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Healthcare starts in the kitchen! Your kitchen!

Where to Buy the good stuff

Locally:

Whole Foods (grass-fed beef, pastured eggs, organic chicken, sometimes pastured pork, local lamb)

Natural Grocers/Vitamin Cottage (grass-fed beef, pastured eggs, organic chicken)

Western Daughters Butchery (grass-fed, local beef)

Farmer’s Markets (varies, usually good place to buy eggs and veggies)

Your local CSA

Online

LocavoreDelivery

Thrive Market

ButcherBox

US Wellness Meats

Tropical Traditions

Barefoot Provisions

One Stop Paleo Shop

Paleo On the Go

Progressive Paleo


Butternut Squash Lasagna (grain free, dairy free)

1.5 lbs of grass fed ground beef

2 cups raw cashews

1 butternut squash

1 24 oz jar strained tomatoes

1 bunch fresh basil

1 small onion

2 cloves garlic

See the video for the method. The star of this dish is the cashew ricotta. You'll need to soak your cashews overnight for the best texture. 

 


"Cream" of Broccoli Soup (grain free, dairy free)

Gather your ingredients:

2-3 cups of chopped broccoli

1 cup diced carrots

1/2 an onion, diced

1 garlic clove, minced

1 can coconut milk

2 cups chicken broth or more as needed

coconut oil

sea salt as needed

In a large pot, sauté onions until tender in the coconut oil. Sprinkle with salt. Add in garlic. Add chopped broccoli, carrots, coconut milk and chicken broth. Cover. Bring to a boil then reduce to a simmer. Taste. Add salt as needed. Cook until broccoli is tender. Using an immersion blender, blend soup in the pot until desired consistency. We like to like some chunks of broccoli for texture. You won't believe how delicious this is!

Mom's Meatloaf (grain free, dairy free)

2lbs grass fed ground beef

1 egg

1/2 cup almond flour

1/2 white onion diced

2 cloves garlic minced

1/3 cup fresh basil chopped

1 tsp sea salt 

1 6oz can tomato paste

2-3 Tbs balsamic vinegar

1 head cauliflower

2 Tbs grassfed butter or ghee

sea salt to taste

Preheat oven to 375. Combine beef, egg, almond flour, onion, garlic, basil, and sea salt in a bowl. Form into meatloaf shape on a lined sheet tray. Bake in oven for 20 minutes. In a small bowl, combine tomato paste and balsamic vinegar. Pull out meatloaf and spread the tomato paste mixture the top and place back into the oven. Bake for another 35 minutes until internal temperature reaches 155. While it's baking, wash and cut up your cauliflower into similarly sized pieces. Steam cauliflower until very tender. Gently sauté the steamed cauliflower to get out most of the moisture, but do not brown. Use an immersion blender to puree the cauliflower with butter and salt until smooth and creamy.