Nutrition. Education. Transformation.

March 4, 2015

Your first thought might be “why would I eat beef heart?” Well, for starters you should know that for thousands of years, the organ meats have been considered superior to the muscle meats that we prefer today. In the wild, Continue reading

February 13, 2015

3 Tbsp. butter
1 small yellow onion
6-7 diced crimini mushrooms
1/2 lb organic chicken livers
1 garlic clove minced
1/2 tsp. dill
1/2 tsp. dry mustard
1/3 cup white wine
Juice of 1 lemon wedge
Salt

1. Sauté onion Continue reading

January 13, 2015

Dry Ingredients
1/3 cup coconut flour
1/4 tsp. sea salt
1/2 tsp. baking powder
1/8th tsp. cinnamon

 

Wet Ingredients
4 eggs
1/2 tsp. pure vanilla extract
1/4 cup maple syrup
1/4 cup full-fat coconut milk (avoid ones with carrageenan) Continue reading

December 22, 2014

Ingredients

4 bone-in chicken breasts with the skin
8 4 inch sprigs of rosemary
Feta cheese
Salt
Pepper

Instructions

1. Preheat oven to 350

2. Place 2 sprigs and generous amounts of feta under the skin of each chicken breast Continue reading

December 2, 2014

I know it doesn’t look good! Just trust me!

 

2-4 c. vegetable or chicken broth
3 T. organic butter
3 c. chopped broccoli including stems
¼ c. sliced scallions
2 c. chopped celery including leaves
½ c. sliced peeled Continue reading

December 2, 2014

In a soup pot, melt:

 

1-1/2 Tbsp. butter or olive oil and add:
1 onion, diced
1 carrot, diced
1 rib celery, diced
Cook until vegetables become limp. Note: for a speedier prep of the above veggies, you may Continue reading