5 ingredient pizza pie recipe

Ingredients
1 large spaghetti squash (about 600 grams)
1 pound Italian sausage
½ yellow onion, diced
1 cup pizza sauce (no sugar added)
1 teaspoon dried basil
salt and pepper, to taste
3 eggs, whisked
(optional: add anything you like with pizza: veggies, basil, even cheese if you do primal)
Instructions

Preheat oven to 400 degrees.
Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.
Once squash is done cooking, remove threads and place in an 8x8 greased baking dish.
Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
Add pizza sauce, dried basil and salt and pepper to the pan and mix well.
Add sausage mixture to the 8x8 dish and mix well with spaghetti squash threads.
Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn't give when you press on it in the middle of the dish.
Let rest for 5 minutes before serving.

Banana pancakes

 INGREDIENTS
4 large ripe bananas
6 eggs
2 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp baking soda
1 tsp lemon juice
Fresh fruit
 
PREPARATION
Crack the eggs in a bowl and whisk them.
In another bowl, lightly mash the bananas with a potato masher or a fork.
Add the eggs, baking soda, lemon juice, vanilla, and cinnamon to the mashed bananas and stir to combine.
Pour about 2 tablespoons of the batter at a time onto a skillet placed over a medium-low heat and cook until the bottom appears set (1 to 2 minutes). Flip with a spatula and cook for another minute.
Serve immediately, topped with fresh fruit.

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.

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.

Bacon wrapped avocado-what could go wrong????

INGREDIENTS
4-6 slices good quality bacon (gluten, nitrate & nitrite, and sugar free)
1 avocado
Chili powder
 
PREPARATION
Preheat your oven to 425 F.
Line a baking sheet with foil or parchment paper.
Cut the avocado into equal slices.
Wrap each avocado slice with bacon, (1 slice of bacon should should be good for 1 or 2 avocado slices.)
Sprinkle some chili powder over the bacon-wrapped slices, and line them up on the baking sheet.
Place in the oven and bake for 12 to 15 minutes.

Wild mushroom soup and sweet potato cakes

INGREDIENTS
3 lbs mixed wild mushrooms, sliced
4 large shallots, diced
2 tbsp fresh thyme
14 cups chicken stock
2 cups full-fat coconut milk
6 tbsp ghee
1/2 cup parsley, chopped
4 tbsp tapioca starch (optional)
Sea salt and freshly ground pepper
2 lbs sweet potatoes, quartered
8 slices of good quality bacon (gluten, nitrate & nitrite, and sugar free), chopped
6 green onions, sliced thinly
2 eggs
Sea salt and freshly ground black pepper
Cooking fat
 
PREPARATION
Melt the ghee in a large saucepan placed over medium high.
Add the shallots and sauté for 3 to 4 minutes.
Add the mushrooms and thyme and cook for about 8 minutes.
Add the chicken stock and bring to a boil. Turn down the heat to medium-low, and let simmer for 15 minutes.
Stir in the coconut milk, season to taste, and let simmer for another 5 minutes.
Stir in the tapioca starch if you like your soups thicker.
Mix in the chopped parsley and serve.
Place the sweet potatoes in a large saucepan. Add cold water to cover, and bring to a boil; then lower the heat and let simmer until the potatoes are fork tender, about 5 to 8 minutes.
In the mean time, fry the bacon in a skillet placed over medium-high heat until crispy. Set aside.
Smash the potatoes in a large bowl. Shred and add the cooked bacon as well as the onions and the eggs. Season to taste with salt and pepper.
Form 8 patties using the sweet potato mixture.
In a large skillet placed over a medium-high heat, melt some cooking fat and fry the potato cakes until the outsides are golden and the insides are heated through, about 4 minutes per side.

Lunch ideas from LunchBots

SUMMERTIME... AND THE PALEO LIVIN' IS EASY             With so many fruits and vegetables now bursting with peak summertime flavor, it's now easier than ever to enjoy delicious lunches. These 4 scrumptious Paleo lunch combos will make your officemates green with envy. Each is incredibly healthy. But the best part is they're super simple to prepare the night before or on the A.M. run.

