Beef Spaghetti with Zucchini ‘Noodles’

ground beef
marinara or canned tomatoes
1/2 an onion
Italian seasonings such as basil and oregano
zucchini cut in strips lengthwise
salt and pepper

Cook ground beef and 1/2 onion then drain.
Add your favorite marinara or canned tomatoes and Italian spices. Let simmer.
In a separate pan, lightly saute the zucchini.

Serve the meat/marinara mixture over the cooked zucchini ‘noodles’. Salt and pepper to taste. beef-over-zucchini

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Roasted Vegetables

roasted-roots

roasted-roots-with-chickenThis is one of my simple go-to meals because you can really use whatever vegetables you have on hand. In this recipe, I have carrots, radishes, beets, and fennel.
-wash, then chop all veggies
-I generally don’t peel vegetables, however I do prefer to peel beets
-place all veggies in an oven safe pan or iron skillet
-drizzle with coconut oil
-roast in oven at 425 until desired tenderness
Our family LOVES this and it’s super simple!

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Salad & pan seared okra

Salads can be simple or complicated. I choose SIMPLE!
-Grab your lettuce, arugula, spinach, or any other greens you like.
-Top it with cooked meat like ground beef, chicken, steak, or even ground breakfast sausage. In this photo, I mixed ground beef and breakfast sausage because it was leftover from other meals. Ha!
-Add an apple, pear, or grapes if you like a little sweetness.
-And in this recipe, I even added pan seared okra and onions. YUM!
-Choose a salad dressing (or not) and there you go. Enjoy!
The way to keep it simple is to use what you already have. Mix it up and you’ll create yummy salads! salad-with-okra

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Roasted Delicata Squash

2-4 delicata squash
oil

Preheat oven to 425 degrees.
Clean the delicata well and cut away any bad spots. Do not peel.
Cut delicata in half lengthwise. Scoop out the seeds and discard (or roast the seeds).
Slice each half into small pieces.
Place the pieces in a single layer on a baking pan and drizzle with oil.
Place in oven and roast 30 minutes, turning squash occasionally until the pieces are golden brown and soft.

NOTE: Delicata can also be cooked on the stovetop in a iron skillet. YUM!

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Roasted Carrots and Beets

All root vegetables will work great in this simple recipe. In this one, we used carrots and beets. Simply wash, and chop the vegetables. We opt to peel the beets, but not the carrots.
Preheat oven to 425.
Prepare vegetables then place on oven pan. Drizzle with coconut oil. Roast at 425 for about 30 minutes or until desired tenderness. root-veggies

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Tuscany Porkchops

2-4 pork chops
3 tbs oil (olive, coconut, butter, ghee)
4-6 cloves garlic, chopped
1-2 cups fresh tomatoes chopped or 1 can of tomatoes
1 onion
2 tsp orgegano
1 tsp sage
1 tsp basil

Heat oil in a large pan. Brown pork chops on each side. Reduce heat to medium and add onions. Stir onions and flip pork chops after 2-3 minutes on each side. Add tomatoes, garlic, oregano, sage, and basil. Simmer until tomatoes are soft and sauce has set up. Serve on a bed of pasta or zucchini noodles.
(cooking times vary depending on thickness of chops)

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Coconut Milk Baked Chicken

6 tbs canned coconut milk
2 tbs fresh lime juice
2 tbs brown sugar
3/4 tsp ground ginger
3/4 tsp garlic powder
1 tsp dried basil
1/2 tsp salt
1 tsp pepper
3-4 pound whole bone-in chicken (skin on), cut up

Preheat oven to 425.
Whisk together all ingredients, except chicken. Toss chicken in mixture until coated. Arrange in oven proof skillet or dutch oven. Bake uncovered 30 minutes or until chicken is done.

The recipe is from the website www.shewearsmanyhats.com.

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Roasted Cabbage

cabbage, sliced
oil

Slice cabbage. Place the sliced cabbage rounds in a single layer on a cookie sheet. Drizzle with olive oil, bacon fat, or leaf lard on each layer (aprox 1 tbs on each round). Salt and pepper to taste.
Bake on cookie sheet at 400 degrees for at least 20 minutes. It’s best golden around the edges.

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Beet Soup

chicken or beef soup stock
beets peeled and sliced
garlic, minced
onion, chopped
salt and pepper

We make homemade soup stock from our meats because the flavor is amazing and it’s healthier than store bought. If you need advice on how to make stock, contact us.

Place sliced beets in oven safe dish with a few tbs of olive oil or coconut oil, then roast at 400 until soft.
While roasting the beets, place chicken or beef stock in pot on stove and warm.
When the beets are finished cooking, add them to the stock. Add minced garlic and chopped onion. Add salt and pepper to taste. Bring to a boil and cook 10 minutes more. Use an immersion blender to completley blend the soup into a puree. Serve warm.

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