Watermelon Smoothie

Breakfast, Drinks | June 13, 2015 | By

Watermelon Smoothie
  1. 2 cups of seedless watermelon cubed
  2. 1 apple, peeled
  3. ½ cucumber, peeled
  4. 1 or 2 sprigs of fresh mint
  1. Combine into a blender and pulse until liquid
Hearth and Honey http://hearthandhoney.com/

Pork and Pineapple Stir-Fry

Main dish | June 7, 2015 | By

Pork and Pineapple Stir-Fry
  1. 1.5 lbs. pork tenderloin, cut into chunks
  2. 1 big bell pepper, chopped
  3. 1 onion, chopped
  4. 20 oz. pineapple, cut into chunks
  5. ¼ cup coconut aminos
  6. ¼ cup fresh pineapple juice
  7. 1 thumb size knob of ginger, minced
  8. 2 garlic cloves, minced
  9. 1tbsp. tapioca starch (optional)
  10. Cooking fat
  11. Sea salt and freshly ground black pepper
  1. Melt some cooking fat in a large skillet placed over a high heat.
  2. Stir-fry the pork for about 5 minutes, remove from the heat, and set aside.
  3. Add the garlic, ginger, and onion to the skillet and cook until fragrant (about 2 minutes).
  4. Add the bell pepper and pineapple to the skillet and cook until it starts to soften, but is still crunchy.
  5. Pour in the coconut aminos and the pineapple juice.
  6. Return the pork to the skillet and stir until everything is well coated and heated through.
  7. If needed, stir in some tapioca starch to thicken the sauce.
Hearth and Honey http://hearthandhoney.com/

Ginger, Beef, and Mushroom Stir-fry

Main dish | June 6, 2015 | By

Ginger, Beef, and Mushroom Stir-fry
  1. 1 lb. thinly sliced flank steak or sirloin, cut into thin strips
  2. 2 garlic cloves, minced
  3. 8 oz. cremini mushrooms, sliced
  4. 4 oz. shiitake mushrooms, halved
  5. 3 cups rapini (broccoli rabe) or kale, chopped
  6. Cooking fat
  1. ¾ cup beef stock
  2. 3 Tbsp. rice wine vinegar
  3. 1 thumb size ginger, minced
  4. 1 garlic clove, minced
  5. Sea salt and freshly ground black pepper
  1. Add all the marinade ingredients to a bowl and whisk to combine.
  2. Add the steak to the marinade, gently toss to combine, and refrigerate for at least 15 minutes.
  3. Heat some cooking fat in a large sauté pan placed over a medium-high heat.
  4. Remove the steak from the marinade, reserving the marinade.
  5. Add the steak and the garlic to the pan and sauté for 3 to 4 minutes.
  6. Remove the steak and set aside.
  7. Add the mushrooms, kale, and reserved marinade, and cook for another 3 to 4 minutes.
  8. Return the steak to the skillet and stir to combine.
  9. Serve immediately.
Hearth and Honey http://hearthandhoney.com/

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 http://hearthandhoney.com/

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.
Hearth and Honey http://hearthandhoney.com/

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.
Hearth and Honey http://hearthandhoney.com/

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!
Hearth and Honey http://hearthandhoney.com/

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).
Hearth and Honey http://hearthandhoney.com/

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.
Hearth and Honey http://hearthandhoney.com/

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.
Hearth and Honey http://hearthandhoney.com/