Heat the coconut oil in a large pot or Dutch oven. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce heat and simmer 20 minutes, until tomatoes are broken down. Season with salt and pepper, and puree the soup using an immersion blender or regular blender to the texture of your choice.
Stir in the coconut milk and lime juice, simmer until soup is heated through. Taste, adjust seasoning, and serve sprinkled with the coconut and cilantro.
Creamy Bacon and Parsnip Soup
4largeparsnip(s)peeled and sliced
1/2cup(s)coconut milk, full fat
1/8teaspoon(s)sea saltto taste
1/8teaspoon(s)black pepperto taste
Heat a large saucepan over medium heat. Add the bacon and cook until crisp. Remove from pan and add the olive oil.
Add the leeks and celery and cook until softened. Add the garlic and cook for about a minute. Stir in the parsnips and add the broth. Bring to a boil and reduce to a simmer.
Simmer until parsnips are softened, about 10-15 minutes. Transfer to a blender and blend until smooth. Transfer back to pan and stir in the coconut milk, nutmeg and reserved bacon. Season to taste with salt and pepper and simmer over low heat until heated through.
Put chopped apples and strawberries in a pie dish.
Sprinkle with cinnamon and xylitol. Mix.
Top with power bar crumbles and pats of butter.
Bake at 350 degrees for about 30 minutes, or until apples are tender and cobbler is bubbly.
Gluten-Free Pizza Dough Recipe – Low-Carb Pizza
1 ¼ cups almond flour
¼ cup ground flax meal
¼ – ½ tsp kosher or sea salt
¼ tsp aluminum-free baking soda
1 egg, beaten with a whisk
1 tbsp extra virgin olive oil
1 tsp seasoning of choice — Italian seasoning or roasted garlic powder (optional)
Mix all ingredients together until they form a ball.
Roll the dough into a ¼ inch pizza crust on a sheet pan with a silpat liner or piece of parchment paper. To make this easier, top the dough with another piece of parchment paper when you roll it out, then peel off the parchment paper when you have it the way you want it.
Bake at 350 degrees for 10 to 15 minutes.
Remove from oven.
Add your favorite pizza toppings.
Return the pizza to the oven for another 10-15 minutes (this is a slow, lower heat pizza).
Mediterranean Vegetable Cakes
1smallonion(s), yellowfinely diced
1/4cup(s)tomatoes, sun-driedfinely diced
1/4cup(s)olive(s), kalamatafinely diced
1/4cup(s)artichoke heartsfinely diced
2largeegg(s)beaten or lightly whisked
1/4teaspoon(s)black pepperfreshly ground
Heat half of olive oil in a heavy skillet over medium heat. When oil is hot, add onion and cook until soft, stirring frequently (about 3-5 minutes). Add garlic, and cook for another minute.
Add spinach and stir until wilted. Turn off heat and transfer mixture to a large bowl.
Add parsnips, oregano, sun dried tomatoes, olives, artichokes, egg, almond flour, sea salt and black pepper, and stir to combine completely.
Quarter mixture and form into 4 small cakes.
Heat remaining olive oil in a skillet over medium heat. When pan is hot (make sure it sizzles), place cakes in the pan and fry 5-7 minutes on each side, or until browned and crispy.
Serve hot. Pair with Olive Tapenade or Mojo Verde for an excellent appetizer.
Smoked Salmon Cucumber Bites with Cashew Cream Cheese
Cashew Cream Cheese
1/4cup(s)wateror more if needed
2tablespoon(s)chives, freshfor garnish
1/8teaspoon(s)black pepperfor garnish to taste
To make the cashew cream cheese, put the cashews in a bowl and cover with cold water. Soak for 2 hours, drain, and transfer to a food processor or blender. Add the lemon juice, garlic, and salt, along with about 1/4 cup water. Blend until smooth and creamy, adding additional water a little bit at a time to thin out if necessary.
To serve, slice the cucumber. Top each slice with a dollop of the cashew cream cheese, and a tablespoon or so of the smoked salmon. Sprinkle with chives and black pepper before serving.
¼ large onion or ½ small onion, grated or finely chopped
2–3 tablespoon coconut oil
2 cloves garlic, pressed or finely minced
2 teaspoons cumin
2 teaspoons chili powder
1 cup organic chicken stock
½ cup salsa (check ingredients for no added sugar or make homemade)
½ –1 teaspoon sea salt
Optional: chopped black olives, cilantro, organic cheese
To “rice” the cauliflower: If using a heavy duty blender, chop the cauliflower into florets and put into the canister, add filtered water to cover cauliflower, and turn on blender to low-med speed and wet-chop until the consistency of rice. Drain the water. If you do not have a heavy duty blender, simply use a grater to grate the florets into small, rice-like pieces.
Heat coconut oil in a non-toxic skillet until melted.
Add onion and garlic and sauté for 2–3 minutes or until soft.
Add cauliflower, cumin, chili powder, salt, chicken stock, and salsa.
Simmer until most of the liquid is boiled off and the cauliflower is cooked through (the finished product will be a little firmer than regular rice).
Top with optional toppings if desired.
Classic Chicken Salad Recipe – Healthy & Hearty
2 organic chicken breasts, cooked and chopped or shredded OR 2 large cans of organic chicken
1 cup homemade mayonnaise or organic plain Greek yogurt
Juice of ½ lemon
½ cup chopped nuts
2 stalks organic celery, chopped
½ onion, chopped
4–5 hearts of palm, chopped or artichokes, chopped
Optional: curry seasoning
Topping: chopped nuts/seeds of any assortment or gomosaio
Mix everything together and put into a 8×8 baking dish.
Top with chopped nuts/seeds and bake at 350 degrees for 20 minutes, or until hot throughout.