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2 eggs¼ cup coconut milk 1 tablespoon honey1 teaspoon melted coconut oil1/8 teaspoon baking soda¼ cup arrowroot powder1 teaspoon coconut flour¼ teaspoon vanilla extractPinch of salt
Directions:
1. In a bowl, whisk your eggs with the coconut oil2. Add the rest of the ingredients and mix well3. In a greased skillet pour ¼ cup of liquid and smooth it out, cook for 1
minute on each side or until done
Notes:Stuff with fruit, coconut crème, ice cream, etc.
Leave out the honey, coconut milk and vanilla for more traditional tortilla flavor.
4 large tomatoes4 eggs¼ cup baby spinach leaves¼ teaspoon basilDash of salt and pepperOptional – Shredded cheddar cheese
Directions:
1. Preheat oven to 350 degrees 2. Cut the tops off the tomatoes and hollow out the centers3. Mix eggs, spinach and spices in a bowl and then pour into each tomato4. Cover with shredded cheese if desired5. Bake for 15-20 minutes or until eggs are done
½ cup sliced strawberries (you can use frozen) 1+ cup almond milk or coconut milk¼ cup plain almonds
Optional: ½ cup kale or spinach
Directions:
Combine all ingredients in blender, blend until smooth.
Notes:This recipe makes ONE smoothie. This is on purpose! Place all ingredients except milk in a sandwich bag, freeze, and grab in the morning. Throw in the blender with your choice of milk and blend! You can easily put together multiple sandwich baggies at once so you have breakfast on hand when needed. Perfect for teens! The frozen fruit also makes the drink perfectly cold without adding ice!
1. Whisk eggs, egg whites, pepper, salt, oregano, basil, coconut milk in a bowl.
2. Saute onions in olive oil over medium heat until softened.3. Add zucchini, saute 5 mins.4. Add the egg mixture and tomatoes, stirring gently until done. Stir in feta
1 bunch of kale1 tablespoon olive oilOptional seasonings: sea salt, garlic powder, chili powder, rosemary, basil, grated parmesan cheese
Directions:
1. Preheat oven to 350 degrees2. Cut or tear leaves off the kale stalks after washing and drying with a salad
spinner or paper towels3. Break into bite size pieces4. Sprinkle olive oil and mix by hand to coat leaves5. Sprinkle optional seasonings and mix by hand to coat well6. Line cookie sheets with parchment paper and spread kale pieces evenly7. Bake for 15 minutes or until edges are slightly browned
Notes:Replace your chip obsession with these fabulous kale chips! Easy to make, experiment with seasonings. Picky kids not sure about green chips? Have a taste test one night, blindfold them and see what happens!
1. In a small bowl combine olive oil, balsamic vinaigrette, garlic and basil2. In a large bowl add the shrimp, tomatoes and avocado3. Pour dressing over shrimp and avocado and toss to coat4. Serve
4 chicken breasts, or mix and match2 tablespoons olive oil2 lemons, 1 thinly sliced, 1 juiced4 cloves garlic, minced1 teaspoon sea salt1/2 teaspoon freshly ground black pepper3/4 pound trimmed green beans4 carrots, diced
Directions:
1. Preheat oven to 350 degrees. 2. Line roaster pan with lemon slices3. Rub chicken with salt and pepper4. In a small bowl combine lemon juice, garlic and olive oil 5. Arrange chicken on top of lemon slices and spread green beans and
carrots around the chicken6. Pour sauce from bowl over chicken and vegetables7. Bake for 35-45 minutes until chicken is done
Brussels sprouts2 tablespoon coconut oil3 tablespoon maple syrup1 teaspoon sea salt
Directions:
1. Preheat oven to 350 degrees. 2. Wash sprouts, cut off ends and then cut in half3. In a bowl, whisk the oil, salt and maple syrup4. Add sprouts and mix until fully covered5. Place sprouts on a parchment lined baking sheet6. Bake for 30 minutes
2-3 lbs boneless beef short ribs1 teaspoon garlic salt6 dried tomatoes, chopped3 carrots, chopped1 small onion, chopped2 teaspoon Italian seasoning1 cup beef broth2-3 zucchini, julienned into noodles
Directions:
1. Cut short ribs into 3 inch pieces2. Add carrots, onions, tomatoes to bottom of crockpot, place ribs on top of
vegetables.3. Sprinkle with Italian seasoning, add broth.4. Cover and cook on low for 7-8 hours or high for 5-6 highs.5. Julienne the zucchini into noodles, drain on paper towels for 15-20
minutes, them steam for 5-6 minutes in microwave or pot.6. Serve meat and veggies over noodles.
