These waffles are made with greek yogurt and our collagen bone broth to give them a nice boost of protein and nutrients. They’re crispy on the outside, fluffy on the inside and filled with cinnamon and chunks of fresh apple.

Ingredients:

2 cups flour, preferably stone milled 

1 tbsp baking powder 

2 tsp ground cinnamon 

1/4 tsp sea salt 

1 cup Bone to Broth collagen bone broth

1/2 cup milk of choice 

1/2 cup plain greek yogurt 

2 large eggs, room temperature 

2 tsp vanilla extract 

2 tbsp maple syrup 

1/4 cup unsalted butter, melted and cooled 

1 medium apple, finely chopped (~3/4 cup)

Instructions:

1. In a large bowl whisk together the flour, baking powder, cinnamon and salt. 

2. In a separate bowl or a large measuring cup, whisk together the broth, milk, greek yogurt, eggs, vanilla, maple syrup and butter. 

3. Pour the wet ingredients into the dry and stir until mostly combined. Fold in the apples, being careful not to overmix the batter (it’s okay if there are a few lumps). The batter will be on the thicker side.

4. Heat your waffle iron and brush it with a little oil. Add batter and cook according to manufacturer’s instructions or until golden and crisp. Repeat with the remaining batter. To keep waffles crispy and warm, place them on a wire rack in a preheated 200°F oven. 

5. Serve warm with sautéed cinnamon apples, greek yogurt, and maple syrup. 

This one pan meal is easy to make and comes together in 30 minutes! It’s packed with chicken, spinach and a creamy, sun-dried tomato bone broth sauce that you’ll love.

Ingredients:

1.5 lbs boneless, skinless chicken thighs 

1 tbsp avocado oil 

1 small onion, diced

1/2 tsp each dried oregano, basil and thyme

1/4 tsp paprika 

3 cloves garlic, minced

1 tbsp tomato paste 

1 cup Bone to Broth chicken bone broth 

1/2 cup full-fat coconut milk or heavy cream

1/2 cup sun-dried tomatoes, drained and chopped

1/3 cup freshly grated parmesan cheese

3 cups spinach, roughly chopped 

Sea salt and pepper to taste 

Instructions:

1. Pat chicken dry and season both sides with sea salt and pepper. 

2. Heat oil in a large skillet over medium heat. Add chicken to the pan, working in batches if needed, and cook for about 6-7 min per side, until golden and chicken is cooked through. Transfer to a plate. 

3. Add the onion, adding more oil if needed. Sauté until translucent, about 2-3 minutes.

4. Add the herbs, paprika, garlic and tomato paste. Stir and cook until fragrant, about 30 seconds. 

5. Add bone broth, coconut milk, sun-dried tomatoes and parmesan. Stir and scrap up any brown bits from the bottom of the pan. 

6. Bring the sauce to simmer and cook for a few minutes until slightly thickened. Season with salt and pepper to taste and then stir in the spinach. Return the chicken to the skillet and cook for another 1-2 minutes to heat through.

7. Serve immediately over rice or mashed potatoes and top with fresh parsley or basil and extra parmesan if desired. 

This simple roasted tomato soup is the best way to use up those end of season tomatoes. It's delicious, nutritious and so much better than the canned version!

Ingredients:

3 lb roma tomatoes, halved

1 medium onion, quartered 

5 cloves garlic

2 sprigs of fresh thyme

2 sprigs fresh oregano

Extra-virgin olive oil 

Sea salt and freshly ground black pepper 

1/2-1 cup Bone to Broth chicken bone broth, plus more as needed 

1/4 cup coconut milk or heavy cream

1 cup loosely packed fresh basil leaves 

Optional toppings: freshly grated parmesan, fresh basil, croutons 

Instructions:

1. Preheat oven to 400F and line a baking sheet with parchment paper. 

2. Add the tomatoes, onion, garlic, thyme and oregano. Drizzle generously with olive oil and season with salt and pepper. Roast for 40-50 or until just starting to brown on the edges.

3. Remove the stems from the herbs and discard. Transfer everything to a high speed blender, along with the bone broth, coconut milk and basil. Remove the vent from the lid of a stand blender, cover with a towel and blend the soup until smooth and creamy (you may need to work in batches here), adding more broth as needed to reach desired consistency. Season to taste with salt and pepper. Add to a pot to warm if necessary. 

4. Spoon the roasted tomato soup into bowls and drizzle with extra coconut milk, olive oil and fresh basil. Sprinkle with sea salt and black pepper. Serve with crusty bread or grilled cheese and enjoy!

These healthy stuffed sweet potatoes are packed with flavour and make a super delicious lunch or dinner that can easily be prepped ahead of time.

