Ingredients

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• 5 pounds of extra lean red meat (bison, beef, deer)

• 1 pound of lean red meat (veal, beef, pork)

• 2 cups finely chopped red onions

• 2 canes of tomato paste without added salt

• 2 carrots, diced

• 4-6 stalks of celery, cut

• 2 dried chipotle peppers

• 1 bunch of fresh coriander or 3 teaspoons of coriander paste

• 2 tablespoons of yellow mustard

• 1 teaspoon of cumin

• 1 cup light beef broth (optional)

• 1 can of red beans

• Himalayan (or sea) salt and pepper to taste

 

Preparation

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1. Brown the meat lightly, put all the ingredients in the slow cooker and mix well.

2. Simmer for 8 to 12 hours, stirring the contents once an hour.

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Additional consideration

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Freezes very well in single servings.

Ingredients - Sauté

• 2 tablespoons of olive oil

• 1/2 onion, diced

• 2 ribs of celery, diced

• 1/2 - 3/4 teaspoon of Himalayan salt

• 1/2 teaspoon freshly ground black pepper

Ingredients - Meatloaf

• 1 1/4 lbs of ground meat (organic grass-fed beef, lamb, bison or turkey)

• 2 large eggs, beaten

• 1/2 cup of coconut flour

• 1/3 cup ketchup (paleo ketchup or tomato-free ketchup)

• 1 small handful of fresh herbs (parsley, basil, cilantro, rosemary, tarragon, thyme)

• 1 teaspoon of ground cumin

• 2 teaspoons of liquid cocoa (optional)

• 2 tablespoons nutritional yeast (optional, for a slight cheesy taste)

 

Preparation - Sauté

1. Preheat oven to 350º F. Line a 9 x 5 inch loaf pan with parchment paper so that it covers the entire surface and edges.

2. In a sauté pan over medium-low heat, add the olive oil, onions and celery and cook, 10 to 15 minutes, until tender but not browned.

Preparation – Meatloaf

1. Combine ground meat, eggs, coconut flour, ketchup, herbs, cocoa and nutritional yeast, if necessary. Add the onions and celery. Mix well.

2. Transfer the mixture to the 9 x 5 pan. Spread the ketchup evenly on top.

3. Bake for 1 1/2 hours or until the internal temperature reaches 160 ° F. (You can put a pot of hot water in the oven under the meatloaf to prevent the top from cracking.)

4. Remove from oven and let it cool for 10 minutes.

5. Slice and serve hot.

Ingredients

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• 1/4 cup tomato sauce without sugar and added salt

• 2 boneless, skinless chicken breasts

• 2 tablespoons of olive oil

• 2 tablespoons of grated Parmesan

• 1/2 teaspoon Italian seasoning

• 3 cups of eggplant cut into 1/4 inch thick "fries"

• 1/2 teaspoon of dried oregano

• 1/4 teaspoon of salt and black pepper

• 3 cups broccoli florets, cut into 1/2-inch thick pieces

• Olive oil spray

• 1/4 cup grated part-skim mozzarella cheese
   

 

Preparation  

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1. Preheat the oven to 375 ° F. Line a baking sheet with aluminum foil.

2. Place the chicken on the prepared baking sheet and brush each piece with 1/2 teaspoon of olive oil before garnishing with an equal amount of Parmesan and Italian seasoning.

3. In a mixing bowl, combine the eggplant, olive oil, oregano, salt and pepper, until evenly coated.

4. Place and mix the broccoli and eggplant fries on the baking sheet next to the chicken. Brush the broccoli lightly with a spray of olive oil. Bake for 20 minutes.

5. Top each chicken breast with 2 tablespoons of tomato sauce and 2 tablespoons of mozzarella cheese.

6. Bake another 5 minutes or until cheese is melted and chicken is cooked through.

Ingredients – basil and chive vinaigrette

• 30 ml white wine vinegar

• Juice from 1/2 lime

• 60 ml extra virgin olive oil

• 30 ml chopped fresh chives

• 15 ml chopped fresh basil

• Himalayan salt and pepper

 

Ingredients – quinoa salad

• 250 ml quinoa and 300-400g organic chicken

• 500 ml low sodium chicken or vegetable broth

• 85 g cubed feta cheese

• 125 ml sliced almonds, roasted

• 250 ml cherry tomatoes cut in half

• 1 small red pepper, seeded and diced

• 1 small zucchini, peeled and diced

• 2 green onions, diced

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Preparation - basil and chive vinaigrette

