Tropical Chocolate Chip Cookies

Happy three-day weekend! Let's celebrate with a batch of chocolate chip cookies.

I made these little guys for a meeting I had on Friday morning. I invited a bunch of people over because I really want them to work with me on a kick-ass project. But scheduling a multi-hour meeting on a Friday - before a holiday weekend - is rough on everyone. So, I decided to bring a sweet treat to keep our sprits up.

I was inspired to create this recipe after I found a jar of coconut butter during a recent Walmart run. I had been making my own, but I guess I wasn't letting the food processor run long enough (it's so loud!), because  my version was nowhere near as creamy as the store-bought kind. In any case, for the past few weeks I've been enjoying coconut butter spooned onto banana slices for a semi-sweet dessert. Add a few mini chocolate chips and you really have something!

I based this Tropical Chocolate Chip Cookie recipe on the Best Paleo Cookies Ever, with some pretty major modifications to account for replacing the almond flour with coconut flour. Coconut flour is super-dense and hygroscopic so the liquid ratios have to be managed carefully. I'm actually pretty shocked that they worked so well on the first try!

The team loved the cookies! And they all agreed to work on the project with me. I can't be sure how much my baking contributed to their willingness to participate, but I know it didn't hurt.

 Tropical Chocolate Chip Cookies

I wish I had a cocktail umbrella!

Ingredients

2 large ripe bananas, mashed

1 bag mini chocolate chips (I prefer Enjoy Life)

1 egg, beaten

1 cup coconut flour

1 cup water or pineapple juice (for extra sweetness)

1/2 cup coconut butter

2 tablespoons apple butter (I like Dutch Country Kettles sugar free)

4 teaspoons vanilla extract

2 teaspoons baking soda

1 dash cinnamon

1 big pinch of salt

Instructions

Preheat oven to 350 degrees. In a large bowl combine mashed bananas, egg, water, coconut butter, apple butter, vanilla, baking soda, cinnamon, and salt. Mix well to ensure baking soda is evenly distributed. Add coconut flour and mix well. Let stand 5 minutes so coconut flour can finish absorbing the liquid. Fold in chocolate chips. 

Grease a large baking sheet with coconut oil spray. Roll a heaping tablespoon of dough into a smooth ball and press gently to flatten. Place on the baking sheet. Repeat until all the dough is used. You may need to use two baking sheets depending on how much space you allow between cookies. Bake until golden brown. About 25 minutes. 

These cookies are super-soft. After you remove them from the oven, let them sit on the baking sheet for 10 minutes. Then place them in a air-tight container and store them in the refrigerator. Chilling over night will help them firm up and make them easier to grab. Makes four dozen cookies.

Thousand Island Dressing

There are a lot of upsides to being married to CaveBoy. He's fun and adventurous and the extrovert of the family (which is important because if making new friends were left up to me, we'd only know CB and Rachel). He's committed to health and wellness, and he always wants to be and do his best. He's a great police officer and always thinking about my safety. The list goes on...

But there is one downside. CaveBoy has a shift-work schedule that doesn't mesh with my normal eight-to-seven (yea, I work a lot too...). So we take advantage of every opportunity to spend time together (even if it is only a few hours between when he gets home and I pass out from exhaustion).

Recently, our restaurant-filled (read: closes at 10) neighborhood sprouted a hand-full of bars - and more than one Irish pub - that keep the kitchen open past midnight. So we've spent our two-hour dates sampling the new atmosphere, checking out the drink prices, and tasting the late night menus. Nobody bats an eye when I order my normal 1800 and soda with lime. But you can imagine the look on the bartender's face when I add to that a breadless reuben with no cheese (yes, I just want a pile of corned beef and sauerkraut on a plate, is that so much to ask?).

