Venison Crockpot Stew

I used the back strap of a White Tail Doe that my husband shot and brought home from a hunt in the Del Rio, TX area.
Sliced into 1in cubes and seared in Kerrygold Irish Butter, just enough to brown all sides.

Grocery List:

  • 2lbs of Venison or your red meat of choice, cubed
  • 1 – 32oz Organic Beef Broth
  • 2tbsp of Grass-Fed Full Fat Butter
  • 1 can of Organic Diced Tomatoes
  • 3 Medium Russet Potatoes, chopped
  • 3 Organic Celery Sticks, chopped
  • 2 Organic Carrots, peeled and chopped
  • 1 Organic Green Bell Pepper, chopped
  • 1 Organic Jalapeno, diced
  • 1/2 Medium Organic Yellow Onion, diced
  • 1/2c Fresh Organic Basil, chopped
  • 1tbsp of Fresh Organic Rosemary, Chopped
  • 1 tsp of Cumin Powder
  • 1 tsp of Garlic Granules
  • 1-2 tbsp of Pink Himalayan Salt
  • 1 tbsp of Black Pepper


  • Easy-Peasy!
  • Slice the red meat into 1in cubes and sear it in butter, just enough to brown all sides
  • Add everything into your crockpot and set it for 8hrs
All ingredients in the Crockpot and set for 8hrs

8hrs later.

The meat turned out really tender and the subtle flavor of the cumin, with the basil and rosemary, tied the whole meal together nicely! I used all organic vegetables for this meal. There is truly a difference in flavor when cooking with organic food. This is hands down the best stew I’ve ever made.

#104- 3 Days of Food Prep with Basil Pesto Pasta, Turkey Meatballs, and Lemon Pepper Chicken

Grocery List

  • 1lb of Ground Turkey
  • 1lb of Chicken Thighs or Breast
  • 1 Egg
  • 1tbsp Full Fat Grass Fed Butter
  • 1/4c Almond Milk (or your favorite milk alternative or full fat whole milk)
  • 1 Package of Taste Republic Fusilli
  • 3 Large Sweet Potatoes
  • 1 lb of Raw Baby Spinach
  • 1 Large package of Fresh Basil
  • 8oz White Button Mushrooms (or your preference of shrooms)
  • 1 Lemon
  • 3 Garlic Cloves
  • 1 Bundle of Scallions
  • 1/4c Pine Nuts or Walnuts/Pecans
  • 1/2c Grated Parmesan
  • 1/2c Italian Panko
  • 1tbsp of Tomato Paste
  • 2tsp Dried Oregano
  • 3tbsp of Lemon Pepper
  • 2tsp of Dried Basil
  • 1tsp Garlic Granules
  • Pink Himalayan Salt
  • Ground Pepper
  • Avocado Oil
You can find this in the refrigerated section at Natural Grocers of about $4.45
This only takes about 5min to cook!
It’s the BEST Gluten-Free Noodle out there yet!

Sweet Potato Mash

  • Place peel and cubed potatoes in a large pot, cover with water and bring to a boil.
  • Reduce heat to med-low and simmer until tender, about 20min
  • Drain and return to pot
  • Combine 1-1/2 tbsp of butter and 1 tbsp of Avocado Oil in a small skillet over med heat and cook until brown and fragrant, about 3min. Remove from heat.
  • Add 1/4c of Almond Milk, 1/2tsp of Pink Salt and Pepper to potatoes and mash
  • Drizzle with butter mixture and give it a gentle stir

More “3 days of Meals Prepped” to come weekly!

#103 – 3 Days of Meal Prep with Salmon Patties and Meatballs


Grocery list:

  • Bundle of Collard Greens, washed and chopped
  • White Button Mushrooms
  • Yellow Onion
  • 3 – 6oz cans of de-boned salmon
  • 2 lbs of Ground Grass-Fed Beef
  • 1 Egg
  • 1 Package of Taste Republic Fettuccine or Linguini
  • 1 can of 28oz Tomato Sauce
  • 1 tbsp of Tomato Paste
  • Worcestershire Sauce
  • Coconut Aminos or reduced sodium soy sauce
  • Apple Cider Vinegar
  • 1/2 cup GF Italian Panko
  • Pink Himalayan Salt
  • Ground Black Pepper
  • Avocado Oil

Add Yummy fats to these meals by adding some avocado slices, a drizzle of Primal Kitchen brand dressing or a sprinkle of sunflower, pumpkin or flax seeds.

In a medium pot, heat avocado oil (or full fat grass fed butter) over medium heat. Add onion and saute until clear.
Pre-heat oven to 350
Mix Beef with:
1/2 of the cooked onion
3 tbsp of Worcestershire sauce
2 tbsp of coconut aminos
2 tbsp of apple cider viegar
Salt & Pepper
Roll then bake on a greased pan for about 15 min

Meanwhile, add tomato sauce and paste to the onion pot and simmer while meatballs are baking. When done, place them into the sauce and simmer some more. The longer the better!

This will yield a lot of pasta and meatball servings! Depending on who’s eating, this may yield more than 3 days of lunch and/or dinner!

How about some breakfast?! I’ve got another post about that right -> here!

More “3 days of Meals Prepped” to come weekly!

GF and DF Butternut Squash Lasagna


  • 1lb of Hot Italian Sausage (I love Mulay’s Brand Sausage)
  • 1 large, long butternut squash
  • 1 small red onion, chopped
  • 3 garlic cloves,
  • 5 large Basil leaves (or less, I love Basil)
  • 1 jar/can of no sugar added pizza or spaghetti sauce like Cucina Antica or Muir Glen
  • 1 to 2 cups of dairy free Mozzarella cheese (My fav is Follow Your Heart Brand)
  • Red Pepper Flakes if you want to add a little heat


  • Preheat oven to 400 degrees F
  • Cook sausage with chopped onions and garlic
  • Meanwhile, multi-task by slicing the butternut squash. Cut the bulbous part off and save for another dish if you like. It’s just difficult to slice up. Use a mandolin or carefully slice the squash longways, about 4in long.
  • Coat an 8×10 baking dish with a cooking spray. Begin prepping the dish by adding the first layer of sauce then the squash then the sausage. Repeat, ending with squash then sauce then cheese.
  • Bake for 30min then top with cheese and bake for another 10 to 15min or until brown and bubbly. Allow it to sit and cool for about 30min before cutting into it. I like my cheese extra crisp so I’ll bake a while longer.

This makes about 8 servings.

Plantain Tortillas


Plantain Tortilla recipe

1 lrg green Plantain,  roughly sliced
2 eggs
2 tbsp arrowroot powder
1 tsp garlic powder
2 tbsp melted coconut oil
1 tsp lime juice
1 tsp chili powder
himalayan salt & pepper to taste

Put everything in a food processor, blend until smooth & creamy.
Lay parchment paper on baking sheet and spoon mixture onto paper. Makes about 6
Flatten with spoon, about 1/8 inch thick and 4-5 inches in diameter.
Pop in over at 350 for 10-15min.
Allow to cool for a minute then peel them right off.