AWAKEN WITH BACON             Stimulate your senses with the smoky crunch of this lettuce wrap BLT in a LunchBots Bento Trio. Complement with kiwi, garden fresh cole slaw, cauliflower, broccoli, avocado, peppers, cucumbers, and a pesto dip. TIP: For a quick and colorful summer slaw, grate carrots, red or green cabbage, and sweet onions; toss with a dollop of your own homemade mayo. Mmmm!

UP, UP AND AWAY WITH A ROCKET SALAD             Skip the PM slump and hit the ground running with chilled, sliced steak atop fresh arugula ("rocket salad") and spicy pineapple salsa on the side. Packed in a LunchBots Uno and 4 oz. Round, this nutritious lunch will keep you going to Infinity and Beyond! TIP: Not sure what cut of steak to grill the night before? Grass-fed flank, skirt, top loin, or sirloin will all do your lunch salad proud.

ALL THE POWER. NONE OF THE FLOUR.             With 5 sections, there's plenty of room in the LunchBots Bento Cinco. Hardboiled and sliced eggs and sausages combine perfectly with a variety of raw veggies, gluten-free banana muffin, and fruit. TIP: Need more food for an extra long work day? Add a few more eggs along with a handful of macadamia nuts, almonds, and dried fruit.

OPEN SESAME             Saute an extra chicken breast for dinner with sesame seeds, then chill overnight and slice over greens. Pair with kale chips and a Quad of watermelon, strawberries, cantaloupe, and grapes. TIP: Always make extras at dinner and pack them up right away for lunch the next day. Saves time and dishes!

Cabbage rolls with cucumber and carrot slaw

INGREDIENTS
6 boneless skinless chicken breasts, cut into small chunks
2 bunches asparagus, chopped in to ½ inch pieces
1 lb button mushrooms, roughly chopped
1 large head green cabbage
12 oz baby spinach, leaves torn
1 ½ cups coconut aminos
⅓ cup white wine vinegar or rice vinegar
1 ½ tsp garlic powder
1 ½ tsp ground ginger
1 ½ tsp tapioca starch, optional
1 ½ tsp cold water, optional
Sea salt and freshly ground black pepper to taste
Cooking fat
3 English cucumbers
3 large carrots
¼ cup fresh cilantro, chopped
1 tbsp sesame seeds (optional)
2 ½ tbsp rice vinegar
1 ½ tbsp apple cider vinegar
¾ tsp sesame oil (optional)
1 ½ tsp water

PREPARATION
Start by preparing the carrot and cucumber slaw.
Using a vegetable or julienne peeler, peel thin ribbons or strips of the cucumber and carrots. For the cucumber, peel right down to the seeds.
In a medium sized bowl combine the vinegars, sesame oil if using, and water.
Add in the cucumber and carrots and gently toss.
Top with cilantro and sesame seeds (if using) and chill until cold.
Bring a large pot filled half way with water to a boil (something large enough to fit the head of cabbage).
While waiting for the water to boil mix chicken, asparagus, mushrooms, coconut aminos, vinegar, garlic powder, ground ginger, salt and pepper to taste in a large bowl. Set aside at room temperature.
Clean the cabbage and remove the first layer of leaves. Pierce the core with a carving fork or 2-pronged fork.
Once the water is rapidly boiling submerge the cabbage (using the fork to hold it) and turn until the outer leaves soften, about 1-2 minutes.
Lift the cabbage out of the water, let the water drain, and remove the outer leaves by using a pairing knife to cut near the base of the cabbage so they separate easily.
Let the leaves sit in a colander or on paper towels.
Submerge the cabbage again and repeat the process until you reach the small leaves near the core.
Pat cabbage leaves dry and set aside, covering to keep warm.
In a large skillet or wok heat a small amount of cooking fat over medium-high heat.
Once hot add chicken, vegetables and the marinade to the pan, cook for 6-8 minutes or until chicken is cooked through and vegetables are tender.
Add in spinach and toss until well combined and wilted.
Transfer mixture to a bowl reserving the liquid in the skillet.
If desired use remaining liquid as a dipping sauce. To thicken mix 1 tsp tapioca starch with 1 tsp cold water, bring liquid to a boil, add tapioca/water mixture and stir constantly for 1-2 minutes.
Pour dipping sauce into a small bowl and set aside.
To stuff the cabbage lay a cabbage leaf rib side down and spoon about ¼ cup of the filling into the center. Fold the sides over the filling and roll the cabbage leaf into a cylinder shape. Repeat with remaining leaves and filling.
Serve cabbage rolls warm with dipping sauce and the slaw on the side.

