Wellness Wednesday + Mean Green Juice Recipe

Good Wednesday morning to you!  I’ve been thinking of adding a Wellness Wednesday post to my weekly line-up to share about my weight loss and quest to be healthier.

In my last post, I talked about hosting my sister in law’s baby shower, but what I failed to mention is how much sugar and carbs I consumed during the party.  (I’ll talk more specifically all about my weight loss and what I have done and am presently doing in upcoming posts.)

The damage from my week-long detour of baking and making and tasting is +7lbs.

That is a pound a day and very alarming to me.  I have worked really hard to lose 71 of 100 pounds that I set out to lose and I realize how easy it would be to gain it all back if I don’t get a grip back RIGHT NOW.

After feeling so bloated and yuck, my daughter and I decided to pull out the Breville juicer and she made us each a wonderful big quart of her version of Mean Green juice.

Ahhhhh! So very good!  I wanted to share her recipe here, because in my opinion, it is the best Mean Green that I’ve ever tried. Trust me, I’ve completed several thirty-day juice fasts over the years and tried many recipes – this is the best.


I hope you’ll give this recipe a try.  It has the right amount of everything to be deliciously wonderful!

Until next time,


Nourishing Bone Broth

*Possible Benefits*
* Fortifies your immune system!
* Chock full of minerals suck as calcium, magnesium, phosphorus, silicon, sulphur and trace minerals.* Nourishing gelatin-rich, collagen-building substances heal bones, joints, tendons, ligaments, skin, and mucus membranes like the gut.

* Enhances digestion and aids in helping anemia, ulcers, IBS, colitis, Chrohns,  and GERD.

* Aids arthritis, osteoporosis, gastritis, food allergies, leaky gut,  liver health, detoxification, helps with flu viruses, malnutrition, Celiac disease, diabetes, insomnia, heart attack and so much more.

My tweaked recipe:


*1 whole chicken (rinsed, cleaned with organs removed)
*2 chicken feet (I omit this. After seeing my chickens feet glopped in poo, I just can’t deal with adding them)
*onions, carrots, celery, fresh parsley, rosemary (no set amount, just a big bowlful, this is giving you a flavorful broth)
*2-3 dried bay leaves
*1 tbsp whole peppercorns (or cracked pepper, to taste)
*1 tbsp apple cider vinegar
*Salt (to your own taste)
*filtered water (to cover)
* * *

Add the whole chicken to a crock-pot, cover with vegetables, bay leaf, rosemary, sea salt and peppercorns. Cover with cold filtered water, add apple cider vinegar.

Cook on low for 4-6 hours (I cook overnight) remove cooked chicken to serve and then replace bones and carcass back into slow cooker. Adding more water if needed.

Cook for 12-24 more hours, until the bone crumbles when I pinch it in my fingers.
Remove the slow cooker from heating unit and strain broth through a fine mesh sieve or a colander lined with 100% cotton cheesecloth into jars or bowls to store.

Cool and refrigerate. The broth should set into a firm gel.  This recipe generally makes a half gallon.  You can easily use a half gallon of this within a week or two in different recipes, or you can freeze it in freezer bags and pull it out as you need it.

I use this broth in so many different ways.  It’s good in soups, casseroles or just to sip on it in a cup or even add some crackers and make a meal. Once you taste this broth, you will never want the stuff from the grocery store again! 🙂

Please let me know if you try this recipe or even if you have your own recipe that you use, leave a comment below.
Thanks for stopping by!

Tangy Potato Salad | Instant Pot Recipe

3 large potatoes, peeled and cubed

4 eggs
1 small onion, chopped
3/4 cup mayo (I prefer Miracle Whip)
1/3 cup sweet pickle relish
1/4 cup yellow mustard
1/4 cup cooked bacon, crumbled
Salt & Pepper to taste
Paprika for garnish
Add one cup of water to Instant Pot and place steamer basket inside Instant Pot.
Add cubed potatoes to steamer basket, then place four uncooked eggs on top of potatoes.
Lock on lid, turn steam handle to sealing.  Set to manual mode for 6 minutes.  After finished, natural release pressure for 6 minutes.  Remove eggs and place them into an ice water bath.  With a large spoon, dip out potatoes into a mixing bowl; let cool.
Remove the shell from hard boiled eggs, add them to the potatoes and give them a quick chop-up with a fork.  Add onions, mayo, pickle relish, mustard and bacon, salt and pepper to taste; mix well.
Transfer to serving dish and garnish with paprika.
This potato salad is twangy and so good! It’s always a big hit at all the potluck dinners I bring it to.
Until next time,