You can make this in bulk. It will last upto 2 weeks. Stir before each use. To make a thicker dip, strain the greek yogurt overnight to make yogurt cheese. [Like cream cheese]. Drain the water and place back in container.
Preheat the oven to 400 degrees. Heat a large ovenproof skillet to medium high heat.
Make the biscuit dough: In a medium size bowl, combine the dry ingredients: flours, baking powder, baking soda, and salt. Make sure the butter or ghee is in small pieces, and add to the dry ingredients. Using a pastry knife (or you can use a food processor), cut the butter into the flour mixture until the mixture is crumbly. In a small bowl, combine the coconut milk and vinegar. Then whisk in both eggs. Add the wet ingredients into the dry. Stir using a rubber spatula, and once well combined, let it sit while you prepare the filling. The dough is most likely sticky at this point, but will become more dry after it sits.
1 cup Blanched almond flour, 2/3 cup Tapioca flour, 1/2 cup Coconut flour, 2 tsp Baking powder, 1 tsp Baking Soda, 1/4 tsp Sea salt, 5 tbsp Grass fed butter or Ghee
Cook the bacon in the skillet until desired crispiness (3-5 minutes per side). Set aside and crumble. Keep the skillet hot and be sure to reserve at least 1 tbsp bacon fat in the pan. Reduce heat to a medium
4 slices Bacon
Add in the leeks, green beans, squash, and celery. Cook for about 7 minutes, stirring frequently. Coat the vegetables with arrowroot and toss. Pour in the broth continuing to stir to make sure there are no lumps from the flour. Increase the temperature so that a rolling boil occurs and then reduce back to a simmer. Stir in the turkey, coconut cream, marjoram, and fresh thyme. Let the filling cook for another 3-5 minutes
Remove the skillet from heat. Prepare the biscuits by lightly sprinkling an ice cream scoop or 1/4 cup measuring cup with tapioca flour. Scoop in the dough so that it forms a nice circular shape, place one biscuit at a time around the perimeter of the skillet. Flatten each biscuit a little with the back of a spoon. You should be able to create at least 10 biscuits.
2/3 cup Tapioca flour
Transfer the dish to the oven and bake for approximately 25 minutes, keeping an eye on the biscuits so they don't overcook. The top should be lightly golden, and the filling should be bubbly. Serve hot and add salt and pepper to taste.
Prior to brining the turkey, be sure to thaw it out. This could take up to 3 days in the refrigerator.
To make the brine: in a large pot combine all ingredients for the brine. Cook over medium high heat until the salt and sugar have dissolved. Remove from heat and cool completely. Completely submerge the turkey in the brine using a large pot, bucket, cooler, or brining bag. Refrigerate for 4-24 hours. I recommend somewhere between 12-18 hours.
Remove the turkey from the brine and pat completely dry. Prepare the smoker grill by preheating the grill to 325 degrees.
Stuff the turkey with the apple, orange, onion, and rosemary.
Prepare the rub: completely melt ghee or butter, then add the fresh herbs and poultry seasoning. Liberally rub the turkey all over, to include under the wings.
Prepare the roasting pan by pouring in broth and adding in carrot, celery, and onion.Place the Rib and Roast Rack in the roasting pan. Place the rubbed turkey on top.
Transfer the roasting pan to the grill. Ensure that a digital thermometer is set properly for best results. Roast for 10-15 minutes per pound of the turkey. The turkey is done when the breast reaches 165 degrees. Remember that the internal temperature will continue to rise a bit when pulled out of the smoker.
Let rest for 30 minutes before carving and serving.
Prepare your meat: place your flank steak in a large container or dish (I use a 9×9 baking dish).
2 lbs Flank Steak
Mix all marinade ingredients and pour over steak until completely covered. Marinate for 8-24 hours.
2 tbsp Olive oil , 1/4 cup Fresh lemon juice , 1/4 cup Coconut aminos, 1 tbsp Lemon zest, 1/4 cup Red wine vinegar , 1 tbsp Dijon mustard, 2 tbsp Fresh mint, 1 tsp Dried oregano
Heat grill. Grill approximately 5-8 minutes per side (depending on how you like your meat cooked).Continue to baste the meat with additional marinade while cooking to enhance the flavor.
Make Tzatziki Sauce
Whisk all ingredients together. Add salt to taste
1 tbsp Lemon zest, 1/4 cup Red wine vinegar , 1 tbsp Dijon mustard, 1/2 cup Coconut Cream, 1/4 cup Fresh lemon juice, 2 tbsp Dill, 2 tbsp Mint, 1 clove Garlic, 1 tsp sea salt, 1/2 cup Cucmeber
1 1/2cupsCauliflower rice (see note)Shred cauliflower with cheese grater. Soften in skillet on medium/high heat with 1 tsp ghee or butter. Set aside
2tspCumin
2tspSmoked paprika
1tspChipotle chili powder
1/2tspSea salt
1 1/4oz canFire roasted tomatoes
1tbspApple cider vinegar
Lime Cashew 'Sour Cream'
1/2cupRaw cashews
1/2 cupWater
2tbspLime juice
1tspLime zest
1tspApple cider vinegar
2tspNutritional yeast
Toppings [Optional]
1/3cupFresh cilantroChopped
1AvocadoDiced
1/2cupCheddar cheese
Salsa
Instructions
Preheat the oven to 375 degrees.
Prepare the peppers by slicing each one in half from top to bottom, so both halves are equal sized. Scoop out the seeds and the extra membrane. Lightly brush the outside with some oil. Place inside a large casserole dish and set aside.
5 Bell Peppers various colors, 1 tbsp Avocado oil or olive oil divided
Prepare the filling: Heat a large skillet on medium – medium high heat. Once hot, coat the pan with oil and add some diced onion. Saute for a few minutes, then add the ground beef and cook until no longer pink. Drain any excess water/fat. Return the pan back to the heat.
1 lb Grass Fed Ground Beef 90/10
Add the cauliflower rice and spices with the salt and cook for an additional 3-4 minutes, Stir in tomatoes and apple cider vinegar. Stir and simmer until well incorporated. Turn the heat off.
1 1/2 cups Cauliflower rice (see note), 1 tsp Apple cider vinegar, 1 1/4 oz can Fire roasted tomatoes
Spoon the beef filling into each prepared bell pepper "cup". Bake for 30-35 minutes or until bell peppers are softened. If using cheese, top with cheese after baking for 15 minutes.
5 Bell Peppers various colors, 1 lb Grass Fed Ground Beef 90/10
While peppers are baking, make the sour cream. In a single serving blender add Cashews, water, lime juice, vinegar, lime zest, nutritional yeast, and salt. Blend until completely smooth, about 1 minute.
1/2 cup Raw cashews, 1/2 cup Water, 2 tbsp Lime juice, 1 tsp Lime zest, 1 tsp Apple cider vinegar, 2 tsp Nutritional yeast, 1/2 tsp Sea salt
