Bone broth — the perfect elixir for adults looking for a healthier lifestyle, right?
But hang on — what about the kids? Don’t they deserve to reap the multitude of benefits of bone broth, from its nutrient-dense vitamin and mineral content to its protein-in-a-cup drinkability?
We think they do, but we also know we have to be a little more creative when it comes to kids. That’s why we wanted to share our favorite Kid-Friendly Bone Broth Recipes with you: the perfect way to introduce this healing elixir into your whole family’s daily diet.
CHEESY INSTANT POT RICE + VEGETABLES
Cheese. Instant pot. Need we say more? When we’re juggling work and kids and all life throws at us, the Instant Pot steps in like a worthy, reliable, time-saving bestie. And we’re yet to meet a kid who doesn’t love cheesy rice. The secret lying within this recipe is Chicken Bone Broth. It makes it tastier and more nutrient-dense but all the kids see is “Cheesy Rice!” It’s an all round win.
INGREDIENTS:
1 cup long grain white rice
2 cups frozen mixed vegetables
½ teaspoon onion powder
½ teaspoon garlic powder
1 cup LonoLife Chicken Bone Broth
1.5 cups of water
1 cup shredded cheddar cheese
¼ cup freshly grated parmesan cheese (optional)
Salt and pepper to taste
INSTRUCTIONS:
Pour the rice into a fine mesh strainer and rinse under cold water for one minute.
Pour the rice into the bottom of the instant pot along with the frozen vegetables.
Add the seasonings, broth, and water.
Place the lid on the instant pot and set the valve to seal.
Cook on manual/high pressure for 5 minutes.
Once the cooking time is up, allow the pot to natural pressure release for 10 minutes, then quick release the rest of the steam.
Turn the instant pot off and stir in the cheese in three additions, stirring well after each addition.
Serve immediately, or store in the refrigerator for up to 3 days for best results.
Recipe adapted from The Salty Marshmallow
BONE BROTH GUACAMOLE
Holy guacamole, the kids will never know just how good their favorite dip actually is! This delicious guacamole recipe packs in a whole serving of Chicken Bone Broth, upping the ante on an already awesome homemade snack.
INGREDIENTS:
1 serving LonoLife Chicken Bone Broth
4 large avocados
½ red onion, diced
1 roma tomato, diced
1 large jalapeno, diced
1 tablespoon lemon juice
1 tablespoon lime juice
Garlic salt to taste
INSTRUCTIONS:
Remove skin and seed from avocados and place in a large bowl
Chop up the onion, tomato & jalepeño and add to bowl with avocados.
Blend the ingredients with a fork or potato masher, adding in the lemon and lime juice. Combine until smooth.
Top off with parsley and extra garlic. Serve & enjoy!
HOMEMADE PASTA SAUCE
What would a home without pasta be? Whether you are on the gluten free train or love a fully fledged old-school spaghetti, pasta makes the world go round. Seeing as it’s such a staple, we love to make our own pasta sauce. It’s a great way to incorporate added ingredients to boost the nutrient content. (Tip: if you don’t want to go all out and make your own from scratch, you can simply add ½ cup of chicken or beef bone broth to your store-bought variety.)
INGREDIENTS:
2 tablespoons olive oil
1 large white onion minced
5 cloves garlic crushed
1/2 cup LonoLife Beef Bone Broth
1 28 ounce can crushed tomatoes
1 15 oz can tomato sauce
1 6 ounce can tomato paste
1 tablespoon white sugar
1 tablespoon fennel seeds
1 tablespoon ground oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped fresh basil
1/4 cup chopped fresh parsley
INSTRUCTIONS:
eat a large pot on the stove over medium high heat. Add in olive oil and saute onion in the olive oil for about 5 minutes, until softened. Add in 5 cloves and saute another 30-60 seconds.
Pour in chicken broth, crushed tomatoes, tomato sauce, tomato paste, sugar, fennel, oregano, salt, pepper, basil, and parsley. Bring to a simmer.
Reduce the heat to low and simmer for 1-4 hours. Use an immersion blender to puree the mixture until the desired consistency is achieved, leaving it slightly chunky, or making it completely smooth.
Recipe adapted from The Stay At Home Chef
