Ingredients:

1 cup almond flour

1 egg white

1 pinch salt

“Everything” mix:

1 tsp popy seeds

1 tsp sesame seeds

1 tsp onion flake

1 tsp garlic flake

1/2 tsp caraway seeds

1/2+ tsp kosher or sea salt

Directions:

Preheat oven to 325 degrees.

Mix spice ingredients and set aside. Combine almond flour, egg white, and a pinch of salt. Roll out dough between 2 pieces of parchment paper. Roll as thin as you can, less than 1/16″. Peel back top layer or parchment paper and sprinkle a good amount of the spice mix onto rolled out dough. Replace top piece of parchment and go over with rolling pin to slightly press the spices into the dough. Remove top sheet of parchment again (for good this time!) and score crackers using a pizza cutter, knife or a cookie cutter.

Bake crackers in oven for about 10 minutes. You are wanting a very slightly colored, but not browned crackers. If the crackers become too brown, they will take on that burnt nut taste, which is not so awesome. Remove any crackers from the edges that appear to be done and put the rest back in the oven. Repeat every 5 minutes until all crackers are done. While still tasty slightly warm, these crackers are best when allowed to cool completely. If you do dairy, they are excellent with a nice sharp cheese.

Ingredients:

1.5 lb. ground beef

1 large bunch kale, chopped (large stems removed)

top cream from 2 cans of coconut milk

18 eggs

2 tsp. ground cumin

2 tsp. coriander

1 tsp. cayenne

1 1/2 tsp garlic powder

2 tsp salt

1 tsp black pepper

Directions:

Preaheat oven to 325 degrees and grease a 9×13 dish.

Brown beef over medium heat on stove. Add spices, except for salt, and stir for 1 minute (taste and add additional spice if desired). Remove from heat.

While beef is browning, steam or saute kale until tender. Beat eggs with coconut cream and salt.

Put beef and kale into baking dish and pour eggs on top. Bake for 45 minutes to an hour or until center is set and top begins to brown.

Ingredients:

1 very large or 2 small sweet potatoes, baked until soft and skin removed

4 eggs

1 tsp cinnamon (a pinch of nutmeg is nice too if you like it)

Directions:

Preheat oven to 350. Blend sweet potatoes, eggs, and cinnamon until smooth. Pour into greased pie plate and bake for 25-30 minutes or until center is firm and top begins to brown lightly.

Ingredients:

2 Mahi-Mahi filets (approx 4 oz. each)

1 tsp Chipotle powder

1 tsp salt

1 tbsp coconut oil

5 Chinese eggplants

1 large vine ripe tomato, chopped

2 tbsp coconut oil

3 cloves garlic, thinly sliced

1/2 red onion, thinly julienned

1/4 cup chicken stock

1/2 tsp fish sauce

Directions:

This dish is great, because once all the prep work is complete, it can be thrown together in very little time.

Sprinkle salt and Chipotle powder on top of fish, set aside. Cut of ends of eggplants and half lengthwise. Heat 2 tbsp coconut oil in pan over med-high heat until very HOT. Add onion and garlic. Stir continuously for 30 seconds to prevent burning. Add tomato and eggplant. Cook, stirring, for 1 minute. Add stock and fish sauce, cover, and continue to cook until eggplant is tender, about 5-7 minutes. Salt and pepper to taste.

After covering eggplant pan to finish cooking, heat additional 1 tbsp coconut oil in a separate pan over medium-high heat. Place fish, spice side down, in oil. Cook until filet is about 60% cooked through from the bottom and flip. Reduce heat to low and cook until fish is cooked through but not dry. Serve fish over eggplant mixture.

