2 lbs grass fed ground beef
1 head organic cauliflower, cut into florets
5-6 organic carrots, chopped into coins
2 organic onions, chopped into chunks
3 stalks organic celery, chopped into chunks
1-2 organic red or green bell peppers, chopped into chunks
Liquid Aminos or Worchestershire Sauce (check ingredients)
Optional: You can mix and match meats and vegetables.
organic red potatoes, cubed
sweet potatoes, cubed
organic zucchini, cubed
Replace ground beef burgers with chicken
Add some salt, pepper and garlic powder to the ground beef and form into patties (you can make them as big or small as you want). Set aside.
Tear aluminum foil into squares big enough to fold into packets. Cut parchment paper to the same size as a lining to the aluminum foil (you don’t want the aluminum touching your food!)
Assemble the veggies on the parchment/foil squares. Top with burger patties and sprinkle with more salt, pepper, garlic, liquid aminos, oregano and any other seasonings you would like. Add a pat or two of butter and fold up the packets so that they won’t leak. Put the packets on a baking tray.
Cook at 350 degrees for 45 – 60 minutes.
Be careful opening! Steam is hot!
This is super affordable, simple to make and packs a powerful health punch. It is great for leftovers and can be frozen easily.
2 tablespoons grass-fed butter
2 cloves garlic, pressed or minced
½ large onion, chopped
½ large cabbage, chopped into bite-sized pieces
2 quarts organic, free range chicken or vegetable broth (preferably homemade)
2 teaspoons apple cider vinegar
Sea salt and black pepper to taste
Chopped turkey bacon
Chopped turkey ham
Sauteed grass-fed beef
1 tomato, chopped
Core Plan: Cooked brown rice
Sauté the onion and garlic in the butter until softened but do not brown. Add cabbage, broth, salt and pepper and bring to a boil. Let simmer for 1 hour covered. Add 2 teaspoons apple cider vinegar and any other optional add-ins.
This recipe was inspired to give people a healthy dish to enjoy at their Super Bowl parties. It was so simple to make and was a hit with the family. It somewhat resembles a loaded baked potato but uses cauliflower instead of potatoes. It would be great to bring to any potluck or family event. If you are trying to avoid dairy, you can add nutritional yeast to the top instead of cheese.
• 1 – 1 ½ lb organic chicken thighs or breasts, cut into large chunks
• 1 head organic cauliflower, cut into florets
• 1 tablespoon high quality paprika
• 1 tablespoon garlic powder
• ¼ cup olive oil
• 2 tablespoons hot pepper sauce (check ingredients)
• ¼ teaspoon sea salt
• 1 package turkey bacon, cooked and chopped
• 1-2 cups organic, grass fed cheddar cheese, grated OR 1 cup nutritional yeast
•1-2 green onions, chopped
Mix the olive oil, paprika, garlic powder and hot pepper sauce together in a large bowl. Add cauliflower and chicken and mix until everything is covered with the spice mixture. Put into a large glass baking dish and cook at 425 degrees for about 40 minutes. Top with grated cheese and bacon and place back in the oven until the cheese is melted. Sprinkle with green onions and serve.
Chicken Pot Pie is an American favorite but 1) making it from scratch is a pain in the neck AND it still isn’t healthy and 2) the store bought, pre-made pies are one of the worst processed foods you can eat. This is a healthy alternative that is simple and tastes great. To save some time in preparation, cook the chicken and chop the onions, carrots, and celery ahead of time.
4 Tablespoons organic butter
1 medium yellow onion, diced
3 medium carrots, sliced (just wash and keep the peel- it’s healthy)
3 celery stalks, diced
1-1/4 cups organic red potatoes, unpeeled, diced (optional)
1/4 cup arrowroot powder
4 cups organic, free-range chicken stock
1-1/2 teaspoons poultry seasoning
1 teaspoon white pepper (do not substitute black pepper)
3/4 teaspoon sea salt
1/8 teaspoon ground nutmeg (freshly ground is preferable)
2 cups cooked chicken, chopped or torn
1/2 cup GMO-free, organic corn
1/2 cup frozen peas
2 Tablespoons chopped fresh parsley
1/4 cup coconut milk or heavy cream
1 cup almond flour
¼ tsp thyme
¼ tsp baking powder
1 organic egg
salt/pepper to taste
Start by cooking the chicken on the stove in coconut oil. You can cut it into chunks before cooking or cut it up afterward. Set aside.
