Homemade Bone Broth

I roast a chicken for dinner every few weeks in an effort to get the most bang for our buck – Kevin and I can usually get at least 5 or 6 meals out of just one chicken – but the one thing I haven’t done until now?

Bone broth.

homemade bone broth | eatwriterunrepeat.com

Bone broth – essentially stock or broth made by simmering chicken bones, water, apple cider vinegar and vegetables – is HUGE in the paleo/wholefood/natural/etc world. For one thing, it’s incredibly nourishing. Bone broth is high in calcium, magnesium, and amino acids (among others), not to mention all that rich gelatin that supports healthy skin and good digestive health. Another added benefit – particularly for those of us still trying to recover from our polar vortex winter – a nice hot cup of broth is exactly what the doctor ordered to ward off colds and warm up the body.

Bone broth is really easy to make and there are tons of recipes online. Just search “homemade bone broth” and pick the one that works for you! For mine, I followed this recipe from April Swiger of Redemptive Homemaking. I loved her tip about saving the ends of your veggies to cook with the broth…because you’re going to strain the broth from everything else and toss the unused parts, it’s a total money saver! Not to mention I’m a huge fan of making the most out of my grocery bill.

I didn’t get quite as much gelatin in my broth as I would have liked, but I think that’s because I used only one chicken carcass to make my broth – using too much water/not enough bones can be an explanation for that, but the fruits of my “labor” (what’s hard about throwing some bones and a bunch of veggies in a crockpot and leaving it alone for hours, I ask you?!) still resulted in a deliciously filling batch of bone broth that was perfect for sipping while reading my latest cheesy romance novel. #noshame

homemade bone broth | eatwriterunrepeat.com

So what are you waiting for?


For some more articles on the benefits of bone broth, check out these sites:

Bone Broth FAQs on Whole9life

5 Reasons why Bone Broth is the Bomb on UndergroundWellness

Comfort Food: Hearty Pot Roast

Two weeks into the  move and we’re still not completely finished. We did have a short reprieve once we finished putting all the stuff from our apartment away – but on Monday Kevin’s stuff was delivered from his place in California, which started another bout of moving, unpacking, rearranging and organizing.


The good news is that we are starting to create a home!

living room

Kevin and I busted our butts on Monday to empty what we could of the PODS pod we rented for the move. I wish I would have thought to take a picture of the pod before we started to unpack – it was literally packed to the brim. It looked like the world’s most complicated game of Tetris. The upside is that we were able to unload everything except the heaviest items – we enlisted some help from the men in our Bible Study to come over on Tuesday and help with that. But everything else, including our sectional, most of Baby Bear’s bedroom set, and half of Kevin’s bedroom set (not to mention the boxes and boxes of various other household items) were taken out and (mostly) put away on Monday. Now we have a completely empty pod and a houseful of stuff that just needs to get put in its place and we’ll be done!

We survived the ordeal with only one minor setback:

hole in wall

Which, in the grand scheme of things, isn’t bad – as you can tell from the picture, it’s a patch job from some previous occurrence (I’m guessing the incident involved moving heavy furniture, as the scene of the crime is on the landing between staircases) and it’s an easy fix, so I’m not worried about it.

In the midst of all this, we’ve still had to eat, and given by the state of our kitchen, cooking something elaborate has been out of the question. Which is where I need to give a shout out to my second best friend: the dutch oven.

We all know that my first best friend is my crock pot.  What’s not to love? You throw some meat and veggies into the pot in the morning, turn it on high, and when you come home from work your house smells like heaven and dinner is served! But coming in a very close second is my dutch oven – particularly this one that I got as my one and only wedding present. It is pretty much perfect in every way, and it’s quite similar to the crock pot, except it doesn’t take as long to cook. In the case of this pot roast, it does require a bit more labor, but we still only used one pot, which is a win in my book!

comfort food - hearty pot roast

Out of all the quintessential comfort foods out there, pot roast is way up on the top of my list. I have very fond memories of my mom’s pot roast growing up – although admittedly, I liked the carrots and potatoes more than I liked the meat. But just the smell of the meal when I came home from school was enough to send me into food euphoria. I still get tingles when I think of it.

