MADE WITH ORGANIC, GRASS-FED/GRASS-FINISHED GROUND BEEF

Serves: 3-4 (can be doubled)

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes 

Ingredients:

• 1 lb. grass-fed, grass-finished ground beef (organic, 20/80 fat-to-lean ratio)
• 2 Tbsp. grass-fed butter or ghee
• 1 small yellow onion, diced (no more than 1/2 cup)
• 2 stalks celery, diced
• 1/4 cup yellow bell pepper, diced
• 15.5 oz. jar Rao’s Marinara sauce
• 6 oz. dried Italian pasta (Triticum durum wheat, grown in Italy)

Directions:

1. Prepare the Vegetables: In a large skillet or Dutch oven, melt the butter or ghee over high heat. Add the diced onion, celery, and bell pepper. Stir rapidly until the vegetables begin to sweat.
2. Cook the Beef: Place the ground beef in the center of the pan. Using a spatula, chop the meat as if you're slicing cheese, ensuring to break it into small chunks. Continue to turn and chop until the meat is no longer pink. Season with salt, pepper, Italian seasoning, and garlic powder to taste. Reduce heat to medium.
3. Simmer the Sauce: Pour the Rao’s Marinara sauce over the cooked beef, stir to combine, and let it simmer on low heat.
4. Cook the Pasta: Meanwhile, bring a pot of salted water to a full boil. Add the Rigatoni and cook, stirring occasionally, until al dente. 
5. Combine Pasta and Sauce: Drain the pasta in a colander. Add the drained Rigatoni to the skillet with the Bolognese sauce. Increase the heat slightly, stirring everything together until the dish is hot.
6. Serve: Plate the Rigatoni Bolognese immediately and top with freshly grated Parmigiano Reggiano.

Tips: 

• Grass-fed, grass-finished beef provides a richer flavor profile, enhancing the classic taste of this dish.
• Adjust the seasoning according to preference; a good quality Italian seasoning blend will make all the difference.

(Less sugar, double the flavor, and loaded with health benefits beyond traditional chocolate chip cookies.

Yield: About 24 large or 48 medium cookies

Prep Time: 20 minutes

Cook Time: 10-12 minutes per batch

Total Time: 30-40 minutes 

Ingredients:

• 1 cup packed brown sugar
• 1 tablespoon monk fruit (Natrisweet organic monk fruit extract)
• 1 stick (1/2 cup) salted butter, softened
• 2 teaspoons high-quality vanilla extract
• 1 teaspoon vinegar (cider, white, or wine vinegar - not flavored)
• ½ cup natural peanut butter
• 1 large egg (organic, pastured) 
• 1 teaspoon baking soda (fresh)
• ½ teaspoon salt, or ¾ teaspoon large-grain salt (e.g., Himalayan or Kosher sea salt)
• ½ cup unbleached all-purpose flour
• ½ cup finely ground almond flour
• ½ cup Tiger Nut flour (available on Amazon.com)
• 2 cups organic bittersweet chocolate chips

Directions:

1. Preheat Oven: Preheat your oven to 350°F. Lightly grease two baking sheets.
2. Dry Ingredients: In a medium bowl, whisk together the almond flour, baking soda, salt, tiger nut flour, and all-purpose flour.
3. Cream Butter and Sugars: In a large bowl, beat together the brown sugar, monk fruit, and butter until smooth.
4. Add Wet Ingredients: Add the egg, vanilla extract, and vinegar to the sugar mixture. Beat until well combined. 
5. Incorporate Peanut Butter: Stir in the peanut butter until the mixture is uniform.
6. Combine All Ingredients: Gradually mix in the dry ingredients, followed by the chocolate chips, until everything is well incorporated.
7. Scoop and Bake: 
   • For large cookies, use ¼ cup level scoops. For medium-sized, use a heaping tablespoon or an ice cream scoop. Place on prepared baking sheets, allowing space for spreading. 
   • Bake for 10-12 minutes. If you prefer a more commercial look, flatten the cookies with the back of a spatula about 5 minutes before they finish baking. 
   • Let cookies cool on the baking sheets until they are firm enough to handle, as they will be delicate when hot.

Substitution Options:

• Monk Fruit: If you dislike monk fruit, replace with ¾ cup brown sugar and ¼ cup organic honey.
• Tiger Nut Flour: If unavailable, use 1 cup wheat flour and ½ cup almond flour instead.
• Gluten-Free: Eliminate the all-purpose flour and substitute with ½ cup brown rice flour. Note, these cookies will be more fragile.

