Recipes / recipe

1 (16 Oz) pkg Holy Cow beef or chicken breakfast sausage

1/2 cup flour (for gluten free use cassava flour)

2 cups Willa’s oat milk

2 cups unsweetened plain Pea or coconut milk

salt & pepper to taste

Serve with biscuits and fresh organic fruit

Heat pot over medium heat and add sausage. Once meat is cooked through, add flour and the 4 cups milk. Bring to a boil over med-low heat while whisking occasionally. (Be careful so it doesn’t burn). Gravy will thicken once it comes to a boil. Add salt and pepper to taste. 

Keto Cauliflower (like potato) Soup

Ingredients:

2 Tbsp Olive oil

1 head cauliflower, roughly chopped

🧅 1 onion, diced

🧄 2 cloves garlic, chopped

1 (32 Oz) chicken stock

1 cup heavy cream

🧂Salt & pepper, to taste

🥓 6 slices cooked bacon, chopped

🧀 shredded cheese for topping

Green onions, for topping

Heat olive oil in stockpot. Add garlic, onions, & cauliflower til onions are translucent. Add stock, heavy cream, salt, pepper, & chopped cooked bacon. Heat to boiling then serve in bowls with shredded cheese and green onions.

1 whole celery bundle

2 limes

2 apples (or pears)

1 inch piece of fresh ginger (or pickled)

Place everything in your juicer and enjoy!

Homemade German Spaetzle are part noodle, part dumpling, and they go with practically anything! Saute them in butter, add cheese & bacon, or cover them in sauce or gravy! This is one of my favorite traditional German recipes! They are also full of protein compared with American pasta and even MORE protein when you use duck eggs instead of chicken.

2.5-3 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon freshly grated nutmeg

5 large eggs (I used duck) room temperature

1/2 cup milk (or milk alternative)

1/4 cup butter melted (optional)

Chopped parsley for garnish (optional)

1/2 tsp nutmeg

2 organic brown gravy packets, made according to directions

Shredded cheese, optional topping

Onions, chopped optional topping

Bacon bits, optional topping

Instructions

• Combine the flour, salt, and nutmeg in a large bowl and whisk together.
• In a separate bowl, whisk together the eggs, and milk.
• Make a well in the center of the flour, then add the egg mixture and mix together until smooth and thick. It also needs to look kind of sticky like glue. I just add flour until the consistency is right. Traditionally this was done by hand, but I have found that it is easiest to just use my stand mixer with the paddle attachment mixing on medium-low speed for 5-6 minutes.
• Bring a large pot of water to a boil over high heat on the stove. Add a heaping tablespoon of salt to the water.
• Reduce the heat so the water is just at a simmer. If using a spaetzle maker, fill the cup with batter and quickly slide the cup back and forth to drop the spaetzle into the water. With some spaetzle makers, you will actually press the spatzle batter into the water. If using a colander, steamer, or cheese grater, use a spatula or wooden spoon to scrape the spaetzle batter through the holes into the water. You will need to work in batches to cook all of the spaetzle so as not to overcrowd the pot. I can usually do all of the spaetzle in 2-3 batches total.
• Cook the spaetzle for about 2-3 minutes until they float to the top of the water, which is your indicator that they are done.
• Use a slotted spoon to transfer to the cooked spaetzle to a bowl of ice water to stop the cooking process, if you are planning to saute the spaetzle in butter. Otherwise, serve immediately.
• If sauteing in butter, drain the spaetzle well. In a large skillet, melt the butter over medium-high heat, then add the cooked spaetzle. Saute for 2-3 minutes, until hot and the spaetzle is starting to crisp on the edges a bit. Sprinkle with parsley & desired toppings before serving, if desired.

Instant Pot Sweet and Sour Red Cabbage
Vegan, Gluten Free, Dairy Free
[makes 8 servings]

Requires an Instant Pot Electric Pressure Cooker or similar appliance.

Ingredients
1 large head red cabbage

1 apple, thin sliced (optional)
2 tablespoons brown sugar
1 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1/2 cup apple cider vinegar
3 tablespoons water

1/4 tsp nutmeg

Directions
Cut the red cabbage in quarters vertically. Slice off the center core from each quarter and thinly slice.

Place the cabbage and all other ingredients into the Instant Pot. Don't worry that it fills more of the pot than is recommended. The cabbage will shrink when cooked.

Make sure the top vent is closed. Hit the manual button and set for 3 minutes.

After the pot comes up to high pressure and cooks for 3 minutes, hit the off button and do a quick release of the pressure. 

Carefully remove the lid, tilting it so that the steam escapes in the back. Stir the cabbage, adjust the salt and pepper if needed and serve. 

Nutrition

Per Serving: 57 calories, 0.2 g total fat, 0 g saturated fat, 0 mg cholesterol, 64 mg omega-3 and 49 mg omega-6 fatty acids, 2 g protein, 14 g carbohydrates, 3 g dietary fiber, and 185 mg sodium. 

