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.

apply-olive-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.

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

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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.

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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.

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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.

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


Easy and Nutritious Beef Bone Broth

Ingredients:

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

Instructions:

  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

MANGIA!!!

Chocolate Macaroons

Y’all…I’m back.

Sorry for the hiatus. I am starting back at school this Tuesday and I had a looooong, relaxing, winter break.

For reallllz.

It’s great to relax every once in a while.

Plus, I cooked and baked a ton, but this time I didn’t do it for the blog.

Instead, I thought I would brainstorm and come back with some new content.

It’s great to start this near year off with the my first 2016 Secret Recipe Club  post.

This month I was privileged to get to know Anne, the lovely blogger and Holistic Health Coach behind her bolg, Simple and Savory. I looooove that Ann wants to share wholesome, fresh, and tasty recipes with all of us.

After perusing her site, I came across her gluten-free recipe index and decided I just had to try her Chocolate Macaroon Bites.

Oh, Laaaaaawd.

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These babies are all coconut with a hint of cocoa powder for a chocolate kick.

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Crispy edges, chewy centers…

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you know the drill.

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My parents and I went on a little detox for two weeks so I used stevia instead of maple syrup like Anne did. But for those of you crazies who aren’t on a sugar detox, feel free to look at Anne’s original recipe.

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Good lord…these things are addicting.

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But only in the perfect way. 😉

4.0 from 1 reviews
Chocolate Macaroons
Author: 
Recipe type: Macaroons, Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Crispy, chewy, macaroons with a cocoa twist. Gluten-free, paleo.
Ingredients
  • 3 c. unsweetened, shredded coconut
  • ½ c. granulated stevia
  • 1.5 T. unsweetened cocoa powder
  • 2 large eggs
  • ½ c. coconut butter, melted
  • 1 t. pure vanilla extract
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Combine all ingredients in a large mixing bowl until a cookie dough like mixture forms.
  3. Drop the macaroon mixture by rounded tablespoons onto the prepared baking sheet.
  4. Bake for 12-15 minutes or until macaroons are lightly golden.
  5. Let cool slightly and devour!

MANGIA!!!

 

 

Rocky Road Brownies

Y’all.

I got sick at the end of last week through the weekend.

For reallllllz.

Like omg I never get sick.

This was the kind of sick that happens when the weather changes, you start sneezing 25 times a day, cough up stuff you never imagined was possible, and take a total of 14 antihistamines in two days that do nothing except knock you out for a goodnights sleep.

I was super bummed.

I had to miss my Tacolandia event on Saturday and declined to go with my best fraannnnd to the Nutcracker Market, which is basically Santa’s Wonderland for adults.

No bueno.

By Sunday I was feeling better and finally decided to look at my Secret Recipe Club assignment.

After living off bland foods for the past 3 days, I wanted something comforting and rich.

Luckily, my secret blogger was Stephanie, the sci-fi loving, moscow mule drinking, loving wife, and cat lover behind the food blog Dessert before Dinner.

Obviously, her blog spoke to me since I am allllllll about dessert.

Enter Stephanie’s Rocky Road Brownies.

It’s like a freaking s’more brownie with gooey chocolate chunks and your choice of walnuts or pecans.

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Is this real life?

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These things hit the spot.

All I need is a big scoop of vanilla ice cream.

Of course, I made them paleo.

Thank you Stephanie for this amazing recipe.

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🙂

5.0 from 2 reviews
Rocky Road Brownies
Author: 
Recipe type: Dessert, Brownies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Rich, chocolate brownies packed with melted chocolate chunks, crunchy walnuts/pecans, and gooey marshmallows. Gluten-free, paleo.
Ingredients
  • 8 T. coconut oil, melted
  • 4 oz. dark chocolate
  • ⅓ c. unsweetened cocoa powder
  • 1 c. coconut sugar
  • 2 eggs, at room temperature
  • ½ c. coconut flour
  • ¼ t. salt
  • ½ c. chopped walnuts or pecans
  • ½ c. dark chocolate chunks
  • ½ c. of marshmallows, plus more for topping
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. square baking dish with cooking spray.
  2. Melt the coconut oil, dark chocolate, cocoa powder, and sugar in a large mixing bowl in the microwave.
  3. Let cool slightly and whisk in the eggs.
  4. Stir in the flour and salt.
  5. Fold in the walnuts/pecans, chocolate chunks, and marshmallows.
  6. Pour the batter into the prepared pan and bake for 30 minutes.
  7. Top the brownies with extra marshmallows and let bake for an additional 10 minutes or until golden.
  8. Let cool slightly and slice into bars.

