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Halloween Recipe Ideas

Halloween Recipe Ideas

Have you decided what to prepare this Halloween?

Halloween provides the opportunity to bring out our creativity.  From designing costumes, transforming your homes into a haunted mansion or whipping up some delicious, fun and spooky treats.

Here are some festive recipes, using bone broth or broth, to bring out your creativity in the kitchen.

** Try these recipes using our BONED Broth to make them more nutritious and delicious! 🙂


Green Goblin Soup

green-goblin-soup
Source Whole30.com

Ingredients

  • 2 Tbs. avocado oil (coconut oil or ghee works fine)
  • 1 medium yellow onion, diced
  • 2 scallions, minced
  • 1 lb. asparagus, chopped (tough ends discarded)
  • 4 cups of spinach
  • 1 avocado, peeled and diced
  • 2 cups of bone broth (chicken, beef or veggies broth works fine)
  • 1 tsp. sea salt

Garnishes
Blanched asparagus spears to use as goblin legs (see recipe note below)
Fresh herbs such as parsley, scallion or cilantro
Freshly ground pepper
Plastic spiders and Beetlejuice straws optional

Instructions
ADD avocado oil to a stockpot and bring to medium heat on the stove. Add onion and sauté until soft, about 3 minutes.

ADD scallion and asparagus and reduce to a simmer, uncovered for 10 minutes.

REMOVE from heat and transfer to a high-speed blender along with spinach, avocado and bone broth. Alternately, place spinach, avocado and bone broth in pot and blend with an immersion blender. Once blended, taste and add salt to taste.

SERVE in clear plastic cups with raw asparagus spears sticking out of each cup.  Add a festive straw as well if you like.

GARNISH with any additional herbs or freshly cracked pepper, or dare to scare your guests with faux spiders crawling over each soup!


CREAMY TOMATO SOUP FOR HALLOWEEN

romige tomatensoep voor Halloween - creamy tomato soup for Halloween

Source: 4purebyandrea.com

INGREDIENTS
INSTRUCTIONS
  1. Melt the butter over low heat.
  2. Add the flour in one addition while stirring with a wooden spatula.
  3. Fry the flour 2 minutes, keep stirring, but don’t let it brown.
  4. Gradually add the cold broth, while stirring with a whisk, so you don’t get any lumps.
  5. When all the broth is add, bring it to a boil.
  6. In a frying pan bake the tomato you 2 minutes (until it smells sweet rather than acidic). Do this so the tomato paste will taste slightly sweet instead of sour.
  7. Add the tomato puree to the broth and pour the sieved tomatoes in.
  8. Bring everything to a boil again and simmer for 5 minutes. Season with salt and pepper.
  9. (Optionally, make small balls from the ground beef and cook them in the hot soup for 15 minutes.)
  10. Ladle the soup into a bowl and take the crème fraïche and use it to make a spiral in the soup (if you have a pouring bottle it makes life a lot easier)
  11. Draw lines from the center to the outside with a satay skewer.
  12. The spiral will form a web pattern in the soup.


Swamp Chili (Poblano-and-Spinach Posole)

Recipes

Source jaguarseattle.com

INGREDIENTS

1 1/2 pounds poblano chiles

1/4 cup extra-virgin olive oil

1 large white onion, finely chopped

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

5 large garlic cloves, minced

One 10-ounce package frozen chopped spinach, thawed and squeezed dry

1 quart low-sodium chicken broth

Kosher salt

1 slice of white sandwich bread

1/4 cup milk

1/2 pound ground chicken

1/2 pound ground pork

1 teaspoon pure ancho chile powder

One 15-ounce can white hominy, drained

2 tablespoons chopped cilantro

INSTRUCTIONS

Roast the poblanos directly over a gas flame or under a broiler until charred all over. Transfer the chiles to a bowl, cover with plastic wrap and let cool. Peel, stem and seed the chiles. Transfer to a blender and puree until smooth.

In an enameled cast-iron casserole, heat the oil. Add the onion, cumin, coriander and 4 of the garlic cloves. Cook over low heat until the onion is soft, about 8 minutes. Add the pureed poblanos and cook, stirring, until the mixture thickens, about 5 minutes. Add the spinach and broth and season with salt. Simmer over low heat until slightly reduced and the spinach begins to break down, 15 minutes.

Meanwhile, in a bowl, mash the bread to a paste with the milk. Add the chicken, pork, chile powder, the remaining garlic and 1 teaspoon of salt and gently knead to combine. Roll tablespoons of the mixture into meatballs and add to the chili with the hominy. Simmer until the meatballs are cooked through, about 15 minutes. Stir in the cilantro and serve.


