Garlic and Herb Butternut Squash

Ingredients 1 large butternut squash, seeded, peeled and cut into 1-inch cubes 3 T. extra-virgin olive oil 4 cloves garlic, minced 1/3 cup chopped mixed herbs, such as parsley, thyme and rosemary ¾ teaspoon salt or to taste ½ teaspoon ground black pepper Instructions If you are cutting your own squash, peel the squash first with a good vegetable peeler. Make sure to wash your hands afterwards since the vitamin ...

Asian Cauliflower Fried Rice

Ingredients 1 small head cauliflower, separated in florets or 16 oz. riced cauliflower 3 bacon slices, cut into small pieces 2 large eggs Celtic Sea salt Freshly ground black pepper 1 small onion, minced 4 oz. crimini mushrooms, stemmed and thinly sliced 1-inch ginger knob, peeled and grated with a microplaner 2 T. coconut aminos 2 scallions, thinly sliced 2 T. chopped cilantro leaves 2 T. chopped basil 1 T. ...

Wild Mushroom Soup

Ingredients 3 T. ghee 2 large shallots, diced 1 ½ lb. mixed wild mushrooms, sliced 1 T. fresh thyme 7 cups chicken stock 1 cup coconut milk ¼ cup parsley, chopped 2 T. tapioca starch (optional) Sea salt and freshly ground pepper Instructions Melt the ghee in a large saucepan placed over medium high heat. Add the shallots and sauté for 3 to 4 minutes. Add the mushrooms and thyme ...

One Pan Autumn Chicken Dinner

Ingredients 5 (6 – 7 oz) bone-in, skin on, chicken thighs 4 T. olive oil 1 ½ T. red wine vinegar 3 cloves garlic, minced (approx. 1 T.) 1 T. each - fresh thyme, sage and rosemary, minced Salt and freshly ground black pepper 1 large sweet potato (about 16 oz), chopped into ¾-inch cubes 1 lb Brussels sprouts, sliced into halves 2 medium fuji apples, cored and sliced into ...

Paleo Pumpkin-Coconut Smoothie

Ingredients 1 cup coconut milk ¼ cup organic pumpkin puree 1 teaspoon pumpkin pie spice (can substitute cinnamon and ginger) 1 frozen banana sliced (omit for keto version) 1 cup ice Instructions Add coconut milk, pumpkin, pumpkin pie spice, banana, and ice to blender. Blend on high speed until smooth. Pour into glass and enjoy! Serves 2 Inspired by www.cookeatpaleo.com

Arugula Pesto

Ingredients 2 cups tightly packed arugula 1 cup tightly packed Italian parsley ½ cup toasted almond slivers 1 T. capers, rinsed and drained 1 medium garlic cloves, peeled 2 T. lemon juice ½ cup extra olive oil Celtic Sea Salt Freshly ground black pepper Instructions In a food processor or blender, combine the arugula, parsley, almonds, capers, garlic, and lemon juice. Pulse until finely chopped, scraping the sides if needed. ...

Spaghetti Squash Pad Thai

Ingredients PAD THAI 1 large spaghetti squash (approx. 5 cups after roasting) 1 T. and 2 teaspoons olive or avocado oil 1 lb. boneless skinless chicken breast Sea salt and ground pepper ½ teaspoon chopped ginger ½ cup chopped yellow onion 1 sliced red bell pepper 1 cup matchstick carrots green onions, fresh cilantro and lime wedges, for garnish 2 T. chopped salted almonds (optional) SAUCE ½ cup natual almond ...

Chia Seed Oatmeal

Ingredients 1 cup almond milk 1 T. chia seeds 2 T. coconut flour 1 T. hemp seeds (optional) 2 teaspoons raw honey or to taste Toppings (optional) Fresh berries Goji berries Instructions 1. In a large jar, combine chia seeds, coconut flour and hemp seeds (if using). 2. Add almond milk and honey, stirring to combine. 3. Cover and refrigerate overnight. 4. Just before serving, remove from the fridge and ...

Grilled Chicken Waldorf Salad

Ingredients 2 cups chopped grilled chicken breast1 medium apple, diced2 stalks celery, diced¼ cup diced red onion2 T. chopped walnuts¼ cup avocado mayonnaise¼ cup plain Greek yogurt1 T. lemon juice1 ½ teaspoons dijon mustardSea salt and black pepper, to tasteFresh thyme, for garnish (optional) Instructions Prepare grill for cooking. Season chicken breasts liberally with salt and pepper. Cook the chicken on the grill for 6-10 minutes, turning after 4-5 minutes. ...
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