This is a quick and easy meal that has a beautiful presentation. Kids and adults will love this dish. It is great served with sautéed bok choy w/ ginger and brown rice or cauliflower rice. You can make this advanced plan by leaving out the honey.
1 clove of garlic, minced
1 inch piece of ginger, microplaned
1 lime (zested and juiced)1 tablepsoon honey
3 tablespoons coconut aminos or liquid aminos
1 teaspoon olive oil
2 wild caught salmon fillets, cut into 1” chunks
1 tablespoon sesame seeds , optional
mini bamboo skewers
Soak mini bamboo skewers in water for 30+ minutes to prevent burning.
Prepare the marinade by combining the garlic, ginger, ½ of the zest, ½ of the juice (you can save the remaining for rice, veggies, or other use), coconut aminos, honey, and olive oil. Add the salmon chunks and carefully coat with marinade. Marinate at least 15 minutes.
Skewer the salmon onto bamboo skewers and grill on an outdoor or indoor grill pan for 8-10 minutes, turning frequently and basting with remaining marinade.
Toast sesame seeds in a dry pan, if desired and sprinkle over salmon and serve.
Recipe modified from Jamie Oliver
I am always looking for new ways to prepare my extra stores of grass-fed ground beef. I played with ingredients and flavors to come up with a great tex-mex style dish using the Advanced Plan cornbread recipe for a topping. This would be a great dish for a potluck as well. It is also very versatile since you can leave out or add any veggies you have on hand or make it a completely vegetarian dish by leaving out the beef.
Advanced & Core Plan
Serves 4-6 depending on serving size
1 tbsp chili powder
1½ tsp ground cumin
1 tsp high quality sweet paprika (preferably smoked)
½ tsp cayenne pepper, more to taste if desired
1¼ tsp sea salt
½ tsp ground coriander (optional and preferably fresh)
2 lbs grass fed ground beef
½ red onion, diced
½ organic zucchini, diced
2 cloves garlic, minced
1 organic bell pepper, diced
1 jalapeño, seeded and diced (optional)
fine-grain sea salt and freshly ground black pepper to taste
1 large tomato, seeded and diced or 1 (14-ounce) can diced tomatoes, with their juices
1 cup tomato sauce or tomato puree
2ish cups chopped kale leaves or baby spinach
1 can sliced black olives, (save a handful for topping)
1 (15-ounce) can black beans, drained and rinsed
1 teaspoon arrowroot powder + ¼ cup filtered water
Sliced green onions
Brown the grass fed ground beef with the onions, zucchini, garlic, and bell pepper. Meanwhile, mix the chili powder, cumin, paprika, salt, and coriander in a small bowl. When beef is browned and vegetables are softened, drain any excess grease from the pan. Add in jalapeño, salt/pepper, tomato and tomato sauce, kale, black olives, and black beans. Mix the arrowroot powder with filtered water and mix well then add to the pan and mix all ingredients.
Transfer the mixture to a large cast iron pan or glass baking dish. Top with Corn-less Cornbread mixture and bake for 30 minutes at 350 degrees or until cornbread is browned around the edges.
Makes 9 squares
Advanced & Core Plan
This recipe was adapted from a post from my good friend and Maximized Living doctor, Dr. Rosie Main. It is so delicious and for those of you who love and miss bread, this will leave you more than satisfied!
1 cup almond flour
¾ tsp baking powder
½ tsp sea salt
2 large organic eggs
2 Tbsp butter, softened
¼ cup grass fed plain yogurt or full fat coconut milk
2 green onions, chopped
1 jalepeno, seeded and chopped
Preheat oven to 350 degrees
In a bowl, mix yogurt or coconut milk, softened butter and eggs
Add the almond flour, baking powder and salt and mix again
Mix in the chopped green onions.
Pour into a greased 8” glass baking dish and bake for 20 minutes or until the edges and top are slightly browned.
Advanced & Core Plan
This is a different tasting meatball that you have to try. Kofta, found frequently in South Asia and the Middle East feature ground meat with exotic spices. The flavor is unique and delightful.
4 cloves garlic, minced or pressed (or 1 tablespoon garlic paste if pressed for time)
1 teaspoon sea salt
1 pound grass-fed ground lamb
3 tablespoons grated onion
1 tablespoon ground coriander
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon dried parsley
¼ teaspoon allspice
¼ teaspoon cayenne pepper
¼ teaspoon ground ginger
¼ teaspoon black pepper
skewers (8 small or 4 large), soaked in water for 30 minutes.
Make a garlic paste by mashing the garlic with the salt in a mortar and pestle or the flat side of a knife. Mix the garlic past and all the other ingredients together until thoroughly combined. Form the mixture into 16 balls. Pick up and flatten a bit and put on the skewer (should be a flat-ish oval shape). Chill for 30 minutes to overnight for best flavor.
Heat a grill (indoor or outdoor) and grease grates with coconut oil if necessary. Cook, turning once or twice until cooked throughout. It should take 8-10 minutes.
This is a favorite recipe of mine and I make it frequently. It is nutrient dense because it includes so many healthy veggies. It is a great way to use all of the produce you have in your fridge. It is great to take along in a thermos for lunches. Watch the video here…
This is a great go-to breakfast (especially for chocolate lovers) that is simple, tasty and will keep you full until lunch. Watch the video here…
Pasta Carbonara is a very different style pasta than most. Traditionally, it features spaghetti, bacon, cream, and eggs. This healthified version substitutes sweet potatoes for pasta and uses organic turkey bacon and organic eggs. This is a great nutrient-dense meal or side dish. You will be surprised how great the sweet potatoes stand in for pasta.
- 4 medium sized sweet potatoes, peeled and spiral sliced (you can use a spiralizer or julienne slicer)
- 3 large organic eggs, beaten
- 1/2 cup nutritional yeast (or grated organic Parmesan cheese)
- 1/4 teaspoon sea salt
- 1/4 teaspoon fresh ground pepper
- 1 tablespoon coconut oil
- 4 strips organic turkey bacon, chopped
- 2 cloves garlic, minced
- 1 small head organic kale, stems removed and chopped
- 1 tablespoon extra-virgin olive oil for drizzling
Boil a large pot of filtered water.
Heat coconut oil in a large skillet over medium heat. Add turkey bacon and cook, stirring often, until browned. Add garlic and kale and cook, stirring, about 1 minute.
Once the water has boiled, add the sweet potatoes and cook, very gently, stirring once or twice, until just starting to soften but not completely tender, (depending on the thickness 01 1/2 to 3 minutes.) Reserve 1/4 cup of the cooking water, then drain sweet potatoes. Return the noodles to the pot on low heat. Add the reserved water, scrambled eggs, nutritional yeast, salt and pepper; gently toss until evenly coated. Drizzle with extra-virgin olive oil.
Recipe modified from EatingWell.com