Seasoned Cauliflower Rice

Sides | May 24, 2015 | By

Seasoned Cauliflower Rice
  1. 1 large head of cauliflower
  2. 2 tbsp ghee (or butter)
  3. 1 tbsp olive oil
  4. 1/2 cup fine diced yellow onion
  5. 3/4 tsp sea salt
  6. 1/2 tsp dried parsley
  7. 1/2 tsp garlic powder
  8. 1/4 tsp fresh ground black pepper
  9. 1/3 cup chicken stock
  10. 1-2 tbsp minced fresh parsley (see note below for more options)
  1. Place the core face up and then carefully use a sharp knife to cut in a circular pattern around the core. Removing the core makes it much easier to cut the cauliflower into even-sized florets.
  2. Place the cauliflower florets into a food processor or blender. Cover and pulse until the cauliflower resembles rice grains. By slowly pulsing the cauliflower, you will be able to carefully monitor your progress in reaching grain-sized pieces.
  3. Meanwhile, in a large skillet over medium heat, add the ghee, olive oil and onion. Sauté onion until it begins to soften. Then, add the salt, dried parsley, garlic powder and pepper. Stir well to combine the seasonings with the onion. Continue to cook onion another 1-2 minutes until soft and translucent.
  4. Add the riced cauliflower to the seasoned onion and stir well to combine. Continue stirring and sautéing the cauli-rice until it begins to soften (about 5 minutes).
  5. Add the chicken stock and cover the skillet. Allow the cauli-rice to steam for about 5 minutes until the stock is absorbed and the cauli-rice reaches desired texture.
  6. Remove cover, add the minced fresh parsley and fluff cauli-rice to combine.
  7. Makes a tasty and nutritious grain-free “rice” dish to serve alongside your favorite healthy meals. Makes about 8-10 one cup portions.
  1. Recipe Variation: By changing the herbs in this recipe, you can create customized cauli-rice to complement your main dish. For example, substitute minced fresh cilantro for the fresh parsley and add about 1/4 tsp cumin and 1/4 tsp chili powder to create a delicious Mexican-Style Cauli-Rice.
Hearth and Honey

Apple and Nut Butter Rings

Snacks | May 23, 2015 | By

Apple and Nut Butter Rings
  1. 1 apple, cored and thinly sliced
  2. Nut butter
Optional Toppings
  1. Pecans or Walnuts, chopped
  2. Almonds, sliced
  3. Roasted coconut shreds
  4. Dark chocolate chips
  5. Dried cranberries or raisins
  1. Spread the almond butter over one side of each apple slice.
  2. Top each apple slice with your choice and amount of toppings.
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Emerald Elixir

Breakfast, Drinks | May 22, 2015 | By

Emerald Elixir
  1. ½ bunch fresh parsley
  2. 1 mango
  3. ½ cup pineapple chunks, freeze prior if possible
  4. 1 cup organic apple juice
  5. 1 peach (pit and stem removed)
  1. Peel and cut up the mango and place it in the blender. Cut up the peach, remove the seed and put it into the blender with the mango. Add in the remaining ingredients and blend thoroughly.
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Warrior Omelet

Breakfast | May 22, 2015 | By

Warrior Omelet
  1. 2 large free range organic eggs, scrambled
  2. 1 tsp olive oil
  3. 2 green onions, diced
  4. 1 cup fresh organic spinach leaves
  5. 2 organic small tomatoes
  6. ½ fresh organic avocado sliced into bite sized pieces
  7. fresh chopped herbs of your choice, salt and pepper if desired
  1. Heat olive oil on low in nonstick omelet pan.
  2. Sauté onions until tender.
  3. Add eggs and cook on low for about 2 minutes.
  4. Add remaining ingredients and fresh herbs and seasonings.
  5. Fold and flip omelet until eggs are fully cooked.
  6. Enjoy!
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Beef Pot Roast (Slow Cooker Meal)

Main dish | May 17, 2015 | By

Beef Pot Roast
  1. 2 tablespoons beef tallow or coconut oil
  2. 1 pound beef - pot roast, rump roast, or chuck shoulder
  3. 2 medium onions, yellow, sliced
  4. 3 medium carrots, quartered
  5. 2 medium celery stalks
  6. 4 cloves garlic, minced
  7. 1/2 teaspoon black pepper
  8. 1 whole bay leaf
  9. 1 tablespoon thyme
  10. 1/2 teaspoon oregano
  11. 1 teaspoon sea salt
  12. 3 cups water
  13. 2 red potatoes, quartered (Optional)
  1. Mix freshly ground black pepper, thyme, oregano and sea salt (optional) together in a small bowl.
  2. Rub mixture into meat on all sides of roast.
  3. Heat a medium skillet (if cooking in a crock pot) or heavy bottomed oven-proof pan (if cooking in the oven) over high heat. Add 2 tablespoons tallow when hot.
  4. Immediately sear all sides of the roast and set aside.
  5. Wash and prepare vegetables.
  6. Put roast in crock pot, add vegetables, garlic, bay leaf and water, and cook on high until tender (6-7 hours).
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Rosemary Green Beans

