RECIPES. optional garnishes: shredded lettuce, diced tomatoes, sliced avocado, cilantro leaves, sour cream

Transcription

1 RECIPES Mnday Breakfast Mexican Chicken Bake Surce : Dandy Dishes Equipment: Baking dish Oven Temp: 375 F/190 C/Gas 5 Servings: Serves 4. ptinal garnishes: shredded lettuce, diced tmates, sliced avcad, cilantr leaves, sur cream 1 baked chicken r strebught rtisserie, shredded 1 ½ TB cumin 1 ½ TB chili pwder, r mre if yu really like it spicy 1 TB garlic pwder 1 TB cilantr, chpped juice f 1 lime ¼ cup sur cream ½ cup shredded cheese Directins: Preheat yur ven. In a large bwl place the shredded chicken, spices, lime juice, sur cream, cilantr and salt and pepper t taste then mix well. Transfer t a lightly iled baking dish and tp with cheese. Pp int the preheated ven fr 15 minutes then garnish the tp with shredded lettuce, diced tmates, avcad slices and serve with a nice dllp f sur cream and yur favrite ht sauce.

2 Mnday Lunch African Style Chicken Salad Surce : Health Bent Equipment: Sauté pan, fd prcessr, blender, r mrtar and pestle Servings: Serves 3. 1 lb. chicken breasts, sliced in half width-wise and punded thin with a meat mallet abut 3 z. arugula (*If yu can't find/dn't like arugula, ANY lettuce will wrk. Rmaine, mixed greens, spinach..) ⅓ cup il cured lives, pitted (*If yu can't find/dn't like il cured lives, Kalamata (Greek) lives will substitute well.) 3 ranges ⅓ cup avcad r live il ⅓ cup freshly squeezed range juice ⅓ cup rasted red peppers zest f 2 ranges 1 tsp chili garlic sauce 1 tsp each cumin, criander, paprika salt and pepper Directins: Heat sme fat in a sauté pan n the high side f medium-high. These chicken breasts ck wickedly fast because they re s thin. T get a gd sear, ck the chicken until it s abut 3/4 f the way there n ne side. Yu ll see the sides f the chicken turn frm pink t white. Flip it ver and sear fr a quick minute very, very shrt amunt f time here. T make the dressing: In a fd prcessr r blender, blend all the dressing ingredients until emulsified. Slice the ranges, r if yu want t try a fancy (but still fairly simple) technique, "supreme" the ranges by using a paring knife t cut the tp & bttm ff the range, cutting ff the peel and pith, and slicing sectins ut f the range, leaving the membranes behind. In a bwl, mix the dressing with the arugula, lives and range supremes. Place the chicken n a plate and tp with the salad. Why nt put the chicken n tp f the salad, yu ask? Because yu have t knife-and-frk this sucker. Having the chicken lying n a hard surface like a plate makes it much easier t gbble up this way, I prmise.

3 Mnday Dinner Rgan Jsh Surce : Ang Sarap Equipment: Sup pt Servings: Makes 2 t 4 servings. 1 ¾ lbs. stewing lamb, cubed 3 cups beef stck 2 small red nin, sliced thinly 8 clves garlic, minced 1 TB ginger paste 3 bay leaves 2 cinnamn sticks 8 pcs cardamm pds, crushed 8 pcs peppercrns 2 tsp cayenne pepper 4 tsp paprika 1 tsp grund criander 1 tsp garam masala ½ cup cream (r ccnut milk t make it Pale) salt il r fat f chice 2 tsp grund cumin 1 tsp grund clves Directins: In a pt heat il then brwn lamb n all sides, nce brwned remve lamb then set aside. Add nins, garlic and ginger then ck until nins are sft and turn a bit brwn.

4 Add bay leaves, cinnamn stick, cardamm pds, peppercrns ck while cntinuusly stirring until fragrant. Add criander, cumin, clves, cayenne, paprika and garam masala and ck fr 30 secnds. Place the lamb back in, tgether with the beef stck, bring t a bil then simmer fr an 1.5 hurs in medium heat, add water if needed. Liquid at this stage shuld be reduced and thicker in cnsistency. Stir in cream (r ccnut milk), seasn with salt and ck fr 5 mre minutes.

5 Mnday Side Dish Baked Brussels Spruts Surce : Everyday Pale Equipment: Baking dish Oven Temp: 350 F/180 C/Gas 4 Servings: Serves 4 t 6. 1 lb brussels spruts 6 cked and diced bacn strips 1 TB dried dill weed traditinal fat f chice t taste (can use the bacn grease) black pepper t taste Directins: Steam brussels spruts fr 4 minutes. Cl and quarter the brussels spruts.mix with all ther ingredients, spread evenly in a glass baking dish and bake fr 30 minutes. Stir nce half way thrugh cking time.

6 Mnday Snack Baba Ghanush Surce : Jen s Gne Pale Equipment: Baking sheet, fd prcessr Oven Temp: 425 F/220 C/Gas 7 Servings: Makes 6 servings. 2 large eggplants ¼ cup tahini, plus mre as needed 1 garlic clve, minced ¼ cup fresh lemn juice, plus mre as needed 1 TB grund cumin sea salt, t taste 1 TB extra virgin live il vegetable slices (carrts, celery, bell pepper, etc.) fr dipping Directins: Preheat an ven. Prick the eggplant with a frk in several places and place n a baking sheet. Bake until very sft, minutes. Remve frm the ven, let cl slightly, and peel ff and discard the skin. Place the eggplant flesh in a bwl. Purée the eggplant flesh in a fd prcessr. Add the tahini, garlic, lemn juice and cumin. Purée until creamy, r t desired cnsistency. Seasn with salt, then taste and add mre tahini and/r lemn juice, if needed. Transfer the mixture t a serving bwl and spread with the back f a spn t frm a shallw well. Drizzle the live il ver the tp. Serve with veggie slices fr dipping.

7 Mnday Dessert Baked Apple Slices Surce : The Well Fed Hmestead Equipment: Lipped baking dish Oven Temp: 350 F/180 C/Gas 4 Servings: One apple per persn. ne apple per persn cinnamn, t taste ¼ cup nuts (we enjy walnuts the best), saked and dehydrated, then rughly chpped 2 TB hney, divided (ptinal) 2 TB butter r ghee, divided Directins: Cut the apples int slices and place in a cake pan r ther lipped baking pan. Spread ut s that they are nt cvering ther apples cmpletly it s k if they verlap a bit. Sprinkle with cinnamn. Chp nuts and add if yu wuld enjy/can have nuts. Drizzle hney n tp. Lastly, add little bits f butter r ghee n tp f the dish. Bake in a ven fr 30 minutes r less if yu are anxius! The sner yu pull it ut the mre crisp the apples will be, the lnger it is in the sfter they will be.

