- ~1 lb arugula
- 2 ears sweet corn, husked and sliced from cob
- 1/2 red onion, sliced into very thin rounds
- 4 tablespoons olive oil
- 1 tablespoon dijon mustard
- 2 tablespoons champagne vinegar
- 1 teaspoon garlic powder
- salt & pepper
- 4 slices gluten-free bread
- 3 ripe vine tomatoes, sliced
- 1 avocado, sliced
- 1 6 oz round of fresh mozzarella, sliced
- 1 handful of fresh basil leaves, sliced into strips
- 1 tablespoon dried red chili flakes
- 3 tablespoons olive oil
- salt & pepper
- 6 hard boiled eggs
- 1 avocado, diced
- 3 tablespoons mayonnaise
- juice from 1 lemon
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- salt & pepper
- 1/2 avocado, cubed in skin
- balsamic vinegar
- 2 large sheets nori
- 1/2 avocado, cubed
- 1/4 cucumber, peeled and sliced in thin strips
- 1/2 carrot, peeled and sliced in thin strips
- 2 leaves butter lettuce
- 1 tablespoon sesame seeds
- 1 banana
- 1/2 avocado
- 1/4 cup shredded coconut
- 1 cup coconut milk
- 3 cups dry pinto beans, soaked in 6 cups water overnight & rinsed
- 6 cups chicken stock or water
- 3 bay leaves
- 1 white onion, chopped
- 2 tablespoons olive oil
- salt
- ~2 lbs beef liver
- ~3 cups whole milk
- 2 tablespoons olive oil
- 1 1/4 sticks salted butter
- 3 shallots, minced
- 2 tablespoons fresh thyme leaves
- 1/2 cup bourbon
- 1/2 cup heavy cream
- 1/2 cup coconut oil
- 1 tablespoon ground allspice
- salt & pepper
- 1 large bunch of kale, stems removed and roughly chopped
- 1 avocado, sliced
- 1 lb ground beef
- 1/2 cup shredded cheddar or Mexican blend
- 4 carrots, peeled and sliced into thin rounds
- 1/2 red onion, chopped
- 4 cloves garlic, finely chopped
- 5 tablespoons olive oil
- 1 tablespoon dijon mustard
- 2 tablespoons balsamic vinegar
- salt & pepper
- 4 lbs beef short ribs (bone-in)
- 6 carrots, peeled and sliced in 1/2 inch sections
- 1 yellow onion, chopped
- 6 cloves garlic, peeled and chopped
- 1 cup steamed spinach, squeezed and chopped (start with about 6 cups of fresh spinach)
- 1 (14-ounce) can San Marzano tomatoes in juice, puréed in a blender with juice
- 1 1/2 cups dry red wine
- 3 cups veal stock or Demi-Glace liquid
- 2 tablespoons balsamic vinegar
- 2 bay leaves
- 2 sprigs thyme
- 2 tablespoons coconut oil
- salt & pepper
- 2 pounds brussel sprouts, trimmed and blanched
- 1 cup raw pecans, coarsely chopped
- zest of 4 Meyer lemons
- 1/4 cup olive oil
- salt & pepper
- 1 lb ground buffalo
- ~4 cups button mushrooms, stems removed
- 1 golden delicious apple, chopped
- 1/2 cup raw walnuts, chopped
- 1 egg
- salt & pepper
- 1/2 head red cabbage, shredded
- 2 cups cherry tomatoes, halved
- 4 oz whole milk mozzarella, cubed
- 4 tablespoons olive oil
- 1/4 cup pine nuts, toasted lightly
- salt & pepper
- 1 head of cauliflower, core removed and sliced thinly
- 2 cups crimini mushrooms, stem removed and sliced thinly
- 1 red onion, sliced thinly
- 1 – 2 tablespoons red chili flakes
- 1/2 cup red wine vinegar
- 2 tablespoons olive oil
- salt & pepper
- 1 large bunch rainbow chard
- 1 yellow onion, chopped
- 4 eggs
- 2 tablespoons olive oil
- 2 pats of butter
- salt & pepper
- 4 boneless and skinless chicken thighs, sliced into 2 inch pieces
- 2 cans coconut milk
- 2 tablespoons Thai red curry paste
- 1 – 2 cups chicken broth
- 2 zucchini, cut into 1/2 inch rounds
- 2 carrots, peeled and cut into 1/2 inch rounds
- 1 cup quartered mushrooms
- 1/2 eggplant, cut into 1 inch cubes
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon tumeric
