• 7 tbsp Extra Virgin Olive Oil
• 2 1lb rib eye steaks
• Sea Salt
• Pepper
• 3 cups Arugula
• 1 ½ cups roasted red bell peppers (jarred if desired), patted dry and cut into small pieces
• 2 Tbsp balsamic vinegar
• 8 oz Parmesan cheese

Brush or rub 2 tbsp olive oil over the steaks and sprinkle with 1 tsp of salt and pepper. In a large skillet, heat 1 tbsp oil over medium flame. Cook steaks until desired doneness, about 5 min each side. While steaks cook, places arugula either in a shallow bowel or on a plate. Top with roasted bell peppers. Remove steaks once done and serve atop the arugula and roasted bell peppers. Sprinkle with salt and pepper, top with Parmesan cheese and serve!

• 1 ½ lbs grass fed, organics stew meat or hormone free stew meat
• 4 slices of uncured apple wood bacon
• 3 med organic carrots cut into 1in. pieces
• 3 med organic onions, diced
• 3 med organic tomatoes cut into wedges
• 2 med organics potatoes, peeled and sliced
• 1½ cups organic butternut squash (can be pre cut)
• 1 med organic green sweet pepper, chopped
• 1 tsp dried thyme
• 1 clove organic garlic minced
• 1 14oz can low sodium beef broth, or use beef bouillon and water to same amount
• ½ small head of organic cabbage, coarsely chopped

In a large skillet, cook bacon slices until crisp. Remove, crumble and chill until serving time. Add beef to skillet into bacon drippings, brown on each side.

In a 5-6 qt. slow cooker, place all the vegetables but the cabbage (save until later) , then add meat. Pour the beef broth over all.

Cover and cook on low for 8-10 hours, or on high heat for 4-5 hours. Stir in the cabbage the last 20 minutes and cook until tender. If using the low setting, change it to the high setting for this step. Once done, serve and sprinkle with bacon.

6 servings

• 4-6oz fresh chicken breast, free range and organic, if possible
• 2 oz of cooked ham of your choice, or Canadian bacon
• 2 oz goat cheese
• ½ tsp chopped fresh rosemary
• 1 lb fresh asparagus, bottom ends trimmed
• 3 tbsp extra virgin olive oil
• Balsamic vinegar
• Salt
• Pepper

Preheat oven to 350 degrees. Combine ham, goat cheese and rosemary in a small bowl. Take chicken breasts and slice horizontally, spoon mixture evenly into each piece of chicken. Place chicken into a glass dish, sprinkle with salt and pepper, drizzle with 1 tbsp of olive oil and cover with foil. Place into oven and cook 30-35 min, or until chicken is no longer pink. Remove foil and cook additional 5 min, remove.

While chicken is cooking, place asparagus into a large skillet with 2 tbsp of olive oil and add a sprinkle of salt and pepper and then drizzle with balsamic vinegar. Cook over med/low heat with a lid on the pan, occasionally stirring/tossing asparagus to coat. Cook until slightly soft, and then remove from heat.

Serve together with a side of brown rice if preferred.

(This recipe requires the beans to be soaked overnight, so you must prepare for this one!)

• 2 cups of Bob’s Red Mill 13 Bean Soup Mix
• 1 lb ground beef, free range and organic, if possible
• 1 medium onion, chopped
• 1-14.5oz can diced tomatoes
• *1 cup of water
• *1-2 tbsp tomato paste
• *Can substitute 1-8oz can of tomato sauce if preferred
• 1-2 tbsp chili powder
• ½ tsp dried basil
• 1 clove garlic, minced

Wash 2 cups of the Bob’s Red Mill Soup Mix, then cover the beans with water in a bowl and soak overnight to soften (Soaking beans overnight actually begins bean germination and promotes enzyme release. The germination process is what breaks down all the complex bean sugars. Breaking down the complex sugar is a good thing as this is what gives us gas. Apparently, soaking beans overnight can reduce complex sugars by up to 60 percent. I usually use this method of soaking dried beans with exceptional results – no gastrointestinal gas.

In the morning, drain and rinse the beans. Place beans into a 5-6 qt crock-pot. Then add the remaining ingredients, stirring to mix. Cook on low for 6-7 hours or on high for 4-5 hours, or until beans are tender.

Serve with a garnish of Colby Jack cheese, either organic or vegan and a dollop of organic sour cream. Enjoy!

• 2 or more boneless Salmon Filets
• Fresh Dill (Thyme, Rosemary or Basil will do fine too)
• One half onion
• Olive Oil
• Kosher or Sea Salt and Pepper
• Fresh Vegetables preferably Squash Zucchini or Asparagus
• A Few Tablespoons of Balsamic Vinegar

Rinse off the Salmon Filets and sprinkle the salt, pepper and drizzle olive oil over them. Top the Salmon with the Dill and sliced onion and wrap them in aluminum foil. One or two full sprigs of Dill will be enough per salmon filet. BBQ on Med to high Heat for about 10 minutes without flipping until cooked through

Marinate the vegetables in Balsamic Vinegar and olive oil with some salt and pepper. BBQ those as well until you get a little char mark, but take them off when they are still crunchy and fresh.

Serve with the Salmon on top of the veggies and enjoy!

• 4-6 Fillets of Tilapia, fresh
• 1 ½-2 Tsp Butter, sliced into small pieces
• 12 oz Asparagus, ends trimmed
• 1-2 Tbsp Olive Oil
• ¼ Tsp Garlic Powder, or one clove of garlic minced
• ½ Lemon
• Season Salt

Preheat oven to 375 degrees. Place a couple of the small bits of butter and use a paper towel to spread and coat the bottom of a glass 9×13 pan. Next place the tilapia fillets into the dish. Top with the remaining butter. Then add the asparagus spears around and on top of the tilapia, drizzle the olive oil over the top of the asparagus. Sprinkle with the garlic powder and season salt (to taste), squeeze lemon over entire dish.

Cover dish and place in the oven for 25-30 minutes, until the fish flakes and asparagus is tender.

Remove and serve with a side of brown rice or rice couscous if desired.