White bean and kale soup

4 cups vegetable stock + 2 cups water 1 bunch chard or kale, washed and torn into larger bite-sized pieces – do not include the stems. 1 15 oz can of white beans, drained and rinsed 1 15 oz can of diced tomatoes, drained 2 cups peas, I used frozen 1 yellow onion, chopped into […]

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Bison Sliders

Makes 5 mini sliders Ingredients: 1 lb. ground 100% grass-fed bison meat 1/3 cup finely diced shallots 1/4 cup sliced scallions 1 tbsp soy sauce 1/2 tsp dijon mustard 1 garlic clove, minced 2 tsp. fresh thyme (or 1 tsp. dried thyme) Salt and pepper Directions In a medium bowl, mix all ingredients together. Form […]

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Oven-Roasted Root Vegetables

From Food Network Kitchens Prep Time:20 min Inactive Prep Time: Cook Time:45 min Level: Easy Serves: 4 servings (8 cups) Ingredients: 1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled 3 large Yukon gold potatoes (1 1/2 pounds), scrubbed 1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed […]

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Lentil and Sweet Potato Curry

10 servings 1 large onion, chopped 1 clove garlic, minced 1 tsp olive oil 1 lb dried lentils, about 2 cups, well rinsed 2 lbs yams or sweet potatoes, peeled and cut into small pieces 1 1/2Tbsp curry powder (add more if desired) 1 Tbsp ground cumin 6 cups vegetarian broth (or chicken) Salt and […]

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Shredded Brussels Sprouts with Pecans

Serves 4 1/3 cup pecans, coarsely chopped 1 lb Brussels sprouts, ends trimmed 1 teaspoons coconut oil 2 teaspoons olive oil 1 tablespoon yellow mustard seeds 1 to 2 tablespoons fresh lemon juice 2 tsp lemon zest Coarse salt and ground pepper Preheat oven to 325 degrees. Spread pecans on a rimmed baking sheet and […]

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Roasted Winter Squash and Apple Soup

 8 servings 1 large butternut squash, about 2-3 lbs, peeled, seeded, and cut into 1-2 inch pieces 1 large onion, peeled and cut into 6-8 large chunks 3 garlic cloves, peeled 2 tart apples, peeled, quartered, and cored 2 Tbsp olive oil 1 Tbsp mild chili powder (use more if you want more “bite”) 4 […]

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Crock Pot Turkey Stew

Ingredients: 2-3 lb turkey breast (organic, free range preferred) Sweet potato (2 medium) Yukon gold potato (2-3 small) Shallots (2 medium) Carrot and Celery (2 large of each) Celtic seas salt Spices: pepper, rosemary, garlic Instructions: Chop the potatoes and veggies in cubes/chunks about the same sizes. Lay on the bottom of the crock pot […]

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Digestive Healing Bone Broth

Save your chicken bones until you have about 2-3 (or more) chickens’ worth, then get your stock started on a morning where you don’t have to go outside the house. It can simmer all day with practically no intervention from you. Chop the bones and cartilage in small pieces to enhance the nutrients and gelatin […]

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Chicken Salad

Ingredients: 3 cup Whole Chicken, shredded or diced, preferably cooled or chilled 2 pieces Raw Carrot, medium, peeled and diced 2 pieces Celery, stalks, diced 1 whole Red Bell Pepper, diced 2 Tbsp Red Onion, finely diced 2 Tbsp Green Onion, thinly sliced 3 Tbsp organic mayo, vegennaise or vinegarette dressing 2 tsp Lime Juice […]

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Cauliflower Rice

Serves 2 Ingredients: 1 clove Garlic, minced 1 Tbsp Organic Coconut Oil 1/2 head Cauliflower 1/2 cup Yellow Onion, chopped 1 tsp Salt and Pepper Process: Rinse cauliflower under cool water and pat dry. Using a cheese grater, grate the cauliflower to a coarse texture (approximately the size of rice grains). Using a food processor […]

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