~1 lb. organic ground turkey
~2 garlic cloves, minced
~1 tablespoon fresh thyme
~1 tablespoon fresh oregano
~1 tablespoon fresh basil, chopped
~1 teaspoon Celtic sea salt
~1/2 freshly ground black pepper
~Preheat oven to 350. In a bowl, add turkey, garlic, thyme, oregano and basil, salt and pepper. Mix together with your hands until well combined. With slightly wet hands, form meatballs that are approximately 1 1/2” – 2” diameter and place on a cookie sheet lined with parchment paper.
~Cook for 20 minutes and serve
- Crab meat of 2 crab legs
- ½ cup raw quinoa
- 2 celery stocks (diced)
- ¼- ½ cup Dijon mustard
- 2-3 tablespoons of coconut or grape seed oil
- Juice of half of a lemon
- Salt and pepper to taste
- Steam crab legs, remove meat, and break down meat into a bowl
- Cook quinoa in water and add to the bowl
- Add celery, Dijon mustard, lemon, salt and pepper to the bowl and mix thoroughly
- Form into patties with your hands
- If it is too hard to form into a patty add more Dijon mustard
- Sauté in a pan until both sides are brown
Optional: can bake in the oven at 375° for 30 minutes, turn them midway
~1 (14-ounce) can unsweetened full fat coconut milk
~1/2 red curry paste
~1 tablespoon fresh lime juice
~1 tablespoon curry powder
~2 teaspoons minced ginger
~1/4 cup fresh cilantro, chopped
~Sea salt and freshly ground black pepper to taste
~1 pound large shrimp, peeled and deveined
In a large sauce pan whisk together the coconut milk, red curry paste, lime juice, curry powder and ginger. Slowly bring to a low boil over low heat. Simmer for until slightly reduced and thickened, about 7 to 10 minutes. Add the cilantro and salt and pepper. Add the shrimp and simmer, covered, until the shrimp are fully cooked, about 12 to 15 minutes. Transfer the curry to a serving bowl or poor over curried cauliflower rice or quinoa.
~6 oz tomato paste
~1/2 onion, chopped
~2 tablespoons minced garlic
~2 tablespoons coconut oil (or grapeseed)
~2 tablespoons olive oil
~3/4 cup water
~1-2 wide Japanese eggplants
~1-2 wide zucchini
~1-2 wide yellow summer squash
~3 bell peppers (1 red, 1 orange, 1 yellow or all the same color)
~1 red onion
~1 teaspoon fresh thyme leaves
~Sea salt and pepper to taste
Preheat oven to 375 degrees. In a skillet over medium heat place coconut oil and add onions and stir until translucent. Add the garlic and sauté for another minute. Remove from heat and set aside.
Use a 9×13 casserole pan and spray with olive oil spray and lightly cover bottom. In a separate bowl, mix together tomato paste, sautéed onions and garlic, water, 1 tablespoon of olive oil, and salt and pepper to taste until combined. Place the mixture on the bottom of the casserole pan evenly.
Using a mandolin, slice the eggplant, zucchini, yellow summer squash, and red onion so they are roughly the same size. Open and clean outside of bell peppers and cut same size circles with a knife or cookie cutter. Place in a sequence the cut circles of vegetables in a line maintaining a consistent order until the pan is filled.
Brush or spray the top with the remaining tablespoon of olive oil and thyme leaves. Cover the dish with a piece of parchment paper, trimmed enough to fit inside the dish and cover the vegetables. Bake for about 4 minutes or until fully roasted.
~ 1 package of riced broccoli from Trader Joe’s
~ 2 tablespoons of coconut oil (you could also use avocado or grape seed oil instead)
~ ½ of a yellow onion chopped
~ 2-3 stalks of celery
~ 2 leek stalks
*salt and pepper to taste
- In a sauté pan melt coconut oil and sauté onions, celery and leeks on medium heat for 3-5 minutes
- Add riced broccoli
- Sauté until soft (approximately 5-10 minutes)
- Salt and pepper to taste and Enjoy!!
~1 cup of uncooked organic quinoa (I use white but any color is fine)
~2 cups organic butternut squash, cubed
~1 cup of organic baby shitake mushrooms
~1/2 cup Italian parsley, torn or chopped
~2 ½ tablespoons of olive oil
~1/2 teaspoon cinnamon
~Sea salt and pepper to taste
Place butternut squash and mushrooms in a bowl and mix with ½ tablespoon of olive oil. Place on a baking sheet and roast at 350 for 45 minutes. Cook quinoa and place in a bowl. When roasted butternut squash and mushrooms are done, mix them in the bowl with quinoa and add parsley, remaining olive oil, cinnamon and pepper.
If enjoying after cleansing, feel free to add ¼ cup toasted pecans or pine nuts.