1. Combine vinegar and lime juice in a small bowl.

2. Gradually add the olive oil, stirring with a whisk, until the mixture is smooth and smooth.

3. Add the chives and basil and stir. Season to taste with Himalayan salt and pepper.

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Preparation – quinoa salad

1. Place the quinoa in a medium saucepan and rinse with water. Drain the water. Add the broth and cook over high heat.

2. Bring to a boil, then lower the heat and simmer for about 15 minutes, uncovered, until the liquid is absorbed.

3. Let cool and mix gently with the feta cheese, almonds, chicken, vegetables and dressing.

4. Serve.

Ingredients

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• 2-4 cups of spaghetti squash

• 400g extra-lean ground beef (or your choice of lean meat)

• 2-3 cups of 100% tomato sauce without added sugar or salt

• 2/3 cup of allegro cheese

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Preparation

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1. Bake the spaghetti squash in the oven at 400 degrees for 45-60 min.

2. Let cool and scrape with a fork to obtain small "spaghetti"

3. Take your serving of squash and add the tomato sauce and the meat.

4. Brown or simply add the cheese at the end of cooking.

 

Additional consideration

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You can make several other "pasta" recipes using squash and add spinach, tomatoes, garlic and avocado oil, or even seafood pasta. Use your imagination.

Ingredients

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• 2 packs of Cheddar Whey Thins (Isagenix) finely crushed 

• 1 large egg

• 2 tablespoons of water

• 6 chicken fillets (2 ounces)

• 1.5 teaspoons of paprika

• 1 cup of broccoli florets

• 1 cup baby potatoes, cut in half

• 1 cup fresh green beans, trimmed and halved

• 1 tablespoon of olive oil

• 1 teaspoon of dried thyme

• 2 teaspoons of minced garlic

• 1/4 teaspoon of Himalayan (or sea) salt and black pepper

 

Preparation

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1. Preheat the oven to 375 ° F. Line a baking sheet with foil.

2. Place 'Finely Crushed' Whey Thins in a large bowl. In another bowl, whisk together egg and water to create an egg mixture.

3. Place each chicken fillet in egg mixture, then in crumbs to coat, shaking off any excess. Place breaded chicken on prepared baking sheet in a single layer. Sprinkle paprika over the chicken.

4. In a mixing bowl, combine the broccoli, potatoes, green beans, olive oil, thyme, garlic, salt and pepper.

5. Place the vegetable mixture on the prepared dish next to the breaded chicken.

6. Bake for 25 minutes or until the potatoes are tender and the chicken is cooked through.

Ingredients

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• 300 grams of shrimp

• 2 to 4 ripe avocados, diced

• 1 to 2 chopped onions

• Fresh coriander or parsley to taste

• Juice from 2 limes

• Spices to taste: Cajun, Cayenne and Harissa

• 30-50 grams of olive oil

• Cherry tomatoes cut into pieces

• Himalayan (or sea) salt and pepper to taste

 

Preparation

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1.  Combine all the ingredients and enjoy

Ingredients

 

• 1 tablespoon of olive oil

• 2 cups peeled butternut squash in 1/4 inch cubes

• 2 boneless, skinless chicken breasts, 6 ounces

• 2/3 cup low sodium chicken broth

• 1/2 cup chopped fresh green beans

• 1/2 cup walnuts

• 8 cherry tomatoes

• 1 teaspoon of dried thyme

• 1 teaspoon of chopped garlic

• 1/4 teaspoon of Himalayan (or sea) salt and black pepper

 

Preparation

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1. Heat olive oil in a pan over medium-high heat.

2. Add butternut squash and sauté for 5 minutes, stirring occasionally.

3. Add the chicken to the pan and cook 1 minute per side, or until golden brown.

4. Add the chicken broth, green beans, walnuts, cherry tomatoes, thyme, garlic, salt and pepper to the pan and mix.

5. Cover the pan and cook for 4 minutes, or until the green beans are tender and the chicken is cooked through.

 

Additional consideration

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Sweet potatoes can be used as a replacement for butternut squash.

