2018 is the year of health and fitness for me. In the past decade I let myself fall into some very unhealthy habits that caused me to lose sight of who I am and who I intend to be. So this year I have been focusing on my diet and exercise. I am loving it. In 40 days I have lost 12.6 lbs and 17 inches. I have retrained myself how to eat healthy. I feel great. For those of you who know me, you know I love to bake. I equated baking with love. I thought it was my love language. But it really wasn't. If you look at the sidebar to the right, you'll see my recipes. Most of them are sweets. But the truth is, I'm a sugar addict. So I've cut out sugar and am focusing on clean eating. Now you'll find many more recipes for clean eating! I'm going to start with one of my favorites. It falls into a few categories of my health - homemade, recycled, healthy. Here goes.
HOMEMADE VEGETABLE BROTH
When you're preparing vegetables for cooking, save the scraps. I especially like to save yellow onions and the skins, garlic and the skins, green onions, carrot peels, parsley, celery. I put them in a gallon freezer bag and freeze them until I'm ready to make broth. After about a week, I have more than enough to get a good broth going. I put all the scraps (plus 2 washed and quartered yellow onions) into a large stock pan and cover it with water.

Cover with water and bring to a boil. Turn down heat and simmer for 60-90 minutes. Discard vegetables.

You'll be left with this gorgeous veggie broth. You can almost smell it in this picture!

Can according to the appropriate manufacturer's instructions or simply store in the refrigerator or freezer. Use this broth to make homemade soup, enhance your rice or quinoa recipe or to roast meats. You'll love the extra flavor and your body will enjoy the benefits of the added vitamins and minerals. Enjoy!