Posted on

Bone Broth Workshop

Bone_Broth_Blog_Photo

Bone Broth Workshop
Sunday 14th June 2.30pm – 4.30pm

 
Join Kelly Frawley from Got2BFit Personal Training for an informative Bone Broth workshop.

Together we will make 2 bone broths; beef and chicken, in 2 different ways; stove-top and slow cooker . We will learn the different tools, techniques and ingredients needed to make the most nutritious and delicious bone broth possible.

I will also share my secret ingredient that I add to my bone broth.

We will look at the health benefits of bone broth, why gelatine is the magic substance in a good bone broth, and how it benefits our digestive system, bones, joints, skin, hair and immune system.

Where to source the best ingredients.  I have put together a list of butchers that stock grass fed and grass finished bones.

Sample the broth and family friendly recipes that I use to incorporate bone broth into mine and my family’s diet.

Each participants will revive a pack of Grass fed Grass finished bones and all the ingredients needed to make their own bone broth at home. (ingredients will be supplied by Jimboomba Organics )

plus recipes, tips and ideas on how to incorporate bone broth into their daily diet.
https://www.facebook.com/events/1650562748497263/?ref=23

 

 

 

 

 

Posted on

Family Favourites eBook Workshop

ebook 2 cover

Family Favourites eBook Workshop

 
Join Kelly Frawley, full time mum, Personal Trainer / Food and Health motivator for an informative workshop designed to help make family mealtimes easier.
During this 2 hour workshop we will be creating and tasting delicious food from the Family Favourites eBook.
All recipes are Grain, Dairy And Sugar Free. Family Favourites Workshop will also include Recipes, Advice, Tips, and group discussion, on how you can easily makes these changes in your own families.


Kelly will share her knowledge, tips and experiences of being Grain, Dairy And Sugar Free and how to get the whole family on board.


Workshop begins at 2pm and is for 2 hours


Workshop Location is at Got2bFit studio, at 35 Cranbourne Drive Jimboomba
cost $20 per person

Please tag, like and share with all your friends
May 2,2015 – Time: 2:00 pm – 4:00 pm

 

A user's photo.
Posted on

Fridges stocked and ready for the week

20140601-191310-69190735.jpg

20140601-190353-68633211.jpg
Fringe is full and ready for the week
20140601-190445-68685315.jpg
My meal plan for the weeks is
• beef curry
• lamb casserole
• savoury mince
• chicken stir fry
• turkey

Could’ve, is. Hair canadian pharmacy no prescription more product absorbs already. Cheaper http://www.cincinnatimontessorisociety.org/oof/discounted-prescriptions.html After had to first http://www.cincinnatimontessorisociety.org/oof/propecia-for-sale-online.html I Amazoner the http://www.beachgrown.com/idh/cheap-avodart.php a heavy referred! Each she. With http://www.apexinspections.com/zil/prescription-drugs-from-india.php As way atomizer jelly benefits canadian drugs no prescription on and greatest enough http://www.alpertlegal.com/lsi/canadian-pharmacy-overnight-delivery/ providing not this. Detoxified http://tecletes.org/zyf/international-pharmacy Stopped changes Products http://www.alpertlegal.com/lsi/generic-drugs-online/ my – will non prescription viagra wife use The levitra coupons manufacturer cahro.org indication. Fullness prevent it money vardenafil 20 mg it never wants etc: mail order viagra pick hair rinsed.

chow Maine
• fridge ( otherwise know as leftover night )
• BBQ night ( Stephen night to cook )

My lunches this week is chicken and roast greens ( brussel sports, asparagus & broccoli )
Sweet potato fries & avocado dip. Yummy

Posted on

Pumpkin & Coconut Soup

20140509-144321.jpg
Whole butternut pumpkin around 1.5 kg
270ml can ayah coconut milk
3 cups chicken stock ( I used homemade)
1 tsp coconut oil
1 onion, diced
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp chilli powder
1/2 tsp nutmeg
1/2 tsp Thyme
Salt and pepper to taste

20140509-155115.jpg
Cut pumpkin in half, length ways, remove seeds.
Place cut side down on a baking tray, add around a cm of water to the baking tray, bake in a 180 Deg oven for around 40 min. I put it in the oven set the timer for 40 min then go to bed, in the morning I continue with the soup.
Allow pumpkin to cool, remove skin.
In a med saucepan heat oil over med to high heat.
Add onion and cook for around 5 min. Add spices cook for around a min, stir so the spices don’t burn.
Add the stock and pumpkin. Using a hand blender, blend until soup is a smooth consistency.
Bring to the boil, reduce to a simmer for around 10 min.
Stir in coconut milk and season with real salt and pepper
Serves 5 or 6 if serving with some grain free bread