Happy Weekend!! This yummy dish will sure make your loved ones happy 🌈🙌🏻 it’s a light summer dish 🐖

When pork is sourced properly- ie it’s fed a species appropriate diet and allowed to forage, it tastes like a whole different kind of meat, full of flavor. Pork actually isn’t a white meat, but is supposed to be red, almost like veal and beef! I like to get my corn and soy free pork from Northstar Bison, and you can really taste the difference.

You can save 10$ using my referral link or check out my guide to pork here for other sources!

I think high quality pork should be minimally seasoned, to preserve its yummy flavor! I’m just grilling it in butter and seasoning it with some garlic, salt, pepper and fresh herbs 🌿

I like to serve it with sliced avocado and carrot sauté 🥕🥑

I’ve posted another way to prepare pork tenderloin as Tournedos with Sauce!

To make you need (2 portions):

1 pound pork tenderloin 🥩

Butter for searing 🧈

Salt, pepper and garlic 🧄

Parsley for serving 🌿

How to:

I like to cut the long tenderloin into little cubes so that they are easier to cook, this way there is also more surface for them to get crispy 😇

Begin by heating up butter or another ancestral fat in a pan. When the fat is hot, sear the pork cubes on all sides until brown. Season with salt, pepper and garlic. Let them continue to cook on low heat until they become a bit crispy!

Lastly, garnish with parsley and serve with the remainder of your sides!

Happy Saturday- the grill is fired up at our place 😍

This is another fun way to eat lamb which is a super healthy meat choice. It’s particularly high in CLA which is a fatty acid which supports metabolic function and the richest source of dietary carnitine which helps shuttle fatty acids into the cell so that the mitochondria can burn them for energy!

To learn more about lamb, check out this post 🐑

We love to eat Kabobs in the summer because they are such a quick and easy way to create yummy meals. We throw them on the grill with a variety of veggies like Smokey eggplant, curried cauliflower and rainbow veggies and serve them with dips we prepare ahead of time and keep in the fridge- dinner is never boring 😋

Right now we are loving this bell pepper dip, baba ganoush, guacamole and olive tapenade!

Other kabobs we have made include these chicken tandoori kabobs, shrimp kabobs and chicken Shish kabobs!

I get my lamb from a variety of vendors, I find that stew meat works well for kabobs since they are already a good size. This lamb is grassfed and from Northstar Bison, and you can save 10$ using my referral link 😇

For 3-4 kabobs you need:

1 lb of lamb meat (stew meat works well) 🐑

Salt, sweet paprika, sundried tomato and oregano to marinade 🧂

Extra virgin olive oil 🫒

Optimally lemon juice to serve 🍋

To make:

Marinade the lamb meat for a few hours before cooking- place the meat into a bowl with the olive oil, salt and optimally the spices and herbs. Place into the fridge.

When you’re ready to make the meat, preheat the grill and thread the meat onto skewers. Grill for about 3-4 minutes on each side or until you feel the meat is ready. This depends on how large your pieces are. You want to be careful not to over cook the meat.

When it’s ready, sprinkle with some more flaked salt and optionally drizzle with garlic infused olive oil or lemon juice 😍

Enjoy 😉

Happy Saturday- I hope you spend the weekend grilling 😍

This Californian comfort food was inspired by my personal trainer! When he told me about this dish my mouth began to water and I ordered a tri-tip right away 🤤

I got it at Northstar Bison and you can get yours too and save 10$ using my referral link!

My whole guide to beef and bison can be found here!

We made ours on the new Traeger smoker, but you can do the same in the oven and then finish it in the pan or on a regular grill!

The left overs can be eaten cold the next day on a bread swap with eggs and avocado or a fat fueled breakfast, or in a big salad for lunch!

To make you need:

1 tri-tip roast 🥩- about 1.5 lbs

Salt 🧂

Spices of your choice as a rub: you can use sweet paprika, garlic, onion, etc 🌶

To make:

Trim the silver skin off of the roast and rub with salt. Keep in the fridge for a few hours. The salt helps maintain the moisture!

When you’re ready to cook, preheat your smoker to 225°F and smoke for about an hour until the thickest part of the meat is 125°F.

Remove the meat from the smoker and preheat the grill to 450°F! Rub the meat with seasoning of your choice When the grill has reached the temperature, grill for 3-5 minutes on each side until it’s crispy.

Slice against the grain and Serve with grilled veggies , tomato salad, and guacamole 🥑

Happy Saturday 🌈 this week I am sharing one of our favorite ways to eat nose to tail and get lots of healthy protein and fat 🙌🏻

We are always looking for ways to eat the most nutrient dense foods- did you know that many people who eat a Whole Foods based diet are actually nutrient deficient because they only eat muscle meats?

Many processed foods are fortified with nutrients so if you’re not eating those (which you shouldn’t be), you may be deficient unless you eat nose to tail and incorporate shellfish and mollusks as well 🙌🏻

I published a whole guide to eating organ meats here 😇

These chicken meatballs are a great way to sneak in some heart, which is full of CoQ10 which is very important for your mitochondrial function as well as our heart health (they always say like supports like) 🫀

We’ve also snuck heart into these skewers and have grilled beef heart ❤️

To make these yummy chicken meatballs you need:

1 lb ancestral chicken blend, we got ours from 1915 Farm but Force of Nature also sells a good ancestral blend, check out my guide to chicken here!

1/2 chopped onion 🧅

Fresh chopped basil 🌿

1 egg 🍳

2 tablespoons coconut flour 🥥

Cumin, truffle salt and smoked sea salt 🧂

Duck fat or ancestral fat for frying 🍳

To make:

Combine the minced chicken, egg, coconut flour, onions, herbs and spiced in a bowl and mix well.

Heat up the duck fat in the pan and form little meatballs with your hands. 1 pound is generally enough for about 6 meatballs!

Fry until crispy golden on each side, about 10 minutes on each side!

Enjoy with your favorite veggies like sautéed carrots, crispy Brussels sprouts, or grilled eggplant and lots of guacamole and bell pepper dip! These can also be enjoyed cold on a fat fueled salad or as a quick snack!