Sesame Beef

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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An easy dish to make that is bound to become a family favorite.

Ingredients

  • 1lb ground beef
  • 2 garlic cloves (minced)
  • ¼ cup coconut aminos
  • 2 tablespoons sesame oil
  • 1 tablespoon avocado oil
  • 2 teaspoons sesame seeds

Directions

  1. Heat avocado oil in a skillet over high heat.
  2. Add the ground beef and cook with the garlic.
  3. Meanwhile combine the coconut aminos with sesame oil in a small bowl.
  4. Add the mixture to the beef and the reduce heat to medium-low to simmer for a few minutes.
  5. Top with sesame seeds and/or chives.
  6. Serve with lettuce wraps or on its own.
  7. Enjoy!

Herb Crusted Salmon

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A delightful take on a popular recipe.

Ingredients

  • 2 salmon fillets (boneless and skinless)
  • 2 tablespoons avocado oil
  • 1 tablespoon mixed herbs (thyme, rosemary, basil, oregano, sage)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 lemon (juiced)
  • 1 teaspoon salt

Directions

  1. Preheat oven to 350F (180 C).
  2. Rinse the salmon and pat dry. Pour in the avocado oil.
  3. In a bowl, mix the rest of the dry ingredients. Coat the salmon on all sides.
  4. Place the salmon on a baking sheet. Add lemon juice on top.
  5. Bake for 15 minutes.
  6. Accompany with Sautéed Vegetables.
  7. Enjoy!

Sautéed Vegetables

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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An easy side to accompany most dishes.

Ingredients

  • 2 zucchinis
  • 2 cups mushrooms
  • 1 tablespoon avocado oil
  • 1 tablespoon garlic (minced)
  • 1 tablespoon coconut aminos
  • 1 teaspoon onion powder

Directions

  1. Rinse mushrooms and zucchini. Chop into pieces.
  2. Heat avocado oil on skillet over medium-high heat.
  3. Add vegetables to skillet. Season with remaining ingredients.
  4. Cook until tender.
  5. Enjoy!

Tangy Orange Chicken

  • Servings: 3
  • Difficulty: easy
  • Rating: ★★★★★
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A sweet and savory kick to a simple dish.

Ingredients

  • 1.5 lbs chicken thighs (boneless and skinless)
  • 1 teaspoon sesame oil
  • 3 tablespoons avocado oil
  • 2 tablespoons arrowroot or tapioca flour
  • 3 garlic cloves (minced)
  • ½ cup chicken broth
  • 1 tablespoon orange zest
  • ½ cup orange juice (freshly squeezed)
  • ¼ cup coconut aminos
  • 2 tablespoons sesame seeds
  • 1 teaspoon salt

Directions

  1. Mix together the orange juice and coconut aminos in a bowl. Set the sauce aside.
  2. Cut the chicken thighs into small pieces. Season with salt and arrowroot, toss to coat evenly.
  3. Heat the avocado oil and sesame oil in a skillet over medium-high heat.
  4. Add chicken to the hot skillet and spread so that it is in a single layer if possible.
  5. Sear on all sides until it is golden brown.
  6. Add in the garlic and cook for about 30 seconds. Add in the chicken broth.
  7. Pour in the sauce and toss to coat.
  8. Bring to a boil, then lower heat to a simmer. Stir often until the sauce is thick and reduced by nearly half.
  9. Add in the orange zest.
  10. Serve and garnish with the sesame seeds.
  11. Enjoy!

Fresh Herb Roasted Duck with Potatoes

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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A savory, aromatic dish perfect for a delicious dinner.

Ingredients

  • 1 whole duck
  • 6 medium potatoes (avoid if Paleo)
  • 3/4 cup ghee (melted)
  • 2 tablespoons fresh parsley (minced)
  • 2 tablespoons fresh rosemary (minced)
  • 2 tablespoons fresh sage (minced)
  • 1 tablespoon fresh thyme (minced)
  • 4 garlic cloves (minced)
  • 1 teaspoon sea salt

Directions

  1. Preheat oven to 350 F (180 C).
  2. In a bowl combine all the ingredients for the marinade and mix until well combined.
  3. Rinse the duck inside and out with cold running water and pat dry. Remove the giblets if necessary.
  4. Place the duck in a roasting pan, and generously rub the skin with the marinade.
  5. Use a knife to pierce the skin of the duck, all over.
  6. Roast the duck for 30 minutes, meanwhile cut the potatoes.
  7. Add in the potatoes while turning to coat them in duck fat, then continue to cook for 30 minutes.
  8. Reduce the heat to 300 F (150 C) and cook for another 1½ hours or until golden and skin is crisp. The internal temperature should reach 140 F – 170 F depending on your preference.
  9. Let the duck rest 10 to 12 minutes before carving.
  10. Enjoy!