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GRASS FED MEXICAN TACOS

  • siete foods tortillas

  • 1 lb grass fed/finished beef

  • arugula

  • organic black beans

  • avocado

  • spices (chili powder, curry, red pepper flakes, garlic, sriracha)

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brown your meat + spices. set aside. lightly brown your tortilla in the over or a clean pan. assemble taco and add any additional topping you want! (tomatoes, peppers, mushrooms, jalapenos, cheese, sour cream, salsa)

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Enjoy!

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a place to share my journey of food, health and wellness

HOW TO POACH AN EGG

  • Make sure your eggs are really fresh.

  • Add a small dash of vinegar to a pan of steadily simmering water.

  • Create a gentle whirlpool in the water to help the egg white wrap around the yolk.

  • Slowly tip the egg into the water

  • Leave to cook for three minutes.

  • Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon

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Enjoy!!

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HOMEMADE BONE BROTH

  • find a local butcher or farm that you can buy their bones.

  • roast 3-5 bones per batch at 450 for 1 hour.

  • once the bones are done place in crockpot filled with water

  • cook for 48 on low  (Adding veggies and spices like celery, carrots, onions, parsley, turmeric, black pepper not only enhance the flavor but give it more oomph when performing these body miracles!)

  • after 48 hours of cooking, discard your veggies and bones so just liquid is left.

  • pour broth into mason jars only 3/4 full and let it cool [with the tops off] for at least 8 hours.

  • great for soups, additions to dishes, or just for single servings!!!

TOAST TWO WAYS (SAVORY // SWEET)

  • 2 GF bread slices

  • ghee

  • nut butter of choice

  • sauteed spinach

  • roasted butternut squash

  • 2 farm raised eggs

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toast your bread, apply spread and toppings!

Enjoy!

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PALEO PROTEIN CAKES

  • 2 pasture raised eggs

  • 3/4 c. nut milk

  • 1 tsp vanilla

  • 1-2 scoops vital protein collagen

  • 1 c. + 3/4 c bobs red mill almond flour

  • pinch of salt

  • 1 tsp baking powder

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Heat up your skillet with butter/ghee/oil of choice. combine the above ingredients until you get a sticky batter.  scoop the batter (big or small) onto the pan and let sit for about 1:30 minutes per side! top with toppings of choice and enjoy!

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(BEAT THE BLOAT) SPICY CAULI SOUP

  • 2 medium organic cauliflower heads (sauteed)

  • spices (tumeric, curry, red pepper flakes, garlic, ACV, sriracha)

  • 4-6 cups bone broth

  • 1 can full fat coconut milk

  • additions (brain octane, ashwaghanda, beef gelatin)

  • toppings (kale, broccoli, extra spices)​​

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place everything into a high powered blend and slowly add bone broth until you get the consistency you want! 

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Enjoy!

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CLEANSING PLATE

  • 2 crispy pasture raised eggs (cooked in ghee or brain octane)

  • 1/4 avocado cubed

  • organic girl mache rosettes, also sautes in ghee or oil

  • black pepper and pink salt to taste

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Enjoy!

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HEALTHY FATS BREAKKY

  • 2 scrambled pasture raised eggs​

  • 1 big handful of kale, chopped and massaged

  • 1/2 avocado 

  • balck pepper and pink salt to taste 

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oil your pan and scrambled eggs first. sprinkle eggs with black pepper and pink salt. once eggs are almost done, place massaged kale and let cook down for about 1 minutes. place goodies in your bowl and add your avocado! 

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Enjoy!

FLAX WAFFLES

  • 2 cups ground flax seeds

  • 2 tsp cinnamon or 2 tsp bulletproof vanilla max

  • 3 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 1/2 cups unsweetend nut milk *add more if batter thickens too much ((i used homemade hemp))

  • 1/4 cup ghee

  • 2 eggs

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combine all the ingredients in a medium mixing bowl and whisk until well combined. let stand a few minutes to thicken. If batter becomes too thick, add extra milk to thin it.cook in a waffle maker until done to your liking (mine took about 6 minutes on the second highest setting).

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Enjoy!!

