Inside Bare Bones, Recipes

SeptemberWhole30 + Bare Bones = Guilt Free Yumminess

SeptemberWhole30 is in heaven with Bare Bones Broth

As you may or may not know, it’s SeptemberWhole30 month. For some of you it may be your first time trying this regiment and for others, it may be your everyday lifestyle (or you’re Googling it because you have no idea what we’re talking about). Regardless, kudos to you for participating (or Googling) this month.

First, What Is SeptemberWhole30?

Basically, it’s a month long commitment to help you form better eating habits that will make you healthier, happier, and way better looking. Okay that last one was a stretch but if you’re looking for a definition, you can find all you need from the Whole30 site itself. In a nutshell:

“It’s a 30-day reset where you cut out all the psychologically unhealthy, gut-disrupting, hormone-unbalancing, inflammatory food groups. Certain food groups (like sugar, grains, dairy, and legumes) could actually be having a negative impact on your health and fitness without you even realizing it. This program will change the way you think about food, it will change your tastes, and it will change your habits and your cravings. 

Why Bare Bones + SeptemberWhole30?


For starters, we’re Whole30 approved! Here at Bares Bones, we believe food should be wholesome: bringing warmth to your soul and wellness to your body. That’s why we use bones from healthy, responsibly raised livestock and pair them with organic herbs and vegetables. SeptemberWhole30 was a no brainer!

Our time-honored method of slow simmering our broths at low temperatures may sound time-consuming but it’s necessary to preserve the bone broth’s immune-boosting, digestion-aiding, body-fortifying benefits, and not to mention delicious taste. 

Cool I’m In, Now What?

By now you’re at the end of the month and we thought you may be running out of meal plans. So we decided to help you out with a full day of recipes. That’s rightbreakfast, lunch, and dinner

We were inspired by a few recipes from the Whole30 cookbook and decided to incorporate our bone broth in each one also. Check them out below and let us know what you think! 


Breakfast- Mushroom, Tomato, Basil Frittata

Prep time: 10 min | Total time: 20 min | Yield: 2 servings

  • 6 eggs, beaten
  • 2 tablespoons of ghee
  • 2 – 3 small mushrooms, chopped
  • 2 small tomatoes, 1 chopped and 1 sliced for garnish
  • 2 – 3 tablespoons of fresh basil, chiffonade or whole leaves, whichever you prefer
  • pinch of salt & pepper for taste
  • 1 cup of your favorite Bare Bones Bone Broth
PREHEAT the oven to 350 F.
IN a small cast iron skillet (or pan) over medium heat, add ghee and melt. Add the mushrooms and tomatoes and cook for 2-3 minutes. *You can also add a splash of beef bone broth to add more flavor to the vegetables. Season with salt and pepper.
ADD the beaten eggs and basil; gently stir to evenly distribute the vegetables. Add the sliced tomatoes and whole leaf basil on top.
COOK over medium heat until the eggs begin to bubble, then transfer the skillet to the preheated oven. Bake the frittata for 5-7 minutes, or until eggs begin to slightly brown.

REMOVE the skillet from the oven, cut frittata in half, and plate eggs. Pour a hot cup of your favorite bone broth to accompany the dish and enjoy!


Lunch– Butternut Squash & Sage Soup

Prep time: 10 min | Total time: 50 min | Yield: 2-3 Cups      

  • 2 – 3 cups of Bare Bones Chicken Broth (depending on thickness of soup)
  • 3 cups of butternut squash, chopped
  • 2 tablespoons of ghee
  • 2 cloves of garlic, minced
  • 1 small shallot, chopped
  • 5 – 6 fresh sage leaves, chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • *Garnish with* 5 -6 toasted pumpkin seeds or pepitas
HEAT a large pot over medium heat. Melt the fat for 1 minute, then add the chopped shallots and sage, cook until shallots are translucent, about 2-3 minutes. Add squash and season with salt and pepper. Sauté until it slightly caramelizes, about 4-5 minutes, stirring occasionally to prevent burning. Add garlic, stir 1 minute. Add 2 cups of chicken broth, then increase heat and bring to a boil. Once it’s boiling, reduce heat, cover, and simmer for about 15-20 minutes. Cool slightly.
IN batches, transfer the soup to a blender or food processor. *Remember to place a kitchen towel over blender top to prevent warm liquid splashing out. Blend on high speed until smooth. Return pureed soup to pot. If needed, add more salt and pepper to taste. Warm soup over medium heat for another 3-4 minutes. *If soup is too thick, add more bone broth to thin soup.

LADLE soup into bowls. Garnish with toasted pumpkin seeds or pepitas. Enjoy!


Dinner- Chicken Primatouille with Spaghetti Squash

Prep time: 15 min | Total time: 50 min | Yield: 2-3 servings

  • 1/2 – 1 cup of Bare Bones Chicken Broth
  • 1/2 cup onions, chopped
  • 2 – 3 cloves of garlic, minced
  • 1 tablespoon fresh oregano
  • 1 – 2 tablespoons fresh basil, minced
  • 1 lb. boneless, skinless chicken thighs (pat the chicken dry), diced
  • 1 cup zucchini, diced
  • 1 cup eggplant, diced
  • 1 cup green pepper, diced
  • 2 cups seeded tomatoes, diced
  • 1 teaspoon salt
  • 1 teaspoon pepper
Spaghetti Squash
Spaghetti Squash
*Remember to cook first, due to longer cooking time.
PREHEAT oven to 375 degrees F.
CUT the squash in half lengthwise from stem to tail and scrape out the seeds.
PLACE the squash halves cut-side down into a roasting pan. Pour the chicken broth into the pan, enough to cover the bottom. Cover pan with aluminum foil, if you prefer.
PLACE into oven and cook until tender, about 30-40 minutes. Remove from oven and let rest until cool enough to handle.
USING a fork, scrape the flesh to create long strands.
IN a large pan or dutch oven, heat the cooking fat on medium-high heat. Add the onion, garlic, and oregano and cook until onions are translucent, for about 2-3 minutes.
ADD the chicken, tomatoes, and bone broth to the pot. Season with salt and pepper, and cook about 6–8 minutes. Stirring occasionally. Add the zucchini, eggplant, and green peppers and cook for another 5-6 minutes, until vegetables are slightly crisp and chicken is cooked through. Stirring occasionally. Sprinkle in the basil and cook for about 1 minute.
SERVE over spaghetti squash and enjoy!

We’re excited to share our recipes with you. We hope you enjoy them and would love to see how your dishes turn out, share it on Instagram and tag us with @barebonesbroth

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