Potato apple soup

INGREDIENTS
4-6 slices good quality bacon, chopped
1 large russet potato, peeled and chopped
2 Fuji apples, peeled cored, and chopped
1 medium onion, chopped
1 medium fennel bulb, trimmed cored, and chopped (reserve fronds)
2 garlic cloves, minced
3 cups good quality chicken stock
½ cup full-fat coconut milk
1 tbsp ghee or coconut oil
Cayenne pepper, as garnish (optional)
Thin apple slices, as garnish (optional)

PREPARATION
Heat a skillet over medium heat and cook bacon until crispy, about 8-10 minutes.
Remove bacon with a slotted spoon, allow to cool, and crumble. Set aside.
Carefully pour the bacon grease into a large saucepan with 1 tbsp of ghee or coconut oil and heat over medium heat.
Once melted add onion, potato, chopped fennel bulb, and garlic. Cook for 5 minutes, or until onion becomes soft.
Next add chopped apples, chicken stock, and season to taste with salt and pepper.
Bring mixture to a boil and reduce heat to a simmer.
Cover and simmer for 10 minutes, or until the potatoes and apples are tender.
Once the soup is done simmering transfer to a blender; add in coconut milk and blend until smooth, or you can use an immersion blender.
Be careful when blending hot liquids as the steam can force the lid of the blender off.
Pour soup into 4 individual soup bowls top with crumbled bacon, garnish with fennel fronds, apple slices and sprinkle of cayenne pepper (if using).

Sweet potato rosti

INGREDIENTS
8 oz smoked salmon
3 to 4 sweet potatoes, peeled and grated
2 egg whites
2 tbsp tapioca starch
1 green onion, finely sliced
Coconut oil
Sea salt and freshly ground black pepper
Flavored mayonnaise:
¾ cup homemade Paleo mayonnaise
¼ cup fresh dill, minced
2 tbsp green onions, minced
1 tsp lemon juice
Sea salt and freshly ground black pepper
 

PREPARATION
Combine the grated sweet potato, egg white, tapioca starch in a bowl, and season to taste with salt and pepper.
Heat some coconut oil in a skillet placed over a medium-high heat.
Drop a spoonful of the sweet potato mixture into the skillet and flatten with a spatula to form a small pancake. Cook for about 5 minutes on each side.
Repeat step 3 with the remaining sweet potato mixture.
In a bowl, combine all the ingredients for the mayonnaise, mix well, and season to taste.
Top each rosti with flavored mayonnaise, smoked salmon, and green onions.

Cottage pie

 INGREDIENTS
2 lbs ground beef
2 large carrots, finely chopped
3 celery stalks
1 large onion
4 tsp tomato paste
4 tbsp coconut aminos
2 cups good quality beef stock
4 tbsp tapioca or arrowroot starch
Several fresh sprigs of thyme
2 bay leaves
3 tbsp cooking fat
Sea salt and freshly ground black pepper
Potatoes:
1 ½ lbs russet potatoes, peeled and chopped
¼ cup full-fat coconut milk
¼ cup ghee or coconut oil
1 egg yolk
Sea salt and freshly ground black pepper
 

