Print Recipe Warm Bean & Greens Soup Course Soups Servings Ingredients 2-4 cups arugula or other hardy greens2 Tablespoons coconut oil olive oil, or grass fed butter1 medium red onion finely chopped4 cloves garlic minced1 cups BPA-free canned white beans rinsed...
Print Recipe Taco Salad with Pinto Beans Course Lunch Servings Ingredients 1/2 tablespoon olive oil1/2 medium onion chopped1 clove garlic chopped1/4 teaspoon ground cuminSea salt and pepper to taste2 cups pinto beans soaked and cooked (substiture grass-fed beef)1/2...
Print Recipe Downhome Carrot Salad Course Lunch Servings Ingredients 3 Tablespoon lemon juice3 Tablespoon olive oil4 Tablespoon apple cider vinegar1/8 teaspoon dill dried1/8 teaspoon garlic powder1/2 teaspoon garlic minced1 BPA-free can white beans1/4 red onion...
Print Recipe Cauliflower Mash Course Sides Servings Ingredients 1 head garlic2 tsp olive oil, dividedmedium-sized head cauliflower, chopped into florets2 tbsp almond milk or hemp, coconut, flax or rice milkfresh thyme leaves, chopped1 tsp chives chopped for...
