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Chocolate Almond “Fat Bombs”

Mix all ingredients in a food processor until smooth.
Pour mixture into paper cupcake liners.
Sprinkle in almonds (whole or sliced), berries, coconut shreds, or toppings of your choice. Top with a touch of sea salt if desired.
Refrigerate until solid and store in the fridge.

In a medium-sized pot, bring salted water to a boil.
Peel and cut plantains into 2-inch slices.
Put plantain chunks into boiling water and blanch for about 1 minute.
Remove plantains from water and place on wooden cutting board.
Smash each chunk with a masher to flatten into a patty.
In a large saucepan, heat cooking fat on high.
Once pan is very hot, place plantain chunks and sear each side until slightly browned and crisped.
Place on platter. Top with a dollop of guacamole and sea salt.
Enjoy!

Preheat oven to 350° F.
In a stainless steel pan or cast iron skillet, heat coconut oil on medium until liquefied.
Add greens, chives, beef cubes, cheese and salt and pepper (to taste) and sauté until softened.
In a mixing bowl, crack eggs and add a touch of salt and pepper. Whisk until combined.
Pour egg mixture over veggies sauteing in skillet. Cook on medium heat for approximately four to five minutes.
To finish cooking, place skillet in heated oven for approximately two to three minutes, watching carefully to avoid burning.
When done, frittata should be firm on top.
Top with your favorite salsa and sliced avocado.
Enjoy!

Place chops in glass bowl and coat with olive oil and generous amount of salt and pepper.
Press 3 whole garlic cloves into meat of each chop to infuse with flavor. Cover chops with rosemary.
Put in fridge and allow to marinate at least two hours, preferably overnight.
Place chops on baking sheet and preheat broiler to high.
Broil chops 4 to 5 inches from heat source, about 3 minutes per side for medium-rare.
Transfer chops to plate. Garnish with sprig of fresh rosemary.
Serve with your favorite vegetables or over fresh salad dressed with Mustard Vinaigrette.
Serves two.