Lemon Fat Bombs

Posted: November 20, 2017
By: Claire

Substitute 1-2 tbsp organic lemon zest and 1 tbsp fresh lemon juice for the cacao powder in the recipe above.† It must be organic, or you will put pesticide residues into your food.

Add 14 oz. of softened coconut butter (aka coconut manna) and reduce coconut oil to only 1/2 cup.
Omit the nut butter, cacao powder and cinnamon, but the other optional ingredients might be nice.
Follow the melting instructions above and pour into ice cube trays.
Such a great dessert!

Dr. Bobs Fat Bombs

Posted: November 20, 2017
By: Claire

2 cups Coconut oil
1 cup Almond butter, Cashew butter or Sunflower seed butter
6 tbsp Organic cacao powder
1 drop peppermint essential oil or 1/2 tsp peppermint extract, optional
Handful of shredded, unsweetened coconut flakes
1 tsp cinnamon, optional
Pinch of Sea salt, optional

Melt the coconut oil and nut butter together in a small pot on low heat, stirring frequently, then pour into ice cube trays. It helps to let the melted mixture cool a bit before mixing in the optional ingredients, or they will fall to the bottom. Freeze for about an hour, then pop out, thaw a couple minutes and enjoy!
These are so rich you won't need more than one for a treat. Store them in a glass jar in the freezer.

Stuffed Peppers

Posted: November 20, 2017
By: Claire

1 tsp olive oil
1 lb white or Portobello mushrooms, chopped
1 cup fresh parsley, stems removed, chopped
2 tsp dried oregano
2-1/2 cups quinoa or rice, cooked.† If you add meat, you may want to cut the amount in half.
1 cup tomatoes, roasted then diced
6 red, green or yellow bell peppers, tops cut off, seeds removed
Sea salt and pepper, to taste
1-2 cups of ground meat, optional.
Mozzarella cheese or marinara sauce for topping, optional.

Preheat oven to 350 degrees.† I like to go ahead and place the peppers in a baking dish, and let them bake while preparing the other ingredients Ė it makes everything go faster.

In a large skillet, heat the oil over medium-high heat.† Add the ground meat, if using.† Add the mushrooms and cook, stirring for 4 minutes or until tender.†
Add parsley and oregano and cook, stirring, for 1 more minute.† Add the cooked quinoa and tomatoes and cook, stirring for 3 more minutes.† Season with salt and pepper.

Remove the peppers from the oven (carefully), and spoon about 3/4 cup of the mixture into each one.
Bake for approximately 20 minutes, or until the peppers are soft.
Serves 6.

Meat Stock & Bone Broth

Posted: November 20, 2017
By: Claire

Meat stock is where you should start if you currently are suspecting leaky gut, if you are having histamine reactions or if you have an autistic child or if having motor tics.† Bone broth cooks longer, and therefore contains more glutamates released from the bones.† Someone with a permeable gut lining and/or blood brain barrier likely cannot tolerate the additional glutamates.† So, start slowly.

There are a few different ways to make broth, and all are wonderful.† There is no one ďrightĒ way.

1 whole chicken, thawed with the bag of giblets removed, or you can use a rotisserie chicken carcass with the meat removed, or you can use 2-3 lbs of beef bones
2 tbsp Apple Cider Vinegar
1-2 cups onion, carrot and/or celery, coarsely chopped.† Optional if you would like your broth to be totally plain†
2-4 chicken feet, optional.† These are recommended because of the high gelatin content in chicken feet.† You could also use chicken heads, although for me, there is no way!
Filtered water, enough to fill the pot to within 1 inch of the top

If using a whole chicken for meat stock, first allow the chicken to sit in the pot of water with the Apple Cider Vinegar approximately 30 minutes.† Add the other ingredients, if desired, and bring to a boil.† Then reduce the heat and simmer for 2 hours.† For the meat stock, stop the simmer after 2 hours.† Allow to cool, and strain off the broth into glass jars.† Leave about an inch of room at the top if you plan to freeze them.† You donít want the jars to burst when the broth expands.

If using a rotisserie chicken, first pull off all the cooked meat and set aside.† Place the carcass in the pot of water with the ACV and other optional ingredients, and bring to a boil.† For bone broth, first you may strain off some stock after 2 hours if you are about to cook a recipe right then.† Otherwise, allow the simmer to continue for 24-36 hours.† You may transfer the broth to a crock pot for cooking overnight or when youíre gone at work the next day.† If you choose to leave the broth on the stove, you MUST cover the pot with a tight fitting lid and cook over the very smallest burner on the lowest heat, and check the amount of water often.† If you do not, you may burn off all the liquid and cause a fire.† Donít do this.† And donít blame me if you do!

