Gluten Free Recipes

Here is our Buffet of Gluten Free Recipes.  Find your interest and scroll down!

1.  Vinaigrettes and Dressings

2.   Vegetables

3.   Fish

4.   Meats

5.   Breakfast



1.  Lemon Vinaigrette

1/4 cup lemon juice
1 clove garlic – minced
1/2 tsp salt
1/4 tsp pepper
1/4 tsp  red pepper flake
1 tsp organic honey
2/3 cup olive oil

Mix all ingredients except oil until blended.  Let sit 10 minutes.  Slowly whisk in oil until smooth.  Can be refrigerated one week.

** Toss with greens right before serving**

2.  Apple – Maple Vinaigrette

1/4 cup unfiltered organic apple cider vinegar
1 tbls minced shallot
1/2 tsp salt
1/4 tsp pepper
1 tbls organic maple syrup

3.  White Balsamic Vinaigrette

1/4 cup white balsamic vinegar
1 tbls minced shallot (optional)
1 tbls minced garlic (optional)
1/2 tsp salt

 4.  Avocado-Mint Dressing

2   tbls red wine vinegar
1   tbls lime juice
15-20 mint leaves
1/2 jalapeno pepper
1 avocado
1/2 tsp salt
1/4 tsp pepper
1/2 cup coconut oil

Blend all ingredients in a food processor except oil until smooth, stopping a few times to scrape the sides.  Slowly add oil until smooth.

Use as a dressing for cooked meats or fish or as a dip for veggies.

1/2 tsp pepper
2/3 cup olive oil

Whisk all ingredients, except oil, and let rest for 10 minutes.  Slowly whisk in oil until smooth.

* Can be refrigerated for one week

* Good for all greens

* Can be used as a marinade for all meats



1.  Herb and Caper Marinade

2 cloves of garlic
1 cup flat leaf parsley
1/4 cup mint or basil leaves
2 anchovy fillets
1 tbls lemon juice
1/4 cup olive oil
1/2 tsp salt
1/2 tsp pepper
2 tbls capers, drained and rinsed

Combine all ingredients, except oil, in a food processor  until finely chopped.  Slowly add oil until smooth, stopping a few times to scrape sides of the processor.  Use with chicken or turkey breast.  Use half to marinate and

the other half as a sauce.

* Do not use marinade as a sauce if it touched raw meat

* Cut chicken or turkey into cubes or pound fillets thin before marinating for
3 to 12 hours

2/3 cup olive oil

Whisk all ingredients except oil until blended.  Let sit for 10 minutes, then slowly whisk in oil until blended.  Can be refrigerated for one week.

*   Best with butter lettuce and leaf lettuce

** Toss greens right before service


2.  Blackberry Marinade

1 cup blackberries fresh or thawed
1/4 cup lime juice
3 garlic cloves
4 scallion stalks minced
2 tbls organic maple syrup
1/2 tsp salt
1/4 tsp white pepper
1/4 cup coconut oil
1/2 cup cilantro (optional)
Blend all ingredients except oil in a food processor until finely chopped.  Slowly add oil until smooth, pausing to scrape sides of processor a few times.

* Use half for marinade and half for a sauce over the cooked meat.

* Do not reuse marinade as sauce if it touched raw meat.

* Excellent with pork, especially grilled.


3.  Souvlaki Sauce

1 tbls cumin – toasted in a hot pan
2 cups coconut yogurt
1/2 cup mint leaves
1/2 cup parsley
3 garlic cloves
1/4 cup lemon juice
1 tsp salt
1/2 tsp pepper

In a food processor blend all ingredients, except yogurt, until finely minced.  Add yogurt and blend until smooth, scraping the sides of the mixer a few times.  Best if refrigerated a few hours before serving.

* Excellent with lamb, chicken or pork

* Can be used to marinate meat before grilling

* Can be used for dipping sauce

* Don’t use marinade that has touched raw meat as a sauce

Fruits Allowed Fruits To Avoid
Apples Melons (all types)
Avocados Guava
Bananas (1 per day) Kiwis
Fresh Apricots Raisins
Berries Pineapple
Plums Tropical Fruits
Peaches Canned Fruits
All fruits with pits

* Always eat fruits after protein and veggies or in a smoothie
* Limit fruit to 3 servings a day if you have a blood sugar problem, 4-5 servings if not
* Never eat fruit on an empty stomach

Vegetables Allowed
Bean Sprouts
Beet Greens
Brussel Sprouts
Dandelion leaves
Endive Lettuce
Fresh Herbs
Mustard Greens
Salad Greens
Swiss Chard
Water Chestnuts

Vegetables to Avoid

Night Shades:
Spices derived from pepper
(paprika, cayenne, tabasco, etc)

String Beans
Edamame (Soybeans)

*Starchy Vegetables Allowed

Sweet Potato

*Eat only after proteins and veggies
*Never on an empty stomach
*Never more than 25% of any meal
*No more than 2 servings per day

Repairvite Recipes


(1) Roasted Chicken or Turkey

1. Rinse bird well with cold water. Pat dry with paper towel. Preheat oven to 450 degrees. Rub bird generously with olive oil, sprinkle generously with pepper and salt. Massage the bird until all surface area is coated with oil.

2. Place on a roasting rack breast up. Put 1 inch of chicken stock in bottom of roasting pan. Roast until skin is golden brown (approximately 30 minutes).

3. Turn the bird upside down and roast at 325 degrees until internal temperature is 150 degrees. (Use meat thermometer) Turn off oven and let bird rest for 30-60 minutes before carving.

4. Strain liquid in bottom of pan and let cool. Skim off fat. Use liquid as sauce for the meat.

(2) Ginger Citrus Roast Chicken Recipe

* About 5 tbsp coconut or olive oil
* 3 lemons or limes (if using limes, use 4);
* 2 oranges;
* 1 whole chicken (about 4 1/2 pounds);
* 3 tbsp grated fresh ginger;
* Salt and pepper to taste.

1. Preheat your oven to 425 F. Grate the zest 1 orange and lemon and then cut them in quarter.
2. Wipe the chicken dry and place it in a roasting pan.
3. Mix 1 tbsp of the grated ginger with the citrus zest. Rub the citrus mixture in the chicken cavity with some added salt and pepper if wanted. Add the quartered lemon and orange inside the cavity.
4. Juice the remaining lemons and orange with the remaining 2 tbsp ginger and also add the melted coconut oil. Brush the chicken with the mixture.
5. Put in the oven for 15 minutes.
6. After 15 minutes, baste the chicken and reduce the heat to 375 F.
7. After another 25 minutes, baste again, turn the chicken on his breast and cook for another 25 minutes.
8. At this point, verify the doneness of the chicken by verifying if the juices run clear when you cut the thickest part of the breast. You can also verify with a meat thermometer (should be 160 F in the breast and at least 170 F in the thigh).
9. When ready, remove from oven and let the chicken rest for 15 minutes.
Garnish with extra citrus wedges if wanted on a bed of steamed vegetables or spinach.
Use the citrus, coconut oil and ginger cooking juice as a sauce.

(3) Spicy Chicken Drumsticks Recipe
Serves 3

* 3 tbsp coconut oil, or Olive Oil
* 3 cloves garlic, minced;
* 2 tsp chinese spice powder;
* 1 tsp garlic powder;
* Sea salt and freshly ground black pepper to taste;
* 10 chicken drumsticks;

1. Preheat your oven to 375 F.
2. In a large bowl, combine the garlic, chinese spice powder, garlic powder, salt and pepper as well as the cooking fat. Dump in the chicken and mix well to ensure all the meat is evenly coated with the seasonings.
3. Place the chicken drumsticks on a large baking sheet with space in between each to prevent overlap. Cook for about 1 hour, until the chicken is well cooked, turning the pieces once during the cooking process.

(4) Olive, Garlic & Lemon Chicken Recipe
Serves 4

* 1/4 cup coconut or olive oil
* 1/2 lb black olives (kalamata), cut in half;
* 8 chicken thighs, with bones and skin;
* 3 cups onions, sliced thin;
* 30 cloves garlic, minced and smashed almost to a paste;
* 1/2 cup lemon juice;
* 2 extra lemons, thickly sliced (remove seeds with the tip of a knife);
* 1 1/2 cups chicken stock (Gluten free);
* A bunch of picked thyme leaves;
* Sea salt and freshly ground black pepper to taste;

1. Preheat your oven to 350 F.
2. Melt the first 1/4 cup fat in a large and hot pan and brown the chicken pieces on all sides. It will take about 6 minutes total. Set the chicken aside.
3. Cook the onions until soft, about 3 minutes, and make sure to scrape all the delicious chicken bits off the pan while doing so.
4. Add the garlic and cook for about a minute, until fragrant. You can season with salt and pepper at this point.
5. Add the chicken stock, thyme and lemon juice and return the chicken thighs to the pan, skin side up.
6. Bring to a simmer and put the pan, covered, in the hot oven for about 20 minutes.
7. Remove the lid, add the halved olives as well as the lemon slices and bake for another 15 to 20 minutes uncovered.
8. Serve the chicken with the olive, garlic and lemon sauce as well as with some of the lemon slices.

(5) Spicy Chicken with Herb Sauce Recipe
Serves 4

* 4 boneless chicken breasts;
* 2 tbsp ground coriander;
* 2 tsp ground cumin;
* 2 tsp ground mustard;
* 2 tsp ground fennel seeds;
* 1 tsp freshly ground black pepper;
* 2 tsp sea salt;
* Coconut or olive oil
Herb sauce
* 1 cup extra-virgin olive oil;
* 2 cups fresh mint leaves;
* 1 cup fresh flat-leaf parsley leaves;
* 6 garlic cloves, roughly chopped;
* 2 tbsp homemade or Dijon mustard;
* Sea salt and freshly ground black pepper to taste;

1. To prepare the sauce, place the mint, parsley, and garlic in the bowl of a food processor and process to chop roughly.
2. Add the mustard, season to taste with salt and pepper and process again to combine.
3. Now slowly drizzle the olive oil in while the food processor in in function to create an emulsion.
4. For the spice rub, combine the cumin, mustard powder, fennel, salt and pepper in a bowl.
5. Rub the chicken breasts all over with your chosen cooking fat and also rub them with the spice mixture.
6. Heat a frying pan over a medium heat and fry the chicken breasts in some additional cooking fat for about 5 minutes per side, until well cooked.
7. Serve the spicy chicken topped with the fresh herb sauce.

