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.
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.
Cut broccoli, carrots, onion, and sweet potatoes into one inch cubes, then set aside.
Grease crock pot with coconut oil then add in vegetables.
Rinse and pat dry chicken thighs. Drizzle thighs with avocado oil then season with rosemary, thyme, and remaining seasonings.
Heat 2 Tbsp oil in a large skillet over medium-high heat. Place chicken thighs, skin side down, in skillet and cook until skin turns golden brown, about 3-4 minutes. Flip and repeat on the second side. Remove chicken thighs from skillet and place over vegetables in the crock pot.
4 tbsp extra-virgin coconut oil melted, or avocado oil
4 tsp fresh dill chopped, plus more for garnish
16 asparagus stalks white parts removed
4 medium beets peeled, cut into cubes
to taste sea salt
to taste freshly ground black pepper
4 lemon wedges
Preheat oven to 500 degrees F.
Using 4 large sheets of parchment paper, create packets to cook the meal in. Do this by placing 4 asparagus stalks in the middle of each one and then top them each with 1/4 of the beet cubes. Season with salt and pepper to taste. Place a salmon fillet on top of the vegetables.
Top each fillet with 1 tablespoon of melted extra-virgin coconut oil, 1 teaspoon of fresh dill, and salt and pepper to taste. Close the parchment paper and fold over to create a packet. Use cooking twine to wrap around the packet if necessary to keep it closed.
Place packets on a large baking tray and then place in the oven and bake for about 10 minutes for every inch of thickness of the fish.
Make sure to check the fish so it doesn't over cook. Fish is done when it flakes easily with a fork in its thickest part.
Transfer the contents of each packet to plates and garnish each with more dill and a lemon wedge.
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.