8 Tuesday Breakfast Pan Fried Liver with Onins and Bacn Surce : Chris Kresser L.Ac Equipment: Skillet Servings: Makes 1 t 2 servings. 3 t 4 slices bacn liver frm ne turkey, chicken, r ther pultry 1 yellw nin, sliced thinly 1 ½ TB traditinal fat f chice (such as lard) 15 almnds r 2 ½ TB almnd flur ½ tsp paprika -ptinal-if yu are ding nightshades pinch nutmeg pinch salt and white (r black) pepper 3 TB butter, ghee, r traditinal fat f chice 2 TB chpped parsley fr garnish Directins: Ck bacn in yur methd f chice, then lay n paper twel lined plate and set aside. In a skillet ver medium-lw heat, heat the nin slices in the 1 1/2 TB traditinal fat with a pinch f salt and pepper. Ck, stirring frequently, fr 20 minutes, until nins are caramelized. If yur gal is t mask the liver's taste (if yu are nt accustmed t liver), yu may want t thrw in a secnd nin, because caramelized nins are pretty awesme. While the nins are cking, prepare the almnd flur. Grind 15 almnds in a fd prcessr until they are a flur cnsistency, and place in a bwl. Or, alternately, use 2 1/2 TB pre-made almnd flur. Mix in the paprika (r skip if aviding nightshades), and add in a generus pinch f salt, pepper, and nutmeg. Cmbine well in the bwl. Rinse the liver and slice int 1/2-inch thickness. Fr mine, I sliced nce thrugh the middle, but yu can slice it hw yu like and experiment. When nins are dne, set aside. Heat the butter, r if aviding dairy, heat an alternate fat in the skillet n medium heat. Butter is traditinally used fr this dish and if yu can use it, adds a gd flavr. If nt, it will still turn ut great. Dredge the livers in the flur mixture and cat well n all sides. Once the fat in the skillet is melted, drp the liver slices int the skillet and heat fr abut 2 minutes per side. That's it! Remve liver slices and plate. Cver with the caramelized nin, and tp with bacn. Garnish with generus parsley and serve.

9 Tuesday Lunch Pan Fried Trut with Chanterelles Surce : Nurished Kitchen Equipment: tw skillets Servings: Makes 4 servings. 1 TB ghee 4 filets f steelhead r rainbw trut, abut 6 z each (recmmended surce: I Lve Blue Sea website) ½ tsp unrefined sea salt 1 tsp grund black pepper 1 small shallt, peeled and finely minced 4 z chanterelle mushrms, sliced thin ¼ cup heavy cream, nt ultrapasteurized 1 TB chpped fresh flatleaf parsley Directins: Melt ne tablespn ghee (clarified butter) in a skillet ver medium heat. As the ghee melts, seasn the trut filets with ne-half teaspn unrefined sea salt and ne teaspn grund black pepper. Place the trut skin-side dwn in the melted butter and ck, cvered, fr abut eight minutes r until the fish flakes easily when pierced by a frk. Keep warm while yu prepare the chanterelles. Melt remaining tablespn clarified butter in a separate skillet ver medium heat. Stir in minced shallt and fry until fragrant and translucent, abut tw minutes. Stir in sliced chanterelles and fry three t five minutes r until sftened slightly. Pur in heavy cream and ck, stirring cnstantly, until the cream is thick and glssy abut tw minutes. Stir in parsley and serve ver trut.

10 Tuesday Dinner Chicken, Kale, and Lemn Basil Squash Surce : Changed My Wrld Equipment: Pt, sauce pan Servings: Makes 4 servings. 4 chicken breasts juice f 2 lemns, reserve rind fr zesting 3 TB salt 1 lng summer squash several leaves f kale ¼ cup heavy cream ¼ cup parmesan cheese, plus mre fr serving 3 TB live il 3 smashed clves f garlic ¼ cup fresh basil salt lemn fr zesting Directins: Marinate chicken in lemn and salt fr 4 hurs. Grill until skin brwns. Remve frm heat and zest lemn ver breasts, then let rest fr 10 minutes. Fr the squash, simply use a vegetable peeler t make ribbns ut f a lng squash. Avid the spngy flesh and seeds in the middle. Fr the kale, use a pizza cutter t remve the thick rib frm the center f all the leaves. Use the same slicer t cut ndle shaped ribbns. Set int a large pt, and wait until the chicken is almst dne befre cking the "ndles". When ready t ck ndles, pur the ¼ cup cream ver ribbns. Turn heat n lw and ck slwly with lid n until veggies are cmpletely tender. Stir ften s the sauce r ribbns dn't burn. Sprinkle salt in, stir, and allw steam ut with heat ff. T make the creamy lemn basil sauce, cmbine cream and garlic in sauce pan ver medium heat. Once it cmes t a brief simmer, turn heat t lw and whisk in il, cheese, and salt. Stir briskly until cheese is melted.

11 T serve: Stir half the sauce int finished ribbns and serve ver chicken. Finish with mre sauce, shredded basil, and lemn zest.

12 Tuesday Side Dish Cucumber Wakame Salad Surce : Chris Kresser L.Ac Equipment: Mixing bwl Servings: Makes 4 servings. ½ cup dried wakame (0.5 unce) 2 medium cucumbers (abut 1 lb ttal), sliced thinly 5 TB (¼ cup plus 1 TB) sesame il 3 TB red wine vinegar r apple cider vinegar r lime juice ⅛ tsp salt 2 TB sesame seeds Directins: In a bwl, cver the dried wakame with 3 cups water. Allw t sak fr 20 minutes. Drain the wakame, rinse 2 r 3 times, and drain again. Squeeze the water ut f the wakame. Carsely chp the wakame. In a large bwl, mix the wakame and sliced cucumber. In a small bwl, whisk tgether the sesame il and vinegar r lime juice, creating a temprary emulsificatin. Pur the dressing int the vegetables, add salt, and mix thrughly. Taste t see if the dressing is t yur liking. If yu'd like mre dressing, mix up mre dressing with a rati f 2 TB sesame il t 1 TB vinegar r lime juice. Add mre dressing t taste. Sprinkle with sesame seeds and serve r refrigerate.

13 Tuesday Snack Baked Stuffed Jalapens Surce : Chris Kresser L.Ac Equipment: Baking dish Oven Temp: 375 F/190 C/Gas 5 Servings: Makes 20 stuffed jalapen halves. 3 z jack cheese, cut int 20 2" strips ¾ cup cream cheese 10 jalapeñs ¼ cup chpped fresh cilantr 1 tsp dried regan 1 tsp cumin 4 bacn strips, cked and crumbled Directins: Cut jalapeñs in half lengthwise; remve and discard seeds and membranes. Be careful nt t tuch the seeds, especially if yur peppers are spicy. In a mixing bwl, cmbine the cheeses, herbs, and crumbled bacn. Preheat ven. Place jalapeñ halves n a baking sheet and fill each with a cuple f spnfuls f the filling. Bake fr 20 minutes r until cked. Enjy!

