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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:

• Bone Broth Protein Butternut Squash

• Bone Broth Protein Tomato Basil

• Bone Broth Protein Chicken Soup

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:

1. Cobb Salad

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:

1. In a food processor, combine dressing ingredients and blend until smooth.

2. Keep the dressing refrigerated until use.

3. Layer all ingredients evenly between two bowls for serving.

4. Top with dressing and serve.

5. Plate, serve and enjoy!

2. Tuna Salad Sandwich

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:

1. In a bowl, combine tuna, coconut oil mayonnaise, celery, onion, mustard and cranberries.

2. Season with lemon juice, salt and pepper to taste. Mix until well combined.

3. Serve on sprouted grain bread. Top each sandwich with arugula before placing top slice.

3. Crustless Spinach Quiche

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:

1. Preheat oven to 350 degrees F and grease a 9-inch pie pan with coconut oil.

2. Heat coconut oil and onions over medium heat in saucepan until onions are soft. Stir in spinach and cook until excess moisture has evaporated.

3. In a bowl, combine eggs, cheese, salt and pepper. Stir.

4. Add spinach mixture and blend together.

5. Scoop into pan and bake for 30 minutes.

4. Veggie Avocado Toast

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:

1. First make the soft-boiled or hard-boiled egg.

2. Toast bread until golden and crisp.

3. 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.

4. Spread avocado on top of the slice of toast.

5. Add sliced radish and sliced egg on top.

5. Mediterranean Plate

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:

1. Brush avocado oil on the fish and eggplant, and then season with lemon juice, sea salt and pepper.

2. Grill or pan fry the cod and eggplant for 5 minutes on each side, checking for doneness.

3. Add fish and eggplant to plate with hummus, olives, fresh bell pepper, cucumbers and feta.