called collagen. But since we can’t digest bones, we need to simmer the bones in water for 12-24 hours to break down the collagen into a more digestible form called gelatin. It’s this gelatin that has many amino acids and antioxidants that are great for improving your joints, gut, and for detoxing your liver.

Now the only crappy thing about this recipe is the long cooking times. It’s super easy to make, but it takes a lot of time and patience. Also, depending where you live, it’s tough to get high quality bones. You’ll want to make sure the beef bones you use are grass-fed to ensure it comes from a healthy animal.

So if you’re like me and want to consume bone broth regularly, but have a hard time setting aside the time, Kettle & Fire is a great alternative! The ingredients they use are very high quality, but most importantly, they’re shelf-stable so you can stock up your pantry with bone broth for when you’re too lazy to make your own. Check them out on their website and if you use the promo code “MANGIA15”, you’ll get 15% off your first order!

Anyways, let’s get started with the recipe! First you’ll want to preheat your oven to 400F. While you wait for the oven to heat up, place your mixed bones on a baking tray and drizzle with oil.


Once the oven is nice and toasty, place the baking tray with the bones in for 30 minutes on each side, for a total of 1 hour.


While the bones are getting nice and roasted, start chopping up your carrots, celery and onions.


When the bones are finally ready and your veggies are chopped, combine it all into a large stockpot. You’ll then add enough water so it covers all the ingredients by a couple inches.


Cover the stockpot with a lid and put it on HIGH setting until it comes to a rapid simmer. Then you’ll want to lower it to LOW setting and let it simmer for 12-24 hours. Go to bed or take a nap, you deserve it!

After 12-24 hours, your house should start smelling like bone broth. Don’t worry, it’s an amazing smell! Turn off your stockpot and start draining out all the bones & vegetables into a strainer.


I personally like to store it in mason jars so I can refrigerate it. Whenever I want some bone broth, all I have to do is reheat it and I’m good to go.


Check out this adorable step-by-step video and get cooking!

Easy and Nutritious Beef Bone Broth


3 to 4 pounds of mixed beef bones (short ribs, oxtails, knuckles, and neck bones)

2 carrots

3 celery stalks

2 yellow onions

2 tablespoons apple cider vinegar

1 bay leaf

olive oil


  1. Heat the oven to 400 degrees. Place mixed bones in a single layer on a baking tray and drizzle with olive oil.
  1. Place the tray in the oven, roasting for 30 minutes on each side
  1. Roughly chop up the celery, carrots and onions.
  1. Combine all the ingredients into a stockpot and cover with water so that the ingredients are under 2 inches of water.
  1. Turn your stockpot to a high setting until it comes to a rapid simmer, then reduce the heat to low. Cover the broth and let it simmer on low for 12 to 24 hours.
  1. Strain the bones and veggies. Store the broth in mason jars and let it cool to room temperature. Once cooled, place it in the fridge to chill. Scrape off any solidified fat that rises to the top before using.
  1. Reheat your bone broth for a steaming cup you can sip on its own, or use it as a powerful ingredient in your favorite recipes.

Serves about 4-6 people


Tx Sized

I have had a serious case of P.M.S. lately, ugh like total “grunch-itis.”

I’m totally not rude or mean in real life…I promise.

Just lately, I don’t really feel like answering 10 million questions from people every day…it pesters me.

I’ll deal with it 🙂

Oh, and I cannot stand re-explaining myself to someone who wasn’t listening the first time I told them the story.

Ya know what I’m saying?


It’s Monday.

We can love it.

Okay, no body really loves Monday…but I assure you that we can get behind this whole “I love Monday” campaign.

We should also be able to get behind the “summer + fall smash-bang recipe” thing.


Yes, I made something w/ pumpkin.


Butttttt…I added some lime juice and toasted coconut flakes.


So really, it’s like summer + fall in a soup.


I’m totally ready for my black leggings, cowboy boots, pea coat, falling red and orange leaves and the smell of sweet pumpkin pie cooling on the window sill.


Don’t judge me.


I live in 99.99999% humidity.


Do you know what thick, long hair looks like in 99.99999% humidity?


It’s Texas-sized …that’s all you need to know.


