In 60 oz. container, mix all ingredients together.  Whether you’d like to drink this before your first meal, or sip it throughout the day is entirely up to you!

In a medium bowl, whisk together all ingredients. Spoon into a jar with a tight-fitting lid.    Close and refrigerate for at least 4 hours, but preferably overnight before eating.  When I’m ready to eat the oats, I like adding fresh fruit and ¼ c of nuts and/or nut butter!

Preheat oven to 350˚F.  Spray a non-stick 12 cup muffin tin with oil, then divide your desired veggies equally between the 12 cups and fill with egg whites or whisked eggs. Season with salt and pepper and bake for 15 minutes, or until the whites have set. Serve hot or store in the refrigerator or freezer.

Sauté bell peppers, carrots, garlic and ginger until softened, 3-5 min. Crack the egg into the pan and scramble into the veggies. Add cauliflower rice (I use frozen for ease or precut) and sauté until warmed through. Stir in the green onion for more color and flavor. Season with coconut aminos or soy sauce to your liking. Serve immediately and top with more green onion, hot sauce (optional, but delicious) your protein of choice and/or avocado.

Add protein (optional) Shrimp, Chicken (see below) Steak

Add olive oil to saute pan, and saute vegetables until onions are browned.  Add in ground turkey/beef salt and pepper.  Continue cooking the meat until there is no more pink.  Add taco seasoning and ½ cup of water.

Serving Options:

+ romaine lettuce wraps

+ taco bowl (brown rice, black beans, ground beef, lettuce, avocado/guac, salsa and/or jalapenos) 

+ cauliflower rice (saute in olive oil until rice starts to soften up (but not mushy) add sea salt, lime juice and cilantro) 

+ sweet potato nachos (slice one sweet potato into thin rounds. Drizzle them with olive oil and sea salt. Bake or Air Fry at 425 for 25 min or until crispy)

Heat a 6 qt Dutch Oven. Add oil or ghee. Cook ground beef for about 3 min or until brown. Add the mushrooms, onions, carrots, bell peppers and celery. Cook until soft, 4-5 min.  Add minced garlic, chili powder, oregano, garlic powder, and chipotle powder. Add tomato purée and water, bring to a boil. Cover, reduce heat to med and cook slowly for about 45 min. When finished, add salt!

Serves 4

Preheat oven to 475°F. Rinse chicken thighs and pat dry. Season thighs with salt and pepper. Cut sweet potatoes into cubes. Cut brussel sprouts in half, asparagus into smaller pieces, and red onion into small pieces. Drizzle pan with 1 tbsp olive oil and spread veggies evenly. Top the veggies with chicken thighs. Sprinkle with remaining olive oil and season with salt and pepper. Bake for 45-50 minutes or until chicken is cooked through and veggies are tender.

Whisk all ingredients together and enjoy!

Preheat oven to 425F. Line baking sheet with parchment paper. Slice sweet potatoes into thin strips about 1/4 inch thick. In a large bowl, toss sweet potato slices in just enough olive oil to lightly coat. Spread sliced sweet potatoes in a single layer on baking sheet. Season to taste with sea salt, pepper, paprika & onion powder. Bake until fries are golden, about 30 minutes (flip half way through).

Combine all ingredients in blender and enjoy!