Garlic Bread

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A simple homemade side.

Ingredients

  • 4 pieces of bread (gluten-free, keto, or paleo depending on dietary restriction)
  • 1-2 tablespoons ghee
  • 2 garlic cloves (minced)

Directions

  1. Preheat your oven to 400F (200C).
  2. Divide the ghee and spread evenly over the 4 slices of bread.
  3. Place the minced garlic on top of each piece.
  4. Toast the bread according to your preference.
  5. Garnish with parsley if desired.
  6. Enjoy!

Garlic Steak

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A simple but filling dinner.

Ingredients

  • 12 oz steak (sirloin or flank)
  • 4 garlic cloves (minced)
  • 3 tablespoons garlic sauce (coconut secret)
  • 4 tablespoons coconut amino teriyaki sauce (primal kitchen)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 cup spring onion (chopped)
  • 1 tablespoon ghee

Directions

  1. Cut the large steak into smaller pieces.
  2. Season with all the dry ingredients. Make sure each steak piece is evenly seasoned.
  3. Place steaks into a bowl. Add the minced garlic, spring onion and both sauces.
  4. Fully coat the steaks and set aside to marinate for about 15-30 minutes prior to cooking.
  5. Once ready, melt the ghee in a large pan on medium-high heat.
  6. Add the steaks and cook to your preference.
  7. Accompany with shrimp scampi or rosemary potatoes.
  8. Enjoy!

Pork Carnitas

  • Servings: 8
  • Difficulty: easy
  • Rating: ★★★★★
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A healthy take on a classic Mexican dish.

Ingredients

  • 5 lb pork shoulder
  • 1 large onion (diced)
  • 4 garlic cloves (chopped)
  • 1 tablespoon oregano
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 orange (juiced)
  • 2 tablespoons bbq coconut amino sauce

Directions

  1. Place the onion, garlic and orange juice into a slow cooker.
  2. In a small bowl mix all of the seasoning together. Set aside.
  3. Rinse and pat dry the pork. Trim the excess fat.
  4. Rub the seasoning mixture generously around the entire pork shoulder.
  5. Place into the slow cooker and set the timer for 4-5 hours on high or 7-8 hours on low.
  6. Once cooked, transfer to a cutting board in order to shred the pork.
  7. Transfer to serving platter and mix in the bbq sauce.
  8. Enjoy!

Teriyaki Chicken

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A healthy alternative to a restaurant favorite.

Ingredients

  • 1 lb chicken breasts 
  • 2⁄3 cup coconut aminos teriyaki sauce
  • 1 tablespoon avocado oil
  • 2 garlic cloves (minced)
  • ½ teaspoon salt
  • ½ tablespoon arrowroot or tapioca powder
  • ½ tablespoon sesame oil
  • 2 tablespoons sesame seeds

Directions

  1. Whisk the arrowroot powder, coconut aminos, and sesame oil in a small bowl.
  2. Rinse the chicken and pat dry. Cut into bite-sized pieces. Season with the salt.
  3. Heat the avocado oil in a large skillet over medium-high heat.
  4. Add the chicken pieces and cook until it looks nearly ready, then add in the garlic.
  5. Cook for an additional 30 seconds. Remove the chicken and garlic from the pan and set aside.
  6. Reduce the heat to medium and add the sauce to the pan. Cook until thickened.
  7. Return the chicken to the pan and toss to coat, not more than about 30-60 seconds.
  8. Season with sesame seeds and any other garnish, according to preference.
  9. Enjoy!

Steak Taco Bowl

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A healthy and filling meal full of protein.

