2 lbs 100 % grass fed beef tenderloin, stew meat, chuck roast or chuck eye, cubed 1 onion, sliced 2
cups organic mushrooms, sliced 1 1/2 cups homemade cream of mushroom soup 1/3 cup arrowroot powder, whisked into 3 Tbsp cold water 3 cups organic sodium - free beef stock 1/2 tsp onion powder 1 tsp garlic powder 1/4 tsp fresh black pepper 1/4 tsp paprika 1/3 cup homemade dry onion soup mix 3 Tbsp Worcestershire sauce
Not exact matches
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL
organic, grassfed butter or pure coconut oil 1 pound pasture - raised,
organic chicken breasts, cut into 1/2» chunks 1 large
organic onion, diced 1 medium
organic red bell pepper, diced 3 - 4 ribs
organic celery, diced 1/2
cup mushrooms, diced 2 - 3 cloves
organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2
cups organic, grassfed cream 2
cups shredded
organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)
* 2 tablespoons
organic butter * 1 tablespoon olive oil * 1 fennel bulb, trimmed and sliced * 3 - 4 large
mushrooms, sliced * 2
cups defrosted slow roasted tomatoes or chopped tomatoes * 1 large handful of herbs, chopped (if not using slow roasted tomatoes) * 6 eggs, preferably
organic and free - range * 2 tablespoons ricotta cheese - optional * Coarse sea salt and freshly ground pepper
Grain Free Holiday Stuffing — Grain Free Holiday Stuffing Serves 4 Ingredients: (always use
organic if possible) 1 tbsp of Grassfed
Organic Ghee or duck fat 1
cup of chopped and cleaned leeks 1 bulb of fennel, diced 1
cup diced carrots 8 diced crimini
mushrooms 1 peeled and diced turnip 1 peeled and diced...
mushrooms, sliced 1 apple, peeled and diced 2 - 3 teaspoons or more garlic powder (to taste) 2 - 3 teaspoons sage or more (to taste) 1 teaspoon rosemary, chopped 1 teaspoon thyme 1 teaspoon turmeric 1 teaspoon black pepper 2 teaspoons of pink salt or more (to taste) 1/2
cup coconut oil, or
organic, grass fed butter
3 tablespoons butter 1 pound
organic chicken livers, coarsely chopped 1/2 pound
mushrooms (I use white button), washed, dried and coarsely chopped 1 bunch green onions, chopped 2/3
cup dry white wine 1 clove garlic, mashed 1/2 teaspoon dry mustard 1/4 teaspoon dried thyme 1/4 teaspoon dried marjoram 1 tablespoon lemon juice 1/2 stick (2 oz) butter, softened 1/2 teaspoon sea salt
1 16 oz bag of Wild caught bay scallops 1 16 oz bag of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet
organic onion sliced 1/2 package Mini corn — I cut mine into smaller bite size pieces on angle A handful of Snow peas sliced on diagonal 1 1/2 oz Beech
mushrooms (or your favorite light
mushroom) 1 celery stalk sliced very thin 1 carrot sliced very thin 2 baby bok choy, whites chopped and greens sliced 1/2 — 1
cup white wine (Chardonnay worked well.
