So, I finally finished this ebook. Hooray!!! For a long time now, I’ve been a big fan of gelatin and bone broth. I’ve written a couple of posts about bone broth including, The Top Ten Reasons to Drink Bone Broth, and What I Put in my Bone Broth, so I considered myself pretty knowledgeable about the subject. Well, I’m happy to say that I learned some new information about bone bone in this ebook, and I thought it was definitely worth my time.
I was worried it would be overly long, since I’ve read a lot of lengthy health books and this ebook doesn’t feel that way at all. It was beautifully designed, which as a former graphic designer is important to me, and although it had lot of technical information, it didn’t come across as dry reading. In fact, her writing style felt honest and genuine, and the author, Syvie McCracken, conveyed her research in a clear and concise way, that’s accessible to people even with the busiest of schedules.
Some of the topics she covers in depth are gelatin for:
- Bone healing
- Joint health
- Gut health including leaky gut syndrome
- Autoimmune diseases
- Allergies and food sensitivity
- Weight loss
- Chronic Inflammation
- Muscle Formation
- Brain health and mood disorders
- Skin health including acne, wrinkles, and cellulite
- Healthy hair and nails
- Dental health
Sylvie also provides in her ebook directions for making bone broth and gives advice for making it regular part of your diet. If you’re interested in learning more about the health benefits of bone broth click here to visit Hollywood Homestead, to purchase your own copy.
Disclaimer: Since I’m such a huge fan of this ebook, I decided to become an affiliate for this product. Purchasing this ebook book will support both this blog, and Sylvie’s blog, The Hollywood Homestead.
I was looking for a way to use my bag pomegranate seeds in the freezer, and thought I would mix it into a salad. Well … the salad ended up the consistency of coleslaw, which I happen to love, so I decided to roll with it. I’m also loving my food processor since I finally figured out how to work the shredding blade. The best thing about this coleslaw, is that it’s like a salad, except much more filing from all the carrot fiber. As long as you don’t mind the crunch from the pomegranate seeds, which I don’t, this salad would be perfect for a picnic or a potluck.
- 2 cups of shredded carrots
- 3/4 red onion thinly sliced
- 1 cup of pomegranate seeds (I used frozen)
- 1 tsp of sea salt (or more to taste)
- 2 tbsp rice wine vinegar
- (optional) garnish with sesame seeds
- Defrost pomegranate seeds and soak up extra juices and/or water.
- Shred carrots in the food processor and thinly slice red onions.
- Mix in sea salt and rice wine vinegar
- Sprinkle with sesame seeds (Optional)
I wanted to share with you guys more of the awesome, and healthy activities we did on our honeymoon. When we left Monterey Bay to go to Sonoma Valley, we stopped at Big Basin Redwoods State Park.
When we were there, we hiked two easy trails. First, we did the Sequoia Trail Route A to Sempervirens Falls and Slippery Rock, which was considered easy to moderate at 3.5 miles. Then we did the Redwood Loop Trail, which is considered easy and contains the biggest redwoods at the State Park. This trail was only a half a mile. The trails took longer than you would expect since I was busy snapping photos. The two trails were the perfect length, so we got in a good workout, and still had time to drive to Sonoma Valley before it got dark. This was definitely worth the stop, even if it made for a crazy long travel day.
If you missed it check out my first honeymoon post on Monterey.
I’ve been trying to come up with different recipes for using juice pulp. I recently made a cucumber, carrot, and beet juice. Since I juiced the carrot first, I had a ton of beautiful organic carrot pulp that pains me to throw away. Although I still have a ton of pulp in my fridge, I was at least able to use one cup of it to make these muffins. I also used some fresh ginger and just enough honey to make them a little bit sweet. If you have a sweet tooth, you might want to consider eating them with some fresh summer jam. Personally, I prefer my baked goods to have as little sugar as I can tolerate.
Carrot Pulp and Ginger Muffins
- 1 cup of carrot pulp
- 2 cups of almond flour
- 4 eggs
- 3 tbsp honey
- 1/2 tsp baking powder
- 1 tsp apple cider vinegar
- 1 tsp fresh grated ginger
- 1 tsp of vanilla extract
- 1/4 tsp sea salt
- Mix together dry ingredients in a bowl, carrot pulp, almond flour, baking powder, and sea salt.
- In a separate bowl, mix wet ingredients, eggs, honey, apple cider vinegar, ginger, vanilla extract.
- Then mix the wet ingredients with the dry ones with a hand mixer.
- Fill a muffin tray with parchment muffin baking cups, then soup mixture 3/4 of the way to the top.
- Bake for 25 minutes at 350 degrees fahrenheit.
This is a great quick meal to make with leftover bone broth. It literally takes only about a couple minutes to make, assuming you already have broth made. If you only have a few minutes in the morning, consider making this for breakfast. You’re probably thinking, soup for breakfast? Is she serious? In my opinion, if you add eggs to any dish, it automatically makes it worthy of breakfast. Plus, soup is usually healthy, hydrating, and filing, so why shouldn’t you start your day with a nice bowl of soup. It’s way better for your health and waistline then a muffin or a granola bar, even if you made them paleo.
