Cauliflower Skillet

Ingredients

• 2 Tbsp ghee or coconut oil
• 1/2 onion, chopped into 1 inch slices
• 1/2 head of cauliflower, separated into florets
• 1 tsp garlic, minced
• 1 tsp turmeric powder
• 1 tsp paprika
• salt and pepper to taste
• handful of mixed greens

Directions

1. Heat a large skillet over medium, melting 1 Tbsp of ghee or coconut oil
2. Add the onions and cook for 10 minutes or until they start to brown
3. In a large mixing bowl, mix the cauliflower, the other Tbsp of fat, and spices. Mixing until evenly distributed
4. Add the mixture to the skillet and cook for 15 minutes
5. When the cauliflower is starting to brown add the mixed greens. Cook until they have wilted.
6. Remove from heat and serve

Smoked Salmon with Curried Zucchini Noodles

Ingredients

• 1 Tbsp coconut oil
• 1/2 onion, chopped
• 1 zucchini
• 2-4 oz smoked salmon, cubed
• 1/4 cup full fat coconut milk
• 2 Tbsp water
• 1 Tbsp curry powder
• 1 Tbsp turmeric
• 2 tsp garlic, minced
• handful of basil, lightly chopped

Directions

1. In a large skillet, heat coconut oil over medium heat.
2. Add the onions and cook for 5-10 minutes, until they become translucent
3. Spiralize the zucchini and add that to the skillet
4. Cook for about 10 minutes, stirring occasionally
5. Add the smoked salmon
6. In a small bowl mix together the rest of the ingredients
7. Pour into the skillet, and cook until the sauce is heated

Cauliflower Tabbouleh

Ingredients

• 1 Tbsp coconut oil
• 1/2 cauliflower head, in florets
• 1/2 red onion, finely chopped
• 1/2 cucumber, finely chopped
• handful cherry tomatoes, finely chopped
• handful fresh parsley, chopped
• handful mint, chopped
• 8 mixed olives, sliced
• 3 Tbsp extra virgin olive oil
• 2 lemons, juiced

Directions

1. Blitz the cauliflower florets into a grain like texture.
2. Heat the oil in a large frying pan and add the cauliflower.
3. Add a good pinch of salt and cook for 5- 6 minutes until soft.
4. Place the cooked cauliflower aside and let cool.
5. Prepare all the chopped ingredients and place into a large mixing bowl.
6. Add the cauliflower (once cooled) to the bowl and mix together well.
7. Add the olive oil and the lemon juice to taste.
8. Season with salt and pepper to taste

Cinnamon Cacao Tahini Butter

Ingredients

• 2 Tbsp Tahini
• 2 Tbsp water
• 1 Tbsp cinnamon
• 1 Tbsp cocao powder
• 2 Tbsp maca powder

Directions

1. Mix all ingredients together until it takes the prefered consistancy. Adding more water makes it dippable, adding less makes it spreadable.

Mini Sundried Tomato Basil Fritatas

Ingredients

• coconut oil for greasing the muffin tins
• 2 cloves garlic
• 5 sun dried tomatoes, chopped into tiny pieces
• Handful basil, chopped
• 2 egg yolks
• Half zucchini, grated
• Salt and pepper to taste
• Sprinkle Onion powder
• Sprinkle of oregano
• Olive tapenade (optional)

Directions

1. Preheat oven to 350 F
2. Grease 3 – 6 cups in a muffin tin with the coconut oil, depending on how tall you want to make them
3. In a mixing bowl, combine all ingredients beside the tapenade and mix until well combined
4. Add the mixture to the greased muffin cups
5. Bake for 30 minutes or until the egg if fully baked and a knife is cleanly removed
6. Let sit for about 5 minutes
7. Smear the optional olive tapenade on the tops and serve

Greek Style Rutabaga

Ingredients

• 2 small-medium rutabagas
• 1/4 cup coconut oil, melted
• 2 tbsp Dijon mustard
• 2 tbsp lime juice
• 2 tbsp fresh thyme, finely chopped
• 1 tsp Himalayan salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp smoked paprika

