copyright © 2017 leanne ely all rights reserved. may be ......lightly season both sides of fish...

Copyright © 2017 Leanne Ely All Rights Reserved. May be copied for individual personal use only.

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Recipe 1: Southwest Super Greens Salad

Recipe 2: Chicken Garden Stew

Recipe 3: Lemony Grilled Salmon and Brussels

Recipe 4: Garlic Ginger Pork and Squash

Recipe 5: Cilantro Lime Chicken Salad

Recipe 6: Tropical Spicy Mango Grilled Fish

Recipe 7: Savory Basil Beef Stir Fry




PROTEIN Lean ground beef (1 pound) [R1] Grass fed petit filets (1 pound)

[R7] Boneless skinless chicken breasts (4 large) [R5] Boneless skinless chicken thighs (3 cups, cubed) [R2] Sockeye salmon filets (4 medium) [R3] Firm-fleshed white fish fillets (4 medium) [R6] 4 (8-ounce) pork chops [R4] CONDIMENTS Olive oil [R4] **Additional [R1] [R5] Coconut oil [R3] [R7] Apple cider vinegar [R3] Cider vinegar [R4] Coconut aminos [R4] [R5] [R7] Honey [R1] [R4] [R6] **Extra virgin olive oil [R2] [R7] **Balsamic vinegar [R2] [R7] CANNED GOODS Low sodium beef broth (1/4 cup) [R1] Low sodium chicken broth (2 cups) [R2] 2 (14-ounce) cans fire-roasted tomatoes [R2] Unsweetened coconut milk (1 cup) [R2] Artichoke hearts (2 cups, chopped) [R7]

PRODUCE Mixed salad greens (6 cups) [R6] Baby spinach (6 cups) [R5]

Kale (2 large bunches) [R1] Baby kale (3 cups) [R7] Garlic (15 cloves) [R2] [R3] [R4] [R5] [R7] **Additional [R2] [R7] Onion (1/2 large) [R2] Red onion (1 medium) [R3] Jalapeno (1 medium) [R6] Cherry tomatoes (4 cups) [R1] [R3] [R6] Red bell pepper (1 large, 1 medium) [R1] [R2] Yellow bell pepper (1 large, 1 small) [R2] [R7] Brussels sprouts (4 cups, halved) [R3] Yellow squash (4 medium) [R4] Zucchini (1 medium and 2 cups, cubed) [R2] [R7] Carrots (1 large) [R7] Avocado (2 large, ripe) [R1] [R5] Mango (1 large) [R6] Limes (3 large and 3 tablespoons, juice and 1 large, zested) [R1] [R5] [R6] Lemon (1/2 cup, juice) [R3] Cilantro (1 cup, chopped) [R1] [R5] [R6] Parsley (1/4 cup and 3 tablespoons, chopped) [R2] [R3] Gingerroot (2 tablespoons, grated) [R4] Basil (1/4 cup, chopped) [R7] **Lettuce (not iceberg) [R2] [R7] **Salad veggies (your choice) [R2] [R7] **Turnips [R1] **Cauliflower [R3] [R4] [R6] **Sweet potatoes [R5] **Broccoli [R6]

SPICES Sea salt (keep on hand) Freshly ground black pepper

(keep on hand) Chili powder [R1] [R2] [R3] **Additional [R5] Paprika [R1] [R4] [R7] Onion powder [R1] Garlic powder [R1] **Additional [R1] Cumin [R1] [R2] [R5] [R7] Red pepper flakes [R1] Dried thyme [R2] **Dried basil [R2] [R7] **Dried oregano [R2] [R7] DAIRY/DAIRY CASE Ghee (1/4 cup and 4 tablespoons) [R1] [R2] [R5] Grass fed butter (1/4 cup) [R3] **Additional [R4]

SHOPPING LIST LEGEND ** = Serving Suggestions

Purchase these ingredients if you are following our suggested side dishes. Purchase the quantity to meet your family’s needs.

[R1] – [R10] = Recipe 1, Recipe 2, Recipe

3, etc… Each recipe is assigned a Recipe which corresponds to the shopping list. This is handy if you need to alter any recipes or omit a certain recipe from the menu.




