- 1 Ripe avocado, pitted and skin removed
- 3/4 Cup coconut milk (full fat)
- 1/2 Lime, cut and juice squeezed
- 1 Bunch of fresh cilantro, chopped
- 2 Garlic cloves, peeled and chopped or pressed
- 1/4 Cup avocado oil (or olive oil)
- 3/4 tsp of sea salt
- 1 tsp of raw honey
- 1 Tbsp filtered water
- Place all of your ingredients into a food processor or blender.
- Process for 10-20 seconds until a smooth consistency develops.
- Voila! You're done, it's that simple.
- Store in a glass jar for 2-3 days in the fridge, or freeze for later use. Put it on everything and enjoy!
1 bunch organic kale, chopped
1/4 small red cabbage, chopped
4-5 stalks organic celery, chopped
1 small organic apple, chopped
1/4 cup pumpkin seeds (preferably sprouted)
1/4 cup slivered almonds
1/2 cup dried cranberries
1/8 tsp sea salt
1-2 tbsp maple syrup
1/4 cup homemade mayonnaise or Greek yogurt
1 tbsp avocado oil
1/2 tsp organic apple cider vinegar
- Chop all veggies and fruit and combine in a large bowl.
- Add pumpkin seeds, almonds, cranberries, and sea salt. Mix together.
- In a separate bowl, combine the remaining wet ingredients into a dressing.
- Add dressing to the rest of your ingredients and mix well.
- Store in an airtight container for 3-4 days (if it lasts that long!)
2 cups of Brussels sprouts, frozen or fresh, chopped or whole
3-4 pieces of bacon, preferably grass-fed and local
1 tbsp maple syrup
2 tbsp butter
Salt, to taste
- In a small cast iron skillet, cook your bacon slices on medium heat for 3-5 minutes, flipping over midway through the cooking process. Let cool in a small bowl, chop into small pieces, and set aside.
- While bacon cooks, steam your Brussels sprouts for 5-10 minutes or until tender.
- In the same skillet used for bacon, melt your butter on low heat. Add the chopped bacon and maple syrup. Let simmer on low heat for a couple minutes, until a thick delicious glaze forms.
- Once Brussels sprouts are tender, throw into a serving dish. Pour your buttered bacon glaze on top and lightly stir, add salt if necessary. Yum!
1 cauliflower head, washed and cut into florets
¼ – ½ cup cream or coconut milk
2 tbsp butter or ghee, preferably grass-fed
sea salt, to taste
- Steam your cauliflower in a colander for 5-10 minutes, until florets are tender and easily pierced with a fork.
- Place steamed florets into the food processor, add butter, cream, and a pinch of salt or more to taste. Amount of cream varies depending on consistency preference. If you would like a thicker consistency, add less cream. However, if smooth “taters” are your thing, add a little more cream!
- Process for 20-30 seconds until desired consistency. Serve!
1 bell pepper, sliced
1 onion, sliced
1 cup mushrooms, sliced
1 scoop tallow or bacon fat (butter works too)
2 tbsp broth or water
1/4 tsp cumin powder
1/4 tsp chili powder
1/2 tsp dried oregano
salt and pepper to taste
- In a cast iron skillet, melt your tallow on low heat.
- Add your onions and spices, sauté for 2-3 minutes on medium heat.
- Add sliced pepper and mushrooms and broth. Sauté for about 5 minutes on medium heat, or until veggies are tender.
1 large sweet potato
1 tbsp butter or ghee
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
salt and pepper to taste
- Pre-heat oven to 425 degrees Fahrenheit.
- Thinly slice your sweet potato into small strips, like fries. While slicing, melt butter on low heat in a small saucepan.
- Add sliced sweet potato to a large rectangular baking dish. Throw in spices. Mix together to make sure the potato slices are coated well.
- Add melted butter and mix lightly with a spatula.
- Bake for 10-15 minutes until tender with a fork, or lightly browning on top.
1 large cauliflower head, cut into florets
1 onion chopped
3 tbsp ghee or butter, melted (plus more for the pan)
1 tsp sea salt
1/2 tsp onion powder
- Place chopped cauliflower, onion, salt and onion powder into a food processor or blender. Process for 10-20 seconds, until a rice like texture has been established. In a large bowl, scoop out the cauliflower mixture and combine with melted butter. Mix well.
- In a cast iron skillet, melt an additional 1-2 tbsp butter or bacon fat, on low-medium heat. Add the cauliflower rice mixture and stir into the melted fat.
Cover with a lid and continue to cook on low-medium heat for about 10 minutes. - - Occasionally check on your ‘rice’ and stir it around to make sure it is not sticking to the pan.Once the cauliflower is tender, it is ready to serve!