Easy & Lazy Dinner Recipe

After a long day, I love this recipe! It’s nourishing, delicious, and SIMPLE!


  • 1 package of grass-fed beef hot dogs (I love the sugar-free ones by U.S. Wellness Meats), OR chicken or turkey dogs if you prefer



  • 1 large sweet potato (get a huge one, preferably a hanna white sweet potato, but yams are also delicious)
  • 3-4 Tablespoons of Ghee OR bacon fat OR duck fat OR coconut oil
  • 1/4 teaspoon sea salt
  • OPTIONAL: Sauerkraut

How to:

  • Preheat oven to 350
  • Use a spiral slicer to slice the sweet potato into long curly noodles and place on a cookie sheet (This is the one I have).
  • Melt fat on low heat and then pour over sweet potato noodles
  • Sprinkle salt over the sweet potato noodles (you can also add other spices if you’d like, such as turmeric)
  • Place hot dogs on top of sweet potato noodles and stick the whole thing in the oven for 20-25 mins


  • Take hot dogs off the top and put on a plate.  Stir around the sweet potato noodles.
  • OPTIONAL: Put the oven on BROIL for 3-7 mins until they get a little crispy (watch them so they don’t burn).
  • Serve with mustard and sauerkraut…or any other vegetable for that matter!



Healthy Sloppy Joe’s

I admit it: I LOVED sloppy joe’s as a kid. For those of you that grew up on Manwich canned sloppy joe mix (and have fond memories), you will be delighted to have this healthy recipe alternative!

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  • 2 pounds grass-fed ground beef
  • 1 white onion, finely chopped
  • 1.5 cups chopped shiitake mushrooms
  • 1 small can of organic tomato paste (I really like the Bionaturae in the glass jars)
  • 1 small can of water (use the tomato paste can once you’ve emptied it)
  • 1 Tbsp. ghee
  • 1 Tbsp. yellow mustard
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. fresh chopped ginger root (about 2 inches of root)
  • 1 tsp. molasses
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • 1 tsp. each of sea salt and black pepper
  • 2 tsps. organic hot sauce (I used Arizona Pepper’s Organic Harvest Chipotle Habanero Pepper Sauce)
  • 2 tsps. fish sauce (I used Red Boat, no sugar added)

How to:

  • In a large skillet, melt ghee on medium heat.
  • Add onions and cook for 3-5 minutes until translucent.
  • Crumble up beef into pan and cook on medium heat for 3-5 minutes with the lid on. Peel and chop ginger while it’s cooking.
  • Add tomato paste, water, ginger root, fish sauce, hot sauce, vinegar, molasses, spices and mushrooms and stir well. Cook for 20 minutes on low heat.
  • Serve over spinach or beside your favorite veggies or make these buns to go with it!

Chicken Parmesan (dairy optional)


  • 3 pounds chicken thighs (we prefer bone in and skin on, but you can use skinless if you prefer)
  • 1 large can crushed tomatoes (look for organic and BPA-free cans such as Muir Glen or Bionaturae)
  • 1 can black olives (whole or sliced, your preference)
  • 2 cups chopped mushrooms, we prefer shiitakes
  • 1 T olive oil
  • 1 T Italian Seasoning
  • 1 tsp sea salt
  • 1 tsp black pepper
  • Optional: Onions, garlic, bell pepper, other veggies like zucchini, chopped spinach, oregano or other herbs…and Parmesan cheese! Dairy has been on my hit list lately, so I’ve been making this recipe without cheese and it is great.

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How to:

  • Salt both sides of chicken thighs and place in large glass cooking dish.
  • Drizzle olive oil on thighs.
  • Sprinkle herbs , mushrooms, olives, and spinach (and optional ingredients) on chicken.
  • Pour crushed tomatoes on top of everything.
  • Cover with foil and bake for 2 hours at 250 degrees. It tastes better cooking it longer at a lower heat, so set the timer and go play~you’ll come back to a yummy smelling house and fabulous meal.