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 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.

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.

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.

INGREDIENTS:

16 ounces organic bone broth

1 tsp butter

1/2 chopped organic onion

1 diced clove of garlic

1 cup organic peas

2 organic eggs

INSTRUCTIONS:

Boil 16 ounces of organic bone broth, 1teaspoon of butter, ½ chopped organic onion, 1 diced clove of garlic, 1 cup organic peas for 3-4 minutes. Reduce heat and slowly pour 2 organic whisked eggs in the broth as you continuously stir. This will cause the eggs to “ribbon”. Optional to substitute the eggs for nitrate free sausage. Serves 2-3. Enjoy!

INGREDIENTS:

8 oz hot water

1 scoop Vital Proteins hot cocoa

1 tbs Dandy Blend

1 tsp coconut butter or coconut oil

dash of cinnamon

INSTRUCTIONS:

Mix all together in the blender and enjoy this dreamy caffeine free beverage :)

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!

INGREDIENTS:

2 ripe bananas
2 flax eggs
1 1/2 tbsp vanilla
1 tbsp cinnamon
4 cups of spinach
1/2 cup apple sauce
1/2 cup maple syrup

1 + 1/2 cups chickpea flour
1/4 tsp baking soda
1 + 1/2 tsp baking powder
1/4 tsp salt

1/2 cup chocolate chips (optional)

INSTRUCTIONS:

Blend banana, spinach & wet ingredients in blender. Whisk dry ingredients in a large bowl. Add wet to dry and mix well. Add dairy free chocolate chips if wanted. Fill muffin liners until almost full. Bake at 350 for about 25 minutes.

INGREDIENTS:

3 ripe bananas, 3 eggs, 1 table spoon honey, 1 tablespoon vanilla, 1/4 cup coconut oil
2 cups almond flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, *optional 1/2 cup semi-sweet dark chocolate chips.

PUTTING IT TOGETHER:

Whisk or blend together banana, eggs, honey, vanilla and oil, slowly stir in baking soda, almond flour, and cinnamon, fold in dark choc.chips, pour into lined baking pan, cook at 375 for 40-45 minutes or until cooked through. This will not last long and will sure to be a family favorite - ENJOY!

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!

INGREDIENTS:

• 2 cups dairy free milk (unsweetened vanilla coconut/almond milk is delicious)

• 1/2 tablespoon coconut oil

• 1 tablespoon honey

• 1-2 tsps turmeric

• 1 dash of black pepper

• 1 tsp of cinnamon

• 1/2 tbs ground ginger

INSTRUCTIONS:

• Pour coconut milk into the saucepan and warm for 2 minutes.

• Add in remaining ingredients for another 2-3 minutes.

• Stir and pour into a mug, drink and 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.