Servings: 4

This light and simple green soup is jam packed with nourishing veggies like broccoli, zucchini and spinach. It’s easy to make and a delicious way to get your greens ins! 

Ingredients:

1 tbsp avocado oil 

1 small onion, diced 

3 cloves garlic, minced

1/2 tsp ground cumin 

1 medium yellow potato, chopped 

1 medium head of broccoli, cut into small florets 

1 medium zucchini, chopped 

3 cups chicken bone broth, plus more as needed
sea salt and black pepper 

3 cups spinach, loosely packed

1 cup frozen green peas 

1-2 tbsp lemon lemon juice

Instructions:

1. Heat oil in a large pot over medium heat. Add the onion and a pinch of salt, and saute for about 5 minutes or until translucent, stirring often. Add the garlic and cumin, and cook for another minute. 

2. Add the potato, broccoli, zucchini and bone broth. Season well with salt and pepper and bring to a boil. Cook, covered, for 10-15 minutes or until potatoes are fork tender. 

3. Add spinach and peas and cook for another minute, or until greens are wilted. 

4. Working in batches, transfer the soup to a heat safe blender and blend until smooth and creamy. Alternatively use an immersion blender until soup is smooth.  Add additional broth as needed to reach desired consistency. 

5. Return soup to the pot. Add lemon juice and season to taste with salt and pepper. Serve with toppings of choice and enjoy! 

Servings: approx. 10

These delicious gummies are made with real fruit, gelatin and our Collagen Protein Bone Broth for a a healthy treat that’s packed with nutrients to support gut health. Perfect for both kids and adults!

Ingredients:

1/2 cup frozen blueberries, thawed

1/2 cup frozen raspberries, thawed 

1/2 cup Collagen Protein Bone Broth 

1/3 cup fresh lemon juice 

2-3 tbsp maple syrup 

4 tbsp grass-fed gelatin 

Instructions:

1. Place the thawed blueberries and raspberries (along with any juice), bone broth, lemon juice and maple syrup in a blender. Blend until smooth. 

2. Pour through a fine mesh strainer (to help remove the seeds) into a small saucepan. Sprinkle the gelatin over top and let sit for a few minutes to allow it to bloom. 

3. Heat over low and whisk until the gelatin has completely dissolved. Do not let the mixture come to a boil! The liquid will go from a thicker consistency to more of a liquid. Remove from the heat. You will have a bit of foam on the top, which you can remove with a spoon if you’d like. 

4. Transfer the mixture into gummy molds using a dropper or spoon. Alterntively you can pour into a glass baking dish lightly greased with coconut oil and cut them into cubes after. Place in the fridge for at least an hour or until the gummies firm up 

5. Once set, remove the gummies from the molds and store in the fridge for up to 10 days (if using collagen protein bone broth that has just been thawed). 

Servings: 6

This easy, cozy recipe is perfect for busy weeknights! Just throw everything together in the slow cooker and let it do all the work. 

Ingredients:

2 pounds sirloin or flank steak, cut across the grain into thin slices 

1 cup Bone to Broth Beef Bone Broth 

1/2 cup low-sodium soy sauce (or tamari)

1 tbsp sesame oil 

1 tbsp freshly grated ginger 

1 tbsp minced garlic

3 tbsp honey 

1/2 tsp red pepper flakes, or to taste (optional) 

2 tbsp arrowroot flour (or constarch)

2 tbsp cold water

12oz (~5 cups) broccoli florets, chopped into bite size pieces

Cooked rice, for serving

Chopped green onion, sesame seeds, red pepper flakes, for serving (optional)

Instructions:

1. Place the sliced beef in a crock pot/slow cooker. 

2. In a medium bowl, whisk together the bone broth, soy sauce, sesame oil, ginger, garlic, honey and red pepper flakes. Pour over the beef and stir to combine. 

3. Cover and cook on low for 3- 4 hours, or until the beef is cooked through and tender. 

4. In a small bowl, whisk together the arrowroot flour and water. Stir into the slow cooker with the beef.

5. Add the broccoli and gently stir to combine. Cover and cook for another 20-30 minutes on high, or until broccoli is just tender and the sauce has slightly thickened (you can also steam the broccoli separately and add it in at the end if you’d prefer).

6. Taste and season with salt and pepper if needed. Serve warm over rice and garnish with green onion and sesame seeds. 

Servings: 2

This rich and creamy mousse uses our Restorative Chocolate Beverage and greek yogurt for a boost of protein and gut support. The perfect healthier dessert for any chocolate lover!

Ingredients:

3 oz quality dark chocolate, finely chopped (at least 70% cacao) *do not use chocolate chips

1/3 cup Restorative Chocolate Beverage 

1 cup plain, full-fat Greek yogurt

1/4 cup coconut cream, or heavy cream

1 tbsp maple syrup, or to taste 

1/2 tsp vanilla 

Pinch sea salt 

For serving (optional): whipped cream, fresh raspberries, shaved chocolate 

Instructions:

1. Add chopped dark chocolate and Restorative Chocolate Beverage to a heat-safe bowl and place over a pot of gently simmering water (the bottom of the bowl should not be touching the water). Stir the chocolate regularly with a rubber spatula. Once the chocolate is almost done melting, remove from the heat and continuing stirring until completely smooth. Set aside to cool. 

