~2 packages of Trader Joe’s broccoli rice (or 2 large heads of organic broccoli riced)
~2 garlic cloves, minced
~2 leaks, chopped into disks1/4” thick
~2 long celery stalks, sliced horizontally
~1/2 cup white onion, chopped
~Celtic sea salt and pepper to taste
In a large pan, heat ghee and add garlic, onions, celery and leeks. Saute for 3-5 minutes then add broccoli rice. Stir until soft and combined. Add Celtic sea salt and pepper to taste and serve.
~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.
~ 1 ½ cups of gluten free oats
~ ½ cup of organic pumpkin puree
~ 2 rip bananas
~ 2 teaspoons of pumpkin pie spice
~ 1 scoop of Newport Protein Powder
- In a bowel, mash bananas, add pumpkin puree and pumpkin spices
- Mix in oats and protein powder until dough is formed
- Place on ungreased cookie sheet
- Bake for 10-15 minutes at 350°
~2 potatoes (can be purple, sweet or yam)
~1-2 tablespoons of olive oil
~Sea salt to taste
Preheat oven to 350 degrees. Peel potato skins off of potato. Using a mandolin or knife, cut potatoes into thin rounds then place in large bowl. Add olive oil and salt to cover lightly. Place on a cookie sheet and bake for approximately 30-45 minutes. Cooking time may vary depending on thickness of the potato and how crispy you like it. Turn chips over about 15-20 minutes in.
Optional: Can use additional seasonings such as Cajun, paprika, or cinnamon.
~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.
~6 Persian organic cucumbers
~1 ½ -2 tablespoons fresh dill, torn or chopped
~2 tablespoons of red onion, thinly sliced
~2-3 tablespoons rice wine vinegar
~Seal salt to taste
Wash cucumbers and discard both tips. Slice into thin circles and place in a bowl. Mix in the dill, red onion, rice wine vinegar and sea salt. Refrigerate for at least 1 hour and serve chilled. The longer it marinates, the better.
~2 cups of raw gf rolled oats
~1 cup of unsweetened coconut flakes/shreds
~1 cup of organic chunky peanut butter (or almond butter)
~1/2 cup cacao nibs (or Enjoy Life mini chocolate chips)
~1/4 cup of maple syrup
~1/2 scoop Newport Beach protein powder
Mix it all together in a bowl and mold into a balls. Refrigerate for 3 hours.
1 tablespoon of coconut oil
1 ½ bags of TJ’s cauliflower rice
3 garlic cloves
½ cup fresh basil, chopped
½ cup cooked lentils
½ cup diced tomatoes
2 Tablespoons of tomato paste
½ cup red bell pepper, diced
½ cup yellow onion, chopped
1 teaspoon of dill
Salt to taste
~Saute all ingredients except the cauliflower and lentils until tender with coconut oil.
~Add the cauliflower and saute until soft (approx 5-7 minutes)
~Add the cooked lentils and serve