Healing Bone Broth

Slow Cooker Bone Broth/ Chicken or Beef

• 2 lbs organic and/or pasture-raised chicken or beef bones. (If you use beef bones - roast them in the oven for 30 minutes prior to adding to slow cooker)

• 1-2 bay leaves

• 2 Tbsp raw apple cider vinegar or lemon juice

• Mixed vegetables: A carrot, 2 celery stocks, a yellow onion, garlic cloves and or fresh ginger (these are optional but can really add flavor and additional nutrition to the broth!)

  MAKE:

1. Add all ingredients to a slow cooker. Cook on low for 24 hours. You can cook up to 48 hours for a richer flavor. If water evaporates, add enough water to top off the slow cooker so it remains full.

2. Strain out the bones, vegetables and bay leaf using a slotted spoon. Discard bones.

3. Store broth in glass jars or containers in the fridge for up to a week.

4. It will “gel” once refrigerated for a few hours—this is a good sign and indicates a high gelatin content. Use in recipes as needed or drink by itself.

One-Pan Dill Salmon and Vegetables

One-Pan Dill Salmon and Vegetables

INGREDIENTS:

• 2 wild salmon filets

• 1 organic cauliflower head

• 1 organic broccoli head

• 5 tbsp mayo

• 1 tsp lemon juice

• 2 tbsp fresh dill

• Sea salt, to taste

• Pepper, to taste

• Avocado oil

MAKE:

1. Pre heat oven to 425 degrees

2. Cut broccoli and cauliflower into florets of uniform size. Place on baking sheet and drizzle with olive oil. Toss until well-coated with oil. Season with salt and pepper. Place in oven for 20 minutes with timer on.

3. While the veggies are roasting, make the dill sauce. In a bowl, mix together mayo, dill, lemon juice, salt and pepper.

4. When the 20 minute timer goes off, take the baking sheet out of the oven. Turn the cauliflower and broccoli. Make room for the salmon filets on the sheet. Add the salmon to the sheet and spread sauce over the top of filets. (if you have extra sauce you can drizzle over veggies)

5. Roast for 8 minutes.

Big Ol' Greens and Salmon Salad

Big Ol’ Greens and Salmon Salad

INGREDIENTS:

- 3 cups loosely chopped salad greens

- 1 cup chopped broccoli florets

- 1 cup sliced cucumber

- 1 can wild salmon, drained

- ½ avocado diced

- 1 tbsp mayo

- 2 tbsp pistachios, de-shelled

- 1 tbsp green onion, thinly sliced

Dressing:

- 1.5 tbsp olive olive

- 1 tsp dijon mustard

- Juice of half a lemon

- Pinch of sea salt

- Dash of black pepper

- Dash of garlic powder

MAKE:

1. In a bowl mix the drained salmon with 1 tbsp mayo. Set aside.

2. In a small bowl add olive oil, mustard, lemon juice, sea salt, black pepper, garlic powder. Whisk until well blended.  

3. In a large serving bowl layer - salad greens, broccoli, cucumber, salmon, avocado and pistachios.  

4. Drizzle dressing over salad and garnish with green onion.

Choc Chip Cookie Dough

INGREDIENTS:

• 1 cup cashews (soaked and drained)

• 1/4 cup almond butter

• 1/3 cup almond flour (or meal)

• 1/4 cup ground flaxseeds

• 3 tbsp raw honey

• 1 tbsp grass fed butter

• 2 tsp vanilla extract

• 2 pinches of sea salt

• dark chocolate chips

MAKE:

1. Place all ingredients (except choc chips) into food processor. Start on low and then turn to high. Process until smooth consistency - approx 3 minutes. Stop to scrap down sides every minute.

