103 true gluten free recipes

103 TRUE Gluten Free Recipes | 1

Contents I 103 TRUE Gluten Free Recipes* Click on recipe name to jump to its recipe page *

SOUPS AND SALADS1 Asparagus and Artichoke Salad2 Bacon and Potato Soup3 Caldo De Pollo (Chicken Soup)4 Chicken Fajita Salad5 Delicious Summer Squash Soup6 Green Soup7 Light Veggie Soup8 Mushroom Soup9 Moroccan Salad10 Paleo Spin on Mulligatawny Soup11 Paleo Style Green Papaya Slaw12 Pesto Arugula 13 Potato Salad with a Twist14 Refreshing Tomato Soup15 Salad with Carrot Almond16 Thyme and Blueberry Peach Fruit Salad17 Warm Arugula Salad

SAUCES / DIPS18 Dip with Red Pepper and Green Artichokes19 Mushroom Gravy20 Pecan and Basil Parsley Pesto21 Spicy Cranberry Salsa22 Spread with Sweet Potato Sesame


SIDES23 Butternut Squash with Cranberries24 Cashew Baby Bok Choy25 Cauliflower Rice26 Fluffy and Mashed Sweet Potatoes27 Lemon Potatoes 28 Mashed Potatoes with Rosemary and Sage29 Pecan Vegetable Medley30 Potatoes with Peas/Curried31 Riesling Biscuits 32 Sautéed Sweet Potatoes33 Savory Cauliflower Mash 34 Sesame Seed Spiced Cauliflower35 Spicy Coconut Spinach36 Squash Fries37 Stuffed Mushrooms38 Stuffed Turkey Peppers39 Stuffed Zucchini40 Summer Squash Salad41 Sweet and Sour Sprouts42 Sweet Potato Breakfast Hash43 Sweet Potato Latkes44 Sweet Potato/Zucchini Frittata45 Zucchini Carpaccio

POULTRY46 Agave and Lime Chicken47 BBQ Roast Chicken48 Broccoli Frittata49 Chard Chicken50 Chicken and Sweet Potatoes and Shallots51 Cranberries and Pecans w/ Chicken Liver Pate52 Crusted Parmesan Chicken53 Cups with Bacon and Egg54 Curried Almond Chicken55 Delicious Roasted Turkey Breast56 Easy Breakfast Casserole57 Grilled Chipotle Chicken58 Oregano Chicken59 Peachy Chicken60 Pumpkin Chicken Curry61 Skillet Rosemary Chicken62 Tomato Shell Baked Eggs63 Turkey and Bean Chili64 Winter Vegetable Chicken


FISH65 Baked Apple and Blueberries Salmon66 Baked Shrimp Tomatillos67 Capers and Lemon Baked Sea Bass68 Caribbean Stew69 Casserole with Smoked Salmon70 Crusted Almond Salmon71 Easy Shrimp Ceviche72 Fish with Lemon and Curry Marinade 73 Fish with Tomatoes Olives and Capers74 Mushrooms & Red Pepper Sauce with Salmon75 Salmon with Refreshing Cucumber Chile Relish76 Slowly Roasted Salmon

BEEF / LAMB77 Beef Stew with Garlic78 Caveman Steak79 Curry Meatballs80 Ginger Beef and Mango Salsa81 Lamb Rosemary and Garlic Roast82 Marinade Flanked Steak83 Meatballs with Kale84 Paleo Style Beef Stew85 Paleo Style Texas Chili86 Pepper Steak87 Pistachio Crusted Rack of Lamb88 Puerto Rican Style Beef89 Pumpkin Lamb


SNACKS / DESSERTS / DRINKS90 Almond Butter and Coconut Bananas91 Apple Chips92 Baked Apples93 Baked Apples, Almonds and Cinnamon94 Cranberry/Almond Loaf95 Quick and Simple Bread96 Molasses and Spice Cookies97 Orange and Agave Cake98 Granny’s Apple Crisp99 Green Piña Colada100 Paleo Blueberry Almond Smoothie101 Peach berry Smoothie102 Very Green Lemonade103 Watermelon Freeze


Recipes I 103 TRUE Gluten Free Recipes

Agave and Lime Chicken COOKING TIME: 50-70 MINUTES I SERVES 5-71 whole chicken1-3 tablespoons olive oil¼ cup agave nectar1 tablespoon celtic sea salt3 limes2 onions1 head garlicDash cuminDash chili powder


1. Preheat oven to 350 degrees.2. Rinse chicken and pat dry. Place chicken in a 9x13-

inch ovenproof baking dish, breast side down.3. Drizzle with olive oil and agave, sprinkle with salt,

cumin and chili powder. 4. Stuff one lime into cavity of bird, cut other 2 limes and

place in pan.5. Cut onions in half and place in pan (I left the skin on).6. Leaving skin on garlic, break head apart and scatter

cloves around pan.7. Bake for 45+ minutes until skin starts to brown.8. Remove chicken from oven and raise heat to 450

degrees. Turn chicken over so breast side is now up and bake for an additional 15 to 25 minutes or until thigh temperature (taken with an instant red meat thermometer) is 170-180 degrees.

9. Remove chicken from oven. Carve, and drizzle with pan juices before serving.


Almond Butter and Coconut BananasCOOKING TIME: 5 MINUTES I SERVES 11 large banana2 tablespoon almond butter2 tablespoons coconut milk

Apple ChipsCOOKING TIME: 40 MINUTES I SERVES 2-32 cups unsweetened apple juice *1 cinnamon stick2 large applesGround cinnamon

* Freshly press 5-6 large apples


1. Slice banana and divide between two small bowls.2. Top with almond butter and coconut milk.

1. In large pot over high heat, combine apple juice and cinnamon stick. Bring to low boil.

2. Remove top and bottom of apple, and slice crosswise to make ⅛ thick “chips.” Discard any seeds.

3. Carefully drop apple slices into boiling juice and cook 4-5 minutes. Apple slices will appear translucent.

4. Use a slotted spoon to remove apple slices from juice and place on a clean cloth towel. Pat dry. Place dried apple chips on a wire cooling rack placed on a cookie sheet (this will catch any drips).

5. Bake 30-40 minutes until apple slices turn golden brown and are almost dry to the touch.


Asparagus and Artichoke SaladCOOKING TIME: 15 MINUTES I SERVES 41 large shallot, thinly sliced * 2-3 tablespoons lemon juice2 pounds thick asparagus, rinsed, ends discarded 2 tablespoons olive oil, divided1 teaspoon garlic powder1 pint grape/cherry tomatoes, sliced in half1 15 oz. jar of good quality marinated artichoke hearts, quartered/halved **Salt

* Sub for slices of red onion or sliced spring onion** Depends on size of artichokes


1. Soak sliced shallots in lemon juice as you prepare rest of salad.

2. Coat asparagus with 1 tablespoon olive oil, and salt well.

3. To roast, preheat oven to 400 degrees.4. Lay asparagus in single layer in foil-lined roasting

pan, and cook 8-10 minutes or until lightly browned and fork tender.

5. To grill, set charcoal/gas grill to high direct heat, and grill 5-10 minutes or until nicely charred and fork tender.

6. Remove asparagus from oven or grill and cut into bite-sized pieces.

7. Put asparagus and all remaining ingredients into large bowl and mix well.

8. Add as much of marinating liquid from jar of artichokes as you like.

9. Serve chilled or at room temperature.


Bacon and Potato SoupCOOKING TIME: 40 MINUTES I SERVES 45¼ pounds baking potatoes 7 bacon slices 4¼ cups chopped onion 1 teaspoon salt 5 garlic cloves, minced1 bay leaf7½ cups 1% low-fat milk ¾ teaspoon black pepper 3 cups fat-free, less-sodium chicken broth ⅓ cup chopped fresh parsley *1¼ cups sliced green onions 1¼ cups finely shredded reduced-fat sharp cheddar cheese

* Optional


1. Preheat oven to 400 degrees.2. Pierce potatoes with fork and bake for 1 hour or until

tender. 3. Cool slightly. Partially mash potatoes, including skins,

with a potato masher; set aside.4. Cook bacon in Dutch oven over medium heat until

crisp. Remove bacon from pan; crumble. 5. Add onion to bacon drippings in pan; sauté 5

minutes. Add salt, garlic, and bay leaf; sauté 2 minutes.

6. Add potato, milk, pepper, and broth; bring to a boil. Reduce heat, and simmer 10 minutes.

7. Stir in parsley, if desired. 8. Top individual servings with bacon, green onions, and

cheese.


Baked Apple and Blueberries SalmonCOOKING TIME: 15 MINUTES I SERVES 1Olive oil1 3½ oz. salmon filet1 slice of lemon1 apple, seeded and diced100g blueberriesSea salt and pepper to taste


1. Preheat oven to 350 degrees.2. Pour some olive oil into an ovenproof dish.3. Place salmon filet in middle of ovenproof dish and top

with slice of lemon.4. Sprinkle apples and blueberries around filet and

season it all with sea salt and pepper.5. Bake salmon on middle rack for 10 minutes.6. Serve immediately.


Baked ApplesCOOKING TIME: 45 MINUTES I SERVES 3-44 large baking apples * ¼ cup brown sugar1 teaspoon cinnamon¼ cup chopped pecans¼ cup currants or chopped raisins1 tablespoon butter¾ cup boiling water

* Rome Beauty* Golden Delicious* Jonagold


1. Preheat oven to 375 degrees.2. Remove cores to ½ inch of bottom of apples. If no

apple corer, use paring knife to cut out stem area first and then core. Use spoon to dig out seeds. Make holes about ¾-1-inch wide.

3. In small bowl, combine sugar, cinnamon, currants/raisins, and pecans.

4. Place apples in an 8x8 square baking pan. Stuff each apple with mixture, and top with a dot of butter (¼ of tablespoon).

5. Add boiling water to baking pan and bake 30-40 minutes, until tender, but not mushy.

6. Remove from oven and baste apples several times with pan juices.

7. Serve warm with vanilla ice cream on side.


Baked Apples, Almonds and CinnamonCOOKING TIME: 30 MINUTES I SERVES 450g honey50g coconut oil2 teaspoon cinnamon powder4 sweet apples, seeded and cut into pieces100g almonds, roughly chopped


1. Preheat oven to 350 degrees.2. Put honey and coconut oil in pot on low heat.3. Stir, letting ingredients melt together. Add cinnamon

powder, stir well, and take off heat.4. Put apples in an ovenproof dish and pour melted

ingredients over apples.5. Mix carefully and top with almonds.6. Bake apples on middle rack for 30 minutes.7. Serve immediately.


Baked Shrimp TomatillosCOOKING TIME: 35 MINUTES I SERVES 42 tablespoons vegetable oil1 cup onion, chopped 1-2 jalapeno chiles, seeded and minced3 garlic cloves, thinly sliced1 lb. tomatillos, chopped½ cup clam juice *1 lb. shrimp, cleaned, deveined1 cup Cotija Queso Seco cheese **¼ cup chopped cilantroLime juiceBlack pepperSalt

* Sub ¼ cup water** Sub feta


1. Preheat oven to 425 degrees.2. Heat oil in pan. Add onions and jalapeños, cook for 5

minutes on medium high until onions begin to brown. 3. Add garlic and cook a minute more. Add tomatillos

and reduce heat to medium and cook for 10 minutes, until tomatillos are cooked through, but still hold their shape. Sprinkle salt over tomatillos as they are cooking.