For the most part, I haven't been disappointed. But in one or two cases, the corned beef was too salty and I know the thousand island dressing is chock-full of soybean oil. So I decided to take the cooking into my own hands. The corned beef and sauerkraut are the easy part. But how do you make a creamy dressing without dairy or a bunch of other crap? Here's how...

Thousand Island Dressing

No artificial nothing!

Ingredients

1 egg
About 3/4 cup lite olive oil
1/3 cup diced (dill or sweet) pickle
4 tablespoons pickle juice
2 tablespoons tomato paste
1 tablespoon lemon juice or white vinegar
1 tablespoon apple cider vinegar
1 teaspoon stone ground mustard
1 teaspoon raw honey
1/2 teaspoon garlic
Salt and pepper

Instructions

This recipe is a three-step process. You need to pasteurize your egg (safety first!), make your mayonnaise, then mix your dressing and chill. Luckily none of the steps take too much time (except maybe the chilling).

For the mayonnaise, I like this recipe. It works every time! My immersion blender came with a solid cup, so I can't use it to measure my ingredients. Instead, I use the cup of a small Blender Bottle. You can use anything, as long as the immersion blender fits all the way to the bottom without too much space on the sides, and a one cup volume is marked on the side. If you don't own such an object, take a plastic cup that fits your immersion blender, measure one cup using your baking equipment, and mark it yourself with a sharpie. 

Egg pasteurization is optional, but I recommend it! I use the instructions from Baking Bites, with a minor modification. I don't own a digital thermometer, so I use my analog version. The trick is to keep a close eye on the temperature and adjust the heat in slight increments throughout the three minute process.

Once you have a cup of (safe) paleo mayonnaise, you're ready to mix your Thousand Island Dressing. In a small bowl, combine the tomato paste, pickle juice, vinegar, honey, garlic, and a few shakes of salt and pepper. Then fold in your mayonnaise and diced pickle. Chill for a few hours before serving. Makes about 2 cups.

I recommend serving like this

Seriously, who needs bread?

Pecan Maple Bacon Bars

On Sunday I co-hosted Brunch with my CrossFit beauties and a couple of the guys. It was the perfect excuse to eat too much, day-drink, and indulge in sweet treats. I had been rolling this recipe idea around in my head for a while, so I was super-excited when Rachel asked me to bring the dessert!

I had made the original version a couple times, to rave reviews (thank you PaleOMG), but wanted to make something a little more earthy. Maybe that's the wrong word. But I always associate maple syrup with the woods (I guess that's my Michigan roots). And there is nothing better in the world than when the maple syrup "accidentally" drips onto the bacon and creates a salty-sweet-delicious breakfast treat.

Can you see why I've been dreaming about this recipe?

I stayed fairly-true to the original recipe for the base layer. My only modification was to switch out the honey for maple syrup.

I got the idea for the middle layer from the cook at hotel in the Alps (in Chamonix I believe, but don't quote me. I was so far out of my element, I could have been on the moon...). She made this amazing and simple apple tart that was just crust, apple sauce, apple slices, and seasoning.

The topping is the real money-maker. That part was all me (and I'm pretty-damn proud with how it turned out)! CaveBoy loved it! The beauties all agreed it tasted great, and the boys polished off the whole batch. I'm fairly certain this one will be a hit even with the non-paleo crowd (but I haven't tested it, yet).

Pecan Maple Bacon Bars

I have to hand it to PaleOMG. The bar texture is perfect.

Ingredients

2 1/4 cups unsalted pecans

3/4 cup almond flour

1/4 cup melted coconut oil

3 pear canned pear halves

3 pitted dates, soaked in hot water for 15 minutes

2 strips thick-cut bacon, cubed

1 egg, beaten

4 tablespoons maple syrup

1 teaspoon vanilla

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Salt

Coconut oil spray

Instructions

These bars have three major components that need to be made and assembled in order.

