Author: grantmurray4@yahoo.co.uk

Serves: 4

Prep: 15 min.

Cook: 30 min.

Ingredients

• 2 skinless boneless turkey breasts;
• 1 apple, peeled, cored, chopped;
• 1/2 cup dried cranberries;
• 1/2 cup walnuts, chopped;
• 1 tbsp. fresh rosemary, minced;
• 1/2 tbsp. fresh thyme, minced;
• Cooking fat;
• Sea salt and freshly ground black pepper;
• Cooking twine;

 

Preparation

1. Preheat your oven to 350 F.
2. With a sharp knife, butterfly each breast open to lay flat.
3. Place each breast between two sheets of waxed paper, and flatten with a mallet.
4. In a bowl, combine the apple, dried cranberries, walnuts, , rosemary, thyme, and season with salt and pepper to taste. Toss until well mixed.
5. Spread the apple-cranberry stuffing on top of each breast, up to to 1/4-inch from the edge.
6. Roll up each breast tightly and tie with cooking twine.
7. Season the rolled breasts generously on all sides.
8. Heat some cooking fat in a large ovenproof skillet placed over medium-high heat.
9. Brown each turkey breast on all sides, 2 to 3 minutes per side.
10. Place the skillet in the oven, uncovered, and roast for 45 to 60 minutes.
11. Allow the breasts to rest for 5 to 10 minutes before slicing and serving.

Serves: 4

Prep: 30 min.

Cook: 8 h.

Ingredients

• 2 cups leftover turkey, chopped;
• 1 onion, diced;
• 2 parsnips, diced;
• 2 celery stalks, diced;
• 1 cup cauliflower, diced;
• 1 ½ cups cabbage, shredded;
• 2 bay leaves;
• 2 garlic cloves, minced;
• 2 tsp. ground sage;
• 1 tsp. thyme;
• Sea salt and freshly ground black pepper;
• Turkey stock

Ingredients for Turkey Stock

• 1 turkey carcass or 5 lbs. turkey parts (preferably bony parts, like necks and backs);
• 2 yellow onions, quartered;
• 2 celery ribs, cut into big chunks;
• 4 garlic cloves;
• 4 sprigs fresh thyme;
• 1 bay leave;
• 4 quarts cold water;
• Freshly ground black pepper;

Preparation

1. Place the turkey carcass or parts in a saucepan, add all the remaining ingredients for the stock, and season to taste with pepper.
2. Fill the saucepan with water and bring to a boil.
3. Lower heat to a light simmer, and simmer 4 to 8 hours. (adding water if necessary).
4. Strain the stock with a fine mesh sieve, throwing away all the remaining ingredients. Set aside the stock for now.
5. Pick through the carcass. Remove any meat you find, and add it to the meat for the soup. Add all the ingredients for the soup in a large saucepan. Fill the pan with the turkey stock, and season to taste.
6. Bring to a simmer, and simmer 45 minutes to 1 hour.

Serves: 2

Prep: 20 min.

Cook: 30 min.

Ingredients

• 1 turban squash, seeded;
• 1 leek, thinly sliced;
• 1 sweet potato, peeled and diced;
• 2 tbsp.cooking fat;
• 3 1/2 cups chicken stock;
• ½ cup coconut milk;
• Fresh dill;
• Sea salt and freshly ground black pepper to taste;

 

Preparation

1. Remove the flesh from the squash. If you cut-off the top of the squash and then manually remove the seeds, it should then be easy to use a knife to remove most of the flesh from the squash.
2. Melt the cooking fat in a saucepan placed over a medium heat. Add the leek, sweet potato, and the flesh of the squash, and cook for about 5 minutes.
3. Add the chicken stock, cover, and let simmer until the vegetables are soft (about 30 min).
4. Transfer the vegetables and broth to a blender or food processor and purée.
5. Return to the pot and turn the heat down to low. Stir in the coconut milk and season to taste.
6. Serve with fresh dill to garnish.

Serves: 1    Prep: 5 min.   Cook: 10 min.

Ingredients

• ½ cup diced zucchini;
• ½ cup diced yellow squash;
• ½ onion, cut into chunks;
• 1 or 2 whole eggs;
• 1 tsp. lemon juice
• 1 tbsp. ghee;

 

Preparation

1. Melt the ghee in a skillet placed over a medium-high heat.
2. Add the onions and cook until soft, about 4 to 5 minutes.
3. Add the zucchini and yellow squash to the skillet. Season to taste, cook for 5 to 7 minutes, and remove from the  heat.
4. Grill the tomato on a grill pan or simply sear in a hot skillet, and set aside.
5. Crack the egg into the water and allow it to swirl around in the water until the egg begins to set, about 1 or 2 minutes.
6. Place the vegetables in a bowl and set the eggs on top.
7. Sprinkle the eggs with some extra salt and pepper and serve.

Serves 14

Prep 15 mins

Cook 15 mins

Ingredients

• 1 1/2 cups blanched almond flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda (gluten-free, if necessary)
• 1/8 teaspoon cinnamon
• 2 tablespoons melted coconut oil
• 1 1/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract or almond flavoring
• 1/4 cup agave nectar
• 12 to 15 whole almonds; sprouted or soaked and dehydrated

 

 

Instructions

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a medium bowl combine almond flour, salt, baking soda, and cinnamon. Mix well, breaking up any lumps.
3. In a small bowl, place coconut oil, vanilla, almond extract or flavoring, and agave nectar. Whisk until well combined.
4. Add wet ingredients to dry ingredients and stir until combined.
5. Roll level-tablespoon-sized (using a measuring spoon) portions of dough into balls and place on baking sheet. Flatten slightly with the heel of your hand and press one almond into the center of each cookie.
6. Bake 15 to 17 minutes or until light golden brown. Allow to cool on baking sheet for a few minutes before transferring to cooling rack.
7. Store in an airtight container. Can be frozen.

