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Blueberry Ginger-Ade

Blueberry Ginger-Ade

Blueberry Ginger-Ade

Ingredients

  • 2 T Pure Maple Syrup
  • ½ cup Filtered Water
  • ¼ cup Fresh Ginger, peeled & chopped
  • 6 Strips of Lemon rind (about 2” long/each)
  • 4 cups Fresh Organic Blueberries, divided
  • 2 tsp Fresh Ginger, grated & peeled
  • 24 oz Topo Chico or Club Soda, chilled
  • 4 Lemon slices, for garnish (optional)
  • Sprigs Fresh Mint, for garnish (optional)
  • Handful Fresh Organic Blueberries (optional)

Instructions

    1. Peel and chop ¼ cup of fresh ginger and wash the lemon rind very well.
    2. Combine first 4 ingredients in a medium saucepan and warm over medium heat, stirring to combine the water and syrup.
    3. Remove from heat; let stand for 15 minutes.
    4. Place the saucepan in a large ice-filled bowl for 5 minutes or until cold. Pour syrup through a sieve into a pitcher; discard the ginger and lemon rinds.
    5. Place half of blueberries and grated ginger in a blender; process 20 seconds or until smooth.
    6. Pour blueberry puree through a sieve into the pitcher, pressing with the back of a spoon to remove as much juice as possible; discard the solids.
    7. Stir juice into syrup mixture. Repeat procedure with remaining blueberries and grated ginger.
    8. Cover and refrigerate until ready to serve.
    9. When you are ready to serve, gently stir club soda into blueberry mixture. Serve immediately over ice.
    10. Garnish with lemon slices, mint sprigs and add a few blueberries, if desired.
© © Balsam Institute
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Healthy Chicken Nuggets & Honey Mustard Dipping Sauce

Chicken Nuggets & Healthy Honey mustard Dipping Sauce

Healthy Chicken Nuggets & Healthy Honey Mustard Dipping Sauce

Kids will love these too!

Ingredients

  • 1 lb Chicken Breast or Tenders, pounded and cut into nugget size squares
  • 2 Eggs OR ½ c Butter or Ghee, melted
  • 1/2 c Tapioca Flour
  • ½ tsp Pink Salt
  • 1 tsp Garlic Powder
  • ½ tsp Onion Powder
  • ¼ tsp Dry Mustard Powder
  • Grass-fed Butter, Ghee, Tallow, Lard, or Bacon Grease to fry the nugget

Instructions

    1. Preheat oven to 350 degrees.

    2. In a small bowl mix scramble two eggs, you will be dipping your chicken into this bowl first. If eggs are not tolerated, just use butter or ghee for this step.

    3. In another small bowl, add tapioca flour, add the salt, garlic powder, onion powder and dry mustard powder.

    4. Melt some butter, ghee, tallow, lard or bacon grease in a cast iron skillet and heat slowly.

    5. When the fat is melted and bubbling, dip the chicken squares (using a fork) into the eggs, then dip into the tapioca flour mixture.

    6. Put into the skillet and fry until browned on one side and turn over to brown on the other side.

    7. It will take about five minutes or so on each side. The chicken may not get completely done during browning, depending on the thickness of the nuggets, so place the nuggets into the oven at 350 degrees for 10-15 minutes until done

Notes

See Honey Mustard Dipping Sauce instructions here.

© © Balsam Institute
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Home-Made Fermented Mayo

Home-Made Fermented Mayo

Home-Made Fermented Mayo

Ingredients

  • 1 large Pasture-Raised Egg, at room temperature
  • 1 T Organic Dijon mustard
  • 1 T Bragg’s Apple Cider Vinegar
  • ¼ tsp Pink Himalayan Salt
  • 1 cup Organic Olive or Avocado Oil, mild flavored is best
  • 1 tsp Fresh Lemon Juice

Instructions

    Place the egg, mustard, ACV and the salt in a blender and blend until smooth. If your blender’s lid has the removeable hole in the top, that works best so you can VERY SLOWLY trickle the oil into the mixture. It will begin to emulsify. If you do not have that kind of lid, you can trickle a small amount in and turn the blender off each time you trickle more oil in until all is in the mixture. Lastly blend in the lemon juice and viola’ you have homemade mayonnaise!

