Turkey Roulade with Cranberry Sauce


This is a great alternative to roasting an entire turkey if you want to save time and money but still enjoy a delicious Thanksgiving classic.

Makes 4 Servings


  • 1 1/2 tsps Ghee (grass-fed)
  • 4 cups organic Baby Spinach
  • 2 lbs Turkey Breast, pasture-raised
  • 1/2 cup Goat Cheese (crumbled)
  • Sea Salt & Black Pepper (to taste)
  • 1/2 cup Organic Chicken or Vegetable Broth
  • 2 cups Frozen Cranberries (chopped)
  • 1 Navel Orange (juiced)
  • 1 tbsp Raw Honey
  • Twine


  1. Preheat oven to 425.
  2. Heat ghee or oil in a skillet over medium heat. Add baby spinach and saute until wilted. Once wilted, remove from heat.
  3. Use a meat mallet or a heavy frying pan to pound the turkey breasts into a thin layer. This will make them easier to roll.
  4. Place a large piece of parchment paper across your counter. Cut 8 long strings of twine and lay them in pairs across the parchment paper, about 1 inch apart. Place each turkey breast across two pieces of twine. Season the turkey with sea salt and black pepper.
  5. Spread your goat cheese across each turkey breast leaving a 1/2 inch border all the way around. Top the goat cheese with your wilted spinach. Starting with the edge closest to you, begin tightly rolling up each turkey breast. Once it is rolled, tie the twine around it into a tight knot. Trim the excess twine and discard. Season the turkey with sea salt and pepper again.
  6. Add organic chicken or vegetable broth to a baking dish so it covers the bottom. Set the rolled turkey breasts inside. Place in the oven and bake for 35 - 45 minutes or until cooked through. (If you have a meat thermometer, it is cooked when it has an internal temperature of 160 degrees F.)
  7. Meanwhile, start your cranberry sauce by combining cranberries, the juice of your navel orange and honey in a sauce pan. Place over medium heat and stir occasionally for about 15 minutes or until berries burst and sauce thickens. Reduce heat to low and cover until ready to serve. (Note: You may need to add a few splashes of water if the sauce becomes too thick.)
  8. When you remove the turkey from oven, let rest for 10 minutes before removing twine and slicing into 1 inch thick medallions. Drizzle turkey with cranberry sauce or place cranberry sauce in the base of a serving dish and arrange turkey medallions on top. Serve and enjoy!


No Dairy: Use Kite Hill brand Cream Cheese Style Spread instead of goat cheese, and use coconut or avocado oil instead of ghee.

Get Creative: Roll the turkey with my Paleo Stuffing instead of spinach and goat/almond cheese.

Save Time: Reduce prep time by skipping the roll up, baking turkey breast on their own and serving the spinach and goat cheese on the side.

Bison Pumpkin Chili

This is a hearty comfort food dish with the addition of pumpkin for a tasty, seasonal twist. It's really fast and easy to make and will be a crowd pleaser for the whole family. I personally find that the combo of animal protein and beans is not a glamorous one for me, but feel free to add kidney beans if you like and if your GI system can handle it :-).



Makes 4 Servings

  • 1 Tbsp Extra Virgin Olive Oil
  • 1 lb Ground Bison, grass-fed, pastured
  • 1 Yellow Onion (diced)
  • 3 Garlic (cloves, minced)
  • 2 Tbsp Chili Powder
  • 1 Tbsp Cumin
  • 1 tsp Paprika
  • 1 cup Crushed Tomatoes
  • 1 cup Yellow or Orange Bell Peppers, diced
  • 1 cup Pureed Organic Pumpkin
  • 1 cup Water
  • 1 1/2 tsp Maple Syrup
  • 1 tsp Sea Salt
  • 3 Green Onions/Scallions, thinly sliced 


  1. Heat olive oil in a large skillet over medium-high heat. Add the ground bison, onion and garlic, and saute for about 5 to 7 minutes, or until the meat is cooked through. Drain off most of the fat.
  2. Add the chili powder, cumin and paprika. Stir about 1 minute, until fragrant. Add crushed tomatoes, bell peppers, pumpkin, water, maple syrup and salt. Let simmer about 10 minutes.
  3. Divide into bowls, add desired toppings and enjoy!


