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2-3 leftover steaks, or 1lb stew meat (optional) 1 cup dried pinto beans, rinsed and sorted 3-4 cups water or broth of choice 1 onion, finely diced 3-4 fresh garlic cloves, minced, or 2-3 large spoonfuls of jarlic 1 tablespoon smoked paprika 1 tablespoon cumin 1 teaspoon chili powder 1 teaspoon liquid smoke Salt & ground black pepper to taste If you aren’t using an Instant Pot, soak your beans using your favorite method (overnight, or by bringing to a boil and soaking in the

3/4 cup coconut oil or beef tallow, melted 2 flax eggs (2 tablespoons ground flax seed mixed with 6 tablespoons water and set aside for 5 minutes to gel) 3/4 cup brown or coconut sugar 1/4 cup honey 1 teaspoon vanilla extract 1/2 teaspoon sea salt 1/4 teaspoon baking soda 1 cup oats 1 cup all-purpose flour (wheat or gluten free) 1/2 cup unsweetened powdered cocoa 1 cup shredded coconut flakes (sweetened or unsweetened) 1 cup chocolate chips (optional) Melt oil or tallow in la

3/4 cup beef tallow, melted 2 flax eggs (2 tablespoons ground flax seed whisked together with 6 tablespoons water and set to gel for 5 minutes) 3/4 cup brown or coconut sugar 1/2 cup honey 1/2 teaspoon vanilla extract 1/2 teaspoon cinnamon 1/2 teaspoon sea salt 2 cups oats 1 cup all-purpose flour (wheat or gluten free) 1 cup raisins Melt tallow in large, microwaveable bowl, add the sugar, honey, flax eggs, vanilla, and cinnamon and whisk to combine. Add salt, flour, oats, and

4 large, sweet onions ½ cup beef tallow, room temperature 2 tablespoons bacon drippings, room temperature 1 tablespoon prepared grated horseradish ½ teaspoon granulated garlic ½ teaspoon smoked paprika ¼ teaspoon ground cumin ¼ teaspoon dried oregano ½ teaspoon liquid smoke ½ teaspoon kosher salt ½ teaspoon black pepper Place the tallow, bacon drippings, horseradish, and all seasonings in a small bowl, and mix with a spatula until well-combined. Set aside. Peel and halve your

4 or 5 steaks of choice 1/2 cup apple cider vinegar 1/4 cup olive oil 1/4 cup Dijon mustard Sea salt & ground black pepper Sprinkle steaks generously with sea salt and ground black pepper, both sides, and place in a low dish. Whisk marinade ingredients together and pour evenly over steaks. Cover and chill for at least 8 hours, bring steaks to room temp before cooking. If grilling, grill over medium-high heat until each steak temps 130°F (medium-rare) or above, usually 10-15 m

4-5 steaks (I prefer this marinade for pork or venison) 1/4 cup olive or avocado oil 1/4 cup apple juice or cider 1/2 cup apple cider vinegar 1-2 tablespoons of your favorite steak seasoning (I like Montreal Steak Seasoning, but allium free folks will want a blend of salt, pepper, rosemary, thyme, and marjoram) 1 tablespoon Worcestershire Sauce (optional) Place your steaks in a low dish, and coat both sides liberally with your steak seasoning. Whisk your oil, juice, vinegar,

4 cups shredded cabbage 1 cup shredded carrots 1 cup Plant Based Mayonnaise (I use Hellmans brand) 3 tablespoons white vinegar* 2 tablespoons organic cane sugar* 1 teaspoon salt 1/4 teaspoon dried mustard To make the dressing: in a small bowl, combine the Plant Based Mayonnaise, vinegar, sugar, salt, and dried mustard. Whisk until all the ingredients are smoothly incorporated. In a large serving bowl, combine your shredded cabbage, carrots, and dressing, and mix thoroughly to

Birria Rice 1 1/2 cups long grain rice (brown or white) 1 1/2 cups broth of choice (2 cups if you’re using brown rice) 1 teaspoon of your favorite birria seasoning Sea salt to taste Rinse your rice well and add to your rice cooking device (I use an Instant Pot), add your broth and seasonings and cook according to your rice & cooker’s directions (I did brown rice in the Instant Pot on high pressure for 22 minutes, instant pressure release). Frijoles Negros 3 cans of black bean

1/4 cup dehydrated mushroom granules or 8oz fresh mushrooms of choice.* 1/4 of a large white onion, finely chopped 1 garlic clove, finely chopped, or 1-2 teaspoons of jarlic 1 tablespoon beef tallow or olive oil 1 teaspoon flour, wheat or gluten free mix (optional) 2 cups of water or beef bone broth 1 teaspoon Worcester Sauce 1/2 teaspoon sea salt or to taste 1/4 heaping teaspoon crushed thyme leaves 1/4 heaping teaspoon crushed marjoram leaves A pinch of nutmeg (use a light

1 cup Plant Based Mayonnaise (I use Hellmans) 1/3 cup dairy-free Parmesan shreds (any brand) 1 teaspoon Italian Seasoning 1/2 teaspoon garlic powder 1-2 teaspoons Buffalo-style hot sauce (optional) 1-3 tablespoons oat milk Measure out your mayonnaise into a small bowl, I put it directly in my storage container. Add the Italian Seasoning, garlic powder, and hot sauce, and whisk to combine. In a food chopper or Magic Bullet Blender, or by running a knife through, chop your dair