Huckleberry and Camas Muffins

Having the combination of  two different traditional foods makes these muffins  extra special. I used less sugar then the normal muffin recipe to not over power the natural camas flavor and be overly sweet.

Having the combination of two different traditional foods makes these muffins extra special. I used less sugar then the normal muffin recipe to not over power the natural camas flavor and be overly sweet.

Recipe serves 18


1 1/4 C baking flour

3/4 C camas flour

3 eggs

1 C coconut milk

2 C frozen huckleberries, frozen

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

3/4 C sugar

1/2 C flour mixed with 2 Tbsp sugar

baking cups or oil spray

Preheat oven to 400F. In a large bowl mix together all dry ingredients, and in another bowl mix together all wet ingredients. In a third bowl mix huckleberries with the flour and sugar mixture. After combining wet ingredients into the dry ingredients, fold the huckleberries into the batter. Divide evenly between the cups and leave room to rise, bake for 15min-17 min.

Curry Almond Butter Chicken with Veggies and Quinoa



2 boneless chicken breasts, thawed

1/2 Cauliflower head, big chunks

4 large carrots, diced

1/2 yellow onion, diced

2 celery sticks, chopped

1 can coconut milk, full fat

1/4 C veggie or chicken broth

3 tbsp almond butter, or peanut butter

3 garlic cloves, minced

1 tsp of fresh garlic, or powder depending on your preference

1 Cup cooked quinoa

raw cashews for topping

1 tbsp coconut oil


First prepare your chicken by browning in a pan for a few minutes on each side in coconut oil. Place chicken into an Instapot or crockpot and add remaining ingredients. I cooked mine on the slow cook setting for four hours in my Instapot, seasoning with salt/pepper to taste at the end. If using a crock pot I suggest low setting for four hours. To cook the quinoa rinse or soak before cooking. Then place in a pot with 1 3/4 C water and bring to a boil, and cover. Turn heat down to low and cook for 20 min, then remove from heat and let sit. Fluff with a fork before serving, and top dish with cashews, or green onion, or cilantro if desired. This dish is full of protein, and healthy fats and will leave you feeling satisfied while tantalizing your taste buds.

Curry Butternut Squash with Indian Corn



  • 3 butternut squash cubed

  • 4 garlic cloves in the peel

  • 1(32 oz) veggie broth

  • 2 cans (15 oz) Native forrest Coconut milk

  • 1 C cooked Indian corn

  • 1/2 bell pepper diced

  • 1 large shallot diced

  • 1 tsp cinnamon

  • 1 1/2tbsp fresh ginger

  • 2-3 tbsp yellow curry powder

  • 1/2 tbsp tumeric

  • 1/2 tsp cayenne pepper

  • salt/pepper

  • 2 tbsp coconut oil

  • fresh parsley (optional)

Preheat oven to 400 F and bake squash and garlic for 20- 30 min. Pull the garlic out after about 20 min, but keep cooking the squash till tender. Let cool, then pull apart squash and garlic from the peel, and place in food processor. In a large stock pot on medium low  add 2 tbsp coconut oil, and shallot, and garlic, simmer for few minutes. Add spices and bell pepper, cook another few minutes. Add broth and turn up the heat to medium high, fold in your butternut squash. Bring to a boil, cover with lid and turn down to low for 1 hr. You could also transfer to a crockpot on low for an 1 hr and half. To cook Indian corn, remove from cob and add to salted boiling water. Cover with lid,  cook on low for an 1 hour to 1 hour and ten minutes. Drain and then add to your soup. Season with salt and pepper, and top with fresh parsley if desired. 

Wild rice stuffed winter squash with Cranberries/ Bison Meat loaf with Elderberry Glaze

Bison Meatloaf

  • 1 1/2 lbs. bison, ground
  • 3/4 C yellow onion, diced
  • 1/4 C celery, diced
  • 1 egg
  • 3/4 C rolled oats
  • 1/2 C bone broth
  • 2 Tbsp. tomato paste
  • 3 Tbsp, Worcheshire sauce
  • 2 Tsp. garlic powder
  • 1 Tbsp. fresh thyme, minced
  • 1 Tbsp. fresh rosemary, minced 
  • 1 Tbsp. sage, dried
  • 2 Tbsp. apple cider vinegar
  • salt/pepper

Preheat oven to 350 F, in a bowl combine all spices, with onion, and celery. Then add the oats, egg, and bison. Try not to over mix, but combine well, add salt/pepper. Then spray a loaf pan with oil, and press mixture into loaf pan, Apply Elderberry syrup on top, and bake 1 Hr - 70min, let rest for 10 min before serving. 