Banana Butterscotch Rolled Oat Cookies 

Family Heirloom Recipe from Celia Haskell

1 ½ cups flour

1 cup sugar (omit or use monkfruit for less sugar)

1 tsp salt

¾ tsp cinnamon

¼ tsp nutmeg

½ tsp baking soda

¾ cup butter

1 ¾ cup rolled oats

1 egg, well beaten

1 cup bananas (3), mashed (can use frozen)

½ cup nuts (opt)

1 pkg butterscotch chips

Sift dry ingredients into bowl, cut in butter, add egg, bananas, oats and nuts. Mix until blended. Add butterscotch chips. Drop by teaspoon on cookie sheet and bake until lightly browned (12-15 mins) at 350°. (Can be frozen and thawed too!)

Ingredients:

1 head Cauliflower, chopped

carrot, diced into small sticks

bell pepper, cut into strips (any color)

cucumber, cut into strips

cabbage, thinly sliced (any color)

cilantro, 1/2 cup

6 Tbsp white vinegar

2 Tbsp olive oil

2 cloves garlic, chopped

onion, shopped optional

capers, optional

salt & pepper, to taste

You can partially boil the carrots and cauliflower or leave them raw. I left mine raw.  Add all the ingredients in a large bowl mix and enjoy!

Ingredients:

1 (14 OZ) can organic black beans

1 (14 OZ) can organic corn

1-2 cups diced tomatoes OR tomatillos

1/4 cup onion, chopped 

2 limes, juiced

1/4 cup cilantro

1 pkg organic white or wheat tortillas

2-4 cups organic shredded cheese (for vegan use vegan cheese)

garlic salt, to taste

Directions:

Mix all the ingredients except for the shredded cheese and tortillas in a bowl. Heat up a countertop panini grill or a pan on the stove. Place 1 tortilla on grill and spread shredded cheese on top. Then add the mix from the bowl on top of that and place second tortilla on top. (If you're using a pan on the stove top you will need to turn the quesadilla to crisp on both sides). Heat until cheese is melted, tortilla is crispy, and then slice with a pizza cutter. Enjoy! (Escabeche salad in picture in a separate recipe)

Plum Streusel Muffins

EQUIPMENT

• 12-count muffin pan
• Cupcake Liners
• Mixing Bowls

INGREDIENTS:

PLUM MUFFINS:

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk or milk alternative
• 1/4 cup avocado or coconut oil
• 1 large egg
• 1 tsp vanilla extract
• 1.5 cups diced plums

STREUSEL TOPPING:

• 2/3 cup all-purpose flour
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 1/8 tsp salt
• 3 tbsp unsalted butter, melted

INSTRUCTIONS:

• Preheat the oven to 400 degrees and line a 12-count muffin pan with cupcake liners or non-stick spray.
  

Plum Muffins:

• In a medium-sized bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Set aside.
  
• In a large mixing bowl, whisk together the milk, oil, egg, and vanilla extract. Pour the dry ingredients into the wet and use a silicone spatula to fold together. Once you see no more white flour, add the diced plums and fold together until fully incorporated.
  

Streusel:

• In the same medium-sized bowl you used to combine your dry ingredients, mix together the flour, brown sugar, cinnamon, and salt with a normal dinner spoon. Then mix in the melted butter until coarse crumbs form.
  
• Fill the cupcake liners 2/3 of the way full with the muffin batter (I use my cookie scoop) and then top them off with the streusel. Bake for 15-18 minutes. Use a toothpick to check the centers for doneness.
  
• Cool in the pan for 5 minutes and then transfer the muffins over to a wire rack to finish cooling. Keep leftovers in an airtight container in the refrigerator for up to 5 days.

Easy Chicken Sheet Pan Dinner

Ingredients:

-2 large chicken breasts, I cut these into smaller hand size pieces

-2 golden Beets, roughly chopped

-4 multi colored carrots, sliced

-4 Purple potatoes, roughly chopped

-3 Tbsp olive oil

-Garlic powder

-Herbs of your choosing (I used savory seasoning and turmeric)

-Salt and pepper to taste

Instructions:

Preheat oven to 425 degrees. Put cut chicken breasts in middle of pan and layer all the chopped veggies around it. Top chopped veggies with olive oil, then season veggies and chicken with all the seasonings. Cook 15-20 mins or until done. Enjoy!

Ingredients:
1 (Holy Cow Beef) Rump Roast

1 pkg organic baby carrots

7 med potatoes, diced

5 cloves garlic

1 shallot or onion, diced

2 cups water

1 Pkt organic onion dip seasoning

1 pkt organic brown gravy

Place roast in slow cooker. Cut 5 small X’s in the roast with a paring knife. Push 1 clove of garlic into each pocket. Season roast with Salt and pepper. Pour 2 cups of water over the roast. Pour baby carrots, onion, and diced potatoes over roast. Add packet of onion dip seasoning. Put lid on slow cooker. Slow cook on low for 4-6 hours or until done. Take 1 cup of hot juice out of slow cooker and place in a small pot on stovetop on medium heat. Add gravy packet and whisk until thickened. Ladle over meat. Serve with a side salad if desired. 

Ingredients:

Bread, toasted

avocado, mashed

watermelon radish, thinly sliced

capers

Mash avocado in a bowl. Spread on toast. Add radish slices and capers. Enjoy!