Recipes & Blog

Let’s talk Bone Broth!
Did you know Bone Broth is excellent for;

~ Better Sleep
~ Skin, Hair & Nail health
~ Improves Digestion
~ Reduces Cellulite
~ Weight Loss
~ Boosts Immune System
~ Aids in Metabolism
~ Builds and Maintains Muscle Mass
~ Workout Performance
~ Builds stronger Bones and Joints
~ Reduces Inflammation, including Arthritis

So many benefits to what is now being called Liquid Gold. You can buy Bone Broth from the Grocery Store, but It can be very expensive. I’ve included my favorite recipe below, you can make it on your stove top, in your crockpot or instant pot.
I enjoy a cup of Bone Broth right before bed each evening, it’s warm, soothing and helps heal my body from the inside out.

Simple Bone Broth Recipe:

2 -3 lbs. of Grass Fed/Finished Knuckle & Marrow Bones
Filtered water to cover all bones and Vegetables
2 Tbsp. Apple Cider Vineagar
2 Cloves Garlic – Sliced in half
2 Carrots – Peeled and large diced
1 Onion – Quartered
1 Tbsp. Salt
Pepper to taste
Add in any herbs to your liking for extra flavor

I roast my bones first to help open the pores of the bones, 350* for 20 min. Place all ingredients in stock pot or crock pot and simmer for 12 – 24 hours. The longer you cook the broth the more nutritious your broth will be. If you’re using a pressure cooker, like an Instant Pot, cook for 4 – 6 hours.

Once broth is finished cooking fill mason jars 3/4 full of your liquid gold. I usually keep one jar in my fridge at all times and I freeze the rest. Wait until the broth has cooled before placing in the freezer, otherwise the jar may break. Broth will last in the fridge for up to a week and in the freezer for 6 months – 1 year. You can also add Broth to your favorite soup or casserole.

Check out this link for more information on the many benefits of Bone Broth:

https://chriskresser.com/the-bountiful-benefits-of-bone-broth-a-comprehensive-guide/

Wild Harvest® Winter Chili

Wild Harvest® Winter Chili (Whole30, Paleo, Keto)

  • 2 Lbs. Wild Harvest Grass Fed Organic Ground Beef
  • 1 Wild Harvest Fresh Yellow Onion, diced
  • 2 large bell peppers, diced
  • 3 – 5 cloves garlic, minced
  • 1 can Wild Harvest Organic Tomato Sauce
  • 2 cans Wild Harvest Organic Diced tomatoes with Italian Herbs
  • 1 1/2 cup Wild Harvest Organic Free Range Chicken Broth
  • 3 Tbsp Wild Harvest Organic Chili Powder
  • 1 Tbsp Wild Harvest Organic Basil
  • 1 tsp Wild Harvest Organic Onion Powder
  • 1 tsp Wild Harvest Organic Ground Cumin
  • 1 tsp Wild Harvest Organic Garlic Powder
  • 1 tsp Wild Harvest Organic Ground Saigon Cinnamon
  • 1 tsp Wild Harvest Organic Nutmeg
  • 1 tsp Wild Harvest Sea Salt
  • 1 tsp Wild Harvest Organic Ground Black Pepper
  • 1 Tbsp Wild Harvest Organic Virgin Coconut Oil

Directions:

  • In a large pan melt the coconut oil over medium high heat, add the onions and peppers and sauté until onions are translucent and soft. Add the ground beef and cook until browned.
  • Place the ground beef mixture in a slow cooker or pressure cooker along with all the other ingredients. Mix well to incorporate.  
  • For slow cooker, set on low heat for up to 8 hours or high heat for 4 hours.
  • For pressure cooker, close lid and seal for 15 min. You can quick release or naturally release pressure.

This recipe was developed in partnership with Wild Harvest. Check out their store locator to find a store near you.

Wild Harvest® Butternut Squash Soup

Wild Harvest® Butternut Squash Soup

  • 2 Cups Wild Harvest Organic Free Range Chicken Broth
  • 4 cloves garlic, peeled and minced
  • 1 carrot, peeled and roughly chopped
  • 1 apple peeled and cored, rough chopped
  • 1 medium (about 3 -4 lb.) butternut squash (peeled, seeded and diced)
  • 1 Wild Harvest Organic Yellow Onion
  • 1 sprig fresh sage
  • 1/2 cup Wild Harvest canned Organic Coconut Milk
  • 1/2 tsp Wild Harvest Sea Salt
  • 1/4 tsp Wild Harvest Organic Ground Black Pepper

Instructions:

  • Add all ingredients to a slow cooker or pressure cooker. Mix well.
  • For slow cooker, set on high for 3 – 4 hours, then purée with an immersion blender or transfer to a high speed blender to purée into a smooth soup.
  • For a pressure cooker, close lid and turn dial to seal, select the manual option and set time for 8 min. When done cooking, let the pressure cooker release pressure naturally and then using an immersion blender or high powered blender purée into a smooth soup.

This recipe was developed in partnership with Wild Harvest. Check out their store locator to find a store near you.

