Dinner

Ingredients:

• 1/2 head of purple cabbage

• pink salt

• fresh pepper

• coconut oil

• olive oil

• 1 bunch asparagus

• pepper flakes

• 2 garlic cloves

• 2 shallots

• 1 lemon

• 1 bunch broccolini

Directions:

Batch cook the broccolini, asparagus and zucchini prior:

Preheat the oven to 350 degrees.

Wash broccolini, asparagus and zucchini. Slice broccolinni into slices. Lay each veggie out on a cookie sheet, drizzle with olive oil and season with pink salt.

Place in oven and cook broccolini and asparagus for 25 minutes and the zucchini for 45 mintues.

Cook the other veggies:

Preheat a pan on the stove to medium. Add 1 teaspoon of coconut butter, allow to melt then add chopped purple cabbage, pink salt, pepper and pepper flakes to taste.

Saute the cabbage until soft. Reduce heat to low and allow to sit.

Peel and chop the garlic and shallots.

In a small saucepan on the stove, preheat to medium. Add 1/4 cup coconut oil, garlic and shallots and lemon juice. stir and cook until the shallots are clear.

To Serve:

Layer all vegetables then drizzle with your coconut oil, garlic, shallot and lemon sauce.

Ingredients:

• 2 8-ounce grass-fed filets

• pink salt

• fresh pepper

• dried ginger

• 2 cups fresh spinach

• 8 cherry tomatoes

• 4 radishes

• 8 cucumber slices

• 1 medium sweet potato

• 1 lemon

• 1 tablespoon coconut oil

Directions:

Peel and chop your sweet potato into small cubes. Cook in coconut oil over medium heat in a pan on the stove until soft and slightly browned, like a hash brown.

Set sweet potatoes aside.

I cook my steak in a cast iron skillet. You can use any cooking surface you like. Heat your skillet or pan on the stove top to medium. Get the pan good and hot prior to adding the steak.

Season your filet with pink salt, dried ginger and pepper to taste.

Place filet in pan and cook approximately 4-5 min each side. I cook for medium rare temp.

As the filet cooks, combine salad ingredients: spinach, cherry tomatoes, chopped radishes, cucumbers and finally add sweet potatoes. Garnish the salad with juice from the lemon, pink salt and pepper to taste.

Plate the filet and serve!

Ingredients:

• wild-caught scallops (8-24, 4 per serving)

• 1 - 3 tablespoons coconut oil

• 1 lemon

• 2 - 3 cloves garlic

• 2 shallots

• pink salt

• fresh ground pepper

Directions:

Preheat your cooking surface to medium on a stove top. A pan works fine but I use a flat top griddle.

Melt the coconut butter on your cooking surface.

Chop your garlic and shallots. Add them to your cooking surface. Add pink salt and pepper to taste. Continually stir to saute and not burn the shallots.

Once your shallots are clear, push them to the side of your cooking surface to keep warm but not burn.

Place your scallops on your cooking surface. Sear on each side approximately 3 minutes each, until you get the brown sear on the surface. Season with pink salt and pepper to taste.

Squeeze lemon juice over entire set of scallops just prior to pulling off of the heat to serve.

Ingredients:

• arugula

• dinosaur kale

• Easter egg radishes

• 2 eggs (I use Vital Farms, pasture raised)

• 1 tablespoon coconut butter

Directions:

Rinse your veggies and mix them on a plate or in a bowl and set aside. In a pan over medium heat on the stove melt the coconut butter then add your two eggs and cook to your liking.

Slide the eggs over the top of your greens and enjoy!

Ingredients:

• 2 pounds carrots

• 3 medium sweet potatoes

• 2 medium beets

• pink salt and fresh pepper to taste

• 1 teaspoon dried ginger

• 1 teaspoon cinnamon

• 1/4 cup coconut oil

• 3-4 sprigs of fresh rosemary

Directions:

Wash, peel and cut all root veggies. Place them in your slow cooker.

Season with pink salt and fresh cracked pepper to your liking (I'm heavy handed on the pink salt). Sprinkle with ginger and cinnamon. Add in the coconut oil and mix everything around. Toss in the fresh rosemary.

Cover and turn crock pot on low for the day. I made mine in the monring and ate it for dinner.

Ingredients:

• 2 pounds carrots

• 3 medium sweet potatoes

• 1 turnip

• pink salt & fresh pepper to taste

• 1 teaspoon dried ginger

• 1/4 cup coconut oil

• 2 sprigs of fresh oregano

• 3-4 sprigs of fresh rosemary

Directions:

Wash, peel and cut all root veggies. Place them in your crock pot.

Season with pink salt and fresh cracked pepper to your liking (I'm heavy handed on the pink salt). Sprinkle with ginger. Add in the coconut oil and mix everything around. Toss in the fresh oregano and rosemary.

Cover and turn the slow cooker on low for the day. I made mine in the morning and ate it for dinner.

Note: Make these just as you would a 'regular' mashed potato but up the nutrient content and flavor profiles with sweet potatoes and coconut oil.

Ingredients:

• 4-6 Japanese sweet potatoes

• 1-2 tablespoons coconut oil (I use organic, raw and unfiltered)

• pink salt to taste

Directions:

Preheat the oven to 350 degrees. Wash the sweet potatoes and wrap in foil. Bake for 45-90 minutes (until soft to the touch).

Remove and let cool until you can handle them. Peel the potatoes and place them in a large bowl. Add coconut oil and pink salt. Mash and mix!

Ingredients:

• 6-12 organic green zucchini squash

• olive oil (I use raw, unfiltered)

• pink salt, fresh cracked pepper

Directions:

Preheat your oven to 325 degrees.

Wash and slice the zucchini into lengthwise pieces. Place them either straight onto a baking sheet or line it with parchment paper first. Drizzle with olive oil. Flavor with pink salt and pepper to your taste (I'm heavy handed with both).

Place on the top rack of the oven for 25 minutes.

You may add additional seasoning if you like prior to baking. My favorites are ginger or turmeric, but any spice or herb that works for your body is fair game.

Note: Cassava MUST be cooked thoroughly. Do NOT eat it raw.

Ingredients:

• 3-4 medium yuccas (also know as cassava root)

• coconut oil

• pink salt

Directions:

Preheat your oven to 350 degrees.

Prep your cassava/yucca by cutting the hard, waxy brown skin off, then cutting the meat into french fry-sized strips. You can keep the cut cassava in a bowl of water as you prep, to keep them from turning brown. I don't always do this — as you cook them they brown anyhow. ;)

Place them in an oven-safe baking dish and slather them (yes, that's the technical term) in coconut or olive oil. You want to make sure EACH piece is as covered as it can be.

Flavor with a heavy hand of pink salt. Stir to mix and cover evenly.

Bake for 90 minutes. At the 45 minute mark, stir to turn over the fries and distribute the oil evenly.

These come out crunchy and savory and go very quickly in my house. They have a great starchy flavor and consistency that easily replaces old school french fries.

Note: This pairs very well with lamb or pork.

Ingredients:

• 1 12-ounce bag of fresh organic cranberries

• 2-3 tablespoons organic maple syrup

• 2 sprigs fresh rosemary

• pink salt to taste

Directions:

In a small saucpan on the stove over medium heat, add all ingredients. Stir periodically and let simmer for up to 10 minutes.

Taste, add pink salt or maple syrup for your taste preference.

I like mine on the tart side and only add 2 tablespoons of maple syrup.

Ingredients:

• 6-10 parsnips

• 2 tablespoons coconut oil

• pink salt to taste

• 5-6 purple carrots

Directions:

Wash and peel all parsnips and carrots, cut them in to lengthwise pieces that are relatively similar in size.

Slather them in coconut oil (I actually scoop out the oil with my hands and slather it around each veggie, I do not even measure, just cover everything).

Place in an oven-safe baking dish.

Salt to taste, my pink salt is in a grinder and I make about 6 cranks on it.

Place in oven at 375 degrees for 45-90 minutes. I leave mine in for 90 But I like them a little crunchy and burnt.