PREPARATION
Preheat oven to 400 F.
Heat 3 tablespoons of cooking fat in a large sauté pan over medium-high heat.
Once hot cook the onion, carrot, celery, and garlic just until softened, about 3-4 minutes.
Add the ground meat, season well with salt and pepper and cook until browned, about 5 minutes, using a wooden spoon to break up the meat.
Next, sprinkle the tapioca or arrowroot starch amongst the meat, mix, and cook for another minute.
Add in the beef stock, coconut amnios, tomato paste, thyme, and bay leaves.
Bring to a boil, reduce the heat to low and simmer for 15-20 minutes, until the sauce reduces and turns into a gravy, stirring occasionally.
Check in 10 minutes and if needed turn the heat up a bit to help reduce the liquid.
When the sauce thickens and coats the ground meat, remove and discard the thyme sprigs and bay leaves.
Meanwhile, prepare the mashed potatoes.
Place the potatoes in a large pot and fully cover with cold water, salt the water if desired and place over high heat.
Bring to a boil and cook until tender, about 10 minutes.
Drain the potatoes in a colander and return them to the pot.
Add the coconut milk and ghee or coconut oil and mash using a potato masher.
Season liberally with salt and pepper and continue to mash until smooth.
Stir in egg yolk until well mixed.
Set aside.
Place the ground meat mixture in to a large glass or casserole dish (11 inch x 7 inch, or use 2 smaller ones).
Starting around the edges then moving to the center, top the meat with the mashed potatoes. Use a spatula to smooth out the top.
Place on a baking sheet and put in oven.
Cook for 25 minutes, or until the potatoes start to golden.
Remove from the oven and let sit 10 minutes before serving.

Breakfast mini muffins

INGREDIENTS
1 cup fully cooked good quality ham (all natural, nitrite & nitrate, gluten, sugar & casein free), cut into cubes
1 cup broccoli, chopped into small pieces
1 red onion, minced
6 eggs
4 egg whites
3 tbsp chives, minced
2 tbsp full-fat coconut milk
Sea salt and freshly ground black pepper to taste
Paleo cooking fat
 

PREPARATION
Preheat your oven to 375 F.
Oil each cup on the muffin tray with some melted Paleo cooking fat.
Divide the ham, broccoli, and onion equally among the muffin cups.
In a bowl, whisk together the egg whites, eggs, chives, coconut milk, and salt and pepper to taste.
Pour the egg mixture into each muffin cup. Fill the cups almost to the top but not completely.
Place the muffin tray in the oven and cook 20 to 22 minutes or until golden.
Carefully remove the mini frittatas from the muffin tray and serve.

Ratatouille

INGREDIENTS

1 medium eggplant, cut into ½ inch pieces
2 (14.5 oz) cans diced tomatoes (tomato should be the only ingredient)
2 small zucchini, cut into ½ inch dice
2 small yellow squash, cut into ½ inch dice
1 red onion, chopped
½ cup pine nuts, toasted (optional, but recommended)
6 garlic cloves, minced
15 fresh basil leaves, roughly chopped
2 tsp dried oregano
½ cup good quality chicken stock
2 tbsp cooking fat
Sea salt and freshly ground black pepper

PREPARATION

Place eggplant in a colander, sprinkle with sea salt and let sit in the kitchen sink to remove some excess moisture while you are preparing the other vegetables.
Heat a large sauté pan over medium heat, once hot add cooking fat and swirl it around the pan.
Add the onion, garlic and pine nuts and cook for 5 minutes, until the onion softens.
While the onion is cooking pat the eggplant dry with some paper towels, then add to the skillet once the onion has cooked for 5 minutes.
Stir occasionally and cook for another 5 minutes, or until the eggplant becomes tender.
Next add in the tomatoes, zucchini, yellow squash, basil, and oregano. Lower the heat slightly and simmer for 15 minutes.
Remove from heat, reserve ½ of the portion for leftovers and transfer other half into a serving bowl.
While the ratatouille is simmering prepare the steaks:
Heat 2-3 tbsp of cooking fat in a large sauté pan over medium-high heat. Season the steaks with salt and pepper on each side, cook for 2-3 minutes.
Turn the steaks once and cook for another 2-3 minutes for medium rare.
Transfer to plate and let rest 5 minutes before serving.

