Ribbon Zucchini Pasta with Raw Marinara
Toasted chopped pine nuts. Make thin flat noodles using a vegetable peeler. Rotate zucchini and peel each side just down to seeds. Or, use a spiralizer to make more spaghetti-like noodles. Collect noodles on a plate. Spread out a bit and sprinkle with sea salt. Noodles will “sweat”. Make sauce and return to pasta. Squeeze gently with paper towel to remove moisture CLICK HERE
LOW FODMAP Chinese Chicken Salad
Delicious Chinese Chicken Salad safe for Low FODMAP and Cleansers too. CLICK HERE
Fiesta Chicken with Cilantro Lime Slaw
Shred cabbage. Place in a bowl. Shred carrots. Toss cabbage and carrots together in a bowl. Add ¼ cup cilantro. Juice 1 lime in a shallow dish. Pour ¾ lime mixture over cabbage; add cilantro and toss. Heat coconut oil over medium heat. Slice chicken into bite size pieces. Add chicken and spices to pan.e CLICK HERE
Mexican Cauliflower Rice
In a large skillet, heat coconut oil over medium heat. Add chicken and fajita spice, cook for 10 minutes until cooked through. Place chicken in dish and set aside. Add onion to original chicken pan and add another 1-2 tbsp. coconut oil, sauté onion over medium heat for 10 minutes, until soft. Add celery to skillet and sauté for 5 minutes CLICK HERE
Almost Raw Taco
Sauté ground meat with 1 T coconut oil and spices. Cook until meat loses pink color. Pull off 4 large cabbage leaves and thinly slice remaining cabbage. Juice 1-2 limes and pour over sliced cabbage. Chop cilantro and toss with cabbage. Please ½ C of seasoned meat in 1 large cabbage leaf. Top with cabbage mixture, and a 1-2 slices of avocado. CLICK HERE
Turkey Bolognese with Spaghetti Squash
All of this, including halved & cleaned squash, can be placed in crockpot and cooked on high for 3 hours or low for 5 hours. CLICK HERE
Quick and Delicious Seared Scallops
Combine all ingredients except the scallops in a food processor. Blend for 20 seconds- set aside. Heat 1 tbsp. of coconut oil in a pan on medium heat. Add Swiss chard, 1tbsp. water and 1 tbsp. apple cider vinegar with shallots. Sauté for 4 minutes until slightly wilted. CLICK HERE
Broiled Salmon with Pesto over Sautéed Spinach
Combine all ingredients except salmon and spinach in food processer. Pulse a few times to begin chopping basil. Pulse until desired consistency is reached. Do not over process or it will become too oily. Seal in a glass jar (can be stored for up to 4 days or frozen in airtight container in freezer for 3 months.) Sauté spinach in a pan with ¼ cup vegetable broth until wilted. Broil salmon 3-5 minutes per side, depending on thickness. Cover with pesto and serve. CLICK HERE
Coconut Ginger Beef Stew
Time saving tip: All of this can be done in a slow cooker. Purchase mushrooms, onions, ginger and garlic that have been pre-chopped to minimize mess and to save prep time. Use kitchen scissors to cut up cilantro and basil. CLICK HERE
Chicken Wings
Heat oven to 350 degrees. In a large skillet over medium heat, add butter or ghee until melted but not smoking. Add wingettes and drummettes, season with sea salt. Cook on stovetop for 10 minutes until skin is browned, flipping constantly as wing will tend to stick. Turn heat off. Season with garlic salt and onion powder. Transfer to oven and cook for 30 minutes. CLICK HERE
Sweet Potato Curry over Cauliflower “Rice
In a sauté pan, heat the butter or coconut oil over medium heat. Add the diced onion and garlic, and sauté for about 5 minutes, until tender. (You can do this while your sweet potato chunks are steaming!). CLICK HERE
Black Bean Butter Lettuce Cups
Mash beans and salsa together in a bowl, stir in chopped cilantro. Spoon into lettuce cups and top with diced avocado, shredded chicken and a squeeze of lime juice. Season with salt and red pepper flakes. CLICK HERE
Portobello Sandwich Cup
Spread hummus on Portobello mushroom, top with rest of the ingredients and enjoy! Eat like an open-faced sandwich or with a fork and knife. CLICK HERE
Collard Green Banh Mi
Mix all ingredients and serve with Collard Green Bah-Mi. . CLICK HERE
Autumn Quinoa
In a pot, combine quinoa, vegetable broth, garlic and shallots. Cook on medium heat for 15 – 20 minutes until liquid is absorbed. Stir in the rest of the ingredients and season with salt and pepper . CLICK HERE
Sautéed Shrimp with Cleansing Cilantro Avocado Sauce
Season the shrimp with salt and pepper. Heat oil in a sauté pan over medium heat. Add the shrimp and cook, flipping periodically until pink all the way through – 8 minutes or. CLICK HERE
Sautéed Greens with Garlic and Parsley
Season the shrimp with salt and pepper. Heat oil in a sauté pan over medium heat. Add the shrimp and cook, flipping periodically until pink all the way through – 8 minutes or. CLICK HERE
Healthy Celery Root Soup
Melt the clarified butter or ghee in a large pan, add the olive oil and once hot add the onion and garlic with a little salt. Once the mixture starts to brown a little (about 7-10 minutes) add the cauliflower, celery root and parsnips and sauté for 3-5 minutes more. CLICK HERE
Cashew Cream
Soak Cashews overnight, then drain and rinse them. Place in a high powered blender with enough water to cover a little over the top of the cashews. Puree until smooth. Add more water to create the consistency of heavy cream. You may strain the cream through a mesh strainer to remove any coarse pieces. CLICK HERE
Sprouts and Sprouted Stir-Fry
Mix the rice, garlic and broth in a pot over high heat. When the broth comes to a boil, turn heat down to a simmer and cover. Cook until all the liquid has been soaked in the rice about 45 minutes. CLICK HERE
Chicken Tacos with Cole Slaw Salad
Put the shredded chicken in a bowl and season with cumin, garlic, cayenne and salt. Mix and set aside. CLICK HERE
Slaw Topping
Mix everything in a bowl and dress with the lime, olive oil and salt. Assemble placing chicken on top of slaw and top with avocado.. CLICK HERE