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2 large boneless, skinless chicken breasts, diced 1 onion, finely diced 3 garlic cloves, finely diced 3 tablespoons olive oil or sauté oil of choice 1 tablespoon Madras Curry 2 tablespoons Caribbean Spice Mix 1 cup elbow macaroni or gluten-free pasta of choice 1 cup water 1 15 oz can coconut milk (can substitute water) 2 cups frozen mixed vegetables Heat your sauté oil in a large pot, and add the onion, garlic, curry powder, and Caribbean Spice to the pot, mixing well and sau

4 flax eggs (4 tablespoons ground flax seed soaked in 12 tablespoons water) 1 1/4 cups baking cocoa 1 teaspoon sea salt 1 teaspoon baking powder 1 tablespoon instant coffee granules 1 tablespoon vanilla extract 1 cup beef tallow or vegan butter 2 cups sugar 1 1/2 cups all purpose flour (wheat or gluten free mix) 1/2 cup sweetened oat milk creamer or plain oat milk Preheat oven to 350°F. Grease a 9”x13” pan. Put ground flax seeds on to soak, set aside. Place tallow or vegan bu

3/4 cup pumpkin purée (about half of a 15oz can) 1 cup chicken or vegetable broth 3-4 tablespoons cooking water from your pasta 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/2 teaspoon each thyme, marjoram, & rosemary, dried and crushed (or 1-2 teaspoons of Italian seasoning, if you prefer a more traditional “spaghetti sauce” vibe) 1/4 teaspoon black pepper Salt to taste (if needed) In a medium saucepan (I usually use the one I cooked the pasta in as the pasta sits i

For the filling: 3 cups frozen berry blend 1 tablespoon maple syrup or honey 1/4 cup tapioca flour For the oat crumble: 1 cup tapioca flour 2 cup oats 1 cup brown or coconut sugar 1 cup beef tallow or coconut oil Preheat oven to 400° Fahrenheit. In a large saucepan on low heat, bring the frozen berries to a boil, stirring frequently. Add the syrup or honey and mix well, then sprinkle the tapioca flour over the berry mixture and stir well to incorporate the flour without any

Apple slices or carrot sticks with SunButter. Carrot sticks or celery sticks with hummus . Instant Oatmeal . Slice of toast topped with SunButter, local honey, and a dash of ground flax seed and ground cinnamon. 1/3 cup dairy free yogurt or plain applesauce with 1/2 teaspoon ground flax seed and 1 teaspoon local honey. Open a can or package of tuna - or open, drain, and fork mash a can of chickpeas, for the vegan version - drain if needed, mix with a spoonful of Plant Based

1 1/2 cups oat milk 1/2 cup sweetened oat creamer* 2 tablespoons unsweetened baking cocoa 1 teaspoon pumpkin pie spice 1/2 teaspoon vanilla extract Pinch of sea salt or pink salt *Feel free to adjust the milk/cream ratios to your preference. Combine all ingredients in a small saucepan on medium-low heat. Bring to a boil, whisking constantly, and hold at that boil for 1-2 minutes, still whisking constantly before removing the saucepan from the heat. Allow the hot chocolate to

1/3 cup plain quick-cooking oats 1 teaspoon ground flax seed 1-2 teaspoons maple sugar 1/2 teaspoon Pumpkin Pie Spice 1 pinch sea salt 1/4 cup raisins or Craisins (optional) 1 tablespoon sunflower seeds (optional) Combine all ingredients in a heat-safe bowl or mug, and add 1 cup of water just off the boil. Cover the container, and let the oatmeal cook for 1-2 minutes. Mix well before eating. Can top with non-dairy creamer, if desired. To prepare ahead, combine all ingredients

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 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

4-5 large potatoes 1 cup of frozen peas, thawed 1/4 of a small white onion, finely chopped 1 cup Plant Based Mayo (I use Hellmans) 2 teaspoons of your favorite curry powder blend 2 teaspoons white vinegar Salt to taste Dice your potatoes, and boil in a pot of salted water until fork tender, usually 5-8 minutes at hard boil. Drain potatoes, cover, and set aside to cool. To make the dressing, combine the Plant Based Mayo, curry powder, white vinegar, and salt if using, and whis

5-6 large potatoes 1/2 white onion, finely chopped 4-5 celery ribs, finely chopped 3-4 tablespoons dill pickle relish or finely chopped dill pickles (optional) 1 cup Plant Based Mayo (I use Hellman’s brand) 2 tablespoons pickle juice 2 tablespoons Dijon mustard 1 heaping teaspoon dried dill 2 heaping teaspoons dried chives 1/4 teaspoon garlic powder Salt, to taste Scrub and cube your potatoes, and boil them in salted water until fork tender, usually 5 minutes at a hard boil.

Iced Latté: A one quart sealed container to mix and drink from (mason jar, bottle or tumbler, etc) 2-3 tablespoons instant coffee or coffee substitute of choice 2 cups cold water 1 cup oat milk 1 cup ice Syrup to taste (optional) In your one quart container, add 1 cup of ice and your instant coffee. Add your water, oat milk, and syrup if using, and cap your container tightly. Shake your container thoroughly, until the coffee granules are fully dissolved. Enjoy immediately. Ma

Tartar Sauce: 3-4 tablespoons plant based mayonnaise (I use Hellmans, feel free to use your favorite brand) 1 teaspoon sweet pickle relish 1/4 teaspoon onion powder The English: 3-4 tablespoons plant based mayonnaise 1 teaspoon malt vinegar 1/4 teaspoon Worcestershire sauce Spice It Up: 3-4 tablespoons plant based mayonnaise 1 teaspoon Louisiana style hot sauce 1/2 teaspoon lemon juice Whisk all ingredients together in a small bowl. Serve immediately. Refrigerate any leftover

For the chicken: 1 large or two small chicken breasts, frozen (or two cans of chickpeas, drained and mashed coarsely for a vegan version - skip to the salad step from here) 1 quart water 1 teaspoon sea salt 1 teaspoon poultry seasoning 1/2 teaspoon ground black pepper 1/2 teaspoon onion powder 1/4 teaspoon garlic powder Place all the ingredients in a medium pot and bring to a boil, stirring the broth and flipping the chicken occasionally. Boil until the internal temperature o