Recipes

Instructions

1. Preheat oven to 400 degrees.
2. Rub 1 Tbsp avocado oil over chicken and season with salt, garlic powder, and onion powder.
3. Heat 2 Tbsp avocado oil in a cast iron skillet. Once the oil is hot, place chicken breast, skin side
4. down, on the skillet and cook for 15 minutes on medium-high. Flip the chicken then place the skillet
5. in the oven for another 15 minutes, or until the chicken is completely cooked through.
6. Meanwhile, boil artichokes for 30 minutes, or until they are completely cooked through. Once the
7. artichokes are fully cooked, flip upside down and drain the water from the artichoke. Allow the artichoke to cool, then remove the hearts from the center. Chop hearts into bite-sized pieces then set aside.
8. To make the pesto, add all ingredients into a high-speed blender and blend until smooth. Set aside.
9. Remove the meat from the chicken bones and cut into bite-sized pieces, then set aside.
10. Using a spiralizer, spiralize 4 zucchinis, then set aside.
11. Heat 1 Tbsp olive oil in a large skillet. Add in zucchini noodles and cook for 2-3 minutes. Stir in
12. chicken, artichoke hearts, and pesto until well combined.
13. Serve immediately and enjoy!

Instructions

1. Preheat oven to 375.
2. Rinse and pat dry chicken breast. Drizzle 1 Tbsp olive oil over chicken and season with salt, garlic powder, and onion powder. Line a baking pan with parchment paper and place chicken in the pan. Bake for 20-22 minutes, or until the chicken reaches an internal temperature of 165 degrees.
3. In a large bowl, combine Lacinato and Curly kale. Massage kale for 3 minutes. Add avocado to the bowl and massage in the avocado until it blends well with the kale.
4. In a small bowl, mix together apple cider vinegar, juice from the lemon, 1 tsp sea salt, and olive oil. Pour mixture over the kale and thoroughly combine.
5. Next, stir in tiger nuts.
6. Serve kale and top with chicken.

Instructions

1. Preheat oven to 400 degrees.
2. Blend tiger nuts for 5-10 seconds, or until the ‘nuts’ blend into a fine crumble, remove from blender,
3. then set aside in a medium sized bowl.
4. Add plantain chips and banana chips to a blender and blend on low for 5-10 seconds, or until the
5. chips turn into a fine crumble. Combine mix with the tiger nut blend.
6. Stir in cinnamon, vanilla, gelatin egg, coconut flakes, and maple syrup.
7. Line a cookie sheet with parchment paper and pour granola mix onto the cookie sheet. Using your
8. fingers, press the mixture onto the parchment paper so it creates one large, flat granola sheet,
9. about 1⁄4 inch thick.
10. Bake for 10 minutes then remove from the oven and break apart into small, bite-sized pieces. Flip
11. and place in the oven for an additional 5 minutes.
12. Remove granola from the oven and let cool for 30 minutes.
13. Serve with coconut cream, coconut milk, or fruit for a healthy granola packed with prebiotics.

Instructions

1. In a small sauce pan, mash bananas then stir in coconut milk. Add in coconut sugar, salt, and 1⁄2 Tbsp gelatin. Allow the mix to sit for 3 minutes.
2. Cook the mixture for 5 minutes over medium heat. Remove from heat, then stir in 2 Tbsp gelatin.
3. Place in the refrigerator for 30 minutes, at least, to cool and set.
4. Pour mix into bowls and top with coconut flakes and tiger nuts.

Instructions

1. Preheat your waffle iron.
2. Cook bacon then set aside to cool. Once the bacon has cooled, cut into small pieces.
3. Combine dry ingredients, cassava flour, tapioca flour, baking soda, sea salt, to a large bowl and
4. mix well.
5. In a small bowl, mix together wet ingredients, apple cider vinegar, maple syrup, melted coconut
6. oil, coconut milk, coconut cream, vanilla.
7. Pour the wet ingredients into the dry ingredients and mix well. Add in 1⁄2 tsp water to mixture if it is too thick. It should be thicker than pancake batter but you should still be able to pour it.
8. Gently stir in bacon pieces.
9. Pour the batter into your waffle iron and cook accordingly. Waffle iron times will vary.
10. Remove the waffles from the iron, top with coconut cream, maple syrup, or berries and enjoy!