Note: The sweet potatoes and burger patties are a staple of my batch cooking in the week so typically I have cooked both of these earlier in the week and meals are simply assembly, especially as a lunch. Hence the beauty of batch cooking.

Ingredients:

• 1 pound grass-fed organic animal protein

• pink salt and fresh black pepper to taste

• a few sprigs of any fresh herbs (my favorites are basil and tarragon)

• 2 small sweet potatoes

• 1 red bell pepper

Directions:

Preheat your oven to 325 degrees.

Wash your sweet potatoes and wrap them in aluminum foil, just as you would a baked potato. Place them in the oven for 45 minutes.

After you put potatoes in, make your burger patties if you are doing this at the same time.

You can also find the recipe for the burger patties under the Dinner tab but here it is as well:

In a bowl mix your lamb or beef and your herbs. Divide and shape 4 patties.

Place in an oven-safe dish, uncovered in the oven. Bake on 325 for 20-25 minutes.

While the potatoes and patties are baking, wash and chop your red pepper.

Remove patties and sweet potatoes if they are done and serve! You want your sweet potato soft to the touch (be able to squish it — but please do not burn your fingers). Depending on your oven you may need to bake the potatoes a little longer.

Note: Why are these called the Braised Beastie Boys Short Ribs? Because you cook them slow and low ;)

Ingredients:

• 8 grass-fed short ribs

• coconut aminos (basically soy sauce made out of coconut sap).

• 1 large orange

• pink salt and fresh cracked pepper to taste

• 4 medium golden beets

• 5 large carrots

• 1 bunch celery

• 2-3 sprigs of fresh basil

Directions:

Marinate short ribs for a minimum of an hour prior to cooking. In a baggie or tupperware combine the short ribs, the juice from the orange (I squeezed it by hand, like a lemon), 1/2 cup of coconut aminos and pink salt and pepper to taste.

Preheat oven to 275 Degrees.

Wash, peel and rough cut all veggies.

Add all ingredients to a Dutch oven and place in the oven for 4 hours.

Ingredients:

• 3 pounds grass-fed beef shank

• 2 boxes of baby bella mushrooms

• 4 stalks of celery

• 2 sweet potatoes

• 2-4 sprigs of fresh basil

• pink salt and fresh cracked pepper to taste

• 1 cup bone broth

• 2 tablespoons coconut oil

Directions:

Preheat the oven to 350 degrees.

Wash, peel and cut the sweet potatoes into rough chunks or cubes. Clean and chop the celery. Set aside.

In a dutch oven add the coconut oil. put it on the stove over high heat. Let the oil melt, then add the beef shank and sear it for approximately 3 minutes on each side. Remove from heat.

Add all additional ingredients, cover the pot and put it in oven for 40-60 minutes depending on how done you like it. I go with 40 minutes for medium rare.

Remove and serve.

Ingredients:

• 1 pound wild caught, uncooked shrimp

• 1 tablespoon coconut oli - I use unrefined, organic oil

• 1 can of Native Forest organic coconut milk

• 1 tablespoon turmeric

• 1 bay leaf

• 1/2 tablespoon dried ginger

• kelp noodles to serve over

• 1/2 cucumber cut into slices

Directions:

In a large pot on the stove over medium heat, melt the coconut oil. Once it has melted, add your shrimp to sear them for approximately a minute then pour in your coconut milk and add the spices.

Stir and let simmer on low on stove for approximately 20 minutes.

Serve over kelp noodles with cut cucumber. Serves 4.

Ingredients:

• 3-8 gorgeous fresh beets, either golden or red

Directions:

Preheat your oven to 350 degrees.

Wash and cut both ends off your beets. Either wrap them in foil or place them in a covered, oven-safe dish.

Place in the oven to cook for 90 minutes.

Remove and let cool then 'peel' the skins off. Once they have cooled you score them (cut a slit in the skin) and they should literally roll off. By cooking with the skin on you keep more nutrients in the beet and they're are actually easier to peel after.

Stash in a container in the fridge to add to meals throughout the week.

Ingredients:

• 1 pound fresh green beans

• 1 tablespoon olive oil

• 2-4 sprigs of fresh rosemary

• pink salt to taste

Directions:

In a pan on the stove over medium heat (I used my wok) heat the olive oil, then add the green beans, add pink salt to taste and pull all the rosemary off the branch to add to the mix.

Stir occasionally until the green beans are a lovely vibrant shade of green approximately 5 minutes.

Remove from heat and serve.

Ingredients:

• 1 pound uncooked, deveined shrimp - I used wild caught from Whole Foods

• 1 butternut squash

• 1/2 pound Brussels sprouts

• 1 yellow squash

• pink salt and fresh pepper

• 1 tablespoon coconut oil - I use organic, unrefined

• 1 cup fresh basil

Directions:

Wash and cut all veggies. I bought my butternut squash pre-cut -- adding to the ways that this is a great, quick dinner. If you are cutting your own, skin and cut into 1 inch cubes. Cut the Brussels sprouts in half and quarter your yellow zucchini.

Rinse your basil. You may cut it, I left mine whole.

Add your coconut oil to the bottom of the dish (I used my dutch oven) then add all ingredients. Salt and pepper to your your liking then simply stir everything together.

Place in the oven with a lid at 350 degrees for 40 minutes.

Ingredients:

• 2 tablespoons olive oil

• 4 - 6 cloves garlic - chopped

• 1 bunch green onions - chopped

• 1 teaspoon fresh ginger - chopped (add more — up to 1 tablespoon depending on how spicy you like it)

• 3-4 sprigs fresh basil and thyme - chopped

• orange bell pepper - chopped

• 3 golden beets - cubed - skins on

• 1/2 pound whole purple potatoes - skins on

• pink salt and fresh pepper to taste

• juice of 1 lemon

Directions:

Preheat the oven to 400 degrees.

In a covered baking dish (we used a dutch oven) combine all ingredients and toss to coat in olive oil.

Bake 45 minutes.

Ingredients:

• 1 pound wild caught salmon

• 1/2 cup fresh basil, chopped

• 1 teaspoon dried ginger

• 1 lemon

• 1 tablespoon coconut oil

• pink salt and fresh pepper to taste

Directions:

In a pan over medium heat on the stove add the coconut oil and half of your basil leaves and half of your ginger to the bottom of the pan.

Add the salmon, skin down. Sprinkle the remaining basil and ginger over the top of the salmon.

Cook undisturbed until you see half of your salmon turn a lighter shade of pink, approximately 5 minutes, then flip it over. Continue to cook until done, approximately another 5-8 minutes. Remove and serve or store.

Ingredients:

• 1 bag frozen organic broccoli

• 1 shallot

• 1 tablespoon olive oil

• 4-6 cups bone broth

Add the broccoli and bone broth. Bring to a boil.

Boil until veggies are soft, approximately 10 minutes.

Transfer everything on the stove to a blender.

Add all remaining ingredients. Blend until smooth.

Note: These are great for all meals and snacks, we use them often in our house for breakfast and grab and go. Plus you can make the burger patties with any grass-fed, organic ground meat. So whatever clean animal protein that works for your system or is accessible to you is a great choice. The patties are a staple in my house for grab and go breakfast and kid lunches.

Ingredients:

• 2 pounds ground lamb

• 1/2 cup fresh thyme

• 1/4 cup fresh sage

• 1/4 cup fresh rosemary

• salt and pepper to taste

Directions:

Preheat your oven to 325 degrees. Chop up your washed herbs.

In a large bowl mix your lamb, salt and pepper, and your herbs. Divide and shape 8-12 patties.

Place in an oven-safe dish, uncovered in the oven. Bake for 20-25 minutes.

Note: These are a wonderul batch cooking element as you can add them to salads, pastas, eat alone as a grab and go snack or cut for sandwiches.

Ingredients:

• 2 pounds ground lamb

• 2 teaspoons sage powder

• 1 cup fresh basil

Directions:

Preheat your ovan to 325 degrees.

