Ingredients

.    3/4 cup almonds

.    1/4 cup cashews

.    1 1/2 cups pitted Medjool dates

.    Zest of 3 limes

.    Juice of 3 limes

.    Pinch of salt

.    1/3 cup unsweetened coconut flakes

Instructions

Place the almonds and cashews into a blender or food processor and pulse to finely chop. Add the dates, salt, lime zest and juice and blend until the mixture starts to clump together.

Transfer to a bowl ...

Ingredients

• 8 eggs
• 1 cup diced broccoli
• 1 cup diced onion
• 1 cup diced mushrooms
• Salt and pepper, to taste

(8 muffins)

Instructions

1. Preheat oven to 350 degrees F.

2. Dice all vegetables. You can add more or less of any of them, but keep the overall portion of vegetables the same for best results.

3. In a large mixing bowl, whisk together eggs, vegetables, salt, and pepper.

4. Pour mixture into ...

Ingredients:

4 tablespoons olive oil

4 cloves garlic

1 medium onion, chopped

½ cup tomatoes, pureed

2 teaspoons fresh ginger, minced

½ teaspoon cumin

½ teaspoon coriander

½ teaspoon turmeric

1 bunch cilantro, finely chopped

1 pound large shrimp, peeled

3 tablespoons lime juice, freshly squeezed

Instructions:

1. In a large saucepan, heat oil

2. Sauté garlic and onion over low heat until tender, about 10-15 minutes

3. Add tomatoes, ginger, cumin, coriander and turmeric; simmer for 5 minutes

4. Place shrimp in simmering sauce and ...

Ingredients

1 lb salmon, cut into 4 fillets

1-2 tablespoons olive oil

2 limes, sliced in half

1 teaspoon Celtic sea salt

1 teaspoon chipotle powder

Instructions:

1. Preheat oven to 500°

2. Rinse salmon, pat dry and place on a metal baking sheet

3. Rub each fillet with olive oil

4. Squeeze the juice from one-half lime onto each fillet

5. Sprinkle fillets with salt and chipotle, then place a ...

Ingredients:

1 tablespoon coconut oil

3 shallots, chopped

8 sprigs cilantro, chopped

4 cups chicken stock 

28 ounces coconut milk

1 tablespoon honey 

½ pound crimini mushroom 

1 head broccoli

1 pound chicken breasts skinless-boneless, halved lengthwise, sliced on bias, cut into ⅛ inch thick pieces

3 tablespoons fresh lime juice

2 teaspoons red curry paste 

3 tablespoons fish sauce 

Garnish with:

½ cup ...

Ingredients:

1 lb chicken breast, boneless, skinless

3 cloves garlic, pressed

1 tablespoon herbes de provence

2 tablespoons honey

1 teaspoon celtic sea salt

1 tablespoon chipotle chile powder

1 cup orange juice, freshly squeezed

Directions:

1. Rinse chicken breasts and pat dry with a paper towel

2. Place chicken in a baking dish

3. Pour orange juice over chicken breasts

4. In a small bowl, combine garlic, herbes de provence, honey, salt and chipotle, then rub ...

Ingredients:
1 cup zucchini, chopped (about 1 zucchini)
1 cup carrots, chopped (about 2 carrots)
½ cup parsley, coarsely chopped
3 medium cloves garlic
¼ cup blanched almond flour
• 1 egg
1 pound boneless skinless chicken breasts
1 teaspoon celtic sea salt
½ teaspoon ground pepper
¼ teaspoon chili powder

Instructions:
1. Preheat oven to 350°
2. In a food processor, pulse together the ...

Ingredients:

•  2-4 boneless, skinless chicken breast halves (1½ pounds total)
• ½ cup blanched almond flour
  
• ½ teaspoon celtic sea salt 
  
• 5 tablespoons grape seed oil 
  
• 5 tablespoons olive oil 
  
• ¼ cup lemon juice
• 1 cup chicken stock
  
• ¼ cup brined capers
• ¼ cup fresh chopped parsley

Instructions:

Cut the chicken breasts in half horizontally, butterflying them open. Put chicken pieces between two pieces of parchment ...

Shrimp Cobb Salad

Ingredients

4 slices center-cut bacon

1 pound large shrimp, peeled and deveined

1/2 teaspoon paprika

1/4 teaspoon black pepper

Coconut oil

1/4 teaspoon salt,

2 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons extra-virgin olive oil

1/2 teaspoon whole-grain Dijon mustard

1 (10-ounce) package romaine salad

2 cups cherry tomatoes, quartered

1 cup shredded carrots

1 cup frozen whole-kernel corn, thawed

1 ripe peeled avocado, cut into 8 wedges

Preparation

Cook bacon in a large nonstick skillet over ...

Ingredients:

• 2.7kg 3-bone fore rib of beef, French trimmed – ask your butcher
• 2 sprigs fresh rosemary
• 6 sage leaves
• 4 Shallots
• 5 cloves garlic
• 200ml red wine
• 2 tablespoons olive oil
• Sea salt
• Black Pepper

(serves 6)

Instructions:

• Pre-heat oven to 240’C/220’C Fan/Gas 9
• Rinse the joint and pat dry.
• Rinse rosemary and sage, peel and quarter the shallots
• Peel 2 cloves of garlic and the rest unpeeled.
• Place the rib of beef in a heavy bottomed ...