INGREDIENTS
2 cups
cremini mushrooms, chopped
2
large portabello mushrooms, chopped
1 cup
shiitake mushrooms, chopped
1 cup
red onion, chopped finely
1 cup
dry red wine
2 tbsp
tapioca starch
2 cups
bone broth
10 tbsp
coconut oil, divided
sea salt
1 tsp
herbamare
1 tsp
fish sauce
2
plantains, ~580 grams
6
pieces turkey bacon
1 lb
asparagus
1 lb
boneless, skinless chicken thighs
4 tbsp
apple cider vinegar
1 tbsp
sea salt
2 tbsp
coconut cream