Instant pot cream brûlée

6 egg yokes
5 tablespoons sugar
-whisk until sugar is dissolved
Add:
2 cups heavy cream
1 tablespoon vanilla

Mix until combined. Pour into 6 ramekins. Cover each ramiekin with foil. Put the trivet in the bottom of the instant pot and pour 1 cup of water into the bottom. Stack the ramekins securelyinside the instant pot. Put lid on and seal. Pressure cook for 9 min. As soon as it’s done, Let it naturally release for 15 min. The realease any existing steam. Take off foil and let cool on counter for 30 min. Wrap in Saran Wrap and put in fridge for 2-4 hours. When ready to serve, you with about a tablespoon of sugar and blow torch.

Marinated Venison Steaks

If you think you don't like venison, try this recipe. This makes any venison taste so delicious!!

Yield: 6 servings
Time: 30 minutes plus 8-12 hours marinating

Ingredients:

1 1/4 cups extra-virgin olive oil
3/4 cup soy sauce
1/2 cup red wine vinegar
1/2 cup freshly squeezed lemon juice
1/4 cup Worcestershire sauce
2 garlic cloves, peeled and crushed
1 1/2 tsp. roughly chopped fresh parsley (if you only have dried parsley sprinkle in a few flakes and it will work)
2 T. dry mustard
2 1/4 tsp. salt
1 tsp. black pepper
2 pounds venison loin or leg, cut into 6 steaks

Instructions:

Combine all ingredients except venison in a glass pie or cake dish. Submerge venison in the marinade, cover with plastic wrap and refrigerate at least 8 hours and up to 12 hours.

Cook in a fry pan with a little bit of oil. If your steaks are thick, cook them 4 to 5 minutes on each side. If they are thin, cook them for 1 - 2 minutes on each side for medium cooked meat.

Heat the marinade in a pan on the stove and then serve it as a sauce for the meat.

Crispy Potato Patties

These are seriously the best potato patties you'll ever have. I know the picture isn't perfect, but the flavor of these are. This is the perfect way to use left over mashed potatoes.

Ingredients:

2 cups mashed potatoes

1 cup shredded cheese - i.e. mozzarella, asiago, white cheddar, or any kind of cheese you like

1 egg (IF your potatoes needs more moisture or consistency. If you are using left over mashed      potatoes, you don't need the egg.)

1/2 tsp. salt (IF your mashed potatoes are not already flavored) 

1/2 tsp. garlic powder

1/2 tsp. onion powder or 2 T. thin sliced green onions

1/4 tsp. black pepper

1 egg

1 cup Japanese breadcrumbs

1/4-1/2 c. avocado oil

Instructions:

1. Combine first 7 ingredients and chill if the mashed potatoes are not already chilled.

2. Shape into 6 patties.

3. Dip in egg and then bread crumbs.

4. Fry in oil until they are brown.

Raw Cacao Hot Chocolate

Raw cacao powder contains more than 300 different chemical compounds and nearly four times the antioxidant power of your average dark chocolate - more than 20 times than that of blueberries. Protein, calcium, carotene, thiamin, riboflavin, magnesium, sulfur, flavonoids, antioxidants, and essential fatty acids are also present. The precise blend of all these elements combined serve to kick in naturally occurring phytochemicals that have incredible benefits throughout the body, such as lowered LDL cholesterol, improved heart function, and reduced cancer risk.

Phenethylamine, or PEA, is one of them. Large doses of this compound are said to be released into the brain when we're attracted to someone, but natural pain- and stress-relieving chemicals known as neurotransmitters stimulate the secretion of endorphins to help us stay alert and focused.

Studies have shown that chocolate affects your emotions and mood by raising serotonin levels, which explains why chocolate is often craved when gloominess looms. Also to the rescue is a neurotransmitter called theobromine, a mild stimulant sometimes used as a treatment for depression. It releases the compound anandamide, which produces uniquely euphoric feelings of relaxation and contentment.

You'll love this recipe for a nice warm, calming cup of hot cacao. 

• SERVES 1

Ingredients

• 1 cup grass-fed cow’s milk or dairy alternative
• 1 tablespoon raw cacao
• 2 teaspoons maple syrup
• Sea salt to taste

Directions

1. Place all the ingredients into a saucepan and heat gently.
2. Keep stirring to ensure all the ingredients mix together smoothly.
3. Remove the pan from the heat before it reaches the boiling point.

Gluten free peanut butter oatmeal pancakes

1 cup oats

1/2-3/4 c almond milk

2 eggs

1 t baking powder

1 t vanilla

1 banana 

2/3 c natural peanut butter 

Blend up. Fry in coconut oil. 

Homemade gatorade

in 1 quart mason jar:
Squeeze juice of :
1 orange
1 lime
1 lemon
2-3 T honey
1/4 t real salt

Fill the rest with water
Store in fridge. Best cold

Creamy Quinoa and Chicken Vegetable Soup

Jeff made this soup for one of his meal prep meals. It is delicious! Enjoy!

INGREDIENTS:
4 T. butter
3 cloves garlic - minced
1/2 red onion - diced
2 stalks celery - diced
3 carrots - diced
4 cups chicken broth
1 T. dried basil
1/2 cup uncooked quinoa - rinsed
2-3 chicken breasts - fresh or frozen
1 can diced tomatoes
1 1/3 cups whipping cream

INSTRUCTIONS:

1.  In a dutch oven or stock pot, melt the butter over medium heat. Saute garlic, then add the onion, celery and carrots, and cook about 5-8 minutes, until the onions are beginning to turn translucent and the carrots are slightly softened.

