Pork & Cabbage Stew


By Jenn Bruer

1 medium pork loin (or pork roast)
1 chopped onion
1 bay leaf
8 oz jar of tomato sauce (whatever is your fave pasta sauce)
1/2 to 1 whole savoy cabbage – sliced (depending on the size of your slow cooker)
1 cup chicken stock
Butter to taste  (omit the butter if you can’t do dairy)
few shakes of salt & pepper
2 cloves of crushed garlic
Optional: hot pepper flakes or hot sauce


  1. Brown the loin, either in the oven on very high heat (turning to brown all sides) or in a frying pan (don’t worry about the inside just the outside!)
  2. Transfer the loin to the slow cooker
  3. Add to the slow cooker the onion, sliced cabbage, tomato sauce, bay leaf, stock, salt & pepper (chili flakes or hot sauce if you like spice) and the garlic
  4. Stir it all together to get it all coated with the sauce
  5. Cook for at least 4 hours on high (longer is even better)
  6. You may need to add more water later if it seems dry; it should be more of a “stew” consistency but not too soupy
  7. Prior to serving add butter to taste (trust me!)
  8. Stir it up and serve (you can add less butter if you insist)

If you’re in a rush and can’t brown the meat prior to adding- it works fine without browning. If you must, just throw everything in, stir, and cook for a long time.

Slow Cooker Beef Stew

Beef stew

By Jenn Bruer


2 pounds grass-fed stewing beef
2 onions
1 large rutabaga
2 cloves of garlic
2 large carrots
7 button mushrooms sliced
1/2 cup red wine
1/4 cup hot water
3 tbsp of melted butter (or ghee)
2 tbsp of coconut aminos (or soy sauce)
3 bay leaves
1 tsp each of salt & pepper


  1. In a large greased frying pan, brown the onion, mushrooms, carrots, rutabaga, and stewing beef.
  2. Once the beef is browned add the wine and let simmer for about 4 minutes.
  3. Transfer everything to your slow cooker.
  4. Add remaining ingredients.
  5. Stir it up so everything is evenly coated with the liquid.
  6. Cook for about 6 hours (more is fine too).
  7. Add more salt and pepper to taste when serving.


  1. If your slow cooker is on the smaller side, try cutting the ingredients in half.
  2. This recipe is low carb!
  3. If you don’t have time to brown the ingredients first, this works FINE with just popping all ingredients in and slow cook on medium/high for 6-8 hours!
  4. If you like a saucier beef stew add 2 cups of stock (or water) with 1 tbsp coconut flour whisked- do this in your step 3

Grainless Chicken Strips

Chicken strips

By Jenn Bruer

4 chicken breasts
2 cups almond flour
2 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
1 tsp tex mex or chilli powder (if you don’t like chili flavor omit this, obviously!)
3 eggs
Optional: Honey or Plum sauce (for dipping)


  1. Preheat oven to 375
  2. Line a baking sheet with parchment and then grease the parchment with organic virgin coconut oil
  3. Rinse and dry your chicken breasts, then cut into strips
  4. Pound them a little to flatten and tenderize
  5. Beat eggs in a bowl and set aside
  6. Combine almond flour with spices in a bowl
  7. Dip your strips into the egg mixture first, then dip into the flour mixture until evenly coated
  8. Place coated strips on the lined baking sheet
  9. Place in the oven on middle rack for 25 minutes, flipping after 10 minutes
  10. Serve immediately! Enjoy!

These freeze very well too 🙂 Flash freeze them by lining a baking sheet with parchment, cover with plastic wrap, then place the tray in the freezer for 3hrs. Transfer to freezer container.

Grainless Salmon Patties


By Jenn Bruer

2 cans strained sockeye salmon (do not remove bones)
2 eggs
1 onion diced very small
3 stalks celery
1/4 tsp of salt & pepper
1/2 cup almond flour
1/2 tsp of onion powder
2 tsp dried chives


  1. Preheat oven to 325 degrees and line a baking sheet with parchment paper
  2. Put all ingredients in a mixer or food processor and mix well so the bones are crushed (this is excellent for calcium)
  3. Butter your frying pan on medium heat
  4. Fry in the butter a heaping teaspoon of batter and press with a fork (I use a measuring spoon so they are all similar size)
  5. Cook like a pancake and flip so both sides are slightly crispy
  6. Transfer to a baking sheet, sprinkle with salt and bake for 20 mins

Grainless Herb Crackers

Herb cracker

By Jenn Bruer

2 cups almond flour
1 tsp dried onion flakes
1 tbsp of finely chopped fresh chives (or rosemary or basil)
1/2 tsp salt
1 tbsp olive oil
1 large egg
1 tsp water


  1. Preheat oven to 350
  2. In a bowl, stir together the dry ingredients (minus the salt)
  3. In a separate bowl, whisk together the wet ingredients
  4. All together now! Mix until well combined; use your hands to knead the dough into a ball
  5. Place the dough between two sheets of parchment paper and roll out to 1/8 inch thickness
  6. Remove top piece of parchment paper
  7. Using a pizza cutter, cut the flattened dough into 2×2-inch squares, and place the sheet of parchment with squares onto baking sheet
  8. Lightly coat the raw crackers with salt
  9. Bake for 10-13 minutes, until crackers along the outer edge of the baking sheet are lightly golden
  10. Remove crackers from oven and allow them to cool completely on baking sheet

These have a nice crisp with the oven method, but if you dehydrate them they will be even crispier.