1 1/2 c. raw walnuts, ground in food processor

1 1/2 tsp. ground cumin

3/4 tsp. ground coriander

2 tsp. Bragg’s liquid aminos

pinch of cayenne pepper

Mix all ingredients in food processor and pulse into a coarse mixture. Mix and serve in lettuce wraps with pico de gallo and guacamole.

1 c. pecans

1 c. almonds

1/2 c. raisins

1/2 c. dark chocolate chips (unsweetened)

1 c. dried apple slices

sea salt, sprinkled

cinnamon, sprinkled

Combine all ingredients in a bowl.

Watch the video here!

1/4 c. grapeseed oil

1/4 c. fresh lemon juice

1/4 c. Bragg’s liquid aminos

1 tsp. stoneground mustard

1 tsp. ground ginger

1/4 tsp. garlic powder

4 wild-caught salmon steaks

In a storage bag, combine first 6 ingredients and mix well. Set aside 1/4 c. of marinade in the refrigerator for basting. Add salmon to the bag and place in refrigerator to marinate for 1 hour. Drain and discard marinade. Broil or grill salmon for 4-5 min. each side. Brush with reserved marinade.

1 lb. ground turkey

1 large zucchini, sliced

2 red peppers, cut into strips

2 green onions, chopped

1/2 Tbsp. grapeseed oil

Season ground turkey with sea salt and pepper then form into patties. Grill or pan fry. Heat oil in a skillet over med-high heat. Saute zucchini, red peppers and green onions. Top each turkey patty with veggies and serve with a salad.

1/2 c. chopped onion

3 Tbsp. grapeseed oil

3 c. coarsely-shredded zucchini

2 tsp. minced fresh basil

1/2 tsp. sea salt

1/8 tps. garlic powder

1 c. diced fresh tomatoes

2 Tbsp. sliced, ripe black olives

Saute onion in oil over med heat. Stir in zucchini, basil, sea salt and garlic powder and cook, stirring frequently, for 5-6 min. Sprinkle with tomatoes and olives. Cover and cook for 5 more min.

1 Tbsp coconut oil

3 Eggs (cage free omega-3)

¼ onion

½ bell pepper

½ cup black beans

¼ cup guacamole

¼ cup salsa

1 tsp chili powder

¼ tsp black pepper

In a bowl, beat the eggs, then stir in onion and bell pepper. Season with chili powder and pepper.

In a medium skillet heat oil over medium heat, pour in egg mixture and cook about 3 minutes, until partially set.

Flip with spatula and continue cooking 2 to 3 minutes.

Reduce heat to low. Continue cooking 2 to 3 minutes, or to desired doneness.

Top with salsa and guacamole before serving.

1 can Alaskan Salmon

2 eggs (cage free organic)

1 Tbsp. olive oil

1/4 of an onion, chopped

1/4 box of Mary’s Gone Crackers, crumbled

Place all ingredients into a bowl and mix together. Form into patties. Cook 5 minutes on each side.

Watch the video here!

1 c. gluten free pancake mix (Bob’s Red Mill)

2 eggs

1/2 c. coconut milk

1/2 c. canned pumpkin

1/2 c. fresh or frozen blueberries

1 tsp. vanilla

1 tsp. cinnamon

Mix all ingredients together in a bowl and cook in butter or coconut oil in a skillet.

Variation: Substitute organic, unsweetened applesauce for the pumpkin and fresh raspberries for the blueberries.

Watch the video here!

1 medium head cauliflower, about 1 1/2 lbs.

1/4 c. organic (or raw) butter or ghee

1/2 tsp. sea salt

5-8 grinds black pepper

minced chives (optional)

Steam cauliflower until tender in steamer basket or small amount of water. In food processor, blend cauliflower, butter, sea salt and pepper until smooth.

Watch the video here!

2-4 Large tomatoes, seeded and chopped

1 red bell pepper

1 c. sundried tomatoes

1 tsp. agave nectar (optional)

1/4 c.  extra virgin olive oil

2 cloves garlic, crushed

3/4 tsp. sea salt

pinch of cayenne pepper

2 Tbsp. minced fresh basil

2 Tbsp. minced fresh oregano

Put all ingredients (except olive oil) in food processor and blend to chunky or smooth. Pour into bowl and mix in olive oil.

For ‘noodles:’

6 med. green zucchini (peeling optional)

Transform zucchini into noodles using a spiral slicer.

Toss noodles with enough marinara sauce to coat well and serve immediately.