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Veggie Frittata

Summer Veggie Frittata

  • 5 pastured eggs
  • 2 Tbsp. coconut oil
  • 1⁄4 cup chopped chives
  • 1⁄2 cup chopped beet greens (or your favorite leafy green)
  • 1⁄2 cup small cubes of cooked grass-fed beef (optional)
  • 1⁄4 cup goat cheese or feta cheese crumbles (optional)
  • Sea salt
  • Freshly ground black pepper
  1. Preheat oven to 350° F.
  2. In a stainless steel pan or cast iron skillet, heat coconut oil on medium until liquefied.
  3. Add greens, chives, beef cubes, cheese and salt and pepper (to taste) and sauté until softened.
  4. In a mixing bowl, crack eggs and add a touch of salt and pepper. Whisk until combined.
  5. Pour egg mixture over veggies sauteing in skillet. Cook on medium heat for approximately four to five minutes.
  6. To finish cooking, place skillet in heated oven for approximately two to three minutes, watching carefully to avoid burning.
  7. When done, frittata should be firm on top.
  8. Top with your favorite salsa and sliced avocado.
  9. Enjoy!

Mustard Vinaigrette

Mustard Vinaigrette
  • ½ cup apple cider vinegar
  • ½ cup extra virgin olive oil
  • 1 heaping Tbsp. brown mustard
  • 1 heaping Tbsp. tahini paste
  • Sea salt and freshly ground black pepper (to taste)
  1. Put all ingredients in small glass jar.
  2. Shake vigorously to combine.
  3. Enjoy over fresh salad, meat or vegetables.

Rosemary Lamb Chops

Lamb Chops
  • 2 meaty lamb chops
  • 6 whole garlic cloves
  • 3 tablespoons extra virgin olive oil
  • ¼ cup coarsely chopped fresh rosemary, plus 2 sprigs for garnish
  • Sea salt
  • Freshly ground black pepper
  1. Place chops in glass bowl and coat with olive oil and generous amount of salt and pepper.
  2. Press 3 whole garlic cloves into meat of each chop to infuse with flavor. Cover chops with rosemary.
  3. Put in fridge and allow to marinate at least two hours, preferably overnight.
  4. Place chops on baking sheet and preheat broiler to high.
  5. Broil chops 4 to 5 inches from heat source, about 3 minutes per side for medium-rare.
  6. Transfer chops to plate. Garnish with sprig of fresh rosemary.
  7. Serve with your favorite vegetables or over fresh salad dressed with Mustard Vinaigrette.
  8. Serves two.

Carob Peppermint Energy Bites

Carob Peppermint Energy Bites

  • 2 cups shredded coconut
  • 3 Tbsp. coconut butter
  • 4 Tbsp. coconut oil (melted)
  • 1/3 cup carob (or cocoa) powder
  • 3 Tbsp. raw honey
  • 2-3 drops peppermint essential oil
  • 1 Tbsp. collagen powder
  • 2 Tbsp. gelatin powder
  • 1 tsp. sea salt
  1. Combine all ingredients, except shredded coconut, in large bowl and mix.
  2. Add shredded coconut and combine.
  3. Form mixture into compact, bite-sized balls.
  4. Place onto glass dish greased with coconut oil (or use parchment paper).
  5. Chill in fridge for 1 hour.
  6. Enjoy!
  7. Makes about 18 balls.

 

Coconut Cream Pie

Coconut Cream Pie

Coconut Filling:

  • 1 1/2 cans full-fat coconut milk
  • 2 small cans coconut cream
  • 1/4 tsp. sea salt
  • 1 Tbsp. gelatin
  • 1 tsp. vanilla extract
  • 2 Tbsp. pure maple syrup (preferably Grade B) OR 1/2 tsp. stevia (optional)

Grain-Free Crust:

  • 1 1/2 cup fine shredded coconut, unsweetened
  • 1/4 cup coconut flour (optional)
  • 1 tsp. chia seeds
  • 1 tsp. hemp seeds
  • 3 Tbsp. melted butter or coconut oil

Coconut Whipped Cream (optional):

  • 1 can coconut cream, refrigerated
  • 1/2 tsp. vanilla extract
  • Dash of sea salt
  1. In a medium bowl, mix shredded coconut, coconut flour (optional), chia seeds, hemp seeds, and butter (or coconut oil).
  2. Spread and form mixture into a pie pan. Place in freezer for 15-30 minutes for the crust to firm.
  3. In a saucepan over medium heat, add coconut milk and coconut cream, bring to a boil and stir until lumps are gone.
  4. Once boiling, reduce heat to a summer and sprinkle in gelatin. Continue to stir for about 10 minutes until thickened.
  5. Remove from heat and stir in maple syrup (or stevia), sea salt, and vanilla extract.
  6. Pour over coconut crust and refrigerate for 3 hours or over night.
  7. In a medium bowl, add coconut cream, vanilla extract and sea salt and mix until whipped.
  8. Top the pie with whipped cream and enjoy!

Basil Dressed Vegetables

Basil Dressed Vegetables

  • 2 medium zucchini, trimmed and quartered
  • 2 medium yellow squash, trimmed and quartered
  • 1 small pack grape tomatoes, halved
  • Mozzarella cheese balls (small), halved
  • 2 Tbsp. extra virgin olive oil
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 2 cloves garlic
  • 1 small shallot

Basil Dressing:

  • 2 cups fresh basil leaves, loosely packed
  • 1/3 cup extra virgin olive oil
  • 1 small shallot, minced
  • 2 Tbsp. rice wine vinegar OR apple cider vinegar
  • 1 Tbsp. honey OR maple syrup (preferably Grade B)
  • 1/2 tsp. sea salt
  1. Add basil, extra virgin olive oil, shallots, vinegar, honey (or maple syrup) and sea salt to a blender and blend on medium to high speed until liquefied.
  2. Pour into a glass jar and refrigerate.
  3. In a large pan, warm extra virgin olive oil over medium heat, add shallots and sauté until translucent.
  4. Add garlic and sauté until fragrant.
  5. Add zucchini, squash, salt and pepper and sauté until squash begins to tenderize.
  6. Add grape tomatoes and sauté for a few more minutes.
  7. Plate vegetables, add mozzarella cheese and drizzle with basil dressing. Enjoy!