How to Make Healing Bone Broth [Recipe Video]

Bone broth is a healing superfood that’s packed with minerals like calcium, magnesium, collagen, and gelatin that both nourish the body and support the gut lining. Making your own bone broth at home doesn’t have to be hard!

 How to Make Perfect Gut Healing Bone Broth (Recipe)

I started drinking bone broth when I was twenty and first discovered that I had gut issues. My mom would make me chicken bone broth and I would pack it up to bring it along to college. I made a lot of mistakes when I first started to try and transition to a healthier diet, but having broth was one of the things I really did right.


The benefits of bone broth


It helps to heal the intestinal lining.

The collagen and gelatin in broth help support and help the intestinal lining which makes it a great gut healing support. I really attribute bone broth to helping heal my gut!

It helps promote healthy hair, skin, and nails 

The same nutrients also support the health of hair and skin and elasticity of the skin.

It’s a great way to start transitioning to eating meat

I’ve talked about my lifelong meat aversion on the blog before as a result of my gut health being so poor. The broth was my transition back to eating meat after years of disliking meat.

It’s a nutrient powerhouse that’s easy to digest

The broth is full of vitamins, minerals and amino acids that are practically already digested for you which is what makes it so great for those with gut issues.

It’s traditional food

Bone broth is how our ancestors made broth. They did not use cans, or cubes, or boxes. Bone broth is a traditional, properly prepared food!

How to make perfect gut healing broth every time (full recipe below)


Use the right kind of bones from a good source

This is crucial for a good quality broth that is gelatinous and actually tastes good. So, what do you use?

  • 1.5-2lbs of soup bones
    • Beef shanks or soup bones
    • Chicken carcass w/ meat removed
    • Lamb soup bones
  • 1/2 – 1 lbs of joint bones
    • Beef knuckle
    • Lamb kneck bones
    • Beef ankle
    • Chicken feet

As for sourcing bones, try and get bones that are grass-fed and pasture raised for the most nutrient dense broth. Many health food stores carry these options, as well as local farmers markets and CSA’s.

Roast the bones for flavor

If you’re using beef or lamb bones, roasting them adds a lot more flavor!

Add apple cider vinegar, veggies, and herbs

Adding about 1 tbsp of raw apple cider vinegar helps to pull the nutrients from the bones and is a step that you always have to include for perfect broth.

To add even more flavor and nutrients, add veggies and fresh herbs! To reduce waste, save vegetable scraps like the tops of carrots, pieces of onion, celery, leeks, and more and store them in the freezer to add to your broth.

Cook it low and slow for an extended period of time

For the minerals to really pull from the bones, you want your broth to cook slowly for a long time. For chicken, 24 hours typically works, but for lamb, beef, and bison, up to 36 hours can be a good option

Cool it down fast!

To avoid letting the broth sit out and reach room temperature to where bacteria can grow, I always cool my broth fast. I do this by adding it to a pot or metal bowl and placing that bowl into a larger vessel filled with ice (for me, that’s usually a big metal wok). By shocking the broth this way, you’re not diluting it with ice, which holds up the flavor and the concentration of the broth, while still cooling it quickly.

Enjoy a gelatinous, nutrient dense broth

You want your bone broth to look like jello when it’s chilled! This indicates that it’s rich in collagen. All you have to do to bring it back to liquid form is simply heat it.


How to store bone broth


Freeze it in silicone molds

If you want to have broth on hand for cooking or drinking in the future, pour the broth into silicone molds and freeze in the freezer. The frozen broth will keep for several months.

Store it in glass

If you intend to use your broth within the next few days, simply store it in glass Tupperware or a large mason jar. In my experience, I like to use up broth stored in the fridge in about 5 days.

 How to Make Perfect Gut Healing Bone Broth (Recipe)


Troubleshooting bone broth

“My broth didn’t gel!”

It’s always a bummer when you don’t get a gelatinous broth. However, there are still lots of nutrients in your broth! Here are some factors to consider for getting your broth to gel next time…

  • Was there too much water? Try using less water next time for more concentrated broth.
  • Did you use bones that have collagen? Try using more joint bones or chicken feet next time.

“My broth has a thick layer of fat… what do I do with it?” 

Simply discard the fat, and enjoy your broth!