Sweet potato hummus

INGREDIENTS
4 cups cooked and mashed sweet potatoes
¼ cup tahini (see below)
¼ cup lime juice
2 garlic cloves, minced
2 tsp ground cumin
¼ tsp cayenne pepper (optional)
Sea salt and freshly ground black pepper
Tahini:
1 cup sesame seeds
2 tbsp olive oil
Assorted vegetables for dipping, sliced (i.e. cucumbers, radish, carrots, bell pepper)

PREPARATION
To cook the sweet potatoes, peel them and cut the flesh into large chunks. Bring a pot of salted water to a boil and add in the sweet potato chunks.
Let it simmer for about 7 to 10 minutes, until the flesh is very tender when pricked with a fork.
Drain, place the cooked sweet potato in a bowl and mash with a fork or potato masher. Place in the refrigerator to cool.
Preheat your oven to 350°F.
Spread the sesame seeds on a shallow baking tray and roast, shaking frequently, until fragrant (about 8 minutes).
To prepare the tahini, combine the roasted sesame seeds with the olive oil in a food processor and process until the mixture turns into a smooth paste (about 5 minutes).
In a large bowl, combine the mashed sweet potatoes, tahini, lime juice, garlic, cumin, and cayenne (if using).
Mix everything well and season to taste.
Serve in a bowl alongside vegetables for dipping.

Beef and bok choy

INGREDIENTS
2 lbs beef sirloin, thinly sliced into strips
12 heads baby bok choy, cut in half lengthwise
1 onion, thinly sliced
2 tbsp fish sauce
1 small piece fresh ginger, minced
2 cloves garlic, minced
5 dried red chiles, halved (optional)
3 tsp coconut oil
Sea salt and freshly ground black pepper

PREPARATION
Season the beef to taste with sea salt and freshly ground black pepper.
Warm the coconut oil in a large skillet placed over a high heat.
Add the ginger, garlic, and chiles (if using).
Stir-fry until fragrant, about 1 minute.
Add the beef and cook for 2 to 3 minutes.
Transfer the beef to a bowl.
Add the onion to the hot skillet and cook for 2 minutes.
Add the bok choy and cook until soft (3 to 4 minutes).
Return the beef to the skillet, add the fish sauce to the pan, stir to combine, and serve warm.

Stuffed pork tenderloin

INGREDIENTS
Pork:
2 (1 ½ lbs) pork tenderloins (about 2-3 lbs total), trimmed
4 slices good quality bacon (gluten, nitrate & nitrite, and sugar free), chopped
8 oz cremini mushrooms, sliced thinly
1 garlic clove, minced
2 tbsp Dijon mustard, or more to taste
2 tbsp cooking fat
Sea salt and freshly ground black pepper
Toothpicks
Mashed Potatoes:
1 ½ lbs russet or Yukon gold potatoes, peeled and chopping to 1-inch pieces
5 tbsp full-fat coconut milk + more to taste
2 tbsp ghee + more to taste
Sea salt and freshly ground black pepper
Gravy:
1 small onion, chopped
2-3 tbsp almond flour
1 cup good quality chicken stock
1 tbsp full-fat coconut milk
1 ½ tbsp tapioca starch
1 tbsp ghee
½ tsp garlic powder
Sea salt and freshly ground black pepper to taste