(6) Fresh Herbed Chicken Breasts Recipe
Serves 4

* 4 boneless chicken breasts with skin on
* 2 medium cloves garlic, pressed
* 1 tbsp fresh squeezed lemon juice
* 2 tsp chopped fresh sage
* 2 tsp chopped fresh thyme
* 1 tsp chopped fresh rosemary
* 1/4 cup chicken broth
* Salt and cracked black pepper

1. Preheat broiler on high.
2. Place ovenproof metal pan under broiler to get hot. (Do not use glass or Pyrex for this)
3. Season chicken with a little salt and pepper.
4. When pan is very hot (which takes about 5 minutes), put chicken in pan and return it to broiler.
5. Turn heat to low. Don’t put it too close to the heating element. It is best to put in middle of the oven, about 7 inches from the heat source.
6. (Quick Broil) for about 15 minutes, or until done, depending on thickness of chicken.
7. While chicken is cooking chop herbs.
8. In a small skillet, add chopped herbs, lemon juice, broth, pressed garlic, salt, and pepper. Heat on medium heat for about 30 seconds.
9. When chicken is done remove skin, slice, and place on platter.
10. Drizzle herb sauce over chicken.

(7) Chicken Curry Salad Recipe

* 1-1/2 lbs cooked chicken
* 2 tbsp oil
* 1 yellow onion, roughly chopped
* 1-2 heaping Tbsp yellow curry powder to taste
* 1 apple (tart or sweet, your preference), peeled, cored, and diced
* 1/2 cup chopped fresh cilantro (just lightly packed)
* 2 green onions, sliced

1. Add yellow onion to large fry pan and cook.
2. After a few minutes, when the onions are beginning to get translucent, add yellow curry powder.
3. Cook a few minutes more, stirring frequently. If the curry sticks to the bottom of the mixture gets dry, add a bit more olive oil to the pan. As you stir, scrape up the stuck curry bits.
4. Add onion mixture to chicken and mix well, coating the chicken pieces with the curry infused olive oil. Refrigerate until cool.
5. Mix in the apple, green onions, and cilantro. Serve.

(8) Chicken-Vegetable Tagine Recipe

* 1 lemon
* 1/4 cup (about) olive oil
* 1 onion, chopped
* 4 large garlic cloves, chopped
* 1 tbsp (packed) grated lemon peel
* 1 tsp ground coriander
* 1 tsp ground cumin
* 1 tsp cinnamon
* 1/2 tsp ground ginger
* 1/2 tsp Saffron (optional)
* 4 tbsp chopped fresh parsley
* 2 tbsp chopped fresh dill
* 2 tbsp chopped fresh mint
* 2 pounds skinless boneless chicken thighs, trimmed of excess fat
* 2 cups low-salt chicken broth (Gluten free)
* 1 fresh fennel-bulb, trimmed, bulbs quartered vertically
* 3 ribs of celery, chopped
* 4 large carrots (about 1 1/2 pounds), peeled, cut into 1-inch lengths
* 1 Yellow squash diced
* 1 butternut squash cubed

1. Heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onions and saute until translucent, about 5 minutes. Add next 6 ingredients and 2 tablespoons each parsley, dill, and mint; saute 3 minutes longer. Scrape contents of skillet into heavy large pot; reserve skillet.
2. Sprinkle chicken with salt and pepper. Heat 2 tablespoons oil in same skillet over medium-high heat. Add 1/3 of chicken and saute until golden, about 3 minutes per side. Transfer to pot with onion mixture. Repeat with remaining chicken in 2 more batches, adding more oil by tablespoonfuls if needed.
3. Add broth to skillet; bring to boil, scraping up browned bits. Transfer broth to pot; add fennel, celery, carrots, squash. Bring tagine to boil.
4. Cover, reduce heat to medium-low, and simmer until chicken is almost tender, about 20 minutes.
5. Uncover and simmer until chicken and all vegetables are tender, about 15 minutes longer.
6. Using slotted spoon, transfer chicken and vegetables to large bowl. Boil sauce until reduced enough to coat spoon, about 10 minutes. Season with salt and pepper. Return chicken and vegetables to sauce.
7. Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated.
a. Rewarm tagine over medium heat. Transfer to large bowl. Sprinkle with 2 tbsp of parsley.

(9) Orange Marinated Chicken Recipe
Serves six

* 3 pounds boneless skinless chicken thighs (4 pounds if buying bone-in)
* 6 oranges, peeled and seeded, coarsely chopped (or 2-3 cups fresh squeezed orange juice)
* 1 onion, chopped
* 3 cloves garlic, chopped
* 1/3 cup chopped fresh cilantro
* 1 tbsp fresh rosemary leaves, chopped (or 1 tsp dried)
* 1 tbsp fresh thyme leaves (or 1 tsp dried)
* 1 tbsp fresh marjoram leaves (or oregano, or 1 tsp dried or either)
* 1 tsp salt
* 2 tbsp olive oil

1. In blender or food processor, combine the chopped oranges, onion, garlic, cilantro, rosemary, thyme, marjoram, and salt. Pule a few times to make a coarse puree.
2. Put boneless chicken thighs between two sheets of wax paper and pound with a meat hammer until an even thickness of about 1/2 inch. Combine the chicken pieces and the orange marinade together either in a bowl or in a ziplock freezer bag. Refrigerate overnight.
3. Heat olive oil in a large cast iron pan on medium high heat. Remove chicken pieces from the marinade, wiping off excess (but not all) marinade. Working in batches, cook the chicken pieces for 5 minutes on each side.

(10) Seasoned Turkey Sausage Recipe

* 1 lb of ground turkey (make sure you do not use breast only)
* 1/2 tsp of nutmeg
* 1/4 to 1 tsp of thyme
* 1 tsp of salt
* 1/2 to 1 tsp of sage
* 1/4 of a gala apple shredded

1. Mix thoroughly and shape into 12 patties.
2. Fry in un-greased skillet or bake 350 degrees for 10-15 minutes.

(11) Turkey Lettuce Wraps Recipe

* 1 lb ground turkey
* 2 inches fresh ginger, peeled, grated
* 3 Cloves of garlic, pressed
* 1/2 cup water chestnuts chopped
* 4 Carrots, shredded
* 1/2 – 3/4 cup Chicken broth (Gluten free)
* Head of iceberg lettuce or romaine leaves

1. Heat large pot to medium high to brown turkey.
2. Add in garlic and ginger when meat is almost cooked through.
3. Reduce heat to medium when meat is fully cooked.
4. Stir in chestnuts, carrots and broth.
5. Spoon onto lettuce and eat like a taco. Enjoy!

(12) Ground Turkey and Vegetables Recipe

* 3 cloves of garlic
* 1/2 onion, diced
* 1 lb ground turkey
* 1-1/2 cups baby carrots
* 2 zucchini, sliced

1. In a large pan on medium heat, begin to brown the meat. When the meat is almost done cooking, add in garlic and onion.
2. Meanwhile, in a steamer basket steam carrots for 10 minutes covered. Add in zucchini. Turn off heat and leave covered until meat is cooked through
3. Spoon meat into bowl and top with vegetables.

(13) Chicken Braised with Coconut Milk

* 1 whole chicken cut into 8 pieces
* 2 onions sliced
* 4 cloves garlic sliced
* 2 tbsp pickled ginger – minced
* 1 tbsp ground cumin
* 2 tsp ground coriander
* 1/2 tsp red pepper flakes
* 1 tsp salt
* 1/2 tsp pepper
* Fresh cilantro or parsley for garnish
* 2 cups chicken stock, gluten free
* 2 cups coconut milk, unsweetened

1. Rub chicken with olive oil, salt and pepper.
2. Brown on all sides over medium high heat and put in a baking dish.
3. Deglaze the pan with chicken stock and pour into baking dish.
4. Wipe out pan and sauté the onion, garlic, salt, pepper and ginger for 6 minutes.
5. Then add cumin, coriander and red pepper flake and cook 3 minutes more.
6. Add coconut milk and bring to a boil.
7. Add remaining stock and pour over chicken.
8. Cover with foil and cook at 350 degrees for 1 hour.
9. Take off foil and cook 30 minutes more.

(14) Cinnamon Chicken Recipe
Serves 3-4

* 1 3lbs chicken, cut into 8 pieces (breasts, drumsticks, thighs and wings)
* ½ tsp sea salt;
* ½ tsp black pepper;
* 2/3 tsp cinnamon;
* 1 onion, sliced;
* 1 cup water or chicken stock;

1. Preheat your oven to 400 F.
2. In a small bowl, combine the salt, pepper, garlic and cinnamon. Rub the chicken pieces with this mixture and allow it to sit for about 30 minutes at room temperature.
3. Place the chicken pieces in a large roasting pan and add the onion slices to the pan.
4. Cook for 35 minutes and then reduce the heat to 350 F.
5. Stir in a cup of water to the roasting pan and continue cooking for another 50 minutes.
6. Serve and use the juices from the pan as a sauce.
7. Serve this dish with a simple side of roasted root vegetables or a salad for a very satisfying Paleo meal.

(15) Pan Fried Pork, Chicken, Turkey with Garlic Greens

* 1 lb Boneless meat – 1/2 inch cubes
* 2 tsp Olive oil
* 2 cloves Garlic – sliced
* ½ tsp Salt
* ¼ tsp Pepper
* 4 oz per person of baby greens (Arugula, Baby Spinach, Spring Mix)
* 2 tbsp White balsamic vinaigrette (See Recipe)

1. Heat oil in sauté pan over medium high heat.
2. Add salt and pepper to meat and sauté for 2 minutes.
3. Add garlic and sauté for 2 minutes more. Remove to plate.
4. Remove pan from heat and toss greens with vinaigrette.
5. Greens should be warm but not wilted.

(16) Thai Turkey Lettuce Cups
Makes 4 servings.

* 1/3 cup fresh lime juice (from about 4 limes)
* 3 tbsp fresh lemon juice (about 1 large lemon)
* 2 tbsp Thai fish sauce
* 2 tbsp honey
* 3 tbsp canola oil
* 1/2 red onion, diced
* 3 small shallots, thinly sliced
* 1 (4-inch) piece of lemongrass, minced (about 1/4 cup)
* 1 1/2 pounds ground turkey, preferably dark meat
* kosher salt and freshly ground black pepper
* 1/2 cup chopped fresh cilantro leaves
* 1 head butter lettuce, leaves separated

1. In a small bowl, whisk together the lime juice, lemon juice, fish sauce, and honey.
2. In a large skillet, heat the oil over medium heat. Add the onion, shallots, and lemongrass. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes.
3. Add the dressing to the pan and cook for 2 minutes. Remove from the heat and stir in the cilantro. Season to taste with salt and pepper. Spoon the turkey mixture onto the lettuce leaves and serve.
Note: This recipe can also be made with ground chicken, beef, or pork.


