Hot tea, scrambled eggs, turkey sausage patties, orange slices
Veggie soup with avocado, grassfed hot dogs or chicken apple sausages, apple slices
Sirloin Steaks, with coconut aminos and spice rub, broiled
Roasted cauliflower, steamed green beans, salad with apples, avocados, and dressing
I was skeptical when I read the raves about this roasted cauliflower recipe, but I’m now a believer. Next time I will make twice as much. Below is my adaptation, guided by my friend Cara Lee.
1 large head cauliflower, washed, dried, and cut into bite size pieces
2 Tb ghee, melted
2 Tb olive oil
1 tsp Real salt
1 tsp garlic powder
3/4 tsp fresh ground pepper
1/2 tsp paprika
1/4 tsp smoked paprika
Place cauliflower pieces in a gallon ziplock bag. Mix additional ingredients together then add to bag and coat cauliflower. Dump into roasting pan and roast on 425 for 45-50 minutes, stirring occasionally, until brown on all sides. The crispy edges will be the best, so don’t pull it out too soon. Enjoy hot.