Gluten-Free Chocolate Cake

Happy Secret Recipe Club Monday!

I have been super busy with school and life lately.

Yesterday I was finally able to relax with family and enjoy endless amounts of pasta over great conversation.

Even though life is busy right now, I still make time for baking and cooking.

It calms me down.

For realz.

So, I was super excited to find out that my secret recipe blogger this month was from Jenna, the creative voice behind the The Painted Apron. I loved reading about Jenna’s love for all things family and design. With her amazing recipe list, it was difficult to not want to make everything!

But then…I saw it…Gluten-Free Chocolate Cake.

I put my own spin on things.

Y’all…

this cake.

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I’m not sure I even want to share it with you.

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It’s just that good.

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I mean, it’s chocolate on chocolate…

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enough said.

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🙂

 

Gluten-Free Chocolate Cake

Servings: 8

A rich, cocoa based gluten-free/paleo chocolate cake topped with a creamy chocolate cream cheese frosting for double the chocolate fun!

Ingredients:

For the cake:

2 large eggs

1/2 c. coconut sugar

1/2 c. full-fat coconut milk

1/4 c. walnut butter (or any other nut/seed butter)

1/4 c. unsweetened, cocoa powder

1/4 c. coconut flour

1/2 t. baking soda

1/2 t. salt

For the chocolate frosting:

8 oz. package cream cheese, at room temperature

2 T. unsweetened cocoa, powder

1/4 c. pure maple syrup

1/2 t. pure vanilla extract

Instructions:

Preheat the oven to 350 degrees F. Grease a round cake pan with cooking spray.

In a large mixing bowl, combine the eggs, coconut sugar, coconut milk, and walnut butter until smooth. Stir in the cocoa powder, coconut flour, baking soda, and salt until combined.

Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool completely.

For the frosting, beat all of the ingredients on high using a stand mixer until smooth.

Top the cake evenly with the frosting and slice.

MANGIA!!!

Pumpkin Spice Mini Muffins

Y’all…I feel like we haven’t talked in weeks.

That’s because we haven’t.

I’ve been busy with this adult life stuff.

I’m not liking it.

I’m also not loving that it is almost the end of September and it’s a sauna down here in Texas.

I’m seeing pumpkins and fall decor but seriously…nothing.

Not one bit of cold, crisp, fresh air, not one day that I can go without washing my hair after a 3 mile run because…ya know, I didn’t even sweat.

Anyways, I’m going to have to start creating my own fall experiences around here.

I’m always extra excited to post for Secret Recipe Club in the fall because I can be assured that the food blogger that I get will have at least a few fall recipes.

I hit the jack pot with Sarah, the lovely fellow peanut butter lover and the writer behind The Pajama Chef.

I just knew Sarah and I would be instant friends with our genuine love for peanut butter and running.

I totally wanted to try all of her recipes, including her Chewy Peanut Butter Brownies and Dulce de Leche Peanut Butter Sandwich Cookies but let’s get on this fall train.

We know we want something pumpkin.

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These Pumpkin Spice Mini Muffins are it.

Plus, plus, they are super cute size for easy accessibility to your mouth.

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Plus, mini=less calories, but if you eat the whole batch like me…then you don’t win in that department.

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Buuuuuuut, you do win in the flavor department.

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These babies are perfectly fluffy with all of the flavors of fall.

Oh, and I made them paleo.

So, yea.

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Pumpkin Spice Mini Muffins

Yield: 24 mini muffins

Ingredients:

3/4 c. pure canned pumpkin, unsweetened

1/4 c. unsweetened applesauce

1/4 c. full-fat coconut milk

1/2 c. granulated stevia

2 large eggs

2 T. melted coconut butter, plus more for topping

1 T. pumpkin pie spice

1/2 t. pure vanilla extract

1/2 c. coconut flour

1/2 t. baking soda

1/4 t. salt

Instructions:

Preheat the oven to 35o ºF and grease a mini muffin cup pan with cooking spray.

Place the pumpkin, applesauce, coconut milk, stevia, eggs, coconut butter, pumpkin pie spice, and vanilla until smooth.

Stir in coconut flour, baking soda, and salt until combined. 

Drip the batter by rounded tablespoon into the prepared mini muffin cups. 

Bake for 10-12 minutes or until lightly golden. 

Let cool and top with additional coconut butter if desired. 

 

MANGIA!!!