1. Heat the ghee in a large Dutch oven over medium high heat. Once hot add the onion and cook, stirring occasionally for about 5 minutes. Add the celery, carrots, garlic, thyme and salt. Cook, stirring to coat the veggies in the thyme/salt.
2. Pour in the chicken bone broth and bring to a low boil. Reduce the heat to a simmer, add the white beans and the cubed ham. Cook until the veggies are tender.  About 30 minutes. 
3. Season to taste with salt and pepper.

Recipe courtesy of Andrea Bemis- Dishing up the Dirt.

1. Preheat the oven to 350F. Grease a standard size muffin tin and set it aside.
2. In a large bowl mix together the lamb, onion, parsley, garlic, egg, tomato paste, spices and salt until well combined. Transfer the mixture to your prepared muffin pan and fill/press the meat mixture into each muffin tin. You should get about 10-12 total. Bake in the oven until cooked through. About 25-30 minutes.
3. While the meatloaf is cooking, prepare the yogurt sauce. Combine everything and whisk vigorously until smooth. Taste for seasonings and adjust as needed.
4. Prepare the beets by covering the quartered beets in a saucepan with enough water to cover them by 3 inches. Bring to a boil. Reduce the heat to medium and simmer until tender. About 20 minutes. Drain the beets and when cool enough to handle, roughly chop them into small pieces. Add the beets to a bowl and toss with the vinegar, oil, scallions, parsley, salt and pepper.
5. Serve the mini meatloaves with a drizzle of the yogurt sauce and top with the beets. 

Beets:

• 2 medium sized beets, quartered
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 2 scallions, diced
• 1/4 cup finely chopped parsley
• salt and pepper to taste

Yogurt Sauce:

• 1 cup whole milk Greek yogurt
• 1 Tablespoon olive oil
• 1 ½  Tablespoons red wine vinegar
• 2 teaspoons honey
• 1 clove of garlic, minced
• 1 teaspoon dried parsley
• pinch of crushed red pepper flakes
• pinch of salt
• 1-2 Tablespoons water

Mix all the ingredients together until smooth. Taste for seasonings and adjust.

*Photo and recipe by Andrea from Let Them Eat Dirt (where you can find more farm to table recipes for your family).

1. Heat the butter in a large pot over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes. Add the garlic, thyme and bay leaf. Cook for about 1 minute longer. Pour in the wine and bring to a boil. Reduce the heat to medium-high and cook until most of the liquid evaporates. Add the chicken breast and broth. Bring to a boil. Reduce the heat to medium and cook until the chicken is cooked through, about 12 minutes. Remove the chicken from the pot and when cool enough to handle shred it with two forks. Return to the pot.
2. Add the zucchini, chickpeas salt and pepper. Continue to cook until the zucchini becomes tender, about 7 minutes. Season with the lemon juice, lemon zest, crushed red pepper flakes, salt and pepper. Stir in the fresh herbs and serve.

*Photo and recipe by Andrea from Let Them Eat Dirt (where you can find more farm to table recipes for your family).

Maple-Mustard Dressing

• 2 Tablespoons maple syrup
• 1 Tablespoon dijon mustard
• 1 clove of garlic, minced (or green garlic)
• 2 Tablespoons apple cider vinegar
• 1/4 cup olive oil
• fat pinch of unrefined salt

Maple-Glazed Turnips

• 1 bunch of salad turnips (greens removed and saved for another use) chopped into 1/2 inch chunks
• 2 Tablespoons butter
• 2 Tablespoons maple syrup

1. Prepare the salad dressing by combing all the ingredients in a mason jar. Place the lid on and shake  until smooth. Taste for seasonings and adjust as needed.
2. Prepare turnips by heating a large cast iron skillet over medium-high heat. Add the butter and once the butter has melted toss in the turnips. Cook, stirring occasionally, until the turnips begin to soften and brown up, about 8 minutes. Drizzle in the maple syrup and continue to cook until the turnips are glossy and tender, about 3-5 minutes longer. Add more butter to the pan if it dries out.
3. Add the mustard greens to a large bowl. Drizzle with half of the dressing. Add the bacon, seeds, avocado, and turnips. Toss well. Divide between plates and then top with the soft boiled eggs.

*Photo and recipe by Andrea from Let Them Eat Dirt (where you can find more farm to table recipes for your family).

1 - Put a skillet on medium heat on the stove and wait until its hot.

2 - Add the cream and let it warm up.

3 - Crack eggs directly into the cream (you can add some fresh herbs now, if you'd like). Let cook for a couple minutes. Then lightly stir a few times until cooked. The white and yolk should not be completely combined.

This recipe is for emulating the flavor of cured bacon with no cure. It's super fast and easy, but does require you to start the night before.

Marinate the night before

1- Mix sugar and salt with 1 pint warm water until dissolved. Add liquid smoke (optional).

