Serves 4 Ingredients 2 pounds chicken wings and/or drumettes or 3 pounds whole chicken wings 1 teaspoon coarse sea salt ½  teaspoon freshly ground black pepper 2 tablespoons melted coconut oil or fat of choice 2 garlic cloves, minced 1 teaspoon grated fresh ginger ½ cup coconut aminos 3 tablepoons honey 1 tablespoon chili sauce or sriracha
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This watermelon cooler is perfect for your summertime parties—just blend it ahead of time, and it’ll keep in the fridge for up to two days. When it’s time to serve it, shake well and pour over ice! Makes 8 servings Ingredients: 3 pounds (1.4 kg) seedless watermelon cubes 1 cup coconut water Juice from 1
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16 skewers – Cherry Barbecue Sauce (Makes 1⅔ cup of sauce): 2 teaspoons ghee or fat of choice ½ cup minced shallot 1 garlic clove, minced 1 (1-inch) ginger root, peeled and finely grated (I use a Microplane) 1 tablespoon tomato paste ¼ cup coconut aminos (or wheat-free tamari) ¼ cup balsamic vinegar ¼ cup apple juice
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One of my favorite summer dishes is pan-seared salmon topped with a tangy and refreshing mango and avocado salsa—it’s quick, simple, and delicious. It’s easy on the eyes, too.   Make your Mango + Avocado Salsa first, so you can top your salmon as soon as it’s finished cooking. Here’s what to gather to make
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    I rarely cook steaks these days. Don’t get me wrong: there’s nothing quite like a juicy, dry aged, 100% grass fed slab of meaty perfection. But let’s face it: prime cuts like steak are pricey. So when I throw down a stack of bills in exchange for the best meat I can afford, there’s
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