Broccoli Sausage Bites

Broccoli Sausage Bites

Ingredients:

2 cups broccoli

1 lb pasture-raised ground meat of choice

2 pasture-raised eggs

3 tablespoons cassava flour or arrowroot flour

1 teaspoon garlic powder

1 teaspoon ground mustard

1/2 teaspoon black pepper

1/2 teaspoon thyme

Directions:

Preheat oven to 375 degrees

Steam broccoli, squeeze out the liquid, then grind it in a food processor until it’s in really small pieces/riced

Put broccoli in a bowl, add the rest of the ingredients, and mix together.

Form into small patties and put them on a parchment paper lined baking sheet

Bake for about 15 minutes. Flip each of them over, then bake for about 10 more minutes or until crispy on each side

Maple Spiced Breakfast Patties

Maple Spiced Breakfast Patties

Ingredients:

1 lb pasture-raised ground meat of choice

1 tsp ceylon cinnamon

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp sage

1/2 tsp turmeric

1/2 tsp sea salt

1/4 tsp oregano

1 Tbsp pure maple syrup

Red palm fruit oil, for greasing pan

Directions:

In a medium bowl, mix together all the ingredients for the breakfast sausage and form into 6 patties about 3 inches in diameter

Heat red palm fruit oil in a large frying pan over medium heat

Place patties in the pan, and use either the bottom of another pan or pan press to press down the patties and keep them from puffing up while they cook. Cook for 4-5 minutes per side, until golden and cooked through. Once cooked, set aside in the oven to keep warm

Turmeric Turkey Breakfast Muffins

Turmeric Turkey Breakfast Muffins

Ingredients:

1 pound pasture-raised ground turkey

1 celery stalk, finely chopped

1/2 medium red onion, finely chopped

2 Tbsp flaxseed, freshly ground or sprouted flax powder

1 tsp ground turmeric

1/2 Tbsp garlic powder

1/2 tsp freshly ground black pepper

1/2 tsp sea salt

1/2 tsp dried oregano

Directions:

Preheat the oven to 375 degrees F

Line a standard muffin tin with cupcake liners

In a large bowl, combine the turkey, celery, onion, flaxseed, turmeric, garlic powder, pepper, salt, and oregano. Use your hands or a utensil to mix until evenly distributed

Fill each cup of the muffin tin roughly 3/4 full with the mixture

Transfer the muffin tin to the oven, and bake until lightly browned, for 20 to 25 minutes

Remove from the oven and enjoy

Berry Breakfast Bites

Berry Breakfast Bites

Ingredients:

2 lbs pasture-raised ground meat, (turkey, beef, bison, boar, lamb etc)

1 large potato, or sweet potato, peeled

1.5 cups leafy greens, (kale, chard, etc) de-stemmed and finely chopped

2/3 cup blueberries, (fresh or thawed from frozen)

1.5 tsp Redmond real salt or Celtic sea salt

1.5 tsp fresh thyme, chopped (or 3/4 tsp dried)

1.5 tsp fresh sage, chopped (or 3/4 tsp dried)

Directions:

Preheat oven to 400F and line a rimmed baking sheet with a silicon liner or parchment paper

Grate the potato until you have enough to equal 1.5 cups, then add to a large bowl

Add ground meat, greens, blueberries, maple syrup, salt, thyme, and sage to the bowl with the grated potato

Work the mixture with your hands until fully combined

Shape the mixture into 1-2 inch balls and place on the rimmed baking sheet

Bake at 375F for 25 minutes or until the meatballs are browned

Let cool and enjoy

Pineapple Coconut Gummies

Pineapple Coconut Gummies

Ingredients:

2 cups pineapple juice

1 cup unsweetened coconut milk or pasture-raised raw milk

1/4 cup pure maple syrup

5 Tbsp grass-fed gelatin powder

Pinch of Redmond real salt or Celtic sea salt

Directions:

Divide the juice. Add half to a medium pot and the other half to a medium bowl

Sprinkle the gelatin over the juice in the bowl. Let it sit for a few minutes to let it bloom

Add the coconut milk, maple syrup, and salt to the juice in the pot and gently warm it. Don’t let it boil or simmer

Add the gelatin bowl to the pot and whisk to combine until smooth

Pour the mixture into silicon molds or a glass dish

Chill until set, about 30 minutes

Empty molds or slice into small squares if you used a glass dish

Refrigerate in an air tight container

Green Waffles

Green Waffles

Ingredients:

2 pasture-raised eggs

1/2 cup leafy greens, (spinach, chard, kale, etc)