Recipe 1 – Serves 4

COOKING INSTRUCTIONS: Heat a large skillet over medium-high heat, and add ground beef, breaking up with a wooden spoon as it cooks. As the beef browns, mix together all spices (chili powder through red pepper flakes) in a small bowl. Once beef is brown and cooked through, sprinkle in the seasoning, stirring well, and add the broth. Reduce heat to low and allow to simmer 3-6 minutes, stirring occasionally, until liquid has evaporated. Set aside. Meanwhile, make the dressing; in a small bowl whisk together lime juice, ghee, honey,

cilantro, and salt and pepper to taste. In a large bowl, add kale, salad dressing, tomatoes, bell pepper and beef, tossing to combine well. Gently add avocado and serve. SERVING SUGGESTION: Turnip fries (peel turnips and cut into “fries”; toss with olive oil and bake on a cookie sheet in a preheated 425-degree oven, turning once, until tender; season with salt, pepper and garlic powder).

Prep time: 15 minutes

Cook time: 10 minutes INGREDIENTS: 1 pound lean ground beef 3 teaspoons chili powder 1 teaspoon paprika 1/2 teaspoon onion powder Sea salt and freshly ground black pepper to taste 1/4 teaspoon garlic powder 1 teaspoon cumin 1 teaspoon red pepper flakes 1/4 cup low sodium beef broth 2 large limes, juiced

1/4 cup ghee, melted 1 teaspoon honey 1/4 cup chopped fresh cilantro 2 large bunches curly kale, washed, stems removed, and torn into leaves 1 cup cherry tomatoes, halved 1 medium red bell pepper, seeded and diced

1 large ripe avocado, diced





COOKING INSTRUCTIONS: In a crock cooker stir together the first 13 ingredients (ghee through the dried thyme). Cover the crock with the lid and cook on LOW heat for 4-6 hours, or until the chicken is cooked through and the veggies are tender. Stir in the coconut milk and parsley and serve. SERVING SUGGESTION: A big salad tossed with Leanne’s basic vinaigrette. (In a large bowl, toss together torn lettuce (not iceberg-no nutrition) and salad veggies of your choice. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 clove pressed garlic and a pinch of dried basil and oregano; drizzle dressing over salad.)


Cook time: 4 to 6 hours INGREDIENTS: 2 tablespoons ghee, melted 1/2 large onion, chopped 4 cloves garlic, minced 1 large red bell pepper, seeded and chopped 1 large yellow bell pepper, seeded and chopped 1 medium zucchini, cubed 2 (14-ounce) cans fire-roasted tomatoes 2 cups low sodium chicken broth 3 cups boneless skinless chicken thighs, cubed Sea salt and freshly ground black pepper to taste

2 tablespoons chili powder 1 tablespoon ground cumin 1 teaspoon dried thyme 1 cup unsweetened canned coconut milk 1/4 cup chopped fresh parsley





COOKING INSTRUCTIONS: Oil the grill grate with the coconut oil. Preheat grill to MEDIUM-HIGH heat. In 4 large aluminum foil pouches, made by folding over the foil and crimping the edges, place the salmon, cherry tomatoes, Brussels sprouts and red onion. In a medium bowl, whisk together the next 7 ingredients (butter through the salt and pepper). Drizzle the mixture evenly into each foil pouch. Seal the pouches and place on the grill for 10-12 minutes, or until the salmon reaches the desired doneness and the veggies are tender. Serve hot. SERVING SUGGESTION: Cauli-rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and fluff with a fork).


Cook time: 12 minutes INGREDIENTS: 2 tablespoons coconut oil 4 medium sockeye salmon filets 2 cups cherry tomatoes 4 cups halved Brussels sprouts 1 medium red onion, chunked 1/4 cup grass fed butter, melted 1/2 cup fresh lemon juice 3 tablespoons chopped fresh parsley 3 tablespoons apple cider vinegar 1 large clove garlic, minced

2 teaspoons chili powder Sea salt and freshly ground black pepper to taste Aluminum foil





COOKING INSTRUCTIONS: Place the pork chops in a large zipper-topped plastic bag. In a medium bowl, whisk together next 8 ingredients (gingerroot through paprika); pour mixture over pork chops. Add squash to plastic bag. Seal bag and turn to coat; refrigerate overnight or for at least 4 hours. At time of cooking, preheat grill to MEDIUM-HIGH. Remove the pork chops from marinade; grill for 4 to 8 minutes per side or until desired level of doneness is achieved. Cook the squash in a grill pan and serve once tender. SERVING SUGGESTION: Faux-tay-toes (steam cauliflower until tender; drain; mash with grass fed butter and salt and pepper to taste until you get a mashed potatoes texture).