2 tablespoons extra-virgin olive oil 1
cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini
mushrooms, quartered 3 - 4 ounces shiitake
mushrooms, stemmed and sliced 1/2
cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2
cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1
organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste
Tofu Scramble with
Mushrooms and Kale Recipe 1 package (12 - ounces) tub - style extra firm organic tofu 1 tablespoon olive oil 1 shallot, chopped 1 package (8 - to 10 - ounces) fresh crimini mushrooms, sliced 1 1/2 teaspoons ras el hanout Moroccan seasoning 1/2 teaspoon fine sea salt 1 cup chopped fresh ka
Mushrooms and Kale Recipe 1 package (12 - ounces) tub - style extra firm
organic tofu 1 tablespoon olive oil 1 shallot, chopped 1 package (8 - to 10 - ounces) fresh crimini
mushrooms, sliced 1 1/2 teaspoons ras el hanout Moroccan seasoning 1/2 teaspoon fine sea salt 1 cup chopped fresh ka
mushrooms, sliced 1 1/2 teaspoons ras el hanout Moroccan seasoning 1/2 teaspoon fine sea salt 1
cup chopped fresh kale leaves
Ingredients: 1 Tbsp olive oil 1/2 large onion, chopped 2
cups shiitake
mushrooms, chopped 1/3
cup shelled edamame, cooked 1 small carrot, chopped 1/2 tsp Italian herbs 5
organic eggs 2 Tbsp almond milk or other milk Salt and pepper to taste 1 green onion, sliced (optional)
8 oz firm
organic tofu 1
cup chopped leek tops 1 handful sunflower sprouts 3 cloves garlic, minced 1 teaspoon cumin 1 teaspoon turmeric 1 teaspoon coriander 4 dried black
mushrooms, soaked in hot water water
1 batch pizza dough 1/4
cup pesto 1
organic zucchini, thinly sliced 1 fennel bulb, thinly sliced 1 Japanese eggplant, thinly sliced 4 tablespoons olive oil Salt and pepper to taste 1 tablespoon fresh thyme, chopped 1 pound
organic chanterelle
mushrooms, cleaned 1/2
cup red onion, thinly sliced 4 Roma tomatoes, thinly sliced 6 sun - dried tomatoes 1 tablespoon fresh parsley, chopped 1/4 teaspoon red chile flakes (optional)
ingredients CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive oil 1
cup cremini
mushrooms (stems removed, thinly sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1
cup white wine 2
cups organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4
cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2
cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3
cup plain yogurt
6 ounces
organic mozzarella cheese * 1
cup fresh sliced spinach 2 tablespoons
organic feta cheese 1 can (2.25 ounces) sliced black olives 1/3 diced onion 1/2
cup quartered artichoke hearts 1 large
mushroom (sliced) 1 cooked chicken breast (Optional, non keto - friendly ingredient: 5 sliced sun - dried tomatoes)
3 tablespoons non-dairy butter (e.g., Earth Balance) 3 tablespoons
organic, unbleached, all - purpose flour 1
cup of crimini
mushrooms, diced 2 cloves garlic, finely chopped 1⁄2 teaspoon sea salt 1⁄2 teaspoon finely ground black pepper 1 teaspoon sugar 1 tablespoon fresh lemon juice 2
cups unsweetened almond or soymilk 3
cups green beans, trimmed and cut into 1 - inch pieces 2 shallots, finely sliced 2 tablespoons neutral - tasting oil (for sautéeing shallots)
Taco ingredients 2 large portobello
mushroom caps, cleaned and diced 2 tablespoons
organic tamari 1 tablespoon olive oil 1 green pepper, diced 1/2 small red onion, diced 1/4
cup organic corn (fresh, canned or frozen) Cilantro cream sauce (recipe above) 12 four - inch corn tortillas (
organic if available) 1/2 bunch of cilantro, coarsely chopped Pico de gallo
1 strip of kombu 1/2
cup wakame 1
cup bonito flakes 1
cup enoki
mushrooms (or shiitake, maitake, or combination of choice), roughly chopped 4 green onions, finely chopped 6 kale leaves, roughly chopped (video) 1/2
cup organic miso (I use this brown rice miso from Westbrae Natural — for a soy - free version, use chickpea or adzuki miso)
1/2
cup plus 1 teaspoon
organic high - oleic safflower oil 1/2
cup white whole wheat flour 3 medium onions, chopped (about 3
cups) 3 stalks celery, chopped (about 2
cups) 3 medium green peppers, chopped (about 3
cups) 3 portobello
mushroom caps, gills scraped off, chopped (about 2
cups) 3 large cloves garlic, minced 1/2
cup dry sherry 4
cups chicken - style vegetable broth (recommend Imagine's No - Chicken Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style seitan
sweet potato vermicelli noodles) * 2 tablespoons
organic coconut oil (or olive oil) * 2 tablespoons toasted sesame oil, divided * 1 medium onion, peeled and sliced thin * 2 cloves garlic, peeled and minced * 2
cups baby spinach * 3 carrots, peeled and julienned * 3 scallions (green parts only), sliced * 5
mushrooms, trimmed and sliced (I used
organic button
mushrooms) * 1/2 medium zucchini, peeled and julienned * 1/2 package (4 oz.)
