Fish Chowder

Fish Chowder

Soup doesn’t get enough love from me, ever.  I know.  So lame, says all the soup eaters out there.  On the one hand, I feel like eating soup is synonymous with healthy living.  I like healthy living.  On the other, it’s a comfort food.  I like comfort food too.  And yet, I’m over here in my corner, not eating it, wishing I did.  This alone calls for a push in a new direction.  Especially since those two times that I did eat soup and loved it, they were homemade, full of fresh produce and so yummy.  It looks like it is time to rock the pot. Summer is the perfect time for a broth based soup filled with fresh produce and fish.


One thing that is super important for me personally to maintain in a new recipe is that it is Whole30 friendly.  I did the Whole30 a few months ago and figured out that dairy, legumes, and wheat are my healthy living enemies.  It was the best that I felt in years – more energy, better sleep, stuffy nose and chronic cough actually disappeared for the first time in years!  Sometimes I feel like staying Whole30 is can be overly complicated.  This recipe is not that.  Plus it has Whole30 approved bacon.  Bacon makes everything delicious.


Fish Chowder, makes 3 servings

2 strips bacon, finely chopped
2 tablespoons ghee
¼ cup minced shallots
¼ cup apple cider vinegar
2 ½ cups mini potatoes
1 pint of BONED Chicken Broth, frozen
1 cup clam juice
1 tablespoon dried thyme
salt and pepper to taste
1/3 cup coconut milk
1 ½ pounds skinless white fish like cod, bass or snapper cut into 1 ½ inch pieces

Cook bacon in a medium stockpot over medium-high heat, stirring frequently for about 5 minutes.  Stir in ghee until melted.  Add shallot, stirring occasionally for about 3 minutes.  Add apple cider vinegar, stirring until almost no liquid remains, about 45 seconds.

Add potatoes, frozen BONED Broth, clam juice and thyme.  Season with salt and pepper.  Bring to a boil then reduce to a simmer.  Cook until potatoes are tender, about 8 to 10 minutes.  Increase heat to medium-high.  Add fish and coconut milk.  Season with salt.  Heat until warmed through and fish is opaque.  About 2 minutes.  Season with salt and pepper and serve immediately.

This soup was good for a meal plus seconds and another lunch all on its own.  Part of my aversion to soup is that I never feel full after.  This was absolutely not the case with this soup.  I was totally satisfied and full.  I could eat this soup all the time.  It was so delicious.  Soup convert?  Mission accomplished.

Credits // Author and Photography: Suzanne Serwatuk

Paleo Poutine

Paleo Poutine

Oh Canada, do I ever love poutine! Fries. Good! Gravy. Good! Cheese curds. So GOOD! It had me thinking what better way to celebrate #NationalFrenchFryDay and Canada’s 150th with a little paleo palette pleasing poutine.

Where to begin such mouthful? Naturally, the easiest part is using our BONED Beef Broth for the gravy and a close second to that is using sweet potatoes for the fries. The biggest challenge? Cheese curds. Well, if you are in British Columbia and love local products you are going to LOVE my suggestion so much, you may never crave regular poutine again. I say that confidently having wolfed down two platefuls of poutine myself.

Sweet Potato Paleo Poutine, serves 2-4 as a side dish

Sweet Potato Fries
3 medium/large sweet potatoes
1 tablespoon tapioca flour
1 tablespoon of olive oil
salt, pepper to season

BONED Broth Paleo Gravy
2 tablespoons ghee
2-3 tablespoons tapioca flour
1 pint BONED, A Broth Company Ltd. Beef Broth
1 teaspoon dried Thyme
salt, pepper to season

“Cheese Curds”
Spread’em Cucumber and Garlic Fermented Cashew Cream-Cheese-Style Spread


First, peel the potatoes. Then cut them into matchsticks keeping them relatively the same thickness. This will help them cook evenly. (length doesn’t matter)

Soak the cut potatoes in water for 15-20 minutes.