Pumpkin Lime Soup with Toasted Coconut
Recipe type: Soup, Lunch, Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
A simple, creamy, pumpkin soup flavored with fresh lime juice and topped w/ toasted coconut for a bit of crunch. Gluten-free, paleo, and vegan.
  • ½ c. unsweetend, coconut flakes
  • 2.5 c. unsweetened, original almond milk
  • 1 15 oz. can organic, pure pumpkin
  • ½ t. fine sea salt
  • juice of 1 small lime
  • zest of 1 small lime
  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Spread the coconut out evenly onto the prepared baking sheet.
  4. Bake for 2 minutes, toss with a spatula, bake for an additional 2 minutes or until lightly golden brown.
  5. Set aside to cool.
  6. Heat a large sauce pan over low-medium heat.
  7. Add the almond milk and let heat until it begins to simmer.
  8. Whisk in the pumpkin and bring the heat to medium until the soup begins to bubble.
  9. Let bubble for 5 minutes, reduce the heat, add the salt, and let simmer for 20 minutes.
  10. Remove the soup from the heat, whisk in the lime juice.
  11. Serve with lime zest and top with a couple tablespoons of the toasted coconut for each bowl of soup.



Zuppa Del Sol.

Yesterday, I wrote an email to Summer.

Dear Summer, please come quick.

I need a snow cone and a sunbathing session like yesterday.

I am sick and tired of the days of gloves and layers.

I need to see my legs and wear flip-flops that show off my freshly painted toes.

Did I mention I need a snow cone?


Let’s talk Mexican food. Tex-Mex is the stuff I grew up on.

Buuuuut I was also privileged to grow up around many authentic Mexican restaurants down here in Houston.

Taqueria’s run rampant here. No joke.

Sometimes all I want is to take a trip to my childhood Taqueria Del Sol. I grew up 5 minutes from this place and it was a treat on weekday/weekend nights for my parents to take seester and I out for an authentic Mexican meal.

Now, I’m talking enchiladas with homemade red sauce, smothered in Mexican cheeses, and rolled between corn tortillas that you know your abuela is back there pounding out with her hands.

Did I mention this place has a bakery? My fave are the “pig” cookies.

Google it.

The best part of this experience for me was the check-out line and a frozen cooler that carried a variety of “La Brisa” Mexican popsicle flavors.

You haven’t lived unless you have tried a coconut or a chocolate La Brisa.

This past Sunday my parents called me from a little Mexican market that they found a couple of blocks away from my house.

La Brisa jackpot!

They were like kids in a candy store.

Spring/summer is on the way, but let’s make the most of it.

Chicken Enchilada Soup.


Take that winter!


And by “winter” I mean it’s 70 degrees here and it’s freezing.


This stuff is legit. Heartwarming, ooey, gooey, crispy with crushed tortillas on top, “Did I really just eat a bowl of enchilada filling?” soup.


Today, I am your abuela.


Chicken Enchilada Soup
Recipe type: Lunch, Dinner
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Gluten-free, Paleo
  • extra-virgin olive oil, for drizzling the pan
  • 1 poblano pepper, seeds discarded, roughly chopped
  • 3 cloves of garlic, minced
  • 1 small sweet yellow onion, roughly chopped
  • 3 large carrots, peeled and roughly chopped
  • 3 large stalks of celery, roughly chopped
  • 1 t. ground cumin
  • 1 t. ground paprika
  • 1 t. ground New Mexico chile powder
  • 1 t. granulated garlic
  • 1 t. granulated onion
  • freshly ground black pepper and fine sea salt, to taste
  • 28 oz. can of diced tomatoes, no salt added
  • 2½ c. low sodium organic chicken broth
  • 1 plain, rotisserie or smoked chicken, shredded
  • ½ bunch fresh cilantro, chopped
  • crushed corn tortilla chips, optional garnish
  1. Heat a large dutch oven or saucepan over medium heat and drizzle with olive oil.
  2. Add the poblano pepper, garlic, onion, carrots, and celery and saute until the vegetables become tender and break down. About 10-12 minutes.
  3. Add the cumin, paprika, chile powder, granulated garlic, granulated onion, salt and pepper and stir well, coating the veggies evenly.
  4. Saute for an additional 1-2 minutes.
  5. Add the diced tomatoes and chicken broth and bring the mixture to a boil.
  6. Once boiling, reduce the temperature to low and allow the mixture to simmer for 30-45 minutes.
  7. Add the shredded chicken to the pot and mix well. I divided the shredded chicken in half, pureeing some of it, and leaving a few chunkier pieces. 🙂
  8. Using an immersion blender, gently puree the soup until you reach your desired texture. I love my soup slightly chunky. You can also do this using a high powered blender or food processor.
  9. Add the chopped cilantro to the soup last and stir well.
  10. Check the seasonings and season with salt and pepper according to your taste.
  11. Serve warm with crushed tortilla chips, a dollop of sour cream (or Greek yogurt), warm corn tortillas, fresh garnish of cilantro, and/or Mexican cheese.


