Ingredients

• 1 pound ground turkey or grassfed ground beef
• 1/2 tsp organic Mexican seasoning (I like Spice Hunter brand)
• 1/2 tsp sea salt
• 1 cup fresh salsa (homemade salsa is best)
• 2 tbsp cultured sour cream
• 1 head organic romaine lettuce, cut into pieces (about 8 cups)
• 2 cups cooked soaked crockpot pinto beans or black beans
• 1 avocado, diced
• 1 cup grated raw milk cheddar cheese
• 1/4 cup sliced black olives
• Optional: Organic GF tortilla chips

Instructions

1. In a large skillet over medium-high heat, add two tablespoons of olive oil, the ground turkey (or beef), Mexican seasoning and salt.
2. Cook, breaking the meat up with a wooden spoon, until no longer pink, about 5-6 minutes.
3. Pour off any excess liquid. Then, stir in 1/2 cup of the salsa and cook until heated through, about one minute.
4. In a small bowl, combine the sour cream and remaining 1/2 cup of salsa to create the taco salad dressing. Add salt and pepper to taste.
5. Place the lettuce, turkey mixture, pinto beans, avocado, cheese and olives into separate bowls. Serve buffet-style so your family can make their own salad.
6. Top with the taco salad dressing. (Recipe inspired by Real Simple.)

Ingredients

Step One: Soak Dumplings
• 1 1/4 cup organic whole spelt flour
• 1 cup organic kamut flour
• 1 cup plain organic kefir (or cultured buttermilk)
• 5 tbsp butter, melted
Step Two: Finish Dumplings
• 1 tbsp Kefir
• 1 tbsp aluminum-free baking powder
• 1/2 tsp sea salt
• 1/4 tsp dried parsley
• 1/8 tsp freshly ground pepper
• 1/8 tsp garlic powder
Step Three: Prepare the Chicken (or Turkey) Casserole
• 3 tbsp butter, plus 2 tbsp olive oil
• 2 cups carrots, chopped (about 5-6 small carrots)
• 2 cups organic potatoes, cut into bite-sized pieces (about 3 medium potatoes)
• 1 1/2 cups organic celery, chopped (about 3-4 stalks)
• 1 cup yellow onion, chopped (about ½ large onion)
• 1 cup fresh green beans, ends trimmed and cut in half
• 2 1/2 cups homemade chicken stock
• 1 1/2 tsp fresh organic sage, finely chopped
• 1 1/2 tsp fresh organic thyme (leaves only)
• 1 tbsp coarse sea salt
• 1/2 tsp freshly ground black pepper
• 3 cups precooked, shredded organic chicken (or turkey)
• 1 cup plain almond milk (or raw whole milk)

Instructions

Step One: Soak Dumplings
1. Add flours to a large ceramic (or glass) mixing bowl.
2. Using a fork, blend in kefir and melted butter.
3. Use your hands to completely combine the ingredients and form a dough ball. (Will resemble pizza dough.)
4. Cover the bowl and place it in a warm area of your kitchen for 24 hours.
Step Two: Finish Dumplings
5. After soaking time is complete, add remaining ingredients.
6. Using your hands, knead the ingredients into the dough. Dough will be very thick and sticky (like pizza dough) and it will take a couple minutes of kneading to combine.
7. Once combined, set dough aside to rise a bit while you prepare the casserole.
Step Three: Prepare the Chicken (or Turkey) Casserole
8. Preheat oven to 425 degrees. Oil a 9”x13” baking dish with olive oil and set aside.
9. Heat a very large sauté pan (or wok) over medium-high heat. Add butter and olive oil to the pan, along with the carrots, potatoes, celery, onion and green beans. Sauté veggies for about 3-4 minutes, until onion just starts to soften.
10. Then add chicken stock and seasonings. Cover and simmer for about 5-6 minutes, until veggies just begin to soften. (Do not simmer too long or your veggies will become mushy during the baking process.)
11. Turn off heat once simmering is completed.
12. For a rich and creamy sauce, add the milk and two ladle-fulls of the simmered veggies to your blender or VitaMix. Blend until completely puréed and return the purée back to the pan with the veggie mixture and combine.
13. Next, add the precooked, shredded chicken (or turkey) and combine well.
14. Pour mixture into oiled 9x13-inch baking dish. Sprinkle top with a light dash of dried sage, dried thyme and garlic powder.
15. Scoop dumpling dough by rounded tablespoons and slightly flatten; then place evenly across the top of the casserole. (Keep dumplings fairly small so they cook evenly. As a point of reference, the dough yields about 24 dumplings.)
16. Bake for 15-18 minutes until dumplings are lightly browned and casserole is bubbly. Allow to cool 5 minutes before serving. Enjoy