Butter Pecan Sweet Potatoes

Butter Pecan Sweet Potatoes



Ingredients

8 medium sweet potatoes (5 pounds)
2 tablespoons olive oil
Coarse salt
2 tablespoons butter, cut into small pieces
2 tablespoons agave or maple syrup
1/3 cup pecan pieces
1/8 teaspoon cayenne pepper


Method

Step 1
Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil; season with coarse salt.

Step 2
Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25 to 30 minutes.

Step 3
Sprinkle with butter, maple syrup, pecan pieces, and cayenne pepper, dividing evenly. Bake until sugar is caramelized and hard, about 10 minutes. Gently toss; serve immediately.
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Overstuffed Burgers

Overstuffed Burgers



Ingredients

1-1.5lb ground beef
10 sundried tomatoes (dried), diced
1/2 container mushrooms, diced
1/2 red onion, diced
2 tablespoons apple cider vinegar
1-2 tablespoons garlic powder
1-2 tablespoons onion powder
2-3 tablespoons fat (I used duck fat–aka heaven)
salt and pepper to taste


Method

Step 1
Heat up a skillet with some fat. I used duck fat. If you don’t have this, you need to get it. It’s insanely good.

Step 2
While your skillet heats up, dice up your onions and add them to the skillet. Let them cook for a bit, and while they do, dice your mushrooms and sundried tomatoes and add them to the skillet with the onions. Mix together and add apple cider vinegar to the skillet. Let cook down for a bit.

Step 3
While those ingredients are mixing together, pull out the ground beef and get ready to get your hands dirty. Make lacrosse ball sized balls of meat and then flatten them out with your hand. You will need an equal number. My amount of meat (I had 1 lb) made 3 good sized burgers.

Step 4
Add a bit of salt and pepper to taste to your mushroom, onion, and sundried tomato mixture. Once the onions are translucent and the mushrooms have cooked down, add a spoonful of the mixture to a patty and top another patty over that patty. Close the patties up by pinching the sides until the patties are tightly sealed. Sprinkle the tops of the patties with garlic and onion powder.

Step 5
Once the burgers are sealed up, heat up a large skillet with 1-2 tablespoons of fat. Add burgers to pan and let cook on both sides for about 4-6 minutes. I covered the burgers with a lid to help them cook a little quicker AND, I swear they stay a bit more moist and tender that way.

Brussels Sprouts with Parsnips

Brussels Sprouts with Parsnips



Ingredients

2 pounds brussels sprouts, trimmed and halved lengthwise
6 medium parsnips, peeled and thinly sliced crosswise
6 tablespoons extra-virgin olive oil
2 teaspoons coarse salt
Freshly ground pepper
1 cup pecan halves


Method

Step 1
Preheat oven to 450 degrees. Toss vegetables with oil, salt, and pepper on 2 rimmed baking sheets, and spread into single layers. Roast, rotating sheets halfway through, until tender and gold, about 20 minutes. Divide pecans between sheets; roast 10 minutes more. Toss, mixture and serve.

Easy Bacon Chicken Bowl

Easy Bacon Chicken Bowl



Ingredients

1/2 sweet potato or yam, cut lengthwise
1 chicken thigh, excess fat removed
2 slices of bacon
salt and pepper, to taste


Method

Step 1
Preheat oven to 400 degrees.

Step 2
Place your halved sweet potato cut-side down on a baking sheet and bake for 20-25 minutes or until your sweet potato is soft to the touch.

Step 3
When your sweet potato has about 6-8 minutes left to cook, place a medium skillet over medium heat.

Step 4
Add your two slices of bacon.

Step 5
Salt and pepper both sides of your chicken thigh.

Step 6
As soon as some of the fat begins to render in your pan, push the bacon to one side and place your chicken thigh into the bacon fat.

Step 7
Cook chicken and bacon on one side for about 4-5 minutes, then flip.

Step 8
Your bacon will cook a bit faster, so once it is done, place your sweet potato in a bowl and top it with bacon.

Step 9
To finish the chicken thigh through, add a tablespoon of water and cover for about 3-5 minutes or until cooked through. Do what I do, check before you much.

