Heat oil in Instant Pot over “browning” setting. Season shoulder roast with salt and pepper. Brown on all sides, then remove and set aside. Saute garlic and onion in Instant Pot for 2 to 3 minutes.
Rub remaining seasonings all over roast (cumin through onion powder). Place back in Instant Pot, and add all remaining ingredients (broth through bay leaf).
Cover and cook using the pressure cooker setting, put it on high pressure and set the meat button to 50 minutes. After 50 minutes, release pressure and slowly remove lid. Shred with two forks and make sure it’s all saturated in its cooking juices. Remove bay leaf before serving.
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.
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.
Cook for 3 to 4 minutes covered, or until salmon is cooked through and flakes easily with a fork.
Remove salmon from skillet and set aside.
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.
Serve salmon on top of cabbage with a generous helping of dijon sauce, and enjoy!
A delicious (and conveniently green - a small nod to St. Patty's) super food smoothie! This is a great smoothie for meal substitution (lots of protein and fiber and collagen), AND a great introduction to matcha if it's something you're on the fence about or don't always enjoy!
Spread cauliflower, onion slices and garlic cloves on a baking sheet. Drizzle melted coconut oil over the top and place in the oven. Roast for 30 to 40 minutes or until cauliflower is fork tender.
Once done, transfer veggies and broth to a large pot over medium heat. Add in all other ingredients except coconut milk. Right before mixture begins to boil, turn heat down to low and simmer for 20 minutes.
In a blender, in shifts, puree the broth and veggie mixture until smooth. Once everything is pureed, transfer back into pot.
Stir in coconut milk, simmer for another 10 minutes, and serve.