Ingredients:
2 tablespoons coconut oil
Sea Salt and crushed black pepper to taste
4-5 lb pork loin roast
1/4 cup coconut flour
6 carrots
5  celery stalks
2 leeks
2 yellow onions
2 cups red wine
1 1/2 cups organic free-range chicken broth
2 (14-once) can of diced organic salt-free tomatoes
6 fresh thyme branches
6 garlic cloves
4 tablespoons organic butter

Directions:
1. In a large soup pan or dutch oven add coconut oil and heat over medium heat
2. Sprinkle a bit of the sea salt and the crushed black pepper all over the roast
3. Roll the seasoned roast in the coconut flour
4. Sear the roast in the large soup pan for 4 minutes on each side
5. Then begin cutting up veggies, after roast is done searing take out of pan and sear the veggies in the roast droppings.
6. Add the wine, chicken broth, canned tomatoes, thyme branches, and a bit more pepper
7. With a flat knife crush the garlic cloves and add them into the veggies
In the meantime place the roast into slow cooker. Pour the veggie mixture over the roast, cook on high for 4 hours, and then on low for 1.
When Veggies and roast are done remove the thyme branches if you can and place roast and veggies on serving plate and pour all sauce from slow cooker over the plate.  Serve!

3 cut peeled and diced sweet potatoes
1tsp coconut oil
1 apple diced
8 strips of bacon, diced
2 leeks, thinly sliced
6 oz of fresh baby spinach
Handful of shaved almonds

Dressing:
1/4 c  Olive oil
1tsp apple cider vinegar
1tsp spicy brown mustard
Fresh ground black pepper
1tsp dried basil
Pinch of cayenne pepper

Preheat 400
1. Spread out diced sweet potatoes on baking sheet and coat with coconut oil bake for 20 min
2. Cook diced bacon in a pan add leeks in once bacon is slightly crispy saute 4-5 min
3. Put spinach in a salad bowl and add bacon and sweet potatoes, then mix additional ingredients and cover with dressing.

Perfect for summer!

Ingredients:
1/2 cup coconut flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves or
2 teaspoons pumpkin pie spices mixture instead of individual spices
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cooked pureed pumpkin
6 eggs, beaten
4 tablespoons coconut oil (or unsalted butter), gently melted
1/3 cup pure maple syrup
1 teaspoon vanilla extract
1/4 cup coarsely chopped pecans or walnuts
3/4 cup semi-sweet or bittersweet dark chocolate chips

Preheat 400

Mix dry ingredients into a bowl and set aside.  Then take pumpkin puree in a medium bowl, then crack eggs into a bowl and mix well.  Add melted coconut oil or butter, maple syrup, and vanilla extract and mix thoroughly.

Add flour mixture to egg blend well with whisk until most of the floury lumps have disappeared, but don’t stir more than necessary to blend.  Gently fold in nuts, if using.  Spoon into lined or greased muffin pans and bake for 18-20 min until lightly brown on top or use toothpick to check middles.

Chili Anyone

7-10 celery stocks, diced
1 white onion
6 garlic cloves minced
4 tablespoons extra virgin olive oil
2 lbs grass fed ground beef
1 lb spicy ground sausage
1 teaspoon sea salt
2 tablespoons dried oregano
2 tablespoons dried  basil
1 tablespoon cumin
3-4 tablespoons chili powder
1 teaspoon cayenne pepper
1 can (16oz) of diced tomatoes with juice
16 oz chicken broth

In a large skillet saute veggies in olive oil,  then add beef and sausage and brown.
Season meat mixture with spices
Taste and add more seasoning if desired
You can let simmer in slow cooker and serve all day!

This is a great recipe for parties or to make in the morning and let simmer all day then serve for dinner!

Yummy Yummy Eggs!!

Ingredients:
6 Eggs
1/4 lb sausage or any favorite breakfast meat
1 red pepper, finely chopped, 1/4 c grated cheese (optional), salt and pepper to the taste

Preheat 350

Generously grease 6 muffin tins with butter or coconut oil, or for easier removal line with paper baking cups.  In a bowl, combined eggs and beat, add other ingredients and spoon into muffin pan.  Bake for 18-20 min or until knife stuck into the muffin comes out clean.  These are really easy and a great twist on breakfast!!