Chili
Ingredients:
2 T olive oil
1 onion, chopped
8 cloves garlic, minced
1 T thyme
2 cups carrots, cut into large chunks
2 medium sweet potatoes, cut into large chunks
1 delicata squash, cut in half-take out seeds, slice thin
4 cups bone broth
1+ t sea salt
1 pound grass-fed ground beef
Instructions:
1) Heat your oil in the bottom of a heavy-bottomed pot. Add the onion and cook for a few minutes, until onions are translucent.
2) Add the garlic and thyme and cook for another couple of minutes, stirring.
3) Add the carrots, squash and sweet potatoes and cook for 5 minutes, or until gently browned.
4) Add the bone broth and sea salt and bring to a boil, cover and then simmer for 20 minutes, until the vegetables are soft.
5) Meanwhile, cook the ground beef in a skillet until thoroughly cooked throughout and browned. Set aside.
6) When the vegetables are finished, add the ground beef and stir to combine. Continue cooking for another 15 minutes covered at a simmer.
2 T olive oil
1 onion, chopped
8 cloves garlic, minced
1 T thyme
2 cups carrots, cut into large chunks
2 medium sweet potatoes, cut into large chunks
1 delicata squash, cut in half-take out seeds, slice thin
4 cups bone broth
1+ t sea salt
1 pound grass-fed ground beef
Instructions:
1) Heat your oil in the bottom of a heavy-bottomed pot. Add the onion and cook for a few minutes, until onions are translucent.
2) Add the garlic and thyme and cook for another couple of minutes, stirring.
3) Add the carrots, squash and sweet potatoes and cook for 5 minutes, or until gently browned.
4) Add the bone broth and sea salt and bring to a boil, cover and then simmer for 20 minutes, until the vegetables are soft.
5) Meanwhile, cook the ground beef in a skillet until thoroughly cooked throughout and browned. Set aside.
6) When the vegetables are finished, add the ground beef and stir to combine. Continue cooking for another 15 minutes covered at a simmer.
Mustard Chicken
Ingredients:
1/4 cup coconut oil
2 T mustard seed, ground
1/2 tsp. sage, dried
1/2 tsp. sea salt
1/2 tsp. black pepper
4-5 chicken thighs, organic
Instructions:
1) Preheat oven to 425ºF.
2) Combine melted coconut oil, ground mustard, dried sage, sea salt, and black pepper. Stir well.
3) Brush mixture onto chicken thighs.
4) Arrange chicken in a baking dish. Bake for 45 minutes.
1/4 cup coconut oil
2 T mustard seed, ground
1/2 tsp. sage, dried
1/2 tsp. sea salt
1/2 tsp. black pepper
4-5 chicken thighs, organic
Instructions:
1) Preheat oven to 425ºF.
2) Combine melted coconut oil, ground mustard, dried sage, sea salt, and black pepper. Stir well.
3) Brush mixture onto chicken thighs.
4) Arrange chicken in a baking dish. Bake for 45 minutes.
Chicken Fajitas
|
Brine
2 chicken breasts 4 cups warm water ¼ cup kosher salt 2 cloves garlic, peeled + smashed with side of knife 1 Tbsp. peppercorns Lettuce Wraps iceberg lettuce, leaves separated avocado, sliced salsa fresh cilantro |
Veggies + Seasoning
1/2 medium red bell pepper, cut into thin strips 1 medium green bell pepper, cut into thin strips 1 medium sweet onion, thinly sliced 2 Tbsp. olive oil 2 tsp. chili powder 1 tsp. cumin 1 tsp. paprika 1 tsp. sea salt 1 lime |
Instructions:
- Prep the chicken: combine water and salt in a medium bowl. Stir until all of the salt is dissolved. Add the chicken breasts (without cutting them), garlic, and peppercorns. Let chicken sit in the mixture for 30 minutes, uncovered, at room temperature.
- Preheat the oven to 400 degrees F.
- Remove the chicken breasts from the salt water, rinse under cold water, then pat dry with paper towels.
