Roasted Pumpkin Soup

Ingredients 2 ½ T. extra virgin olive oil, divided 1 pumpkin (about 2 lbs, or 3 cups canned pumpkin) 2 teaspoons Celtic Sea salt, divided 2 carrots, chopped 1 small yellow onion, chopped 3 garlic cloves, peeled 1 teaspoon ground cinnamon 1 teaspoon fresh ground ginger ½ teaspoon ground allspice 1 bay leaf 3 cups…
Read More

Bacon-Wrapped Brussels Sprouts

Ingredients 8 large Brussels sprouts 4 slices uncured bacon Salt & pepper to taste Instructions Preheat oven to 375 and line a baking sheet with parchment paper for easy clean up. Roll each Brussels sprout in half a slice of bacon. Secure the bacon with a toothpick and place on the baking sheet. Bake for…
Read More

Garlic and Herb Butternut Squash

Ingredients 1 large butternut squash, seeded, peeled and cut into 1-inch cubes 3 T. extra-virgin olive oil 4 cloves garlic, minced 1/3 cup chopped mixed herbs, such as parsley, thyme and rosemary ¾ teaspoon salt or to taste ½ teaspoon ground black pepper Instructions If you are cutting your own squash, peel the squash first…
Read More

Asian Cauliflower Fried Rice

Ingredients 1 small head cauliflower, separated in florets or 16 oz. riced cauliflower 3 bacon slices, cut into small pieces 2 large eggs Celtic Sea salt Freshly ground black pepper 1 small onion, minced 4 oz. crimini mushrooms, stemmed and thinly sliced 1-inch ginger knob, peeled and grated with a microplaner 2 T. coconut aminos…
Read More

Wild Mushroom Soup

Ingredients 3 T. ghee 2 large shallots, diced 1 ½ lb. mixed wild mushrooms, sliced 1 T. fresh thyme 7 cups chicken stock 1 cup coconut milk ¼ cup parsley, chopped 2 T. tapioca starch (optional) Sea salt and freshly ground pepper Instructions Melt the ghee in a large saucepan placed over medium high heat.…
Read More

One Pan Autumn Chicken Dinner

Ingredients 5 (6 – 7 oz) bone-in, skin on, chicken thighs 4 T. olive oil 1 ½ T. red wine vinegar 3 cloves garlic, minced (approx. 1 T.) 1 T. each – fresh thyme, sage and rosemary, minced Salt and freshly ground black pepper 1 large sweet potato (about 16 oz), chopped into ¾-inch cubes…
Read More

Paleo Pumpkin-Coconut Smoothie

Ingredients 1 cup coconut milk ¼ cup organic pumpkin puree 1 teaspoon pumpkin pie spice (can substitute cinnamon and ginger) 1 frozen banana sliced (omit for keto version) 1 cup ice Instructions Add coconut milk, pumpkin, pumpkin pie spice, banana, and ice to blender. Blend on high speed until smooth. Pour into glass and enjoy!…
Read More

Arugula Pesto

Ingredients 2 cups tightly packed arugula 1 cup tightly packed Italian parsley ½ cup toasted almond slivers 1 T. capers, rinsed and drained 1 medium garlic cloves, peeled 2 T. lemon juice ½ cup extra olive oil Celtic Sea Salt Freshly ground black pepper Instructions In a food processor or blender, combine the arugula, parsley,…
Read More

Spaghetti Squash Pad Thai

Ingredients PAD THAI 1 large spaghetti squash (approx. 5 cups after roasting) 1 T. and 2 teaspoons olive or avocado oil 1 lb. boneless skinless chicken breast Sea salt and ground pepper ½ teaspoon chopped ginger ½ cup chopped yellow onion 1 sliced red bell pepper 1 cup matchstick carrots green onions, fresh cilantro and…
Read More

Chia Seed Oatmeal

Ingredients 1 cup almond milk 1 T. chia seeds 2 T. coconut flour 1 T. hemp seeds (optional) 2 teaspoons raw honey or to taste Toppings (optional) Fresh berries Goji berries Instructions 1. In a large jar, combine chia seeds, coconut flour and hemp seeds (if using). 2. Add almond milk and honey, stirring to…
Read More