    Store in a glass container with a lid in the refrigerator.

    NOTE: If you’d like to ferment your homemade mayo, just add 1 T of Sauerkraut juice or a Gut Shot when you add the fresh lemon juice and blend in well.

© © Balsam Institute
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Honey Spiced Lassi

Honey Spiced Lassi

Honey Spiced Lassi

Ingredients

  • ½ cup Bulgarian Yogurt OR Grass-fed Whole Milk Kefir
  • ½ T Raw Honey
  • Pinch Ground Cinnamon
  • Pinch Ground Nutmeg
  • Optional: 10 drops Flavored Liquid Stevia Drops of Choice

Instructions

    Combine all of the ingredients in a blender and puree until completely mixed.

    Garnish each portion with additional nutmeg or cinnamon sprinkled on top.

© © Balsam Institute
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Easy Sugar-Free Strawberry Jam

Easy Sugar-Free Strawberry Jam

Easy Sugar-Free Strawberry Jam

Ingredients

  • 2 ½ c Strawberries, fresh OR frozen, but thawed
  • 1 T Filtered Water
  • 1 T Fresh Lemon Juice
  • 2 tsp Arrowroot Powder

Instructions

    1. Wash the strawberries if they are fresh and cut off the leaves.
    2. Whisk the water, lemon juice and arrowroot powder in a medium saucepan and warm over low heat to make sure there are not any “clumps” of arrowroot powder.
    3. Add the strawberries. Bring mixture to a boil slowly over medium heat, stirring frequently for about 5 minutes.
    4. Place the strawberries and the liquid into your blender or NutriBullet, blending the ingredients together well.
    5. Then return the liquid to the saucepan on the stove.
    6. Turn the burner to low and simmer until the mixture thickens, approximately 50 minutes. As it begins to thicken stir frequently to avoid burning.
    7. NOTE: You will know it is done when you draw a rubber spatula through the middle of the jam and it creates a hole that stays open for a few seconds and then fills back in. Once this happens remove the saucepan from the heat and allow it to cool before storing. As it cools, it will continue to thicken. If your jam becomes too thick, add a little water. You can also return it to the stove and cook it longer if you want a thicker jam.
    8. Place the jam in a mason jar and allow to cool completely before refrigerating. Place a lid on the mason jar tightly. The strawberry jam will keep refrigerated for 2 months.
    NOTE: This Jam recipe can be made with other berries as well. With a nut butter of your choice and the Grain Free Sandwich Bread recipe (found under the Bread heading on the website), you have a healthy sandwich!

© © Balsam Institute
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Grain-Free Flatbread

Grain-Free Flatbread

Grain-Free Flatbread

Ingredients

  • 1 ½ cups Tapioca Flour
  • ½ cup Organic Whole Milk OR Full-Fat Coconut Milk
  • 2 T Grass-fed Butter OR Ghee
  • 3/4 tsp Pink Salt, divided to ½ tsp & ¼ tsp
  • 1/8 tsp White Pepper
  • 3 T Nutritional Yeast
  • 1 tsp Dried Rosemary, divided ½ tsp & ½ tsp
  • ½ tsp Dried Oregano
  • 2 tsp Grass-fed Butter or Ghee, melted
  • Optional: Olive Oil for dipping the cooked flatbread

Instructions

    1. Place a pizza stone, cast iron skillet, or heavy-duty baking sheet in the oven, and preheat it to 500F. Place the tapioca starch in a mixing bowl and set aside.

    2. As the oven heats, add the milk, 2 T of the butter, and ½ tsp salt to a small saucepan and heat over medium heat until just about to boil, then pour it into the mixing bowl. Mix with a spoon until incorporated into the starch, then set aside for 5 minutes to cool.