Directions

1. Preheat the oven to 400°F
2. Peel the rutabagas and cut them into roughly 2″ chunks; place them in a large mixing bowl.
3. Add the rest of the ingredients to a separate bowl and mix vigorously with a whisk until well combined.
4. Pour that sauce over the rutabagas and toss with a spoon until all the pieces are evenly coated.
5. Spread the rutabaga in a single layer on a baking sheet
6. Bake in the oven for 50 minutes, flipping the pieces around 2-3 rimes
7. Once the rutabaga is cooked through and easily stabbed with a fork remove it from the oven
8. Add a light sprinkle of salt over the top and let it cool slightly, garnishing with fresh herbs and a drizzle of extra-virgin olive oil, if desired.

Note: I dipped mine in a tahini paste and it was absolutely magical. Just take 2 Tbsp tahini and 4 Tbsp water/oil. Mix in a small dish adding salt and pepper as needed. I can also imagine it with a nice olive tapenade to garnish!

Fennel Slaw with a Mint Vinaigrette

Ingredients

• 1 large fennel bulb (or 2 medium bulbs)
• 2 Tbsp lemon juice
• 1/2 teaspoon mustard powder
• 1/2 teaspoon sea salt
• 1/2 teaspoons raw honey (optional)
• 1 Tbsp chopped fresh mint
• 1/2 minced onion
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil

Directions

1. Make the vinaigrette. Put the lemon juice, mustard, salt, raw honey, mint, onion and olive oil in a Nutribullet cup or blender and pulse briefly to combine.
2. Using a mandoline or knife, shave the fennel into 1/8 inch slices starting from the bottom of the bulb. Chop some of the fennel fronds as well to toss in with the salad.
3. Add the fennel and vinaigrette to a mixing bowl and mix as much as possible to get everything distributed.
4. Marinate for at least an hour – either on the counter or the fridge.

Roasted Parsnips

Ingredients

• 7 medium parsnips (does not need to be exact)
• 2 Tbsp coconut oil
• shake of garlic powder
• shake of oregano
• shake of paprika
• sea salt and pepper to taste

Directions

1. Preheat the oven to 375 F
2. In a mixing bowl and all ingredients and mix until evenly distributed
3. Pour onto a baking sheet and spread out as much as possible
4. Bake for 30 minutes, flipping them half way through

Extra – I like the dip these in guac for a mid day snack!

Salmon Stuffed Cabbage Rolls

Ingredients

• 1 red onion, chopped into 1″ slices
• 1 Tbsp balsamic vinegar
• 4 whole leaves of cabbage
• 1/2 canned salmon, sustainably caught, non-gmo, organic
• handful of sprouts
• 1/4 cup sauerkraut
• 1 Tbsp balsamic vinegar
• 1 Tbsp olive oil
• 1 Tbsp Dijon mustard
• Sea salt and pepper to taste

Directions

1. Preheat oven to 380 F
2. In a mixing bowl combine the onion slices and balsamic vinegar together
3. Pour onto a baking sheet and cook for 20 minutes
4. Wait until the onions are almost done then line the cabbage leaves
5. Divide the salmon among the leaves
6. Top with the sprouts, sauerkraut, and red onions
7. In a small mixing cup mix together the rest of the balsamic vinegar, olive oil and mustard adding season to taste
8. Lightly drizzle the dressing on top of the salmon layers depending on your preferences

Roasted Potatoes

Instruction

• 5-8 small potatoes
• 2 Tbsp coconut oil or ghee
• sprinkle of garlic powder
• sprinkle of oregano
• sprinkle of paprika
• salt and pepper to taste

Directions

1. Preheat oven to 400 F
2. Combine all ingredients in a mixing bowl and distribute evenly
3. Spread the mixture on a baking sheet and bake for 40 minutes, flipping them over half way
4. Remove from the oven and serve

Tip: The coconut oil already adds a healthy fat but try dipping them in guac for added help reducing the insulin spike.