Ingredients * One head of cauliflower cut into florets * 2 slices free range bacon * 2 Tbsp ghee or grass fed butter * salt n peppa to taste * 3/4C organic beef or chicken broth (possibly 1/4 C more) * 2-3 scallions sliced tiny *** goat cheese–optional (does make it taste mo delicious tho)
What I do * Place large pot or skillet with a fitted cover on your stovetop, add 1 to 2 inches of water and set to medium high heat. Place the cauliflower florettes into a steamer basket and lower into the pot; make sure the water is not covering the vegetables. Cover and cook until very tender about 12 to 15 minutes. * Meanwhile, cook the bacon until very crispy and set aside on a paper towel to drain the grease. * Test the Cauliflower with a fork by piercing it to make sure that it is mushable. Place the cauliflower into a food processor. * Add ghee, broth, salt n peppa, and goat cheese. * Blend until puréed * Top with crispy bacon and scallions or mix the bacon and scallions throughout the cauliflower mash. *Pour gravy over top
Paleo Gravy *2 TBSP melted ghee *2 TBSP arrowroot powder or tapioca flour *2 Cups heated up beef, chicken or vegetable stock *Sea salt and cracked black peppa to taste What I do! *Heat a medium size sauce over medium heat *Add “flour” to melted ghee and whisk vigorously until combined with NO LUMPS. *Cook for 30 more seconds *While whisking, slowly pour in the heated stock. Continue to whisk and cook for 1-2 minutes. *Season with sea salt and peppa. *Pour over cauliflower mash and…….
Ingredients: -Bag of jalapeños – cut in half and deseeded OR use mini tri-colored peppers for less heat -11 oz log of Goat cheese (room temp) -1 jar of sundried tomatoes in oil -1 jar of red or tomatillo peppers -1 TBSP jarred garlic or 3 cloves chopped garlic -Sea salt and cracked black peppa -Zest of entire lemon -Juice of lemon -Several leaves of chopped fresh basil -Package of Prosciutto ham (leave ham in fridge till ready to wrap jalapeños!!)
What I do! -Add goat cheese, tomatoes, peppers, garlic, salt n peppa, lemon zest n juice and basil to a food processor and pulse several times till blended. -Fill jalapeño boats with mixture -Wrap each boat with ½ slice each of prosciutto -Place each boat on a sheet pan lined with aluminum fool -Bake at 400 for 16-18 minutes.
Fresh Made Ranch dressing -1 cup Greek yogurt -1/2 cup fat free buttermilk -Chop Fresh dill, chives and garlic ***Mix all ingredients together with a whisk
O…K, so whenever I make these, they seem to be Thee hit at the dinner table! I have been told by people who HATE brussels sprouts that this has to be one of the BEST things they have ever eaten!
* One Tbsp Olive oil
* One whole yellow onion chopped
* Three cloves raw garlic diced
* One package diced pancetta ham
* One Cup balsamic vinegar
* One package brussels sprouts, each sliced in half
* Sea salt and cracked black peppa to taste
– What I do
* pour olive oil into heated pan, heated to medium
* add chopped onion, salt and pepper to taste and cook for 5 minutes. Stirring occasionally!
* add garlic, cook for an additional 15 minutes
* add pancetta ham, salt n peppa to taste, cook for five minutes with onions and garlic
* add 1/2 Cup of the balsamic vinegar
* Cook mixture for another 20 minutes stirring occasionally
* add chopped brussels sprouts and rest of the balsamic vinegar
* Cover and cook for 20 more minutes.
* uncover, stir well
**** Serve and Enjoy; try hard not to lose mind because they are so…
De Fa Rekin Licious!!!!! 😋😋😋
** To make for a larger group just double or triple the ingredients!
Ingredients: – One dozen regular sized cage free eggs boiled for 13 minutes – ¼ cup Greek yogurt – 1 Tbsp. melted ghee – 2 Tbsp. white wine and another 1/2 TBSP! – Juice of whole lemon – Zest of lemon – 2 Tbsp. capers – Fresh dill cut to tiny sprigs – Sea salt n peppa
What I do! – Slice cooled eggs lengthwise then place all yolks in large bowl. – Zest entire lemon, set aside. – Mix in yogurt, melted ghee, wine, lemon juice, capers, lemon zest and salt n peppa -Top with sprigs of dill