Ingredients:
1/2 can Bear and Wolf canned salmon
tsp minced ginger
tbs minced garlic
1/2 chopped onion
2 handfuls of kale
two handfuls broccoli slaw
2tbs coconut aminos
tsp Spiracha
1 tbs Dijon mustard
tbs Balsamic Vinegar
1/4 cup broth

Instructions:

saute onion, garlic, and ginger in the broth until the onion is soft

Add in kale and cover for about 1 min or until the kale is wilted

Add the rest of the ingredients and stir fry until all ingredient are mixed and hot

Ingredients:

10 -12 eggs whisked well

1 green onion

2 small zucchini

handful of mushrooms

3 big handfuls of spinach

roasted peppers

6-8 slices of COOKED bacon

sea salt and black pepper to taste

Directions:

Preheat oven to 350 and grease two muffin pans with  of coconut oil, butter, or ghee. Whisk all your eggs in a big bowl. Dice and chop all your veggies.    Mix the egg mixture with veggies well and using a 1/4 measuring cup, fill the muffin pans (you’ll be able to make 18-20 cupcakes).  Bake for 20-25 minutes or until the eggs are set in the middle.  These are great to take on the go. I like mine with some sliced avocado and Stellar Gourmet Calaverde green salsa.

BTW- You don’t have to use the veggies that I chose, experiment with your favs!

DIY Coconut Deodorant

Ingredients:

4 T coconut oil

3 T Shea butter

3 T baking soda

3 T arrowroot powder

3 T cornstarch (optional)

essential oils (optional)

Directions:

You can make and store the deodorant in a mason jar or any jar with a lid. If the coconut oil is solid, you will need to heat it to make it liquid. You can easily do this in the microwave. Essentially, all you need to do is mix all of the ingredients together and refrigerate over night. You can play with the amounts of oils and powders to achieve your desired consistency.

• 1 head of cauliflower, chopped into florets
• 1/4 cup olive oil
• 2 tsp cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 cup tahini
• 2 tbsp lemon juice
• 4 cloves garlic, minced

Ingredients:
Topping:
1 large bag frozen cauliflower florets or two heads of fresh cauliflower
1/4 cup canned coconut milk or almond milk ( I prefer coconut milk because it is thicker)
1/2 tablespoon coconut oil, avocado oil, grass fed butter  or ghee
1-2 cloves garlic, crushed
salt & pepper to taste ( I like celery salt and pink Himalayan sea salt)

1 tablespoon chives ( optional)
paprika for garnish

Meat Filling:
1 1/2 tablespoons coconut oil or any other options listed above
1 medium onion, diced (about 1 cup)
2 carrots, peeled and finely diced (about 1 cup)
2 cloves garlic, minced (about 2 teaspoons)
2 pounds ground lamb, turkey or beef
salt and black pepper to taste
1 tablespoon tomato paste ( optional)
1 cup beef or chicken broth
1 teaspoon coconut aminos ( optional)
1 teaspoon dried rosemary

1 teaspoon Marjoram

1 1/2 teaspoons dried  thyme leaves

1 Teaspoon red peper flakes ( optional)
3 egg whites

paprika, for garnish
Directions:

1.  Topping: Cook the cauliflower according to the package directions until  soft, but not waterlogged. If using fresh, steam until soft. In a  small saucepan, heat the garlic,  oil,  milk, salt, and pepper, about 1 minute. Meanwhile, purée the cauliflower in the bowl of a food processor or blender, scraping down the sides. Add the coconut milk to the processor, along with 1 tablespoon of chives. Process about 10 seconds. Taste and adjust seasonings; then set aside.

2. Preheat the oven to 400 degrees.

3.  Filling: Heat a large skillet over medium-high heat, about 3 minutes. Add coconut oil and allow it to melt. Add the onion and carrot, reduce heat to medium-low and cover; allow the vegetables to get soft but not brown, about 5 minutes.

4. Add the garlic to the pan and stir until fragrant, about 1 minute. With your hands, crumble the ground meat into the pan and break up large chunks. Sauté until it’s cooked through and brown, about 5-10 minutes. Taste, then season with salt and pepper.

5. Add the tomato paste, broth, coconut aminos, rosemary, and thyme to the pan. Stir to combine, then bring to a boil and simmer until most of the liquid has evaporated, about 10 minutes. Set the pan aside and let it cool for 10-15 minutes. Scramble the egg whites until frothy and blend into the meat mixture.

6. Assembly: Spread the meat mixture evenly in a 12X6-inch (2.2 quart) baking dish. With a rubber scraper and a light hand, spread the mashed cauliflower on top of the meat. Sprinkle the top lightly with paprika.

7. Place the pan on the middle rack of the oven and bake for 25-30 minutes, until the top begins to brown. Remove to a cooling rack and allow 5-10 minutes before serving.

Note: If you want to up the veggie ante and don’t mind making it even less traditional, chopped greens like spinach, kale, collards, or chard (frozen or fresh) would taste great mixed into the meat. Use your imagination!

