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Paleo 7-Layer Dip

Ingredients 2 cups guacamole 1 ½ cups salsa 1 lb. grilled chicken, diced 2 cups lettuce, shredded 1 4-ounce can black olives, sliced 1 cup cherry tomatoes, sliced ¼ small white onion, minced Handful fresh cilantro, minced Plantain chips (see below)   Instructions 1. In an 8x8 glass dish, layer the ingredients in the order listed. Top with green plantains and drizzle with coconut oil if desired. Serve with plantain ...

Rainbow Veggie Salad

Ingredients (Salad) 2 cups sweet potatoes, diced 1 Tbsp olive oil, plus sea salt for potatoes 3 cups kale, chopped 1 Tbsp olive oil, plus sea salt for kale 2 cups brussels sprouts, shredded 2 cups red cabbage, shredded ¾ cups cashews 1/3 cup dried tart cherries, no sugar added   Ingredients (Dressing) 2 ½ Tbsp lemon juice 1 teaspoon ground stone mustard 1/8 teaspoon sea salt 1/8 teaspoon black ...

Greek Salad

Ingredients 3 quartered tomatoes Fresh oregano 2 Tbsp capers (with 3 Tbsp of the liquid) 1 Tbsp sliced pickled peppers (with 1 Tbsp of the liquid) 3 Tbsp olive oil Salt and pepper Watercress Sliced scallions Pitted Greek olives   Instructions 1. Toss all ingredients together in a large bowl. 2. Serve and enjoy!   Serves 4 Inspired by: Food Network

Mahi Mahi with Cauliflower

Ingredients 4 6-ounce skinless mahi mahi fillets (about ¾ inch thick) Kosher salt and freshly ground black pepper 4 Tbsp unsalted butter ½ head cauliflower, fluorets cut into ½ inch pieces ¼ cup sliced almonds ¼ cup golden raisins ¼ teaspoon ground coriander 1 Tbsp fresh lemon juice ¼ cup chopped fresh parsley Lemon or lime wedges, for serving   Instructions 1. Preheat oven to 375°F. 2. Season the fish ...

Broiled Salmon with Herb Mustard Glaze

Ingredients Six 6-8 ounce salmon fillets 2 garlic cloves ¾ teaspoon finely chopped fresh rosemary leaves ¾ teaspoon finely chopped fresh thyme leaves 1 Tbsp dry white wine 1 Tbsp extra-virgin olive oil 2 Tbsp Dijon mustard 2 Tbsp whole-grain mustard Non-stick olive oil cooking spray Salt and freshly ground black pepper 6 lemon wedges   Instructions 1. In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon ...

Sweet Potato Bacon Soup

Ingredients 4 medium sweet potatoes, chopped 8 cups chicken broth 8 slices bacon, cooked 4 14-ounce cans artichoke hearts, drained 2 cloves garlic, minced ½ teaspoon sea salt ½ teaspoon ground ginger 4 Tbsp green onion, chopped   Instructions 1. Combine the sweet potato and chicken broth in a large stockpot and bring to a boil. 2. Reduce heat and simmer for 25 minutes or until the potatoes are fork-tender. ...

Beef Kabobs with Chimichurri Sauce

Ingredients 3 ½ - 4 lbs. beef tenderloin (same cut as filet mignon, cut into 1½ inch cubes) 1 cup olive oil 4 Tbsp fresh lemon juice 2 cloves garlic, minced 2/3 cup minced shallot 2/3 cup minced fresh parsley 2 teaspoons chopped fresh basil 2 teaspoons chopped fresh thyme 2 teaspoons chopped fresh oregano 1 teaspoon sea salt 1 teaspoon freshly ground black pepper 1/8 teaspoon cayenne pepper   ...

Cauliflower Potato Salad

Ingredients 2 heads cauliflower, cut into florets; about 10 cups 2 Tbsp olive oil ½ teaspoon sea salt ¼ teaspoon black pepper 1 ½ cups avocado mayonnaise ¼ cup yellow mustard 1 cup dill pickles, diced 1 cup white onion, minced ½ cup celery, diced 6 large hard-boiled eggs, diced 1 Tbsp apple cider vinegar Chives, chopped (for topping)   Instructions 1. Preheat the oven to 375°F. Line 2 large ...

Creamy Asparagus Soup

Ingredients 2 lbs. asparagus 1 onion, chopped 2 Tbsp. olive oil, lard or other cooking fat 5 cups chicken broth ½ cup full-fat coconut milk ¼ teaspoon lemon juice Salt and pepper to taste   Instructions 1. Cut asparagus stalks into 1-inch pieces.   2. In a large pot over medium-low heat, melt 2 Tbsp. cooking fat. Add onions and cook until translucent and soft.   3. Add asparagus and ...
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