Ingredients:

1 tbsp unrefined virgin coconut oil
1 red or yellow onion, chopped
1 red or green pepper, sliced
4-6 lamb loin chops
pinch of unrefined sea salt and freshly ground pepper to taste
1/2 tsp dried rosemary
1/2 cup white wine
1/2 cup GF low sodium chicken broth

Directions:

In a large fry pan heat coconut oil over medium high heat. Fry onion until almost caramelized. Add pepper and cook for 1-2 minutes. Season the lamb with a pinch of unrefined sea salt and freshly ground pepper. Move the peppers and onions to the side of the pan and add lamb chops. Once browned on both sides add the rosemary, white wine and chicken broth. Cover and simmer, flipping the lamb occasionally until liquid has reduced and the lamb is cooked through, approximately 20-30min.

We served the lamb with oven roasted potatoes and salad.

To make up for the lack of vegetables in this dish we served it with mixed greens. Top with whatever colourful veggies you have on hand

Ingredients:

1 lb ground lamb
1 medium yellow onion, chopped
5 cloves garlic, chopped
2 28 ounce cans of diced tomatoes
5 tsp dried oregano
1 tsp ground cinnamon
a pinch of unrefined sea salt
1/2 tsp ground black pepper

Directions:

In a large sauce pan brown the lamb, onions and garlic with a dash of olive oil. When the lamb is browned and the onions are translucent add the tomatoes, oregano, cinnamon, sea salt and pepper. Simmer over medium-low heat, covered, for a minimum of 1 hour, stirring occasionally.

Want to know the secret to a great pasta sauce? Time. The longer you cook your sauce, the more delicious it becomes. If you have the time, let your sauce cook for 2 hours and taste the difference!

Serve over your favourite brown rice pasta. Leftover sauce can be refrigerated or frozen and is just as good when reheated. Makes enough sauce for approximately 6 servings.

Ingredients:

1 lb ground bison
1 medium onion, chopped
1 tbsp olive oil
2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp unrefined sea salt
1/2 tsp freshly ground pepper
1 15oz can pinto beans, rinsed and drained
1 28oz can diced tomatoes
1/2 cup water
1/2 bunch spinach, roughly chopped

Directions:

Saute the ground bison and onion in olive oil over medium heat until the meat is browned and the onion is tender. Add the seasonings and mix thoroughly so the meat absorbs the flavour. Add the pinto beans, diced tomatoes and water. Cover and simmer for 45 min, stir occasionally, adding more water if the chili becomes too thick. Stir in the spinach and cook for an additional 10-15 min.

Serve with a green salad and your favourite GF bread or breadsticks.