Combine all ingredients and mix well. Roll into 24 equal sized meatballs, and place in a baking dish. Bake at 325 for 25 minutes and your'e done!

Ingredients:

• 1 acorn squash

• 1 avocado

• 1 lemon

• coconut aminos

• pink salt

Directions:

Cut the acorn squash in half and scoop out the seeds. Place face down in a baking dish and fill the dish with 1/2 inch of water. Bake in the oven at 350 degrees for 45 minutes. Remove when done and scoop the insides of the squash out into a bowl.

Add your avocado to the squash in the bowl, squeeze the juice from the lemon into the mix, sprinkle some pink salt in for taste and add a few sprinkles of the coconut aminos.

Mash and mix, then serve.

Makes 4 small servings as a side dish. This recipe is also easy to double for more or for leftovers.

Ingredients:

• 1 grass-fed bison steak

• Bubbie's sauerkraut

• pre-washed spring greens

• sliced cucumbers

• 1 tablespoon coconut oil

Directions:

In a pan over medium heat, melt the coconut oil and add the bison steak. Mine was pre-cut ribeye. Cook to desired temp (my desired temp was medium rare. It was about 6 minutes on each side).

On a plate layer your greens, sliced cucumbers, your steak and sauerkraut on top. I only ate about half the steak and saved the other for lunch the next day.

Note:This is a version of the 'batch' cooking I do. We eat this with a meal then have 4 more servings left over for the remainder of the week.

Ingredients:

• 1 sliced cucumber

• 1 pound sugar snap peas

• 1 tablespoon unfiltered olive oil

• 1 lemon for juice

• pink salt and fresh cracked pepper to taste

• 1 tablespoon unrefined coconut oil

• 1 pound wild caught salmon

• 1/2 cup fresh basil

Directions:

Sugar Snap Peas: In a pan over medium heat on the stove add the olive oil, let it warm for just a few seconds then add in sugar snap peas, lemon juice, pink salt and pepper to taste.

Stir occasionally to mix all flavors and cook for 4-8 minutes. Keep the peas crispy, don't overcook and make them sad and limp.

Salmon: In a pan over medium heat on the stove add the coconut oil and half of the basil leaves to the bottom of the pan.

Add pink salt and pepper to the bottom of the pan as well, then place the salmon, skin down, in the pan.

Cook the salmon approximately 5 minutes or until you see the salmon turn solid pink halfway up the fish (this means it's cooked). Put the remainder of the basil, salt and pepper on the top of the salmon. Then flip the salmon and cook approximately another 3-5 minutes.

Plate up some cucumber slices, 1/4 of the salmon and fill the rest of the plate with the sugar snap peas.

Serves 4.

Note: This is a version of the 'batch' cooking I do. We eat this with a meal then have 4 more servings left over for the remainder of the week.

Ingredients:

• 1 pound snow peas

• 1 cup raw walnuts

• 1/2 lemon to juice

• 1 tablespoon pumpkin seed oil

• pink salt and fresh cracked pepper to taste

Directions:

In a pan over medium heat on the stove add the oil, let it warm for just a few seconds then add in snow peas, walnuts, lemon juice, pink salt and pepper to taste.

Stir occasionally to mix all flavors and cook for 4-8 minutes. Keep the snow peas crispy, don't overcook and make them sad and limp.

Makes approximately 8 servings.

Ingredients:

• 1 pound Brussels sprouts, cut in halves

• 1 box of button mushrooms - sliced

• 1 teaspoon cumin

• 1/4 cup water

• 1 lemon for juice

• pink salt and fresh cracked pepper to taste

Directions:

In a pan over medium heat on the stove (I used my wok) add the mushrooms and a 1/4 cup water. Allow them to cook and seep out their own oils, approximately 3-5min.

Add in all other ingredients. Stirring occasionally allow to cook until the Brussels sprouts are bright green and slightly tender. Remove and serve.

Note: A new take on an old classic. This one is a bit more labor intensive.

Ingredients:

• 5 medium carrots, peeled

• 1 bunch of celery, chopped

• 5 sprigs of fresh basil leaves

• 1 bunch of asparagus, chopped

• 1 fresh lemon

• 1/4 cup water

• pink salt and fresh cracked pepper to taste

• 1 pound grass-fed ground beef

• 1 spaghetti squash

• ground cinnamon to taste

Directions:

Cut the spaghetti squash in half, lay it face down in a baking dish in an inch of water and bake in the oven at 400 degrees for approximately 45 minutes. When it's soft and ready, grate/scrape out the squash with a fork.

Prepare 'St. Patrick's Day Fresh Saute' listed in the 'Dinner' tab. In a large pan over medium heat (I used my wok) add all your chopped veggies and a tiny bit of water like a 1/4 cup. Let saute for approx. 10 minutes. Then add the salt, pepper, basil and squeeze the juice of the lemon over everything.

Continue to saute just enough to soften things up but not to make them mushy, approx 5 more minutes.

Turn the saute down to low and in another pan brown the ground beef.

When the spaghetti squash is finsihed build your plate with: St. Patricks Day Saute, ground beef, and a heaping pile of spaghetti squash with cinnamon sprinkled on top.

Eat up!

Serves 2-4.

Ingredients:

• Food For Life's sprouted corn tortillas (in the freezer section of your grocery store)

• 2 avocados

• 1 red and orange bell pepper, sliced

• 1 lime

• Pre-cooked sprouted black beans (use the 'Sprouted Black Bean and Basil Recipe' in the 'Lunch' category. You can substitute regular black beans if you don't have an issue digesting them or even a canned, like Amy's brand, of organic refried black beans in a pinch.)

• Pre-baked sweet potatoes (earlier in the week I baked 8 sweet potatoes to use for lunches and dinners for the family all week. Scrub the sweet potatoes, leave the skins on, wrap them each in foil like a baked potato and bake in the oven at 350 degrees for 90 minutes. When finished, remove, let cool and stash in a container in the fridge. When ready to eat, slice one long line down the side of the potato and the skin will peel off.)

Directions:

Like many of my meals these are assembled form my 1 day of cooking for the week or from leftover dinners. This is a perfect example of a meal made from things I prepped on a Monday (the beans and the sweet potatoes) and served on a Wednesday night.

On a plate place 2 tortillas, layer with beans and pieces of sweet potatoes. Reheat in the microwave for approximately 1 minute.

Add peppers, avocado, juice of 1/4 of the lime and pepper.

Serve and enjoy!

Serves 4.

Ingredients:

• 2 boxes of clamshell mushrooms (you could substitute any kind of mushroom but be adventurous!), rinsed and broken apart form one another

• 1 medium red pepper cut or chopped

• 2 yellow bell peppers, cut or chopped

• Pink salt and fresh cracked pepper to taste

Directions:

In a pan over medium heat add the mushrooms in first to allow them to secrete their own oil. Add in the onions and let them saute down until they are translucent (approximately 5 minutes) then add the bell pepper, pink salt and pepper to taste.

Continue to saute for approximately another 5 minutes, remove from heat and serve as a side dish, over rice or on its own.

Makes 6 servings.

Ingredients:

• 5 medium carrots, peeled

• 1 bunch of celery, chopped

• 5 sprigs of fresh basil leaves

• 1 batch of asparagus, chopped

• 1 fresh lemon

• 1/4 cup water

• Pink salt and fresh cracked pepper to taste

Directions:

In a large pan over medium heat (I used my wok) add all your chopped veggies and a tiny bit of water like a 1/4 cup. Let saute for approx 10 min. Then add the salt, pepper, basil and squeeze the juice of the lemon over everything.

Continue to saute just enough to soften things up but not to make them mushy, approx 5 more minutes.

Remove from heat and serve. I keep the extras in a container in the fridge to assemble snacks and other meals during the week.

Note: This one is super simple and dense in nutrients and beautifully filling.

