Bison Stew with Red Wine and Sweet Bay

Prep Time: 5 minutes Cook Time: 2 hours, 15 minutes Ingredients: 1 pound bison stew meat 1/2 teaspoon unrefined sea salt 1/2 teaspoon ground black pepper 2 tablespoons ghee, butter, or olive oil 1 branch rosemary 2 sprigs thyme 1 small yellow onion, chopped fine 3 ribs celery, chopped fine 3 carrots, sliced into 1/4-inch […]

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Leftover Roast Chicken Soup with Roasted Vegetables

AUTHOR: Danielle Walker – AgainstAllGrain.com Ingredients: 2 garlic cloves, minced 2 carrots, peeled and cubed 1 cup butternut squash, peeled and cubed 1 small sweet potato, peeled and cubed* ½ yellow onion, quartered 2 tablespoons extra virgin olive oil 4 cups chicken stock, store-bought or homemade 2-3 cups leftover shredded chicken or 1 pound uncooked […]

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Gluten Free Basic Stuffing

Adapted from: www.glutenfreegirl.com Serves 8 Ingredients: 1 loaf gluten-free sandwich bread, diced into 1-inch cubes 1 large yellow onion, peeled and diced 2 stalks celery, diced 2 tablespoons chopped fresh sage 2 large eggs 3 cups chicken stock, heated Instructions: Toasting the bread. Heat the oven to 350°. Spread the bread cubes out on a baking sheet. Put the […]

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Garlic Shrimp with Cilantro Spaghetti Squash

From EatingWell  Makes: 4 servings  Serving Size: 2/3 cup shrimp & 3/4 cup squash  Active Time: 25 minutes  Total Time: 25 minute  Ingredients:  1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded  2 tablespoons extra-virgin olive oil  1 tablespoon minced garlic  1 teaspoon ground coriander  1 teaspoon ground cumin  1/2 teaspoon salt, divided  […]

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Zucchini Lasagna

from Skinnytaste.com Servings: 8, Serving Size: 1/8 Ingredients: 1lb 93% lean beef (grass fed preferred)  3 cloves garlic  1/2 onion  1 tsp olive oil salt and pepper  28oz can crushed tomatoes  2 tbsp chopped fresh basil  3 medium zucchini, sliced 1/8″ thick  15 oz part-skim ricotta  16 oz part-skin mozzarella cheese, shredded (Sargento)  1/4 cup Parmigiano Reggiano  […]

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White Bean Dip with Rosemary Olive Oil

Rosemary oil adds rich flavor and color to this earthy appetizer dip. If you are short on time, top instead with kosher salt and olive oil. Yield: Makes 2 cups (serving size: 1 tablespoon) Total prep time: 20 Minutes 1/4 cup olive oil, divided 2 cloves garlic, peeled and minced 2 cans (15 oz. each) […]

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Raw Nut Cookies

2 cups of nuts: Almonds and macadamia work well 1 cup of shredded coconut 1/3 cup dark chocolate chips Blend together. 1/3 cup butter or coconut oil (optional). Pour over the mixture and work through the mixture. Roll mixture into small balls about 1/2 the size of a golf ball. Refrigerate for 30 minutes or […]

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Kale Chips – great salty, crunchy, snack!

1 bunch kale 1 tablespoon olive oil 1 teaspoon celtic sea salt salt Preheat an oven to 350 degrees F. Line a non-insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a […]

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Roasted Chickpeas

Rinse one can of chickpeas and spread on baking sheet. Dry with paper towel. Drizzle about 1-2 Tbsp of olive oil- enough to coat them evenly. Sprinkle with Celtic sea salt, pepper and/or any other seasoning that you like. Bake at 400 degrees for 30-40 minutes until crunchy not soft.

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GF DF Pumpkin Pie

Adapted from: www.chocolatecoveredkatie.com 1 can (15oz) pumpkin or sweet potato puree 1 (13.5oz) can full-fat coconut milk 1/4 cup rolled oats (20g) 2 tbsp ground flax 1/3 cup coconut sugar or brown sugar pinch pure stevia, or 2 tbsp extra brown sugar 2 tsp cinnamon 1 tsp pumpkin pie spice 1/2 tsp salt 1 tbsp […]

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