COOKING,FOOD & WINE

  Tools Medium baking sheet Parchment paper 4 toothpicks Ingredients 4 large Brussels sprouts 1 t avocado oil 2 strips pasture-raised bacon, cooked 1 large hardboiled, pasture-raised egg Instructions Heat the oven to 375ºF and line a medium baking sheet with parchment paper. Slice the Brussels sprouts in half lengthwise. Combine the Brussels sprouts in a medium mixing bowl and drizzle with avocado oil. Use your hands to gently coat the sprouts with oil. Pour onto a baking sheet and bake for 20 minutes. Cut the bacon strips into 4 pieces to create 8 small pieces of bacon. Place one Brussels sprout, cut side up, on a plate and top with a hardboiled egg slice and 2 pieces of bacon. Top with the other Brussels sprout half. Secure with a toothpick. Repeat with the remaining Brussels sprouts. Enjoy right away.

  Tools Saucepan Blender Mini Ice Cube Tray Ingredients 8 oz coconut cream ½ cup unsweetened coconut flakes 1 t vanilla bean powder ⅓ cup coconut butter Instructions Bring all the ingredients to a low simmer in a saucepan. Stir until smooth. Remove from the heat and cool for 2-3 minutes. Transfer to a blender; blend on high to remove any remaining lumps. Spoon the ingredients into a mini ice cube tray. Freeze for 20 minutes or until set, and enjoy!

  Tools Sharp Knife Baking sheet Parchment paper Ingredients 2 avocados 20 strips of pasture-raised bacon Instructions Preheat the oven to 425ºF and line a baking sheet with parchment paper. Remove the pits from the avocados and slice the avocado into thin strips lengthwise (5 per half). Wrap each avocado slice with one strip of bacon, and place on the baking sheet. Bake for 25-30 minutes or until the bacon is crisp. Allow to cool for 5 minutes before serving.

  Tools Large baking pan Parchment paper Large pot Large skillet Ingredients 1 bone-in, skin-on turkey breast (approximately 2 -2 ½ lbs) 1 gallon cold water 1 cup salt 3/4 cup ghee, divided 8 garlic cloves, minced 1 T fresh rosemary, finely chopped 1 T fresh thyme, finely chopped ½ t ground black pepper 2 t Himalayan pink salt 3-4 sprigs fresh rosemary, for garnish Instructions Preheat the oven to 325°F and line a large baking pan with parchment paper. Pat the turkey dry with paper towels. Mix cold water and salt in a large pot, stir until salt is dissolved. Add the turkey breast to the pot and let it refrigerate for at least 4 hours, then fully rinse with cold water. In a skillet over medium heat, melt ½ cup ghee. Add the minced garlic, chopped herbs, and black pepper. Mix everything for 5 minutes, then strain the ghee and save the herbs for later. Let the ghee cool slightly to solidify a bit. Place the turkey breast on th

  Tools Wire rack Baking sheet Small mixing bowl Medium sauté pan Parchment paper Ingredients 10 slices bacon ¼ avocado 2 T coconut aminos 1 T white vinegar ½ t tapioca flour 1 T olive oil 4 oz. cooked shredded beef ¼ cup peeled and shredded cucumber ¼ cup shredded carrot Instructions Preheat the oven to 400°F. Place a wire rack over a baking sheet. On the wire rack, place the bacon slices side-by-side, overlapping by about ⅛ of an inch. Transfer the bacon to the oven for 20-25 minutes, until crisp but still flexible. Slice the avocado. In a small mixing bowl, whisk together the coconut aminos, apple cider vinegar, and tapioca flour. Set aside. In a medium sauté pan, heat the olive oil over medium-high heat. Add the shredded beef and coconut aminos mixture, then toss to coat. Cook for 2 to 3 minutes, until the beef is warmed through and the liquid is absorbed. Transfer the bacon slices to a paper towel-lined plate. Pat dr

