Lion's Head Meatballs

Ingredients:

1 lb ground bison
2 scallions, chopped
1/4 cup almond flour/meal
1 cup canned coconut milk
1 Tbsp. coconut aminos
2 Tbsp. curry powder
1 Tbsp. sesame oil
1 Tbsp. ground ginger
1/2 tsp. ground red pepper
salt and pepper, to taste
1-2 Tbsp. olive oil


Directions:

Add your ground meat, scallions, almond flour, ginger, sesame oil, red pepper, and salt and pepper to a bowl and mix together.

Make your meatballs sized to your preference.
Heat up a large skillet over medium heat, add your oil, then add your meatballs.
Cook for around 5-6 minutes then flip to cook on all sides.
When your meatballs are almost cooked through, around 3 minutes, add your coconut milk, curry, and coconut aminos on top of the meatballs
Turn the meatballs to coat with all the flavorings.
Cook for about 2-3 more minutes.
Then serve. Top with some minced carrots and scallions.

Southwestern Turkey Sliders

Ingredients:

1 lb ground turkey
1/4 red onion, minced
1/2 poblano pepper, diced
1/2 red bell pepper, diced
1 tsp. ground cumin
1/2 tsp. ground red pepper
coriander
chili powder
garlic powder
salt and pepper


Directions:

Add all your ingredients for your burgers in a large bowl and mix.
Shape small burger patties.
Heat up a large skillet under medium heat with a bit of olive oil and add your sliders. Flip after about 3-5 minutes or when you see the sides of your sliders begin to turn a white color (meaning they are cooking through).

Coffee Rubbed Pork Tenderloin

Ingredients:

1 lb pork tenderloin
1 tsp. black pepper
1 tsp. coriander
1 tsp. coffee
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. unsweetened cocoa powder
olive oil


Directions: 

Coat pork in oil.  Mix spices together and rub into pork until entirely covered.  Bake at 375 degrees for 30 minutes.

Curry Meatballs

Ingredients:

Meatballs
1 lb ground turkey
1/2 yellow onion, diced
2/3 cup almond flour
2 eggs
3 tsp. curry powder
3 tsp. garam masala
1 tsp. ginger
just a hint of cinnamon
salt and pepper to taste
1-2 tablespoons olive oil for cooking

Sauce
1 can canned coconut milk
1 cup organic chicken broth
1/2 onion, diced
5 tsp. curry powder
2 tsp. garam masala
1 tsp. ginger

Directions:

Add all ingredients for your meatballs to a larger bowl and thoroughly mix together.
Shape meatballs to the size you like.
In a large skillet or pot, add your oil, then add your meatballs and diced onions from your sauce ingredients and let them brown for a couple minutes. Let the meatballs cook on both sides for about 3-4 minutes.
Once the onions and meatballs have browned a bit, add the rest of the ingredients for your sauce and mix together until meatballs are covered in sauce.
Cover and let meatballs and sauce simmer until the sauce thickens and meatballs have cooked through, about 5 minutes.

Sweet Potato Hash

Ingredients:

2 cups diced sweet potato (small pieces)
1 Granny Smith apple, peeled and diced
1/2 red onion, sliced
1 Tbsp. cinnamon (optional)


Directions:

Preheat a skillet over medium-high heat and add olive oil
Add your apples and onions and saute until the onions start to caramelize and turn brown
Next add your sweet potatoes and saute for 2-3 minutes
Now take some water, and pour in the skillet mixing well and ensuring nothing is stuck to the bottom of the pan
Cover the entire pan and let the water steam your potatoes
If after all your water has evaporated your potatoes still aren’t done, just add more water and repeat
Once done to your liking, turn off the heat and add the cinnamon, if desired, and mix well, then plate

Chicken Picatta

Ingredients:

1 lb chicken cutlets
6 garlic cloves, minced
3 Tbsp. capers
1/4 cup white wine
1/2 chicken stock
juice from 1 lemon
olive oil
salt and pepper


Directions:

In a large sauté pan heat the 2 tbsp of olive oil over medium high heat.  Your pan should be really hot.  While your pan is heating lightly sprinkle both sides of the chicken with the sea salt and black pepper.  Place the chicken into the hot skillet and cook on both sides for 3-5 minutes until the chicken is no longer pink in the middle but still tender – do not overcook.  Remove the chicken from the pan and add to the same pan the olive oil and garlic.  Using a wooden spoon, quickly sauté the garlic for 2 minutes, scraping any of the chicken drippings off the bottom of the pan.  Add the wine, chicken stock, lemon juice and capers and bring to a simmer for 3-5 minutes.  Pour the sauce over the chicken and serve immediately.

Quick Chicken Curry

Ingredients:

1 lb boneless skinless chicken breast, cube cut
1 garlic clove, minced
1 shallot, minced
2 tsp. curry powder
1/4 to 1/2 cup coconut milk
Salt and pepper to taste
1 green onion stalk, chopped

Directions:

Preheat the skillet with 2 tsp. olive or coconut oil.
Lightly saute the chicken breasts, turning over occasionally.
When the chicken are mostly cooked, mix in the minced garlic and shallot and stir until combined.
Pour in coconut milk and curry, season with salt and pepper accordingly.
Remove from the heat and top with green onions.