4. If using clam juice, add to pan, turn up heat and reduce by half. If using water, just add ¼ cup of water without reducing.

5. Add cheese and shrimp, and bake for 10 minutes. 6. Right before serving, mix in cilantro and sprinkle with

lime juice and freshly ground black pepper.


BBQ Roast ChickenCOOKING TIME: 30 MINUTES I SERVES 44 chicken quarters * Juice of ½ lemon2 teaspoon fresh parsley or dried2 teaspoon fresh thyme **2 tablespoons olive oilSalt and pepper to taste

* Leg and back attached, trim skin and fat ** Sub dried for fresh, but reduce amount


1. Place all ingredients in plastic bag or bowl and marinate for at least 30 minutes.

2. Keep one side of grill hot and the side you are cooking on low.

3. Place chicken skin side down to begin, and cook for 12 minutes. Turn and cook another 15 minutes or until cooked.

4. Watch for extreme flare up, especially at beginning, as you want to avoid blackening skin, while still crisping it nicely.


Beef Stew with GarlicCOOKING TIME: 1 DAY I SERVES 4-51.5 -2 lbs. grass beef stew meat1 yellow onion, diced4-6 carrots, diced4-6 celery stalks, diced6-12 mashed garlic cloves * 1 small can tomato pastePalm full ground marjoramSea salt and black pepper to tasteSplash of chicken broth

* I used the jarred crushed garlic from TJ’s


1. Place in crock pot and mix well. 2. Bring to a boil and reduce to a simmer.3. Cook all day on low heat.


Broccoli FrittataCOOKING TIME: 15 MINUTES I SERVES 510 eggs, whisked together½ red onion, diced1½ cups broccoli, finely chopped1 cup mushrooms, diced1 teaspoon garlic powderSea salt and black pepper to taste2 tablespoons grass fed butter/ coconut oil


1. Heat butter/coconut oil in large pan. 2. Add onions and sauté until they begin to turn brown

and caramelize. 3. Add broccoli and mushrooms and sauté for another

4-5 minutes or until broccoli is tender. 4. Spread veggie mixture evenly over bottom of pan. 5. Whisk sea salt, pepper, and garlic powder into eggs

and gently pour over veggie mixture. 6. Repeat directions above and serve.


Butternut Squash with CranberriesCOOKING TIME: 30 MINUTES I SERVES 3-41 cup butternut squash, dicedHandful dried cranberries½ can coconut milk½ onion, diced2 cloves garlic, sliced1 teaspoon curry powder1 teaspoon cinnamon


1. Fry onion and garlic in coconut fat. After a minute or so add squash. Cook for 2-3 minutes.

2. Add cranberries and coconut milk, and mix in spices, stirring frequently.


Caldo De Pollo (Chicken Soup)COOKING TIME: 45 MINUTES I SERVES 4-51 chicken carcass 5 carrots, diced1 red onion, diced1 14.5 oz. can diced tomatoes1 cup Salsa Verde * ½ tablespoon garlic powder1 tablespoon cumin1 tablespoon dried oregano1 teaspoon smoked paprika⅛ teaspoon cayenne pepperSea salt and black pepper to taste

* I like the Trader Joe’s brand

Add cayenne pepper and cumin for spice


1. Place carcass in large soup pot, adding enough water to cover. Bring to boil and simmer for 2 hours or until all meat has fallen off bone.

2. Pick out bones and discard, and add another 4-6 cups of water to bring back to a soup-like consistency.

3. Add all remaining ingredients, mix well and simmer for another 30-45 minutes.

4. Taste and add more seasoning if desired, topping with diced avocado and cilantro.


Capers and Lemon Baked Sea BassCOOKING TIME: 20 MINUTES I SERVES 41 lb. sea bass fillets * 1 lemon2 tablespoons capers, rinsed2 sprigs fresh dill ** Sea salt and freshly ground black pepper

* Any firm white fish available** Dried may be used if fresh dill is unavailable


1. Preheat oven to 350 degrees.2. Place sea bass fillets on broiler pan.3. Sprinkle fish with sea salt and freshly ground black

pepper and top with capers and dill sprigs. 4. Thinly slice lemon (⅛" slices) and place over fish.5. Bake 10-15 minutes or until fish flakes easily with

fork.


Caribbean StewCOOKING TIME: 30 MINUTES I SERVES 42 lbs. of raw seafood *1 yellow onion, diced5 cloves garlic, minced2 tablespoons cumin1 bunch cilantro3 tomatoes, chopped1 can coconut milk1 tablespoon coconut oilSea salt and black pepper to taste

* I used 1lb of wild caught shrimp & 1lb of mahi mahi pieces


1. Dice stems of cilantro bunch and set aside. 2. In large soup pot, sauté onions in coconut oil. When

onions start to brown, add garlic and cilantro stems and sauté for another 2-3 minutes.

3. Add tomatoes, cumin, salt and pepper, mixing well, and cook for another 2-3 minutes. Add coconut milk and bring to a simmer.

4. Add seafood and cook for another 3-5 minutes or until seafood is done.

5. Serve with cilantro leaves on top as a garnish.


Cashew Baby Bok ChoyCOOKING TIME: 15 MINUTES I SERVES 3-42 tablespoons olive oil1 cup chopped green onions, and ends3 cloves garlic, chopped1 pound baby bok choy½ teaspoon dark sesame oil½ cup chopped, roasted, salted cashewsSalt


1. Heat olive oil in large sauté pan on medium high heat.

2. Add onions, then garlic, then bok choy and sprinkle with sesame oil and salt.

3. Cover, and let baby bok choy cook down for approximately 3 minutes.

4. Remove cover and lower heat to low. Stir and let cook for a minute or two longer, until bok choy is just cooked.

5. Gently mix in cashews.


Casserole with Smoked SalmonCOOKING TIME: 40 MINUTES I SERVES 6-74½ cups cauliflower florets1 cup asparagus, finely diced4 oz. smoked salmon, finely diced10 eggs¼ cup heavy cream or coconut milk⅓ cup chives, finely diced1 tablespoon fresh dill, finely dicedLots of freshly ground black pepper


1. Preheat oven to 350 degrees. 2. Steam cauliflower for 4-6 minutes or until cauliflower

florets are tender. 3. While cauliflower is steaming, dice asparagus. 4. Spread steamed cauliflower on bottom of a 9×13

glass baking dish. 5. Layer on diced asparagus, followed by layer of

smoked salmon. 6. In a mixing bowl, whisk together eggs, dill, chives and

black pepper. 7. Pour egg mixture evenly over veggies and salmon,

and place in oven for 35-40 minutes or until casserole is cooked all the way through.

8. Cut into squares and serve.


Cauliflower RiceCOOKING TIME: 30 MINUTES I SERVES 4-54 tablespoons olive oil1 medium onion, diced1 cup celery, finely diced1 head cauliflower, trimmed, coarsely chopped¼ teaspoon celtic sea salt


1. In large skillet, heat olive oil over medium heat.2. Sauté onion over medium heat for 10 minutes, until

soft. Add celery to skillet and sauté for 5 minutes.3. Meanwhile, place cauliflower in food processor with

"S" blade and process until texture of rice.4. Add cauliflower to skillet, cover and cook 5-10

minutes, until soft.5. Add salt to taste.


Caveman SteakCOOKING TIME: 10 MINUTES I SERVES 11 Filet, rib eye, porterhouse, sirloin, etc.1 teaspoon dried oregano1 teaspoon black pepper1 teaspoon minced garlic¼ cup extra virgin olive oil


1. Preheat oven to 500 degrees.2. Mix seasonings and oil and stir well (refrigerate

overnight for stronger infusion). 3. Place steaks on cutting board and drizzle or brush

with oil mixture.4. Heat 1 tablespoon of olive oil in cast iron pan (you

must use cast iron or you'll ruin your pan) under medium heat.

5. Sear steaks on both sides, browning until you red is gone.

6. Put cast iron pan in oven.7. Cook for one or two minutes and then flip steaks and

return to oven. Two minutes for each side will yield a medium rare steak.


Chard ChickenCOOKING TIME: 30 MINUTES I SERVES 42 tablespoons coconut oil5 garlic cloves, minced½ red onion, diced2 bunches of rainbow chard, roughly chopped1.5 lbs. boneless skinless chicken breast, cut into bite size pieces1-4 oz. can roasted diced green chiles1 teaspoon ground cumin⅛ teaspoon of ground all spiceSea salt and black pepper to tasteHandful of raisins and raw sliced almonds


1. In large wok or skillet, heat coconut oil over medium heat.

2. Add onions and sauté until turning translucent. Add chicken and cook for 3-5 minutes or until almost cooked through.

3. Add garlic and sauté together with chicken and onions for another 2-3 minutes.

4. Add salt, pepper, cumin, allspice, and can of chiles, mixing well.

5. Add chard and cook until it’s wilted, another 3-4 minutes.

6. Serve with a sprinkle of raisins and almonds.


Chicken and Sweet Potatoes and ShallotsCOOKING TIME: 25 MINUTES I SERVES 43 medium sweet potatoes, peeled, cut in 2" pieces4 tablespoons coconut oil4 boneless, skinless chicken breasts4 shallots, sliced into thick rings2 tablespoons fresh rosemary, choppedSea salt, freshly ground black pepper to taste

%


1. Chop washed sweet potatoes and place in large pot, covering with cold water. Bring to a boil.

2. Once boiling, add 1 teaspoon sea salt and reduce heat to medium-low, simmering until tender (about 14-16 minutes).

3. Reserve ¼ cup of cooking water and drain remaining liquid.

4. Return sweet potatoes to pot and mash with reserved cooking water.

5. Meanwhile, season chicken with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper.

6. Heat 4 tablespoons of coconut oil in large skillet over medium-high heat.

7. When pan is hot, add sliced shallots and rosemary and cook for 1 minute.

8. Add chicken breasts to pan and pan-fry until golden brown and fully cooked.

9. Serve with mashed sweet potatoes on the side.


Chicken Fajita Salad COOKING TIME: 30-40 MINUTES I SERVES 4-51 tablespoon coconut oil½ yellow onion, diced½-¾ lb. boneless, skinless chicken breasts½ teaspoon ground cumin2 teaspoon dried oregano¼ teaspoon sea salt *1 large bell pepper, chopped1 large head red leaf/romaine lettuce2 medium tomatoes, diced1 avocado

* Optional


1. Wash and chop onion, bell pepper and tomatoes.2. Cut chicken into 1/2" slices.3. Heat skillet over medium-high heat and when hot,

add coconut oil and onions. 4. Sauté until onions are soft and slightly translucent.5. Add chicken, cumin, oregano and sea salt and

continue cooking, stirring often.6. When chicken has browned, add peppers and cook

until tender.7. Meanwhile, wash and shred lettuce. Divide between

two plates.8. Top lettuce with the chicken fajita mix, tomatoes and

sliced avocado.


