Mahi stew

Chop all and put into slow cooker on high for about 3 hours. 

2 small zucchini diced

2 Japanese sweet potatoes diced

1 red bell pepper diced 

3 mahi mahi fillets diced 

1 can coconut milk

3/4 cup water

20-30 twists of Hawaiian Salt

Pepper

1 tbsp sprinkled Paprika

Dish onto a bed of spinach and cut up avocado to go on top.

Bison burgers

Bison burgers with honey and Dijon mustard. Some had cheese, tomatoes served with peas and carrots with real Hawaiian butter.

Salmon pasta

1 carrot stick

6-7 celery sticks

1 squash diced

1 green bell pepper

3 salmon packets ( wild from )

1 can coconut milk

1 box gluten free pasta

1 cup coconut mik

Avocado

Cook quinoa pasta gluten free according to directions. 6 minutes

Cut veggies into small bites. Cut salmon into small squares.

Put coconut milk, shredded coconut, paprika, salmon, veggies, 2 tbsp coconut oil, Hawaiian black and red salt, sea salt and pepper in crock pot and cook on high for 2-3 hours. 

Collards squash and chicken

I forgot to take a picture of this one.

Steam collard greens and carrotts:

Steam 1 bag shredded collard greens and 1/2 bag of shredded carrotts for 6 min. Slice 2-3 slices of grain free organic raw cow butter into 4s and let melt over the steamed veggies. Sea Salt and pepper.

For oiling pans I dip napkin in coconut oil and use napkin to oil pans. FYI.

Butternut squash:

I buy a bag of organic butternut squash that is already cut into cubes. Then I use the whole bag in the dish.

Oil baking dish 9x12 with coconut oil and place 2-3 tbsp on butternut squash. Use hands to mix so all squash is coated. Drizzle with cinnamin and nutmeg heavily and mix.  Cook 350 for 30-40 min.

Chicken tenders:

Oil pan with coconut oil. 

Place chicken tenders in pan. 

Sprinkle with old bay spice salt and pepper. 

Cook 350 for 20-30 min. I like my chicken super tender so take it out the second it seems done. I usually check it early and it is still pink and cook for 5 more min.

Spinach tomato meatloaf

I always forget to take pictures until I'm almost done eating. So pictures don't do any justice!

Omg I loved this meal!

Steamed Kale and carrotts:

Steam Half bag cut organic kale with half bag shredded carrotts for 6 min. Then cut grain free cow organic raw butter and place on top with Himalayan salt and pepper. I use about 2 or 3 slices butter cut in fours.

Sweet potatoes:

Peel and slice 6 sweet potatoes into small cubes.

Use coconut oil to oil your baking dish. Large 9x12. 

Use 2 tablespoons coconut oil and coat the sweet potatoes (I use my hands to mix good)

Sprinkle heavily nutmeg and cinnamon to coat the sweet potatoes.

Bake 400 for 30 min turn off oven and let sit in there to stay warm and finish cooking until ready to eat.

Paleo spinach tomatoe meatloaf:

One lb of organic grain free beef (the fatty beef not lean)

1 egg

1/2 bag of spinach - chop up in food processor

1 cup sweet small red tomatoes

2-3 tbsp of arrow root

Heavy sprinkles cumin and paprika

Sea salt heavy sprinkled -1 tsp

Lemon pepper - 1 tsp

1 tbsp Dijon mustard

Mix all in a bowl with hands until all mixed into the meat and no liquid running out.

Bake 400 for 30 min turn off oven let sit until ready eat.

I always prep my food wen kids are napping or in late afternoon and then it's ready for dinner.

Sweet potato stew

2 Beef top sirloins cut in small pieces

2 tbsp ghee

1 large can trader joes marinara sauce (green can)

1 large bag of diced sweet potatoes

1.5 while stalks of celery - diced

2.5 cups of water

2 squash diced

1 zucchini diced

Parsley heavily sprinkle 

Cinnamon heavily sprinkle

Himalayan salt

Pepper

1 tbsp coconut oil

Cook beef in ghee in crock pot with 1 cup water then add the remaining ingredients. Let cook all day. Enjoy! 

Homemade Bread and Pudding lunch

Scrumptious bread with banana and flaxseed sun butter. 

Recipe for bread:

Scrumptious Sandwich Bread

3/4 cup creamy almond butter, at room temperature

4 large eggs

1/4 cup blanched almond flour

1/4 cup arrowroot powder

1/2 tsp sea salt

1/2 tsp baking soda

1 tablespoon ground flax meal

Preheat oven to 350. Grease a 7 by 3-inch loaf pan with grapeseed oil or butter and dust with almond flour. In

a large bowl, mix the almond butter with a handheld mixer until smooth, then blend in the eggs. In a medium

bowl, combine the almond flour, arrowroot powder, salt, baking soda, and flax meal. Blend the almond flour

mixture into the wet ingredients until thoroughly combined. Pour the batter into the loaf pan. Bake for 40-45

minutes on the bottom rack of the oven, until a knife inserted comes out clean. Let the bread cool in the pan

for 1 hour, then serve. After bread cools, wrap bread in a paper towel, place in a resealable plastic bag, and

refrigerate. Bread will keep for up to six days.

Recipe for Pudding:

Raw Chocolate Mousse

2 avocados

2 cups dates (soaked 20 minutes); keep soaking water.

1 cups cashews (soaked 20 minutes); drain and rinse.

Grandmas brand Hummus and steamed broc and carrotts

String cheese.