Recipes

Lemon basil cake cookies

4/7/2020

Lemon Basil Cake Cookies
Yield: 8

Ingredients
1 egg
1 cup almond flour
1 tablespoon chia seeds
1 tablespoon powdered monk fruit
¼ teaspoon baking soda
1 tablespoon chopped fresh basil
Zest of 1 lemon
Juice of 1 lemon
1 tablespoon melted ghee or coconut oil

Directions

Preheat oven to 350F and line a baking sheet with parchment paper.
In a medium bowl, whisk the egg. Add remaining ingredients and whisk well.
Using a 1.5” spring-release cookie school or tablespoon measuring spoon, drop the dough onto the baking sheet leaving 2-inches in between. Gently press down on each ball of dough with a spatula or two fingers to flatten.
Bake for 15 minutes and allow to cool.

Oven baked drumsticks

4/5/2020

Oven Baked Drumsticks

Ingredients
2 pounds chicken drumsticks
2 eggs
½ cop cassava flour
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon + 1 teaspoon onion powder
1 tablespoon + 1 teaspoon garlic powder
1 teaspoon smoked paprika

Directions

Preheat oven to 425F. Line a baking sheet with parchment paper and place a wire baking rack on top. Grease the rack with ghee, avocado oil, or coconut oil.
In a large bowl, add the eggs and 2 tablespoons water and whisk well.
In a separate bowl, combine the cassava flour and all remaining ingredients and mix well to combine.
Working one drumstick at a time, add the drumstick to the egg mixture and coat well. Hold the drumstick over bowl to allow excess egg to drip off before transferring to flour mixture to toss and coat well.
Place the drumsticks on the prepared baking sheet. Bake for 30 minutes, flip the drumsticks, then bake for an additional 20 minutes.

Creamy cauliflower soup

4/3/2020

Creamy Cauliflower Soup

2 tablespoons olive oil or ghee
1 small onion, chopped
2 cloves garlic, minced
1 head cauliflower, cut into florets
1 teaspoon salt
¼ teaspoon dried thyme
⅓ cup coconut milk (optional)

Directions

Heat a large stockpot over medium heat and add olive oil.
Add the onion and sauté until soft, 5-7 minutes. Add the garlic and sauté for 1 minute.
Add the cauliflower, salt, and thyme and stir to coat. Add water to the pan to just cover the cauliflower (it’s ok if parts are sticking out).
Turn the heat to high and bring to a boil, then reduce heat to low and simmer for 30 minutes or until cauliflower is fork tender.
Add the soup to a blender along with the coconut milk if using and purée until smooth.

Pizza egg muffins

4/1/2020

Pizza Egg Muffins
Yield: 12 muffins

Ingredients

12 eggs
⅓ cup unsweetened coconut milk or almond milk
½ cup diced pepperoni, ham, turkey, or other protein of choice
½ cup diced green pepper (or onion, mushroom, zucchini, any veg of choice)
¼ cup sliced olives (optional)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon oregano
½ teaspoon dried basil
½ teaspoon salt
4 tablespoons marinara sauce

Directions

Preheat oven to 350F.
Line a muffin pan with cups or grease well.
In a bowl, combine all ingredients except for marinara.
Whisk until well combined.
Using a ladle, distribute mixture evenly amongst muffin pan.
Drop 1 teaspoon of marinara sauce into the center of each muffin and use a toothpick to gently swirl.
Bake for 25 minutes or until toothpick inserted in center comes out clean.

Beef stew

3/31/2020

Beef Stew
The instructions are for an instantpot. If using a slow cooker, seat meat on stovetop and cook on high for approx. 5 hours.

