Ingredients: 1lb brussel sprouts, cleaned & trimmed 60z reduced sodium uncured bacon 4- tbsp water Directions: Chop bacon into small pieces (scissors make it easiest) & place into a cold skillet. Heat skillet over medium-high heat, stirring relatively frequently, until bacon is starting to brown & is mostly cooked. Add Brussels sprouts to skillet carefully. Stir relatively frequently. As soon as Brussels sprouts start to stick, add 1-2 tbsp water to the pan. Stir some more. Keep adding small amounts of water every time the brussel sprouts start to stick. Once the brussel sprouts are cooked (about 15 minutes, depending on the size), stop adding water. Just when they start to stick again, pour the bacon and sprouts into a serving dish & enjoy!
Prep Time: 20 mins Serves: 4 Ingredients: 1 butternut squash, peeled, seeded, & diced 1 sweet potato, peeled & diced 1 apple, cored & diced 1 onion, diced 4 garlic cloves minced 1 spring fresh sage 1/2 tsp chili powder 1/8 tsp ground cinnamon 1/8 tsp ground nutmeg 2 cups vegetable or chicken stock 1/2 cup canned coconut milk Sea salt & freshly ground black pepper Instructions: Place all ingredients in the slow cooker, except the coconut milk. Stir everything & cook on high for 3 to 4 hours, or on low for 6 to 8 hours. Remove the sage leaves & pulse the mixture using an immersion blender. Puree until smooth. Add in the coconut milk & pulse until well blended. Cook on high for another 20 minutes, season to taste & serve!
Prep Time: 10 minutes Cook Time: 50 minutes Servings: 6 Ingredients: 2 small/med acorn squash 1 tsp organic coconut oil or ghee, plus sea salt, for roasting 1 Tbsp organic coconut oil or ghee, plus more, if needed 1 lb pork sausage bulk, sugar-free 1 small onion diced 2 celery stalks diced 2 cloves garlic minced 1 small apple diced (try a pink lady apple) 1 Tbsp fresh sage leaves minced 1 Tbsp fresh rosemary leaves minced 1 Tbsp fresh thyme leaves minced 1/3 cup dried cranberries fruit-sweetened 1/3 cup raw pecans chopped, toasted prior to adding, if desired sea salt and pepper to taste fresh parsley for garnish if desired Instructions: First, roast the squash. Preheat your oven to 425 degrees F & line a large baking sheet with foil or parchment paper. Cut each squash open, lengthwise, the scoop out the seeds/strings with a spoon, leaving a “bowl” in the center. Brush the top of each squash half with melted coconut oil (or ghee) & sprinkle lightly with sea salt, then place face down on prepared baking sheet, & roast for 25-30 minutes, or [...]
Ingredients: 3 C Cooked Chicken 2 TBS Ghee or Fat of Choice 1 Onion, diced 5 Cloves Garlic, minced 1lb Peeled Potatoes, chopped 1lb Peeled Potatoes, diced 2 C Chicken Broth 1 C full-fat Canned Coconut MIlk 3 Carrots, chopped 2 Celery Ribs, diced 1 C Frozen Peas 1 TSP Salt 1/2 TSP Black Pepper 1/2 TSP Cayenne (optional) 1 TBS Chopped Fresh Sage 2 TSP Chopped Fresh Thyme 2 TSP Chopped Fresh Rosemary Instructions: Melt the ghee in a heavy bottomed pot over medium heat. Add onions & garlic & saute for 5 minutes, or until soft. Add 1lb of roughly chopped potatoes & chicken broth to the pot. Bring the broth to a boil then cover with a lid & reduce the heat to low. Cook for 10 minutes, or until the potatoes are fork tender. Turn the heat to low. Use a slotted spoon to scoop the [...]
Servings: 8 Ingredients: 8 Pitted Medjool Dates 1/2 C Raw Whole Almonds 1/2 C Raw Pecans 1 Tsp Cinnamon 2 Tbsp Pumpkin Puree Pinch of Sea Salt 1/2 C Dairy-free Protein (collagen protein, bone broth protein) Instructions: Place all ingredients in a food processor. Process until mixture is crumbly yet still holds together well when pinched between your fingers. Press mixture into the bottom of an 8x8-inch pan. Optional topping --> sprinkle lightly with chopped pumpkin seeds. Cut into 8 bars. Wrap in parchment paper and store in a covered container in fridge for up to a week.
Servings: 1 Ingredients: 12oz Hot Coffee 2 Tbsp Pumpkin Puree 1 Tbsp Ghee or Grassfed Butter 1/4 Tsp Pumpkin Pie Spice Vanilla Stevia (to taste) Instructions: In a blender, add coffee, pumpkin puree, & ghee. Whiz on high until frothy. Serve & enjoy!
Prep Time: 5 minutes Cook Time: 1 hour 15 minutes Servings: 4 Ingredients: 4 Medium Sweet Potatoes 1 Tbsp Cooking Fat of Choice 1/2 Small Onion, diced 1lb 80-85% Lean Ground Beef 3/4 C Diced Tomatoes From Can, No Salt Added 1/2 Tsp Fine Grain Sea Salt 1/2 - 1 Tsp Chipotle Chili Powder 1 Tsp Cumin 1/2 Tsp Smoked Paprika Instructions: First, bake sweet potatoes. Preheat oven to 400 & wrap each potato in foil & place on baking sheet. Bake for 1 hour & 15 minutes or until completely soft in the center. *time varies due to shape/size of potato* While you bake the sweet potatoes, make the chili. Heat a medium/large skillet over medium heat. Add your cooking fat, then diced onions & stir to coat. Once softened, add the ground beef, breaking up lumps to evenly brown. Add the salt & spices & stir. Cook until [...]
Prep Time: 5 minutes Cook Time: 5 Minutes Servings: 2 Ingredients: 1 C Coconut Milk 1/4 C Organic Pumpkin Puree 1 Frozen Banana, sliced 1 C Ice Instructions: Add coconut milk, pumpkin puree, pumpkin pie spice, banana, and ice to blender. Blend on high until smooth. Sprinkle cinnamon or pumpkin spice on top. ENJOY!
Prep Time: 8 minutes Cook Time: 50 minutes Servings: 9 Ingredients: 1/4 C Melted Coconut Oil 1/4 C Maple Syrup 1/4 C Sugar 1 C Canned Pumpkin 4 Eggs 1 C Almond Flour 1/2 Tsp Baking Soda 1 1/2 Tsp Pumpkin Pie Spice 1/2 Tsp Cinnamon 1/2 Tsp Salt Crumb Topping: 1/4 C Coconut Flour 1/2 C Almond Flour 2 Tbsp Sugar 1/2 Tsp Cinnamon 2 Tbsp Maple Syrup 2 Tbsp Coconut oil Directions: Preheat oven to 325 & line 9x9 pan with parchment paper. Make the crumb topping in a small bowl. Combine coconut flour, almond flour, sugar, cinnamon, maple syrup, & coconut oil. Mix well. Should resemble wet sand. Set aside. In a large bowl, combine coconut oil, maple syrup, sugar, & pumpkin. Mix well. Add in the eggs & mix until incorporated. Add in almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, & salt. Mix until [...]