Primal Chili Cheese Dip

Primal Chili Cheese Dip

1 pound grass-fed beef
1 TBS chili powder
1 tsp cumin
1 tsp coriander
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
1.5 cups salsa
2 TBS grass-fed butter
3 TBS arrowroot starch/flour
1.75 cups unsweetened almond milk
1.5 cups shredded grass-fed/raw cheese
1 big handful baby spinach
1/4 cup sliced green onions
1/4 cup chopped cilantro (plus extra for garnish)

In one pot, brown the beef along with all of the seasonings
In another pot, add in the butter to melt over medium heat
Once it is melted, add in the arrowroot and stir together
Once all of the butter has soaked in, add in the almond milk
Whisk together until it becomes thick (this only will take a few minutes)
You will know when it is done when the sauce sticks to the back of a spoon
Once this has thickened, add in the cheese and stir together
Turn down the heat
Once beef has browned, add the salsa in with it and mix
Next, add in the cheese sauce, spinach, green onions, and cilantro
Combine thoroughly
Allow to come to a low boil for a few minutes until the spinach has completely wilted
Turn heat down to low and top with some cilantro as a garnish
Serve (or you can do this a day ahead and place in fridge to reheat on the stove when you need it)

Slow Cooker Cinnamon Applesauce

Slow Cooker Cinnamon Applesauce
(Makes 1 quart)

8 large apples (I used a combination of Rome Beauty and Golden Delicious that we picked this weekend.)
1/2 TBS lemon juice
2 tsp cinnamon
1/2 cup water

Core and slice apples (Yes, you can leave the skin on.)
Place the apples in your slow cooker
Add in lemon and stir around
Add cinnamon and water
Combine all together
Cook on low for 6 hours
Then use an immersion blender (or place in blender carefully)
Blend well until desired consistency is reached

*If you don't want the cinnamon flavor, just leave it out, and you'll have traditional applesauce.
**Store this in the fridge for up to a week or in the freezer for 6 months.

Tomato-Basil Soup

Tomato-Basil Soup

(Serves 4)

4 large tomatoes, cut into eighths

1-2 TBS avocado oil (or other favorite oil for roasting)

Salt and pepper

1 TBS coconut oil (or other oil)

1 onion, chopped

3 cloves of garlic, minced

1/2 cup loosely packed basil leaves, chopped (plus more for garnish)

4 cups vegetable stock (chicken stock will also work)

1 can (6 oz) tomato paste

1 tsp salt

1/4 tsp pepper

Optional:

1/2 cup canned coconut milk

Basil or herbed olive oil

Cajun Salmon with Warm Mango and Vegetable Salsa

Cajun Salmon with Warm Mango and Vegetable Salsa
(Serves 4)

Salmon-
2 TBS coconut oil (or other oil of choice)
4 salmon fillets
Cajun seasoning (to your liking)

Salsa-
2 tsp coconut or other oil
1/4 cup onion, diced
1/4 cup bell pepper, diced
Handful cherry or grape tomatoes, diced
1 serrano or jalepeno, seeded and diced*
Juice of 1 lime
1 mango,  peeled and diced
TBS cilantro, chopped
Salt and Pepper