Stuffed Cabbage Rolls



  • In a medium saucepan, bring water to a boil. Add cauliflower rice and stir. Reduce heat, cover and simmer until tender.
  1. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
  2. In a medium mixing bowl, combine the ground beef, 1 cup cooked cauliflower rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
  3. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
  4. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Spinach Garlic Meatballs

  • 2 pounds ground organic grass fed beef or buffalo
  • ½ of a medium organic onion, chopped fine
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 2 cups (packed) baby spinach, chopped
  • ½ cup fresh cilantro, chopped fine
  • 2 organic eggs, whipped
  1. Preheat oven to 400’F and line with parchment paper.
  2. Combine all ingredients in a large bowl and mix well until fully combine. Easiest to just use your hands to combine.
  3. Roll into small balls and place onto prepared baking sheet.
  4. Bake for 25 minutes, until meatballs are beginning to brown and cooked all the way through.
  5. Enjoy! To freeze: freeze meatballs in a single layer then place frozen meatballs in a airtight container.

Chorizo Cauliflower Rice


  • 1 lb diced organic chorizo or spicy turkey sausage
  • 1 head of cauliflower, riced
  • 1/2 small yellow onion, chopped finely
  • 1 red bell pepper, diced (about 1 cup)
  • 2 garlic cloves, minced
  • 1 tsp cumin
  • salt and pepper, to taste
  • green onions and/or cilantro, for garnish
  • organic eggs (to fry and put on top)


  1. Brown the sausage well in a large skillet on medium heat.
  2. Add the onion and sauté for 3-4 minutes.
  3. Add the garlic for about 1 minute until fragrant, then mix in the riced cauliflower and red pepper and cumin. Stir fry for about 7-10 minutes, or until the rice is tender.
  4. Add sea salt and pepper to taste.
  5. While the fried cauliflower rice is cooking, make the fried egg and gently set it on the top of your pile.
  6. Garnish with green onions or sliced avocado.
  7. Drizzle 2 tbsp walnut oil mixed with 1 tbsp hot sauce over the top.

Liver & Onions

This is high quality beef liver.  Can purchase at Natural Grocers.



  1. In a medium skillet, on medium heat, stir in onions and saute until softened. Stir in molasses and continue to cook until onion caramelizes.  If onions aren’t soft enough, cover and steam in 1 tbsp water for a few minutes.
  2. Rinse liver and remove thin outer membrane. 
  3. Heat remaining oil in a medium skillet over medium heat
  4.  Brown liver in oil for about 1 to 1 1/2 minutes per side. Remove from heat and cover with a thin layer of sea salt and oil . Serve liver smothered with caramelized onions.