Running a start-up food business, like many other endeavors, is one of the hardest things I have ever done. To list the obstacles and challenges that have been put in front of us through this process would be impossible. There are too many, and some I think I have blocked out! I was always told it wasn’t going to be easy (from people who KNOW this business), and I always just told myself I would be the exception. Well, I am not the exception… I’m the rule!
As I look back on the last few years I realize that we have battled against countless obstacles that, at that time, seemed truly insurmountable. These were things that would take so many people out the game and put most start-ups out of business. So why are we still here and why are we still growing? It is not because we are smarter or work harder. It isn’t because we hired only the best of the best (although that is how we would describe our team!). The reason we are still here is because we do this for reasons that are truly congruent with our passion and our purpose. I have dedicated my life to health and Wellness. I still see patients in my Wellness Clinic after 17 years as a Chiropractor. That love and passion for health and helping people is the source from which I draw my energy and motivation when faced with a problem that could easily have put us under. We truly love what we are doing and believe in the power of the products we are providing for Canadians.
That is what gets me out of bed. That is what helps me ignore my sore feet when standing for three days at a trade show. That is what makes me want to make 20 phone calls to find a new supplier. That’s what makes me want to stand up in front of crowds in cities across Canada and talk about the benefits of Boned Broths. When it comes from the place it does (insert obvious cliche) it really does not feel like work. It’s fun! (Usually).
The future for Boned is finally looking brighter than ever before, and at this stage the dominant feeling for me is gratitude. I am so grateful for this journey and the people who have been on it with me. I get emails all the time from people who have truly benefited from the products that we have worked so hard to bring to market. I can’t describe how great it feels to hear that, and I am so thankful for the opportunity to be able to do that for people. THANK-YOU to our amazing customers and retailers. THANK-YOU to my team. THANK-YOU to my wife. THANK-YOU to my partner Maria Levko. THANK-YOU to all our fans and followers for boosting me up and sharing our passion.
At the risk of sounding condescending, I have to say that if you find a project, business or endeavor that is fueled and driven by a true passion instead of a desire to just make money, you WILL find success. When you are congruent and aligned with what really matters to you, you may still fall down, but you cannot fail.
Did you know that Boned, A Broth Company, Ltd is run by our dynamic Doctor duo??
Dr. Christian Brix (Chiropractor) and Dr. Jennifer Brix (Naturopathic Physician) have built a brand that they could not be more proud of, and they have done it using their combined 27 years of experience in health care!
The “Doctors Brix” are 100% committed to the education of retailers and consumers about the health benefits of bone broth and the research that supports them.
Bone broth is not just a delicious soup/drink! Bone broth is a REAL FOOD natural elixir with collagen protein, amino acids, glucosamine, and chondroitin sulphate. Those naturally extracted nutrients are preserved along with the freshness and flavour using flash freezing. These are the nutrients that have been shown in research to support everything from digestive function to bone and joint health.
While our Doctors love being in private practice and helping patients one on one, being a part of taking Boned Broth nationwide and soon overseas has been a fantastic and fun adventure that they have been so proud to be a part of!
Keep your eyes on the website and social media for articles and studies about the science of broth and the benefits that can come from it.
And don’t hesitate to send our team any questions you might have…. they are always happy to help!
A rich and creamy dish with several options. Made with pumpkin/squash and longe beans or string beans simmered in coconut cream, this is hearty enough that anyone who loves vegetables will enjoy this on its own or sometimes can also be cooked with pork or shrimp and then eaten with steamed rice.
Ingredients
1 cup Chicken BONED Broth
1-2 cups coconut cream/milk
2 cloves garlic, minced
1 medium onion, chopped
1 thumb ginger, sliced
2-3 cups Squash or Pumpkin, cubed
Long beans / String beans, cut into 2 1/2 inch length
Salt & Pepper to taste
Procedure
Heat oil in a cooking pan or pot. Saute the garlic and onion until the onion becomes soft. Add the ginger to release the flavour.
