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My Favorite Morning Drink | Bone Broth Recipe

I’m usually HUNGRY when I wake up. I might sometimes crave a sweet breakfast, and often we cook a hearty skillet. But my favorite thing when I first wake is a hot cuppa-something.  I love my morning coffee, but sometimes I feel like the “buzz” is.  Lately, I’ve been more often reaching first for a mug of bone broth.  It sounds funky if it’s unfamiliar to you, but basically, it’s like having a steaming mug of grandma’s chicken soup, hearty and warm, and the perfect thing to get my body moving in the morning.




Delicious and Nutritious Beef Bone Broth

Fall is in the air and the time to make delicious broth is upon us. Fall is my favorite season with the changing of the leaves, the cooler temperatures and the sipping of a steaming hot cup of delicious broth! 

After you taste your first sip of the rich deep broth flavor, I promise you there is no turning back! With just a few simple ingredients you too can make bone broth to enjoy in hand during the cooler months (and you can freeze it for future use!). Bone broth is known to contain many beneficial amino acids like glutamine which helps improve digestive health, and also reduces joint inflammation.  It is my favorite way to start my morning (literally, just warm it in a mug and sip), but it also adds incredible depth of flavor to any recipe where you use broth.




Making your own bone broth takes up to 24 hours (although that’s mostly hands-off), so I almost always keep a premade bone broth on hand to add to soups and other recipes.  There are a few varieties on the market but currently, my favorite is Kettle & Fire.  They have the perfect consistency and use organic ingredients, which I prefer whenever possible. You can buy their broth online and use the promo code “DANCING15” to get 15% off your first order! (Affiliate links included: you get the same price if you choose to order, and I get a small commission for recommending a product I love.)

It’s actually super easy to make your own beef bone broth if you have a crockpot, and for some reason it took me way too long to try it!   I usually make a big batch and store a few jars in the fridge to use right away, and some to store in the freezer. (Be sure to follow best practices when freezing; here’s a post with great tips.)  The recipe is simple, but it takes 12-24 hours to simmer the bones to produce the nutritious gelatin in the broth.

Here’s a quick video to buzz through the recipe below!






When you make beef broth, if possible, ask your butcher for grass-fed beef bones; they provide the best flavor and most nutrition after simmering.  So, break out that crock pot and make a delicious pot of steaming bone broth, you won’t know what hit your taste buds!


Beef Bone Broth


My Favorite Morning Drink | Beef Bone Broth
Prep time
Cook time
Total time
Beef Bone Broth Prep Time: 20 minutes + 1 hours roasting Total Time: 13-25 hours.
Recipe type: Breakfast and Staple
  • 3-4 lbs of mixed beef bones (oxtail, knuckles, neckbones and/or short ribs)
  • 2 medium carrots, roughly chopped
  • 3 celery stalks, roughly chopped
  • 2 medium onions, roughly chopped
  • 1 tablespoon of olive oil
  • 2 tablespoons apple cider vinegar
  • 1 bay leaf
  1. Put the beef bones on a sheet pan or roasting pan in a single layer. Drizzle the olive oil and evenly coat all the bones.
  2. Roast in a 400 F oven for 30 minutes. Turn each bone over and roast for an additional 30 minutes.
  3. After the bones have roasted, put them and the rest of the ingredients in a large crock pot or soup pot. Cover completely with water and bring to a high simmer.
  4. Once you have a high simmer, reduce the heat to low and let simmer for 12-24 hours. Make sure all the ingredients are completely submerged in water, adding more water as needed.
  5. Once the broth has reached a dark rich brown color, remove from heat. Discard the bones, vegetables and bay leaf.
  6. Strain through a wire mesh strainer and put into a container to cool to room temperature. Once at room temperature put into jars and into the fridge.
  7. Let the broth cool for at least 1 hour and up to 1 month before using. When you are ready to use, skim the condensed fat from the top and heat to the desired temperature.




Enjoy! Nothing says “comfort” better than a steaming cup of bone broth!  What is your favorite warming breakfast?



Grain-Free Maple Bacon Breakfast Cookies

I guess I’m all about that breakfast cookie. I like to eat weird things like soup and steak and pizza for breakfast, so why not dessert? (Plus, sometimes it’s cool to give my kids cookies for breakfast.)  When it’s full of grain-free, naturally sweetened ingredients, I think that’s allowed.  So today I’m sharing these grain free breakfast cookies (also naturally sweetened and Paleo friendly).