How to Make Perfect Gut Healing Bone Broth (Recipe)

  • Prep Time: 20
  • Cook Time: 24 hour
  • Total Time: 24 hours 20 minutes
  • Yield: 8-9 cups 1x


  • 23 lbs grass-fed beef soup bones or whole chicken carcass with meat removed
  • 1/2 lb grass-fed beef knuckle or 2-4 chicken feet (toes removed)
  • 2 cup vegetable scraps (carrot tops, onion pieces, etc.)
  • 1 tbsp apple cider vinegar
  • 3 sage leaves
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp sea salt
  • Filtered water


  1. If using beef bones (skip this step if using pre-roasted chicken carcass), preheat the oven to 375 F and line a large baking sheet with parchment paper.
  2. Add the beef bones to the baking sheet and roast in the oven for 15 minutes. Remove from the oven and let the bones cool.
  3. Place the bones in a slow cooker and add the rest of the ingredients. Add enough water to cover the bones with about an inch of water and place the lid on the pot.
  4. Set the slow cooker to low and cook for 24 hours for chicken or turkey bones, and 24-36 hours for beef or lamb bones. Skim the broth periodically to remove any impurities from the bones.
  5. After the broth is done, strain the bones and veggies and place the broth in a metal or glass bowl. Move the bowl into a larger vessel filled with ice to cool quickly.
  6. Store the broth in glass Tupperware, wide mouth mason jars or use a silicone mold to freeze into cubes for later use.
  7. Once cooled, skim the fat from the top of the broth and enjoy in soups, or drink by itself.
  • Category: Broth
  • Method: Slow cooker
  • Cuisine: global

Keywords: bone broth

How to Use Bone Broth

I’m a huge fan of just sipping bone broth! This recipe tastes amazing and it’s so rich and nourishing on its own. I replace it with coffee and drink it often in the morning.

However, the broth is also great for cooking. Soups, stews, rice (if you can tolerate it), sauces, and even just giving vegetables more flavor also have several recipes using broth like Zuppa Toscana, egg roll soup, and AIP chili from the Paleo AIP Instant Pot Cookbook which is a great resource for even more broth recipes!

No matter how you like to enjoy it, bone broth is an amazing flavor enhancer and nutrient powerhouse!




This post was originally published on September 4, 2016 and was updated on May 13, 2019 with a video.

Paleo Mother’s Day Brunch Recipes

Mother’s Day is just around the corner, and it’s time to get to planning!

Back when I was in college and was working part-time as a waitress, Mother’s day was always one of the busiest days of the year. Though going out to eat can be fun, it’s also pretty hectic to go out with all of the crowds. Plus, there’s something special about getting together and making food in your own home with those that you love!

This year, we’re going to be hosting Mother’s Day brunch with both my mom and my mother in law at our new house, and I wanted to share some of my favorite recipes that are both Paleo & AIP that are great for springtime and Mother’s Day!


Mother’s Day Brunch Recipes


Carrot bacon breakfast fritters

Veggies, bacon, and a yummy sauce! These crispy fritters are perfect for brunch.

carrot breakfast fritters

Everything Bagel Breakfast Nachos

I’ll be making these everything bagel sweet potato chips for mothers day brunch this year at my husband’s request 😉

breakfast nachos

Mother’s Day Soup & Salad


Crispy Chicken Salad

With fresh berries, crisp radishes, and an avocado ranch, this is the crispy chicken salad springtime salad!

crispy chicken salad

Wedge Salad

Who doesn’t love a wedge salad? This shrimp wedge salad is made with romaine hearts instead of iceberg lettuce.

Carrot Turmeric Soup

This carrot turmeric soup is perfect for spring, and especially perfect for Mother’s Day if you add the edible flowers!

Mother’s Day Treats


Olive oil lemon cookies

These olive oil lemon cookies are allergen friendly with a light, fresh flavor.

Carrot Cake Muffins 

It isn’t brunch without muffins! These carrot cake muffins are grain free, dairy free, and egg free.

carrot cake muffins


Mother’s Day Drinks

Watermelon Mocktails

These watermelon mocktails are a fresh and flavorful non-alcoholic drink to share with the whole family!

Infused Water

This ginger & fruit infused is a simple drink to serve to guests.

infused water

Pink Beet Latte 

This pink beet latte is caffeine free and non-alcoholic.


Paleo Mongolian Chicken (Whole30, AIP)

This paleo Mongolian chicken is a simple and flavorful takeout dupe. It’s whole30 and AIP friendly.

Paleo Mongolian Chicken

I’m always down for Asian flavors! So many of my favorite dishes are Asian inspired. In the Hoover household, we make teriyaki chicken close to once a week, and neither Daniel nor I complain about it. But who doesn’t like to mix it up every now and then?

My version of mixing it up usually comes from adding in a different protein, like switching out the chicken for beef. This Mongolian beef has been a staple around our house, and I always look forward to making it! It’s been a reader favorite here on the blog, but I got a few requests to make it a bit more cost effective with chicken instead of flank steak.

This paleo Mongolian chicken is simple to make, it mixes it up from just normal ol’ chicken, and it’s whole30 and AIP friendly as well!

Mongolian Chicken

The Ingredient’s You’ll Need For the Mongolian Chicken

Chicken Breast

You’ll simply slice chicken breast into thin stir fry sized slices. You can also use chicken thigh sliced thin if you prefer that as well.