comfort food - hearty pot roast 2

This pot roast is a bit different than the one I grew up eating. For one thing, my mom used to cook it in a covered roasting pan in the oven, while Kevin and I use the dutch oven on the stovetop. Also, we use copious amounts of red wine in our version, whereas my parents substituted beef stock. But however you prepare it, sitting down at the table with a steaming bowl of pot roast while it’s pouring rain and freezing outside pretty much makes everything better.

comfort food - hearty pot roast 3


serves: 6

prep time: 20 minutes

cook time: 3 hours


3 lb beef chuck roast

1 bag carrots, chopped into one inch pieces

1 bag new potatoes

4 onions, cut into quarters

1 bottle red wine

herbs de provence spice blend

salt and pepper

coconut oil


Heat 1 tablespoon coconut oil in a dutch oven over high heat. Add your onions, cut side down, to the pot and brown, about five to seven minutes. Set aside. In the same pan add your carrots and cook another five minutes, until carrots start to caramelize. Set aside. Meanwhile, season your roast with salt and pepper. If necessary, add another tablespoon coconut oil to the pan and sear your meat on all sides before removing from pan. Deglaze the pan with one cut red wine, using a wooden spoon to scrape off the brown bits. Return the meat to the pan and add another two cups wine (about 3/4 of the bottle total). Drink the remaining glass of wine if desired. Season with herbs de provence spice blend, cover, and cook for approximately two hours. Add the potatoes and carrots to the pan and cook an additional one hour.

comfort food - hearty pot roast 4

Mexican Brunch

One of my favorite things about The Man being on the East Coast is cooking together. I am lucky enough to be marrying a guy who loves food as much as I do, and he’s a great cook. Plus he’s one of those people who can look at the contents of my pathetically empty fridge and create something incredible, whereas I have to plan every meal. So when The Man announced that Saturday was going to be Mexican Brunch day, I was overjoyed.

machaca 2

(sidebar: we went grocery shopping and my fridge is no longer pathetic nor empty. Quite the opposite, actually. As is, I have no idea how we’re going to eat all the food we just bought.)

One thing about us – we love Mexican food. LOVE. And Mexican food for breakfast is pretty much the icing on the cake. Cream cheese icing. On carrot cake. It’s that dear to us.

I already had a beef roast in my freezer, so we pulled that out to thaw in preparation to make machaca for breakfast. I think I’ve mentioned machaca before, but if not, it’s a mexican shredded beef dish with onions, tomatoes, diced chilies, and all sorts of delicious spices. Ohmyword, so good. For some reason my machaca never turns out as good as The Man’s, so I was happy to turn the kitchen over to him.

machaca 1

Just look at that luscious spicy beef! So good, I can’t even describe. Even though it doesn’t look so good in this picture…trust me, it’s darn good beef.

As with any traditional Mexican breakfast, we scrambled eggs with our machaca and served them in corn tortillas. Then we topped them with refried beans, guacamole, onions, queso fresco, and tapatio. Love me some tapatio! And of course, you can’t have a Mexican meal without beer!


Funny story about that, actually. The last time I was in CA (before the Big Event) we went to our favorite Mexican place for breakfast. Normally we’re the only ones there but this particular visit was different – several tables were occupied. After looking around for a few minutes, sipping on my black coffee, I realized something: everyone else was drinking. Everyone. There was a table of guys in the corner drinking beer. The couple next to us had glasses of white wine and something made with tequila. Another table have several rounds of Bloody Mary’s. The Man was quick to explain that it’s perfectly normal to have a beer with your chorizo at 0900. And here I thought restaurants couldn’t serve alcohol before 1100! (At least, they can’t in Pennsylvania.) Who knew?!

I couldn’t be the only table not drinking (hello peer pressure), so we quickly ordered a Pacifico and a Bloody Mary. Totally made the breakfast.


So of course, we cracked open some ice cold Coronas with salt and lime and served them alongside our machaca con huevos. Delish.

machaca 3

machaca 4 Adding a little tapatio to the tacos…everything tastes better with tapatio.

I don’t know what it is about Mexican food that makes it so darn good, especially when half the time it looks like something…well…something not really all that appetizing. Take refried beans, for example. There is absolutely nothing aesthetically pleasing about refried beans, but holy cow I can eat a lot of them!

Have I mentioned we really love Mexican food? No?

machaca 6