One of my secrets to staying young looking now that I’m almost 48, is collagen.
Collagen is a protein made up of amino-acids that all help with our body’s connective tissue, skin, hair,nails as well as gut health.
In other words, it helps promote strong bones, helps to keep skin smooth and wrinkle free, beautifully thick long hair and healthy nails. This is so important!
If you try and get collagen the way you used to years ago, you can buy the bones at a store and and you have to boil it for hours and hours to get to the marrow and to get the collagen from it.
Luckily, Kettle and Fire has done this all for us and made delicious flavors with it too! They simmer their 100% grass-fed bones with organic ingredients for 20+ hours to pull out all the collagen, proteins and amino acids from the bones. So we’re getting collagen directly from the bones that contain it.
They come in two styles, bone broth and soup, and they are both equally delicious! Their flavors range from mushroom chicken, chicken, and beef bone broth to creamy tomato, butternut squash, miso, thai curry soup and grass-fed beef chili. You can find a flavor for everyone in the family!
For a guy like me, always on-the-go, no time to cook, but wants to be healthy, these products are my go to for an easy and delicious lunch or a side for dinner.
My kids even love it which is a win in itself!
Look here for an amazing recipe with the miso soup and head to the links below to purchase and try it yourself!
Ingredients: 1 16 oz box Kettle and Fire Miso Soup 1 in thick x 3 in length fresh ginger (3 tbsp juice) juiced**See notes 1/2 cup coconut milk 1 tsp Minced Garlic 1/4 cup chopped onion 1/4 tsp Pepper 1 tbsp Coconut Aminos 1-2 splashes Red Boat Fish Sauce 1 tsp olive oil 2 medium mushrooms – sliced 1 bundle Somen Japanese Noodles [they come in a pack with 3-4 bundles) salt to taste
Preparation: 1. In a medium saucepan heat up the olive oil on medium/low. Once the pan and oil is hot add in the onion, juice from the ginger, and garlic. Simmer for 3 minutes, making sure to not burn the garlic. If your pan is too hot it will burn. 2.Add in Kettle and Fire’s Miso Soup, pepper, and coconut milk. Bring to a boil. 3.Add in the noodles and mushrooms. Once the noodles are cooked through it’s done. If you’re using the Somen Japanese noodles they soak up the juices really nicely. 4. Top with whatever you like, soft-boiled eggs, chives, radishes, cilantro. Make it your own! RECIPE NOTES **Ginger: Grab fresh ginger from the store that’s around 1 inch in thickness and 3 inches in length. Peel the ginger. Then use a grater, use the “fine grater” side. It’s not the big holes but the smaller ones. Grate the ginger into a bowl, it’s will be like a pulp. Once you’ve grated the ginger squeeze all the juice from the pulp in a smaller bowl for the soup. This is the most work for the meal and it really only takes a couple minutes. It just sounds harder than it is if you’ve never done it before.
Recipe courtesy of Alisha Mendez: https://www.puretasterecipes.com/contestants/creamy-ginger-miso-noodles/
If you are ready to try this, head to their website to purchase: https://www.kettleandfire.com/
If you want to stay in the know on all things bone broth, check out their social:https://www.instagram.com/kettleandfire/