Cook vegetables and potatoes (if using) with butter in a soup pot over medium heat until softened, about 5-10 minutes. Whisk in arrowroot powder and cook for another 2-3 minutes. Stir in broth, poultry seasoning, white pepper, salt and nutmeg. Increase heat to medium-high and simmer until thickened, about 10 more minutes or until veggies and potatoes are softened.
Mix up batter for dumplings and drop by teaspoonfuls (you may want to form them a bit with your fingers) and cook for another 5 minutes or so.
Add cooked chicken, corn and peas and cook until heated through. Remove from heat. Carefully stir in parsley and coconut milk or cream.
NOTE: If storing for later, remove the dumplings and add back in while reheating. Leaving them in the soup may cause them to fall apart.
This is a terrific, versatile dish. You can make these omelet muffins to please everyone in the family by changing up the ingredients. You can make these ahead and keep them in the refrigerator for a quick and healthy breakfast all week.
Makes about 6 muffins
Advanced & Core Plan
½ cup diced vegetables (organic bell pepper, onion, mushrooms, spinach, tomato, etc)
¼ teaspoon sea salt
1/8 teaspoon fresh black pepper
1/8 cup homemade mayonnaise, vegenaise, or coconut milk
1/8 cup water
¼ – ½ cup diced meat (turkey bacon, turkey or chicken sausage, cubed chicken or turkey, wild caught smoked salmon)
¼ cup shredded raw cheese
For a southwestern omelet, add in ¼ cup drained salsa (check ingredients)
Preheat the oven to 350 degrees. Grease 6 muffin tins or silicon muffin cups with butter and/or coconut oil. (DO NOT USE TEFLON PANS).
Beat the eggs in a bowl and add desired ingredients. Spoon into muffin cups and bake for about 18-20 minutes or until a knife comes out clean.
NOTE: You can always make this into a crustless quiche by pouring the mixture in a buttered pie dish and cooking for a bit longer.
There is something about battered broccoli that is incredibly delicious. It is a popular item at Asian food restaurants but unfortunately, it is extremely unhealthy. The batter smothers out the nutritional value of the broccoli because it uses processed flours and is fried in damaged fats. Although this recipe doesn’t look like the typical tempura, the taste is very similar and the best part is that you can eat it as part of your regular healthy diet.
• 1 head broccoli florets, lightly steamed
• 1 cup almond flour
• ¼ cup nutritional yeast
• sea salt to taste
• extra virgin olive oil
Heat a couple tablespoons of extra virgin olive oil over low-medium heat (never heat olive oil over high heat and do not let it smoke) and add steamed broccoli, almond flour, nutritional yeast, and sea salt. Heat until broccoli is warm and all ingredients are mixed well.
This is a great raw recipe that is tasty, filling, and satisfying and most of all, healthy. This is a great go-to recipe for a quick lunch or to take on the go since no heating is necessary. Most pad thai recipes contain sugar and damaged oils. This is a great way to control ingredients and use your favorite vegetables, flavors, and level of spice.
- 3 organic, non-gmo zucchini
- 2 organic carrots (core plan only)
- 2 green onions, chopped
- 1 cup shredded purple cabbage
- ½ organic bell pepper
- 1 cup cauliflower florets, chopped small
- 1 cup bean threads
- ½ cup chopped cashews, almonds, pecans, walnuts, or a mixture of nuts
- ½ cup chopped fresh cilantro
- sprinkle of sesame seeds
- ¼ cup tahini
- ¼ cup almond or cashew butter
- ¼ cup liquid amino or coconut aminos
- 2 tbsp lime or lemon juice
- 2 tbsp coconut milk
- 1 clove garlic, minced
- 1 tsp fresh ginger root, grated
- 1/2 teaspoon curry powder
- dash red pepper flakes, optional
Cut the zucchini into long strips with a mandolin and stack 2-3 slices at a time and cut into linguini sized “noodles” or use a vegetable spiral slicer Set aside. Use a the julienne insert on a mandolin or a vegetable slicer to cut the red pepper and carrots. Slice the cabbage very thin then chop the cauliflower and green onions. Mix all of the vegetables in a large bowl.
Whisk sauce ingredients in a bowl and mix well. Pour over the vegetables and toss. It is best to let marinate for 8-12 hours but it can be eaten right away.
Note: the sauce will be thick at first but will absorb the water from the vegetables. If needed, add a tablespoon or two of filtered water.