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Hot Cocoa

  • 2 cups brewed hot black tea (or organic coffee for mocha flavor)
  • 1/4 cup cocoa powder
  • 2-3 Tbsp. coconut oil or grass-fed butter oil
  • 1-2 tsp. cinnamon powder
  • 1 tsp. clove powder
  • 2 tsp. vanilla extract
  • 2 Tbsp. grass-fed collagen powder
  • Sweetener to taste: stevia, bee pollen, or grade b maple syrup
  1. Place all ingredients in blender and mix at high speed until frothy.
  2. Re-heat if desired.
  3. Enjoy!

Greek Lamb Meatballs

Greek Lamb Meatballs

  • 1 1/2lbs. ground grass-fed lamb (and/or beef)
  • 1 large clove garlic, finely minced
  • 1 small onion, finely chopped
  • 2 Tbsp. fresh oregano, roughly chopped (or 2 tsp. dried)
  • 1 Tbsp. fresh mint, roughly chopped (or 1 tsp. dried)
  • 1 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 1/4 cup crumbled sheep's milk feta cheese, optional
  • 1/2 of 1 lemon
  1. Preheat oven to 400° F.
  2. In a large bowl, add the meat and all of the other ingredients, except the lemon. Mix to combine, but don't overwork the meat. Shape the meat into about 18-20 meatballs.
  3. Add the meatballs to a cast iron skillet or other oven-safe dish. Bake for 25 minutes, or until cooked, browned on the outside but a tad pink in the middle, if that's how you like them. Cook for 30 minutes if you want them more well done.
  4. Squeeze the juice from the half lemon over top, and sprinkle on some extra mint and oregano.

Orange Dreamsicle Gummies

Orange Dreamsicle Gummies

  • w4 oranges, freshly juiced
  • 1 cup of full-fat coconut milk or heavy cream
  • 1 tsp vanilla extract
  • 1/3 cup grass-fed gelatin
  • ¼ teaspoon powdered stevia
  • Pinch of sea salt
  1. Over medium heat, whisk juice and milk/cream.
  2. Mix gelatin into the mixture and add stevia and salt. Whisk until dissolved.
  3. Bring to a soft boil, stirring constantly.
  4. Remove from heat, stir in vanilla.
  5. Pour mixture into glass square pan or greased (with coconut oil) tin.
  6. Allow to set for a few hours.
  7. Cut out squares, top with coconut cream or heavy whipped cream and enjoy!

Mocktail Moscow Mule

  • 6 oz. club soda
  • 1 tsp. organic ginger powder or fresh ginger root
  • Juice of 1 lime
  • 1 tsp. grass-fed collagen powder
  • 1/2 tsp. stevia (if sweetness desired)
  • Optional: 1 oz. vodka
  1. Mix all ingredients and adjust if desired.
  2. Pour into copper mug or attractive glass and garnish with lime wedge.
  3. Enjoy!

Butternut Squash Fries

Butternut Squash Fries

  • 1 large butternut squash
  • 3 Tbsp. coconut oil, melted
  • 1 tsp. ground cinnamon
  • Sea salt, to taste (generous amounts encouraged)
  • Fresh ground pepper, to taste
  • Dried oregano, to sprinkle on top
  1. Preheat oven to 400°F.
  2. On a cutting board, halve the squash vertically. Scoop out the seeds, and peel the squash.
  3. Cut the squash into 1/2 inch half moons, then cut into 1/4 inch fries or wedges.
  4. In a bowl, toss the fries with coconut oil, salt, cinnamon, and pepper, then transfer to a baking tray.
  5. Bake for 45-60 minutes, flipping halfway through. Time depends on how thick you cut your squash and how well-done you like your fries.
  6. While cooling, top with dried oregano and additional salt and pepper, if desired.
  7. Enjoy!

Colorful Veggie Soup

  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 medium beet, chopped
  • 4 cloves garlic
  • 1 Tbsp. onion powder or 1/2 onion, diced
  • 1 can full-fat, organic coconut milk
  • 2 tsp. sea salt
  • 2 tsp. sage powder
  1. Place all ingredients in high-speed blender and purée until smooth. Adjust seasonings to preference.
  2. Pour purée into soup pot and heat on stove over medium heat.
  3. Enjoy!