  Tools Large mixing bowl 6-quart slow cooker Blender Ingredients 2 cups crushed tomatoes ½ cup coconut milk, divided 6 garlic cloves, minced 3 T smoked paprika 2 T cumin seeds ½ T chipotle powder 2 T dried minced onion ½ t salt, plus extra to taste ¼ t ground black pepper, plus extra to taste 2 lbs. pork loin roast 1 lime, divided 1 avocado ¼ cup chives Instructions In a large mixing bowl, whisk together the crushed tomatoes, half of the coconut milk, garlic, smoked paprika, cumin seeds, chipotle powder, salt, and pepper to taste until combined. Pat the roast dry then season with salt and pepper. Poke the roast on all sides with the tip of a sharp knife then transfer to the slow cooker. Top the roast with the tomato mixture. Cover and cook on low for 8 to 10 hours, until the pork is tender and cooked through. Juice half of the lime and cut the other half into wedges. Shred the pork. Just before serving, combine the av

  Tools Baking sheet Cooling rack Bowl Plate Ingredients 1 lb chicken breasts, pounded to ½-inch thickness 1 egg ¼ cup almond flour ¼ cup nutritional yeast 1 t paprika ½ t sea salt ½ t dried oregano ½ t dried dill ¼ t garlic powder ¼ t onion powder ¼ t ground cayenne pepper Instructions Preheat oven to 400°F and place a cooling rack on top of a baking sheet. In a bowl, whisk the egg and set aside. Combine nutritional yeast, almond flour and seasonings together on a separate plate. Blot the chicken breasts dry with a paper towel and coat in egg mixture. Shake off the excess egg and dredge in seasoning mixture on both sides. Place onto the prepared rack and bake for 25-30 minutes, until golden brown. Enjoy!

  Tools Large pot with cover Blender Large skillet Ingredients For the Shrimp: 1 lb large shrimp, peeled/deveined (thawed if frozen) 1 T grass-fed butter (or ghee) 2 garlic cloves, minced 2 t paprika 1/2 t onion powder 1/2 t dried thyme 1/4 t cayenne pepper 1/4 t sea salt For the Cauliflower Grits: 1 head of cauliflower, broken into florets 1/2 cup almond milk, unsweetened 1 T grass-fed butter (or ghee) 1 T nutritional yeast 1/4 t sea salt Optional Toppings: Green onion, finely chopped Lemon wedges Hot sauce Instructions Start by placing cauliflower florets in a large pot with 1 cup water. Bring to a low boil and cover. Boil 20 minutes or until cauliflower is fork tender. Drain florets and place into a blender with 1/2 cup almond milk, 1 tablespoon butter, nutritional yeast and sea salt. Pulse until smooth. To cook shrimp, melt grass-fed butter in a large skillet over medium heat. Stir in shrimp and seasonings and

  Tools Baking sheet Parchment paper Ingredients 12 strips thick-cut bacon 1 large pasture-raised egg 1 slice Bibb lettuce 1-2 tomato slices 1/2 small avocado, sliced Instructions Preheat the oven to 375ºF and line a large baking sheet with parchment paper. Trim each bacon slice into 6-inch long strips and reserve the rest for another recipe. Weave 3 vertical bacon slices with 3 horizontal bacon slices to create 1 “sandwich” slice. Repeat with remaining bacon strips and place onto prepared baking sheet. Set in the oven to bake for 30-35 minutes, or until bacon is fully cooked. Transfer cooked bacon to a plate lined with paper towels and allow to crisp for 5 minutes. While the bacon crisps, cook the egg to your preference and set aside. Assemble 1 bacon weave slice and top with lettuce, tomato, egg, and avocado. Top with remaining bacon weave and enjoy!

