Creamy mashed cauliflower with ground chicken & mushroom gravy

Some warm, healthy comfort food for these chilly January days!

Wash and chop 2 large heads of cauliflower. Place in a pot and steam until soft.

In a large pan, sauté 2 c chopped shiitake mushrooms in a tablespoon of organic ghee for a few minutes. Add 8oz ground free range organic chicken and cook until done. Mix in one jar of primal kitchen gravy (or your own) and set aside.

Add cooked cauliflower to a high-speed blender with 2 T organic ghee, 1 clove garlic, a few sprigs of fresh rosemary, and s + p to taste. Blend until smooth. Spoon into bowls and top with chicken/mushroom/gravy mixture + a little fresh parsley.

spiced hemp milk collagen latte

rainy day called for a spiced hemp milk collagen latte!

full of satisfying fats & proteins & 2 minutes to make:

1/2 c raw organic hemp seeds, soaked
1/4 t vanilla bean powder
4-8 drops organic butterscotch stevia
1/4 t nutmeg
1/2 t cinnamon
pinch of sea salt, black pepper, & cloves
2 c warm filtered water
4 T vanilla collagen peptides
(+ added herb bomb for immunity)

-blend on high several minutes until warm & creamy. tastes a bit like eggnog!

grass fed burger + carrot fries

ate out tonight (outside, that is)

local grass fed beef & mushroom patties with the yummiest carrot fries, guac, fermented veg, homemade ketchup, & of course some smoked flaked sea salt to top.

for the fries:

slice a bunch of large organic carrots & lay out on a baking tray. drizzle with evo avocado oil, sprinkle with sea salt, hing, smoked paprika, & black pepper. bake at 400°F for 45 minutes until crispy.

cozy konjac root ”rice” & vegetable soup

creamy & comforting. nourishing & satisfying.

konjac is an herb that grows in parts of Asia. it’s a prebiotic root that is used to make a rich source of soluble dietary fiber. wonderful for gut health & digestion, & is thought to reduce allergic response and improve wound healing in the skin. it is mostly tasteless and very low calorie. a great food to add in for extra fiber and healthy carbohydrate metabolism.

in a large pot, add:

6 c organic grass fed bone broth

1 c sliced mushrooms (any kind or a variety! i used organic shiitake + white)

4 large carrots, sliced

1 bunch of organic asparagus, chopped

1 red onion, diced

1/4 c organic ghee or 2 T lard

1 can organic full fat coconut milk

1 t hing or 3 fresh minced garlic cloves

sea salt & black pepper to taste

3 T acv

-bring all ingredients to a boil, then simmer for 20-25 minutes until soft.

stir in:

2 bunches of dark leafy greens, washed, rolled up & cut into ribbons (i used dandelion + red kale)

3 c drained & rinsed konjac “rice” or any pre-cooked rice/grain of your choosing

-simmer until greens are wilted, taste for seasoning & adjust as needed. serve with fresh cilantro, pomegranate, & a toasted slice of my hearty sprouted seed bread.

portobello steaks with avocado salsa

how to:

in a glass baking dish, i mixed 2 T primal kitchen’s sugar free bbq sauce, 2 T organic coconut aminos, 1/2 t cumin, & a dash of evo avocado oil. mix well. add 2 organic portobello shrooms (washed well), and saturate with the mixture. let them marinade a bit (5-15ish min), then place in the oven at 450°F until soft, yet toasty, browned, and delicious.

top each shroom with avo salsa:

1 large organic avocado, cubed
10 organic cherry tomatoes, halved
handful of fresh organic parsley
handful of fresh organic cilantro
dash of fresh lemon juice
pinch of sea salt + black pepper

-mix well.

then i made it look a mess with some raw organic hemp seeds, nutritional yeast, homemade fermented veg (i always have ferments at every meal!), and organic calendulas from my garden.

warm maple mulberry peach (grain free) porridge

found some juicy late season peaches & made this tasty sunday brunch:

2 T hemp seeds
2 T sprouted pumpkin seeds
1/4 c unsweetened coconut flakes
1 T chia seeds
1/4 c other chopped organic raw nuts of choice
1 c homemade coconut or nut milk of choice
few drops of maple stevia or 1 T lakanto maple syrup
pinch of sea salt + cinnamon + nutmeg
1/2 chopped peach + slice the other half to top
2 T dried mulberries

-add all ingredients to a sauce pan and gently heat on stove over low heat, stirring frequently until all the liquid is absorbed.
-transfer to 2 serving bowls and sprinkle generously with cinnamon, bee pollen, and fresh fruit.
++ mixing in a packet of chaga or reishi mushroom + adding a dollop of fermented coconut yogurt is always a good idea.

creamy turmeric latte heaven

a biiig cup of this is just DOING IT for me today.

gut lovin’. brain boostin’. hormone supportin’.

(:

1.5 c brewed dandelion + nettle tea
1 T turmeric
pinch of black pepper
1/8 t ginger
1/8 t cardamom
1/8 t cinnamon + more to top
2 T vanilla collagen creamer
2 T coconut butter
1 t vanilla bean ghee
2 t mesquite powder
1 t gelatinized maca
stevia if needed - to taste

-blend until frothy and smooth.

**buy organic**

springtime soup: chilled turmeric tahini squash loaded with herbs

quick, creamy, sweet, nourishing.

