Carrot Pumpkin Spice Muffins
Time to prepare: 15 minutes Time to cook: 35 – 40 minutes Difficulty: Easy
6 eggs, beaten
1/4 cup pumpkin puree (can be canned or fresh, if fresh, cook, cook and strain
excess water from your pumpkin before using it in this recipe)
1/2 cup butter, clarified butter/ghee, or coconut oil, melted
1 teaspoon pure vanilla extract
1 mashed banana (use green-tipped/under ripe)
1/2 cup coconut flour
pinch of sea salt
1/4 teaspoon baking soda
1 Tablespoon pumpkin pie spice
3 cups shredded carrots (approximately 4 large carrots)
Preheat oven to 350F.
Whisk the eggs, pumpkin, butter or coconut oil, pure vanilla extract, and banana
together in a large mixing bowl. Sift in the coconut flour, sea salt, baking soda, and
pumpkin pie spice and stir until well combined. Gently fold in the carrots.
In a muffin tin, scoop 1/4 cup of the batter into each lined muffin cup
(natural parchment muffin papers work best)
Bake for 35-40 minutes.
Dry Rub Burgers
Prep Time: 25 mins.
Cook Time: 8-10mins
Ingredients
1 ½ tablespoons chili powder
2 ½ teaspoons paprika
1-teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
2 pounds ground beef (6-7 med. Burgers)
Seas salt to taste
Serves: 6-7
Mix all dry rub ingredients together in a med size bowl.
From hamburger meat into petties and place the patties one burger at a time into
the dry rub, covering both sides generously with the seasoning mixture.
Let the seasoned burgers sit in the fridge for about 30 minutes before cooking.
Either grill or pan fry for about 4 minutes each side for medium, less for rare,
more for well.
Moroccan Cauli-rice Pilaf
Prep Time 20 mins.
Cook Time 15 mins
3-tablespoon ghee or coconut oil
1 medium yellow onion, diced
Serving 4
3 cloves garlic, minced
1-teaspoon sea salt
½ teaspoon ground ginger
¼ teaspoon white pepper
1-teaspoon ground cumin
1-teaspoon ground turmeric
1 large head cauliflower, shredded
½ cup fresh cilantro, chopped, plus more for optional garnish
Heat the ghee in a deep skillet over medium-high heat. Add the onion and garlic
and sauté for 3 to 5 minutes or until the onion is translucent. Sprinkle the salt,
ginger, white pepper, cumin, and turmeric over the onion-garlic mixture and stir
for about 30 seconds or until fragrant. Add the shredded cauliflower and cilantro
and mix until the color of the seasonings is well dispersed. Reduce the heat to
low, cover and cook for 3 to 5 minutes or until the cauliflower is tender. Garnish
with 1 or 2 stems of fresh cilantro, if desired.
Cinnilla Nut Mix
Prep 5 mins. Cook Time 25-30mins
Ingredients
1 egg white
1 tablespoon coconut oil, melted
¼ teaspoon pure vanilla extract
1 teaspoon ground cinnamon
2 pinches of sea salt
¼ cup almonds
¼ cup macadamia nuts
½ cup walnuts
2 tablespoons almond melt
Servings 4
Preheat the oven to 275F
In a mixing bowl, whisk together the egg white, coconut oil, vanilla, cinnamon, and
salt. Add the nuts (you may substitute others of your choice) and almond meal, and
toss to evenly coat.
Spread evenly on a rimmed baking sheet and bake for 35 to 30 minutes or until
toasted
Pecan- Crusted Salmon
Prep time 10 mins Cook Time 15 mins. Servings 4
Ingredients
½ cup finaly chopped pecans
½ cup almond floor
1-teaspoon sea salt, plus more seasoning
¼ cup finely chopped fresh parsley
4 (4 to 6 ounce) wild-caught salmon fillets
Black pepper to taste
Preheat the oven to 400F. Lime a rimmed baking sheet with parchment paper.
Combine the chopped pecans, almond flour, 1 teaspoon salt, and parsley in a small
bowl.
Lay each salmon fillet, skin side down, on the prepared baking sheet and season
with salt and pepper. Put about ¼ cup of the nut mixture on top of each fillet, gently
pressing down. Bake the fillets for 12 to 15 minutes or until the thickest part of the
fish flakes easily with a fork
Mexican Chicken Soup
Time to prepare: 25 minutes Time to cook: 1-3 hours Difficulty: Easy
1/4 cup coconut oil or butter
1 large onion, chopped
1 green chili, minced (use half if you don’t want it to be too hot)
3 carrots, chopped
6 stalks celery, chopped
4 cloves garlic, minced
1 tsp chili powder
1 ½ tsp cumin
1 tsp lemon pepper
1 tbsp salt
2 cups cooked rotisserie chicken, shredded
¾ Tbsp Frank's Hot Sauce
8 cups chicken broth
1 large can diced tomatoes plus one small can
Avocado, diced
Heat oil in a large pot over medium high heat
Add onion, jalapeno, carrots and celery
Simmer 8-10 minutes, stirring frequently until the vegetables begin to soften
In a small bowl, combine chili powder, cumin, lemon pepper and salt
Stir in the spice mix and garlic and cook 30 seconds
Add remaining ingredients (except avocado)
Bring to a boil, reduce to a simmer and let it cook, stirring occasionally for up to 3
hours
It will be ready after only 1 hour, but the more it reduces, the more flavor will build
Top with avocado to serve
You can add another small can of tomatoes if it is too spicy for you