2.  Pour in the broth and bring the mixture to a gentle boil.

3.  Stir in the basil, quinoa and chicken breasts, then cover the pot and reduce heat to medium-low and let cook for 15-25 minutes, until the chicken is completely cooked through.

4.  Remove the chicken breasts and shred, then stir the shredded chicken back into the soup, add the can of tomatoes (no need to drain it) and the cream.

5.  Bring to a simmer, then salt and pepper to taste, and serve hot.

Pumpkin Smoothie

Ingredients

1/2 cup (approximate) organic pumpkin, canned or fresh baked or sweet potato
1 small or 1/2 regular/large tart apple
1 carrot
flax seeds, hemp, and or chia seeds
chunk of ginger (optional - ginger is good for digestion)
Protein powder of choice (vanilla works best with this recipe)
1-2 teaspoons pure vanilla
1-2 tsp cinnamon
1 tsp turmeric
Handful of greens if you wish—baby kale, spinach, chard, dandelion greens, etc.
Your milk of choice: real raw milk, coconut milk, almond milk, etc.
1 Tbsp of coconut oil

Directions

If adding greens, blend them up in the blender until they become warm to get the most nutrients out of them.  Once blended, add ice cubes to cool it down.
Mix remaining ingredients in blender until smooth and desired consistency.

Pumpkin Nutrition and Information:

You should also know that this recipe is an almost perfect low-glycemic snack for Diabetics, due to it’s blend of fiber, healthy fats, antioxidants, and a reasonably low amount of sugars and carbs that impact blood sugar.  

Pumpkin’s high fiber helps you feel full longer, which is a great aid in weight loss. And it’s low glycemic properties also help to keep your body in fat-burning mode—not fat-storing mode. Pumpkin’s powerful antioxidants also help fight off cancer and boost the immune system. A pumpkin-protein smoothie can be the perfect post-workout recovery food—since pumpkin is also full of potassium, along with its vitamins, minerals and phytochemicals.

Pumpkin can be eaten roasted, baked or steamed, similar to sweet potatoes or squash. It is a delicious addition to curries and soups as well. Don’t  forget to eat the pumpkin seeds, too, which are best lightly roasted. Pumpkin seeds are known to boost levels of serotonin, the ‘feel-good’ brain chemical.

Try this amazing pumpkin smoothie!

Best quick breadsticks

Mix:
1 tablespoon yeast
2 tablespoons sugar
1 1/2 c warm water
- let sit 10 min

Now add:
1 t salt
3 1/2 c flour

Knead for 5 min and let rest for 30 min.
Heat oven to 425. Melt 1/2 stick butter in 9x13 pan while in
Oven.
Roll out into a rectangle. Cut into one inch strips.
Fold each strip in half and twist. Lay in hot pan
Right next to each other.
Bake for 15 min

TeKarri's Cranberry Orange Chutney

3 cups fresh cranberries

1 cup water

1 Tbs. cinnamon

1 Tbsp. fresh orange zest

1/2 cup orange or the juice of one orange

1 cup sugar (less if you prefer less sweet)

Instructions:

Put all ingredients into a sauce pan and bring to a boil. Turn down and let simmer for 30 mins.

Best if made the day before you eat it.

Diced pecans can also be added.

Celeste's Cranberry Salsa

12 oz. fresh cranberries
2 jalapeños
2 green onions
2 T. fresh cilantro

Chop in food processor.

Add 1 cup sugar (or less if you prefer less sweet. Celeste uses 3/4 cup of sugar)

Allow cranberry mix to sit with the sugar.

Serve over cream cheese. Eat with crackers, chips, pretzels or veggies.

Dad's Beef Stew

This is the BEST beef stew recipe and it just may be your go to from now on.

• INGREDIENTS:
• ¼ cup olive or avocado oil
• 2 lbs. boneless beef chuck, excess fat removed and cut into 1-inch cubes
• 1 medium onion, peeled roughly chopped
• 3 cloves garlic, peeled and smashed
• 3 - 5 Tbsp flour (depending on desired thickness. 3 Tbsp. is rather runny)
• 3 cups brown stock or beef stock (This recipe is more of a dry stew consistency. If you want more soup base, put in 4 or 5 cups of beef stock and then adjust the seasonings to the added amount of beef stock.)
• 2 Tbsp tomato paste
• 1 Tbsp Worcestershire sauce
• 1 bay leaf
• ½ tsp dried thyme
• ½ tsp dried oregano
• ½ tsp cracked black pepper
• 1 lb waxy (low starch) potatoes such as Yukon golds, red-skinned potatoes or white round potatoes, peeled and cut into 1-inch chunks
• 2 large carrots, peeled and cut into 1-inch pieces
• 2 large celery ribs, chopped into 1-inch pieces
• ½ cup frozen peas, thawed
• 1 Tbsp chopped fresh parsley
• Kosher salt to taste

• INSTRUCTIONS:

1. Pre-heat oven to 300°F (150°C).
2. Pat any excess moisture off the beef with clean paper towels. This will help you get a nice dark brown sear on the meat. Season the meat generously with Kosher salt.
3. In a heavy, cast-iron dutch oven or brazier, heat the oil over high heat. When the oil is really hot, add the beef and brown it thoroughly on all sides of the cubes. Don't overcrowd the pan. Work in batches if necessary.
4. 
   