Cranberries and Pecans with Chicken Liver PateCOOKING TIME: 40 MINUTES I SERVES 3-42 sprigs of parsley½ cup dried cranberries1 cup GF chicken stockFresh ground black pepper1 pound chicken livers, trimmed1 onion, chopped1 cup unsalted butter, cut in pieces1 garlic clove, peeled and coarsely chopped1 teaspoon salt1 teaspoon freshly grated nutmeg3 tablespoons cognac½ cup pecans, coarsely chopped

%&


1. Line a mold with plastic wrap, and spray wrap with GF cooking spray.

2. Place parsley and cranberries in bottom of mold (this will be the top garnish for the pate).

3. In medium saucepan, bring broth, pepper and 2½ cups of water to boil.

4. Add liver and onions, reducing heat to simmer and cooking for 10 minutes.

5. Drain liver and onions and place in a food processor; let cool. When cool, add butter, garlic, nutmeg and cognac. Process all until smooth.

6. Fold in cranberries and fill mold with pate mixture, tapping gently on a surface to settle the pate and remove any bubbles.

7. Cover and refrigerate over night, or for at least 4 hours.

8. To serve, invert mold onto a serving dish and tug on plastic wrap to loosen from mold.

9. Remove plastic wrap and gently press pecans into sides of mold until completely covered.

1. Preheat oven to 350 degrees.2. In large bowl, blend almond butter, olive oil and eggs

with a hand blender until smooth.3. In a medium bowl, combine arrowroot powder, salt

and baking soda.4. Blend arrowroot mixture into wet ingredients until

thoroughly combined.5. Fold in apricots, cranberries, seeds and sliced

almonds.6. Grease a 3½x7½x2¼-inch loaf pan with olive oil and

dust with almond flour.7. Pour batter into loaf pan and sprinkle remaining

sliced almonds on top.8. Bake at 350° until a knife inserted into center comes

out clean.9. Let bread cool in pan for 1 hour then serve.


Cranberry/Almond LoafCOOKING TIME: 40-50 MINUTES I SERVES 1 LOAF¾ cup roasted almond butter, room temperature2 tablespoons olive oil3 large eggs¼ cup arrowroot powder1 teaspoon celtic sea salt¼ teaspoon baking soda¼ cup dried apricots, chopped ¼ inch pieces½ cup dried cranberries¼ cup sesame seeds¼ cup sunflower seeds¼ cup pumpkin seeds¼ cup sliced almonds, + 2 tablespoons for topping Olive oil for greasingBlanched almond flour for dusting


1.% Preheat oven to 350 degrees.2.% In large bowl, blend almond butter, olive oil and

eggs with a hand blender until smooth.3.% In a medium bowl, combine arrowroot powder,

salt and baking soda.4.% Blend arrowroot mixture into wet ingredients

until thoroughly combined.5.% Fold in apricots, cranberries, seeds and sliced

almonds.6.% Grease a 3½x7½x2¼-inch loaf pan with olive

oil and dust with almond flour.7.% Pour batter into loaf pan and sprinkle

remaining sliced almonds on top.8.% Bake at 350° until a knife inserted into center

comes out clean.9.% Let bread cool in pan for 1 hour then serve.


Crusted Almond SalmonCOOKING TIME: 20 MINUTES I SERVES 3-4¾ lb. salmon, skin on fillet(s)½ cup almond meal½ teaspoon ground coriander½ teaspoon ground cuminJuice of 1 lemonSea salt and freshly ground black pepperA few sprigs of fresh cilantroCoconut oil


1. Preheat oven to 350 degrees.2. Combine almond meal, coriander and cumin in small

bowl.3. Sprinkle salmon fillet(s) with lemon juice and season

with salt and pepper. Coat each fillet with almond meal mixture (both sides).

4. Place skin side down on broiler pan, greased lightly with coconut oil. Bake for 12-15 minutes, or until salmon flakes easily with a fork.

5. Top with freshly chopped cilantro before serving.


Crusted Parmesan ChickenCOOKING TIME: 25 MINUTES I SERVES 4-52 lbs. chicken breasts * 2 eggs1 cup packed almond flour/meal1 cup shredded Parmesan cheese1 teaspoon salt1 teaspoon garlic powder¼ teaspoon pepper½ teaspoon thyme

* Cut into tenders or nuggets

I like spraying chicken with a bit of olive oil/cooking spray right before cooking to give it a golden color.


1. Preheat oven to 450 degrees.2. Whisk eggs, season with salt and pepper.3. Combine almond flour, Parmesan, salt, pepper, garlic

and thyme.4. Coat chicken in egg mixture and dredge in flour

mixture.5. Place chicken on a greased or lined baking sheet and

bake 15-20 minutes or until cooked through.6. Serve while warm.


Cups with Bacon and EggCOOKING TIME: 25 MINUTES I SERVES 4-66 eggs6 slices bacon1 oz. cheese * SaltPepper

* Optional

&


1. Preheat oven to 350 degrees. 2. Using a muffin/cupcake pan, line holes with a slice of

bacon, pressing bacon around the sides of hole, not on the bottom.

3. Crack one egg into each hole and sprinkle with salt and pepper, and cheese if desired.

4. Bake 20 minutes or until egg is doneness you prefer. 5. The bacon and egg cups should pop right out of pan.


Curried Almond ChickenCOOKING TIME: 1 HOUR I SERVES 44 chicken breasts, boneless, skinless, halved3 garlic cloves, minced2 tablespoons ginger, grated1 onion, chopped¼ teaspoon cayenne pepper¼ teaspoon paprika1 tablespoon curry powder½ cup dried apricots, julienned¼ cup almond flour2 cups chicken stock1 cup coconut milkSnipped scallions for garnish

If it’s too spicy, simply add more coconut milk or broth.


1. Season chicken with salt and pepper, then sear on both sides in a little bit of oil for about 5 minutes. Remove from pan.

2. In same pan, cook garlic, ginger and onion until softened.

3. Add spices, almond flour, apricots and stock and boil until thickened.

4. Stir in coconut milk.5. Add chicken back to mixture and simmer for about 10

minutes, making sure chicken is cooked through.6. Garnish with scallions.


Curry MeatballsCOOKING TIME: 25 MINUTES I SERVES 4-6MEATBALLS3 lbs. ground beef1 cup red onion, finely diced1 cup apple, finely diced1 egg2 tablespoons curry powder½ tablespoon sea saltFresh ground black pepper to taste

CURRY SAUCE2 tablespoons coconut oil1 teaspoon crushed garlic1 tablespoon raw organic honey *1 tablespoon curry powder2 tablespoons tomato paste½ cup chicken broth

* Optional


1. Preheat oven to 400 degrees.2. In large bowl, mix all meatball ingredients together

using hands. 3. Form into meatballs just bigger than golf ball and

place into large glass baking dish. 4. Bake 25 minutes. 5. While meatballs are cooking prepare sauce.6. In large skillet, sauté garlic in coconut oil over

medium heat for 2-3 minutes. 7. Add honey, curry powder and tomato paste, and

whisk together. 8. Add chicken broth and continue whisking until sauce

is smooth, then bring to a simmer. 9. After meatballs come out of oven, add to sauce in

skillet and coat well. Cover and cook for an additional 5-10 minutes.


Delicious Roasted Turkey BreastCOOKING TIME: 40-60 MINUTES I SERVES 4-51 bone-in, skin-on turkey breast (5-6 lb.)6 tablespoons extra virgin olive oil4 teaspoons coarse sea salt3 teaspoons coarsely ground black pepper


1. Preheat oven to 400 degrees.2. In small bowl, mix oil, salt and pepper.3. Place turkey on rimmed baking sheet (feel free to use

a roasting rack if needed), and brush oil and spice liberally over turkey.

4. Roast turkey on rimmed baking sheet until digital oven thermometer inserted into center of turkey (not touching bone) reads 140 degrees and climbing.

5. Remove from oven and let rest for at least 15 minutes.

6. Carve and enjoy.


Delicious Summer Squash SoupCOOKING TIME: 10 MINUTES I SERVES 3-43 large zucchinis cut into large chunks * 1½ cups chicken broth2 medium sized leeks, diced3 tablespoons grass fed butter/clarified butter ** 1 teaspoon crushed garlicSea salt and black pepper to taste

* Sub for another summer squash** Sub for another cooking oil of your choice

Instead of a pressure cooker, boil zucchini in chicken broth in a covered pot until zucchini softens. Also, I add another 2 tablespoons of grass fed butter at the end for some extra flavor and fat.


1. In a pressure cooker, add zucchini and chicken broth and bring up to pressure.

2. Cook for 2-3 minutes, remove from heat and immediately run pressure cooker under cold water until pressure is released.

3. While zucchini is cooking, melt butter in a soup pot and start sautéing diced leeks.

4. Once leeks are soft, add garlic and sauté for another 2-3 minutes.

5. Add cooked zucchini and cooking liquid into a food processor, adding half the garlic and leek mixture to the food processor. Blend until totally smooth.

6. Add blended soup back to the remaining leek and garlic mixture in soup pot and bring to a simmer.

7. Season with sea salt and black pepper to taste.


Dip with Red Pepper and Green ArtichokesCOOKING TIME: 45 MINUTES I SERVES 42 red bell peppers 2 artichokes (1 pound)12 cups water3 lemon slices 1 bay leaf2 teaspoons olive oil 2 teaspoons Dijon mustard 1 teaspoon red wine vinegar ¼ teaspoon dried fines herbs⅛ teaspoon black pepper 1 tablespoon finely crumbled feta cheese½ teaspoon capers


1. Cut bell peppers in half, lengthwise, discarding seeds and membranes.

2. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in Ziploc plastic bag and seal. Let stand for 20 minutes.

3. Cut off artichoke stems, and remove bottom leaves. Trim about 1 inch from tops of artichokes.

4. Bring water, lemon slices, and bay leaf to a boil in a large Dutch oven. Add artichokes; cover, reduce heat, and simmer for 25 minutes or until a leaf near the center of each artichoke pulls out easily. Drain well; discard lemon and bay leaf. Set aside.

5. Combine bell peppers, oil, mustard, and vinegar in a blender; process until smooth.

6. Combine bell pepper mixture, fines herbs, and black pepper, spooning ⅔ cup into a serving bowl and sprinkling with feta and capers.

7. Serve with artichokes. Cover and chill remaining dip.


Easy Breakfast CasseroleCOOKING TIME: 60-80 MINUTES I SERVES 5-7EVOO for sautéing½ bag frozen green beans * ½ lb. - 1lb. ground turkey sausage1 onion, minced1 garlic clove, minced12 eggs, beaten 1 can black beans, drained1 can diced tomatoes, drained1 tablespoon chili powder1 tablespoon cumin½ tablespoon corianderCheddar cheese for topping * Salt and pepper to taste

* Optional


1. Preheat oven to 350 degrees2. Sauté onions and garlic in EVOO for approximately

3 minutes or until translucent.3. Add ground turkey sausage. Once brown add ½ bag

frozen green beans and mix through meat mixture to warm up.

4. Add black beans, tomatoes and seasonings. Mix through.

5. Grease casserole dish and place meat and vegetable mixture into casserole dish. Pour beaten eggs over mixture and top with cheddar cheese.

6. Cook for 1 hour.


Easy Shrimp CevicheCOOKING TIME: 10 MINUTES I SERVES 41 lb. shrimp, peeled & deveined4 limes1 small shallot, diced1 medium tomato, diced1 jalapeno, seeded and minced¼ cup olive oil1 teaspoon kosher salt½ teaspoon fresh ground black pepper¼ cup fresh cilantro leaves, diced1 avocado

* Can chill up to six hours.