2. In a separate combine yogurt, coconut cream, maple syrup, vanilla and sea salt. Mix the ingredients with a hand mixer on low until combined. Slowly increase the speed to high for about 2 minutes. 

3. Once the melted chocolate has almost cooled down to room temperature, add to the yogurt mixture. Mix again until just combined.

4. Divide into jars, cups or ramekins and chill for at least 3 hours before serving. Serve with whipped cream, raspberries and chocolate shavings if desired. Enjoy! 

Servings: 4

This flavourful soup is easy to make and comes together in under 30 minutes. Made with shredded chicken, coconut milk, bone broth and red curry paste, this soup is sure to be a hit!

Ingredients:

1 tbsp avocado oil 

1 small onion, diced 

1 red bell pepper, thinly sliced 

4 cloves garlic, minced 

1 tbsp freshly grated ginger 

3-4 tbsp Thai red curry paste (this will really depend on the brand you’re using and the spicy level you want)

1 13.5 ounce can full-fat coconut milk 

1 package Bone to Broth chicken bone broth (900ml) 

1-2 tbsp fish sauce 

2-2.5 cups shredded cooked chicken 

1 tbsp coconut sugar 

2 tbsp fresh lime juice 

Sea salt and freshly ground black pepper to taste 

For serving:

7 oz dry rice noodles, or other preferred noodle 

Fresh cilantro 

Green onion, thinly sliced 

Lime wedges 

Instructions:

1. Heat oil in a large pot or dutch oven over medium heat. Add the onion and pepper and saute for 5 minutes.

2. Add the garlic, ginger, and curry paste and cook until fragrant, about 1 minute 

3. Stir in the coconut milk, then add the bone broth and fish sauce. 

4. Bring to a low boil, then reduce heat and simmer for 10 minutes, stirring occasionally. 

5. While the soup is simmering, cook the rice noodles according to package directions. Once cooked, drain, rinse with cold water and set aside. You can also toss them with a little oil to prevent sticking.

6. And the shredded chicken, coconut sugar and lime juice to the soup, stir, and cook for another 5 minutes. Season with salt and pepper to taste.

7. Divide the noodles into bowls and ladle the soup over top. Garnish with cilantro, green onion and lime wedges, if using. Enjoy!

Servings: 4-6

These easy and delicious brussels sprouts make a great side dish for the holidays! They're simmered in bone broth and paired with smoky bacon, sweet shallots and tangy balsamic vinegar. 

Ingredients:

4 oz bacon, sliced into thin strips 

1 large shallot, thinly sliced 

1 lb brussels sprouts, trimmed and cut in half 

Sea salt and black pepper to taste 

3/4 cup chicken or beef bone broth, plus more as needed 

1 tbsp balsamic vinegar 

Instructions:

1. Heat a 12” skillet over medium heat. Add the bacon and cook until lightly crisp. Remove the bacon with tongs or a slotted spoon and set aside. 

2. Add the shallots to the skillet and sauté for a few minutes, or until softened. Next add the sprouts and season with salt and pepper. Cook until golden brown, about 5 minutes. 

3. Pour the bone broth into the skillet and bring to a simmer. Cook, stirring occasionally, until brussels sprouts are tender (but not mushy) and the liquid is evaporated, about 10-15 minutes. If you run out of liquid before the sprouts are cooked, add a little more bone broth to the skillet. 

4. Add the balsamic vinegar and bacon pieces. Stir and cook for another 1-2 minutes. Taste and add additional salt and pepper if needed. Spoon into a serving bowl and enjoy! 

Servings: 4

This flavourful soup is packed with sausage, white beans and veggies. Perfect for when you're craving something cozy, but nourishing!

Ingredients:

1 tbsp avocado oil

1 pound Italian sausage, spicy or regular, casings removed

1 small yellow onion, diced 

2 medium carrots, chopped

2 stalks celery, thinly sliced

Sea salt and black pepper to taste

3 cloves garlic, minced 

1/4 tsp paprika (optional)

1/2 tsp italian seasoning

2 14 oz cans white beans, drained and rinsed 

4 cups Bone to Broth Chicken or Beef bone broth 

3 handfuls fresh spinach

Parmesan cheese, for serving 

Instructions:

1. Heat the oil in a large pot or dutch oven over medium-high heat. Add the sausage and break apart with a wooden spatula or spoon. Cook until browned. Using a slotted spoon, remove from the pot and set aside. Drain excess fat if needed, leaving about 1 tbsp. 

2. Reduce heat to medium and add the onion, carrots, celery and a pinch of salt. Sauté until onion is translucent and veggies have slightly softened. Add the garlic, paprika, and Italian seasoning. Stir and cook for another minute, or until fragrant

3. Stir in the beans and bone broth, scraping up any brown bits from the bottom of the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes, stirring occasionally. 

4. Scoop out 2 cups of the soup mixture into an upright blender. Carefully blend until smooth and creamy. Return to the pot, along with the sausage, and stir to combine. Allow to simmer for another 5 minutes. 

5. Stir in the spinach and allow to wilt for a minute. Season with salt and pepper to taste. 

6. Serve with freshly grated parmesan cheese and enjoy! 

Servings: 4

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. 

Servings: 4

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. 

Servings: 4

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!

Servings: 4

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.

Servings: 4-6

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!