First, for the base of the bars: Preheat oven to 375 degrees. Add 1 1/2 cups pecans to the food processor and process until they become a fine meal. Add coconut oil, 1 tablespoon maple syrup, and vanilla and continue processing until it becomes pecan butter. Pour pecan butter into medium bowl. Add almond flour, baking soda, baking powder, a pinch of salt, and the egg. Stir to combine. Grease a small baking dish with coconut oil spray. Pour batter into baking dish and smooth into an even layer. Bake at 375 degrees for 20 minutes.

While the base layer bakes, add pears and dates to the food processor and process into a smooth puree. Remove from food processor and set aside. Once the base has baked for 20 minutes, remove it from the oven. Spoon the pear puree onto the bars, in an even layer. Return to the oven and bake an additional 10 minutes. Then remove from oven and set aside.

Meanwhile, place bacon cubes in a large skillet over medium heat. Cook until all the fat renders out and the cubes are the texture of bacon bits. While the bacon cooks, add the remaining 3/4 cup pecans to the food processor. Pulse until they are roughly chopped. Set aside. 

Once the bacon is cooked, remove the bacon bits from the pan and set aside. Pour out the bacon grease, leaving only enough in the pan to coat the bottom. Discard excess grease. Return the pan to medium heat. Add the chopped pecans and toast until the are warmed through. Be careful not to burn them. Add the bacon bits back into the pan and stir to combine. Remove from heat and add the remaining 3 tablespoons maple syrup. Stir to combine.

Spoon the bacon-pecan mixture in an even layer onto the fully-cooked bars. It will become sticky as it cools. Allow to cool fully before serving. Store any leftovers in the refrigerator. Serves 6 to 10 (depending on how many CaveBoys you're feeding). 

Bloody Mary Mix

On Sunday, Rachel and I hosted a small brunch to welcome our good friend Tiff back to town after a rough couple weeks away.

Other than a BBQ, brunch probably is the easiest gathering to put together. You can mix any combination of food items (its breakfast and lunch). Eggs - the obvious centerpiece - are cheap, easy, and beloved by all. It's a great excuse to eat a lot of fruit, and things wrapped in bacon. And at brunch, nobody judges you for day-drinking. Hell, it's almost mandatory. So I was pumped when I found out we were hosting a brunch, and volunteered to supply the bloody mary bar.

I initially thought it would just involve throwing a bunch of store-bought items into a bag on my way over to Rachel's house. Then I read the ingredients in a bottle of Zing Zang: tomato puree, vegetable juice (yup, good!), vinegar (fine), hydrolyzed vegetable protein (um...), soy (yuck!), wheat gluten (what?!), msg (heeelllll no!)... And that canceled that. There was no way I could ruin a Sunday morning with my CrossFit beauties by bringing wheat gluten and msg to the party.

So, I set out to re-create the zing without all the bull-crap. And I decided if I was going so far as to home brew the Bloody Mary Mix, I needed to step up my game in the toppings department as well. I got everything cooked, cut, skewered, and chilled the night before, and packed it all for easy transport.

When I got to Rachel's, all I had to do was arrange the containers neatly on the kitchen counter, and the bar was open for business.

From left to right: Bloody Mary Mix, Three Olives Vodka, hot sauce, olives, celery,
lime wedges, fried garlic, grilled shrimp, and horse radish (not pictured)

Rachel pulled together the rest of the spread: scrambled eggs, bacon wrapped dates (she used chicken chorizo), berries, watermelon with mint, and brussels sprouts with bacon. I made a special treat for dessert (more on that later). Everything tasted amazingly delicious. We got to see Tiff! And the Bloody Mary Mix received rave reviews.

Bloody Mary Mix

I like mine with one of everything, an extra dash of
hot sauce, and 1/4 teaspoon of horse radish.

