INGREDIENTS SALMON: 4 wild caught salmon filets ½ tablespoon avocado oil Juice of 1 organic lime 1 teaspoon sea salt 1 teaspoon freshly ground black pepper ½ tablespoon organic chili powder ½ tablespoon garlic powder MANGO SALSA: 1 organic mango (cubed) ¼ cup organic red onion (minced) 1 tablespoon organic freshly squeezed lime juice ½
Tomatoes get a bad reputation, and most of this reputation has to do with old wives’ tales. It is true that tomatoes are a nightshade fruit, but nightshades are not a bad word like everyone mistakenly thinks. They are a nightshade fruit, because tomatoes contain small amounts of alkaloids, and the alkaloid found in tomatoes
INGREDIENTS PASTA: 16-18 ounces paccheri 6 tablespoons sea salt for pasta water 8 ounces organic mozzarella (cubed) 6 ounces freshly grated parm 1 tablespoon organic basil CREAM SAUCE: 4 organic garlic cloves (minced) 3 tablespoons organic grass-fed butter 3 tablespoons gluten free flour 1 cup organic heavy grass-fed cream 1 cup organic grass-fed milk 1
INGREDIENTS 32 ounces organic pasture rasied chicken stock ½ cup dry white white 1 12 ounce can organic butternut squash puree 10 ounces organic baby bella mushrooms (sliced) 2 tablespoons avocado oil 1 small, sweet onion (finely chopped) 8 organic garlic cloves (finely chopped) 1 ½ cups arborio rice ½ cup freshly grated parmigiano-reggiano 1
INGREDIENTS SALAD: 1 organic peach (washed and quartered/sliced) 1 large organic burrata ball 1 avocado (washed and chopped) 1 organic tomato (washed and chopped) Small hanful of organic microgreens (washed) DRESSING: 2 cups organic fresh basil leaves 1/2 cup cold pressed extra virgin olive oil 1 cup organic parm (grated) 1/2 cup organic pine nuts
The short answer is yes, but it’s not that simple. Growing up, we were always told to avoid or limit our sugar intake. Well, I wasn’t exactly told that. I know many kids were told that though, and many of my friends could only have 3 pieces of their Halloween candy a day after trick
INGREDIENTS: 4 medium/large organic yellow onions 1 medium/large organic sweet onion 1 medium/large red onion 8 tablespoons unsalted grass-fed butter (separated in half) 5 organic garlic cloves (sliced) 3 sprigs fresh organic thyme 2 bay leaves ¾ cup pinot grigio or sauv blanc 3 tablespoons gluten free flour (if you want) 4 cups organic grass-fed
INGREDIENTS CRAB CAKES: ½ pound wild caught jumbo lump crab ¼ cup gluten free panko break crumbs (whole foods has some options) 1 organic pasture raised egg Zest of ½ organic lemon Juice of 1/2 small organic lemon 1 teaspoon organic garlic powder 1 teaspoon organic chili powder 1 teaspoon salt 1 teaspoon black pepper
INGREDIENTS: 1 tablespoon avocado oil 2 shallots (minced) 8 organic garlic cloves (sliced) ½ tablespoon organic dried oregano ½ tablespoon organic red pepper flakes ½ tablespoon himalayan sea salt ½ tablespoon freshly ground black pepper 1 ½ cups white wine (I used pinot grigio) 1 28-ounce can organic crushed tomatoes 1 8-ounce jar of wild
SOUP INGREDIENTS: 10 tablespoons butter (Kerrygold) 3 tablespoons avocado oil ½ yellow onion (chopped) 12 garlic cloves (minced) 2 28 ounce cans organic diced tomatoes ½ tablespoon garlic powder 2 tablespoons organic dried basil 1-2 tablespoons sea salt 1-2 tablespoons ground black pepper 2/3 cup organic gluten free flour 2 cups organic grass fed heavy cream 1 cup whole organic grass fed