14 Tuesday Dessert Pumpkin Pie with Pecan Crust Surce : The Mmmyptamus Equipment: Fd prcessr, 2 pie plates, baking dish Oven Temp: 350 F/180 C/Gas 4 Servings: Makes 2 pies. 3 eggs, preferably pastured 2 TB plus 1 tsp hney 2 TB plus 1 tsp ghee, butter, r traditinal fat f chice 1 ¼ tsp cinnamn ¼ tsp unrefined sea salt 2 4 cups pecans 1 small pie pumpkin (abut 3 cups cked pumpkin) 1 cup ccnut milk 2 tsp grund cinnamn 1 tsp grund ginger ¼ tsp grund clves ½ cup raw hney 4 eggs, preferably pastured Directins: Add all crust ingredients except 2 cups nuts t the fd prcessr and blend. Check the cnsistency it shuld be a thick paste. Add pecans incrementally until paste cnsistency is reached. Grease tw pie plates. Put the crust mix int the pie plate and mush it with the back f a spn r yur fingers until it is smth and flat acrss the bttm and sides f the pie plate. Smth just a tad ver the lip f the plate but nt all the way... nut crusts have a tendency t burn easier and all yu ll get fr yur effrt is a burnt edge that s stuck t the pan. Dn t wrry, it will still be pretty and delicius! Repeat with ther pie plate. Put the crusts int the ven fr 10 r 15 minutes. Then put it aside until yu are ready t pur in the pie filling. Preheat ven.

15 Cut pumpkin in half and scp ut seeds. I ve fund that an ice cream scp wrks well fr this. Dn t thrw the seeds away! Use them fr rasted pumpkin seeds recipes: They are my fave GAPS-friendly mvie snack! Place pumpkin halves cut side dwn in a baking dish and add ¼" water. Remve frm the ven when yu can easily pierce the shell with a frk (abut 45 minutes 1 hur). Scp ut the flesh and place in a fd prcessr r blender. Purée until smth, adding sme f the ccnut milk if necessary t thin it ut enugh t blend. When the purée is ready, add the rest f the ccnut milk, eggs, hney and spices. Add filling t pie crusts and bake fr 45 minutes t ne hur. If yu have ne f these pie crust prtectrs, awesme. If nt just use sme fil (eek! I knw!) Either eat immediately r stick it in a cvered dish and freeze it. Take the ice cream ut f the freezer abut 20 minutes befre yu're ready t eat. It can get pretty hard in the freezer.

16 Wednesday Breakfast Steamed Kale and Avcad Surce : Chris Kresser L.Ac Equipment: Steamer and cking pt Servings: Makes 2 t 3 servings. 1 bunch f rganic kale, washed and stems remved 2 avcads, diced ¼ cup live il 2 TB lemn juice zest f ne lemn salt t taste Directins: Remve stems frm kale (they rip ut easily). Wash kale and tear r chp int bite-sized pieces. In a steamer basket, steam kale until it begins t wilt. Remve kale frm steamer, shake ff excess liquid, and place in a salad bwl. Cmbine with the il and lemn and mix well. Once salad is cmpletely mixed with dressing, add the avcads and serve.

17 Wednesday Lunch Beef Brisket with Mushrms Surce : Feasting n Fitness Equipment: Slw cker Servings: Makes large stew. grassfed beef brisket (we used abut a 3 lb brisket-yu culd prbably use any similar cut f rast) lts f garlic clves, peeled lts f sliced mushrms (abut 9 cups sliced) salt and pepper Directins: Add 1-2 packages f sliced mushrms (r abut 3-6 cups if yu prepare them yurself) t the bttm f the slw cker pt. Depending n the size f yur brisket and yur slw cker, leave enugh rm fr the brisket t sit n tp f the mushrms and still lid the pt. Add sme whle garlic clves t the mushrms and distribute them. Prepare the brisket by creating deep slits with yur knife and inserting a peeled garlic clve in each. Try t get gd cverage and be as thrugh as yu have the patience fr. Turn ver the brisket and repeat n the underside and then try t get as many in the sides f the meat as pssible. Once finished, sprinkle n salt and pepper and rub it arund the brisket t seasn it. Place the brisket n tp f the mushrms and add anther package r 3 cups f mushrms n tp and arund the sides basically jam in as many mushrms as yu can fit. Remember, they ck dwn and they are adding sme f the misture that is keeping the rast tender and juicy. Add any remaining garlic clves yu had leftver frm the brisket studding r if yu just want t add sme mre yu have arund, feel free the mre the merrier! The garlic rasts int a mellw, spreadable deliciusness, s fear nt! Nw, set yur slw cker t Lw fr 8 hrs and walk away. Yur jb is dne until the time cmes t unlid the pt and feast!

18 Wednesday Dinner Cauliflwer Crust Pizza Surce : Free The Animal Equipment: Baking sheet r pizza pan Oven Temp: 450 F/230 C/Gas 8 Servings: Makes ne 8 inch pizza. 1 egg 1 cup cauliflwer, cked and mashed 1 cup mzzarella, grated ptinal: 1 tsp fennel, regan, r basil fr the crust tmat sauce (see cndiment guide fr recmmendatins) tppings such as black frest ham, lives, vegetables such as sliced mushrms r red bell pepper...any tpping yu want t experiment with Directins: Steam the cauliflwer (r ck anther way) and mash Preheat ven. In a bwl, mix tgether dugh ingredients: egg, cauliflwer, mzarella and herbs. Spread dugh 3/4"/2cm thick nt a greased baking sheet r pizza pan, in abut an 8"/20cm diameter. Bake the crust fr 10 minutes, and remve s that yu can add tppings. Spread the tmat sauce with a brder left arund the edge. Add tppings and return t the ven, baking fr a few additinal minutes until the crust edges brwn, and if using cheese n tp it is melted. Remve, let cl, and enjy!

19 Wednesday Side Dish Rasted Brccli with Crispy Prsciutt and Balsamic Vinegar Surce : Nm Nm Pale Equipment: Large baking tray Oven Temp: 350 F/180 C/Gas 4; 400 F/200 C/Gas 6 Servings: Makes 4 servings. large bunches f brccli, cut int flrets (there shuld be enugh t fill a large baking sheet in ne layer) 4 t 5 slices thinly sliced prsciutt Ksher salt Freshly grund black pepper 2 TB f a healthy fat such as ccnut il 2 TB aged balsamic vinegar Directins: Place five slices f the prsciutt in a single layer n a filed tray. Put the tray f prsciutt in a taster ven, r the regular ven n 350 F fr abut 7 t 10 minutes. Flip the slices halfway thrugh the cking time. Remve them t a cling rack withut letting them stay in ven lng enugh t get burned. Preheat the ven t 400 F and arrange the brccli flrets n a large, fillined baking tray. Drizzle n the fat, seasn with salt and pepper, and tss the brccli t cmbine. Place the tray in the ven and rast the brccli fr 30 t 35 minutes, tssing the brccli and turning the baking sheet halfway thrugh the cking time. When the prsciutt cls, the slices becme crispy and crunchy. Cut them int bitesize pieces with kitchen shears, r tear r slice with kitchen knife. When the brccli is finished rasting, drizzle aged balsamic vinegar and sprinkle n the crispy prsciutt.

20 Wednesday Snack Ygurt and Berries Surce : Chris Kresser L.Ac Equipment: Bwl Servings: Makes 1 serving. 1 cup r mre full fat ygurt (if nt hmemade, make sure n added sweetener ingredients) ¾ cup mixed berries Directins: Mix tgether in a bwl and serve.

