Roasted Chicken and Fall Veg Soup

I am trying to cook on a budget these days … AIP can get a little pricey! This meal is amazing, simple and easy to make but best of all $2.37 a serving! Wwwwaaaaaaa!

1 whole roasted, back down cut off
6 organic carrots, peeled and chopped
1 delicata squash, peeled and chopped
1 whole onion, sliced
1 fennel, sliced
1 large sweet potato, peeled and sliced
2 containers organic chicken broth
4 tablespoons melted ghee
2 tablespoons Flavorgod Seasoning
2 tablespoons sea salt
1 teaspoon oregano
1/2 teaspoon ground pepper

- In a large bowl Mix all the veggies with 2 tablespoons ghee, 1 tablespoon Flavorgod, 1 teaspoon sea salt, oregano and ground pepper.

- Place the mixed vegetables at the bottom of roasting pan and spread out evenly.

- Place the chicken on vegetables and smoother in remaining ghee, Flavorgod and sea salt.

- Bake in 400 degree oven until the inner chicken temp is 165 degrees or about 45-55 minutes.

- Remove the chicken from pan…

- Blend the veggies in 3 batches with the 2 containers of chicken broth. Pour into large pan and bring to simmer. Adjust salt and pepper if needed.

- Cut chicken into pieces and serve with soup!









Shhh Not Paleo Pork Fried Rice

3 cups organic, non gmo jasmine rice
5 cups water
2 tablespoons avocado oil

1 pound ground pork
5 slices bacon, chopped
4 garlic cloves
2 carrots, peeled and cubed
1/2 bunch of kale
1/2 red onion
5 tablespoons avocado oil
5 tablespoons coconut aminos
2-5 tablespoons fish sauce, I use Red Boat Fish Sauce
4 eggs, scrambled with 1 tablespoon seasoning salt, I used Flavorgod Garlic

- Rinse rice well until water runs clear.
– Place rice, water and oil in a pan and bring to a boil. Subsequently reduce to low and over.
– When all liquid is absorbed turn heat off and keep covered for at least 30 minutes.
– In food processor mince the onion, carrot, kale and garlic.
– Heat a large wok or skillet and add the ground pork and sliced bacon.
– Keep on high heat and add the minced vegetables.
– Cook on high for about 3-4 minutes.
– In a separate skillet cook eggs to scrambled perfection.
– Keeping the heat on high add the cooked rice, scrambled eggs, oil, coconut aminos and fish sauce … Toss quickly until everything is mixed and coated !
Serve and enjoy!











Lamb Meatballs My Way

I know that lamb has a very strong flavor and a lot of people shy away from eating lamb because of that… Until now!!!! Wooo Hooo! Wait till you try these little beauties !

1 pound grassfed ground lamb
1 pound organic ground chicken
4 cups baby spinach
1/2 cup caramelized onions
2 tablespoons minced garlic
1 tablespoon sea salt

- Mix all ingredients.
– Allow flavors to marry in refrigerator for at least an hour.
– Shape the meatballs and cook in heavy and hot cast iron pan. Until fully cooked.






Fabulous Herbed Pork Roast

If you know me even a little bit I am a HUGE fan of my pressure cooker.  Dishes that would normally take me 2-3 hours to make I can have done and served in under an hour.  I don’t know about you… but I am a busy Momma and Wife… but that should never stop you from making your family amazing food! Make this and you will be adored !

1 2-4 pound pork roast, butt or

1 onion, sliced thinly

4 green onions, chopped

4 garlic cloves, rough chopped

3 carrots, peeled and chopped into chunks

3 sprigs of thyme

¼ cup apple cider vinegar

½ cup stock, veg, chicken or beef

½ teaspoon dried oregano

½ teaspoon dried basil

- Cut the roast into 4 equal parts.

- Place all your ingredients in pressure cooker and set for 50 minutes.

- Allow the pork to sit in pressure cooker until it releases pressure slowly and on its own.