Ingredients

8 cups vegetable juice

1 can tomato paste

1 tablespoon apple cider vinegar

1 tablespoon coconut amenos

1 tablespoon dried onion

1 tablespoon dried parsley

1/2 teaspoon garlic powder

1/4 teaspoon red pepper flakes

1/4 teaspoon cayenne pepper

Salt and pepper

Instructions

Combine all ingredients in a large pan. Place over medium heat and stir continually until just before boiling. Remove from heat. Let cool before transferring into a pitcher. 

Shredded Carrot Salad

Backpacks line the aisles at Target. The grocery store end-caps are filled to the brim with apple sauce and Capri Sun. That can only mean one thing: summer is coming to an end. And although Buzzfeed might be preparing for Fall, I will need to be carried into the next season kicking and screaming!

With any luck, we still have another 6 weeks of great weather ahead of us (where's that groundhog when you need him?). That means many more chances to throw a BBQ and eat outside with friends. It also means we need a new set of side-dishes to carry us through.

For that I give you Shredded Carrot Salad, or as it's called in France Carrottes Râpées (how impressed are you with my use of special characters?).  It is a staple food in France, and we ate it regularly when I lived there (a hundred years ago). Regrettably this wasn't one of the recipes I brought home with me, so I recently had to refresh my memory on the sauce ingredients. Once I had the basics down, (of course) I started to improvise.

This dish made great company for a ham sandwich (a hundred years ago) or a grilled steak with fries. When I eat it now, it brings back memories of warm sun, swimming pools, laughter, and little kids running around in the grass. It is bright, and sweet, and easy to make. And unique enough to cut the summer BBQ rut (if such a thing even exists).

Carrottes Râpées

A unique addition to any summer BBQ.

Ingredients

2 10 oz packages of shredded carrot
1/3 cup olive oil
1/4 cup lemon juice
2 tablespoons stone ground mustard
1 tablespoon dried onion
1 tablespoon dried chives
1 teaspoon garlic powder
Salt and pepper

Instructions

In a large bowl, whisk together olive oil, lemon juice, mustard, and seasoning. Let stand 5 minutes. Add shredded carrot and mix with your hands to combine. Makes 8 servings. 

Three-Color Roasted Vegetable Salad

Kale is everywhere this summer. It's almost as prevalent as bacon jam!

If you're going to participate in a foodie-fad, I recommend the kale. It's super good for you. Cheap. Easy to cook. And it doesn't taste awful if you cook it right. Actually, that's a lie. It also tastes excellent dressed in garlic sauce on the Whole Foods salad bar!

If you don't live near a Whole Foods, you're in luck! This amped-up kale salad is an adequate and work-safe (garlic sauce-less) substitution. The red cabbage is a great source of vitamin C. The red onion is strongly anti-inflammatory. The sweet potato is chock-full of vitamins. And together they make a filling, delicious side for any piece of meat.

You'll notice that the recipe calls for (basically) every oil I have in my kitchen. Don't be alarmed. If you'd rather stick to olive oil, things will turn-out just fine. But if you're not opposed to a little lipid-diversity, I definitely recommend you perform this recipe as prescribed. The coconut oil enhances the sweetness of the sweet potato, and bacon grease is the perfect companion for red cabbage (just ask the Germans).

Once it's cooked, you can serve it warm or cold, which makes this salad the perfect take-along to a late-Summer BBQ. And it won't go soggy, so it's a great option to pep up your lunch box. It takes a little-bit of extra effort, but its beauty and diversity makes it all worth it.

Three-Color Roasted Vegetable Salad

How pretty is this? Take it to a party on a large platter and wow everyone with your skills!

Ingredients

20 oz kale leaves, ripped into pieces

4 medium sweet potatoes, shredded

1 head red cabbage, chopped

1 large red onion, sliced thin

3 tablespoons red wine vinegar
2 tablespoons olive oil

2 tablespoons coconut oil

1 tablespoon bacon grease

2 teaspoons garlic powder

1/2 teaspoon sage powder

Salt and pepper

Instructions

Preheat oven to 400 degrees. Grease a large baking sheet with 1 tablespoon olive oil. Spread kale into an even layer on baking sheet. Drizzle with remaining olive oil. Salt liberally and season with a garlic powder and a few shakes of pepper.* Roast at 400 degrees until kale starts to crisp. About 10 minutes. Remove from oven and let cool enough to touch.

