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How To Make Bone Broth - Preparation

1/31/2020

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Earlier this week we went over what ingredients you need to make bone broth. Now let’s go through the steps for cooking it:

• Roast the bones, carrots, and celery at 450° for about 30 minutes on a baking sheet. This step really helps improve the flavor of the broth.

• Add bones, roasted veggies, and any juices from your roasting sheet to a stock pot.

• Add apple cider vinegar, onion, garlic, and pepper to the pot.

• Add enough water to cover everything in the pot by an inch or so.

• Cover and bring to a boil.

• Reduce heat to a low simmer and cook for at least 8 hours, up to 24 hours. Increasing the simmering time increases the amount of components released from the bones and makes for a thicker, richer broth.

• Remove from heat and let the broth cool slightly.

• Strain everything through a mesh strainer and discard the bones and vegetables. 

• You can sip the broth on its own or use it to make soups or braise beef.

• It can be refrigerated for up to 5 days or frozen for up to 3 months.

*If you’re worried about having the stove on for extended periods of time, you can add everything to a 6-quart slow cooker after roasting and keep it on HIGH for 24 hours.

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    Amanda is a mother of three (10, 7, and 5) and has been married for 14 years.   My weight loss journey started July 17, 2008, one day after my daughter's first birthday.  Tipping the scales at 235 pounds at 5'3, being an over weight, over tired, out of shape role model no longer appealed to me and I knew it was time for a change.   Three pregnancies later, I had lost a total of 105 pounds.  I had run 2 marathons and dozens of half marathons.  Something was missing.  I was thin, but I wasn't fit.  I wasn't healthy.  I could feel it in my insides.  I was 136 pounds and a size 8.  Something didn't add up.   I got my certification in personal training, nutrition, weight management, and dove into supplementation and whole foods.  90 days later, I gained 10 pounds and lost two pants sizes (8 to a 4). 
     
    Continuing on this path, all of my clients wanted to know how I was doing it.  I always dreamed of creating a business that truly added value to people and improved their health.  My husband, Grant, and I decided it was time to take that leap.

    December 9, 2016, Simply Prepped Meals was born.  Based around the mission of providing whole food based nutrition to people's doorsteps, we set out to create a new idea that fast food didn't have to be expensive or bad for you.   Six months later, we built our permanent location in Cynthiana, IN.  Then, January 2, 2018, we entered into a partnership with the YMCA of Southern Indiana to continue spreading the word of meal prep and eating with purpose. 

    Amanda coaches individually as well as continues to drive their business.  Any questions about personal coaching can be directed to her at amanda@simplypreppedmeals.com

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