Prep time: 10 minutes, + 4 hours marinade time

Cook time: 10 minutes INGREDIENTS: 4 (8-ounce) pork chops 2 tablespoons fresh grated gingerroot 2 tablespoons cider vinegar 2 tablespoons olive oil 4 cloves garlic, pressed 2 tablespoons honey 2 tablespoons coconut aminos Sea salt and freshly ground black pepper to taste 1/2 teaspoon smoked paprika 4 medium yellow squash, cubed





COOKING INSTRUCTIONS: Preheat grill to MEDIUM-HIGH heat. In a large bowl, place the chicken, and then drizzle over the ghee, garlic, lime zest, salt, pepper and cumin. Toss to coat the chicken well on all sides. Grill the chicken for 5-6 minutes per side, or until the chicken is cooked through. Remove from the grill and let rest at least 5 minutes before slicing. Toss the chicken with the spinach and set aside. Meanwhile, place the remaining ingredients, (lime juice through cilantro) in a blender; process until smooth then salt and pepper to taste. Drizzle sauce over chicken and spinach. SERVING SUGGESTION: Sweet potato fries (peel sweet potatoes and cut into “fries”; toss with olive oil and bake on a cookie sheet in a preheated 425-degree oven, turning once, until tender; season to taste with salt, pepper and chili powder).


Cook time: 20 minutes INGREDIENTS: 4 large boneless chicken breast halves 2 tablespoons ghee, melted 4 large cloves garlic, minced 1 large lime, zested Sea salt and freshly ground black pepper, to taste 2 teaspoons ground cumin 6 cups baby spinach 1 large lime, juiced 1 large ripe avocado 2 tablespoons coconut aminos

1/2 cup chopped cilantro





COOKING INSTRUCTIONS: Prepare mango salsa: In a large bowl, combine first 7 ingredients (mango through honey); set aside. Lightly season both sides of fish with salt and pepper. Place a fish fillet and 2 tablespoons of salsa on a sheet of foil; loosely wrap the foil around the fish and fold the edges to seal. Grill fish “packets” for 10 to 15 minutes or until fish flakes easily when tested with a fork. To serve, arrange salad greens on dinner plates; top with fish and salsa. Serve any remaining salsa on the side SERVING SUGGESTION: Steamed broccoli and cauli-rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; season with salt and pepper, then fluff with a fork).


Cook time: 10 minutes INGREDIENTS: 1 large mango, pitted, peeled and chopped 1 medium jalapeno, seeded and chopped Sea salt and freshly ground black pepper, to taste 1 cup cherry tomato halves 1/4 cup chopped fresh cilantro 3 tablespoons fresh lime juice 1 teaspoon honey 4 medium firm-fleshed white fish fillets 6 cups mixed salad greens

Aluminum foil





COOKING INSTRUCTIONS: In a large skillet over medium heat, heat coconut oil. To the oil, add the beef, garlic, cumin, paprika and salt and pepper to taste. Cook the beef for 4-6 minutes, or until the beef reaches the desired doneness. Remove the beef from the skillet and set aside. To the same skillet, add the next 6 ingredients (yellow bell pepper through coconut aminos) and cook for 10 minutes, until vegetables are tender. Add the beef back to the skillet along with the basil and serve. SERVING SUGGESTION: A big salad tossed with Leanne’s basic vinaigrette. (In a large bowl, toss together torn lettuce (not iceberg-no nutrition) and salad veggies of your choice. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 clove pressed garlic and a pinch of dried basil and oregano; drizzle dressing over salad).