  Tools Blender Large bowl Large skillet Ingredients 2 cups broccoli florets 1 cup zucchini (grated) 1/3 cup green onion (chopped) 2 eggs (lightly beaten) 2 T fresh basil (finely chopped) 2/3 cup almond flour 1 T nutritional yeast 1/2 t sea salt Instructions Grate zucchini using a cheese grater, and wrap in paper towel. Squeeze out excess liquid, and add zucchini to a large bowl. Add chopped green onion, basil, nutritional yeast, and sea salt. In a blender, add broccoli florets. Pulse until fine and crumbly. Pour broccoli into bowl and add beaten egg with flour. Stir well to combine. Using hands, form mixture into small flat patties. Coat a large skillet with extra-virgin olive oil, and heat over medium-high heat. Once oil is shimmering hot, carefully place fritters on pan, working in batches of 2-3. Cook 4-5 minutes, then flip and cook an additional 4 minutes. Serve immediately.

  Ingredients 1 lb ground pork 6 oz fresh mushrooms, chopped 1 bunch of kale, thinly sliced 2 T coconut oil 2 garlic cloves, minced ½ t salt ½ t garlic powder ½ t onion powder ¼ t fennel seed Pinch of ground ginger Pinch of nutmeg Instructions In a large skillet, melt one tablespoon of coconut oil. Add the kale, mushrooms, and garlic and sauté until the veggies are cooked. Place the ground pork in a mixing bowl and add the veggies and spices. Mix well and form into 10 patties. Melt one tablespoon of coconut oil over medium heat and add half the sausage patties; cook until golden brown on each side and cooked in the middle. Repeat with the other half.

  Tools Baking sheet Parchment paper Small bowl Ingredients 8-10 strips thick-cut, pasture-raised bacon 2 avocados 1/4 cup red onion, chopped 1 T cilantro, chopped 1 T jalapeño, minced 1/4 t ground cumin 1/4 t sea salt Instructions Preheat oven to 375°F and line a baking sheet with parchment paper. Slice each bacon strip into 2-3 inch pieces and lay on the baking sheet. Bake 15-20 minutes. Remove from the oven and allow the bacon to crisp up on a plate. In a small bowl, use a fork to mash the avocados. Stir in the red onion, jalapeño, ground cumin and sea salt. Serve bacon chips alongside the guacamole dip.

  Ingredients Wake-up Call: 4 cups pancake batter 1 T espresso Rasher: 4 cups pancake batter 2 cooked, chopped bacon strips Corner Bakery: 4 cups pancake batter 1 t poppy seeds Southern Drawl: 4 cups pancake batter 1/2 cup mashed sweet potato Little Nutty: 4 cups pancake batter 2 T unsweetened almond butter Super Seeds: 4 cups pancake batter 1 T ground flaxseed Crunch Time: 4 cups pancake batter 2 T sliced almonds Orange Delight: 4 cups pancake batter 1/4 cup pumpkin purée Heart Healthy: 4 cups pancake batter 1/4 cup chopped walnuts Autumn Spice: 4 cups pancake batter 1/4 t ground nutmeg Instructions Choose one of the mix-ins above and stir into the prepared pancake batter. Careful not to over mix (you’ll get flat pancakes!). Melt a dab of butter or coconut oil in your skillet and then, pour 1/2 cup of batter to the pan. Cook about 5 minutes per side. Note: You aren’t likely to see many bubbles forming on the top, so

  Tools Large mixing bowl Medium mixing bowl Sifter Large skillet Spatula Ingredients 1 egg ¾ cup almond milk ½ cup water 1 T honey 2 T coconut oil + more for cooking ¾ cup almond meal ¼ cup tapioca starch 3 t baking powder 3 T cacao powder ¼ cup collagen powder Pinch of salt Sliced fresh fruit, optional Honey or maple syrup, optional for drizzling Instructions In a large mixing bowl, whisk the egg, almond milk, and water until fluffy. Add honey and coconut oil and whisk a bit more until combined. Set aside. In a medium bowl, whisk the almond meal, tapioca starch, baking powder, salt, cocoa powder, and collagen together. Sift the dry ingredients into the bowl with the wet ingredients and whisk well until there are no more big lumps and you get a thick pancake batter. Heat a little coconut oil in a large skillet over medium-low heat, and scoop ¼ cup of batter into the middle to form a circle. Once bubbles start