Chicken Stock

Having homemade stock on hand is so convenient and nutritious!  I like to make stock every two weeks. We eat whole chickens and chicken legs often.  We eat the meat and I put the bones in the freezer until there are enough for a big pot of stock.  This is so easy and flexible.  Stock can be made with just the bones, salt and vinegar but the veggies will add more flavor.  The measurements are flexible too.  Don't forgo making some because you don't have fresh parsley.  It will still work.  Use in soups and other recipes or just sip in a mug for some gut healing protein!

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Chicken Stock

Chicken bones (from a whole chicken or legs), about 2-3 lbs

3 carrots, cut in half

1 onion, cut in quarters

6 cloves garlic

1 Tbsp. black peppercorns

1 Tbsp. sea salt
Handful of fresh parsley

1 bay leaf (optional)

1 Tbsp. RAW apple cider vinegar

Add all ingredients in a large stock pot.  (This can be made with just the bones, salt and vinegar but the veggies add more flavor.)  Fill with filtered water until covered.  Bring to a boil and skim off any foam.  Add apple cider vinegar.  Lower to a simmer and cook for at least 4 hours.  The longer the better!  Strain and cool.  Store in mason quart jars. 

**I like to freeze a couple of jars for storing.  I have not had glass break, but have heard it does happen.  I leave a good two inches of space at the top of jar and do not screw the lids on tight until completely frozen.

Gelatin Snacks {Jello}

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Gelatin Fruit Juice Snacks

3 cups pure fruit juice (grape, apple, orange)

3 Tbsp. grass fed beef gelatin 

Pour juice into a saucepan.  Sprinkle gelatin on top and let sit for 5 minutes.  Turn on heat to low and gently stir until gelatin is dissolved. Pour into a glass 8x8 dish and chill about 2 hours or until firm.  Cut into cubes or use fun cookie cutter shapes.

*You can read all about the benefits of gelatin in your diet here

Smart Snacking

Here is a list that I keep posted in the kitchen to help the kids (and myself) make the best choices when we need a snack {or even a treat} in a hurry with little preparation!

Something that helps so much is weekend batch cooking. **You can freeze almost everything with great results!** Sunday is usually our day for baking up a batch of muffins, granola, cookies, tortillas, etc.  Just get your batters soaking Saturday night and get everything done while the oven is hot Sunday.  Pop it into the freezer and you have alternatives to processed food.

Chia Seed Pudding

Gelatin Cubes {finger jello}

Egg Drop Soup

Coconut Flour Chocolate Chip Cookies {freezer}

Sprouted grain {Ezekiel} toast with nut butter

Hard Boiled Eggs

Air Popped Organic Popcorn...Pop popcorn and top with 2 Tbsp. melted coconut oil and sea salt. 

Muffins {freezer}

Tortilla {freezer} with nut butter and banana

Fresh fruit and raw, unsalted nuts...Not all kids will eat nuts but my girls love them.

Dried Fruit

Plain Yogurt...1/2 to 1 cup plain yogurt mixed with frozen or fresh fruit/granola and hemp/chia seeds