1. Bring pot of water to boil and cook shrimp for 3 minutes, until just cooked – pink.

2. Drain, cool, de-tail, and roughly chop shrimp.3. Squeeze limes into a medium bowl. Add shrimp,

shallot, tomato, jalapeno, olive oil, salt, and pepper, mixing well.

4. Cover, and let marinate in fridge for minimum one hour. *

5. Stir cilantro into chilled mixture.6. Serve ceviche with slotted spoon and top with ¼

sliced avocado.


Fish with Lemon and Curry MarinadeCOOKING TIME: 60 MINUTES I SERVES PER FISH200 ml olive oilJuice from 1 lemonGrated lemon peel from 1 lemon1 teaspoon curry powderSea salt and pepper to tasteSalmon/Catfish *

* This recipe goes well with any fish, even chicken


1. Mix all ingredients in a bowl.2. Pour marinade into deep dish, placing fish in while

turning over a few times.3. Let fish marinade for at least 1 hour in refrigerator.


Fish with Tomatoes Olives and CapersCOOKING TIME: 30 MINUTES I SERVES 44 teaspoons olive oil, divided4 (5-ounce) sea bass fillets (or other white fish)1 small onion, diced½ cup white wine1 cup canned low-sodium diced tomatoes, with juice½ cup chopped pitted black olives2 tablespoons capers¼ teaspoon dried crushed red pepper * 2 cups packed baby spinach leavesSalt and pepper

* Optional


1. In large nonstick skillet, heat 2 teaspoons oil over medium-high heat.

2. Add fish and cook until opaque in center, 2½ minutes/side.

3. Transfer fish to platter and tent with foil to keep warm.

4. Heat remaining 2 teaspoons oil in same skillet; add onion and sauté 2 minutes.

5. Add wine and cook until reduced by half, about 2 minutes.

6. Add tomatoes, olives and capers, and if using, crushed red pepper. Cook 3 minutes more.

7. Stir in spinach and cook until wilted, about 3 minutes.

8. Season with salt and pepper. 9. Spoon sauce over fish and serve.


Fluffy and Mashed Sweet PotatoesCOOKING TIME: 20 MINUTES I SERVES 44 cups cubed sweet potatoes½ cup almond milk1 tablespoon Earth BalanceSalt and pepper to taste


1. Start with big steaming pot and bring 1 inch water to boil.

2. While waiting for water to boil, cube sweet potatoes and add to steamer basket.

3. Let steam over boiling water 10-15 minutes (you want them to be really soft and falling apart).

4. Add sweet potatoes, almond milk, Earth Balance, and pinch of salt and pepper to stand mixer.

5. Start on low (using whisk attachment), and slowly crank up to high speed.


Ginger Beef and Mango SalsaCOOKING TIME: 25 MINUTES I SERVES 4-52 lbs. of beef inside skirt steaks Lettuce leaves

MARINADE¼ cup coconut aminos or wheat free Tamari1 tablespoon Thai fish sauce1 teaspoon fresh grated gingerBig pinch cayenne pepperBlack pepper to taste

MANGO SALSA1 cup green mango, finely diced½ small red onion, thinly sliced1 avocado, finely diced⅓ cup cilantro leaves, finely diced½ teaspoon freshly grated ginger1 teaspoon garlic powder1 tablespoon fresh squeezed lime juice2 tablespoons olive oil


1. Whisk all marinade ingredients together. 2. Cut each steak into three even pieces and toss in

marinade until all steaks are well coated. Let sit in marinade, at room temperature for 20 minutes.

3. Grill 1-2 minutes on each side, and then remove steak and let rest 10 minutes while preparing mango salsa.

4. In medium sized mixing bowl, gently toss all mango salsa ingredients and set aside.

5. Thinly slice grilled steak into strips.6. To serve, place a few lettuce leaves on each plate,

top with a serving of steak strips and finish with large scoop of mango salsa.


Granny’s Apple CrispCOOKING TIME: 45-50 MINUTES I SERVES 3-4FILLING4 large apples *1 tablespoon xylitol1 tablespoon lemon juice¼ cup water1 tablespoon arrowroot powder

TOPPING1 cup blanched almond flour¼ teaspoon celtic sea salt1 teaspoon cinnamon1 tablespoon vanilla extract1 tablespoon coconut oil2 tablespoons xylitol

* Peeled, cored, and cut into 8 slices, then quarter each slice


1. Preheat oven to 350 degrees.2. In 1.5 quart Pyrex bowl, toss apples with xylitol and

lemon juice.3. Mix water and arrowroot together. Add to apple

mixture.4. In medium bowl, combine almond flour with salt and

cinnamon.5. In smaller bowl, combine vanilla with coconut oil and

xylitol. Stir wet ingredients into dry (mixture will be very crumbly).

6. Sprinkle topping over apple mixture.7. Bake covered for 45 minutes, until apples are soft

and topping is golden brown.


Green Piña ColadaCOOKING TIME: 5 MINUTES I SERVES 11 large cucumber, peeled and chopped¼ cup water½ cup parsley½ cup frozen pineapple chunks1 tablespoon coconut oil5 drops stevia4 ice cubes


1. Place cucumber and water into Vitamix/blender and process on high until liquid.

2. Add parsley, pineapple, coconut oil, stevia and ice, and blend until smooth.

3. Serve.


Green SoupCOOKING TIME: 45 MINUTES I SERVES 4-63 tablespoons fresh ginger, well chopped10 small-med cloves garlic, smashed, peeled2 Serrano chiles, stemmed, chopped¼ teaspoon ground cumin, + more to serve3 tablespoons ghee/sunflower oil2 bay leaves1 medium onion, chopped4½ cups good-tasting vegetable stock or water3½ cups shelled fresh or frozen peas1 teaspoon sea salt, to tasteSqueeze of fresh lemon juice8 fresh mint leavesSlivered pan-fried paneer/queso fresco/haloumi, cut into tiny cubes *

* Optional

Instead of initially using a food processor/hand blender, use a mortar and pestle.


1. Use food processor or hand blender (in a deep bowl) to puree ginger, garlic, chiles, cumin and three tablespoons of water into a paste. Set aside.

2. Place large saucepan over medium-high heat, add ghee. When hot, add bay leaves and sauté for 30 seconds.

3. Stir in onion and cook for a few minutes, until it takes on a bit of color. Stir in garlic-ginger paste, and cook for another minute.

4. Carefully add stock, stirring well, and bring to a boil. Add peas.

5. Simmer until peas are bright, and cooked through, a couple minutes.

6. Remove from heat, fish out bay leaves, add salt, and puree with hand blender.

7. Add more salt if needed. 8. If you need to thin out soup, add more stock.9. Serve hot, topped with bit of lemon juice, pinch of

cumin, mint leaves, and pan-fried paneer or cheese.


Grilled Chipotle ChickenCOOKING TIME: 30-40 MINUTES I SERVES 1-21 lb. chicken breast, boneless, skinless3 cloves garlic, pressed1 tablespoon Herbes de Provence2 tablespoons agave nectar1 teaspoon celtic sea salt1 tablespoon chipotle chile powder1 cup orange juice, freshly squeezed


1. Rinse breasts and pat dry with paper towel.2. Place chicken in a 9x13 inch Pyrex baking dish and

pour orange juice over breasts.3. In small bowl, combine garlic, Herbes de Provence,

agave, salt and chipotle, and rub mixture onto chicken breasts.

4. Marinate chicken in refrigerator, time permitting, for up to 5 hours.

5. Place chicken breasts on plate, and reserve marinade

6. Grill each side of chicken on barbecue until cooked through.

7. Bring marinade to boil, reduce heat, and simmer 10-15 minutes.

8. Serve chicken with marinade.


Lamb Rosemary and Garlic RoastCOOKING TIME: 30 MINUTES I SERVES 1-21.6kg leg of lamb3 garlic cloves, halved2 tablespoons fresh rosemary leaves¼ cup olive oil4 small sweet potatoes, chopped, chunky pieces4 carrots, sliced lengthwiseCeltic sea salt and pepper *

* Celtic sea salt is optional


1. Preheat oven to 400 degrees.2. Cut six slits, 2cm deep and 2cm long, into lamb.3. Press one piece of garlic into each slit and place

lamb into large roasting pan.4. Sprinkle evenly with rosemary and drizzle 1

tablespoon of oil. Season with sea salt and pepper.5. Roast 25 minutes. Remove from oven and place

sweet potato and carrot, in a single layer, around lamb. Drizzle remaining oil over potato and carrot.

6. Roast for a further 50 minutes for medium doneness or until cooked to your liking.

7. Transfer lamb to plate and cover with foil. Set aside 10 minutes to rest.

8. Turn potatoes and carrots roasting in oven, and cook a further 10 minutes or until crisp. Transfer to bowl and cover with foil to keep warm.

9. When ready, thickly slice lamb across the grain.


Lemon PotatoesCOOKING TIME: 45-60 MINUTES I SERVES 210 large fingerling potatoes *1 tablespoon olive oil1 tablespoon lemon juice1 tablespoon capers1 cup flat-leaf parsley, mincedPinch of salt

* May use a different (larger) potato, simply chop into bite size pieces or quarters, and prepare same way.


1. Preheat oven to 375 degrees.2. Add potatoes to mixing bowl, along with olive oil,

lemon juice, and capers.3. Pull leaves off bunch of flat-leaf parsley (enough to

yield a full cup minced). Add to mixing bowl along with pinch of salt and toss to combine.

4. Pour potatoes into glass baking dish, and use spatula to scoop excess parsley and capers on top.

5. Roast for 45 minutes, stirring once halfway. through.


Light Veggie SoupCOOKING TIME: 35 MINUTES I SERVES 2¼ cup onion, diced1 cup carrots, thinly sliced 1 cup zucchini, thinly sliced 2 teaspoon fresh parsley, chopped¼ teaspoon thyme⅛ teaspoon pepper2 cups water


1. In 1½ quart saucepan, cook onion until translucent. 2. Add all other ingredients except water. Cover and

cook over low heat, stirring occasionally, until vegetables are tender, about 10 minutes.

3. Add water and bring to boil. Reduce heat to medium and cook until vegetables are soft, about 20 minutes.

4. Remove from heat and let cool slightly. 5. Remove ½ cup soup from pan and reserve; pour

remaining soup into blender and process at low speed until smooth.

6. Combine pureed and reserved mixtures in saucepan and cook, stirring constantly until hot.


Marinade Flanked SteakCOOKING TIME: 20 MINUTES I SERVES 22 1lb. flank steaks½ cup GF Tamari sauce * 2 tablespoons rice vinegar1 teaspoon sesame oil2 tablespoons ginger

* San-J’s Wheat-Free Tamari Sauce is well worth the money

The most important thing to remember whether grilling or pan-frying flank steak is that flank steak should only be cooked to medium rare. Cooking it any longer will result in a tougher piece of meat! I got distracted with this steak and cooked it just a minute too long. Remember that the steak will cook a little longer even after you take it off the grill.


