Brown Butter Dipped Lemony Radishes

Brown Butter Dipped Lemony Radishes


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Brown Butter Dipped Lemony Radishes
Spring and summer wouldn't be complete without heaps of radishes!!! And if you've never had radishes with butter - you are cheating yourself of such a perfectly simple and delicious treat! This is a great snack or appetizer or picnic food, and it's SOOO easy! So grab some radishes and let's get started!
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. In a small heavy bottom sauce pan over medium high heat, melt butter. Keep over heat until it begins to brown - whisking regularly. Keep a close eye on it because it can go from brown to burnt in a blink of an eye! Takes about 3ish minutes.
  2. Once brown butter is done, immediately transfer to a small bowl to prevent further cooking/burning. Allow to sit and cool slightly for about 5 minutes.
  3. Take radishes and dip them into the brown butter! Allow butter to cool and set on radish and then dip again (we popped them into the fridge between dippings to help cool butter faster). Repeat this process until you have a nice and noticeable butter sheath on your radishes!
  4. After the final dipping, while the butter is still malleable, dust each radishes with a sprinkle of lemon zest and flake sea salt! Allow to set, or cool in the fridge, one last time and then serve!
Hot Melt (keto-approved) Spaghetti

Hot Melt (keto-approved) Spaghetti


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Hot Melt (keto-approved) Spaghetti
We're gunna let you in a little secret: you can still enjoy spaghetti WITHOUT the gluten heavy noodles! I know, I know. You're shaking your head in disbelief, you're assuming I've lost my mind, you think "surely, THAT is impossible!" Ohhhhh it's possible. And guess what - we use ZUCCHINI for the noodles!! ZUCCHINI!!! Before you go and turn your nose up at what sounds like the most preposterous thing to ever cross your eyes, you've gotta try it. See how absolutely delicious spaghetti can still be without the soul-sucking noodles that are your thighs arch nemesis! The recipe is crazy simple, ridiculously yummy, and it's a comfort food that is actually GOOD for you!!
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Instructions
  1. First up, in a large skillet, heat the ghee and add the onion.
  2. When the onion becomes translucent, now add the tomatoes, spices and simmer a couple of minutes.
  3. Use a potato masher to smush up the tomatoes.
  4. Add the garlic now and red wine and simmer another few minutes.
  5. Add the zucchini to the pan and cover.
  6. Allow to simmer for a few minutes until cooked through, about 2 to 3 minutes.
  7. Now add the cooked sausage and mix altogether.
  8. Serve in a bowl, top with parmesan if you like!
SweetTart Citrus Margarita

SweetTart Citrus Margarita


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SweetTart Citrus Margarita
This mixed citrus margarita is tart and naturally sweet with no refined sugar added! So refreshing, delicious, and easy to make!
Cuisine Paleo
Servings
glass
Ingredients
Cuisine Paleo
Servings
glass
Ingredients
Instructions
  1. In a glass full of ice (with optional salted rim), combine all ingredients - mix well and enjoy!
  2. If it's TOO tart for you, the best way to sweeten it would be to add liquid Stevia to taste. Keep in mind a little goes a long way!
Instant Pot Spiced Shredded Chicken Tacos and Quick Pickled Onions

Instant Pot Spiced Shredded Chicken Tacos and Quick Pickled Onions


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Instant Pot Spiced Shredded Chicken Tacos and Quick Pickled Onions
A super easy and delicious recipe for tender and flavorful shredded chicken for tacos or salads or whatever you want!
Prep Time 15 minutes
Cook Time 90 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 90 minutes
Servings
people
Ingredients
Instructions
  1. Place sliced red onion in a strainer and boil a kettle of water.
  2. In the jar you're using to store the pickled onion, place vinegar, salt, honey, garlic, and peppercorns. Stir until salt and honey are dissolved.
  3. Once water boils, slowly pour water over the sliced onion. Blanching them so their slightly tender.
  4. Give the strainer a little shake to help get rid of excessive water, then add onion to the jar with vinegar mixture. Press into jar until onion is fully submerged. Seal and place in refrigerator for AT LEAST 2 hours before using.
  5. In an Instant Pot, pour half the jar of salsa and make sure bottom is evenly coated.
  6. Place chicken on top of salsa, then onion on top of chicken.
  7. In a small bowl, combine spices (salt through coriander). Season onion and chicken evenly, then top with remaining salsa.
  8. Seal Instant Pot, then select "Meat/Stew" setting and cook for 90 minutes. Once it's done, let rest for 5 minutes, then release the vent for the steam.
  9. After the steam settles, remove lid and, using two forks, shred the chicken!
  10. Serve on tortillas with pickled onions and other toppings! You'll find some of our topping favorites listed above but we encourage you to add whatever your favorite toppings are!
  11. DIG IN!!!
Recipe Notes

TO MAKE PALEO: use lettuce leaves instead of tortillas (iceberg lettuce is nice and sturdy and will have a good crunch!) and OMIT any dairy (so no cheese or sour cream as a topping)

TO MAKE KETO, aka HOT MELT: follow Paleo instructions above AND make sure to had a generous serving of avocado!

Anti-Inflammatory Magical Midas Milk Recipe

Anti-Inflammatory Magical Midas Milk Recipe


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Anti-Inflammatory Magical Midas Milk Recipe
Our take on the infamous elixir "golden milk" - warm, hearty, spiced, delicious, and great for you!
Cuisine Paleo
Prep Time 15 minutes
Servings
people
Ingredients
Cuisine Paleo
Prep Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Heat almond milk in a heavy bottom medium pot over medium heat. Add next 6 ingredients (turmeric through stevia). Whisk together well and keep over heat until hot, be careful NOT to boil.
  2. In a blender, add coconut oil, coconut butter, a little pepper, and pour milk mixture over the top. Blend until smooth and frothy. Serve and enjoy!
Spring Herb Salmon with Roasted Cabbage and Dijon Reduction

Spring Herb Salmon with Roasted Cabbage and Dijon Reduction


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Spring Herb Salmon with Roasted Cabbage and Dijon Reduction
A delicious flavorful recipe that's not only easy, but sure to impress! Full of seasonal taste explosions, and salmon chalk full of good fats!
Course Main Dish
Cuisine Paleo
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Paleo
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 380 degrees.
  2. On a baking sheet, arrange cabbage medallions, drizzle with melted ghee, season with salt, pepper, and nutmeg. Place in oven and roast for 30 to 40 minutes, or until tender and lightly charred.
  3. Season salmon filets with salt, pepper, thyme, and rosemary. Melt remaining ghee in a large skillet, over medium high heat. Add salmon filets, skin side down. Then add 1/2 cup of the broth, and cover.
  4. Cook for 3 to 4 minutes covered, or until salmon is cooked through and flakes easily with a fork.
  5. Remove salmon from skillet and set aside.
  6. Add remaining broth, butter, and wine to skillet with cooking juices. Heat over high heat until mixture boils, then whisk in dijon mustard and season with salt and pepper to taste. Reduce heat to medium, and cook until mixture reduces by 1/2.
  7. Serve salmon on top of cabbage with a generous helping of dijon sauce, and enjoy!