1 cup full-fat coconut milk

2 tbsp virgin coconut oil, melted, plus more for the waffle maker

1 tbsp pure maple syrup

1/2 tsp vanilla

1 cup sprouted oat flour (I grind either sprouted gluten-free and glyphosate-free steel-cut oats or sprouted hulless oats in my blender)

1 scoop collagen powder

1 tbsp matcha powder

1 tsp baking powder

Redmond real salt or Celtic sea salt, to taste

Directions:

Warm a waffle maker over medium-high heat

In a high-powered blender or food processor, blend the eggs, greens, coconut milk, coconut oil, pure maple syrup, and vanilla together

In a large bowl, combine the sprouted oat flour, collagen, matcha, baking powder, and salt

Add the wet ingredients to the dry ingredients and mix well

Grease the warmed waffle maker with coconut oil

Pour about 1/4 cup of the batter for each waffle into the waffle maker

Cook for 4 minutes, until the centre is cooked through

Place cooked waffles on a plate and keep warm in the oven

Repeat with the remaining batter

Serve immediately with favourite toppings

Root Veggie Hash

Root Veggie Hash

Ingredients:

6 slices pasture-raised nitrate-free bacon

2 medium carrots, peeled and chopped into small pieces

1 large parsnip, peeled and chopped into small pieces

1/4 tsp sea salt

sea salt and pepper, to taste

2 cups cooked turkey, ground or shredded

1/2 cup sprouted pinto beans, cooked

4 pasture-raised eggs

2 green onions, thinly sliced

Directions:

Preheat oven to 400F

Heat a 9-10 inch ovenproof skillet on stovetop over medium heat

Cut bacon into 1/2-1 inch pieces and add to the skillet

When the bacon has cooked about halfway and some fat has been rendered, add chopped carrots and parsnip to the pan. Stir to coat. Add the salt and mix to blend flavours

Let the bacon, parsnips, and carrots cook together until the veggies are soft and the bacon is crisp

Turn the heat down to low. Add the cooked turkey and cooked pinto beans to the mixture and stir to combine. Remove mixture from heat

One at a time, carefully crack each of the 4 eggs into the pan in a different spot. You can make little grooves in the mixture to help avoid the yolk from breaking. Sprinkle the eggs with salt and pepper

Once all the eggs are added, put the skillet in the oven and bake for about 15 minutes or until the eggs are cooked to your preference

Remove from the oven and let sit for 5 minutes before serving

Sprinkle with green onions and enjoy

Loaded Breakfast Casserole

Loaded Breakfast Casserole

Ingredients:

2 large potatoes, peeled and shredded

1 Tbsp red palm fruit oil

Redmond real salt or Celtic sea salt, for potatoes

8 slices pasture-raised nitrate-free bacon, or pasture-raised sausages

2 Tbsp reserved bacon fat, or reserved sausage fat

1 small yellow onion, chopped

3 garlic cloves, minced

1.5 cups mushrooms, chopped

1 cup leafy greens of choice, (spinach, kale, chard, collards, etc)

Redmond real salt or Celtic sea salt, to taste

10 large pasture-raised eggs

1/3 cup coconut milk

3 Tbsp unfortified nutritional yeast

1/2 tsp sea salt

1/4 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

Directions:

Make the crust:

Preheat oven to 400F

Squeeze excess water out of the shredded potatoes and place them in a bowl. Toss with the oil and sprinkle with salt and pepper

Transfer to the bottom of a 9 x 13 casserole dish, pressing down firmly

Bake for 25 mins or until crisp and browned

Make the Casserole:

Meanwhile, heat a large skillet over medium heat to cook the bacon or sausage. Cook until crisp, then set aside on paper towels

Reserve 2 Tbsp bacon or sausage fat in the skillet

Add the onions and cook until translucent

Add the mushrooms and garlic and sauté until soft, about 2-3 mins

Add the leafy greens to wilt, then sprinkle with salt and pepper to taste

Remove from heat

Crumble the bacon or slice the sausage and add to the veggie mixture

In a large bowl, whisk together the eggs, coconut milk, nutritional yeast, salt, pepper, garlic and onion powder until smooth

Top the baked crust with the veggie/meat mixture, then pour the egg mixture over it evenly

Bake for 20-25 mins or until the center is set and the casserole puffs up. Do not bake so long that the top turns brown - it should be yellow with light brown around the edges

Cut casserole into 8-10 squares or as desired and serve right away, or refrigerate to reheat later on

Adrenal Nourishing Creamsicle

Adrenal Nourishing Creamsicle

Ingredients:

4 oz orange juice or grapefruit juice (not from concentrate)

