Gpc recipes

Recipes

Frittata 12 pastured eggs, local if you can Butter, grass-fed Veggies of your choice Meat of your choice Cast Iron Skillet Sea Salt to taste Preheat oven to broil setting.

In medium size bowl, using a fork, blend together eggs and salt.

Heat 12-inch cast iron skillet over medium high heat. Add butter to pan and melt. Add veggies and meat and sauté. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top.

Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Each slice=2 eggs. https://theprimalkitchen.wordpress.com/2013/03/26/paleofrittata/ Sweet Potato Hash 1 Tbs fat of choice (gf butter, coconut oil) 1 small sweet potato, peeled and diced small ½ white onion, diced 1 clove garlic, minced 1 tsp sea salt 1lb grassfed ground beef

In the skillet, heat fat and sautĂŠ onions until soft. Add salt and diced sweet potato and sautĂŠ until soft. Add ground beef, garlic and brown beef. Taste for seasoning. Add more salt if needed.

Chili 2lbs grass-fed ground beef 1 medium onion , diced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 2 cloves garlic, minced 1 can tomato paste 1 jar 25 oz crushed or strained tomatoes broth, beef as needed 2 T chili powder 1 T cumin 1/2 T dried oregano red pepper flake as needed sea salt as needed coconut oil Heat coconut oil in large dutch oven. Saute onions and bell peppers.

Add chili powder. Brown meat. Add minced garlic. Add rest of spices, tomato paste, strained tomatoes, mix together and let simmer 30-45 minutes. Add beef broth if too thick. Taste for seasoning. Add more of what it needs. Enjoy! Watch the video for more instructions. https://www.youtube.com/watch?v=ayNM7IRuS7c

Sardine Salad 2 cans sardines packed in olive oil, drained 1 Tbs of fresh lemon juice 1 Tbs fresh chopped parsley 1 tsp capers, chopped 1 cup chopped celery Mix all ingredients together. Serve on top of salad greens.

Roast Chicken 1 3-4lb organic fryer 1 lemon, halved 4 cloves garlic handful of fresh sage (or thyme or rosemary or all three) sea salt pepper grassfed butter

Heat oven to 400. Remove giblets and toss. Rinse and pat dry chicken. Place lemons and herbs in the cavity. Tie legs together and tuck under the wings. Place two pats of butter in between the breast and it’s skin on each side. Salt liberally. Place on roasting rack and cook for approximately 1 hour. Check it after 30-40 minutes. The internal temp of the leg should reach 165 and juices should run clear.

Kale Salad ¼ cup lemon juice 2 Tbs Dijon mustard 1 garlic clove, mined ¼ tsp sea salt and more to taste 2 bunches kale, center stem discarded, sliced thinly 12 oz Brussels sprouts, trimmed, finely grated or shredded ½ olive oil Combine lemon juice, mustard, garlic, ½ tsp salt in the bottom of a large bowl. Slowly add in olive oil while you whisk. Taste for seasoning. Add more salt if needed. Add in kale and Brussels. Toss thoroughly. Your hands work best because you can massage the kale as you toss.

Breakfast Sausage 1 lb ground pork 1 tsp fennel 1 tsp garlic ½ tsp sage ½ tsp sea salt ½ tsp pepper Combine pork, garlic and spices in a bowl, mix until it reaches an even consistency.

Form into 2 ounce patties, approximately 8 patties.

Heat skillet with some coconut oil. Cook patties until done. Each side should be golden and the inside no longer pink.

Meatloaf 2lbs grass fed ground beef 1 egg 1/2 cup almond flour 1/2 white onion diced 2 cloves garlic minced 1/3 cup fresh basil chopped 1 tsp sea salt

1 6oz can tomato paste 2-3 Tbs balsamic vinegar 1 head cauliflower 2 Tbs grassfed butter or ghee sea salt to taste https://www.youtube.com/watch?v=YykVGMDwq-c Chimichurri Shrimp 1 lb shrimp, peeled, deveined 1 bunch fresh, flat leaf parsley, stems chopped off 1 bunch fresh cilantro, stems chopped off 1 lime, juiced ½ cup olive oil 2-3 cloves garlic ½ tsp salt or more to taste Make chimichurri Throw cilantro, parsley, lime juice, and garlic into food processor.

Blend. While the blade is running, add in the olive oil. Combine.

Taste for seasoning. Set aside 2/3. The remaining 1/3 use as a marinade for your shrimp. Pour over shrimp and let sit for 10-15 minutes. Saute shrimp until pink. Use the other 1/3 of the chimi as a dipping sauce for the shrimp or over whatever veggies you serve with them. Save the last 1/3 for your coleslaw recipe Cauli Mashers 1 head cauliflower, washed, dried, cut into small florets 2 Tbs grass fed butter ½ tsp sea salt to taste pepper Steam cauliflower until super tender. Drain out any excess water.

Tranfer cauliflower to blender or use an immersion blender. Add butter and salt and blend until smooth and creamy. Taste for seasonings.

Coleslaw 1 head cabbage, sliced thinly Chimichurri sauce Lime juice Olive oil Sea salt Combine the cabbage and chimichurri. Add in more olive oil and lime juice to full coat the cabbage. Taste for seasoning. Let sit for an hour then eat.