Turkey Apple Sausages

• 1 lb ground turkey
• 1 apple, peeled and finely diced
• 1 Tablespoon fresh thyme leaves, finely chopped
• 1 TBSP dried parsley
• 1 Tablespoon fresh oregano, finely chopped (or use 2 Tablespoons dried oregano)
• 2 teaspoons garlic powder
• salt and pepper
• coconut oil to cook with

Instructions

1. Preheat oven to 425F.
2. Place 4 tablespoons of coconut oil into a skillet and cook (on a medium-high) the apples, thyme, parsley, and oregano until the apples soften (7-8 minutes).
3. Remove from heat and let cool for 5 minutes.
4. Mix the turkey with everything in the skillet, as well as the garlic powder, salt and pepper (including any leftover oil).
5. Form 12 thin patties from the meat and place on a baking tray lined with foil (
6. Bake for 20 minutes
7. Cool and store in fridge or freezer (reheat easily in the mornings in the skillet- just pan-fry for a few minutes in coconut oil 
   

Flavored Pecans

Ingredients

2 cups raw pecans
2 tbsp kerrygold butter
1-1.5 tsp salt

Preheat oven to 300.  Melt butter in microwave and pour salt in.  stir to combine.  place pecans in a bowl and pour butter mixture over the top.  Stir like you mean it to combine!!!!  Place marinated pecans on a baking tray and bake for 10 minutes on 300.  stir them and bake another 10 minutes.  let them cool and devour!!!!

Quick, Easy Bacon Eggs & Asparagus

• 8 slice(s) bacon
• 1 pound(s) asparagus spears, trimmed
• 1/2 teaspoon(s) fresh thyme leaves, chopped
• Salt
• Pepper
• 6 large eggs

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Directions

1. Preheat oven to 400 degrees F. cover a baking sheet with lip or casserole dish with aluminum foil and arrange bacon slices in single layer. bake 15 minutes or until browned. Transfer to paper-towel-lined plate; set aside
2. drizzle a little bacon fat into a skillet and add asparagus. Roll in fat until evenly coated. Arrange in tight single layer, Sprinkle thyme onto asparagus and cook about 3 minutes.
3. Carefully crack eggs, without breaking yolks, directly onto asparagus spears. cook until whites are set and yolks are still a little runny (or however you like.) Sprinkle 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper on eggs. serve over bacon

Chicken Avocado and Bacon Salad

Ingredients

• leftover rotisserie chicken meat
• salt and pepper
• 1 Tbsp. olive oil
• 4 cups chopped Romaine lettuce
• 4 slices bacon, cooked and diced
• 1 avocado, pitted
• 1 tomato, diced
• 1/4 cup lime olive oil (or 1/4 c olive oil with fresh squeezed lime)
• 1/4 cup chopped green onions 

Add the diced chicken, lettuce, bacon, avocados and tomatoes to a large bowl, and toss until combined. Drizzle or toss with olive oil and serve immediately. 

Turkey Tacos

Ingredients:
 

• 1 lb lean ground turkey
• low sodium/ gluten free taco seasoning (I like savory spice shops)
• 1/2 small onion, minced
• 8 large lettuce leaves from Iceberg lettuce
• sliced avocado
• diced fresh tomato or pico de gallo
• (optional) 1/2 cup shredded cheese and sour cream

Directions:

Brown turkey in a large skillet breaking it into smaller pieces as it cooks. When no longer pink add dry seasoning, water and onion. Simmer until done

Wash and dry the lettuce. Divide the meat equally between the leaves and place in the center of each leaf and top with your avocado and tomato or pico de gallo... add cheese and sour cream for kiddos if desired! 

Garlic Shrimp and Kale over Cauliflower Mash

Ingredients

• 1 pound of wild-caught shrimp (16-20 size), peeled and cleaned
• 6 cloves of garlic, peeled and chopped fine
• 1 bunch of kale
• crushed red pepper flakes
• extra-virgin olive oil (EVOO)
• ~1/3 cup white wine or broth
• juice from 1/2 lemon
• kerrygold butter
• Kosher salt and black pepper, to taste
• cauliflower mash (find recipe here)

Remove the stem from the kale. (Fold the leaf in half lengthwise, then use a knife to cut the thick part of the spine away from the leaves.)  Stack the leaves together, roll them slightly, and slice the leaves crosswise into strips. 

Rinse the shrimp with cold water and dry with towels.

In a saute pan over medium-high heat, melt 1 TBSP of butter with a TBSP of EVOO.  Add the chopped garlic and shrimp to the pan in a single layer, and allow to cook for about 1 minute on each side (use tongs to turn the shrimp to ensure they are cooked evenly). When cooked, remove shrimp to a bowl with a slotted spoon and set aside.

Add the chopped kale to the saute pan with the garlic.  Shake in crushed red pepper to taste and a sprinkling of kosher salt. Toss over medium-high heat until the kale is wilted and tender.  Add the wine, stir, and cook until the wine has mostly cooked off.  Add the shrimp back to the pan.  Stir in lemon juice and adjust seasoning with salt and pepper, to taste.  Serve over cauliflower mash

Paleo Venison Chili

My Favorite Paleo Venison Chili!

2 tablespoons coconut oil
1 medium onion diced
  5tsp garlic minced
2 pounds ground venison
1 teaspoon dried oregano leaves
 1 tablespoon chili powder
2 tablespoons ground cumin
1 tablespoon unsweetened cocoa
1 teaspoon ground allspice
1 teaspoon salt
1 can (6 ounces) tomato paste
1 large can whole tomatoes
1 can chicken broth
1 cup water
Directions:
1. Heat skillet over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir and cook until they’re translucent. Add the garlic and crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.
2. In a small bowl, crush the oregano and add the chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot and stir. Add tomato paste and stir until combined, about 2 minutes.
3. Dump into your slow cooker and add the tomatoes with their juice crushing each one with your hand as you add it, beef broth, and water to the pot. Stir well. and cook on low for 4 hrs up to 8hrs.