Chocolate Ice Cream with Raspberries

Ingredients:

• 14 oz can of Coconut Milk
• 6 Tbsp of honey
• 3 Tbsp of Cocoa powder
• frozen raspberries

Directions:

1. Mix coconut milk, honey, and cocoa powder in mixing bowl
2. Put mixture in ice cream maker
3. Wait 25-30 minutes
4. Serve in bowl with 1/2 cup of frozen raspberries

Southwest Turkey Burger

Ingredients:

• 2 lbs Turkey
• 1/2 red onion minced
• Poblano pepper minced
• Red bell pepper minced
• 2 tsp cumin
• 1 tsp red pepper
• 1/2 tsp black pepper
• 1 tbs oil

Directions:

1. Mix ingredients in bowl
2. Press into 6 to 10 patties
3. Heat oil in pan
4. Cook burgers 7-10 minutes per side until done.

Note:

Goes well with spicy slaw

Spicy Slaw

Ingredient:

• 1 bag Publix shredded green & purple cabbage with carrots
• 4 tbsp stone ground mustard
• 2 tbsp olive oil
• 2 tsp lime juice
• 2 tsp cumin
• 1 tsp crushed red pepper
• 1/2 tsp black pepper

Directions:

1. Mix mustard, olive oil, lime juice, crushed  red pepper, and black pepper in bowl well.
2. Stir in 1 cup of shredded cabbage
3. Serve

Twice Baked Sweet Potato

Ingredients:

• 3 medium sweet potatoes
• 6 strips of bacon
• 4 TBS olive oil
• 1 cup of fresh basil
• 1 TBS lime juice
• 1/4 cup of dry roasted almonds
• 1/4 tsp black pepper

Directions:

1. Bake sweet potatoes at 475 until soft.  (~35 minutes)
2. Remove from oven to cool
3. Dice raw bacon and cook in pan
4. Split sweet potatoes in half and spoon out center making sure not to break the skin.
5. Mash the sweet potato with the bacon in pan. (No need to drain bacon fat)
6. In a food processor blend basil, almond, pepper, lime juice, and olive oil
7. Mix pesto in sweet potato & bacon mash still in original pan.
8. Fill sweet potato skins back up
9. Bake at 475 for 15 minutes or until top is browned.

Mustard Glaze Pork Loin

Ingredients:

• 4 thick cut pork loin/chops
• 1/3 cup of olive oil
• 1 lemon
• 4 garlic cloves
• 2 TBS stone ground mustard
• 1/2 tbps black pepper
• 1 tbps of sage

Directions:

1. In bowl mix olive oil, mustard, black pepper, and sage
2. Mince garlic and add to bowl.
3. Zest lemon to the bowl.
4. Juice the lemon to the bowl and mix well.
5. Place pork in baking dish
6. Cover with marinate and let it soak for 2 or more hours in refrigerator.
7. Remove from refrigerator an hour before inserting in oven.
8. Set oven to 475
9. Bake for 20-30 minutes until internal temp is about 160

Sweet potato chips

Ingredients:

• 1 sweet potato
• 2 oz of olive oil
• 2 tbs of ground black pepper

Directions

1. Heat oven to 355
2. Peel sweet potato and cut in half
3. With mandolin slice sweet potato in then slices
4. In bowl toss slices with olive oil and pepper
5. Lay slices on baking sheet with no overlap
6. Bake for 20-25 minutes or until dark brown

Honey Mustard Burgers

Ingredients: 

• 1 lb of grass fed ground beef 
• 2 oz of honey
• 2 oz of Dijon Mustard
• 1/2 tsp of black pepper

Directions:

1. Mix ingredients in a bowl with hands
2. Make three patties
3. Grill to liking 

Curry Meatballs

Ingredients:


        Meatballs

• 1 lb of grass fed beef
• 1/2 yellow onion diced
• 2/3 cup of almond flour/meal
• 2 eggs
• 2 tbsp curry powder
• 2 tbsp garam masala
• 1/2 tbsp ginger
• 1/4 tbsp cinnamon
• 1/4 tbsp sea salt
• 1/4 tbsp white pepper 
• 2 TBS olive oil

       Curry sauce

• 1 can of coconut milk (16 oz)
• 1 cup of chicken broth
• 1/2 yellow onion diced
• 5 tbsp of curry powder
• 2 tbsp of garam masala
• 1 tbsp of ginger

Directions:

1. Mix meatball ingredients except olive oil.  
2. Form balls.
3. Add oil to pan placing balls and onions from sauce section in pan.
4. Cook meatballs and onion until browned. (3-4 minutes)
5. In separate bowl mix sauce ingredients.  
6. Once mixed thoroughly add liquid to pan.  
7. Bring liquid to boil.
8. Reduce heat and simmer for 5-8 minutes. 

Kale Salad

Ingredients: 

• 1 bunch of Kale
• 4 TBS of olive oil
• 4 TBS of lemon juice
• 1 TBS of ground mustard
• 1 tbs of black pepper

Directions:

1. Wash the Kale removing the center stalk
2. Tear into bite size pieces
3. In bowl whisk olive oil, lemon juice, mustard, and pepper.
4. Add kale to bowl and toss well.

Kale chips

Ingredients:

• 1 bundle of Kale
• Olive Oil
• Sea salt grinder
• Pepper grider

Directions:

1. Preheat oven to 355
2. Cut stem out of the kale
3. Cut into 2-3 inch squares
4. Lay out on cookie sheet on parchment paper
5. Drizzle with olive oil
6. grind salt and pepper over top
7. Bake for 12-15 minutes
8. Turn off oven and crack.
9. Leave chips in for 5-10 minutes 

Sweet Potato Hash

Ingredients:

• 2 sweet potatoes
• 1 granny smith apple
• 2 TBS canola oil
• 1 yellow onion
• 1 TBS cinnamon
• 2 cups of water

Directions:

1. Peel and dice onion, apple, & sweet potatoes
2. Heat oil in pan.
3. Cook apples and onion until onion is brown
4. Once brown add sweet potatoes
5. Cook until slightly browned (3-4 minutes)
6. Add 2 cups of water and cover
7. Cook until potatoes are desired softness. (May need to add more water.)
8. Once all of water is gone add cinnamon and stir.  
9. Continue to stir over heat for 1-2 minutes.
10. Remove and let cool to taste.