1 1/4 cup of blanched almond flour
Pinch of crunchy celtic sea salt
1/2 tsp of baking soda
1/3 cup of tahini (make sure you shake the jar!)
1/3 of a cup of honey
1 tbsp of good verdant olive oil
1 tbsp of vanilla
Zest from 2 or 3 lemons
1. Make a couple of stirs with a wooden spoon, and the dough will come together, looking a lot like regular cookie dough.
2. Roll out even sized balls, about 1 inch each and roll them in sesame seeds.
3. Flatten and place them in a cookie sheet, leaving plenty of room for them to spread. I lined my sheet with parchment paper, but it shouldn’t be necessary.
4. Bake it at 350F until they are golden brown, 8 to 15 minutes, depending on your oven, and size of cookies.
Servings: 6 personal pies
1 lb pastured/grass fed ground beef (70/30 or 80/20)
1 small Spanish onion, diced
4 cloves of garlic, minced
2 bay leaves
1 tsp cumin
1 tsp oregano
1 cup canned diced tomatoes (I use Muir Glenn's Organic Fire Roasted for extra depth of flavor).
Olive or coconut oil for sautéing
1. Sauté onions and garlic until soft.
2. Add the ground beef and brown it, making sure to break it up.
3. Add all other ingredients, reduce heat to low, cover and let it simmer for about 15 min.
4. Taste it and add salt and pepper as needed and remove bay leaves.
Butternut Squash Dough
1/4 cup organic butternut squash purée
3 large pastured eggs
3 tbl coconut oil melted and cooled
1/4 cup coconut flour
1/2 tsp baking soda
1. Mix all ingredients but the coconut flour until thoroughly incorporated.
2.Slowly add the coconut flour, 1 tbsp at a time until the dough thickens.
3. The amount you actually need will depend on the size of the eggs and water content in the pureé.
4. Pre-heat the oven to 350F. Coat a large muffin tin with coconut oil.
5. Place a generous dollop of dough in each, making sure it coats the bottom.
6. Add the filling to your liking (I tend to be quite generous) and cover the filling with another dollop of dough. Drizzle pies with sesame seeds and sea salt.
7. Bake at 350F for 18-22 min., or until golden brown.
Juice and zest from 3 lemons
1 tbsp of fresh oregano (dry is okay)
1 tbsp of thyme
1 tsp of garlic powder (or 1 tbsp of fresh minced)
Healthy pinch of sea salt
3 tbsp of olive oil
1. Rub the drumsticks, and make sure the marinate gets under the skin. Let them rest in the fridge anywhere from 2 to 24hrs.
2. Pre-heat the oven to 400F, and heat up a cast iron skillet on the stove top.
3. Place the drumsticks skin side down, and cook them on high for about 2 minutes. Lower the temperature, and cook for another 5 minutes.
4. Place the chicken in the oven, and cook for another 20 min, before flipping it. Flip it and cook for another 10 minutes, or until the drumsticks are cooked through.
5.Drizzle with fresh lemon juice before enjoying.
1 1/2 lbs pastured/grass fed ground beef (80/20)
2 large pastured eggs
1/2 cup toasted pine nuts
4 cloves roasted garlic
1/2 cup organic pumpkin pureé
Crushed red pepper
1/2 tbsp Thyme
2 small onions, diced
4 cloves of roasted garlic, sliced
2 cans of organic fire roasted tomatoes (I use Muir Glen)
1 tbsp Oregano
1 tbsp Thyme
Crushed red pepper
1/4 cup Italian (flat leaf) parsley, chopped
1. Combine all the meatball ingredients until thoroughly incorporated, but not overworked.
2. Roll the mixture into 1 1/2-inch balls. You can also use an ice cream scoop to form the balls.
3. Heat the oil in a large pan and brown meatballs until golden brown, but not cooked through. Remove them with a slotted spoon.
4. Add onions and cook until soft. Add tomatoes with their juices, oregano, thyme, and roasted garlic and crushed red pepper.
5.Season, to taste, with sea salt. Reduce heat and cook until slightly thickened, about 15 minutes.
6.Add meatballs, bring it to a boil and add 1/2 cup of water. Lower temperature and let simmer for 10 to 15 minutes, until the sauce has thickened and meatballs are tender.
7. Serve it with freshly chopped parsley and grated pecorino romano.