In a large skillet heat 1 tbs. olive oil and add 1 lb. wild caught cod seasoned with 1 tsp. smoked paprika, ½ tsp sea salt, ½ tsp pepper, ¼ tsp cayenne pepper and ¼ tsp cumin powder.

Cook for about 3 minutes on each side until fish is cooked through and can be flaked with a fork.

In 4 dishes add to each 1 cup cauliflower rice, 1 cup shredded purple cabbage, 1/3 avocado sliced, 4-5 sliced tomatoes and ½ sliced jalapeno.

Separate cod into 4 servings and top each bowl.

Drizzle each with chipotle lime dressing (made with ¼ cup avocado oil mayo, 1 tbsp full fat coconut milk, juice of 1 lime, 2 cloves minced garlic, 2 tbs. apple cider vinegar and 1 tsp. chipotle powder.)

Cut an avocado in half, remove seed and scrape a larger hole. Place the flesh in large bowl (should be about 3 tbsp). Add in 1 can of tuna, 2 tbs. sun dried tomatoes, 2 tbs. minced olives, 1 tbs. pesto, ½ diced red pepper, sea salt and pepper to taste. Place mixture into avocado and top with crushed almonds.

3-5 ounces of grilled steak, 1/3 cup of sliced strawberries, 1/8 cup of sliced almonds, 1/4 cup of raw goat cheese on top of 2-3 cups of spinach and 2 tablespoons of balsamic vinaigrette dressing.

In a large bowl place 2 cups mixed greens, handful sliced cherry tomatoes, 1 hard-boiled egg, red onion slices, and 2-3 slices crumbled bacon. Top with 3-5 oz. steak tips cooked to your liking. Dress with olive oil and ACV or 2 tbs. of dairy free salad dressing.

INGREDIENTS:

1 cup Baby Kale

1 cup Arugula

½ cup Roasted & Cubed Sweet Potato

½ cup Cubed Cucumber

¼ cup Chopped Pecans

3-5 oz. Roasted Chicken Breast

DRESSING:

¼ cup Apple Cider Vinegar

½ cup Olive Oil

2 tbsp Minced Shallot

1 tbs. Dijon Mustard

1 tsp. Honey

INSTRUCTIONS:

Over 1 cup baby kale and 1 cup arugula, add ½ cup roasted and cubed sweet potato, ½ cup cubed cucumber, 1/4 cup chopped pecans and 3-5 oz. of roasted chicken breast. For the salad dressing: mix together ¼ cup apple cider vinegar, ½ cup olive oil, 2 tbsp minced shallot, 1tbs. Dijon and 1 tsp. honey shake well and drizzle 2 tbs of the dressing onto salad. Serves 1.

Recipe Serves 4

INGREDIENTS:

1 lb organic grass fed ground beef
8 Siete almond flour or coconut flour tortillas
1 bell pepper diced
1 medium onion diced
2 medium avocados sliced
Cherry tomatoes
Goat cheese
1 teaspoon onion powder
1 tablespoon chile powder

INSTRUCTIONS:

In a large skillet over medium heat, sauté onions, bell pepper and beef. Cook beef until brown. Add in spices. Warm tortillas in over or over open flame. Assemble tortillas with beef mixture, top with tomatoes,1/2 avocado each and 1-2 tbs goat cheese each. Serve with a side salad of leafy greens. Enjoy!