Ingredients

• 1 lb Flat Iron steak 
• 1/4 cup Coconut Oil
• 1/4 cup Coconut Aminos
• 1 teaspoon Fresh root ginger, peeled and grated (no ginger powder!)
• 2 cloves Garlic, minced or pressed

Instructions

1. Cut the Flat Iron Steak into very thin slices against the grain
2. Add the sliced beef to a ziplock bag
3. Add the coconut aminos, peeled and grated root ginger and garlic
4. Let marinate for 1 hour in the fridge
5. Drain the meat from the marinade but reserve the liquid for later
6. Add the coconut oil to a large wok or cast iron skillet and heat it until it’s almost smoking, the oil must be hot so you can get the nice crispy edges on the beef
7. Add the beef to the very hot oil (you may need to do it in two batches, don’t crowd the pan) and keep stir frying over a high heat, taking care not to burn it for 1-3 minutes
8. If you want sauce to serve with the meat cook the remaining marinade for a minute or two after the last batch of beef has been cooked
9. Serve immediately

Ingredients

• 1 tbsp butter
• 1 small red onion, minced
• 1 lb ground beef
• 6 oz. cream cheese, softened
• 2 large eggs
• ½ cup mayonnaise
• 4 oz. parmesan cheese, shredded
• 3 oz. mozzarella cheese, shredded
• 7 oz. cheddar cheese, shredded
• 6 oz. bacon, cooked and chopped
• 1 tsp baking powder
• 1 tsp seasoning salt
• ½ tsp garlic powder
• 2 tsp Worcestershire sauce

Instructions

1. Preheat oven to 375°F (190°C) degrees
2. Heat the butter in a frying pan
3. Add onion and fry until translucent
4. Add ground beef and brown on high heat
5. Drain the beef and set aside
6. In a large bowl, beat the cream cheese and eggs until creamy
7. Add the mayonnaise and cheeses and mix well to combine
8. Stir in the cooked ground beef, bacon, baking powder, seasoning salt, garlic powder, and Worcestershire
9. Pour the mixture into a greased 9 x 13 baking dish
10. Bake for 25 to 30 minutes or until browned and bubbly
11. Let cool 5 to 10 minutes before serving.

Ingredients

• 2 lbs Chicken Thighs, boneless and skinless
• 1 lb frozen Shrimp, deveined, no tails
• 2 lb Sausage, cut into rounds
• 1 Bell Pepper, diced
• 2 Celery Stalks, diced
• 4 Cloves Garlic, minced or pressed
• 6 ounces Tomato Paste
• 15 ounces Diced Tomatoes
• 1 T Cajun Seasoning
• 1/2 tsp each: Cayenne, Thyme, Oregano, Pepper
• 1/2 tsp Xanthan Gum or Arrowroot Powder
• 1-2 cup Chicken Bone Broth
• Optional: 1 onion, diced

Instructions

1. Add all the ingredients except the shrimp in your slow cooker
2. Stir and mix well
3. Cook on high for 3-4 hours or low for 7-8 hours
4. Add the shrimp 20 minutes before serving
5. Serve

Ingredients:

• 3 lb Beef brisket or chuck roast (trimmed and cut into 2 inch chunks)
• 1/2 cup Beef broth (or chicken broth)
• 2 medium Chipotle chiles in adobo (including the sauce, about 4 tsp)
• 5 cloves Garlic (minced)
• 2 tbsp Apple cider vinegar
• 2 tbsp Lime juice
• 1 tbsp Dried oregano
• 2 tsp Cumin
• 2 tsp Sea salt
• 1 tsp Black pepper
• 1/2 tsp Ground cloves (optional)
• 2 whole Bay leaf

Instructions:

1. Combine the broth, chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender (everything except the beef and bay leaves). Puree until smooth.
2. Place the beef chunks in the slow cooker. Pour the pureed mixture from the blender on top. Add the (whole) bay leaves.
3. Cook for 4-6 hours on high or 8-10 hours on low, until the beef is fall-apart tender.
4. Remove the bay leaves. Shred the meat using two forks and stir into the juices. Cover and rest for 5-10 minutes to allow the beef to absorb even more flavor. Use a slotted spoon to serve.