Add the squash and saute for 3-5 minutes and pour in the coconut cream and Boned broth. Stir and let boil until the pumpkin/squash becomes tender and soup becomes thick.
You can opt to squash to be soft or leave some bite to it then add the beans. Cook for 3-5 minutes.
Add salt & pepper to taste.
We only used a little amount of garlic, onion, ginger and other flavourful ingredients because our Boned broth has enough flavour to give to the dish.
Optional garnish with roasted pumpkin/squash seeds and chili flakes.
Recipe adapted from Biba’s Italy Cook Book (Milanese Saffron Risotto)
Ingredients
7 cups Chicken BONED Broth
1/2 tsp crumbled saffron threads
4 tbsp or 1/2 stick unsalted butter
1/2 small yellow onion, minced
2 cups Vialone Nano, Arborio or Carnaroli rice
1/2 cup dry white wine
1/2 cup freshly grated Parmigiano Reggiano
Fresh King crab and lobster
Salt to taste
Procedure
Heat the Chicken BONED Broth in a medium saucepan and keep warm over low heat. Transfer 1 cup of hot bone broth to a bowl, stir in the saffron and set aside.
Melt 3 tablespoons of the butter in a large skillet over medium heat. When the butter begins to foam, add the onion and cook, stirring until soft and translucent. Add the rice and stir until it is well coated with the butter and onion and begins to whiten for about 2 minutes. Stir in the wine and when the wine is almost evaporated, add 1 cup of hot Chicken BONED Broth. Cook and stir until most of the broth has been absorbed. Continue cooking and stirring rice in this manner, adding 1 cup or so of the broth at a time, for about 15 minutes.
Add the 1 cup of saffron bone broth and continue cooking and stirring until more of the broth has been absorbed and the rice is tender but still a bit firm to the bite, 3 to 4 minutes.
Swirl in the remaining tablespoons of butter and about half of the Parmigiano. Stir quickly until the cheese and butter are melted and the rice has become creamy moist consistency. Taste, adjust the season and serve with the remaining Parmigiano on the side.
Halloumi or haloumi is a semi-hard, unripened, brined cheese made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk. It has a high melting point and so can easily be fried or grilled. Ref
Dr. Jen prepared the perfect summer salad to add to your list with quinoa cooked in Boned broth, some creamy avocado, and vibrant miso-lemon dressing.
Ingredients:
1 Cold Cucumber
1 large Avocado (still depends on your love for avocados) 🙂
100g Sliced Halloumi
1/2 tsp Grated Fresh Ginger
2 tbsp Lemon Juice
2 tbsp Extra Virgin Olive Oil
1 tbsp White Miso Paste
2 tbsp Finely Chopped Mint or Parsely
1 tbsp Toasted Sesame Seeds
1/4 tsp Chili Flakes
Potatoes, Tomatoes, Beef Boned broth and Quinoa
Procedure
Salad
Boil some potatoes to add to your plate.
Cook some quinoa in beef Boned broth.
Use a spiralizer or vegetable peeler on the cucumber to make long noodles and add to plate.
Peel and slice avocados into wedges and then add to plate along with the fried sliced Halloumi.
Add sliced tomatoes.
Dressing
Whisk to combine grated ginger, lemon juice, oil, and miso.
Drizzle dressing over salad
Garnish with chili flakes, sesame seeds, mint or parsley
Serves 4, takes 30 mins
300g quinoa, soaked if time then drained and rinsed
2 tbsp butter/ ghee / oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
2 tsp dried thyme/oregano or 4 tsp fresh thyme leaves
125ml white wine or add a few tbsp apple cider vinegar
1.5 litres good-quality chicken bone broth
400g baby spinach
3 large handfuls frozen peas
100g -150g Parmesan, plus extra to serve or cheddar
2 large handfuls of basil or flat-leaf parsley or a mix, leaves chopped and stems very finely chopped
grated zest and juice of ½ – 1 unwaxed lemon
sea salt and black pepper, to taste
Heat the butter/ghee in a large saucepan over medium heat and gently fry the onion for 10 minutes, until softened, stirring from time to time.