Ingredients

Steak

  • 1 lb steak (flank or strip)
  • 1 tablespoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 lime (juiced)
  • 2 teaspoons avocado oil

Rice

  • 1½ cups cauliflower rice
  • 4 tablespoons cilantro (chopped)
  • ½ lime (juiced)
  • ½ teaspoon salt

Guacamole

Mango Salsa

Directions

  1. Rinse and pat dry steak. Season with salt, pepper, and garlic powder; put into a bowl.
  2. Add in the lime juice; turn to coat. Set aside to marinade for 30 minutes.
  3. Place the cauliflower rice in a medium saucepan over medium heat.
  4. Add a little water to the saucepan and cover. Cook until steamed.
  5. Add in the cilantro and lime juice. Season with the salt. Set aside.
  6. Heat avocado oil in a skillet over medium-high heat. Once hot, add in the steak.
  7. Sear without moving. Cook for about 3-4 minutes on each side.
  8. Transfer to a cutting board and let it rest for 5 minutes. Slice the steak against the grain.
  9. Spoon the cauliflower rice into serving bowls and top with steak.
  10. Add in the mango salsa around steak and top with half the guacamole per bowl.
  11. Enjoy!

Chicken Poke

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A quick and easy dish to enjoy.

Ingredients

  • 1 lb chicken breast (cut into cubes)
  • 4 cups mixed greens
  • 1 tablespoon cilantro
  • 2 scallions (thinly sliced)
  • ½ cup teriyaki sauce (primal kitchen)
  • 1 cup bean sprouts
  • 1 tablespoon crispy garlic
  • 1 tablespoon chili oil
  • 1 tablespoon sesame seeds

Directions

  1. Cook the chicken according to your liking.
  2. In a mixing bowl combine the chicken, mixed greens, bean sprouts, and crispy garlic.
  3. Add the scallions, chili oil, sesame seeds and the teriyaki sauce.
  4. Toss thoroughly until salad is fully mixed.
  5. Enjoy!

Mango Chicken

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A tropical sweet chicken dish.

Ingredients

Chicken

  • 4 tablespoons arrowroot or tapioca flour
  • 1 lb chicken breast
  • 1 teaspoon salt
  • ¼ cup avocado oil

Sauce

  • 2 tablespoons coconut oil
  • 2 teaspoons garlic (minced)
  • 1½ cups mango juice (100% pure juice)
  • 1 tablespoon coconut aminos
  • 2 teaspoons arrowroot or tapioca flour

Garnish

  • 1 large mango (cubed)
  • 2 tablespoons cilantro (roughly chopped)
  • 1 tablespoon green onion (thinly sliced)
  • 1 tablespoon sesame seeds

Directions

  1. Melt half of the coconut oil In a pot over medium heat. Add in the garlic, cook until fragrant.
  2. Add in the remaining coconut oil, juice and coconut aminos. Bring the pot to a boil.
  3. Place two teaspoons of tapioca flour into a small bowl. Set aside.
  4. Once the liquid comes to a boil, add 1 tablespoon to the bowl with the tapioca flour.
  5. Mix until smooth. Pour the tapioca mixture into the pot and boil for an additional 2 minutes.
  6. Reduce the heat to medium-low and simmer while stirring frequently.
  7. After the sauce has slightly reduced, transfer to a bowl and let it cool.
  8. Wash and pat dry the chicken breasts. Cut into small cubes and season with salt.
  9. Place the remaining tapioca flour into a new bowl and add the chicken. Mix until it is all evenly coated.
  10. Heat the avocado oil in a pan over medium-high heat. Place some of the chicken into the pan.
  11. Avoid crowding and cook until golden brown on both sides.
  12. Transfer the chicken to a paper towel-lined bowl to soak up the excess oil. Repeat with the remaining chicken.
  13. Add in the mango. Pour the sauce over the mango chicken and toss until evenly coated.
  14. Garnish with  your preference of cilantro, green onion and/or sesame seeds.
  15. Can accompany with cauliflower fried rice.
  16. Enjoy!

Creamy Popcorn Shrimp

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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Crunchy shrimp full of flavor.