Hearty Beef Stew (Ghostly Beef Stew Dinner Recipe for Halloween)

Source thescramble.com

Ingredients

1 1/2 lbs. beef chuck, cut into 1-inch cubes

1/2 cup flour (use wheat/gluten-free if needed)

2 Tbsp. vegetable oil

1 yellow or white onion, diced

1 cup reduced-sodium beef broth
8 oz. tomato sauce

1/2 cup red wine, (or use tomato juice with a splash of balsamic vinegar)

1 Tbsp. Worcestershire sauce

1/2 tsp. salt

1 tsp. dried thyme

3 carrots, peeled and sliced

3 red potatoes, cut into 1-inch pieces

Instructions

Dredge the meat in the flour and reserve 1 Tbsp. of the flour.  Heat the oil over medium heat in a large stockpot and brown the meat in a single layer, flipping it once or twice, until it is almost cooked through, 6-8 minutes.  Reduce the heat if it is getting too brown.

Remove the meat from the pan and add the onions and 1 Tbsp. flour.  Sauté the onions for about 5 minutes until they begin to brown.  Return the meat to the pot and add the broth, tomato sauce, wine or juice, Worcestershire, salt and thyme.  Bring it to a boil, reduce the heat, and cover it.  Simmer it for 45 – 60 minutes.

Add the carrots and potatoes and cover and simmer the stew for 45 minutes more, until the meat and vegetables are tender.  (Meanwhile, warm the bread, if you are serving it.)  Serve it right away or refrigerate it for up to 3 days, or let it cool and freeze it for up to 3 months.


Halloween Stuffed Peppers

Ingredients

1 ½ cups cooked brown rice

4 medium bell peppers

¾ pound ground sirloin

1 cup chopped onion

½ cup chopped fresh parsley

1 teaspoon paprika

½ teaspoon salt

⅛ teaspoon ground allspice

1 cup bottled tomato-and-basil pasta sauce, divided

½ cup (2 ounces) grated fresh Parmesan cheese

½ cup chicken broth

Instructions

Preheat oven to 350°F

Wash the peppers. Cut jack-o’-lantern faces into the peppers with a sharp paring knife, making triangle eyes and nose, and pointy-teeth smiles. Slice off the tops of the peppers and scoop out the seeds and cores.

Heat a large nonstick skillet over medium-high heat. Add beef and the next 5 ingredients (beef through allspice); cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, ½ cup pasta sauce, and cheese to beef mixture, stirring to combine.

While beef cooks, combine ½ cup pasta sauce and chicken broth in a small saucepan; bring to a boil.

Spoon about ¾ cup beef mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add chicken broth/sauce mixture to pan. Cover with foil and bake for about 35–40 minutes. Uncover; bake an additional 5 minutes.

(more…)

Comfort by the Cup

Comfort by the Cup

by Health & Wellness Retailer Magazine, pages 17-18

Soup has long been considered a comfort food. In fact, many people rely on broths, bisques, and bouillabaisses to help them get through a bout of a cold or the chilliest winter months. It warms from the inside out and is the perfect accompaniment to a salad or your favourite sandwich. Alone or as a side dish, with a good book or a slice of homemade bread, soup is a staple in many people’s lives for both comfort and wellness.

Hot liquids, in general, help to keep the body hydrated, soothe a sore throat and can relieve nasal congestion. In fact, chicken soup, in particular, is notoriously associated with cold and flu recovery because chicken contains an amino acid called cysteine, which is released when made into broth. Dr. Christian Brix of BONED Broth says, “Cysteine is an amino acid that helps improve communication in our immune cells, which aids in the body’s healing process.”

According to The Dieticians of Canada, “Many foods in our diet can be filled with sodium, and too much salt can raise your blood pressure, as sodium draws water from the body to the veins, leaving your body vulnerable to dehydration. Dehydration can lead to unclear thinking, mood changes, digestive issues, and other health issues.”

In other words, consuming soup is not only beneficial for a person’s emotional state; it’s good for the body too.

Dieticians of Canada advise, “Not only is soup perfect for staying cozy and healthy, but soup made with bone broth is rich in minerals that support the immune system and feature collagen, which has been shown to help heal the gut lining from damage; in addition, bone broth has been known to help to make your skin glow and reduce joint pain as well as support digestive health.”

BONED Broth has recently undergone a rebranding, coming back to market as the only federally certified organic brand of bone broth in Canada. BONED Broth was born from co-owner grandma Marie’s Slovakian family recipes, brought over from the old country. She and Dr. Christian Brix along with board member, Dr. Jennifer Dyck, naturopathic doctor remain committed to not only producing the freshest, and most nutrient-packed broths, but also to share the education about the benefits of broth. And, with a new kitchen in Vancouver’s lower mainland, supply demands will not be an issue. “Our greatest challenge was getting the best quality bones. But we have found them,” he says, “and we are more prepared than ever to deliver the best possible bone broth.”

He goes on, “One of the most popular movements in the world of nutrition these days is to follow a Keto or Paleo diet. Bone broth is a superstar for anyone wanting to adhere to a Keto/Paleo program.”

Dr. Brix and Dr. Dyck lecture together, spreading the word about the health benefits and medical upside to regularly consuming bone broth.

Read the whole article in this Fall 2018 edition of Health & Wellness Retailer Magazine, pages 17-18

CHFA East 2017

CHFA East 2017

We are extremely excited to be returning to the CHFA East on Saturday September 16th and Sunday September 17th 2017, at the Metro Toronto Convention Centre.

