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!
You really can make a loaf of bread without flour! This grain free bread has an amazing flavor and texture. Make a sandwich with it or have it with a bowl of soup on a cool day. Coconut Butter and pastured eggs are the main ingredients in this super easy recipe.
5 pastured eggs at room temperature
1/4 cup Expeller Pressed Coconut Oil melted
1 cup plus 2 Tbsp Coconut Butter (also called Coconut Mana) softened till pourable
1/2 tsp unrefined Sea Salt
3/4 tsp baking soda.
Begin by putting the jar of coconut butter into a bowl of hot water or in your double boiler to soften it until the consistency is similar to peanut butter. Stir it with a spoon to ensure there are no lumps.
Place parchment paper into a loaf pan, and grease liberally with coconut oil.
Preheat oven to 300 F.
Whisk eggs in a large bowl, then whisk in all other ingredients until well blended. You can also use a Vitamix or hand mixer. Pour into prepared loaf pan.
Bake for approximately 50 minutes or till a toothpick inserted in the center comes out clean. Let cool for 10 minutes and then remove from pan before cooling completely.
Once fully cooled slice and eat. Keep the loaf in the fridge and tightly wrapped to keep it from drying out. You can toast this, add butter, and put an egg on top for breakfast. It is also great as sandwich bread for lunch.
Recipe adapted from The HEAL YOUR GUT cookbook. Available at Dr. Dan’s.
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.
1 ½ slices sourdough or gluten free bread, crumbled (or ½ cup almond flour for grain free meatballs)
2 tsp. Celtic Sea Salt
1 Tbsp. organic oregano
2 Tbsp. butter & Coconut oil for pan
Place ground beef in a large bowl; add 2 eggs and mix thoroughly with fork or with your hands. Place crumbled bread crumbs or almond flour in small bowl and cover with cream to soak. Melt butter in cast iron frying pan; add garlic and onion & sauté the chopped onion just until soft. Toss sautéed onion and soaked breadcrumbs into ground beef/egg mixture. Add oregano and sea salt. Mix thoroughly and make 1 inch meatballs. Brown meatballs in heated cast iron pan (with 2 Tbsp. coconut oil). Once browned, place meatballs into stockpot with Homemade Tomato Sauce (see our recipe) and simmer on low for 20 to 25 minutes until meatballs are cooked. Serve over rice noodles or julienned zucchini noodles!
Six to eight fresh plum tomatoes, chopped into large pieces
1 large red onion, peeled & chopped
3 Tbsp. ghee
1 Tbsp. coconut oil
1 to 2 Tbsp. organic chopped garlic
1 small can organic tomato paste
1 to 2 cups filtered water Celtic sea salt to taste
2 Tbsp. rapadura or grade B maple syrup
1 to 2 Tbsp. organic basil
Heat cast iron pan, add ghee and coconut oil. Sauté onion and garlic then add in chopped tomatoes and stir for a few minutes. Add tomato paste and 1 cup filtered water and allow simmering until tomatoes are cooked. Add in rapadura, basil and salt to taste. Use sauce over your favorite pasta, or see our recipe for Grass Fed Meatballs!
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.
In a small bowl, combine wet ingredients (make sure to melt the palm shortening or coconut oil before mixing it into the batter)
Stir wet ingredients into dry.
Pat the dough into a 9-inch glass pie dish, and bake for 10–15 minutes, or until golden.
Remove from oven to cool.
Ingredients for the pie
1/2 cup almond milk
2tsp pumpkin pie spice
1/2 tsp salt
16 oz Pumpkin Puree
2/3 cup Grade B maple syrup
3 Pastured Eggs, separated
1 Tbsp Great Lakes Beef unflavored gelatin
1/2 cup organic Heavy Whipping Cream, or coconut cream for dairy free
Make almond flour pie crust in a 9-inch pie pan.
In a saucepan combine pumpkin puree, maple syrup, salt, Pumpkin Pie Spice,
egg yolks, and almond milk.
Whisk thoroughly to combine over medium heat.
Once the mixture begins to steam, whisk in the gelatin a little bit at a time to
Bring the mixture to a low boil while whisking, then remove from heat, and allow to cool.
Once the pan is cool enough, put the filling in the fridge to chill until it is completely cool, and slightly set.
If the filling sets too much, allow it to come up in temperature slightly which will allow the gelatin to soften enough to fold the egg whites in, and beat with a hand mixer on high for 20-30 seconds to smooth out the mixture.
Beat egg whites until stiff peaks have formed. Gently fold the egg whites into the filling mixture.
Pour filling into pie crust, and smooth the top with an offset spatula.
Cover pie with plastic wrap and chill in the fridge until set.
An optional topping is to whip heavy cream or dairy free coconut cream and sprinkle with cinnamon.
Mix 1st five ingredients with a whisk and then slowly stir in olive oil. If you don’t have all of the ingredients above, simply use an “almost empty” mustard container, add in olive oil and vinegar, give a good shake and you’ve got yourself a healthy salad dressing.
If you don’t have all of the ingredients above, simply use an empty mustard container, add in olive oil and vinegar, give a good shake and you’ve got yourself a healthy salad dressing.