Category: Healthy Recipes

Ingredients:

1 small (2 lb) organic spaghetti squash
1 pound grass-fed bison
1 Tbsp. virgin organic coconut oil or tallow
2 organic clove garlic, minced
½ tsp. sea salt
½ tsp. freshly ground black pepper
2 cups organic spinach, chopped
1 Tbsp. fresh rosemary, minced
2 tsp. smoked paprika
2 Tbsp. organic tomato paste
1 tsp. fennel seeds

Directions:

First, cook the spaghetti squash. Preheat oven to 375 F. Wash the spaghetti squash and use a fork to poke several holes in the outside. Place spaghetti squash on a baking sheet and roast 45-50 minutes. The squash is done once you can pierce through the skin easily with a small paring knife. Set aside to cool.

In a large safe non-stick skillet, add the coconut oil and heat over medium heat. Add the garlic and saute 2 minutes to translucent. Add the bison and cook, stirring, for 8-10 minutes. Add the smoked paprika, fennel seeds, salt, pepper and rosemary and continue to cook, stirring occasionally, for another 5 minutes to allow flavors to deepen. Stir in tomato paste, spinach and ¼ cup water. Turn heat to low, cover and simmer to let thicken.

Halve spaghetti squash. Scoop out seeds. Using a fork, scrape out strands of spaghetti squash to make a “nest” of squash noodles. Top with meat mixture and serve.

Ingredients

1 pound organic Brussels sprouts
2 organic garlic cloves, minced
½ tsp cayenne pepper (optional)
4 tbsp melted organic coconut oil
2 tsp lemon juice
salt to taste

Directions

Preheat oven to 400 F.
Bring a large pot of lightly salted water to a boil, add the Brussels sprouts and cook for two minutes. Drain well and place the Brussels sprouts in a large bowl.
Add the minced garlic, cayenne pepper, and melted coconut oil and gently toss to coat. Transfer the Brussels sprouts to a baking pan and sprinkle with salt. Bake for 15-20 minutes, shaking pan occasionally until sprouts are quite brown and crisp on the outside and tender on the inside.
Adjust the taste with more salt if necessary, drizzle with lemon juice, toss to combine and serve.

Ingredients:

3 Tbsp ghee
4 minced organic garlic cloves
1 tsp fresh rosemary, finely chopped
1 tsp fresh organic thyme, finely chopped
1 whole organic, pasture-raised chicken (about 4 lbs.) cleaned and dried
2 organic lemons, zest both
1 small organic onion, cut into wedges
Salt, pepper, and paprika to taste

Directions:

Preheat oven to 425º F
In a bowl, mix ghee, garlic, thyme, rosemary and zest from 2 lemons. Add a little salt and pepper
Place chicken (patted dry) inside a roasting pan
Slice one of the lemons and place inside the cavity along with the onion wedges and a few extra rosemary and thyme sprigs
Tie legs together (optional) with water-soaked twine
Brush chicken with the butter/ghee and seasoning mixture you prepared in the bowl. Place some under the breast skin if possible.
Squeeze juice from the remaining lemon over the chicken, then sprinkle skin with salt, pepper, and a little paprika
Roast in 425º F oven for about 1 hour (using a meat thermometer is highly recommended – when the temperature reaches 165º F, the chicken is cooked through)
Remove from oven and let rest for 15 minutes before slicing and serving