NOURISH

Ingredients 1 lb fresh carrots (peeled and cut into sticked or left whole if thin) 2 tbsp duck fat, melted 1/2 tsp sea salt 1/4 tsp black pepper 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp dried rosemary (or 1 tbsp fresh, finely chopped) Directions Preheat oven to 400 degrees. Prepare carrots: Wash, peel, and cut into uniform sticks or leave whole if they're slim baby carrots. Season: In a large bowl, toss carrots with duck fat, salt, pepper, onion powder, garlic powder,

Ingredients 1 can (15 oz) chickpeas, drained and rinsed 1/4 to 1/3 cup well-stirred tahini 2-3 tbsp fresh lemon juice (adjust to taste) 1-2 garlic cloves, roughly chopped (or more if you like it garlicky) 2-4 tbsp high-quality EVOO (of a "finishing" EVOO like Graza) 2-4 tbsp cold water to adjust consistency 1/2 tsp sea salt A pinch of crushed red pepper flakes for mild heat Directions If you want extra-smooth hummus: after draining and rinsing the chickpeas, transfer them to

Ingredients 2 1/2 cups organic einkorn flour 1/2 cup grass-fed milk, warmed (not hot) 1/2 cup water, lukewarm 2 tbsp organic olive oil 1 tbsp raw honey 1 pastured egg 1 tsp sea salt 1/2 tsp gluten-free baking soda 1 tsp organic oregano 1/2 tsp organic garlic powder Directions Activate wet base: In a large bowl, whisk together warm milk, water, honey, and egg until smooth. Add dry ingredients: Stir in einkorn flour, salt, baking soda, oregano, and garlic powder. Mix until a st

Ingredients 1/2 cup organic cacao powder 1/2 cup organic peanut butter (or almond butter) 3 tbsp raw honey (adjust for sweetness) 2 tbsp grass-fed butter, softened 2 tbsp organic coconut oil, melted 1/4 cup organic pre-soaked pecans, finely chopped 1/4 cup organic coconut flakes (unsweetened) 1 tsp organic vanilla extract Pinch of sea salt Directions Prepare the base: In a medium bowl, mix peanut butter or almond butter, honey, softened butter, melted coconut oil, vanilla, an

Ingredients 2 cups almond flour 1 tbsp organic coconut flour 1/2 tsp baking soda 1/4 tsp sea salt 1/2 cup grass-fed butter, softened 1/2 cup raw honey 1 tsp organic vanilla extract 1/2 cup organic chocolate chips Directions Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Mix dry ingredients - In a medium bowl, whisk together almond flour, coconut flour, baking soda, and salt. Cream butter & honey - In a large bowl, beat softened butter and honey until s

Ingredients 2-4 Japanese sweet potatoes 1-2 tbsp olive oil or grass-fed butter Sea salt & pepper Optional flavor add-ons: Cinnamon Smoked paprika A drizzle of tahini Directions Preheat oven to 425 degrees. Cut potatoes into 1-inch cubes. Toss with 1 tbsp olive oil or butter and a pinch of salt and pepper. Spread on a baking sheet lined with parchment paper. Roast 25-35 minutes, flipping halfway, until edges are browned and caramelized.

Ingredients 4 oz 85-92% dark chocolate 2 tbsp chopped pecans 1 tbsp pumpkin seeds Pinch of sea salt Optional: sprinkle of cinnamon Directions Melt the chocolate. Spread thin on parchment paper. Sprinkle nuts and salt. Chill and break into shards.

Ingredients 1 cup grass-fed whole milk or full fat coconut milk 1 tbsp cocoa powder, unsweetened 1-2 tsp pure maple syrup 1/4 tsp cinnamon Pinch of cardamom or nutmeg Pinch of sea salt Optional: 1 scoop collagen for protein Directions Combine all ingredients to a pot and whisk together. Warm on low heat and serve.

Ingredients 1 lb ground bison or venison 1 tbsp olive oil, grass-fed butter, or tallow 1 medium head cabbage, chopped (about 6-7 cups) 3-4 carrots, sliced 3-4 shallots, thinly sliced 4-6 garlic cloves, minced 4 cups bone broth (I use Kettle & Fire venison) 2-3 tbsp coconut aminos (adjust to taste) 1 tsp sea salt 1/2 tsp black pepper Optional seasonings: 1-2 tsp smoked paprika 1/2 tsp thyme or oregano 1 bay leaf Directions Brown the meat: Heat a large pot over medium-high. Add

Ingredients 1 cup organic buckwheat flour 1/2 cup hot water 2 tbsp EVOO Seasoning of choice (I use garlic herb sea salt) Directions Preheat the oven to 450 degrees. In a mixing bowl, add the buckwheat flour, hot water, and EVOO. Whisk together until the dough becomes a mushy consistency. Add more water if needed. Line a sheet pan with parchment paper or a silicone sheet, and pour mixture onto it. With a large spoon, spread the dough around until the entire pan is coated. Spri