Ingredients
2 tablespoons avocado oil
2 pounds boneless chuck, cut into 1-2” pieces
2 medium Japanese yams, peeled diced into 1-2” pieces
4 medium carrots, peeled and chopped into 1-2” pieces
2 small onions, chopped
6 garlic cloves, minced
2 teaspoons salt
4 cups bone broth

Directions

Set Instant Pot to sauté setting and heat the avocado oil. Add half the meat and sear well on all sides. Push meat to the side of the pot and sear remaining meat. Add the broth and scrape up the browned bits with a wooden spoon.
Add all remaining ingredients and switch Instant Pot to meat/stew function. When done, allow a natural release for 15 minutes before releasing the valve.

Salmon salad cucumber bites

3/26/2020

Salmon Salad Cucumber Bites

Ingredients
1 can wild salmon, drained
2 tablespoons diced red onion
2 tablespoons chopped cilantro
2 tablespoons diced mango
Juice of 1 lime
2 teaspoons coconut aminos
1 teaspoon avocado oil
Salt to taste
1 English cucumber

Directions

Add all ingredients to a bowl and mix well.
Cut the cucumber into 2” pieces and use a teaspoon to hollow out the center. Fill with the salmon mixture.

Southwestern burger bites

3/19/2020

Southwestern Burger Bites
Yield: 17

Ingredients
1 egg
1 pound ground beef
½ cup chopped cilantro
3 tablespoons diced jalapeño (approx. 3 small)
2 tablespoons minced red onion
1.5 teaspoons garlic powder
1 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon chili powder
1 teaspoon oregano
1 teaspoon salt

Directions

Preheat oven to 400F.
In a medium bowl, whisk the egg.
Add all remaining ingredients and mix well.
Using a 1.5” spring-release cookie scoop or tablespoon measuring spoon, scoop out batter and form small meatballs with your hands.
Bake for 25-30 minutes.

Herbed Tomato Soup

3/15/2020

Herbed Tomato Soup
Serves 4

Ingredients
1 tablespoon grass-fed ghee or olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 28-ounce can San Marzano tomatoes
1.5 teaspoons salt
1 tablespoon coconut aminos
1 scoop grass-fed collagen powder (optional)
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill

Directions

In a medium sauce pot, heat ghee or oil over medium heat. Add the onion and salt and sauté, stirring frequently, until onion just begins to brown, 8-10 minutes. Add garlic and sauté for one minute.
Add canned tomatoes and break up well with a wooden spoon. Raise heat to medium-high and bring to a boil. Reduce heat to low and simmer 10-15 minutes, stirring occasionally.
Add tomato mixture to a high speed blender along with coconut aminos, collagen (if using), and herbs. Process until smooth.

Tuna Burgers

3/13/2020

Tuna Burgers

Ingredients
2 cans of wild-caught light tuna, drained (least amount of toxins)
1 egg
2 tablespoons chopped capers
¼ cup minced scallion (white and light green part)
1 tablespoon chopped parsley
1 tablespoon Dijon mustard
2 teaspoons lemon juice
¼ teaspoon salt
½ teaspoon black pepper
½ cup cassava flour
3 tablespoons avocado oil

Directions

Add egg to a large bowl and whisk.
Add all remaining ingredients except avocado oil and mix well.
Use a ⅓ measuring cup to form patties.
Heat avocado oil in a large sauté pan over medium heat.
Cook burgers until browned, approximately 3-4 minutes per side.

Cinnamon Apricot Breakfast Patties

3/11/2020

Cinnamon Apricot Breakfast Patties
Yield: 24

Ingredients
1 egg
1 pound ground chicken or turkey
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon cinnamon
¼ cup dried apricots, finely diced
2 tablespoons minced red onion
2 tablespoons cassava flour

Directions

Preheat oven to 375F and line a baking sheet with parchment paper.
In a medium bowl, whisk the egg. Add all remaining ingredients and mix well until thoroughly combined.
Using a 1.5” spring-release cookie scoop or tablespoon measuring spoon, scoop balls of mixture onto the prepared baking sheet leaving 2” in-between.
Using a spatula or your fingers, gently press the balls to flatten into a patty shape.
Bake for 25 minutes.