21 Wednesday Dessert Gingerbread Ckies Surce : Csmplitan Primal Girl Equipment: Fd prcessr, baking sheet Oven Temp: 350 F/180 C/Gas 4 Servings: Makes 12 ckies. ½ cup dates 1 ½ cup almnd flur r finely grund almnds ¼ cup f macadamia nut butter - yu culd use grund macadamia nuts, but the butter makes it chewier 1½ TB ccnut il 4 tsp grund ginger ½ tsp nutmeg ½ tsp cinnamn 1 TB lemn zest 1 tsp pure vanilla extract 2 TB hney 1 egg Directins: Preheat ven. Sak dates fr minutes in filtered water, and then remve pits. Send them thrugh the fd prcessr until they frm a paste. Mix all ingredients tgether in a bwl (yu can use a mixer if yu have ne) - and make sure dates are evenly distributed. Using a tablespn, scp the dugh nt yur ckie sheet t frm ckies. I tried t use a Gingerbread Man shape, but the dugh was t gey t maintain the frm. Bake fr abut 10 minutes r until cked. Remve and cl.

22 Thursday Breakfast Sausage and Sweet Ptat Hash Surce : Everyday Pale Equipment: Grater, pan Servings: Serves 4. 1 lb grund prk sausage 3 sweet ptates, grated 3 TB ccnut il cinnamn ptinal butter Directins: Brwn the sausage in a large sup pan. Add the ccnut il and shredded sweet ptates t the cked sausage (smetimes I'll als add abut 3 TB f rganic butter as well, ptinal). Stirring ften, let the ptates ck until they are sft, abut 7 minutes. Add a TON f cinnamn and serve.

23 Thursday Lunch Peruvian Rasted Chicken Surce : The Mmmyptamus Equipment: Large rasting pan Oven Temp: 425 F/220 C/Gas 7 Servings: Makes 5 t 10 servings. 1 ½ tsp ccnut il, plus mre fr iling the pan 1 TB plus 1 ½ tsp paprika 1 TB grund cumin 1 ½ tsp unrefined sea salt 1 ¼ tsp grund black pepper 1 TB minced garlic 2 TB plus 1 ½ tsp apple cider vinegar 2 large sweet nins, peeled and thickly sliced 2 lbs chicken breast, cut int 10 pieces 2 red bell peppers, cred, seeded and cut int chunks 1 lemn, sliced int thin circular pieces Directins: Preheat ven. In a small bwl mix paprika, cumin, salt, pepper, garlic, vinegar and il t frm a paste. In a large bwl tss nins with 2 TB f the paste. Rub chicken pieces with remaining paste and place in a well-iled large rasting pan. Cver chicken with nins, peppers and lemn. Place in the ven and ck, ccasinally basting with pan juices, until chicken is fully cked and vegetables are tender (abut 45 minutes) ccasinally with pan juices.

24 Thursday Dinner Easy Pt Rast Surce : Jen s Gne Pale Equipment: Dutch ven Oven Temp: 325 F/165 C/Gas 3 Servings: Makes a large stew. 4 bacn strips, sliced int 1" pieces 4 lb beef chuck rast 2 lb winter squash, cut int chunks 1 lb baby carrts 16z salsa, reserve a little fr garnish if yu'd like 1 cup chicken r beef stck, r water 1 TB sea salt 1 TB black pepper Directins: Preheat ven. Heat yur dutch ven ver medium-high heat. Once heated, add bacn and ck until brwned and rendered. Seasn the rast with salt and pepper. Add the rast t the heated dutch ven and brwn, abut 10 minutes. Turn the rast ver and brwn the ther side, anther 10 minutes. Remve the rast frm the dutch ven and transfer t a plate. Add squash and carrts t the dutch ven and tss in fat, t cat. Return rast t the pt, setting it n tp f the vegetables. Tp the rast with salsa and stck (r water). Cver with a lid and transfer t the preheated ven. Ck the cvered rast fr 4.5 hurs (cking time will vary depending n the size f yur rast and ven r crck pt temperature), until rast is frk tender and pulls apart easily. Using a sltted spn, transfer rast and vegetables t a serving platter r plates. Garnish with the reserved salsa.

25 Thursday Side Dish Sautéed Brussels Spruts Surce : The Fdie and the Family Equipment: Large pan Servings: Makes 4 t 6 servings. 2 lbs f brussels spruts 2 TB ccnut il salt and pepper, t taste 3 tsp minced garlic Directins: Prepare the brussels spruts by washing and halving them. D nt remve the uter layers. Heat a large frying pan ver medium-high heat and melt ccnut il. Add the brussels spruts t the pan and stir t cat them all in ccnut il. Sauté fr 5 minutes, then seasn with salt and pepper. Sauté fr anther 5 minutes, stirring ccasinally; add minced garlic. Cntinue t sauté the brussels spruts and flipping them ccasinally until they are caramelized n the utside but still slightly firm n the inside; minutes mre. Serve immediately.

26 Thursday Snack Raw Vegetable Slices with Almnd Butter Surce : Oprah Equipment: Fd prcessr Servings: Makes several servings. 1 ¼ cups tasted whle almnds 2 TB live il celery r ther veggie slices fr dipping Directins: Place the whle tasted almnds in t a fd prcessr r blender and prcess until the nuts are finely grund. Add the live il and mix until smth. Serve n veggie slices.

27 Thursday Dessert Chclate Cupcakes Surce : Health Bent Equipment: Muffin tin and muffin papers, small saucepan Oven Temp: 350 F/180 C/Gas 4 Servings: Yields 11 cupcakes. ¼ cup cca pwder 1/3 cup ccnut flur 1 tsp baking pwder ½ tsp baking sda 2 eggs 2 egg ylks ½ cup melted ccnut il ½ cup ccnut milk 1 tsp vanilla extract 2 brwn, sptty bananas + any additinal sweetener (in the amunt f 2 TB if using) rughly 1/3 cup dark chclate chips 2 TB ccnut milk Directins: Preheat yur ven and place liners in a muffin tin. In a mixing bwl, mash the bananas with a frk. Add the vanilla, ccnut milk, ccnut il, eggs & ylks. Whisk everything t cmbine. Sift the ccnut flur, cca pwder, and baking pwder & sda ver the mixing bwl dn t bther dirtying any mre dishes then what s abslutely necessary. Stir t cmbine. Prtin ut the batter int the muffin tins. Bake fr apprx. 20 minutes until the center f the cupcakes feel springy, nt mushy. Once the cupcakes are cl enugh t handle, remve them frm the muffin tin and let them chill in the refrigeratr. In a small saucepan, cmbine the chclate and ccnut milk. Heat briefly, until the chclate starts t lk sad and melty. Whisk well t cmbine. Dunk the heads f the cupcakes int the ganache, twirling them arund t get em nicely cated. Eat right away r stick them in the fridge until the ganache firms up.

28 Friday Breakfast Stir Fried Kale and Bacn Surce : Nm Nm Pale Equipment: Large skillet Servings: Makes 1 serving. 1 bunch f lancinat kale, stem remved, and leaves thinly chpped 3 slices f bacn, cut in 1/4 inch strips squeeze f lemn salt and freshly grund black pepper 3 slices f bacn, cut in ¾" strips Directins: Saute the bacn bits in a large skillet (preferably cast irn) ver medium heat. Once they are crisp, add in the kale leaves with a dash f salt and pepper. Stir the kale and bacn fr a cuple minutes and then splashed n the lemn.

