BEEF LIVER CHILI, A SUPERFOOD

I am back and have a new found love…beef liver! Once I began reading up on how insanely nutritious beef liver is I knew I had to make it a regular staple in mine and my husband’s diet (I got married!). Beef liver is with no doubt the most nutrient dense food on the planet…yup,…

Salmon Roasted in Butter and Herbs

What is  more delicious than ANYTHING cooked in butter? Nothing.  Here is the perfect weeknight recipe for salmon (or any fish!) cooked in gorgeous butter and fresh herbs.  This recipe is adapted from my new favorite site, The New York Times by the great Mark Bittman https://cooking.nytimes.com/recipes/5703-salmon-roasted-in-butter. Ingredients 4 tablespoons of grass-fed butter (or any butter,…

Paleo Butternut squash lasagna with Bolognese sauce

I am always looking for different ways to eat my delicious and homemade Bolognese sauce (recipe coming soon!) without incorporating pasta.  This recipe passes is a keeper in my kitchen.  By using thinly slices of butternut squash in place of the lasagna noodles is gives it the structure of a traditional lasagna without the refined grains (which I…

Spaghetti [squash] and Meatballs

Spaghetti and meatballs covered in freshly grated parmesan cheese is usually my answer when asked what my last meal on earth would be…it is by far my favorite comfort food and could eat it seven days a week if I had to. Here is a Paleo interpretation of this classic that I will surly be making for years to come.

CHICKEN, SAUSAGE, APPLE AND SWEET POTATO HASH

  Serves four Adapted from The Whole30: The 30-Day guide to total health and food freedom, Melissa’s chicken hash 2 table of cooking fat (I use bacon fat) 2 pounds of boneless, skinless skinless chicken thighs, cut into a 1-inch dice 1/2 pound of smoked kielbasa sausage, diced (optional, but why wouldn’t you add this?)…

Mexican chicken meatballs

I was inspired to make these after reading a basic chicken meatball recipe in The Whole30 cookbook. With most recipes I make (baking aside), I read a recipe and use the ingredients and cooking method as a starting point but ten times out of ten I end up adding something, usually to use up some ingredient I have in the fridge. This day I happen to have cilantro and a Fresno pepper so Mexican won…