(1) Roast Beef Recipe
Serves 4-5

* 1 4lbs top sirloin roast;
* ½ cup Coconut or Olive Oil;
* 3 cloves garlic, minced;
* 3 sprigs fresh thyme;
* 3/4 cup chicken stock (Gluten free);
* Sea salt and freshly ground black pepper to taste;

1. Preheat your oven to 350 F.
2. In a large skillet over high heat, melt 1 tbsp of the cooking fat. Sear the roast on all sides for just a few moments, or until the sides are a beautiful golden brown.
3. Place the roast in a large roasting dish, along with the cooking fat used to sear it. Scatter generous knobs of the cooking fat on top of the roast, followed by the chicken stock. Sprinkle the garlic over the meat and season to taste with salt and pepper. Top with the thyme sprigs.
4. Allow to cook for 50-60 minutes, or until the meat is cooked, but still slightly pink in the middle. You can baste the meat with the cooking juices from time to time during the cooking process to ensure that the meat stays really moist.
5. Remove the roast from the oven and set aside for about 10 minutes before serving, allowing the meat to relax before carving it.
6. Remove the thyme springs from the pan and use the rendered liquid in the pan as a sauce for the roast.

(2) Grilled Peaches with Prosciutto and Basil Recipe
Serves 4, as a side or snack

* 3 ripe peaches, halved and pitted;
* 6-8 slices good quality prosciutto (gluten-free);
* 1 cup balsamic vinegar;
* 1 tbsp honey, optional;
* 8-10 basil leaves;
* 2 tbsp coconut oil or Olive Oil melted;
* Sea salt and freshly ground black pepper to taste;

1. In a small saucepan over a medium-high heat, bring the vinegar to a simmer and let simmer for a few minutes. When in beings to thicken, add the honey, if using, and season to taste with salt and pepper. Once the liquid takes on the form of a thick syrup, remove from the heat and allow to cool.
2. Fire up the grill to a medium heat. While waiting for the grill to heat up, brush some of the coconut oil or coconut butter over the open side of each peach. Place them on grill face down and allow to cook until golden brown. Cook on the other side for only a minute.
3. Place the peaches face up on a large flat dish. Drizzle them with the balsamic vinegar syrup and then stuff the area where the pit was with prosciutto. Top with a basil leave and serve.

(3) Lamb Burger with Cilantro Raita
The tangy, herby yogurt sauce (raita) stands in for mayonnaise on this blended burger. Serves 4.

* 1/3 cup plain fat-free coconut yogurt (Greek style)
* 1 tbsp chopped fresh cilantro
* 1 tbsp chopped fresh mint
* 1/8 tsp kosher salt
* 1 garlic clove, minced
* 1/2 English cucumber, grated, squeezed dry

* 1/2 pound ground beef, 90% lean
* 6 ounces ground lamb
* 1/4 tsp kosher salt
* 1/8 tsp freshly ground black pepper
* 1 tsp olive oil
* 1 cup baby spinach
* 4 thin slices red onion

1. Prepare the first 6 ingredients in a small bowl; stir well.
2. Gently combine beef and lamb, being careful not to overwork. Divide the mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickle-sized indentation in the center of each patty. Sprinkle evenly with 1/ 4 tsp salt and pepper.
3. Heat a large cast-iron skillet over medium-high heat. Add oil to pan, and swirl to coat. Add patties; cook for 3 minutes on each side or until desired degree of doneness.
4. Place 1/4 cup spinach, 1 onion slice, and 1 patty together and enjoy.

(4) Beef Sweet Potato Noodles with Spinach and Coconut-Curry Vinaigrette
“Bloom” the ginger, garlic, and curry powder by warming them in oil to round out flavors.

* 1 (8-ounce) boneless sirloin steak
* 1 1/2 tsp kosher salt, divided
* 8 ounces uncooked sweet potato noodles
* 8 cups coarsely chopped bok choy
* 1 pound bagged prewashed spinach
* 1/2 cup light coconut milk
* 2 tbsp fresh lime juice
* 1 tbsp rice vinegar
* 1 tsp honey
* 1/2 tsp freshly ground black pepper, divided
* 2 tbsp canola oil, divided
* 1 tbsp chopped peeled fresh ginger
* 1 tbsp sliced garlic
* 1 1/2 tsp Madras curry powder

1. Place beef in freezer
2. Bring 4 quarts water and 1 tsp salt to a boil in a large saucepan. Add noodles to boiling salt water; cook according to package directions. During last 1 minute of cooking, add bok choy and spinach. Cook 1 minute or until greens wilt. Drain and rinse under cold water; rinse well.
3. Combine 1/4 tsp salt, coconut milk, juice, vinegar, honey, and 1/4 tsp pepper in a small bowl, stirring with a whisk.
4. Combine 5 tsp oil, ginger, garlic and curry in a Duth oven over low heat; cook 5 minutes, stirring frequently. Remove from heat. Add reserved coconut milk mixture and noodle mixture; toss well.
5. Heat a large, heavy skillet over high heat. Cut beef across the grain into thin slices; sprinkle with remaining 1/4 tsp salt, and 1/4 tsp pepper. Add remaining 1 tsp oil to pan; swirl and coat. Add beef to pan; saute 2 minutes or until done. Add beef to pasta mixture; toss well.

(5) Braised Pork Loin with Sauerkraut

* 5 – 8 lbs bone in or boneless pork loin
* 2 large yellow onions – sliced
* 4 whole cloves garlic
* 1 green cabbage – cut into 8 wedges or brussel sprouts
* 2 bags of sauerkraut (all natural-no additives) drained and squeezed
* 1 large green apple – peeled and large diced
* 1 tbsp whole caraway seed
* Salt
* Pepper
* 1 cup unfiltered apple cider
* Chicken stock – gluten free

1. Put drained sauerkraut on bottom of baking dish; lightly sprinkle with salt and pepper and caraway seed.
2. Add apple, apple cider and cabbage wedges facing up.
3. Rub pork loin with olive oil, salt and pepper. Brown loin on all sides over medium high heat and put in baking dish.
4. Deglaze the pan with chicken stock. Wipe out pan and sauté onions and garlic with salt and pepper until lightly golden, add to baking dish.
5. Add chicken stock to dish until veggies are almost covered.
6. Cover loosely with foil and roast at 325 degrees until roast is 160 degrees internal temperature (2 hours approx).
7. Take out of oven and let rest for 20 minutes before serving.

(6) Braised Veal Shank

* 4 Veal Shanks
* 4 whole cloves Garlic, sliced
* 1 large or 2 medium Onion, sliced
* 1-2 Leek stalks – sliced and washed, mostly white part
* 2 lbs raw Dark Greens washed and chopped (mustard, swiss chard, kale, etc.)
* 1 cup or more Olives, whole black pitted (not canned)
* Gluten free Chicken Stock
* 1 tsp Salt
* ½ tsp pepper
* 1 tsp Dried Herb (choose 1: rosemary, thyme, sage or herbs d’provence)

1. Over medium high heat sauté in olive oil for 4 minutes each: onions, garlic, leeks and greens, adding each ingredient to the same pan. Put sautéed veggies in a baking dish. Rub the shanks with olive oil, salt and pepper.
2. Over high heat brown shanks 3 minutes on each side and add them to the baking dish. Deglaze the pan with chicken stock and add stock to the baking dish until shanks are 3/4 covered. Tent with foil and cook at 350 degrees for 2 hours, flipping the shanks after 1 hour. Uncover and cook 1 hour more. Serve with a green salad with olive oil – lemon dressing

(7) Breakfast Hash

* 1 lb ground turkey, bison, chicken, veal, venison, etc. (choose 1 or more)
* ½ cup parsley, minced
* ½ cup chives, minced
* 2 cups turnip or sweet potato, minced and blanched in simmering water for 6 minutes until fork tender
* 1 tsp salt
* ½ tsp pepper
* ½ tsp thyme

1. Mix all ingredients gently together, form into patties and brown over medium high heat until cooked through. Goes well with sautéed baby spinach

(8) Garlic-and-Herb-Crusted Leg of Lamb
8 Servings. This leg of lamb is perfectly juicy in the center, with a fantastic crust. The recipe is so easy that it’s ideal for a dinner party, as well as for Easter.

* 1/4 cup extra-virgin olive oil, plus more for drizzling
* 2 heads garlic, cloves separated but not peeled, plus 3 garlic cloves, minced
* 1 tbsp minced rosemary, plus 3 sprigs
* 1 tbsp minced thyme
* One 6-lb. bone-in leg of lamb, aitch bone removed
* Salt and freshly ground pepper
* 1 large sweet onion, cut into 1/2-inch-thick wedges
* 2 large carrots, cut on the diagonal 1/2 inch thick
* 2 large celery ribs, cut on the diagonal 1/2 inch thick

1. Preheat the oven to 400 degrees. In a small bowl, combine the olive oil with the minced garlic, rosemary and thyme.
2. Score the fatty top side of the lamb about 1/4 inch deep. Season the lamb all over with salt and pepper. On a large rimmed baking sheet, toss the whole garlic cloves, onion, carrots and celery with a generous drizzle of olive oil. Arrange the vegetables in an even layer and season with salt and pepper. Scatter the rosemary sprigs over the vegetables and set the leg of lamb on top, fatty side up. Spread half of the garlic-and-herb rub all over the lamb, making sure to rub it into the score marks. Roast the leg of lamb for 20 minutes.
3. Spread the remaining rub over the lamb and add 1/4 cup of water to the baking sheet. Roast the lamb for about 1 hour and 20 minutes longer, rotating the baking sheet a few times, until an instant-read thermometer inserted in the thickest part of the meat registers 145 degress for medium. Add a few more tablespoons of water to the baking sheet at any point if the vegetables start to get quite dark.
4. Transfer the lamb to a carving board and let it rest for 20 minutes. Discard the rosemary sprigs. Carve the leg of lamb into 1/2-inch-thick slices and serve with the roasted vegetables.

(9) Pork with Grapes and Tarragon
8 Servings. This dish tastes surprisingly rich for something so low in fat, thanks in part to the tannins in black and red grapes. “If you make the sauce with less tannic green grapes, it just won’t have the same texture,” says Maria Helm Sinskey. When she can find them, Sinskey uses fragrant black muscat grapes here.

