Prep Time: 10 min

Cook Time: 10 min

Servings: ​4​

1 lb Ground beef

4 Avocados

1 Head iceberg lettuce

1 Bunch of cilantro

2 Tomatoes

2 Garlic cloves (minced)

1 Tbl Coconut oil

1 tsp Sea salt

Lime juice

Salsa + Dairy-Free Cheese for topping (optional)

1. Sauté meat in pan with oil over med-high heat. Turn to low and let simmer while you chop ingredients.

2. In a mixing bowl, scoop out flesh of avocados & sprinkle with lime juice to taste. Add garlic, sea salt and mash to form guacamole.

3. On a cutting board, dice tomatoes and cilantro

4. Make cups with iceberg lettuce. Top cups with meat, guac, fresh tomatoes and cilantro. Add salsa if you like - enjoy!

Prep Time: 10 min

Cook Time: 30 min

Servings: ​4​

1 Italian eggplant, thinly sliced into rounds

1 teaspoon sea salt

1⁄2 cup olive oil

1 jar organic tomato sauce

1 handful chopped basil

Daiya Mozzarella (alternative cheese)

1 cup Dairy-Free parmesan

1. In a pyrex baking dish, place eggplant rounds lightly coated in olive oil and sprinkled with sea salt into the dish.

2. Pour tomato sauce to coat the eggplant and sprinkle basil throughout. Mix well.

3. The top of the dish will be coated with dairy-free parmesan and Daiya Mozzarella mixed together.

4. Bake at 400 for 30 minutes

Prep Time: 10 min

Cook Time: 10 min

Servings: ​4​

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

3 T Coconut aminos (or Tamari)

2 t Coconut crystals or raw honey

1⁄4 tsp Ground ginger

1⁄4 tsp Minced garlic

Pinch of sea salt and fresh cracked pepper

ASPARAGUS:

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

2 Tbl Extra-virgin olive oil

2 tsp 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

ROASTED 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

Prep Time: 10 min

Cook Time: 10 min

Servings: ​4​

CHICKEN:3 Chicken Breasts

2 Free-Range Eggs

1/2 C Almond flour

2 Tbl Coconut flour

1 tsp Dried garlic

1 tsp Sea salt (or truffle salt, if you have it)

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

GREENS:

1 Tbl 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 min and check to be sure all meat is WHITE NOT PINK

SAUTEED GREENS:

1. Heat oil over med-high + add greens to skillet. Sauté for 2-5 min (until bright and tender) Add splash of vinegar. Serve.