Why Everyone Should Drink Bone Broth


I have been thinking a lot lately about what we waste. I think most of us don’t really think about how much we waste or throw away. I know I am guilty of buying things at the grocery store and throwing it out 2 weeks later not having used it. It’s so easy to just forget to utilize what we have. I have been pushing myself to waste less, use the ingredients I have and make use of the scraps. I have been making bone broths for years now, not knowing how amazing they actually are. I made them before because it always makes the most delicious soup bases but now I know the incredible health benefits it offers. Not only is it incredibly good for you, it utilizes scraps and helps you waste less.


Let me explain. When I am preparing dinner I always save my scraps from whatever I am using and I place it in ziploc bag and put it in the freezer. This includes onion and garlic skins, carrot tops, potato skins, broccoli stems. All these things have tons of nutrients and flavour still in them and don’t need to go in the waste bin. (I haven’t started my composting yet.) I also like to buy whole chickens. If you know how to disassemble a chicken it’s way more cost effective to buy whole versus packaged chicken breast or legs. After cooking the chicken I immediately start my bone broth. It’s super simple. Place the bones in a stock pot, add the scraps, then I usually add more onion, garlic, carrot, and celery to the broth. I also love adding fresh herbs from my garden. Rosemary, thyme, dill, and a few whole peppercorns. With bone broth you have to let it boil for more than 8 hours. (I usually boil it for 24 hours.) That’s the difference between a stock and a bone broth. Bone broth has had time to produce gelatin from collagen-rich joints and also release a small amount of minerals from the bones.  



Collagen is basically human glue, it’s the substance that holds us all together. Boosting our collagen will aid in joint pain, leaky gut and most importantly skin elasticity.


The minerals and amino acids the bone both creates can help detox your liver and digestive system and also aid in cellular detoxification. (with regular consumption) With the bone broth detoxing you, your body will have less issues with acne, dermatitis, and eczema.


Have I mentioned how nutrient dense this stuff is yet? Let me tell you, bone broth has over 19 easy-to-absorb amino acids that helps boost skin renewal and balance hormones that cause acne. It’s honestly such a simple and tasty way to balance out your system.

When drinking your bone broth I always find its better to cut it with an acid, a little salt, and some herbs. The flavour of the bone broth can often be quite rich.  Here is a link to Kale and Carmels Bone Broth Recipes, both are delish, but when I am in a hurry in the morning I like to keep it simple.

Daily Bone Broth:

  • 1 cup bone broth
  • Lime juice
  • Cilantro
  • Salt and Pepper


The full recipe for the bone broth from the beginning is:


  • 1 chicken carcass
  • veggie scraps (whetever you have)
  • 2 onions quartered
  • 3 whole garlic cloves
  • 1 celery roughly chopped
  • 1 carrot roughly chopped
  • Bunch of thyme
  • Bunch of rosemary
  • Bunch of dill
  • 10 whole peppercorns
  • Water (cover ingredients in pot)


  1. Bring to a boil
  2. Lower heat to a simmer on low. Simmer for over 8 hours, I usually simmer mine for 24 hrs.
  3. Strain out all scraps.
  4. Pour bone broth into containers. It can last up to a week in the fridge, but can be frozen for a few months.

French Crepes with prosciutto, aged gouda and avocado



lessonsofthyme-crepes-11Easter weekend is fast approaching and if you need something easy and delicious you’re going to love these crepes. Crepes are incredibly versatile, you can go for a savoury crepe like this one or use this same recipe to try out a sweet version. I like to lay out on the table lots of different meats, cheeses and mustards as well as berries, whipped cream,Nutella and other sweet treats so that everyone can layer up as many different kinds of crepes as they want.  My boyfriend and I love to make these crepes on a slow Sunday morning. He is the King of Crepes, he makes them perfect every time. I’m usually Queen of toppings, coming up with delicious combinations and almost always making way too much whipped cream. This recipe is one of my favourite savoury crepe creations, but you can try out your own versions with whatever you have in your fridge.


10 minutes  |  makes 8 crepes


3 eggs
1 cup milk
3/4 cup flour
1 tbsp sugar
pinch of salt


Aged gouda – I like this cheese because of it’s sharp but you can use whatever cheese you prefer
Mustard – I use my home-made Curry Mustard but you can use any dijon (recipe coming soon)
Chipotle Mayo – you can use store bought but I used 2 tbsp mayo and a little chipotle sauce from a can a chipotle peppers I had in the fridge.
Micro-greens – I like to add the micro greens because they add a really nice peppery flavour and they are also packed with nutrients. They are super easy to grow. All you have to do is plant some seeds, let it grow and when they are ready to eat just trim them off with some scissors. If you don’t have any micro-greens you can always substitute for arugula or sprouts.


  1. Using a blender, blend together flour, sugar, salt and milk. Add one egg at a time and blend until smooth.
  2. Meanwhile heat your pan on high. Be sure to use a flat bottom pan, if you don’t have a crepe pan you can use a regular frying pan.
  3. Make sure your pan is hot, spray a little bit of cooking spray, ladle batter onto the pan and swirl it around the bottom covering with a thin layer. You need to move fast or you will end up with an un-even crepe.
  4. Wait until the edges turn brown. That’s when its ready to flip. Flip and cook for a few minutes more.
  5. Layer on your toppings to your liking.
  6. THAT’S IT. I know, super easy.