* 2 tbsp extra-virgin olive oil
* Eight 4-ounce boneless pork loin chops
* Kosher salt and freshly ground pepper
* 2 cups black or red seedless grapes (12 ounces), halved
* 2 tbsp minced shallots
* 1 tbsp sugar
* 1 tbsp red wine vinegar
* 1/2 cup dry, fruity red wine
* 1 cup chicken stock or low-sodium broth (gluten-free)
* 2 tsp chopped tarragon

1. In a very large skillet, heat the olive oil until shimmering. Season the pork with salt and pepper and add the chops to the skillet. Cook over moderately high heat, turning once, until lightly browned and nearly cooked through, about 6 minutes. Transfer the pork to a platter, cover loosely and keep warm.
2. Add the grapes to the skillet and cook until the sugar dissolves, about 1 minute. Add the vinegar and cook until nearly evaporated, about 1 minute. Add the wine and boil over high heat until reduced by half, about 3 minutes. Add the stock and boil until reduced by half, about 4 minutes.
3. Return the pork and any juices to the skillet and let simmer until the chops are just cooked, about 2 minutes. Transfer the pork to plates. Boil the sauce until thick and glossy, about 2 minutes. Stir in the tarragon and pour the sauce over the pork. Serve right away.

(10) Lamb Chops With Mint Sauce
4 Servings

For mint sauce:
* 1/2 cup cider vinegar
* 1/4 cup agave nectar
* 1/2 cup chopped fresh mint leaves
* 2 tbsp oil
For chops:
* 8 rib or loin lamb chops, trimmed of excess fat
* Salt and freshly ground pepper

1. To make the mint sauce, boil the vinegar and agave nectar together, remove from heat, add the mint, and let sit for 30 minutes. Remove 3 tbsp of the mixture and combine it with the oil, to brush on the chops as they cook. Serve the remaining mint mixture at the table.
2. Heat a grill or grill pan to high. Sprinkle the chops with salt and pepper to taste. Grill for about 8 minutes, turning 3 or 4 times and brushing occasionally with the oil-mint mixture. Serve immediately.


(1) Coconut Curry Fish (or Chicken) Recipe

* 1 Tbsp coconut oil
* 4 cloves of garlic, pressed
* 3 ribs of celery, sliced
* 2 inches of ginger, peeled, grated
* 4 carrots, shreded
* 1 tsp Fish sauce (optional)
* 3 small zucchini sliced
* 1 can Thai Kitchen Coconut Milk
* 1 box Low Sodium Chicken Broth (Gluten free)
* 1 lb of cubed chicked or white fish
* 5 Leaves fresh basil, thinly sliced

8. Heat oil in large frying pan on Medium high
9. Add garlic and celery. Stir for 4-5 minutes until crisp-tender.
10. Add carrots and ginger. Stir for 5 minutes.
11. Add fish sauce, 1 cup of broth, and zuchinni.
12. Cover and let cook for 5 minutes.
13. Shake can of coconut milk then add to pan. Next add the remaining broth.
14. Bring to low boil then add meat. Recude heat to medium. Cover and let cook for 10 minutes for fish, 15-20 for chicken.
15. Spoon into shallow bowl and top with fresh sliced basil.

(2) Baked Salmon with Asparagus & Roasted Beets Recipe
Beets and asparagus are two vegetables that go wonderfully well with salmon and that tend to be forgotten in our day to day meals. This simple dish can of course be prepared with any fresh fish and vegetables. This recipe serves 4 people.

* 4 fresh “wild caught” salmon fillets;
* 4 tbsp olive or coconut oil;
* 4 tsp chopped dill;
* 16 sprigs of fresh asparagus, hard base removed;
* 4 medium red beets, cut in cubes;
* Salt and pepper to taste;

1. Preheat your oven to 500 F.
2. Line four large pieces of foil and place a salmon fillet on a bed of beet cubes and 4 asparagus. Do that for the 4 fillets.
3. Add 1 tbsp of coconut butter and 1 tsp dill on top of each fillet and close the foil to form a little pocket.
4. Bake in hot oven for about 10 minutes for each inch of thickness of the fish.
5. Make sure to check on the fish so it doesn’t get overcooked.
Serve topped with some more of your favorite fresh herbs. More dill is perfect, but cilantro is also really good.

(3) Grilled Trout with Parsley, Dill and Lemon Recipe

* Two 3/4 lb whole trouts (scaled, guttered and cleaned); (don’t stress about the size, medium is a good gage)
* Olive or coconut oil;
* 1 bunch fresh flat leaves parsley;
* 1 bunch fresh dill;
* Zest of one lemon;
* 2 lemons, one sliced and the other halved;
* Salt and pepper to taste;

1. Preheat your broiler.
2. Slash the sides of your fishes about 8 times each side with a knife so the coconut butter or oil can make its way in.
3. Rub the trouts with coconut butter and season with salt and pepper.
4. Stuff the cavity with the chopped parsley, dill and lemon slices.
5. Put the fish on a baking rack on a pan for the dripping.
6. Sprinkle the lemon zest on top of the fish and add generous knobs of coconut butter on the fish to form a wonderful golden crust.
7. You can place the lemon halves on the baking tray too.
8. Grill at about 6 inches of the heat source for about 6 minutes on each side.
9. Squeeze the roasted lemons on the fish before serving and you’ve got yourself a wonderful dinner.

(4) 8-Minute Garlic Tilapia Recipe
Serves 4

* 4 Tilapia filets (Note: you can buy frozen from the fresh seafood department but make sure you thaw them for about 6 hours before cooking)
* 1 tbsp Olive oil
* 2 tsp garlic
* Sea salt to taste
* Pepper to taste

1. Heat olive oil in skillet over medium-high heat for about 1-2 minutes. 
2. Add garlic and cook until it sizzles (about 1 minute).
3. Add tilapia fillets to skillet.
4. Season with sea salt and pepper.
5. Cook 4 minutes on each side and continue to season while you’re cooking.

(5) Coconut Thai Delight Recipe

* 1 Leek
* 3 Garlic cloves
* 3 inches fresh ginger, peeled, finely grated
* Veggies of choice: Use all of just a few
* 1 Yellow squash
* 1 Bok Choy
* 3 Carrots, shredded
* 1 Zuchinni
* 1 cup Broccoli
* 1 box of Broth or 4-5 cups
* 1 tsp fish sauce
* 1 tsp Curry
* 1 Can Coconut Milk
* 4 filets of Cod or white fish of choice
* 6 leaves of Fresh basil

1. Slice 1 leek, press 4 garlic and grate fresh ginger and add it to BIG pan with oil. Then add a little broth.
2. While that’s cooking, prep your choice of veggies.
3. Add to pan 1 cup broth, 1 tsp of fish juice, 1 tsp of green curry from Thai kitchem (comes in VERY small jar from Whole Foods Market). Add 1 can of coconut milk and stir to mix. Now add your veggies. They should be covered in liquid, if not add more broth!
4. Prep Cod- about 1 lb or any firm white fish and add when the broth is hot but not boiling. Cover and let cook for 5-10 minutes or when fish flakes apart.
5. Thinly slice FRESH basil for garnish. ENJOY!!

(6) Salmon Hash

* 2 – 3 Leeks (about 1/2 lb)
* 2 Tbsp Olive or coconut oil
* 1 pound Fresh salmon – boneless – cut into l inch dice
* 3 cups Roasted sweet potatoes – 1/2 inch cubes
* 1 tsp Salt
* 1 tsp Pepper
* 1/4 cup Minced chives
* 1/2 cup Coconut cream concentrate

1. Trim off the root end and dark green leaves from the leeks, leaving just the white and light green parts. Slice lengthwise, then crosswise into 1/4-inch thick half-moons. Place in a bowl filled with cold water and swish around to remove sand and dirt. Lift the leeks out and drain in a colander. You should have about 3 cups.
2. Place a large (12-to-14-inch) nonstick sauté pan over medium-high heat for several minutes. When hot, add the oil, tilt to coat the pan, and then add the leeks. Sauté for about 3 minutes or until the leeks soften and start to turn golden around the edges.
3. Add the salmon and sauté until it begins to turn opaque, about 3 minutes. Add the potatoes and sauté, stirring occasionally, for 5 to 6 minutes. Season with salt and pepper. Add the cream and simmer until most of the liquid has evaporated and the cream has thickened enough to bind the hash together. (Don’t reduce too much or the cream will separate; you’ll have a broken sauce.)

(7) Oven Roasted Striper or Salmon

* Salmon or striper
* Olive Oil
* Salt, pepper and a favorite seasoning blend (gluten free)
* Fresh citrus juice

1. Cut scores in fillet 1/4 inch deep in the thin end, 1/2 inch in the thick
2. Rub with olive oil
3. Sprinkle with salt, pepper and gluten free seasoning blend of choice
4. Cook at 425 degrees for 6-7 minutes
5. Let rest for 3 minutes
6. Squeeze on fresh citrus juice

(8) Pan Seared Flat Fish

* Fish fillet of choice (thin cut)
* Olive Oil
* Seasoning of choice (salt, pepper, spice mix – gluten free)

1. Preheat a dry non-stick skillet
2. Pat fillet dry with paper towel
3. Coat with olive oil
4. Sprinkle generously with seasoning
5. Cook on 1st side 2-3 minutes
6. Flip and cook 1 minute more
7. Serve with a cold sauce, salsa or chutney


(1) Sweet Potato and Sausage Soup Recipe
Serves 5-6

* 1 3/4 lbs sweet potatoes, peeled and roughly chopped;
* 1/2 lb of your favorite spicy chicken sausage, casing removed;
* 2 large carrots, roughly chopped;
* 2 celery stalks, roughly chopped;
* 2 cloves garlic, minced;
* 1 1/2 tsp curry powder;
* 2 onions, roughly chopped
* 7 cups low salt chicken stock; (MSG Free) (Gluten free)
* 1 bunch fresh parsley, chopped, for garnishing;
* Cooking fat;
* Sea salt and freshly ground black pepper to taste;

1. Heat a large skillet over a medium-high heat with some cooking fat.
2. Add the sweet potatoes, sausage meat, carrots, celery, garlic, onions and curry powder. Combine well.
3. Cook, stirring occasionally, for about 8 minutes, until the carrots and sweet potatoes are slightly soft.
4. While the vegetables are cooking, pour the chicken stock in a pot and bring to a boil.
5. Add the cooked vegetables to the hot stock, bring back to a simmer and simmer for about 10 minutes, until the sweet potato cubes are cooked through.
6. Season to taste with sea salt and freshly ground black pepper, pour everything in a blender or food processor and process until smooth.

