Ingredients 2 lbs. cod 2 Tbsp. almond flour or gluten-free all-purpose flour 1 teaspoon cajun seasoning 1 Tbsp. olive oil or avocado oil 1 head butter lettuce, separated ½ red onion, sliced 1/3 cup grape tomatoes, sliced 1 avocado, sliced 1 Tbsp. cilantro, chopped   For the sauce: 1 avocado Juice of ½ lime 2 Tbsp. olive oil Pinch of salt   Instructions Start by making the sauce: add all ingredients to a blender or food processor and pulse until combined. Set aside. Combine flour and cajun seasoning in a bowl. ...

Ingredients 2 lbs. bone-in short ribs Salt and pepper ½ yellow onion, chopped 3 carrots, peeled and chopped 2 stalks celery, chopped 1 lemongrass stalk, trimmed, tough outer layers removed, thinly sliced 1 teaspoon fresh ginger, finely grated 4 cloves garlic, minced 2 Tbsp. extra virgin olive oil ½ cup beef broth ¼ cup coconut aminos 2 tsp honey Pinch of red pepper flakes Fresh cilantro, for garnish Sesame seeds, ...

Ingredients 4 strips bacon, chopped 1 lb sugar snap peas or snow peas ½ teaspoon sea or kosher salt 1 teaspoon cracked black pepper ¼ cup chopped fresh mint 1 Tbsp. lemon juice 1 Tbsp. lemon zest   Instructions Heat a cast-iron skillet over high heat. Add the chopped bacon and cook, stirring occasionally, until the bacon is crisp, about 6-7 minutes. Pour out all but one tablespoon of bacon fat from the skillet (a thin layer of fat should cover the bottom). Add the ...

Ingredients  1 cup coconut milk, chilled 1 cup ice 2 fresh peaches peeled and cut into chunks Lemon zest to taste   Instructions Add coconut milk, ice, and peaches to Vitamix or high-speed blender. Using a microplane, add a few gratings of fresh lemon zest to taste. Blend on high speed until smooth. Enjoy   Serves 3 Inspired by: https://cookeatpaleo.com/paleo-peach-coconut-smoothie/

Ingredients 4 sweet potatoes 12 eggs 6 slices of bacon, cooked and crumbled 2 tbsp. fresh chives, minced Cooking fat of choice, melted Sea salt and freshly ground black pepper Muffin tin   Instructions Preheat oven to 400 degrees. Bake the sweet potatoes until almost tender (35 to 40 minutes) and allow to cool. Once cool enough to handle, peel and grate them into a bowl, seasoning to taste. Grease ...

Ingredients 1 lb. fresh tuna, diced 2 scallions, thinly sliced 12 kalamata olives, pitted and chopped ¼ cup homemade or organic mayonnaise 1 teaspoon anchovy paste Extra-virgin olive oil, for brushing Sliced tomatoes and arugula, to serve Sea salt and freshly ground black pepper, to taste   Instructions In a bowl, combine the tuna, the kalamata olives, and the scallions. Place the mixture in the freezer for 5 minutes. When the ...

Ingredients For the cherry filling:  2 lbs. pitted and halved cherries (about 5-6 cups)  3 Tbsp. grass-fed butter, ghee, or coconut oil  1 Tbsp. vanilla extract  1/3 cup coconut sugar  1 Tbsp. arrowroot starch   For the crisp topping:  ¾ cup blanched almond flour  1 cup raw almonds*  ½  cup unsweetened shredded coconut  ¼  cup coconut sugar  4 Tbsp. grass-fed butter, ghee, or coconut oil  2 teaspoons of cinnamon  Pinch ...

Ingredients For the Salad:  1 head of cauliflower  3 Tbsp. avocado oil or olive oil  2 Tbsp. lemon juice  6 cups finely chopped kale  ½  medium red onion  ½  cup toasted pine nuts  ½  cup raisins  Salt and pepper For the Lemon Tahini Vinaigrette:  ¼  cup avocado oil or olive oil  ¼  cup lemon juice  2 Tbsp. tahini  1 Tbsp. red wine vinegar  1 Tbsp. Dijon mustard  Pinch of sea salt   Instructions Preheat the oven to 425 degrees. Chop the cauliflower head into florets. In a large ...

Ingredients 4 cups arugula 2 celery stalks, trimmed and sliced ½ cucumber, sliced 2 scallions, trimmed and sliced 2 Tbsp. chopped fresh parsley 1 oz. walnut pieces 12 oz. cooked chicken, sliced 4 ½ oz bleu cheese or goat cheese, cubed or crumbled Handful of seedless red grapes, cut in half (optional) Salt and pepper   Dressing: 2 Tbsp. olive oil 1 Tbsp. sherry vinegar 1 teaspoon Dijon mustard 1 ...