Ingredients:

• 4-5 large carrots, chopped

• 2 zucchinis, chopped

• 2 cups snow peas

• 1 tablespoon turmeric

• pink salt and fresh pepper to taste

• 1/2 a lemon to juice

• 1 can organic lentils

• 1 tablespoon pumpkin seed oil

Directions:

In a large pan or wok (I used a wok) over medium heat add your oil and then carrots, zucchini, salt, pepper and turmeric. Saute until your carrots are slightly soft then add the snow peas and drained lentils. Saute until the lentils and snow peas are warm, but not mushy or wilted.

Serve. It only gets better as it sits, so I make a big batch of this to keep in the fridge for the next few days.

Note: You can do this with any root vegetables. I do this nearly every week as a staple in our house. Typically it's: sweet potatoes, parsnips, carrots and beets. But as you see, this time I added asparagus.

Ingredients:

• 4 small beets

• 6-8 medium sized carrots

• 1 bunch asparagus

• 1 tablespoon coconut oil

• pink salt

Directions:

Preheat the oven to 350 degrees.

In a roasting pan or baking dish, add the cleaned but unskinned veggies. Massage with the coconut oil and salt to taste.

Cover and bake for 45-90 minutes, until beets are soft.

Remove and serve. You can also store the veggies and use them to assemble meals throughout your week.

Ingredients:

• 1/2 head of purple cabbage, sliced

• 2 cups of maitake mushrooms

• 2 cups of precooked shrimp (yes, I used frozen)

• 2 cups of cut broccoli

• 1-2 teaspoons dried ginger

• 1 Tablespoon olive oil

• pink salt and pepper to taste

• 1 lemon to juice

Directions:

I used a wok, but you can use a large pan. Place the large pan on the stove over medium heat and add the oil, all the veggies, salt, pepper and ginger. Saute for approximately 5-8 minutes, then add the lemon and shrimp. Saute until the shrimp is the temperature you like.

Remove and serve.

Ingredients:

• 1 1/2 pounds golden potatoes, cut in quarters

• 4 cups broth (veggie or chicken)

• 1 tablespoon olive oil

• 1 large leek, the white part only, sliced thin

• pink salt and fresh cracked pepper to taste

• green part of leek, sliced thin for garnish

Directions:

In a large pot, over medium heat on the stove, add olive oil and then your leeks. Saute the leeks until soft, about 8 minutes. Then add broth and potatoes and bring to a boil.

Cook for approximately 20 minutes or until potatoes are soft.

Add salt and pepper to taste and transfer to a blender.

In my Vitamix, I set it to 1 minute to give it a smooth, creamy consistency.

Top with your green leeks.

This was a HUGE hit with everyone in my house!

Ingredients:

• 1 pound of purple potatoes cut into quarters

• 1 tablespoon olive oil

• pink salt and fresh cracked pepper to taste

• 3-4 sprigs of fresh rosemary

Directions:

In a baking dish, combine all ingredients (pull the rosemary leaves off the sprig) and mix together with your hands so the flavors combine evenly.

Cover with foil and bake in the oven at 350 degrees for approximately 45 min or until soft.

Uncover and stir the potatoes. Then roast uncovered for 15-20 minutes and serve.

Ingredients:

• 3-4 large golden beets pre-roasted (do not peel, place them in an oven-safe dish and cover with foil or just wrap in foil and place in oven at 350 degrees for 45-90 minutes)

• 3-4 zucchini, chopped

• 1 tablespoon dried basil

• 1 tablesppon olive oil

• pink salt and fresh cracked pepper to taste

• 1-1/2 teaspoon dried ginger

• 4 cups broth (chicken or veggie)

• 8 slices of hormone-free bacon (I used Applegate)

• 1/2 bag of organic frozen peas

Directions:

In a pan, over medium heat on the stove, add the olive oil and zucchini. Saute for approximately 3 minutes, then add the pre-roasted golden beets, basil, ginger, salt and pepper. Saute, while stirring periodically, for another 3-5 minutes.

Set the beets and zucchinis aside. In a separate pan, cook your bacon. Using another pot or pan large enough for your broth, add broth and frozen peas. Bring to a boil for 5 minutes or until peas are cooked.

To serve, spoon the beet and zucchini mixture into a bowl, ladle your broth with peas on top to your liking and then garnish with bacon (I cut my bacon into small bits before cooking).

Ingredients:

• 3-4 large golden beets pre-roasted (do not peel, place them in an oven-safe dish and cover with foil, or just wrap in foil, and place in oven at 350 degrees for 45-90 minutes)

• 3-4 zucchini, chopped

• 1 tablespoon dried basil

• 1 tablespoon olive oil

• pink salt and fresh cracked pepper to taste

• 1-1/2 teaspoon dried ginger

Directions:

In a pan over medium heat on the stove, add the olive oil and zucchini. Saute for approximately 3 minutes, then add the pre-roasted golden beets, basil, ginger, salt and pepper. Saute while stirring periodically for another 3-5 minutes.

Remove from heat and serve. Super simple and super tasty.

Ingredients:

• 1 cup cooked red quinoa

• 1 head of cauliflower

• 1/2-1 pound Brussels sprouts

• 1 tablespoon pumpkin seed oil (or olive oil)

• 1 lemon to juice

• pink salt and fresh cracked pepper to taste

• 1/2-1 tablespoon cardamom

Directions:

Clean and cut all veggies. I just slice the Brussels sprouts in half.

In a pan over medium heat on the stove (I used a wok but you can use any large pan) add and heat the oil for about a minute then add the cauliflower and Brussels sprouts. Season them with pink salt and pepper to taste and add the cardamom. Mix and saute for about 3 minutes then add the juice of your lemon. Saute for another 3 minutes then add in your red quinoa. Saute for another 3-5 minutes then remove from heat and serve.

This one saves nicely and tastes great as a cold salad, as well.

Note: Roasting root veggies is my favorite thing to do and I do it nearly every Monday as food prep for the week in my house. You can literally do any root vegetable (beet, carrot, parsnip, sweet potato, potato or squash).

Ingredients:

• 2 medium acorn squash

• ginger

• cinnamon

Directions:

Preheat the oven to 350 degrees.

Rinse and scrub your veggie. This time I used 2 medium sized acorn squash. Cut into cubes about an inch big.

Add about a 1/2 inch of water at the bottom of your baking dish and add the squash to it. Sprinkle with ground, dried ginger (I don't measure it) and cinnamon.

Cover with foil and bake for 45-60 minutes. Bake until soft, to where you can pierce them with a fork easily.

You can eat the skin or EASILY peel it off after they cook.

When cooking the root veggies; carrots, sweet potatoes, parsnips, beets or potatoes do NOT peel them. They retain more nutrients if you bake them in their skin. The skin falls off after they are cooked, or you can just eat it. I don't add water to the root veggies. Sometimes I do it with nothing and sometimes I add coconut oil and pink salt.

I keep them prepped in the fridge all week to add to meals!

Ingredients:

• 4 chicken breasts (I used bone out organic)

• 1 medium red onion - chopped

• 1 cup fresh basil - torn into pieces

• 1/2 cup chicken stock

• 1 small orange - cut in half to squeeze

• 1 teaspoon of dried thyme

• pink salt and fresh cracked pepper to taste

Directions:

Preheat your oven to 350 degrees.

Place your chicken breasts in a baking dish, then pour the chicken stock to the top. Squeeze the juice from the orange over the top of the chicken and place the orange halves, rind side down, in the pan. Next, sprinkle on thyme, pepper, pink salt, red onion slices and fresh basil. Cover and place in oven for 1 hour.

The house will smell amazing, hearty and nourishing!

Ingredients:

• acorn squash

• fresh ginger

• cinnamon

Directions:

Preheat the oven to 400 degrees.

Cut your acorn squash in half and scoop out the seeds. Slice a little off the bottoms as well so that they 'sit' stable.

Put the acorn squash face up in a baking dish with a tiny bit of water in the bottom so the skin doesn't burn.

Sprinkle the acorn squash with cinnamon and grate fresh ginger over the top of it and rub it in a little.

Place in the oven, covered, for 45 minutes.

Remove, let cool a bit then slice into rings or 'flowers.'

