Tight Shorts, Smoothies and Bone Broth

By on July 18, 2013

By Jennifer Cote –

Wrestling with Modern Diet, Determined to Keep My Old Figure!

Swimsuit weather has arrived. I got out our annual camping gear, trying on the shorts I wear once a year, when we’re off to the wilderness. Somehow, those shorts seemed a bit tight. Humm…

I used to weigh myself every day on my trusty old scale. I eventually got over-confident and got rid of it. I didn’t need a scale to keep me in line!

But the evidence seemed contrary. So I got a new scale to confirm, one way or another. It was true. I had to get back to a more careful eating habit.

My daughter-in-law had tried comforting me. “Almost every woman I know gains at least eight pounds, just from going through menopause,” she said, “even without changing their eating habits.” I had heard about the Freshman Fifteen, but I didn’t want to become a “Menopausal Eight” statistic!

So I researched Paleo, Whole 30, GAPS and Gluten-free diets. I went full-circle from a previous vegetarian diet. It was an eye-opener to find that whole foods like nuts, grains, and beans might actually contribute to inflammation. It seemed a bit odd to grab a cup of “bone broth” when a meal was delayed. It was surprising to read of the differences between standard grocery store fare, vs. grass-fed cows, free-range chickens (and eggs), and wild caught fish. But my health began improving as I applied the new information.

I’ve replaced my old habit of eating raw, soaked grains for breakfast, having a smoothie and a hard-boiled egg or two instead. Organic veggies from our garden (or from our local Farmer’s Market) are put to work in that morning smoothie, and my day is off to a good start.

To make life easier, I make “Veggie-Cubes” first, filling my Vitamix blender with beets, kale, carrot, celery, spinach and the like. (I highly recommend the machine!) After processing those with a bit of liquid, I make veggie ice cubes, which saves me from extensive veggie prep every day. All I have to do is drop a few of those ice cubes into the blender with whatever fresh fruit I want to add each morning, perhaps along with some coconut oil or coconut cream

I also add a probiotic brew to that smoothie, for the liquid. I recently started making my own water kefir (since I don’t have a cow to milk, to get the real stuff for milk kefir). It has been yielding a wonderful, bubbly brew, giving me loads of healthy probiotics and extra vitamins and minerals in the process. Wow!

Nuts were always a favorite smoothie addition for me, but I’ve cut back; that dietary change alone has reduced the inflammation I’d been experiencing. If you’re inspired to try a smoothie routine, you might consider investing in a Vitamix (or Ninja blender). My old blender could make fruit smoothies, but these heavy-duty models will even puree raw veggies.

Or, you might just get a larger size of shorts!


Jen offers simple strategies for preparing healthy, homemade meals for family and friends. She runs The New Deli café with husband Tom, working on her 2nd cookbook in her spare time. More can be found at gratefultable.com; email Jennifer at [email protected].

About Jennifer Cote

Jennifer's love of cooking with natural ingredients is inspired by the organic garden she's cultivated for over 25 years. A cutting garden provides flowers for The New Deli Cafe, an herb garden lends herbs for culinary creations, and twenty-some fruit and nut trees are scattered throughout her fairly urban back yard. New Deli compost keeps the garden flourishing, as Jen and her family carry on the family business, established in 1985. A blessed grandmother, mother, and wife, Jen gets much joy from sharing recipes (and perhaps an occasional basket of figs or platter of home-baked goodies).

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Tight Shorts, Smoothies and Bone Broth