by Heather Robertson | Sep 1, 2021 | Recipe
Best Minestrone Soup Cutting board + sharp knifeLarge stock potMedium pot 1 Tbsp coconut oil1 cup onion (diced)1 cup celery (diced)1 cup carrot (diced)2 Tbsp minced garlic2 bay leaves1 cup frozen corn1 cup frozen peas1 cup frozen green beans1 (28 oz) spaghetti...
by Heather Robertson | Sep 1, 2021 | Recipe
Roasted Root Vegetables Cutting board + sharp knifeLarge bowlBaking sheet 2 Tbsp coconut oil (melted)2 carrot (cut in 1-inch pieces)2 parsnip (cut in 1-inch pieces)2 turnips (cut in 1-inch pieces)2 beet (cut in 1-inch pieces)1 tsp salt½ tsp pepper Preheat the oven to...
by Heather Robertson | Sep 1, 2021 | Recipe
Orzo Salad Large saucepanLarge bowlCutting board + sharp knifeBlender 4 cups chicken broth or stock1 1/2 cups orzo1 (15 oz) can garbanzo beans (drained and rinsed)1 1/2 cups grape tomatoes (halved)3/4 cups red onion (finely chopped)1/2 cup fresh basil (chopped)1/4 cup...
by Heather Robertson | Sep 1, 2021 | Recipe
Korean Pork Bowls Cutting board + sharp knife12-inch cast iron skilletSmall bowlMeasuring cups + spoonsWhisk 1 onion (chopped)2 carrots (chopped)4 oz mushrooms (chopped)1 lb ground pork3 cloves garlic (minced)1 Tbsp butterSauce¼ cup brown sugar (packed)¼ cup coconut...
by Heather Robertson | Aug 13, 2021 | Recipe
Stir Fry Vegetables Large skilletmeasuring spoons 16 oz bag frozen stir-fry vegetables1 Tbsp coconut oil1 Tbsp Chinese 5 Spice1 tsp salt Heat 1 Tbsp coconut oil in your wok or skillet on medium high. Dump in frozen stir fry vegetables. Add 1 Tbsp Chinese 5 Spice and 1...
