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.)

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.

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.

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.

Coconut Curry Chicken with Broccoli and Brussels

INGREDIENTS:

(I'm not a measurer. These are estimates, feel free to adjust to taste):

(1) lb Organic Chicken Thighs or Breast (I prefer thighs, cut into 2" pieces)

(2) TBSP Coconut Oil (melted)

(1) Can Organic Coconut Cream

(1) Med Onion (I prefer yellow or white in this recipe)

Broccoli Brunch (washed and trimmed into 1-2" pieces)

Brussel Sprouts (washed, trimmed and cut in half)

(1) tsp Minced Garlic

(1) TBSP Curry Powder

Ground Ginger 

Salt

Pepper

For Coconut Curry Chicken:

Melt 1 TBSP coconut oil in skillet and add chicken.  Cook chicken 2-3 mins on each side until it begins to brown.  Add onion and allow to begin to soften. Add curry, garlic, ginger and coconut cream.  Stir, cover and let simmer for 20 mins stirring occasionally.

For Veggies:

Preheat oven to 375 degrees. Lay broccoli and brussel sprouts on pan (I use a large glass baking pan) and drizzle melted coconut oil over them. Stir gently to coat veggies.  (Depending on how many veggies you want for recipe, you may need a bit more or less coconut oil to coat them).  Sprinkle with salt and pepper and cook for 20 minutes (Or until vegetables reach desired consistency) stirring once halfway through.

To serve:

Put your roasted vegetables in a bowl, top with chicken curry sauce and enjoy!!!

INGREDIENTS:

2 salmon filets

3 tbsp coconut aminos

1 tsp grated ginger

1 clove minced garlic

1/2 tsp hot sauce

Asparagus (optional)

Brown rice (optional)

INSTRUCTIONS:

Marinate 2 salmon filets in 3 tbsp coconut aminos, 1 tsp grated ginger, 1 clove minced garlic and 1/2 tsp hot sauce for 30 minutes.

Air fry for 6 minutes at 400 degrees (can also bake at 400 degrees)

After 6 minutes spoon the rest of the marinade over the top and cook another 6 minutes or until cooked through.

Serve with asparagus and 1/3 cup brown rice!

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!

Yields 4-5 tacos

INGREDIENTS:

1 lb of wild caught cod
1 cup brown rice
1 cup of black beans
4 gluten free tortilla wraps
1 small onion chopped
1 large tomatoes
1 large avocado
1 lime
2 tsp sea salt
2 tsp garlic powder
1 tsp cumin
1 tsp of onion powder
1/2 cup of olive oil

INSTRUCTIONS:

Season and mix fish with olive oil,1/2 juice from lime, 2 tsp of sea salt, garlic powder, cumin and onion powder.
Pan fry or grill fish until cooked.
Finely chop tomato and onion and mix with juice from 1/2 lime, 1 tsp sea salt and pepper.
Warm tortillas in oven or in saute pan.
Assemble tacos and top with sliced avocado.
Serve with brown rice and black beans.