Quinoa bowl with green tahini sauce

 Ingredients

750g sweet potato, cut into 1cm thick half moons

4 tablespoons extra virgin olive oil

Fine sea salt

½ brown onion, sliced into 1–2cm wide slivers

¾ cup quinoa, rinsed

1½ cup chicken or vegetable broth, see tips above

1 x 400g can black beans, drained and rinsed

A squeeze of lemon juice

2 tablespoons sunflower seeds, toasted, see tips above for substitutions

For the green tahini sauce

35g (a generous handful) flat leaf parsley leaves

1½ tablespoons extra virgin olive oil

2 tablespoons lemon juice

1 tablespoon (25g) hulled tahini

¼ teaspoon garlic, minced

¼ teaspoon ginger, minced

2 teaspoons runny honey

A tiny pinch of fine sea salt

Method

Roast sweet potato in air fryer

Over low heat, warm 1 tablespoon of olive oil in a small to medium-sized heavy-based saucepan for which you have a lid. Add the onion and a small pinch of salt and stir. Cook the onion for around 10 minutes — slow and steady over low heat — until soft and sticky. Then add the quinoa and broth and bring to a boil, then reduce the heat to simmer with the lid slightly ajar. Allow the quinoa to cook for around 15 minutes, until all the liquid has been absorbed and the centre of the quinoa grain/seed is translucent. Remove from the heat, place the lid on the pot and leave for 10 minutes.

Place the black beans in a mixing bowl and add a squeeze of lemon juice, a drizzle of oil and a sprinkle of salt. Stir then taste, and adjust seasoning as desired.

To prepare the green sauce place the parsley, oil and lemon juice in a mini food processor and blitz until the parsley is finely chopped. Add the remaining ingredients and blitz again until smooth. Taste and adjust the flavour as you wish — more lemon, more salt, etc. 

To serve, place a spoonful of quinoa in a bowl, followed by a spoonful of beans and roast sweet potato. Drizzle the sauce over the top and scatter some toasted seeds. Finish with an extra drizzle of olive oil if desired.

Cauliflower Rice Bowls

6 tablespoons plus 1 teaspoon extra-virgin olive oil, divided 

4 cups cauliflower rice

⅓ cup chopped red onion

¾ teaspoon salt, divided

½ cup chopped fresh dill, divided

1 pound boneless, skinless chicken breasts

½ teaspoon ground pepper, divided

3 tablespoons lemon juice

1 teaspoon dried oregano

1 cup halved cherry tomatoes

1 cup chopped cucumber

2 tablespoons chopped Kalamata olives

2 tablespoons crumbled feta cheese

4 wedges Lemon wedges for serving

Instructions

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add cauliflower, onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the cauliflower is softened, about 5 minutes. Remove from heat and stir in 1/4 cup dill.

Meanwhile, rub 1 teaspoon oil all over chicken. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill, turning once, until an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees F, about 15 minutes total. Slice crosswise.

Meanwhile, whisk the remaining 4 tablespoons oil, lemon juice, oregano and the remaining 1/4 teaspoon each salt and pepper in a small bowl.

Divide the cauliflower rice between 4 bowls. Top with the chicken, tomatoes, cucumber, olives and feta. Sprinkle with remaining 1/4 cup dill. Drizzle with the vinaigrette. Serve with lemon wedges, if desired.

Dump Ranch dressing

INGREDIENTS

1 egg
1 cup "light" olive oil
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon pepper
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 cup full fat canned coconut milk, stirred
1 handful fresh herb of choice or 3 tablespoons dried parsley

INSTRUCTIONS

Blend with an immersion blender in a wide mouth mason jar for approximately one minute! Don't start incorporating herbs until the last 15 seconds or it will turn your ranch green. Store in the fridge up to one week, if you still have any left!
NOTES

Chicken, bacon and avocado salad

Ingredients:

1/4 pound bacon, or 4-5 slices, cut into 1/2 inch bits

8 boneless, skinless chicken thighs, chopped into 2 inch pieces, seasoned with salt and pepper

