Recipes

After returning from a recent trip a little ragged around the edges... I took a chicken thigh (made from this recipe on my website) out of the freezer to make for lunch the following day.  I wasn’t motivated to make my usual salad and was fortunate to find an interesting recipe when drilling down on

One thing I have not seen mentioned in any of the blogs or other recipe posts I regularly peruse is how to properly prepare almonds.  During a phase in my life when I was  following macrobiotic dietary principles one of my teachers explained that the skin on almonds are very difficult to digest... rich in

Today while making my salmon salad I was inspired by the beautiful fresh cranberries in the refrigerator as well as the lovely dill growing in my garden to create an interesting version of a salmon salad I have been making for some time now. While constructing this new recipe I was also moved to use

Serves 4 2 medium cucumbers, coarsely diced 4 green onions, whites only… reserve tops for garnish 2 cloves garlic 1 large celery stalk chopped ½ jalapeno seeded and diced (optional) 1 Granny Smith apple, cored and diced 2 large avocados 1 ½ c coconut water or milk ½ t sea salt 1 sprig fresh mint

Here's another great way to use leftover turkey from your holiday meals....gather from the garden whatever you can and enjoy this nutrient dense left-over meal.   I was able to harvest fennel, green onions and beautiful leaf lettuces for this dish. 1/2 cup sauerkraut...preferably homemade 2 T fresh fennel leaves and / or some of the

  8 eggs, beaten 1 cup leftover sweet potato hash or sweet potato fries, mashed well zest of 1 large or 2 small oranges 2 teaspoon vanilla extract 3 Tbsp of coconut flour 1/2 teaspoon baking soda 3 teaspoons cinnamon 4 tablespoons butter or coconut oil, melted large pinch salt fresh or frozen organic cranberries,

When transitioning away from our old ways of eating we sometimes experience a sadness for the loss of a favorite dish that we used to enjoy but can no longer eat as we have learned that it is causing us to experience digestive difficulties and undermining our overall health...but then it's equally exciting when we

This Pepperoni Beef Stick recipe is the creation of Kelly Holderby...a fellow  Nutritional Therapy and Certified GAPS Practitioner.  It's very easy to make, GAPS friendly (at the 4th or 5th stage when spices are allowed)  and makes a great portable snack.  It is similar to a summer sausage. 2 pounds grass fed ground beef 3

It just doesn’t get any simpler than this… 2-3 cloves of fresh garlic, minced (more if you like) ¼ - ½ tsp sea salt 1/4c apple cider vinegar ½ - ¾ c Bariani olive oil It reduces the clean-up job if you place the ingredients in a glass jar that can be used for pouring

3 - 4 fresh sweet potatoes 1 - 2 tablespoons melted coconut oil, lard, duck or goose fat sea salt Cut potatoes in wedge shapes of consistent sizes.  Place in a large bowl and drizzle with coconut oil and then sprinkle generously with sea salt.  Place in oven at 400 for approximately 40 minutes turning

2 -3 Medium sweet potatoes 1 tbsp lard, coconut oil, duck or goose fat sea salt Melt lard in large skillet on medium heat.  Cut sweet potato into small cubes and add to the pan.  Stir the sweet potato around a few times until the pieces have warmed then sprinkle generously with sea salt.  You

I have always loved my mom's homemade vegetable beef soup...so much so in fact, that when I had my son in September 1984, just days before my birthday and she asked me what I wanted for my birthday...can you guess where this is leading?...of course...I asked her to make me a batch of her homemade

This dish can be eaten as part of a main course meal but also serves as a very delicious snack or dessert when you dress it up a bit... I use my lovely LeCreuset #26 2 1/2 quart braiser to prepare this recipe and find this cooking vessel to be such a versatile piece that

This is one of my favorite chicken recipes...it's easy, freezes well, it's GAPS and Paleo friendly and the flavor is much like that of fried chicken.  Although I have not tried it myself I believe this could easily be done on the grill as well. 8 bone-in/skin-on chicken thighs (Rehoboth Ranch at Dallas Farmer's Market

Ummmm....My good friend Paula blessed me with a small jar of this wonderful salad dressing she created a few weeks ago.  Hope you enjoy this as much as I have! 2 cloves of garlic (or more...) 1/4 c lightly toasted tahini (Tohum is the best) 1t ume vinegar 1/4c fresh squeezed lemon juice 1/2c extra

These patties are easy to make, delicious and freeze well so make extra for those days when you don't quite have the time to prepare a healthy meal or snack. 1 lb ground grass-fed beef 1 lb ground grass-fed lamb 2-3 cloves of fresh garlic, minced (add more or less according to your taste) herbs

Serves 4 - 6 4   Granny Smith or other tart apples cored, peeled (if you prefer) cut into bites size pieces 1   cup fresh or frozen cranberries, blueberries, pears, strawberries or raspberries water ground cinnamon sea salt coconut oil crispy nuts  (any variety…walnuts and pecans are especially delish) Warm a 2 quart braising or heavy