Wheat-less Wednesday – Rainbow Pasta Sauce

Ingredients: 1 jar crushed tomatoes 1 medium onion 6 cloves garlic 1 large carrot 1 yellow bell pepper, diced 1/2 cup button mushrooms, diced 1 Italian sausage, cooked, diced 4 leaves dino kale, diced Dried oregano Dried basil Salt and red pepper to taste Olive oil  Instructions: Mince onion, garlic, and carrot. Heat a large saucepan on medium-high and add 1/4 cup olive oil. When oil is hot, add in minced vegetables and sauté until onions become … [Read more...]

Wheat-less Wednesday – Inside out Easter Eggs

Ingredients: 8 large organic eggs, hardboiled and peeled 1 medium beet, cooked, peeled and quartered 1/4 cup mayo or vegenaise 2 tsp. Organic Dijon mustard 1/2 tsp Himalayan pink salt 1/4 tsp. black pepper 10 fresh chives or garlic chives 1 strip cooked nitrate/nitrite free bacon  Instructions: 1. Half eggs lengthwise and spoon out yolks into a food processor. 2. Add beet, mayo, mustard, salt, and pepper to food processor. 3. Blend until smooth, stopping frequently … [Read more...]

Wheat-less Wednesday – Breakfast Burrito

Ingredients: 1/2 bell pepper (chopped into thin strips) 1/2 small onion (chopped into thin strips) Shredded cheese 2 eggs 1 Tbsp coconut milk Seasoning salt Coconut oil  Instructions: 1. Heat skillet at medium-high and add 1 Tbsp. coconut oil. 2. When coconut oil has melted, add pepper and onions.   Sauté until onions become translucent. 3. Set onions and peppers aside in a covered bowl and rinse out skillet thoroughly. 4. Whisk egg, milk, and seasoning salt … [Read more...]