The Pea.

Happy Tuesday y’all!
I am super excited for today b/c I get to see my bff who just moved back in town. This means tea room lunch date. I just love it. If you really, really want to get on my good side…take me to your fave tea room. We will become best friends. I think my fondness for tea rooms has something to do we me playing with my tea set and dressing up as a princess when I was little. I just feel so regal eating those itty bitty tea sandwiches. 
On another note, let’s talk about this past weekend. My weekend started on Friday. My dad was off work Friday, so we got to spend some quality father-daughter time together. I had eaten lunch already, but since we were waiting for my dad to get his hair cut, we went next door so he could grab a bite to eat at Black Eyed Pea. If you don’t know about “the pea,” just know that it was one of my fave restaurants to go to as a child, and it still is today. This is for one reason and one reason only…Broccoli Cheese Soup  and Cornbread…wait, that’s two things. Whatevs. 
Okay, not just those things eaten by themselves, but together…and I don’t mean that you take a bite of your cornbread and then eat a big spoonful of soup, or dip your cornbread in the soup. I’m talking about, taking that cakey, thick, sweet cornbread and crumbling it up into your broccoli cheese soup. Ummmmm yes please. Don’t look at me weird. Just do it. It will change your life. My dad taught me how to do this when I was little and I may have just thought it was the best invention in the world. Seriously. 
I had been wanting to make some sort of broccoli soup for a while, and well, you know I am all about the cornbread so…
I got down to business. 
This cornbread just so happens to be vegan. 
Don’t be scurrred.
This cornbread has a crumbly texture, perfect for the soup.
What soup?
This soup.
Well, that is broccoli that is going to go into the soup. 
I could live off cornbread.
Oh, yea
this cornbread is made with apple butter preserves.
Fall has arrived, embrace it!

This cornbread has the perfect balance of sweet and savory.

Oh, hit there beautiful pot of creamy broccoli cauliflower soup!
Yo, there is actually no “cream” in this soup.

The wonders of the immersion blender (or any blender for that matter) will pulverize this soup, giving it a creamy texture.
I just love that word…pulverize.
Green is my fave color.

So there you have it…craving fixed. 
In a healthier way.
THIS IS IMPORTANT: you need to top this soup with Parmesan cheese. 

It will change your life.

Yes, crumble that cornbread.


Creamy Broccoli Cauliflower Soup with Apple Butter Cornbread (GF/V):


For the soup:
extra-virgin olive oil
1/2 sweet yellow onion, chopped
2 cloves of garlic, minced
1 head of broccoli, stems removed, roughly chopped
1 head of cauliflower, stems removed, roughly chopped
5 c. water
1/4 c. fresh Italian flat-leaf parsley, roughly chopped
salt and pepper, to taste
freshly grated Parmesan cheese, optional

For the cornbread:
1 c. unsweetened, vanilla almond milk
1 T. white vinegar
2 c. fine stone ground cornmeal
2 T. baking powder
1/2 t. baking soda
1 t. salt
1/4 c. raw coconut sugar (or regular sugar or stevia)
2 T. extra-virgin olive oil
1/4 c. apple butter preserves (I used an organic brand with low sugar)


For the soup:
1. Heat a dutch oven over medium heat on the stove. Drizzle with evoo.
2. Add the onion and garlic to the pot and saute until the onions are translucent, about 3-5 minutes.
3. Add the broccoli and cauliflower and saute for an extra 3-5 minutes, just to combine the ingredients together.
4. Pour the water over the vegetables, turn up the heat to medium-high and boil for 3 minutes. Then, lower the heat and allow the soup to simmer until the broccoli and cauliflower are tender. About 20 minutes.
5. Add the parsley. Using an immersion blender, blend the vegetables together until pureed into a thick, soup-like consistency.
6. Season with salt and pepper to taste.
7. Serve hot sprinkled with Parmesan cheese and crumbled cornbread.