PREPARATION
Pork:
Preheat oven to 450 F.
In a large skillet heat 1 tbsp of ghee over medium heat.
Add the bacon and cook until just about crisp.
Add in the mushrooms and garlic, season to taste with salt and pepper and cook until soft, about 5 minutes.
Remove from heat and set aside.
On a clean work surface butterfly the pork tenderloins. (see notes on how to do this)
Once the tenderloins are an even thickness spread 1 tbsp or more of Dijon mustard over each. Next divide the mushroom bacon mixture between the 2 and distribute evenly leaving about ¼ - ½ inch around the edges.
From a long side roll the pork tightly like a jellyroll and stick toothpicks at the end to secure the seams.
Transfer pork tenderloins to a baking dish and cook at 450 F for 30 minutes, then turn the oven temperature down to 300 F and cook for another 20 minutes. Once done, turn off the oven and let it rest for 15 minutes inside the oven. Internal temperature should be 145-150 F.
Remove from oven, transfer pork to a serving platter, remove toothpicks and slice into 1-inch slices before serving.
While the pork is cooking prepare the mashed potatoes and gravy.
Mashed Potatoes:
Place potatoes into a pot and fully cover with cold water. Salt the water if desired.
Place the pot over high heat and bring to a boil, once boiling cook for 10 minutes stirring occasionally, until the potatoes can easily be pierced with a knife.
Once cooked drain the water from the potatoes and return the potatoes to the pot.
Add coconut milk and ghee and mash with a potato masher. Add in additional coconut milk or ghee until desired consistency is reached. Stir in salt and pepper to taste.
Transfer to a serving bowl to serve warm.
Gravy:
In a saucepan heat ghee and onions over medium heat until nice and caramelized, about 15-20 minutes.
Add in tapioca starch, almond flour, garlic powder, and season to taste with salt and pepper. Stir until everything is mixed then add in chicken stock and coconut milk.
Bring to a boil and stir until thickened. Taste and adjust seasoning as needed.
Transfer to a blender and blend until smooth.
Serve pork over mashed potatoes smothered in gravy.

Mushroom and herb omelet

 INGREDIENTS

• 8 eggs
• 1 lb button mushrooms, sliced
• 1 tbsp chives, minced
• 1 tbsp fresh oregano, chopped
• 2 tsp fresh thyme, chopped
• 1 garlic clove, minced
• 4 ½ tbsp cooking fat
• 4 tbsp water
• Sea salt & ground pepper to taste

  PREPARATION

• Melt ½ tablespoon of cooking fat in a large skillet over medium heat, once melted add the mushrooms and garlic, sauté until mushrooms are soft and browned. Season with salt & pepper and remove from heat, set aside.
• In a bowl combine half of each of the eggs, chives, oregano, and thyme with 2 tbsp of water, season with salt and pepper to taste and whisk ingredients together until frothy.
• In an 8-10 inch size pan melt 1 tbsp of cooking fat over medium heat.
• Once hot pour ½ of the egg mixture into the heated skillet making sure to coat the entire pan.
• Use a spatula to stir the omelet gently while it cooks and allow uncooked parts to run underneath.
• When the eggs set fill ½ of the omelet with a ¼ of the sautéed mushrooms, fold the other half of the omelet over the fillings, cook for another minute.
• Remove from heat and slide on to a plate.
• Repeat with the other half of the egg batter.
• Then mix together the remaining ingredients and repeat the process for the rest of the omelets.

Vegetables and guacamole for snack

INGREDIENTS

• Fresh Vegetables (i.e. bell pepper, cucumber, radish, baby carrots)

• 3 avocados, peeled and pit removed
• 2 roma tomatoes, seeded and diced
• ½ medium onion, diced
• ½ jalapeno pepper, seeded and minced (optional)
• Juice of 1 lime
• ½ tsp ground cumin
• ½ tsp cayenne pepper
• ½ tsp sea salt

  PREPARATION

• In a large bowl toss the lime juice with the avocados so they are fully coated.
• Add the cumin, cayenne, and salt and with a fork mash the avocados.
• Next add in the tomatoes, onion, and jalapeño if using and mix together. Cover and place in the refrigerator for at least 30 minutes to let the flavors meld before serving.