Hunter Stew

Main dish | March 28, 2015 | By

Hunter Stew
  1. 2 lbs cubed beef
  2. 2 handfuls fresh blueberries
  3. 2C baby carrots, sliced in half lengthwise
  4. Ghee Butter
  5. Coconut oil for frying
  6. Salt/pepper/oregano/garlic powder
  7. 1 large onion, sliced in semicircles
  8. Optional: Red wine and Worcestershire sauce
  1. Brown the beef in coconut oil, and put on a medium simmer with the onions while that all softens up.
  2. Throw in the seasoning. Season to taste, I personally use a LOT of garlic. The carrots can go in too. Add half a cup of red wine, and a splash of Worcestershire sauce. Add enough water so the meat is mostly covered.
  3. Let this all stew for about 30mins on a medium heat.
  4. Add the berries in the last ten minutes, with a teaspoon of butter to coat.
  5. When the carrots are fork tender…serve, and nom that deliciousness!
Hearth and Honey

Sausage and Egg Cups

Breakfast, Snacks | March 28, 2015 | By

Sausage and Egg Cups
  1. 2-3 chicken sausage, cooked and chopped
  2. 1 red bell pepper, chopped
  3. ¼ yellow onion, chopped
  4. 8 eggs, whisked
  5. 2 garlic cloves, minced
  6. ¼ teaspoon garlic powder
  7. ⅛ teaspoon red pepper flakes
  8. salt and pepper, to taste
  9. avocado, to garnish
  1. Cook sausage until cooked through.
  2. In a large bowl, add sausage, red bell pepper, yellow onion, eggs, garlic cloves, garlic powder, red pepper flakes, and salt and pepper. Whisk until well combined.
  3. Use a ladle to pour mixture into 8-10 muffin tins. (I used a silicone muffin tray and did not have to grease it. If you are using a regular metal pan, thoroughly grease all of it or use muffin liners.
  4. Place in oven and bake for 35-40 minutes or until cooked through.
  5. Garnish with avocado.
Hearth and Honey

Easy Chicken and Broccoli Dinner

Main dish | March 27, 2015 | By

Easy Chicken and Broccoli Dinner
  1. 3-4 chicken thighs or breasts
  2. 5-6 heads of broccoli, chopped into florets
  3. 4-5 tablespoons olive oil
  4. 2-3 tablespoons balsamic vinegar
  5. 1 teaspoon garlic powder
  6. salt and pepper, to taste
  1. Preheat oven to 375 degrees. Place broccoli florets and chicken pieces into a 9×13 baking dish.
  2. Pour olive oil and balsamic vinegar over your chicken and broccoli. Then season with garlic powder, salt and pepper. Mix around to help coat the broccoli and chicken.
  3. Bake for 20-25 minutes or until chicken is cooked through.
Hearth and Honey

Balsamic Green Bean Salad

Sides | March 25, 2015 | By

Balsamic Green Bean Salad
  1. 1 lbs green beans, trimmed and cut to 3 inch long pieces
  2. 1/2 red onion, finely chopped
  3. 3 tbsp olive oil
  4. 2 tbsp balsamic vinegar
  5. 1/3 cup chopped walnuts
  6. Salt and pepper to taste
  1. Bring a pot of salted water to a boil. Add the green beans and blanch for 2-3 minutes. The beans should be just barely cooked through and still crisp. Prepare a large bowl of ice water while the beans are cooking. Remove beans from hot water and place into ice bath to stop the cooking for 1 minute. Drain.
  2. Place the green beans and red onion in a large bowl. Toss in the olive oil to coat. Sprinkle in the balsamic and season with salt and freshly ground black pepper. Top with chopped walnuts to serve.
Hearth and Honey

