Recipes
Dave’s Favorite Nutrient Dense Chili
Serving Size: 4-6
INGREDIENTS:
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1.5- 2lbs of organic ground turkey
2 (15oz) cans of diced or crushed organic tomatoes with liquid
1 (150z) can white beans (cannellini or great northern, can also use red kidney beans)
1 large onion (chopped)
2 Tbs. Basil (fresh or dried)
2 Tbs Chopped Parsley (dried)
4 cloves of garlic or 1 tsp crushed garlic in jar
1 cup of chicken broth
1 bunch of kale - stems removed and leaves cute into small pieces - (can also use spinach)
½ -1 whole red pepper pureed
Sea Salt and Pepper to taste
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DIRECTIONS:​
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Brown turkey & onions in non stick pan or pan sprayed with olive oil spray. (Can use 1 tbs olive oil to brown if you’d like). Add beans and garlic and cook a few minutes. Add tomatoes & juice from the can & cook until mixed thoroughly. Add kale a little at a time and let it cook down into juices. Add chicken broth, small amount at a time to wilt down kale (use 1 cup or more if needed). When it is done the sauce will be like a chunky broth. Use less broth for chunkier consistency. Add basil, salt and pepper and cook 2-3 mins.
Serve over brown rice or pasta. Add parsley on top
Buffalo Cauliflower
Serving Size: 6
INGREDIENTS:
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6 cups cauliflower, cut into 1-2 inch pieces
2 teaspoons garlic powder
½ teaspoon sea salt ½ teaspoon black pepper
2 tablespoons melted ghee
½ cup hot sauce
1 tablespoon grass-fed butter
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DIRECTIONS:
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Preheat oven to 425 degrees. Put chopped cauliflower in bowl. Mix garlic, sea salt, pepper, and melted ghee together. Coat cauliflower with ghee mixture and place on a baking sheet. Roast in the oven for 20 minutes. Mix melted butter and hot sauce in a small bowl and toss roasted cauliflower with mixture. Once coated, return to the oven for another 8-10 minutes.
Healthy Homemade Elixir
HONEY, GINGER, GARLIC & LEMON ELIXIR
(Always have on hand for cold/flu season)​​
INGREDIENTS:
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2 heads of garlic chopped
1 ginger root chopped or minced,
2 inch piece 2-3 lemons (organic preferred) chopped with peel if organic lemons, remove peel if not organic
8-12 oz of organic local honey
Make alterations according to your taste
HOW TO USE:
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Take 1-2 tablespoons of the mixture, dissolve in a glass of water, filter and drink in the morning. Or a brave way, take 1 tsp by mouth and chew. This is my favorite way!
Sweet and Sour Pork Meatballs
INGREDIENTS:
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For the meatballs:
1 yellow onion, quartered,
2 cloves garlic, smashed and peeled
1 pound ground pork
1 large egg
1 teaspoon sesame oil
1 teaspoon fresh ginger
1 teaspoon sea salt
For the sauce:
1 cup fresh or frozen pineapple, cubed
3 Tbsp tomato paste
¼ cup honey
1/3 cup gluten free Tamari
1 Tbsp apple cider vinegar
To Garnish:
¼ cup green onions, roughly chopped
1 Tbsp sesame seeds
Serving Size: 4
DIRECTIONS:
Preheat the oven to 375F. Place the onion and garlic in the food processor and pulse until roughly chopped. Add the pork, egg, sesame oil, ginger and sea salt. Continue to pulse until all ingredients are incorporated and evenly distributed. Wet both hands and shape the pork mixture into 1-inch meatballs. Place on a baking sheet lined with parchment paper. Bake 25-30 minutes until internal temperature reaches 145.
In the meantime, make the sauce. Combine pineapple, tomato paste, honey, coconut aminos and vinegar in the blender or clean food processor and blend until smooth. Adjust seasoning to taste. Pour into a small sauce pan and bring to a boil, then reduce the heat to a simmer. Cook, stirring frequently until the sauce thickens. When sauce is honey-thick and meatballs are cooked through, place the meatballs in the sauce and coat thoroughly. Sprinkle with green onions and sesame seeds to serve.