Ingredients

Shrimp

  • 1 lb shrimp
  • 1 large egg
  • 2⁄3 cup coconut flour
  • ½ cup arrowroot or tapioca flour
  • ½ teaspoon salt
  • ¼ cup avocado oil
  • 2 tablespoons chives
  • 1 tablespoon sesame seeds

Sauce

Directions

  1. Combine all the ingredients for the sauce. Mix well and set aside.
  2. In a small bowl whisk the egg.
  3. In a separate bowl add the coconut flour, arrowroot, and salt. Mix until combined.
  4. Peel and rinse the shrimp. Dip each shrimp into the egg  followed by the flour. Repeat with all shrimp.
  5. Heat a thin layer of oil in a large skillet over medium heat. Make sure there is enough oil as you need it for the frying.
  6. Shake off the excess flour and place each shrimp one by one onto the skillet. Do not crowd!
  7. Fry the shrimp in batches. Flip once the bottom is nicely browned and cook on the other side.
  8. Both sides should be nicely browned and crisp before you remove from the skillet.
  9. Place paper towels in your serving bowl to pat dry the excess oil.
  10. Toss the shrimp with half of the sauce. Add more sauce as desired.
  11. Top with chives and sesame seeds.
  12. Enjoy!

Pesto Meatballs with Zoodles

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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A healthy alternative to a classic Italian favorite.

Ingredients

Meatballs

  • 1 lb minced turkey
  • 1 large egg
  • ½ cup onion (diced)
  • 3 garlic cloves (minced)
  • 2 tablespoons parsley (finely chopped)
  • 1 tablespoon fresh thyme (finely chopped)
  • 3 tablespoons pesto sauce
  • 1 tablespoon avocado oil
  • 1 lemon (juiced)

Zoodles

  • 8 cups zucchini noodles
  • 1 teaspoon sea salt
  • 1 tablespoon garlic powder

Directions

  1. Preheat oven to 400F (200C).
  2. In a large bowl combine the turkey with the onions, garlic, egg, herbs, and lemon juice.
  3. Once it is mixed well, shape into round balls.
  4. Place into the oven for 20 minutes and bake until meatballs are fully cooked
  5. When there is about 5 minutes left, start on the zucchini noodles.
  6. Heat avocado oil in a medium pan over high heat.
  7. Use a paper towel to squeeze excess water excess water out of zucchini noodles.
  8. Add zucchini to the pan and toss for 3-5 minutes.
  9. Add the salt and garlic powder while tossing. Add in a 1 tablespoon of pesto sauce.
  10. Place zoodles into a bowl, top with meatballs and the remaining pesto sauce.
  11. Enjoy!

Chicken Stroganoff

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A creamy and filling dish.

Ingredients

  • 2 chicken breasts or thighs
  •  tablespoons  avocado oil
  • 1 cup mushrooms (thinly sliced)
  • 1 teaspoon ghee
  • ¼ small onion (diced)
  • garlic cloves (minced)
  •  cup coconut milk
  •  cup  chicken stock
  •  tablespoons chives
  • 1 teaspoon lemon (juiced)
  • 1 teaspoon salt

Directions

  1. Rinse the chicken and pat dry. Cut into small pieces and lightly season both sides with salt.
  2. Heat avocado oil in a pan over high heat.
  3. Add the chicken and cook until golden brown on both sides. Transfer to a plate and set aside.
  4. Lower the heat to medium, add the mushrooms and ghee to the pan.
  5. Season with a pinch of salt. Cook the mushrooms stirring frequently until soft.
  6. Once the mushrooms have browned, add the onions and again cook stirring frequently until soft.
  7. Add the garlic while stirring and continue to cook for another minute.
  8. Add the coconut milk and bring the pan to a simmer. Keep stirring and cooking until the liquid has reduced by half.
  9. Add the chicken stock and repeat the same step, until the liquid has reduced by half.
  10. Once the sauce is ready, add the chicken back to the pan. Stir until fully coated.
  11. Remove the pan from the heat, add the chives and lemon juice.
  12. Enjoy!