- 1-2 Boxes of Olivia Organic’s Power Greens or Arugula
- 2 honey crisp apples sliced
- Arils from 1 pomegranate
- Optional: ½ cup crumpled goat cheese
Toasted Pumpkin Seed topper
- 1 TBSP organic grade A maple syrup
- 1/3-1/2 cup raw pumpkin seeds
- ½-1 tsp cinnamon
- 1 TBSP Avocado oil
- 1 tsp Celtic/Himalayan salt
- 1/3 cup Cold Pressed Avocado Oil
- 1 shallot sliced
- 2 cloves chopped garlic
- 2 TBSP Bragg’s Apple Cider Vinegar
- 1 TBSP fresh thyme leaves
- Himalayan or Celtic sea salt & pepper
- ½ crushed red pepper flakes
- Preheat oven to 350. Line a baking tray with parchment paper and prepare your pumpkin seeds! Combine maple syrup, raw pumpkin seeds, cinnamon, salt, and avocado oil in a medium bowl. Once oven is ready, spread out mixture on the prepared tray and pop in the oven for 10 minutes or until they are golden.
- Next heat up your avocado oil on low heat in a small saucepan. Once sizzling, add in your chopped garlic & shallot and cook until fragrant about 2-5 minutes. Remove from heat and let cool for about 5 minutes. Add in the apple cider vinegar, thyme leaves, red pepper flakes, and salt & pepper to season.
- Lastly put together your salad in a large bowl. Add your greens, apple slices, pomegranate arils and mix together. Toss in your toasted pumpkin seeds, optional goat cheese crumbles, and your vinaigrette & enjoy!
1 Package Nitrate Free Bacon
1. Preheat oven to 375 o .
2. If your dates are smaller, cut each strip of bacon into thirds. If you have larger
dates cut the bacon in half.
3. If you are stuffing your dates with a soft cheese, cut the dates open lengthwise.
Take some of the cheese and put it in the center of each date.
4. Wrap each date with the bacon and secure it with a toothpick.
5. Once wrapped, place in a glass dish with sides and bake for 25-35 minutes or
until the outside of the bacon is golden brown.
6. Let cool for 5-10 minutes and enjoy!
Drumsticks are always fun to eat! They offer an easy weeknight meal, and they are yummy served cold in the lunchbox the next day.
8 to 12 drumsticks/chicken legs from high quality pastured chickens
Organic ghee; organic thyme & marjoram
Celtic sea salt
1 Cup leftover white wine
Arrange chicken legs in large cast iron pan, sprinkle ghee over the top. Season generously with thyme, marjoram, sea salt, black pepper. Add white wine. Cover and place into 375 degree oven for about 40 minutes. Remove cover and bake drumsticks for additional 15 minutes, which will make them crispy.
- Homemade chicken broth (see our recipe)
- 1 pastured egg
- Pinch of sea salt
Heat homemade chicken broth in small sauce pan until it is steaming. Gently whisk in a pastured egg and a pinch of sea salt to taste. Enjoy for breakfast or anytime snack.
- 4 large organic beets from your favorite farmer
- 1 organic red onion, sliced
- ½ cup Red wine vinegar
- ½ cup Olive oil
- 1 tsp. Sea salt
- Dash Black pepper
- Chopped parsley
Cover beets with water and boil for about 45 minutes in saucepan. Rinse immediately with cold water; now peal the outer skin off and cut into slices about 1/8 inch. Make vinaigrette with red wine vinegar, olive oil, salt and pepper. Toss beets and red onions in the vinaigrette, garnish with chopped parsley and sever chilled.
Try other variations such as wrapping the bacon around jalapenos stuffed with cream cheese & garlic…or around dates stuffed with almonds and blue cheese.
- 20 dried apricots
- 2 to 3 organic jalapeños sliced into 1 X 1/4 inch pieces
- 10 bacon slices (pastured & nitrate-free preferred)
- 20 strong toothpicks
Partially cook bacon slices, then cut each piece in half (can be done ahead of time and refrigerate until ready to use). Preheat the oven to 400ºF and adjust the rack to the middle position. Line a baking sheet with unbleached parchment paper.
Slice each apricot horizontally down the side so that it will open like a book. Place a jalapeño slice inside the apricot; wrap the apricot in a piece of the partially cooked bacon. Secure it with a toothpick, and place it on the prepared baking sheet. Repeat with remaining ingredients.
Bake for 10 minutes. Using a pair of tongs, flip the zingers and bake 5 to 10 minutes more, or until the bacon is golden brown. Serve immediately. Yummy!!
You may not be a huge fan of kale, but once these gorgeous green leaves are baked with olive oil and seasoned with Celtic sea salt you will change your mind for sure. Kale is packed with Vitamins A, C & K, in addition to antioxidants to reduce inflammation in the body.
Here is our simple, quick recipe. Your kids will love to help you make these, and they will love to help you eat them!