In a medium baking dish, combine shredded sweet potato, coconut oil, and sage. Season with a small pinch of salt and a few shakes of pepper. Roast at 400 degrees for 20 minutes, stirring after 10 minutes. Remove from oven and let cool enough to touch.

In a medium skillet, heat bacon grease over medium heat. Add onion and saute until the onion becomes translucent. Remove from heat. Add cabbage and stir to coat with oil. Pour into a medium baking dish and roast at 400 degrees until cabbage becomes tender (but still has a little crunch) about 20 minutes. Remove from oven and add red wine vinegar. Season with a small pinch of salt and a few shakes of pepper. Stir to combine.

To serve, layer the kale, cabbage and sweet potato (in that order). Makes 10 servings.


Note: You also could massage your Kale by mixing the leaves, oil, and seasoning in a bowl and rubbing it for a few minutes with your hands. The spread it on a baking sheet and roast.

Roasted Cauliflower Sweet Potato Mash

If you're playing along at home, you know I posted a mashed sweet potato recipe a few months back. But guess what? I improved it! Actually, I've improved a lot of things around here.

I'm sure you've noticed that the photography has gotten better. That's partially thanks to my new CaveGirl-proof camera. And partially because I started getting my sh(ush) together earlier in the day, so I still have some natural light left when it's picture-time (or it could just be that the days are longer...)

My photo-editing and framing are more pleasant, too. So, you're welcome for that!

Besides the camera, I've made a few other investments. I purchased my domain name! And now that I'm well over 10 thousand page-views (I told you I'd stop counting until 10k) I started a Facebook page (like me!..pleeeease).

When I started this thing last July, I didn't know if would work out. I didn't tell anyone I had a blog (not even CB!) until September. And even then I wasn't sure if it would last. Now that Silly Little CaveGirl has made it a year - which is longer than some celebrity marriages (and no that's not a slam at Kim K.... I would never...) - the future's looking pretty bright. The immediate future, at the very least! I'll let you know for sure once I've surpassed the gestation period of an elephant.

I hope you've enjoyed the past year a-quarter-as-much as I have. I'm looking forward to year two and cannot wait to continue improving the site (and my cooking!). If you have any suggestions for how to make year two that-much-more awesome, please leave them in the comments or on the FB page. And please enjoy this (newly-improved) recipe.

Roasted-Cauliflower Sweet Potato Mash

Yes, that's grassfed butter. Thanks for asking.

Ingredients

6 medium sweet potatoes

1 head cauliflower, cut into bite-sized florets
2 cup chicken stock
2 tablespoons olive oil
salt and pepper

Instructions

Arrange sweet potatoes on a baking sheet and bake at 400 degrees until soft to the touch. About 40 minutes. Remove from oven and let cool.

Once the sweet potatoes are in the oven, grease a second baking sheet with 1 tablespoon olive oil. Arrange cauliflower florets in a single layer on baking sheet. Drizzle with 1 tablespoon olive oil. Season with salt and pepper.  Bake at 400 degrees until cauliflower becomes tender. About 20 minutes. Removed from oven. In a blender, add cauliflower and 1 1/2 to 2 cups chicken stock (just enough to make the blender work) and blend to puree. 

Once sweet potatoes are cool enough to touch, remove skins and place potato in a large mixing bowl. Mash sweet potatoes and then using a wooden spoon, fold in the cauliflower puree. Makes 12 servings.

Peach Iced Tea

Happy Shark Week Everybody! Or, as I like to call it, nightmares-about-being-eaten week....

