Leftover Roasted Chicken Broth
Bone broths and stocks have been used for centuries as both a mealtime staple and a nourishing powerhouse. Making bone broth helped our ancestors ensure that no part of a hard-earned meal went to waste. Bones, marrow, tendons, ligaments, even the feet of the animal were boiled then simmered over a period of days to make broths.
The extended simmering allows collagen, proline, glycine, gelatin, and glutamine (all of which are stored within the inedible parts) to be released into the delicio...
Gluten-Free Dijon Chicken Fingers
This is a great, IBS friendly, substitute for traditionally prepared chicken tenders. Use this recipe when you’re in the mood for fried chicken tenders, but don’t want the uncomfortable consequences!
Zucchini Pasta with Lemon Garlic Shrimp
Not only are zucchini noodles a healthy, gluten-free, low-calorie and low-carb option to replace pasta, but their mild flavor can easily adapt to a wide range of flavors, including the heap of lemon, garlic and bone broth you’ll find in this recipe.
This recipe is both quick and simple. You only need a spiralizer (but you don’t really need one, you can make your noodles with a veggie peeler if you’d like). In the time it takes to boil water, you can have piles of beautiful, raw ...