Squash Sauce

I have been on AIP for 29 days today… “Yeay!!!” But lets be real and face it… I am getting a bit bored.  Although my meals are tasty and usually exciting, I find myself craving more… I miss smothering my food with yummy sauces, having something to dip my veggies in or better yet a wonderful dressing for a delicious salad.  So here you have it…

1 cup roasted squash, delicata, acorn, butternut

¾ cup water

¼ cup apple cider vinegar

3 green onions

2 tablespoons cilantro

1 garlic clove

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon sea salt

- You really must use a high power blender to get a nice smooth texture.

- Keep in refrigerator for up to 10 days.

- Enjoy on pretty much anything!

Egg in a Nest

Nothing makes me happier than adding veggies to my kids meals! Making them delicious and beautiful is the key! Try this and tell me what you think!

1 cup roasted spaghetti squash
2 eggs
2 tablespoons bacon fat
Flavorgod Spicy

- Heat 1 tablespoon of bacon fat in cast iron or non stick pan.

- Divide spaghetti squash into 2 mounds and make a well in between both.

- Divide the remaining bacon fat right into the well.

- Crack eggs into the wells. Make sure the heat is set to medium. Cover for 1 minute.

- Carefully flip and turn up heat. Cook an additional 2 minutes.

- Sprinkle your favorite Flavorgod seasoning… I used the Spicy Blend !










Roasted Spaghetti Squash

I’m not claiming that my way is the right way but it’s pretty darn close to perfect ! Cooks evenly, quickly and perfectly!

Here’s how…


– Cut the ends off of a spaghetti squash.


– Cut into thick slices as shown.



– With a spoon scrap the seeds out. Arrange on parchment covered cookie sheet.


– Brush olive or avocado oil.
– Bake at 375 for 45 minutes.
– Turn broiler on for 3-5 minutes.



– Remove the flesh and make your favorite dishes!!!!
– Can store in refrigerator up to a week.

Chicken Chili AIP Approved

I was craving something thick and hearty… When I threw everything in the pressure cooker I said a little prayer and set it … When I opened it, 30 minutes later, the heavens opened up and the Angels sang “Hallelujah” ! Exactly what I envisioned !

1 pound ground chicken thighs
1 onion, diced
6 garlic cloves
3 cups butternut squash, peeled and cubed
1 1/2 cups bone broth, or chicken stock
Sea Salt to taste

- Place all ingredients in pressure cooker, set for 30 minutes.

Eat !




Lamb Stew

Who isn’t busy? Who doesn’t want to prepare a wonderful dinner in a small amount of time ? I don’t know anyone who does not! I timed myself… It took 6 minutes to wash, peel, chop and set this entire entree!

1 pound ground lamb
1/2 onion, diced
3 carrots, peeled and diced
1 large sweet potato, peeled and diced
6 cloves garlic, minced
1 1/2 cups bone broth or stock of choice
Sea Salt

- Dump everything into a crockpot.
– Set on medium or 6 hours.
– Proceed with your day and come home to deliciousness!





Beefy Roast & Fennel

For this recipe I recommend a pressure cooker… You can however use an enameled cast iron dutch oven. This roast is easy to make and if you have a pressure cooker you can rest assured you’ll be eating dinner in under an hour!

2-4 pound beef roast
1 onion, sliced
1 fennel bulb, sliced
4-5 carrots, cut into chunks
1 cup bone broth, chicken or beef stock
1/4 cup red wine vinegar
1 tablespoon sea salt
2 teaspoons oregano, dried and crushed

- Place 1/2 of the sliced onions at the bottom of pressure cooker or cast iron Dutch oven.
– Salt the roast well on both sides and place over onions.
– Pour the vinegar and broth or stock and place the remaining ingredients over the roast.
– If using pressure cooker… Set on high pressure for 50 minutes.
If using Dutch oven cover and place in 325 degree oven for 2-3 hours depending on size of roast.
– Enjoy with some roasted spaghetti squash!