Prep time: 10 minutes Cook time: 15 minutes INGREDIENTS: 1 tablespoon coconut oil 1 pound grass fed petit filets, sliced 2 cloves garlic, minced 1 teaspoon cumin 1 teaspoon smoked paprika Sea salt and freshly ground black pepper to taste 1 small yellow bell pepper, sliced 2 cups chopped artichoke hearts 3 cups baby kale

1 large carrot, chopped 2 cups zucchini, cubed 3 tablespoons coconut aminos 1/4 cup fresh chopped basil




Recipe 1: Lemon Honey Zucchini and Beet Salad Topped Burgers

Recipe 2: Greek Chicken Stew

Recipe 3: Island Coconut Shrimp

Recipe 4: Blackberry Almond Salad with Grilled Pork Chops

Recipe 5: Cauliflower Thyme Chicken Salad

Recipe 6: Jalapeno Crab Cakes with Avocado Lime Salad

Recipe 7: Lemon Dill Beef Tenderloin and Veggies




PROTEIN Lean grass fed ground beef (1 1/2 pounds) [R1]

1 (1 1/2 pounds) beef tenderloin [R7] Chicken sausages (1 pound) [R2] Wild shrimp, peeled and deveined (2 pounds) [R3] Crab meat, lumped (2 pounds) [R6] Boneless pork chops (4 medium) [R4] Boneless skinless chicken breasts (4 medium) [R5] CONDIMENTS Coconut oil [R1] [R3] [R4] [R5] [R6] [R7] Extra virgin olive oil [R4] [R5] [R6] Honey [R1] [R4] [R5] Greek pitted olives (4 ounces) [R2] **Olive oil [R1] CANNED GOODS Artichoke hearts (1/2 pound, chopped) [R2] Diced tomatoes (8-ounces) [R2] Low sodium chicken broth (3 cups) [R2] Unsweetened coconut milk (2 tablespoons) [R3] SPICES Sea salt (keep on hand) Freshly ground black pepper (keep on hand) Chili powder [R1] [R6] **Additional [R1] Fennel seeds [R2] Smoked paprika [R6] [R7] Dried dill [R7] Ginger powder [R7] Onion powder [R7] Garlic powder [R7]

PRODUCE Arugula lettuce (4 cups) [R5] Kale (6 cups, chopped) [R2]

Romaine lettuce (8 large leaves) [R1] Dandelion greens (4 cups, chopped) [R6] Spring lettuce mix (4 cups) [R4] Garlic (9 cloves) [R2] [R3] [R4] [R5] [R7] Onion (2 large, 2 medium) [R1] [R2] [R3] Red onion (1 large and 3/4 cup, chopped) [R5] [R6] [R7] Jalapeno (1 large) [R6] Tomatoes (6 medium) [R3] Beets (2 large) [R1] Fennel bulb (1 large, chopped) [R4] Cauliflower florets (4 cups) [R5] **Additional [R3] [R4] [R7] Carrots (2 large) [R3] Cucumber (1/2 cup, chopped) [R4] Zucchini (3 large and 2 cups, grilled and cubed) [R1] [R3] **Additional [R6] Avocados (2 large, ripe) [R6] Purple potatoes (1 pound, cubed) [R7] Brussels sprouts (3 cups, halved) [R7] Lime (1 large, zest and juice) [R6] Lemon (1 large, 1/2 medium plus 1 teaspoon, zest and 1/4 cup plus 5 tablespoons, juice) [R1] [R2] [R4] [R5] Blackberries (1 cup) [R4] Flat leaf parsley (1/4 cup, chopped) [R2] Cilantro (1/4 cup and 5 tablespoons, chopped) [R3] [R6] Thyme (1 teaspoon, chopped) [R5] **Sweet potatoes [R1] **Green beans [R2] **Asparagus [R5] **Yellow squash [R6] **Red bell pepper [R6]

DRY GOODS Almonds (1/2 cup, chopped) [R4] Almond flour (1/4 cup) [R6]

DAIRY/DAIRY CASE Ghee (5 tablespoons) [R2] [R3] [R7] **Additional [R4] [R7] Eggs (3 large) [R6]

SHOPPING LIST LEGEND ** = Serving Suggestions

Purchase these ingredients if you are following our suggested side dishes. Purchase the quantity to meet your family’s needs.

[R1] – [R10] = Recipe 1, Recipe 2, Recipe 3,

etc… Each recipe is assigned a Recipe which corresponds to the shopping list. This is handy if you need to alter any recipes or omit a certain recipe from the menu.





COOKING INSTRUCTIONS: In a medium bowl, mix the first 4 ingredients (beef through chili powder). Form beef mixture into patties. Heat grill to medium-high heat and place burgers on the grill. Cook for 10 minutes on each side, until burgers reach desired level of doneness. In a large skillet, over medium heat, heat coconut oil. To the skillet, add the onion, lemon zest, lemon juice, honey, and zucchini. Season with sea salt and freshly ground black pepper to taste and cook for 4 minutes, until vegetables are tender, then add the beets and cook for 1 more minute. Place burgers on lettuce leaves and top with sautéed warm salad. Serve warm. SERVING SUGGESTION: Sweet potato fries (peel sweet potatoes and cut into “fries”; toss with olive oil and bake on a cookie sheet in a preheated 425-degree oven, turning once, until tender; season to taste with salt, pepper and chili powder).


