by Laura | Apr 1, 2019 | Main Course, Recipes, What to Eat
INGREDIENTS serves 44 tbsps. ghee or grass-fed butter, divided2 cups chicken broth, divided 1 1/4 cups water3 garlic cloves, minced2 boneless skinless chicken breasts, cut crosswise into 1/2 inch thick strips1 lb. asparagus, trimmed and cut into thirds1 large tomato,...
by Laura | Apr 1, 2019 | Recipes, Soups, What to Eat
Cozy yet not heavy, this is a great soup for seasonal transitions. INGREDIENTS serves 44 slices bacon (sugar and nitrate-free, if possible), chopped1 yellow onion, chopped2 stalks celery, finely chopped, leaves reserved and slivered1 medium carrot, finely chopped3...
by Laura | Mar 25, 2019 | Recipes, Soups, What to Eat
This is a nourishing soup to really support your body during seasonal transitions! INGREDIENTS serves 4 – 62 tbps coconut oil2 yellow onions, choppedpinch of salt1 1/4 lb. sweet potatoes, peeled and diced3 1/2 cups water1/2 tsp. salt2 tbsps. chopped fresh sage...
by Laura | Mar 4, 2019 | Menus, What to Eat
A real-time look at what we ate this week. The plan with some notes about diversions from it. The blackened Mahi with ghee and Blasted Green Beans seem to be making a weekly appearance! SundaySmoked RibsCole Slaw MondayChicken Taco Salad with Tomatillo Guacamole and...
by Laura | Mar 4, 2019 | Condiments, Recipes, What to Eat
This pesto is a great way to use up kale stems, so you don’t waste food! I’m a big proponent of that. Use it like you would any pesto, or as a dip for veggies. You could also use the stalks of other greens — collards, chard, mustard greens,...
by Laura | Feb 12, 2019 | Recipes, Salads, Vegetable Sides, What to Eat
This is a really delicious grain-free alternative to this Middle Eastern parsley salad. It will keep for the better part of a week. INGREDIENTS serves 61 10 oz. package riced cauliflower (do not use frozen for this)¼ cup hemp seeds (optional)¼ cup minced fresh...
by Laura | Feb 12, 2019 | Menus, What to Eat
A real-time look at what we ate this week. The plan with some notes about diversions from it. The blackened Mahi with ghee and Blasted Green Beans seem to be making a weekly appearance! SundaySmoked RibsCole Slaw MondayChicken Taco Salad with Tomatillo Guacamole and...
by Laura | Feb 4, 2019 | Recipes, Vegetable Sides, What to Eat
This could not be easier! The high heat blisters the green beans — soo good. I think this would be great with some chopped Kalamata Olives and/or lemon zest added at the end. INGREDIENTS serves 210 – 12 oz. bag of organic trimmed green beans (this is an...
by Laura | Feb 4, 2019 | Recipes, Vegetable Sides, What to Eat
This is an easy and so flavorful saute. You can make it super easy by just using the bok choy and mushrooms, or boost it a bit by using the optional onion and ginger.INGREDIENTS serves 4 1 tbsp. sesame oil (or coconut or avocado will work!)1/4 onion or red onion...
by Laura | Feb 4, 2019 | Menus, What to Eat
A real-time look at what we ate this week. The plan with some notes about diversions from it.SundaySheetpan Dinner: Andouille Sausage (that we made!), Shrimp, Potatoes, Okra, Red PepperMondaySpaghetti Squash and MeatballsKale Caesar with Dairy-free DressingTuesdaywe...
