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thai peanut spaghetti squash

I always like the idea of Thai peanut sauce, so I’ll be giving this recipe a go over the next couple of weeks! INGREDIENTS: 1 medium spaghetti squash olive oil salt 1 garlic clove, minced ¼ cup chopped parsley or cilantro 2 Tbsp crushed peanuts (or almonds) Peanut Sauce: 1 can (14 ounces) coconut milk… Continue reading thai peanut spaghetti squash

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shrimp scampi with zucchini noodles

SHRIMP SCAMPI WITH ZUCCHINI NOODLES Ingredients: 4 T of olive oil 1½ lbs. of shrimp, peeled & deveined 2/3 cup of fresh basil, chopped ½ cup of onions, diced 2 garlic cloves, minced 1 tsp of red pepper flakes 1 pint of cherry tomatoes, sliced in half 2 T of goat butter or olive oil salt & pepper… Continue reading shrimp scampi with zucchini noodles

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crockpot sun-dried tomato chicken

CROCKPOT SUN-DRIED TOMATO CHICKEN Ingredients: 4 boneless skinless chicken breasts 4 1⁄2 oz of a jar of sun-dried tomatoes undrained 3 T basil leaves (fresh) Sea salt and ground black pepper to taste Directions: In a crockpot, mix together the sun-dried tomatoes and liquid with the garlic, basil, and salt and pepper. Add the chicken… Continue reading crockpot sun-dried tomato chicken

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gluten free fried chicken

GLUTEN FREE FRIED CHICKEN Ingredients: 4 T lemon juice 4 cups plain almond milk 1 T paprika 2 tsp garlic powder 2 tsp onion powder salt and pepper 2 1/2 cups all-purpose gluten-free flour 1 T smoked paprika 6 chicken breasts 1/2 cup coconut oil Directions: First, make the buttermilk by combining the lemon juice with the milk and let sit… Continue reading gluten free fried chicken

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pumpkin bison chili

PUMPKIN BISON CHILI Ingredients: 1 lb ground bison 1 sweet onion, diced 1 T coconut oil 2 cloves garlic, minced 2 T chili powder 4 large tomatoes, diced (or 1 15oz. can diced tomatoes) 2 cups pumpkin puree salt & pepper to taste Directions: Brown the bison slowly in a nonstick pan, or in a stainless steel pan… Continue reading pumpkin bison chili

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enchilada quinoa casserole

ENCHILADA QUINOA CASSEROLE Ingredients: 1 cup quinoa, dry 10 oz enchilada sauce (Whole Foods has GF and non­GMO) 1 can (4.5 oz) of green chiles 1 can (4-5 oz) of sliced black olives 1/2 cup canned organic black beans drained and rinsed 2 T organic fresh cilantro leaves chopped 1/2 tsp cumin 1/2 tsp chili powder… Continue reading enchilada quinoa casserole

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sonoma chicken salad

SONOMA CHICKEN SALAD Ingredients – Salad: 2 lbs chicken breasts (pre-baked) or rotisserie chicken (from Whole Foods) 2 cups red seedless grapes, cut in half (or if grapes are out of season, use chopped apples) 3/4 cup pecan pieces 3 stalks celery, sliced thin Spring salad mix Ingredients – Dressing: 2 tsp poppy seeds 5 tsp honey 3 tsp apple… Continue reading sonoma chicken salad

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homemade mayonnaise

HOMEMADE MAYO Ingredients: 1 16 oz. mason jar Immersion blender 1 eggs, separated 1/2 T apple cider vinegar 1/2 tsp salt 1 tsp mustard 1 cup olive oil Directions: Separate yolks from whites. Save yolks. Place yolks in mason jar with apple cider vinegar, salt, mustard and olive oil. Use immersion blender to blend until smooth… Continue reading homemade mayonnaise

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stuffed sweet potatoes

STUFFED SWEET POTATOES Ingredients: 3-4 medium sweet potatoes 1 T olive oil 1 T ghee or coconut oil 2 small onions, diced 5 garlic cloves, minced 1 lb ground bison or turkey 4 T chili powder 1 T cumin 1 tsp salt 2 cups tomato sauce (or a 15oz can) 2 tomatoes (optional) 2 avocados (optional) Directions: Preheat oven to… Continue reading stuffed sweet potatoes

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shepherd’s pie {paleo}

SHEPHERD’S PIE {PALEO} Ingredients – Meat & Veggies: 1 onion, diced 2 cloves of garlic, minced 1 lb ground bison or turkey 2 large carrots, diced 2 celery stalks, diced 1/2 tsp salt 1 tsp pepper 1/2 tsp thyme 1/2 tsp dried rosemary 3/4 cup of beef broth 2 T tomato paste 2 T coconut or olive oil… Continue reading shepherd’s pie {paleo}