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!

Preheat oven to 375°F.  Combine all ingredients except for the berries in a large bowl. Stir until combined and gently fold in 1 cup of berries. Pour into a 8×8 square baking pan lined with parchment. Evenly spread batter in pan and top with remaining berries. I think it looks really pretty with sliced strawberries on top.  Bake for 30-35 minutes or until bars are cooked through and hold their shape. Remove from the oven, cool and then cut into 6 bars and enjoy. Store leftover bars in the fridge for up to 1 week. Enjoy cold or reheat in a toaster oven.

Preheat a waffle iron according to manufacturer’s instructions and prepare surfaces with cooking spray. Do not have a waffle iron you can heat a frying pan with medium heat and cooking spray. Whisk eggs, bananas, cinnamon, baking powder and vanilla extract together in a large bowl until smooth. Cook batter on waffle iron according to manufacturer’s instructions until golden brown, about 3 minutes. For the frying pan: Fry gently in a pan on low-medium heat with a little heated oil or butter. Flip when bubbling enjoy with your favorite nut butter or fruit and honey.

Slice flank steak into thin slices.  Season the sliced steak lightly with salt and pepper, then place in a medium-large sized zip lock bag or bowl.  Now add in the olive oil, peanut oil, sesame oil, sliced garlic, tamari (or soy sauce), honey, sriracha and ginger.  Seal bag and shake  in so that all ingredients are combined.  You either want to leave this out to marinade for about 20 minutes before cooking, or put it in the fridge to marinate all day (preferred).  We just recommend removing from the fridge about 15-20 minutes before cooking to get steak to room temperature so that it cooks more evenly.  Once your veggies are all chopped and ready to go, and your marinated flank steak has reached room temperature:  Heat a large skillet or wok over medium to medium-high heat.  Add entire contents of the flank steak marinade baggie or bowl to the hot skillet, stir fry until steak is just barely starting to brown on the outsides but is still rare in the middle (it is going to continue to cook with the veggies)–about 3 minutes.  Add in your baby bok choy, green onions, and fresno chiles– stir fry until the bok choy is crisp-tender and the steak is cooked to at least medium-rare, about 4 more minutes.

Serve over rice and enjoy (I also garnished ours with sesame seeds)!

Tips – I cook the steak for about 3 mins each side.  Take out of pan then add veggies. Cook until soft then add beef back in for about 2 min.

Cooking on stove-top: Preheat a large cooking pan over medium heat and add oil. Cook turkey burgers for 6-8 minutes on each side, depending on the size of the burgers. 

Grilling turkey burgers: Since turkey burgers are much softer than beef hamburgers, use a vegetable grilling basket with a finer grate to cook the turkey burgers on the grill. Make sure to spray the burger patties with oil on both sides, not the grill. Set the coals the furthest away from the grill grate so the burgers don’t cook too fast on the outside. Cook turkey burgers on the grill for about 5-6 minutes on each side, depending on the size of the patties.

Mix well and pour on top.

In a food processor, add cucumber, garlic, lemon juice and dill. Process until well blended.  Put cucumber mixture into a fine mesh strainer and allow excess liquid to drain (about 20 mins).  In a bowl, add mixture to yogurt. Add salt and pepper to taste, and stir everything together (this needs a good amount of salt, so taste as you add).  Place in the refrigerator for at least two hours before serving to allow flavors to blend. Before serving, drizzle olive oil over the top.

Grab your chicken thighs and sprinkle ¾ teaspoons kosher salt all over them. You can do this part up to two days in advance, and keep the chicken covered in the fridge. Press the “Sauté” button on the Instant Pot or heat a stovetop pressure cooker over medium heat. Add your fat of choice. When the fat is shimmering, add the onions, carrots, and mushrooms, and a ½ teaspoon kosher salt. Sauté the vegetables until softened, about 3 to 5 minutes. Stir in the garlic and tomato paste and cook for about 30 seconds or until fragrant. Add the salted chicken, cherry tomatoes and green olives to the pot. Give it all a good stir. Turn off the sauté function and lock the lid on the pressure cooker. I immediately release the pressure. If you’re using an Instant Pot, press the “Manual” or “Pressure Cook” button and set the cooking time to 7 minutes for chicken breasts (if your chicken boobs are bigger than 8 ounces each, you can cut them in half or increase the cooking time to 9 minutes) and 10 minutes for thighs. Bone-in thighs will take 15 minutes to cook under high pressure.  When the chicken is finished cooking. Remove the lid right away to prevent overcooking. Add the freshly cracked black pepper and adjust the seasoning with additional salt as needed. If you want a thicker gravy, remove the chicken.

Serve over Brown rice or zucchini noodles.

Finely chop the tomato and red onion and place in a non-metallic bowl. Slice the olives and add them to the bowl. Add in the parsley, extra virgin olive oil and sprinkle over the salt. Stir gently and set to one side.

To fillet the chicken

Lay your chicken breasts flat on a chopping board. Use a large sharp knife to cut sideways through the breast, keep the knife parallel to the chopping board and continue to cut through the chicken breast until you have two fillets. Repeat with the second chicken breast.

To cook – Heat a large skillet or shallow casserole over high heat.  Add in the olive oil and 1 tablespoon of the ghee if using.

Season the chicken on both sides with salt then fry for 2 minutes on each side. Remove the chicken from the pan, and tent the plate with foil. Reduce the heat to medium then add the remaining oil / butter to the pan.  Add the sliced garlic, capers, and zest of the lemon.  Stir gently then add the chicken broth to the pan.  Turn the heat up and simmer for 2-3 minutes.  Return the chicken (and any juices that have collected to the pan along with 2 tablespoons of lemon juice.  Heat for a minute then remove the pan from the heat.  Top with the tomato mixture, pouring over the juice from the bowl.  Serve with black pepper and a little extra parsley.

Notes – You can use any olives that you like here. I like to use a mixture of black olives and pimento-stuffed olives. If I can find them the almond stuffed olives are amazing too!

Prepare the celery, onion, and cilantro, placing in a medium bowl. Dice the chicken and add it to the bowl with the vegetables.  – Cut into the avocado with a chef’s knife until the blade hits the pit. Slide the knife around the pit, cutting the avocado in half. Twist the halves to separate. Remove the pit by tapping the knife into the pit until it sticks, make sure the avocado half is held steadily on a cutting board before attempting. Scoop out the avocado flesh with a spoon and place into a small bowl. Mash with a fork until smooth and creamy. Stir in the lemon juice and oil. Add the mashed avocado to the chicken and vegetables and stir to mix. Serve over lettuce with lots more veggies or in lettuce wraps.

(Will turn brown after a couple of days because of the avocado but it is still good!)

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).

1⁄2 cup unsweetened almond milk – 1⁄2 cup frozen raspberries – 1⁄2 cup fresh mixed berries – 1 scoop vegan protein powder or collagen – 1⁄2 frozen banana, peeled (can add nut butter, chia seeds and or avocado)

Blend in the blender and enjoy!!!!!

1 scoop vegan protein powder or collagen- 1 tbsp. ground matcha powder – 1 banana – 1 handful kale – 4-6 mint leaves, 1⁄2 small avocado – 1 tbsp. almond butter – 1⁄2 tsp. coconut oil -1 cup coconut or almond milk

Blend in the blender and enjoy!!!!!