Drain and pat dry. Add fries, tapioca flour, salt and pepper to a mixing bowl and mix well. Cover two baking sheets with aluminum foil and spread out fries evenly. They will turn out crispier if they aren’t crowded on the baking sheet.

Bake at 450°F for 12 minutes, flip fries and bake another 12 minutes. Turn the oven off, open the door just a little and allow the fries to sit in there for another 5-6 minutes.

Melt the ghee in a saucepan over medium-high heat. Add one tablespoon of the tapioca flour to start. Whisk to combine.

Add a pint of BONED. I added mine still partially frozen. Add Thyme and heat to till melted and a slight boil. Turn down to low and simmer. Continue to stir. If not reaching preferred thickness add another tablespoon of tapioca flour. Don’t add too much too quickly or it can come out a little gelatinous. Stir until thickened. Season to taste.

Plate fries, scoop dollops of Spread-em onto fries and drizzle with gravy. ENJOY!

To be honest, I take a lot of pleasure in mixing things up. Beef broth with a vegan, cashew cream cheese isn’t just ridiculously delicious, paleo and Whole30 friendly. It’s pure foodie fun! I will be extremely surprised if I even make it to making the gravy next time. Sweet potato fries and the Spread’em Cucumber & Garlic fermented cashew cream-cheese-style spread easily bring #NationalFrenchFryDay to a new level. Or for the vegans out there that are craving a plate of poutine, we offer the UNBONED Vegan Broth that could easily slip in a replace the BONED Beef Broth to create the ultimate plant-powered protein vegan poutine. Another mouthful that has me drooling!

Credits // Author and Photography: Suzanne Serwatuk




Pineapple Coconut BONED Brothsicles

Pineapple Coconut BONED Brothsicles

I have never been a soup person.  So getting my daily broth on is difficult enough as it is without adding the heat of the summer into the mix.  Insert popsicles here.  My magical solution for cooling off and getting my daily dose brothing beauty routine.

For my very first attempt at the Brothsicles, I kept things simple, used my favourite refreshing fruit combo, also known as anything that tastes like a pina colada, and mixed it with the BONED Chicken Broth.  I checked in for cooking guidance from Grandma Maria to make sure that things would be food safe and sure enough, my dog and I have been cooling and enjoying the pops.  (Sidenote: she also suggested I add rum).

Pineapple Coconut Chicken BONED Broth Pops

  • 1 pint BONED, A Broth Company Chicken Broth
  • 1 cup organic canned coconut milk
  • 2 cup chopped pineapple
  • 1 banana
  • 3 tablespoons honey
  • ice pop mold

First breakdown the frozen broth.  Turn heat up to high on your stovetop and cook down the frozen broth until totally melted and at a boil in a small pot.  Cut up your chunks of pineapple.  Feel free to reserve a few to throw in for additional chunks and goodness in the popsicle mold if you enjoy fresh fruit in ice pops.  It adds texture and is super yummy.

Add cooked down broth, pineapple, coconut milk, banana, and honey into a blender and blend until smooth.   If you prefer creamier popsicles I recommend only cooking half the broth and adding an extra cup of coconut milk.  Let the mixture come to a cool, about an hour and then fill up your pop molds.  My pop molds allowed me to make six plus have a refreshing pina brolada (did you see that coming).

Freeze until firm for 4-6 hours.  Run the mold under warm water to help loosen.  I went full Tiki with my pops.  I found this mold at Winners by Tovolo.

I think another great addition to these pops would have been a squeeze of lime or even some shredded coconut.  YUM!

So the real question that you are wondering is, did it taste like chicken?  There was an ever so slight hint of the herbs of the chicken broth but truly these just tasted like fruity popsicles.  Overall they were really simple to put together and are an effortless treat to make if you are looking to vamp up your brothing routine.  Next time I doubt I’ll get to the popsicles because I enjoyed the smoothie mix so much.  Next time I’ll add the perfect complimentary alcohol to the mix, according to Grandma Maria and then we’ll be ready for a full on Tiki Party.  I hope you enjoy these more than once this summer!

Credits // Author and Photography: Suzanne Serwatuk