Main Entrees

Use all organic ingredients as well as raw dairy ingredients when possible.

Slow Cooker Chicken Leg Quarterschx leg

4-6 pastured chicken leg quarters – skin can be on or off

1-2 carrots – washed and/or peeled, sliced in half lengthwise

1 tsp Himalayan or Celtic sea salt

½ tsp pepper

1 tsp onion powder

1 tsp garlic powder

¾ tsp poultry season

¼ c white wine (opt)

Place the sliced carrots on the bottom of the slow cooker (opt).  Place the chicken into the cooker.  Add wine, if using.  Sprinkle evenly with all the seasoning.  Cover and cook on high for 4-6 hrs. or low for 6-8 hrs.

 

meatloafGluten Free Meatloaf

1 ½ lbs grass fed hamburger – or a blend of ground meat

½ c almond flour, cooked quinoa, or a GF flour mix

1 large onion, chopped

1 c zucchini, shredded or ½ c zucchini and ½ c carrots

2 pastured eggs

1 tsp Himalayan or Celtic sea salt

½ tsp pepper

1 tsp onion powder or 1/4 c chopped onion

1 tsp garlic powder

1 tsp dried parsley or 1 Tb fresh

⅓ c organic ketchup, plus more for top

½ c grated Parmesan or Romano cheese – opt.

Preheat oven 350⁰.

Mix all of the ingredients, don’t over mix. Place into a 13×9 baking dish.  If you like, spread the top with additional ketchup.  Bake 30-40 minutes until the hamburger is cooked.

 

Ricotta Pesto Gluten Free Pizza

1 GF Pizza Crust (recipe)

¾ c ricotta cheese

¼ c Parmesan cheese

½ tsp Himalayan or Celtic sea salt

Pinch pepper

1 tsp basil

½ c pesto (recipe)

2 plum tomatoes, sliced and seeded

½ c sliced peppers and/or mushrooms

¼ c black olives, sliced

1 ½ c mozzarella cheese, shredded

Preheat oven 425⁰.

Mix ricotta, Parmesan, salt, pepper, and basil.  Spread cheese mixture over the precooked crust.  Top cheese with a layer of pesto. Layer the veggies over the pesto. Spread the mozzarella over the top.

Bake 5-10 minutes until the cheese is melted.

 

Marinated Grilled Steak Tipsbeef tips

2 lbs grass fed steak tips

⅓ c organic GF soy sauce

3 Tb coconut oil or extra virgin olive oil

3 Tb sesame oil

4 garlic cloves, minced

1” piece ginger, chopped or grated

1 Tb honey (opt)

2 tsp orange zest

½ tsp red pepper flakes

1 scallion, sliced

Mix all ingredients, except the meat. Add the meat. Marinate in the refrigerator for at least 24 hours and up to 5 days.

Soak wooden skewers in water for 30 minutes.

Preheat grill.  Skewer the meat.  Grill 2-3 minutes per side.

If not grilling. Broil in the oven for 2-3 minutes per side, without the skewers.