1. Preheat oven to 350 degrees. 2. Clean the sweet potato and then slice into ¼ inch slices, leaving skin on3. Brush each side with olive oil and place on parchment lined baking sheet4. Bake for 20 minutes, flip slices and bake 10-15 more minutes, until slices
are browned on each side5. Top with desired toppings
4 salmon filets1 lb asparagus1 teaspoon dill1 lemon cut into slices2 tablespoons olive oil4 slices of butter
Directions:
1. Preheat oven to 350 degrees 2. Cut 4 squares of foil3. Lay a couple of lemon slices in the middle of each foil, gently place
salmon on lemon, lay asparagus shoots next to salmon4. In a bowl mix the olive oil and dill, brush the salmon and asparagus5. Lay a pat of butter in each packet, fold up and place in oven6. Bake for 20-25 minutes or until salmon is flaky
2 lbs of flank steak, thinly sliced crosswise 1 head of broccoli, cut into florets3 teaspoon olive oil½ cup coconut aminos½ cup honey1 teaspoon ginger1 tablespoon minced garlic1 teaspoon arrowroot powder1 teaspoon red pepper flakes3 green onions, chopped
Directions:
1. Brown the meat in olive oil in a skillet or wok2. Add the remaining ingredients and cook until meat and broccoli is tender3. Serve over cauliflower rice
1. Cut cauliflower into chunks that will fit into your food processor2. Process until cauliflower is in rice size pieces3. Place cauliflower into microwave safe dish with lid4. Microwave for 5-8 minutes until cauliflower is done
Notes:You can spice the rice up anyway you want! Add a tablespoon of coconut milk for a sweeter finish for curry dishes, or cumin and chili powder for Mexican dishes.
8 turkey cutlets, pounded thin8 fresh sage leaves8 slices of prosciutto4 tablespoon olive oil1 cup chicken broth3 tablespoon butter or gheeLemon juiceArugulaSalt and pepper, to taste
Directions:
1. Lay a piece of sage on each cutlet and them wrap each one in a slice of prosciutto.
2. In a large skillet, heat 2 tablespoons olive oil over medium heat, add 4 cutlets sage side down, cooking until golden brown, about 2-3 minutes and then flip them and cook until browned. Repeat with remaining cutlets.
3 medium sweet potatoes1 large apple, peeled, cored, sliced thin3 tablespoons water2 tablespoons honey¼ teaspoon cinnamon
Directions:
1. Preheat oven to 375 degrees, grease 9 inch baking dish2. Cut the sweet potatoes into ¼ inch slices3. Lay the sweet potatoes and apple slices in the pan alternating and
overlapping them4. Sprinkle with the water, then the cinnamon, and drizzle with the honey5. Cover and bake for 30 minutes. 6. Uncover and bake an additional 15 minutes or until potatoes are tender
1 ½ cups almond flour½ cup arrowroot flour3 teaspoon baking powder½ teaspoon salt2 eggs½ cup maple syrup1 teaspoon vanilla extract¾ cup coconut milk3 tablespoons coconut oil, melted
GLAZE½ cup chocolate chips¼ cup palm shortening2 teaspoons coconut oil
Directions:
1. Preheat oven to 375 degrees. 2. Combine all dry ingredients for donuts in a bowl3. In another bowl combine all wet ingredients and mix well4. Add wet ingredients to dry ingredients and combine until smooth5. Fill greased donut pan spaces ¾ of the way full, smooth out the top of the
batter6. Bake for 12 minutes or until done7. In a small saucepan combine all ingredients for the glaze and melt until
combined8. Dip each donut in the glaze, or allow glaze to cool and spread it on with a