Cook time: 10 minutes INGREDIENTS: 1 1/2 pounds lean grass fed ground beef Sea salt and freshly ground black pepper to taste 1 small clove garlic, minced 1 teaspoon chili powder 1 tablespoon coconut oil 1 large onion, sliced 1 teaspoon fresh lemon zest 1 tablespoon fresh lemon juice 1 teaspoon honey 2 cups grilled cubed zucchini

2 large beets, shredded 8 large romaine lettuce leaves





COOKING INSTRUCTIONS:

In a large skillet, heat the ghee over medium-high heat. Brown the chicken sausages on all sides and then place in a crock cooker. Stir in the next 9 ingredients (onions through the broth). Cover with the lid and cook on LOW for 4 to 6 hours, or until the sausage is cooked through and all the veggies are tender. Stir in the parsley and serve over the steamed kale. SERVING SUGGESTION: Steamed green beans.

Prep time: 15 minutes Cook time: 4 to 6 hours INGREDIENTS: 1 tablespoon ghee 1 pound chicken sausages, sliced 2 medium onions, chopped 2 cloves garlic, minced 4 ounces Greek pitted olives 1/2 pound artichoke hearts, chopped Sea salt and freshly ground black pepper to taste 1 large lemon, cut into wedges 1/2 teaspoon fennel seeds

8 ounces canned diced tomatoes 3 cups low sodium chicken broth 1/4 cup chopped flat leaf parsley 6 cups chopped kale, steamed





COOKING INSTRUCTIONS: In a large bowl, place shrimp. Add salt and pepper to taste, tomatoes, and coconut milk. Mix well and cover and let sit at room temperature for 1/2 hour. Preheat grill to MEDIUM-HIGH. Brush grill grate with ghee. Place the marinated shrimp on grill for 1 to 2 minutes a side, or until the shrimp are cooked through. Remove and set aside. On a large piece of aluminum foil, place garlic, carrots, onion, zucchini, and cilantro. Season with salt and pepper to taste and coconut oil; mix well. Wrap foil so that veggies are completely covered. Place on grill for 8 to 10 minutes, or until veggies are soft, stirring occasionally. Remove and serve in bowl with shrimp. SERVING SUGGESTION: Cauli-rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste, then fluff with a

fork).

Prep time: 10 minutes, + 30 minutes marinating time

Cook time: 12 minutes INGREDIENTS: 2 pounds peeled and deveined wild shrimp Sea salt and freshly ground black pepper to taste 6 tomatoes, diced 2 tablespoons unsweetened canned coconut milk 2 tablespoons ghee 2 garlic cloves, minced 2 large carrots, chopped 1 large onion, chopped 3 large zucchini, sliced 5 tablespoons fresh cilantro, chopped

2 tablespoons coconut oil





COOKING INSTRUCTIONS: Brush grill grate with the coconut oil. Heat the grill to HIGH heat. Season the pork chops with salt and pepper to taste on both sides. Reduce heat to MEDIUM-HIGH and grill the chops until cooked through, about 3-4 minutes per side. Set the chops aside to rest. In a large bowl toss together the next 5 ingredients (fennel through almonds). In a small bowl whisk together the remaining ingredients (olive oil through garlic) and season with salt and pepper to taste. Drizzle the dressing over the salad and toss. Serve the salad with the pork chops. SERVING SUGGESTION: Faux-tay-toes (steam cauliflower till tender; drain; mash with grass fed butter and salt and pepper to taste till you get a mashed potatoes texture).

