Warm Bean & Greens Soup

Print Recipe Warm Bean & Greens Soup Course Soups Servings Ingredients 2-4 cups arugula or other hardy greens2 Tablespoons coconut oil olive oil, or grass fed butter1 medium red onion finely chopped4 cloves garlic minced1 cups BPA-free canned white beans rinsed...

Chicken Vegetable Soup

Print Recipe Chicken Vegetable Soup Course Soups Servings Ingredients 2 lbs. organic chicken parts or you can also use a roast chicken carcass2 ribs of celery chopped3 large carrots chopped1 large onion quartered3 garlic cloves minced1 teaspoon turmeric1 teaspoon...

Chicken & White Bean Soup

Print Recipe Chicken & White Bean Soup Course Soups Servings Ingredients 2 cups cooked cannellini or other white beans rinsed and drained1 Tablespoon Coconut oil olive oil, or grass fed butter10 oz organic chicken pulled from the bone2 cups (zucchini diced)2...

Butternut Squash Soup

Print Recipe Butternut Squash Soup Course Soups Servings Ingredients 1 large butternut squash1 green apple sliced and cored1 small yellow onion chopped2 carrots chopped3 Tablespoons olive oil2 teaspoons cinnamon1 1/2 teaspoons salt1/2 teaspoon cumin1 teaspoon chili...

Walnut Spinach Salad

Print Recipe Walnut Spinach Salad Course Lunch Servings Ingredients Dressing:1/2 tablespoon red wine vinegar1/2 tablespoon shallot or red onion minced1 teaspoon Dijon mustardDash sea saltFreshly ground black pepper2 tablespoons olive oilSalad:4 cups baby spinach...

Tomato Salad

Print Recipe Tomato Salad Course Lunch Servings Ingredients 3 medium tomatoes1/2 cup pine nuts or any other nuts/seeds1 handful of basil leavesOlive oil to tasteBalsamic vinegar to taste Course Lunch Servings Ingredients 3 medium tomatoes1/2 cup pine nuts or any other...

Taco Salad with Pinto Beans

Print Recipe Taco Salad with Pinto Beans Course Lunch Servings Ingredients 1/2 tablespoon olive oil1/2 medium onion chopped1 clove garlic chopped1/4 teaspoon ground cuminSea salt and pepper to taste2 cups pinto beans soaked and cooked (substiture grass-fed beef)1/2...

Spinach Salad and Mustard Vinaigrette

Print Recipe Spinach Salad with Mustard Vinaigrette Course Lunch Servings Ingredients 1-2 handfuls spinach Large1 Tablespoon Dijon mustard1 Tablespoon olive oilSeason with salt and pepper to taste. Course Lunch Servings Ingredients 1-2 handfuls spinach Large1...

Spicy Chicken Salad

Print Recipe Spicy Chicken Salad Course Lunch Servings Ingredients 4 cups Romaine lettuce chopped2 cups organic chicken breast1 Tablespoon coconut oil (or olive oil animal fat or grass fed butter)1 pear peeled and diced1/2 cup walnuts chopped1 teaspoon chili powder1/2...

Grilled Chicken & Cabbage Salad

Print Recipe Grilled Chicken & Cabbage Salad Course Lunch Servings Ingredients • For the salad2 cups organic chicken chopped1/2 head of cabbage grilled & chopped2 green onions chopped1/4 cup cilantro chopped1 mandarin orange peeled and sectioned1 Tablespoons...