Ingredients:

3 lbs. ground lamb or beef

2 large onions, diced

6 cloves garlic, chopped

2 medium kohlrabi bulbs, peeled and cut into 1/2″ squares

1 large bunch kale, large stems removed and greens coarsely chopped

1 inch fresh ginger, grated

28 oz. diced tomatoes

8 oz. tomato paste

2 quarts stock of your choice

4 tbsp garam masala

1 tbsp ground cumin

2 tsp ground coriander if grinding fresh, more if pre-ground

1 tbsp tumeric

1 tsp cayenne

1 tsp black pepper

salt to taste

1 bunch cilantro/coriander leaves, chopped

Directions:

Brown lamb or beef over medium heat in a large pot. Remove lamb from pot and set aside. Add onions to pot and cook, stirring occasionally, for a few minutes until they begin to soften. Add kohlrabi and garlic and continue to cook until kohlrabi is just fork tender, about 10 minutes. Add kale and saute until wilted. Add in all spices and stir for 30 seconds. Add tomato paste and stir well. Add tomatoes and stock, bring to a boil, then reduce heat and simmer for about 20 minutes, or until kale and kolrabi have reached desired tenderness. Stir in cilantro, add additional spices and salt to taste. Enjoy!

Ingredients:

2 lb. ground lamb

2 medium eggplants, cut into 1/4″ slices

2 medium zucchini, cut into 1/8″ slices

12 oz. mozzarella

3/4 cup freshly grated parmesan cheese

1 large onion, chopped

3 cloves garlic, chopped

1 can diced tomatoes, liquid drained

3 tbsp. tomato paste

1 tsp. cinnamon

1/2 tsp allspice

1/2 cup red wine

3 tbsp. fresh parsley, chopped

olive oil

Directions:

Spread out slices of eggplant and zucchini and sprinkle sea salt over them. Let them sit for 30 minutes, and then blot moisture from tops of slices. This will remove much of the moisture that tends to make veggie lasagna dishes soupy, as well as remove any of the bitterness in the eggplant. Cook the slices of eggplant in olive oil a large pan, in batches, until slices are lightly browned. You can also brush olive oil on slices and put under broiler on trays until browned if preferred.

In a large pan, heat olive oil (or other preferred oil) to medium heat and cook onion until translucent. Add the garlic and spices and cook, stirring, for 30 seconds. Add lamb and cook until browned.  Add diced tomatoes, tomato paste, and wine. Simmer for 30 minutes or until liquid is gone. Add parsley, and season with salt and pepper to taste.

Heat oven to 350 degrees. In a 9x 13 pan, place a layer of the eggplant on the bottom, then 1/3 of the meat sauce, then 1/3 of the cheeses. Continue with a layer of zucchini, then 1/3 of the meat sauce, and 1/3 of the cheeses. Finish with a layer of eggplant, the remaining meat sauce, and remaining cheese.  Bake covered with foil for 35 minutes. Remove foil and continue cooking until cheese is brown and bubbly. Allow to site for 15 minutes before serving.

Ingredients:

4 medium kohlrabi bulbs

1 lb. ground goat (lamb or beef would be great also)

2 cloves garlic, minced

1 large onion, diced

1 medium tomato, peeled, seeded, and chopped

1 tbsp coconut oil or ghee

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground ginger

1 tsp turmeric

1/4 tsp cayenne

1/2 tsp chili powder

1/4 cup cilantro, chopped

Directions:

Peel kohlrabi. Slice the bottom to give each bulb a flat surface to sit on. Slice the top off and scrape out the center of the bulb, leaving a 1/4 inch shell. This is most easily done with a melon-baller if you have one, but a spoon will work also. Chop up the filling that you removed, and set aside for later. Bring water in a large pot to a boil, and boil kohlrabi shells until a fork can be inserted into flesh. Remove from water and set aside.

Heat oven to 350 degrees. In a large pan, heat oil over medium heat. Add onion and cook until slightly soft. Add lamb and garlic and cook until lamb is browned throughout. Add spiced and stir well to coat meat. Add tomato, cilantro and reserved kohlrabi filling. Simmer for 10 minutes, adding a little water or stock if mixture becomes too dry.

Spoon lamb filling into kohlrabi shells and place in a baking dish. Bake for 15 minutes-20 minutes.