Ingredients

 

• 4 salmon steaks

• 1 onion

• 1/2 green pepper

• 1/2 red pepper

• 1 tablespoon of capers

• 1 teaspoon of gluten-free powdered chicken broth

• 1 tablespoon of organic butter without salt (the ancestor)

• 1 tablespoon of water

• Himalayan (or sea) salt and pepper to taste

 

Preparation

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1. Preheat the oven to 400 degrees

2. Wrap salmon steaks in individual aluminum foil

3. Place all the ingredients on the salmon

4. Put in the oven for 15 minutes

5. Serve with your carbohydrate of choice and salad

Ingredients

 

• 4 chicken breasts

• 1 tablespoon of olive or avocado oil

• 1 teaspoon of paprika

• 1/2 teaspoon of Himalayan (or sea) salt, divided

• 1/4 teaspoon of garlic powder

• 1/4 teaspoon of onion powder

• 4 ounces of low fat cream cheese, softened

• 2 tablespoons of avocado mayonnaise (or Vegenaise)

• 1.5 cup chopped fresh spinach

• 1/2 teaspoon garlic, minced

• Optional: 1/2 teaspoon red pepper flakes or 1/4 cup very finely chopped red / orange peppers

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Preparation

 

1. Preheat the oven to 375 degrees. Place the chicken breasts on a cutting board and drizzle with oil.
2. Add the paprika, 1/4 teaspoon of salt, garlic powder and onion powder to a small bowl and mix. Sprinkle evenly on both sides of the chicken.
3. Use a sharp knife to cut a pocket on the side of each chicken breast.
4. Add the cream cheese, mayonnaise, spinach, garlic, red pepper and the remaining salt to a small bowl and mix well.
5. Distribute the spinach mixture evenly in the pocket of each chicken breast.
6. Place the chicken breasts in a 9x13 baking dish. 
7. Bake, uncovered, for 25 minutes or until the chicken is cooked through.

Ingredients

 

• 1 cup of dry quinoa, rinsed

• Juice from 1/2 lime

• Juice and peel from 1/2 orange

• 1 can of black beans, drained and rinsed

• 1 can of diced tomatoes with green peppers

• 1 whole mango, peeled and diced

• 1/2 red onion, finely chopped

• 1/2 green pepper, finely chopped

• 2 tablespoons of fresh cilantro, finely chopped

 

Preparation

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1. Cook the quinoa as described above (rinse beforehand). Add to a large bowl and let stand at room temperature.

2. In the meantime, chop your mango, vegetables and herbs; drain and rinse the black beans; drain excess water from the can of tomatoes. This will prevent the salad from getting too runny.

3. Mix all the ingredients with the cooked quinoa, squeeze out the citrus juice, add the chopped cilantro and give the mixture a good stir.

4. Can be served immediately, but it is recommended to cover and refrigerate for 3-4 hours before serving to really allow all of these flavors to blend and come to life.

5. Enjoy!

Ingredients

 

• 2 tablespoons of lemon juice

• 1 tablespoon of extra virgin olive oil

• 2 garlic cloves, minced

• 2 teaspoons of chopped fresh thyme or 1/2 teaspoon of dried thyme

• 4 tuna steaks (about 150g each)

• 1/4 teaspoon of Himalayan salt

• 1/4 teaspoon of pepper

 

Preparation

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1. In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme and tuna.

2. Close bag and invert to coat. Refrigerate for 25 minutes, turning occasionally.

3. Remove the tuna from the bag and sprinkle with salt and pepper.

4. Lightly coat the BBQ grill with avocado oil.

5. Grill the tuna, covered, over medium heat for 3-4 minutes per side until the steaks are light pink in the center.

Ingredients

 

• 1 ripe avocado

• 1 garlic clove

• 2 teaspoons lime juice

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 2 medium cucumbers

• 180g low sodium sliced turkey breast

• 115g low fat cheese (allegro, mozzarella, low fat cheddar)

• 2 tablespoons fresh parsley

 

Preparation

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1. In a small bowl, mash the avocado with a fork. Add minced garlic and fresh lime juice. Season with sea salt and pepper, to taste. 

2. Mix until well combined. 

3. Using a peeler or mandolin, slice the cucumber into equally thin strips. 

4. Place about 12 cucumber strips next to each other, on a flat surface, such as a cutting board. 

5. Spread 4 tablespoons of mashed avocado evenly over the slices. Then add slices of ham and cheese. 

6. Starting at one end, tightly roll all of the cucumber slices into one long "sushi" roll. 

7. Using a sharp knife, cut the roll into individual servings as shown in the photo. Secure with a toothpick and place on a serving platter. Repeat with the remaining cucumber strips. 

8. Sprinkle with fresh chopped parsley and serve immediately.