(2) Butternut Squash Soup Recipe
Preparation time: 50 minutes, active preparation: 20 minutes

* 1 or 2 butternut squashes (1 is good for about 3 good portions);
* 1 or 2 cans of coconut milk, depending on the number of squashes you prepare.
* Sea salt and freshly ground black pepper to taste;
* Any fresh out dried herb you’ve got laying around;

1. Preheat your oven to 350 F.
2. Cut your squash lengthwise and remove the seeds. You can get rid of the seeds or keep them and roast them for a snack latter.
3. Place the halves, cut side down, on a baking sheet and place in the oven for about 45 minutes. It might take longer, but I suggest you check on them after 45 minutes. Verify that the flesh is fork tender and it’s ready.
4. Now either wait for the squash to cool down a bit so it’s easier to handle or put on some gloves. Scoop out the cooked flesh in a sauce pan and add about 3/4 of a can of coconut milk per squash.
5. Start mashing the squash with a potato masher on a low heat. Note that you can also place the flesh and coconut milk in a blender and blend the mixture. I prefer the version in the pan, less work than washing a blender.
6. Once everything is mashed up, adjust the consistency by adding some coconut milk if needed. Season with salt and pepper to taste. If you want to go fancy, grate a bit of fresh nutmeg . You can also add some grated fresh ginger or garlic for a nice spin on the taste.
7. Serve and enjoy! Garnish with fresh herbs on top if you have any. For added style, you can drizzle additional coconut milk in a spiral on the served bowls to create a white swirl.

(3) Fish Soup Recipe

* 2 tbsp coconut oil
* 2 leek onions sliced
* 4 cloves of garlic, pressed
* 3 inches of fresh ginger, peeled, grated
* 3 celery, sliced
* 6 carrots, peeled, sliced
* 2 yellow squash, diced
* 2 boxes of Low Sodium Chicken Broth (Gluten free)
* 2 Cups of water
* 1 1/2 lbs of cubed cod, tilapia, mahi mahi, OR orange roughy

1. Heat large stockpot over medium high heat and add oil. After prepping vegetables, add onion and garlic for 4-5 minutes until wilted and slightly golden.
2. Add ginger and celery, stirring well for 1 minute.
3. Turn up heat to High and add 1 cup of broth and carrots. Cover pot and let broth come to boil. Boil carrots for 5 minutes.
4. Add yellow squash, rest of the broth and the water.
5. Wait until the broth begins to boil and then add cubed fish. Reduce heat to medium and cover for 5-10 minutes until fish is bright white and flakes easily.
6. Serve hot and enjoy.

(4) Casablanca Carrot Soup Recipe

* 2 Tbsp olive oil
* 1 lb carrots, cut into 1/4 inch rounds
* 2 green onions, minced (2 tsp)
* 1 clove garlic, minced (1 tsp)
* 1/4 tsp ground cinnamon
* 1/2 tsp ground turmeric
* 1/2 tsp ground cumin
* 2- 14.5 oz cans low-sodium vegetable/chicken broth (Gluten free)
* 2 cups carrot juice
* 1/4 cup chopped fresh mint
* 1 Tbsp lemon juice
* 1 tsp lemon zest
* mints sprigs for garnish, optional

1. Heat oil in large pot over medium high heat.
2. Add carrots, onions, garlic, cinnamon, turmeric, and cumin; stir 3 minutes.
3. Add broth and bring to a boil. Reduce heat to medium-low, cover, and simmer 30-35 minutes, until carrots are very tender.
4. Puree carrot mixutre with carrot juice and mint in blender until smooth. Stir in lemon juice and zest. Return to pot to warm, if necessary. Serve hot or chilled, garnished with mint.

(5) Vegetable Soup with Sweet Basil Recipe

* 2 small leeks, white part only
* 1 small onion
* 2 stalks celery
* 1 medium zuchinni
* 2 medium carrots, peeled
* 6 tbsp olive oil
* 3 tbsp water
* 2 quarts chicken stock (Gluten free)
* 4 medium garlic cloves
* 30 fresh basil leaves, washed and dried
* 1/2 tsp freshly ground black pepper
* Sea salt

Preparation (time= 1 hour)
1. Cut the leeks, onion, clerery, zuchinni, and carrots into 1/4 inch diced cubes.
2. In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the water. Add the vegetables and saute over medium-low heat until all the water evaporates. Do not brown the vegetables.
3. Add the stock and bring to a boil. Cooke at a gentle boil for 30 minutes.
4. Meanwhile, in a food processor fitted with the metal blade, basil, garlic, and remianing 3 tablespoons of olive oil. Pulse until pureed. If this equipment is unavailable mince these ingredients then add to soup.
5. Stir the puree into the cooked soup. Do not let the soup return to a boil. Season, to taste, with sea salt, pepper. Serve the soup hot.

(6) Kale and Roasted Vegetable Soup Recipe
Can be made a day ahead. Serves six.

* 3 medium carrots, peeled and quartered lengthwise
* 1 large onion, cut into 8 wedges or 4 or 5 slices
* 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
* 6 garlic cloves
* 1 Tbsp olive oil
* 6 cups or more of vegetable/chicken broth (Gluten free)
* 4 cups of finely chopped kale
* 3 large fresh thyme sprigs
* 1 bay leaf

1. Preheat oven to 400 F (reduce heat by 25*F if using convection oven). Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with sea salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occasionally, about 45 minutes.
2. Cut squash and carrots into 1/2 inch pieces; set aside. Place garlic cloves in food processor. Add onion; puree until almost smooth. Transfer puree to large pot. Add 5 1/2 cups broth, kale, thyme, and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.
3. Add carrots, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with sea salt and pepper. Discard thyme sprigs and bay leaf.

(7) Cabbage Soup Recipe

* 2-3 Tbsp oil
* 3 cloves garlic, sliced
* 4 ribs of celery, sliced
* 5 carrots, peeled, diced
* 1 Head of Cabbage, shredded
* 2 boxes of organic chicken stock (Gluten free)
* 4 Chicken wings
* 1 Tbsp onion powder
* 1 Tbsp garlic powder

1. Prepare cabbage by cutting into quarters. Place one of the flat sides of the quarter on the board and chop into shreds.
2. Heat oil in large soup pot and then add garlic and celery. Cook for one minute.
3. Add carrots and 1 cup broth. Cook for 5 minutes.
4. Add the rest of the broth and bring to a boil.
5. Set oven to broil. Mix onion powder and garlic powder in a small bowl.
6. Add cabbage and chicken. Reduce heat and cover until chicken cooked through, about 10 minutes.
7. Turn stove off. Remove chicken from pot and place on baking sheet. Sprinkle the mixed seasoning over the chicken to taste.
8. Cook chicken for 5-10 until crispy
9. Serve chicken with a hot bowl of soup.

(8) Asian Soup Recipe

* Pick as many of the following veggies as you like:
o Scallion – sliced
o Cilantro – rough chopped
o Watercress – washed – not chopped
* Put each in its own bowl on the dinner table.

To prepare broth:
* 1 lb chicken gizzards (trust me, you’ll like it)
* 2 -4 boneless pork chops
* Chicken stock
* Ginger – raw, large finger, sliced
* Garlic – 3 whole cloves
* Cilantro stems – washed well
* Scallion tops
* 5-Spice powder

1. Wash and simmer chicken gizzards in chicken stock with other ingredients for 2 hours (not pork).
2. Strain broth and keep warm.
3. Slice gizzards and put in bowl on the table.
4. Rub pork chops with olive oil, salt, white pepper and 5-spice powder, brown over medium high heat for 4 minutes per side. Slice into thin strips and put in a bowl on the table.
5. Heat the broth until it is very hot.
6. Have your guests fill their bowls with the raw veggies and cooked meats, and then fill their bowl with the hot broth.
7. Eat with chopsticks to slow your pace of eating.

(9) Thai Coconut Chicken Noodle Soup

* 4 ounces of sweet potato noodles
* 4 cups chicken broth (gluten-free)
* 1/2 tsp lime zest
* 3-inch length lemongrass, very thinly sliced
* Six 1/8-inch-thick slices of fresh ginger, peeled, then sliced into matchstick pieces
* 2 carrots, peeled and sliced into thin coins
* 3 tbsp fish sauce
* 3 tbsp lime juice
* 2 boneless, skinless chicken breasts, sliced into 1/8-inch rounds (see note)
* 1 15-ounce can coconut milk
* 3 tbsp freshly chopped cilantro, plus more for garnish

1. Boil the noodles in salt water for 5-6 minutes. Rinse 3 times under cold water. Cover and let sit, while preparing the rest of the soup.
2. Combine the broth, lime zest, lemongrass, and ginger in a pot and simmer uncovered for 10 minutes or until the ingredients release their fragrance.
3. Add the carrots, fish sauce, lime juice, chicken, coconut milk, and cilantro. Simmer for 20 minutes, or until the chicken is cooked through.
4. Taste, and if the soup seems lacking in salt, add more fish sauce. Add noodles to the soup. Garnish with cilantro. Serve immediately.
Note: Put chicken breasts in the freezer for about 15 minutes to make them easier to slice.

(10) Restorative Beef Broth
8 Servings. Sip this beefy, faintly sweet broth as is, or, to make it even heartier, simmer diced root vegetables.

* 4 lb. Bone-in beef short ribs (about 15 individual ribs)
* 1 medium onion, halved
* 1/2 cup pitted prunes (about 3 oz.)
* 3 garlic cloves, lightly crushed
* Kosher salt

1. Combine short ribs, onion, prunes, and garlic in a very large heavy pot; add 6 quarts water (preferably filtered or spring water). If unable to add all water at once, pour in remaining liquid later as broth reduces.
2. Bring to a boil over medium-high heat, skimming any foam from the surface. Cover with lid slightly ajar. Reduce heat to low and simmer very gently, occasionally skimming the surface, until meat is tender, about 2 1/2 hours. Uncover; simmer until broth is intensely flavored, about 3 hours longer.
3. Place a fine-mesh sieve over another large pot; line with a layer of cheesecloth and strain broth (you should have about 8 cups). Remove beef from bones in strainer and reserve for another use; discard remaining solids in strainer. Spoon fat from surface of broth. Season to taste with salt.
*Can be made 3 days ahead. Cover and chill. Rewarm before serving.

(11) Cleansing Ginger-Chicken Soup
8 Servings. Ginger has anti-inflammatory properties and can also calm an upset stomach. We love the heat it adds to this soup.

