These lentil tostadas are a yummy alternative to your meat options. They also make for a quick and easy meal.

With these Machaca Beef Pitas we took a great base recipe here and made it a little healthier yet equally delicious. These pitas are bursting with a smoky and slightly spicy flavor. Using pitas instead of French bread loaves makes them less bread heavy and really perfect for meal prep because the pita gets less soggy than bread would sitting in the fridge for a couple days. We also use grass fed and finished beef which increase the healthy aspect of the meal and gives you a better quality cut. As always we love our friends at Wholly Cows roast as they are juicy and packed with flavor. You just can’t go wrong. Pair these with your favorite vegetable side or pick one of our recipes to try to round out your meal.

Lone Star Pot Roast is an easy recipe that packs a lot of flavor for very little work.

I love how roast is so versatile. This was a new recipe for me and I made some tweaks to make it a healthier option and it turned out really good. I was impressed with the flavor and how easy it was to pair with any sides really. It will definitely be one that is in the future rotation.

For this recipe we took our Beef Taco Bowls and tweaked them to come up with a yummy version that included chicken. For example, by adding the farro instead of quinoa it give the bowl a little more substance and the bigger grain does not get lost.

We love using pasture raised chicken and homemade chicken broth. Not only will you notice a difference in flavor but because there is not the extra water in pasture raised chicken it is a lot more dense and fills you up faster.  Wholly cow has come great pasture chicken you can check out.

I also love using Yet Yet salsa in these because their salsa is so flavorful. I personally like the spicier salsas he makes but he has some for all spice levels.

Feel free to get creative and add your favorite toppings at the end! I love a little avocado and cilantro on top of mine personally.

So many pesto recipes involve chicken that we went on a mission to develop one with beef. With that we wanted to keep the healthy factor of our grass fed and finished beef we use from Wholly Cow but add some seasoning to make it more like an Italian sausage blend without all the extra grease of pork sausage. And thus this recipe was born. It is pretty straight forward but creates a  healthy recipe for those Italian food lovers out there. Want to try your hand at making your own pesto? Try our basil pesto recipe.

I have never been a big fan of sauces but a few years back I tried pesto and just fell in love with the taste. Since then I have spent a lot of time trying different recipes to mimic some of the best pesto I have had. I feel like I have finally found a recipe that is pretty good. This has the traditional basil taste to it but the arugula really helps add depth and flavor to the mix. The other really key is the cheese. Those who know me well know I am not a huge fan of cheese. After multiple attempts to make pesto without cheese, I concede that the right cheese in the mix makes it better. Romano seems to be the one that blends with the mixture the best. So, check it out for one of your favorite pesto recipes out there. I personally like it on my pasta dishes (check out our Pesto Italian Sausage Pasta) or on chicken pesto sandwiches.

Just found out a couple weeks ago that Wholly Cow‘s roasts may be my new favorite cut of meat from them. I love how easy it is to throw a roast in the crock pot to cook all day. Then you can just shred it to use in all kinds of dishes. This recipe turned out absolutely delicious. It has the perfect juicy flavor with the beef.  If you love Asian food it has a great blend of spices. And if you like a little kick, that sriracha on top at the end is perfect. It was also so easy to prepare after the meat got all tender from cooking all day.