1. When a rich brown crust has developed on all sides of the beef,  remove it from the pan and set it aside.
2. Lower the heat to medium, add the onions to the pot and sauté for 5 minutes or so, or until they turn slightly soft and translucent. Add the garlic and cook for another minute.
3. Reduce the heat to medium low and stir in the flour to form a thin paste. Cook for a couple of minutes, stirring throughout.
4. Now slowly pour in the stock, gently scraping the bottom of the pan to deglaze.
5. Add the bay leaf, the dried herbs and the browned beef to the pot along with the tomato paste, Worcestershire sauce, and the cracked pepper. Heat on the stovetop until the liquid comes to a boil, then cover with a tight-fitting lid and transfer the whole thing to the oven.
6. Let the meat braise in the oven for one hour.
7. Remove pot from the oven, add the potatoes, carrots and celery, cover the pot again and return it to the oven for another 30 minutes or until the potatoes are tender.
8. Transfer the pot from the oven to the stovetop. Remove the lid and simmer for another 15 minutes or until the stew is thickened.
9. Stir in the peas, adjust seasoning with Kosher salt and serve right away, garnished with the chopped parsley.

Chickpea Salad with Lime and Garlic Vinaigrette

This is similar to the Chicken and Vegetables with Lime Vinaigrette Salad, but this salad is vegetarian and the dressing is a little different. Yummm!

Ingredients:

2 1/2 cups of corn - frozen preferably

2 15-ounce cans of chickpeas, drained and rinsed (garbanzo beans are the same as chickpeas)

3 cups of cherry tomatoes halved or quartered

1 green bell pepper, chopped

1/4 cup of red onion, chopped (about 1/2 onion)

1 cucumber, chopped (we prefer garden fresh or English cucumbers best)

Dressing:

Mix:

1/3 cup extra virgin olive oil

1/4 cup fresh cilantro, chopped

4 Tbs. lime juice

1 clove garlic, minced

1 tsp. salt 

1 tsp. pepper

Instructions:

Line up vegetables on a platter and pour the dressing on top. Enjoy!

Chicken and Vegetables with Lime Vinaigrette

This is a very easy,  filling, and refreshing salad all in one. The lime dressing gives it a wonderful "kick"! I'll take a picture and post it the next time I make it.

Dressing:
1/3 cup lime juice
1/3 cup olive oil
1 tsp. sugar or 1 tsp. of honey
1/4 tsp. crushed red pepper
Salt and pepper to taste
(I put a little garlic salt in but the original recipe doesn't call for it.)

Salad ingredients:
4 chicken breast halves, seasoned
1 15-16 oz. can black beans, rinsed and drained OR black beans soaked over night and cooked
10 oz. frozen whole kernel corn, thawed
2 cups lightly packed cilantro, chopped
2 cups grape or cherry tomatoes, chopped
1 avocado, halved, pitted, and chopped
1 green pepper, chopped
6 green onions, thinly sliced

Prepare dressing and set aside.
Bake or Barbecue chicken. Slice
Line up all other ingredients and chicken in serving dish and serve with dressing on side.
Sprinkle chopped cilantro on top.

Chocolate Avocado Truffles

Ingredients:

1 avocado

3/4 C. unsweetened dark chocolate

1/2 tsp. vanilla extract

Pinch of cinnamon

1-2 tsp. of cacao powder to coat

10-15 drops of stevia

Instructions:

1. Melt dark chocolate

2. In a different bowl, mash avocado. When the chocolate is melted, combine it with he mashed avocado and stir them together. Then add in the vanilla, cinnamon and stevia. 

3. When this is combined and free of clumps, place in the refrigerator for about 30 minutes. When cooled and hardened, scoop it into 10-12 balls and roll them until they are smooth. 

4. Roll each ball in cacao powder and serve.

5. Place any leftover truffles in a n air tight container in the refrigerator.

Chicken Tikka Masala

1 C. basmati rice

2 T. unsalted butter

1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch chunks

Kosher or Real salt and freshly ground black pepper to taste

1 onion, diced

2 T. tomato paste

1 T. freshly grated ginger

3 garlic cloves, minced

2 tsps. garam masala

2 tsps. chili powder

2 tsps. turmeric

1 (28-ounce) can diced tomatoes 

1 cup chicken stock

1/3 cup heavy cream

1 T. fresh lemon juice

1/4 cup chopped fresh cilantro leaves

Instructions:

1. Cook rice.

2. Melt butter in a large skillet over medium heat.

3. Season chicken with salt and pepper, to taste. Add chicken and onion to the skillet and cook, stirring occasionally, until golden, about 4-5 minutes; set aside.

4.  Stir in tomato paste, ginger, garlic, garam masala, chili powder and numeric until well combines, about 1-2 minutes.

5. Stir in diced tomatoes and chicken stock. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 10 minutes.

6. Stir in heavy cream, lemon juice and chicken until heated through, about 1 minute.

7. Place rice and chicken mixture into bowls or meal prep containers garnished with cilantro, if desired.

Chicken Shawarma

1 C. brown rice
1 1/2 pounds boneless, skinless chicken thighs
1/4 cup olive oil plus 1 T. divided
Juice of 1 lemon
2 tsps. cumin
2 tsps. chili powder
1/2 tsp. Italian seasoning
1/2 tsp. allspice
Kosher salt and freshly ground black pepper, to taste
2 cucumbers, diced (preferably English or Persian cucumbers)
1 C. cherry tomatoes, halved
1 pita bread cut, into 4
1/4 cup tahini, homemade or store-bought
2 T. chopped fresh parsley leaves

Instructions:

1. Cook rice.

2. In a gallon size Ziploc bag, combine chicken, 1/4 cup olive oil, lemon juice, cumin, chili powder Italian seasoning, and allspice. Season with salt and pepper to taste. Marinate for at least 30 minutes to overnight turning theban occasionally. Drain the chicken from the marinade, discarding the marinade.

