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Home/Blog/Pick Two Meals, with Sipping Bone Broth
Pick Two Meals, with Sipping Bone Broth
By Ethan Boldt
September 28, 2022
The “pick two” concept was popularized by Panera, where you can choose essentially a half-portion of two different offerings, such as a sandwich and soup.
Of course, when we make our own lunch at home, we often “pick two” when we accompany our sandwich with a salad, for instance. But adding a bunch of potato chips or potato salad? Hmm, not exactly the healthiest route.
Instead, consider a new pick two that automatically comes with benefits such as satiety, gut support and help for the joint, skin and hair. I’m talking about a sipping bone broth.
Sipping broths are bone broths that taste great on their own, without necessarily needing to be cooked with or added to recipes. These savory-tasting broths provide a convenient dose of satiating protein, plus they’re deliciously warming, soothing and simple to use.
While you can certainly make your own, even easier is using a bone broth supplement like Savory Bone Broth Protein, which are made from real beef bone broth and chicken bone broth.
Our newest sipping broth flavors include:
Have a cup of sipping broth alongside any of the following macronutrient (balanced between carbohydrates, fat and protein) dishes to make for a light lunch or dinner. Ideally start sipping on that broth before you consume any plain starches, as then you’re more likely to achieve satiety and not overeat.
If this type of meal appeals to you and you’re looking to manage a healthy weight — or seek more support for your skin, gut and joint health — try our 14-day or 21-day bone broth diet plan to see how you feel.
Without further adieu, here are some meals that pair well with your cup of bone broth:
Serves: 2
Total time: 25 min
Ingredients:
4 ounces beef bacon, cooked and chopped
4 ounces smoked salmon, shredded
2 boiled eggs
¼ cup goat cheese crumbles
2 cups romaine, chopped
2 cups kale, chopped
¼ cup chickpeas
2 radishes, julienned
1 green onion, chopped
2 roasted red peppers, finely chopped
Dressing:
1 lime, juiced
¼ cup cilantro
½ avocado
1 tablespoon avocado oil
1 teaspoon chipotle powder
1 tablespoon goat milk yogurt
1 jalapeño, seed removed
Directions:
In a food processor, combine dressing ingredients and blend until smooth.
Keep the dressing refrigerated until use.
Layer all ingredients evenly between two bowls for serving.
Top with dressing and serve.
Plate, serve and enjoy!
Serves: 2
Total time: 10 min
Ingredients:
one 6-ounce can wild-caught tuna, drained and flaked
¼ cup coconut oil mayonnaise
1 rib celery, finely chopped
2 tablespoons minced onion
1 tablespoon Dijon mustard
1–2 tablespoons unsweetened dried cranberries
fresh lemon juice
sea salt and pepper, to taste
1 cup arugula
4 slices sprouted grain bread
Directions:
In a bowl, combine tuna, coconut oil mayonnaise, celery, onion, mustard and cranberries.
Season with lemon juice, salt and pepper to taste. Mix until well combined.
Serve on sprouted grain bread. Top each sandwich with arugula before placing top slice.
Serves: 4
Total time: 40 min
Ingredients:
8 eggs, beaten
1 package frozen chopped spinach, thawed and drained
1½ cups shredded raw cheese
1 onion, chopped
1 tablespoon coconut oil + extra for greasing
¼ teaspoon sea salt
⅛ teaspoon black pepper
Directions:
Preheat oven to 350 degrees F and grease a 9-inch pie pan with coconut oil.
Heat coconut oil and onions over medium heat in saucepan until onions are soft. Stir in spinach and cook until excess moisture has evaporated.
In a bowl, combine eggs, cheese, salt and pepper. Stir.
Add spinach mixture and blend together.
Scoop into pan and bake for 30 minutes.
Serves: 1
Total time: 10 min
Ingredients:
1 slice hearty bread (sourdough or sprouted grain bread is recommended)
½ ripe avocado
⅛ teaspoon sea salt
radish, thinly sliced
“Jammy” soft-boiled egg (or hard-boiled egg)
Directions:
First make the soft-boiled or hard-boiled egg.
Toast bread until golden and crisp.
Cut the avocado in half and remove the pit. With a spoon, scoop out the flesh and place in a small bowl. Mash the avocado with a fork until it’s smooth. Add in the salt.
Spread avocado on top of the slice of toast.
Add sliced radish and sliced egg on top.
Serves: 2
Total time: 20 min
Ingredients:
1 pound wild caught whitefish (like cod or mahi mahi)
2 small eggplants, sliced lengthwise
2 tablespoons avocado oil
1 lemon, juiced
sea salt and pepper, to taste
½ cup hummus
10 Kalamata olives
½ bell pepper, sliced
3 Persian cucumbers, sliced lengthwise
6 oz Greek feta cheese (sheep or goat)
Directions:
Brush avocado oil on the fish and eggplant, and then season with lemon juice, sea salt and pepper.
Grill or pan fry the cod and eggplant for 5 minutes on each side, checking for doneness.
Add fish and eggplant to plate with hummus, olives, fresh bell pepper, cucumbers and feta.
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