FRESH TOMATOES WITH BASIL

FRESH TOMATOES WITH BASIL



Ingredients

1 large package of cherry or grape tomatoes
handful of fresh basil
olive oil
balsamic vinegar
sea salt


Instructions

Slice the cherry tomatoes in half and put in a bowl.

Finely chop the fresh basil and add to bowl.

Drizzle with balsamic vinegar and olive oil.

Add sea salt to taste.

FISH AND VEGETABLE CURRY

FISH AND VEGETABLE CURRY



Ingredients

1 lb white fish fillets, cut crosswise into 1" slices
1 (403 mL) can unsweetened coconut milk
2 Tbs red curry paste
2 medium carrots, cut into thin matchsticks
1/2 small red cabbage, thinly sliced
handful fresh cilantro, chopped


Instructions

Put coconut milk and red curry paste in a large sauté pan over medium heat. Cook for 3 minutes, stirring until combined.

Add carrots and red cabbage to pan. Cover and simmer for 4-5 minutes.

Add fish and simmer an additional 4-5 minutes, or until fish is fully cooked.

Serve with fresh cilantro.

CHICKEN WITH ROSEMARY AND MUSHROOM GLAZE

CHICKEN WITH ROSEMARY AND MUSHROOM GLAZE



Ingredients

4 boneless, skinless chicken breasts (4-6 oz each)
sea salt (optional) and freshly ground black pepper to taste
4 Tbs coconut oil, divided
2 cloves garlic, minced
2 tsp fresh rosemary leaves or 2 tsp dried rosemary
2 tsp hazelnuts, chopped
10 white button or cremini mushrooms, sliced


Instructions

Season chicken breasts with sea salt (optional) and black pepper.

Heat a large skillet over medium heat. Add 1 Tbs coconut oil when pan is hot.

Add chicken breasts and cook until internal temperature reaches 165° F, or until there is no pink in the center.

Meanwhile, add remaining coconut oil to a medium sauté pan over medium-high heat. When pan is hot, add rosemary, hazelnuts, and garlic. Simmer together for 5 minutes.

Add mushrooms and cook for another 5 minutes, or until mushrooms are browned. Season with sea salt and black pepper if desired.

Pour mushroom mixture over chicken to serve.

NEW ENGLAND CHUCK ROAST

NEW ENGLAND CHUCK ROAST



Ingredients

3 lb beef chuck roast
1 Tbs sea salt (optional)
1/2 tsp freshly ground black pepper
2 onions, quartered
4 carrots, quartered
1 celery stalk, sliced
1 bay leaf
5 cups water
1 small cabbage, cut into wedges


Instructions

Sprinkle meat with sea salt (optional) and black pepper.

Place onions, carrots, and celery into crockpot.

Top with meat.

Add bay leaf and water.

Cover pot and cook on low 5-7 hours, or until meat is tender.

Add cabbage wedges at any point during cooking (earlier if softer texture is desired, or add near the end if you prefer them to be less cooked).

HONEY DILL CARROTS

HONEY DILL CARROTS



Ingredients

1 lb baby carrots
1 Tbs coconut oil
1 Tbs raw honey
2 sprigs fresh dill, chopped (substitute 1 Tbs dried dill if fresh dill cannot be found)

Instructions

Heat 1-1/2" water in a medium pot with steamer basket over high heat until water boils.

Add carrots to steamer basket and cover. Steam for 20-30 minutes, or until tender.

Remove from basket and add coconut oil. Drizzle with honey, sprinkle with dill, and toss to coat. Serve warm.

FRUIT SALAD WITH CINNAMON

FRUIT SALAD WITH CINNAMON



Ingredients

1 orange, peeled and diced
1 apple, diced
1/2 cup pecans or walnuts, chopped (optional)
1/2 tsp cinnamon

Instructions

Place the fruit into bowls.

Sprinkle with chopped nuts (optional) and/or cinnamon.

VEGGIES & EGGIES

VEGGIES & EGGIES



Ingredients

4 strips bacon (reserve 1 Tbs bacon grease)
1/4 yellow onion, diced
several leaves of kale, chard or spinach, chopped
1 clove garlic, minced
4 eggs
1 avocado, sliced


Instructions

Cook bacon. Remove from pan and put on paper towel to absorb extra oil. Crumble bacon when cool, and set aside.

Drain pan of all but a coating of bacon grease.

Sauté onion in bacon grease until slightly translucent. Add garlic and chard to pan, and continue to cook until tender. Remove to two plates.

With the pan still hot, cook the eggs over easy in the leftover juices of the sauté.

When the eggs are cooked, layer them on top of the vegetables.

Top with the sliced avocado and crumbled bacon.

SMOKED SALMON SCRAMBLED EGGS

SMOKED SALMON SCRAMBLED EGGS



Ingredients

1 tsp coconut oil, bacon grease, lard, or tallow
4 eggs
1 Tbs water
4 oz smoked salmon, sliced or broken into small pieces
1/2 avocado
freshly ground black pepper, to taste
4 chives, minced (or use 1 green onion, thinly sliced)


Instructions

Heat a medium skillet over medium heat. Add coconut oil to pan when hot.

Meanwhile, crack eggs into a small bowl. Add water and scramble with a fork.

Add eggs to the hot skillet, along with smoked salmon. Stirring continuously, cook eggs until soft and fluffy.

Remove from heat. Top with black pepper, avocado, and chives to serve.

WATERMELON WITH FRESH HERBS

WATERMELON WITH FRESH HERBS



Ingredients

1/4 of a large watermelon
handful of any fresh herbs you like, or a combination (parsley, cilantro, basil, mint, oregano)


Instructions

Chop watermelon into 1" pieces (removing seeds) and put into a large bowl.

