Happy Holidays, Bone Broth Tips & Kid Friendly Charctuerie Boards - Goodness Me!

Happy Holidays, Bone Broth Tips & Kid Friendly Charctuerie Boards

  • Introduction

    Janet and Emily are discussing comfort food for when we’re sick. Sometimes all you want is a simple fix of instant soup. Janet and Emily discuss how this option is not beneficial to your health, and how bad the ingredients actually are for you. Instead of relying on instant soup, Janet and Emily share their sick quick fixes that are nourishing and beneficial to your health. Emily will be sharing her quick fix soup recipe – check back soon! J

    First Segment: Trending Topics
    7:31 – 22:32

    On this week’s episode, Janet and Emily are discussing Christmas! It’s the most wonderful time of the year! Janet and Emily discuss their favourite family traditions, meals, activities, songs, and movies. They also provide some simple tips to help you survive the holiday season. Janet also shares a cake recipe to be enjoyed Christmas morning – find it below!

    Honey Oatmeal Walnut Cake

    • 1 Cup Old Fashioned Gluten-Free Oats
    • ½ tsp Unrefined Salt
    • 1 ¼ Cup Boiling Water
    • ¼ Cup Butter
    • ½ Cup Raw Honey
    • 1 tsp Real Vanilla Extract
    • 5 Eggs, Beaten
    • 1 tsp Baking Soda
    • 1 ½ tsp Cinnamon
    • ½ tsp Nutmeg
    • ¼ tsp Ginger
    • 1 ¾ Cups Finely Ground Almond Flour

    Honey Nut Topping

    • 1/3 Cup Chopped Walnuts
    • ¾ Cinnamon
    • ¼ Cup Raw Honey, Slightly Warmed

    1. Soak the oats and salt in the boiling water for half an hour, or up to overnight. Add the butter while this mixture is still warm
    2. Preheat the oven to 350 F, and grease an angel food cake pan
    3. Stir the honey, vanilla, and eggs into the oats and mix well. Then add the baking soda and spices, and mix again.
    4. Stir in the flour until it is all incorporated, and pour the batter into the pan. Spread it evenly.
    5. Combine the walnuts and ¾ teaspoon cinnamon, and sprinkle this mixture over the cake Drizzle the honey over the top.
    6. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean

    Serves 12 to 16

    Products Mentioned

Second Segment: Questions from Listeners
23:32 – 28:26

Question #1

Pam asks, “I was wondering, when you make bone broth, do you keep the fat or discard it. I know lots of people who scrape off the fat on top after it cools, but I’ve always just retained it. What are your thoughts?”

Janet Says:

  • Keep it! If it is a naturally raised chicken because the fat is where all the toxins are stored
  • Buy the highest quality chicken and use up every part of it!

Emily Says:

  • Personally scrapes the fat off the top because she enjoys the taste of the broth without it
  • If you’re making beef bone broth there’s a lot of fat – keep it, and use it to roast with potatoes or vegetables
  • Looking for ways to incorporate chicken fat into cooking

Question #2

Jillian asks, “Hi Janet and Emily – I’ve been asked to bring a kid-friendly charcuterie board to our Christmas dinner – what components do you think would go over well with the kids?”

Emily Says:

Janet Says:

What’s For Dinner
28:27 – 29:47

Emily is sharing a classic recipe within their family – Lentil Christmas Eve Soup! Check back soon for the recipe J

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