Ingredients:

• 4 thin cut pork cutlets

• arugula

• sauerkraut (we used Bubbies brand)

• 1 tablespoon coconut oil

• 2 teaspoons turmeric

• 2 lemons to squeeze and use the juice

• cilantro

• 3 garlic cloves, sliced

• pink salt and pepper to taste

Directions:

Place a pan on the stove over medium heat. Add the coconut oil and the pork cutlets. Season with the turmeric, garlic, pink salt, pepper and lemon juice. Cook the cutlets about 4 minutes on each side. Serve over arugula and add sauerkraut to the top and garnish with chopped, fresh cilantro!

Ingredients:

• 1 red onion - chopped

• 2-3 garlic cloves - crushed (I crushed it and let it sit for 10 minutes so it gets full medicinal properties)

• 1 tablespoon olive oil (I used unfiltered)

• 1 teaspoon tomato paste

• 1 tablespoon Annie's brand ketchup

• 2 cans organic red beans

• 2 28oz cans or boxes of organic tomatoes

• 2-3 tablespoons of pure maple syrup

• 2 teaspoons of dried basil

• 2 teaspoons of dried oregano

• 2 teaspoons of cumin

• pink salt and fresh pepper to taste

• 2 pounds browned, organic, grass-fed ground beef

Directions:

It's pretty simple. Place a large pot on the stove over medium heat. Add the olive oil, chopped onion and garlic. Saute until onions are translucent (about 5 minutes) then add all the other ingredients (ground beef last, after it has browned in another pan). Stir and heat through.

Serve and garnish with goat cheese and avocado!

Tip:

The longer it simmers on low the better the taste. It's always better the second day. But if you are in a super hurry, you can serve it right away and it's just a nice, hearty chili. My kids LOVE it.

Ingredients:

• 1 red onion, chopped

• 1 tablespoon olive oil (I used unfiltered)

• 10 large carrots, peeled and rough chopped

• 2 cups chicken or vegetable broth

• pink salt to taste

• fresh cracked pepper to taste

• 1/2 teaspoon fresh, grated ginger

Directions:

Place a large pot over medium heat on the stove. Add the olive oil and chopped onions to saute. After 3 minutes, add the carrots and continue to saute for another 5 minutes then add all other ingredients and bring to a boil. Boil until carrots are soft (you can puncture them with a fork) then transfer everything to a blender and blend to desired consistency. This one is a little spicy. If you want the kiddos to eat it, you might lay low on the ginger. Garnish with fresh basil leaves. Only one leaf is pictured here, but I like a handful to eat in it.

Ingredients:

• 1 red onion

• 1 tablespoon olive oil (I used unfiltered)

• 1/2 tablespoon tomato paste

• 1 can of organic pumpkin puree

• 1 teaspoon of fresh grated ginger

• 1 garlic clove, crushed

• 1 1/2 cups chicken broth

• 1 cup coconut milk

• 1/2 of a lemon, squeezed

• 1/2 teaspoon pink salt

• fresh cracked pepper to taste

• beet greens, sliced

• 1 tablespoon olive oil

• salt and pepper to taste

Directions:

Place a pot on the stove over medium heat, add olive oil and the chopped onion to the pot. Saute until the onion becomes clear (approximately 5 minutes). Add tomato paste, pumpkin, ginger, garlic, broth, and coconut milk. Stir and heat through for approximately 2-3 minutes.

Transfer to a blender and blend to desired consistency. Add salt and pepper to taste.

Place a pan on the stove over medium heat. Saute the greens from fresh beets (the top part you usually throw away have the bulk of the nutrients in them) with a tablespoon of olive oil, pink salt and pepper.

Garnish with beet greens and sesame seeds sprinkled on top.

Note: This was also a surprise for me to be making my own marinara sauce, but again, it's SO much easier than you think and I just simply don't trust the ingredients in a jar much any more. So I made a batch and froze half for later. It was a hit for everyone in the family. Super subtle flavor NOT laden with sugar or salt, just yummy nutrients form mother earth.

Ingredients:

• 1 red onion, chopped

• 1 shallot, sliced

• 4 cloves garlic, crushed

• 1 tablespoon olive oil

• 5 stalks worth of fresh basil leaves, chopped

• 5 stalks fresh oregano leaves, whole

• 3 stalks fresh thyme leaves, whole

• 2 cans or boxes (yup I said cans and boxes) tomatoes, one crushed, one diced. (I used Pomi brand, they are nothing but the tomato).

Directions:

Place a large soup pot on the stove over medium heat. Add the olive oil, shallots, onion and garlic. Saute until clear (about 5 minutes), then add eveyrthing else in and simmer for as long as possible. Mine simmered 6 hours and my mother's from scratch always sat for 8.

The house smells amazing and the longer it sits the longer the flavors get to marry. I hand picked out the stalks, then served some of the sauce and froze the rest. PRESTO PASTA!

Note: Never in my life did I think I'd be making my own broth, but it's super simple. Bone broths have a TON of detox and nourishing qualities to them. And I know it's gluten-free this way.

I roast a whole chicken nearly every week (the recipe is in 'Dinners') therefore, I wanted to use what was leftover.

Ingredients:

• the leftover bones of 1 roasted chicken

• 8 whole carrots

• 5 chopped celery stalks

• 4 whole green onions

• 1 red onion, chopped

• 2 shallots, chopped

• 4 cloves garlic, crushed

• 4-5 stalks of fresh oregano

• 3 teaspoons of dried basil

• 4-5 stalks of fresh rosemary

• pink salt to taste

• fresh cracked black pepper to taste

Directions:

Place a large soup pot on the stove. Add everything to the pot, then fill it 3/4 of the way with of water. Cover and bring to a boil. Then bring it down to a rolling simmer and let simmer for as long as you can (I did mine for 4 hours). When you are ready to pull it off the heat, pour it through a strainer. I freeze mine to have it when I need it!

You can mix and match any herbs you like. I used what I had that night but it varies from time to time.

Ingredients:

• fresh spinach

• fresh basil

• fresh grape (or any small sliced) tomatoes

• 1-2 chopped avocados

• 2 limes

• pink salt and pepper to taste

Directions:

Put the greens, tomatoes and avocado in a bowl or on a plate. Squeeze the lime juice over the salad. Toss it all or mix with your hands. AMAZING!

Note: This is, hands down, my favorite salad of all time.

Ingredients:

• 4-5 heirloom tomatoes

• fresh, chopped basil (3-4 small batches probably equals 4 cups, enough to fill a medium salad bowl)

• 2 chopped avocados

• the juice of 2 limes, squeezed over the top

• pink salt to taste

Directions:

In a bowl combine the ingredients. This salad is complex, refreshing, hearty and divine!

Note: The men in my life still do a little dairy, so they like to dress up their pizza with goat cheese every now and then!

I use Bob's Red Mill Gluten-Free Pizza Crust, I order it from amazon. It's approximately a 20 minute prep for the crust, but makes two pizzas. Follow the directions on the package for the crust.

Ingredients:

• mushrooms

• broccoli

• yellow pepper

• garlic - as many as you like, we love garlic, I use 4-6 cloves per pizza

• fresh basil

• dried oregano and basil

• crushed tomatoes - as the sauce. I buy a boxed version

Directions:

While the crust pre-bakes for 10 minutes, saute the mushrooms and shallots in a pan on the stove over medium heat. Do not add any oil, the mushrooms produce their own. Cook until the onions are translucent, pull them off the heat.

Blanche the broccoli in a bowl. Simply pour boiling water over it and let it sit until you are ready to use it.

Once your crust is ready, pull it out and layer the crushed tomatoes as your sauce, fresh basil, crushed garlic, mushrooms, shallots, peppers, oregano and basil (just shake these over the whole thing until it seems right to you) and place chunks of goat cheese throughout.

Return to the oven to cook for approximately 18 min.

