3 cups of shredded cooked chicken
4 pastured goat foreshanks (1 pound each) or lamb shanks
1 pound 93/7 lean ground beef
6 Ounces Italian Sausage
1 Pound Round Steak, chopped into even bite sized pieces
2 Pounds Ground Sirloin
4 (5 to 6 ounce) boneless, skinless chicken breasts
1 dozen eggs
4-6 Chicken Thighs (I prefer boneless/skinless because it’s easier)
Veggies/ Fruits
lime
onion
5 Cups of Spinach
3 medium carrots, peeled and julienned
8 small kohlrabi roots, peeled and sliced (you can sub in jicama or sliced apples) Handful of cilantro, roughly chopped
Handful of basil, cut in chiffonade
Large head of romaine lettuce, washed and torn into bite-size pieces
3 medium yams, peeled and cut in large cubes
1 large onion, coarsely chopped
1/2 pound baby carrots
16 oz bag of frozen broccoli
2 bunch red curly kale
1 bunch green curly or black Dino kale
1/2 small red onion, minced
4 cloves garlic, minced
Handful of chopped mixed herbs like cilantro, basil, and mint (optional)
1 spaghetti squash
20 cherry tomatoes, halved
1/2 red onion, diced
2 ripe avocados
2 Cups Chopped Yellow Onion
1 ½ Cups Bell Pepper (Combination of Red and Green)
8 Cloves of Garlic (Minced)
1 Head Broccoli and any other veggies you like roasted
Pantry
almond butter
applesauce
red pepper flakes
2 tablespoons of unsweetened applesauce
½ teaspoon of crushed red pepper
1 T coconut oil
2 T yellow curry paste (I used Arroy-D brand)
1 1/2 C coconut milk
2 T apple juice
Kosher salt
Freshly ground black pepper
4 tablespoons cold pressed, extra virgin olive oil
1 small lime, juiced
Freshly ground black pepper, to taste
2 tablespoons natural, dried goji berries (optional)
2 tablepsoons raw nuts, such as walnuts, chopped (optional)
2 (28 Ounce) cans of chopped tomatoes with their juice
2 Tablespoons Chili Powder
1 Tbs Ancho Chili Pepper
1 Tbs Cumin
3 tsp Tomato Paste
1 tsp Dried Oregano
½ tsp Fresh Ground Pepper and ½ tsp Salt (adjust to your taste)
2 Bay Leaves
1/2 teaspoon Sea Salt
1/2 teaspoon Fresh Black Pepper
1 tablespoon bacon grease or coconut oil
¼ cup red wine (optional…but highly recommended)
1 1/3 cup low-sodium chicken broth
1 – 7 ounce jar or can tomato paste
1 1/3 cup almond flour
1 1/2 tablespoons coconut flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 teaspoon sea salt
2 medjool date, pit removed and chopped
1 1/2 tablespoons maple syrup (optional but if you don’t add use 1 more date)
1 teaspoon vanilla extract
1/3 cup dark chocolate (85% and higher), chopped
1 cup canned coconut milk
