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.

In a large pan with 1 tbs. coconut oil sauté 1 ½ cups baby portobello mushrooms until soft. Add in 3 tbs. coconut aminos and remove from heat. Bake 6-8 slices bacon in the oven for 12-15 minutes at 375 F. Chop bacon and add to dish with ½ mushroom mixture, 1 cup mashed cauliflower and 1 cup fresh arugula. Serves 2

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.

BENEFITS:

These brownies are easy to make, delicious and are made of sweet potatoes and sweetend naturally!

Sweet potatoes contain natural sugars, are loaded with antioxidants and fiber and are also known to boost your serotonin levels.

Cacao is another main ingredients to give these brownies their chocolatey taste, which is also loaded with antioxidants and will help balance your blood sugar.

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INGREDIENTS:

About 2 cups cut up sweet potato - you want 1 1/2 cups when blended.

1/2 cup almond butter

1/2 cup maple syrup

3 tbsp MCT oil (or melted coconut oil)

1 tsp vanilla extract

1/2 cup cacao powder

1/2 cup coconut flour

1/2 tsp baking soda

2 pinches of salt

INSTRUCTIONS:

Preheat oven to 350 degrees

Spray a brownie pan with coconut oil spray (if using solid coconut oil, spread about a tablespoon around the pan)

Peel your sweet potatoes. We made these with raw potatoes, blended into puree. (If you don’t have a high speed blender, try boiling them and mashing them instead). Blend all ingredients in a high speed blender and pour mixture into the coated pan.

Bake for 35-40 minutes, or until done.

Enjoy!

SERVES 2

INGREDIENTS:

2 cups organic spinach

2 cups organic almond milk (or another dairy-free milk)

1 cup organic frozen mango

1 organic frozen banana

1 tsp local bee pollen

1/4 - 1/2 cup of water if needed (smoothie might be too thick depending on the blender you’re using)

Optional:

1-2 scoops of vanilla protein powder

1 tbsp powdered probiotics

INSTRUCTIONS:

Blend, serve + enjoy!

Ingredients

3 Cups Bob’s Red Mill Almond Meal

4 Scoops of Vital Protein Collagen Peptides

1/2 Cup of Coconut Oil

3 Tablespoons of Organic Grade B Maple Syrup

2 Teaspoons of Vanilla Extract

Handful of Enjoy Life allergen free mini chocolate chips

1 Teaspoon of Sea Salt

Directions 

1. Mix all ingredients together, adding the chocolate chips last.

2. Roll into balls and refrigerate.

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.

Green Tea Matcha

INGREDIENTS:

1 Tbsp unsalted grass fed butter (Kerry Gold Irish Butter)
1 Tbsp coconut oil
1 Tbsp vanilla extract
1/2 Tbsp Matcha Powder
drizzle of maple syrup
1 cup of hot water

INSTRUCTIONS:

Put all ingredients in a blender and blend until frothy!

INGREDIENTS:

2 Portobello Mushrooms
2 Round Chicken Sausages
2 Poached Eggs
1/2 Avocado
Bunch of roasted asparagus
2 oz of raw cheese (optional)
roasted cauliflower puréed

INSTRUCTIONS:

1. Grill mushrooms and sausage until cooked
2. Bring water to boil and poach eggs
3. Layer mushrooms with sausage, cheese, egg, asparagus and top with avocado
4. Serve with side of a roasted cauliflower

INGREDIENTS:

2 Scoops of Vital Protein Collagen Peptides
8 oz Coconut Milk
1-2 Tablespoon of Culinary Coconut Milk (for a thicker smoothie)
1 TBS Raw Cacao Powder
1-2 TBS Organic Coffee Extract
Ice
Cinnamon

INSTRUCTIONS:

Blend all ingredients together and top with ground cinnamon.

Ingredients
Bag of Enjoy Life Chocolate Chips
1-1/2 tablespoon Unrefined coconut oil
Organic Crunchy Peanut Butter
Sea Salt
Raw Almonds (Optional)

Instructions
1. Melt all chocolate chips with a tablespoons and a half of coconut oil
2. Line small muffin tin with paper cups
3. Pour a small amount of chocolate on the bottom to cover paper cups
4. Add as much or as little of peanut butter to cups
5. Pour rest of chocolate to cover and fill to the top
6. Put in freeze for 3-5 minutes then add sea salt and almond on top
7. Store in freezer or fridge