2- Place Naked Bacon (AKA sliced pork belly) in a container. Pour the liquid marinade over top. Separate the strips to maximize the contact with the marinade. If needed, add a little water so all strips are fully covered.

3- Cover and put in the fridge overnight to let the flavors sink in.

Cook

1- Remove the strips of bacon from the liquid marinade and pat dry. Sprinkle with a generous amount of salt (and pepper if you'd like).

2- Prepare as you would bacon -- in a cast iron pan on the stove, on a pan in the oven, or with any recipe calling for bacon!

TIP: If you're an adventurous eater, you can play with the flavors by adding your favorite herbs to the marinade.

1. Preheat oven to 375 F. 

2. Line a muffin tin with silicone or paper muffin liners. If not using muffin liners, coat the muffin pan with butter or oil. You can also use a silicone muffin mold.

3. Saute peppers, tomato and onion in a skillet over medium heat until tender. 

4. In a large mixing bowl, crack the eggs and lightly beat with a whisk. Don’t overbeat if you want them fluffy. 

5. Add salt and pepper, whisk to combine Add sauteed vegetables, cheese and bacon.

6. Stir to combine. 

7. Fill each muffin mold 3/4 full with mixture. Extra cheese can be sprinkled over the top of each cup. 

8. Bake for 20 minutes, or until muffins are set, cooked through and lightly golden. They will puff in the oven but sink upon cooling. 

9. Allow muffins to cool in a pan on top of a wire rack for about 5 minutes before removing. 

10.Garnish with your favorite toppings. 

Notes/Tips

*Chop vegetables in small and evenly sized pieces. This helps to keep the 

muffins together.

*Mix and match with your favorite vegetables.

*For a pop of color add a mixture of bell peppers (orange, yellow, green, red). 

*Don’t over whisk the eggs if you want light and fluffy egg muffins.

*Fill the muffin cups only 3/4 full or they can overflow while baking.

*Let the breakfast muffins cool before removing from the muffin pan to serve.

*Drizzle raw honey over the top if you like a touch of sweetness. 

*Garnish suggestions: Avocado, tomato, bacon, cheese, basil, honey.

*Leftovers can be stored in the fridge for 3 days. Reheat on stovetop with butter and oil over medium heat. 

1 - Butter a 9x13 baking pan. Preheat the oven to 325F (don't preheat the oven if you're making this the night before and refrigerating overnight).

2 - In a large bowl, mix together the dry ingredients.

3 - In a medium bowl, whisk together the wet ingredients (except melted butter).

4 - Pour the wet mixture over the dry mixture. Pour the melted butter on top. Stir to combine.

5 - Arrange the diced apples on the bottom of the baking pan and pour the oatmeal over top. At this point, you can cover and refrigerate overnight or bake right away.

6 - Bake for 35-45 minutes, until the top is golden and the mixture is set up and not very jiggly.

7 - Serve warm or at room temperature. If desired, pour some milk over top or add some nuts or berries.

Cost Breakdown

Estimated with no shipping/driving costs included

3 cups oats --> $1.59

1-1/2 tsp baking powder --> $0.03

2 tsp ground cinnamon, organic --> $0.30

1/4 tsp ground nutmeg, organic --> $0.42

3/4 tsp Celtic sea salt --> $0.11

1/2 cup maple syrup --> $3.54

2-1/2 cup 100% grass-fed unprocessed milk --> $1.70

2 soy-free chicken eggs --> $1.30

1 tsp real vanilla extract --> $0.40

4 Tbsp 100% grass-fed unprocessed butter --> $2.28

2-3 large apples --> $4.13

TOTAL --> $15.80 ($1.98 per serving)

-----

"I cut this recipe in half for my husband and myself. I added more cinnamon (we love lots of cinnamon) and threw in a handful of walnuts, and it came out great! The texture is cake-like. This is now one of our favorite recipes - so healthy and delicious!" Janet Kissack.

-----

Inspired by a recipe from the Mel's Kitchen Cafe.

Photo by Pete unseth under the Creative Commons Attribution-Share Alike 3.0 Unported license.

Mix water, oats and kefir in a bowl and let sit at room temperature for 24 hours. Add in the remaining ingredients (and any optional add-ins) after it has soaked. 

Spread mixture 1/4 inch thick on a jelly roll pan lined with parchment paper or grease a stoneware jelly roll pan with coconut oil and spread mixture.

Place in a 200°F oven for 6-12 hours until crisp. 

Serve as a snack on its own, add to yogurt, or eat as a cereal. Yum!

---

Add-ins (optional):

• cranberries
  raisins
  dried apricots
  soaked and dried cashews
  soaked and dried almonds
  soaked and dried pumpkin seeds
  soaked and dried sunflower seeds
  shredded coconut

---

*Recipe adapted from the Weston A. Price Foundation.

