prep time: 15 minutes cook time: 20 minutes serve: 5

2 pounds ground pork
1/2 cup minced white onion
1 1/2 cups finely diced apple
1 1/2 tablespoons Italian seasoning
1 teaspoon garlic powder
1 1/2 teaspoons sea salt
1 teaspoon black pepper

1. Mix the ground pork with the minced onions, diced apples, and spices. If you prefer milder slider, first sauté the minced onions in a little coconut oil.
2. Evenly separate the meat mixture into 8-10 portions and form those into patties.
3. Cook on a grill or in a large skillet over medium heat for 7-10 minutes per side or until the patties are done all the way through and no longer pink in the middle.


prep time: 40 minutes cook time: 1 1/2 hours serves: 3-4

3 acorn squash, cut in half and seeds removed
Coconut oil
Sea salt
1/2 medium yellow onion, diced
2 tablespoons coconut oil
1 pound ground pork
2 carrots, diced
Black pepper
2 tablespoons minced Italian parsley
2 tablespoons minced fresh sage
1 tablespoon minced fresh thyme leaves
2 garlic cloves, minced
2 Bosc pears, pealed, cored, and diced
1/4 cup chopped almonds

1. Preheat the oven to 350 degrees F.
2. Dot the inside of each acorn squash with coconut oil and sprinkle each with a little sea salt and nutmeg.
3. Place the acorn squash cut side up in a large glass baking dish and add 1 cup of water to the bottom of the dish; cover tightly with aluminum foil.
4. Cook the squash in the oven for 45 minutes or until fork-tender.
5. Meanwhile, in a large skillet, sauté the onions in the coconut oil until they start to turn brown.
6. Add the ground pork, carrots, and a little sea salt and pepper (about 1/2 teaspoon each) and cook until pork is no longer pink.
7. Add the parsley, sage and thyme and cook for another 4-5 minutes.
8. Add the garlic, pears, and almonds and stir just until warm.
9. Taste the stuffing and add more salt of seasoning if desired.
10. Stuff each acorn squash with a big spoonful of the pork mixture, return to the hot oven, and bake for an additional 10 minutes

Beef and Veggi Chili


  • 2 Tbs coconut oil
  • 1 large yellow onion, diced
  • 2 Tbs chili powder
  • 1 tsp ground chipotle
  • 2 tsp sea salt (optional)
  • 1 tsp cumin
  • 1 tsp garlic salt
  • 2 lbs beef stew meat, cut into 1″x1″ chunks
  • 2 (28 oz) cans diced tomatoes
  • 2 (4 oz) can diced green chilis
  • 1/2 of a (4 oz) can diced jalapenos (may add more if desired)
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1 bay leaf
  • 7-8 medium mushrooms, sliced
  • 2 medium carrots, sliced
  • 2 medium zucchini, diced
  • 1 yellow zucchini, diced
  • 1 large red pepper, diced
  • 4-6 large kale leaves, shredded
  • fresh cilantro for garnish
  • green onions for garnish
  • 1 small can full fat coconut milk (placed in the fridge for a few hours)


  1. Heat large soup pot over medium-high heat.
  2. When hot, add coconut oil and onion to pot and brown slightly.
  3. Meanwhile, combine chili powder, sea salt, cumin and garlic salt in a large dish. Roll raw beef stew meat in the mixture to coat on all sides.
  4. When onions have browned slightly, add beef and brown on all sides.
  5. Add the diced tomatoes. Fill the empty can with water and add to the pot. Add green chilis, jalepenos, chipotle peppers, mushrooms, carrots, oregano, thyme and bay leaf. Turn heat down to medium and cook for about 40 minutes, stirring occasionally.
  6. Add zucchini and red pepper, and cook for another 20 minutes.
  7. Add kale and finish cooking for 10 more minutes. Season with sea salt if desired.
  8. Serve with sliced green onions, fresh cilantro and a dollop of thickened coconut milk from the top of the can.