Italian Beef Soup

Servings: 6
Preparation Time: 30 minutes

Ingredients:

• 1/2 pound ground beef, bison or turkey
• 2 tablespoons coconut oil
• 1 cup carrots, diced
• 1 cup cabbage, diced
• 1 cup kale, chopped
• 1/2 cup celery, chopped
• 1/4 cup onion, diced
• 1/2 cup Brussels sprouts, chopped
• 2 teaspoons fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon basil
• 2–3 cups beef or bison stock

Directions:

In a large stock pot, add coconut oil and ground beef. Brown beef over medium heat.

Add in vegetables and spices and sauté for about 10 minutes. Add in stock and let simmer for about 20 minutes to soften vegetables.

Ladle into bowls and serve.

Slow Cooker Option:

Combine all ingredients in a slow cooker. Cook on high for about 4 hours or low for 7–8 hours.

Freezing Soup:

Prepare and cool soup. Divide soup into freezer safe containers. It freezes for up to 2 months. To eat: remove from freezer and reheat in saucepan.

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your recipes here!

Honey-Mustard Chicken and Veggies

Preparation Time: 1 hour, 15 minutes
Servings: 3

Ingredients:

• 6 pastured chicken thighs
• 8–10 large carrots
• 1 head broccoli
• 1 1/2 tablespoons mustard
• 2 tablespoons Healthy Traditions raw honey, softened
• 1 tablespoon fermented soy sauce
• 2 tablespoons applesauce
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons Himalayan Pink Salt
• 1 tablespoon Vital Choice Grass-fed Beef Gelatin
• 1 1/2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
• 1 clove organic garlic, pressed
• 1 1/2 teaspoons apple cider vinegar
• 1/2 teaspoon ground turmeric
• 1/4 cup boiling water

Directions:

Preheat oven to 350 degrees F.

In a large Dutch oven, place chicken, carrots, and broccoli. In a small bowl, combine all remaining ingredients except hot water. Whisk to combine, then add hot water, stirring again. A smooth consistency is desired. Pour sauce over chicken and vegetables. Cover with a lid and bake for 50–60 minutes. Remove the lid and sprinkle with additional black pepper and turmeric, if desired. Broil for 5 minutes.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your recipes and photos here!

Grass-Fed Sweet and Sour Meatballs

Servings: 8
Preparation Time: 1 hour 20 minutes

Ingredients:

Meatballs:

• 3 pounds Healthy Traditions grass-fed ground meat (beef, bison)
• 3/4 cup coconut pulp (leftover from making homemade coconut milk*)
• 1 large organic carrot, finely shredded (about 1/3 cup)
• 1 egg, (large)
• 1 tablespoon Vital Proteins Beef Gelatin
• 3 cloves garlic, pressed
• 1/2 small onion, very finely minced
• 1 teaspoon Himalayan Pink Salt

For frying meatballs:

• 3 tablespoons Tropical Traditions palm shortening
• 3 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil

Sauce:

• 1 cup very finely chopped pineapple
• 1 cup filtered water
• 1/4 cup Healthy Traditions raw honey
• 4 tablespoons tomato puree
• 2 cloves garlic, pressed
• 1/4 cup apple cider vinegar
• 1 teaspoon powdered ginger
• 2 tablespoon Vital Proteins Beef Gelatin, dissolved in 12 ounces cold water

Directions:

Mix all meatball ingredients together in a large bowl with your hands. Form into golf ball sized balls. Heat 3 medium pans on medium heat with 1 tablespoons coconut oil and 1 tablespoon palm shortening in each pan. Place 4–6 meatballs in each pan and fry till golden brown, flipping once. Finish cooking meatballs in batches until all are done. Place meatballs in crock or pot once finished cooking.

In a small saucepan, combine all sauce ingredients and cook down until it forms a thickened sauce (about 10–15 minutes). Pour over meatballs. Add extra chopped pineapple or chopped green onions, if desired. Cook meatballs in sauce on low for 1 hour.

Serve.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your recipes and photos here!