1 avocado – peeled, pitted and cut into 1-inch chunks

1 head romaine lettuce, chopped

1/4 cup chopped red onion

1/2 cup chopped walnut

1 apple – cut into 1 inch chunks (optional)

Dressing:

1/4 cup balsamic vinegar

2 tablespoon apple cider

1 shallot, minced

2 cloves garlic, minced

1 teaspoon mustard

pinch salt

pinch black pepper

1/3 cup extra virgin olive oil

Avocado tuna salad

INGREDIENTS
1 avocado
1 lemon, juiced, to taste
1 tablespoon chopped onion, to taste
5 ounces cooked or canned wild tuna
sea salt and pepper to taste

INSTRUCTIONS
Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about ¼-inch thick on each half.
Add lemon juice and onion to the avocado in the bowl and mash together. Add tuna, salt and pepper, and stir to combine. Taste and adjust if needed.
Fill avocado shells with tuna salad and serve.

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.

Great lunch idea.....

Ingredients:

4 large eggs
8 pieces of Whole30 bacon (no sugar!)
10 oz baby spinach (or greens of your choice)
1/2 red onion, diced
2 large tomatoes, seeded and diced
2/3 cup sunflower seeds
2 ripe avocados, sliced*
1/2 cup olive oil
1/2 cup apple cider vinegar
2 tbsp dijon mustard (check the label for wine or sulfites!)
2 lemons, juiced
Sea Salt and fresh cracked black pepper, to taste

Instructions:
Preheat the oven to 400 degrees.
Soft boil your eggs by laying all four in the bottom of a saucepan big enough to fit them all in one layer. Cover the eggs with water by at least 1 inch and bring the pan to the stove over medium high heat. As soon as the water reaches a boil, cover the pan with a lid, turn off the burner and remove from the heat. Allow the eggs to sit for 1.5 to 2 minutes, drain, rinse with cool water to stop the cooking, and peel.
While you’re waiting on your egg water to come up to a boil, you can prep your bacon. Line a rimmed baking sheet with aluminum foil, ensuring that the aluminum comes up all the way on all sides (to catch the bacon grease and make your cleanup easier). Top the foiled baking sheet with a wire rack and lay your bacon strips on top of it in a single layer. Bake the bacon for 10-15 minutes on the center rack, watching closely after 10 minutes to ensure that it doesn’t burn. Once cooked, chop the bacon into bite-sized pieces.
Next, prepare your dressing by combining the olive oil, apple cider vinegar, dijon mustard, lemon juice, sea salt and pepper in a medium bowl (I used the mixing container attachment for my stick blender), whisk together until well combined.
Using a quart-sized mason jar, layer the dressing equally at the bottom of each. Next, add the onions followed by the tomatoes, sunflower seeds, then bacon. Chop the avocado and egg, layer one on top of the other, and season with salt and pepper to taste. Finish the salad by packing the greens on top of the rest of the ingredients and seal the lid tight.
Store the jar salad upright until you’re ready to eat it. When it’s time to eat, turn the jar upside down and shake vigorously until all the ingredients come together. In the beginning, you may need to take a few bites of the salad and then resume shaking in order to get all of the dressing distributed over the goodies. I recommend eating this salad within 48 hours of packing it.

Egg roll salad

INGREDIENTS
1 lb ground pork
10 oz green cabbage, shredded
8 oz red cabbage, shredded
2 carrots, grated
2 celery stalks, sliced
3 green onions, thinly sliced
½ - 1 tbsp fresh ginger, grated or minced
4 garlic cloves, minced
½ cup coconut aminos
1 tsp sesame oil (optional)
3 tbsp cooking fat
Teriyaki sauce, recipe below (optional)
Sea salt and freshly ground black pepper
Teriyaki Sauce:
½ cup coconut aminos
¼ cup water
1 tbsp apple cider vinegar
1 tbsp fresh ginger, grated
2 garlic cloves, minced
½ - 1 tsp tapioca starch/arrowroot
 