Step 10
Add chicken thigh to your bowl.

Step 11
Last but not least, grab a fork and knife and cut it all up. Mix it all together.

Step 12
Top with a pinch of salt and pepper.

Avgolemono Soup

Avgolemono Soup



Ingredients

8 cups chicken stock
4 egg yolks
2 small-ish zuchinnis, cut into 1/4″ thick “orzo” shapes
1 cup roughly chopped roasted chicken
3 Tbsp lemon juice
salt and pepper to taste
zest from one lemon
2 Tbsp chopped fresh parsley


Method

Step 1
Bring chicken stock to a boil in a large stock pot. In a small bowl, whisk the yolks together. You are going to temper the egg yolk (slowly add a hot liquid so you don’t end up with scrambled eggs). This step involves two hands and a little coordination: take a ladle full of hot stock, and slowly drizzle it into the yolks, while whisking your little heart out with the other hand. Add another ladle full, and whisk well. Now you can add the yolk mixture to the stock pot (while whisking vigorously). Continue whisking the stock for approximately 4 to 5 minutes, and you will notice the egg yolks beginning to thicken the soup.

Step 2
Add your zucchini “noodles”, chopped chicken breast, lemon juice, lemon zest, salt and pepper. Serve warm with a sprinkling of fresh parsley on top.

Step 3
Enjoy!!
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Broccoli with Burnt Butter, Almonds & Garlic Sauce

Broccoli with Burnt Butter, Almonds & Garlic Sauce



Ingredients

1 head of broccoli, cut into small florets
1 garlic clove, peeled and sliced
1/4 cup silvered almonds (you can use any other blanched almonds)
1 1/2 tbsp butter
1/2 tsp sea salt


Method

Step 1
Bring water to boil in a small saucepan. Add broccoli and cook for just under 1 minute. Drain and set aside.

Step 2
Place saucepan back on the stove, keep the heat on medium. Add butter, garlic, almonds and salt. Stir frequently until butter starts frothing. Keep it frothing and stirring for about 30 seconds letting almonds and garlic to brown slightly. It’s very easy to burn the garlic so keep an eye on it.

Step 3
Turn the heat off. Combine broccoli with butter sauce until well coated.
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Baked Eggs with Spinach and Roasted Garlic

Baked Eggs with Spinach and Roasted Garlic



Ingredients

4 pastured eggs
1 T butter
2 T heavy cream
a few cloves of roasted garlic (optional- I had some lying around)
2 handfuls raw baby spinach or other leafy greens
sea salt
black pepper


Method

Step 1
preheat the oven to 400˚.

Step 2
Wilt the spinach in a pan with some butter, or if you made bacon to go with your eggs, in the bacon fat.

Step 3
In each of 2 oven safe ramekins, place 1/2 T butter and 1 T cream.

Step 4
Place ramekins on a baking sheet and place in the hot oven for 2 minutes, or until the butter is melted and the cream is warm.

Step 5
Remove the baking sheet and ramekins from the oven and add half the spinach to each one, making a bit of a nest.

Step 6
Carefully crack open 2 eggs into each spinach nest. (Feel free to crack them into a separate dish if you’re worried about them making it into the ramekins with the yolks intact. It’s important for this dish.)

Step 7
Sprinkle with salt and pepper, and a few cloves roasted garlic, if you’re using it.

Step 8
Return to the oven and bake for 15 minutes, or until the whites are just barely cooked.
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Baked Sweet Potatoes with Caramelized Onions and Shaved Parmesan

Baked Sweet Potatoes with Caramelized Onions and Shaved Parmesan



Ingredients

6 medium sweet potatoes (8 ounces each)
1 tablespoon pasteurized butter or ghee
4 large yellow onions, cut in half, then into 1/2-inch-thick half-moons
3 tablespoons palm sugar, honey, or maple syrup
1/4 teaspoon freshly ground pepper
2 tablespoons balsamic vinegar
1 1/2 ounces freshly shaved Parmesan cheese (about 1/2 cup)


Method

Step 1
Preheat oven to 450 degrees. Place potatoes on a baking sheet; bake until tender, about 45 minutes. Meanwhile, melt butter in a large nonstick skillet over medium-low heat. Add onions; cook until soft, about 15 minutes. Sprinkle with sugar, salt, and pepper; toss to coat. Continue to cook, stirring occasionally, until onions are very soft and caramelized, about 1 hour more, adding water a tablespoon at a time if pan dries. Stir in vinegar. Set aside; keep warm.