Ingredients:

• broccoli slaw (I bought mine pre cut from Trader Joe's) - as much as you want

• grated carrots (also pre-grated) as much as you want

• romaine lettuce

• 4 chopped celery stalks

• 1 yellow pepper

• 2 kumatoes (fancy darker tomatoes)

• 1 tablespoon of tahini

• the juice from 1 1/2 lemons

• pepper to taste

Directions:

In a bowl combine all of the ingredients. This is served in a large serving bowl meant for 4.

Ingredients:

• Alexia crinkle fries (follow directions on the package)

• Canyon Bakery buns

• Annie's organic ketchup

• Annie's organic yellow mustard

• sprouts

• fresh basil

• Roma tomatoes

• avocado

• 1 pound grass-fed, organic, hormone-free ground beef (makes 4 patties)

• 1 lemon

• pink salt and pepper to taste

Directions:

Place a pan on the stove over medium heat. Make four patties from the ground beef, season them with pink salt and pepper only and place them in the pan. Cook to desired temp then build your burger with mustard, ketchup, patty, sprouts, tomato and basil leaf. Slice the avocado and squeeze fresh lemon juice over the top.

Tip:

We used frozen french fries that are gluten-free and organic from Alexia and gluten-free, dairy-free buns from Canyon Bakery (also found in the frozen food section).

My ENTIRE house declared these the best burgers EVER. We love burgers and taste test wherever we go. Super clean and fresh deliciousness.

Ingredients:

• 3 fresh ears of corn

• 6 small zucchini

• 2 shallots

• 1 tablespoon olive oil

• pink salt and pepper

• 1 lemon

• 1 cup vegetable broth

• pine nuts

• 1 Green Dream Superfood mix from www.thephilosophie.com (optional)

Directions:

Place a pan on the stove over medium heat. Add the olive oil and sliced shallots, with pink salt and pepper to taste. While that's cooking, chop the small zucchinis into slices and then add them to the pan, as well. Cook until the skin of the zucchini is bright green, then pull it off the heat. Combine what's in the pan with all the other ingredients and place into a blender or food processor (cut the corn off the cob). Squeeze the juice of the lemon into the mix ... and mix until you like the consistency. If you'd like it a little thinner, add more veggie broth.

Ingredients:

• 2 boxes of baby portabella mushrooms

• 2 small onions

• 2 cloves garlic

• 1 bunch of celery

• 1 pound green beans

• 3 small red potatoes

• 2 fresh rosemary sprigs

• pink salt

• fresh pepper

Directions:

Slice all of the mushrooms and put them in a large pan on the stove, over medium heat. Season the mushrooms with pink salt and pepper to taste. As the mushrooms release their own oils, slice the onions, celery, green beans and potatoes then add them to the pan. Crush the garlic and add it, as well. Stir as they saute for 2 minutes then add the rosemary and squeeze the juice of the lemon over the top. Give the whole thing another 2 minutes, then serve alone or as a side with dinner.

Ingredients:

• gluten-free blue corn tortilla shells

• Brad's organic refried black beans

• 1 pound lean ground turkey

• 1 head of romaine lettuce

• 4 ears of fresh corn

• 3 sliced Roma tomatoes

• 1 tablespoon olive oil

• 1 shallot or small onion, chopped

• 2 cloves fresh garlic, minced

• 1 lime

Directions:

Place a pan on the stove over medium heat. Add the olive oil and the onion to saute. When the onions are translucent, add the garlic and the turkey. Brown the turkey in the pan, approximately 6 minutes. When the turkey is cooked all the way, squeeze the juice from the lime over all of the turkey.

Clean the corn, put them in the microwave for approximately 4 minutes (depending on the power of your microwave.) They come out super crunchy and sweet.

Plate things up any way you like. We did the black beans inside the shell with turkey on top, lettuce, corn, salsa and tomatoes on the side.

Note: A new variation on my husband's recipe that we used to say was 'laced with crack' because everyone in the house was addicted to it.

Ingredients:

• rice, any variation you like

• 1 tablespoon coconut oil

• juice of 1 lemon

• 1 tablespoon tamari

• 1 teaspoon basil

• 1 teaspoon oregano

Directions:

Make any variation of rice you like, we used a brown rice, in the rice cooker. Once it is finished, transfer it to a pan on the stove on low heat. Add coconut oil, lemon juice, tamari, basil and oregano. Stir until blended then remove and serve. It's an incredible taste that our house actually likes better than the original laden with butter.

Ingredients:

• New Crack Rice listed in the 'Dinner' tab

• pork chops

• olive oil

• sauteed red bell peppers

• sliced portabella mushrooms

• chopped cucumbers

• sesame seeds

Directions:

Cook pork chops in a pan on the stove with a little olive oil. Layer pork chops, sauteed peppers, mushrooms, and chopped cucumbers over some New Crack Rice. Sprinkle sesame seeds over the top.

Ingredients:

• napa cabbage

• purple cabbage

• yellow bell pepper

• baby bella mushrooms

• sliced tomatoes

• sesame seeds

Directions:

In a bowl layer the ingredients, sprinkling sesame seeds on top.

Ingredients:

• 1 pound ground turkey

• 8 fresh basil leaves, chopped

• juice from 1 lime

• pink sea salt and fresh pepper to taste

Directions:

Combine turkey, basil leaves, lime juice, pink sea salt and fresh pepper. Divide into 4 patties, cook in a pan on the stove over meduim heat approximately 3-4 minutes for each side. These were AMAZING!

Ingredients:

• 1 cup brown rice

• 1/2 cup dark long grain rice

• 1 tablespoon coconut oil

• 1/2 cup chopped carrot

• pink salt

• pinch of saffron

Directions:

Combine brown rice and dark long grain rice. Prepare the rice (I do it in a rice cooker and walk away for 30 minutes). Then add coconut oil to a pan over medium heat on the stove. Chop fresh carrot and add to the pan. Let the carrots soften a bit with a tiny sprinkle of pink sea salt, then add a pinch of saffron. Add your rice to the pan and stir to mix everything together. Turn the heat off and leave it until you are ready to serve.

Note: This one takes a bit more prep than the others because the beans are sprouted. You can do this with any bean. And I do. This makes the beans easier to digest and gives you easier access to nutrients.

Ingredients:

• garbanzo beans

• 1 tablespoon olive oil

• 1 teaspoon oregano

• 1 teaspoon basil

• 2 cloves garlic

• 1 shallot, chopped

Directions:

First, sprout your garbanzo beans (rinse them, soak them over night, then put them in a strainer and rinse them for one minute with cold water once a day for three days until you see them 'sprout'. ) Then boil the beans for 10 minutes. Drain the water. Keeping the beans in the same pot on the stove, place over medium heat and add olive oil, oregano, basil, garlic and shallot. Saute and stir until the shallots are clear.

Serve over dark leafy greens.

Ingredients:

• 1 tablespoon olive oil

• 1/2 onion, chopped

• 2-3 cups okra

• pink sea salt and pepper to taste

• kale

• juice of 1/2 a lemon

Directions:

Place a pan on the stove over medium heat. Add olive oil to the pan then saute onion until clear. Chop and add okra for about 2 minutes. Season with pink sea salt and fresh cracked pepper, then add kale (as much as you can fit in your pan). Squeeze the juice of half a lemon over the top of all the veggies. Stir until the kale turns bright green then pull everything off the heat. Serve as a full entree or a side.

Ingredients:

• red quinoa

• ground turkey

• peas

• red pepper

Directions:

Super simple kid dinner. Red quinoa (cooked in the rice cooker, 30 minutes), browned lean ground turkey, frozen organic peas and sliced red pepper. All simple and plain.

Note: Can you tell we have a thing for burgers around here?

Ingredients:

• 1 pound ground lamb

• pink salt and pepper

• basil

• oregano

• 1/4 onion, chopped

• arugula

• 1/2 red pepper, chopped

• sugar snap peas

• parmesan cheese

• any M&K dressing

• lemon

• olive oil

Directions:

Mix ground lamb, pink salt and pepper, basil, oregano to taste and 1/4 chopped onion divided into 4 patties and cooked in a pan on the stove over medium heat, approximately 3 minutes each side. With a quick salad of arugula, red pepper, a handful of sugar snap peas and parmesan cheese (or without, like my plate was). Use any M&K dressing or simple lemon and olive oil.

