Butter Fudge

I am pretty sure I like butter better than any other food on this planet. And for someone who's a butter lover like me, what could be better than chocolate butter?

Ingredients

• 1 1/2 cups grass fed butter (we use Keery Gold), softened
• 1 cup almond butter
• 1/2 cup coconut oil
• 2/3 cup honey
• 1 cup cocoa powder
• 2 Tbsp vanilla extract
• 1/4 tsp salt

Directions

Melt the coconut oil and honey together in a small pan on very low heat. Place all ingredients in blender or food processor and blend on low until smooth. 

Line a shallow pan or pyrex dish with plastic wrap (we use 2 5x7 glass pyrex dishes). Pour chocolate mixture into pan and cover with a lid or more plastic wrap. Freeze until firm. Enjoy!

Because these ingredients will become soft at room temperature, this is best stored at least in the refrigerator, but we prefer the freezer. It doesn't freeze solid, just firm.

Chicken and Asparagus Stir Fry

Ingredients
2 lbs Chicken Breast - cut into 1-inch pieces
Salt and Pepper to taste
1/2 cup Chicken Stock
2 Tbsp Soy Sauce
1 Tbsp Tapioca Powder
2 Tbsp Avocado Oil or Butter
2 bunches Asparagus - trimmed and cut into 2-inch pieces
6 cloves Garlic - minced
Juice of 1 Lemon

Directions
Season the Chicken with Salt and Pepper. Melt Butter in wok or skillet and add Chicken. Cook on medium high until cooked through.

While chicken is cooking, place Soy Sauce, and Tapioca Starch and a Tbsp of Water in small container with a lid and shake well to combine.

Remove chicken from pan and set aside. Add Asparagus to pan and additional Butter/Oil if needed. Cook until tender-crisp, then add Garlic and cook another 2-3 minutes. Add Chicken back to the pan, then add Chicken Stock and de-glaze. Add Soy Sauce mixture and stir quickly to thicken.

Remove from heat and serve.

Chicken and Rice Soup with Veggies

I use this as my go-to recipe when I am in a time crunch. I usually have fully cooked chicken in my freezer, as well as some left over rice in my fridge, so this recipe is quick and easy and yummy.

Ingredients
Meat from one whole Chicken - precooked
2 quarts Chicken Stock
1 medium Onion - diced
1 Red Bell Pepper - diced
2 stalks Celery - diced
6 Tbsp Butter
2 cups cooked Rice (or 1 cup uncooked Brown Rice Noodles)
1 tsp Parsley
1-2 tsp of your favorite seasoning (I like Carl Bailey's basic seasoning that I can't remember the name of it)

Directions
Melt Butter in skillet. Saute Veggies 10 minutes. In large pot, add Chicken and Stock. When Veggies are done, add to pot along with remaining ingredients. Simmer for 10-15 minutes and serve. So easy!

Butternut Squash Soup

Ingredients
1 (2-3 lbs) Butternut Squash - peeled and seeded
2 Tbsp Butter
1 medium Onion - diced
6 cups Chicken Stock
Nutmeg
Salt and Pepper to taste

Directions
Cut Squash into 1-inch pieces. In a large pot, melt Butter. Add Onion and cook for 5 minutes. Add Squash and Chicken Stock. Bring to a boil and simmer 15 min or until Squash is tender. Using a hand blender, puree chunks until smooth (or remove squash chunks with slotted spoon and puree in blender and then return to pot). Stir and season with Nutmeg and Salt and Pepper.

YUM!!