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!







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.