“The path to retail excellence begins at CHFA East.  Discover the latest trends and new product offerings from 850 exhibiting companies.  Enjoy big savings on show specials, sample product to your heart’s content and make new business connections.  Whether you are sourcing natural health products or specialty foods like organic, vegetarian, vegan, gluten-free, kosher or halal – it’s all here at CHFA East!”.

If you are looking to see our products on the retail shelf near you in Eastern Canada, send a note to the local grocery buyers at your favourite grocery stores and let them know by including a link to this post!  We’ll be in Booth #1100.  We can’t wait to meet and greet all the fabulous health-preneurs and foodies representing the best in grocery and independent retail in your neck of the woods.  We’ll be showing all our new and current retail suppliers how we sip it and soup it with some fun recipes featuring our Boned Broths.

Can’t wait?  Check out our Store Locator here to see all the stores that are currently carrying Boned Broth products.  You can also sign up for our Newsletter below for any updates, recipes, informative product write ups or new store location announcements!

See you soon Toronto!

Ironman Canada 2017

Ironman Canada 2017

We had been to Whistler before but we had never seen Whistler like this.  The small ski town that is always buzzing with tourists and travelers not only transforms into the IRONMAN hive when the race comes to town, but an epicenter of inspiration and spirit.  It was as if every single resident of every age was on a sideline cheering if they weren’t volunteering at transition stations or passing out water, energy drinks and when the time came, our Boned Broth at the aide stations.

We came to Whistler in July 2017 for our first partnership with IRONMAN hoping to educate the athletes but mostly to provide a quality bone broth on the course that was so much more than the usual basic stock or bouillon that they receive.  Our BC based business came and did what we set out to do, but the boost to our spirit that we received from participating has been the nutrient dense supplement boost that we needed.

SWIM

We were up at the crack of dawn and rode the athletes and VIP bus over to the lake.  The rising sun could not have been more beautiful and a little hot broth on the dock as the rolling starts to the Pro Women’s, IRONMAN and IRONMAN 70.3 all began.  The amazing head start from BC Pro Athlete Rachel McBride on the swim had us reeling with excitement and the array of athletes showed no boundaries.  The mood was fuel in itself.

BIKE

The transition from swim to bike was the first stop to where the organization and the amount of volunteers to run the IRONMAN really started to show its true efficiency.  If we could have predicted the beautiful moments that we would capture with our eyes we may never have put our camera down.  From the mom that stopped to kiss her husband and baby to the pure energy of the athletes’ entourages that were there every step of the way.  We were absolutely in the midst of awesomeness.

RUN

The above pic of the little girl volunteer passing the cup of water to the female athlete has to be one of our absolute faves!  This is where the hardcore volunteers came to play!  The kids that were at our tent handing out cool drinks for the first half and our broth later on were phenomenal bundles of energy and enthusiasm.  They proudly scooped up cup after cup from the table and clearly shouted out the contents of each cup to ensure each runner was fueled with the exact right drink.  They were relentless and fierce and didn’t let down for one second   fearing one athlete might pass them by.  It was pure magic to see such passion and commitment from all the volunteers.

In the end, it was Linsey Corbin that took the lead and was the Ironman Champion in Whistler with Rachel McBride following close up in 3rd place.  YAY BC!   The place to be is definitely the finish line!  The expressions, the support, the triumph!  Here’s what Linsey Corbin posted recently on her blog about the race (also check out the little video on her website here):

 

“We put ourselves in a vulnerable position when we start a race, putting it all on the line after so much work goes into a single day.  You have to not be afraid to fail and that takes courage.  I have failed many times over my career, and to put it bluntly:  it sucks.  Those are the days that build character, thicken your skin, and show what you are made of.  Those are also the days that make Sunday all the more special for me.  I encourage everyone to find something you are passionate about that gets you out of bed everyday, chase that dream and don’t stop until you get there.  If you fail short of your goals, don’t let that stop you.  Keep working hard, keep chasing, stay the course, if you fail – dust yourself off to get back up again and have some fun along the way.  The spirit of Ironman is “Anything is Possible” and I truly believe that if you put your mind to it, anything IS possible.”

We won’t even both saying that we couldn’t have said it better ourselves.  We can’t.  We’re not IRONMANS… yet!

 

LOVE

What an incredible experience it has been to attend and sponsor an IRONMAN event in beautiful Whistler BC in the summer of 2017.  We absolutely want to say a big thank you to the coordinators, especially Sean and Morgan on site and Brett behind the scenes.

It was a fantastic experience connecting with all you amazing athletes, vendors (check out our inspiring neighbours in the IRONMAN Village Naak Bars and 1st Endurance Canada) and volunteers and we would absolutely love to return again.  Thanks also to Olives Community Market in Function Junction for being the go-to place in Whistler that currently carries Boned and one final thank you to The Green Moustache for keeping us full of delicious smoothie bowls and other goodies between cups of broth and connection.  A definite place to go if you are in the village!

 

Broth on!


Credits // Author and Photography: Suzanne Serwatuk

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