Ingredients:

4 medium sweet potatoes

1 lb chicken breast 

1/2 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder 

Sea salt and pepper to taste

Avocado oil

1/2 cup Bone Broth BBQ sauce, plus more for garnish (recipe below)

Topping ideas: shredded red cabbage, coleslaw, sliced green onion, mozzarella

Bone Broth BBQ Sauce

1 tbsp avocado or olive oil

1/2 medium onion, finely diced

2 cloves garlic, minced

1 cup Bone to Broth beef bone broth

1 can (6oz) tomato paste

3 tbsp apple cider vinegar

2 tsp dijon mustard

2 tbsp coconut sugar

2 tbsp maple syrup (or more coconut sugar)

1 tbsp Worcestershire sauce

3/4 tsp sea salt, or to taste

1/2 tsp ground black pepper

1 tsp smoked paprika

1/4 tsp chili powder

1/8 tsp cayenne (optional)

Instructions:

BBQ Chicken Stuffed Sweet Potatoes

Preheat oven to 400F and line a baking sheet with parchment paper. 

Scrub sweet potatoes and pat dry. Pierce all over with a fork. Place on the baking sheet and bake for 40-60 minutes or until fork tender. Set aside to cool.

In the meantime, prepare the chicken. Season both sides with spices, salt and pepper. Drizzle with avocado oil and rub all over with your fingers.

Bake chicken for 15-25 minutes or until cooked through (with an internal temperature of 165F).

Shred the chicken using two forks. Add to a bowl with the bbq sauce and stir to combine. Taste and add additional BBQ sauce or salt if desired.

Once potatoes are cool enough to handle, make a slit in the top, gently open up and fluff the insides with a fork. Season with a bit of salt and pepper.

Top each sweet potato with chicken, optional garnishes and a little extra BBQ sauce if desired. Enjoy!

Bone Broth BBQ Sauce

Heat oil over medium heat in a small saucepan. Add onion and saute until translucent, about 5 minutes. Add the garlic and cook for another minute.

Add the rest of ingredients and stir to combine. Simmer for 30-40 minutes until sauce thickens, stirring frequently. Taste and adjust salt, spices, or vinegar to your liking.

Allow to cool to room temperature. Enjoy as is, or blend using an immersion blender or blender for a smoother consistency.

Pasta salad is perfect for these hot summer days and this recipe is bright, refreshing and so delicious! The pasta gets cooked in bone broth instead of water, giving it more flavour and a boost of nutrients.

Ingredients:

Pasta Salad

2 cups chicken or beef bone broth 

8 oz dry pasta (we used farfalle) 

1 cup halved cherry tomatoes 

1 cup chopped cucumber

1/4 cup sliced red onion 

1/3 cup crumbled feta cheese 

1/3 cup kalamata olives 

2 tbsp fresh parsley, chopped 

Red Wine Vinaigrette 

1/4 cup olive oil 

3 tbsp red wine vinegar

2 tsp dijon mustard 

1 garlic clove, minced 

1/4 tsp red pepper flakes 

1/2 tsp dried oregano 

Sea salt black pepper to taste 

Instructions:

Add bone broth to a medium sized pot and bring to a low boil. Add the pasta and stir. Cook until al dente and bone broth is mostly absorbed, stirring often. If you run out of liquid before the pasta is cooked, add a little more bone broth or water. 

Drain pasta, add to a large bowl and toss with a little olive oil so it doesn’t stick together. Allow to cool for a few minutes. 

Make the red wine vinaigrette by adding all the ingredients to a mason jar and shaking well to combine. You can also whisk together everything in a bowl.

While the pasta is still warm, add 2/3 of the dressing and toss, reserving the rest for just before serving. 

Once pasta has cooled completely, add the rest of the pasta salad ingredients and remaining dressing (if serving right away) and gently toss. 

Serve immediately or cover and chill until ready to serve. Enjoy!

This creamy, vibrant hummus is a must try for your next appetizer or snack. It’s easy to make, loaded with flavour and has gut health benefits thanks to the addition of bone broth!

Ingredients:

1 15-ounce can chickpeas, drained and rinsed well 

1 medium steamed or roasted beet, chopped

1 clove garlic 

3 tbsp fresh lemon juice 

1/4 cup tahini

1/4 tsp ground cumin (optional)

1/2 tsp sea salt 

1/4 cup chicken bone broth (cold), plus more as needed

For garnish: extra virgin olive oil, chopped fresh parsley or mint, sesame seeds

Instructions:

1. Add chickpeas, beet, garlic, lemon juice, tahini, cumin and salt to the bowl of a food processor. Process until ingredients are broken down.

2. With the food processor running, drizzle in the bone broth. Process for several minutes, adding additional broth if needed, until smooth and creamy. 

3. Taste and adjust seasoning if needed. Top with extra virgin olive oil, chopped parsley or mint, and sesame seeds. Serve it with veggies, crackers or pita, or use it as a spread in sandwiches and wraps. Enjoy!