Storage and Baking Tip:

• Slice-and-Bake: For fresh cookies anytime, chill the unused batter until firm, shape into a log, wrap, and refrigerate or freeze. Slice and bake as needed.

Notes:

• These cookies are versatile in texture and flavor, offering a delightful balance of crunchiness from the peanut butter and richness from the chocolate chips.
• The use of different flours not only adds to the taste but also caters to various dietary preferences. 

Serves: 1-2 (can be doubled)

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Ingredients:

• 1 tablespoon butter, coconut oil, or avocado oil for frying
• 2 large eggs
• ¼ cup fresh mozzarella, queso fresco, or Monterey Jack cheese, diced
• ¼ cup diced or shredded chicken
• 2 tablespoons fresh pico de gallo (chopped onions, tomato, and cilantro)
• 2 strips of diced or shredded bacon (pork, turkey, or vegetarian)
• 1 tablespoon grated Parmigiano Reggiano
• 2 tablespoons black beans, pinto beans, or a combination (optional)
• 6-8 corn tortilla chips (cooked in avocado oil or tallow)
• Red and/or green salsa (for topping)
• Sour cream (for topping)
• Cilantro (optional, for topping)

Directions:

1. Prepare the Egg Mixture:

In a medium bowl, scramble the eggs until well blended. Add 1 tablespoon of pico de gallo, chicken, bacon, cheeses, and beans (if using). Stir to combine thoroughly.

2. Cook the Base:

Over high heat, melt your chosen cooking fat in a small sauté pan until liquid. Add the remaining tablespoon of pico de gallo and sauté for 30 seconds to 1 minute.

3. Cook the Eggs:

Pour the egg mixture into the pan. Cook for 30 seconds to 1 minute, then reduce heat to medium.

4. Add Tortilla Chips:

While the eggs are setting, crumble 6-8 tortilla chips into medium-sized pieces over the eggs in a straight line across the middle, as if you were filling a burrito for rolling.

5. Form and Cook the Omelet:

Start lifting one side of the forming omelet and roll it over itself, pressing down on the tortilla chips with the spatula to crunch them. Continue this rolling process for about a minute, allowing the liquid eggs to cook through as they spill out the sides.

6. Finish Cooking and Serve:

Turn the heat to low, then off. Let the eggs sit for a few seconds to set. Transfer to a warm plate, season with salt and pepper to taste, and top with salsa, sour cream, and cilantro if desired.

Note: 

• This recipe is highly adaptable.If you don’t have Parmesan cheese, use grated cheddar. If you avoid chicken, consider doubling the beans or using cubed tofu. Use high-quality tortilla chips fried in healthy fats like avocado oil or tallow, avoiding vegetable or seed oils for the best flavor and health benefits.

Servings: 1-2

Prep Time: 5 minutes

Total Time: 5 minutes 

Note: This dairy-free, vegan, no-added-sugar smoothie is packed with phytonutrients and plant-based protein for gut health.

Ingredients:

• ½ cup coconut milk and coconut water blend (e.g., Califia Farms from the refrigerated section)
• 1 (3-ounce) pack frozen coconut cream (e.g., Zuma brand unsweetened for keto diets, or equivalent in frozen ice cubes)
• 1 cup pure organic pineapple juice, or:
  • ½ - ¾ cup pure organic pineapple juice 
  • Plus 3 standard-size or 6 mini cubes of pure organic pineapple juice, pre-frozen
• ¼ cup frozen organic blueberries
• Heaping ¼ teaspoon (to taste) Monk fruit (Natrisweet Organic Monk Fruit Extract, available on Amazon)
• 1 scoop Primal Kitchen Vanilla Coconut Flavor Collagen-Fuel Peptide Powder
• Squeeze of lime
• 3-5 grains of coarse salt
• 1 teaspoon chia seeds or basil seeds

Directions:

1. Blend Ingredients: Combine all the ingredients in a blender.
2. Process: Blend on high until the mixture is completely smooth.
3. Serve: Pour immediately into chilled glasses. 
4. Garnish: If desired, garnish with a wedge of pineapple for an authentic touch.

Tips:

• Adjust the amount of pineapple juice based on your preferred smoothie consistency.
• The monk fruit extract is used for sweetness without adding sugar, making it suitable for those on keto or low-sugar diets.
• The coarse salt enhances the flavors by bringing out the sweetness and balancing the acidity of the pineapple and lime.

Health Benefits:

• Coconut milk and water provide hydration and healthy fats.
• Blueberries add antioxidants.
• Collagen peptides support skin, hair, and gut health.
• Chia or basil seeds offer fiber and additional plant-based protein.

RECIPE ON THE WAY!