Bone Broth/Veggie Stock

Here is a simple way that I was taught to make bone broth/veggie stock… Why both of them together? Well it kinda kills two birds with one stone.. so to speak.

After the birth of my daughter, I took advantage of my Doula’s healthy coach to learn how to make this liquid gold for your body! I use a lot of organic produce, and it was recommended to me to start saving the scraps to my organic produce and freeze in freezer bags so I could use to make veggie stock. GENIUS. I was wasting all of by throwing it in the trash!

My health coach would combine the organic scraps with any organic bones. So far I have only comes across good organic chicken bones. I still need to find a resource for some good, grass fed beef bones. So I use the bones from a whole organic chicken & about two zip lock gallon bags of veggie scraps.

What kinds of veggie scraps?

  • celery
  • romain
  • kale
  • onion
  • zucchini
  • green beans
  • bell pepper
  • cabbage
  • squash

Pretty much any veggies you use. You will learn some veggies might add a flavor you don’t like. I personally have never experienced that, and I make it for a overall purpose.. not for distinct flavors.

I also use a pressure cooker. Very handy! It took days to make it in a crock pot and does give off a interesting aroma. Lol šŸ˜³

Bone Broth/Veggie Stock Ingredients:

  • Dozen peppercorns
  • Dried herbs- teaspoon of each. (Fresh herbs use up to a quarter cup)
  • 1 head of Garlic
  • 1/2 onion
  • 1 tablespoon of Apple Cider Vinegar- helps breakdown bones (if just making bone broth- double or triple)
  • Organic bones
  • organic veggie scraps
    • never use citrus or fruit


  • Add all ingredients into pressure cooker
    • if you let veggies thaw a bit, you can fit more in there.
  • Fill with distilled water to fill line
  • Cook in pressure cooker for 4.5 hours
  • Let cool to strain the juice

Straining and Storing the Broth:

  • Lay strips of Cheese Cloth in a strainer. Make sure strips are long enough that you can grab ends to squeeze once ingredients are in it. Strainer is really for back up, if anything comes out.
  • Pour ingredients from pressure cooker into cheese cloth and squeeze

Now what can you do with all you nutrient dense broth?!?

  • Drink immediately. Lol šŸ˜
  • I use silicon cube trays to freeze. So I have small portions to use to heat up food on stove top or in oven, and add to stuff like soup I buy or anything that needs extra liquid


  • I also measure out 8 and 16 ounces in freezer bag to have when I make homemade soups, or to have to drink when needed.
  • Divide it up as desired, and store in freezer



There are lots of different recipes out there, this is a great basic one to get you started and get the job done!

Unfortunately, I made my last batch in a hurry and my mom was helping and got ahead of me so I didn’t get to do step by step photos. So next time I make it I will update this with a full set of photos!

Happy bone broth/veggie stock making!

love you. live long.



Blueberry Banana Cinnamon Muffins (Gluten-Free!)

This recipe is the first gluten-free baked item that I have ever made.. and WOW! So yummy! When I first went gluten-free, hoping to clear up a skin condition.. I just avoided all types bread because most gluten-free bread items are FULL of sugar. So I went about 6 months without any of these items.. and I was starting to feel so deprived.

I originally saw the recipe for these muffins on Wellness Mama’sĀ blog. I had found a lot of recipes that looked good to me, but her Apple Cinnamon Muffins jumped out at me. They were simple, gluten-free, & had no added sugar. Another thing.. it was a good base recipe with different flavor options for you to play with.

My first go at the regular recipe was really good! The next time I made them I decided to do a different flavor option, by substitutingĀ out some of the apple sauce for a overripe banana, and I also added fresh blueberries & chopped pecans. My inspiration.. my mother’s incredible homemade blueberry muffins & banana nut bread that I have missed so much.

So here it goes.. Simple Ingredients: Eggs, Applesauce, Banana, Coconut Flour, Cinnamon, Baking Soda, Vanilla, Coconut Oil, and Honey + Blueberries & Chopped Pecans. (Full Recipe Below)


First- Mix all the base ingredients (everything except blueberries & pecans) in a bowl. I used a hand mixer… and it only takes a few minutes to get everything whipped together & smooth. It’s a very light textured dough.


Let the ingredients stand for 5 minutes. This is a great time to grease your muffin pan with coconut oil. Don’t be shy with the coconut oil, I was the first time & my muffins stuck when I removed them from the pan!

Once you have let the ingredients stand for 5 minutes, gently mix in the blueberries & pecans (with a large spoon). I used almost all of one small container of blueberries & about a cup of chopped pecans. You can add as much or little as you would like here. I personally want blueberry & pecan in every bite! The only issue I came across beingĀ generous with the blueberries.. the muffins that had more at the bottom weren’t as firm, and came apart a little bit when I removed them from the pan. Which just effects their look.. not taste šŸ™‚


Once your blueberries & pecans are mixed in, use 1/3 measuring cup to spoon into your muffin pan. Then bake @ 400 degrees for 12-15 minutes (or until toothpick comes out clean..Ā my oven took about 17 minutes- its old!).


Let cool… and ENJOY!! Oh.. and drizzle honey on top to add a little extra sweetness! (optional)


Reheat Suggestion: Slice in half, butter (or use healthy oil) & toast in oven. I absolutely love eating them this way for breakfast!


  • 5 eggs
  • 1/4 cup of homemade apple sauce, or store-bought (unsweetened)
  • 1 overripe banana
  • 1/2 cup coconut flour
  • 3 tbsp cinnamon
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1/4 cup coconut oil
  • 2 tbsp honey
  • 1 small package of fresh blueberries (used about 3/4 of it)
  • 1/2-1 cup of chopped pecans (as desired)


  1. Preheat over to 400 degrees.
  2. Put all ingredients into a medium size bowl (except for blueberries & pecans) and mix until smooth.
  3. Let sit for 5 minutes. Then hand mix in blueberries & chopped pecans.
  4. Grease muffin pan with coconut oil.
  5. Ā Use 1/3 measure cup to spoon into muffin pan.
  6. Bake 12-15 minutes until starting to brown and not soft when lightly touched (also check with toothpick)
  7. Let cool for 5 minutes & serve. Drizzle with honey for added sweetness (if desired).

(View original recipe by Wellness Mama)



love you. live long.



Ā Photography by That’s Forever Photography