Ingredients
1 cauliflower
2 tablespoons coconut oil divided
3 tablespoons tamari sauce
1/2 teaspoon honey
1 teaspoon rice vinegar
1 carrot sliced into small rounds
2 garlic cloves minced
1 tablespoon fresh ginger root chopped
1 cup frozen peas
1/4 green cabbage chopped
1 tablespoon sesame oil
2 eggs beaten
2 green onions
1 teaspoon crushed red pepper flakes
Instructions
Cut the cauliflower in half (or quarters if it's really big), remove the stem and core then shred it using the largest side of a grater so that it crumbles into what resembles grains of rice. If you’re using a frozen, bagged variety, open the bag and set it aside. Whisk the honey, tamari and rice vinegar together in a bowl then set it aside.
Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the carrots, garlic, ginger and cook, stirring often, for 3-4 minutes until the carrot has softened slightly and the garlic is fragrant. If the mixture is sticking, add water, 1 teaspoon at a time so the carrots can keep cooking. Add the cauliflower, peas, cabbage, and sesame oil to the pan; stir fry quickly to cook the cauliflower to a soft texture that begins to crisp, about 4-7 more minutes.
Make a well in the middle, turn the heat down, and add the rest of the coconut oil, heating it for 30 seconds, then the eggs. Stir gently them continuously until the eggs are fully cooked and scrambled; about 2-3 minutes. Stir in the tamari, honey, vinegar mixture and coat the cauliflower rice by stirring it well. When the dish is finished cooking, garnish it with green onions and crushed red pepper flakes or any other herbs you prefer.
Basic Ingredients
1 cup Blanched almond flour
1/4 cup Coconut flour
2 tsp Gluten-free baking powder
1/4 tsp Sea salt
1/3 cup Butter (or 5 tbsp + 1 tsp; measured solid, then melted)
12 large Egg white (~1 1/2 cups, at room temperature)
Preheat the oven to 325 degrees. Line an 8 1/2 x 4 1/2 in loaf pan with parchment paper, with extra hanging over the sides for easy removal later.
Combine the almond flour, coconut flour, baking powder and sea salt in a large food processor. Pulse until combined.
Add the melted butter. Pulse, scraping down the sides as needed, until crumbly.
In a very large bowl, use a hand mixer to beat the egg whites until stiff peaks form.
Add 1/2 of the stiff egg whites to the food processor. Pulse a few times until just combined. Do not over-mix!
Carefully transfer the mixture from the food processor into the bowl with the egg whites, and gently fold until no streaks remain. Do not stir. Fold gently to keep the mixture as fluffy as possible.
Transfer the batter to the lined loaf pan and smooth the top. Push the batter toward the center a bit to round the top.
Bake for about 40 minutes, until the top is golden brown. Tent the top with aluminum foil and bake for another 30-45 minutes, until the top is firm. Internal temperature should be 200 degrees. Cool completely before removing from the pan and slicing.
INGREDIENTS:
1lb ground chicken breast
1 cup baby spinach, chopped
2 teaspoons dried basil
2 teaspoons dried chives
2 teaspoons dried parsley
¼ cup walnuts, ground into crumbs/flour using food processor
1 tsp crushed red pepper, optional
½ tsp kosher salt
¼ tsp black pepper
INSTRUCTIONS:
Preheat the oven to 350 degrees Fahrenheit.
Line a rimmed baking sheet with parchment paper.
In a large bowl, combine the ground chicken, chard, fresh herbs, ground walnuts, red pepper if using, salt and pepper. You may want to use your hands here!
Form the meatballs into golf ball sized balls and place on the prepared baking sheet.
Bake for 15-20 minutes at 350 degrees.
Remove from oven and serve with your favorite vegetable or salad or a side of marinara sauce for dipping if desired.
Ingredients:
Wild caught salmon filets
Olive oil
Butter or ghee
Fresh ginger
Fresh garlic
Coconut aminos, or low sodium soy sauce
Honey
Orange
Lemon
Salt and pepper
Directions:
1. Add salmon filet to a glass dish or bowl. Season with salt and pepper and top with lemon and orange slices. In a separate bowl whisk olive oil, melted butter, lemon juice, orange juice, honey, ginger, garlic and splash of coconut aminos.
2. Refrigerate covered for 10 minutes to let marinade.
3. Preheat oven to 375 degrees F. Spray a baking sheet with cooking oil or line with aluminum foil.
4. Add salmon to baking sheet and bake for about 15-20 minutes until salmon is slightly translucent. Use a fork to test if the salmon is flaky to ensure it’s done.
