Mashed Cauliflower - INGREDIENTS 1 head cauliflower, cut into florets 1 Tbsp ghee (or fat of choice) salt and pepper to taste DIRECTIONS Add water to a large pot and heat to a boil. Put a steamer bowl on top of it and add the cauliflower. Steam the cauliflower for about 10 minutes, rotating it periodically, or until … Continue reading Mashed Cauliflower
Garlic Thyme Cauliflower - INGREDIENTS 3 Tbsp coconut oil, melted 1 head cauliflower, cut into florets 4 cloves garlic, minced 1 Tbsp thyme (fresh or dried)  salt and pepper to taste DIRECTIONS Add all ingredients into a mixing bowl and stir so everything is evenly spread Heat a large skillet to medium and add the mixture Cover the skillet … Continue reading Garlic Thyme Cauliflower
Wild Mushroom Risotto - INGREDIENTS 1 head of cauliflower, riced 1 Tbsp ghee (or tallow, coconut oil) 2 handfuls of any mushroom, chopped finely 1 cup bone broth (or any type you have) 3 cups spinach chopped into thick peices 5 leaves fresh sage, chopped finely 1 tsp dried oregano 1/2 tsp fresh thyme (or dried) 2 cloves garlic, … Continue reading Wild Mushroom Risotto
Balsamic Beets - INGREDIENTS 5 medium beets sliced into medallions 1 Tbsp coconut oil, melted 2 tsp balsamic vinegar 1 clove garlic, minced salt and pepper to taste DIRECTIONS Put the beets in a bowl with the coconut oil and balsamic vinegar, let sit while the oven heats up Heat the oven to 350 degrees and line a … Continue reading Balsamic Beets
Pesto Fiddleheads - Ingredients 2 tsp coconut oil 2 handfuls fiddleheads 3 spoonfuls  of Broccoli Stalk Pesto Directions Preheat the oven to 375F In a mixing bowl stir together the coconut oil and fiddleheads Transfer to a baking sheet and cook for about 30 minutes or until they start to brown Heat a skillet over medium heat and … Continue reading Pesto Fiddleheads
Onion and Chive Cauliflower Rice - Ingredients 1/2 onion, diced 2 Tbsp ghee 1/2 head of cauliflower 1/4 cup chives, chopped Directions Heat a skillet over medium heat and add the onion and ghee. Cook for about 10 minutes or the onion starts to brown In a Nutribullet cup or small blender, add the cauliflower and pulse until it resembles the … Continue reading Onion and Chive Cauliflower Rice
Avocado Potato Salad - Ingredients 5 medium potatoes, cut into cubes 1/2 cup Avocado Mayo 3 Tbsp, chopped fresh chives Directions Fill a large pot with water and bring to a boil Placing a steamer on top of the pot, add the potatoes and steam for about 15 minute, or until tender enough for you to stab easily with … Continue reading Avocado Potato Salad
Beet Chips - Ingredients 5 medium beets 1 Tbsp coconut oil 1/2 Tbsp garlic powder salt and pepper to taste Directions Preheat the oven to 380F In a large mixing bowl combine all the ingredients are stir well Line a baking sheet with the mixture and bake in the oven for 30 minutes, flipping halfway, check them constantly … Continue reading Beet Chips
Lavender Thyme Parsnips - Ingredients 2 medium turnips, cubed or cut into match sticks 2 tbsp coconut oil, melted ½ tsp lavender 1 clove garlic, minced 1 tsp dried thyme 1 tsp sea salt Directions Preheat oven to 425 degrees F. Toss turnips and seasonings in melted coconut oil to coat evenly. Roast for 30 minutes, flipping them half way … Continue reading Lavender Thyme Parsnips
Mustard Thyme Parsnip Fries - Ingredients 4 or 5 medium turnips, cut into match sticks 2 tablespoons Dijon mustard 2 tablespoons olive oil 1 tablespoon lemon juice 3 tablespoons fresh thyme, finely chopped Freshly milled black pepper Directions Preheat the oven to 400F In a large mixing bowl, toss the turnips with the rest of the ingredients until evenly distributed … Continue reading Mustard Thyme Parsnip Fries

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