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1 12-14 lb turkey, neck and giblets removed, brought to room temperature 1 roasting pan 1 turkey baster or ladle Aluminum foil For the Herbed "Butter" : 1/2 cup (1 stick) beef tallow or vegan butter, softened (check ingredients for soy) 3 tablespoons reserved bacon grease (optional) 1/4 teaspoon each thyme, marjoram, rosemary, & black pepper 1 tablespoon sea salt (or to taste) Use a spatula or hand mixer to combine all ingredients in a small bowl. With clean hands (and food g

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

1 cup red lentils 3 cups water 1 onion, diced 8 cloves garlic, minced 2 pimento/red bell peppers, diced small 1 15 oz can sweet or dairy-free cream corn 1 15 oz can pumpkin 1/2 teaspoon sea salt 3 tablespoons neutral oil Preheat oven to 400°F. Add 3 tbs neutral oil to the bottom of a large stock pot or Instant Pot, add your diced peppers, onions, and garlic and sauté until the peppers are soft, and the onions are translucent. Rinse your red lentils and add them to the pot and

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

5-7 cheap steak cuts, like a bottom round 1 cup vinegar 3 tablespoons oil 3 tablespoons prepared mustard Salt and pepper to taste, or favorite steak seasoning mix Use those proportions, but you can use any vinegar, oil, and prepared mustard you would like for this recipe. Lay your steaks out in a low casserole dish, and sprinkle each steak generously with salt and pepper, or with your favorite seasoning mixture. Be sure to coat both sides of the steak. In a small bowl, whisk

2+ cups 100% apple juice or apple cider (can substitute cranberry juice) 1 15 oz can of pear slices in HFCS-free heavy syrup 1/3 cup sugar 2 teaspoons agar agar 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon coriander Drain the syrup from your can of pears into a measuring cup, and top off with apple juice until you have 3 cups of juice total. Empty the pear slices and chop or mash them to your preference to cover the bottom of an 8”x8” casserole dish, a loaf pan, or de

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

For a dry dough: 5 cups bread flour (unfortunately, I have not had luck with gluten free blends in this recipe, if you do please let me know which brand/blend you used in the comments!) 2 cups warm water 1 tablespoon + 1 teaspoon salt 1 tablespoon sugar 2 teaspoons instant yeast For an oil dough: 4 tablespoons neutral oil or melted fat In a small bowl, combine your water (“tap hot,” around 100°F), yeast, and sugar, whisk together to dissolve, and set aside. In a large bowl or

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

The Original Pinterest Recipe: 2 parts raw coconut oil 1 part starch of choice (corn, arrowroot, and tapioca are popular) 1 part baking soda Add ingredients to a small mixing bowl, and mix very thoroughly with a spatula or hand mixer, until the paste resembles a whipped frosting. Store in a low, wide-mouth jar. Allow to set overnight before using. To use: apply a pea sized amount to each freshly cleaned armpit with your fingertips. I, personally, have found this recipe to be

1/2 cup raw cocoa butter 1/4 cup Jamaican Black Castor oil or raw coconut oil 1/4 cup avocado oil 2 level Tablespoons chebe powder Chebe is a seed from Chad, that’s combined with ingredients like lavender croton, gum arabic, and other local products to create a medium-coarse powder that smells like a rich incense (but isn’t overpowering in the butter or in your hair), and is used on the hair strands to strengthen the strand and promote length retention. It’s especially good f

Version 1: 1 6 oz applicator bottle 2 oz extra virgin olive oil 1 oz Jamaican Black Castor Oil 1 oz papaya seed oil 1 oz vitamin e oil If you are gluten-free, check your vitamin e oil ingredients, they may include wheat germ protein. Combine all your ingredients in the applicator bottle, shake them well, and allow them to sit overnight before using. Version 2: Combine all the ingredients of Version 1 in a double boiler, and add 2 tablespoons ground coffee Heat the mixture on

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