1. Marinate flank steak for 2 hours (no more than eight).

2. Preheat gas grill to high. Lightly oil grill and place steaks on.

3. Discard marinade and grill steak for 8-10 minutes, turning once.

4. Let flank steak rest for 5 minutes. Slice against grain into thin slices.


Mashed Potatoes with Rosemary and SageCOOKING TIME: 35 MINUTES I SERVES 48 large red potatoes 3 small apples *1 tablespoon fresh rosemary, finely minced1 tablespoon fresh sage leaves, finely minced2 tablespoons Earth Balance **6 tablespoons unsweetened almond milk *** 1 teaspoon salt

* I used Gala** May substitute with butter*** Another milk may be used instead

I like some skins in my mashed potatoes, so I peeled half of them and left the other have with skins on. If you prefer smoother mashed potatoes, peel all of yours.

The Galas add just a bit of sweetness to the mashed potatoes, without being overly noticeable or affecting the texture. These apples were really small, so if you have bigger apples you may want to cut it down to just two.


1. Dice potatoes into bite sized pieces and steam 10 minutes on stovetop.

2. Meanwhile, dice fresh herbs, and cube apples into small pieces.

3. After potatoes have steamed 10 minutes, add apples to steamer basket and steam 10 more minutes or until everything is fork-tender.

4. Once softened, add potatoes, apples, herbs, Earth Balance, and milk to stand mixer and beat until mashed. If you prefer an arm workout, you can also mash by hand with fork or potato masher.

5. Season to taste with salt.


Meatballs with KaleCOOKING TIME: 30 MINUTES I SERVES 41 lb. sausage of your choice 1 lb. ground beef1 bunch kale, tough stems removed and chopped finely in a food processor½ red onion, finely diced¼ teaspoon nutmegBlack pepper to taste

I used chicken Italian sausage I bought from our local butcher who uses pasture raised chicken.


1. Preheat oven to 375 degrees.2. Mix all ingredients together by hand and form into

meatballs a little larger than golf balls. 3. Fry meatballs in a large skillet with coconut oil until

all sides are browned. 4. Move into glass baking dish, cover tightly with tin foil

and finish in oven 20 minutes.


Molasses and Spice Cookies COOKING TIME: 8-10 MINUTES I SERVES 12 COOKIES1½ cups blanched almond flour¼ teaspoon Celtic sea salt¼ teaspoon baking soda1 teaspoon ginger½ teaspoon cinnamon¼ cup grapeseed oil¼ cup yacon syrup


1. Preheat oven to 350 degrees.2. Combine dry ingredients in large bowl. 3. Stir wet ingredients together in smaller bowl. 4. Mix wet ingredients into dry.5. Scoop onto parchment paper-lined baking sheet one

tablespoon at a time.6. Bake 8 minutes. Cool, and serve.


Moroccan SaladCOOKING TIME: 30-40 MINUTES I SERVES 3-4 ½ cup dry lentils1½ cup water½ 15 oz.. can garbanzo beans, drained2 tomatoes, chopped4 green onions, chopped2 minced hot green chile peppers1 green bell pepper, chopped½ yellow bell pepper, chopped1 red bell pepper, chopped1 lime, juiced2 tablespoons olive oil¼ cups chopped fresh cilantroSalt to taste


1. Place lentils and water in pot and bring to boil, reduce to simmer. Cook 30 minutes or until tender.

2. In medium size mixing bowl, combine lentils, chickpeas, tomatoes, green onions, green chilies, bell peppers, lime juice, olive oil, cilantro, and salt to taste. Toss well. Chill for 20 minutes.

3. Serve chilled.


Mushroom GravyCOOKING TIME: 20 MINUTES I SERVES 4 2 cups white button mushrooms, stem removed, thinly sliced1 teaspoon fresh thyme leaves, chopped1 tablespoon minced garlic1 teaspoon ground black pepper.1 tablespoon extra virgin olive oilBroth from cooked crockpot roast

Since we're not using any flour and butter as a roux, this will take a lot longer.


1. Heat oil in sauce pan on medium low heat. 2. Fry garlic and thyme for thirty seconds, stirring

continuously. Add mushrooms and sauté until they shrink by half and give off liquid. Season with black pepper.

3. Ladle out 1 cup of broth from Crockpot (it's okay if some vegetables remain). Add to pan and bring to light boil, constantly stirring. Broth will thicken and reduce to gravy.


Mushroom SoupCOOKING TIME: 30 MINUTES I SERVES 4-52 tablespoons grapeseed oil1 large onion, chopped1 pound shitake mushrooms, chopped2 quarts chicken stock½ teaspoon celtic sea salt


1. Heat oil in 6-quart stock pot over medium heat.2. Add onion and sauté 20-30 minutes until

caramelized. Add mushrooms and sauté another 5-10 minutes until tender.

3. Pour chicken stock into pot, bring to boil and simmer 10 minutes.

4. Transfer pot contents to Vitamix/blender and puree on high until smooth.

5. Serve.


Mushrooms & Red Pepper Sauce with SalmonCOOKING TIME: 25 MINUTES I SERVES 3-42 large red bell peppers3 tablespoons fresh lemon juice5 drops stevia½ teaspoon celtic sea salt2 tablespoons olive oil1 small onion, diced6 ounces shiitake mushrooms, sliced4 salmon fillets, 6 oz. eachOlive oil, for salmonSalt for salmonParsley, minced

When salmon is done, place some of red pepper puree in the center of each plate. Place salmon on top of puree, spooning mushrooms onto salmon. Garnish with parsley.


PEPPER PUREEPreheat oven to 350 degrees. Place peppers in baking dish and roast 10-20 minutes, until skin begins to shrivel. Allow peppers to cool, remove stems, and slit open and remove seeds. Place peppers, lemon juice, stevia and salt in Vitamix/blender and puree until smooth. Transfer pepper mixture to small sauce pan and warm slightly.MUSHROOM MIXTUREPlace oil in sauté pan over medium heat. Add onion and sauté 1 minute. Add mushrooms. Reduce heat, cover, and cook 10 minutes.SALMONHeat oven to 500 degrees. Leave skin on fish; rinse and pat dry with paper towel. Place fish, skin side down, on metal baking sheet, rubbing fillets liberally with olive oil and sprinkling with salt. Reduce temperature to 275 degrees and put sheet with salmon on lowest rack. Roast 8-13 minutes, (center of thickest part of fillets will be translucent when cut into with paring knife).


Orange and Agave CakeCOOKING TIME: 50 MINUTES I SERVES 4-52 oranges4 eggs¾ cup agave nectar2 cups blanched almond flour½ teaspoon celtic sea salt1 teaspoon baking soda


1. Preheat oven to 375 degrees.2. Wash oranges and boil them whole (peel and all) for

1½ hours or until soft.3. Place whole oranges (peel and all) in food processor

and blend until smooth.4. Process in eggs, agave, almond flour, salt and

baking soda until well blended5. Pour batter into greased 9-inch round cake pan and

bake 45-50 minutes, until toothpick stuck in center comes out clean.

6. Cool in pan 2 hours. Serve.


Oregano ChickenCOOKING TIME: 40 MINUTES I SERVES 3-43 half chicken breasts2 teaspoon parsley, chopped3 teaspoon oregano⅓ cup olive oil¼ cup lemon juice1 garlic clove, choppedSalt and pepper to taste


1. Arrange chicken in baking pan. 2. Mix parsley, olive oil, and lemon juice in measuring

cup and pour over chicken. 3. Sprinkle chicken with salt, pepper, garlic, and

oregano.4. Broil 6 inches from element, 20 minutes on each

side, or until brown, brushing with mixture occasionally.

5. When done, pour balance of mixture over chicken.


Paleo Blueberry Almond SmoothieCOOKING TIME: 5 MINUTES I SERVES 1-2¼ cup almond butter * 1 teaspoon ground cardamom1 cup coconut milk ** ½1/2 cup ice1 cup frozen blueberries1-2 teaspoons agave syrup

* Preferably fresh** I use So Delicious Original


1. Place all ingredients into Vitamix/blender and blend until smooth.


Paleo Spin on Mulligatawny SoupCOOKING TIME: 60-70 MINUTES I SERVES 4-51½ lbs. grass fed ground beef2 shallots, diced3 carrots, chopped2 apples, peeled, cored and diced1 leek, halved and sliced *1 parsnip, peeled and chopped¼ cup fresh parsley, diced1 tablespoon curry powder¼ teaspoon nutmeg1 teaspoon ground turmeric¼ teaspoon ground cloves1 tablespoon cinnamon4 cups chicken stock1 cup coconut milk2 tablespoons coconut oilSea salt and black pepper to taste

* Make sure you clean these guys really well


1. In large soup pot, heat coconut oil over medium heat.

2. Add onions and leeks and sauté 4-5 minutes. Add rest of veggies, except parsley, and sauté another 7-8 minutes.

3. While veggies cooking, brown ground beef in separate skillet.

4. Once meat is browned, add to soup pot and mix with veggies. Add parsley and all dry spices, mixing well.

5. Add chicken stock and coconut milk, and bring to boil, then reduce heat to simmer. Cook 1 hour.


Paleo Style Beef StewCOOKING TIME: 60-70 MINUTES I SERVES 4-51 large onion1 clove garlic1 lb. beef stew meat2 medium carrots6 fl oz. beef stock4 cups canned tomatoes1 5 fl oz. serving red wine1 teaspoon fresh oregano1 teaspoon fresh basil


1. Soften onion and garlic in pot. 2. Add beef and allow to brown.3. Add diced carrots and allow to soften slightly.4. Add stock, canned tomatoes, red wine, oregano and

basil. Put lid on and simmer on low heat at least one hour.


Paleo Style Green Papaya SlawCOOKING TIME: 20 MINUTES I SERVES 41 medium green papaya½ red onion¼ bunch fresh cilantro1 tablespoon fish sauce1 lime1 clove garlic1 tablespoon olive oilBlack pepper

To make light workout of scraping out the papaya seeds, try using a small metal spoon.


1. Remove skin of papaya with peeler/knife. Cut into quarters, removing white seeds.

2. Using the Mandolin/knife, julienne papaya and place in a large bowl.

3. Thinly slice red onion and add to green papaya.4. Coarsely chop cilantro and add to bowl.5. In small bowl, combine juice of one lime, fish sauce,

finely minced garlic, oil and some black pepper.6. Pour dressing over green papaya and toss.


Paleo Style Texas ChiliCOOKING TIME: 90 MINUTES I SERVES 4-52 lbs. stewing beef, preferably pastured 1 large onion, diced3 bell peppers, diced *1 large white yam, diced1 small can tomato paste4 tablespoon paprika3 tablespoon ground cumin3 tablespoon fresh cilantro, chopped1 tablespoon ground coriander1 tablespoon garlic powder1 tablespoon honey1 teaspoon black pepper1 teaspoon cocoa powder1/2 teaspoon cinnamonSaltWaterFat

* Green, red, and orange


1. Check to see if stewing beef is cut in bite sized pieces. If not, cut and place in bowl and set aside.

2. Place large pot on med/high heat and add fat to it.3. When it starts to smoke a bit, add diced onions and

sweat onions for minute or two. Add beef, stirring until all meat has browned.

4. Add bell peppers and stir for few minutes. Add in all spices and stir until completely mixed together.

5. Add tomato paste and enough water to just under top of mixture. Add honey, cover and turn down to low simmer for 1½ hours.

