Fruit and Mint Salad

1 mango, peeled and diced 1 cup strawberries, hulled and halved 1 banana, sliced 1-2 cups berries of your choice (mine are blackberries and raspberries) optional oranges and kiwi 3-5 sprigs fresh mint, chopped 3 TBSP honey Add all prepared fruit to a large bowl and gently toss with mint and honey. Chill before serving.

Buttered Radishes with a Poached Egg

6 french breakfast radishes 1 green onion 1 TBSP butter 1 egg 1 piece of toast Trim the tops and bottoms off of the radishes, and slice in half lengthwise.  Saute radishes and green onions in butter in covered pan for about 5 minutes or until radishes are tender.  Meanwhile, poach egg.  Serve radishes on…

Nourishing Traditions Breakfast Porridge

The suggestion is 1/4 cup steel-cut oats is 1 serving, but I didn’t find that filling and Bob’s Red Mill gives 1/2 cup as the serving suggestion so that’s what I’ve used below. 1/2 cup steel cut oats 1/2 cup water 1 TBSP acid (I used milk kefir, but whey, yogurt, buttermilk, or ACV will…

5 Ingredient Soup

This is a soup I make almost entirely from my canning pantry, with some fresh refried beans. 2 cups/15 oz can refried beans 1 pint/15 oz can broth 1 pint/15 oz can corn 1 pint/15 oz can black beans 1 pint/15 oz can diced tomatoes (original recipe calls for rotel) Mix refried beans and broth…

Potato Skins

5 large potatoes butter salt 3 cups shredded cheddar, divided 1 cup chopped green onions 1 cup chopped bacon 1/2 tsp garlic powder 1/2 tsp onion powder Wash potatoes.  Rub with melted butter and salt.  Bake at 400 degrees for 60-90 minutes, until soft.  Allow to cool and cut in half lengthwise.  Scoop flesh into…

Creamy Lion’s Mane Mushrooms

1.5 cups chopped Lion’s Mane mushrooms 1/4 cup cream 1 TBSP butter salt and pepper to taste Sauté mushrooms until browned. Add cream and cook until thickened. Stir in butter, salt, and pepper.

Instant Pot Stuffed Pepper Casserole

Instant Pot Stuffed Pepper Casserole 1 lb ground beef 1 onion, diced 2 cloves garlic, minced 2 bell peppers, diced 1 handful spinach, chopped 1 pint (or 14.5 oz can) diced tomatoes, with liquid 8 oz tomato sauce 1/2 cup bone broth 1/2 cup dry rice (I used soaked brown basmati) 1 TBSP Worstershire sauce…

Mexican Hot Chocolate

1 cup raw milk 1.5 tsp rapadura (or sweetener of choice) 1-2 oz dark chocolate Splash vanilla extract Pinch cinnamon Sprinkle cayenne pepper Heat milk and sweetener until steaming. Add remaining ingredients and stir until chocolate is melted. Reduce heat to low and allow flavors to blend several minutes before serving.

Instant Pot Potato Soup

8 medium potatoes, diced 1 carrot, diced 1 small onion, diced 3 cloves garlic, minced 3 cups bone broth 3/4 cup cream 4 oz Butter salt & pepper, to taste Add potatoes, carrot, onion, garlic, broth, and butter to your Instant Pot. Use manual setting to cook on high for 10 minutes. Quick release pressure…

Instant Pot Creamy Chicken and Wild Rice

1 cup wild rice, dry 2 TBSP butter 1 onion, diced 3 carrots, diced 3 stalks celery, diced 5 cups bone broth 12 oz chicken, raw and diced 1 tsp sea salt 1/2 tsp pepper 2 TBSP parsley (1 TBSP if dried) 2 TBSP arrowroot powder (or cornstarch) 4 oz cream cheese, cubed 1 cup…

Cream of Zucchini Soup

2 TBSP coconut oil 2 stalks celery, minced 1 small onion, minced 2 cloves garlic, minced 2 zucchini, quartered lengthwise and sliced 1/2 tsp of thyme 1/4 tsp sea salt 1/2 tsp pepper 1 quart broth 2 TBSP fresh parsley, minced 1 TBSP liquid aminos or soy sauce 1 cup cream Melt oil in bottom…