1/2
cup olive oil 1 medium
organic onion minced fine 2
organic garlic cloves, minced 2
cups organic Aborio rice 1
cup dry
organic white wine 2 tablespoons of
organic butter 1/2 pound wild
mushrooms, cut into bite size pieces Salt 3 oz of chilled black truffle butter 1/2
cup grated parmesan 1 bunch of
organic marjoram leaves chopped Fresh ground pepper Truffle oil if desired
4 lb (ish)
organic whole chicken 10 - 12
cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25
mushroom caps) of shiitake
mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro
8 tbsp Ancient
Organics Ghee 1 small yellow onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1 orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2
cups French beans, trimmed 2
cups crimini
mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp
organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2
cups water cilantro to garnish, chopped Parmesan to garnish, grated
4
cups chicken or vegetable
organic broth 3 cans coconut milk 1
cup fresh
mushrooms — sliced 1/4
cup chopped fresh cilantro 1/4
cup fresh lime juice 2 shallots, finely chopped 2 tablespoons minced ginger 2 teaspoons natural red curry paste 2 stalks lemon grass — bruised 2 tablespoons
organic coconut sugar 1/4 teaspoon
organic crushed red pepper
Organic sea salt to taste 1 lb.
bison, ground 1/2
cup spinach, cooked, drained, and chopped 1/2
cup feta cheese (goat or sheep's milk), crumbled 1 tsp dill 1 tsp oregano 4 portabella
mushroom caps 4 large leaves butterleaf lettuce 1/2
cup organic... Read More»
4 lb (ish)
organic whole chicken 10 - 12
cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25
mushroom caps) of shiitake
mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro
Sauce Ingredients: 2 zucchini
Organic tomato sauce with no added sugar or salt or 2 chopped fresh tomatoes 2
cups organic Shitake, Maitake, Portobello, and / or button
mushrooms, chopped 1 - 2 TBSP olive oil or coconut oil 3 cloves garlic, crushed Sauce Instructions: Use a mandoline or spiral slicer (spiralizer) to create squash «noodles» from zucchini,... Read More»
Ingredients: 1 tsp olive oil 2 cloves garlic, minced 1
cup chopped crimini
mushrooms 1/2
cup chopped shiitake
mushrooms 1 small onion, finely chopped 3/4
cup walnuts 1
cup almond meal (directions to make your own found at the bottom of the link) or
organic gluten free flour 1 egg, beaten Coarse salt from our recommended sources and... Read More»
Vegelicious Chili 2 Tbsp coconut or grape seed oil 1 1/2
cups chopped yellow onions 2 celery stalks, chopped 1
cup crimini
mushrooms, sliced 1
cup red bell pepper, chopped (try to use
organic) 1
cup of carrots, chopped 2 Tbsp minced garlic 2 medium zucchini, diced 2 Tbsp chili powder 1 Tbsp ground cumin 1 -LSB-...]
Ingredients: 3 tbsp
organic canola oil 1
cup mushrooms, chopped 1/2
cup onions, chopped fine 1 tsp sea salt 4 tbsp Living Now ® Gluten - Free All - Purpose Flour 2
cups rice milk 1 1/2
cups organic vegetable stock 1/4 tsp white pepper
3 whole eggs (yes, including the super-healthy egg yolks) scrambled with TONS of veggies (onions,
mushrooms, peppers, diced squash, and chopped spinach) 1 large chicken sausage (
organic free range chicken with NO nitrates, nitrites, or preservatives... only chicken and spices) Half of a red grapefruit 1 large
cup of yerba mate / green / mint tea (this is my new favorite tea I found at Whole Foods... it's a mix of yerba mate, green tea, and mint tea, and it's freakin amazing!)