- 1 tablespoon cumin
- 1/2 tablespoon cardamom
- 2 tablespoons coconut oil
- salt & pepper
- 6 chicken thighs, bone in and skin on
- ~12 small red potatoes, halved
- 2 bunches fresh asparagus
- 4 cloves garlic, coarsely chopped
- 2 Serrrano chili peppers, seeded and quartered
- 4 sprigs of fresh oregano, chopped
- 3/4 cup dry white wine
- 3/4 cup chicken stock
- 2 tablespoons olive oil
- 2 tablespoons butter
- salt & pepper to taste
- 1/2 head red cabbage, shredded
- 1/2 head green cabbage, shredded
- zest of 4 Meyer lemons
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon molasses (not blackstrap)
- 1 tablespoon red palm sugar
- 1 small can chipotle chiles, minced, plus 2 tablespoons remaining adobo sauce
- 4 green onions, sliced thinly
- 1/2 bunch fresh cilantro, coarsely chopped
- salt & pepper
- ~3 tablespoons chopped fresh chives
- ~1 cup crumbled feta
- 8 eggs
- 1 cup whole milk
- 2 tablespoons butter
- ~1 tablespoon ground nutmeg
- salt & pepper
- 1/2 avocado
- 1 ripe banana
- 2 tablespoons raw cacao
- 2 medium heads cauliflower, leaves removed
- 1 yellow onion, chopped
- 4 tablespoons butter
- 1/2 cup half & half or heavy whipping cream
- 4 1/2 cups water
- 1 white onion, chopped
- 1/2 bunch fresh chives, minced
- 4 slices gluten-free bread
- 2 tablespoons olive oil
- 2 tablespoons truffle oil
- 2 cloves garlic
- 2 teaspoons crunchy black salt
- salt & pepper
- 4 small cucumbers, peeled and sliced in very thin half circles
- 1/2 red onion, sliced very thinly
- 2 tablespoons fresh chopped dill
- juice from 1 lemon
- 3 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- salt & pepper
- ~10 large carrots, peeled and chopped
- 1 yellow onion, chopped
- 14 oz can of (heavy) coconut milk
- ~4 cups chicken or vegetable stock
- 3 tablespoons coconut oil
- 3 tablespoons chopped fresh ginger root
- 3 tablespoons curry powder
- salt & pepper
- 1 large eggplant
- 1 small bunch fresh basil, chopped
- 1 - 28 oz can of chopped or crushed tomatoes
- 1 yellow onion, chopped
- ~6 oz whole milk mozzarella, grated
- 1/2 cup grated Parmesan
- 1/2 cup olive oil
- salt & pepper
- 1/2 avocado, chopped
- 1/2 head of fennel, sliced thinly
- 1/2 grapefruit, peeled and divided
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- salt & pepper
- ~ 2 lbs fresh mild white fish such as Tilapia or Cod
- 12 corn tortillas
- 1 avocado, chopped
- 1 cup cherry tomatoes, cut in half
- 1/2 cup shredded cabbage
- 1/2 cup diced cilantro
- 1/2 cup diced green onions
- 4 tablespoons mayo
- juice from 1 lemon
- 4 cloves garlic, crushed
- 2 tablespoons olive oil
- 1 pat butter
- 2 tablespoons white wine
- salt & pepper
- 2 fresh salmon steaks
- 1 inch square of fresh ginger, minced
- 4 garlic cloves, minced
- 3 tablespoons butter, chopped
- 2 tablespoons olive oil
- salt & pepper
- 1/2 avocado
- 1/2 cup chopped fresh flat-leaf parsley
- 1 cup fresh spinach
- juice from 1 lemon
- 1 cup buttermilk
- 1 clove garlic
- salt & pepper
- 2 heads radicchio, quartered
- 3 tablespoons olive oil
- 1 tablespoon coconut oil
- salt & pepper
- 2 cups white Jasmine rice, steamed
- 4 small eggplant, cut into 1 inch rounds
- 4 yellow zucchini, stems removed and halved
- 4 green globe squash, stems removed and halved
- 12 okra pods
- 1 red onion, halved
- 1/2 cup olive oil
- 1 cup shredded coconut
- 2 Serrano chili peppers, halved and seeds removed
- 2 cups (loosely packed) fresh tender herbs: tarragon, basil, chives, oregano, sage, chopped
- 6 cloves garlic, minced
- 2 tablespoons fish sauce
