- 1 lb ground elk
- 1 Tbsp herb and garlic blend (Primal Palate)
- 1 Tbsp dried rosemary
- 1 leek, half moon sliced (white part only)
- 2 Tbsp ghee, divided plus more for drizzling on tomatoes
- 1 tsp sea salt
- 2 acorn squash, sliced in half and roasted
- 3 green onions, sliced
- 1 pint orange tomatoes, roasted (optional)
- 1/2 cup chopped parsley
- Preheat oven to 350.
- Slice each squash in half and cover with 1 Tbsp ghee and 1 tsp sea salt.
- Line a baking tray with parchment paper and add sliced squash and tomatoes if using. Drizzle ghee and a sprinkle of herb and garlic blend on top of the tomatoes. Bake for 30 min or until golden brown.
- Heat a large cast iron skillet and add 1 tbsp ghee and leeks. Saute until leeks are translucent. Add ground elk, rosemary, garlic and herb blend. Cook until elk is done. Top with parsley and green onions.
- Remove squash and tomatoes from the oven and stuff with ground elk. Top with tomatoes and serve immediately.
I love the smell of rosemary. The aroma brings me back to my childhood, remembering spending the day in the kitchen with my grandma. Rosemary doesn’t only smell great, it contains substances that are useful for stimulating the immune system, increasing circulation, and improving digestion.
Rosemary also contains anti-inflammatory compounds that may make it useful for reducing the severity of allergic symptoms. Rosemary has also been shown to increase the blood flow to the head and brain, improving cognition. The next time you enhance the flavour of some special dish with rosemary, pat yourself on the back for making a wise as well as delicious choice.
Justine Stenger received her degree from the University of Alberta in Nutrition and Physical education. She proceeded to pursue a Holistic Nutrition/Therapeutic Chef certification from Bauman College. Justine has completed her Functional Medicine training through the Institute for Functional Medicine and is a Certified Functional Medicine Health Coach, certified through the Institute for Functional Medicine. Justine is a trained Bredesen (RECODE) practitioner and specializes in cell membrane medicine, and works primarily with patients who suffer with neurological conditions, mast cell activation syndrome, Lyme disease, and autoimmune disease.
Justine has worked beside Dr. Bruce Hoffman for the past 10 years and has supported hundreds of Dr Hoffman’s chronic, complex illness patients nutritionally.
University Of Alberta – Nutrition & Physical Education , IFM – Functional Medicine Trained, IFM -Bredesen Practitioner, The dr.Com -Certified Gluten Practitioner, Bauman College – Holistic Nutrition & Certified Therapeutic Chef, Institute For Functional Medicine – Certified Health Coach