Baked Mackerel

Ingredients:RAC_9034

3-4 mackerel filets
½ medium onion, sliced in rings
2 Tbs avocado oil
Juice from ½ lemon
Salt and pepper to taste

  • Preheat the oven to 350F.
  • Rub the fish filets with avocado oil, lemon juice salt and pepper with your hands.
  • Place it in an oven safe dish and top with onion rings.
  • Bake for about 20 min.

NOTE: You can add other vegetables in the pan along with the fish to make it a one dish dinner. I baked broccolini and they came out perfect.

Print Friendly, PDF & Email

Chicken Breast & Cabbage Bake

 

Ingredients:

4 organic or pasture raised, chicken breasts RAC_8996
½ medium cabbage
4 medium carrots, cut in 2” pieces
2 stalks celery, cut in 2” pieces
2 cloves garlic, crushed (optional)
2 Tbs olive oil
1 Tbs wild pesto (or any other pesto you have on hand)
Salt and pepper

  • Preheat oven to 350F.
  • Rub the chicken breasts with avocado oil, garlic, pesto, salt and pepper.
  • Cut the cabbage into 4 wedges and season it along with carrots and celery with avocado oil, salt and pepper.
  • Arrange the chicken breast and cabbage wedges in alternating pattern in a baking dish. Put the carrots and celery along the sides of the dish.
  • Bake for about 40-45 min.

NOTE: Do not overcook or the chicken will dry out. To check for optimal doneness, cut the thickest part of the breast with a sharp knife to see if clear juice is running.

Print Friendly, PDF & Email

Fresh Cabbage & Carrot Salad

RAC_8975

Ingredients:

½ medium cabbage
3 medium carrots
½ medium red onion, sliced
2 Tbs fresh parsley, minced
2 Tbs olive oil
1 Tbs apple cider vinegar
½ tsp sea salt
¼ tsp black pepper
¼ tsp coconut sugar

  • Shred the cabbage and carrots in a food processor.
  • Put into a big bowl and add all the remaining ingredients.
  • With your clean hands massage and mix the vegetables together.
Print Friendly, PDF & Email

Piggy Spare Ribs

Ingredients:RAC_8988

3-4 lbs pasture raised, pork spare ribs
3 medium carrots
3 celery stalks
3 Tbs avocado oil
½ tsp black pepper
1 ½ tsp sea salt
½ tsp dried thyme (or 1 Tbs fresh)
2 cloves garlic, crushed
1 cup filtered water

  1. Preheat the oven to 300F.
  2. In a small bowl combine avocado oil, salt, pepper, thyme and garlic.  Rub with your hands on the ribs.
  3. Put ribs, carrots and celery in a cast iron pot.
  4. Pour 1 cup water on top and cover with lid.
  5. Bring the pot to a boil on stove top.
  6. Transfer the pot to the oven and bake for 2 ½ – 3 hours. Do not open lid while cooking. Serve it with Fresh Cabbage & Carrot Salad
Print Friendly, PDF & Email

Chicken Liver Pate

Memories of liver go way back to my childhood. Liverwurst sausage that my dad loved so much, pan fried chicken livers with mushrooms, pates and many other mouth watering dishes.

It is really a shame to see liver from any animal go to waste, simply because people RAC_8250these days don’t seem to appreciate the nutritional value of it.  Liver is packed with vitamins A, D, E, K, B12 and folic acid, and minerals such as iron and copper. All of these nutrients are powerful helpers when it comes to detoxifying your body.

Ingredients:

3 Tbs grass fed butter
¼ cup tart apple, peeled, cored, and chopped
2-3 shallots, thinly sliced
½ tsp freshly grated lemon zest
8 oz raw chicken livers, well trimmed
3 Tbs brandy
1 Tbs fresh thyme
1 tsp fresh tarragon
½ cup heavy cream (from grass fed cows)
Sea salt and black pepper

  1. Melt 2 tablespoons of butter in a large skillet over low heat.  Add the apple, shallots and lemon zest. Sauté for 4 minutes or until the apples and shallots are soft.
  2. Add the liver, brandy, thyme, and tarragon – increase the heat to medium. Cook for about 5-7 min. or until the liquid evaporates and the liver is not pink inside.
  3. Transfer to a food processor fitted with a metal blade. Add the remaining 1 tablespoon of the softened butter and process until smooth.
  4. Whip the cream with a electric mixer in a large bowl on medium speed until soft peaks form. Season with salt and pepper. Raise the speed to high and beat until the peaks are almost firm but not stiff.
  5. Fold the liver pate slowly and gently into the whipped cream until well incorporated. Cover and refrigerate for at least 30 mins before serving.
  6. Enjoy on fresh sourdough bread, or sliced vegetables.
Print Friendly, PDF & Email