If using beef bones, first place them in a single layer in a deep roasting pan.† Roast the bones at 400 degrees for approximately 30 minutes, or when the marrow inside is bubbling.† This is an important step, to give a wonderful deep flavor to your broth.

Transfer the beef bones to a crock pot, and add the ACV, water and other ingredients, if desired.† Cook on low for 36 to 48 hours.† Allow to cool, and strain the broth into glass jars.† Be sure to leave plenty of room if you plan to freeze them.

If you would like to use plastic Tupperware-type containers, be sure to allow the broth to fully cool before transferring.† Do not add hot liquid into plastic containers, or you will be allowing BPA and BPS chemicals to enter your food.

Spiced Moroccan Meatballs

Posted: November 20, 2017
By: Claire

1 lb ground beef or turkey
1-1/2 cups quinoa, cooked
1 cup fresh cilantro, chopped
2 tsp dried cumin, or 4 drops cumin essential oil added to 1 tsp olive oil
1 pastured egg, or the equivalent using flax seed or chia seed substitute
Sea salt and black pepper, to taste

Combine all ingredients and mix well.† Preheat oven to 400 degrees.
Using one hand and a spoon, form into small meatballs, about 1-1/2 inches diameter.
Place in a baking dish.† Bake for approximately 20-30 minutes, or until no longer pink inside.† All ovens are different!
Serve with marinara sauce, hummus, or drizzle with balsamic vinegar.

Liver Meatballs

Posted: November 20, 2017
By: Claire

Iím not sure why people donít use my Liver Meatball recipe more often.† It really is delicious! When preparing liver, you must soak it in lemon juice for a minimum of 3 hours. It removes the nasty cat food smell and removes impurities.† (Iím posting this direction twice because it really is so important!)

1/2 to 1 lb ground beef (grass fed and pasture raised is preferred)
1/2 lb organic beef liver
1 cup onion, chopped
2 or 3 cloves garlic, minced
1 cup white or Portobello mushrooms, chopped
2 tbsp bacon grease, maybe will need to add a little more during cooking
1/4 cup fresh parsley, chopped, stems removed
1 tsp Sea salt†
1 tsp Black Pepper, freshly ground
1 cup Parmesan cheese, freshly grated (optional)
1 egg, preferably organic, soy free, pasture-raised
1/3 cup some form of gluten-free flour (almond, coconut, all-purpose, aramanth, etc.)

First, and most importantly, allow the liver to marinate in the fresh lemon juice a minimum of 3 hours in the refrigerator.† This step will help remove the horrible cat food smell.
Pulse the liver briefly in a blender or Magic Bullet and then combine with an equal amount of ground beef.†
Sautee the onion and garlic briefly in bacon grease.†
Then add the onion to the meat along with all the remaining ingredients listed above, and mix with your hands.† (I always say it really proves your love when you are willing to make someone meatballs!)
Using one hand and a spoon, form the meatballs.
Cook the meatballs in batches, in a covered skillet over medium heat, with the bacon grease.
These are just as good after several days in the fridge and reheated.† Or, you can freeze any extras and save them for another night when you donít have time to cook.

Optional Lemon Vinaigrette Dressing

Posted: November 20, 2017
By: Claire

- For Salads -

1 garlic clove
Juice of 1 lemon (approx. 1/4 cup)
1/4 tsp dried thyme
1/2 tsp Dijon mustard
1/4 tsp Black pepper
1/2 tsp Sea salt
1/2 cup olive oil

Combine all ingredients in a bowl and mix well.† Serve over salad.

Kale & Swiss Chard Salad

Posted: November 20, 2017
By: Claire

1 lb Lacinato Kale and/or Swiss chard
2 tbsp Coconut oil
Handful of Portobello mushrooms, sliced
1/2 cup pumpkin seeds, raw
1/4 cup pine nuts, toasted
1/2 red onion, sliced in rings (so easy to remove if unwanted)
1/2 a jar of Hearts of Palm
1/2 cup Parmesan cheese, freshly grated

The kale and Swiss chard are both tough leaves, so it is best to remove the ribs, shred the leaves, then soften them briefly in a pan (in batches) with just a bit of coconut oil. Then mix with the other ingredients.† You may like to add the Lemon Vinaigrette, or if you used enough coconut oil, may find this unnecessary.

Roasted Garlic Broccoli

Posted: November 20, 2017
By: Claire


1 large bunch of broccoli

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon sea salt

1/2 teaspoon black pepper

Olive oil to lightly coat (probably about 1/4 cup)


Combine all ingredients on a baking sheet and toss until coated well.

Roast at 400 degrees for 10-15 minutes, or until the edges start to brown.

Roasted Cauliflower

Posted: November 20, 2017
By: Claire

Coming Soon...