"I can’t have coffee or tea or dairy or grains, but I guess instead of going to Starbucks for my morning coffee, I can stop by the brodo counter to sip my morning broth.." – Sophie Egan, Program Director at the Culinary Institute of America
Fake Fad or Legitimate Lifesaver?
If you’ve been living under a rock the past few years, you’ve completely missed out on the collagen craze. Don’t worry. There’s still time to catch up. Collagen is the fountain of youth of all proteins. It helps with skin elasticity, joint pain, muscle build-up, fat reduction, and digestive health. There are supplements you can take, powders you can buy, and bone broths you can sip to get all the anticipated benefits from this protein.
So the question still remains … how legitimate is collagen? Well, the research that has been done on humans is minimal and has mostly been sponsored by manufacturers that are selling collagen supplements.
However, we can’t deny that adding a little extra collagen to your diet is a good idea. And if nothing else, bone broth is delicious. There’s a reason it’s been around since the dawn of time. At the end of the day, will it give you magical, wrinkle-free skin that all of your coworkers will comment on within two hours of drinking it? Probably not. Could it potentially help your leaky gut syndrome? Probably. Give these recipes a try, and you be the judge.
Bone Broth Recipes
Simple Bone Broth
Instagrammer Skyler, @simple_cleaneats, has a bone broth recipe to get you through the dropping temps.
½ cup brown rice
1 cup of bone broth (try Trader Joe’s)
1 tsp turmeric
Let’s Get to It
Cut delicata squash vertically in half, scoop out seeds, slice horizontally into smaller pieces and roast at 400ºF for 30 minutes, flipping halfway through.
Cut and wash carrots and potatoes, then roast at 400ºF for 35 minutes (or until soft)
Heat up bone broth on the stove, add in turmeric, and stir. Then add rice, squash, carrots, and potatoes. Serve hot and enjoy.
Hearty Vegetable Soup
Instagrammer Madeleine Hasulak, @madeleinehasulak, combines all the hearty ingredients we love to create a bone broth soup that’s sure to please.
1 small onion, diced
2 leeks, washed and diced
2 cloves garlic, minced
1 cup diced baby carrots
4 cups chopped cabbage (approx. 2/3 head of cabbage)
2 whole bell peppers, chopped
2 cups broccoli florets
2 cups zucchini, cubed
1 cup frozen green beans
1 cup frozen peas
8 cups bone broth (try Epic Provisions)
2 tbsps tomato paste
2 bay leaves
½ tsp thyme
½ tsp basil
Sea salt and pepper to taste
¼ cup coconut aminos
Fresh basil to garnish
Let’s Get to It
In a large pot, sauté onions in olive oil until translucent (about 5 minutes)
Add remaining veggies (except the frozen green beans and peas) and sauté for 5 minutes.
Add the broth, tomato paste, herbs, spices, frozen green beans, and frozen peas and simmer for 15 minutes, until veggies are tender but al dente.
Serve hot and garnish with fresh basil, a drizzle of olive oil, fresh cracked pepper, and sea salt.
½ cup Ottos Cassavas flour
⅔ cup plant based vanilla protein powder
2 tbsp monk fruit
2 tsp baking powder
1 tsp ground cinnamon
¼ tsp pink salt
⅔ cup pumpkin puree
3 large eggs
1 cup Osso Good Bones chicken bone broth
Let’s Get to It
Preheat oven to 350 degrees. Combine dry ingredients with wet ingredients. Pour batter into a lined load pan. Top with figs. Bake at 350 for 30 minutes!
Pro Tip: Use promo code LOVEYOURGUT to save $15 today on Osso Good Bones bone broth!
Bone Broth Protein Waffle Ice Cream Sandwiches
All Natural Company, @weareorganisource, is making your bone broth a little sweeter with these nice cream sandwiches. Yum!
1½ tsp ground flax seed
¼ cup water
1½ cups gluten free all-purpose flour
3 scoops Organisource bone broth protein powder
3 tbsp cocoa powder, natural unsweetened
¼ cup cane sugar
½ tsp baking powder, featherweight
½ tsp baking soda
1 pinch salt
¼ cup natural peanut butter
1 tbsp raw unfiltered apple cider vinegar
¼ cup coconut oil
1½ cups almond unsweetened milk
4 medium bananas, sliced
1 tsp pure Tahitian vanilla extract
Let’s Get to It
For the waffles:
Heat waffle iron.
Make flax egg by combining flax and water together in a bowl and setting aside.
Combine gluten-free flour, bone broth protein powder, cocoa powder, sugar (you can substitute with coconut palm sugar), baking powder, baking soda and sea salt in a bowl.
Combine peanut butter, apple cider vinegar, oil, and almond milk with flax egg. Combine wet and dry ingredients until a batter forms. Batter should be thick.
Cook waffles according to waffle maker instructions.
For the ice cream:
Combine sliced, frozen bananas in a blender with vanilla and process until smooth. Enjoy immediately or freeze overnight for a harder texture.
Put banana ice cream in between 2 room temperature waffles. Wrap and freeze for future use or eat immediately.