Ingredients

• 2-3 cups Pre-cooked rotisserie chicken
• 1/2 container of fat-free plain greek yogurt
• 2-3 T. mayonnaise (can use light, if you'd like) or to taste
• 1-2 T. curry powder
• 1 t. turmeric (optional, but healthy!)
• 2-3 green onions, chopped
• 1/4-1/2 c. cilantro, chopped
• 1/2 apple, chopped
• 1/4 c raisins (optional) - i didn't use these, but you can if you want it a little sweeter
• 1/3 c. cashews, chopped (or any nut you enjoy)
• 1 T. lemon juice (or to taste)
• salt and pepper to taste

How To Create This Masterpiece

1. Break up the rotisserie chicken into small pieces (I use my hands, but you could chop with a knife), and put in a medium bowl. Add all the other ingredients and stir to combine. That's it! Keep in the refrigerator until ready to eat (flavors become even better over time). Serve alone, on a great big yummy salad, or on butter leaves, as shown.

Ingredients

• 1 sweet potato
• 1 yam
• 2 red bell peppers
• 2 T. Ghee
• 4 c. chicken broth
• 3-4 chicken breasts
• 2 T Olive Oil
• 2 t. Cumin
• 4 t. green curry paste
• 6 cloves of garlic, chopped
• 2 c. chopped tomatoes
• salt and pepper to taste
• 4 green onions, chopped
• 1 avocado, cut in chunks
• 1 or 2 limes
• 1 can of coconut milk

How To Create This Masterpiece

1. Put ghee in the bottom of the crock pot and place the chicken breasts in the bottom of the crock. In a large skillet, heat the olive oil, curry, and cumin for about a minute at medium heat, stirring to combine. Add tomatoes, peppers, and garlic to the skillet and cook for another 2-3 minutes. Add the skillet mixture to the crock pot. Add the chicken broth to the crock pot and cook on high for about an hour. Add sweet potatoes, carrots and cook for another 2-3 hours, until the chicken shreds easily. At the end of the cooking time, shred chicken. (Sometimes I have to take it out to do that, that’s fine). Add a can of coconut milk about 15 minutes before serving. Garnish bowls of the Stew with chopped green onion, avocado, and squeeze some lime.

Ingredients

• 1/2 Pineapple, diced really small
• 1/2 jalapeno, seeds removed and mined
• 1 bunch cilantro, chopped
• 1/2 red pepper, chopped
• handful of roasted pepitas (pumpkin seeds)
• 1/2 head of a large green cabbage, thinly sliced
• Dressing:
• juice of 1-2 limes
• 1 t. apple cider vinegar
• 2-3 T. olive oil
• salt
• pepper
• 1 t. chili powder

How To Create This Masterpiece

1. whisk the ingredients for the dressing together. mix the other ingredients together and add the dressing! Easy!

Ingredients

• 1/4 c olive oil
• 2 c. chicken broth
• 3 cloves garlic, minced
• 1 T. paprika
• 1 T. garlic powder
• 1 T. poultry seasoning (I use Zenders)
• 1 t. dried oregano
• 1 t. dried basil
• 4 thick boneless pork chops
• salt and pepper to taste

How To Create This Masterpiece

1. In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning, oregano, and basil. Pour into the slow cooker. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. Place pork chops into the slow cooker, cover, and cook on High for 4 hours. Baste periodically with the sauce.

Ingredients

• 4 thick cut pork chops
• 1 t. salt
• 2 t. chopped fresh Thyme (or dried works too)
• 1 t. chopped fresh rosemary (or dried too)
• 1 t. pepper
• 1 T. olive oil
• 3 leeks, sliced (white and light green parts only)
• 3 garlic cloves
• 1/4 c brandy (use chicken broth or even apple cider vinegar if not cooking with alcohol)
• 1 c low-sodium chicken broth
• 2 t. chopped fresh sage (or dried)
• 2 T. dijon mustard

How To Create This Masterpiece

1. Pat chops dry with a paper towel. Mix the salt, thyme, rosemary, and pepper in a small bowl. Sprinkle the mixture on both sides of the chops and pat to stick. Let stand at room temperature for as long as you can before cooking.
2. Heat a heavy large skillet over medium high heat. Add the oil and then the pork shops. Sear until brown, about 4 to 5 minutes per side. Transfer the chops to a plate.
3. Add chopped leeks to the pan and add more oil if necessary. Saute about 7 minutes to soften them. Add garlic and stir about a minute. Add brandy and then broth and bring to a boil, scraping the pan. Add sage and stir.
4. Nestle chops into the leeks in the pan so that one side touches the bottom of the pan, if possible. Reduce heat to medium-low. Cover and simmer for about 3 minutes. Turn chops over, cover and simmer about 3-5 minutes longer, until cooked through. Transfer chops to a plate and tent with foil.
5. Boil the liquid in the pan about 3 minutes until some of it evaporates a little. Turn off the heat. Whisk in mustard. Serve over the chops.

