garlic lime baked halibut over cauliflower-ghee purée

creamy, flavorful cauliflower puree resembles fluffy mashed potatoes-but with way more health benefits and a fraction of the carb load. and the fish is tangy and delicious! a new go-to dinner.

halibut:

ghee

2 fillets wild caught halibut

s + p to taste

juice of 1-2 limes

garlic powder, coriander seeds, + marjoram to taste

-preheat oven to 400F. 

-place thawed, washed & patted dry fillets on a parchment lined baking sheet. rub with ghee, sprinkle with seasoning + lime juice and fold up parchment. wrap in tinfoil and set tray in oven for 15-20 min until almost* cooked through. option to unwrap & broil for 1-2 min at the end for a crispy top. 

purée:

1 large head cauliflower, leaves removed & stems + florets chopped

s + p + garlic powder to taste

1/4-1/2 c bone broth

2 T ghee

2 T coconut cream 

-add all ingredients to a large pot and steam for 10-15 min until semi-soft. transfer to a blender and blend until very smooth. taste for seasoning.

-serve fish over purée drizzled in lime juice + melted ghee.

5 minute paleo crockpot buffalo chicken chili with ranch

quick, healthy, and easy weeknight dinner that you can make extra of and eat all week long!

throw all of the following in your slow cooker:

1 lb ground organic free range chicken or turkey

2 large carrots, sliced

1 med sweet potato, cubed

3 stalks celery, sliced

1 red onion, diced

3 diced garlic cloves

1 can organic bpa free tomato sauce (make sure only ingredient is tomatoes)

1 can organic bpa free diced tomatoes

1/2 c clean, organic hot sauce

1/2 c organic bone broth

1 t chili powder

1 t smoked paprika

1 t cumin

1 t sea salt

-mix everything well and cook on low for 8 hrs. once done, mix again and serve with fresh cilantro or parsley, lime juice, and your favorite homemade, or clean store bought ranch dressing (my fav is from primal kitchen). i also served mine with some raw flax crackers, yum!

creamy butternut squash, cranberry & pear soup with candied kale and ginger-brazil nut cream

the ultimate winter soup combination to warm your soul and nourish your body! 


soup:
2 T ghee or coconut oil 
2 leeks, white and light green parts only - sliced
1 T fennel seeds
1 medium butternut squash - cubed
1 pear - cored and cubed
1 c cranberries - thawed if frozen
1 13.5oz can Thai coconut milk
¾ c bone broth
s + p

-heat oil in medium pot. add leeks and cook until tender, 3 min. add fennel, squash, pear, and cranberries, stir to coat with oil. add coconut milk and broth and bring to a boil, then lower to a simmer and cook covered for 15 minutes until all veggies are soft.
-transfer to a blender and blend until very smooth and creamy. season with s + p to taste.


crispy kale:
1 small bunch kale - leaves torn into bite-sized pieces
1-2 T ghee or coconut oil, melted
1 T maple syrup
2 T nutritional yeast
s + p to taste

-preheat oven to 400F.
-place kale onto a parchment paper-covered baking tray. add all other ingredients and massage with hands into kale. bake for 7-10 minutes until crispy, watching closely so it does not burn.


brazil nut cream:
1/2 c soaked raw organic brazil nuts
1/4-1/2 c water
1" piece peeled ginger
3 drops of vanilla stevia
pinch of sea salt 

-add all but the water to a blender, then add just enough water to get your desired consistency. blend until very smooth.
-serve kale over soup drizzled with brazil nut cream and eat!