• Ingredients:
• 6 eggs
• 3 large zucchini
• 1/2 tablespoon coconut oil
• 1/2 red onion, chopped
• 1/2 cup mushrooms (optional

• 2 links chorizo, casings removed
• Freshly ground  sea salt and black pepper, to taste

Ingredients:

6 thick cut pork chops

Chopped celery, onion and garlic

one can of cream of celery soup

e can tomato sauce

one can green chiles

one can water ( use cream of celery can)

Season to taste with: Sea Salt, black pepper, white pepper, paprika, crushed red pepper, cayenne pepper, celery salt, dried basil and rosemary

Place all ingredients in a crock pot and cook on low for 6-8 hours

Ingredients:

Two large Chinese Eggplant

one onion

two T garlic

Drizzle of Olive Oil ( about 2 T)

2 T Coconut oil

One  can sliced mushrooms

One spaghetti squash

Can of tomato sauce

can of diced tomato

season to taste with Italian seasonings, crushed red pepper, fennel, sea salt and black pepper ( add in any others that you would like!)

Instructions:

Drizzle squash with olive oil and roast in oven

Saute onion and garlic in 2T coconut oil

Add chopped eggplant, mushrooms, all tomatoes and seasonings. Bring to a boil, reduce heat to low, cover and cook til eggplant is soft. Serve over a bed of spaghetti squash “noodles.”  You can also add ground meat of your choice to this recipe.

Ingredients:

3/4 cup coconut flour

3/4 cup flaxseed meal

1 1/2 teaspoon baking soda

3/4 teaspoon sea salt

2 T cinnamon

1 can pumpkin puree

1 can drained beets ( drain all juice except 1/3 cup to use)

1/3 cup beet juice

1 banana

2 tablespoons Xylitol ( optional )

1 Tablespoon Black Strap Molasses (optional)

3 tablespoons coconut oil ( optional)

1/2 cup hempseeds

1/2 cup pumpkin seeds

1/2 sunflower seeds

1/2 cup shredded coconut ( unsweetened)

Directions:

Preheat oven to 300 degrees. Mix dry ingredients in a bowl. Separately,  mix all wet ingredients in the blender and puree. Combine dry and wet ingredients and mix well( I feel it mixes best if you use your hands.) Pour r batter into lined or silicone cupcake pan ( silicone definitely works best)  and bake for about 40-45 min.  You can top with nut butter, ghee or coconut oil for a hearty meal or treat!

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!

• 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!

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.