Wild Harvest® Shrimp Cocktail

Wild Harvest® Shrimp Cocktail Sauce

Ingredients for sauce:

  • 1/2 Cup Wild Harvest® Organic Ketchup
  • 1/2 Cup Chili Sauce
  • 4 Tbsp. Wild Harvest Organic Worcestershire Sauce
  • 6 Tbsp. Horseradish
  • 1 tsp fresh lemon juice
  • Wild Harvest Sea Salt to taste + 1 Tbsp. (divided)
  • Wild Harvest Ground Black Pepper to taste + 1/2 tsp (divided)
  • 2 tsp. Brandy (optional)

Ingredients for shrimp:

  • Serve with Wild Harvest Raw Peeled & Deveined Shrimp (boiled & chilled)
  • 1 – 2 Wild Harvest Organic Bay Leaves
  • 8 cups water, boiling

Directions for Sauce:

  • In a medium bowl combine all ingredients listed above.  Cover and refrigerate until ready to use.

Directions for preparing Shrimp:

  • Bring 8 cups water to a rolling boil in a large pot on the stovetop.  Add 1/2 tsp. black pepper, 1 Tbsp sea salt and bay leaves to the pot.  Reduce heat to medium/high add the shrimp and cook until pink. (about 2 – 3 min.)
  • Drain shrimp and place in a bowl of cold water, once cooled remove from cold water and refrigerate until chilled. 

This recipe was developed in partnership with Wild Harvest. Check out their store locator to find a store near you.

Wild Harvest® Best Gluten Free Chocolate Chip Cookies (Gluten Free, Paleo)

Wild Harvest® Best Gluten Free Chocolate Chip Cookies

(Gluten Free, Paleo)

  • 1/4 cup Wild Harvest® Organic Salted Butter or ghee
  • 1 Wild Harvest Cage Free Egg
  • 1/4 cup Wild Harvest Organic Coconut Sugar
  • 2 Tbsp Wild Harvest 100% Pure Maple Syrup
  • 2 tsp Wild Harvest Organic Vanilla Extract
  • 1 1/2 cup almond flour
  • 2 Tbsp Wild Harvest Organic Coconut Flour
  • 1/2 tsp baking soda
  • 1/2 tsp Wild Harvest Sea Salt
  • 1/2 cup Wild Harvest Organic Belgian Semi-Sweet Chocolate Chips

Directions:

  • Preheat oven to 350°,  add butter or ghee and egg in a medium bowl and blend well using a mixer.  
  • Add the coconut sugar, maple syrup and vanilla.  Blend until well combined.
  • Add the flours, baking soda and salt and mix for 30 sec.  
  • Fold the chocolate chips in by hand.
  • Drop a large spoonful of dough on a baking sheet lined with parchment paper. Lightly press the dough down to flatten.  
  • Bake for 10 – 12 minutes until cookies are golden brown around the edges. 
  • Transfer fresh baked cookies to a wire rack to cool.

This recipe was developed in partnership with Wild Harvest. Check out their store locator to find a store near you.

Grain Free Chicken Nuggets (The Kids will LOVE)

Nuggets

  • 1 lb. ground chicken (dark meat, a little fat makes them moister)
  • 1 egg
  • 1/4 Cup coconut flour
  • 2 tsp. Frank’s RedHot (original) red hot sauce
  • 1 tsp. sea salt
  • 1 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 3/4 Cup coconut oil (for cooking)

Chicken Nugget Coating

  • 1/2 Cup Arrowroot Starch
  • 1 Tbsp. Sea Salt

Buffalo Chicken Nugget Sauce

  • 1/3 Cup Frank’s RedHot Original Hot Sauce
  • 3 Tbsp. Butter

Instructions:

  • In a medium bowl add ground chicken, egg, coconut flour, Frank’s RedHot Sauce, sea salt, onion powder, garlic powder and mix well until until all ingredients are well incorporated.
  • Make chicken mixture into several 1″ size meatballs and then flatten to resemble a nugget.
  • In a separate bowl add arrowroot flour and sea salt, mix well.
  • Dredge each meatball into the arrowroot mixture, shake off excess coating.
  • Set aside.
  • In a large skillet melt coconut oil over medium high heat.  Add chicken nuggets to skillet and cook 2 – 3min each side until golden brown.
  • If you’d like the buffalo sauce melt the butter and add Frank’s RedHot Sauce to the melted butter and mix until well incorporated.  Serve as a dipping sauce for the nuggets.  Enjoy!

 

Cantaloupe, Prosciutto Arugula Salad

• 8oz Fresh Arugula
• 1/2 Cantaloupe halved, seeded, peeled and cut into thin wedges
• ½ cup red onion, thinly sliced
• 6 to 8 thin slices prosciutto, torn into bite size pieces

Dressing

• ¼ cup apple cider vinegar
• 1 Tbsp minced shallot
• ½ tsp. minced garlic
• ½ tsp. dijon mustard
• ½ tsp. salt
• ¼ tsp. freshly ground pepper
• ½ cup olive oil or avacado oil

In a mixing bowl, whisk together vinegar, shallots, garlic, mustard, salt and pepper. Add the oil in a slow, steady stream until well incorporated. Add in herbs and set aside while you prepare salad.

In a large bowl, combine the arugula , cantaloupe and red onion. Drizzle in ¼ cup of the vinaigrette and toss to combine. Add more dressing depending on your preference. Add in the prosciutto and lightly toss.

High Protein Crepes

• 4 Eggs
• ½ Cup Tapioca Flour
• 1 Tbsp. Coconut Flour
• 1 Tbsp. Coconut Oil (melted)

Combine all ingredients together, use 1/4 cup of batter per crepe in a skillet or tortilla press. Stuff your Crepe with your favorite filling. My favorites are applesauce or scrambled eggs and sausage. Use these in place of tortillas and sandwich wraps. Enjoy!