Coconut oil
1 tbsp each of chili powder and smoked paprika
1 tsp each of dried thyme and marjoram
Whole chicken, neck and giblets removed
Kosher or Himalayan sea salt
Freshly ground black paper
Grease the inside of a large slow cooker with coconut oil. Make a few small balls of aluminum foil and place them in the bottom of the slow cooker to make a rack for the chicken.
In a bowl, mix together the spices. Using paper towels, pat the chicken dry, and then season it with salt and pepper, and then rub the spice mixture into the chicken. You can truss – or tie together – the chicken legs if you want, but it is not necessary.
Place the chicken in the slow cooker, breast side up. Cook on high for 2½ to 3½ hours. You’ll know it’s done when the juices run clear and a thermometer inserted into the thigh reaches 165 degrees.
Take the chicken out of the slow cooker. If you prefer crispier skin, you can broil the chicken in the oven for 4 to 5 minutes.
Ingredients:
4 slices organic, uncured bacon , cut into about 1/2″ pieces
1 pound Italian sausage , made from below recipe
1/2 teaspoons crushed red pepper flakes
16 ounce organic potatoes, I used small bite sized potatoes cut in half
1 medium white or yellow onion , diced
2 tablespoons garlic , minced, about 4 cloves
4 cups organic chicken stock
4 cups chopped kale
1 can coconut milk
Salt and pepper , to taste
Homemade Italian Sausage
1 pound organic ground pork or turkey (I used turkey)
1 tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon fresh chopped parsley or 2 teaspoons dried
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon red pepper flakes
1/4 teaspoon ground fennel seed optional (I didn’t have this, delicious without)
pinch dried oregano
pinch dried thyme
Instructions
If making Italian sausage: combine all ingredients in a bowl and mix well. Alternately, combine all ingredients in saucepan and stir well when browning.
In a Dutch oven or heavy-bottomed medium pot over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.
Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside – don’t get rid of the bacon fat! Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with the onions and garlic, and bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook ’til the kale is bright green and softened. Add salt and pepper to taste.
Directions:
1. Warm the olive oil in a large Dutch oven on medium heat for about one minute. Sauté the onion for about 6 minutes until it’s translucent.
2. Add the garlic and other spices, and sauté for about 30 seconds.
3. Add the pumpkin and chicken broth. Stir to combine.
4. Raise the heat, bring to a simmer, then cover and reduce heat to low. Simmer for 20 minutes. 3.
5. Meanwhile, sauté chorizo in a separate pan over medium heat until completely cooked (about 5 minutes) and set aside.
6. After 20 minutes, blend the soup until it’s completely smooth and then return to the pot. 7. Stir 90% of the chorizo. Season to taste.
8. Plate and garnish with leftover chorizo and cilantro. Enjoy!
Ingredients:
2 lb Butternut Squash, peeled and cubed
3 – 4 tbsp Olive Oil
1 large onion, chopped
2lb organic beef chuck
32oz Beef Stock (organic, gluten free)
2 garlic cloves, crushed
sprig fresh thyme, or dried
sprig of rosemary, or dried
1 tsp salt
1 tsp pepper
Directions:
1. Prepare the squash by peeling it, removing the seeds and cutting it into cubes.
2. If your beef is not already cut into pieces then cut it up into cubes, and the same for the onion.
3. Heat the oil on a medium heat in a large pot with a solid bottom, then add the onion and sauté for a couple minutes, now add the beef and brown it for a couple of minutes.
4. Add the beef stock, herbs, salt and pepper.
5. Cook it on the stove top on a low simmer for about an hour with a lid on the pot, do not boil.
6. Finally add the butternut squash and cook for a further 30 minutes or until beef is tender.
• 1 ½ Lb. boneless pork loin, cut into 1-to 2 -inch cubes;
• 1 green apple cut into 1-inch cubes, (skin on);
• 1 large red onion, cut into 1-inch cubes;
• The juice from 1 medium sized orange;
• 2 tbsp. extra-virgin olive oil;
• 1/3 cup balsamic vinegar;
• 4 garlic cloves, smashed;
• ¼ cup raw honey; (optional)
• Sea salt and freshly ground black pepper to taste;
• 6-7 Bamboo skewers;
Directions:
In a non-metallic container, combine the balsamic vinegar, olive oil, orange juice, garlic, and honey (if using any).
Season to taste with sea salt and ground pepper. Add the pork cubes to the marinade, and refrigerate for at least an hour.
Once the meat has finished marinating, heat up the BBQ to medium-high.
Skewer the meat with the green apples and the onions. Try to place the meat between the onion and the apple to give it extra flavor.
Season the skewers to taste with sea salt and black pepper, and place on the grill.
Cook each side for about 3 to 4 minutes (a total of 12-16 minutes). Serve with a light summer salad.