- 1-1/2 cup canned reduced fat coconut milk
- 4 cups bone broth, or chicken broth
- 2 tbsp cilantro, thinly sliced
- 2 tbsp fresh ginger, minced
- 1 tsp salt
- 2 tsp coconut aminos
- 2 tsp coconut oil
- 1 lb chicken, cooked and cubed
- Melt coconut oil in a large pot. Add ginger to oil and cook over medium heat for 2 minutes, or until ginger begins to brown. Add in cilantro and cook for an additional 1 minute.
- Slowly pour in coconut milk and chicken broth to the pot. Stir in salt, and coconut aminos and bring to a boil. Cook for 3 minutes then add in cooked chicken cubes. Let soup sit for 3 minutes then serve.
- Optional: top with green onion and cilantro.
- 3 medium ripe bananas, smashed
- ¼ cup coconut oil
- ¼ cup full fat coconut milk
- 3 tablespoons coconut butter
- 2 gelatin eggs
- 1 tsp cinnamon
- 2 teaspoons vanilla extract (or vanilla bean powder)
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 6 tablespoons coconut flour
- Preheat oven to 350 degrees.
- Melt coconut oil and coconut butter in a small saucepan.
- 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.
- Continue to stir batter and slowly pour in coconut flour until it is well combined.
- Line muffin pan with muffin tins. Pour mix into muffin tins and place in the oven.
- Bake for 28-32 minutes, or until they are firm to the touch.
- Remove from oven and allow to cool on a baking rack.
- Best when eaten warm. Store in the refrigerator.
- 1 can Safe Catch tuna fish
- 1 avocado
- 1 tsp sea salt
- 2 sprigs green onion
- 1 celery stalk, thinly sliced
- ½ lemon, juiced
- ½ tsp apple cider vinegar
- 1 watermelon radish, thinly sliced
- 2 heads romaine lettuce
- Optional: 1 chopped date
- In a medium size bowl, mash avocado.
- Next, mix in tuna fish, salt, onion, lemon, and apple cider vinegar. Stir in celery and green onion, and dates (optional).
- Wash and pat dry romaine lettuce. Chop into bite sized pieces and mix in watermelon radish.
- Top lettuce with tuna fish mix, add additional olive oil and lemon, to taste, and enjoy!
- 1 lb ground pork
- 1 ½ Tbsp maple syrup
- 1 ¼ tsp salt
- 1 tsp sage
- ¼ tsp thyme
- 1 tsp ginger powder
- ½ tsp cinnamon
- 1 tsp garlic powder
- 1 tsp onion powder
- 6-8 pieces bacon
- 8-12 large portobello mushroom caps
- 2 avocados
- 1 Tbsp olive oil
- Preheat oven to 375 degrees F.
- 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.
- 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.
- In a small bowl, mix together all the seasonings with a fork, then set aside.
- In a large bowl, mix ground pork and maple syrup. Add in seasoning mixture and thoroughly combine with the pork.
- Using your hands, separate pork mix into 8 balls then, lightly, press them in between your hands to create 3-4 inch patties.
- 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.
- To serve, place 1 mushroom cap on a plate and top with pork sausage, avocado, and bacon.
- 1 lb turkey
- 1 large cauliflower head, cut into pieces
- 1/2 tsp granulated garlic (curry powder)
- 1/2 tsp granulated onion (curry powder)
- 1/2 tsp turmeric (curry powder) + 1 tsp for cauliflower
- 1/2 tsp dried cilantro (curry powder)
- 1/2 tsp dried basil (curry powder)
- 1/2 tsp cinnamon (curry powder)
- 1/4 tsp powdered ginger (curry powder)
- 1/8 tsp ground clove (curry powder)
- 1 tsp salt (cauliflower)
- 1/2 tsp garlic powder (cauliflower)
- 3 dates, thinly sliced
- 2 cups kale, thinly sliced
- 2 large sweet potatoes
- 1 avocado
- 2 Tbsp coconut oil
- 1 Tbsp avocado oil
- Preheat oven to 400 degrees F.
