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Balsamic Honey Glazed PorK Medallions

Balsamic Honey Glazed Port Medallions

Balsamic Honey Glazed Port Medallions

Ingredients

  • Balsamic-Honey Glaze Ingredients:
  • 4 cloves Garlic, finely chopped
  • 1 T Fresh Rosemary, chopped
  • ½ c Balsamic Vinegar
  • 3 T Raw Honey
  • 2 T Grass-fed Butter OR Ghee, melted
  • 1 T Dijon Mustard
  • Pork Ingredients:
  • 1-2 lbs Clean (No Hormones or Antibiotics) Pork Tenderloin
  • 1 T Grass-fed Butter OR Ghee, for searing
  • ½ tsp Pink Salt
  • ¼ tsp Black Pepper
  • ½ tsp Onion Powder
  • ½ tsp Ground Coriander

Instructions

    1. Put the garlic and rosemary in a small bowl.
    2. Add the vinegar, honey, melted butter or ghee, Dijon mustard, and stir to combine well. Set aside.

      Pork Instructions:
    3. Slice the tenderloin into 1” thick medallions (rounds).
    4. Melt 1 T butter or ghee in a skillet over medium heat until hot.
    5. Season the pork medallions with the salt, pepper, onion powder and the coriander.
      lace the slices 1-layer thick in the warm skillet and cook for 3-4 minutes. Turn the medallions and cook the other side for 3-4 minutes also.
    6. Pour the glaze over the medallions and cover the skillet with a lid.
    7. Simmer the glazed medallions for about 6-8 more minutes to make sure the pork is done all the way through. If using a meat thermometer, make sure they are 150 degrees in the middle of each medallion. Serves well with riced cauliflower.
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Healthy Honey Mustard Dipping Sauce

Healthy Honey Mustard Dipping Sauce

Healthy Honey Mustard Dipping Sauce

This sauce is great with our home-made chicken nuggets and can be used as a salad dressing as well.

Ingredients

  • 1 cup Whole Fat Organic Greek Yogurt
  • 1/4 cup Dijon mustard
  • 1/4 cup Raw Honey
  • 1/4 cup Apple Cider Vinegar
  • 1/4 cup Olive Oil
  • 1 tsp Pink Salt
  • Pinch Black pepper

Instructions

    1. Place ingredients in a jar and shake well until you can't see any honey on the base of the jar. Adjust sweet (honey), sour (vinegar) and salt to taste.
    2. Keep for 3 weeks in the fridge in an airtight jar. Great for dipping chicken nuggets!
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Home Made Marinara Sauce

Home Made Marinara Sauce

Home Made Marinara Sauce

Look for our home-made pizza pockets... this is a great sauce for dipping them in!

Ingredients

  • 1 ½ T Grassfed Butter OR Ghee
  • ½ cup Chopped White Onion
  • 1/3 cup Chopped or Shredded Carrot
  • 2 Cloves of Garlic, chopped or minced
  • ¼ cup Basil
  • ½ tsp Dried Oregano
  • ½ tsp Pink Salt OR Sea Salt
  • ¼ tsp Black Pepper
  • 28 oz Crushed Tomatoes
  • 2 T Tomato Paste
  • ½ c Water

Instructions

In a large pot, melt the butter and saute’ the onions, carrots, and garlic for about 5 minutes. Add the rest of the ingredients and simmer for 20 minutes. Serve hot or cool, place in a glass container and refrigerate for later.

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Pizza Pockets

Pizza Pocket & Homemade Marinara Sauce

Pizza Pocket & Homemade Marinara Sauce

These scrumptious Home-made Pizza Pockets go great with our Home-Made Marinara Sauce, so check out that recipe too!

Ingredients

  • 2 cups Organic Shredded Mozzarella Cheese
  • 1 cup Arrowroot Flour
  • ¼ cup + 1 T Coconut Flour
  • ½ tsp Pink Salt OR Sea Salt
  • 1 Egg OR 1 T Ground Chia or Flax seeds soaked in 3 T water
  • 6 T Water
  • Ingredients for the Pizza Filling:
  • ½ cup Organic Valley Uncured Beef Summer Sausage
  • ½ cup Organic Shredded Mozzarella Cheese
  • ½ cup Organic Tomato Paste
  • ¼ tsp Dried Italian Seasoning

Instructions

Instructions for the Pizza Dough:

1. Preheat the oven to 350 degrees.

2. Put the cheese, arrowroot, coconut flour and sea salt in a food processor and pulse until well combined.

3. Add the egg and water and process until it forms a dough.

4. Place a piece of parchment paper on the counter and dust with arrowroot flour. Place the dough on the parchment paper and cover with another piece of parchment paper. Using a rolling pin, flatten the dough to about 1/4” thick.