Green onion

The green onion is one of my favorite parts of Mongolian beef and chicken! It adds flavor and texture for a low price and minimal preparation.

Coconut aminos & chicken broth

Coconut aminos is the soy sauce substitute in this dish, and chicken broth helps to add more body and flavor to the sauce.

Arrowroot starch

Arrowroot is the cornstarch alternative in this recipe. It helps to make the chicken crispy, and it thickens the sauce as well. I have not tried to use tapioca starch in this recipe, but it can often get gummy in recipes like this. I still recommend arrowroot starch over tapioca starch.

Ginger & garlic

Coconut sugar (omit for whole30)

This adds just a touch of sweetness!

mongolian chicken

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Paleo Mongolian Chicken (Whole30, AIP)

  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 3 servings 1x


This paleo Mongolian chicken is a simple and flavorful takeout dupe. It’s whole30 and AIP friendly.



  • 1 lb chicken breast
  • 1/2 tsp sea salt
  • 2 tbsp arrowroot starch
  • 3 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 small thumb ginger, grated and minced
  • 1/3 cup coconut aminos
  • 1/4 cup chicken broth
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tsp coconut sugar (omit for whole30)
  • 45 green onions, sliced into 1” slices


  1. Slice the chicken breast into thin stir fry slices. Salt well.
  2. Add the arrowroot starch to a small bowl and coat the chicken breast.
  3. Heat the avocado oil in a large pan over medium heat and add the chicken breast. Cook for 4-6 minutes, stirring often, or until the internal temperature reaches 165 F. Set the chicken aside.
  4. Lower the heat of the stove to medium-low and add more avocado oil if needed. Add the ginger and garlic and cook for 2-3 minutes or until fragrant.
  5. Pour in the coconut aminos, chicken broth, pepper, and coconut sugar and whisk to combine. Cook for 2-3 minutes until the sauce thickens.
  6. Add the chicken back to the pan and stir to coat well. Stir in the green onion and cook for 1-2 minutes.
  7. Serve warm with optional cauliflower rice if desired.


The photos of this recipe and all written content on my website are copyright protected and cannot be copied or shared. Please do not copy this recipe or photos and share it on your own website, Instagram, or other written materials. If you’d like to feature a photo in a roundup, please contact me. If you’d like to tell people about this recipe on social media, your own website, or elsewhere please link back to the recipe here rather than copy and pasting.  Thank you so much!!

  • Category: Main Dish
  • Method: stove top
  • Cuisine: Asian


  • Serving Size: 1 serving
  • Calories: 363
  • Fat: 18.1g
  • Carbohydrates: 12.1g
  • Protein: 36.5g

Mongolian Chicken

Olive Oil Lemon Cookies (Paleo, AIP)

These paleo lemon cookies are made with all real ingredients and heart-healthy olive oil! They’re the perfect sweet and tart treat to enjoy as a simple dessert.

paleo lemon cookies

Lemon desserts have always been popular in my family. I was way too preoccupied with all things chocolate to ever give the time of day to lemon, but soon learned the error of my ways once I started cooking. Lemon desserts are seriously delicious and are perfect for spring and summer time.

Lemon bars and lemon tarts are amazing but can be a little labor intensive if you just want a quick sweet treat. These olive oil lemon cookies are perfect for a simple treat when you’re craving something sweet but don’t want any fuss!

paleo lemon cookies

The Ingredients You’ll Need for the Olive Oil Lemon Cookies

Tigernut flour

Tigernut flour is a nut-free and grain free flour alternative, but almond flour will likely work as well.

Tapioca starch

You can also use arrowroot starch.


Gelatin helps to bind these cookies together. I have not tried to use any alternatives for this ingredient.

Olive oil

Olive oil in cookies? YES. It’s amazing! Olive oil in desserts tastes amazing and is a heart-healthy alternative to other options like canola oil. Plus, if you leave the glaze off of these cookies, the use of olive oil instead of coconut oil keeps these cookies coconut free!


Honey adds a subtle flavor to this recipe and helps the overall color and sweetness of the cookies. You likely can substitute maple syrup.

Lemon juice & lemon zest

Can’t do these without the lemon!

Optional- coconut butter & coconut oil

These help to make the glaze on top of the cookies. The glaze is optional if you want to simplify and keep it coconut free. The cookies are just as good without the glaze but

paleo lemon cookies

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Olive Oil Lemon Cookies (Paleo, AIP)

  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 8-9 cookies 1x


These paleo lemon cookies are made with all real ingredients and heart-healthy olive oil! They’re the perfect sweet and tart treat to enjoy as a simple dessert.



