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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!

Portobello Mushroom with Avocado Chimichurri

Portobello Mushroom with Avocado Chimichurri

Portobella Mushroom Steaks:

  • 4 large portobella mushrooms, stems removed
  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1/2 tsp. cumin
  • 1/2 tsp. black pepper
  • 1/4 tsp. paprika
  • 3 cloves garlic, minced
  • 1 Tbsp. steak sauce (optional)

Chimichurri: 

  • 1 1/2 cups parsley, chopped (flat leaf Italian is best)
  • 3 cloves garlic, minced
  • 1 medium shallot, minced
  • 1/4 tsp. red pepper flake (optional)
  • 4 Tbsp. extra virgin olive oil
  • 3 Tbsp. lemon juice
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 small avocado, ripe and cubed
  1. Add portobella mushrooms to a shallow baking dish and set aside with bottoms facing up.
  2. In a small bowl, whisk together balsamic vinegar, extra virgin olive oil, cumin, black pepper, paprika, minced garlic, and steak sauce (optional). Adjust as needed.
  3. Drizzle the sauce over the mushrooms and let marinate on each side for 5 minutes.
  4. During marination, prepare the chimichurri. Add parsley, minced garlic, shallot, red pepper flakes (optional), extra virgin olive oil, lemon juice, salt, and pepper to a medium bowl and combine. Adjust seasoning if needed.
  5. Add avocado to mixture, combine gently and set aside.
  6. Heat a grill or a large skillet over medium heat and cook the mushrooms on each side for 3 minutes or until caramelized and deep golden brown. Excess marinade can be used while cooking.
  7. Plate the whole mushrooms and top with avocado chimichurri. Enjoy!

Coconut Chia Seed Pudding

  • 1/4 cup chia seeds
  • 1/2 a can full-fat, organic coconut milk
  • 1 tsp. vanilla extract
  • Pinch of sea salt
  • 2 Tbsp. cacao nibs (optional)
  • Optional toppings: walnuts and/or fresh or frozen berries
  1. In a small bowl or jar add chia seeds, coconut milk, nibs, vanilla, salt and mix well.
  2. Place in the refrigerator for at least two hours, but preferably overnight.
  3. Top with berries or nuts and enjoy!