Ingredients:

• 1 pound high quality ground beef

• 1 tablespoon tamari

• 2 teaspoons fresh grated ginger

• 3 crushed garlic cloves

• 1 teaspoon fresh pepper

• 1/2 sweet onion, chopped

• tomato

• avocado

• cucumber

• mayo

• lemon juice

• 1 cup dark whole grain rice

• 1/3 cup raw pistachios, soaked

• juice of 1/2 lime

• tangerine

• sweet potatoes

• coconut oil

Directions:

For the burgers: Make 4 patties and cook in a pan on the stove over medium heat approximately 3 minutes on each side, depending on how done you like them. After the burgers are cooked, remove them from the pan. Then add chopped sweet onion to the same pan and saute in the leftover juices.

Serve with tomato, avocado, cucumber, mayo and lemon juice.

The rice is dark whole grain rice with soaked raw pistachios and the juice of the lime and tangerine.

The sweet potatoes are my basic recipe, oven roasted at 400 for 1 1/2 hours in 1 tablespoon coconut oil.

Ingredients:

• eggplant

• pink salt and fresh pepper to taste

• quinoa

• juice of 1/2 a lemon

• 1 teaspoon flax oil

• 1 1/2 boxes mushrooms

• 1 tablespoon coriander

• 1 teaspoon crushed clove

• avocado slices

Directions:

This one is a three parter. Bake an eggplant on the oven, whole, at 400 degrees for 45 min. When it's done simply cut in half and cut out the insides to serve for dinner. You can flavor with fresh pepper and pink salt to taste. Super simple.

Cook any kind of quinoa you like (I put mine in a rice cooker for 30 minutes and walk away) then flavor with the lemon juice and flax oil.

Saute mushrooms in a pan on the stove over medium heat, no oil. Season with coriander and crushed clove. Garnish and plate with avocado slices.

Note: This is something you can definitely eat on it's own as a meal or add it to a grain or greens.

Ingredients:

• 2 boxes baby portabella mushrooms

• 8 fresh basil leaves

• 2 cloves of garlic

• 1 shallot

• pink salt, fresh cracked pepper to taste

Directions:

Chop the mushrooms, basil leaves, garlic, and shallot. Add pink sea salt and fresh cracked pepper to taste. Then cook in a pan on the stove over medium heat until the shallot is clear and the mushroom's own oil has made everything juicy and yummy.

This version serves 4.

Tip:

Don't use any extra oil in this. The mushrooms produce their own.

Ingredients:

• rosemary

• oregano

• pink sea salt and fresh cracked pepper

• portabella mushrooms

• spinach

• red bell pepper

• faux aioli dressing

Directions:

Place a pan on the stove over medium heat, sprinkle in rosemary, oregano, pink sea salt and a little fresh pepper. Then add the portabellas, whole, just with the stems cut after rinsing. Let them cook for about 3 minutes then flip them to season with the same things for another 3 minutes. Once they start to produce their own oil, pull them off the heat and plate with spinach, 2 slices of red pepper and the Faux Aioli in the 'Dressings' tab.

I cut our portabellas in half but you can serve them whole. (We had pea soup with ours that night as well).

Note: You don't even need the burger patty if animal protein is not your thing.

Ingredients:

• kale

• 1-2 slices tomato

• burger patty

• pink salt and pepper to taste

• cashew cheese (listed in the 'Dressings' tab)

• mushroom

• shallot

• 8 fresh basil leaves, chopped

Directions:

On a bed of kale, layer tomato slices, a simple burger patty (grass-fed, organic, hormone-free seasoned with pink sea salt and pepper), cashew cheese, my mushroom and shallot saute (in a pan on the stove on medium heat cook sliced mushrooms, 1 chopped shallot and basil leaves with pink sea salt and pepper. Cook until shallot is clear).

I served it alongside sweet potatoes baked in coconut oil (4 peeled and chopped sweet potatoes in 1 tablespoon coconut oil in the oven on 400 for about 1 1/2hrs.)

Ingredients:

• 1 salmon filet

• garlic, chopped

• oregano

• frozen peas

• 1 teaspoon tamari

• juice of 1/2 lemon

• romaine lettuce

• tri-colored bell peppers

• sunflower seeds

• Lime Dressing (listed in the 'Dressings' tab)

Directions:

Pan cook a salmon filet in a pan on the stove over medium to low heat with chopped garlic and oregano.

Serve with frozen peas (I cooked them in the microwave for 2 minutes) then added tamari and lemon juice. Add a simple salad of romaine lettuce with tri-colored peppers, sunflower seeds and my Lime Dressing.

Note: I used Bob's Red Mill Gluten-Free Crust Mix for our pizza crust. It's pretty easy to find and you can order it on Amazon.com. The crust takes about 20 minutes to make ... while it is rising, after you have mixed it, cut and prep any and all raw veggies you are going to use.

Ingredients:

• yellow, orange and red peppers

• beefsteak tomatoes

• mushrooms

• shallots

• broccoli

• fresh basil

• dried oregano

• fresh pepper

• pink sea salt

• 3 cloves of garlic

• crushed tomato

• grated cheese

Directions:

While you are baking your crust for its first 8 minutes, saute the mushrooms, shallots, garlic, salt and pepper in a pan on the stove over medium heat. You don't need oil, the mushrooms produce their own. Set them aside when the onions are clear. Then blanche your broccoli (put them in a bowl and pour boiling water over them and let them sit in it). When your crust is ready, spread plain crushed tomatoes like sauce (I used boxed crushed tomatoes), light cheese (we used a raw grated cheese) then season with the basil, oregano, salt and pepper. Next layer the peppers, sliced tomato, broccoli and sauteed mushrooms and shallots.

Put the pizza back in the oven for 18-20 min.

My family wiped this pizza out and asked for more. Fresh and hearty. You can also add the cashew cheese listed on the 'Dressings' page instead of raw cheese. I also made a version without any cheese that was delish.

Ingredients:

• 1 tablespoon coconut oil

• 1/4 teaspoon ground clove

• approximately 1 teaspoon pink sea salt

• 1/2 yellow pepper, chopped

• 1/2 orange pepper, chopped

• quinoa

• 1/2 cup golden raisins, soaked

Directions:

Place a pan on the stove over medium heat and add coconut oil. Allow the coconut oil to melt, then add ground clove and pink sea salt, yellow pepper and orange pepper.

Turn heat to low then add any quinoa you have pre-cooked (I always make mine in the rice cooker, 1 part quinoa to 2 parts water and leave it for 30 minutes. You can even do it the day before). Add quinoa to the pan, whatever amount fills up the pan, then I threw in soaked golden raisins. (You can soak them overnight, I just soaked mine during the prep and chopping of the peppers).

Stir and keep on low until everything is warm, then pull off to serve.

Note: I sprouted my black beans, not nearly as much of a pain as you think, 3 days prior.

Ingredients:

• dry black beans

• water

• brown rice

• 1 tablespoon dried oregano

• 1 tablespoon dried basil

• pink sea salt and fresh pepper to taste

• 2 ears of fresh corn

• 1/2 red onion, chopped

• 1 tablespoon olive oil

• 2 garlic cloves, crushed

• 2 tomatoes

• 1 avocado

• cashew cheese (optional, can be found)

• salsa (optional)

Directions:

To sprout any dry bean:

• soak them in water overnight

• drain them the next day and put them in a colander, rinse them under cold water for 30-60 seconds

• place the colander or strainer with rinsed beans in them on top of a bowl and set it on your counter

• rinse under cold water as above once a day for 3 days until you see little 'sprouts' growing. Then cook as you normally would. I put them in a pot on the stove with water covering them, bring to a boil then simmer for up to 25 min or until soft.

I always make 2 cups to have leftovers to put in the fridge.

I cooked brown rice in my rice cooker as I prepared everything else.

