Fiber rich

Ingredients:

2 tablespoons olive oil, divided

1 pound boneless pork loin, cut into 1-inch cubes

2 cups of chopped onions

2 tablespoons chili powder

1 1/2 teaspoons chili pepper, Ancho

1 teaspoon cumin, ground

1 teaspoon garlic powder

1 teaspoon oregano leaves, Mexican

2 cans (15 1/2 ounces each) cannellini beans, drained and rinsed

1 3/4 cups chicken stock

1 avocado, peeled, pitted, and coarsely chopped

2 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

Directions

1. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add 1/2 of the pork; brown on all sides. Remove pork from skillet. Repeat with remaining pork, adding additional 1 tablespoon oil as needed.

2. Stir onions into skillet; cook and stir 4 minutes or until tender. Add seasonings; cook and stir 1 minute or until fragrant. Add pork, beans and stock; mix well. Bring to boil. Reduce heat to low. Simmer, uncovered, 15 to 20 minutes or until pork is tender, stirring occasionally.

3. Mix avocado, cilantro and lime juice in small bowl. Serve chili topped with avocado mixture.

Prep Time: 15 minutes
Cook Time: 35 minutes

Nutritional Information

• PREP: 30 minutes
• TOTAL: 30 minutes

Ingredients

INGREDIENTS:
3 cups baby spinach
A few slices red onion
Small handful walnuts
Small handful pecans
4 oz grilled steak or other protein (chicken, salmon)

RASPBERRY VINAIGRETTE:
¼–½ cup raspberry vinegar
½ cup olive oil
1 Tbsp Dijon mustard
1 tsp minced garlic
½ tsp salt
½ tsp pepper

DIRECTIONS:
1. Put spinach in a bowl and mix with nuts and onions.
TO MAKE DRESSING:
1. Mix together dressing ingredients. Add dressing to taste. Lay thinly sliced steak on
top, either cold or warmed up. Enjoy!
ACTIVE COOKING TIME: 5-10 minutes
TOTAL TIME (START TO FINISH): 5-10 minutes
SERVINGS: 1

Serves 2

Ingredients:
2 organic skinless, boneless chicken breasts
2 Tablespoons butter
1 Tablespoon olive oil
½ cup white wine
½ cup chicken broth
1 lemon
½ cup sliced sun-dried tomatoes
1 cup fresh spinach
2 Tablespoons capers
salt and pepper

Directions:
Cut both chicken breasts into halves. Pound out to ¼-inch thick. Season both sides with salt and pepper. Heat a large saucepan over medium high heat. Melt 1 Tablespoon of butter and add olive oil. Sauté chicken breasts evenly on both sides until done, about 3 minutes per side. Remove chicken and set aside, keeping warm. Add sun-dried tomatoes and capers and let cook for 1 minute. Add white wine, chicken broth and juice from one lemon. Reduce by half, then add spinach, cooking until just wilted.

Ingredients:
2 Tablespoons extra virgin coconut oil
1 large onion, chopped
4 garlic cloves, minced
2 teaspoons of dried basil
1 teaspoon oregano
1 medium zucchini, cut in ½-inch pieces
1 medium yellow squash, cut in ½-inch pieces
4 large organic tomatoes, diced
1 large container of organic chicken broth
8 ounces of baby organic spinach
1 large can of organic kidney beans, rinsed and drained
salt and pepper, to taste
1 cup of freshly grated Parmesan cheese

Directions:
Heat the coconut oil in a large soup pan. Add the tomatoes, chicken broth, onion, garlic, basil and oregano. Cook for about 5 minutes. Stir in the zucchini and yellow squash and cook for another 3-5 minutes. Add some salt and pepper, to taste. Cover and simmer for about 20 to 25 minutes. After that, stir in the spinach and cook until wilted. Add the kidney beans. After the soup sits for a few minutes, you can turn off the heat. Serve with Parmesan cheese on top.

Serves 6 to 8

Serves 4-6

Ingredients:
2 bananas
1 cup of white or red seedless grapes
2 cups fresh strawberries, sliced
1 cup fresh blueberries
2 sliced kiwis

Topping:
1 cup Greek yogurt (organic, whole fat)
1 teaspoon vanilla
2 Tablespoons raw honey

Ingredients

3/4 cup coconut palm sugar (low glycemic index sweetner)
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) pure pumpkin filling
1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Unbaked pie shell can be replaced with whole wheat flour, spelt, or a combination of almond flour/coconut flour crust

Fresh or frozen pie crust…you decide

Whipped cream (optional)

Directions
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream (if desired) before serving.

Don’t feel too guilty…each piece of pie (1/8) serving is about 200 calories…the crust and the sweetner is much healthier…and it tastes great!

• 1 cup almond flour*
• 1/4 cup coconut flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons pumpkin pie spice
• 1/2 teaspoon high-quality cinnamon
• 4 large pastured eggs
• 1/2 cup coconut oil, melted
• 1/2 cup pumpkin puree
• 2 tablespoons maple syrup or honey
• 10-15 drops vanilla stevia
• 1/8 cup pumpkin seeds

Preheat oven to 350 F.

1. In a medium bowl, mix the almond and coconut flours together, along with the baking powder, salt, pumpkin pie spice, and cinnamon. Set the dry mixture aside.

2. In a mixer bowl, cream the eggs and the coconut oil together until smooth, then add the pumpkin, maple syrup, and stevia. Mix the wet ingredients until thoroughly combined.

3. Slowly add the dry ingredients. Mix until combined.

4. Oil a small loaf pan with coconut oil and then our batter into pan.

5. Sprinkle the pumpkin seeds on top.

6. Bake at 350 for 35-50 minutes. Check the loaf with a toothpick at 30 minutes. If it doesn’t come out clean, continue baking.

7. Remove from oven and let cool for about an hour before removing from the pan.

8. Let the loaf cool completely before cutting. Use a lightly serrated knife to cut.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until a meal consistency is reached.