Slow Cooker Leg of Lamb

Slow Cooker Leg of Lamb

Slow Cooker Leg of Lamb

4-6 servings

Ingredients:

• 3 1/2 lbs. leg of lamb, preferably bone out

• 1/4 cup Avocado oil

• 1/2 cup lemon juice

• 4 -6 garlic cloves, crushed

• 2 teaspoon high quality sea salt

• 1 teaspoon nutmeg

• 2 teaspoons dried Italian Seasonings blend (I like Spice Hunter brand)

Directions:

1. Using the crock pot’s ceramic dish, mix together oil, lemon juice, garlic, Italian seasoning and nutmeg.

2. Immerse leg of lamb into the mixture and cook on high for 6- 8 hours until falling apart.

3. Remove meat to serving platter and pull apart with forks until you have chunky shreds of meat.

Leg-of-Lamb-Slow-Cooker

Acorn Squash Breakfast Pudding

Acorn Squash Breakfast Pudding

Acorn Squash Breakfast Pudding

Ingredients:

• 4 Acorn Squash, Sliced in half

• 1 TBS. Avocado oil

• 2 TBS. ghee or coconut oil

• 1 tsp Himalayan Pink Salt

• ½ cup Original flavor Better Half cream by Califia Farms OR Unsweetened coconut or almond milk

• 1 tsp. Pumpkin pie spice (I recommend Spice Hunter brand) or cinnamon

Two-Acorn-Squash-on-Table

Directions:

Pre heat oven to 400 degrees. Rub about 1 tablespoon of avocado oil on top of the squash.

Sprinkle with a bit of Himalayan pink salt. Place face down on baking sheet for 30 minutes.

Remove from oven, Let cool until squash is cool enough to handle. Scoop out seeds, and discard.

Scoop acorn squash out of its shell and transfer it to a large bowl. Add Ghee, better half.

Cinnamon and salt to taste. Mash well with a potato masher until smooth, or blend with electric mixer until smooth. You may adjust the amount of almond milk inside to your preferred consistency.

Serving Suggestion: Serve warm with pecans or walnuts and crumbled Applegate apple chicken breakfast sausage or turkey bacon right on top of pudding. Great make ahead dish for the busy week- just heat and eat in the morning.

Acorn-Squash-on-Servong-Tray-in-Kitchen

Breathe for Better Health

Meet Kimberly, certified Heartmath coach!
She is going to take you through a breathing exercise that will help you to relax and find your center. Learn about the Inner Ease technique – it can be done with or without the Heartmath Sensor and App!


Learn more about the Heartmath Sensor Here: https://bit.ly/2YGuLzd

Just breathe, it’s that simple!

Early on in human evolution, when we were generally struggling to stay alive, we faced lots of physical dangers. This created the basic stress responses in our brains that we still carry today, hundreds of thousands of years later. Years of running from giant animals and the breathing that accompanied that activity stuck with the human psyche as a pairing that equated ‘danger’ with quick, shallow breaths.

Today, when we’re anxious, we still take quick, shallow breaths from our upper chest – this type of breathing is a natural response to stress and sends signals through our body that danger is nearby, which stresses us out even more. Even if there’s no real physical threat, we all still experience these breathing patterns because the stress response hasn’t evolved to differentiate between various stressors. This is why it’s important to pay attention to how you’re breathing the next time you’re stressed, angry, or worried. Look down, is your chest moving up and down with every breath or is your stomach?

With diaphragmatic breathing, you’ll breathe from the belly instead of the chest, which promotes deeper breathing and provides a sense of calm and relaxation encouraging the body to unwind.

To practice, place your hand on your abdomen and push outward while inhaling. A few rounds of this and you’ll remind your body that you’re just fine, and not in any physical danger.

“When you own your breath, nobody can steal your peace.” – Unknown

How The ‘Lost Art’ Of Breathing Can Impact Sleep And Resilience
(LISTEN NOW PODCAST, NPR 2020)

Listen to this fantastic interview – Terry Gross of NPR interviews James Nestor about his new book Breath. Get some great tips on breathing for better sleep and reducing anxiety!

Zucchini Pizza Boats

Zucchini Pizza Boats

Zucchini Pizza Boats

Ingredients:

  • 4 medium zucchini
  • 1 Tablespoon olive oil
  • Salt and pepper to taste
  • 8 ounces Applegate Italian Chicken sausage
  • 14 ounce jar Organic pizza sauce ( eg, Eden brand Organic pizza sauce)
  • 1 1/2 cups Follow your heart Mozzarella cheese, grated
  • 1 cup sliced button mushrooms
  • ½ green pepper diced
  • ¼ cup diced red onion
  • 2 Tablespoons sliced olives
  • 1 Tablespoon chopped fresh basil optional
  • 1 teaspoon red chili flakes optional

Directions:

Preheat oven to 400 degrees.

Cut each zucchini in half horizontally, then scoop out the seeds. If they don’t lie flat, trim a thin strip from the bottom. Place them on a baking sheet or in a 9×13 casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.

Heat a large skillet over medium-high heat. Add sausage and cook until browned, 4-6 minutes, making sure to crumble the sausage as it cooks. Stir in pizza sauce and heat for 1-2 minutes longer.

Add sausage mixture to each zucchini boat, then top with cheese, mushrooms, green pepper, red onion and olives.

Place into oven and bake until the zucchini is tender, and the cheese has melted, about 12-18 minutes.

Serve immediately, garnished with basil and red pepper flakes, if desired.

Malaysian Shrimp Coconut Curry

Malaysian Shrimp Coconut Curry

Malaysian Shrimp Coconut Curry

A delicious Malaysian-style curry dish without the soy!
If you don’t like shrimp, swap it out for a mild white fish like wild-caught cod.

You can find the Coconut secret brand curry at Whole Foods next to the coconut amnio’s or order online for a great deal! https://coconutsecret.com

Ingredients:

  • 12 fresh large wild-caught shrimp (peeled)
  • 2 cups of organic Sweet potato (peeled and chopped)
  • 1 large of organic carrot (chopped)
  • 1 organic onion (chopped)
  • 1 cup organic baby spinach
  • 1/2 can coconut cream
  • 2 Tbsp Coconut Secret Turmeric Ginger Sauce
  • 1 Tbsp Coconut Oil
  • 1/2-liter broth (veggie or chicken)

Directions:

Wash shrimp, pat dry and marinate in 1 Tbsp Ginger-Turmeric Sauce- put in the fridge to marinate for 30 minutes.

Sauté chopped onion in a skillet with the Coconut Oil

Add chopped veggies, cover with 1/2-liter broth and cook for about 10 min or until soft

Pour out most of the broth (reserve to add back to pot) until only the bottom of the pot is covered.

Add 1 Tbsp Ginger-Turmeric Sauce and stir until diluted.

Add shrimp and cook each side for about 2 minutes. Reduce heat and gently stir in the coconut cream.

Fold in baby spinach right before serving.

Add the broth back in to make a nice soup. Tastes great served over organic cauliflower rice.

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