You know my favorite part about Shark Week (besides the adrenal fatigue)? If it's Shark Week, that means it's still Summer. And if it's Summer, it's peach season and the perfect time for homemade Peach Iced Tea.

So, take advantage of the season (and the week) and invite your friends over for an attack-filled (and by that I mean science-filled) watch party. Or better yet, set your tivo and head outside to grill and laugh and eat with your favorite people. And don't forget to serve everyone's favorite seasonal drink.

Peach Iced Tea

How refreshing does that look?

Ingredients

3 quarts brewed iced tea*

2 ripe peaches, pealed and diced

2 ripe peaches, sliced thin

1/2 cup water

1 tablespoon raw honey

Small pinch salt

Instructions

In a small sauce pan over medium heat, cook diced peaches, water, honey, and salt until peaches turn to mush (that's a technical term), stirring occasionally. Remove from heat. Blend until smooth using an immersion blender or traditional blender. Strain liquid through a fine mesh, forcing the liquid through using a wooden spoon. 

Stir peach liquid into iced tea. Float sliced peaches on top of ice. And enjoy.

Optional: For the grown-ups, consider soaking the sliced peaches in peach schnapps while you prepare the peach liquid. Add the soaked peaches to the tea, for an extra-peachy, extra-happy treat.


*Note: I made my tea using three Lipton Iced Tea bags in my Mr. Coffee iced tea maker.

Ancho-Peach Carnitas

I usually don't post recipes with this many steps. You know me. I like to cook the meat, make a sauce out of the juice, and re-combine. It's a formula I repeat over and over because it is so successful, easy, and delicious. But sometimes the extra steps are worth it. Sometimes the ingredients require a little bit of extra love.

I got the idea for this sauce from my favorite cookbook Paleo Comfort Foods. I first learned how to cook with dried chilies when I made their enchilada sauce. It tasted better than anything I'd had in a TexMex restaurant, and inspired a long list of variations that I am only just beginning to explore.

The first new version that came to mind was an ancho-peach sauce, but I couldn't make it until recently when peaches (finally!) became in season. I guess I could have used canned peaches (and I still might if a craving hits in the middle of winter). But as good as the sauce tastes, I'm glad I waited! It is sweet and spicy and slightly bitter (from the peach skin), and worth every day I waited, and every minute of work in the kitchen.

Ancho-Peach Carnitas

Oh man these were so good!

Ingredients

3 lbs pork shoulder roast

3 cups water

3 ripe peaches, pitted and diced

3 cloves garlic, diced

2 yellow onions, diced

1.5 oz ancho chiles (about 6-7 dried poblano peppers)

2 tablespoon apple cider vinegar
1 tablespoon olive oil

2 teaspoons garlic powder
1 1/2 teaspoons poultry seasoning

Salt and pepper

Instructions

Place pork roast in Crock-Pot along with 1 cup water. Season with garlic powder, and salt and pepper to taste. Cover and turn Crock-Pot on high. Cook until pork is fork-tender. About 4 1/2 hours. 

While pork cooks, prepare the sauce.

Preheat oven to 300 degrees. Rinse chiles and remove seeds. Arrange chiles on a baking sheet and bake for 10 minutes. While chiles cook, bring remaining 2 cups of water to a boil. Remove chiles from oven, remove stems and place in a separate dish. Cover with boiling water and let stand until onions are ready. At least 10 minutes. Chiles will soften and the liquid will become flavorful. 

While the chiles soak, heat olive oil in a large sauce pan. Add onion and a pinch of salt and cook until onion becomes translucent. Add garlic and cook until it becomes aromatic. Add peaches and vinegar, and stir to combine. Add soaked chiles, including the liquid, to the sauce pan. Add poultry seasoning, and season with salt and pepper to taste. Bring to a boil and reduce heat to simmer. Continue simmering for 30 minutes. Then remove from heat and let cool enough that you don't scald yourself in the next step.