Add the garlic and thyme for another minute with the herb stalks.
Add the drained quinoa to the pan, stir and leave for a minute until the quinoa is almost sticking. Add a big pinch of sea salt and pepper and the white wine/vinegar, turn up the heat and stir to deglaze the pan of all the juicy bits.
Pour in just over litre of the stock/broth, turn up the heat to bring to the boil then turn down to a medium simmer for about 14 minutes or about 18 minutes if you didn’t soak the quinoa and add more liquid if you need it. Meanwhile finely chop the spinach leaves and grate the parmesan.
Check on the quinoa, give it a taste, it should be tender. Stir through the frozen peas and chopped spinach, give it a minute, then turn off the heat. Add the last of the stock/broth if you think it needs it.
Add the parmesan, lemon juice, zest, and the herbs and give it a good stir. Then serve up with extra parmesan and a little more butter or olive oil if you like.
1 bag of frozen greens such as spinach, collard greens or kale
1 can of northern white beans drained and washed
2 medium potatoes washed, peeled and chopped
8 cups of low sodium chicken stock, beef stock or #bonebroth
1 package of fresh cheese tortellini
Take a large stock pot and add olive oil then place your stove top to medium heat. Once hot add onion, garlic, oregano, sea salt and black pepper and sauté for 8 minutes till onion becomes translucent, then add celery and carrots and sauté another 5 minutes. Now add beef and sauté till almost fully cooked (approx. 5-8 minutes). Now add chopped cabbage, greens, beans, potatoes and stock. Bring to a boil then reduce to low, placing the lid on and let cook for 20 minutes so all the flavors can come together. Right before serving add the fresh tortellini and let cook for 3-5 minutes till tortellini is firm but tender. Serve immediately.
1 lb ground beef
1 tsp sea salt, divided
2 tbsp avocado oil
1 yellow onion, diced
2 cloves garlic, minced
1 cup carrots, shredded
4 stalks celery, chopped
1 medium white sweet potato, chopped (sub regular potato if tolerated)
5 cups chicken bone broth
1 cup of coconut milk
1/2 tsp black pepper
1 tbsp nutritional yeast (add more to taste for a more cheesy soup)
3-4 slices of cooked bacon, chopped
1 tbsp parsley, chopped
Optional- compliant dill pickles
Instructions
Using a large soup pot, cook the ground beef on medium heat and lightly salt. Cook until browned and set aside, draining excess fat.
Add avocado oil to the same pot along with the diced onion and garlic and saute on medium heat until translucent. Add in the carrots, celery, sweet potato, parsley and saute for 5 more minutes or until slightly softened.
Pour in the chicken broth, coconut milk, salt, garlic, nutritional yeast, beef and stir to combine. Bring to a low simmer for 15-20 minutes or until the vegetables are tender.
Remove from heat and spoon into bowls for serving. Top with cooked bacon, parsley and pickles if desired.
– 1 yellow onion
– 2 stalks of celery
– 4 carrots
– 5 cloves of garlic
– 2 jalapenos
– 5 tomatoes (or 1 can of diced tomatoes)
– 3 ½ cups of water or bone broth for best tasting stew!
– 1 can of black beans
– 1 ½ teaspoons of cumin
– ½ cups of quinoa
– ¼ cup of cilantro
– 1 tablespoon of olive oil
———-
– Chop your onion, celery, carrots, garlic, jalapenos, and tomatoes (if not canned)
– In your favorite soup pot add some olive oil and warm it up a little. Add you onion, celery, carrots, garlic and jalapenos, and then cook them until they are slightly juicy.
– Now it’s time to add your water, tomatoes, beans, cumin, quinoa, and cilantro. Bring your beautifully forming soup mixture to a boil and give it a taste. Add salt and pepper to your liking to bring out those flavours.
– Now bring the heat down a little and let the soup simmer until your quinoa is cooked.
– Serve and eat.
