Fergie’s Leek Gravy

I somehow lost the pictures I had edited for my leek gravy so you will have to just take my word for it.

4 leeks, washed, roots and dark green part removed, sliced
1 large onion, sliced
1 fennel bulb, sliced
5 carrots, peeled and chopped
4 garlic cloves
5 tablespoons olive or avocado oil
1 1/2 to 3 cups rich chicken stock or broth
Salt and Pepper to taste

- Cook the leeks, onion, fennel, garlic, carrots, oil, salt and pepper until soft, golden brown and caramelized.

- Place the caramelized vegetables in a high power blender like a VitaMix or a Blentec … Turn on and slowly add broth or stock until you reach the perfect gravy consistency you want!

Serve over delicious warm mash!

Cream of Mushroom Soup / Gravy

My son will eat mushrooms however he can get them … I must say my mushroom soup is pretty damn amazing … Not only is this soup ridiculous but it doubles as a muchroom gravy …. Yes … The heavens just parted and you are hearing the Angels sing!

1 onion, diced
1 fennel, diced
4 carrots, peeled and diced
4 garlic cloves, chopped
1 container crimini mushrooms, 8 oz
3-4 cups chicken or vegetable stock or broth
Salt & Pepper
3 tablespoons fat

- Heat the fat and add the onions, fennel, carrots and garlic… Cook until soft and caramelized

- Set aside 4 mushrooms, chop them and set them aside.

- Chop the remaining mushrooms and add to the onion mixture. Cook until mushrooms are soft and set aside to cool.

- Once everything is cool place the vegetables in high speed blender like VitaMix or Blentec … Add 3 cups of broth/stock for gravy and 4 cups for soup. Blend until smooth.

- Pour the blended mixture into pot with remaining mushrooms and bring to a simmer.

- Enjoy in a nice bowl or pour over some delicious mashed taters!

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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!

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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!

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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.

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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
shoulder

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.

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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 !

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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…

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– Cut the ends off of a spaghetti squash.

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– Cut into thick slices as shown.

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

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

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– 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 !

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