Pour sauce mixture into your blender and puree until smooth. Set aside until pork is fully cooked. Makes about 6 cups.

Once pork is cooked, remove meat from cooking liquid and let cool enough to handle. Preheat oven to 400 degrees. Discard cooking liquid and return pork to the Crock-Pot bowl. Shred meat with two forks. Ladle sauce over pork and stir to combine. Depending on how wet you prefer your carnitas, you many not use all of the sauce.*

Spoon sauced pork onto a baking sheet and spread into an even layer. Cook at 400 degrees until sauce begins to caramelize. About 20 minutes. Makes 8 servings.

Serve with coconut flour tortillas, avocado, and (optional) lime wedges.


*Note: Store remaining sauce in the freezer until needed. I recommend reheating frozen sauce in small batches and using it as a quick pick-me-up for scrambled eggs, or a topping for paleo breakfast burritos.

Bonus Recipe: Individual Tropical Fruit Pizza

I don't know what came over me. I don't usually  have a sweet tooth.

I used the last coconut flour tortilla (made with the tiny bit of batter left in the bowl) to make a tropical fruit pizza for dessert. I spread a little coconut butter and a tiny bit of raw honey on the mini tortilla, then topped it with banana slices. Delicious!

Bone Broth (Not Safe For Vegans)

I typically think of homemade stock as how you start a Thanksgiving gravy, and generally a cold weather recipe. But it turns out bone broth has many health benefits in addition to jazzing up the mashed potatoes (benefits so great that it makes sense to keep homemade bone broth in the refrigerator year-round). So when I found grassfed beef marrow bones and turkey-neck bones at the grocery store, I thought I'd add a batch of bone broth to my Sunday cooking routine.

After a little bit of research it was clear that my Thanksgiving recipe would need some minor modifications. To fully extract minerals from the bones, I added 2 tablespoons of apple cider vinegar. I also skipped most of the veggies and some of the herbs (out of laziness, mostly).

The modified recipe was very successful! I used it in place of beef stock in a new recipe (stay tuned!) and stored some in the refrigerator for soothing evening drinks. This recipe also was the first time I've made a stock in my Crock-Pot, and now I'm wondering what took me so long. I plan to use the same method for this year's Thanksgiving gravy (don't worry! I'll get you a delicious turkey gravy recipe in time for the holidays).

Bone Broth (Not Safe For Vegans)

No, the picture isn't blurry. That's steam.

Ingredients

1.5 lbs beef marrow bones

1.5 lbs turkey-neck bones (could be replaced with other poultry bones)

2 tablespoons apple cider vinegar

10 cloves garlic

2 tablespoons dried rosemarie
2 teaspoons poultry seasoning

1 bay leaf
Salt and pepper

Water

Instructions

Preheat oven to 450 degrees. Arrange marrow bones in a baking dish. Season with a few pinches of salt and a few healthy shakes of pepper. Cook at 450 degrees until marrow is soft. About 15 minutes. Remove from oven. Scoop out the marrow and enjoy with your favorite carb-y vessel (coconut flour tortillas, for example, or almond flour pancakes) or just set aside for later use.

Place marrow bones, raw turkey bones, vinegar, garlic, rosemarie, seasoning and bay leaf into your Crock-Pot. Add water until the Crock-Pot is filled to the top. Cover. Cook on high until broth begins to boil. Reduce heat to low and let simmer overnight. 

In the morning, turn off heat and let cool so that you don't scald yourself when pouring.  Once cooled, remove bones with a slotted spoon. Strain liquid into a large pot through a thin mesh strainer. Discard bones. Store broth in a tightly sealed container. Let stand until the broth cools to room temperature. The fat will float to the top and partially solidify. Scoop off fat and discard.

Refrigerate. Reheat single servings in a small sauce pan.

If your batch is particularly large, I recommend freezing it in 4 cup portions. That way you'll always be ready to make a paleo chicken soup when someone you love comes down with a cold.