6. Remember to check and stir occasionally so it doesn’t stick and burn to bottom of pot.

7. Season with salt to taste and add cilantro.


Peach berry SmoothieCOOKING TIME: 5 MINUTES I SERVES 22 cups raw cashews * 2 cups water1 cup raspberries, frozen1 cup peaches, frozen2 tablespoon agave nectar1 tablespoon vanilla extract4 ice cubes, if you want it colder

* Soaked 4-8 hours, discarding soaking water


1. Place cashews and water in Vitamix/blender and process on high speed until creamy, about 1 minute.

2. Add raspberries, peaches, agave and vanilla and blend until rich and smooth.

3. Blend in ice cubes if desired.4. Serve in tall glasses.


Peachy ChickenCOOKING TIME: 60-90 MINUTES I SERVES 4-51 3lb. chicken¼ cup grapeseed oil1 tablespoon celtic sea salt6 peaches, quartered4 shallots, halved6 sprigs fresh thyme


1. Preheat oven to 400 degrees. 2. Rinse chicken, pat dry, and place in large baking

dish.3. Rub with oil, and season with salt. 4. Scatter peaches, shallots and thyme around chicken5. Roast 60-90 minutes.6. Serve with peaches and pan sauce.


Pecan and Basil Parsley PestoCOOKING TIME: 35 MINUTES I SERVES 4-53 Japanese eggplants, halved and thinly sliced¼ cup coconut oil3½ cups fresh basil1 cup walnut halves and pieces6 garlic cloves1 cup olive oil1 teaspoon sea saltJuice from ½ a lemonBlack pepper to taste

I made my original pesto recipe, but subbed walnuts for pecans and used ½ basil and ½ fresh parsley.

I also quickly sautéed some little zucchinis in grass fed butter and had these amazing locally grown purple potatoes that I found at the health food store that I peeled and thinly sliced and cooked in the remaining chicken liquid, onions, and garlic in the same pan that I cooked the chicken in.


1. Preheat oven to 450 degrees. 2. Toss sliced eggplant with coconut oil and sprinkle

with black pepper. 3. Place in glass baking dish and bake 30 minutes,

stirring half way through cooking time.


Pecan Vegetable MedleyCOOKING TIME: 15 MINUTES I SERVES 3-41 tablespoon coconut oil¼ cup water3 zucchinis, quartered and diced1 red bell pepper, diced6 mushrooms1 small yam, diced * 1 tomato, diced¼ cup onion¼ cup pecan pieces½ cup crumbled goat feta *1 tablespoon garlic, minced *Salt and pepper to taste

* Optional


1. Fry off onion in coconut oil until transparent. 2. Add yam and water. Cover, and cook until almost

cooked through - test with fork. 3. Drain off excess water, add garlic and remaining

vegetables except for tomato. You may need to add a little more coconut oil.

4. When vegetables are cooked, add diced tomato, pecans and optional feta. Heat through and serve.


Pepper SteakCOOKING TIME: 15-20 MINUTES I SERVES 4-51 lb. beef round steak, ½" thick2 tablespoons coconut/olive oil1 medium yellow onion, sliced1 medium green pepper, sliced¼ cup water¼ teaspoon garlic saltFreshly ground black pepper4 large carrots, shredded


1. Cut steak into ¼ -½ inch slices.2. Wash and prepare vegetables.3. Add oil to large skillet over medium-high heat.4. Brown meat and onions in hot oil until onions turn

slightly translucent.5. Stir in green peppers, water and garlic salt. Cook

another 5 minutes, stirring constantly.6. Season with black pepper and serve on bed of

shredded carrots.


Pesto ArugulaCOOKING TIME: 20 MINUTES I SERVES 42 cups packed arugula leaves, stems removed½ cup of shelled walnuts½ cup fresh Parmesan cheese½ cup extra virgin olive oil6 garlic cloves, unpeeled½ garlic clove, peeled and minced½ teaspoon salt


1. Brown 6 garlic cloves in skillet over medium high heat until garlic is lightly browned in places, about 10 minutes.

2. Remove garlic from pan, cool, and remove skins.3. Toast nuts in pan over medium heat until lightly

brown, or heat in microwave on high heat for minute or two until you get roasted flavor (in our microwave it takes 2 minutes).

4. Food processor method (the fast way): combine arugula, salt, walnuts, and roasted and raw garlic in food processor. Pulse, while drizzling olive oil into processor.

5. Remove mixture from processor and put in bowl. Stir in Parmesan cheese.

6. Mortar and pestle method: combine nuts, salt and garlic in mortar. With pestle, grind until smooth.

7. Add cheese and olive oil, grind again until smooth.8. Finely chop arugula and add to mortar. 9. Grind with other ingredients until smooth.


Pistachio Crusted Rack of LambCOOKING TIME: 45 MINUTES I SERVES 42 (8 bone each) racks of lamb, trimmed, frenched3 tablespoons olive oil, use divided½ cup pistachios, shelled, roasted and salted 3 cups mint leaves, loosely packed3 cloves garlic, minced1 lemon, zest and juice Kosher salt and black pepper

If you do not have a skillet large enough for both racks then place a roasting pan in the oven to heat up as the oven does.


1. Preheat oven to 450 degrees. 2. Heat ovenproof skillet large enough to hold both

racks of lamb until hot over medium-high heat. 3. Season lamb generously with salt and pepper on all

sides. Heat 1 tablespoon of oil in pan and sear lamb on all sides, 2 minutes a side.

4. Let lamb cool a little.5. Put pistachios in bowl of food processor and pulse to

grind them. 6. Add remaining 2 tablespoons of olive oil, mint, garlic,

zest and juice of lemon. Process until turns into paste.

7. Spread paste on meat-side of lamb racks, pressing down firmly.

8. Place lamb racks back in skillet (or in roasting pan) bone-side down. Roast 20 minutes for medium rare, 25 minutes for medium.

9. Cover lamb with piece of foil and let sit 10 minutes before cutting into chops.


Potato Salad with a TwistCOOKING TIME: 15 MINUTES I SERVES 47 or 8 large red potatoes2 large green apples2 Asian pearsHandful of fresh basil leaves½ cup pepitas * ¼ cup Nayonaise ** 2 tablespoons lemon juiceKosher salt

* May use other nuts or seeds, sliced almonds are good** May substitute for another mayonnaise spread

If you have larger potatoes, cut into eighths.


1. Add shallow layer of water to stockpot, just enough to steam potatoes. Bring to boil.

2. Meanwhile, prep potatoes by cutting into quarters and adding to steamer basket. Steam 10 minutes, or until soft enough to poke easily with fork.

3. While potatoes steam, dice apples and add to bottom of large mixing bowl.

4. Roughly chop fresh basil and throw on top.5. Next do pears.6. For a little crunch with an extra kick of healthy fat,

toss in ½ cup of pepitas, or another nut of your choice.

7. Once potatoes are fork tender, remove steamer basket and let cool for few minutes. Then add to bowl with fruit, nuts, and herbs, giving it good toss.

8. Top with Nayonaise and lemon juice, mixing well. 9. Generously add salt to taste.


Potatoes with Peas/CurriedCOOKING TIME: 15 MINUTES I SERVES 38 small potatoes 2 cups frozen peas1 tablespoon coconut oil1 can light coconut milk2.5 tablespoons curry powder1 teaspoon ginger powder1 teaspoon garlic powder1.5 teaspoons kosher salt (or to taste)

* I used Russet

If you have larger potatoes, cut into eighths.


1. Cut potatoes into small bite sized pieces. Add to pan and sauté in coconut oil over medium high heat, cooking 15 minutes so begin to soften.

2. Once potatoes have begun softening, add coconut milk and reduce heat to medium, allowing liquid to just slightly simmer. Add spices and stir to combine.

3. Allow sauce to simmer and thicken 20-25 minutes over medium heat.

4. The potatoes should naturally thicken sauce as it condenses, but be careful not to turn heat too high as you don’t want sauce to condense too much and leave you with too little.

5. Once potatoes have softened entirely, add peas and stir to combine.

6. Adjust seasoning with salt, and continue cooking until peas are warm.


Puerto Rican Style BeefCOOKING TIME: 20 MINUTES I SERVES 2-31 lb. grass fed ground beef1 bunch kale, chopped1 white onion, sliced½ of green, red, yellow bell pepper, sliced½ cup pimento stuffed green olives3 sweet potatoes1 ripe avocado3 tablespoons olive oil½ tablespoons ground cumin1 teaspoon ground coriander½ tablespoon turmeric powder1 tablespoon dried oreganoPinch of saffron threads * Sea salt and black pepper to taste

* Optional


1. In large skillet, brown ground beef. 2. Add bell peppers, onions, and olive oil, sautéing until

onions and peppers are tender. Add spices and mix well. Add kale and green olives and continue cooking, stirring often until kale is tender, about 4-5 minutes.

3. Serve over mashed sweet potatoes with side of sliced avocado.

4. To quickly prepare sweet potatoes, peel and quarter, and cook in a pressure cooker 12-14 minutes.


Pumpkin Chicken CurryCOOKING TIME: 35 MINUTES I SERVES 2-32 chicken breasts, sliced5 cups pumpkin, diced2 tablespoons olive oil1 onion, diced2 garlic cloves, finely chopped2 tablespoons ground ginger1 tablespoon ground turmeric2 tablespoons ground coriander2 tablespoons ground cumin1½ cups vegetable stock1 bunch fresh coriander, choppedSalt


1. Fry onion and garlic in large pan with oil on medium heat for 2 minutes.

2. Add chicken, stirring constantly for 10 minutes, or until chicken has turned white.

3. Add pumpkin, ginger, turmeric, coriander and cumin and stir 1 minute.

4. Add stock and simmer on low heat 15 minutes. Add chopped coriander, cover pan and cook a further 2 minutes.

5. Season with salt to taste. 6. Cool slightly before serving.


Pumpkin LambCOOKING TIME: 30-40 MINUTES I SERVES 4-51 lb. ground lamb1 small sugar pumpkin1 zucchini, diced½ red onion, diced2 tablespoons fresh parsley, minced1 tablespoon fresh mint, minced3 cloves garlic, crushed1 tablespoon coconut oil½ teaspoon sea salt1 teaspoon paprika1 teaspoon ground cumin½ teaspoon allspiceBlack pepper to taste


1. Heat oil in large skillet, add onion and garlic and sauté 1 minute.

2. Add lamb and cook until lamb is almost done. 3. Add remaining ingredients, mixing well. 4. Cover and let simmer 2 minutes or until zucchini is

tender but not mushy.5. Cut pumpkin in ½ and remove seeds. Place it in

pressure cooker with 2 cups of water and cook 6-7 minutes.

6. Scoop out pumpkin and serve with sprinkle of cinnamon with lamb.


Quick and Simple BreadCOOKING TIME: 45-55 MINUTES I SERVES 1 LOAF2½ cups blanched almond flour½ teaspoon celtic sea salt½ teaspoon baking soda3 eggs1 tablespoon agave nectar½ teaspoon apple cider vinegar


1. Preheat oven to 300 degrees.2. In large bowl, combine almond flour, salt and baking

soda.3. In medium bowl, whisk eggs and add agave and

vinegar. 4. Stir wet ingredients into dry, and scoop batter into

well-greased 6.5x4 inch baby loaf pan.5. Bake on bottom rack until knife comes out clean.6. Cool and serve.