Instructions

1. Cook bacon in a cast iron skillet until crispy.
2. Remove bacon from skillet, chop into small pieces, then set aside.
3. In the same skillet, cook sweet potatoes for 3-4 minutes in the bacon grease. Once the sweet potatoes have softened, add in red onions and cook until they become translucent.
4. Combine kale, green onions, and seasoning to the skillet and cook for 3-5 minutes.
5. Add in the bacon, stir, and enjoy!
6. Optional: Top with avocado.

Instructions

1. Remove the shell, tail, and veins from the shrimp. Rinse, pat dry, then set aside.
2. Using a spiralizer, spiralize zucchini then set aside. Or, use pre-made Zoodles.
3. In a large pan, melt coconut oil over medium heat. Add in garlic and cook for 1-2
4. minutes, or until the garlic turns light brown.
5. Next, add the shrimp. Season with salt and cook for 1 minute on each side. While the
6. shrimp is cooking, squeeze lemon over the shrimp.
7. Lower the temperature to medium-low and mix in parsley and zucchini noodles. Stir
8. occasionally until the zucchini noodles reach desired consistency.
9. Drizzle olive oil over the mixture and serve immediately.

Instructions

1. Preheat oven to 400 degrees.
2. Half and bake spaghetti squash, skin side up, for 30 minutes, or until the outer shell becomes soft. Remove from the oven and remove the “spaghetti” from the outer shell with a fork. Set aside.
3. Combine chicken and baking soda in a small bowl and toss to combine. Set aside for 10 minutes, then rinse chicken well and pat dry.
4. To make the Chow Mein Sauce mix together all the ingredients in a small bowl. Set aside.
5. Pour Chow Mein Sauce over the chicken and set aside to marinate for 10 minutes.
6. Heat oil in a large wok or large fry pan over high heat.
7. Add garlic and stir fry for 5-10 seconds or until the garlic begins to lightly brown.
8. Add chicken to the pan and stir fry for about 45 seconds to 1 minute, or until the chicken turns white but still raw inside.
9. Next, add in the cabbage, carrot, and the white pieces of scallions. Cook until the chicken is cooked through, about 2 minutes.
10. Add the spaghetti squash and remaining Chow Mein Sauce. Stir fry for 1 minute, tossing occasionally.
11. Stir in the remaining scallions then quickly remove from heat.
12. Serve and enjoy!

Instructions

1. Preheat oven to 350 degrees.
2. In a liquid measuring cup or double boiler, heat coconut butter, coconut oil, and coconut milk until coconut butter melts.
3. Remove from heat and transfer into a bowl. Combine pumpkin, salt, and baking soda.
4. Mix in carob flour, coconut flour, and tapioca flour.
5. Pour mixture into a greased 8×8 baking pan and bake for 22-25 minutes, or until knife comes out clean.
6. Let brownies cool, remove from pan, and enjoy!

Instructions

Burger Bite Directions:

1. Preheat the oven to 400 F.
2. Combine all of the ingredients in a large mixing bowl and thoroughly combine with your hands.
3. Roll the mixture into small balls and slightly flatten them so they are about one inch thick in diameter (you’ll have about 20 balls).
4. Heat a cast iron skillet over medium heat. Place balls on the cast iron skillet and brown the balls on both sides (about 2-3 minutes per side).
5. Place cast iron skillet in the oven for 6-8 minutes.
6. Remove from the oven when the burgers are cooked through.
7. Note: If you do not have a cast iron skillet, remove burger bites from the pan and place on a cookie sheet to bake.