3. Heat remaining 1 T. olive oil in a large skillet over medium high heat. Add chicken to the skillet and cook, flipping once, until cooked through, about 4-5 minutes per side. Let cool before cutting into strips.

4. Place rice, chicken cucumbers tomatoes and pita bread onto a plate, or into a meal prep container, drizzled with tahini and garnished with parsley, if desired.

Cauliflower Thai Curry

This is a recipe that Brooke found from Oh She Glows. It is very delicious!! Enjoy!

5 1/2 cups or 4 servings

Ingredients:

1 T. extra-virgin olive oil

1 (14-ounce) can diced tomatoes with juices

2 cups chopped cauliflower florets (1-inch pieces)

2 cups peeled and cubed butternut squash

1/2 cup uncooked red lentils

2 Tablespoons red curry paste

1 tsp. dried flaked onion

1/2 tsp. garlic powder

3/4 tsp. fine sea salt, or to taste

1/4 tsp. cayenne pepper

Lots of freshly ground black pepper, to taste

2 cups packed stemmed and finely chopped kale or chard

Serving suggestions:

Cooked jasmine rice or grain of choice.

Fresh chopped cilantro leaves 

Fresh lime juice

Instant Pot Directions:

1.  First, add the oil and coconut milk to an Instant Pot. Add the rest of the curry ingredients (except the kale or chard) and stir until combined. Make sure they are completely covered in liquid.

2.  Secure lid in the lock position and check that the Steam Release Handle is pointing to the "Sealing" position.

3.  Press the "Pressure Cook" button (or "manual" on some machines) and set the cook time to 5 minutes on high pressure. After 5 seconds you'll hear a couple of beeps and the screen will say "on". The cooking process has begun.

4.  You will hear a few beeps when the timer is up. Immediately do a "Quick Pressure Release" to avoid overcooking the curry. Stand back and use a wooden spoon handle to shift the Steam Release Handle to the "Venting" position to release the pressure. Once all of the pressure has been released, the float valve will sink, and the steam noice will no longer be heard. 

5.  Carefully open the lid and stir the curry. To achieve a thicker texture, mash a bit of the curry with a potato masher, simply pulsing about 4 or 5 times around the pot. You can also blitz it for a second or two with an immersion blender.

6. Stir in the chopped greens until thoroughly combined and secure the lid. Set the Instant Pot to the "Keep Warm" setting and allow the greens to wilt for about 5 minutes in the curry. Press "Cancel" to turn the heat off and release the steam again, if necessary, before removing the lid.

7. Serve over rice or grain of choice, if desired, and garnish with cilantro and lime. The lime juice gives it a lovely brightness, but avoid using too much as it can overpower.  Salt and pepper can be added before serving if desired.

Stove top directions:

Add all of the ingredients except the kale or chard to a large pot. Stir. Bring to a low boil over medium-high heat. Reduce the heat to medium-low and simmer covered for 25-35 minutes. 

Add the kale or chard during the last 10 minutes until the veggies and lentils are tender. Stir the curry every 5 minutes while cooking, and reduce the heat if necessary to prevent it from sticking to the pot. Follow directions 5 and 7 above. 

Carrots and Burdock Root (Kimpira-Gobo)

We love this recipe for a side dish. It's not only tasty, but it is healthy. Burdock root is an anti-parasite vegetable.... meaning it helps keep parasites out of the body. 

Ingredients: (for 4 persons)
3/4 burdock root (5 ounces 140 grams)
1/2 carrot (2 ounces/60 grams)
1 1/2 Tablespoons sesame oil
1/2 Tablespoons (or 1 1/2 tsp.) of honey
1/2 Tablespoon (or 1 1/2 tsp.) mirin
1 Tablespoon soy sauce
4 Tablespoons dashi
Red pepper flakes
White sesame seeds

Instructions:

1.  Wash burdock root and scrape off the thin, brown skin with back of knife. Cut into 2-inch (5 cm) matchsticks or grate burdock root with a large grater.

2.  Pare carrots and cut into strips of the same length and thickness as the burdock or shred with a large grater.

3.  If your sesame seeds are not already roasted, roast them in a dry skillet over low heat, stirring constantly to prevent burning. When seeds begin to pop, transfer to a dry bowl.

4.  Drain burdock and pat dry with paper towel.

5.  Heat sesame oil in saucepan. Saute burdock and carrots over high heat. Add honey, mirin, soy sauce, and dashi and reduce heat to medium.
Cook until all liquid is absorbed. Add as much crushed red pepper flakes and sesame seeds as you want and mix well.

6.  Place in a bowl, arranging into a mound.

Note: You may use a peeler to pare the burdock instead of scraping with the back of a knife, but this removes the full flavor of the vegetable which lies just under the skin.

Adding pork strips will make the dish more zesty. Similar dishes can be prepared by substituting lotus root, potato, green pepper, or celery for the burdock.

Pear Pie

8" pie

1/8 c. sugar (I use less)

3 T. flour

1/8 tsp. nutmeg

1/4 tsp. cinnamon

dash salt

5 c. thinly sliced pears

1 T. butter

9" pie

1/4 c. sugar

1/4 c. flour

1/4 tsp. nutmeg

1/2 tsp. cinnamon

dash salt

6 cups thinly sliced pears

2 T. butter

10" pie

1/3 c. sugar

1/3 c. flour

1/2 tsp. nutmeg

1 tsp cinnamon

dash salt

8 cups thinly sliced pears

3 T. butter

Mix all ingredients together in a bowl except for the butter. Put the pears in an unbaked pie shell. Put small pieces of butter on top of the fruit. Place the top pie shell on the pie.
Wrap foil around the edges of the pie crust so it doesn't burn.
Bake at 375 degrees for 50-60 minutes.
Enjoy with a scoop of vanilla ice-cream or enjoy it plain. 

