After a recent hiatus from blogging, I have decided to turn my focus to my home life and my lifestyle pertaining to my diet. I’ve decided to make some changes. Some much needed changes in my outlook on life, on how I treat my body, and to realign my priorities. So, in the past the lifestyle that worked best for me and my body was the “Paleo diet.” The Paleo lifestyle allowed me not only to look great and feel great, it made me feel the healthiest I’ve ever felt. Celebrity chef Pete Evans has recently rocked my world, inspired me, and changed my outlook on eating with his work on The Paleo Way. Changing the way you eat changes everything. I would love to also share this Paleo journey with the world. Motivating myself through motivating other just as Pete does.
I also recently watched a documentary on a famous baker, Christina Tosi. The way she lives her life, successful and healthy, was truly inspiring. She works hard at a job she loves. She works hard on her body. And she eats healthy but indulges on desserts that are worth it. So from today on I plan on working hard to play hard. In return I will be expanding my cooking and baking endeavors to “working hard” healthy recipes and to “playing hard” with dessert indulgence.
Today I made a healthy Stock. After making the chicken stock and letting it cool I canned the stock which allows me to keep it for as long as I need. I am a person that does not love waking up early and also doesn’t like to eat in the mornings. Trust me, I know that breakfast is the most important meal of the day. So lately, I heat a cup of chicken broth in a mug and crack some Himalayan salt and using a mortar and pestal with some whole pepper corns, stirring them in. I sip that on my cold drive to the hospital.
I have recently invested in two heavy bottomed stock pots. (I try and make two different stocks at the same time since they take 12-24 hours to simmer.) Each pot was 22 liters will heavy glass lids. Everyone’s time is valuable so I made as much of the stock as I could in one sitting. Using Pete Evans’s Paleo Way recipe and doubling it and making small adjustments this stock come out perfectly.
- 8-10lbs of bony chicken parts such as necks, backs, breastbones and wings (I used 2 whole free range chickens with breast and back bones and wings)
- 6-8 chicken feet
- 1/2 cup raw apple cider vinegar
- 2 large onions roughly chopped
- 4 carrots roughly chopped
- 4 celery stalks roughly chopped
- 2 garlic bulbs cut in half (whole bulb put in skin and all)
- 2 large handful flat-leaf parsley
- 2 leeks only the white part rough chopped
- 5-6 bay leaves
- 2 tablespoon black peppercorns crushed
- 12-15 liters of water
1. Gather the chicken pieces. I used chickens as pictured which include the back bones and removed the breast meat and used the 4 breasts for food prep for the week’s lunches.
2. Add all ingredients to stock pot. Using frozen pieces or fresh chicken pieces just dump everything into the pot. Let ingredients sit in the room temperature water for an our without turning the burners on.
3. I read the instructions on the new pans I purchased and they stated use only low to medium heat. I used medium heat until the mixture rapidly boiled. Then turned it down just above low to keep a steady simmer for the next 12-15 hours.
4. After the stock is finished simmering, turn off and let cool on the stove for a few hours before straining out contents. After the pot has cooled to a tolerable temperature use a fine metal strainer. Next refrigerate the pot over night to give the stock time to separate.
5. Remove the fat from the top and can or put in container for future recipes. Lard, fat, or tallow is over half mono unsaturated fat and perfect for cooking. The body digests this naturally. The stock can be refrigerated for 5 days, frozen for 3 months, or canned, like I did, for even longer.
(on the left is chicken and the left is Beef bone stock, recipe soon to come)
(adapted from thepaleoway.com)