Recipes

This is a simple, absolutely delicious, and elegant meal.  I always thought lamb chops were too tiny to enjoy for the price but you get surprisingly full from them.

Pork, Chicken, and Bacon.  What could possibly go wrong with this one?  Nothing!

Credit goes to one of Mark Sisson's Users (not sure who but if this is your recipe let me know so I can credit it).

This is a modified recipe from Mark's Daily Apple.  It stays in rotation at the house as it's savory, super tasty, makes a good amount, and is not difficult to make.

This method can be used for chicken, lamb, or beef bones.  I use whatever carcasses I have left over from meals or purchase bones from my local farms.  Bone Broth is a highly nutritious staple that should always be kept available not only for cooking but also to help heal leaky gut symptoms or for Ketogenic fasting periods.

These have such a savory flavor you will gobble them up quickly. This one was an immediate favorite.

I modified the original recipe, tweaking some of the spices, and reducing the amount of broth needed.

The recipe is taken from Heart of Cooking.

This one is a definite favorite although it verges on not being Paleo due to the taco seasoning.  If you're avoiding FODMAP or Nightshades then this one is not for you either.  This is a modified Whole Foods recipe.

I'm always trying to create a high fat trail food and this was my first concoction that turned out surprisingly well.  This is a free form recipe that doesn't require any measurements.

Rendered leaf lard is the ideal cooking fat next to tallow. It is stable at high temperature, doesn't oxidize, and is a highly nutritious addition for most meals.