* 1 onion, sliced
* 2 celery stalks, chopped
* 8 oz. unpeeled scrubbed ginger, cut into 1/2″-thick slices
* 2 garlic cloves, crushed
* 10 whole black peppercorns
* 1 3-lb. whole organic chicken, cut into 7 pieces (2 breasts, 2 legs with thighs attached, 2 wings, 1 back)
* Kosher salt
* Cilantro leaves (optional)

1. Combine the first 5 ingredients in a large heavy pot. Add chicken, placing breasts on top. Add 6 quarts water (preferably filtered or spring water); bring to a boil over medium-high heat. Cover with lid slightly ajar. Reduce heat to low; simmer until chicken breasts are just cooked through, about 30 minutes.
2. Transfer chicken breasts to a plate; let cool, then cover and chill. Continue to simmer soup, uncovered, until broth is fully flavored, about 2 1/2 hours longer. Return breasts to soup to rewarm, about 5 minutes.
3. Remove chicken from broth. When cool enough to handle, coarsely shred meat; discard skin and bones. Place a fine-mesh sieve over another large pot; strain broth, discarding solids in strainer (you should have about 8 cups broth). Season with salt.
4. Rewarm soup. Divide chicken among bowls. Pour hot broth over, dividing equally. Garnish soup with cilantro leaves, if desired.


(1) Salad Ideas
* Baby Spinach, apples, sliced shallots
* Spinach, turkey bacon, red onion, cilantro
* Arugula, braised fennel, chopped chicken, sliced celery
* Baby greens, shredded carrots, shredded red cabbage, diced cucumber
* Cucumber, avocado, carrot, radish all uniformly diced
* Romaine with shredded chicken, celery, carrots, scallions
* Mixed baby greens, sliced pears
* Herb salad: baby romaine, FRESH chopped cilantro, parsley, basil, chives

(2) Types of Lettuce to Consider
* Red tip, Lead lettuce, Romaine, Radicchio, Spinach, Swiss Chard, Kale, Collards, Curly Endive, Arugula, Bibb, Mache aka Lamsb’ lettuce, Mesclun, Watercress

(3) Raspberry and Spinach Salad Recipe
Serves 4

* 3 tbsps olive oil;
* 2 tbsps raspberry vinegar;
* 1/4 cup fresh raspberries, crushed to a puree;
* 8 cups baby spinach;
* ½ red onion, finely chopped;
* Sea salt and freshly ground black pepper to taste

1. In a small bowl, combine all the ingredients for the vinaigrette: olive oil, vinegar and crushed raspberries. Combine well. Season to taste with salt and pepper.
2. In a large salad bowl, combine the remaining ingredients: spinach and onion.
3. Drizzle with the dressing, toss well and serve.
4. Enjoy this salad alongside any meat or fish dish. It has certainly been a favorite at many barbecues as well for me!

(4) Ceviche Citrus Cured Fish

* Tuna, Salmon, Seabass or a fish suitable for sushi
* Lime, lemon, orange
* Salt, pepper
* Garlic (optional)
* Green herb (Cilantro, parsley, chives)
* Dijon mustard (optional)

1. Cut fish in flat, bite sized pieces
2. Squeeze juice of citrus
3. Add salt, pepper, pasted garlic, mustard, herbs
4. Mix thoroughly and refrigerate for 30 min
5. Serve cold as appetizer or with salad

(5) Chilled Fish Salad

* 1 lb cooked flakey fish (canned or fresh tuna, salmon, striped bass)
* 6-10 celery stalks – bias slices
* 4 garlic cloves – thin slices
* 1 bunch fresh Italian parsley – chopped
* Salt and pepper, red pepper flake to taste
* Lemon vinaigrette

1. Toss everything except fish in lemon vinaigrette.
2. Then gently fold in cooked fish.
3. Let chill for 3-6 hours for best flavor.
4. Taste and add fresh lemon, olive oil or salt and pepper, as needed, to taste.

(6) Spinach Salad With Garlic-Cider Vinaigrette
8 Servings. Cooked spinach can get soggy and lose flavor. Mina opts to top raw spinach with a warm dressing, so the leaves lightly wilt.

* 3 heads of garlic, unpeeled
* 1/4 cup extra-virgin olive oil, plus more for brushing and drizzling
* 1 medium red onion, cut into 1/2-inch dice
* 1 cup apple cider
* 3 1/2 tbsp cider vinegar
* Salt and freshly ground pepper
* 3/4 pound curly spinach leaves- stemmed, washed and dried

1. Preheat the oven to 350 degrees. Wrap the garlic in a sheet of foil and bake for 1 1/2 hours, until tender. Let cool to room temperature.
2. Peel the garlic. In a large skillet, heat 2 tbsp of the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the apple cider and boil over high heat until reduced to 1/4 cup, about 4 minutes. Add the vinegar, roasted garlic and the remaining 2 tbsp of olive oil and season with salt and pepper.
3. In a large bowl, toss the spinach and warm dressing and serve.

(7) Blood Oranage, Beet, and Fennel Salad
4-6 Servings. Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast

* 2 medium red beets, tops trimmed
* 2 medium golden beets, tops trimmed
* 3 blood oranges
* 1 medium navel orange
* 1 tbsp fresh lemon juice
* 1 tbsp fresh lime juice
* 1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
* 1/4 red onion, very thinly sliced on a madoline (about 1/3 cup)
* Good quality extra-virgin olive oil (for drizzling)
* Coarse sea salt and freshly ground black pepper
* 1/4 cup loosely packed fresh cilantro

1. Preheat oven to 400 degrees. Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.
2. Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranages to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and navel orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.
3. Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.

(8) Kale Salad and Dried Fruit
4-6 Servings

* 1/4 cup mixed dried fruit (such as sour cherries, cranberries, raisins)
* 1 pound kale (about 2 bunches)
* 1 tbsp olive oil
* 2 tbsp minced red onion
* 2 tsp red wine vinegar
* Freshly ground pepper to taste

1. Place the dried fruit in small bowl with warm water. Add just enough warm water to cover and set aside until softened, about 15 minutes. Alternatively, you can microwave for 30 seconds and let stand for 5 minutes.
2. Remove and discard the stems from the kale. Chop the leaves into bite-sized pieces. Place in a large mixing bowl with 1 tsp salt and olive oil. Grab the leaves by the handfuls and massage them roughly. Don’t be timid. After a minute or two, the coarse, stiff leaves will turn soft and silky. You’ll have about half the volume of kale you started with.
3. Drain the dried fruit and add it to the kale, red onion, and vinegar. Toss to mix well, then season to taste with black pepper and more salt and vinegar, if necessary.

(9) Plum and Red Cabbage Salad
8 Servings.

* 1 small head red cabbage, shredded (about 4 cups)
* 8 plums, pitted and sliced
* 1/4 cup chopped fresh parsley
* 1 tbsp extra-virgin olive oil
* 3 tbsp balsamic vinegar
* 1/4 tsp salt
* 1/4 tsp freshly ground black pepper

1. In a large bowl, combine cabbage, plums, and parsley.
2. In a small bowl, whisk together olive oil, vinegar, salt and pepper until combined. Pour over cabbage mixture and toss.

(10) Grilled Avocado Salad With Apricot Dressing
6-8 Servings.

For the grilled avocados:
* 3 large, firm avocados, halved pitted and peeled
* 1 tbsp extra-virgin olive oil
* Kosher salt and freshly ground black pepper
* 1 1/2 tsp fresh lime juice
For the apricot dressing:
* 2 tbsp white wine vinegar or champagne vinegar
* 1/4 cup apricot preserves
* 1/3 cup extra-virgin olive oil
* 1 tsp chopped fresh thyme
* Kosher salt and freshly ground black pepper
For the salad:
* 8 cups chopped iceberg, romaine, or butter leaf lettuce
* 1 cup drained olives
* 6 slices turkey bacon, cooked and crumbled

1. To grill avocados, preheat a gas grill on medium-high heat or light a charcoal grill. Brush or spray avocados evenly with olive oil and season with salt and pepper to taste. Grill avocado halves just until grill marks form, 2 to 3 minutes. With a spatula, carefully turn halves and cook a few minutes more, until marks appear on other side. Remove to a side dish and sprinkle lime juice over each half. Cool avocados to room temperature or refrigerate until ready to assemble salad.
2. For Apricot Dressing, in a large bowl, whisk together vinegar, apricot preserves, olive oil, thyme, and salt and pepper to taste.
3. To assemble the salad, in a large bowl, toss lettuce with Apricot Dressing. Transfer dressed lettuce to a large platter. Carefully cut grilled avocados on the bias into thick slices and place down center of salad. Spoon olives and bacon around avocado. Serve.


(1) Dressing for salad
Make dressings out of olive oil, apple cider vinegar, dry mustard, stevia and herbs. Optional: add lecithin (from health food store) to make it thick and creamy.

(2) Salad Dressing Recipe

* 1/4 Cup extra-virgin olive oil
* 2 Tbsp Apple Cider vingegar
* 1 Tbsp fresh lemon juice
* 1 small clove garlic, minced
* 1/2 tsp finely shredded lemon zest
* 1 Tbsp Italian Seasoning
* 1/2 tsp salt
* 1/4 tsp freshly ground black pepper

1. Whisk all ingredients together in a small bowl or put them in a jar and shake to blend.
2. Use immediately or store, covered and chilled, up to 1 week (olive oil will solidify in the refrigerator but will melt quite quickly at room temperature again).

(3) Green Apple Salad Dressing Recipe
Here is a great salad dressing that is citrus-free and vinegar-free. The tart apple adds the needed zing to balance the oil. Those of you who are not on the elimination diet will enjoy it too. You can add as much or as little ginger as you like. If you add too much though, the dressing could become a little bitter. Enjoy!

* 1 green apple, cored (Granny Smith)
* 1/2 cup filtered water
* 1/3 cup extra virgin olive oil
* 3 to 4 cloves garlic
* 1 to 2-inch piece of fresh ginger, peeled
* Sea salt, to taste

1. Place all ingredients into a blender or Vita-Mix and blend until very smooth and creamy.
2. Add salt to taste and blend again.

(4) Pepper-Mint Dressing & Marinade Recipe
This lemony, peppery, garlicky, minty salad dressing is fantastic over crisp romaine lettuce topped with green onions, and shredded carrots.

* 1/2 cup packed fresh spearmint leaves
* 1/2 cup freshly squeezed lemon juice (2 lemons)
* 4 to 5 garlic cloves, peeled
* 1 small shallot (optional)
* 1 tsp whole black peppercorns
* 1 tsp sea salt
* 3/4 cup extra virgin olive oil
1. Add all ingredients except for olive oil to a blender. Blend on high until very smooth, 1 to 2 minutes.
2. Add the olive oil, blend on low speed until just incorporated.
3. Pour into a glass jar and store in the refrigerator until ready to use.
4. Bring to room temp before serving.

Note: I usually only use the shallot if I am using this recipe as a marinade for fish or chicken. It isn’t really necessary for a salad dressing.

