Avocado & Artichoke Dip

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2 ripe avocados

1 jar artichoke hearts

1 can sliced black olives

2 garlic cloves, grated

¼ tsp onion powder or 1 tbsp. finely chopped onion

1/8 tsp cumin

2 tsp tarragon vinegar

½ tsp fresh lime juice

Sea salt to taste




In a medium mixing bowl, mash the avocados. Cut the artichoke hearts into pieces. Mix together all ingredients.


Sweet Potato Quinoa

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Sweet Potato Medley Quinoa pic

INGREDIENTS: (serves 2)
1 cup of quinoa
1 small purple sweet potato
1 small orange sweet potato
1 pomegranate
1 avocado (cut into cubes)
2 handfuls of fresh arugula
1 tbsp. of coconut oil/coconut butter

Juice 1 small lemon
Zest ½ of lemon
2 tbsp. of avocado or olive oil
1 tbsp. of apple cider vinegar
Salt & pepper to taste



1. In a small sauce pan, cook quinoa as usual. In another saucepan, boil sweet potatoes whole, until tender
2. While the quinoa and sweet potato are cooking, remove all seeds from pomegranate and set aside
3. Remove quinoa from heat and leave lid on to cool. Remove sweet potato and chop
4. In a large nonstick pan, heat coconut butter until melted. Add chopped sweet potato (both varieties) and cook until slightly brown & crunchy.
5. In a large bowl, add cooked quinoa and ½ of dressing and mix well. Add sweet potato, rocket, mix well, top with avocado and pomegranate and top with remaining dressing

Roasted Turkey

Whole turkey (12 lbs)
1 onion Carrots Leeks
1⁄2 lemon
Garlic 1⁄2 stick butter

Stuff cavity of turkey with all ingredients listed above except for carrots and leeks and bake at 350 degrees for 2 hours. Place cut up carrots and leeks in the last hour to cook. Serve with spinach.

Wild Salmon

wild salmonInstructions:
Brush salmon with coconut oil, salt, and pepper. Put in 400 degree oven
for 15 minutes.
Stir Fry Asparagus

Coconut Oil
Cut up asparagus into 1” pieces. Stir fry asparagus in pan with coconut
oil for 5 minutes.

Garlic Chicken and Broccoli

2 chicken breasts (cut into strips)
Salt & Pepper 2 cloves minced garlic
2 tsp. chopped ginger
Bamboo shoots

Toss chicken with salt and pepper. Cook broccoli in 1” of boiling water and drain. Heat coconut oil on high heat and cook chicken until done. Remove chicken from pan and add garlic and ginger into pan. Stir-fry for 30 seconds, add bamboo shots, and stir-fry for another 30 seconds. Add chicken and serve.

Tuna Scaloppini with Onion, Mint, and Almond Topping

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1/4 cup finely chopped almonds

1/4 cup fresh tangerine juice

2 tablespoons finely chopped red onion

2 tablespoons finely chopped fresh mint

1 tablespoon extra-virgin olive oil

1/2 teaspoon finely chopped fennel seeds

1/2 teaspoon fine sea salt, divided

1/2 teaspoon freshly ground black pepper, divided

4 (6-ounce) sushi-grade Shiro/Magura Yellowfin tuna steaks, each split in half horizontally

Cooking spray

1. Combine first 6 ingredients in a small bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
2. Sprinkle fish evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 4 fish slices; cook 1 minute on each side or until desired degree of doneness. Repeat procedure with remaining fish. Serve with almond mixture.

Chicken Stir Fry

chicken stir fryIngredients:
Garlic powder
Salt & Pepper
Coconut oil

Cut up chicken and cook in coconut oil, while seasoning (to taste) with garlic powder, salt, and pepper. Chop broccoli and carrots and add to chicken, cooking until desired