Bacon and Spinach Stuffed Chicken

Main dish | March 25, 2015 | By

Bacon and Spinach Stuffed Chicken
Serves 4
  1. 4 chicken breasts, butterflied and pounded flat
  2. 6-8 ounces of button mushrooms, roughly chopped
  3. 5 strips of bacon
  4. 4-5 cups fresh spinach
  5. 2 garlic cloves, minced
  6. salt and pepper, to taste
  1. Preheat oven to 350 degrees.
  2. Butterfly your chicken, then place a large skillet over medium-high heat.
  3. Add the five strips of bacon and cook on both sides until crispy, then place bacon on a paper towel to soak up the excess fat. When cooled, dice up the bacon.
  4. Pour out the excess fat from the bacon, leaving behind about 3 tablespoons in the pan.
  5. While the pan is still over medium-high, toss in the garlic cloves then add diced mushrooms.
  6. Sprinkle in a bit of salt and pepper on the mushrooms.
  7. Once mushrooms have begun to soften, add the spinach and a bit more salt and pepper.
  8. Cover and let steam until spinach has begun to wilt. When the spinach has wilted, remove the pan from heat and add in diced bacon. Mix with mushrooms and spinach until well combined.
  9. Place mixture into the middle of your butterflied chicken, fold chicken over to make a little “pocket” and use a two toothpicks to keep it closed while cooking.
  10. Place stuffed chicken breasts on a parchment lined baking sheet and put in oven to bake for 18-20 minutes or until there is no longer pink in the chicken. The time will range depending on how thin you pound the chicken. It may take a bit longer.
Hearth and Honey

Mustard Grilled Pork Chops with Basil-Apricot Relish

Main dish | March 24, 2015 | By

Mustard Grilled Pork Chops with Basil-Apricot Relish
Serves 4
  1. 4 pork chops (or 2 tenderloins, etc.)
  2. sea salt and fresh ground pepper, to taste
  3. 1/2 cup of good mustard
  4. 3/4 lb. fresh apricots (about 6), stone removed and fruit diced
  5. 1 shallot or 1/4 sweet onion, diced small
  6. 1/4 cup basil, shredded fine
  7. 3 Tbsp. raspberry vinegar (or other light, mild vinegar)
  8. 1/4 cup olive oil (use a good one)
  9. 1 tsp. ground cardamom (optional, if you have it on hand put it in there)
  10. asparagus (6-10 stalks)
  11. mushrooms (4-6 heads)
  1. Sprinkle both sides of pork chops with salt and pepper, then slather all over with mustard. Preheat outdoor grill.
  2. Meanwhile, add rest of ingredients to a medium bowl (apricots through cardamom). Stir to combine and add salt and pepper to taste.
  3. Grill chops over medium-high heat for about 5-6 minutes on each side, flipping when good grill marks appear and meat releases easily from the grate. If you have nice fatty cuts, be sure to keep an eye on them for flare-ups. Baste with any extra mustard from the plate as you flip.
  4. Places Asparagus and Mushroom heads onto the grill and cook until tender, then plate and chop them together to serve on the side.
  5. Plate chops and top with relish.
Hearth and Honey

Mushroom and Ghee Omelet with Berries

Breakfast | March 24, 2015 | By

Mushroom and Ghee Omelet with Berries
  1. 3 baby bella mushrooms or 3 small mushrooms of your choice
  2. 2 eggs, scrambled
  3. ghee, 1 tablespoon
  4. black pepper
  5. sea salt
  6. heavy cream or coconut milk, a splash
  7. fresh purslane, optional topping
  8. 6 strawberries
  1. slice and fry 3 mushrooms in the ghee
  2. scramble 2 eggs with salt, pepper, cream/coconut milk in a bowl
  3. pour the egg mixture in with the mushrooms and let cook, fold into omelet
  4. top with fresh purslane if desired
  5. serve with a side of berries and a cup of coffee with whipping cream, no sugar or green tea
Hearth and Honey

Garlicky Mashed Cauliflower

Sides | March 23, 2015 | By

Garlicky Mashed Cauliflower
Yields 6
  1. 1 large head of cauliflower
  2. 1/3 cup of water - for pressure cooker
  3. 4 cloves of garlic
  4. 1/2 cup of canned coconut milk (full fat)
  5. 1 teaspoon celtic sea salt
  6. 1/4 teaspoon ground or micro planed nutmeg
  7. 1/4 teaspoon ground black pepper
  1. Wash the cauliflower, remove leaves and bottom of stem and cut into large florets. Peel the garlic cloves.
  2. Place the florets and garlic cloves in a steamer basket inside a pressure cooker with 1/3 cup of water.
  3. Attach lid and heat on high until brought to pressure. Cook the cauliflower and garlic at the highest pressure setting, according to manufacturer’s instructions, for three minutes. When the time is up use the fast release method (rinsing the pot in cold water) until the pressure is released and you can remove the lid. If you don’t have a pressure cooker, steam the cauliflower instead for 6-8 minutes, until tender.
  4. Pick out the garlic cloves and set aside.
  5. Place the cooked cauliflower in a large food processor and pulse until roughly chopped.
  6. Place the cooked garlic cloves in a saucepan with the coconut milk, salt, nutmeg and pepper, bring to a simmer and cook for approximately 5 minutes so the garlic and spices infuse the liquid. Use a fork to crush the softened garlic to aid in this process.
  7. Add the spiced liquid (garlic and all) to the food processor and process until very smooth.
Hearth and Honey

