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IMG_9866Stuffed Cabbage


1 Cabbage head
1 lb Lean Grass-fed Ground Beef
1 lb Ground Turkey
½ Onion diced
½ carrots thinly sliced
1 cup Quinoa
2 eggs
½ tsp pepper
1 tsp salt

1 (15oz) can Organic Tomato Sauce
1 (15oz) can Organic Tomato Chunks
3 Garlic cloves
½ Onion diced
2 tbsp Grape Seed Oil
½ tsp Pepper
1 tsp Salt


  1. Prepare the cabbage leaves. Carefully separate the leaves from the head. Blanch 16 large leaves in boiling water for about 1 minute, or until bright green and just softened. Immediately refresh the blanched leaves in ice water. Drain and reserve.
  2. Place all filling ingredients into a bowl and mix thoroughly (I used my handsJ).
  3. In sauce pan put your Grape Seed Oil, minced garlic and onions. Sauté on medium high heat until onions are golden. Place tomato sauce, tomato chunks, salt and pepper into the pan. Bring to boil for 1 minute and let simmer until ready to place on cabbage rolls.
  4. Divide this mixture into sixteen 2-ounce balls. Using moistened hands, form the balls into cylinders. Place a cylinder of filling near the bottom of a cabbage leaf. Begin to roll it up, folding both sides over the filling, and finish rolling to enclose the filling, like an eggroll. Continue, filling and rolling all the cabbage leaves. Place them, seam side down, on a tray or baking sheet.
  5. Pour sauce over rolls evenly and place in oven for 1 hour at 475 degrees.

Mexican Stuffed Sweet Potatoes
Feeds 2 People
2 Sweet Potatoes
1 pound ground beef or buffalo
1 can black beans
1 tomato
1 green pepper
½ onion
1 Tbsp Ancho-chili powder
1 tsp Garlic Salt
½ tsp Cumin
½ tsp Cheyenne pepper
2 Tbsp water
Shredded Cheese

  1. Preheat oven to 375 degrees. Poke several holes into each sweet potato and place in oven on baking sheet for 30 minutes or until soft.
  2. Cook ground beef or buffalo in skillet till fully cooked. Chop green peppers, onion and tomato.
  3. Add water, garlic salt, cumin, Cheyenne pepper, ancho-chili powder, peppers, onion, black beans and tomatoes.
  4. Slice sweet potato in half, add filling and top with cheese.

Steak Fajitas
Feeds 4-5 people
Green/Red/Yellow peppers
½ Onions
Olive or grape seed oil
1 tsp salt
¼ tsp black pepper
1 tsp ancho-chili powder
2 Garlic cloves minced
½ tsp dried oregano
½ tsp red pepper flakes
Plain Full Fat Greek Yogurt
Shredded cheese
Black beans
1 large tomato chopped

Heat oil in skillet on medium/high heat.

In a small bowl, mix together the seasoning ingredients. Arrange the steak slices on a cutting board. Sprinkle with half the seasoning mix. Arrange the sliced vegetables on another cutting board. Sprinkle with the remaining seasoning mix. Heat the olive oil in a large, deep skillet over medium-high heat, about 2 minutes. Add the bell peppers and the onion. Cook, stirring often, until just tender, about 5 minutes. Remove the vegetables to a plate. Add the steak slices to the same skillet. Cook 1 minute on each side, just until no longer raw.  Return the vegetables to the skillet. Stir-fry everything together 1-2 more minutes, just until heated through. Spoon the fajita in lettuce and add toppings such as cheese, quac, greek yogurt (in place of sour cream), salsa, tomatoes and beans.

IMG_9761Zucchini Lasagna
Feeds 1 person for 5 meals

1 lb Ground buffalo
1 tbsp extra virgin olive oil
1 lb Italian sausage
half onion, finely chopped
4 garlic cloves, crushed
2 tbsps tomato paste
1 28oz. can crushed tomatoes with the juice or 1 ¾ pound of fresh tomatoes, peeled, seeded and diced
Salt and pepper to taste
1 tbsp chopped fresh basil
3 cups spinach
15 oz part-skim ricotta
1 large egg
¼ cup freshly grated Parmesan cheese
4 medium zucchini, sliced ⅛” thick
16 oz mozzarella cheese, shredded


In a saucepan, heat olive oil over medium heat.
Add onions and cook 4-5 minutes until they are soft and golden.
Add garlic and sauté, being careful not to burn.
Add tomato paste and stir well. Add crushed tomatoes, including the juice in case you are using tomato cans.
Add salt and pepper.
Cover and bring to a low simmer for 25-30 minutes.
Finally remove from the heat and add fresh basil, spinach and stir well.
Adjust the seasoning if you think it is necessary.
Preheat oven to 375°.
In a medium bowl mix ricotta cheese, parmesan cheese and an egg. Stir well.
In a 9×12 casserole spread some tomato sauce on the bottom.
Layer 5 or 6 zucchini slices to cover.
Place some of the ricotta cheese mixture and top with the mozzarella cheese.
Repeat the layers until all your ingredients are all used up.
Top with sauce and mozzarella.
Bake 50 minutes covered and 10 minutes uncovered.
Let stand about 10 minutes before serving.


Flank Steak Salad
Feeds 1 person for 5 days


Flank Steak
¼ cup Worcestershire Sauce
1 Tbsp Garlic Salt
¼ cup A1 Sauce
1 cup Spinach
Green or red peppers
¼ cup Walnuts

For the meat: Combine the garlic salt, Worcestershire sauce, A1 sauce

Crock Pot Roast
Feeds 3-4 people


1 pound Rump roast
2 celery ribs
2 cups carrots
1 yellow squash
1 zucchini
1 red pepper
1 green pepper
½ onion
4 garlic cloves
24oz can organic beef stock
4 red potatoes sliced small
1 large container of fresh mushrooms
Salt and pepper to taste.

Chop all peppers, squash, onion, potatoes, celery, and carrots. Place roast in crock pot and cover with chopped vegetables and mushrooms. Add beef stock and fill with water until all contents are covered. Set crock pot on low for 6-8 hours. Salt and pepper to taste.

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