Elderberry Glaze

  • 1 C elderberries, dried (can sub any dried berry)
  • 6 C water
  • 2 Tbsp. rose hip, dried
  • 1 Tsp. orange peel, dried
  • 3-4 cinnamon sticks
  • 2 Tsp. ginger, ground
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp honey

In a pot bring elderberries, rose hip, and water to almost a boil, then keep it low for 30min. Add cinnamon, ginger, orange peel, and simmer 1 hr. Stirring frequently to keep from boiling, but staying fairly hot. Then strain with a cheese cloth, use spatula to squeeze out extra juice. Place liquid in a saucepan, add honey, and balsamic vinegar and bring to a simmer. Cook on low 15 min, remove from heat and place in glass container to thicken up. 

Stuffed Winter Squash with Wild Rice and Cranberries

  • 4 Winter squash, cut in half, cleaned and seeded ( I prefer dumpling variety)
  • 1 C  wild rice
  • 1/2 C yellow onion, diced
  • 3 Tbsp. bone marrow, or butter
  • 1 Tbsp. thyme, dried
  • 1/3 C celery, diced
  • 2 Tsp. orange peel, dried
  • 2 Tbsp. apple cider vinegar
  • 3 bay leaf
  • 3 c water

Preheat oven to 400F, then In a pot bring water to a boil, add rice and bay leaf. Cover with a lid and cook on low for 45min, or until water is absorbed. Remove from heat, remove bay leaf, and set aside. In a sauce pan heat bone marrow. onion, garlic, orange pell, apple cider vinegar, and thyme. Sauteè for 3-5 min, then fold into your rice. Add cranberries and celery, then fill your squash and cover bake 400 F for 50 min.  Season with salt/pepper if desired.

Bone Marrow- Preheat oven to 350 F, roast beef or bison variety for 30-35 min. Pull out the marrow and set aside. 


Parsnip and Cauliflower Mash with Chives 

  • 1 head cauliflower, steamed
  • 2 C parsnips, cubed
  • 2 Tbsp. ghee or butter
  • 2 garlic cloves, minced
  • 1 1/2 Tbsp. fresh horseradish, grated 
  • 2 Tbsp fresh chives, diced
  • 1 C bone broth
  • salt/pepper

Preheat oven to 350 F and bake drizzle parsnips with olive oil and bake  for 20min, or until cooked. Steam cauliflower for 15 min, and drain well. In a blender combine baked parsnips with bone broth, and cauliflower.  Then in a saucepan heat ghee, garlic, and thyme sauteè for a few minutes. Add you mash mixture, along with chives and horseradish. Sauteè for 5- 7 min, season with salt/pepper if desired. 

Pumpkin Maple Holiday Cookies

  • 1 1/4 C rolled oats
  • 3/4 C flour
  • 1 egg, whisked
  • 4 dates, soaked for 4 hrs and put in food processor
  • 2 Tbsp. applesauce
  • 3 Tbsp. coconut oil
  • 1/2 Tsp, vanilla extract
  • 1/2 C walnuts, chopped
  • 1/3 C currants
  • 4 Tbsp. Maple syrup
  • 1/2 Tsp. baking soda
  • 1/2 Tsp. baking powder
  • 2 Tbsp. Pumpkin spice mix (ginger, cinnamon, nutmeg, clove)
  • 3/4 Canned pumpkin or cooked
  • dash of salt

Preheat oven 350 F, mix dry ingredients in a bowl. In a separate bowl mix wet ingredients. Then combine well together and form 12 cookies. Spray a cookie sheet, then bake 15 min. 

Bone Broth

  • Roasted bones 
  • 1/2 yellow onion, chopped
  • 3 carrots, chopped
  • 4-5 celery stalks, chopped
  • 3 bay leaves
  • 2 garlic cloves, minced
  • 2 Tbsp. apple cider vinegar
  • 1 Serrano pepper, seeded and diced
  • filtered water

In a crockpot combine all ingredients on low for 24 hrs-48 hrs. 


Cranberry Maple and Jalapeño Dip

This dip will tantalize your taste buds, with that sweet, tart, and spicy combo it's a real crowd pleaser. 

This dip will tantalize your taste buds, with that sweet, tart, and spicy combo it's a real crowd pleaser. 


  • 2 Pkg cream cheese, softened (optional)
  • 1 Pkg fresh cranberries, diced
  • 1/4 C green onion, diced
  • 1 lemon, juiced
  • 1/3 C sugar, I prefer coconut sugar
  • 3 celery stalks, diced
  • 2 1/2 tbsp maple syrup
  • 1 jalapeño, seeded and diced
  • 1/2 tsp cinnamon 

I suggest making this dish at least an hour before serving, to allow the cranberries to be a little less tart.  You can use less sugar if it has more time to set in the mixture. In a bowl, combine  your lemon juice, sugar, cinnamon  and maple syrup. Mix well then toss in the cranberries first coating them well, fold in green onion, celery, and jalepeno. I liked using a pie plate, to spread the cream cheese, on the bottom then top with your mixture and place in the fridge. If you are avoiding dairy, you can omit the cream cheese, its still delicious.