• 4 skinless, boneless organic chicken breast halves, pounded to 1/4 inch thickness
• 1/4 t. finely ground sea salt
• 1/4 t. freshly ground black pepper
• 2 t. grapeseed or olive oil
• 3/4 C. organic chicken broth
• 1 T. brown sugar or sugar substitute
• 3 T lime juice, divided
• 2 t. Dijon mustard
• 2 T. water
• 1 t. cornstarch or tapioca starch
• 1 T. organic butter

Directions

Season chicken with salt & pepper.

Heat oil in a large nonstick skillet over medium-high heat.  Add chicken, cook 4 minutes on each side or until browned.  Remove from pan; keep warm.

Add chicken broth,  brown sugar, 2 T. lime juice, and mustard to pan; cook over medium hear, scraping pan to loosen browned bits.

Combine water and cornstarch in a small bowl.  Add cornstarch mixture to pan; stir well with a whisk.  Bring to a boil over medium-high heat; cook 1 minute or until sauce thickens slightly.  Whisk in remaining 1 T lime juice and butter, stir until butter melts.  Return chicken to pan; simmer 2 minutes or until chicken is thoroughly heated.

• 1 lb grass fed beef
• 2 organic celery stalks
• 2 organic carrots
• 1 medium organic yellow onion
• 1 can organic Great Northern beans (undrained)
• 1 can organic kidney beans
• 2 cans (14 oz) organic stewed tomatoes, diced
• 3 cans clear organic beef broth
• 14 oz organic spaghetti sauce
• Italian seasoning, cumin, chili powder, garlic powder, salt & pepper
• Pasta of your choice – we prefer gluten-free brown rice pasta – ½ box

Directions

Salt the bottom of a soup pot, add ground bison/beef and brown. Drain fat.  Add celery, carrots, onion, to pan.   Cook on medium heat until slightly tender. 

Add the remaining ingredients (with the exception of the pasta) and bring to a boil.  Turn down to low, cover and cook for at least 30 minutes.

 Cook pasta according to package.  Add to soup before serving.

• 3 C. brown rice, or quinoa, or couscous, cooked
• 1 large firm pear, cored & diced
• 3 medium green onions, chopped
• 1/2 C. chopped walnuts, toasted
• 1/3 C. crumbled feta or blue cheese
• 1/3 C. raspberry vinaigrette
• 1/2 t. salt
• 1/4 t. pepper

Directions

Combine all ingredients in medium bowl.  Toss to coat.

Add Dried Cranberries.

• 2 C Baby Spinach and/or Romaine lettuce - chopped
• 12 raw walnuts
• 1/2 medium green apple
• 10 red grapes
• Red Wine Vinegar
• 1 T 100% extra virgin olive oil

Directions

• 1/4 C. pre-sliced Hormel 100% natural grilled chicken breast
• 1/2 C. Bobs mill brown rice
• 2 peppers from Walgreens stoplight colored peppers, chopped
• 1 onion from Walgreens onion medley, chopped
• 1/2 pkg brussel sprouts or 1/2 C. broccoli
• 1 box pre-cooked edamame
• 1/2 bag sugar snap peas
• 1 T. olive oil
• 1 t. soy sauce

Directions

• 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 2 T. dry sherry
• 2 t minced peeled fresh ginger
• 3 1/2 t cornstarch
• coarse salt
• 1/2 C low-sodium chicken broth
• 2 T soy sauce
• 1 T rice vinegar
• 2 t sugar
• 1 T plus 2 t olive oil
• 2 garlic cloves, chopped
• 2/3 C unsalted cashews, toasted
• 2 scallions, white and green parts separated and thinly sliced
• cooked brown rice, for serving

Directions

• 1 tomato - diced
• 1 small cucumber - peeled and diced
• 1 small onion - diced
• 2 medium peppers, from Stoplight Peppers - diced
• 1 medium pear - diced
• 1 small orange - diced
• 1 t. lime juice
• 100% Whole Wheat Fiber Crackers or Romaine lettuce leaves

Directions

• 1 C. uncooked quinoa (pronounced KEEN-wah)
• 2 C. chicken broth
• 1 C water
• 3 eggs
• 2 T olive or grapeseed oil
• 2 cloves garlic, minced
• 5 green onions, chopped
• 3/4 C diced pineapple
• 1 T. chopped cilantro
• 1/4 C. soy sauce

Directions

• 2 T garlic powder
• 2 T parsley
• 1 t. paprika
• 1 t. chipotle chile, ground
• 1/2 t. sea salt
• 1 1/2 pounds tilapia filets
• 1/2 C. all-purpose flour
• 2 T. extra virgin olive oil
• 1 lime wedge