Bone Broth

Ingredients:

• 3-4 pounds of beef marrow bones and knuckle bones - organic if possible (you can also use leftover chicken bones or turkey bones from a whole bird.  Other useful additions are collagen-rich oxtail, and chicken feet are one of the richest sources of beneficial collagen, but hard to find)
• 1/2 c of organic apple cider vinegar (the vinegar helps extract minerals from the bones)
• 4 to 5 quarts of water
• 4 stalks of celery – rough chop
• 4 carrots – do not have to peel – rough chop
• 3 onions  – do not have to peel – rough chop
• Parsley
• Garlic
• Sea Salt to taste (at the end)
• Whole black peppercorns

Instructions:

• Add all the bones to a large stock pot
• Add water and vinegar to pot till bones are completely submerged.  Let sit for 1 hour to allow vinegar to start working on the bones.
• Add in carrot, onion and celery to pot.
• Bring pot to a boil and then turn down to a simmer.
• Once you are at a simmer you will want to skim any scum off the top of the pot (scum does not always form).
• You will want the mixture to simmer for at least 24 hours (long simmer time is essential for a good bone broth!), adding water as needed to cover the bones.
• During the last 30 minutes to an hour add in the parsley, garlic, handful of salt and whole black peppercorns.
• Once the broth is finished, let it cool then drain it, making sure that any vegetables or bone have been removed.
• Add sea salt to taste and drink both as is, or store in fridge for a week or in a freezer up to 6 months.

Enjoy the healing benefits of nutrient-dense bone broth!  Use your bone broth as a base for any soups or recipes that call for stock or broth.  Or just sip on it out of a mug!

• Vitally important variety of minerals in an easily absorbed form (Most people have mineral imbalances and deficiencies due to today’s processed food supply and degraded soils, so bone broth can help dramatically in this department)
• Collagen and other anti-aging, joint-healing nutrients, including glucosamine and chondroitin (yes, actually a MORE powerful source of glucosamine and chondroitin than most supplements)

Bone broth is also known to help HEAL your gut lining.  You probably have heard that excessive gluten intake can cause damage to the gut lining, and not just in people that are Celiac.  So if you want to heal years of gluten-damaged gut lining, bone broth will be your healing friend.

The science hasn’t caught up on this one yet, but many health experts believe bone broth can be helpful for some autoimmune problems.  Here’s why… You may know that many autoimmune problems start with problems in the gut, and Leaky Gut is one of the common causes of an autoimmune attack in the body due to foreign substances leaking out of the gut and into the blood stream.

Since bone broth has gut healing properties due to the natural collagen content and other nutrients, bone broth is known to “seal and heal” the gut lining, which over time, can possibly reduce or heal certain autoimmune problems.

Bone broth is also generally great for your immune system.  

Chicken, Sun Dried Tomato, and Creamy Parmesan Pasta

Ingredients:
1 1/2 pounds (700 grams) boneless and skinless chicken thighs or breast (If you use breasts, butterfly them.)
1 tsp. salt
3/4 tsp. black cracked pepper
1 1/2 tsp. paprika
1 1/2 tsp. onion powder
3 T. reserved sun dried tomato oil OR olive oil

Sauce:
2 T. minced garlic (about 6 cloves)
If desired add:
1/2 cup white wine (allow to reduce to half after adding the garlic

5 oz. 150 g. jarred sun dried tomato strips in oil drained (reserve 3 T. of oil for cooking) OR 5 oz. of packaged sun dried tomatoes

1 tsp. Dijon mustard
1 1/2 C. heavy or thickened cream (or evaporated milk)
3 C. spinach, Swiss chard or fresh mushrooms (or some of all)
1/2 cup fresh grated Parmesan cheese
If desired add:
2 tsp. Italian seasoning (after the parmesan cheese)


Instructions:
1.  Season chicken with salt, pepper, paprika and onion powder.
2.  Heat 2 T. of the reserved sun dried tomato oil OR olive oil in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes on each side, or until golden and cooked through. Transfer to a warm plate; set aside.
3.  Add the remaining oil into the pan and fry the garlic until fragrant (about 30 seconds to 1 minute), then add in the sun dried tomatoes. Fry for 1-2 minutes to release their flavors. Mix the Dijon through all of the flavors.
4. Reduce heat to low-medium heat. (If you use mushrooms, add the mushrooms and cook until desired doneness.) Add the cream (or evaporated milk) and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper if needed.
5.  Add in the spinach leaves and allow the spinach to wilt in the sauce, then add the parmesan cheese. Allow sauce to simmer for an additional minute until the cheese melts through the sauce.
6.  Add the chicken back into the pan. Serve over pasta, rice, or steamed vegetables.

Homemade Bottled Sugar-Free Salsa

Ingredients:

Coarse grind:
35-40 tomatoes
4 medium tart apples
4 green bell peppers
2 red bell peppers
6 cloves garlic
4 medium to large onions
5-7 chili peppers - Anaheim (do not core)
5-7 jalapeños (By using 4 large ones with all of the seeds, it is medium hot.)

Bring above ingredients to a soft boil in a large container.

Add:
1/4 cup unionized salt (I use Real Salt)
1 cup vinegar
2 T. chili powder
3 tsp. cumin
1 T. oregano

Simmer for 2 hours or until the desired thickness.
Pour in pint jars and process in boiling water bath 20 minutes.