Serves: 4

Prep: 15 min.

Cook: 30 min.

Ingredients

• 2 cups leftover turkey, shredded;
• 1 bell pepper, chopped;
• 1 onion, diced;
• 2 garlic cloves, minced;
• 4 green onions, sliced;
• 1 avocado, diced;
• 1 1/2 cups enchilada sauce;
• 1/2 cup chicken stock;
• 2 tbsp. chili powder;
• 2 tsp. smoked paprika;
• 1 tsp. cumin;
• Cooking fat;
• Sea salt and freshly ground black pepper;

 

Preparation

1. Melt some cooking fat in a skillet over medium high heat.
2. Add the onion and garlic and cook until soft.
3. Stir in the bell pepper, and half the green onions.
4. Sprinkle with chili powder, paprika, cumin, sea salt, and black pepper. Give everything a good stir and cook 3 to 4 minutes.
5. Add the turkey, enchilada sauce, and chicken stock. Bring to a boil, and lower heat to a simmer.
6. Cover and simmer 20 to 25 minutes.
7. Serve with remaining green onions and avocado

Serves: 4

Prep: 15 min.

Cook: 30 min.

Ingredients

• 1 lb. boneless skinless chicken breasts;
• 1 bunch scallions, thinly sliced;
• 1green bell pepper, sliced;
• 4 garlic cloves, minced;
• 2-inch piece of  fresh ginger, peeled and finely chopped;
• 1 jalapeño, seeded and minced;
• 4 cupschicken stock;
• 1 can full-fat coconut milk (14 oz.)
• 1 tbsp. fish sauce;
• 1 tsp. lime zest;
• Fresh minced herbs, such as cilantro or basil;
• Lime wedges (for serving);
• 2 tbsp. cooking fat;
• Sea salt and freshly ground black pepper to taste;

 

Preparation

1. In a large saucepan, heat the cooking fat over a medium heat.
2. Cook the scallions, garlic, and ginger, stirring frequently, until softened (about 5 minutes).
3. Add the green bell pepper, jalapeño, and mushroom, and cook until softened (about 3-4 minutes).
4. Add the chicken, chicken stock, coconut milk, and fish sauce.
5. Bring the soup to a boil then reduce to a simmer and cook until the chicken is cooked through (15 to 20 minutes).
6. Remove the chicken from the soup. Shred it into chunks and return to the pot.
7. Stir in the lime zest, the fresh herbs, and salt and pepper to taste, and remove from the heat.
8. Garnish each bowl with a lime wedge to serve.

 

Serves: 4

Prep: 15 min.

Cook: 3 h.

Ingredients

• 6 to 8 pork chops, boneless;
• ¼ cup arrowroot or tapioca flour;
• 2 tsp. dry mustard;
• 1 tsp. garlic powder;
• 1 ½ cup beef stock;
• Cooking fat;
• Sea salt and freshly ground black pepper;

 

Preparation

1. Mix together the flour, dry mustard, garlic powder, sea salt, and black pepper.
2. Lightly coat each pork chop in the flour mixture, reserving the remaining flour mix.
3. Melt some cooking fat in a skillet over high heat.
4. Brown the pork chops 1 to 2 minutes per side, and place in the slow cooker.
5. Mix the remaining flour mix with the beef stock, whisking until well-blended.
6. Pour the beef stock mixture over the pork chops, and cook on high for about 2 hours.

Ingredients:

1 Spaghetti squash
1 pound ground pork
2 cups chopped fresh bell peppers
1/4 cup chopped red onions
2 cups chopped kale
4 eggs
Salt and pepper to taste

Preparation

cook the spaghetti squash.
Sauté the onions, pork, peppers until cooked and tender. Set aside.
Pull apart the insides of the squash with a fork. Set aside.
Mix all ingredients together thoroughly.
Pour into a 8×8 or 9×9 baking dish.
Bake at 375 degrees for one hour.
The dish is ready when the center is firm and set-up.
Cool for about 5 minutes and slice and serve!

Ingredients

For the chicken:
4 chicken breasts, cut into approx 1 1/2″ pieces
1 tsp ghee or other quality cooking oil
2 Tablespoons chicken masala spice
salt to taste
1/2 lime
1 med clove garlic, mashed

For the salad:
1/4 green cabbage, shredded or “julienned”
1/4 red cabbage, shredded
1/2 yellow pepper, julienned
1/2 red pepper, julienned
1/4 small red onion, julienned
Chopped cilantro
toasted cashews

For the dressing:
1 tsp toasted sesame oil
1 tsp coconut milk
2 tsp lemon juice
1 tsp minced ginger
lime juice to taste

Preparation

Turn on the toaster oven to 200˚ and put the rack on the medium setting. Put the oil, spice and salt in the pan, and then add the chicken pieces, mixing everything thoroughly to coat. Place the chicken in the oven, set the timer on for 10 minutes and let cook slowly. You can turn the chicken half-way through if you like. Do not overcook the chicken. When it is done it should be moist and tender, and you should be able to cut into it with the back of a spoon. Remove from the pan, season with more salt if necessary, add the lime juice and the mashed garlic, mixing thoroughly.

To make the salad, simply place the salad ingredients in a large container, and keep on hand to make meals as you need them. This amount will usually make 2 meals. For this dish, toss about 1 1/2 cups of salad mix in a bowl with the dressing ingredients until everything is coated, plate with the salad down first, then top with the warm chicken, and added the cilantro and nuts at the end, with an extra squeeze of lime. Serve.