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Beef and Brussels Sprouts

Beef and Brussels Sprouts

Try this- the apple adds a sweet-tart taste to this healthy meal!

  • Serving Size4

    Ingredients

    • 1 tbsp. avocado oil
    • 1 lb. grass-fed ground beef (mine was 85% lean)
    • 1 medium yellow onion, chopped
    • 1 9-oz. package of shredded Brussels sprouts (or shred about 3½ cups of whole sprouts)
    • 1 organic apple, peeled
    • 2 tbsp lemon juice
    • Sea salt
    • Pepper

    Directions

    1

    Heat oil in a large skillet on medium heat.

    2

    Add the onion and saute until it starts to caramelize, about 4 to 5 minutes.

    3

    Add ground beef, breaking it up as it cooks for about 4-5 minutes.

    4

    Add the brussels sprouts and continue cooking until the beef is cooked through.

    5

    Add the chopped apple to pan and saute for 2-3 minutes, and then stir in the lemon juice

    6

    Cook for another minute or so before seasoning to taste with salt and pepper.

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    Lemony Haddock with Olives & Tomatoes

    Lemony Haddock with Olives & Tomatoes

    Simple, delicious and quick – this recipe is great for a fast weeknight meal but it’s also tasty enough to serve guests.
    Little known tip, straight from the fishmonger: frozen-at-sea haddock often is fresher than other varieties since it’s frozen as soon as it is caught … and it’s often less expensive.

    • Serving Size3-4

      Ingredients

      • 1 lb haddock fillets
      • 2 tbsp avocado oil
      • Juice of 1 lemon
      • 1 tbsp lemon zest
      • 1 clove minced garlic
      • Dash of Sea salt
      • 1 cup green olives (avoid jarred olives if possible)
      • 4 plum tomatoes, seeded and quartered

      Directions

      1

      Preheat oven to 375 F.

      2

      Pat the haddock dry and place in a baking dish that’s been prepared with a light coat of oil.

      3

      In a small bowl, combine olive oil, lemon juice, lemon zest, garlic and sea salt. Drizzle over the fish.

      4

      Arrange tomato and olives around the fish. Place the dish in the oven and bake for 15-20 minutes. Check fish for doneness – it should easily flake.

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      Gluten-Free Chicken and Dumplings

      Gluten-Free Chicken and Dumplings

       
      This recipe is out of this world. It’s gluten free, but that doesn’t mean it’s an excuse to over indulge. It should be seen as a treat because the flours used are very starchy, meaning the excess glucose can get stored as fat. But I wanted to post it because Father’s Day is coming up, and of course, we all love something the whole family can enjoy. So with that long intro, here’s the recipe!

        Ingredients

        • 2 large chicken breasts
        • 1 cup chopped carrots
        • 1/2 cup diced celery
        • 1 onion diced
        • salt and pepper to taste
        • 7 cups free-range chicken broth

        Dumplings

        • 3/4 cup grown rice flour
        • 1/2 cup tapioca flour
        • 1/2 tsp baking soda
        • 1 tsp Monkfruit sweetener or Swerve
        • 1 tsp salt
        • 1/2 tsp pepper
        • 3 T Palm Shortening (Spectrum brand recommended)

        Directions

        1

        Cover the bottom of the a large crock pot with vegetables. Place the chicken on top of the vegetables and season with salt and pepper.

        2

        Pour the chicken broth over the chicken.

        3

        Cook on low for 6 hours.

        4

        Around the 5 1/2 hour mark, turn the crock pot on high for 30 minutes to get hot enough for dumplings.

        5

        Remove chicken.

        6

        Make dumplings by stirring together dry ingredients. Cut shortening into dry mixture until it resembles crumbs. Add almond milk and stir until it forms a thick dough. Add additional almond milk if dough is too stiff to mix.

        7

        Drop dough by tablespoons into the soup. Cook on high for 1-1.5 hours or until the dumplings are not doughy. DO NOT SIR SOUP ONCE DUMPLINGS GO IN. They will fall apart if you do this so avoid the temptation.

        8

        Shred chicken while dumplings are cooking and add it back in when they are done!

         

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        Baked Rosemary-Lemon Chicken Breasts

        Baked Rosemary-Lemon Chicken Breasts

        A classic recipe gets a new twist with some superfood goji berries!