- Rinse and dry cauliflower, then place in a large bowl. Season with garlic powder, salt and 1 tsp turmeric. Place on a baking sheet covered with parchment paper, and bake for 40 minutes, flipping halfway through.
- Rinse and peel sweet potatoes. Using a spiralizer, spiralize sweet potatoes, then set aside.
- In a medium size bowl, combine granulated garlic, granulated onion, ½ tsp turmeric, cilantro, basil, cinnamon, ginger, and clove. Using your hands, mix in ground turkey until it is thoroughly combined.
- Heat 1 Tbsp coconut oil in a large pan on medium heat. Once the coconut oil is melted, add seasoned turkey meat to the pan and cook for 8-10 minutes, or until meat is completely cooked through. Mix in dates then set aside.
- Melt 1 Tbsp coconut oil in a large pan. Cook sweet potato noodles in the coconut oil for 3 minutes. Add in sliced kale to the sweet potato noodles and cook for an additional 3-4 minutes.
- Serve noodles in a bowl and top with cauliflower, turkey, and avocado.
- Avocado oil, for frying, about 4 cups
- 1 rutabaga
- 3 sprigs rosemary
- 3 cloves garlic
- 1 pinch Sea Salt (fries)
- 8-10 oz Cod
- 3/4 cup Arrowroot flour (batter)
- 1/2 cup Cassava flour, (batter)
- 1 tsp baking soda + 1 tsp cream of tartar (batter)
- 1 tsp garlic powder (batter)
- 1 tsp onion powder (batter)
- 2 tsp sea salt (batter)
- 1/2 cup Sparkling Water (batter)
- 1/2 cup water (batter)
- Preheat oven to 425 degrees F.
- 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.
- 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.
- 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.
- Cut the cod into 2" wide strips. Dip the fish into the batter, coating on all sides.
- Slowly dip the battered fish into the oil. Do not crowd the pot.
- 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.
- Serve fries and fish immediately with lemon wedges and enjoy!
- 2 oz Wild Caught Smoked Salmon
- 1/4 cup spinach
- 1 NuCo Coconut wrap
- 1/3 avocado
- 1/4 cup sliced cucumber
- 1/4 tsp dried dill
- 1/2 tsp Himilayan sea salt
- Mash and spread avocado over the coconut wrap.
- Layer spinach, smoked salmon, cucumber and dill over avocado. Roll, cut in half, and enjoy!
- 1/2 lb crab, wild caught
- 2 Tbsp ginger
- 1/3 cup carrots, shredded
- 1 Tbsp coconut aminios
- 1 small head broccoli
- 2 green onions, thinly sliced
- 1 tsp Himalayan sea salt
- 1-1/2 cup cauliflower rice
- 1-1/5 Tbsp avocado oil, or coconut oil
- 1/2 avocado
- Steam broccoli, or bake, then set aside.
- 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.
- Stir in coconut aminos, remove from heat, and serve immediately.
- ¾ cup pumpkin
- ¼ cup coconut oil
- ¼ cup coconut butter
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp cardamom
- ⅛ allspice
- ½ tsp sea salt
- ¼ tsp stevia (or 1 tsp maple syrup)
- In a small saucepan, melt coconut oil and coconut butter over low heat. Once melted, remove from heat.
- Stir in pumpkin, spices, salt, and sweetener to the coconut oil mix.
- Line a loaf pan with parchment paper then pour mixture into pan.
- Place bars in refrigerator for 5 hours or until it firms. Cut into squares and enjoy!
- Keep refrigerated.