SALMON BLTs (butter lettuce tacos)

  • 1 HUGE grilled salmon fillet (you'll have leftovers)

  • 3 butter lettuce leave

  • toppings:

    • morel mushrooms, tomatoes, red onion, cilantro, parsley, the options are limitless.​

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grill or re-heat salmon in cast iron with avocado oil + black pepper. set up your topping stations and load your tacos up!

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GRASS FINISHED MEATBALLS + BROCOLLINI

  • 6-8 oz grass fed beef meat (unseasoned)

  • 1 handful green of choice (if you choose kale, chard or spinach, i would lightly steam first)

  • sauteed broccollini (ghee + pink salt)

  • trader joes saurkraut

  • sesame seeds for toppings

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start by heating your cast iron to medium heat with ghee.  roll meat into large balls. place in the pan, rotating every 2 minutes until fully cooked on each side. and let them cook up. place place brocollini on the outsides of the pan while your meatballs cook. sprinkle with pink salt, more ghee if needed and black pepper. let it cook. plate up and enjoy all the toppings!

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GRILLED SALMON a la GREENS

  • 6-8 oz grass fed beef meat (unseasoned)

  • 1 handful green of choice (if you choose kale, chard or spinach, i would lightly steam first)

  • sauteed broccollini (ghee + pink salt)

  • trader joes saurkraut

  • sesame seeds for toppings

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start by heating your cast iron to medium heat with ghee.  roll meat into large balls. place in the pan, rotating every 2 minutes until fully cooked on each side. and let them cook up. place place brocollini on the outsides of the pan while your meatballs cook. sprinkle with pink salt, more ghee if needed and black pepper. let it cook. plate up and enjoy all the toppings!

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SWEET CHICKEN ROMAINE SALAD 

  • 6oz grilled chicken with black pepper + rosemary

  • 1 handful of chopped romaine

  • 1/2 c. fresh raspberries

  • sesame seeds for topping

  • lemon avocado oil for dressing

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grill your chicken + seasonings. slice or keep whole. lay chicken on a bed of greens and add fruit of choice. I had raspberries from the market!! I also sprinkled the salad with sesame seeds for crunch and added lemon infused avocado oil for the dressing + an added flavor. This was perfect!

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KALE "YEAH!" BURGER 

  • 6oz grass fed beef patty

  • 2 kale leaves (lightly steamed)

  • roasted broccoli (ghee + pink salt)

  • kalamata olives

  • arugula (for topping)

  • trader joes saurkraut

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start by heating you castiron to medium heat with ghee. place burger and broccoli in the pan and let them cook up. place 1 kale leaf on top the burger to let it cook. flip burger half way to make sure that its evenly reheated. place 2nd kale leaf on top the burger.sprinkle pink salt on broccoli and shake the pan to let the ghee spread around. plate up and enjoy all the toppings!

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HEARTY BREAKY BOWL w/ GREENS

  • spinach (lightly sauteed)

  • veggie hash(peppers,onions,mushrooms,zucchini,  asparagus)sauteed in ghee & black pepper

  • 2 vital farm eggs cooked in ghee & brain octane

  • 3 strips US wellness meats CLEAN bacon

  • extra bacon grease for dressing

  • pink salt to taste

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start with cooking your bacon in a medium heated cast iron pan. once the bacon is done, cook you veggie hash, next, prep your eggs any style adding ghee to your pan. lastly, lightly saute spinach with pink salt. Assemble and destroy.

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CHICKEN & BROCCOLI BOWL

  • BIG handful of greens

  • roasted zuchinni (cumin, curry, garlic)

  • baked chicken (turmeric, black pepper, pink salt)

  • steamed broccoli 

  • almond milk spread

  • brain octane & pink salt to taste

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grab your bowl layer up starting with the greens & zucchini. I roasted them for about 30 minutes at 375 with oil on both sides. add your chicken (mine was cold) & steamed broccoli. dress up with oil & pink salt to taste.

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SALMON & TURKEY GODDESS BOWL

  • fresh turkey (i get mine from the butcher)
  • fresh salmon slices (wild caught)
  • 1 hard boiled egg
  • roasted brocolli (garlic, oil, pink salt)
  • micro greens + arugula
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this tasted amazing. so many flavors from the greens & protein. not a lot of spices needed to enhance the flavor. roast the broccoli for about 20 minutes with oil and spices (i like mine a little harder). taste! i drizzled balsamic vinegar on top for some added color too. 

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