Tag Archives: apple cider vinegar

Slow Cooker Bone Broth

So getting more and more into the paleo lifestyle, it’s not surprising that I finally decided to make a nutrient rich bone broth. I decided on the slow cooker method, because it’s easy, and I can forget about it for a day (literally). I started off looking at the recipe from Nom Nom Paleo, and pretty much followed it, with a few adjustments due to taste, and what I had on hand.


  • 2 lbs Grass-Fed Beef Bones (I used marrow bones, but look for stuff with cartilage)
  • 1/2 Onion
  • 1 Large Shallot
  • 2 Large Carrots
  • 1 4″ long Fresh Ginger Root
  • 2 Stalks Celery
  • 1/8 cup Apple Cider Vinegar
  • 3 Tbsp Coconut Aminos
  • 2 Bay leaves
  • salt
  • pepper
  • Water

Chop up the onion, shallot, carrots, and celery and throw into the bottom of the crock pot. I cut them pretty large, because it didn’t matter, and I’m lazy when I can be. Peel and slice the ginger root, and throw that in too. Then put the bay leaves in and put the bones on top. sprinkle with salt and pepper, and pour the apple cider vinegar and coconut aminos over the bones. Add water until you pretty much cover the bones – but make sure you leave a little room (like 1-2″) at the top of the crock pot. I think I used 6-8 cups.

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Then let it cook on low for 24 hours or more.

I left it going for 48 hours. It seriously made my kitchen smell of corned beef and cabbage….I don’t know why….but I’m down with that.

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after it was done I took out all the solids (I saved them to eat, even though slow cooking pretty much sucks all their flavor out)

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and ran it through a strainer.

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There were still some floaty things, so i folded up a cheesecloth in the strainer, and ran it through again.

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The fat gave it a pretty pattern on top.

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I drank a cup while it was still hot, and put the rest in the refrigerator. It was thick, dark, rich, meaty, and earthy. After it cooled, I removed the solid fat from the top. Unfortunately, there must have not been enough gelatin in the bones, or cartilage, because it didn’t get “jelly” like, and stayed liquid. Next time maybe I’ll add chicken feet or look for knuckle bones. Overall, not a bad first attempt – but next time I hope to get it to its full gelatinous potential!

London Broil Lettuce Tacos!

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Here is another easy meal for a busy weeknight….but definitely not short on OMGYum! It’s also fun, because it’s messy finger food, so kids would probably like it. I had another grass-fed london broil in the freezer, so I took it out the night before. I was planning on letting it marinate for at least two hours, while I ran a few errands, and took the pup to the dog park, but I forgot. Instead I let it marinate on the counter for about 40 minutes while I chopped veggies and ran to the store to get more apple cider vinegar for the bone broth I was going to make later.

The Marinade was a combination of

  • apple cider vinegar
  • coconut aminos
  • whole cloves
  • salt
  • pepper
  • ginger powder
  • tumeric
  • orange peel
  • cardamom
  • oregano

I just threw everything in a bag and put the meat in. I poked a few holes in it, and flipped it….once I think.

In the mean time, I chopped one onion, 3 cloves garlic, one green bell pepper, and one red bell pepper and set aside. I also tore a few big leaves off a head of crispy and delicious romaine lettuce, washed, and set aside in a bowl lined with some paper towel.

When I was ready to get everything cooked, I heat a skillet to medium-high – without adding any oil. I put the meat in, covered, and set a timer for 4 minutes. after 4 minutes I flipped, covered, and set the timer for another 4 minutes. When that was done, I took it out, and let it rest on a plate for 10 minutes. This produced a perfect, juicy, medium-rare steak, so add a minute per side if you prefer it a little more well done . After you let it rest, cut the steak into strips, cutting against the grain.

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While it was resting, I washed the skillet (it got a little smokey and burnt on the bottom, and put a tablespoon of FatWorks duck fat in. I threw in the vegetable mixture, covered, and cooked until the onions were caramelized and the peppers were soft. I shook the pan and stirred occasionally through the cooking process.

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Before serving, I cut up an avocado into slices to top everything off. I think each of us had 3 lettuce tacos, plus some extra meat. I usually put one long slice of meat, an avocado slice, and a spoon of peppers in each taco….easy and delicious!

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Hot, Sweet, and Sour Chicken!

Shown here served with a slice of Santa Claus Melon :)

Shown here served with a slice of Santa Claus Melon 🙂

Dishes like this make me wish I measured things more exactly because it was absolutely fabulous. I got the idea for “Sweet and Sour Chicken” from a recipe that popped up on my Facebook feed earlier in the day. In actuality – this is a totally different recipe – but that’s where I got the initial inspiration. It’s relatively quick and easy, so it’s perfect for busy nights. Afterwards, my boyfriend asked me to make another batch of it, I declined, but promised to make it again next week. It’s a nice mix of flavors that I’m pretty sure will go over well with even the most un-paleo family members. Next time the kids bug you for take out, or next time you’re thinking about it….make this instead!


  • 1.5 lbs Chicken [cut into large chunks]
  • 1 Pineapple [sliced and cubed]
  • 1-2 tsp Cayenne pepper* [Depending on how hot you want it – I thought this was a nice level of spice and not too overbearing]
  • 2-3 tbsp ginger powder*
  • 3 tbsp coconut aminos*
  • 2 tbsp apple cider vinegar*
  • 1 sweet Onion [sliced]
  • 2 red spring onions [chopped]
  • 6 Mushrooms [sliced]
  • 2 cups broccoli slaw [package from Trader Joe’s]
  • 2 cups shredded cabbage [package from Trader Joe’s]
  • 1/4 cup vegetable broth [optional] *
  • 2 tbsp duck fat

*rough estimate of measurements – I don’t measure.

As far as the cooking goes, it’s really easy and under 5 steps!

  1. With the stove on medium-high, heat, the duck fat., onion, and mushrooms.
  2. When they soften add the spring onion, pineapple, coconut aminos, vinegar, cayenne and ginger powder. let simmer for a few minutes.
  3. Add the broccoli slaw. After  it softens a little, add the chicken and vegetable broth.
  4. When the chicken is halfway done, add the cabbage and stir.  Continue cooking until chicken is cooked through.

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I think the whole thing took under 40 minutes, and was relatively straight forward and easy in terms of prep work and steps. Meals like this are seriously welcomed, especially on nights that I have crossfit. Coming home and having to do tons of chopping and cooking when I’m tired….not ideal. It was definitely a nice mixture of tangy, spicy, and sweet. The flavor was really close to something you would find on a “chinese food” menu, but way better. All the fun without the stomach upset and unknown crap….score! The broccoli slaw was almost noodle like which was also nice in a dish like this.

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