Taco Stuffed Sweet Potatoes



  • 4 sweet potatoes, washed and wrapped in foil

  • 1 lb chicken or beef

  • 2 avocados, diced

  • Shredded lettuce (to your taste, I have used spinach and romaine)

  • ½ red onion, diced

  • Sour cream

  • Sriracha

  • Green onions, sliced

  • Taco Seasoning:

  • 1 TB Chili Powder

  • ¼ teaspoon garlic powder

  • ¼ teaspoon onion powder

  • ¼ teaspoon oregano

  • ½ teaspoon paprika

  • 1 ½ teaspoons ground cumin

  • Salt and pepper


  • Preheat oven to 350 degrees

  • Poke holes in sweet potatoes and wrap in foil

  • Bake in preheated oven for approximately one hour, or until potatoes are soft

  • Mix all ingredients for taco seasoning together

  • Add ½ cup of water to the seasoning, set aside

  • Saute chicken or beef in a skillet over medium high heat

  • When meat is no longer pink, add seasoning mix to the pan and continue to cook for an additional 5 minutes

  • Slice cooked sweet potatoes in half, and gently mash the potato within the skin

  • Top potatoes with taco meat, lettuce, onion, avocado, sour cream, and onions. Drizzle with sriracha

Broccoli, Cauliflower Mash


  • 1 ½ cups chicken or vegetable broth

  • 1 head of cauliflower, cut into florets

  • 2 bunches of broccoli, cut into florets

  • 3 cloves of garlic, minced

  • 1 cup coconut milk

  • 2 TB of ghee

  • Salt and pepper to taste

  • Fresh minced parsley


  • Bring the broth a a simmer over medium high heat

  • Add the broccoli, cauliflower, garlic and coconut milk

  • Cover and continue to simmer until vegetables are fork tender (approximately 12-15 minutes)

  • Transfer half the vegetables and liquid to a food processor, or blender. Blend on low speed until smooth, then transfer to a bowl.

  • Repeat with the remaining vegetables and liquid.

  • Once all the vegetables and liquid have been pureed, return the mash to the food processor or blender. Add the ghee, salt and pepper and blend until well mixed.

Chicken Piccata with Broccoli, Cauliflower Mash


  • 1.5 lbs pasture raised chicken breast or thighs

  • 3 TB coconut oil or ghee

  • 2 lemons: one sliced thin and one for juicing

  • 4 to 5 cloves of garlic, peeled and minced

  • 2 TB fresh squeezed lemon juice

  • 1 can artichoke hearts, drained

  • 2 TB capers

  • ⅔ cup organic chicken broth, or bone broth

  • ½ tsp sea salt

  • ½ tsp italian seasoning

  • ¼ cup white cooking wine


  • Preheat oven to 400 degrees.

  • Melt ghee or coconut oil in a baking dish in the preheated oven

  • Once melted, remove the pan and put a layer of lemon slices on the bottom.

  • Place chicken on top of lemon slices, and cover with minced garlic, capers, and artichoke hearts.

  • Squeeze TB of lemon juice over the chicken and artichoke hearts.

  • Pour chicken broth and wine over the chicken.

  • Season with salt, pepper and italian seasoning.

  • Cover and bake for 30-35 minutes

  • Remove cover and continue to cook for approximately five minutes to brown the top of the chicken.

  • Sprinkle with freshly grated parmesan reggiano cheese and serve with broccoli, cauliflower mash.

Grilled Pork Chops and Carrot Salad with Fried Plantains


Pork Chops

  • 4, 4 oz pastured pork chops

  • 1 tablespoon Dijon mustard

  • Zest from half a lemon

  • Salt and pepper

Carrot Salad

  • 1 pound rainbow carrots

  • Zest from 1/2 lemon

  • 3 tablespoons of extra virgin olive oil

  • 1 tablespoon of rice vinegar

  • 1/4 teaspoon of ground ginger

  • Salt and pepper

Fried Plantains

  • 1 large green plantain

  • Salt and pepper

  • 1 tablespoon of avocado oil


  • Salt and pepper the chops

  • Rub Dijon mustard equally over each chop

  • Sprinkle with lemon zest

  • Allow chops to marinade for at least 30 minutes

  • Grill for approximately 8 minutes per side (optionally use a stovetop grill pan)

Carrot Salad

  • Peel and grate carrots into a large bowl

  • Add olive oil, rice vinegar, lemon zest, ground ginger and salt and pepper.

  • Mix well

Fried Plantains

  • Score, peel and cut plantain

  • Salt and pepper

  • Add avocado oil to a skillet over medium eat

  • Fry plantains until brown and crispy on all side (about 2 minutes per side)

Almond Flour Bread

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  • 1 ½ cups almond flour

  • ½ TB baking powder

  • ½ teaspoon salt

  • 3 large eggs, beaten until light and fluffy

  • ½ TB butter of compliant oil

  • ½ TB honey or compliant sweetener

  • ½ TB apple cider vinegar


  • Preheat oven to 350 degrees

  • MIx dry ingredients in a bowl

  • Beat eggs in another large bowl

  • Mix remaining wet ingredients to the eggs, then gently fold in dry ingredients

  • Pour dough into a greased 7” x 3 ½ “ bread pan

  • Bake in a preheated oven for 30-35 minutes

Green Goddess Soup


  • 1 TB oil of your choice

  • 1 large white onion, minced

  • 2 cloves of garlic, minced

  • 2 teaspoons of cumin

  • 2 cups of broccoli, chopped

  • 1/2 cup of kale

  • 1.2 cup of spinach

  • 4 cups of veg/chicken stock

  • Tahini for drizzling

  • Toasted sesame seed to top


  • Add TB of oil to a large pot over medium heat.