5. Using a biscuit cutter, cut circles out of the dough and place on a cookie sheet lined with parchment paper.

6. Place a dollop of the filling on the center of each dough circle.

7. Cut out more dough circles.

8. Dip your finger into a cup of water and gently rub the water around the edges of the new dough circles and place them on the dough circles with filling on top. Gently press the edges together to make a seal. Repeat until all circles have a top circle as well.

9. Using a fork, poke holes in the top of the pizza pockets 2-3 times each.

10. Bake for 20 minutes. Cool for about 10 minutes and serve with marinara sauce. (homemade recipe below).

Instructions for the Pizza Filling:

1. Chop the Beef Summer Sausage into small pieces and place in a small bowl.

2. Add the cheese, tomato paste and Italian seasoning and mix well.

3. Set aside until ready to fill each pizza pocket.

© © Balsam Institute
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Baked Denver Omelet

Baked Denver Omelet

Baked Denver Omelet

Ingredients

  • 2 T Grass-fed Butter OR Ghee
  • ½ lb Hormone-free Antibiotic-free Ham, diced
  • 1 Organic Green Bell Pepper, chopped
  • 1 Organic Red Bell Pepper, chopped
  • ½ c Organic Yellow Onion, chopped
  • 1 c Grass-fed White Shredded Cheddar Cheese, divided
  • 10 Pasture-Raised Eggs
  • ½ c Grass-fed Heavy Cream or Full-Fat Coconut Cream
  • 1 tsp Pink Salt OR Sea Salt
  • ½ tsp Ground Black Pepper
  • Grass-fed Sour Cream &/or Avocado for optional garnish

Instructions

    1. Preheat oven to 350 and line a baking dish with parchment paper.
    2. In a skillet, melt the butter or ghee over medium heat.
    3. Add the ham and saute’ until browned and a bit crispy.
    4. Add the peppers and the onions and cook for 3 more minutes.
    5. Spread the ham and peppers in the baking dish and sprinkle half the cheese over them.
    6. In a large bowl, whisk the eggs, cream, salt and pepper together.
    7. Pour the egg mixture over the ham and peppers and sprinkle the other half of the cheese over it.
    8. Bake for 35-40 minutes. Stick a toothpick in the center to make sure the eggs are cooked.
    9. Remove from the oven and allow to cool for 5 minutes before serving.
    10. Garnish with avocado slices and/or sour cream.
© © Balsam Institute
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Bacon, Mushroom & Swiss Fritatta

Bacon, Mushroom & Swiss Fritatta

Bacon, Mushroom & Swiss Fritatta

Ingredients

  • 6 Pasture-Raised Eggs
  • ¼ c Full-Fat Cream OR Full Fat Coconut Cream
  • 1 tsp Grass-Fed Butter OR Ghee
  • 8 slices Nitrate/Nitrite-Free Bacon, cut into small pieces
  • 4 oz Organic Mushrooms, sliced
  • 1 handful Fresh Spinach
  • 1 clove Garlic, minced
  • 1 tsp Pink Salt
  • ½ tsp Ground Black Pepper
  • 1 c Shredded Organic Swiss Cheese OR Organic Cheese of your choice

Instructions

    1. In a bowl, whisk together the eggs and the cream. Add salt & pepper. Set aside.
    2. In a large skillet, melt the butter or ghee over medium heat.
    3. Add the cut-up bacon and cook until crispy.
    4. Remove the bacon and place on a paper towel.
    5. Keep the bacon grease in the skillet and saute’ the mushrooms and garlic for 5 minutes. Add in the fresh spinach and heat until the spinach wilts, about 1 minute.
    6. Turn the heat down on the burner and preheat the oven broiler.
    7. Spread the mushrooms in the bottom of the skillet evenly and sprinkle with the bacon bits.
    8. Whisk the eggs once more and pour the egg mixture over the mushrooms and bacon.
    9. Cook the frittata on the stovetop for 6 minutes. The eggs will not quite be set and the dish is not quite done, but sprinkle the cheese on top.
    10. Transfer the skillet to the oven. Broil for about 2 minutes until the top is puffy and golden brown.
    11. Allow to cool a couple of minutes before cutting and serving.
© © Balsam Institute
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Grain-Free Pie Crust

Grain-Free Pie Crust

Grain-Free Pie Crust

Ingredients

  • 1 cup Nut Flour of your choice
  • 2 T Coconut Flour
  • 2/3 cup Tapioca Flour
  • 1/2 c Grass-fed Butter (cold)
  • ½ tsp Pink Himalayan Salt
  • 1 Large Pasture-Raised Egg
  • ¼ cup Cold Filtered Water