29 Friday Lunch Primal Philly Cheesesteak in a bwl Surce : Health Bent Equipment: Ovenprf pt r pan with lid Servings: Makes 2 servings. 1 lb. skirt steak, sliced thinly 2 green peppers, sliced thinly 2 yellw nins, sliced thinly 8 z. mushrms, sliced 4 z. gd melting cheese (I used raw milk Clby), sliced 2 TB butter 1 TB Wrcestershire sauce (see cndiment guide) 1 TB ht sauce (see cndiment guide, recmmended brand is Grandma Tutu's Ht Sauce) salt and pepper Directins: Put yur ven n bril and place the rack in the middle f the ven. In a large, ven prf saucepan, melt the butter ver high heat and add ht sauce and Wrcestershire sauce. Saute the beef, add the nins, peppers and mushrms. Place a lid/cver n the saute pan and stir ccasinally while the peppers and nins sften. Once that has happened, tp with cheese slices, stick the pan under the briler until the cheese has reached the desired melty-ness stage. Sme like it gey and sme like it brwn and bubbly. Take it ut f the ven and serve.

30 Friday Dinner Mrccan Chicken Salad Surce : Health Bent Equipment: Rasting pan, saute pan, fd prcessr (ptinal) Oven Temp: 400 F/200 C/Gas 6 Servings: Makes 2 t 4 servings. 1 ½ lbs chicken breasts, cut int chunks 2 tsp paprika 1 tsp criander 1 tsp cumin ½ tsp cinnamn ¼ tsp red pepper flakes salt 2 heads rmaine lettuce 4 small glden beets 1 small-t-medium butternut squash tasted almnds dried cherries (r cranberries-smething tart will wrk best) Fr the dressing juice 1 lemn juice 1 lime ½ avcad 1-2 TB vinegar (champagne r cider) ¼ t ½ cup avcad il (live il will wrk t) salt and pepper

31 Directins: Preheat yur ven. Peel the beets and butternut squash (+remve the seeds). Chp int small pieces, salt/pepper and il the pieces. Rast until the squash is sft, abut 20 minutes (depending n hw big the pieces are). While the veggies are rasting: In a large bwl, cmbine all the spices tgether. Tss the chicken pieces int the bwl and cat them evenly with the spice mixture. Heat a saute pan ver medium-high heat and saute the chicken until cked thrugh. Remve frm the pan and add t the serving bwl. Wash and chp the lettuce. Add it, alng with the rest f the "tasty" ingredients t the serving bwl. Add the squash and beets t. Fr the dressing: Cmbine all ingredients int a small fd prcessr and prcess until smth. Of curse, yu culd use a whisk and bwl, in lieu -just make sure yu've smashed the avcad up befre adding it t the dressing.

32 Friday Side Dish Fennel and Celery Salad Surce : Chris Kresser L.Ac Equipment: Mixing bwl Servings: Makes 4 servings. 1 fennel bulb 6 celery ribs, sliced n an angle ½ cup fresh flat-leaf parsley, chpped ¼ cup gd quality live il 2 TB freshly squeezed lemn juice salt and pepper t taste Directins: Cre the fennel and cut it int quarters, then very thinly slice. Tss the fennel, celery, and parsley in a mixing bwl. Add the dressing f live il, lemn, and a sprinkle f salt and a fresh grind f pepper. If yu'd like t experiment with texture, try sprinkling n a pinch f fennel seed and/r celery seed frm the spice rack befre serving.

33 Friday Snack Guacamle with Carrt Sticks Surce : Chris Kresser L.Ac Equipment: Mixing bwl Servings: 4 4 ripe avcads 2 TB lemn juice 2 TB nin, very finely minced ¼ cup ccnut cream (very thick ccnut milk) ½ tsp sea salt white pepper t taste 2 lbs carrts, peeled and cut int thin diagnal strips. (keep in a bwl f water in the refrigeratr when nt using, therwise the carrts will dry ut). Directins: cut avcads in half, remve pit, and scp ut. If yu have unripe avcads, place them uncut in a paper bag with ½ f an apple fr 2-3 days. Add all ingredients tgether and mash. Place in a bwl and when nt using, cver with plastic film t keep the quacamle frm turning grey in clr (xidizing). Serve with carrts n the side.

34 Friday Dessert Pecan Sandies Surce : The Mmmyptamus Equipment: Fd prcessr, ckie sheet, parchment paper Oven Temp: 375 F/190 C/Gas 5 Servings: Makes 12 ckies. 1 ½ cups crispy pecans plus 12 whle pecans fr tp f ckie 1 ½ cups walnuts 5 TB plus ¼ tsp pastured butter 5 TB hney ½ tsp unrefined sea salt Directins: Mix all ingredients (except 12 whle pecans and ¼ tsp butter) in fd prcessr. Scp ut ckie dugh in 1 tablespn increments and place n ckie sheet lined with parchment paper. Tss whle pecans in butter and press int ckies. Bake fr minutes (check ften s they dn t burn).

35 Saturday Breakfast Breakfast Casserle Surce : Mark s Daily Apple Oven Temp: 400 F/200 C/Gas 6 Servings: Apprximately 4 servings. 1 pund grund breakfast sausage r ther grund meat 3 turnips, peeled and grated (a fd prcessr wrks well fr this, if available) 4 eggs, beaten 3 scallins, chpped 1 lb grund breakfast sausage r ther grund meat Directins: Sauté sausage, breaking it up int small pieces with a spn r spatula, until almst cked thrugh. Mix the sausage with the rest f the ingredients. Spn int a 8 8 baking pan. When ready t ck, heat ven. Bake fr 45 minutes then cver the pan and bake fr 25 minutes mre. Let cl minutes s the casserle sets befre cutting int it.

36 Saturday Lunch Easy Rast Chicken Surce : Nurished Kitchen Equipment: 100% cttn cking twine, baking dish Oven Temp: 275 F/140 C/Gas 1; 375 C/190 C/Gas 5 Servings: Makes 6 servings. ne 3 t 5 lb pasture-raised chicken abut 2 TB unrefined extra virgin live il generus dash unrefined sea salt and freshly grund black pepper ½ cup fresh chicken brth r white wine Directins: Rinse the chicken and pat it dry befre trussing it with 100% cttn cking twine. Drizzle live il ver the chicken and sprinkle the bird generusly with unrefined sea salt and freshly grund black pepper. Place the trussed and dressed chicken int a clay baker r baking dish, adding ½ cup stck r white wine t the bttm f the pan. Turn ven t 275 F and rast the chicken, cvered, fr abut three hurs. Increase the heat t 375 F and cntinue rasting fr abut thirty t frty-five minutes. Pultry is dne when the meat registers an internal temperature f abut 180 F. Remve frm the ven and allw the bird t rest five t ten minutes befre carving and serving. Save the chicken s frame t make chicken stck.