- 2 cups of bone broth (I've used chicken and beef)
- 1 tsp ground ginger
- 1 tbsp coconut aminos
- 1/4 cup of scallions
- 2 eggs
- 1/4 tsp of sea salt (or to taste)
- 1/4 tsp of black pepper (or to taste)
- In a medium saucepan, simmer bone broth with ginger, black pepper, sea salt, coconut aminos, and most of the scallions. Save some scallions for a garnish, when done.
- In a separate bowl, scramble eggs. Then slowly pour eggs into the soup, while whisking soup.
- Let eggs cook a couple minutes.
- Garnish with some scallions, and serve.
A couple years ago, I bought this bag at the Container Store for groceries and have used it for all my farmer’s market and grocery shopping. I get tons of compliments on it, all the time, and it really is extremely durable and has outlasted all our other bags. In fact, some of our other bags broke, so we decided to order two more of these online. (We always check the Container Store for them, but we haven’t had luck finding them again)
My favorite thing about this bag is the sturdy flat bottom, which makes it easy to carry a couple cartons of eggs. The rest of the bag, as well as the sturdier bottom, is made to fold up flat for easier storage. I also love that it is made with polypropylene, so if something spills, it is easy to wipe down. It’s height is 15″, it’s depth is 12″, and it’s width is 12″ so it can hold a lot of food. I chose the pattern Battle of the Bands, so that my husband would not feel girly using the bag. Here is a link to the exact bag we ordered.
Sometimes little things, like the perfect grocery bag, make shopping at the farmer’s market much more enjoyable. I am not affiliated with Scout Bags, nor have I received anything for this review.
I made this salad vegan, but you can easily add some chicken or shrimp to it. I used my Ginger Scallion Dressing, which is also vegan and gluten free. Since there is onion in the salad as well as the dressing, you might want to reduce the amount of red onions you use. I love onions, as you guys know by now. But if you don’t love them like I do, I would reduce the amount by half. I also used romaine hearts, but napa cabbage would be great for this salad as well.
I think this is a really great base salad to get creative with, depending on what produce you find. I can see myself adding avocados, radishes, and even broccoli sprouts to it. Actually that sounds good on it’s own. Maybe I’ll make that soon.
- 3 romaine hearts
- 1 red onion finely sliced
- 1.5 cups of finely shredded carrots (2 large carrots)
- 1/4 sliced almonds
- garnish with a sprinkle of sesame seeds
- Chop the romaine hearts, and shred carrots in food processor. Add to large bowl.
- With a mandolin, finely shred red onion, and add to bowl.
- Mix in sliced almonds, then add desired amount of ginger scallion dressing
- Mix ingredients before garnishing with additional sliced almonds and a sprinkle of sesame seeds.
This is an easy salad dressing that I threw together quickly for dinner. For this recipe, I would definitely use a high speed blender like the Vitamix, so that everything is finely blended, and there are no chunks of onion in your salad dressing. I also kept the sugar low on this recipe, but if you like your dressing on the sweeter side, I would substitute in honey and increase the amount.
Sorry for all the popsicle posts, but I am completely head over heels for my lastest kitchen gadget – my popsicle mold. I never realized how easy they were to make, or I would have been doing this for a while now. I bought some fancy silicone reusable ones, when I first tried to make them, but I hated them. They were too small, and the silicone was a pain to remove from the popsicles. These are just basic molds, but the trick is to run them under hot water when you want to remove them, and then lay them on a cookie sheet with parchment paper to store them. Plus, then they develop a pretty layer of frost for pictures.
I am particularly proud of this recipe, since my husband loves anything mango, and any Indian food. I made this with coconut milk, instead of yogurt and I didn’t miss it at all. This one we will definitely be repeating.
- 3 cups of frozen mango (about 1.5 small bags)
- 1 can of regular coconut milk
- 1/2 cup of grade b maple syrup
- Blend mango, coconut milk, and maple syrup in Vitamix
- Pour into popsicle molds, and freeze.
- Store in freezer for at least five hours
- Run molds under hot water to easily remove from popsicles.
I loved tuna salad growing up. When I used to make it for myself, I would always add a ton of onions. Even back then, I guess I couldn’t get enough of them. Since they’re so healthy, I don’t mind the onion breath.
Since tuna can contain a lot of mercury, avoid eating this very often. We also bought the expensive cans of Wild Albacore Tuna from Whole Foods by Wild Planet. There is no liquid or fillers added, it’s just 100% tuna and sea salt, plus the can lining is BPA free and since it’s wild, it’s non-GMO. It’s also the best choice for sustainability since it’s pole and troll caught. Shameer and I sampled some when we were at the Monterey Bay Aquarium, and liked it, so we thought we’d stroll down memory lane with an old fav – tuna salad.
Tuna Salad Cucumber Bites
- 1/3 cup of homemade coconut oil mayo
- 1/3 cup of thinly chopped red onions
- 1 can of Wild Planet Wild Albacore Tuna
- 1 tsp sea salt
- 1 tsp fresh ground black pepper
- 1 cucumber sliced
- Mix together coconut oil mayo, red onions, tuna, sea salt, and black pepper in a bowl set aside.
- Slice cucumbers, and add one small scoop approx. 1 tbsp to each cucumber.