Step 2
When the potatoes are tender, split open, and top with caramelized onions and shaved Parmesan. Serve warm.
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Turkey B.L.A.T. Boats

Turkey B.L.A.T. Boats



Ingredients

6 slices natural roasted turkey
1 avocado, sliced
3 slices cooked bacon
12 cherry tomatoes, halved or 1 medium tomato, chopped
3 romaine leaves
Paleo Mayonnaise


Method

Step 1
Assemble each romaine boat with 2 slices turkey, 1 slice chopped bacon, 1/3 of the avocado, 4 tomatoes, and your desired amount of mayonnaise.
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Sauteed Brussels Sprouts with Apple

Sauteed Brussels Sprouts with Apple



Ingredients

32 oz. Brussels sprouts; rinse, remove ends and any wilted leaves (you can halve them if you like)
2 Fuji or Granny Smith apples (mix ‘em if you like!), diced into 1/2″ cubes
2 Tbs. coconut oil
Sea salt and freshly ground black pepper


Method

Step 1
Heat coconut oil in a large saute pan over medium-high heat.

Step 2
Add in sprouts and season well with salt and pepper. Cook, stirring frequently, for about 5-7 minutes.

Step 3
Add in apple chunks and season with salt and pepper to taste. Cook for 5-7 more minutes, stirring frequently.

Step 4
That’s it! Once you’re happy with the texture of the sprouts, transfer to a serving dish and serve immediately.
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Jicama Taco Shells

Jicama Taco Shells



Ingredients

1 softball size jicama, peeled


Method

Step 1
You will need a mandolin for these, unless you have some uncanny knife skills. They need to be practically paper thin. I set my mandolin at 1/12″ I believe. (1/8″ is too thick, 1/16″ is too thin. You may need to play with it, but will get plenty of shells regardless.) Slice the ends of the jicama off, so you have the middle third or so exposed. Slice as many shells as you can get out of it, probably close to 20 slices. Set aside. Don’t toss the ends- slice them up and squeeze some lime on them to snack on while you’re cooking. At least that’s what I did.

Bacon Wrapped California Omelet Bites

Bacon Wrapped California Omelet Bites



Ingredients

4 whole eggs
12 egg whites
2 cups diced cooked chicken
12 slices bacon
1/2 red pepper, chopped
1/2 green pepper, chopped
2 cups chopped fresh spinach
1 avocado, cubed (optional)
Salt and pepper
Coconut Cooking Spray


Method

Step 1
1. Preheat the oven to 350°F.

Step 2
2. Cook the bacon in a pan over medium heat only until its cooked through, but not crispy, about 5 minutes

Step 3
3. Spray a muffin tin with non-stick cooking spray and place one piece of the bacon in each tin, wrapping it around the outer edges.

Step 4
4. In a medium bowl, scramble the whole eggs along with the egg whites. Add a dash of salt and pepper. Add the chopped red and green peppers, spinach, and diced chicken. Combine thoroughly and then pour the mixture into each of the muffin tins lined with bacon. (Tip: A soup ladle will transfer the mixture without spilling.)

Step 5
5. Bake until the eggs are fluffy and slightly browned on top, 30 to 35 minutes,

Step 6
6. Top with diced avocado and eat or refrigerate. Makes 12 omelet bites.
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Beef Bourguignon recipe

Beef Bourguignon recipe



Ingredients

3 pounds stewing beef, cut in 2-inch cubes
7 tbsp lard, tallow or butter (ghee)
1 sliced carrot
1 sliced onion
1/2 lb bacon, cut in chunks
3 cups of a good quality red wine
3 to 3-1/2 cups of beef stock
1 tbsp tomato paste
2 gloves of garlic, minced
1 bay leaf
1 tsp dried thyme
1 pound fresh quartered mushrooms
20 small white onions
*Optional: Bouquet garnis (sprigs of parsley, thyme and 1 bay leaf tied together)
Salt and pepper to taste.


