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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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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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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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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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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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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