1 lb organic ground turkey 3 leaves organic romaine lettuce 2 TBS diced red onion 1 small organic zucchini, diced 1 small organic red bell pepper, diced 1 small
organic yellow bell pepper, diced 2 TBS organic cold pressed coconut oil sea salt & pepper to taste
Turkey & Veggies Lettuce Wraps Recipe Ingredients: 1 lb organic ground turkey 3 leaves organic romaine lettuce 2 TBS diced red onion 1 small organic zucchini, diced 1 small organic red bell pepper, diced 1 small
organic yellow bell pepper, diced 2 TBS organic cold pressed coconut oil sea salt & pepper to taste Directions: On medium heat, add 2 TBS coconut oil to a sauté pan and melt.
Not exact matches
These are the ingredients you'll need to make incredible homemade meat sauce for lasagna: lean ground beef, Italian sausage, olive oil,
yellow onion, celery, green
bell pepper, cloves of garlic, Italian parsley, crushed tomatoes, tomato sauce, tomato paste, beef broth,
organic apple cider vinegar or red wine, granulated sugar, sea salt, freshly - ground black pepper, dried oregano, dried basil, dried thyme, ground cloves, and bay leaves.
1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons
organic canola oil or high - oleic safflower oil 2 medium - large
yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red
bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian ground beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro
Ingredients 1 russet potato, spiralized 1 tablespoon of olive oil 1/4 teaspoon paprika 1/2 teaspoon garlic powder 1/4 teaspoon chili powder 1/2 cup
yellow onion sliced 5 cups of chopped kale, washed well 1 cup of chopped
bell pepper 2
organic, cage - free eggs 1/2 avocado (optional) salt and pepper to taste
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or
organic canola oil 1 large green
bell pepper diced 1 large
yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
Cool Summer Salad (Semi-Raw) Ingredients: 3 cups spinach leaves, shredded 1 cup Romaine lettuce, shredded 1/2 cup shredded
organic carrots 2 zucchini, shredded 1 cup of alfalfa sprouts 1 cup of broccoli florets 1/2 cup diced
yellow bell pepper 1 cup red cabbage (chopped) 2 hard - boiled omega - 3 eggs (sliced) 2 ounces shredded
organic cheese Dressing Blend together 2
organic tomatoes, one peeled and pitted avocado, 1 celery stalk, and 2 carrots, 2 tablespoons mayonnaise, and a dash of Herbamare.
ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1
yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red
bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups
organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)
8 tbsp Ancient
Organics Ghee 1 small
yellow onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1 orange
bell pepper, 1 inch dice 1 red
bell pepper, 1 inch dice 1 green
bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp
organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated
1/2 tsp cumin seeds 200mL extra virgin olive oil — use the good stuff because you will really taste it 2
yellow onions, sliced 5 cloves garlic, minced 2 red
bell peppers, seeded and sliced into 1 cm wide strips 1
yellow and 1 orange
bell pepper, prepared as above 2 jalapenos, roughly chopped 2 tbsp
organic raw sugar 2 bay leaves 1.5 tbsp dried coriander Handful fresh parsley (be generous) 4 large or 6 small tomatoes, roughly chopped Salt and pepper to taste
I will often use
organic red,
yellow and orange
bells or mini sweets (on the dirty dozen)
organic zucchini maybe some
organic yellow squash when the squash gets to your desired softness stir in the corn and
organic tomatoes.
1 1/2 cups chopped carrots 2 cups chopped sweet
bell peppers (a mixture of
yellow, red and orange — no green) 1 large onion, diced (yields about 2 cups) 5 - 6 cloves garlic, chopped or sliced 1 pound ground beef 1 pound beef, cubed (use steak, roast, stew meat, etc) 3 - 4 chipotles in adobo, chopped 1 — 28oz can
organic crushed tomatoes 2 — 14.5 cans
organic diced tomatoes 1 cup of beef stock (or use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic powder 1/2 tsp onion powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat of choice Optional: fresh diced tomatoes, avocados and cilantro to top the stew with.
Mixed Veggies Stir Fry Makes 2 - 3 Servings 2
organic carrots, sliced 1 bunch of
organic kale, deveined and chopped 2 small
organic zucchinis, sliced 1 medium
organic yellow squash, peeled and chopped 1
organic red
bell pepper, diced 1 medium onion, chopped 2 cloves garlic, minced 1 avocado, sliced 1 free - range egg per person 1...
Vegelicious Chili 2 Tbsp coconut or grape seed oil 1 1/2 cups chopped
yellow onions 2 celery stalks, chopped 1 cup crimini mushrooms, sliced 1 cup red
bell pepper, chopped (try to use
organic) 1 cup of carrots, chopped 2 Tbsp minced garlic 2 medium zucchini, diced 2 Tbsp chili powder 1 Tbsp ground cumin 1 -LSB-...]
Add the following ingredients into a bowl: 1 cup diced tomatoes 0.5 cups of finely chopped parsley 0.5 cups of chopped sweet onion 1 chopped
yellow bell pepper 1 cup of cooked
organic lentils
Asian Almond Chicken SaladServes 10 (I quadrupled this recipe for the party of 100) 4
organic green onions, thinly sliced1 large
organic carrot, shredded (omit if Advanced Plan) 1
organic red
bell pepper, chopped1
organic orange or
yellow bell pepper, chopped 1/2 pound...
coconut oil, butter, ghee, or olive oil 2 cups
organic mixed green and herb salad mix 1
organic red or
yellow bell pepper, sliced thinly 1 ripe
organic tomato, sliced into wedges 1 medium avocado, peeled and sliced 2 tbsp.