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.)

Heat in a pan 1 tbsp olive oil.

Sauté ½ white onion diced, 3 minced garlic cloves, 1 cup baby spinach, and 1 bell pepper diced.

In separate bowl, whisk 8 large eggs with ¼ cup coconut milk and sea salt and pepper to taste.

Add cooked veggies to bowl.

Grease muffin tin with olive oil and line each with 1-2 slices nitrate free bacon, pour mixture into each muffin cup and cook at 350 degrees for 20 minutes.

Serve with ½ cup of fruit.

Mix:

1/3 cup of cooked gluten free oatmeal

1 scoop of vanilla vegan protein powder or 2-3 scoops of vanilla Furtherfood protein powder (found at NWHS or on our online store).

Mix in 1/2 cup of frozen mango and a dash of cinnamon and serve.

In a mason jar mix:

1 cup coconut milk

1 scoop berry Greens First

1 scoop vanilla vegan protein powder or 2-3 scoops of vanilla Furtherfood protein powder (found at NWHS or on our online store)

Once mixed well, add in 4 tbs. chia seeds and let sit in the fridge overnight (be sure to mix the seeds well into the milk to avoid clumping).

In the morning take ½ cup and place in a cup or mug with ¼ cup of raspberries on top.

In a blender, combine:

½ frozen banana

½ avocado

2 cups organic spinach

1 cup vanilla coconut milk

½ cup ice

1 scoop vanilla vegan protein powder or 2-3 scoops of vanilla Furtherfood protein powder (found at NWHS or on our online store)

Blend until smooth.

Pour in a bowl and garnish with 1 tbs. organic coconut flakes.

Dandy Blend Reishi Collagen Latte

In a blender, blend together:

1 tbs. dandy blend (found on our online store or at NWHS), 1 cup of unsweetened almond or coconut milk, 1 dash of cinnamon, 1 tsp. organic reishi powder, 2 scoops vitals protein (found on our online store or at NWHS) , 1 tbs. cacao powder, 1 tsp. ashwaganda powder. Blend in a blender with ice to serve cold or blend without ice and then heat up in a small pot to serve hot. Serving size 1 cup.

Matcha Cacao Latte

In a blender, blend together:

2 tsp. organic matcha powder, 1 cup of unsweetened almond or coconut milk, 1 dash of cinnamon, 1-2 scoops vitals protein, 1 tbs. cacao powder, 1 tsp. ashwaganda powder. Blend in a blender with ice to serve cold or blend without ice and then heat up in a small pot to serve hot. Serves one.

Honey Green Latte

In a blender, blend together:

2 tsp. organic matcha powder, 1 cup of unsweetened almond or coconut milk, 1 dash of cinnamon, 1 tsp. organic moringa powder and 1 tbs. of honey. Blend in a blender with ice to serve cold or blend without ice and then heat up in a small pot to serve hot. Serves one.

You’ll need:

2 eggs

3 tablespoons melted coconut oil

3 tablespoons maple syrup or honey

1 teaspoon vanilla extract

2 1/4 cup almond flour

1 teaspoon baking powder

2 cups organic strawberries, washed and sliced

1 frozen banana

1 packet of frozen coconut

(cake recipe from rachlmansfield.com)

TO MAKE THE CAKE:

Preheat oven to 350 degrees and grease a round baking with oil

Whisk together eggs, oil, maple syrup and vanilla until smooth

Mix in almond flour and baking powder until smooth and no lumps are in the mix

Add to baking dish and bake in oven for 18-22 minutes, or until done

TO MAKE THE ICE CREAM:

Add frozen banana, coconut and 2 strawberries to a blender. Blend on high speed, adding a little bit of nut milk if needed to soften it. Just be careful not to add too much!

TO SERVE:

Serve single pieces after cutting your cake, top with strawberries and ice cream and enjoy! Optional: drizzle with coconut yogurt.

Grill to you desired texture a grass-fed burger or salmon burger. Top with 1/3 avocado sliced and a ¼ cup caramelized onions. Serve with a side mixed green salad with organic salad dressing, 1 pickle and ½ cup of sweet potato fries.

In a mason jar or cup layer:

1 cup of unsweetened organic dairy-free yogurt mixed with 2 scoops of vital collagen protein, 1/3 cup gluten free or 88 acres granola and ½ cup of berries and ¼ cup of nuts. Dash on cinnamon on top.

Blend together:

1 cup frozen blueberries

½ frozen avocado

1-2 scoops vanilla vegan protein powder

1/3 cup frozen cauliflower

1 cup almond or coconut milk.

Serve with a dash of cinnamon. Enjoy!

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.

Add to blender:

1 cup of all almond or coconut milk

2 scoops Vital Proteins

1 scoop vanilla vegan protein powder

1 cup of frozen watermelon

1/3 cup of sliced cucumbers

1/3 cup frozen avocado.

Blend on high until desired consistency – add more dairy free milk or water as needed.

Sauté 1 cup of onions and peppers with 1/2 cup of diced sweet potatoes, 2 organic, cage free eggs scrambled and 2 slices of organic, nitrate free bacon.

Mix 1/3 - 1/2 cup of gluten free oatmeal, 2 scoops of Vital Protein Collagen Peptides, ¼ cup of pecans and a dash of cinnamon and layer ½ sliced peach on top. Serve with a glass of water and 1 scoop of Greens First.

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.

On 1/2 gluten free bagel, spread nut based cream cheese (Kite Hill is a great brand) then layer 3 to 4 oz of smoked salmon on top. Serve with a glass of water and 1 scoop of Greens First.

Layer in a mason jar, plain dairy free yogurt mixed with 2 scoops of Vital Collagen Peptides, 1/2 cup of gluten free plain granola, ½ cup berries and 1/4 cup of crushed nuts.

Blend 2 to 3 scoops of a clean protein powder, 1/2 cup of organic frozen raspberries, 1 cup of unsweetened almond or unsweetened coconut milk, 1 handful of spinach, and 1/3 avocado.

Blend 2 to 3 scoops of unflavored or vanilla protein powder, 1/2 cup of organic frozen mango, 1 cup of unsweetened almond or unsweetened coconut milk , crushed ice and top with shredded, unsweetened, organic coconut flakes.

Preheat oven to 350 degrees. On large baking sheet combine 1 lb. scallops, 1 bunch asparagus and 4-5 large carrots. Drizzle with avocado oil and season with ½ tsp dried thyme, ½ tsp dried parsley and salt and pepper to taste. Bake for 15-18 minutes until scallops are opaque. Serves 2-3.