Avocado Dip Directions:

1. Mash avocado in a bowl.
2. Add in additional ingredients and mix well.
3. Serve with burger bites.

Instructions

1. Preheat oven to 350 degrees.
2. In a small bowl, mix garlic, coconut aminos, 1 tsp sea salt, and curry.
3. Rinse and pat dry the salmon filet.
4. Line a glass baking pan with parchment paper. Place salmon, skin side down, in the pan and pour 1 Tbsp melted coconut oil over fish. Pour curry and coconut amino mixture over fish then bake in the oven for 14 minutes.
5. Meanwhile, place bok choy on a baking sheet so it lays flat. Drizzle 1Tbsp olive oil over bok choy and sprinkle with 1/4 tsp sea salt. Bake for 8-12 minutes.
6. While the fish and bok choy bakes, rinse cauliflower and remove stems.
7. In a food processor, or high speed blender, pulse cauliflower until it creates a rice-like texture, about 10-20 seconds be careful not to over blend!
8. In a pan, melt 1Tbsp coconut oil. Saute cauliflower rice for 4-6minutes. Add 1/4tsp salt to rice. Remove from heat and plate.
9. Remove bok choy and salmon from the oven. Serve with cauliflower rice and enjoy!

Instructions

1. Blend together all ingredients in a high speed blender for 1 minute, or until smooth.
2. Serve immediately and enjoy!

Instructions

1. Preheat oven to 325 degrees F.
2. Heat oil over medium heat in a large cast iron skillet.
3. Mix together all the ingredients in a large bowl until well combined.
4. Divide into 4 equal portions and form burger patties.
5. Cook burgers for 4 minutes per side in the cast iron skillet, or until browned. Once the
6. burgers are browned on both sides, place the cast iron skillet in the oven for 4 minutes,
7. or until it reaches an internal temperature of 165 degrees.
8. Serve warm with roasted vegetables, or in a lettuce wrap.

Instructions

1. Preheat oven to 405 degrees F.
2. Season chicken with 1 Tbsp olive oil, 1 tsp rosemary, and salt, to taste. Bake chicken for 20-25 minutes, or until internal temperature reaches 165 degrees F.
3. Once you have removed the chicken from the oven, preheat oven to 450 degrees and place a pizza stone, or a cast iron skillet, in the oven to heat.
4. In a large bowl, mix together tapioca flour, coconut flour, cassava flour, garlic powder, onionpowder, sea salt, garlic, and rosemary. Then, add in coconut milk and melted coconut oil.
5. In a separate bowl, mix together gelatin egg by mixing 1 Tbsp gelatin with 1 Tbsp cold water. Addin 2 Tbsp of boiling water. Once the ‘egg’ is thoroughly combined, add it to the large bowl.
6. Lightly oil a sheet of parchment paper. Using a spatula, spread mixture on the parchment paperso it lays about ¼ inch thick.
7. Remove the pizza stone or cast iron skillet from the oven and place parchment paper with doughon the stone. Place stone in the oven and bake for 10 minutes.
8. Meanwhile, saute mushrooms in 1 Tbsp of olive oil and season with salt for 3-5 minutes.
9. Remove flatbread from oven, place spinach, mushrooms, and thinly sliced chicken on flatbreadand bake for an additional 5 minutes.
10. Serve immediately and enjoy!

Instructions

1. Mix all shell ingredients together, except for avocado oil.
2. Use a rolling pin to smooth out into a thin crust.
3. Heat skillet to medium high heat, then add avocado oil.
4. Transfer dough into a hot skillet, cook for about two minutes on each side or until it starts to bubble, then flip.
5. Remove from heat onto a baking sheet. Broil for 1-2 minutes to crisp up.
6. In a bowl, mix mashed avocado with basil and cilantro. Spread on taco shell, top with chicken and spinach. Fold and enjoy.