Ingredients

• 2lbs lean ground beef (good) or grass-fed ground beef (best)
• 2 medium onions, chopped
• 1 large green bell pepper, chopped
• 1 large yellow bell pepper, chopped
• 3-5 cloves garlic, minced
• 1 – 28oz can tomato pureé
• 1 – 14oz can tomato sauce
• 1 1/2 cups coffee
• 3T chili powder
• 2T cumin
• 1T oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp pumpkin pie seasoning (substitute with 1tsp cinnamon + 1tsp nutmeg)
• 1/2 tsp cayenne (optional)
• 1 tsp sea salt + sprinkle
• 1 tsp pepper + sprinkle
• 1 T coconut oil
• 2 or 3 medium zucchinis - chopped

How To Create This Masterpiece

1. Sauté onions and bell peppers in coconut oil over med-high heat in a large dutch oven or soup pot. Sprinkle with salt and pepper. About 5 minutes.
2. Add beef and garlic and cook until brown. About 7 minutes.
3. Add tomato pureé, tomato sauce, coffee and spices. Bring to a boil, then reduce heat and simmer 1-2 hours. Add zucchini during the last 30 minutes or so. Enjoy!

Ingredients

• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 tablespoon granulated garlic 1 tablespoon granulated onion 1 tablespoon chili powder
• 3 tablespoons brown sugar
• 1 tablespoons kosher salt
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon white pepper

How To Create This Masterpiece

1. Combine all ingredients and rub on salmon before grilling. Make a double batch to have on hand next time you decide to grill. Also good on steaks, ribs, chicken, etc!

Ingredients

• 1 lb brussels sprouts, rinsed and dried, ends trimmed, sliced in half lengthwise
• 2 Tbsp extra virgin olive oil
• ½ tsp. garlic powder
• 1/2 tsp (scant) fine sea salt, or to taste
• black pepper to taste

How To Create This Masterpiece

1. Preheat oven to 400 degrees. Add brussel sprouts and garlic to a large mixing bowl, drizzle with olive oil and toss. Spread onto a cookie sheet in an even layer. (I put foil down on the cookie sheet for easy clean up). Sprinkle with salt and pepper and garlic powder
2. Bake in preheated oven, tossing once halfway through baking, until golden brown on edges, about 20 - 25 minutes total.
3. Not quite as good for you adaptation: toss some parmesan cheese in with the oil :)

Ingredients

• 4 lbs. pork butt roast
• 2 Tb. fat (olive oil, bacon grease, etc)
• 1 large onion, chopped
• 5-6 garlic cloves, peeled and smashed
• 1 c orange juice
• 2 tsp. liquid smoke
• 1 Tb. salt
• 1 Tb. cumin
• 2 Tb. chile powder
• 1 tsp. ground black pepper

How To Create This Masterpiece

1. Smear the fat/oil on the bottom of the slow cooker and up the sides a little. Cut the pork into large chunks (about 8ths) and place inside the slow cooker. Then add all remaining ingredients on top of and around the pork.
2. Turn the slow cooker on: Low for 8-10 hours, or High for 4-6 hours. Once the pork is fork-tender, use 2 forks to shred the meat into the juices. If you like your carnitas crispy on the edges (like it's served in restaurants) use a slotted spoon to scoop the meat out of the juices and spread in a thin layer on a baking sheet(s) (covered with tin foil for easier cleanup). Place on the upper oven rack and broil for 2-5 minutes, until darker crispy edges form. Do not take your eyes off the broiler--you can burn the carnitas quickly.
3. Serve however you'd like! as a filling with tortillas, over a salad, as a taco filling, etc!

Ingredients

• 1 head cauliflower, chopped into florets
• 2 tablespoons fat (lard, tallow, ghee, coconut oil, etc) I like using Grass-fed butter
• 1 onion, diced
• 2 celery ribs, diced
• 3 carrots, diced
• frozen peas (about a half bag)
• 2 cloves garlic, minced
• 1 pound ground beef or lamb
• ¼-1/2 cup homemade beef broth or low-sodium organic
• 1 tablespoon ketchup or tomato paste
• Worcestershire sauce (about 4 tablespoons)
• salt and pepper to taste
• 2 tablespoons butter or chosen fat
• ½ cup shredded cheese (don't use for Paleo)

How To Create This Masterpiece

1. Preheat the oven to 400 degrees. Grease a 2-3 quart casserole dish and set aside.
2. In a large pot, steam cauliflower until tender.
3. Heat 2 tablespoons of fat in a large skillet over medium high heat. Add the onion, celery, carrots and garlic and cook until beginning to soften, around 5 minutes.
4. Add the ground meat to the pan and cook until browned. Add beef broth as necessary to keep the mixture wet. Add the ketchup or tomato paste (if using), worcestershire sauce, and peas, and season with salt and pepper. Let simmer while you prepare the cauliflower topping.
5. To make the topping, drain the cooked cauliflower. Mash or puree with a immersion (stick) blender until smooth. Add 2 tablespoons of fat and season with salt and pepper.
6. To assemble, spread the meat mixture on the bottom of the dish. Top with the cauliflower mixture and smooth with a spoon. Cover with shredded cheese, if using.
7. Bake for 30 minutes or until the top is brown and bubbly. Serve warm.