    3. Add the nutritional yeast, ½ tsp rosemary, and the oregano and white pepper to the dough, then knead together to incorporate everything. Carefully remove the hot pizza stone from the oven, then (again, carefully!) spread the dough over the stone, to about 1/4″ thickness. It doesn’t have to be pretty.

    4. Drizzle the 2 tsp of melted butter over the dough and sprinkle on the remaining ½ tsp of rosemary and the ¼ tsp pink salt, then place in the oven. Bake until crispy and firm to the touch for 8-10 minutes.

    5. Serve warm and dip in olive oil if desired.

© © Balsam Institute
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Super Easy Fat Bombs

Super Easy Fat Bombs

Super Easy Fat Bombs

Ingredients

  • 1 cup Nut OR Seed Butter of your choice
  • 2 cups Enjoy Life Chocolate Chips
  • Optional Nuts of Seeds for garnish on top

Instructions

    1. Using cupcake liners, line a cupcake pan.
    2. In a small saucepan, combine your nut butter and chocolate chips and melt together over low heat, until combined.
    3. Whisk very well and spoon into the cupcake liners.
    4. Place in the freezer.
    5. If desired, garnish with nuts or seeds before freezing.
    6. Freeze for 1 hour.
    7. Fat bombs can be kept frozen for up to 6 months or kept in the refrigerator for 2 months.

© © Balsam Institute
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Nutty Chocolate Fat Bombs

Nutty Chocolate Fat Bombs

Nutty Chocolate Fat Bombs

Ingredients

  • ½ cup Coconut Oil, melted
  • 1 ½ T Unsweetened Cocoa Powder
  • 15 drops Chocolate Liquid Stevia
  • 2 T Nut Butter of your choice
  • 12-14 Walnut Halves, for on top of each fat bomb

Instructions

    1. Place the coconut oil in a small saucepan and warm on low until melted.
    2. Add all the other ingredients (except the walnuts) and allow to cool slightly so the ingredients don't settle and sink to the bottom of the fat bomb.
    3. Pour into ice cube trays or candy molds and refrigerate until semi set for about 10 minutes.
    4. Once almost set, place a half walnut on top of each fat bomb.
    5. Keep the fat bombs in the freezer and snack on them as desired.

© © Balsam Institute
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One Pan Sausage & Veggies

One Pan Sausage & Veggies

One Pan Sausage & Veggies

Ingredients

  • 1 head Broccoli, cut into florets
  • 2-3 Carrots, peeled & chopped into bites
  • 1 Green Bell Pepper, chopped into bites
  • 1 Red Bell Pepper, chopped into bites
  • 1 Zucchini, chopped into bites
  • 1 Yellow Squash, chopped into bites
  • 8-10 Cherry Tomatoes, whole
  • ½ Purple Onion, sliced
  • 3 cloves Garlic, chopped
  • 1 pkg Clean (No hormones or antibiotics) Sausage Links, cut into bites
  • 6 T Grass-fed Butter OR Ghee OR Bacon Grease
  • 1 tsp Paprika
  • ½ tsp Garlic Powder
  • 1 tsp Dried Oregano
  • 1 tsp Onion Powder
  • 1 tsp Dried Parsley
  • ½ tsp Pink Salt
  • ¼ tsp Ground Black Pepper
  • Optional: ¼ tsp Red Pepper Flakes &/or ½ cup Grated Parmesan added right before serving

Instructions

    1. Preheat the oven to 400 degrees F.
    2. Line a large, shallow baking pan with parchment paper.
    3. Prep the veggies and slice the sausage.
    4. Place all the veggies and sausage on the baking pan.
    5. Melt the butter or ghee and pour over the veggies and sausage. Toss to evenly coat all the veggies and sausage bites.
    6. In a small bowl, mix the spices, salt & pepper together.
    7. Sprinkle over the veggies and sausage bites.

    8. Bake 15 minutes, remove from the oven and toss all the veggies to cover well. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.
    9. If desired, sprinkle freshly grated Parmesan cheese and/or red pepper flakes over the veggies and sausage as soon as they come out of the oven.
© © Balsam Institute
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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.
© © Balsam Institute
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