a nourishing fall bison & veg one-pot soup

meat:

1 T ghee, lard, or avocado oil
1 lb ground organic bison meat from the local meat market
1/2 t sea salt
1/4 t black pepper
1/2 t hing or garlic powder
1 T fennel seeds
1 t cumin

-add all ingredients to a large pot & brown bison until cooked through. remove from pot & set aside.

to pot add:

1 chopped red onion
3 chopped large carrots
5 chopped stalks of celery
4 c organic grass fed bone broth
4 c chopped cabbage
4 c organic tomato sauce

-bring to a boil, then simmer until carrots are soft. add in bison & simmer another 10 minutes. serve with a generous amount of chopped cilantro/parsley & micro greens, avocado, flax crackers or toasted seed bread, & i added my favorite sheep’s yogurt to top it off! 

lemon fat squares aka: dessert for breakfast

1 c unsweetened organic coconut
1 c raw organic macadamia nuts
1/4 c organic vanilla bean ghee
1/4 c lemon juice + zest of 2 lemons
few drops of stevia to taste
1/2 t vanilla bean powder
1/4 t sea salt

-add all ingredients to a high speed blender and blend until smooth & creamy.
-line an 8x8 glass dish with parchment & smooth mixture into dish. option to dust with vanilla collagen creamer + coconut flakes and set in freezer until firm.
-remove from pan, slice, & store chilled.

note: this would also be a delicious coconut-lemon cream pie filling!

tastiest thai ginger beef noodle bowl with almond butter sauce

super easy & lots of yummy leftovers! + it’s keto, soft on digestion, and the perfect meal to aid your body in transitioning to fall. 

how to—

sauce:
3/4 c raw organic sprouted almond butter
1/4 c organic coconut aminos
1/4 c fresh lime juice
2 T water
1/4 t hing spice
1/4 t black pepper
2 T organic minced fresh ginger
2 T organic acv
few drops of organic stevia
-whisk together all ingredients until smooth.

other:
•1/2 lb organic grass fed/finished ground beef, seasoned & cooked in fat + spices with a whole lotta organic shredded purple cabbage
•noodles of choice (i used kelp noodles)
•fresh organic cilantro

-add noodles to a bowl & add meat + cooked cabbage, drizzle with sauce and top with fresh cilantro.

ballzz

saturday is lookin' up because you know i’ll be making a big ol fat bowl with these babies for dinner tonight.

pull out your nuts (:

1/4 c soaked organic chia seeds
2 c raw sprouted nuts/seeds of choice (i used sprouted almond + pecans)
1 c shredded unsweetened organic coconut
1/3 c evo coconut oil or vanilla bean ghee
1 c sprouted organic buckwheat flour (i actually subbed 1/2 the flour for marine collagen powder for a little added protein...tigernut, almond, green banana, & coconut flours work here as well-add a little water as needed at the end for it to come together)
2 t vanilla bean powder
pinch of high quality sea salt
1 t organic cinnamon
1 t organic cardamom
1/2 t organic ginger
all the shrooms/adaptogens/herbs as desired
omica organics vanilla stevia drops to taste

-throw it all into a food processor and blend until dough forms. roll into balls. chill. drizzle with gently melted raw organic cacao paste (mixed with a touch of vanilla bean ghee) and a sprinkle of sea salt. store in fridge.

fresh+simple summer salad

little summer salad for dinner tonight:

organic greens + sprouts
wild caught (no sugar) smoked salmon
organic nectarine
organic avocado
raw organic hemp seeds
raw organic sprouted pumpkin seeds
sprinkle of reishi mushroom
always some organic fermented veg

& for the dressing: drizzled raw organic tahini + lemon juice

flourless spiced vanilla collagen cake with coconut yogurt + fresh peaches

this is a dream of a treat. in fact, i enjoyed it for dinner 2 days in a row. (:

note: this would be a perfect replacement for traditional white/yellow cake.

in a blender, add 3/4 c raw organic coconut butter + 1 c raw organic macadamia nuts (raw organic cashews work too) and blend until buttery smooth. add to a large bowl and mix in:
1/2 t baking soda
2 organic local pasture raised eggs
1/4 c organic vanilla collagen protein
1/4 t high quality sea salt
cinnamon, nutmeg, cardamom, cloves, & ginger to taste (i like a lot of spice!)
few drops of organic vanilla stevia to taste
-mix well.

preheat oven to 350°F & line a 6” springform pan with parchment paper. pour batter in pan and smooth over evenly. bake for 20-30 minutes until a toothpick comes out clean and the edges turn golden. cool completely, then remove from pan, spread yogurt of choice over top and line with fresh sliced local peaches + whatever else your heart desires. i added raw cacao beans + goji.

store in fridge in an airtight container.

cardamom avocado pesto zoodles with smoked wild caught salmon, nectarine, purple radish, sprouted seeds & fresh petals from the garden

filed under “things making me intensely happy”, & SO easy to make.

4-6 oz sugar free wild caught smoked salmon
3 c organic zucchini noodles, lightly sautéed

pesto:
1 large avocado
2 handfuls of organic basil
2 handfuls of organic cilantro
1 handful of organic parsley
1 T acv
1 T organic lemon juice
3 T organic evoo
1 clove garlic
1 t cardamom
sea salt + black pepper to taste

-blend until very smooth & creamy.
-toss with zoodles, top with a bit of smoked salmon, sliced nectarine & purple radish, basil leaves, sprouted organic seeds + some fresh edible organic flowers.