Refreshing Tomato SoupCOOKING TIME: 35 MINUTES I SERVES 42 cups GF chicken stock3 large tomatoes, peeled and chopped 1 small onion, chopped3-4 garlic cloves, minced½ teaspoon oregano⅛ teaspoon marjoram¼ cup loosely packed fresh basil, coarsely choppedSalt and pepper to tasteFresh basil leaves for garnish

Garden fresh gluten-free tomato soup is so easy to prepare, the flavor beats anything in a can and it's a great way to use those last lingering tomatoes in your garden.


1. Place prepared tomatoes, onions, garlic, herbs and seasonings in large 2-quart saucepan.

2. Add chicken stock and bring to boil. Reduce heat and simmer 20 minutes.

3. Cool 10 minutes.4. Pour soup into blender in small batches and blend

on high for 1 minute/batch. Be careful not to overfill blender and hold lid tightly down while blending.

5. Pour soup back into saucepan and reheat briefly before serving.

6. Garnish with fresh basil.


Riesling BiscuitsCOOKING TIME: 10 MINUTES I SERVES 2 DOZEN1½ cups blanched almond flour¼ cup riesling grapeseed flour½ teaspoon celtic sea salt1½ teaspoons ground ginger2 tablespoons grapeseed oil¼ cup agave nectar


1. Preheat oven to 350 degrees.2. In large bowl, combine dry ingredients.3. In smaller bowl, combine wet ingredients. 4. Stir wet ingredients into dry.5. Roll out dough to ¼-inch thickness between 2 pieces

of parchment paper. 6. Using butter knife or pizza cutter and cut dough into

2-inch squares.7. Transfer to parchment lined cookie sheet and bake

8-9 minutes, until just a tad browned on edges.8. Serve.


Salad with Carrot AlmondCOOKING TIME: 15 MINUTES I SERVES 4Extra virgin olive oil1 cup sliced almonds½ cup cilantro 1 medium clove garlic and peeled½ jalapeno pepper, seeded and de-veined¼ + teaspoon fine grain sea salt⅓ cup extra virgin olive oil1 bunch baby carrots * 1 bunch pencil-thin asparagus ** Squeeze of lemon ***

* Sliced in half, lengthwise** Stalks trimmed and cut into 2-inch segments*** Optional

If you do not have a food processor, you can instead use a blender or a hand blender.


1. Bring large pot of water to boil. Meanwhile, toast almonds in large skillet over medium heat in splash of olive oil along with big pinch of salt. Let get deeply golden and remove from heat. Set aside.

2. Make dressing by combining cilantro, garlic, jalapeno, and salt in food processor Drizzle olive oil in while pulsing, continuing until dressing is creamy, vibrant green. Taste, and adjust to your liking with more salt, garlic, jalapeno, etc.

3. Salt boiling water generously and add carrots, wait 15 seconds and then add asparagus. Depending on actual thickness of carrots/asparagus, cook 30-60 more seconds (vegetables are to retain some structure and bite).

4. Drain and immediately run under cold water to stop cooking. Spin dry in salad spinner.

5. In large bowl, toss vegetables with generous splash of dressing. Add ⅔ of toasted almonds and gently toss again.

6. Taste and adjust for seasoning. Add lemon.


Salmon with Refreshing Cucumber Chile RelishCOOKING TIME: 25 MINUTES I SERVES 2-3½ pound salmon1 tablespoon olive oil¼ teaspoon celtic sea salt1 medium cucumber, peeled, seeded and diced1 shallot, minced1 Serrano chile, seeds removed, minced2 tablespoons mint leaves, minced¼ cup lime juice, fresh squeezed


1. Preheat oven to 500 degrees.2. Cut fish into 2 pieces, leaving skin on; rinse and pat

dry with paper towel.3. Place fish skin side down on a metal baking sheet

and rub fillets liberally with olive oil. Sprinkle with salt.

4. Reduce oven temperature to 275 degrees and put sheet with salmon on lowest rack

5. Roast 8-13 minutes, so center of thickest part of fillets are still translucent when cut into with pairing knife.

6. To make relish, stir remaining ingredients from above in medium size bowl.

7. Remove salmon from oven, transfer to plates and serve with relish.


Sautéed Sweet PotatoesCOOKING TIME: 5-10 MINUTES I SERVES 3-41 tablespoon coconut oil1 large sweet potato, grated¼ teaspoon cinnamon


1. Heat skillet over medium heat. Add coconut oil.2. Once skillet heated, sauté grated sweet potatoes

until tender, 3-4 minutes.3. Sprinkle with cinnamon and mix well.


Savory Cauliflower MashCOOKING TIME: 30 MINUTES I SERVES 51 large head of cauliflower, steamed until softBig hunk of Kerrygold Irish butterPalm full of turmeric powderSea salt and white pepper to taste


1. Blend all ingredients in food processor.


Sesame Seed Spiced CauliflowerCOOKING TIME: 20 MINUTES I SERVES 2-31½ tablespoons EVOO/clarified butter1 teaspoon cumin seeds2 medium yellow onions, finely sliceda pinch of turmericfine grain sea salt1 medium cauliflower, thinly sliced4 dried red chiles, stemmed and halved1-2 teaspoons sesame seeds, lightly toasted1 garlic clove, grated1½-inch piece of fresh ginger, peeled and finely grated1-2 green jalapeno chiles, seeds removed and finely chopped2-3 tablespoons chopped fresh cilantro


1. Heat oil in large skillet over medium-high heat. Add cumin seeds and cook until they begin to crackle, about 30 seconds.

2. Stir in onions along with turmeric and a few pinches of salt. Cook, stirring often until onions caramelize, 7-10 minutes.

3. Add red chiles, sesame seeds, garlic, and half of ginger. Continue cooking another minute.

4. Add cauliflower and stir well. Cover pan and cook cauliflower over low-medium heat 3-5 minutes or until tender.

5. When cauliflower is nearly cooked, remove lid and increase heat, while stirring in green chiles and remaining ginger.

6. Salt to taste, sprinkle with cilantro and enjoy.


Skillet Rosemary ChickenCOOKING TIME: 25 MINUTES I SERVES 4-52 pounds of skin on chicken pieces *2 tablespoons coconut oil4 rosemary sprigs1 yellow onion, sliced into rings and halved5-6 garlic cloves, smashed flat and cut into small piecesJuice from ½ a lemon½ cup chicken brothSea salt and black pepper to taste

* I used boneless skin on chicken breasts and bone-in skin on chicken thighs from local pasture raised chickens.


1. In large skillet, heat coconut oil over medium high heat. Make sure oil is nice and hot.

2. Season both sides of chicken pieces with salt and pepper. Place chicken into hot pan skin side down and sear five minutes or until skin is golden brown.

3. Using tongs, turn chicken over and add garlic, onions, and rosemary sprigs on top of chicken.

4. Squeeze in lemon and pour in chicken broth, cover, and turn down to medium low heat.

5. Cook another 15-20 minutes or until chicken is tender.


Slowly Roasted SalmonCOOKING TIME: 30 MINUTES I SERVES 44-6 oz. salmon fillets1 medium onion, sliced2 lemons, sliced6-8 fresh dill sprigs2 teaspoons olive oilkosher or sea salt & pepper

If you are cooking more than 4 fillets at a time, you may need a few more minutes to cook.


1. Remove salmon fillets from fridge and allow it to come to room temperature, 30 minutes.

2. Preheat oven to 250 degrees.3. Layer sliced onion, half of lemon slices and half of

dill sprigs in a baking dish. Top with salmon fillets and brush each fillet with a little olive oil. Sprinkle with salt and pepper, top with remaining lemon slices and dill sprigs.

4. Cook for 30 minutes. 5. Insert a paring knife into thick part of one fillet and if

it goes in and comes out easily, it is done.6. Serve hot or let cool and refrigerate for later.


Spicy Coconut SpinachCOOKING TIME: 15 MINUTES I SERVES 2-31 shallot1 large garlic clove ¼ teaspoon fine-grain sea salt1 tablespoon ghee/sunflower oil¼ teaspoon yellow mustard seeds¼ teaspoon whole cumin seeds¼ teaspoon red pepper flakes1 cup asparagus, finely sliced * 200g spinach, washed and chopped squeeze of lemon1½ tablespoons unsweetened coconut **

* Optional** Lightly toasted


1. Place shallot and garlic on cutting board and sprinkle with salt. Chop/mash everything into paste.

2. Heat oil in largest skillet over medium heat. Add seeds, cover and let toast a bit. Remove lid, stir in red pepper flakes and let cook for one minute.

3. Stir in asparagus, if you're using it, and let cook for a minute.

4. Stir in garlic-shallot paste and all of spinach. Keep stirring until spinach starts collapsing and brightens up – maybe a minute.

5. Finish with a bit of fresh lemon juice and coconut.


Spicy Cranberry SalsaCOOKING TIME: 5-10 MINUTES I SERVES 2-3½ Cup fresh cranberries3 navel oranges4 tablespoons turbinado sugar1-2 jalapenos, chopped * 1 small shallot1 teaspoon ground coriander½ teaspoon ground cumin

* Depends on your taste bud tolerance


1. Zest one orange and set aside zest. 2. With a knife, cut away peel and pith from all

oranges. Coarsely chop. 3. Place oranges and remaining ingredients in food

processor and pulse until coarsely chopped.4. Let sit at least an hour at room temperature before

serving.


Spread with Sweet Potato SesameCOOKING TIME: 30-40 MINUTES I SERVES 4-55 medium sweet potatoes, baked2 yellow bell peppers, cut into pieces1 large lemon, juice¼ cup of Bragg’s liquid aminos/salt to taste½ cup of sesame seeds½ teaspoon of smoked pepper * ½ onion, cut into small piecesHandful of fresh cilantro

* Optional

You can bake sweet potato the night before and let it cool down while you sleep.


1. Bake sweet potatoes and put aside to cool down. 2. Meanwhile, cut bell peppers into pieces and put in

Vitamix/blender or food processor with lemon juice and Bragg’s. Blend until smooth.

3. Add onion and blend again (can be chunky or smooth).

4. Peel sweet potatoes and cut into medium size pieces. Add to blender, blending until smooth.

5. Add chopped cilantro. 6. If mixture is too thick to blend, add water/lemon

juice/apple juice/orange juice - whatever you feel. Taste along the way.

7. Pour out of blender and mix in sesame seeds.8. Put into container and let it cool in fridge 1-2 hours.


Squash FriesCOOKING TIME: 20-30 MINUTES I SERVES 5-61 medium/large butternut squash1 teaspoon celtic sea saltGrapeseed oil & olive oil


1. Peel squash and remove seeds. Cut into long thin slices (about ¼-inch thick by 2-inches long) and place in a large bowl, generously coating with equal parts grape seed and olive oil.

2. Sprinkle with salt, toss, and lay squash fries on 2-3 large baking sheets.

3. Broil one tray at a time until crispy.4. Serve.


Stuffed MushroomsCOOKING TIME: 30-45 MINUTES I SERVES 41 cup parsley, chopped½ cup sun dried tomatoes½ cup pine nuts1 clove garlic, chopped1 teaspoon lemon juice¼ teaspoon celtic sea salt¼ cup olive oil1 8 oz. package mushrooms


1. Preheat oven to 350 degrees.2. In food processor, briefly pulse parsley. Add sun

dried tomatoes, pine nuts, garlic, lemon juice and salt, pulse until almost smooth. Drizzle in olive oil and pulse again briefly to incorporate.