37 Saturday Dinner Steamed Mussels with White Wine Surce : Chris Kresser L.Ac Equipment: Large pt Servings: Makes 4 servings. 4 lbs fresh mussels 2 cups white wine ½ cup minced shallts 4 clves garlic, minced 1 bay leaf ½ cup chpped parsley Directins: When shpping, lk fr tightly clsed mussels. Stre them in a bwl in the refrigeratr and use them within a day. When ready t prepare, scrub mussels with a vegetable brush under cld water. Discard any that are gaping pen. Debeard the mussels just befre cking. Yu can use the flat side f a paring knife and yur thumb, between the tw yu can pull ut the weedy beard that sticks ut frm the crack between the tw shells. In a large pt, heat a spnful f yur traditinal fat f chice ver medium heat. Add the shallts and garlic. Ck, stirring, fr abut 3 minutes. Add the wine and bay leaf and bring t a simmer. Once simmering, allw t ck fr 3 minutes mre t blend flavrs. Add mussels t pt and increase heat t medium high. Cver pt and ck until mst f the mussels have pened, abut 5 t 8 minutes. Transfer mussels t serving bwl using a sltted spn. Discard any that did nt pen. Stir the parsley int the brth, and pur ver the mussels.

38 Saturday Side Dish Celeriac and Rutabaga Purée Surce : Chris Kresser L.Ac Equipment: Cking pt Servings: Serves 4. 1 celery rt (als called celeriac) 1 rutabaga salt and pepper 3 TB butter, ghee, r nn-dairy traditinal fat f chice 1 cup ccnut milk r dairy whle milk Directins: Peel and rinse bth celery rt and rutabaga. It is easy t use a chef's knife t peel and just cut away the uter quarter inch r s f these rt vegetables, even thugh the celery rt can be pretty gnarly n the utside. Rinse after peeling. Cut bth int neinch cubes. Place the celery rt and rutabaga pieces in a pt and cver with water. Add salt and bring t a bil. Reduce t a simmer. Ck fr abut 20 minutes, until easily pierced with a frk and very tender. Drain the vegetables. In a saucepan, gently heat the butter (r ther fat) and ccnut milk r milk until butter is melted. Transfer rt vegetables t a bwl, add the sauce frm the saucepan, and mash well with a ptat masher. This will give a lumpy cnsistency (as pictured). Fr a very smth purée, transfer it all t a blender instead. Seasn with salt and pepper and serve.

39 Saturday Snack Pest n Cucumber Slices Surce : Chris Kresser L.Ac Equipment: Fd prcessr Servings: Makes 2 servings. ¼ cup live il 1 cup basil 1/3 cup saked, chpped walnuts 1 clves chpped garlic ¼ tsp salt juice f ½ lemn 1 cucumber Directins: Sak walnuts 7 hurs r vernight. Rinse them, and it is nt necessary t dehydrate r dry them. Place all ingredients except cucumber in a fd prcessr. Make a pest and serve n cucumber slices.

40 Saturday Dessert Mang with Sticky Rice Surce : Nurished Kitchen Equipment: Saucepan Servings: Makes 4 t 6 servings. 1 cup shrt grain white rice 1 TB lime juice, ccnut kefir r ther acidic medium 14 z full-fat ccnut milk 1 tsp unrefined sea salt up t 2 TB unrefined ccnut sugar ¼ cup ccnut il 1 ripe mang, sliced thin zest f 1 lime Directins: Rinse the shrt grain brwn rice under flwing water until the water runs clear, then place the rinsed brwn rice in a bwl and cver it with warm water. Gently stir 1 TB lime juice, ccnut kefir r ther acidic medium int the mixture f warm water and brwn rice. Allw the rice t sak in this slightly acidic water fr eight t twelve hurs r vernight. Once the rice has sufficiently saked fr a perid f up t twelve hurs, drain the rice and rinse it again befre cking it either n the stve tp r in a rice cker as yu nrmally wuld. While the rice cks, pur 14 z full-fat ccnut milk int a saucepan ver medium-lw heat and gently stir 1 tsp unrefined sea salt and up t 2 TB unrefined whle cane sugar r ccnut palm sugar int the milk until the sugar and salt fully disslves. Separate the ccnut milk mixture in tw halves, then pur tne half f the mixture ver the cked rice. Then stir ¼ cup ccnut il int the mixture f ccnut milk and rice - allwing the rice t sak up the ccnut milk and il fr abut fifteen t twenty minutes. Prtin the rice int individual bwls and then gently spn the remaining ccnut milk mixture ver the rice, layering thinly sliced mang ver the rice and garnishing with the zest f ne lime. Serve warm.

41 Sunday Breakfast Blueberry Pancakes Surce : Real Fd Digest Equipment: 10 Oven Temp: 425 F/220 C/Gas 7 Servings: Makes 2 t 4 servings. 2 TB butter, ghee, r ccnut il 3 eggs ¾ cup whle milk r ccnut milk ½ cup almnd flur ¼ cup arrwrt pwder 2 TB hney ½ tsp vanilla extract 1/8 tsp unrefined sea salt ½ cup fresh r frzen rganic blueberries Directins: Preheat ven. Melt butter r ccnut il in an ven safe 10-inch skillet (I used cast-irn) ver lw-heat. Place eggs, milk, flurs, hney, vanilla extract, and salt in a blender r a bwl and blend r whisk int a smth unifrm batter. Pur batter (will be thin) int the skillet and tp with blueberries. Bake fr 20 minutes, r until lightly brwned. Serve with whipped cream (dairy r ccnut cream) and fresh blueberries. Tips: 1. Begin with a very ht ven. 2. Use the right size pan, if it s t big, the pancake will be flat. 3. Dn t pen the ven dr until it s almst ready, it might deflate.

42 Sunday Lunch Salmn Cakes Surce : Caveman Strng Equipment: Skillet Servings: Makes 1 t 2 servings. ne 8-10 z salmn filet, cked and cled ½ cup almnd flur 1 medium nin, minced 1 clve f garlic, minced ¼ fresh dill, minced 2 eggs ¼ cup f shredded sweet ptat pepper t taste ccnut il Directins: In a medium bwl, flake salmn. Mix in eggs, garlic, almnd flur, sweet ptat, nin, garlic, dill and pepper. Heat il in a medium skillet ver medium heat. Spn mixture int 3-inch patties ½" thick. In batches, ck patties abut 5 minutes n each side, until lightly brwned.

43 Sunday Dinner Larb Thai Salad Surce : Miami Cunty Acupuncture Equipment: Cking Pt Servings: Makes 2-3 servings. 1 lb grund chicken r prk (r grill chicken/ prk/ beef; thin slices) 1 shallt; sliced (r 2 TB sliced red nin) 2 green nins; chpped ½ cup mint leaves 2 TB chpped dill 3 TB rasted sticky rice pwder; kha kr : dry fry sticky rice until glden brwn and then use cffee grinder t make int a pwder 2 TB grund chili (vary t yur taste) 1 lime (juice) (vary t yur taste) 2-3 TB fish sauce (vary t yur taste) ¼ red r green bell pepper; thin sliced (ptinal) lettuce r salad mixed (as garnish) Directins: Use a medium sized pt/pan. Start with small amunt f water, and begin t ck the grund meat. The meat will stick t the pan at first, but the meat juice will cme ut later. Yu can keep adding small amunts f water a little bit at a time. Keep stirring until the meat is cked well. Then turn the stve ff. Add fish sauce, chili, and rasted sticky rice. Taste and adjust until salty and spicy enugh. Add green nin, shallt, dill, red bell pepper and mint leaves. Then squeeze lime n tp f all the ingredients and mix well. Serve with lettuce r a salad mix as the base n the plate. If yu need t add mre fish sauce r lime-juice, dn t be afraid. Getting the flavr balance right is a trial and errr prcess. Hwever, yu need t keep in mind that yu shuldn t add fish sauce after yu already squeeze the lime t avid the unpleasant smell frm fish sauce, s make sure that the fd is already salty enugh!

