Posts in Meat
Simple Engagement Chicken

Prep Time: 1 hour and 15 min
Serves: 6-8 plus

My grandma always told me if you can’t cook a whole chicken then you will never find a husband. Lucky for me I can, and now I am engaged!  But for reals, if you eat meat you should be able to make a roast chicken. It is a classic staple, one that you will make over and over again. I also love that it’s not just 1 meal but you can make a ton of variations of recipes depending on the season (right now lots of soups and warming foods). 

BROTH: After eating the meat (or I usually take it off the bones to store it) I will put the bones, a little bit of apple cider vinegar and some herbs into a stock pot and fill with water, let simmer for 4-5 hours then strain. Store in glass in the fridge and sip throughout the day or you can freeze to use later.

Plus I made this recipe so you don't need any fancy tools like a thermometer. If you have your cast iron and oven and boom good to go.

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Pumpkin Chicken Curry

Prep Time: 15
Cook Time: 30
Serves: 8

I know I know, you either love or hate pumpkin, and this time of year it’s in everything. To be honest, there’s a time and place for pumpkin and I promise you this just might be it. This hearty and comforting curry is topped over coconut low carb rice and yes that's a thing. This recipe is so flavorful and on the table in less than 30 minutes and leftovers are that much better.

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Spaghetti Squash with Meat & Mushroom Bolognese

Prep Time: 25
Cook Time: 1 hour
Serves: 6 people 

One of my favorite winter meals, but to be honest I make it year round because it is so comforting and very satisfying. The meat sauce is a staple that I learned from my Pop and once you make it I promise your family will be begging for more!

Spaghetti squash is packed with fiber and vitamins like carotene and vitamin A, plus you do not need any special tools to make it into "spaghetti" you just use your fork.

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Herb Spiced Lamb Pitas

This recipe screams summer and is perfect for a BBQ because it's EASY and all your amigos will want the recipe, I promise. At first I was confused why this recipe didn't tell you how to cook the lamb, then I figure out that you put the raw lamb mixture in the pita and what happens is the lamb cooks inside the pita, the fat will melt into the bread, creating a crunchy, vibrantly flavored meat sando that’s unlike anything you’ve ever had before, I stuffed these ones with a herbed yogurt sauce, thinly sliced red onions and heirloom tomatoes.

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Not ALL meat is created EQUAL

The alarming state of grain-fed meat we face today all started when cows stopped grazing in the pastures where they would eat anything green found in the wild (i.e. what they would eat naturally). As soon as humans altered their diet we started to notice unhealthy practices take place. Comparing grass-fed vs grain-fed is like looking at two completely different foods! Seriously, they are NOT even in the same realm.

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