For the cornbread:
1. Pre-heat the oven to 420 degrees F. Grease an 8 in. square cake pan with cooking spray.
2. In a small mixing bowl, combine the milk and vinegar. Set aside.
3. In a large mixing bowl, combine the cornmeal, baking powder, baking soda, salt, and sugar.
4. Add the almond milk mixture to the cornmeal mixture and mix well.
5. Add the evoo and apple butter and mix until thoroughly incorporated.
6. Pour the batter into the prepared pan.
7. Bake for 15-20 minutes, or until a toothpick inserted into the center of the bread comes out clean.
8. Let the cornbread cool completely in the pan. Cut into squares.
9. Serve drizzled with honey and butter or crumble the cornbread into a bowl of broccoli cauliflower soup.

Makes 12 squares of cornbread. Soup serves 8-12 people.


Chicken Soup for the Soul.

Happy Monday y’all!
Let’s get down to business. Yesterday was the first day of fall weather round’ these here parts. I woke up to chilly temps in the 50’s (omg), with the wind fiercely whipping through the trees in my back yard.  All I did was grab a cup of hot coffee and listen to live acoustic music on one of the local radio stations. It’s called acoustic sunrise, and they play it every Sunday (think you fave music…just live, in the acoustic version). 
Now, I wanted to bake, like seriously. I was craving some mad pancakes drenched in syrup, but it was just sooooo peaceful to sit and do absolutely nothing. So, I held off. Then, later in the day, it dawned on me…it was the perfect (and I mean really, really, ridiculously perfect) day for chicken soup. Now, let’s get this straight…this is not chicken noodle soup (although you could add noodles if you are in to that sort of thing). This is real deal, chock full of veggies and shredded roasted chicken soup. The kind that is perfect for a cold day, or a sick day, the kind of chicken soup that sticks to your ribs…but in a light, and healthy sort of way. 
This recipe or technique (I should say) was taught to me by my grandmother. Now, when I say taught, what I really mean is that when I was around 12 years old, I asked her how to make it and she proceeded to throw a handful of things into a large pot, blink…and bada-bing…magic! She’s real specific about her recipes…not! Anyway, my mom mastered the recipe over the years and can practically make it in her sleep. I have made it a few times, but it was never THIS good. I mean, seriously.
The only bad part about this soup is chopping onions. 

Then everything gets really, really, ridiculously simple. 

This is a one pot meal.

Add some fresh herbs. 

Le chicken.
Really classy store-bought rotisserie chicken. I know, I know…but, it will change your life by making this dish more simple. Feel free to go all Julia Child on me and roast your own chicken. 
The only chicken soup recipe you will ever need.

I mean, seriously….gahhhh…just look at those tender veggies and that juicy shredded chicken.

Flavor x’s 10!!!
This is important: add a handful of shredded Parmesan cheese (the fake boxed stuff will do the trick) to your bowl of soup.
Trust me on this one. 
Roasted Chicken Soup (GF):
1 small yellow onion, chopped
2 cloves of garlic, minced
extra-virgin olive oil, as needed
5 large carrots, sliced into quarter sized rounds
5 stalks of celery, chopped
freshly ground black pepper, as needed
5-6 c. low-sodium chicken broth (you can also use water or vegetable broth)
1/4 c. fresh basil, chopped
1/4 c. fresh Italian flat-leaf parsley, chopped
1 large rotisserie chicken, shredded
handful of freshly grated Parmesan cheese and a sprinkle of cracked red pepper flakes, optional toppings
1. Heat a dutch oven (or a large soup pot) over medium heat on the stove.
2. Drizzle with the evoo.
3. Add the onions and garlic and cook until the onions are just translucent, stirring ever so often. About 5 minutes.
4. Add the carrots and celery, turn the heat up to medium-high, and cook for another 5 minutes, or until the vegetables just start to tenderize. Season with freshly ground black pepper.
5. Add the chicken broth, basil, and parsley. Bring the soup to a low boil, then reduce the heat to low.
6. Add the shredded chicken, cover the soup, and let simmer for 30 minutes to an hour.
7. Serve warm with a bit of Parmesan cheese and a hint of red pepper flakes.
Serves about 10-12 people.