        • Serving Size4

          Ingredients

          • 2 tbsp avocado oil
          • 4 chicken breasts
          • 2 cups cubed sweet potatoes
          • 1 red onion, sliced thin
          • Juice of 1 large lemon
          • 2 tbsp rosemary
          • 1 tsp each marjoram and thyme
          • 6 minced garlic cloves
          • ½ cup goji berries
          • 1 large lemon, sliced
          • Salt and pepper to taste

          Directions

          1

          Preheat oven to 400 F.

          2

          Heat the oil in a large cast-iron skillet over medium-high heat. Season the chicken breasts with salt and pepper and then place in skillet, along with the sweet potato cubes and onion slices. Cook until the chicken breast is brown, about 5 minutes.

          3

          Flip chicken over, stir in the goji berries and pour the lemon mixture over the skillet contents. Top with the lemon slices and bake for 30 minutes, or until the chicken is cooked through. Serve and enjoy!

             

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          Warm Apple Salad

          Warm Apple Salad

          Enjoy this as a side dish. It also makes a delicious breakfast if you add organic chicken sausage (one 10 oz. package).

          • Serving Size4

            Ingredients

            • 5 to 6 cups loosely packed spinach or spring mix salad blend
            • 1 lemon, zested and juiced (separated)
            • 1 garlic clove, minced
            • 3 tbsp avocado oil
            • Sea salt to taste
            • ¼ cup onion, chopped
            • 3 apples, sliced
            • ½ cup toasted pumpkin seeds

            Directions

            1

            Wash the greens and place in a large bowl.

            2

            In a small bowl, whisk the garlic into the lemon juice. Stir in the sea salt and lemon zest. Whisk in the olive oil until it’s emulsified into a vinaigrette.

            3

            Pour half the dressing over the spinach and toss well.

            4

            In a large skillet over medium heat, heat the olive oil and add in the onion, cooking until translucent and slightly caramelized, about 8 to 10 minutes. Add in the apples, and cook until softened, about 5 minutes. Toss in the pumpkin seeds to warm.

            5

            Add the onion-apple-pumpkin seed mixture to the spinach. Add the rest of the vinaigrette and more salt if desired. If using, sprinkle the crumbled goat cheese over the top. Serve and enjoy!

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            Easy, Wholesome Homemade Mayonnaise

            Easy, Wholesome Homemade Mayonnaise

            This super-easy mayonnaise is SO MUCH BETTER tasting and better FOR YOU than the prepared mayo you buy in the store.

            Seriously: once you make this you will never go back! You can experiment by adding different spices and herbs to customize it – dill or chili powder would be amazing, depending on what you are using the mayo for.

              Ingredients

              • 1 large fresh organic egg
              • 1 teaspoon lemon juice
              • ½ tsp dry mustard
              • 1 cup avocado oil
              • ½ tsp salt (to taste)

              Directions

              1

              Place the egg, lemon juice and mustard in a high-speed blender or food processor (or if you want to use an immersion blender, in a large mason jar).

              2

              Turn on the blender/food processor and very slowly drizzle in the oil until the mixture begins to emulsify and looks like mayonnaise. Continue adding the oil. Adjust seasonings.

              3

              Let sit at room temperature (not too hot!) for about an hour before using or storing in the refrigerator. Will keep about two weeks.

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              Chicken and White Bean Soup

              Chicken and White Bean Soup

              This recipe takes just 20 minutes from start to finish but tastes like it’s been simmering all day. You can sub kale, escarole or your favorite “green” for the spinach in this tasty soup!

              • Serving Size4-6

                Ingredients

                • 2 tbsp avocado or olive oil
                • 1 small onion, chopped
                • 2 garlic cloves, chopped
                • 1 pound spinach, washed and chopped
                • 4 cups low-salt chicken broth or bone broth
                • 1 (15 oz.) can white beans, drained & rinsed
                • Sea salt
                • Freshly ground black pepper

                Directions

                1

                In a large pot over medium heat, heat 2 tbsp of the oil. Add the onion and saute until translucent, about 5 minutes.

                2

                Add garlic and saute for about 15-30 seconds before stirring in the chopped spinach. Saute until wilted, about 2 minutes. Add the broth and beans and cover to simmer about 5 minutes, until the beans are heated.

                3
                Ladle into soup bowls and enjoy!

                 

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                Chicken Sausage Jambalaya

                Chicken Sausage Jambalaya

                Serve this jambalaya over cauliflower rice, sweet potato or spaghetti squash.