3 c bone broth chilled
2 c baked & chilled squash or sweet potato
4 T raw tahini
2 T apple cider vinegar
1-2” peeled piece of fresh turmeric
1-2” peeled piece of fresh ginger
1 t black pepper
1/2 t sea salt
2 t ashwagandha (optional)
2 t chaga mushroom (optional)
few drops of stevia to taste (optional)

-blend on high for 2 or so minutes until very smooth. serve chilled (or warm!) loaded up with all the spring herbs!
i added fresh parsley, cilantro, & basil (about 3x the amount shown...ha!) + freeze dried beets to the top for that crunch. flax crackers or sprouted pumpkin seeds would be delicious too.
finish with a sprinkle of black pepper.

butternut squash & kelp noodle pesto pasta

the color associated with the month of march is GREEN for a reason! the importance of incorporating bitter, dark leafy greens at this time of year is vital. in the month of march your body starts purging excess fat and heaviness of winter-bitter foods aid in this process of detoxification and fat burn. 

so feed your body well!

*the way we feed & treat our body in the spring sets the tone for our health the rest of the year*. 

are you listening to what your body wants? are you enjoying a bit lighter, more nutrient dense foods? eat your bitters! help your liver purge the stored up winter toxins and fat. you’ll feel amazing.


here’s an easy & delicious way to get loads of these greens in:
supergreen PESTO
noodles: use your fav. i mixed kona berry kelp noodles with butternut squash noodles, boiled them for a few minutes, then drained the water, added some ghee and stir-fried them a few more minutes.

deep green pesto sauce: this stuff is delicious. save the leftovers for veggie/flax cracker dipping!
i added a special ingredient-sea clear. i love this stuff! so nutrient dense. plus it’s fermented, contains nutrients from sea greens, extra salty, extra yummy. you do not have to add this, just add seasoning of your choice to taste if you don’t have it. (i got it online at thrive market)

throw the following in a blender:
4 c baby spinach / bitter green mix (i used mustard and dandelion but be careful cause too much of these will make it too bitter and spicy! if you’re not a fan, stick with spinach)
2 c parsley
1 c cilantro (don’t be afraid to throw stems in!)
4 T nutritional yeast
2 T sea clear
1-2 cloves raw garlic
2 drops of oregano essential oil (this magic ingredient makes it so yummy)
1/3 c organic pure avocado oil or olive oil
2-4 T c apple cider vinegar or lemon juice
2 packets of chaga mushroom from four sigmatic (optional for that extra nutritional love)

-blend all ingredients a minute or two until smooth, mix with prepared noodles, top with more parsley + eat! i also added spirulina crunchies to the top & sprouted flax crackers, cause crunch is life.
my husband downed this in minutes (and if you know him, he’s a chick-fil-a, salt and vinegar chips kinda guy. ha!). i enjoyed it slowly, savoring each bite! yum.

NOURISH YOURSELF.

(ps. hey! i’m back in business here. finally settled in our new home & have some good stuff coming your way!)

one pan chicken skillet with creamy spinach, bacon, & mushrooms

easy, flavorful, creamy, healthy, and everyone in your house will love it, even the picky eaters!

ingredients:
4 pieces organic bacon, diced (i used organic turkey bacon with no nasty additives)
5 organic chicken breasts or thighs
1-2 T Italian seasoning
1 small red onion, peeled & sliced
3 c sliced mushrooms
4 garlic cloves, minced
1 can organic full fat coconut milk
sea salt + pepper to taste
1 T fresh thyme
4 c spinach

-preheat oven to 350F.
-in an extra large oven safe skillet, cook bacon until crispy. remove from pan & set aside on a plate.
-add chicken thighs to pan and season with Italian seasoning. sear 2 minutes each side, then place in the oven to 20 minutes until cooked through.
-while the chicken is cooking, prep the onion, garlic and mushrooms. when chicken is done, remove from pan and set aside with the bacon. add the onion, garlic and mushrooms to bacon grease and cook until softened. add coconut milk, s + p, fresh thyme and spinach to the pan and simmer for 5 minutes. add chicken and bacon back to the pan, mix up a bit and serve.
-option to serve with rice if desired & top with fresh parsley!

garlicky roasted mushrooms with pine nuts

ohh the many health properties of mushrooms! not nearly enough people take advantage of this nutrient dense food, and most people say they don't like mushrooms. but i think it's all about how you cook 'em! (ps. me and my doodle fest...)

mushrooms contain some of the most potent natural medicines on the planet. it is though, very important to eat only organically grown mushrooms because they absorb and concentrate whatever they grow in — good OR bad. this is what gives mushrooms their potency. mushrooms are known to concentrate heavy metals, as well as air and water pollutants, so healthy growing conditions is a critical factor. 

while it may sound strange, we're actually more closely related to fungi than we are to any other kingdom, as we share the same pathogens, meaning bacteria and viruses. as a defense against bacterial invasion, fungi have developed strong antibiotics, which also happen to be effective for us humans. penicillin, streptomycin, and tetracycline all come from fungal extracts.

some of the many benefits you can get from eating an array of mushrooms: 

weight management

improved nutrition & health

increasing vitamin D levels through your diet (which most people are deficient in. eat more 'shrooms and get in the sun people!)

improved overall immune system function

so i'd say you all need to try out this tasty way to cook up them 'shrooms:

ingredients:
1 lb assorted organic mushrooms
1/4 c melted ghee or coconut oil
high quality s + p to taste
1/4 c acv
1/3 c pine nuts

-preheat oven to 450F.

-in a large frying pan (that is also oven proof), mix together mushrooms, oil, & s + p. on high heat, cook mushrooms until they are barely starting to wilt, 3-4 min. add in acv and transfer pan to heated oven and cook for 10 minutes. remove, stir, add pine nuts & cook another 10 or so minutes until they start to brown. remove from oven, cool, top with fresh herbs/sprouts & serve while warm.