- 2 small acorn squash
- 1 lb chicken breast
- 1 lb brussel sprouts
- 2 tsp sea salt
- 1 tsp crushed black pepper
- 1-1/2 Tbsp coconut oil
- 1 Tbsp coconut sugar
- 1- 1/2 Tbsp avocado oil
- 1 Tbsp apple cider vinegar
- 1/4 cup water
- 1/2 Tbsp maple syrup
- 1 pomegranate
- Preheat oven to 425 F.
- 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.
- 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.
- 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.
- 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.
- 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.
- Divide chicken and brussel sprout mixture into the acorn squash halves evenly. Top with pomegranate seeds, to taste. Enjoy!
- ⅓ cup coconut flour
- 2 tsp ground cinnamon
- 1 cup full fat coconut milk
- ⅔ cup water
- 1 tsp vanilla extract
- ½ cup frozen blueberries or sliced strawberries
- ½ cup coconut flakes, chopped
- 2 scoops collagen powder
- 1 ripe banana, mashed banana
- In a medium saucepan, over low heat, mix all ingredients together, except for coconut flakes. Stir until the consistency is thick like oatmeal. Add more coconut milk if it is dry.
- In a separate skillet, over low heat, add coconut flakes and a dash of cinnamon. Toast for 1-2 minutes or until lightly toasted.
- Scoop into two bowls and top with coconut flakes.
- 8 oz smoked salmon
- Plum, sliced
- ⅓ cup apple cider vinegar
- 2 Tbsp green olives
- 2 Tbsp black olives
- ½ cup brussel sprouts
- 4 cups leafy greens, chopped
- 2 Tbsp olive oil
- 1 Tbsp avocado oil
- Sea salt
- Soak plum slices in a jar of apple cider vinegar overnight in the refrigerator.
- Preheat oven to 375 degrees. Mix avocado oil and sea salt with brussel sprouts. Roast them whole for 20-25 minutes or until golden brown.
- Once brussel sprouts are done, allow to cool. Then chop and mix with leafy greens, olives, sea salt and plum slices. Drizzle a bit of the apple cider vinegar the plum slices were soaking in on the salad.
- Plate the salad and top with smoked salmon slices and pickled plum slices.
- 8 oz white fish, wild caught
- 1 medium sweet potato, cubed
- A few sprigs thyme
- ¼ cup fresh chives, chopped
- 1 clove garlic, minced
- 2 tbsp avocado oil
- 1 tbsp apple cider vinegar
- ¼ cup olive oil
- Sea salt
- Preheat oven to 375 degrees.
- On a baking sheet, place fish and drizzle with 1 tbsp avocado oil and sea salt. Bake for 7-12 minutes or until fish flakes.
- On a separate sheet pan, toss sweet potatoes with avocado oil, sea salt and thyme.
- Bake for 20-25 minutes or until golden brown and cooked through.
- In a bowl, whisk olive oil, apple cider vinegar, chives and sea salt together.
- Plate sweet potatoes, put fish on top and drizzle with vinaigrette.
- ¼ cup carob chips
- 1 cup frozen strawberries
- Splash unsweetened coconut milk
- 1 tsp cinnamon
- 1-2 drops liquid stevia, optional
- In a blender or bullet, mix fruit with cinnamon and coconut milk.
- Blend until creamy, fold in carob chips and enjoy.
- 1 lb Butternut Squash, cubed
- 1 lb Brussel Sprouts, quartered
- 2 large Carrots, chopped
- 1 sprig Rosemary, chopped
- 1 cup Cranberries
- 1/2 Tbsp Cinnamon
- 1 Tbsp Coconut Sugar
- 2 tsp Sea Salt
- 2 Tbsp Avocado Oil
- 4 pieces Sugar-free Pederson Farm Bacon
- Preheat oven to 400 degrees.
- Place veggies in a large bowl and season with oil, salt, coconut sugar and cinnamon.
- Stir in rosemary.
- Pour veggies into a large, oiled, baking dish.
- Cook bacon until lightly crisp. Cut into bite sized piece and add into baking dish with veggies.