Mini Meatloaves

Main dish, Snacks | March 23, 2015 | By

Mini Meatloaves
Yields 9
  1. 2 pounds of Lean ground meat – mixture of grass fed beef and/or pork and/or turkey
  2. 10 ounces frozen, chopped spinach
  3. 1-2 teaspoons oil
  4. 1 medium onion, finely diced
  5. 6 ounces mushrooms, finely diced
  6. 2 carrots, grated or finely diced
  7. 4 eggs, lightly beaten
  8. 1/3 cup coconut flour
  9. 2 teaspoons salt
  10. 2 teaspoons pepper
  11. 2 teaspoons onion powder
  12. 1 teaspoon garlic powder
  13. 1 teaspoon dried thyme
  14. 1/4 teaspoon grated nutmeg
  15. Optional topping - No sugar added marinara sauce, if desired
  1. Preheat oven to 375 degrees F
  2. Thaw the spinach, squeeze out the excess water and set aside.
  3. Heat a pan on medium heat, add the oil and fry the onions and mushrooms until the onions are translucent and some of the liquid has cooked out of the mushrooms. Set aside to cool.
  4. Place the ground meat in a large bowl, add the spinach, carrots, mushroom/onion mixture, beaten eggs, coconut flour and all the spices. Use your hands to combine it well but do not overmix.
  5. Fill 18 regular size muffin tins to the top with the meatloaf mixture. (Greasing the tins may be a good idea if the meat you’re using is fairly lean)
  6. Cook for 20-25-30 minutes or until internal temperature reaches 160 degrees.
  7. Allow to cool and use a knife to loosen meatloaves from sides of the pan before removing.
  1. Leftovers can be frozen
Hearth and Honey

Parsnips Shepherd Pie

Main dish | March 14, 2015 | By

Parsnips Shepherd Pie
  1. 3/4 pounds parsnips, peeled and grated
  2. 1 tablespoons olive oil
  3. 1 teaspoons onion salt
  4. 2 slices bacon
  5. 1/2 pound zucchini, sliced
  6. 1/4 pound mushrooms, white button, cremini or shitaake, sliced
  7. 1 medium celery stalk, diced
  8. 1 teaspoon coconut oil
  9. 1/2 medium onion, red, finely diced
  10. 1 pound turkey, ground
  11. 2 medium onions, green, sliced
  12. 1 tablespoon Italian seasoning
  13. 1 teaspoons celery salt
  14. 1/2 teaspoon black pepper, freshly ground
  15. 8 large egg whites, divided
  16. 1/2 cup(s) parsley, fresh, chopped
  1. Preheat oven to 450 F.
  2. Peel parsnips and grate with a cheese grater. Mix with onion salt and olive oil in a bowl, and set aside.
  3. Cook bacon slices in a large saute pan over medium heat. Save bacon fat and leave it in the pan. Cool bacon slices, crumble, and set aside.
  4. Add zucchini, mushrooms, and celery to the pan with the bacon fat and saute until slightly softened.
  5. Heat a separate pan over medium-high heat, and add coconut oil when hot. Add onions, ground turkey, Italian seasoning, celery salt and black pepper to taste. Saute until turkey is fully cooked.
  6. Combine meat and vegetables in one pan and mix thoroughly. Let cool 5 minutes.
  7. Combine 4 egg whites with parsley and stir into the meat and vegetable mixture.
  8. Combine the other 4 egg whites with parsnips.
  9. Coat an 8x8 baking dish with olive oil.
  10. Add meat and vegetable mixture, cover with parsnip mixture and top with crumbled bacon.
  11. Bake for about 25 minutes or until the top begins to brown.
Hearth and Honey