1 pound of beef stew meat (or sub chicken, pork) pre cubed, or cube yourself.

Sauté the meat in fat of choice a few minutes on each side until browned.

Add the following to the pot:

1/2 cup broth, 1tsp sesame oil, 2 tbs coconut aminos/soy sauce, 1/2 orange juiced, 1tsp rice vinegar, 2-3 cloves garlic diced/crushed, few dashes of: salt, pepper, red pepper flakes, ginger

Cook on high pressure for 35 minutes slow release.

Sautee veggies in fat of choice + meat juices, add chili garlic sauce, garlic, soy sauce to taste

1-2 cups sliced crimini mushrooms in quarters

2 Bok Choy bundles sliced

Cook white rice per directions (white, brown cauliflower)

Add meat, veggies and rice to a bowl. Sprinkle with sliced scallions, sesame seeds and a few spoonfuls of meat broth to the dish.

Cook Quinoa or grain/greens of choice

Roast chicken thighs (dry rub with salt, pepper, herbs) Oven roast 365 for 40 minutes

Make garlic eggplant dish: Add sliced eggplant to hot pan with coconut oil. Sauté and add coconut aminos, sesame oil, cumin and day and pepper. Keep adding liquid as needed to keep moist. Add chopped cabbage and cook until soft. Top with sesame seeds DB extra soy sauce/aminos.

Blister shoshitos- heat pan with fat of choice and cook until slightly blistered. Sprinkle with salt.

Add all to a bowl and enjoy!

Add the following to a crockpot for 4-8 hours, or pot for 1-2 hours on the stove:

1 onion diced

2-3 cloves of garlic crushed or diced

1 bell pepper diced + 1 jalapeño diced and seeded

1 pound ground beef/pork or shredded turkey/chicken

1 can diced tomatoes in water

1 can pumpkin puree or 2 cups cubed squash

1 can pinto or black beans (optional)

2-3 cups broth

Add a dash of each of the following: salt, pepper, paprika, cumin, coriander, chili powder

Top with cilantro, yogurt or sour cream, shredded cheese or picked jalapeños. Freeze extra in jars for a quick meal on a cold night!

Skirt Steak: Dry rub with cumin, garlic powder, oregano, salt, pepper. Then whisk the following: 1/2 lime juice, 1/4 orange juice, 2 Tbl olive oil, 1.5 Tbs Soy Sauce or Coconut Aminos, salt, pepper, chilli flakes.

Heat skillet and add a bit of oil of your choice and sear steak 1 minute on each side. Pour 1/2 the liquid seasoning on top and let it sizzle, then add the rest of the pan and put in the oven at 275 for 15-20 minutes or internal temp at 125. Take out and let rest.

Slaw: 1-2 cups cabbage sliced or grated. Large handful cilantro chopped. Sprinkle of lime and orange juice, olive oil, salt pepper and cumin.

Black beans heated in a pan and slightly crushed.

Brown rice cooked according to the directions.

Sprinkle everything with chilli powder or smoked paprika and drizzle with lime juice.

Boneless pork loin 2-3 pounds. Cut it open like a sandwich with one end still together.

Spread to about a 1/2 inch to the ends a thick layer of: Goat Cheese, Fig Jam (or cherry would be good too), Handful of chopped fresh Sage (or rosemary or thyme or a blend). 1/4-1/2 cup finely chopped pecans and walnuts pressed on top (I was out of walnuts to just used pecans for this... whatever you have on hand)

Tightly roll the roast then tie with string in 3 places.

Rub roast with dry rub (paprika, salt, pepper, garlic powder, onion powder, cumin... anything else you like). You could also use a binder like hot sauce or mustard before adding the dry rub to really make it stick.

Roast or smoke the meat at 160-220 until the internal temperature reaches 165. Dependent on size and heat can be anywhere from 1.5-3 hours. Let it sit for 10 minutes then cut off the string and slice!

Boil a quart of water and add your ramen noodles to cook separately (I used buckwheat noodles but you can use regular, rice or any other variation you want). Once noodles are cooked, drain and set aside.

Heat 4-5 cups or bone broth (mine is from mixed bones that I make myself)

Add a dash of each: Soy sauce or coconut aminos, Rice vinegar, Fish sauce, Red pepper paste, Black pepper, Ground ginger, Diced garlic 1-2 cloves

Then slice and add the following veggies:

Bunch of bok choy, 2 Scallions, Can of bamboo shoots, 1/2 cup cooked ground pork (or any other meat you want)

Cook the veggies for a few minutes until the broth is at a simmer. Add the noodles in and mix it up.

Add an optional hard, soft or fried egg.

Top with a bunch of fresh cilantro