44 Sunday Side Dish Wilted Dandelin Greens with Tasted Mustard Seed Surce : Nurished Kitchen Equipment: Skillet Servings: Makes 4 servings. Directins: Place a cast irn r stainless steel skillet ver a high flame and tss in mustard seeds, tasting gently until they release their fragrance â abut tw minutes. Transfer mustard seed t a bwl r dish t cl while yu prepare the remaining ingredients. Reduce the heat t medium and spn ne teaspn fat int the skillet. Add chpped bacn and fry it until crisped and its fat rendered. Transfer the bacn t the dish hlding yur tasted mustard seed. Tss chpped shallt int the rendered bacn fat and fry until fragrant and sftened, abut three minutes. Stir in dandelin greens int the chpped shallt and bacn fat, and immediately turn ff the heat as the greens will wilt in the skilletâ s residual heat. Pur in tw teaspns red wine vinegar and cntinue stirring the greens until wilted t yur liking. Transfer t a serving dish and dress with tasted mustard seed and crisped bacn.

45 Sunday Snack Chicken Liver Paté Surce : Balanced Bites Equipment: Sauté pan, fd prcessr Servings: Makes a large batch. 1 lb chicken liver (yu can try ther liver if yu like- select the darkest livers that yu can find as lighter-clred livers are less healthy.) 1 small nin (r ½ f a large nin), chpped ½ cup red wine (r yu can try balsamic vinegar if yu dn't want t use r dn't have red wine) 2-4 clves garlic, crushed 1 tsp dijn mustard 1 sprig fresh rsemary 2 sprigs f fresh thyme 1 TB fresh lemn juice ½ cup butter (Kerrygld is a recmmended grassfed brand) sea salt 2 TB cracked black pepper (ptinal) sliced veggies fr dipping, such as carrt, celery, cucumbers, bell peppers, rmaine lettuce leaves, r any ther vegetables f yur chice Directins: Sauté the liver and nins in a cuple f tablespns f the butter until the livers are brwned and the nins are tender. Add wine, garlic, mustard, herbs and lemn juice and ck uncvered until mst f the liquid has gne. Transfer the mixture int a fd prcessr and blend t a smth paste alng with the rest f the butter, 1 TB at a time until it reaches a smth, creamy cnsistency - avid it getting crumbly. Add salt t taste. Put pate in a shallw dish t refrigerate befre serving. (ptinal) Press cracked pepper nt the tp f it r garnish with a sprig f fresh thyme r rsemary. Enjy spread n celery, carrts, cucumbers, peppers r any ther veggies yu want t dip!

46 Sunday Dessert Ccnut Macarns Surce : Chris Kresser L.Ac Equipment: Fd prcessr, baking dish Oven Temp:350 F/180 C/Gas 4 Servings: Makes 16 macarns. ½ cup saked-vernight walnuts (½ cup after saking, will be less befre) 4 medjl dates, saked 20 minutes, pitted, and rughly chpped (if using smaller sized varieties f dates, use twice as many) ¼ - ½ tsp minced ginger (t taste) a drp f vanilla extract 1 ½ cups shredded ccnut flakes 3 TB ccnut cream (the thick cream at the tp f ccnut milk) ccnut il fr iling the baking dish Directins: Preheat the ven. Place the first fur ingredients (walnuts, dates, ginger, and vanilla) in a fd prcessr and prcess until dates are fully brken dwn and incrprated int the nuts and ginger. Add the ccnut flakes and ccnut cream t the fd prcessr and prcess until all ingredients are cmbined. Remve batter t a bwl t mix evenly with yur hands. Oil a baking dish with ccnut il. Using a measuring spn, make 1 TB scps in a ckie shape. These will nt change shape when cking, s what yu make is what they will be! Use yur fingers t make the shapes as even as yu wish them t be. Bake fr 30 minutes. Enjy!

47 Mnday Breakfast Cheese and Veggie Cakes Surce : Nurished and Nurtured Equipment: Fd prcessr r grater, griddle r skillet Servings: Serves 4. 3 t 4 summer squash (such as yellw crkneck r zucchini) 2 carrts 1.5 tsp salt 8 z cked bacn r ham, minced 5 z shredded cheddar cheese ¼ cup parmesan cheese 3 eggs, preferably frm pastured hens ¼ cup almnd flur, preferably frm saked and dried almnds (see resurce guide) ¼ tsp celtic sea salt pinch f freshly grund pepper butter (r ther traditinal cking fat, such as bacn grease r tallw) sur cream, t garnish Directins: Using a fd prcessr r grater, shred the squash and carrts. Cmbine the shredded veggies with 1.5 tsp salt, stir well, and place in a clander r strainer. Place the clander r strainer ver a bwl and let sit fr several hurs. This is a very imprtant step t pull the water ut f the veggies. Rinse and drain the veggies: While still in the clander, rinse the shredded veggies with plenty f water and then drain well. Press dwn n the veggies t really squeeze the water ut. Cmbine veggies and ther ingredients: In a medium bwl, cmbine veggies, bacn r ham, cheddar and Parmesan cheeses, eggs, almnd flur, ¼ tsp salt, and a pinch f pepper. Stir well. Heat a griddle r skillet ver medium heat. Yu'll knw it is ready when a drp f water sizzles immediately. Ck cakes in butter: Melt sme butter (r ther cking fat) n the griddle r skillet. Use a 3 TB scp r large spn t scp the veggie/cheese mixture nt the griddle. Ck the cakes ver medium-lw heat, flipping them after abut 7 t 10 minutes. Allw

48 them t becme nicely brwned, and then place them n a napkin r paper twel t cl. Melt sme mre butter and cntinue cking the cakes, a few at a time. Tp the cheese and veggie cakes with a smear f sur cream, and enjy!