Chop fresh herbs. Add to watermelon and mix together.

SAUTÉED SHRIMP

SAUTÉED SHRIMP



Ingredients

2 Tbs olive or coconut oil
1/2 lb raw shrimp; deveined and peeled
2 Tbs chili powder
1 Tbs garlic powder
1/2 Tbs parsley
cayenne pepper, to taste
freshly ground black pepper, to taste


Instructions

Heat olive oil in a medium saute pan over medium-high heat.

When pan is hot, add shrimp and cook for 1 minute.

Stir in chili powder, garlic powder, parsley, and cayenne pepper, and saute for an additional 3-5 minutes or until shrimp are pink and fully cooked.

CHICKEN, YAM, AND CHARD SOUP

CHICKEN, YAM, AND CHARD SOUP



Ingredients

2 Tbs coconut or olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 medium carrot, chopped
1 tsp thyme
1/2 tsp oregano
1 tsp sea salt, divided
1/2 tsp freshly ground black pepper, divided
2 lbs boneless, skinless chicken thighs
4 cups broth (chicken, vegetable, beef, or bone broth are all fine)
6 cups water
1 bay leaf
2 oz jalapenos, canned and diced
1 large yam, diced
1 bunch swiss chard, chopped (or kale or any greens you love)
1 bunch green onions, sliced (whites and greens)
juice of 1 lemon


Instructions

Heat large pot over medium-high heat. When hot, add oil, onion, garlic, carrot, thyme, and oregano, and saute until onion is softened and slightly translucent (about 10 minutes), stirring occasionally.

Meanwhile, mix 1/4 teaspoon sea salt and 1/4 teaspoon black pepper in a medium bowl. Cut chicken thighs into 1" cubes and toss in sea salt and black pepper mixture.

Add chicken to pot and continue to cook for another 10 minutes, stirring occasionally.

Reduce heat to medium, add broth, water, bay leaf, jalapenos, yam, chard, and green onions and simmer for 20 minutes.

Just before serving, season with remaining sea salt, black pepper, and fresh lemon juice.

JUST PLAIN CHILI

JUST PLAIN CHILI



Ingredients

2 pounds lean ground beef
1 green bell pepper, diced
6 cloves garlic, minced
2 Tbs olive or coconut oil
1/4 tsp freshly ground black pepper
3 Tbs cumin, or to taste
1-1/2 Tbs chili powder, or to taste
1 (28 oz) can diced tomatoes


Instructions

Light coals in grill. While coals are setting (30-45 minutes), form ground beef into large patties.

Heat oil in a heavy bottomed soup pot, and add freshly ground black pepper.

Add bell pepper and saute 5-7 minutes. Turn heat off and stir in minced garlic.

Grill patties over coals until medium rare, no more than 5 minutes on each side.

Turn heat on high under soup pot, and place patties in with garlic, oil, and pepper mixture.

Break up patties into small pieces with spatula and brown meat thoroughly. Add tomatoes.

Mash and break up tomatoes with spatula.

Add enough water to cover all ingredients, reduce heat to low, and let simmer 2 hours or more.

SPICY TUNA SALAD

SPICY TUNA SALAD



Ingredients

2 cans tuna (oil-packed recommended)
20 (about 1 cup) green or black olives, chopped
2 green onions, chopped
1 jalapeno pepper, finely chopped (no seeds and/or less jalapeno if you want less spice)
3 Tbs capers, rinsed
1/2 tsp red chili flakes
juice of 2 lemons
splash of olive oil
1 head butter lettuce or mixed greens (optional)
1 avocado, sliced


Instructions

Combine all the ingredients and serve over lettuce, with sliced avocado on top.

Serve immediately, or store it in the fridge for a day for more flavor. NOTE: always be sure to add the avocado just before serving.

ENDIVE SALMON POPPERS

ENDIVE SALMON POPPERS



Ingredients

1-2 heads endive
4 oz smoked salmon
1/2 red onion, minced
1/2 avocado, sliced
sea salt (optional)
freshly ground black pepper
olive oil


Instructions

Wash and separate endive leaves.

Top with smoked salmon, red onion and avocado.

Sprinkle with sea salt and freshly ground black pepper to taste, and drizzle with olive oil.

RED CURRY SHRIMP WITH COCONUT AND BASIL

RED CURRY SHRIMP WITH COCONUT AND BASIL



Ingredients

1 lb shrimp, peeled and de-veined
2 Tbs red curry paste (Thai Kitchen recommended)
1 garlic clove, minced
1 tsp fresh ginger root, grated
1 tsp fish sauce (optional, look for one without sugar added)
juice from 1 lime, divided
1 (14 oz) can full fat organic coconut milk (see note above, only 1/2 can needed)
1 Tbs coconut oil
wooden skewers (optional)
10-12 fresh basil leaves


Instructions

In a shallow bowl, combine shrimp, red curry paste, garlic, ginger, fish sauce (optional) and 1/2 of the lime juice. Refrigerate and let marinate for at least 1 hour, up to overnight.

Meanwhile, add the coconut milk to a blender and whip for 1 minute. Remove to a container and refrigerate for later use. NOTE: You will only use about half of this, so save the remaining to drizzle on fruit and almond butter for snacks, or in another meal.

Shortly before meal time, heat a large skillet over medium-high heat. Add coconut oil when hot.

Add shrimp, and saute a few minutes until bright pink.

Remove shrimp from pan. Either wrap each shrimp in a large basil leaf and thread onto wooden skewers, or simply chop the basil and sprinkle over shrimp.

Sprinkle with remaining lime juice and drizzle with whipped coconut milk. Serve hot or room temperature.