Sides | May 16, 2015 | By

Rosemary Green Beans
  1. 1 pound green beans, fresh, trimmed
  2. 1/2 teaspoon(s) sea salt
  3. 1 teaspoon(s) coconut oil
  4. 2 medium onions, green, sliced
  5. 2 teaspoons rosemary, fresh, chopped
  6. 1/4 cup pecans, chopped and toasted
  7. 2 teaspoons organic lemon zest, grated (use leftover lemon to make lemon water to drink with dinner! :)
  1. Steam the green beans until tender.
  2. Meanwhile, heat a nonstick skillet over medium-high. Add oil when hot.
  3. Add green onions and rosemary, and sauté 2-3 minutes or until softened.
  4. Add green beans, pecans, lemon rind and sprinkle with sea salt (if desired), stirring until thoroughly heated.
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Grilled Rosemary Bacon Chicken

Main dish | May 16, 2015 | By

Grilled Rosemary Bacon Chicken
  1. 4 teaspoons garlic powder
  2. 1 pound chicken breasts, boneless, skinless
  3. 1/2 teaspoon sea salt
  4. 1/4 teaspoon black pepper, freshly ground
  5. 4 tablespoons rosemary, fresh
  6. 4 slices bacon
  1. Preheat outdoor grill for medium-high and oil grates (or use a heavy bottomed skillet over medium heat on the stove or oven).
  2. Season chicken breasts with garlic powder, sea salt and freshly ground black pepper.
  3. Lay one rosemary sprig on top of each chicken breast and wrap one slice of bacon around to hold the rosemary in place. Secure each piece of bacon with a toothpick or another rosemary sprig.
  4. Cook the breasts about 8 minutes per side on the grill, or until juices run clear and there is no pink in the middle.
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Western Scramble

Breakfast | May 16, 2015 | By

Western Scramble
Serves 2
  1. 4 slices bacon
  2. 4 large eggs
  3. 1 medium zucchini, diced
  4. 1 medium garlic clove, minced
  5. 1 medium tomatoes, diced
  6. 1 handful spinach
  1. Cook bacon, remove from pan and reserve 1 tablespoon of the bacon drippings in the pan. (Alternatively, cook bacon on baking sheet in oven for 20 minutes at 350 F while everything else cooks).
  2. Meanwhile, wash and chop the vegetables.
  3. Over medium-high heat, add the zucchini, garlic and tomato to the pan with the remaining bacon drippings. Sauté with coconut oil or ghee until just before tender.
  4. While cooking, beat eggs in a small bowl. Set aside.
  5. Crumble cooked bacon and set aside.
  6. When the vegetables are almost done, add the beaten eggs and crumbled bacon to the pan, along with the fresh spinach. Turn heat to medium-low and cook until the eggs are fluffy and firm.
  7. Season with freshly ground black pepper and sea salt, if desired.
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Cucumber Subs

Snacks | May 15, 2015 | By

Cucumber Subs
Serves 2
  1. 2 cucumbers, peeled and sliced lengthwise
  2. deli meat of your choice or mixed deli meats
  3. Toppings (Mix what you want): baby spinach, lettuce, kale, grated carrot, avocado, onion, pepper, tomato, bacon, any kind of healthy veggies, seeds etc...
  4. Dressings (Optional, whatever kind you want): Dijon Mustard, Paleo Mayo, Balsamic Dressing, Hummus etc…
  5. Seasonings (Optional, whatever kind you want): salt, pepper, etc…
  1. Peel 2 cucumbers and slice lengthwise, scoop out the inside seeds with a spoon.
  2. Fill each cucumber sub with meats, desired veggies, and dressings you desire.
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Chicken Primavera Bowl

Main dish | May 15, 2015 | By

Chicken Primavera Bowl
  1. 4 chicken breasts, boneless skinless (4-6 oz per breast)
  2. 1/2 teaspoon sea salt
  3. 1/4 teaspoon black pepper, freshly ground
  4. 2 tablespoons olive oil, extra virgin
  5. 4 medium garlic cloves, minced
  6. 1 medium onion, red, thinly sliced
  7. 1 medium bell pepper, red, seeds removed and sliced
  8. 1 medium bell pepper, yellow, seeds removed and sliced
  9. 1 medium zucchini, trimmed and thinly sliced
  10. 3 cups spinach, baby, or shredded kale
  11. 2 tablespoons parsley, fresh, chopped
  12. 1 medium lemon, juiced, (about 2 tablespoons)
  1. Pre-heat oven to 350 F.
  2. Season chicken with sea salt and freshly ground black pepper.
  3. Place chicken breasts on a non-stick baking sheet and roast in the oven for 15 to 18 minutes, or until the internal temperature reaches 165 F.
  4. In the meantime, heat a large skillet over medium heat. Add olive oil when pan is hot.
  5. Add garlic and cook for about 1 minute, stirring frequently.
  6. Add onions, peppers, and zucchini and cook for another 3 to 5 minutes, or until slightly soft, but still crisp tender.
  7. When chicken is fully cooked, carefully remove it from the oven. Place on a cutting board, roughly chop and add to the vegetable mixture.
  8. Add spinach and parsley and stir with a wooden spoon just until wilted.
  9. Add salt and pepper if needed. Drizzle lemon juice over top to serve.
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