
▢1.5 lbs russet potatoes peeled and chopped into 1” cubes
▢1 Tbsp avocado oil or olive oil
Sea salt and black pepper
▢1/2 tsp garlic powder
▢1/2 tsp onion powder
▢8 slices nitrate free bacon
▢3 Tbsp ghee or rendered bacon fat
▢1 medium onion chopped
▢4 cloves garlic minced
▢2 tsp fresh thyme leaves
▢3 Tbsp arrowroot flour
▢1 1/2 cups chicken bone broth
▢1 cup coconut milk full fat
▢1 Tbsp mustard any kind
▢2 Tbsp nutritional yeast optional
▢Sea salt and black pepper to taste
▢3 cups cooked shredded chickenrotisserie chicken is fine (just check ingredients for Whole30, if needed)
▢Sliced chives or green onions for garnish
Add apple juice, tahini, cilantro, mint, lemon juice, and salt to a small food processor or blender.
Pulse the ingredients, stopping to scrape the sides as necessary, until the ingredients are completely mixed. Set aside.
Place the grated carrots in the middle of a kitchen towel and wring out as much excess water as possible.
Mix all salad ingredients in a medium sized bowl. Pour tahini mixture over the salad and mix until well combined.

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"They devoted themselves to the apostles’ teaching and to fellowship, to the breaking of bread and to prayer. Everyone was filled with awe at the many wonders and signs performed by the apostles. All the believers were together and had everything in common. They sold property and possessions to give to anyone who had need. Every day they continued to meet together in the temple courts. They broke bread in their homes and ate together with glad and sincere hearts, praising God and enjoying the favor of all the people. And the Lord added to their number daily those who were being saved."
Acts 2:42-47