Additional note – If your kohlrabi bulbs came with the greens attached, you can chop up the small, tender leaves and throw them in the lamb mixture as well when you add the tomato, cilantro, and kohlrabi.

Ingredients:

1 rabbit

1 lb. andouille sausage, or other spicy smoked sausage, cut into 1/2 inch chunks

1 large onion, diced

6 medium carrots, unpeeled and cut into 1 inch chunks

8 oz. mushrooms

2 qt. chicken stock

1/4 tsp. red pepper flakes

1/4 tsp. cayenne

1/2 tsp. fresh ground black pepper

1/4 tsp. paprika

1 tbsp. coconut oil or ghee

Directions:

Remove legs from rabbit. Heat oil in a large pan and brown rabbit on all sides over medium-high heat. Remove rabbit and add onion, sausage, and spices to same pan. Add 1/4 cup of the stock to deglaze the pan. Cook for a couple minutes until onions are transparent. Place mixture in slow cooker with rabbit and remaining ingredients and cook on high for 6 hours.

Ingredients:

6 large red onions, julienned 1/4″ thick

2 lb. bison roast

2 quarts beef stock (highly recommend homemade here)

1/2 cup sherry

3 or more sprigs thyme

1 bay leaf

2 tbsp olive oil, plus additional to garnish

salt and pepper to taste

Directions:

Place bison roast and stock in slow cooker with the stock, thyme, and bay leaf. Cook on high for 6 hours or overnight on low. Remove bison roast and shred to desired size. Reserve stock.

In a large pot, heat olive oil over medium-high heat and add onions. Cook until volume of onions is reduce by half, stirring every minute or two.

Add sherry, reduce heat to medium, and cook for 3 minutes. Add the stock and bison, reduce heat, and  simmer for 45 minutes. Season with salt and pepper to taste. When serving, drizzle a nice olive oil on top of soup in each bowl.

Ingredients for chicken:

1 whole chicken (fryer)

1 lemon, sliced into 1/8 inch discs

1/4 cup whole sage leaves

1 tbsp salt

2 tbsp olive oil

Directions for chicken:

Separate skin from chicken flesh by gently moving hand against flesh, but under the skin. Be sure to loosen skin over thighs as well. Rub the tbsp of salt between the skin and meat. Place lemon and sage leaves against flesh, under skin. Place remaining lemon and sage into cavity. Rub outside of skin with olive oil.

Bake at 375 degrees for about 1 hour or until chicken reaches internal temp of 165 degrees. Rest 15 minutes before carving. I recommend not eating lemon slices. Save drippings to use with squash preparation.

Ingredients for Roasted Squash with fried sage and toasted seeds:

1 medium Kobocha squash (or you can sub butternut)

1/4 cup olive oil, separated

1/2 tsp salt + more to taste

1/2 tsp pepper + more to taste

Directions for squash:

Peel squash, cut in half (tip: poke holes in squash with fork and microwave for a couple minutes, which will make cutting the squash much easier), and scrape out seeds and pulp. Rinse seeds and separate from pulp. Spread out on a cookie sheet and put in a low temperature oven, about 150 degrees, for a few minutes to dry out. Removed from oven once dry and toss with olive oil and salt. Return to oven and bake at 300 degrees until brown and crisp .

Dice squash into 3/4 inch pieces. Toss with 1-2 tbsp olive oil, salt, and pepper. Spread into baking dish and bake at 375 degrees until tender when poked with fork, about 30 -40 minutes. using a fork or potato masher, give the squash a few quick smashes, leaving some pieces intact. Stir in reserved drippings from baking chicken. (Butter would also be an excellent addition here, but we went with olive oil, since we are abstaining from dairy for these 30 days.)

Heat remaining olive oil in a small pan over medium-high heat. Add sage leaves. Turn over after about 5 seconds and remove from oil once bubbling has stopped. Drain on a paper towel and serve over squash with toasted seeds.