- Cut the chicken into thin strips and lay them out on a large, rimmed baking pan. Add the sliced peppers and onions onto the pan.
- In a small bowl, stir together the olive oil, chili powder, cumin, paprika, and sea salt. Pour the mixture over the chicken and toss with tongs to coat until the vegetables and chicken is coated in seasoning. Spread the chicken and veggies into a single layer.
- Bake, uncovered, for 25-30 minutes or until the chicken is fully cooked and vegetables are tender. Stir once halfway.
- Remove the chicken from the oven and top with fresh lime juice and salt, to taste.
- To serve place chicken in veggies in a piece of lettuce (or 2) and top with avocado slices, salsa and cilantro.
Turkey Burgers
|
Serving Size: 2 Burgers
Ingredients: The inside of one sweet potato, mashed 1/2 lb ground turkey Avocado and tomato for toppings 4 lettuce leaves |
1 clove garlic, diced
1/2 onion, diced 1/4 cup pecans, diced as small as possible 1 tsp salt and pepper 1 Tbsp coconut oil 1 tsp cumin |
1) In a large skillet over medium head sauté onion and garlic for 5 minutes.
2) Add onions, garlic, meat, pecans, cumin, S&P to the potatoes and mix until combined. Form mixture into patties.
3) Cook on medium heat for 4-5 minutes per side, or until burger/meat is done.
4) Serve over lettuce and top with sliced tomato and sliced avocado
2) Add onions, garlic, meat, pecans, cumin, S&P to the potatoes and mix until combined. Form mixture into patties.
3) Cook on medium heat for 4-5 minutes per side, or until burger/meat is done.
4) Serve over lettuce and top with sliced tomato and sliced avocado
Sweet Potato Boats
|
Serving Size: 2
Ingredients: 1 large Sweet Potato 1/2 lb ground turkey 1 tbsp extra virgin olive oil 1 medium onion, finely chopped 1/2 red bell pepper, finely diced |
4-5 swiss chard or kale leaves, diced
1 cup (8oz) tomato paste 2 tbsp apple cider vinegar 1/4 cup water if dry 2 Tbsp organic yellow mustard (can omit) 1 tsp garlic powder Salt and pepper, to taste |
Instructions: Preheat oven to 350 degrees
1) Heat the olive oil in a large skillet over medium heat. Add the onions and sauté for 4-5 minutes, until soft.
2) Stir in the bell peppers and green, and cook for another 2 minutes. Add the ground meat and cook until browned, stirring regularly.
3) Stir in the rest of the ingredients and bring to a low simmer, then cover and cook for 12-15 minutes until the liquid is mostly absorbed. Adjust salt and pepper to taste, and add more tomato paste or mustard as necessary.
4) Take the precooked sweet potato and cut it in half lengthwise with a serrated knife. Scoop out the inside potato, leaving a 1/4 inch of potato on the skin. Be carful to not rip the skin. Put the centered, scooped out potato in a Tupperware for tomorrow night.
5) Fill the 2 sweet potato skins with the meat mixture. Place on cookie sheet and heat in oven for 20 minutes.
1) Heat the olive oil in a large skillet over medium heat. Add the onions and sauté for 4-5 minutes, until soft.
2) Stir in the bell peppers and green, and cook for another 2 minutes. Add the ground meat and cook until browned, stirring regularly.
3) Stir in the rest of the ingredients and bring to a low simmer, then cover and cook for 12-15 minutes until the liquid is mostly absorbed. Adjust salt and pepper to taste, and add more tomato paste or mustard as necessary.
4) Take the precooked sweet potato and cut it in half lengthwise with a serrated knife. Scoop out the inside potato, leaving a 1/4 inch of potato on the skin. Be carful to not rip the skin. Put the centered, scooped out potato in a Tupperware for tomorrow night.
5) Fill the 2 sweet potato skins with the meat mixture. Place on cookie sheet and heat in oven for 20 minutes.
