Smoothie Bowls and Other Meals You Can Make in a Snap Using Osso Good Bone Broth and Soups
While Osso Good Bone Broth is great on its own, you can easily work it into recipes to bump up the health benefits of your go-to meals. Because our broth and soups are already flavored to perfection, using them cuts down on ingredients and prep time. To spark your dinner-making inspiration, here are some great smoothie bowls and other meals you can make in a snap using Osso Good Bone Broth and Paleo Soups.
Creamy Cucumber and Avocado Gazpacho
This cold soup is perfect for a hot summer day — no cooking required! The cucumber lends a refreshing flavor, and the avocado adds a creamy texture without the need for dairy.
- 1 large cucumber, about 12”, cut into 1” pieces
- 1/2 – 1 jalapeno, seeds and ribs removed (adjust for more heat)
- 2 cloves garlic, peeled
- 1/2 teaspoon salt
- 2 tablespoons fresh lemon juice
- 1/3 cup packed cilantro leaves
- 1 cup Osso Good Chicken Bone Broth
- 1/2 cup water
- 1 1/2 avocado
Add all ingredients into a blender and pulse until fully combined. Chill for 1 hour before serving. Makes 2–4 servings.
Quinoa “Fried Rice”
A healthier version of a takeout favorite, our “fried rice” is actually made with quinoa, and it’s cooked in bone broth to add flavor without adding time.
- 1 cup quinoa, uncooked
- 2 cups Osso Good Beef Bone Broth
- 2 tablespoons toasted sesame oil, divided
- 1 tablespoon olive oil
- 3 cups mixed chopped vegetables — use your favorites: carrots, onion, broccoli, water chestnuts, etc.
- 2 cups cubed extra-firm tofu
- 1 cup shelled edamame
- 1/2 cup tamari or gluten-free soy sauce
Prepare quinoa: Rinse dry quinoa under cold water. Combine quinoa and 2 cups of bone broth in a saucepan and bring to a boil. Reduce to a simmer, cover, and cook until broth is almost fully absorbed, about 12 minutes. Remove from heat and stir in 1 tablespoon of sesame oil.
While the quinoa is cooking, heat remaining sesame oil and olive oil over medium heat in a large skillet. Add in vegetables and tofu, stirring to coat in oil. Sauté until vegetables are soft, 5–8 minutes. Add in cooked quinoa and edamame. Pour 1/2 cup tamari into the skillet and stir to combine. Continue cooking until all broth from the quinoa is absorbed.
Thai Carrot Breakfast Smoothie Bowl
Who says breakfast bowls have to be full of sugar and dairy? Our version comes together in seconds and uses the Thai Carrot Paleo Soup to add sweetness, creaminess, and a little bit of heat; plus, healthy proteins and fats fuel you for whatever the day brings.
- 1 pouch Thai Carrot Paleo Soup
- 1 large bunch/handful of kale
- 1/2 avocado
- 3/4 cup frozen strawberries
- 1 teaspoon chia seeds
- Shredded coconut
Add soup, kale, avocado, and strawberries in a blender and mix until fully combined. Pour into a bowl and top with chia seeds and shredded coconut. Feel free to add in other ingredients and toppings that you enjoy, like spirulina, bee pollen, or toasted pepitas!