Coconut Milk Ranch

1/3 C coconut milk (from a can) - do not buy lite

1 t apple cider vinegar

1 C Mayo (there is an egg, dairy, and soy free at Coborn's in the "natural" section called Mindful Mayo - it is made from Canola oil but it is expellar pressed and organic. There is an olive oil version, too.

2 Cloves finely minced garlic

3 T minced green onions

2 T chopped parsley

ground pepper to taste

Directions:  Pour apple cider vinegar into coconut milk (shake can well) and let sit for 5 to 10 minutes to become buttermilk-like.  In a bowl, whisk together mayo, pressed garlic, parsley, green onions, white wine vinegar, "buttermilk" and pepper.

Pour into glass jar and store in refrigerator. 

Salad:

Lg Head Romain Lettuce

1 Can black beans, rinsed and drained

1 lg orange bell pepper

1 pt cherry tomatoes

5 green onions

5 strips cooked, crispy bacon

Optional ingredients: Avocado slices, fresh corn

Dressing:

1 C cilantro, loosely packed, roughly chopped, stems removed

½ Avocado

Juice from ½ lime, or more, to taste

2 garlic cloves

¼ C Olive Oil

1 ½ t White Wine Vinegar

1/8 t salt

Blend all dressing ingredients in processer/blender and toss over finely chopped salad ingredients.

Add a steak or chicken to complete the meal.

Protein: Beans (or added steak or chicken)

Carbohydrate: salad ingredients

Fat: Avocado, olive oil

8 ounces unsweetened Baker’s chocolate

1/2 cup pure maple syrup

1/2 cup honey

Dash of Kosher or sea salt

2 cups roasted cashews (any type of nuts will work here)

1 T coconut oil

Prepare cookie sheet by covering with a sheet of parchment paper. Set aside. Add cashews to medium bowl and set aside. Add all ingredients to a heavy saucepan and turn to low heat. Stir until chocolate is completed melted. Once completely melted, pour chocolate mixture over cashews. Stir to cover thoroughly. Spread evenly onto cookie sheet lined with parchment. Set cookie sheet in refrigerator until cool (at least 2 hours). Break apart into bite-sized pieces and enjoy!

Store in container for up to 2 weeks (if they last that long).

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1 T coconut oil

1 T toasted sesame oil

1 # chicken breast, cut into pieces

2 lg. yellow bell peppers, sliced

1 onion, chopped

1 # baby bok choy, chopped

Tamari, Soy Sauce, or Coconut Aminos

Red pepper flakes

Salt & Pepper

Heat 1 T coconut oil in large sauté pan on high heat.  Add chicken and stir fry until lightly browned.  Remove and set aside.  Add 1 T sesame oil to pan and stir fry onion and pepper until lightly browned.  Add chicken back to vegetable mixture.  Lower the heat to medium toss bok choy until wilted.  The thicker ends will be somewhat crunchy.  While bok choy is cooking, add Tamari, Coconut Aminos or Soy Sauce to taste along with red pepper flakes, salt and pepper.

2 Cups steamed cauliflower rice (after steaming)

2 eggs
2 T shredded Parmesan (this could totally be optional – thought it would help bind it better)
Salt & Pepper
Other seasonings to taste (I used fresh cilantro and some lime juice)

Line baking sheet with parchment paper. Heat oven to 375-400.

1) Take steamed cauli, drain as much excess liquid as you can with a cheesecloth or white dishcloth. WARNING: this is very hot.

2) In a medium bowl, combine eggs, parmesan (or any other cheese), salt and pepper and/or any other seasoning you’d like to try.

3) Add cauli to egg mixture and combine well.

4) Spoon cauli/egg mixture onto pan like you would a pancake on a griddle. There should be enough for 4-6 depending on the size you want.

5) Bake for 20-30 minutes.

6) When ready to use, fry on a dry pan to brown them on each side. A couple minutes is about all it takes.

1 small to med head of Cauliflower (about 2-3 C once processed)

¼ tsp Sea Salt or Himalayan Salt

½ tsp dried basil

½ tsp dried oregano

½ tsp garlic powder

Pinch of crushed red pepper

¼ C Shredded Parmesan

¼ C Mozzarella

1 egg

Optional: 1 T almond flour

Toppings of choice

METHOD

Preheat oven to 450 degrees. Prepare large sheet of parchment paper on baking stone or sheet.

Wash and dry head of cauliflower. Cut off florets. You don’t need the stems. Pulse in your food processor for about 30 seconds until cauliflower is finely chopped. Steam cauliflower, let it cool, and wring it to release as much moisture as possible.

Place cauliflower in a bowl and add cheeses and spices. Stir to combine and then add the egg. Mix thoroughly. Hands actually work the best.

Once combined, form the cauliflower into a crust on an oiled parchment paper. Press firmly and slide parchment paper on baking stone or pizza sheet.

...

6 eggs, slightly beaten     

½ C Sour Cream

½ t salt

2 med tomatoes, chopped

2 green onions, sliced

½ C Shredded Cheddar

In a small bowl, whisk eggs, sour cream and salt; stir in the tomato & onion.  Pour into a greased 8-9” round pan or quiche dish.  Bake uncovered at 350 for 25-30 minutes, or until knife in middle comes out clean.  Serves 4-6. 

• Some modifications could be to add sautéed peppers and ham or bacon.
• Adapted from Taste of Home

1/3 cup Plain Greek Yogurt

1 Garlic (clove, minced)

2 tbsps Apple Cider Vinegar

1 tbsp Tamari

1 tbsp Extra Virgin Olive Oil

1 tsp Dijon Mustard

1/8 tsp Sea Salt

1/8 tsp Black Pepper

12 leaves Romaine (chopped)

6 slices Organic Bacon (cooked and chopped)

1 cup Chickpeas (roasted)

1 cup Cherry Tomatoes (sliced)

1/2 Lemon (sliced into wedges)

• 
  In a small mixing bowl whisk together the Greek yogurt, minced garlic, apple cider vinegar, tamari, olive oil, Dijon mustard, sea salt and black pepper until smooth and creamy. Set aside.
• Add the chopped romaine and the dressing to a large mixing bowl and toss well. Top with the chopped bacon, roasted chickpeas, and sliced tomatoes. Divide between plates and serve with a lemon wedge. Enjoy!

2 Eggs

4 slices Organic Bacon

4 cupsA rugula

1 cup Cherry Tomatoes (halved)

1/2 Avocado (sliced)

2 tbsps Extra Virgin Olive Oil

Sea Salt & Black Pepper (to taste)

1. Hard boil your eggs by placing them in a small pot and fill with enough cold water to cover them by 1-inch. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from the heat. Let stand for 12 minutes then drain. Place eggs in a bowl of ice-cold water for 10 minutes.
2. While the eggs are cooling, cook bacon in a pan over medium heat until crispy. Remove from pan and pat excess oil away with paper towel. Once cool, chop it up.
3. To assemble the salads: divide arugula between bowls and top with cherry tomatoes, avocado, chopped bacon and hard-boiled egg. Drizzle with olive oil and season with salt and pepper, to taste. Enjoy!