Our trip to Ireland was absolutely amazing!  The views, the people, the music and the food were more than we could have ever hoped for.  While we did indulge a bit in typical Irish fare (think fish 'n chips, cottage pie, etc) we also found some fantastic seafood.  Given that we traveled along the coast, there was always fresh seafood available. 

Unlike years ago, the Irish have really cleaned up their eating habits (Ireland was never known for it's cuisine!).  Almost every restaurant/pub we went to took great pride in the fact that they used locally sourced meats, veggies and seafood.  Often they would list where they got these items from in their menus.  While we couldn't guarantee that every cut of meat was grass fed or every vegetable grown without pesticides (although many of them indicated they were), the food was always fresh and clean tasting.

Since I'm still getting adjusted to being back home, recipes will follow.  Until then, enjoy some of the deliciousness we ate(;

Of course, no meal would be complete without a pint of Guinness.  We had plenty of that too!

I hope you enjoy these pictures....I'll be recreating some of my favorites for you on the blog in the upcoming weeks!

Enjoy!
XoXo,
Nicole

My newsfeed has been blowing up with people catching colds, coming down with the flu and just feeling under the weather in general.  My husband has had an upper respiratory head cold that has been lingering for over a week now.  During the winter months (especially in the midwest) it seems like everything can get a little dreary and icky feeling - and I truly believe that our mental wellbeing, as well as physical health, suffer the most at this time.

Each year, around November, I begin making batches of bone broth.  If you've ever made homemade stock, it's basically the same thing.  I get my soup bones from my butcher when I buy my cow and pork in bulk.  When I cook my chickens, I just save the carcass for the broth.  I prefer beef bones for my bone broth - I use pork and chicken for other stocks to cook with.

Obviously this recipe isn't going to help my vegetarian and vegan friends, but if you're a meat eater - or at the very -least will drink broth from an animal product - then you're in luck!  You can use any bones that you save from your regular meals.  I prefer to use the ones from the butcher because they are thicker and don't have any seasoning yet on them (if I had cooked a meal and then used the bones).  

Bone broth helps to calm our stomach/gut and strengthen the GI tract (makes it great for those with digestive issues and Crohns).  In addition to keeping us safe from germs, bones are loaded with minerals like magnesium, calcium and other trace minerals that our body absorbs when we drink the broth.  If you're looking to maintain your health during the winter months and detoxify your liver at the same time - then don't hesitate to make your first batch of bone broth and get drinking!

Bone Broth
fills 10-12 8oz mason jars

1 lb soup bones from butcher (or any leftover bones), preferably from grass fed animals
2 onions, quartered
5-6 carrots, whole
3 cloves garlic, whole
a handful or bunch of greens (any greens will do - spinach, kale, chard, stems from beets or other root vegetables)
splash of vinegar
enough water to  almost fill the pot (leave about 1-2 inches from the top)
*do not add salt, pepper or other seasonings*

Bring all of the ingredients to a boil, then lower the heat and let simmer (covered) for 6-8 hours.  The longer you let it simmer, the better it gets!  Note: If you don't let it simmer for at least 6 hours, you'll be left with a watery broth - which is not very tasty. When it's done, strain the broth  through a fat separator and pour into 8 oz single servings (I found mason jars work great).  Let it cool completely before you cover the mason jars. If you don't have a fat separator you will want to skim the top l Refrigerate for up to a couple of weeks. 

For best results, reheat and drink daily.

I'm telling you, bone broth will change your life(;  Why wait for another cold or flu bug to make themselves comfortable in your home?  Bone broth is recommended for kids and adults alike.  Let me know what you think!

Stay Healthy,
Nicole

Some of my favorite memories of dating my husband were the nights we ordered Chinese take-out.  His family had a tradition of ordering Chinese food on New Year's Eve, which we did on a couple of occassions.  Sometimes, though, we would just stay in and watch movies, eating our beef and broccoli and egg rolls.   We dated long distance for quite a few years, so while I enjoyed going out on "dates" with him, I enjoyed even more the nights we could just stay in and be a "normal" couple.

My days of ordering Chinese food are long gone, but my love for those dishes remain.  Thankfully I've been able to create a new dish that satisfies my cravings, and doesn't leave me hungry a half hour later (white rice will do that to you, ya know!)

Here's my take on an old take-out classic....

Beef and Vegetable Stir Fry
serves 4-6

3 bell peppers (I used one green, one red and one yellow), chopped
1 head of broccoli, chopped
1 onion, rough chop
olive oil
1 clove garlic, minced
1 t fresh ginger, grated
3 T gluten-free tamari (soy sauce)
dash of red pepper flakes, to taste
1 1-2 lb steak (I used a rib steak, but you could use flank or any other favorite), sliced thin against the grain
1 c quinoa (you could use brown rice, if preferred)
2 c beef broth

Beef marinate:
1 T olive oil
1 T gluten-free tamari
1 clove garlic, minced
1 t fresh ginger, grated
*The meat will taste better if you marinate it overnight. 

Begin by sauteing your vegetables in olive oil, add the broccoli last as you don't want it to get too soggy.  While your veggies are cooking, begin to sear your beef.  I used the saucepan I was going to cook my quinoa in, for added flavor.  Cook the beef on medium-high heat for 2-3 min, or until it's just barely pink inside.  Add beef to veggies and then add your fresh garlic, ginger, soy sauce and red pepper flakes.  Turn the heat on the beef/veggie mixture to low and cover.

Meanwhile, bring your quinoa and beef broth to a boil.  Lower the heat, and let simmer for 15 minute or until quinoa is done.

Layer the quinoa on a platter and top with beef/veggies mixture.  Enjoy.

Have you expreimented with making homemade versions of your favorite take out? 

XoXo,
Nicole