- juice from 2 limes
- 1 tablespoon coconut palm sugar
- salt
- ~5 medium red potatoes, sliced in 1/8” rounds
- 1 yellow onion, sliced in 1/2” rounds
- ~1 cup grated gruyere cheese
- a few tablespoons of fresh thyme leaves
- ~2 tablespoons butter
- splash olive oil
- salt & pepper to taste
- 1 avocado
- juice from 1 lemon
- salt& pepper
- chips of your choice
- 2 bunches kale, stems removed and cut into big pieces
- 1 red bell pepper, core and seeds removed
- 3/4 cup soaked and drained cashews
- 1/2 cup nutritional yeast
- 2 tablespoons olive oil
- 8 cloves garlic, minced
- salt & pepper
- 1 bunch green kale
- 1 large red onion, sliced into thin rounds
- 1 avocado, cubed
- ~2 oz goat cheese, crumbled
- 4 tablespoons slivered almonds
- 2 lemons, juiced
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon whole grain mustard
- 1 teaspoon granulated garlic
- 1/4 cup olive oil
- salt & pepper
- ~1 cup lentils, soaked overnight
- 2 cups crimini mushrooms, sliced
- 2 large leeks, sliced into 1/2 inch rings
- 2 tablespoons fresh thyme
- 1 tablespoon butter
- 1/4 cup olive oil
- salt & pepper
- 1 1/2 cups fine almond flour
- 1 cup buckwheat flour
- zest from 3 Meyer lemons
- juice from 3 Meyer lemons
- 4 tablespoons coconut oil, melted
- 5 tablespoons maple syrup
- 2 tablespoons poppy seeds
- 1 roasted chicken, meat pulled off
- 1 cup cherry tomatoes, cut in half
- 1 cup crisp green olives, pits removed and sliced
- 3/4 cup crumbled feta cheese
- 2 tablespoons olive oil
- salt & pepper
- 2 lbs ground organic grass-fed beef
- 1 diced medium red onion
- 4 cloves garlic, crushed
- 2 organic eggs
- 1/4 cup flax meal
- 2 tablespoons minced fresh oregano or parsley
- salt & pepper to taste
- 2 tbsp coconut oil (refined or unrefined)
- 1 head of red or green leaf lettuce
- 1 thinly sliced avocado
- 2 thinly sliced tomatoes
- 1 thinly sliced red onion
- mayo, mustard & ketchup to taste
- 1 medium papaya, peeled and cubed
- 8 fresh figs, quartered
- 1 cup large flake coconut
- 3 limes, halved, for garnish and flavor
- 1 head of cauliflower, divided into small florets
- 2 bunches radishes, ends removed
- 4 Serrano chili peppers, cut in half lengthwise and seeds removed
- 8 cloves garlic
- 4 cups spring (or filtered) water
- 2-3 packed tablespoons unrefined sea salt
- 12 peppercorns
- 1.5 lbs Halibut fillets
- 3/4 cup shelled pistachios, chopped finely
- 1/2 cup corn meal
- 1 cup whole milk
- 4 tablespoons olive oil
- salt & pepper
- 2 cups oyster mushrooms, divided
- 2 green garlic bulbs, halved lengthwise and sliced thinly
- 2 tablespoons butter
- 1 cup Jasmine rice
- 1 can light coconut milk
- 1 cup water
- ~2 lbs new potatoes
- 6 eggs
- 1 cup chopped dried botija olives
- 4 tablespoons olive oil
- salt & pepper
- 4 carrots, peeled
- 1 large beet, quartered
- 4 stalks celery, trimmed
- 1 small cucumber, peeled
- 1 apple, quartered
- 1 meyer lemon or orange, quartered
- 1 – 2 inch section of ginger root
- ~1 cup lentils, soaked for at least 1 hour
- 3 large red beets with leaves still attached, beet roots peeled and chopped
- 4 carrots, peeled and chopped
- 1 sweet potato, chopped
- 1 yellow onion, chopped
- 1/2 cup fresh Italian parsley, chopped
- ~6 oz feta, crumbled
- 1 lemon, juiced
- ~1/2 cup olive oil
- salt & pepper
- 4 large carrots
- 1 cup shredded coconut
- 1 cup raw almonds
- 6 large date
- 2 – 4 tablespoons coconut oil
- ~2 cups dry oats
- 3 ripe bananas
- 1 cup raisins
- 1 cup raw cashews, soaked in water overnight
