What you'll need:
3 onions, peeled and chopped
2 stalks of celery chopped
4 carrots chopped
6 tablespoons of butter or lard
1 teaspoon of thyme
2 tablespoons of tomato paste
1 (28-ounce) can crushed tomatoes
2 cups of beef broth
2 cups chicken broth
1/3 cup soy sauce
1/4 cup dry red wine
1/4 pearl barley
2 pounds beef blade steaks, trimmed and cut into bite size pieces
salt and pepper

What to do:
In a large stock pot, melt butter or lard and saute vegetable until soft.  Add tomato paste and thyme and stir.  Add crushed tomatoes, beef and chicken broth, soy sauce, wine and barley.  Salt and pepper steak and add to the pot.  Cover and simmer for 1-2 hours until steak is cooked.

Slower cooker method:
Add sauteed vegetable and the rest of the ingredients to the slow cooker and cook on low for 6 hours or on high for 4 hours.

What you'll need:
1 (5 pound) bone-in pork butt roast
1/4 cup coconut sugar
1/4 cup salt

What to do:
Note, you need to prepare this roast 12-24 hours before you want to roast it.
Using a sharp knife, cut slits in a cross hash in the fat.  Be careful not to cut into the meat.
In a small bowl, mix sugar and salt.  Rub the mixture into the fat.  Wrap the roast in plastic wrap.  Put the roast in Ziploc bag and refrigerate for 12-24 hours.
When you are ready to cook the roast.  Preheat the oven to 325 degrees.  Set the roast in a V-rack in a roasting pan.   Pour 2 cups of water in the bottom of the pan.  Roast for 5-6 hours until internal temperature reads 190 degrees.

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What you'll need:
3 cans of chunk light tuna
3 hard boiled eggs peeled and chopped
2-3 tablespoons of relish
3-4 tablespoons of Paleo Mayo

What to do:
Drain the tuna and place in a large bow.  Add the rest of the ingredients and mix together.  Serve with Nut Thins or veggies.