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 […]
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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, […]
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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 […]
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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. […]
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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, […]
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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 […]
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