Beef and Broccoli

1/4 cup beef broth
1/4 cup tamari
2 tbsp Chinese cooking wine
2 tbsp arrowroot starch (or tapioca starch)
1/2 tsp ground ginger
4 cloves garlic, minced
1 tsp honey
1/2 tsp white pepper (or regular pepper)
pinch of crushed red pepper

2 lbs steak (rib eye, strip or sirloin), sliced against the grain
1 cup beef broth
2 tbsp coconut oil, divided
1 bunch broccoli, cut into small chunks

Combine sauce ingredients; divide in half. Combine half of sauce with steak and set aside. Combine other half of sauce with beef broth in a saucepan over medium-low heat; once shimmering, reduce heat to low to keep warm while you stir-fry steak. In a skillet warm 1 tbsp coconut oil over high heat until shimmering, 30 seconds. Add half of steak, and stir-fry until brown (2 minutes). Set aside and repeat with other half of steak and set aside. Reduce heat to medium-high and add broccoli and sauce to the pan. Simmer until broccoli is bright green, 1 minute; then add steak and juices. Stir-fry until sauce has thickened, 1 minute.

Balsamic Glazed Chicken

Balsamic Glazed Chicken *Requires Overnight Marinade*

3-4 pounds chicken (or thighs/breasts)

2 tbsp olive oil

1/2 cup balsamic vinegar

3 tablespoons tamari or coconut aminos

1 tablespoon raw honey

Add chicken to slow cooker. Combine remaining ingredients in a small bowl. Pour over chicken. Cook on low for 6-8 hours. 

Honey Garlic Chicken

Honey Garlic Chicken

3-4 pounds drumsticks (or thighs/breasts)

1/3 cup raw honey (melted)

1.5 tbsp minced garlic

2 tbsp olive oil

½ tsp sea salt

½ tsp pepper 

Add chicken to slowcooker. In a small bowl, mix honey, garlic, olive oil, salt and pepper until liquid. Drizzle ingredients over chicken, and stir so the sauce covers chicken well. Cook on high for 4 hours.

Pecan-Crusted Chicken

Pecan-Crusted Chicken

½ cup spicy brown mustard

2 tbsp honey

1 cup pecans

4 chicken breasts (boneless, skinless)

Preheat oven to 350. In a bowl, whisk together mustard and honey. Toss pecans in food processor and pulse until chopped. Pour them into a large bowl and set aside. Using a paper towel, remove moisture from chicken breasts. Taking one at a time, roll in mustard mixture and coat on both sides, then transfer to pecans and cover both sides. Place on a greased glass baking dish and sprinkle with sea salt. Bake 45 minutes or until juices run clear.