  • 1 cup + 1 tbsp tigernut flour (see notes for subs)
  • 1/4 cup tapioca starch (sub arrowroot starch)
  • 1 tbsp gelatin
  • 1/2 tsp baking soda
  • 1/4 cup + 1 tbsp olive oil
  • 1/4 cup honey
  • 1 tbsp lemon juice
  • 2 tsp lemon zest (plus extra for topping)

For the glaze (optional)

  • 1/4 cup coconut butter
  • 1 tbsp coconut oil
  • 1 tsp honey
  • 2 tsp lemon juice


  1. Preheat the oven to 375 F and line a baking sheet with lightly greased parchment paper.
  2. Using a large bowl, combine the dry ingredients and mix well.
  3. Stir in the olive oil, honey, lemon juice, and lemon zest and stir until a dough forms.
  4. Form the dough into 8-9 into slightly flattened cookies and evenly space on the baking sheet.
  5. Bake in the preheated oven for 8-9 minutes or until the cookies are fully cooked. Carefully transfer to a cooling rack and allow to cool.
  6. For the optional glaze, melt the coconut butter and oil over a double boiler until fully melted.
  7. Stir in the honey and lemon juice and pour over the cookies.
  8. Chill in the fridge for 15-20 minutes to allow the glaze to harden and serve topped with lemon zest.


For the tigernut flour, almond flour may be a potential swap if you tolerate nuts.

The photos of this recipe and all written content on my website are copyright protected and cannot be copied or shared. Please do not copy this recipe or photos and share it on your own website, Instagram, or other written materials. If you’d like to feature a photo in a roundup, please contact me. If you’d like to tell people about this recipe on social media, your own website, or elsewhere please link back to the recipe here rather than copy and pasting.  Thank you so much!!

  • Category: Treats
  • Method: Oven baked
  • Cuisine: Global

lemon cookies

Everything Bagel & Lox Breakfast Nachos (Paleo, AIP option)

These everything bagel and lox breakfast nachos are extremely decadent and fun! They’re made with sweet potato bagel chips and are a paleo and dairy free breakfast.

Oh yeah… we went there. I shared these everything bagel sweet potato chips recently, and was so excited by how much you guys loved them! So it’s time to take them to the next level with these everything bagel breakfast nachos.

These breakfast nachos combine all of the flavors that you would enjoy on a bagel with lox, but without an actual bagel. With sweet potato chips, smoked salmon, capers, lettuce, red onion, everything bagel seasoning, bacon, fresh herbs, and a dairy-free cream cheese topping, these are some seriously loaded nachos. The sweet potato bagel chips are a lot easier to make than a homemade paleo bagel and are an all-around more vegetable-forward version on a bagel.

This certainly isn’t an everyday breakfast, but it’s an amazing option for a special breakfast for something like a birthday or a holiday. Or you can just eat them for breakfast for dinner, or a seriously decadent snack.


The Ingredients You’ll Need


Sweet potato everything bagel chips

You can find the recipe for this here! To make this AIP friendly, just follow the AIP instructions.

Smoked salmon

Smoked salmon goes way too fast in our house. It’s so flavorful and a serious treat for breakfast! This meal is worthy of using smoked salmon.


Bacon adds a smoky flavor that adds a lot of depth to the nachos.

Romaine lettuce and red onion

These add some nice freshness to the nachos, as well as some extra veggies at breakfast!

Capers, dill, and chives

These add more fresh flavor to the nachos.

Coconut cream, coconut cream, and apple cider vinegar

This makes the dairy-free cream cheese style topping!


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Everything Bagel & Lox Breakfast Nachos (Paleo, AIP option)

  • Author: Michelle
  • Prep Time: 30
  • Total Time: 30
  • Yield: 2-3 servings 1x


These everything bagel and lox breakfast nachos are extremely decadent and fun! They’re made with sweet potato bagel chips and are a paleo and dairy free breakfast.



For the “cream cheese” topping

  • 3 tbsp coconut cream
  • 1 tbsp coconut milk
  • 1 tbsp avocado oil
  • 1 tsp apple cider vinegar
  • 1 tsp nutritional yeast (optional)

For the nachos

  • 1 batch everything bagel sweet potato chips
  • 34 oz smoked salmon
  • 2 slices cooked bacon, chopped
  • 1/3 cup romaine lettuce, chopped
  • 1/4 red onion, chopped
  • 1 tbsp capers
  • 1 tbsp fresh dill, chopped
  • 2 tsp fresh chives, sliced


  1. Prepare the “cream cheese” by combining all of the ingredients and stirring until a creamy topping forms. Add more avocado oil or coconut oil if too thick. Season further to taste and set aside.
  2. Assemble the nachos by adding the sweet potato chips to a large plate and then layering on the toppings.
  3. Evenly disperse the toppings and add the cream cheese topping.
  4. Serve fresh and enjoy!

  • Category: breakfast
  • Cuisine: global