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Cheesy Panade with Swiss Chard, Beans & Sausage

Cheesy Panade with Swiss Chard, Beans & Sausage

Panade is basically a French bread stew, studded with beans, greens, and sausage. It’s also a little bit brothy, like French onion soup.

Slow Cooker Recipe: Cheesy Panade with Swiss Chard, Beans & Sausage
from kitchn

  • 1 (1-pound) loaf day-old crusty country bread, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 8 ounces uncooked pork sausage, casings removed
  • 1 medium yellow onion, diced
  • 1 medium bunch Swiss chard (about 12 ounces)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme, or 1 1/2 teaspoons fresh thyme leaves
  • 2 (15-ounce) cans cannellini beans (3 cups beans), drained and rinsed
  • 2 cups shredded mozzarella cheese (8 ounces), divided
  • 4 cups (32 ounces) low-sodium chicken broth
  • Coarsely chopped fresh parsley leaves (optional)


  1. Dry out or toast the bread cubes.
  2. Heat the oil in a large frying pan over medium-high heat until shimmering. Add the sausage and onion and cook, breaking up the sausage into small pieces with a wooden spoon, until the sausage is cooked through and the onions are tender.
  3. Chop the chard stems into 1/2-inch pieces, thinly slice the chard leaves, and keep the stems and leaves separate.
  4. Add the chard stems to the pan and cook until the stems are softened.
  5. Add the chard leaves, garlic, and thyme, and cook until the leaves are wilted and tender, about 4 minutes more.
  6. Remove the pan from the heat. Taste and season with salt and pepper as needed.
  7. Place 1/3 of the bread cubes in an even layer in a 6-quart or larger slow cooker.
  8. Scatter 1/3 of the chard mixture (about 1 cup) and 1 cup of the beans over the bread.
  9. Scatter 2/3 cup of the cheese over the entire layer.
  10. Repeat with layering in this order in the same amounts: bread, chard mixture, cheese, remaining bread, and remaining chard mixture.
  11. Refrigerate the remaining 2/3 cup of cheese. Pour the broth evenly over the top of the panade.
  12. Cover and cook on the HIGH setting for 4 to 6 hours, or on the LOW setting for 8 hours.
  13. Sprinkle the reserved 2/3 cup cheese over the top of the panade in the last 15 minutes of cooking.
  14. Serve in bowls, garnished with parsley if desired.

Image credit: Joe Lingeman

Slow Cooker Spicy Chicken Curry (Paleo/Whole30)

Slow Cooker Spicy Chicken Curry (Paleo/Whole30)

We love this Recipe👇

Slow Cooker Spicy Chicken Curry (Paleo/Whole30)
by Fit SlowCooker Queen

Serve this with cauliflower rice, rice, whatever your diet allows. Or just eat it as-is.

2 1/2 lbs chicken thighs, boneless & skinless, cut into pieces
1 lb. potatoes or sweet potatoes, peeled & diced (I used white sweet potatoes)
2 cups low-sodium chicken broth ** replace with chicken boned broth 😉
3-4 whole Roma tomatoes
1 cup tomato sauce
1/2 lb. zucchini, diced (@melissasproducefor all the veggies)
1 bell pepper, diced
1 onion, diced
2 garlic cloves, minced
1 1/2 tsp curry powder
1 1/2 tsp cumin
1 1/2 tsp ginger
1 1/2 tsp turmeric
1 tsp salt
1 tsp coriander
1/2 tsp cayenne
Handful parsley, chopped (garnish)
Add all ingredients to the slow cooker. Stir to mix well. Cook HIGH 2-3 hours or LOW 4-6.


Healing Golden Bone Broth Latte

Healing Golden Bone Broth Latte

This healing elixir is how easy it is to adapt to your needs and your tastes and it’s insanely delicious, to boot, the immune-boosting, inflammation-fighting, Healing Golden Bone Broth Latte!
It’s amazing support if you’re fighting a cold, working on healing your gut, dealing with an autoimmune flare up or just want a warm hug in a mug.

– 16 oz chicken or beef bone broth
– 2 tablespoons grass-fed ghee or grass-fed butter (you can also use coconut oil)
– ½ teaspoon ground turmeric
– ⅛ teaspoon garlic powder (optional)
– ⅛ teaspoon ground ginger (optional)
– ⅛ teaspoon freshly ground black pepper
– Sea salt, to taste

📷 @tastyyummies

Chicken Breasts Stuffed with Millet, Dried Fruit, and Pecans

Chicken Breasts Stuffed with Millet, Dried Fruit, and Pecans


  • 2 cups Chicken Bone Broth
  • 1/2 cup millet
  • Celtic or pink Himalayan salt
  • 1/2 cup fresh cilantro or parsley, chopped, plus more for garnish
  • 1/3 cup pecans, chopped
  • 4 unsweetened dried apricot halves or 1 fresh apricot, chopped
  • 2 dried figs or 1 fresh fig, chopped
  • 1/2 shallot, finely chopped
  • 1/2 teaspoon ras el hanout (Moroccan seasoning)
  • 4 boneless, skinless chicken breasts (4–5 ounces each)
  • Freshly ground black pepper
  • 1 Tablespoon olive oil


Adapted from Dr. Kellyann’s Bone Broth Cookbook

Bone Broth Chilled Ceviche

Bone Broth Chilled Ceviche

Why not get the #GutHealth goods in a chilled ceviche version? It’s bone broth on a whole new level📈
Perfect for summer!