2 oz coconut water

1 Tbsp collagen powder

1 Tbsp coconut milk or pasture-raised raw milk

1/4 tsp Redmond real salt or Celtic sea salt

Directions:

Blend all ingredients together in a blender, or mix well in a glass

Consume first thing in the morning within 1 hour of waking, and in the afternoon if needed

Salmon Soba Bowl

Salmon Soba Bowl

Ingredients:

1 package of buckwheat soba noodles

2 wild salmon filets

Redmond rock salt

2 tsp extra-virgin olive oil

1 Tbsp grated ginger

2 Tbsp raw honey

1/3 cup coconut aminos

1/4 tsp fish sauce

4 Tbsp toasted sesame oil

2 tsp sesame seeds + more for garnish

1 Tbsp freshly squeezed lime juice

1 tsp lime zest

1/8 tsp chili flakes

2 cups snap peas

2 bunches baby bok choy, chopped

1/2 tsp minced garlic

1 avocado, diced

1 Tbsp chopped chives

Directions:

Preheat oven to 400F

Bring a medium pot of water to a boil. Cook the buckwheat soba noodles for 5 minutes, or until tender. Drain and rinse with cold water. Place the noddles in a large bowl and set aside

Place the salmon on a lined baking sheet and season with a pinch of salt and 1 tsp extra-virgin olive oil. Bake for 10 minutes, or until medium rare. Remove and let cool, then break into pieces

In a medium bowl, whisk together 1/2 Tbsp of the ginger, the honey, coconut aminos, fish sauce, sesame oil, sesame seeds, lime juice and zest, chili flakes, and 1 Tbsp filtered water until well combined. Pour over the noodles and toss to combine

In a medium skillet, heat the remaining 1 tsp olive oil. Add the snap peas, bok choy, garlic, the remaining 1/2 Tbsp ginger, and a pinch of salt. Saute for 5 minutes, or until the vegetables are tender. Place over the noodles, add the avocado, and toss to combine

Serve the noodle and veggie mixture in bowls and top with pieces of salmon. Garnish with sesame seeds and chives

Chocolate Almond Zucchini Bars

Chocolate Almond Zucchini Bars

Ingredients:

1 cup almond butter

1 pasture-raised egg

1/2 tsp Redmond real salt or Celtic sea salt

1/2 tsp baking soda

1/2 cup coconut sugar

1/2 tsp vanilla

1 medium zucchini, grated

1/2 cup dark chocolate chips

Directions:

Preheat oven to 350F

In a large bowl, mix together the almond butter, egg, salt, baking soda, coconut sugar, and vanilla. Fold in the grated zucchini and chocolate chips. Pour into an 8x8 baking dish lined with parchment paper, pressing down to spread evenly

Bake for 30 minutes, or until golden brown and a toothpick comes out clean

Let cool slightly before cutting into squares and serving

Classic Gelatin Gummies

Classic Gelatin Gummies

Ingredients:

2 cups juice of choice (not from concentrate). Organic concord grape is a favourite of mine

5 Tbsp grass-fed gelatin powder

Juice from 1 lemon

1/8 - 1/4 cup raw honey (optional)

Directions:

Divide the juice. Add half to a medium pot and the other half to a medium bowl

Sprinkle the gelatin over the juice in the bowl. Let it sit for a few minutes to let it bloom

Add the lemon juice and raw honey to the juice in the pot and gently warm it. Don’t let it boil or simmer

Add the gelatin bowl to the pot and whisk to combine until smooth

Pour the mixture into molds or a glass dish

Chill until set, about 30 minutes

Empty molds or slice into small squares if you used a glass dish

Refrigerate in an air tight container

Adrenal Nourishing Spritzer

Adrenal Nourishing Spritzer

Ingredients:

4oz preservative free inner filet aloe vera juice (Lily of the Desert or Lakewood)

2oz grapefruit juice (not from concentrate)

2 Tbsp collagen powder

1/4 tsp Redmond real salt or Celtic sea salt

4oz sparkling water such as Gerolsteiner Mineral Water

Directions:

Add all ingredients to a blender, except for the sparkling water, and blend well

Pour into a large glass, then add the sparkling water to the glass

Stir well to combine

Creamy Avocado Dressing

Creamy Avocado Dressing

Ingredients:

1 ripe avocado, pitted

1/2 cup filtered water

1/4 cup extra-virgin olive oil

1 lemon, juiced

1 Tbsp fresh dill or 1 tsp dried dill

1 small garlic clove, minced

1/2 tsp Redmond real salt or Celtic sea salt

1/4 tsp kelp flakes

Directions:

Combine the avocado, filtered water, olive oil, lemon juice, dill, garlic, salt, and kelp flakes into a blender. Blend until creamy, adding more filtered water if needed to achieve desired consistency, then transfer to a jar. Chill until ready to serve. Drizzle over salad or a nourish bowl

Herbal Berry Gummies

Herbal Berry Gummies

Ingredients:

4 Tbsp grass-fed gelatin powder

2 cups cool filtered water, divided

1 cup boiling water

1 Tbsp dried stinging nettle leaf

1 Tbsp dried red raspberry leaf

1 Tbsp dried hibiscus flowers

1 cup fresh or frozen blueberries

1/4 cup freshly squeezed lemon juice

4 Tbsp raw honey

1/8 tsp Redmond real salt or Celtic sea salt

Directions:

In a saucepan, add 1 cup cool filtered water

Sprinkle gelatin over the water and let it bloom

Combine 1 cup boiling water and dried herbs in a mason jar and let it brew

Meanwhile, add blueberries and remaining 1 cup of cool filtered water to blender

Purée until liquefied

If desired, strain the berry purée through a fine mesh sieve for a smoother, more "jello"-like texture. Or, use the purée as-is, but keep in mind it may have a somewhat grainy texture depending on how powerful your blender is

Set aside purée

Strain brewed tea into the saucepan where the gelatin is

Heat over low to medium heat to completely dissolve the gelatin

Once dissolved, immediately remove from heat

Add lemon juice, salt, honey, and blueberry purée. Stir well to combine

Pour into silicone molds or an 8x8" baking dish

Refrigerate until firm (about 2 to 3 hours), then cut into squares. If using a mold, you may need to put the bottom of the mold in some hot water first to loosen them before removing

Store in an airtight container in the fridge

Chicken Avocado Salad

Chicken Avocado Salad

Ingredients:

2 garlic cloves, minced

1 lemon, juiced

1 green onion, chopped

1/4 cup fresh dill, chopped

1/2 cup avocado mayo

1/2 cup chopped celery

1 avocado, mashed

2 chicken breasts, cooked and shredded

Redmond real salt or Celtic sea salt, to taste

Directions:

In a medium bowl, combine garlic, lemon juice, green onion, dill, mayo, celery, avocado, and salt

Mix well to combine

Add shredded chicken and mix until well combined

Chill in the fridge for 30 minutes

Serve in lettuce cups, on crackers, or in a sandwich

Antioxidant Bites

Antioxidant Bites

Ingredients:

1 cup filtered water

1/4 cup grass-fed gelatin powder

1/2 cup coconut milk or pasture-raised raw milk

1/4 cup raw cacao powder

1 Tbsp camu camu berry powder

3 Tbsp pure maple syrup

2 Tbsp red palm fruit oil

Pinch Redmond real salt or Celtic sea salt

Directions:

In a medium pot, bring 1 cup of filtered water to a gentle boil

Add gelatin and whisk until dissolved

Remove pot from the stove, then add milk, cacao powder, camu camu powder, maple syrup, red palm fruit oil, and salt

Whisk well to combine

Pour into an 8x8 glass dish

Refrigerate until set, about 1 hour

Cut into squares and store in an airtight container in the fridge

Instant Pot Black Beans

Instant Pot Black Beans

Ingredients:

1 cup sprouted black beans

1 cup bone broth

2 cups filtered water

1/2 tsp Redmond real salt or Celtic sea salt

Directions:

Add beans, broth, water and salt to the Instant Pot

Pressure cook on high for 30 minutes. It will take about 8 minutes for the Instant Pot to pressurize before cooking begins

Let the pot slow release for 20 minutes. This means you don't push any buttons so the steam naturally dissipates on its own

Carefully remove lid once steam has fully escaped. The beans should be tender

Strain off excess cooking liquid or sauté for 10 minutes with the lid off, stirring frequently, to evaporate the excess liquid

Enjoy immediately, or store in the fridge for up to 5 days

These can be added to soups, buddha bowls, wraps, omelets, burger patties or dips. You can also add your choice of spices and use them as a side dish

Slow Cooker Black Beans

Slow Cooker Black Beans

Ingredients:

2.5 cups sprouted black beans

1 small yellow onion, diced

6 garlic cloves, minced

4 cups bone broth (or filtered water)

2 cups filtered water

1 tsp ground cumin

2 tsp dried oregano

2 bay leaves

2 tsp freshly squeezed lime juice

Redmond real salt or Celtic sea salt, to taste

Directions:

In a large slow cooker, add the black beans, onion, garlic, broth, water, cumin, oregano, and bay leaves

Stir to combine

Cook on high for 3.5-4 hours until the beans are tender

Discard the bay leaves and add the freshly squeezed lime juice and salt to taste