Instructions

    1. Using a cheese grater, grate the cold butter and set aside.
    2. Combine the flours and the salt by stirring them together.
    3. Add the egg and mix in well.
    4. Add the cold, grated butter and using either a fork or a pastry blender, mix well into the flour mixture.
    5. Add the cold water and using your hands begin to work the crumbly dough into a ball.
    6. When you get ready to roll out the pie crust, place the dough ball between two pieces of parchment paper. Dust the bottom piece with tapioca flour, place the dough on the bottom piece and dust the dough with a little more tapioca flour. (This will make it much easier to get the pie crust off the parchment paper.
    7. For a partially baked crust, bake at 375 degrees for about 6-8 minutes, or until barely set.
    8. For a fully baked crust, bake at 375 degrees for 15 mins or until very lightly browned. (You can use foil around the edges to avoid them from browning too much or a pie crust shield.)
    9. This recipe doubles easily for a pie with both a top and bottom crust.

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Grain-Free Thanksgiving Gravy

Grain-Free Thanksgiving Gravy

Grain-Free Thanksgiving Gravy

Ingredients

  • 2 cups Savory stock from your turkey OR store-bought Organic Turkey Stock
  • ¼ cup Grass-fed Organic Butter OR Ghee
  • ¼ cup Tapioca Flour OR Arrowroot Flour
  • ¼ tsp Pink Himalayan Salt
  • 1/8 tsp Ground Black Pepper

Instructions

    Place the butter or ghee in a medium saucepan and warm on medium to melt the butter. Slowly pour in the stock and begin to stir. Add the salt & pepper. Slowly pour in the tapioca or arrowroot flour, whisking constantly to get rid of any clumps. As the gravy begins to thicken, remove from the burner and cover.

    Whisk again before serving.

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George’s Pumpkin Bread

George's Pumpkin Bread

George's Pumpkin Bread

Ingredients

  • 3 Pasture-Raised Eggs, room temperature
  • 1 cup Organic Pumpkin Puree
  • 1/3 cup Organic Whole Milk or Organic Almond Milk
  • 1/3 cup Pure Maple Syrup OR Raw Honey
  • 1 tsp Pure Vanilla Extract
  • 1 3/4 cups Blanched Almond Flour OR Nut Flour of Choice
  • 1/4 cup Tapioca Flour
  • 1 T Coconut Flour
  • 1 tsp Baking Soda
  • 1 T Pumpkin Pie Spice
  • ½ tsp Ground Cinnamon
  • Pinch Pink Himalayan Salt

Instructions

    1. Preheat your oven to 350 degrees and line a loaf pan with parchment paper and grease the sides of the pan with grass-fed butter.
    2. In a large bowl, whisk together the eggs, pumpkin puree, milk, maple syrup or honey, and vanilla extract.
    3. In a medium bowl, combine the almond flour, tapioca flour, coconut flour baking soda, pumpkin pie spice, cinnamon and salt.
    4. Slowly and gently mix the dry ingredients into the wet until just combined.
    5. Transfer all the batter into the prepared loaf pan, scraping the bowl with a spatula. Bake in the preheated oven for 1 hour or until a toothpick inserted in the center of the loaf comes out clean, and the top is deep golden brown.
    6. Remove from oven and allow to sit in the loaf pan for about 5-10 minutes. Then, remove to cool on a wire rack.
    7. Allow the loaf to cool untouched for 2 hours before slicing. (I never wait this long)

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Cauliflower Mashed Potatoes

Cauliflower Mashed Potatoes

Cauliflower Mashed Potatoes

Ingredients

  • 2 heads Organic Cauliflower OR 1 package Organic Riced Cauliflower
  • ½ cup Grated Organic White Cheddar Cheese
  • ¼ cup Organic Sour Cream
  • 2 T Butter, melted
  • 1 tsp Pink Himalayan Salt
  • 1/8 tsp Ground Black Pepper
  • 1 tsp Organic Onion Powder
  • 2 T Chopped Organic Chives (optional)

Instructions

    1. Cut the cauliflower heads down into florets OR open the frozen package of riced cauliflower. Boil for 10 minutes, until completely fork tender and soft.
    2. Let the cauliflower drain and cool, then squeeze in a kitchen towel to remove most of the water in the cauliflower. You can always use tongs or rubber gloves to squeeze out the cauliflower while it's still hot. Don't use your bare hands...the cauliflower will be HOT!
    3. For a chunkier version of mashed cauliflower, mix the cauliflower with all the ingredients by hand with a potato masher.
    4. For a smoother texture, puree the squeezed cauliflower in a food processor or a blender with everything but the chives, for about one minutes, until smooth.
    5. Mix in the chives if desired, or simply sprinkle on top to garnish. Enjoy!

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