My Weight Loss Surgery Journey + Keto, Paleo, & Gluten Free Recipes +

Tag: bariatric broth

Sweet and Sour Bacon Brussels Sprouts

Sweet and Sour Bacon Brussels Sprouts

Sweet and Sour Bacon Brussels Sprouts So I’ll be the first to admit that I use to hate Brussel sprouts.  My mom would just boil them in a pot, put some salt on them and she’d be good to go. YUCK (Love you mom!) I […]

Asian-Inspired Pork and Kimchi Stew

Asian-Inspired Pork and Kimchi Stew

Asian-Inspired Pork and Kimchi Stew This Asian-Inspired Pork and Kimchi Stew great and light! The Tonkotsu pork broth base encompasses all the tasty notes of ginger, and pork. All you have to do is add a little bit of pork meat, kimchi, and shiitake to […]

Easy Delicious Chicken Broth: A Holy Grail of Recipes

Easy Delicious Chicken Broth: A Holy Grail of Recipes

Easy Delicious Chicken Broth: A Holy Grail of RecipesBariatric Friendly Easy Delicious Chicken Broth

Hey, guys. Just wanted to share this as chicken broth is a staple fo post op life. This actually is great for any keto recipe requiring broth too! “Bone broth”, which is basically just chicken stock, is super expensive for the decent stuff, and it’s actually ridiculously easy to make.   This is a must for any bariatric, or weight loss surgery patients, and simply delicious for anyone who cooks.

I bought some stock at the store because Cody was working and my dad was taking care of me and Omg, it was so gross! I would have honestly preferred Knorr than that garbage. 🤢

From now on, make your own broth: It is easy, cheap, and far more delicious than what you can buy at the store.

Ingredients:

  • 4 lbs of bones (using chicken here, but you can try pork, or beef as well!)
  • 1 Onion
  • 1 Roma tomato
  • 4 Stalks of celery
  • Two carrots
  • 1-2 Sprigs of Rosemary
  • Salt and Pepper to taste
    • I recommend that you wait to add the salt until the end because that way if you use it for multiple uses, you can adjust the salt as needed.
  • Water (enough to cover everything)

First, rough chop all the veggies, and bones and roast in the oven until browned.  Alternately, you can skip that just and just toss everything in and fill water into preferably a Dutch oven, if not a pot will work. (Try roasting them though! The french do it, so why can’t we!?)  Then, bring to a simmer for at least two hours. I like to do it for 12 hours for maximum flavor. Just be sure to top it off top up the water as it simmers if you go any longer than two hours.

Finally, strain bones and veggies out of your broth and you have an incredible stock to add to any dish!

A couple tips and notes:

Pro Tip: I like to buy my chicken bones at any Asian market if available, that way you are just dealing with the bones and not the meat.  Plus, they are especially cheap.

FYI: One little carton of bone broth, that was about 16 oz, was nearly 6 dollars at Sprouts. This whole thing cost me 5 dollars and I’ll have at least 64 oz of broth.  Plus, if you don’t need it all just store it in the freezer. Easy and convenient.

 

Tonkotsu (Pork Bone) Broth

Tonkotsu (Pork Bone) Broth

Tonkotsu (Pork Bone) Broth Here  is a recipe for a great Japanese broth.  It tastes delicious as a standalone broth,  and its also going to be a great base that I’m going to incorporate into some upcoming recipes, starting with our keto Pork Stew with […]