(5) White Balsamic Vinaigrette

* ¼ cup white balsamic vinegar
* 1 Tbsp minced shallot (optional)
* 1 Tbsp minced garlic (optional)
* ½ tsp salt
* ½ tsp pepper
* 2/3 cup olive oil
1. Whisk all ingredients, except oil, and let rest for 10 minutes.
2. Slowly whisk in oil until smooth.
3. Can be refrigerated for one week
4. Good for all greens
5. Can be used as a marinade for all meats

(6) Avocado-Mint Dressing

* 2 Tbsp red wine vinegar
* 1 Tbsp lime juice
* 15-20 mint leaves
* 1 avocado
* ½ tsp salt
* ¼ tsp pepper
* ½ cup coconut oil

1. Blend all ingredients in a food processor except oil until smooth, stopping a few times to scrape the sides. Slowly add oil until smooth.
2. Use as a dressing for cooked meats or fish or as a dip for veggies.

(7) Souvlaki Sauce

* 1 Tbsp cumin – toasted in a hot pan
* 2 cups coconut yogurt
* ½ cup mint leaves
* ½ cup parsley
* 3 garlic cloves
* ¼ cup lemon juice
* 1 tsp salt
* ½ tsp pepper

1. In a food processor blend all ingredients, except yogurt, until finely minced.
2. Add yogurt and blend until smooth, scraping the sides of the mixer a few times. Best if refrigerated a few hours before serving.
3. Excellent with lamb, chicken or pork
4. Can be used to marinate meat before grilling
5. Can be used for dipping sauce
6. Don’t use marinade that has touched raw meat as a sauce

(8) Apple-Maple Vinaigrette

* ¼ cup unfiltered organic apple cider vinegar
* 1 Tbsp minced shallot
* ½ tsp salt
* ¼ tsp pepper
* 1 Tbsp organic maple syrup
* 2/3 cup olive oil

1. Whisk all ingredients except oil until blended. Let sit for 10 minutes, then slowly whisk in oil until blended. Can be refrigerated for one week.
2. Best with butter lettuce and leaf lettuce
3. Toss greens right before service

(9) Lemon Vinaigrette

* ¼ cup lemon juice
* 1 clove garlic- minced
* ½ tsp salt
* ¼ tsp pepper
* ½ tsp organic honey
* 2/3 cup olive oil

1. Mix all ingredients except oil until blended. Let sit 10 minutes. Slowly whisk in oil until smooth. Can be refrigerated one week.
2. Toss with greens right before serving

(10) Herb and Caper Marinade

* 2 cloves of garlic
* 1 cup flat leaf parsley
* ¼ cup mint or basil leaves
* 2 anchovy fillets
* 1 Tbsp lemon juice
* ¼ cup olive oil
* ½ tsp salt
* ½ tsp pepper
* 2 Tbsp capers, drained and rinsed

1. Combine all ingredients, except oil, in a food processor until finely chopped. Slowly add oil until smooth, stopping a few times to scrape sides of the processor. Use with chicken or turkey breast. Use half to marinate and the other half as a sauce.
2. Do not use marinade as a sauce if it touched raw meat
3. Cut chicken or turkey into cubes or pound fillets thin before marinating for 3-12 hours

(11) Blackberry Marinade

* 1 cup blackberries fresh or thawed
* ¼ cup lime juice
* 3 garlic cloves
* 4 scallion stalks minced
* 2 Tbsp organic maple syrup
* ½ tsp salt
* ¼ tsp white pepper
* ¼ cup coconut oil
* ½ cup cilantro (optional)

1. Blend all ingredients except oil in a food processor until finely chopped. Slowly add oil until smooth, pausing to scrape sides of processor a few times.
2. Use half for marinade and half for a sauce over the cooked meat
3. Do not reuse marinade as sauce if it touched raw meat
4. Excellent with pork, especially grilled

(12) Savory Sauce (for veggies or meats) Recipe
For a savory sauce, mix coconut milk and coconut oil and reduce over medium heat (add spices like Coriander for different tastes)

(13) Parsley Pesto

In a food processor combine until finely chopped:
* Italian parsley – 1 bunch
* Salt – 1 tsp
* Pepper – 1/2 tsp
* Garlic – 2 cloves
* Honey – 1 tsp
* Dijon mustard – 1 tsp
* Slowly add ½ cup olive oil while mixing


(1) Roasting Basics for Veggies

* 425-450 degrees
* Preheat Oven
* Use Middle Rack
* Use Stainless Steel – no non-stick aluminum
* Never layer food – spread out in 1 layer
* Cut veggies in sticks or cubes
* Never flat pieces (flat pieces are best for grilling)
* Toss veggies in vinaigrette or choice before roasting
* Cook until browning has occurred
* Vary veggie size so all veggies finish together
* 15-20 minutes usually
* Re-season after cooking is necessary

(2) Roasted Acorn Squash Recipe
Serves 4, as a side

* 2 acorn/pepper squash;
* 3 tbsp Olive or coconut oil;
* 2 onions, thinly sliced;
* 3 cloves garlic, minced;
* 1 tsp ground coriander seed;
* ½ tsp nutmeg;
* Sea salt and freshly ground black pepper to taste;

1. Preheat your oven to 375 F.
2. Cut each squash in half, but leave the seeds in. Place cut end up on a baking sheet and roast them for about 50 minutes to an hour, long enough so that the flesh is fork tender. Remove once cooked and let cool for several minutes.
3. Meanwhile, in a medium skillet over a medium heat, saute the onions in the cooking fat. Cook for close to 10 minutes, until the onions are translucent and begin to be golden brown.
4. Add the garlic to the skillet, followed by the coriander, nutmeg, salt and pepper. Continue to cook for about 2 minutes.
5. Remove the seeds from the squash and discard. Spoon out the tender flesh and discard the skin. Roughly mash up the squash and add it to the skillet. Mix well. Only leave on heat long enough to blend flavors.
6. Serve alongside a tender roast or steak. Enjoy!

(3) Roasted Broccoli & Cauliflower Recipe

* 1 cup Broccoli Florets
* 1 cup Cauliflower Florets
* 2-4 cloves Minced Garlic
* Olive Oil
* Sea Salt
* Black Pepper
Note: Gluten free, soy free, dairy free, egg free and nut free.

1. Preheat oven to 425.
2. Place florets in a medium bowl, drizzle with olive oil and toss to cover. Sprinkle with herb seasoning, sea salt, and pepper. Toss again.
3. Place florets in a shallow baking dish and sprinkled with garlic.
4. Place baking dish on the center rack of oven and roast for about 25 to 30 minutes, or until lightly browned. Stir occasionally to insure even browning.

(4) Guacamole Recipe

* 4 avocados
* 3 cloves of garlic (or more if you like it) pressed
* 1/2 red onion, diced
* 1/2 tsp cumin
* 1/2 tsp coriander
* 1 lime, juiced
* 1/2 lemon, juiced

1. Cut avocados in half length-wise and remove seed.
2. Scoop out avocado from peel and put in a mixing bowl. Reserve one seed.
3. Add in garlic, onion and spices and stir to mix. Do not cover or you will have “runny” guacamole
4. Stir in lime and lemon juice to keep from browning.
5. Place reserved seed in the guacamole then store in airtight container to help preserve freshness.

(5) Cabbage Cole Slaw Recipe

1. 2 cups shredded savory or green cabbage
2. 1 cup shredded Radicchio or red cabbage
3. 1/2 sweet onion, peeled and cup into match-stick size pieces
4. 1 large carrot, coarsely grated
5. 1/4 cup chopped fresh basil leaves
6. 1/4 cup chopped fresh mint leaves
7. Coarse sea salt and freshly-ground black pepper

(6) Thai-Style Vegetable Sweet Potato Noodles Recipe
These noodles carry a delicious spicy punch

* 4 ounces sweet potato noodles
* 1 cup thinly sliced radishes
* 1/2 cup chopped green onions
* 1/2 cup chopped fresh basil
* 1/2 cup fresh cilantro leaves
* 1/4 cup fresh mint leaves
* 2 tbsp fresh lime juice
* 1 tbsp Thai fish sauce
* 2 tbsp canola oil
* 1 1/2 tbsp grated peeled fresh ginger
* 6 garlic cloves, sliced
* 3/4 tsp kosher salt

1. Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain. Place in medium bowl. Add radishes and next 6 ingredients (through fish sauce); toss well.
2. Combine oil, ginger, and garlic in a large skillet over low heat; cook for 2 minutes. Increase heat to medium-high; cook an additional 1 minute or until garlic begins to brown. Add salt to pan; cook 3 minutes or until crisp-tender, stirring occasionally. Add mixture to noodle mixture; toss well.

(7) Cauliflower Rice
Any disk that has a bit of sauce or broth is terrific served with cauliflower rice. The recipe is so simple and so similar in taste and texture to real rice that you’re going to find yourself making cauliflower rice all the time. Cauliflower rice does not soak up liquid quite as well as regular rice does when baked, so it’s not as ideal for casseroles, but that’s one of the only downsides of this innovative dish.
Serves 4-6.

* 1 head of cauliflower

1. Cut the cauliflower into small florets. If you’re adding the cauliflower rice to a dish that will simmer on the stove, there is no need to pre-cook it. If you’re serving the cauliflower rice alone as a side dish, steam it briefly before grating.
2. Runt he florets through the food processor, using the grating blade. If you don’t have a food processor you can use a cheese grater, but it makes the task more difficult.
3. That’s it! If serving the cauliflower rice alone, add salt and olive oil to taste.

(8) Mashed Parsnips
Mashed Parsnips are an easy substitute that provide all the creamy comfort of mashed potatoes without as many carbs. Parsnips can be prepared in the same method as mashed potatoes and served in the exact same way. The earthy and slightly sweet flavor lends itself to savory garnishes of coconut butter or olive oil and salt, or if you’re in the mood, add nutmeg and cinnamon. If parsnips aren’t your thing, try using cauliflower instead.
Servings: 2-4

* 2 pounds parsnips, peeled and cut into small chunks
* 1 cup chicken broth (gluten free)
* Salt and coconut butter or olive oil, to taste
* 1/4 cup coconut milk (optional)
* 1/4 tsp nutmeg and cinnamon (optional)

1. In a deep pan, combine parsnips with chicken broth and 1 1/2 cups water. With a lid on, simmer until very tender (about 15 minutes).
2. Drain off broth and reserve it on the side.
3. Mash parsnips with a fork or potato masher.
4. Add broth or coconut milk until desired consistency is reached.
5. Add salt and coconut butter or olive oil to taste.
6. Top with a dusting of nutmeg and cinnamon if you wish.

