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.
4 cups fresh or frozen, but thawed, cauliflower
4 cups shredded cheese
½ cup butter, lard, or tallow
2 eggs
½ teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon oregano
Pulse cauliflower in food processor or blender until cauliflower is the size of rice. Mix remaining ingredients with cauliflower. Spread in circles on cookie sheet lined with parchment paper. Bake at 450° F for 15-20 minutes until golden brown. Top with sauce, meat, and cheese. Enjoy!
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!
1/4 cup lard or butter
1 onion, chopped
3 cloves garlic, minced
1 cup bone broth
1 teaspoon sea salt
1/2 teaspoon black pepper
2 heads of fresh cauliflower or 2 bags of frozen cauliflower, thawed
Sauté onion and garlic in lard or butter. Add broth, salt, and pepper. Briefly pulse cauliflower in a food processor until size of rice. Stir in cauliflower. Simmer until liquid is gone and cauliflower is cooked. 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!
1/4 cup lard or butter
1 onion, chopped
3 gloves garlic, minced
1 cup bone broth
1 teaspoon sea salt
1/2 teaspoon black pepper
2 cups frozen (or fresh) peas and diced carrots
2 bags of frozen cauliflower, thawed, or 2 heads fresh cauliflower
1/4 cup sesame oil
Sauté onion and garlic in lard or butter. Add broth, salt, pepper, carrots, and peas. Briefly chop cauliflower in a food processor until size of rice and add to broth mixture. Simmer for 5-10 minutes. Remove from heat and mix in 1/4 cup sesame oil. Enjoy!
fauxtatoes
4 cups chopped turkey
unstuffed mushrooms
2 cups grated cheese
In a greased 9×13 dish, layer fauxtatoes, turkey, unstuffed mushrooms (follow the stuffed mushroom recipe but add 2 cartons of sliced mushrooms instead of using whole mushrooms and omit the cheese), and top with cheese. Bake at 350 degrees for about 15-20 minutes. Enjoy!
NOURISHING HAPPINESS 