fREE RECIPES:

ITALIAN STUFFED BELL PEPPERS

You'll need:

2 cups of uncooked broccoli shreds

1 cup fresh cilantro

1 tablespoon garlic powder

3/4 cup finely diced onion

2 garlic cloves, pressed

1 tbsp Italian season mix(grain free)

1/4 cup oil

1/2 tsp kosher sea salt

1/2 tsp coarsely ground black pepper

1 1/4 cup of marinara sauce

2 grass-fed italian sausages or chorizo sausage (grain free)

12 oz of grassfed grass finished beef

 

1 1/2 cup of shredded cheese ( Daiya jalepeno havarti style, non-dairy)

 

6 medium green or red bell peppers

 

 

 

 

 Chef Notes:

*If you can not properly digest bell peppers try green poblanos instead

 

*Remeber to bake out lectins for proper consumption

 

This recipe does not contain gluten, soy, dairy, nuts

 

 

 

 

1,) In medium size sauteeing pan, combine brocolli with 3 cups of boiling water. Let steam until tender. Pour in oil. Add onion, pressed garlic, italian seasoning, fresh cilantro, garlic powder, salt, black pepper, and 3/4 cup of marinara. Break sausage or chorizo into small pieces into bowl. Add beef and 1 cup of cheese. Mix thorougly

2. Cut tops off of bell peppers; remove stems and seeds.. Pierce bottoms of peppers several times with tip of your culinary knife. Place peppers cut side up in oven pan. Divide meat/vegetable mixture evenly into peppers. In baking pan drizzle the bottom of your pan with oil. Pour on top of peppers extra marinara and cheese. Cover bell peppers with aluminum foil.

3.) Let bake in oven on 300 degrees for 28 minutes or until tender

Yield: 6 servings

 Chicken and brocolli Skillet

You'll need:

3 limes, divided

 

1/2 cup of creamy nut butter

 

3/4 cup of chicken broth

 

 

1 tbsp coconut aminos

 

2 garlic cloves, pressed

 

1 medium onion, cut lengthwise

 

1 medium green plabano or ancient red pepper cut into thin strips

 

2 medium carrots, peeled

 

6 tbsp chopped fresh cilantro, divided

 

6 tbsp fresh chives, divided

 

2 cups uncooked cauliflower rice

 

 

1 1/2 lbs pastured boneless skinless chicken breast

 

1/2 tsp salt

 

1 tbsp oil

 

1 cup frozen cut green beans

 

 

 

 

 

 

 Chef Notes:

*If you can not properly digest bell peppers try green poblanos instead

 

*Remember to bake out lectins for proper consumption

 

This recipe does not contain gluten, soy, dairy, nuts

 

 

 

 

1,) In medium size sauteeing pan, combine brocolli with 3 cups of boiling water. Let steam until tender. Pour in oil. Add onion, pressed garlic, italian seasoning, fresh cilantro, garlic powder, salt, black pepper, and 3/4 cup of marinara. Break sausage or chorizo into small pieces into bowl. Add beef and 1 cup of cheese. Mix thorougly

2. Cut tops off of bell peppers; remove stems and seeds.. Pierce bottoms of peppers several times with tip of your culinary knife. Place peppers cut side up in oven pan. Divide meat/vegetable mixture evenly into peppers. In baking pan drizzle the bottom of your pan with oil. Pour on top of peppers extra marinara and cheese. Cover bell peppers with aluminum foil.

3.) Let bake in oven on 300 degrees for 28 minutes or until tender

Yield: 6 servings