3. Remove stems from mushrooms and stuff with pesto.

4. Bake 30-45 minutes.5. Serve.


Stuffed Turkey PeppersCOOKING TIME: 50-70 MINUTES I SERVES 5-86-8 sweet bell peppers * 2 4 oz. cans diced green chiles1 lb. ground turkey1 cup cilantro, finely chopped½ cup onion, finely chopped2 teaspoons cumin1 teaspoon chili powder1 teaspoon celtic sea salt

* Green, orange, red or yellow


1. Preheat oven to 350 degrees.2. In medium sized bowl, mix diced chiles with turkey,

cilantro, onion, cumin, chili powder and salt.3. Cut tops off of peppers and set aside.4. Place peppers in an 7x11-inch Pyrex baking dish.5. Stuff peppers with turkey mixture; place tops on

peppers to close.6. Bake 1 hour.


Stuffed ZucchiniCOOKING TIME: 40-50 MINUTES I SERVES 3-43-4 large zucchinis2 lbs. ground bison/other ground meat1 red onion, diced1 eggplant, peeled, diced8.5 oz. sun dried tomatoes packed in olive oil, finely chopped1 cup fresh basil, diced2 tablespoons fresh rosemary, finely diced4 garlic cloves, minced1 tablespoon dried oregano,A splash of balsamic vinegarSea salt and black pepper to taste


1. Preheat oven to 375 degrees. 2. Cut thin slice of top of zucchinis and scoop out

inside of squash, leaving shell. Drizzle insides of squash with olive oil and bake 20 minutes.

3. While squash shells are in oven, start browning ground meat. When meat is almost brown, add onions, eggplant, and diced excess zucchini, and cook until eggplant is soft. Add remaining ingredients and cook another 5-10 minutes.

4. Pull shells out of oven and stuff them all as full as possible with meat mixture. Put stuffed zucchinis back in oven and bake another 30-40 minutes.

5. Serve.


Summer Squash SaladCOOKING TIME: 30 MINUTES I SERVES 42 small yellow summer squash, thinly sliced1 small zucchini, thinly sliced2 tablespoons basil, sliced into strips2 tablespoons olive oil1 tablespoon lemon juice¼ teaspoon celtic sea salt¼ cup Marcona almonds, chopped

If you don’t have 1 hour to marinate, note that I have also served mine immediately and it was fine.


1. In medium bowl, combine squash, zucchini, basil, olive oil, lemon juice and salt. Toss ingredients together.

2. Allow to marinate for 20 minutes to 1 hour.3. Sprinkle with almonds


Sweet and Sour SproutsCOOKING TIME: 25 MINUTES I SERVES 4-52 lbs. brussel sprouts, trimmed, halved1 tablespoon olive oil2 tablespoon apple cider vinegar1.5 tablespoons honeySalt and pepper to taste

If you want to prepare these ahead of time, you can reheat them by spreading in a single layer and roasting 10-15 minutes in 350-degree oven.


1. Cut off woody end of bottom of brussel sprouts, and slice in half. Place in single layer (if possible) in large sauté pan.

2. Cook over medium high heat until sprouts begin to soften and develop good browning. Stir frequently.

3. Once browned, add apple cider vinegar to deglaze the pan. Stir sprouts until all browning comes of bottom of pan - brings out delicious flavor!

4. Stir in honey to coat sprouts in thin sweet glaze. Cook an additional minute or two until heated through.

5. Season to taste with salt and pepper before serving.


Sweet Potato Breakfast HashCOOKING TIME: 10 MINUTES I SERVES 41 lb. ground pork sausage3 sweet potatoes, grated3 tablespoons coconut oilCinnamon

Sometimes I’ll also add about 3 tablespoons of organic butter to coconut oil, shredded sweet potatoes, and sausage mixture.


1. Brown sausage in large soup pan. 2. Add coconut oil and shredded sweet potatoes to

cooked sausage.3. Stir often, letting potatoes cook until soft, about 7

minutes.


Sweet Potato LatkesCOOKING TIME: 3-5 MINUTES I SERVES 4-52 cups sweet potato, grated2 eggs2 tablespoons onions, mincedCoconut oilSea salt and black pepper to taste


1. Mix all ingredients in large mixing bowl. 2. Heat griddle or skillet over medium heat and melt

spoonful of coconut oil. 3. Take small handfuls of potato mixture and drop onto

hot skillet and press down gently into little “cakes”. 4. Cook 3-5 minutes per side or until golden brown and

crispy and potatoes are done all the way through. 5. Top with fried eggs and bacon if you so desire.


Sweet Potato/Zucchini FrittataCOOKING TIME: 10 MINUTES I SERVES 510 eggs, whisked together1 small sweet potato, peeled, grated2 small zucchinis, grated1/2 red onion, diced1 garlic clove, minced8 bacon strips, diced

I used a 12-inch omelet pan.


1. In large skillet, cook diced bacon until crispy. 2. Pour out almost all grease, leaving some behind to

cook veggies in. Add onion, garlic, and grated sweet potato and cook until shredded potato is tender. Add zucchini and sauté another 3-4 minutes.

3. Spread mixture evenly over bottom of pan and pour eggs evenly over mixture. Cover, and let cook over medium heat for 4 minutes or until eggs start to bubble around edges.

4. Place frittata under broiler for 3-4 minutes or until frittata is no longer runny on top and frittata is firm.

5. Watch carefully while cooking. 6. Slice like a pizza to serve.


Thyme and Blueberry Peach Fruit SaladCOOKING TIME: 25-30 MINUTES I SERVES 4-54 peaches4 nectarines1 cup of blueberries2 teaspoons of fresh thyme, chopped1 teaspoon ginger, grated¼ cup of lemon juice1 teaspoon of lemon zest½ cup of water¼ cup of sugar *

* Instead of sugar or water, use 1 tablespoon of agave syrup. But depending how sweet your fruit is, you may be able to skip sugar all together.


1. If using water and sugar, place them into saucepot and bring to boil. Liquid will be reduced by half into a simple syrup. Allow to cool.

2. Chop peaches and nectarines and place in bowl with blueberries. Pour over the cooled simple syrup or agave syrup.

3. Add thyme, lemon juice, lemon zest, and ginger.4. Stir and cover with plastic wrap. Place in fridge.


Tomato Shell Baked EggsCOOKING TIME: 60 MINUTES I SERVES 11 medium tomato1 large egg1 tablespoon Parmesan cheese, freshly grated 1 teaspoon chives, finely minced Salt and pepper


1. Preheat oven to 350 degrees. 2. Butter baking dish (or a piece of foil laid over a

baking dish for easy clean up).3. Cut thin slice off stem end of tomato and scoop out

seeds and pulp. 4. Sprinkle liberally with salt and pepper, and turn

upside down on paper towels to drain for 10 minutes.

5. Break egg into tomato shell, sprinkle with a bit more salt and pepper, and bake 50-60 minutes or until egg is set.

6. Combine cheese with chives and sprinkle on top of egg.

7. Return to oven for 1-2 minutes or until cheese melts.


Turkey and Bean ChiliCOOKING TIME: 40-60 MINUTES I SERVES 4-52 tablespoons olive oil1 onion, diced1 pint cherry tomatoes, sliced in half1 cup water1 clove garlic, thinly sliced1 tablespoon dried oregano½ teaspoon chili powder½ teaspoon celtic sea salt1lb ground turkey *1 cup beans, soaked overnight and cooked **

* Dark or light meat** White, black or pinto beans


1. In large skillet, heat olive oil.2. Add onion and sauté until soft, about 10 minutes.3. Add cherry tomatoes, water, garlic, oregano, chili

and salt. Cover, and cook 10-15 minutes over medium heat until tomatoes are soft and beginning to fall apart.

4. Add turkey meat and cook 10 minutes, until turkey is cooked through, yet still tender, stirring to break up turkey meat.

5. Add beans and their cooking juices (not too much or dish will get too watery).


Very Green LemonadeCOOKING TIME: 10 MINUTES I SERVES 21 bunch kale, stalks and all1 cucumber * 1 lemon *1 Granny Smith apple, core removed

* I leave the skin/peel on.


1. Juice all ingredients and place green lemonade in glasses.

2. Serve.


Warm Arugula SaladCOOKING TIME: 20 MINUTES I SERVES 46 strips nitrate free bacon, diced2 shallots, finely chopped7 oz. arugula¼ cup olive oilHandful chopped walnutsGround black pepper to taste


1. Place arugula in large salad bowl and set aside. 2. In medium sized skillet, brown diced bacon. Add

shallots and sauté with bacon until shallots are translucent.

3. Add olive oil to pan and heat just until warm. 4. Pour olive oil, bacon, shallot mixture over arugula

and mix well. The heat from bacon mixture will slightly wilt arugula.

5. Add fresh ground black pepper and serve immediately, topped with sprinkle of walnuts.


Watermelon FreezeCOOKING TIME: 15 MINUTES I SERVES 5-64 cups watermelon, seeded and cubed2 cups cantaloupe, cubed3 fresh mint leaves/1 mint tea bag1 cup water1 lemon, juicePaper muffin liners/small paper cups


1. Purée watermelon and cantaloupe in food processor until smooth.

2. Place in medium saucepan over medium heat and bring to simmer. Simmer for 15 minutes.

3. Meanwhile, in another pan, steep mint leaves or tea bag in 1 cup boiling water for 3 minutes. Strain mint leaves and add infused water to cooked melons.

4. Turn off heat and stir in lemon juice.5. Line muffin pan with paper liners and pour melon

purée into each liner and freeze.6. When beginning to firm up, insert flat wooden sticks

into center of each.7. Freeze until completely hard or papers will not peel

easily away.8. Remove papers before serving.


Winter Vegetable ChickenCOOKING TIME: 6-8 HOURS I SERVES 5-63½ pound roasting chicken, quartered¾ lb. baby carrots, peeled2 celery stalks, cut into 3/4" pieces2 medium leeks, cut into 1" pieces *1 garlic clove, thinly sliced¼ teaspoon dried tarragon1 tablespoon fresh rosemary, finely chopped1 bay leaf½ teaspoon salt¼ teaspoon ground black pepper1 pound tiny red potatoes, scrubbed1 cup GF chicken stockSalt & freshly ground black pepper

* White part and 1" green


1. Place carrots, celery, leeks, garlic, tarragon, rosemary and bay leaf in slow-cooker.

2. Toss vegetables with salt and pepper. 3. Place potatoes over vegetables, and lay chicken

pieces on top of potatoes. 4. Pour in broth, cover, and cook on low 6-8 hours. 5. Season to taste with salt and freshly ground black

pepper. 6. Garnish with parsley before serving.


Zucchini CarpaccioCOOKING TIME: 60 MINUTES I SERVES 2-33 medium zucchini ¼ cup olive oil2 tablespoons balsamic vinegar1 teaspoon celtic sea salt

%


1. Trim zucchini ends and slice lengthwise as thinly as possible.

2. Place zucchini, olive oil, balsamic vinegar and salt in 7x11-inch baking dish.

3. Place in refrigerator to marinate for as little as 1 hour or even overnight.

4. Serve.