LUNCH

Ingredients:

• 9 ounces (255 grams) zucchini noodles
• 1 to 2 cloves garlic, to taste
• 1/4 cup lightly packed fresh basil leaves, plus more for serving
• 1 to 2 tablespoons fresh lemon juice, to taste
• 1 tablespoon extra-virgin olive oil, plus more if needed
• 1 ripe medium avocado, pitted
• 1 tablespoon water
• 1/4 to 1/2 teaspoon fine sea salt, to taste
• Freshly ground black pepper, to taste
• Lemon zest, for serving

Instructions:

1. In a food processor, combine the garlic and basil and pulse to mince. Add the lemon juice, oil, avocado, and 1 tablespoon water and process until smooth, stopping to scrape down the bowl as needed. If the sauce is too thick, add a bit more oil. Season with salt and pepper to taste.
2. Add all of the avocado sauce to the zucchini noodles and stir until combined (or shake to coat in a seal-tight bag/container). Serve at room temperature for al dente style noodles.
3. Top with pepper, lemon zest, and fresh basil leaves, if desired.

Ingredients:

• 2 packages of “shirataki” konjac fettuccini noodles (I used Nu Pasta), rinsed and drained
• 3 tablespoons of fish sauce
• 3 tablespoons of coconut aminos
• 2-3 Tablespoons of powdered stevia 
• ½ teaspoon cayenne pepper or red pepper flakes to taste (omit if you’re avoiding nightshades)
• 1/3 tablespoons fresh lime juice to taste
• 1-2 tablespoons coconut oil for cooking
• 3-4 cloves garlic minced
• 500g of chicken breast sliced into inch-long pieces (shrimp and beef are great alternatives)
• 4 eggs lightly beaten
• 60 g bean sprouts

Optional for Serving:

• ½ dozen green onions, finely sliced
• 1 cup of fresh cilantro leaves
• half a cup of crushed raw peanuts
• lime wedges for drizzling

Instructions:

1. Whisk fish sauce, coconut aminos, stevia, lime juice and cayenne (or red pepper flakes) together in a bowl then set aside.
2. Heat up oil in a skillet or pan over medium heat. Add in garlic and sautée briefly until it just starts to brown.
3. Add chicken strips to the pan; turn and cook until there’s no visible pink flesh.
4. Once the chicken has cooked through, push the meat to the side of the pan and add your beaten eggs and scramble them.
5. Once the eggs are solid but still moist, add the bowl of sauce and mix thoroughly to coat the chicken and eggs.
6. Add your noodles and bean sprouts to the pan and mix to incorporate into the chicken, eggs and sauce.
7. Once everything is heated and mixed nicely, you can add your garnishes and serve.

Ingredients:

• 1 6-oz can of wild-caught salmon, drained
• 1 egg beaten
• 1½ Tbsp of minced shallots
• 1 clove of minced garlic
• 1 tbsp of minced green onions
• 1 tsp of coconut flour
• ¼ cup of olive oil
• 1/2tsp each of ground thyme, garlic powder, dried sage and rosemary
• 1 tsp of mustard

Instructions:

1. Combine the salmon, egg, shallots, garlic, green onions, spices and mustard in a small mixing bowl. Once mixed, sift in coconut flour to thicken consistency.
2. coat sauce pan with ¼-inch of olive oil over medium heat until warm.
3. Divide cake mixture into two well-formed patties and then place into the pan and flatten so that over half the width is submerged in the oil.
4. Allow the patties to brown on one side before flipping, and cook all the way through.
5. Serve warm or cold as leftovers.

Ingredients:

• 1 large leek (8 oz/227 g), white and light green parts, washed and sliced
• 1/2 small white onion (2 oz/57 g), chopped
• 1 lb (454 g) broccoli crowns, chopped
• 4 cups (946 mL) chicken broth
• 1 cup (237 mL) full-fat coconut milk
• 1 tbsp (15 g) butter
• 2 cloves garlic, chopped
• 1/2 tsp (3 g) sea salt
• 1/4 tsp (1 g) black pepper

Instructions:

1. Add all the ingredients to a large pot, and bring them to a boil.
2. Reduce to a simmer, uncovered, for about 30 minutes.
3. Carefully transfer the soup to a blender, and puree until smooth.
4. Adjust the seasoning with salt and pepper to taste.

Ingredients:

• 1 cup broccoli florets
• 1 large handful of spinach
• 4 tablespoons coconut oil
• ¼ medium onion
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 2 teaspoons fish sauce
• 2 teaspoons coconut aminos
• 1 tablespoon red curry paste
• ½ cup coconut cream (or coconut milk)

Ingredients:

1. Add 2 tbsp. coconut oil to a pan and bring to medium-high heat.
2. Chop onions and mince garlic while you wait. When the oil is hot, add the onion and garlic to the pan and let it cook for 3-4 minutes.
3. Turn the heat to medium-low and add broccoli to the pan. Stir everything together well for 1-2 minutes.
4. Move everything in your pan to the side and add your red curry paste.
5. Once your red curry paste starts to smell pungent, mix everything together again and add a large handful of spinach over the top.
6. Once the spinach begins to wilt, add coconut cream/milk and mix together.
7. Stir everything together and then add 2 tbsp. more coconut oil, fish sauce, soy sauce, and minced ginger. Let this simmer for 5-10 minutes, depending on how thick you want the sauce.
8. Serve over cooked cauliflower rice

Ingredients:

• 2 litres vegetable stock or bone broth – best if you make your own!
• 1 tbsp freshly grated turmeric or 1 tsp ground turmeric
• 1 tbsp freshly grated ginger or 1 tsp ground ginger
• 2 cloves garlic, minced
• 1 small chile pepper, sliced
• 2 cups sliced brown mushrooms
• 4 cups chopped Swiss chard or spinach
• 4 large eggs
• 2 medium spring onions, sliced
• 2 tbsp freshly chopped cilantro
• 1 tsp salt or to taste
• freshly ground black pepper to taste
• 6 tbsp extra virgin olive oil

Ingredients:

1. Grate the turmeric and ginger root, slice the chile pepper and mince the garlic cloves.
2. Pour the stock or bone broth in a large pot and heat over medium heat
3. Slice the mushrooms,chard stalks and chard leaves.
4. Place the turmeric, ginger, garlic, chile pepper, mushrooms, chard stalks and coconut aminos into the pot and simmer for about 5 minutes.
5. Add the sliced chard leaves and cook for another minute.
6. In a bowl, whisk the eggs and slowly pour them into the simmering soup.
7. Keep stirring until the egg is cooked and take off the heat.
8. Chop the cilantro and slice the spring onions. Add them to the pot. Season with salt and pepper to taste.
9. Pour into a serving bowl and drizzle with extra virgin olive oil (a tablespoon per serving)