- 2 tablespoons cinnamon
- 1 tablespoon lemon juice
- 1 1/2 cup whole buckwheat, soaked and sprouted
- 1 cup soaked raw almonds, coarsely chopped
- 2 cups coconut flakes
- 1/4 cup maple syrup
- 2 tablespoons vanilla powder
- 1 cup red beans, soaked overnight and cooked
- 1/2 cup walnuts, soaked overnight
- 1/2 cup pecans, soaked overnight
- 8 cloves garlic
- 4 tablespoons olive oil
- salt & pepper
- 1 slice gluten-free bread, toasted
- 2 tablespoons fresh ricotta
- 1/4 avocado, sliced
- 1 tablespoon olive oil
- salt & pepper
- 2 red bell peppers
- 1 cup whole milk ricotta cheese
- 6 zucchini
- 1 yellow onion
- 2 tablespoons fresh thyme
- 2 tablespoons olive oil
- salt & pepper
- 3 heads cauliflower, divided into 1 inch sections
- 1/2 cup capers, drained
- ~1 cup olive oil
- salt & pepper
- 6 medium russet potatoes, peeled and quartered
- 1.5 lbs grass-fed ground beef
- 1 yellow onion, chopped
- 2 tablespoons dried rosemary (or 1 tablespoon fresh)
- 4 oz cream cheese
- 2 egg yolks
- 2 tablespoons coconut oil
- salt & pepper
- 12 small golden potatoes, quartered
- 1/4 cup dried rosemary, gently crushed
- 1/4 cup olive oil
- salt & pepper
- 5 pounds cabbage
- ~4 tablespoons sea salt
- ~3 tablespoons caraway seeds
- 1 head red cabbage, shredded
- 1 yellow onion, chopped
- 2 crisp apples, sliced
- 1/4 cup poppy seeds
- 2 tablespoons coconut oil
- salt & pepper
- 4 lbs tenderloin (filet mignon), cut into 1-inch strips
- 6 cloves garlic, coarsely chopped
- 1/4 cup rice-wine vinegar
- 1/4 cup dry white wine
- 1/4 cup soy sauce
- 1 tablespoon Chinese Five Spice
- 2 tablespoons sugar
- 1/4 cup mild olive oil
- 2 tablespoons butter
- 2 green onions, sliced thinly
- salt & pepper
- 4 crowns broccoli, divided into medium pieces & steamed
- 2 cups white rice, steamed
- 12 eggs
- 1/2 cup grated Parmesan
- 1/4 cup half & half or cream
- 2 tablespoons olive oil
- 4 cloves garlic, finely minced
- 1 bunch chard, stems removed and coarsely chopped
- ~1 cup fresh shitake mushrooms, sliced thinly
- 2 tablespoons coconut oil
- salt & pepper
- 3 lb beef brisket or other roast meat
- 4 large carrots, peeled and cut into 1 inch pieces
- 1 yellow onion, cut into 1 inch thick wedges
- 6 cloves of garlic, peeled and cut in half
- 2 tablespoons gluten-free flour
- 2 tablespoons coconut oil
- 2 cups beef bone broth
- 1 cup medium-bodied red wine
- a few thyme sprigs
- mild chili spice blend
- 2 heads cauliflower, cut into large chunks
- 6 cloves garlic, peeled
- skins from 2 russet potatoes
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- salt & pepper
- 1 slice gluten-free bread, toasted
- 1/4 avocado, sliced
- 1 fried egg
- 1 tablespoon olive oil
- salt & pepper
- 2 medium spaghetti squash, cut in half
- 1.5 lbs boneless and skinless chicken thighs, cut into 3/4 inch thick strips
- 3 bell peppers, sliced into strips (I used one red, one orange and one yellow for a beautiful blend of color)
- 1 can quartered artichoke hearts (or even better freshly steamed and prepped)
- 1/2 cup sun-dried tomatoes in olive oil
- 1 yellow onion, sliced
- 1 bunch fresh sage, chopped
- 3 tablespoons olive oil
- salt & pepper
- 10 eggs
- 4 oz cream cheese, softened
- 1/2 cup half & half
- 2 chicken sausages, chopped
- 1 cup steamed spinach, squeezed and chopped (start with about 6 cups of fresh spinach)
- 1 cup sliced crimini mushrooms
- 1 yellow onion, chopped
- 1 tablespoon garlic powder
- 2 tablespoons olive oil
- 2 pats butter
- salt & pepper
- 1 package (~12 strips) bacon