Directions

• 1 C. quinoa
• 3 oranges
• 4 tangerines
• 2 T. sugar
• 1 T apple cider vinegar
• 1 t. coriander seeds, crushed
• 2 T. cold unsalted butter
• 1 1/4 lb sea scallops, tough foot muscles removed
• 1 T chopped fresh parsley or chives

Directions

• 4 ears of corn removed from cob or 2 cups
• 2 Tbs butter, unsalted
• 1/2 lemon, juiced
• 1 oz feta, coursely chopped
• 2 large basil leaves, torn into small pieces
• salt & pepper, paprika for sprinkling

Directions

• Sweet potatoes (2-3 medium sized)
• 2 T. extra virgin olive oil
• Salt, pepper, cumin (cayenne pepper if you want a kick)
• Corn starch - a big 'sprinkle'

Directions

• 1 Whole Chicken (cut in serving pieces, trimmed of fat)
• 1 C fresh O.J.
• 2 tsp finely grated orange zest
• 1/4 cup balsamic vinegar
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp cinnamon
• 1/2 tsp freshly grated nutmeg

Directions

• Organic Fresh Spinach -stems removed
• Hard-Boiled Egg (one per person) chopped
• Nitrate-Free Bacon - cooked, crumbled
• Red Onion - thinly sliced
• 2/3 C. Olive Oil
• 1/3 C. sugar (or healthy sugar substitute)
• 1/3 C ketchup
• 1/3 C. apple cider vinegar
• 1/3 C. red onion - finely chopped
• 2 T. worcestershire sauce
• 2 T. crumbled bacon

Directions

Directions

• 1 T. ghee, butter, lard, or other good fat
• 1 lb nitrate-free pastured Italian sausage (out of casings)
• 1 red bell pepper, chopped
• 1/2 yellow onion, chopped
• 2 C. baby spinach, rough chopped
• 6 pastured eggs
• 2 C whole milk (raw, grassfed or organic preferred)
• 2 C shredded cheese
• 10 lsices sprouted wheat bread, torn into bite size pieces
• 1/4 C. parmesean cheese

Directions

• Olive oil cooking spray
• 2/3 C. white whole wheat flour
• 2 large eggs
• 6 T. panko bread crumbs
• 1/2 C. shredded unsweetened coconut
• 1/4 t. sea salt
• 1/8 t. fresh ground black pepper
• 24 shrimp, peeled and deveined, tails on
• 1/3 C. unsweetened apricot jam
• 2 T. fresh lime juice
• 1 1/2 t. fish sauce
• ground cayenne pepper, to taste

Directions

• 2 (4-6oz each) salmon fillets
• 1 T olive oil
• 1 T. apple cider vinegar
• 1 t. chili powder
• 1/4 t. salt
• 1/2 t. light brown sugar
• 1 lime, for garnish
• 4 oz (1/2 cup) pineapple, diced 1/4-1/2 inch
• Half a medium avocado, diced 1/4-1/2 inch
• 1 scallion, chopped
• freshly ground black pepper
• 1/8 t salt
• Juice of 1-2 limes (around 1 T.)

Directions

• 1 Cup Oats
• 1/4 C. Almond Butter
• 1/8 C Agave Nectar
• 2 T Chia Seeds
• 3 T Dark Chocolate Chips

Directions

• 1 1/2 lb ground pork
• 3 T. Cornstarch
• 2 T dry sherry
• 2 T light soy sauce
• 1 T chinese rice wine
• 4 cloves garlic, minced
• 1- 4" piece ginger, peeled and minced
• 40 3 1/2" square wonton wrappers
• 1 egg, beaten
• kosher salt, to taste
• 1/2 C. Sichuan red chile oil
• 2 T Chinkiang black vinegar

Directions

• 4 small fennel bulbs, (white part) cut into 1/2-inch pieces
• 1/4 C. olive oil
• salt/pepper
• 1 lb Bowtie (or favorite pasta)
• 12 oz Italian sausage (spicy, optional) casings removed
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 1/4 C dry white wine
• 8 sun-dried tomatoes packed in oil, chopped (or, substitute regular tomato)
• 1/4 C. chopped flat-leaf parsley
• 1 C. grated Parmesan cheese

Directions

• 2 lbs red potatoes, cut into large chunks
• 6 T dijon mustard
• 1 clove garlic, minced
• 1 T fresh rosemary, chopped
• 2 T. olive oil
• 1 T dry vermouth

Directions

• 2/3 C quinoa (keen-wah)
• Two 1-inch thick slices wheat bread, crusts removed and bread cubed
• 2 large eggs
• 1 C coursely grated zucchini
• 1/2 C. freshly grated Parmigiano-Reggiano cheese
• 1/4 C chopped chives
• 3 small garlic cloves, minced
• 1/2 t. kosher salt
• 1/4 t. freshly ground black pepper
• 1/4 C olive oil
• Mini burger buns, lettuce, tomatoes, onions and pickles, for serving

Directions