  • Sauté onion, garlic and cumin for approximately 3 minutes.

  • Add broccoli, kale and spinach and toss together.

  • Pour in the stock and stir well.

  • Bring to a simmer, and cover for 10-15 minutes.

  • Transfer all ingredients to a blender.

  • Blend until smooth.

  • Return to pan and keep warm until ready to serve.

  • Top with drizzled tahini and toasted nuts.

Everything Bagel Crusted Salmon with Sauteed Cabbage & Spinach




  • 1 lb wild caught salmon

  • 1 TB dijon mustard

  • Everything but the Bagel seasoning (Trader Joes)

  • 2 oz. sour cream

  • 6 chives, chopped

  • Salt and Pepper to taste

Sauteed Veggies:

  • 1 cup millet

  • 2 cups water

  • 1 TB olive oil (for sauteing)

  • 1 cup red cabbage, shredded

  • 1 cup green cabbage, shredded

  • 1 cup spinach

Lemon-Caper Vinaigrette:

  • 2 teaspoons capers

  • ½ shallot, minced

  • 1 TB freshly squeezed lemon juice

  • 2 TB olive oil (for dressing)


  • Preheat oven to 350 degrees

  • Rinse salmon and pat dry

  • Line a baking sheet with foil or parchment paper

  • Spread dijon mustard over the salmon

  • Sprinkle with Everything but the Bagel seasoning (to taste)

  • Bake in preheated oven for 10-15 minutes

  • While salmon is cooking, mix sour cream and chopped chives together, set aside

  • Bring 2 cups of water to a boil, then add 1 cup of millet. Simmer on low heat until all the water is absorbed

  • Heat 1 TB olive oil in a large skillet

  • When warm, add cabbage and a little salt and pepper

  • Saute until cabbage is tender

  • Add spinach and continue to cook until wilted

  • While veggies are sauteing make the lemon caper vinaigrette

  • Combine capers, minced shallot, 1 TB lemon and 2 TB of olive oil

  • Whisk together and set aside to use a dressing for the veggies

Plate the dish:

  • Sauteed veggies topped with millet and drizzled with the Lemon Caper Vinaigrette

  • Place salmon on top of veggies and millet and top with a dollop of chive sour cream

Sheet Pan Veggies


These sheet pan veggies are a great make ahead dish. They’re quick and easy to make, and can used throughout the week as a side, in a salad or even alongside your morning eggs. You can customize this dish with veggies of your liking


  • 2 small to medium sized sweet potatoes, diced

  • 1 lb brussel sprouts, quartered

  • 1 small rutabaga, diced

  • 2 small shallots, thinly sliced

  • 2 TB olive oil

  • Salt and pepper to taste

  • 1 small organic apple or pear, peeled and diced


  • Preheat oven to 425 degrees

  • Prepare a baking sheet with foil or parchment paper

  • Slice and dice all veggies

  • Add veggies to a bowl and drizzle with olive oil

  • Add salt and pepper, mix well

  • Spread veggies in a single layer on the prepared baking sheet

  • Bake in preheated for 20-25 minutes

  • Stir veggies half way through cook time

  • Add apple or pear in the last 5 minutes

Buffalo Chicken Pizza

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Buffalo Sauce


  • 1/2 cup Franks Red Hot Sauce

  • 2.5 teaspoons of avocado oil or ghee

  • 1 tablespoon of coconut aminos

  • 1 teaspoon of apple cider vinegar


  • Pre-heat oven to 450 degrees.

  • Prepare pizza dough according to recipe.

  • Bake “bare” in a pre-heated oven for 8-10 minutes.

  • While dough is baking, add all ingredients for Buffalo Sauce to a mason jar and shake until well mixed.

  • When dough is pre-baked, top with all ingredients.

  • Bake for an additional 10 minutes, or until cheese is done to your likeness.

Sweet Potato Hash Egg Cups



  • Pre-heat the oven to 375 degrees.

  • Grease a 12 cup muffin tin with coconut oil spray, or ghee.

  • Peel, wash and grate the sweet potato in a small bowl.

  • Add the garlic powder and cheese. Mix well.

  • Scoop approximately 1/4 cup of the mixture into 12 muffin tins.

  • Crack one Omega-3 egg on top of each muffin tin cup.

  • Bake for 13 minutes for over easy eggs, or longer for your desired yolk consistency.

  • Salt and pepper to tase when finished and serve with mashed up avocado.


  • One small sweet potato (grated)

  • 1/4 - 1/2 teaspoon garlic powder

  • 1/4 - 1/2 teaspoon paprika

  • 1/4 cup any type of compliant cheese (we used goat cheddar)

  • 12 Omega-3 eggs

  • Avocado for serving