Method

Step 1
Preheat your oven to 325 F;

Step 2
Sauté the bacon chunks in 1 tbsp of the lard, tallow or butter on medium heat for about 3 minutes in a pot that goes in the oven. Remove the bacon, but leave the fat in the pan;

Step 3
Dry the beef cubes in paper towel and brown in the same pan that has the hot fat. Make sure you brown the meat on all sides and proceed by batches if it’s easier;

Step 4
Put the beef cubes aside and cook the sliced vegetables (carrot and onion) in the same fat;

Step 5
Put the bacon and beef back in and add the wine, 2 to 3 cups of the beef stock, barely enough to cover the meat, the tomato paste, garlic and herbs;

Step 6
Season to taste, cover and put the pan in the preheated oven and let cook for 3 to 4 hours. Make sure it simmers and adjust the oven temperature consequently. The meat is ready when fork tender;

Step 7
While the beef bourguignon is stewing, heat 3 tbsp of the lard, tallow or butter and cook the 20 small onions. Sauté them for about 10 minutes while trying to brown them evenly on all sides without breaking their skin;

Step 8
Add 1/2 cup beef stock to the browned onions, season to taste and add the bouquet garnis, if using;

Step 9
Cover and simmer for about 40 minutes. By that time, the onions will still hold their shape, but will be tender and the liquid will be evaporated;

Step 10
Remove the bouquet garnis and set the onions aside;

Step 11
Make sure your pan is dry, add another 3 tbsp lard, tallow or butter and brown the mushrooms for about 4 minutes;

Step 12
When the meat is ready, get the pot out of the oven, put it back on the stove-top and remove bay leaf;

Step 13
Traditional recipes will call for skimming off the fat, but we know better and for flavor and nutrition’s sake we will leave all the fat in the final sauce;

Step 14
Depending on the desired thickness of the final sauce, either add some stock to make it thinner or rapidly boil uncovered to thicken the sauce;

Step 15
Taste and season accordingly;

Step 16
Add the onions and mushrooms and simmer for another 2 to 3 minutes;

Step 17
Serve with family and friends with fresh parsley!

Cheesy Veggie Pasta Bake

Cheesy Veggie Pasta Bake



Ingredients

1 whole spaghetti squash
2 tablespoons olive oil
1 red pepper, diced
1 zucchini, diced
1 carrot, shredded
2 cloves garlic, minced
1 tomato, diced
16 ounces tomato sauce
4 ounces shredded mozzarella cheese
1/4 cup shredded Parmesan


Method

Step 1
Preheat oven to 350 degrees.

Step 2
Poke spaghetti squash all over with a knife and cook in the microwave for eight to 12 minutes until soft. If you dont have a microwave, place the poked squash on a baking pan and bake at 375 degrees for 45 to 60 minutes. While thats cooking, add the oil, garlic, pepper, zucchini, and carrots to a pan, cooking over medium heat.

Step 3
Cut the squash in half, scoop out the seeds, and with a fork, scrape the flesh from the peel. It should flake off easily in strings, resembling spaghetti. Place the spaghetti squash flesh in a casserole dish. Add the cooked veggies, diced tomato, sauce, and most of the cheese and mix well. Sprinkle leftover cheese on top and bake for 30 minutes or until the cheese is bubbly.

Step 4
Allow to cool for five minutes, serve, and enjoy!

Twice Baked Spaghetti Squash

Twice Baked Spaghetti Squash



Ingredients

1 Spaghetti Squash
1 batch prepared meatballs or meat for sauce
1 cup Marinara or spaghetti sauce
1/2 cup Mozzarella cheese
1/2 cup Parmesan cheese
1 cup fresh basil, torn or sliced


Method

Step 1
Preheat oven to 375 degrees F. Cut squash in half lengthwise. Scoop out seeds. Brush or drizzle with olive oil. Place on a baking sheet, cut side down and bake for 30-40 minutes. Cool slightly on baking sheet. Turn oven up to 400.
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