Prep time: 15 minutes Cook time: 10 minutes INGREDIENTS: 2 tablespoons coconut oil 4 medium boneless pork chops Sea salt and freshly ground black pepper to taste 1 large fennel bulb, chopped 4 cups spring lettuce mix 1/2 cup chopped cucumber 1 cup fresh blackberries 1/2 cup chopped almonds 1/4 cup extra virgin olive oil 4 tablespoons fresh lemon juice

1 tablespoon honey 1 clove garlic, minced





COOKING INSTRUCTIONS: Brush the grill grate with the coconut oil. Heat grill to HIGH heat. Rub chicken with the salt and pepper to taste. Place chicken on grill and cook for 5 minutes on each side, until chicken is cooked through and no longer pink in the center. Allow chicken to cool, then slice. In a large bowl, mix the chicken with the arugula lettuce, red onion and cauliflower florets. In a small bowl, whisk the remaining 5 ingredients (lemon juice through thyme) and pour over the salad. Toss and serve. SERVING SUGGESTION: Steamed asparagus.

Prep time: 10 minutes Cook time: 15 minutes INGREDIENTS: 2 tablespoons coconut oil 4 medium boneless, skinless chicken breasts Sea salt and freshly ground black pepper to taste 4 cups arugula lettuce 1/4 cup chopped red onion 4 cups cauliflower florets, chopped 1/4 cup fresh lemon juice 3 tablespoons extra virgin olive oil 1 clove garlic, minced

2 teaspoons honey 1 teaspoon chopped fresh thyme





COOKING INSTRUCTIONS: In a large bowl, add the crabmeat and then add in the eggs, jalapeno, flour, paprika, chili powder, salt and pepper to taste and mix well. Form into 8 small cakes. In a large skillet, heat the coconut oil over medium-high heat. Cook the cakes for 2-3 minutes per side, or until they are cooked through and golden brown on both sides. Remove from the pan and let drain on a paper towel lined plate. In a medium bowl, mix together the remaining 6 ingredients, (avocados through olive oil). Season the mixture with salt and pepper to taste and serve the crab cakes on top of the salad.

SERVING SUGGESTION: Grilled zucchini, yellow squash and red bell pepper.


Cook time: 10 minutes INGREDIENTS: 2 pounds lumped crabmeat 3 large eggs 1 large jalapeno, seeded and minced 1/4 cup almond flour 1 teaspoon smoked paprika 1/2 teaspoon chili powder Sea salt and freshly ground black pepper, to taste 2 tablespoons coconut oil 2 large ripe avocados, peeled and cubed 4 cups chopped dandelion greens

1/4 cup fresh cilantro, chopped 1/2 cup red onion, minced 1 large lime, zest and juice 4 tablespoons extra virgin olive oil





COOKING INSTRUCTIONS: Brush grill grate with coconut oil. Heat the grill to MEDIUM-HIGH heat. On a clean work surface, lay out the beef tenderloin. Slice the tenderloin in a way that it will lay flat like a sheet that can be rolled up. In a medium bowl, mix together the dill, lemon juice and zest, 1 teaspoon salt, 1 teaspoon pepper, ghee and minced garlic. Spread this mixture in an even layer on the laid out tenderloin and roll up in a spiral. Tie together with kitchen twine so that the beef will not unroll.

In another medium mixing bowl, mix together the ginger, onion powder, garlic powder and paprika. Rub 3/4 of this mixture into the outer layer of the beef and place on the grill, set the rest of the mixture aside. Grill each side for 3-4 minutes, or until each side has a nice sear and the inside reaches the desired doneness. Set aside to rest for at least 7 minutes before slicing. In a large bowl, toss together the coconut oil, potatoes, Brussels sprouts, onion and remaining seasoning mix and place in a grill pan. Cook the veggies in the grill pan for 10-12 minutes, or until all the veggies are tender. Serve with the sliced beef. SERVING SUGGESTION: Faux-tay-toes (steam cauliflower till tender; drain; mash with grass fed butter and salt and pepper to taste til you get a mashed potatoes texture).


Cook time: 30 minutes INGREDIENTS: Coconut oil (enough for brushing on the grill) 1 (1 1/2 pounds) beef tenderloin 1 tablespoon dried dill 1/2 medium lemon, juice and zest 1 teaspoon sea salt 1 teaspoon freshly ground black pepper 2 tablespoons ghee 3 cloves garlic, minced 1/4 teaspoon ginger powder 2 teaspoons onion powder

1 teaspoon garlic powder 2 teaspoons smoked paprika 2 tablespoons coconut oil, melted 1 pound purple potatoes, cubed 3 cups halved Brussels sprouts 1 large red onion, sliced Kitchen twine


copyright © 2017 leanne ely all rights reserved. may be ......lightly season both sides of fish...

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