It’s Brodo Season

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Why I’m Obsessed with Bone Broth in Midlife
No gatekeeping — bone broth has been one of my daily wellness non-negotiables for years but with the travel these last few months, we haven’t been able to make any until today.
It’s calming, grounding, hormone-friendly, and genuinely makes me feel supported from the inside out.

Here’s what it does for me:
✨ Supports my gut + digestion
✨ Stabilizes blood sugar
✨ Reduces inflammation + joint stiffness
✨ Calms my nervous system
✨ Boosts skin hydration + elasticity
✨ Helps with recovery + sleep

It’s simple. It’s soothing. It’s delicious. And it works.

If you’ve been feeling bloated, inflamed, or just “off,” this is your sign to add a cup to your routine. 🤍

We started with Marco Canora’s book* on Brodo to learn the ins and outs of making it from scratch. Then we tweaked, as we do, to our preferences. We like a mostly chicken flavor with a lemon kick. We do add some pork bones to make it richer and and to give it depth but you really don’t taste the pork. We have in the past been known to cook it on low through the night but recently I used an Instapot* and it made an epic batch. You literally throw in the ingredients you like and let it go. Here’s what I used for this particular batch.

-Bones from 2 roasted chicken

-5 chicken wings

-1 pork bone

-1/2 cup sun dried tomoto

-2 cloves of garlic cut in half

-healthy sprinkle of salt

-fresh ground pepper

-juice of two lemons

We usually like to add chicken feet, but we haven’t found a good purveyor yet while we are on the road. I let it run threw twice to really get the collagen out of the bones and intensify the flavor. If you’re new to Brodo, definitely order the book to get a sense of the basics and then make it your own!