Merigian Studios

Recipe Board

Roasted Brussels Sprouts and Bacon

Here's what you need: • 1½ pounds Brussels sprouts • 2-3 tablespoons melted ghee or fat of choice • Kosher salt and pepper • 4 bacon slices, diced  • Aged balsamic vinegar Here’s what to do: Preheat your oven to 400°F. Trim the ends and any old outer leaves from the Brussels sprouts. Cut the sprouts in half and toss them with melted fat of choice, salt, and pepper.  Dump them on a foil lined baking sheet, making sure to keep everything in one layer. Sprinkle the diced bacon... Read More
at Thursday, March 24, 2016
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Easy Paleo Frittata

Ingredients: • 1 tablespoon coconut oil or fat of choice • 1 cup emergency protein (whatever cooked meat you have on hand) • 1 cup frozen broccoli (or any leftover or frozen veggies) • 4 large pastured eggs • 2 tablespoons coconut milk • 1 teaspoon kosher salt • Freshly-ground black pepper First, preheat the oven to 350°F and heat the coconut oil in an 8-inch cast iron skillet over medium heat. Then, add whatever protein you have on hand to the skillet and stir-fry until heated through. ... Read More
at Thursday, March 17, 2016
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Chicken with Cauliflower and Olives

Ingredients 1 pound boneless, skinless chicken breast 1 bunch fresh thyme sprigs 1 head cauliflower, cut into florets 1 shallot, finely chopped 3 tablespoons olive oil ½ teaspoon celtic sea salt 1 teaspoon ground black pepper zest of 1 lemon (use a microplane zester ) ¼ cup fresh lemon juice 1 cup Kalamata olives, pitted 5 cloves garlic, thinly sliced Instructions Rinse chicken breasts and pat dry with a paper towel Spread thyme sprigs evenly in the bottom of a 7 x 11 inch baking dish ... Read More
at Wednesday, March 9, 2016
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Garlic Spaghetti Squash with Kale

Ingredients • 1 Spaghetti squash (medium) • Extra virgin olive oil • Salt and pepper (to taste) • 1/2 yellow onion (diced) • 8 cloves garlic (minced) • 3 Italian sausages (diced) • 1 bunch Kale (stems removed and shredded) • 1/4 cup Chicken broth • 1 tsp Chili powder 1. Preheat the oven to 400 degrees F. 2. Use a sharp knife to cut the squash in half lengthwise. 3. Scoop out the seeds and discard. 4. Place the halves on a rimmed baking sheet with the cut side up. 5. Drizzle with olive... Read More
at Thursday, March 3, 2016
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