Bone Broth Cleanse Day 7: It’s the Final Countdown
Alas, it’s the final countdown for the Osso Good 7 day bone broth cleanse! No doubt, getting through a cleanse like this takes planning, commitment, and a desire to cook. In the event that, you have done the cleanse and have made some mis-steps, don’t worry, no one is judging you. This is my 3rd cleanse and my only pure paleo cleanse to write home about. I mean mentally and physically it takes time for a person’s mind, body, and soul to adjust to health habits. Not only do I hope these habits stick for me, but I hope it’s a kickstart to a new healthy life for all those trying the Osso Good cleanse too.
Breakfast and Lunch
Considering dinner was going to be breakfast I went with my same ole 15 oz. of Chicken Bone Broth w/ coffee. Regardless of always wanting to promote the broth in a positive light, I’ve come to learn my brothers don’t like the combination of coffee and bone broth, but maybe you will! For lunch I had 10 oz. of the Spicy Pork Broth w/ my Cioppino Recipe.
The fact that this was the final day of the Osso Good 7 day cleanse, for snack I downed 10 oz. of Revive the Gut Bone Broth in a to-go Thermos. The Revive is a perfect beginning and end to the cleanse.
Yay, I did breakfast for dinner and made one of my favorite breakfast treats, Chilaquiles. I don’t make chilaquiles as much anymore because my digestive system has issues with taking in too much tomato and spice. Not an ideal situation for a Mexican. However, I ate two full servings of this dish and I had no ill effects. For the purpose of full disclosure the following statement is TMI in nature. As a matter of fact, I’m starting to feel like every time I do an Osso Good 7 day bone broth cleanse I don’t expel any gas nor do I have any stomach or cramping issues. I hope it does the same for all of you.
- 10 oz. of Osso Good Beef or Revive Bone Broth
- 1 pound fresh tomatoes or tomatillos
- 3 fresh serrano or jalapeno chiles
- 3 garlic cloves, unpeeled
- 1 large onion, coarsely chopped
- Salt and freshly ground black pepper
- 1/2 cup fresh cilantro leaves
- Coconut Aminos as needed
- 1 Green and 1 Red Pepper
- 4-8 Eggs – Sunny side up
- 2 Avocados sliced lengthwise
- Pre-made fresh pico de gallo
- 1 lb of meat of your choice – went with shredded rotisserie chicken, but would’ve loved carnitas
- For non-paleo add queso fresco and creme fraiche
Prep and Cook
First, put the chiles, garlic, onion and tomatoes/tomatillos on a baking sheet, season with a little oil, and salt and pepper, to taste. Then, put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 7 minutes. Then, when cool enough to handle, peel the garlic and pull off the tops of the chiles. Eventually, add all the broiled ingredients to a blender along with the fresh cilantro and puree.
Secondly, pour in 10 oz. of Revive the Gut bone broth and blend to combine, put sauce aside. Add more broth, if needed, for desired consistency. Personally, I like chilaquiles a bit soupy, others make it chunky, its up to you.
Third, saute Green and Red Pepper and then in the same pan, add the tomato/tomatillo sauce, shredded chicken, and bring to simmer over low-medium heat for 10-15 minutes.
Lastly, add half the plantains and cook until soft but not mushy, about 5 minutes. Then season with salt and pepper, to taste then top with chopped fresh cilantro, chives, pico, avocado, 1-2 sunny-side up eggs, and serve immediately.
- 3-4 Plantains
- sea salt
First, preheat oil in a large, deep skillet over medium high heat.
Second, peel the plantains and cut in thin rounds. The thicker you make them the more bread like and the thinner you make them, the more chip like, but chilaquiles call for more chip like.
Lastly, fry the pieces until browned and tender. Drain excess oil on paper towels.
How I ate my 40 oz. of bone broth during my bone broth cleanse…