PREPARATION
If making teriyaki sauce:
In a small saucepan heat the ingredients for the teriyaki sauce over medium heat.
Bring to a boil and stir constantly until sauce begins to thicken, about 2 minutes.
Remove from heat and set aside.
Add 1 tablespoon of cooking fat to a large skillet or wok over medium-high heat.
Add the ground pork and cook until browned, about 10 minutes, stirring occasionally.
Season with salt and pepper, transfer to a bowl, and set aside.
In the same skillet add the remaining cooking fat and reduce heat to medium.
Cook the celery, ginger, and garlic for 3 minutes. If using teriyaki sauce you may want to put only ½ tablespoon of ginger. If you like ginger add the full tablespoon.
Next, add in the cabbage and carrots, cook for 2-3 minutes stirring constantly.
Return the pork to the skillet along with the coconut aminos and sesame oil (if using).
Cook until cabbage has softened, and pork is heated through, about another 3 minutes.
Remove from heat and transfer to a large bowl.
Toss in teriyaki sauce (if using) to desired taste.
Divide into 4 bowls, top with green onions and serve.

Blueberry and orange salad

 INGREDIENTS
5 oz baby spinach
5 oz baby kale
8 oz fresh blueberries
2 blood oranges, peeled and sliced
1 avocado, pitted and diced
¼ red onion, sliced thinly
Few sprigs of fresh mint
Handful pecans, chopped or halved (optional)
Citrus Dressing:
¼ cup extra-virgin olive oil
1 tbsp fresh lemon juice
3 tbsp fresh orange juice
Juice of 1 lime
Sea salt and freshly ground black pepper
 
PREPARATION
In a small bowl mix together ingredients for the dressing until well combined.
In a salad bowl mix together spinach and kale and divide among 4 plates.
Add blueberries, orange slices, avocado, onion, a few mint leaves, and pecans (if using) to each plate.
Drizzle with dressing and serve.

Citrus and avocado salad

INGREDIENTS
6 navel oranges, peeled and sliced
6 cara cara oranges, peeled and sliced
4 blood oranges, peeled and sliced
1 fennel bulb, very thinly sliced
2 avocados, sliced
2 green onions, very thinly sliced
⅔ cup extra-virgin olive oil
4 tbsp apple cider vinegar
Fresh dill
Sea salt and freshly ground black pepper

PREPARATION
On a serving plate, arrange all the oranges in a layer and top with the avocado and fennel.
In a small bowl, combine the olive oil, vinegar, and salt and pepper to taste.
Pour the dressing over the salad and garnish with scallions and fresh dill.

Beet salad

INGREDIENTS

4 beets, roasted, peeled and cut into thin slices or wedges
4 cups arugula
2 oranges, peeled and cut into segments
1 avocado, diced (optional)
2 tbsp fresh cilantro, chopped
⅓ cup pecans, roughly chopped (optional)

Dressing:
¼ cup extra-virgin olive oil
1 tbsp fresh orange juice (from about 1 segment)
1 tbsp red wine vinegar
1 tsp balsamic vinegar
Sea salt and freshly ground black pepper to taste

 PREPARATION
In a small bowl whisk together ingredients for the dressing, taste and add more fresh orange juice if desired.
Toss arugula with 3 tablespoon of the dressing and place in individual salad bowls or onto plates. Mix the remainder of the dressing with the beets.
Arrange the beets, orange segments, and avocado (if using) on top of the arugula.
Sprinkle with cilantro and pecans (if using) and serve.

Bacon, grape, broccoli salad

INGREDIENTS
2 or 3 heads of broccoli, depending on their size
1 cup red or green grapes, halved
10 slices good quality bacon (gluten, nitrate & nitrite, and sugar free)
½ chopped onion
½ cup slivered or chopped almonds
1 ¼ cup homemade Paleo mayonnaise
¼ cup lemon juice
Sea salt and freshly ground black pepper

PREPARATION
Place the slices of bacon in a large pan on medium heat and cook for about 8 minutes on each side until crispy.
While the bacon cooks, cut the broccoli in small florets. You can use the stalks as well, making sure to cut it in pieces about the same size as the florets.
Mix the florets with the almonds, chopped onion and halved grapes.
Once the bacon is cooked and crispy, crumble and add it to the salad.
In a separate bowl, mix the mayonnaise with the lemon juice, season with salt and pepper.
Mix the dressing with the salad, mix well, and serve.

