Lunch: 1.5 bison hot dogs w/ salad
Snack: celery and peanut butter with a 6 raisins- (ok! I admit! I cheated! I had ants on my log...)
Dinner: Chicken and Veggie Soup with White Northern Beans in Bone Broth
TO MAKE:
You will need:
-1 leek
-1 shallot
-2 pieces organic bacon
-olive oil
-carrots
-celery
-chicken (I used thighs but any cut works)
-1 can White Northern Beans
-fresh cilantro
-fresh basil
-salt, pepper, soysauce, etc to taste
1. Make BONE BROTH** (best to start this a day ahead or have some already made in the freezer) and set aside.
2. Chop bacon into little pieces and begin to cook in the bottom of a large stock pot.
3. Throw in leek and shallot with a touch of olive oil and cook until starting to tender.
4. Chop up celery and carrot and add to onion/bacon
5. Once the veggies have started to get a little 'done' (but not fully) stir in the chicken diced into cubes
6. add a splash of soy sauce and cook till all veggies and chicken are fully cooked
7. Pour in bone broth
8. taste and season
9. At the last minute throw in a handful of both cilantro and basil and enjoy!
** Bone broth is simply the traditional way of making broth. In this case I took the leftover bones from my roast chicken the night before (plus some extras I had saved the night before), put them in a pot filled with water, added 1T vinegar (helps pull the minerals from the bones), a chopped onion and a few veggies. Let rest for 30 mins then bring to a boil. Once boiling take to a simmer and simmer for as long as you can (ideally 12-24hours). The end product is not only incredibly tasty but wonderfully nourishing as well! Here is a video of Sean Croxton (one of my fave wellness guys making beef bone broth:
Note: Beef bone broth is made a little differently than chicken but you get the idea...
*a term coined by my 4 year old niece
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