
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

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

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

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

1 ripe avocado 1/4 cup carob powder (or cocoa powder) 3-4 Tbsp. grade B maple syrup (more minerals than grade A) 1-2 Tbsp. grass-fed collagen

(Use Organic When Possible) 2 bunches kale ½ cup olive oil 2 lemons, juiced Sea salt to taste ½ cup Greek olives 1 small red

1 can sockeye salmon (with bones and skin) 1 onion, diced 1 Tbsp. fresh garlic 2 Tbsp. capers 1 stalk celery, diced 3-4 Tbsp. grass-fed

1 cup melted Skinny Coconut Oil 1/2 teaspoon vanilla extract 1 tablespoon Stevita Stevia Sweetener ½ to 1 teaspoon sea

2-3 semi-ripe plantains Sea salt Solid cooking fat Topping: guacamole (optional) In a medium-sized pot, bring salted water to a

5 pastured eggs 2 Tbsp. coconut oil 1⁄4 cup chopped chives 1⁄2 cup chopped beet greens (or your favorite leafy green)

½ cup apple cider vinegar ½ cup extra virgin olive oil 1 heaping Tbsp. brown mustard 1 heaping Tbsp. tahini paste Sea

2 meaty lamb chops 6 whole garlic cloves 3 tablespoons extra virgin olive oil ¼ cup coarsely chopped fresh rosemary,

2 cups shredded coconut 3 Tbsp. coconut butter 4 Tbsp. coconut oil (melted) 1/3 cup carob (or cocoa) powder 3 Tbsp. raw honey

Coconut Filling: 1 1/2 cans full-fat coconut milk 2 small cans coconut cream 1/4 tsp. sea salt 1 Tbsp. gelatin

2 medium zucchini, trimmed and quartered 2 medium yellow squash, trimmed and quartered 1 small pack grape tomatoes, halved Mozzarella

Portobella Mushroom Steaks: 4 large portobella mushrooms, stems removed 1/2 cup balsamic vinegar 1/4 cup olive oil 1/2 tsp. cumin