Once the black beans had sprouted and I was ready to make the meal, I added dried oregano, dried basil and pink sea salt and fresh pepper in the pot on the stove.

Separately, in a pan on the stove over medium heat I sauteed the corn, red onion, olive oil, and garlic. While the above sauteed, I chopped the tomatoes and the avocado.

Then I layered on a plate to serve: rice, black beans, corn, tomatoes and avocado.

You can also add cashew cheese over the top if you like (that recipe is in the 'Dressings' tab) or salsa!

Ingredients:

• 1 bunch of dino kale

• 1 lime

• 1 avocado

• pink salt to taste

Directions:

In a bowl, wash and tear 1 head of dinosaur kale.

Squeeze the juice of one lime over it, 'squish' an entire avocado with your hands into the kale and lime then add pink sea salt to taste.

Ingredients:

• gluten-free lasagna noodles

• broccoli

• zucchini

• tomatoes

• 6 garlic cloves

• fresh basil leaves, chopped

• 1 box of crushed tomatoes

Directions:

Cook gluten-free lasagna noodles. While they are cooking, chop whatever veggies you want. Once the noodles are done, line the bottom of your pan with them. Then pour on a layer of the boxed tomatoes, sprinkle 1/2 of your basil and garlic on top, pink sea salt and pepper to taste. Then add a layer of broccoli and a layer of zucchini. Do that layer again, noodles, boxed tomatoes, garlic, basil, pink salt, pepper, broccoli, zucchini. And then a layer of sliced fresh tomatoes.

Bake in the oven, uncovered on 400 for approximately 30 minutes.

Tip:

You can add so many things to this: oregano, mushrooms, onions, yellow squash, spinach, corn, carrots, cashew cheese, etc. Use any combo of veggies that sounds good to you! Plus it's even better the next day when all the seasoning has married.

Ingredients:

• 3/4 yellow onion

• 1 shallot

• 1 box mushrooms (any kind you like)

• 3 eggs

• 1 tablespoon tamari

• brown rice

• fresh green beans, chopped

• avocado

Directions:

Cut up onion and shallot. Saute them in a pan over medium/low heat on the stove. Once the onion and shallot are clear, add a box of chopped mushrooms. Next, scramble in the eggs and add the tamari. Then add pre-cooked brown rice and chopped fresh green beans, just long enough to warm them.

Serve with 1/2 an avocado and it is heaven.

Myself, 2 adults and 3 kids inhaled it for dinner and the kids asked for more.

Tip:

I also added alfalfa sprouts to the top of mine.

Ingredients:

• 2 peeled and seeded cucumbers

• 1/2 of a small watermelon (seeded)

• 4 celery stalks

• 2 limes

• 1-2 cups coconut water

• pink sea salt to taste

Directions:

In a blender of food processor combine the ingredients. Easy as that!

Tip:

If you want to add a bit of a kick, seed and throw in a pepper. I'd probably go with jalapeño. ;)

It's a great summer soup that comes out like a mild gazpacho.

Ingredients:

• 1 pound carrot

• coconut oil

• 1 head cauliflower

• pink salt

• pepper

• 2 tablespoon ghee

Directions:

Roast carrots in the oven with coconut oil on 425 for about 40 minutes. Steam cauliflower.

Transfer both to blender or food processor when done. Add pink sea salt, pepper and ghee or butter. Blend.

My youngest son ate 3 bowls of this stuff. It's seriously good.

Ingredients:

• 4 medium beets

• 1 tablespoon olive oil plus more to drizzle

• 4-5 chopped tomatoes

• pink sea salt and pepper to taste

• 4-5 sprigs fresh tarragon

• raw cashews to garnish

Directions:

Roast beets in the oven on 350 with a bit of olive oil drizzeld on them, wrapped in foil. Transfer them to a pan on the stove over medium heat with 1 tablespoon olive oil, chopped tomatoes, pink sea salt, pepper and fresh sprigs of tarragon. Once the tomatoes soften, transfer to a blender or food processor and blend.

Top with a few, or more ;) raw cashews.

Ingredients:

• tortilla

• organic refried beans

• oregano

• basil

• yellow pepper, chopped

• organic cheese

• avocado

Directions:

Heat a pan on the stove over medium heat. Get the pan super hot then put one entire tortilla in the pan (this one is a spinach tortilla), add organic refried beans with oregano and basil sprinkled on them (yes, these were canned ... every once in a while, ya do what'cha gotta do), chopped yellow peppers, organic cheese and avocado. Once the cheese starts to melt, fold the tortilla in half then flip untl you get a good brown toast on each side.

It's a kiddo fave.

Note: This is my go-to meal for guests. Super simple and delish.

Ingredients:

• whole, organic chicken

• 1 tablespoon olive oil or coconut oil

• any mixture of seasoning, such as rosemary, basil and oregano

• juice of 1/2 an orange

• juice of 1 lemon

Directions:

Take the whole, organic bird and place it in a baking dish. Lather it in approximately 1 tablespoon of olive oil or coconut oil and any mixture of seasoning you wish. Rosemary is my fave but fresh basil and oregano work as well.Squeeze the juice of 1/2 an orange and 1 lemon over the entire thing. Stuff the citrus rinds inside the bird.

Leave uncovered, place in oven on 350-400 for approximately 2 hours.

Super tasty, easy and DELISH! Serve with tons of veggies and a grain.

Ingredients:

• grilled chicken

• 1 tablespoon coconut or olive oil

• herbs of your choice

• brown rice

• 1 tablespoon gluten-free tamari

• 1 lemon squeezed

• pepper to taste

• chopped red potatoes

• chopped celery

• 1/2 bag of frozen organic kale

• 1 chopped yellow bell pepper

Directions:

During your batch cooking for the week or sometime prior to the meal, cook the chicken in in oil (coconut or olive oil) with herbs of your choice, either dried or fresh. I tend to use rosemary or basil and oregano, over medium heat until done approximately 20 minutes. Make the brown rice in a rice cooker and add in some coconut oil for flavor and texture.

Place a pan on the stove over medium heat and add previously cooked chicken and rice. Then add the rest of the ingredients to the pan.

Just stir and heat until the kale isn't frozen. The rest of the veggies stay crunchy and full of vitamins.

Note: This recipe was modified from www.thephilosophie.com.

Ingredients:

• 2 cups tomato

• 1 zucchini

• 2 cucumbers

• 1 jalapeno

• 1 red pepper

• 1 avocado

• 1 tablespoon chili powder

• 2 cloves garlic

• 2 cups carrot juice

• 2 cups bok choy

• 2 cups spinach

• pink sea salt to taste

Directions:

In a blender combine the ingredients. Blend until smooth.

Garnish with avocado and beets.

Ingredients:

• 1 bag frozen organic peas

• 1 shallot, chopped

• 1 cup bone broth broth

• 1 tablespoon olive oil

Directions:

Saute the shallots in a pan on the stove until warmed, then combine them with the broth and olive oil and the peas in a blender. Blend until smooth.

Top with chopped tomatoes.

Ingredients:

• 1 bag frozen organic peas

• 1 shallot, sauteed

• 1 cup veggie broth

• 1 tablespoon olive oil

• avocado

• lemon

• pink salt and pepper

• roasted beet

• peppermint tea

Directions:

in a blender, combine the first 4 ingredients. Blend until smooth. Serve up in a bowl.

Serve with 1/2 an avocado cut up, with lemon squeezed on the top, with pink sea salt and pepper and an oven roasted beet (peeled, drizzled with olive oil, cooked at 350 until soft, about an hour. I prep these ahead of time during the week to keep, cut and toss in meals). Pour a cup of peppermint tea detox tea.

Ingredients:

• 1 bunch raw asparagus

• 1 avocado

• 1 cup coconut water

• 1 cup raw cashews

• 1 ear fresh corn

• 1/4 cup fresh dill

• juice of 1 lemon

• 1 teaspoon tamari

• 2 garlic cloves

• pepper and pink sea salt to taste

Directions:

Put all ingredients into a blender and blend until smooth.