- 1 bunch organic Kale
- 1/8 Cup organic extra virgin olive oil
- 1-2 tsp. fine ground Celtic sea salt
Pre-heat oven to 400 degrees F.
- Wash kale and dry leaves thoroughly with clean kitchen towel.
- Tear the kale leaves from the thick stems into 2 inch bite-sized pieces.
- Place kale leaves in a large bowl and toss by hand with olive oil; be sure to coat
each leaf on both sides with the oil.
- Arrange pieces in a single layer on cookie sheet that is lined with parchment paper.
- Bake in 400 degree oven for 10 to 12 minutes.
- Remove from oven and sprinkle liberally with sea salt before the chips cool. Enjoy right away, or store in covered container for later.
Fresh Pressed Juice #1
- 1-2 Organic Cucumbers
- 1-2 Organic Celery Stalks
- ½ Organic Raw Beet
- ½ Bunch of Organic Beet Greens
- ½ Head of Organic Romaine
- 1 Organic Lemon
- 1 Inch Organic Ginger
- ½ Bunch Organic Parsley
- 1 Organic Carrot
- ½ Organic Granny Smith Apple
- ½ Bunch of Organic Dandelion Greens
Fresh Pressed Juice #2
- 3 Stalks Organic Celery
- 1 Organic Cucumber
- ½ Bunch Organic Kale
- 1 Organic Granny Smith Apple
- ½ Bunch Organic Parsley
- 1 Organic Lemon
- 1 Inch Organic Ginger
Directions: Juice all ingredients together. Enjoy!
Bone broth is packed with vitamins and minerals. This recipe is easily done in the crock-pot, cooking it from 24 to 36 hours throughout the weekend. Drink it with meals and use it in recipes as a base for sauces, gravies, and soups.
- About 4 pounds beef bones with marrow, beef knuckle bones, & 2 to 3 oxtail pieces (or whatever you have!)
- 3 pounds meaty rib or neck bones
- 4 or more quarts cold filtered water
- 3 Tbsp. Red Wine vinegar
- 3 to 4 onions, coarsely chopped
- 5 to 6 carrots, coarsely chopped
- 3 celery stalks, coarsely chopped Several sprigs of fresh thyme
- 3 to 4 bay leaves
- 1 teaspoon dried black peppercorns
- 1 bunch crushed parsley
Place all bones, carrots & onions into a roasting pan and brown at 350 degrees in the oven for about 45 minutes. When well browned, place all of this into your large crock-pot with vinegar and cover with water. Let stand for 30 minutes, and then start crock-pot on HIGH. Meanwhile, pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot, along with the chopped celery. Add additional water, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. In the first hour of cooking, skim the gray foam off surface.
After stock cooks on “High” setting for about 4 hours, decrease crock-pot setting to Low and add the thyme, bay leaves, and crushed peppercorns. Cook on Low for the next 24 to 36 hours and enjoy the aroma. At the end of this time, shut off crock-pot and add parsley; allow broth to cool for about an hour.
Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl and you will have a delicious and nourishing clear broth to drink or use in soups and sauces. Let cool in the refrigerator and remove the congealed fat that rises to the top. Transfer your stock to smaller containers for the fridge, and to the freezer for long-term storage. Reheat individual servings of broth on the stovetop each day and add a bit of sea salt to taste, or use in soups and gravies throughout the week. Enjoy!!
Bone broth can be used as a base for soups, stews, & sauces throughout the week. This recipe is easy because it’s made in your crock pot. You can make a large batch and freeze some to have on hand for later use in recipes, or just for a warm nutritious drink between meals. Store it in the fridge in a half gallon glass ball jar, and use it throughout the week to make soups for lunch…just reheat it each morning and add leftover veggies, meat & sea salt and take it to work in a thermos.
- 1.5 – 2 lbs. chicken bones (save bones and carcass whenever cooking a full chicken, legs or breasts. If you’re not ready to make a stock, freeze assorted bones and use when ready.)
- Chicken neck, feet (optional)
- Filtered water
- 1 Tbsp. Apple Cider Vinegar
- 1 bay leaf
- 1-2 onions, chopped in half or quarters, fine to leave skin on
- 3-4 celery stalks, chopped
- 2-3 carrots, chopped
- 3 cloves garlic
- 1 Tsp peppercorns
Add all ingredients to large crockpot; use enough water to cover all chicken bones. Allow ingredients sit for a half hour before turning on crock pot. Cook for 18-24 hours. Cool, drain through a thin strainer into a bowl. Discard everything in strainer. Store bone broth in refrigerator for up to 7 days or freeze for later in containers or ice cube trays. If storing in glass, make sure you leave 2-3 inches so glass doesn’t break. A mug of broth is a great way to start your day on a chilly morning; reheat on stovetop and add sea salt to taste. Or try this variation for a hearty breakfast: whisk an egg into your steaming broth, add sea salt and enjoy!