- 1 lb Grass-fed beef (sirloin, skirt steak, boneless short ribs)
- 1-2 heads broccoli, broken into florets
- 2 clove garlic, minced
- 2 pieces finely chopped ginger
- Ghee or animal lard of your choice
- 2 Tbsp coconut aminos
- 1 Tbsp fish sauce
- 2 tsp sesame oil
- ¼ tsp black pepper
- 2 Tbsp coconut aminos
- ½ tsp Celtic Sea salt
- 1 Tbsp sesame seed oil
- ¼ tsp black pepper
- 1 tsp arrowroot
- ¼ tsp baking soda
- Cut beef into ¼ inch thin slices. Mix all the marinade ingredients together and put the slices of beef into the mixture. Let this sit for about 20 minutes.
- Steam broccoli until tender in preparation for stir frying while your beef marinates.
- Heat a wok over medium heat with 1 ½ Tbsp of ghee or fat of your choice. When hot, lower the heat and add the garlic, ginger and a pinch of sea salt and fry until fragrant.
- Turn the heat back up to medium/high and add the marinated beef. Spread the beef evenly and let it cook until the edge of the beef is slightly darkened. Using tongs, flip to the other side and let cook for about 2 minutes.
- Add the coconut aminos, fish sauce, sesame oil and black pepper and stir fry for 1 minute.
- Lastly add the broccoli and toss everything together and fry for another 30 seconds.
- Serve with some cauliflower rice if you’d like and enjoy!
*Adapted from iheartumami.com
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.
- 1 ½ lbs. shrimp in shell – 15-20 count/lb.
- 3 Tbsps. Ghee
- 2 Tbsps. virgin coconut oil
- 1 Tbsp. minced garlic
- ½ tsp. marjoram
- ¼ tsp. thyme
- ½ tsp. chipotle chili powder
- ½ tsp. ancho powder
- Juice of ½ lemon
- Juice of ½ lime
- ¼ c chopped parsley or cilantro
- ¼ c chopped scallions
- Sea salt and cracked black pepper to taste
Heat a large sauté pan on high heat. Add ghee and coconut oil. When almost smoking, add shrimp in one flat layer in the pan. Then add in order minced garlic, marjoram, thyme, chipolte chili powder, ancho powder, lemon and lime juice, parsley or cilantro, scallions and sea salt and pepper. Turn or toss shrimp to cook on both sides. Should take 6 minutes total.
Serve the shrimp in shell along with a salad of sweet potato, yellow pepper, frisèe, radicchio, tossed with oil and vinegar vinaigrette made with drippings deglazed from shrimp sauté pan.
- One 3 ½ – 4 lb pastured chicken
- 2 Yellow or Red organic onions
- 2 large sweet potatoes, pealed and cut to 1 inch slices
- 2 large baking potatoes, washed and cut to 1 inch slices
- 1 Tbsp dry or 2 Tbsp fresh Thyme
- 1 Tbsp Celtic Sea Salt
- 1 Tbsp dry marjoram
- 1 tsp. Pepper
- 8 oz. Filtered water
Preheat oven to 400 degrees. Place potatoes, onions & filtered water in roasting pan. Remove innards from chicken and place the chicken breast side down atop the bed of onions and potatoes. Season with salt and herbs. Roast in a 400 degree oven for 1 hour, turn the chicken breast up and roast for 30 to 45 minutes more until done. Remove and let stand for 30 minutes. Remove breast meat, legs and thighs and arrange on a serving platter, with roasted onions and potatoes.
- 1 ½ to 2 Cups cooked organic rice (try Lundberg Organic Wild Blend)
- 1 medium organic onion, diced
- 3 Tbsp. Pastured butter
- 2 cups organic baby spinach, blanched
- 4 pastured eggs
- 1 ½ to 2 cups Swiss cheese, shredded
- 1 cup organic raw milk
- 1 cup organic raw cream
- 1 Tbsp. Einkorn flour, OR use arrowroot for Grain Free
- 1 tsp. Celtic Sea Salt
- 1 tsp. Ground white pepper
Preheat oven to 325F and prepare glass or ceramic pie plate by greasing liberally with coconut oil. Sautee onion in butter just until soft.
Press cooked rice into prepared pie plate to make a “crust”, about ½ inch deep. Cover rice crust with sauteed onions, half of the cheese, and half of the blanched spinach.
In a large bowl, beat eggs. Whisk in milk, cream, salt, pepper, flour (or arrowroot). Pour over rice crust and cover top with remaining cheese and spinach. Recipe can be varied by adding cooked bacon or sausage, or other veggies.
Bake for 45 to 50 minutes. Let it cool for 15 minutes before serving. Enjoy!
- 3 eggs, whisked
- 3 ounces of ham julienned or diced
- ½ cup cooked spinach
- 1 tsp minced garlic or 1 clove minced
- ½ cup onions
- 1 cup portabella or shitake mushrooms
Sauté onions and garlic for 3 minutes. Add spinach and mushrooms until cooked. In a 10” skillet heat 1 Tbsp of butter and coconut oil. Add eggs, stir briefly and let set. After 1-2 minutes add ham, mushrooms, spinach, garlic and onions. Roll into omelet and serve.
Bring water to a boil. Add eggs. Cook 8-9 minutes. Once cooked, place in cold water as the eggs will be easier to shell. Season eggs with sea salt and cracked pepper. These are great on the go. Try wrapping them with anchovies, smoked salmon or prosciutto for variety.
Optional: serve with grated parmesan.
- 8 eggs whisked
- 6 strips of bacon, cooked and crumbled ahead of time
- 1 cup cooked Portobello and shitake mushrooms
- ½ cup diced onions
- ½ cup diced tomatoes
- ½ cup spinach
- ¼ cup chickpeas
In a 10” skillet, sauté onions in lard, coconut oil and butter. After 2 minutes add bacon, mushrooms, tomatoes, spinach and chickpeas. Cook for 3 minutes. Add eggs to pan and cook for about ten minutes (until you can see the egg cooked on the sides). Place skillet in oven on Broil for 3-5 minutes (until the top cooks and browns). Remove from oven and serve in pan. Enjoy!