2. Add choc chips and mix well with spoon.

3. Store in glass container in the refrigerator.

Cacao Avo Banana Mousse

INGREDIENTS: 

- 2 ripe avocados

- 1 banana

- 1/2 cup cacao powder

-1/4 cup almond milk (unsweetened) 

- 1 tsp vanilla extract 

- small pinch of stevia, to taste 

- small pinch sea salt

MAKE:

1. Remove skin from avocado and peel the banana.

2. Add all ingredients to the food processor and process until smooth.

3. Place in refrigerator for 20 minutes to chill.

4. Serve chilled. 

Tahini Cashew Balls

INGREDIENTS: 

- 3 tbsp tahini 

- 3 tbsp cashew butter

- 1.5 tsp vanilla extract

- 5 dates, pitted

- 3 tbsp collagen powder 

- 1 tbsp cacao powder

- 2 tbsp coconut flakes

- 2.5 tbsp sesame seeds

MAKE:

1. Add all ingredients except the sesame seeds to the food processor. 

2. Process until it turns into a thick paste. 

3. Spoon mixture out and roll into even sized balls.  

4. Place sesame seeds on plate and lightly roll balls onto sesame seeds to coat.

5. Store in refrigerator for 1 week. 

Lemon Hummus

INGREDIENTS:

- 1 can (15.5 oz can) Chickpeas

- ⅓ cup Tahini

- 2 small Garlic cloves, can adjust to taste,

- 8 tbsp Lemon juice

- 2 Tbsp Aquafaba or chickpea water

- ¾ tsp Sea salt, more to taste

- 1 pinch Chili powder

- ½ Tbsp Olive oil, plus more for garnish drizzle

- paprika , for garnish

MAKE:

1. All ingredients (except paprika) in food processor. Process until smooth. May need to stop and scrape down sides to get consistent consistently. Taste when you stop to scrap sides. At this point you can add more sea salt to taste.

2. Pour hummus from processor into glass container. To garnish, drizzle with olive oil and a sprinkle of paprika.

Pumpkin Chia Pudding

INGREDIENTS:

- 1 cup coconut milk

- 1 cup pumpkin puree (pure pumpkin, unsweetened)

- 1/2 cup chia seeds

- 1 tsp pumpkin pie spice

- 1 tsp vanilla extract

- stevia, to desired sweetness

Toppings:

- toasted coconut shreds

- cinnamon

MAKE:

1. Mix all ingredients together well. Place in covered container in the refrigerator for at least 30 mins. 

2. At this point the chia will have gelled. You can serve as is or blend in blender for a smoother texture. 

3. Top with coconut chips and a sprinkle of cinnamon to serve. 

Blender Butternut Squash Soup

INGREDIENTS:

- 1 medium butternut squash, peeled de-seeded and cut into 1in. cubes

- 1 can full fat coconut milk

- 4 cups chicken bone broth, add more if needed

- 1 clove of garlic, minced

- 2 tablespoons fresh ginger, peeled and grated

- 1 small onion, diced

- Sea salt and black pepper to taste

- 1 tablespoon olive oil

- Nutmeg, for serving (or use any fresh herbs you have on hand)

MAKE:

1. Heat a large pot over medium heat. Add oil, onion, and saute for 2 mins. Add garlic saute for another 2 mins. (Stir often to avoid burning.)

2. Add chicken broth and bring to boil.

3. Add squash, coconut milk, salt, pepper and ginger. Stir.

4. Cover and turn heat down to a low boil. Cook for 15-20mins, until squash is fork tender.

5. Transfer to blender. Blend until desired consistency. (May need to blend in 2 batches or you can use an immersion blender)

6. Serve with a sprinkle of nutmeg on top.

Zucchini Muffins

INGREDIENTS:

- 6 eggs (pasture raised)

- 1.5 cups shredded zucchini (packed tightly) 

- 1/4 cup coconut oil (melted)

- 4 tbsp raw honey

- 3/4 cup coconut flour

- 3/4 tsp baking soda

- 1 tsp cinnamon

- 1/4 tsp ginger

- 1/2 tsp nutmeg

MAKE:

1. Preheat oven to 350°F

2. Grate zucchini and then squeeze zucchini between paper towels to remove water. Set aside.

3. Mix all ingredients together in a large bowl. Once the ingredients are well mixed together, add zucchini to batter.

4. Scoop into prepared muffin tin. You can do 5 large muffins or 10 small. If using large muffin tin, bake for 35 mins. If using small muffin tin, bake for 25 mins or until toothpick comes out clean. 

5. Allow muffins to cool on wire cooling rack for 10 mins before serving.