Grilled Fish Tacos

Ingredients:
1 pound learn white fish fillets (halibut, mahi-mahi mahi-mahi, snapper, cod)
salt and freshly ground black pepper
2 T. oil (olive or avocado)
1 small lime, juiced
1 clove gallic, minced
1 1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. paprika
1/8 tsp. cayenne pepper
8 corn tortillas

Fish Taco Sauce:
1/2 cup sour cream
1/3 c. mayonaise
1 small lime, juiced
1/2 tsp. garlic powder
1/2 tsp. cumin
1/4 tsp. salt
1 tsp sriracha hot sauce, or to taste

Toppings:
pico de gallo
cotija cheese
shredded cabbage
fresh cilantro
avocado
lime wedges
red onion
hot sauce

Instructions

1. Season the fish with a little salt and pepper on both sides.
2. In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, cayenne. 
3. Add fish to a large ziplock bag and pour the marinade over fish. Seal bag and allow fish to marinade for 20-30 minutes. 
4. Preheat grill to medium-high heat. Brush grill grates with oil and grill fish filets for about 3-4 minutes on each side (cook time will vary depending on thickness of fish), flipping only once.  
5. Add the corn tortillas to the grill and warm for about 15 seconds on each side.  
6. Transfer fish to a plate and allow to rest for a few minutes before gently breaking into pieces. 
7. Serve on warm tortillas, topped with cabbage, pico de gallo, sauce and other desired toppings. 
8. Serve with a side of Authentic Mexican rice. 

Rueben Sandwich

Ingredients:

Rye Bread
Corned beef
Sauerkraut
Swiss cheese or Caraway cheese from Manwaring Cheese Factory in Rigby, Idaho.
Sauce (see recipe below)

Sauce:
Combine and mix:
1/2 cup mayonnaise
2 T. ketchup
1 tsp. Worcestershire sauce
1 tsp. prepared horseradish
Freshly cracked pepper
Pinch of cayenne pepper

Refrigerate any unused dressing.

Butter one side of bread slices and put on grill or in frying pan. Put sauce on both pieces of bread. Lay corned beef, sauerkraut, and cheese on one slice. Put the empty slice of bread on top of the full slice. Put weight on sandwich. Continue to grill until golden brown. Flip and repeat.

Eat with one of my homemade pickles or a dill pickle of your choice.  Yummmmm!!

Celery, Chickpea and Feta Salad

 

This is really yummy!

Salad:
6 stalks celery, chopped
2 cans (15 oz. each) chickpeas, drained
10 oz. grape tomatoes, halved
1 cup crumbled feta
1/2 cup fresh-chopped parsley
1/2 cup fresh thyme

Dressing:
4 T. extra virgin olive oil
4 T. balsamic vinegar
2 cloves garlic, minced
2 tsp. pepper
1/2 tsp. salt

Gently combine celery, chickpeas, tomatoes, and feta.
Combine olive oil, balsamic vinegar, garlic, pepper and salt in separate bowl. Pour on salad.
Sprinkle fresh herbs overtop and stir to combine.
Refrigerate any leftovers.

Serves 6
Cooking time: 10 minutes

Chocolate Lover's Acai Bowl

Makes 1 serving.

Ingredients:
1 frozen unsweetened Sambazon Acai pack
40 g. frozen bananas
1/4 cup unsweetened Almond-Coconut milk
1 serving organic, clean, chocolate protein powder
1 Tbs. raw cacao powder
4-6 ice cubes

Toppings:
20 g. sliced banana
20 g. sliced strawberries, blueberries, kiwi, blackberries, and/or raspberries
1 Tbs. sliced almonds
1 Tbs. granola

1. Place frozen acas in a blender and pulse until broken up. Scrape down the sides of the blender and add the almond-coconut milk, frozen bananas, protein powder, cocao powder, and ice. Blend until smooth and thick.

2. Pour into a bowl and top with bananas, strawberries, almonds, and granola.

Dad's Braised Short Ribs and Creamy Polenta

This is a delicious dish. Enjoy!

Ingredients:

8 whole beef short ribs
kosher salt and pepper to taste
1/4 cup all purpose flour
6 pieces Pancetta, diced
2 T. olive oil
1 whole medium onion, diced
3 whole carrots, diced
2 whole shallots, peeled and finely minced
2 cups red or white wine
2 cups beef or chicken broth (enough to almost cover ribs)
2 sprigs thyme
2 sprigs rosemary

Instructions:
Salt and pepper ribs, then dredge in flour. Set aside

In a large dutch oven cook pancetta over medium heat until complete crispy and all fat is rendered.  Remove ribs and set aside. True heat to medium.

Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. remove ribs and set aside. Turn heat to medium.

Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.

Add broth, 1 tsp. kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.

Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)

Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.

Creamy Polenta

Boil:
4 1/2 cups water

Pour:
1 cup polenta into the boiling water in a thin stream, whisking as you pour.

Reduce heat:
Simmer and cook for about 15 minutes. stirring frequently. Sprinkle in about 1 teaspoon of salt as you cook. If the polenta seems too thick, add a couple of teaspoons of water here and there as needed.

At the end of cooking time, stir in until melted:
2 T. butter
4 oz. of goat cheese or feta cheese

Put a spoonful of polenta on a plate with the ribs on top. Yummmm!

Healthy Homemade Nutella

Ingredients:
1 cup hazelnut butter (see recipe below)
4 T. raw cacao powder
1/2 tsp. vanilla extract
1 T. coconut oil, soft or melted
4 T. organic coconut palm sugar (more or less for your liking)
2 T. organic maple syrup (more or less for your liking)
pinch of salt

Instructions:
1. Make your hazelnut butter.
2. Mix the hazelnut butter with all the ingredients in a Vitamix, Blendtec, or food processor and store in an airtight glass jar.