(9) Roasted Sweet Potatoes

1. Scrub potatoes in hot water with a nylon brush
2. Cut into ½ inch cubes
3. Toss with olive oil, salt and pepper to taste
4. Roast at 425 degrees for 20 minutes or until nicely browned

(10) Cauliflower Steaks

* 1 head of cauliflower
* Salt
* Pepper
* Olive Oil
* 1/2 lb. Gluten-casein free sausage meat – cooked and crumbled (optional)

1. Preheat oven to 425 degrees
2. Cut cauliflower head in 1 1/2 inch “steaks” vertically
3. Place in a glass baking dish
4. Pour boiling water over the “steaks” and let sit for 5 minutes
5. Drain all liquid thoroughly
6. Rub generously w/olive oil, then salt and pepper
7. Press crumbled cooked sausage meat in crevasses of cauliflower
8. Roast in oven until golden brown

(11) Summer Squash Noodles
For many people, giving up pasta is the hardest eating change to make until they discover how to turn yellow squash or zucchini into noodles. Make a batch of your favorite sauce, serve it over these summer squash noodles and you’ll be shocked at how similar the flavor and texture is to pasta. The recipe is easy, but for noodles with a firm texture plan to let them sit for a few hours before cooking. During the winter months, try serving your favorite pasta sauce over spaghetti squash. Cut the squash in half and bake it, then scoop out the inside and you’ll find out exactly why it’s called spaghetti squash.

* 1-2 summer squash (yellow or zucchini) per person
* 1-2 garlic cloves, finely chopped
* Olive oil
* Salt and pepper to taste

1. Zucchini usually works better than yellow summer squash because it is less watery and has fewer seeds. If you do use yellow squash, first scrape the seeds out with a knife so the inside is smooth. You can peel the yellow squash or zucchini if you want to create the most realistic looking noodles possible. Otherwise, leave the peel on for the added color and ease of preparation.
2. Use the thin julienne setting on a mandoline or a sharp knife to slice the zucchini into thin strips similar to spaghetti. Next, the “noodles” need to dry out or the texture will be mushy when you sauté them. Ideally, leave them on your counter for at least 3 hours. If you want to prep the dish in the morning for dinner, wrap the noodles in paper towels and leave them in the fridge while you’re at work all day.
3. After the noodles set and lose some of their moisture, warm olive oil and garlic in a pan and sauté the noodles just a few minutes to heat and coat with oil. That’s it! Serve with any gluten free pasta sauce or sautéed vegetables.

(12) Citrus Slaw

* 1 lb bag shredded cabbage
* 1 finger fresh ginger (peeled and chopped)
* 2 cloves garlic
* 1 bag scallions thinly sliced
* 1 bunch parsley (Italian, curly or cilantro) chopped
* 2/3 cup avocado oil
* 1/2 cup citrus juice (lime and orange)
* 1 tsp salt
* 1/2 tsp pepper
* 1/2 tsp red pepper flakes
* 1/2 tsp cumin
* 2 cups chopped protein (chicken, turkey, etc.) (Optional)

1. Combine ginger, garlic, cumin, salt and pepper, pepper flakes and mash into a paste in a mortar and pestle or food processor.
2. Whisk the paste with citrus juice and then slowly add oil.
3. Toss well with the remaining ingredients.

(13) Roasted Sweet Potatoes and Caramelized Onions
Serves 10. You can make both the potatoes and onions the day before so that your pre-party preparation is extra fast and easy. After assembling the dish, either bake it at home and serve it within an hour or so (it’s equally delicious at room temperature), or take it to the host’s place and bake it there.

* Olive oil cooking spray
* 4 lb sweet potatoes, peeled and cut into 1/2- to 3/4-inch-thick chunks
* 2 tbsp olive oil, divided
* 1/2 tsp plus 1/8 tsp sea salt, divided
* Fresh ground black pepper, to taste
* Zest 1 orange
* 4 tbsp fresh orange juice, divided
* 1 tbsp raw honey
* 1 large red onion, thinly sliced
* 2 tsp fresh thyme leaves, divided

1. Arrange 1 rack in upper third and 1 rack in lower third of oven; preheat oven to 425 degrees F. Mist 2 large rimmed baking sheets with cooking spray. Divide potatoes evenly among sheets. Toss each sheet of potatoes with 1/2 tbsp oil, 1/4 tsp salt and pepper. Spread potatoes in a single layer and transfer 1 sheet to upper and 1 sheet to lower third of oven. Roast for 10 minutes.
2. In a small bowl, whisk orange zest, 2 tbsp orange juice and honey.
3. Remove potatoes from oven and drizzle with orange juice mixture, dividing evenly. Toss to coat and spread potatoes in a single layer. Return sheets to oven, switching rack positions, and roast until potatoes are just tender and lightly browned, 8-10 minutes; set aside.
4. Meanwhile, in a large skillet, heat remaining 1 tbsp oil on medium-low. Add onion and season with remaining 1/8 tsp salt and pepper, to taste. Cook, stirring occasionally, until tender, lightly browned and caramelized, 15-18 minutes. (MAKE AHEAD: Prepare through step 4 up to 24 hours ahead. Cover and refrigerate potatoes and onions in separate containers, then bring to room temperature before proceeding with step 5).
5. Reduce oven temperature to 375 degrees F. in an 11 x 7-inch or equivalent baking dish, gently combine potatoes, remaining 2 tbsp orange juice and 1 1/2 tsp thyme and spread evenly over bottom. Layer onions over top, distributing evenly. Bake until potatoes are hot, 20 to 25 minutes. Let cool for 10 minutes. Sprinkle with remaining 1/2 tsp thyme. Serve hot or at room temperature.

(14) Pickled Kale
7 Servings.

* 1 1/2 bunches kale
* 2 cups red wine vinegar
* 1/2 cup sugar
* 2 1/2 garlic cloves
* 1 tbsp black pepper
* 2 bay leaves

1. Trim stems from kale, and cut it into thick slices. Bring a large pot of water to a boil. Set up an ice bath. Blanch kale until soft, and then shock in ice bath. Drain in colander.
2. In a separate pot, combine 3 cups of water with remaining ingredients. Bring to a boil. If storing long-term, follow jarring method at; otherwise a plastic container is fine. Place kale in container, strain liquid over kale. Let it sit overnight, then refrigerate.

(15) Bread and Butter Zucchini Pickles
Makes 1 gallon

* 8 cups sliced fresh zucchini
* 2 cups thinly sliced onions
* 1/4 cup pickling salt (not iodized)
* 2 cups white vinegar
* 1/2 cup sugar
* 2 tbsp mustard seed
* 1 tbsp celery seed
* 1 tbsp ground turmeric

1. Cover zucchini and onion slices with salt and 1 inch of water. Let stand for 2 hours and drain thoroughly.
2. Combine vinegar, sugar, and spices in a pot. Bring to a boil. Add zucchini and onions. Simmer for 5 minutes.
3. If storing long-term in jars, follow jarring method at To store for no longer than a week, let liquid cool and pour into jars or plastic container, leaving 1/2 inch of space at the top.

(16) Pickled Turnips
7 Servings

* 2 1/2 pounds turnips
* 2 cups white balsamic vinegar
* 1/2 cup sugar
* 1/2 cup salt
* 1 ounce ginger, peeled
* 3 garlic cloves
* 1 1/2 bay leaves
* 1/2 tbsp coriander
* 1/2 tbsp fennel seeds
* 1/2 tsp white pepper

1. Bring a large pot of water to a boil. Cook turnips until just tender, about 20 minutes. Cool in an ice bath. Peel by removing skin; it will come off easily if you use a towel.
2. In another pot, bring 3 cups of water and remaining ingredients to a boil. If storing long-term, follow jarring method at; otherwise a plastic container is fine. Place peeled turnips in container, and pour liquid over them. Let sit overnight, then refrigerate.

(17) Roasted Cauliflower With Pearl Onions and Olives
4 Servings.

* 6 ounces pearl onions
* 1 head cauliflower, cut into florets
* 1/2 cup green or black olives, halved
* 2 tbsp olive oil
* Juice from 1/2 lemon
* Kosher salt
* Black pepper

1. Bring a small pot of water to a boil. Cook pearl onions for 3-4 minutes. Drain and cool. Using a small knife, cut off the top of the onion and pinch skin off. Cut larger onion in half.
2. Preheat oven to 400 degrees. Toss cauliflower, onions and olives with olive oil. Season with salt and pepper. Spread on a sheet pan and roast until soft, 20-25 minutes, shaking pan after 10 minutes. Remove from oven, check seasoning and toss with lemon juice.

(18) Cauliflower Caponata
4 Servings

* 1 medium head cauliflower, separated into small pieces, florets 1/2 inch thick, 1 1/2 inches wide
* 3 to 4 tbsp extra virgin olive oil
* 3 to 4 cloves garlic, coarsely chopped
* 1/4 to 1/2 tsp turmeric
* 1/8 to 1/4 tsp cumin
* 2 tbsp sugar
* 1/3 cup vinegar
* 2 tsp fresh thyme leaves
* 1 to 2 tbsp brined or salted capers, soaked in water
* 1 tbsp caper brine; if using brined capers, optional
* 2 tbsp golden raisins, soaked in hot water 10 minutes to plump
* Pinch salt, optional

1. Cook the cauliflower in the olive oil over medium high heat in a large skillet until it lightly browns and turns golden; sprinkle with half the garlic and with the turmeric and cumin as it cooks.
2. When the cauliflower is still crunchy but cooked through, sprinkle in the sugar, remaining garlic, vinegar, and thyme. Lower the heat; cook, stirring once or twice, until the sharpness of the vinegar lifts and mellows, about 3 minutes.
3. Remove from heat; add the capers, caper brine if using, raisins, and a pinch of salt if needed. Leave to cool; the flavors will meld together. Serve.


(1) RepairVite Smoothie
Make a delicious smoothie by mixing the RepairVite powder with:
* Coconut milk & ice
* Frozen peaches, cherries &/or blueberries
* Optional: tsp of oil

(2) Coconut Milk Ice Cream
*As a treat once a month

* 1 can regular coconut milk (13.5 oz.)
* 1/4 cup plus 3 tbsp agave syrup
* 3/4 tsp vanilla extract
* 1/8 tsp sea salt

1. Whisk ingredients together in a mixing bowl. Let chill in refrigerator for at least 6 hours or overnight.
2. Add to ice cream maker and follow manufacturer’s directions. When done, transfer to container and let freeze for a minimum of 2 hours before serving.

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