Similar to the previous shepard’s pie, but with freshly ground pork, onions, and parsnips. Sauce made with chicken bone broth. Topped with cauliflower mash and broiled for about 15 minutes until the topping browned.

Fresh chicken rubbed with olive oil, salt, and garlic. Roast in the oven at 350 for about 90 minutes. Garlic was roast with the chicken. Cauliflower was steamed and then pureed with steaming water, nutritional yeast, and roasted garlic.

This soup was made with garbanzo bean noodles, oven roast parsnips, sauteed onion, roast chicken, and a bone broth made after roasting the chicken.

Cubed pork and diced apples sauteed. Oven roast carrots. Spaghetti squash – cut in half (if you cut it the short way, you get longer strands!), rubbed with olive oil and salt, then baked at 400 for 30-40 minutes until tender. Pulled with a fork to form threads.

Onions caramelized in olive oil, pork chops cooked on the onions. Kale torn into large chunks (thick stems removed), rubbed with salt and olive oil, and then roasted at 400F until crispy.

This dish has two components – the lamb mince and the cauliflower mash. For the mash, one large cauliflower was steamed with salted water until it was quite soft. I then chopped it into large chunks and placed it into the blender along with about 1/4c of cooking water and 1/4 of coconut milk.

Blended until it was smooth and creamy. Added salt, pepper, and garlic to taste.

The mince is ground lamb sauteed until it is cooked. Sliced onion and diced carrot were added and cooked. Bone broth gravy was added to coat the mixture. The mince was put into the bottom of single-serving pie plates

And it was topped with the cauliflower mash

Baked at 350 for 15 minutes, then broiled until browned

This was incredibly good – next time, I’ll brown the cauliflower mash more.

I sprinkled salt, pepper, garlic, and fennel on about 2 lbs of short ribs

Browned them in coconut oil

And then added four cups of bone broth. Brought to a boil, lowered heat, and braised for three hours.

Parsnips were roasted at 350 for about 30 minutes, then diced and tossed with warm coconut milk.

I made cauliflower coconut rice this afternoon – a 10oz package of the frozen cauliflower rice, heated in a little coconut oil until it was warm. Then added some garlic, salt, and black pepper. Finally stirred in about 1/4 cup of coconut milk and cooked until the liquid had boiled off.