Special Tools:

• 9 inch spring form pan

• large roasting dish that your springform pan will fit in

Ingredients:

Crust:

• 1/2 cup Pistachios
• 1/2 cup almonds
• 1 teaspoon cinnamon
• 1 tablespoon vanilla
• 2 tablespoons Splenda
• Pinch of salt ( if you are using unsalted nuts)
• 2 tablespoons butter
• 1 tablespoon Coconut oil

Filling:

• 2, 8 oz. packages of cream cheese
• 3 eggs
• 2/3 cup sour cream or Greek yogurt
• 1  1/3 cup splenda
• 2/3 heavy whipping cream
• 2 Teaspoons of vanilla
• 2 Teaspoons lemon juice

Strawberry Filling:

• Carton of strawberries ( an exact number is not important, use as many as you want)
• 1 Tablespoon of cinnamon
• 1 teaspoon of vanilla
• 1 teaspoon lemon juice
• splash of water, coconut milk or almond milk

Topping:

• 2/3 cup sour cream
• 1.5 oz package of sugar free vanilla pudding ( or whatever flavor you want)
• 6oz. heavy whipping cream
• Leftover strawberry juice
• 2 tablespoons lemon juice

Directions:

First, wrap your spring form pan in tin foil halfway up the outside of the pan. This prevents water from getting in while baking in the water bath. Pre-heat oven to 350.

Crust:

Melt butter and coconut oil ( if the coconut oil is not liquified already.) Blend all crust ingredients together,  including butter and oil in a food processor or high powered blender to create nut “flour .” I like mine  kind of chunky and   I use a Blentek blender.  Using fingers, press crust  into a 9-inch spring form pan. Put the crust to the side.

Strawberry filling:

Cut strawberries in half and discard the green tops. Add berries and all other strawberry filling  ingredients to a pot on the stove top over  med heat. Watch it carefully and stir often, do not let it stick or burn. Turn heat down to low and once the berries are really soft, you can use a potato masher to squish them all up. Put these to the side.

Cream Cheese Filling:

Blend together all filling ingredients and pour into a large bowl. Add strawberries, using a slotted spoon, gently stir,  then pour over the nut crust. Save the leftover strawberry juice in the fridge for the topping which you will make  the next day or a few hours later. Place your foil wrapped pan in the roasting pan with about two-three inches of water in it,  place it   in the oven.  Bake on 350 for about 30 min. Insert a toothpick and it should come out clean when it is ready. Turn the oven off  but leave the cheesecake in, and crack the oven door. This slowly cools the cheesecake so it does not cave in the center.After about 30 minutes transfer it to the counter top and get rid of the water bath.  Once the cheesecake has come to room temp place it in the fridge over night.

Topping:

Blend all ingredients until mixture thickens and is mixed well. Spread evenly over the top of the cheesecake. Serve!

Ingredients:

• Two cans of coconut Milk
• One onion
• Two Tablespoons of chopped garlic
• Two Tablespoons of Hot Indian Curry Powder
• Teaspoon of Turmeric
• Teaspoon of cardamon
• Teaspoon of mustard seeds
• Teaspoon of red pepper flakes
• Salt and Pepper to taste
• 1 cup of Veggie or chicken broth
• Two tablespoons of coconut oil
• One head of cauliflower cut in to florets
• A few handfuls of brussel sprouts cut in half

Directions:

• Roast Brussel Sprouts http://perceptionfitness.com/archives/563
• Saute onion and  garlic in the oil until soft
• Add coconut milk, broth, seasonings and veggies
• Bring to a boil, lower heat to low and let cook until cauliflower is soft

This dish is best eaten one day later but can be enjoyed immediately as well. It should stay fresh in the refrigerator for up to 7 days.

Ingredients:
4 oz. Cilantro Lime Shrimp (see recipe below)

http://perceptionfitness.com/archives/823

Roasted Asian Long Beans ( I use my general roasting recipe below)

Paleo Approved- Easy Roasted Veggies

1 bag Miracle Noodles
2 tablespoons DeSiam Thai Lemongrass Salad Dressing
1/4 small onion
1 teaspoon diced garlic
1 tablespoon cooking oil ( coconut or avocado)
pinch of sea salt
pinch of black pepper
Directions:
saute garlic and onion in oil ’til soft
add all other ingredients, minus the salad dressing, saute til hot
turn off heat, add dressing, toss and enjoy!

Ingredients:
1 tsp cooking oil ( coconut or avocado is what I usually use)
1/2 lb. shrimp, shelled and deviened
3 cloves garlic, crushed
1/3 cup chopped fresh cilantro
1 lime
salt and pepper

Directions:

Heat a large frying pan on medium-high heat. Add oil to the pan, when hot add shrimp. Season with salt and pepper. When the shrimp is cooked on one side, about 2 minutes, turn over and add garlic. Sauté another minute or two until shrimp is cooked, careful not to overcook. Remove from heat. Squeeze lime all over shrimp and toss with cilantro. Serve hot.