Chicken meatloaf with cherry glaze

INGREDIENTS
2 lbs ground chicken
1 medium zucchini, grated
½ onion, diced
4 garlic cloves, minced
2 sprigs fresh thyme, minced
4 fresh sage leaves, minced
Sea salt and freshly ground black pepper
Cooking fat
Cherry Glaze:
1 cup cherries (fresh or frozen)
3 sprigs fresh time, minced
1 ½ tsp Dijon or homemade mustard
1 tbsp balsamic vinegar
1 tbsp ghee or coconut oil

PREPARATION
Preheat oven to 350 F.
Heat some cooking fat in a skillet over medium heat and sauté onion and garlic until soft, about 5 minutes.
In a bowl combine ingredients for meatloaf including the sautéed onions and gently mix.
Place meat mixture into a 9 inch x 5 inch x 3 inch loaf pan and press into the corners smoothing the top.
Place in the oven and bake for 35 minutes.
While the meatloaf is baking combine all of the ingredients for the cherry glaze in a saucepan and heat until boiling.
Reduce heat and simmer for 10 minutes, stirring occasionally.
Transfer to a blender and blend until smooth, or use an immersion blender. (This step is optional but recommended.)
Set aside.
Once the meatloaf has cooked for 35 minutes add the cherry glaze all over the top and continue baking for an additional 10 minutes, or until internal temperature is 160 F.
Remove from the oven and let it rest 5-10 minutes.
Serve warm or cold.

Beef short ribs

INGREDIENTS
4 lbs beef short ribs
¾ cup coconut aminos
½ cup water
¼ cup white wine vinegar
2 Asian pears, peeled and finely grated
4 tbsp garlic, minced
2 green onions, thinly sliced
Freshly ground black pepper
Baby Bok Choy with Shiitake Mushrooms:
½ lb shiitake mushrooms, stems removed and caps sliced
1 lb baby bok choy, stems cut off, leaves separated, cut into 1 inch pieces
2 green onions, sliced, for garnish
2 garlic cloves, minced or pressed
2 tbsp coconut aminos
⅓ cup good quality chicken stock
1 ½ tbsp fish sauce
½ tsp sesame oil (optional)
1 ½ tbsp coconut oil or ghee

PREPARATION
Korean Short Ribs:
In a bowl, make the sauce by combining everything but the short ribs. Season with freshly ground black pepper to taste.
Place the short ribs in a slow cooker and cover with the sauce.
Cook on low 7-8 hours or on high 5-6 hours, until ribs are fall of the bone tender.
Transfer the ribs to a serving platter and serve.
Baby Bok Choy with Shiitake Mushrooms:
In a small bowl mix together the chicken stock, fish sauce, and sesame oil if using. Set aside.
Over high heat melt cooking fat in a large skillet or wok.
Once very hot cook garlic for 10 seconds, stirring so it is mixed with the cooking fat.
Add shiitake and stir-fry for about 1 minute.
Now add the bok choy and coconut aminos and stir-fry for another 3 minutes.
Next stir in the chicken stock mixture and continue to stir-fry for another 4 minutes, until sauce is slightly reduced but the bok choy are still bright green.
Remove from the heat, transfer to a serving bowl top with green onions and serve warm.

Thai pork salad

INGREDIENTS
1 ½ lbs pork tenderloin, trimmed and cut into bite sized pieces
2 carrots, grated
2 green onions, chopped
1 jalapeño, thinly sliced (optional)
Napa cabbage leaves
½ cup cilantro, chopped + more for garnish
¼ cup fresh mint leaves, torn
¼ cup fresh basil leaves, torn
2 tbsp fresh ginger, miced or grated
1 garlic clove, minced
¾ cup full-fat coconut milk
⅓ cup coconut aminos
¼ cup fresh lime juice
Lime wedges (for garnish)
1 tbsp cooking fat
Sea salt to taste
 
PREPARATION
Combine pork, ½ cup cilantro, ginger, garlic, coconut milk, coconut aminos, lime juice, and salt in a bowl and let marinate while preparing rest of the ingredients.
Heat cooking fat over medium-high heat in a large skillet, once hot add pork including the marinade and cook for 6-8 minutes until pork is slightly pink in the middle. Stirring occasionally.
Remove from heat and transfer to serving bowl.
Toss in carrots, green onion, jalapeño if using, mint and basil.
To serve fill cabbage leaves with pork mixture, top with additional cilantro and serve with lime wedges.

Baby kale and brussels salad

INGREDIENTS
4 cups baby kale
12 oz Brussels sprouts, sliced thinly
2 apples, cored & diced
6 slices good quality bacon (gluten, nitrate & nitrite, and sugar free), cooked and crumbled
½ lb chicken breast, cooked and shredded (optional)
½ cup almonds, sliced (optional)
1 garlic clove, minced
6 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tsp Dijon or homemade mustard
Sea salt and freshly ground black pepper

PREPARATION
At the bottom of a large salad bowl whisk together garlic, olive oil, lemon juice, mustard, salt and pepper until emulsified.
Add in kale, Brussels sprouts, apples, and bacon. Toss to coat.
Top with almonds and chicken if using.

Coconut pudding with fruit

 INGREDIENTS
1 (14 oz) can full-fat coconut milk
2 tbsp + 2 tsp tapioca or arrowroot starch
1 tsp vanilla extract
Pinch of sea salt
2 bananas, sliced
2 handfuls cherries (fresh or frozen)
Handful walnuts (optional)
4 tbsp toasted coconut or unsweetened shredded coconut (optional)
 
PREPARATION
In a small saucepan whisk together the tapioca or arrowroot starch with ½ of the coconut milk until fully mixed. There shouldn’t be any lumps.
Add remaining coconut milk and pinch of salt and stir well.
Heat saucepan over medium-high heat.
Cook until mixture starts to steam, stirring occasionally.
Once steam is present whisk continuously until the mixture starts to thicken, about 5 minutes. (It really starts to thicken when the mixture starts to simmer so keep an eye out while you are stirring)
Remove from heat and stir in vanilla.
Transfer to 4 individual ramekins or 1 large container, cover, and refrigerate until chilled, generally a couple of hours.
Once chilled and set top each pudding serving with bananas, cherries, and walnuts or coconut if using.