Savory Recipes

Blue Cheese Chicken Divine

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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!

Savory Recipes

Toxic Metals Chelator GAPS™ Shake

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spinach, lettuce, parsley, dill, carrot tops or beet tops
tomato
lemon
1-2 raw eggs per person
1-2 tablespoons of homemade sour cream per person

Juice first three ingredients. Blend juice with raw eggs and sour cream. Enjoy!

Notes:
-Substituting sour cream with coconut oil or butter works too!
-Feel free to combine different fruits and veggies to make juices taste delicious for you and your family!
-A ratio of 50% fruit juice to 50% veggie juice works well!

Savory Recipes

Stuffed Mushrooms

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¼ cup lard or butter
2 onions, chopped
2-3 cloves of garlic, minced or pressed
½ cup bone broth
1 bag fresh spinach, chopped
1/2 teaspoon sea salt
1/4 teaspoon black pepper
½ cup cheese
3 small cartons of whole mushrooms

Separate mushroom tops from stems. Sauté onions and garlic until onions are clear. Add broth, spinach, chopped mushroom stems,and seasonings. Simmer until spinach is soft. Remove from heat and stir in cheese. Stuff mushroom tops with mixture. Bake at 350 degrees for about 15 minutes. Enjoy!