Hazelnut Butter Recipe:

Ingredients:
2 cups raw (organic and fresh if possible) hazelnuts

Instructions:
1. Roast the hazelnuts for 10 minutes in the oven at 350 degrees F. or until the skin begins to crack.
2. Remove from the oven and while still warm remove the skin from the nuts. The skin should peel right off from the nuts. It's ok if there is still some skin left on the nuts.
3. In a Vitamix, Blendtec, or food processor blend the nuts, scraping the sides of the container periodically, until you achieve a creamy consistency.

Mom's Basic Smoothie

Ingredients:

Organic dark leafy greens are the king of alkalization so it's good to find ways to incorporated them into your diet. Including smoothies. They give your body folate, they burn fat, are anti-aging, help your heart, feed your telomeres (the little tails on our DNA chromosome), fight diabetes, feed your gut, provide sun protection, protect against toxins, and build enzymes.
I use as many greens in season as I can. Some of the greens I like in a smoothie are:
Spinach - With spinach, you want to get the protein coating off of the iron cell if you are needing iron in your diet. In order to do this, put about 1 - 2 inches of water in the bottom of your blender (Vitamix or Blendtec) put in a large hand full of spinach and blend until it becomes warm. Bringing the spinach up to temperature dissolves the protein coating which then frees up the iron. Once it is warm, pour in some ice to bring down the temperature and then you can add the rest of your ingredients.
I always put as many greens and vegetables in my smoothie as I can.  (I have a secret....if you add citrus, it will kill the grass taste.)
Cabbage
Dandelion Greens
Swiss Chard
Bok Choy
Kale
Beet Greens
Beets
Carrots
Celery
Cucumber
Avocado

Once I finish adding my desired vegetables, I add one, some, or many of the following:

Ginger
Almonds
Flax seeds
Chia seeds
Hemp seeds
Cinnamon
Tummeric
Raw honey
Coconut oil - Organic, raw, extra virgin, cold pressed
Almond butter
Peanut butter
Cacao
Kefir

I then add fruits. The ratio of my smoothies is higher in greens than in fruits i.e. -  1/2-3/4 are veggies and the remainder is fruit.

Limes
Lemons
Oranges
Apples
Peaches
Apricots
Bananas
Berries (all kinds)
Grapes
Melon

Side notes:

When you put beets in your smoothie, add citrus, grapes, and or berries to it to kill the beet taste.

Use organic ingredients.

If you have a pure, organic, healthy protein powder, you can add that too. We like the vanilla as an overall favorite flavor in our smoothies. However, chocolate protein powder is delicious in red smoothies.

Add ice, if needed, and blend everything together to make a yummy, healthy smoothie.  Enjoy!

FOR A NON SWEET SMOOTHIE
Blend:
Tomatoes
Cucumbers
Celery
Spinach
Chard
Cilantro (optional)
Basil (optional)
Ginger
Carrots
Lime
Lemon
Red pepper flakes (optional)

This tastes more like a V-8 juice without the basil and cilantro.

Korean meatballs

2 lbs ground beef
3 green onions
1/4 c. breadcrumbs
2 garlic cloves
1 egg beaten
1 t. sesame oil
1/2 T grated ginger
1/2 t. salt
1/2 t. pepper

Glaze:
4 T. hoisin sauce
4 T. honey (I've done 2 T.)
4 T. soy sauce
1 tsp. garlic chili paste or siracha

Preheat oven to 400 degrees.
Line baking sheet with foil and spray, or line baking sheet with oven paper and spray (using oven paper keeps the aluminum from getting into your food.)
Mix meat ingrediants together and form balls and place on baking sheet.
Cook for 20-25 min.

Chocolate granola

5 cups rolled oats
1 cup coconut chips
1/2 c maple syrup
1/2 cup honey
6 tablespoons melted coconut oil
4 t. Vanilla
6 tablespoons unsweetened cocoa powder
Dash salt
1 t cinnamon

Dark Chocolate chunks
Freeze dried strawberries

Mix oats and coconut. In separate bowl mix wet ingredients. Mix all together and lay on sprayed cookie sheet. Bake at 325 for 30-40 min turning every 15 min. Add chocolate and strawberries after granola has cooled. Strawberries are optional.

Thai Beef Salad

If you use fresh ingredients, you will find that this may be one of your favorite salads or way to cook beef. This seriously is one of the best things you will put in your mouth! There's lots of great flavor! Sooooo good!!

Ingredients:

1 large shallot, sliced into thin rings
3 T. lime juice (from 2 limes)
1 1/2 tsp. Kosher or Real salt
3/4 tsp. freshly ground black pepper
2 tsp. light brown sugar, divided (The original recipe calls for 4 tsp. but we cut it in half. It's better. To make it refined sugar free, you can use a tsp. of honey or coconut sugar)
1 1/2 lb. organic, grass fed skirt steak, trimmed and cut into 4 to 6 pieces (Ribeye works too.)
1 T. avocado, organic unrefined cold pressed coconut oil, or olive oil
1 T. oyster sauce
1 tsp. crushed red pepper flakes
1 1/2 cups cherry tomatoes, halved
1/2 - 1 cup coarsely chopped fresh cilantro, plus more for garnish
1/2 - 1 cup fresh mint, coarsely chopped

Directions:

1. Combine shallot and lime juice in large bowl; let stand 10 minutes, stirring occasionally.
2.  Meanwhile, stir together salt, black pepper and 1 tsp. of brown sugar in a small bowl. Pat steak dry with paper towels, and rub with salt-sugar mixture.
3. Heat oil in a large cast-iron skillet over medium-high until smoking, about 5 minutes.
4. Cook steak in hot oil, in batches until charred and desire degree of doneness is reached, 2 minutes per side for medium. Transfer to cutting board, and let rest 10 minutes.
5.  Meanwhile, add oyster sauce, crushed red pepper, and remaining 1 tsp. sugar to the shallot mixture, and stir until sugar dissolves. Thinly slice steak against the grain, and add steak and any accumulated juices to shallot mixture. Add tomatoes, cilantro, and mint; toss to combine. Transfer to a platter, and garnish with more cilantro.
Serves: 4
Active time: 15 minutes
Total time: 30 minuts

Kale and Wild Rice Salad

Brooke found this recipe from Two Peas and a Pod blog and we really like it. Enjoy!

Ingredients for the Salad:
1 large bunch kale (Lacinato kale is a softer kind that may be preferred)
1 tsp. olive oil
pinch Kosher or Real salt
1 T. fresh squeezed lemon juice
1 cup cooked wild rice
1 large apple, chopped
1 avocado, chopped
1/4 cup dried cranberries
1/4 cup toasted slivered almonds
3 ounces goat cheese, crumbled

Ingredients for the dressing:
1/4 cup olive oil
2 T. balsamic vinegar
1 T. fresh squeezed lemon juice
1 tsp. pure maple syrup
1 tsp. Dijon mustard
dash of salt and ground black pepper

Directions:
In a large bowl, add the kale, olive oil, salt, and lemon juice. Massage the kale with your hands until the kale softens, about 2-3 minutes. Add the cooked wild rice, apple, avocado, dried cranberries, almonds, and goat cheese. Gently toss.

To make the dressing, combine the olive oil, balsamic vinegar, lemon juice, maple syrup, and mustard in a small bowl or jar. Whisk until smooth. Season with salt and black pepper, to taste.

Drizzle dressing over the salad and gently toss. Serve immediately.

If you don't have wild rice, brown rice will work too. If you don't like goat cheese, feta cheese is also good. The salad is best the day it is made, but you can keep it in the refrigerator in a container for up to one day and it is still good.

Vegetable Soup

Ingredients:
2 quarts water
2 cups of chicken or vegetable broth
1-2 tsp. of salt
pepper
2 onions diced
1/2 turnip
1/2 parsnip
2 stalks of celery and leaves
5 carrots
2 cans of stewed tomatoes
cabbage - desired amount
1/2 green pepper
fresh cilantro
3 red potatoes or 3/4 cup cooked noodles
* You can add: green beans, corn, any kind of bean, hominy, barley, or anything else you want.

Instructions:
Simmer for 30 minutes. Add potatoes and cook for another hour or so until veggies are tender then add 1/4 cup butter and serve.

Healthy Ranch Dressing

Ingredients:

1 T.          dried parsley
1 tsp.       garlic powder
1 tsp.       onion powder
1/4 tsp.    ground black pepper
1/2-1 tsp. salt
1 T.          fresh chives
1 cup       non fat plain greek yogurt
1/3 cup    buttermilk
1 tsp.       Dijon mustard
1 tsp.       lemon juice
1/2-1       avocado

Instructions:

1.    Place the spices into a food processor and pulse a few times until the spices have been slightly ground up.
2.    Scrape down the sides.
3.    Place the remaining ingredients (greek yogurt, buttermilk, mustard, lemon juice, and avocado) into the food processor and pulse until the ingredients have been fully incorporated. Scrape down sides if necessary.
4.     If you want a thinner consistency, add more buttermilk.
5.     Put dressing in the fridge into a sealed jar or container.
6.     Eat and enjoy!

If you want more or less seasonings, please feel free to change it to how you like it.

Spaghetti Squash Noodles with Cashew Basil Pesto

Ingredients:
1 Spaghetti Squash
1 clove garlic
1/2 cup raw organic cashews
1/4 cup raw pumpkin seeds
2 cups fresh basil
a little lemon zest
1 T. to 1 1/2 T. fresh lemon juice
1/4 tsp. salt
1/4 cup olive oil

Instructions:
1. Preheat oven to 400 degrees.
2. Cut squash down the middle and remove seeds. Put about 1 tsp. of olive oil in each half and spread it around with your fingers. Put the squash cut side down on a cookie sheet covered with parchment paper. Bake for 30-40 minutes.
3. Put garlic in food processor to finely chop.
4. Add all of ingredients except for the olive oil to the food processor.  Pulse it until slightly mixed then add the olive oil and continue to mix.
5. Once squash is cooked, scrape out the spaghetti noodles with a fork to keep the squash in a noodle type shape.
6. Gently stir the pesto in with the squash.
7. Dish up and eat. Delicious!!

Healthy Banana Bread

This banana bread is very moist and yummy! 

Ingredients

• 2 eggs
• 1/2 cup coconut oil
• 1/3 cup honey or maple syrup
• 1/4 cup milk or Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas (about 2-3 bananas)
• 1 3/4 cups whole wheat flour or a mixture of wheat and white
• ½ teaspoon ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1/2 cup dark chocolate chips, or walnuts, raisins

Instructions

1.     Pre-heat oven to 325 F. Grease a 9x5 inch loaf pan and set aside.

2.     In a medium bowl, whisk the flour, cinnamon, baking soda and salt. Set aside

3.     Pour batter into greased pan. Optional: sprinkle with some more cinnamon, raw sugar or banana slices.  

        Bake for 55-60 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes, slice and enjoy,