Made Meals for My Family all From Scratch | Apple Pie, Bone Broth, Naan & More

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Homemade Naan Bread recipe: https://bit.ly/3ZxYNW9

PUMPKIN SPICE LATTE:
8oz brewed coffee (or 2 shots of espresso) or herbal coffee
Pumpkin creamer:
1/2 cup of canned coconut milk
2 tbsp canned pumpkin puree
1-2 tsp maple syrup
1/2 tsp vanilla extract
1/2 tsp pumpkin pie spice
Optional: sprinkle of cinnamon on top

*warm up pumpkin creamer mixture on the stove top, froth and pour over your coffee and enjoy!

EASY HOMEMADE BONE BROTH:
Here’s a great resource: https://bit.ly/3TIJx4O

Ingredients:
Beef or chicken bones (the amount will depend on the size of your pot)
Filtered water (the amount will depend on the size of your pot)
1 tbsp apple cider vinegar
1-2 dried bay leaves
2 large carrots, roughly chopped
2 ribs of celery, roughly chopped
1/2 onion (can leave skin on)
2-4 garlic cloves, smashed with the side of a knife
1/4 tsp freshly ground black pepper
*I don’t add salt to my bone broth but when reheating in recipes or enjoying in a mug as a “tea” I will add sea salt to my pot when heating up.

Directions:
Roast bones at 375F for 30 minutes. (I like to buy organic, grass fed beef bones or chicken bones from a local farm or butcher. You can do just chicken or just beef or a mix of the two)

Transfer roasted bones to your pot (I’m using an Instant Pot pressure cooker).
Fill up with water to the max line.
Add apple cider vinegar and let sit for 30 minutes before cooking.
Add your veggies, secure the lid and set on high pressure for 240 minutes (4 hours) with a slow natural steam release for another hour.
Strain and transfer into large mouth glass mason jars (leave room at the top as it will expand when cooling). Let cool on the counter, top with lid and refrigerate overnight.
The next day you’ll have a thick layer of solid fat that you can remove (you can google all the ways to use it) and you’re set to enjoy. The more jello like your bone broth is the better but don’t worry it will turn to liquid gold when heated. I like to freezer mine into molds for easy portions that I can reheat and use.

APPLE CRISP RECIPE:
Peach Filling:
* 8-10 apples, peeled and sliced 
* Juice from half a lemon
* 2 tbsp coconut sugar
* 1/2 tsp vanilla extract
* 2 tbsp arrowroot powder

Crisp Topping:
* 1 cup old fashioned rolled oats (use gluten free if needed)
* 2/3 cup oat flour (I make my own by blending whole oats in a blender into a flour)
* 1/2 cup pecans
* 2 tbsp coconut sugar
* 1/2 tsp sea salt
* 1/2 tsp cinnamon
* 1/4 tsp cardamom
* Pinch of nutmeg
* 1/3 cup unsalted butter, cubbed
* 1/4 cup maple syrup
* 1 tsp pure vanilla extract

Pre-heat oven to 350F and bake in a 9X9 greased pie dish for 30-35 minutes. If the top is getting to golden you can cover with foil.

Timestamps
00:00 My Homesteading Era
00:49 Homemade Pumpkin Spice Latte
05:34 Bone Broth Prep: Roasting Bones
06:39 Keeping Air Clean While Cooking
09:11 Baby Backpack
11:17 Bone Broth Secret
12:36 Homemade Apple Crisp
14:09 NOT making a soup
14:47 Garlic Hack for Cold & Flu Season
15:54 Naan Bread from Scratch
19:26 Storing & Using Bone Broth
20:31 Taste Test

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Hugs + Smoothies,
Nikole xo