Breakfasts and Lunches

Chicken and veggie soup made with leftover veggies from my fridge (onion, red pepper, orange pepper, shishito peppers and garlic). I sautéed the veggies in some ghee with sea salt and black pepper. I added some homemade chicken stock (a whole chicken simmered in water with carrots, onions and rosemary for a few hours) and simmered the soup for 25 ish minutes. Then I added some chicken and lemon juice. Yum!

Soup made with onions, mushrooms, garlic, lemon, sea salt, pepper and stock (water, boar, lamb, onions, carrots and rosemary)

Greens tossed with sea salt, lemon juice, kraut juice, kraut, pumpkin seeds and extra virgin olive oil. I served the salad with soft scrambled eggs (ghee, eggs, sea salt) and butternut squash pancakes. The squash pancakes are made with roasted butternut squash, ghee, sea salt, pepper, extra virgin olive oil, almond butter, eggs, white vinegar, maple syrup, rice flour, baking powder, arrowroot and flax seeds. This dish would have been great with some aioli on top!

Greens tossed with sea salt, lemon juice, pumpkin seeds, kraut juice, kraut and extra virgin olive oil. I served the greens with roasted carrots (carrots, extra virgin olive oil, sea salt, black pepper and coconut aminos), crumbled beef meatballs (beef, minced garlic, sea salt, black pepper, egg) and roasted oyster mushrooms (extra virgin olive oil, sea salt and oyster mushrooms).

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