Transform Your Health with the Bone Broth Diet
Day 15 – Roasted Vegetable Omelet, Chicken and Cauliflower Rice Soup, Stuffed Portobello Mushrooms
Transform Your Health with the Bone Broth Diet, a transformative plan that blends the healing properties of nutrient-rich bone broth with a balanced approach to eating. Packed with collagen, amino acids, and essential minerals, bone broth supports gut health, boosts immunity, and promotes radiant skin.
This diet is designed to reduce inflammation, enhance weight loss, and energize your body naturally. By incorporating intermittent fasting and wholesome meals alongside nourishing broths, you’ll achieve sustainable results and feel rejuvenated from the inside out. Discover how the Bone Broth Diet can be the key to unlocking your healthiest self.
I’ve been on this diet for the last 15 days and I’m feeling more energetic, feeling full after every meal, fasting with no headaches, already lost 5 pounds as of my last weigh in 9 days ago, and the clothes are feeling looser – just in time for the holidays.
And today was suppose to be another weigh in day, but the day started off a little wonky as I was watching my grandchildren overnight in an Airbnb that had no scale. So tomorrow I’m weighing in for sure and making it my fast day – I missed that one today too.
So today is day 15 and I couldn’t fast because of the grandkiddies, so my menu was as written below. Sounds kind of yummy huh? You betcha !! Enjoy the recipes.
Transform Your Health with the Bone Broth Diet
Day 15 Menu
* Breakfast – Leftover Roasted Vegetable Omelet
* Snack – cup of hot Bone Broth
* Lunch – Chicken and Cauliflower Rice Soup
* Dinner – Stuffed Portabella Mushrooms
* Snack – 1 c warm Chicken Bone Broth
Leftover Roasted Vegetable Omelet
1 Serving1 – 260 calories 18 carbs
INGREDIENTS
3/4 c leftover Roasted Vegetables
1/4 c Spinach, chopped (optional)
2 medium Eggs
1 tbls Coconut Oil
2-3 tbls water (optional)
Salt and Pepper to season
INSTRUCTIONS
Warm up the leftover vegetables either in the microwave or in a pan on the stove. Heat the oil in a separate frying pan. Mix the 2 eggs in a bowl along with the spinach (if you’re including with the dish). Add 2-3 tbls water (optional) to make the eggs a little fluffier. Drop the egg and spinach (if using) mix in the pan and cook until the eggs are no longer runny. Add the vegetables to half of the omelet and toss the other half of the omelet on top of the vegetables. Cook for another minute and transfer to a plate. Sprinkle with salt and pepper to your liking and breakfast is ready..
Momelets, as I like to call my omelets made with leftover dishes, are my favorite breakfast meals to make – and believe me, I’ve made many.
Chicken and Cauliflower Rice Soup
Makes 5 cups – 239 calories, 14g carbs
INGREDIENTS
2 tbls Ghee or pasture raised butter
1 Onion (about 1/2 cup), diced
1 med head Cauliflower, chopped or pulsed in food processor into rice-sized pieces (measure after it has been processed)
2 ribs Celery, diced
2 med Carrots, diced
4 cups Chicken Bone Broth
1 (13 1/2 to 15 oz) can unsweetened full fat Coconut Milk
1/4 cup fresh Parsley, coarsely chopped
1 tsp fresh Thyme leaves, or about 1/2 tsp Dried
1 1/2 tsp Celtic or pink Himalayan salt
1/2 tsp freshly ground Black Pepper
INSTRUCTIONS
Melt ghee/butter in a large stockpot over medium-high heat. Add onion and reduce heat to medium-low, sauté for three to five minutes until translucent.
Add cauliflower, celery and carrots and cook for about eight minutes until vegetables are tender.
Add bone broth, coconut milk, parsley and thyme and bring to a boil. Immediately reduce heat to low and simmer for 8 to 10 minutes to heat through. Add salt and pepper and adjust seasonings to taste. Serve immediately.
Stuffed Portobello Mushrooms
Makes 2 servings – 450 calories, 10g carbs
INGREDIENTS
2 large Portobello mushrooms
1 tbls Coconut oil or ghee
¼ c Scallions, about 6 or 7, white part only, minced
¼ c Roasted Red Peppers, blotted dry and chopped
1 Garlic clove, minced
4 Kalamata olives, chopped
1/2 pound lean ground Pork, Turkey, or Beef (this dish has beef)
1 tsp Italian seasoning
½ tsp ground Fennel Seeds, optional
¼ tsp crushed Red Pepper Flakes, optional
½ tsp Celtic or Pink Himalayan salt
¼ tsp freshly Ground Pepper
1 c – packed fresh Spinach, chopped, measure after chopping
INSTRUCTIONS
Preheat oven to 450° F.
Remove the stems from the mushrooms, chop stems and set aside. With a damp cloth, gently clean the mushroom caps. Using a spoon, carefully scoop out the black gills and discard. Place mushroom caps on a sheet pan, cap side up and roast for about 7 minutes to soften the caps.
In a large skillet on medium heat, melt the coconut oil/ghee. Sauté the scallions for about 4 minutes. Add the chopped mushroom stems, roasted red peppers, garlic, olives (optional) meat, seasonings, salt and pepper and sauté for another 5 minutes, breaking up any large chunks of meat. Add the spinach and combine.
Scoop the filling into each mushroom cap and bake for about 12 to 15 minutes. Pretty delish !!
