My husband named this FB for ‘favorite breakfast’ because there was a season we ate this daily for breakfast. It is a wonderful dish that can be made in a large batch, reheated on the stove top and eaten any time of day. The elk meat is incredibly delicious and lean. Tumeric is a strong anti-inflammatory and wonderful in helping halt an autoimmune flare-up or joint inflammation. In TCM, ginger warms the middle jiao or burner, the stomach and spleen, and thus supports healthy digestion. Bitter dandelion greens support blood circulation and aid in detoxification of the liver. Garlic is naturally anti-fungal, anti-bacterial and anti-viral. This is an alkalizing, power-packed, simple meal that merely requires some chopping.


    • Everything but the kitchen sink! All veggies are optional
    • 1-2 lb ground elk meat (depends on how much left-overs you desire)
    • 3 Tablespoons coconut oil, more if needed to stir-fry
    • 2-3 carrots cut on the diagonal or fourth’ed and chopped
    • 1 onion, chopped or 3 green onions, whole thing chopped
    • 2-3 large cloves garlic, minced (more if you love garlic)
    • 1 parsnip
    • 1 zucchini
    • 1 yellow summer squash
    • 1 cup cauliflower
    • 1-2 cups broccoli florets
    • 5-10 stalks of asparagus, bottoms snapped off and then chopped into 1 inch pieces.
    • ½-1 inch ginger, peeled and diced
    • ½-1 inch tumeric root, peeled and diced
    • 3 large collard green leaves, include stalk if you wish
    • 3-4 kale leaves (lancinto or Russian, whatever you please)
    • 3-4 dandelion leaves
    • 4 chard leaves (green or rainbow)
    • ½ cup parsley chopped or to taste
    • A splash of Coconut Aminos or to taste. I add it to my individual serving so as to not reheat it and destroy any goodness.
    • 1-2 Tablespoon Oregano
    • 1-2 Tablespoon Thyme
    • 1-2 Tablespoon Rosemary
    • 1 Tablespoon Sage
    • Or ¼ cup fresh basil, chiffenade

The spices are optional and can be mixed and matched.


1. In a skillet heat 1 Tbsp coconut oil on medium, and add Elk meat. Cook the ground elk until done, remove from heat and set aside. 2. Chop and dice all veggies. Keep the leafy greens in a separate bowl. I chop them perpendicular to the stalk and then make several cuts along the stalk so I don’t have such long pieces of greens to chew.
3. Add 2-3 Tbsp coconut oil to a large, deep wok or pan.
4. Add the onion and cook for 5 minutes. Next add the firmer veggies, such as carrots, asparagus, broccoli, ginger, tumeric, parsnip, cauliflower and cook for 5 minutes.
5. Add the softer veggies such as yellow summer squash and zucchini.
6. Incorporate the cooked ground elk.
7. Add all the leafy greens and stir. You may need to add more oil. I also cover for about 5 minutes and let the greens become slightly steamed and bright green. If you prefer your veggies softer you can cook longer but I like to keep them crisp. Remove from stove immediately and serve

Store in a sealed container and reheat any time of day for a power-packed meal.

Bon Appetit!