- 2 tablespoons maple syrup (optional)
- ~1 lb baby spinach
- 2 leeks, sliced into 1/4 inch rounds
- 2 ripe Bosc pears, sliced thinly
- 1 avocado, cubed
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 1/2 tablespoons Dijon mustard
- 1 teaspoon garlic salt (plus any other seasoning you’d like)
- salt & pepper
- 1 large bunch or about 4 small heads of broccoli
- 1/2 red onion, thinly sliced
- 1 cup frozen peas, defrosted and rinsed
- ~6 strips of dry cured applewood smoked bacon
- 1/2 cup sliced almonds, toasted
- 1/2 cup mayo
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 head radicchio, sliced
- 2 heads endive, sliced
- 1 fennel bulb, ends removed
- 2 carrots, peeled
- 8 radishes, ends removed
- 2 golden beets, peeled
- 1 cup Marcona almonds, coarsely chopped
- 6 dates, pitted and coarsely chopped
- 8 oz goat cheese, crumbled
- 2 tablespoons fresh chopped tarragon
- 2 tablespoons fresh chopped chives
- 3 tablespoons fresh chopped flat leaf parsley
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- salt & pepper
- 2 15 oz cans black beans, drained
- 1 28 oz can diced tomatoes, drained
- 1 cup Mexican cheese blend or Cheddar, grated
- 2 zucchini, halved lengthwise and sliced
- 2 cups sliced crimini or white mushrooms
- 1 red or orange bell pepper, cored and cubed
- 1 green or yellow bell pepper, cored and cubed
- 1 red onion, chopped
- 2 ears fresh corn, sliced off cob
- 1 lb ground turkey meat
- 2 tablespoons taco seasoning
- 1 batch cornbread batter + 1 extra egg and/or 1 cup whole milk
- 4 tablespoons olive oil
- salt & pepper
- 1/2 avocado, chopped
- 1/2 cup cherry tomatoes, cut in half
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- salt & pepper
- 3 large ripe heirloom tomatoes, sliced in rounds
- 4 oz fresh mozzarella, sliced in rounds
- 1 bunch fresh basil
- 1/4 cup raw pine nuts
- 1/2 cup olive oil
- 2 tablespoons balsamic vinegar
- salt & pepper
- 1 Head Napa / Savoy cabbage
- 1 lb ground turkey meat
- 2 spicy turkey sausage – meat removed from casing
- 1/4 lb chicken liver
- 2 eggs
- 1/3 cup ground flax seeds
- 1/4 cup grated Parmesan cheese
- 3 tablespoons chopped fresh oregano
- 6 large carrots, peeled and chopped
- 1 yellow onion, chopped
- 4 stalks celery, chopped
- 4 cloves garlic
- 28 oz can of stewed tomatoes or marinara sauce
- ~2 cups chicken stock
- 3 fresh or dry bay leaves
- 1 tablespoon fresh or dry rosemary
- ~2 tablespoons olive oil
- salt & pepper
- 1 cup rinsed and drained wild rice
- 1 ripe mango, peeled and cut into small pieces
- 4 green onions, sliced thinly
- 1/2 cup cilantro leaves
- 1 tablespoon toasted sesame oil
- 1 cup soaked and drained cashews
- 2+ cups water
- salt
- 6 zucchini, sliced thinly lengthwise
- 4 oz grated whole milk mozzarella
- 1 28 oz can of chopped or crushed tomatoes
- 1 yellow onion, chopped
- 4 oz grated whole milk mozzarella
- 4 tablespoons grated Parmesan
- 2 tablespoons olive oil
- 3 tablespoons chopped fresh oregano
- salt & pepper
- 4 medium zucchini, coarsely grated
- 1 Japanese sweet potato, coarsely grated
- 2 tablespoons coconut flour
- 1 red onion, chopped
- 10 eggs
- 8 oz smoked salmon
- 2 tablespoons fresh thyme
- zest of 2 Meyer lemons
- 4 tablespoons butter
- 4 tablespoons sour cream
- salt & pepper
- ~ 6 medium zucchini, julienned
- 2 small heads of cauliflower, divided into very small florets
- 1 box cherry tomatoes, cut in half
- 1/4 cup pine nuts, toasted
- 1/2 cup shredded Parmesan
- 1 lemon
- ~ 3/4 cup olive oil
- salt & pepper