This one’s a fan.




We tested these on a crowd of unsuspecting mamas and kiddos and they were a hit.  The arrowroot keeps them light and almost biscuit-like, and the sweet-salty combination is perfect.  (He’s such a ham…)




Plus, cookies are super-portable, so they’re easy to grab on the run when we’ve got a busy day ahead. With fruit and maybe an egg cup, you’re good to go.  Print and bake these, k?



Grain-Free Maple Bacon Breakfast Cookies
Prep time
Cook time
Total time
Grain-free, naturally sweetened breakfast cookies made with bacon and cheddar.
Recipe type: Paleo Breakfast
Serves: 24 cookies
  • ½ package (about 6 slices) cooked bacon, chopped
  • 3 tablespoons reserved bacon fat or coconut oil
  • 2 eggs
  • ¼ cup maple syrup
  • 1 teaspoon vanilla
  • 1 cup cashew flour
  • 1¼ cup tapioca flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup sharp cheddar cheese, shredded (optional)
  1. Preheat oven to 350 degrees and line two cookie sheets with parchment.
  2. Beat together eggs, maple syrup, and vanilla.
  3. Add flours, soda, and salt and beat to combine.
  4. Stir in chopped bacon and cheddar cheese (omit if you do not eat dairy).
  5. Drop dough by rounded tablespoons onto parchment lined cookie sheets.
  6. Bake at 350 degrees for 8-10 minutes, or until firm and just starting to get golden.


Do you have a favorite on-the-go breakfast recipe?  Or a way to spoil your kiddos as the day begins?  For more great recipes and DIY ideas, click over to the Weekend Retreat Link Party!


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Chocolate Hazelnut Latte Cookies {Grain Free Cookie Recipe}

When we attend a “get together,” I always like to take a sweet treat that’s healthy but hopefully, not one that tastes healthy (and of course, one that will get rave reviews!).  You know what I mean?  I’m happy when someone else says, “Oh, yay, an allergy-friendly something I can have!”  This grain-free cookie recipe fits the bill.  We attended a book swap recently and these were all gone within minutes (in my defense, I DID warn the mamas that they contained espresso!  I can’t be held responsible for the aftermath, can I?).   Speaking of book swaps, did I mention how my Blue won my heart for the thousandth time the other day?  We were snuggled together, our books in hand, and he sniffed his book and sighed.  “Mama, (as if this was a new revelation) did you ever notice how old books have a special smell?  I love it.”  Be still, my heart.




They’re a cookie that you can enjoy almost-guilt-free for breakfast, because they’ve got nourishing ingredients.  Plus, they’ve got your morning coffee mixed right in!




If you like (we always do), freeze half the dough in cookie-sized scoops and save it away for another day.


espresso breakfast cookies


I’ve called the chocolate chips optional, but really, should extra chocolate ever be optional?  You could, however, substitute chocolate chunks, dark-chocolate-covered espresso beans, or cacao nibs.  Always an option.




Make these, and let me know what you think!


Chocolate Hazelnut Latte Cookies {Grain Free Cookie Recipe}
Prep time
Cook time
Total time
A grain-free, naturally sweetened cookie flavored with cocoa, cinnamon, and hazelnut that is Paleo friendly and gluten-free.
Recipe type: Paleo
Serves: 24 cookies
  • 2 eggs
  • ⅓ cup coconut oil, melted
  • ¼ cup pure maple syrup
  • 1 teaspoon hazelnut extract
  • 1 teaspoon cinnamon
  • 2 tablespoons espresso powder
  • 2 cups hazelnut or cashew flour (may substitute almond flour)
  • ½ cup tapioca flour
  • ¼ cup cocoa
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup dairy-free chocolate chips (optional)
  1. Preheat oven to 350 degrees and line two rimmed baking sheets with parchment.
  2. In a large bowl with electric mixer, beat together eggs with oil, maple syrup, hazelnut extract and cinnamon.
  3. Add espresso powder and nut flour and mix till combined.
  4. Scrape sides of bowl and add tapioca flour, cocoa, soda and salt, mixing again just until combined.
  5. Stir (by hand) chocolate chips into batter.
  6. Drop by rounded tablespoons onto lined cookie sheet, about 1-1/2 inches apart.
  7. Bake at 350 degrees for 12-15 minutes, or just until tops are firm.


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