Prep Time: 10 min

Cook Time: 10  min 

Servings: ​4

CHICKEN:

3 boneless, skinless chicken breasts

2 eggs

1/2 cup almond flour

2 tablespoons coconut flour

1 teaspoon dried garlic

1 teaspoon sea salt (or truffle salt, if you have it)

GREENS:

2 cups greens of choice (collards, spinach, kale)

1 tablespoon olive oil

1 splash vinegar of choice

CHICKEN:

1. Preheat the oven to 400 degrees. Crack eggs into a mixing bowl and scramble.

2. Place almond flour + coconut flour on a large plate. Sprinkle the flour mixture with dried garlic and sea salt. Mix the flour so that all ingredients are evenly distributed.

3. Using a cutting board, slice the breasts into tenders (thin strips).

4. Place each “breaded” chicken tender onto a oven safe pan lightly coated in coconut oil. Cook for 25 minutes and check to be sure all meat is white, not pink.

SAUTEED GREENS:

1. Heat oil over med-high + add greens to skillet.

2. Sauté for 2-5 min (until bright and tender).

3. Add splash of vinegar + serve.

Prep Time: 10 min

Cook Time: 10 min 

Servings: ​4

SALMON:

(4) 6-OZ fillets of salmon, boneless and skinless

3 tablespoons coconut aminos (or tamari)

2 tablespoons coconut crystals or raw honey

1⁄4 teaspoon ground ginger

1/4 teaspoon minced garlic

Pinch of sea salt and fresh cracked pepper

ASPARAGUS

1 bunch asparagus, trimmed + cut into 2-inch pieces

2 tablespoon olive oil

2 teaspoon fresh lemon juice

3 garlic cloves, crushed

GLAZED SALMON:

1. Preheat oven to 400 degrees F. Combine the aminos, coconut crystals, ginger, garlic, salt and pepper in a small bowl.

2. Place the salmon fillets in a baking dish and pour the marinade over the fish. Roast in the oven for 15-20 minutes until flaky, basting the fish every 5 minutes.

ASPARAGUS:

1. Preheat oven to 400 degrees F.  Toss all of the ingredients together in a bowl to coat.

2. Spread the asparagus on a baking sheet and roast for 10-12 minutes, stirring once.

Tip: you can roast these at the same time as the salmon to expedite the process.

2 tablespoon almond flour

1/4 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

4 (4oz) boneless skinless chicken breasts

1 tablespoon olive oil

1/2 cup chicken broth

1/2 cup dry white wine

4 teaspoon macadamia nut cheese

Veggies of choice

1. Preheat oven to 350 degrees. 

2. Combine the first 4 ingredients in a shallow dish + dredge chicken in flour mixture.

3. Heat oil in an ovenproof skillet over medium heat.

4. Add chicken + cook for 2 minutes on each side or until browned.

5. Add broth and wine.

6. Bring to a boil then remove from heat. Cover and bake at 350 for 30 minutes or until chicken is done.

7. Sprinkle with cheese and serve with any veggies you like.

Prep Time: 5 min

Cook Time: 25 min 

Servings: ​4

1 lb ground turkey

3 tablespoons sea salt

1-2 teaspoon dried garlic

1 tablespoon coconut aminos

1/2 cup almond meal

1 tablespoon turmeric

Coconut or olive oil

1. Preheat oven to 400 degrees. 

2. In a large mixing bowl, add ground turkey, sea salt to taste, dried garlic to taste, almond meal and coconut aminos. 

3. Mix all ingredients together and roll into small meatballs. 

4. Grease a baking pan with olive or coconut oil. 

5. Place meatballs on the baking pan and bake for 25 minutes.

6. Be sure to check halfway through to flip the meatballs over.