INGREDIENTS SALAD: 8 cups of organic spring mix¼ red onion (sliced)1-2 large organic vine ripened tomatoes (chopped) ½ organic english cucumber (chopped)1 14 ounce can organic artichoke hearts (drained and rinsed) ½ cup organic grated parm½ cup roasted or raw pine nuts½ pound organic wild-caught shrimp1 teaspoon organic dried thyme1 teaspoon organic dried basil1 teaspoon organic dried
INGREDIENTS FISH: 2 wild caught cod filetssea saltcracked black pepper1/4 cup butter (melted) (KerryGold)Juice of 1 organic lemon1 Tablespoon avocado oil3 organic garlic cloves minced1 tablespoon organic seafood seasoning1 organic lemon (sliced)1 teaspoon red pepper GREEN SALAD: 2 large handfuls of organic spring mix (washed)¼ cup of the dressing from above1 tablespoon white vinegarSalt and pepper GARLIC ROASTED POTATOES: 4-5 medium sized organic
INGREDIENTS COD: 2 wild caught cod filets2 teaspoons organic chili powder2 teaspoons garlic powder1 teaspoon organic oregano2 teaspoons red pepper1 teaspoon pepper1 teaspoon sea salt1 tablespoon avocado oil CABBAGE SLAW: ¾ cup organic cabbage3 tablespoons white vinegarJuice of ½ organic lime¼ jalapeno (minced) GUACAMOLE: 1 avocado (mashed)Salt and Pepper1 organic garlic clove (minced)Juice of ½
INGREDIENTS 1 large organic chicken breast1 cup dry white wine (ideally, sauv blanc)3 tablespoons avocado oil3 shallots (sliced thinly)7 organic garlic cloves (minced)1 ½ cups arborio rice32 ounces organic chicken stockSalt and pepper1 cup freshly grated organic parm2 teaspoons dried basil2 teaspoons dried oregano INSTRUCTIONS Heat oven to 375 degrees fahrenheit.Place the chicken in an
INGREDIENTS Bolognese Sauce 2 tablespoons avocado oil1-pound organic grass-fed ground beef7 organic garlic cloves (minced)1 tablespoon black pepper½ tablespoon salt2 15-ounce cans organic tomato sauce2 tablespoons organic tomato paste1 15-ounce can organic diced tomatoes¼ cup organic grass-fed whole milk Béchamel Sauce: 2 cups organic grass-fed whole milk1/4 cup Kerrygold butter1/4 cup all-purpose gluten free flour
INGREDIENTS 2 large organic chicken breasts (halved lengthwise (to make 4 slices))1 ½ cups gluten free breadcrumbs1 ½ cups freshly grated parmesan cheese2 tablespoons minced fresh basil2 large organic pasture raised eggs1 teaspoon water½ cup almond flour1/3 cup olive oil1 ½ cups organic tomato sauce8 ounces fresh mozzarella (sliced)1 teaspoon dried oregano1 teaspoon dried basil1 teaspoon salt1 teaspoon pepper1 teaspoon avocado oil INSTRUCTIONS Preheat the oven
INGREDIENTS GNOCCHI: 2 pounds organic russet potatoes, washed (about 4-5 medium potatoes)1 cup organic white rice flour1/2 cup organic sweet rice flour2 large organic pasture raised eggs1 teaspoon salt SAUCE: ¼ cup of avocado oil4 stems of organic flat leaf parsley3 stems of organic fresh rosemary2 sprigs of fresh organic thyme3 stems of fresh organic basil7 organic garlic cloves (chopped)1 28 ounce can of
INGREDIENTS 1 teaspoon of avocado oil1-pound baby red potatoes3 ears of organic corn, each cut to create 3 to 4-inch-wide pieces1/4 cup butter (melted)8 organic garlic cloves (chopped into baby pieces)2 tablespoons organic seafood seasoning1-pound wild large uncooked shrimp (peeled and deveined)1-pound of your favorite organic sausage2 lemons (sliced)2 tablespoons chopped fresh organic parsley leaves
INGREDIENTS PASTA: 1 pound dry gluten free pasta, (elbow, macaroni, cavatappi, fusilli or any other pasta you like); (I use Jovial pasta because they hold up pretty well and I can't even tell it's gluten free) CRISPY TOPPING: 1 tablespoon butter (I use Kerrygold butter)1/2 cup Gluten Free Panko breadcrumbs (Whole Foods has some options)