49 Mnday Lunch Prk Chps with Apple Surce : Chris Kresser L.Ac Equipment: Large skillet Servings: Makes 4 servings. 4 prk chps, bne-in 2 TB lard, divided r 1 TB lard and 1 TB butter (ptinal) salt and pepper 1 cup chicken brth (r apple cider) 2 apples, peeled, cred, and cut int slices 1 large nin, sliced thin 1 garlic clve, minced Directins: In a large skillet, heat the lard ver medium high heat. Pat prk chps dry with a paper twel. Seasn them liberally with salt and pepper and add t pan. Sear fr 4 minutes each side, until bth sides are brwned. Remve prk chps frm the pan and set aside n a warm plate. Reduce the heat t medium. Add the 1 TB butter r additinal 1 TB lard t the pan. Use a wden spn t release brwned bits frm the bttm f the pan. Stir in the nins and apples and ck fr abut 5-8 minutes, until they have sftened. Stir in the garlic and ck fr a little under a minute. Add the chicken stck t the pan (r apple cider if yu have sme) and deglaze the bttm f the pan. Return the prk chps with their juices t the pan. Stir them s that they are cvered by the apples and nins. Cver the pan, reduce t medium lw heat, and simmer until tender, abut 15 t 20 minutes. Transfer the prk chps t a plate. Turn the heat up t medium high, and stir the gravy until it reduces, fr abut 5 minutes. Cver the prk chps with the sauce, and serve. Enjy!

50 Mnday Dinner Rgan Jsh Surce : Ang Sarap Equipment: Sup pt Servings: Makes 2 t 4 servings. 1 ¾ lbs. stewing lamb, cubed 3 cups beef stck 2 small red nin, sliced thinly 8 clves garlic, minced 1 TB ginger paste 3 bay leaves 2 cinnamn sticks 8 pcs cardamm pds, crushed 8 pcs peppercrns 2 tsp cayenne pepper 4 tsp paprika 1 tsp grund criander 1 tsp garam masala ½ cup cream (r ccnut milk t make it Pale) salt il r fat f chice 2 tsp grund cumin 1 tsp grund clves Directins: In a pt heat il then brwn lamb n all sides, nce brwned remve lamb then set aside. Add nins, garlic and ginger then ck until nins are sft and turn a bit brwn. Add bay leaves, cinnamn stick, cardamm pds, peppercrns ck while cntinuusly stirring until fragrant.

51 Add criander, cumin, clves, cayenne, paprika and garam masala and ck fr 30 secnds. Place the lamb back in, tgether with the beef stck, bring t a bil then simmer fr an 1.5 hurs in medium heat, add water if needed. Liquid at this stage shuld be reduced and thicker in cnsistency. Stir in cream (r ccnut milk), seasn with salt and ck fr 5 mre minutes.

52 Mnday Side Dish Prk Fried Cauliflwer Surce : Jen s Gne Pale Equipment: Cking pt, skillet Servings: Makes 2 t 4 servings. 2 lbs cauliflwer, cred and cut/brken int flrets 6 slices bacn, sliced int ½" pieces ½ small yellw nin, finely minced 2 garlic clves, minced 1 tsp. minced fresh ginger 1 small jalapeñ, minced 3 eggs 1 TB ccnut amins ½ tsp salt 1 TB thinly sliced (julienned) fresh cilantr (ptinal) 3 green nins, thinly sliced Directins: Steam cauliflwer until frk tender (dn't let it get mushy). I used a pt and abut 1" f water and cked fr abut 10 minutes. Drain water frm cauliflwer and transfer t a bwl (r back t drained pt). Mash with a frk r chp in a fd prcessr (and then transfer t bwl), until it is ricelike in cnsistency. Add nins, garlic, ginger, jalapen, eggs, amins, and sea salt t the cauliflwer and mix t cmbine. Add bacn t a ht sauté pan and ck until brwned and crisp, abut 5 minutes. D nt drain. Once the bacn is brwned, add the cauliflwer mixture and stir t cat with bacn. *Yu can add 1 TB ccnut il if yu want a mre crispy texture. The flavr is really gd and will give yu a mre authentic texture. Cntinue t ck the "rice" mixture ver mediumhigh withut stirring fr abut 5 minutes, until brwned. Stir the mixture and then cntinue t ck fr anther 5 t 10 minutes, until brwned. When yu're ready t serve, stir in green nins and garnish with cilantr.

53 Mnday Snack Cheddar Cheese and Apple Surce : Chris Kresser L.Ac Equipment: Knife Servings: Makes 1 serving. 1 apple cheddar cheese Directins: Slice apple and cheese. Serve.

54 Mnday Dessert Ccnut Macarns Surce : Chris Kresser L.Ac Equipment: Fd prcessr, baking dish Oven Temp:350 F/180 C/Gas 4 Servings: Makes 16 macarns. ½ cup saked-vernight walnuts (½ cup after saking, will be less befre) 4 medjl dates, saked 20 minutes, pitted, and rughly chpped (if using smaller sized varieties f dates, use twice as many) ¼ - ½ tsp minced ginger (t taste) a drp f vanilla extract 1 ½ cups shredded ccnut flakes 3 TB ccnut cream (the thick cream at the tp f ccnut milk) ccnut il fr iling the baking dish Directins: Preheat the ven. Place the first fur ingredients (walnuts, dates, ginger, and vanilla) in a fd prcessr and prcess until dates are fully brken dwn and incrprated int the nuts and ginger. Add the ccnut flakes and ccnut cream t the fd prcessr and prcess until all ingredients are cmbined. Remve batter t a bwl t mix evenly with yur hands. Oil a baking dish with ccnut il. Using a measuring spn, make 1 TB scps in a ckie shape. These will nt change shape when cking, s what yu make is what they will be! Use yur fingers t make the shapes as even as yu wish them t be. Bake fr 30 minutes. Enjy!

55 Tuesday Breakfast Breakfast Bell Peppers Surce : Our Life In Fd Equipment: Saute pan, baking dish Oven Temp: 350 F/175 C/Gas 4 Servings: Makes 4. 2 links Mexican chriz, remved frm casing (ht Italian sausage with cumin and chiptle added wuld wrk if yu can't find chriz) ½ small nin, diced 1 clve garlic, minced 4 eggs splash f milk r cream ksher salt and black pepper 3 t 4 z gat cheese 2 bell peppers, sliced in half and seeded cilantr, salsa, and/r sur cream, t garnish Directins: Crumble the chriz int a saute pan ver medium heat. Saute until cked thrugh. Drain sme f the grease if it is excessive. Add the nins t the pan, and cntinue cking until just sftened and slightly brwned. Add the garlic t the pan, stir t incrprate, and remve frm the heat. Mix the eggs with a splash f milk, the gat cheese, and a gd sprinkle f salt and pepper. Gently fld the eggs and the gat cheese int the chriz mixture. Divide the mixture evenly between the fur pepper halves. Cver with fil and bake fr 30 minutes (lnger fr sfter peppers). Serve garnished with cilantr, salsa, and/r sur cream.

56 Tuesday Lunch Black Cd Medallins with Mushrms Surce : Nutty Kitchen Equipment: Cking pan Servings: Serves 4. 1 lb Sablefish (black cd) medallins 2 cups baby bell brwn mushrms, sliced 2 cups fresh rganic spinach 1 large red nin, sliced 3 garlic clves, chpped ½ cup ccnut milk ¼ bunch f cilantr, chpped sea salt and black pepper, t taste 1 TB ccnut il Directins: In a medium pan (cast irn wrks great fr this dish), heat ccnut il ver medium heat. Add sliced nin, and mushrms; sauté until glssy. Next, add chpped garlic, cilantr, spinach, salt, and pepper. Add ccnut milk and sablefish medallins, cver, reduce heat and ck fr an additinal 8-10 minutes.