Bone broth isn’t just for soups and sipping! Ever experienced it in a chilled ceviche? Gut health on fleek yo! The flavors are poppin’, and the protein content just went up a notch in this one!

❤️ By @lilsipper

1 1/2 quarts water
2 cups Bone broth
2 Tbsp pink Himalayan salt
1/2 cup @firecider_ (code: lilsipper)
Juice of 2 limes
1/2 cup fresh tomato juice
3-4 radishes, thinly sliced
3/4 cup chopped mango
1/2 cup chopped onion
2 serrano chiles, chopped
3/4 cup diced tomatos
1 large avocado, chopped
Fresh cilantro to taste
Cooked shrimp to taste
✏️Mix all ingredients in a large bowl. DONE!


Put the Lime in the Coconut Smoothie

Put the Lime in the Coconut Smoothie

We just love love love this recipe ❤️❤️❤️ from @helloglowblog

Can you guess what the secret ingredient in this skin firming smoothie is?

Hint: it helps promote stronger hair and nails, skin that feels firmer, better gut health and less joint pain!

If you guessed Bone Broth, you’re right!

Put the Lime in the Coconut Smoothie


  • 8 ounces Chicken Bone Broth
  • 1⁄4 cup coconut milk (liquid)
  • 2 tablespoons coconut cream (the stiff part that separates in the coconut milk can)
  • Juice of 1⁄2 lime
  • Pinch Celtic sea salt
  • Cilantro leaves, chopped

In a small saucepan over medium heat, warm the broth until it just begins to bubble.
Combine all the ingredients in a blender and blend until well mixed. Garnish with cilantro and serve immediately.



By Ashley Bare from

You’ll find this soup-er (get it?) easy to throw together, and you probably already have most of the eight ingredients in your pantry and freezer. Not to mention this soup ticks so many special diet boxes: vegan/vegetarian, gluten-free, dairy-free, paleo, and just plain ol’ healthy. If you’re more of a butter and chicken stock (or bone broth) kind of gal, by all means, replace the olive oil and vegetable stock. Garnish with some crispy bacon, while you’re at it. Another hack: Chill the soup down overnight and serve on a hotter day. Mind blown? Scroll on for this easy, yummy, and versatile soup.


(Serves 4-6)


  • 3/4 cup extra virgin olive oil, divided
  • 1 1/2 cups fresh or frozen sliced leek rounds, white and light green parts only
  • 2 garlic cloves, crushed
  • salt, to taste
  • 4 cups fresh or frozen peas
  • 4 cups vegetable or chicken stock
  • 1/3 loosely packed cup fresh mint leaves
  • 2-3 loosely packed cups baby spinach
  • freshly ground pepper, to garnish


  1. Heat the 3 tablespoons of olive oil over medium-high heat in a soup pot.
  2. Add the leek rounds, crushed garlic, and a pinch of salt. Stirring occasionally, cook for about 10 minutes or until leeks are softened with a little caramelization.
  3. Add the peas and stock, stir to combine, bring to a boil then promptly reduce heat to medium. Cover with a lid and let cook for another 10 minutes, to ensure the leeks are completely softened.
  4. Depending on the size of your blender, ladle about half of the soup into the container (half veggies and half solids). Make sure not to fill more than halfway (to avoid blender explosion and burns!). Add about half of the mint and half of the spinach leaves to the container. Close the lid, hold it tightly (cover with a cloth napkin if needed), and blend until smooth. Optional: While soup is blending, carefully drizzle about 2 tablespoons olive oil (per batch) for an extra velvety texture.
  5. Transfer puréed soup to a clean soup pot. Repeat process with remaining soup, mint leaves, and spinach. Season with salt to taste, and heat over low heat until warmed through and ready to serve.
  6. Ladle soup into bowls, and garnish with a drizzle of olive oil, crack of freshly ground pepper, and a few mint leaves.


This Whole30 and paleo Turmeric Ginger Bone Broth Smoothie Bowl is low in sugar, packed with gut healing nutrients, and so thick and yummy.

By Jean Choi

1 cup bone broth (using BONED of course 😉)
1 cup coconut milk or any other non-dairy milk
1 medium sweet potato cooked, cooled, and peeled
1/2-1 inch fresh ginger depending on your spice level
1 tsp ground turmeric
1 tsp ground cinnamon
2 tsp or more raw honey (optional) Omit for sugar detox
1 tsp vanilla extract or 1/2 tsp vanilla powder for AIP
1 scoop grass-fed collagen optional
Optional toppings: Fruit, nuts, granola, nut butter, or coconut chips

Place all ingredients except the optional toppings in a blender and blend until smooth.

Pour into a bowl and sprinkle with your favorite toppings before serving!



If you’re looking for a way to mix up your morning smoothie routine, this is a good option and you’ll find your palate dancing as it would if you were eating a tropical dinner.

20 oz partially frozen Chicken Bone Broth
1 ripe, medium-large mango
Celtic sea salt

Blend together all ingredients until smooth. Serve immediately. Enjoy!