                • Serving Size4-6

                  Ingredients

                  • 1 lb. boneless chicken, cut into tenders
                  • sea salt and freshly ground black pepper
                  • 2 tbsp avocado or olive oil
                  • 1 red or yellow bell pepper, chopped
                  • 1 yellow onion, chopped
                  • 3 celery stalks, chopped
                  • 1 garlic clove, minced
                  • 3 chicken sausages, chopped
                  • 1 15-oz can diced tomatoes (with juice)
                  • 1 tsp dried thyme
                  • 1 tsp dried oregano
                  • ½ tsp red pepper flakes

                  Directions

                  1

                  Heat the oil in a large skillet over medium heat. Season the chicken with salt and pepper and place in the skillet, cooking until done. Remove from the skillet.

                  2

                  Add the peppers, onion, celery and garlic to the pan and saute for 5-6 minutes. Add the chopped sausage and cook till the veggies are soft. Stir in the tomato sauce and spices, lower the heat slightly and allow to simmer.

                  3

                  While that’s cooking, chop up the chicken and add to the sauce and cook another 5-10 minutes.

                  4

                  Taste and adjust the seasonings, and serve!

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                  Banana Blueberry Muffins

                  Banana Blueberry Muffins

                  • Serving Size1 muffin

                    Ingredients

                    • 1 C. mashed ripe banana
                    • 1/4 C. full fat coconut milk
                    • 2 T. Lakanto monk fruit syrup
                    • 1/4 C. cassava flour
                    • 1/4 C. arrowroot flour
                    • 1/4 C. + 2 T. coconut flour
                    • 1/2 T. collagen
                    • 1 t. baking soda
                    • 1/2 t. sea salt
                    • 1/4 t. cream of tartar
                    • 1/2 C. blueberries – fresh, or frozen

                    Directions

                    1

                    Preheat oven to 350 F.

                    2

                    In a bowl, combine mashed banana, coconut milk and monk fruit syrup.

                    3

                    In another bowl, whisk together all flours, collagen, baking soda, salt and cream of tartar.

                    4

                    Add the wet mixture to the dry and combine.

                    5

                    Add blueberries, and sort of “cut them in.” (Your batter will not look like a normal muffin batter. It will seem almost dough-ish.

                    6

                    Spoon equally between six lined muffin cups.

                    7

                    Bake for 30 minutes, or until the toothpick test comes out cleanly.

                    8

                    WAIT for them to cool. They’ll taste better, and have a better mouth feel.

                    9

                    *I added in a few raspberries to some of them before cooking and they were mouthwatering. So good!

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                    Sweet Potato and Egg Casserole

                    Sweet Potato and Egg Casserole

                    Make-ahead, comfort-food casserole that will help you get your daily veggies in!

                    • Serving Size4-5

                      Ingredients

                      • 2 medium sweet potatoes
                      • 2 tbsp avocado or coconut oil
                      • 1 small red onion, diced
                      • 2 cloves minced garlic
                      • 1 cup broccoli, chopped
                      • 1 cup sliced mushrooms
                      • 1 red or yellow bell pepper, diced
                      • 2 cups chopped spinach
                      • 10 eggs
                      • ¼ cup coconut milk
                      • 2-3 tbsp your favorite hot sauce
                      • Salt and pepper to taste

                      Directions

                      1

                      Preheat oven to 350 F.

                      2

                      Bake the sweet potatoes until they’re almost done, usually 20-25 minutes. Remove and let cool.

                      3

                      Heat the oil in a large skillet over medium heat. Add the onions and cook until they start to soften, about 3-4 minutes. Add the garlic and broccoli and cook for another 3-4 minutes before adding the the peppers and mushroom. Cook for 5-6 minutes, adding 1 pinch or two of salt to season. Add in the spinach and cook until wilted.

                      4

                      Remove the mixture from the heat. Remove the skins from the sweet potatoes and dice them. Set aside.

                      5

                      Prepare a 9×13 casserole or baking dish by either using a cooking spray or using coconut oil.

                      6

                      Place the sweet potatoes and veggie mixture into the baking dish.

                      7

                      Whisk together the eggs, coconut milk, hot sauce and salt pepper. Pour over the veggie/sweet potato mixture. (Optional: sprinkle goat cheese over the top).

                      8

                      Bake uncovered for 45 to 50 minutes. Remove the oven and let cool for 5 to 10 minutes before serving.

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