Minute Steak w/ Mushrooms & Onions
2 TBSP coconut oil, butter, or ghee 1 large onion 6 oz mushrooms of choice, washed & sliced 1 pound grass-fed minute steaks, roughly chopped pure salt and pepper to taste 2 TBSP Worchestershire sauce Saute onion in oil or butter until softened and lightly browned, about 7 mins. Add mushrooms and saute for 2 – 3 minutes longer. Remove vegetables from pan and add steak. Sprinkle with salt and pepper, and saute until browned on all sides, 4 – 6 minutes. Stir in Worchestershire sauce. Add vegetables back to the pan and saute just a few minutes, until heated through....
Read MoreHoney Roasted Pears
4 ripe pears, quartered lengthwise and cored 3 TBSP butter, diced into small cubes (or cold coconut oil) 1/4 cup honey 1 tsp pure vanilla extract Preheat oven to 450. Place the pears in an oven proof skillet. Drizzle with honey and dot with butter. Sprinkle the vanilla over the pears and set the pan over high heat for 2 mins. Transfer pan to the oven and roast for 15 mins. Serves 4. ______________________________________________________________________________________ SIDE NOTES: ~ Adapted from “Fresh Food Fast” – A nice, simple dessert when you’re in the mood for...
Read MoreHerb-Roasted Chicken
2 TBSP chicken-herb-rub (click link or see below) 1 clove garlic 1/4 cup melted butter, ghee, or coconut oil 1 whole chicken (mine was 3 lbs) 1 lemon peeled & poked all over w/ a fork AND/OR 1 onion peeled & quartered (optional) Preheat oven to 375. Remove the insides of the chicken (if that hasn’t already been done). Place chicken herb rub ingredients in a small food processor with the garlic and butter, and puree into a paste. Rub the herb paste all over the chicken, being sure to get underneath as well as on the top of the skin (you’ll have to make a few slits in the...
Read MoreChicken Herb Rub
2 TBSP dried oregano 1 TBSP dried thyme 1 TBSP freshly ground black pepper 1/2 TBSP pure salt (if using coarse salt, use 1 full TBSP) Combine. _________________________________________________________________________________ SIDE NOTES: ~ Feel free to double this and keep it labeled in an empty spice shaker for convenient, future use. ~ You can rub some of this mixture into your chicken (both on and under the skin) as is, or you can make a paste with it by blending 2 TBSPs of the spice mix with one chopped garlic clove and 1/4 cup melted butter (or ghee, or coconut oil) in a small food...
Read MoreChicken Noodle Soup
2 tablespoons coconut oil, ghee, or butter 1 medium onion, chopped 3 garlic cloves, minced or crushed 3 medium carrots, roughly diced 3 celery stalks, halved lengthwise and roughly diced 4 fresh thyme sprigs (or about 2 tsps dried) 1 bay leaf 2 quarts (8 cups) chicken broth 8 ounces dried wide egg noodles (optional) 1 & 1/2 cups shredded cooked chicken (optional) pure salt and freshly ground black pepper 1 handful fresh parsley, roughly chopped Place a soup pot over medium heat and heat the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6...
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