For Mind, Body, and Soul
1/4 cup butter or lard
1 onion, chopped
1 cup bone broth
32 ounces broccoli and cauliflower, “riced”
1 teaspoon salt
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 cups cheese
Sauté onion in butter or lard until cooked. Add broth, “riced” broccoli and cauliflower, spices, and cheese until heated. Enjoy!
Tip: To rice broccoli and cauliflower, pulse in food processor a few times until the size of rice.
1/4 cup lard or butter
1 onion, chopped
3 cloves garlic, minced
1 cup bone broth
1 bag of frozen broccoli florets or 3 cups fresh chopped broccoli
1 large box of mushrooms
1 teaspoon sea salt
1/2 teaspoon black pepper
2 bags of frozen cauliflower, thawed, or 2 heads of fresh cauliflower
3 cups cooked cubed chicken
2 cups homemade yogurt
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery powder
2-3 cups cheese
Sauté onion and garlic in lard or butter. Add broth, broccoli, mushrooms, salt, and pepper. Briefly pulse cauliflower in a food processor until size of rice. Stir in cauliflower. Simmer until cauliflower is done. Spoon into 9 x 13 inch pan. Layer chicken on top of cauliflower rice mixture. Spread mixture of yogurt, salt, garlic powder, onion powder, and celery powder over chicken. Sprinkle with cheese. Bake at 350 degrees Fahrenheit until bubbly. Enjoy!
2 lbs white navy beans
1 chopped onion
1 chopped bell pepper
3 cloves garlic, minced or chopped
1/2 cup lard
2 teaspoon sea salt
1 teaspoon parsley
1 teaspoon thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 cups bone broth
2 cups tomato juice
5 cups water
Soak beans for 12 hours, drain, and rinse. Add all ingredients to a crock pot. Cook until beans are soft. Serve over Plain Cauliflower Rice. Enjoy!
1/4 cup lard or butter
1 onion, chopped
3 gloves garlic, minced
1 cup bone broth
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1 tomato, chopped
1 pepper of choice (Serrano, jalapen᷉o, bell, etc.), chopped
2 heads of fresh cauliflower or 2 bags of frozen cauliflower, thawed
Sauté onion and garlic in lard or butter. Add broth, salt, pepper, cumin, cayenne pepper, tomato, and pepper. Briefly chop cauliflower in a food processor until size of rice. Stir in cauliflower. Simmer until liquid is gone and cauliflower is done. Enjoy!
1 butternut squash, peeled and cubed
2 tablespoons lard or butter, melted
½ teaspoon sea salt
¼ teaspoon pepper
¼ cup lard or butter
1 onion, chopped
1 cup bone broth
2 tablespoons lemon juice (juice of 1 lemon)
1 teaspoon rosemary
½ teaspoon sea salt
¼ teaspoon pepper
1 cup Parmesan or other white cheese, grated
½ cup blue cheese, crumbled
½ cup homemade sour cream or cream cheese (drained homemade yogurt)
1 bag fresh baby spinach
2-3 cups cooked chicken, cubed
Coat butternut squash with lard or butter, sea salt, and pepper. Bake in oven at 450 degrees Fahrenheit for about 15-20 minutes until slightly crispy. On stovetop, sauté onions in lard or butter until onions are clear. Add broth, lemon juice, spices, cheeses, cream, and spinach. Simmer until spinach looks wilted. Add chicken and baked butternut squash cubes. Serve over spaghetti squash noodles, caulifried rice, or plain cauliflower rice. Enjoy!
1/4 cup lard or butter
1 onion, chopped
2-3 garlic cloves, minced
1 box of mushrooms, sliced
4 cups cooked chicken, shredded or chopped
1 1/2 teaspoon sea salt
2 tablespoons dried parsley
1 cup bone broth
1/2 cup lemon juice
Sauté onion and garlic in lard or butter in large pan on stove top until onion is clear. Add the remaining ingredients. Stir and simmer for about 10 minutes. Serve over spaghetti squash noodles, if desired. Enjoy!
1 onion
3 garlic cloves
1 tomato
1/2 bell pepper
1/2 cup reduced tomato juice (or tomato juice)
1/2 cup bone broth
1/2 teaspoon sea salt
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon red pepper flakes
1 small box of mushrooms, chopped and/or sliced
4 pounds chicken parts or whole chicken
Place chicken in crock pot. Finely dice onion and garlic in food processor. Add remaining ingredients except some or all of the mushrooms, if you prefer some or all of the mushrooms to remain sliced. Briefly mix in food processor to maintain some texture of veggies. Stir in sliced mushrooms, if desired. Pour half of sauce over chicken in crock pot. Cook on high for 4-6 hours. Heat other half of sauce on the stove top until veggies are tender. Serve chicken on a bed of spaghetti squash noodles topped with extra sauce. Enjoy!
Enjoy this video about how to make meat and bone broths! Let me know if you have any questions!
¼ cup lard or butter
1 onion, chopped
4-6 celery stalks, chopped
2 cups bone broth or drippings
4-5 apples, chopped
1 cup raisins
½ tsp ground cinnamon
½ tsp sea salt
½ tsp garlic
½ tsp oregano
1 batch of croutons (see crouton recipe below)
Sauté onion and celery in lard. Add broth, apples, raisins, and spices. Let simmer until apples are soft. Mix in croutons and transfer to a casserole dish. Bake at 350 degrees for about 20 minutes or until hot.
To make croutons, cube one loaf of cooled seasoned bread. Spread on cookie sheet. Bake at 350 degrees for about 15 minutes.
1 steamed onion
2 cups drippings or bone broth
½ tsp sea salt
¼ tsp black pepper
Blend all ingredients in blender. Enjoy!
NOURISHING HAPPINESS 