- Cover baking dish with tin foil and bake for 40 minutes. Remove the baking pan from the oven, stir vegetables, and bake for additional 25 minutes, uncovered.
- Optional: broil for the last 5 minutes.
- 2 sprigs fresh rosemary, chopped
- 2 tsp thyme, dried
- 2 tsp sea salt
- 1-1/2 tsp onion powder
- 6-8 cloves garlic, minced
- 1 small red onion
- 8 cups kale, chopped
- 2 large spaghetti squash
- 1 lb ground turkey meat
- 2 Tbsp avocado oil
- 1/2 Tbsp olive oil
- Preheat oven to 400 degrees
- Cut spaghetti squash in half, longwise, then scoop seeds out with a spoon. Place squash, cut-side down, in a baking dish filled with 1/2 inch of water, or just enough water to cover the bottom of the pan.
- Roast spaghetti squash for 35-40 minutes, or until tender. Remove from the oven and allow it to cool. Use a fork to scrape out the center of the squash and set aside.
- Heat 1 Tbsp of avocado oil in a large saucepan over medium heat. Add in minced garlic and saute for 2-3 minutes. Mix in ground turkey meat and season with thyme, 1 tsp sea salt, 1 sprig rosemary, and 1 tsp onion powder. Cook turkey for 7-8 minutes, or until the meat turkey is white and fully cooked. Remove from pan and set aside.
- Add 1 Tbsp of avocado oil to the saucepan and saute red onion until it is translucent. Stir in kale and rosemary. Cook over medium heat until the kale is wilted. Combine spaghetti squash, turkey, 1/2 tsp onion powder, 1 tsp sea salt, and olive oil to the onion mixture and mix well.
- Serve warm and enjoy!
- 12 ounces Wild Caught Scallops
- 1 Tbsp Lemon
- 6 cups Spinach
- 4 cloves Garlic
- ¾ cup Red onion
- 2 pieces AIP approved bacon
- 2 tsp Sea salt
- 1 Tbsp olive oil
- Cook bacon in a large skillet, until crispy. Remove bacon from the pan and set aside to cool. Once cool, break into small pieces, then set aside. Keep bacon grease in the pan to use for scallops.
- Rinse scallops and pat dry. Season with salt.
- 1.5 lb Wild Caught Shrimp
- ½ lemon
- 1 Tbsp coconut oil
- 2 avocado (Guacamole)
- ½ tsp sea salt (shrimp) + 1 tsp sea salt (Guacamole)
- ½ lime (Guacamole)
- 4 garlic cloves, minced (Guacamole)
- ¼ cup cilantro (Guacamole)
- ½ cup onion (Cabbage Slaw) + ¼ cup red onion (Guacamole)
- 3 cup cabbage (Cabbage Slaw)
- 1 lemon (Cabbage Slaw)
- 1/4 apple cider vinegar (Cabbage Slaw)
- 2 Tbsp olive oil (Cabbage Slaw)
- ½ tsp sea salt (Cabbage Slaw)
- ¾ cup Otto's Naturals Cassava flour (tortillas)
- ¼ tsp sea salt (tortillas)
- 2 Tbsp olive oil (tortillas)
- ⅓ c. warm water (tortillas)
- Optional: nutritional yeast
- Follow Fork & Beans’ tortilla recipe to make tortillas.
- In a medium size bowl, mash avocados. Next, add 1 tsp sea salt, lime juice, garlic, cilantro, and ½ cup onion and thoroughly combine.
- In a large bowl, mix together ½ cup onion, cabbage, lemon, apple cider vinegar, 2 tbsp olive oil, ½ tsp sea salt, then set aside.
- Rinse shrimp then pat dry.
- Heat coconut oil in a large pan. Once coconut oil has melted, add shrimp to the pan.
- Season with salt and lemon juice. Cook for 2-3 minutes on each side.
- Serve shrimp over tortilla and top with cabbage slaw, guacamole, and nutritional yeast.