Recipes

Instructions

1. Preheat oven to 350 degrees.
2. Melt coconut oil and coconut butter in a small saucepan.
3. Mix baking soda and sea salt together in a large bowl. Combine baking soda and sea salt with bananas, coconut milk, melted coconut oil and coconut butter, gelatin eggs, cinnamon, and vanilla into large bowl and mix well.
4. Continue to stir batter and slowly pour in coconut flour until it is well combined.
5. Line muffin pan with muffin tins. Pour mix into muffin tins and place in the oven.
6. Bake for 28-32 minutes, or until they are firm to the touch.
7. Remove from oven and allow to cool on a baking rack.
8. Best when eaten warm. Store in the refrigerator.

Instructions

1. Preheat oven to 375 degrees F.
2. Place mushroom caps on a baking sheet and drizzle with olive oil and salt, to taste. Place mushrooms in oven for 20 minutes, flipping halfway through.
3. Cook bacon in a large skillet over medium-high heat, flipping every 1-2 minutes, until crispy. Once crisp, remove bacon from pan and place on a plate lined with paper towels to drain excess grease. Set pan with bacon grease aside.
4. In a small bowl, mix together all the seasonings with a fork, then set aside.
5. In a large bowl, mix ground pork and maple syrup. Add in seasoning mixture and thoroughly combine with the pork.
6. Using your hands, separate pork mix into 8 balls then, lightly, press them in between your hands to create 3-4 inch patties.
7. Heat the pan with bacon grease. Once the pan is hot, cook patties in the grease, about 4 minutes on each side. Remove from pan, then set aside.
8. To serve, place 1 mushroom cap on a plate and top with pork sausage, avocado, and bacon.

Optional: Top with second mushroom cap to make them into a breakfast burger!

Instructions

1. Preheat oven to 425 degrees F.
2. Peel the rutabaga and cut into 1/2" fries. Place the fries in a bowl and toss with 1 Tbsp olive oil, rosemary, garlic, and salt. Lay flat on a baking sheet lined with parchment paper and bake for 30 minutes, flipping halfway through.
3. In a medium size sauce pan, heat avocado oil to, roughly, 320 degrees F. The amount of oil you need will vary dependant on the size of the pot. Ideally, you will have 3” of oil in the pot.
4. Mix together dry ingredients for the batter and stir to combine with a whisk. Add 1/2 cup of sparkling water and stir together. Add in 1/2 cup of still water and continue to stir. Add more water if necessary. The batter twill thicken as it sits.
5. Cut the cod into 2" wide strips. Dip the fish into the batter, coating on all sides.
6. Slowly dip the battered fish into the oil. Do not crowd the pot.
7. Fry for 3-4 minutes at 320 degrees, or until the batter is golden brown. Drain on a wire rack, and place on a plate lined with a paper towel.
8. Serve fries and fish immediately with lemon wedges and enjoy!

Instructions

1. Mash and spread avocado over the coconut wrap.
2. Layer spinach, smoked salmon, cucumber and dill over avocado. Roll, cut in half, and enjoy!

Instructions

1. Steam broccoli, or bake, then set aside.
2. Heat oil in a large wok, or pan. Add in cauliflower rice, carrots, broccoli, and salt, then stir-fry for 3-4 minutes. Add in crab, green onion, and ginger, then stir-fry until crab is fully cooked through, about 3-5 minutes.
3. Stir in coconut aminos, remove from heat, and serve immediately.

Instructions

1. Preheat oven to 425 F.
2. Halve acorn squash crosswise and slice off a small piece from the bottom so it can stand evenly on its own. Remove the seeds and set the acorn squash on a cookie sheet lined with parchment paper, scoop side down.
3. Bake squash for 25 minutes, then remove from the oven. Mix together the coconut oil and coconut sugar and pour the mixture over the squash halves, evenly. Place the squash back into the oven, cut side up, and bake for an additional 25 minutes.
4. Meanwhile, set chicken breast on a baking sheet lined with parchment paper. Drizzle 1/2 Tbsp of avocado oil over chicken breasts and season with salt and pepper to taste. Place chicken in the oven and bake for 20-25 minutes, or until it reaches an internal temperature of 165 F. Remove chicken from the oven and cut into cubes.
5. In a cast iron skillet, steam brussel sprouts in 1/4 cup water and 1 Tbsp apple cider vinegar for 4-5 minutes. To steam, add liquid and brussel sprouts into skillet and cover with a lid, then place on stove over high heat. Once steamed, pour out the liquid and place the cast iron skillet into the oven for 25 minutes. Remove the cast iron skillet from the oven and set on the stove over medium heat. Add chicken to the skillet.
6. In a small bowl, mix maple syrup and 1 Tbsp avocado oil. Pour mixture into the skillet and saute for 3-4 minutes. Remove the skillet from the heat.
7. Divide chicken and brussel sprout mixture into the acorn squash halves evenly. Top with pomegranate seeds, to taste. Enjoy!