1. Preheat oven to 325F.
2. Add oats, nuts, sesame seeds, dried blueberries, cinnamon and salt in a large bowl.
3. Whisk in vanilla, maple syrup, coconut water and egg white. 
4. Stir together until everything is coated well.
5. Press the mixture into a silicone muffin pan.
6. Be sure to press along the sides using your hands or a spoon to create a mini tart shape. 
7. Bake the granola crust for 15-20 minutes or until golden brown.
8. Remove from the oven and let cool completely before assembling the tarts. 
9. Top with greek yogurt, fresh mango, shredded coconut and raw honey. 
10. Serve immediately.

Tips/Notes

• Walnuts, cashews or almonds can be substituted for pecans or a mixture of nuts works too.
• Add any of your favorite fruit toppings.
• Avoid using fresh fruit in the granola or it will become too soft.

1 - Preheat oven to 350F. Put a silicone mat on a cookie sheet.

2 - Snap stems off green beans.

3 - Melt lard and toss with green beans in a bowl. Pour onto baking sheet and sprinkle with salt and pepper.

4 - Bake for about 30 minutes. You may need to turn them once or twice for even cooking. You know they're done when they're slightly brown and crispy.

Cost Breakdown

Estimated with no shipping/driving costs included

1 lb green beans, organic --> $5.25

2 Tbsp lard --> $0.28

Salt and pepper --> $0.33

TOTAL --> $5.86 ($1.47 per serving)

Photo by sk under the Creative Commons (CC BY-ND 2.0) license

1 - Heat ghee in pot over medium-high heat.

2 - Add onion and cook until translucent, about 3-5 minutes.

3 - Add pigs feet and cook for 5-10 minutes, until skin is browned.

4 - Add the paprika, parsley, garlic, and tomato. Pour water over. Give it a stir.

5 - Reduce heat to low and simmer for 45 minutes. Watch for the water level in the pot. If there's not enough, you can add more to prevent the pot from burning. If there's too much 20 minutes before finishing, you can remove the lid. You know it's done when the meat it peeling off the bone.

*Photo by Joy Agyepong [CC BY-SA 4.0]

1. Preheat oven to 400 F and place rack to middle position. Line a large rimmed baking sheet with parchment paper.
2. Dry the skins completely on paper towels and stretch out onto the parchment paper in a single layer.
3. Season lightly with salt and pepper or your favorite seasoning. Go easy because the turkey skin will shrink (as much as 50%) as it cooks, concentrating the seasoning. The turkey skin will fry in its own fat.
4. Bake for approximately 20 minutes or until browned and crisp. They should be a deep golden brown, a little darker than the photos. Remove from the pan and drain excess fat on paper towels.
5. Cool completely and store in an airtight container in the fridge.

Quick Tip

• Place on a sheet pan in a 350 F oven for several minutes to re-crisp leftovers if needed.

Nutrition

Serving: 1oz | Calories: 126kcal | Protein: 4.5g | Fat: 12g

*Recipe and photo credit to: Low Carb Maven

1. Preheat oven to 250F for all day cooking and maximum deliciousness. Short on time? Preheat to 450F for fast cooking and a super yummy meal.
2. Get out a baking pan large enough to fit all of your chicken in a single layer. Line with parchment paper (trust me, you want the pan lined, otherwise you'll end up with some major scrubbing work later).
3. Place chicken leg and thigh in the pan.
4. Mix barbeque sauce and honey together. Generously slather the chicken on top and bottom. Make sure chicken is skin side up in the pan. Pour the rest of the sauce over top.
5. Cover the pan with a lid, a baking sheet, or aluminum foil.
6. Bake for 8 hours (or more) at 250F or 45 minutes at 450F. If you like crispiness, uncover for the last 10-15 minutes of baking.
7. Make sure to serve with napkins.

*It's important that chicken is cooked all the way through. Use a meat thermometer to make sure the internal temperature is 165F.

SIDE DISH SUGGESTIONS

Salad, Cucumber Salad, Rice Pilaf, Corn on the Cob, Green Beans

Photo credit The Bitten World under the CC License 2.0

1. Preheat oven to 375F
2. Remove excess meat and tissue around the bones
3. Season bones with salt and pepper
4. Roast for 10-15 mins on a roasting rack or oven safe pan
5. Add buttered bread in the oven at the same time (watch closely until browned). 
6. While the bones are roasting chop parsley and onion. Add fresh lemon juice, capers, salt and pepper. 
7. Once the bones are removed from the oven add fresh grated kidchego goat cheese.
8. Rub the warm toasted bread with a raw garlic clove.
9. Serve bone marrow immediately with crispy bread and parsley salad. 

Notes

Use the back of your knife to remove the excess meat and sinew.

The connective tissue removed from the outside of the bones can be fed to your pets raw or cooked (optional).

Add grated cheese while bones are warm so the cheese partially melts.

There is usually some oil left in the pan after roasting the bones. Add the oil to your salad or bread. 

Substitute bread with zucchini or cucumber slices for a low carb meal.