Mashed Cauliflower

INGREDIENTS

• 1 head cauliflower, cut into florets
• 1 Tbsp ghee (or fat of choice)
• salt and pepper to taste

DIRECTIONS

1. Add water to a large pot and heat to a boil. Put a steamer bowl on top of it and add the cauliflower.
2. Steam the cauliflower for about 10 minutes, rotating it periodically, or until it becomes tender.
3. Remove from heat and add the cauliflower to a food processing bowl or blender. Add the ghee, salt and pepper too.
4. Blend until the cauliflower becomes creamy.

Put cauliflower into a steam pot

Boil until it becomes tender

Pulse in a blender or food processor until it becomes creamy

Garlic Thyme Cauliflower

INGREDIENTS

• 3 Tbsp coconut oil, melted
• 1 head cauliflower, cut into florets
• 4 cloves garlic, minced
• 1 Tbsp thyme (fresh or dried)
•  salt and pepper to taste

DIRECTIONS

1. Add all ingredients into a mixing bowl and stir so everything is evenly spread
2. Heat a large skillet to medium and add the mixture
3. Cover the skillet with a lid and cook for about 10 minutes, stirring occasionally
4. Remove the lid and continue to fry for another 10 minutes, or until the cauliflower starts turning golden brown
5. Remove from heat and serve

Iced Turmeric Latte

INGREDIENTS

• 1 cup coconut milk
• 1 cup water (or bone broth!)
• 1 tsp ghee
• 1/2 Tbsp turmeric
• 1/2 tsp ginger powder
• 1 tsp cinnamon
• 1/2 tsp vanilla
• 1/4 tsp pepper
• 2 ice cubes

DIRECTIONS

1. Add all ingredients into a Nutribullet or blender and blend until creamy.
2. Pour in a glass an enjoy chilled. You can even top it with more cinnamon!

Wild Mushroom Risotto

INGREDIENTS

• 1 head of cauliflower, riced
• 1 Tbsp ghee (or tallow, coconut oil)
• 2 handfuls of any mushroom, chopped finely
• 1 cup bone broth (or any type you have)
• 3 cups spinach chopped into thick peices
• 5 leaves fresh sage, chopped finely
• 1 tsp dried oregano
• 1/2 tsp fresh thyme (or dried)
• 2 cloves garlic, minced
• 1 Tbsp balsamic vinegar
• Salt and pepper to taste

DIRECTIONS

1. If you’re using pre-riced cauliflower skip this step. Steam the cauliflower over a medium pot over medium heat. Cook until the florets become tender. Remove from heat and let the cauliflower cool. Add the florets to a blender or food processor and pulse until it takes a rice like consistency.
2.  In a large skillet, cook the fat over medium heat. Add the mushrooms and saute them for about 5 minutes.
3. Add the rice and bone broth to the skillet and let simmer for about 5 minutes.
4. When steaming remove from heat and add the rest of the ingredients. Place a lid on top and let it steam for 5 more minutes.
5. When ready remove the lid and stir ingredients together. Serve warm

Smoked Salmon and Eggs

INGREDIENTS

• 2 ounces smoked salmon, chopped into pieces
• 2 duck eggs
• 1 Tbsp coconut oil
• 1 cup sauerkraut
• 2 cups cooked spinach
• 2 Tbsp olive oil
• 1 clove garlic, minced
• 1/2 lemon, juiced
• 1 Tbsp balsamic vinegar

DIRECTIONS

1. In a small frying pan heat the coconut oil on medium heat. When fully melted add the 2 eggs and cook until fried on the bottom. Then flip to cook the other side
2. In a bowl add the cooked spinach and sauerkraut. Top with olive oil, garlic lemon and vinegar and mix thoroughly.
3. Add to a serving bowl and top with the fried egg and smoked salmon. Serve warm.

Cauliflower Tabbouleh

INGREDIENTS

• 1 head cauliflower, cooked and cooled, riced
• 1 bunch parsley, chopped finely
• 1 tomato, diced
• 1 cucumber, chopped into small pieces
• 1/4 red onion, chopped
• 10 mixed olives, sliced
• 1 lemon, juiced
• 2 cloves garlic, minced
• 1/4 cup olive oil
• salt and pepper to taste

DIRECTIONS

1. To rice the cauliflower, either buy pre-riced or steam te florets and let them cool. Then add them to a blender and pulse them until it takes on a rice like texture.
2. Add all ingredients into a large bowl and mix until everything is well distributed
3. Let sit in the fridge for an hour to chill. Serve cold.

Balsamic Beets

INGREDIENTS

• 5 medium beets sliced into medallions
• 1 Tbsp coconut oil, melted
• 2 tsp balsamic vinegar
• 1 clove garlic, minced
• salt and pepper to taste

DIRECTIONS

1. Put the beets in a bowl with the coconut oil and balsamic vinegar, let sit while the oven heats up
2. Heat the oven to 350 degrees and line a baking sheet with parchment paper
3. When ready, pour the mixture on the paper and bake for 20 minutes, or until they are tender
4. Remove from heat, sprinkle with salt, pepper and garlic. Serve warm.

Superfood Avocado Mousse

INGREDIENTS

• 1/2 avocado
• 1 Tbsp shredded coconut
• 2 Tbsp cocao powder
• 1 Tbsp maca powder
• 1 tsp chia seeds
• 1/4 tsp chlorella powder
• 1/2 tsp turmeric powder
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1 tsp chaga mushroom powder
• 1/8 cup bone broth (optional – can always use water/coconut milk instead)
• 1/2 cup filtered water

DIRECTIONS

1. Add all ingredients to a Nutribullet or blender/food processor and blend until completely mixed.
2. Let sit for 20 minutes to thicken or eat right away.

Coconut Yogurt

INGREDIENTS

• 1 cup plain coconut yogurt (I use So Delicious)

Mix-ins

• 1/2 tsp vanilla
• 1 Tbsp cocao powder
• 1 Tbsp maca powder
• 1 tsp spirulina
• 1 tsp cinnamon
• 1 /2 tsp turmeric
• 1 tsp chia seeds
• 1 tsp flax seeds

Toppings

• shredded coconut
• cocao nibs
• sprouted pumpkin seeds

DIRECTIONS

1. Add all the mix ins to the yogurt and stir until it’s even distributed.
2. The sprinkle the toppings over it and serve

Mexican Breakfast Bowl

INGREDIENTS

• 1 cup potatoes, cubed
• 1 shallot, diced
• 1 Tbsp coconut oil
• 2 egg yolks
• 1/2 cup tomatoes, diced
• 1 cup arugula
• 1 green onion, chopped
• 1 Tbsp green chilies
• 1/4 cup tempeh, diced
• 1/2 avocado, cut into slices
• shake paprika
• 1 tsp garlic powder
• shake chili powder
• salt and pepper

DIRECTIONS

1. Fill a medium pot with water and place a steamer on top. Put the potatoes in the steamer and heat the water to a boil. Let them cook while you prep the other ingredients.
2. In a medium skillet, add the shallots and coconut oil and cook over medium heat until they start to brown.
3. Add the egg yolks and cook them stirring occasionally to make them scrambled. When done, remove from heat and put them in a mixing bowl.
4. Put the arugula and tomatoes in the hot pan and cover them, but keep removed from direct heat. The pan will wilt the arugula and activate the tomatoes without losing the nutrients. When done add them to the mixing bowl
5. Add the rest of the ingredients to the mixing bowl, don’t forget about those potatoes, and give it a good stir and serve.