Ingredients 4 medium apples (Honeycrisp, Fuji, or Gala work well) 2 tbsp grass-fed butter (or ghee) 2 tbsp raw honey 2 tbsp almond butter (smooth, unsweetened) 1 tsp cinnamon 1/4 tsp sea salt Directions Prep the apples: Preheat oven to 375 degrees. Wash apples, core them, and place in baking dish. Sprinkle cinnamon and a pinch of sea salt over the tops. Bake: Cover loosely with foil. Bake for 25-30 minutes, until apples are tender but still hold shape. Finish & serve: Remove

Ingredients 4 medium russet potatoes 3 tbsp avocado oil 1 tsp sea salt 1/2 tsp black pepper 1 tsp garlic powder 1 tsp onion powder 1 tsp dried rosemary (or 1 tbsp fresh, finely chopped) Directions Prep the potatoes: Wash and peel (optional) the potatoes. Cut into think sticks (1/4-inch thick) for classic fries. Soak for crispiness: Place cut potatoes in a bowl of cold water for 30 minutes. Drain and pat completely dry with a clean towel. Season: In a large bowl, toss potatoes

Ingredients Base: 1 1/2 cups unsweetened coconut milk 1 scoop French Vanilla Just Ingredients Protein Powder 1-2 tbsp maple syrup or honey (optional) 1/2 tsp vanilla extract or vanilla bean past (optional) Toppings: 1 tbsp cacao nibs 2 tbsp chopped dates, pitted Sprinkle of sea salt Directions Blend the base: In a blender, combine coconut milk, protein powder, and sweetener/vanilla if using. Blend until smooth and frothy. Freeze overnight: Pour mixture into Ninja Creami pint

Ingredients For the Pudding: 1/2 cup chia seeds 1 1/2 cups full-fat coconut milk (unsweetened) 1-2 tbsp pure maple syrup or raw honey (optional) 1/2 tsp vanilla bean paste (optional) Pinch of salt For the Toppings: 1/4 cup dark chocolate (Just Date & Hu are good brands) 1 tsp coconut oil (for melting chocolate) 2 tbsp almond butter 1/2 cup fresh berries (blueberries, raspberries, strawberries) Directions Make the Chia Pudding: In a bowl or jar, mix chia seeds with coconut mil

Ingredients 1 cup cooked quinoa 2 large eggs 1 tbsp grass-fed butter or olive oil 1/2 red bell pepper, thinly sliced 1/2 green bell pepper, thinly sliced 1/2 small onion, thinly sliced 2 green onions, chopped (for garnish) Salt & pepper, to taste Optional: pinch of smoked paprika or chili flakes Directions Cook the Quinoa If making fresh: rinse 1/2 cup dry quinoa, then simmer in 1 cup of water with a pinch of salt until fluffy (about 15 min). Sauté the Veggies Heat a skillet

Ingredients 1 lb thinly sliced beef strips (sirloin or strip steak works well) 3 tbsp grass-fed butter 1 tsp sea salt (adjust to taste) 1 tsp black pepper 2 tsp smoked paprika 1 tsp garlic powder (or fresh minced garlic) 1 tsp onion powder Directions Prep the Beef Pat the beef strips dry with paper towels (helps them sear better) Season evenly with salt, pepper, paprika, garlic, and onion powder. Toss to coat. Heat the Pan Place a large cast-iron skillet or pan over medium-hi

Ingredients 1 spaghetti squash Olive oil or avocado oil Salt and pepper 1 tsp garlic powder 1 tsp onion powder Directions Preheat oven to 450 degrees. Lightly grease a baking sheet with olive oil. Slice the spaghetti squash lengthwise and place the halves cut side up on the prepared sheet. Drizzle with olive oil and sprinkle with your preferred seasonings. Bake for 30-50 minutes, or until the squash is tender when pierced with a fork. Remove from the oven and allow to cool sl

Ingredients 3-4 tbsp Siete Red Enchilada sauce Shredded chicken Homemade slaw (see recipe) Optional: can pair with a side of Siete Maiz Corn tortilla chips Directions Cook chicken with salt, pepper, garlic and herb seasoning. Shred once cooled. Grab a plate and place the slaw down first, then add the shredded chicken, and top with the enchilada sauce. Serve with Siete tortilla chips or grain free crackers if desired.

Ingredients 1 garlic clove, finely grated 1/2 tsp anchovy paste Juice of half large lemon 3/4 tsp stone ground mustard 1/2 tsp tamari soy sauce or coconut aminos Pinch of salt and pepper 1/4 cup avocado oil mayo (Primal Kitchen, Chosen Foods, or homemade) Heaping 1/4 cup finely grated parm 1/2 tsp EVOO Directions In a medium bowl, add the grated garlic, anchovy paste, lemon juice, mustard, soy sauce or coconut aminos, salt and pepper. Whisk well. Add the mayo, parm, olive oil

Ingredients 24 Medjool dates, pitted 1/2 cup creamy almond butter (or other nut butter of choice) 1/2 cup pure dark chocolate Flaky sea salt 1-2 tbsp coconut oil Directions Slice each date lengthwise and remove the pit. Use a small spoon and fill each date with 1 tsp of nut butter. Melt dark chocolate with coconut oil. Drizzle the dark chocolate mixture over the dates. Top with sea salt Store in freezer.