1 tsp coconut oil 1 tbsp of of
organic tamari 1
cup of cremini
mushrooms, chopped 2
cups of kale, and chopped 2 cloves of garlic, minced 1/4
cup raw cashews 1/4
cup water 1
cup of cooked chickpeas 2 tbsp of fresh thyme of 1 tsp of dried 3 tbsp nutritional yeast 1 tbsp of quinoa flour (or flour of your choice) 1 tsp raw tahini 1 tsp fresh lemon juice
2
cups organic yellow or green zucchini / squash, diced 2
cups crumbled coconut bread 1/2
cup coconut oil or raw butter, melted 2 tsp dried sage 2 tsp garlic powder 1 1/2
cups cream of
mushroom soup 2 eggs, beaten 1 onion, chopped 1/4
cup organic unsweetened almond milk Sea salt and fresh pepper to taste
1 lb
organic asparagus, prepped and sliced on the diagonal into 2 inch pieces 1/4
cup organic, unsalted butter 1 Tbsp olive oil 2
cups fresh
mushrooms, sliced 2 Tbsp unsweetened
organic Dijon mustard 1/4 tsp fresh ground black pepper 2 cloves garlic, minced Sea salt, to taste
6 whole
organic, free - range eggs 6
organic, free - rage egg whites 1/2 teaspoon salt 1/4 teaspoon each black pepper, oregano, basil, garlic power A couple of drops of hot sauce (optional) 1
cup mushrooms, finely diced 1 medium green pepper, diced 1 medium red pepper, diced 1 medium onion, diced 2
cups spinach, roughly chopped 2 cloves garlic, minced
KWP Bowl Ingredients: 1/4
cup organic veggie broth 1
cup of cooked
organic brown rice 3 stalks of
organic kale, diced 1
cup of
organic mushrooms 1 TBS
organic green onions, diced 2 TBS
organic red cabbage, diced 1/4
cup cooked adzuki beans (I like Eden
Organic) 2 TBS pico de gallo 2 TBS sea veggies 1 - 2 TBS Parma (vegan parmesan) Sea salt and black pepper to taste Directions: Pour
organic veggie broth into a glass saucepan.
1 lb
organic or grass fed beef (a flank steak or boneless sirloin steak works well) 2 tablespoons canola oil 1 - 2 tablespoons freshly grated ginger root 1/2 t freshly ground pepper 3 cloves garlic 1 large onion — minced 1 small head broccoli — chopped 1 red pepper — diced 2 small zucchini — diced 1/2 pound
mushrooms — quartered 1 head bok choy (spinach could also work)-- chopped Soy sauce to taste Brown rice Nori (a sea vegetable) sheets — toasted GARNISH 1/4
cup sesame seeds 2 teaspoons sea salt 2 tablespoons shredded nori (sea vegetable)
Broccoli or Cauliflower approx 2
cups 1 Hamburger Patty (
organic, grass fed) 3 Eggs 2 oz Butter (grass fed, preferrably)-- Gravy: 1.5
cups of beef bone broth or bouillon 1 1/2
cup sliced
mushrooms 2 large garlic cloves, minced Dash of Braggs Aminos 1 tsp Olive oil 2 Tbsp Chia seeds (ground as fine as you can get) 1/2 tsp xantham gum
15 oz beef broth (homemade is best, or else
organic salt free from carton in the store) 1/4 c red wine (optional — use beef broth instead; any table wine that tastes good will do, we used Merlot) 2
cup sliced Portobello
mushroom caps 1/4
cup organic butter 1 Tbsp
organic butter 2 Tbsp red onion, finely diced 2 cloves garlic, chopped 1 tsp dried thyme 1 bay leaf 1/4 tsp sea salt (to taste) 1/2 tsp fresh black pepper (to taste) 1 1/2 tsp arrowroot 1 Tbsp water
Ingredients 3 onions, peeled and diced Olive oil 1 3/4 lbs skinless turkey breast, preferably free - range or
organic, cut into 1/2 - inch slices 1 1/4 quarts chicken broth, preferably
organic 1/2 lb small white or crimini
mushrooms, thinly sliced 2/3
cup heavy cream A small bunch of fresh flat - leaf parsley 1 lemon 1/2 clove garlic, peeled