Saucy Beef and Cabbage

Servings: 4
Preparation Time: 30 minutes

Ingredients:

Entrée:

• 1 pound beef or bison, ground
• 2 tablespoon coconut oil
• 1 small head of cabbage, chopped
• 5 whole rainbow carrots, peeled and diced
• 1 onion, diced
• 1 tablespoon garlic, minced
• 1 teaspoon sea salt
• 2 teaspoon black pepper
• 1/2 teaspoon caraway seeds
• 1/4 teaspoon allspice
• 1/8 teaspoon ground cloves

Sauce:

• 1/2 cup tomato paste
• 1/4 cup water
• 1 tablespoon coconut oil
• 2 teaspoons apple cider vinegar

Directions:

In a large skillet, brown ground beef in coconut oil for about 10 minutes.  Add in cabbage, carrots, onion, garlic, sea salt, black pepper, caraway seeds, allspice, and ground cloves. Cook for about 15 more minutes, stirring frequently until beef is cooked and vegetables are slightly soft.

In a small bowl, combine tomato paste, water, oil, and vinegar until smooth. Pour over skillet mixture and cook for another 5 minutes. Let cool for about 5–10 minutes and serve.

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Loaded Chicken-Veggie Soup

Servings: 6
Preparation Time:  50 minutes

Ingredients:

• 2 large chicken breasts
• 1 tablespoon coconut oil
• 3 cups mixed vegetables, diced small (cauliflower, carrots, squash, celery)
• 1 large potato, peeled and diced
• 2 teaspoons parsley
• 2 teaspoons sea salt
• 1 tsp black pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 4 cups chicken stock or water

Directions:

In a large stock pot, brown chicken in coconut oil over medium heat. Cook for about 3 minutes on each side. Add in remaining ingredients. Cover and cook over medium heat for about 45 minutes or until chicken is cooked through and vegetables are soft.

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Chicken Fried Rice

Servings: 12
Preparation Time: 1 hour

Ingredients:

• 2 pounds chicken breasts
• 1/4 cup coconut oil
• 2 cups diced onion (or 2 small / 1 large onion)
• Himalayan Salt, to taste
• 3 cups dried rice, precooked according to package directions
• 12–16 cloves garlic, pressed
• 8 eggs
• 1–2 tablespoons organic fermented soy sauce, to taste
• 2 teaspoons toasted sesame oil
• freshly grated ginger, to taste
• 40 ounces frozen mixed vegetables of choice
• black pepper, to taste
• chopped green onions (optional)
• drained baby corn (optional)
• black or white sesame seeds, to taste (optional)

Directions:

Cut up your chicken into small cubes (1/2  to 1 inch pieces).

In an 8-quart, enamel, cast-iron pot (or wok), add your coconut oil, onions, and chicken. Sprinkle with a layer of salt. Cook on medium-high heat until the chicken is thoroughly cooked. Add the garlic and ginger as the chicken is cooking. Note: If your onions are fresh (not frozen), cook those down for about 4 minutes first, and add chicken.

Add frozen vegetables. Sprinkle a little salt over the surface again. Cook on medium-high heat until the vegetables are warmed through (about 10 minutes) sometimes covering the pot with its lid. While the veggies are cooking, crack all of your eggs into a bowl.

Push the pot contents to one side as best you can. Add the eggs to the emptier side and let them cook, scraping the cooked portions from the bottom. Season with a little salt and pepper as they cook. They will likely take about 5–10 minutes to completely cook. Once the eggs cook completely, incorporate them into the chicken and veggies.

Add your cooked rice, soy sauce, and sesame oil. Stir to completely combine. Done!

Portion out your servings and top with chopped green onions and sesame seeds, if desired. Leftovers reheat beautifully on the stovetop. Just add a little water to the bottom of the pan.

Quick tips:

This recipe can easily be cut in half or quartered for desired servings.

You can omit chicken breasts on nights when you don’t have any or need a quicker meal.

I buy my organic onions in bulk. I dice many pounds all at once in a month and freeze them for quick access and faster cooking times.

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