  • Optional Toppings: Garnish with toasted organic tortillas, chopped green onion, avocado, or jalapeño slices. If you tolerate dairy, you can add organic, grass-fed sour cream or cheddar cheese.
  • More Veggies: Add more bell peppers, zucchini, or stir in spinach, kale or watercress just before serving.
  • No Bison: Use grass-fed beef, ground chicken, turkey, lamb or venison.
  • Vegan or Vegetarian: Use mixed beans and/or organic tofu instead of ground meat.
  • Leftovers: Refrigerate in an air-tight container for 3 to 5 days or freeze up to 2 months.

Green Bean Anti-Casserole

If you're like many Americans, the thought of green beans conjures up memories of slimy canned beans baked into a greasy, fatty, but still somehow bland casserole that you were forced to eat or you didn't get dessert. Well those days are over my friend! If you've never enjoyed fresh green beans, you're in for a treat. These crunchy little babies pack a flavorful, nutritious punch and they're super quick and easy to make. This is a perfect side dish to grace you Thanksgiving table or to bring to a holiday party. Give this recipe a shot and let me know what you think.

Makes about 8 Servings

• 2 pounds fresh organic green beans, washed and trimmed 
• 2 TBSP organic, cold-pressed olive oil or walnut oil 
• 2 TBSP minced organic garlic 
• 1 cup chopped organic walnuts 
• 2 TBSP minced fresh organic parsley 
• ¼ tsp ground black pepper 
• 1/8 tsp (or to taste) sea salt or Himalayan salt


  1. Place walnuts on ungreased baking sheet and bake 7 minutes at 350o F until lightly toasted.
  2. Place beans, garlic and 1 TBSP in storage bag and shake to coat beans in oil and garlic.
  3. Sauté beans and garlic in remaining oil, 5 minutes, until crispy-tender.
  4. Place in deep serving dish; season with salt and pepper.
  5. Sprinkle with chopped walnuts and parsley, toss well before serving.

Basic Slow Cooker Bone Broth

Bone broth is a wonderfully healing food and is both inexpensive and easy to make. It contains valuable minerals in a form your body can easily absorb and use, including calcium, magnesium, phosphorus, silicon, sulfur chondroitin, glucosamine, and a variety of trace minerals.

The gelatin found in bone broth attracts and holds liquids, including digestive juices, thereby “healing and sealing your gut” and supporting proper digestion. Not only is bone broth great for digestion, it also inhibits cold and flu viruses, and contains anti-inflammatory amino acids such as glycine, proline, and arginine.

Some other benefits of bone broth include healthier hair, skin, nails and bones, reduced joint pain, and even improved sleep.


  • 2 lbs (900 grams) or more of pasture raised, grass-fed, organic beef bones
  • 1 medium Carrot, peeled and roughly chopped
  • *1 medium onion, chopped
  • 1 celery rib, chopped
  • *3-5 garlic cloves, peeled and roughly chopped
  • 1 tbsp (14.8 ml) apple cider vinegar
  • Sea salt & black pepper to taste


  1. Roast the bones at 400 degrees for one hour
  2. Place the bones in a large slow cooker (should fill up about  ¾ of the slow cooker)
  3. Peel and cut the vegetables and garlic
  4. Fill the slow cooker with filtered water, just enough to cover the bones.
  5. Season with a generous amount of sea salt
  6. Add 1-2 Tbsp of apple cider vinegar
  7. Set the slow cooker on low and cook for 18-24 hours
  8. Strain the broth through a strainer lined with cheesecloth and cool.
  9. Broth should gelatinize and have a layer of fat on top when cool
  10. Use the fat for sautéing vegetables if you like or just skim it off and discard it.
  11. Drink broth on its own, use it as a soup base, a braising liquid, or add it to sautéed veggies for extra flavor & nutrition.

* If you have IBS or are following a low FODMAP diet, omit the onion and garlic.