Prosciutto, strawberry and onion salad

INGREDIENTS

• 12 slices all natural prosciutto (gluten and nitrite free), chopped
• 10 oz mixed greens (about 8 cups)
• 1 large onion, sliced thinly
• 12 strawberries, hulled and sliced thinly
• ½ cup walnuts, chopped
• 1 cup balsamic vinegar
• 1 tbsp cooking fat
• Sea salt and freshly ground pepper to taste

  PREPARATION

• Add cooking fat to a large skillet and heat over medium-low heat.
• Add onions and cook until very soft and golden, about 10- 15 minutes, stirring occasionally.
• After the onions are golden turn up the heat to medium and cook another 5 minutes so they are nicely browned, again stirring occasionally.
• Meanwhile pour 1 cup of balsamic vinegar into a nonreactive saucepan and heat over medium-high heat.
• Bring to a boil and then reduce heat to low and bring the vinegar to a simmer.
• Let simmer for 10-15 minutes until the mixture begins to thicken and reduce by about half.
• When it coats a spoon it is thick enough. Be careful not to over thicken or you may wind up with molasses.
• Remove from heat and as it cools it will thicken more.
• While the onions and balsamic are on the stove, prepare the salad by adding the mixed greens, chopped prosciutto, strawberries, and walnuts in a salad bowl.
• When the onions are done cooking, let them cool if desired and then add them to the salad. Season salad with salt and pepper.
• Drizzle desired amount of balsamic reduction over salad. It has a much more concentrated flavor so generally a small amount is all it takes for delicious flavor.

Pad Thai salad

  INGREDIENTS

• 4 cooked chicken breasts, shredded
• 4 cups cabbage, shredded
• 8 cups of mixed greens
• 2 bell peppers, sliced
• 2 cups bean sprouts
• 1 cup chopped nuts of your choice
• 8 green onions, chopped
• 6 small chili peppers, diced (optional)
• 4 eggs, lightly beaten
• Cooking fat

• Dressing:
• Juice of 2 limes
• 4 clove garlic, minced
• 1 teaspoon ground ginger
• 8 tbsp almond butter
• 8 tbsp coconut or almond milk
• 4 tbsp extra-virgin olive oil
• Sea salt and freshly ground black pepper

  PREPARATION

• In a small bowl, combine all the ingredients for the dressing, mix well, and season to taste.
• Melt some cooking fat in a small skillet placed over a medium heat and cook the eggs for 3 to 4 minutes while scrambling it.
• In a bowl combine all the ingredients for the salad, and add the chicken on top.
• Pour the dressing over the salad and serve.

Poached salmon and dill cucumber salad

INGREDIENTS

• Poached Salmon:
• 4 (6.5 oz) individual salmon fillets, skin on or off (or 4 chicken breasts)
• 1 carrot, sliced
• 1 celery stalk, sliced
• 1 small onion, sliced
• ½ fennel bulb, trimmed and sliced
• ¼ cup white wine vinegar
• 1 cup good quality chicken stock
• Freshly ground black pepper to taste
• Water

• Dill Cucumber Salad:
• 2 English cucumbers, thinly sliced
• ½ red onion, thinly sliced
• 2 tbsp capers, drained well
• 2 tbsp apple cider vinegar
• 2 tbsp fresh dill, chopped
• Sea salt & freshly ground pepper to taste

  PREPARATION

• Poached Salmon:
• In a large sauté pan combine the carrot, celery, onion, fennel, white wine vinegar, chicken stock, and a few good turns of the pepper mill. Heat over medium heat and let simmer for 5 minutes so the flavors meld.
• Place in the salmon fillets and fill pan with water until the fillets are fully submerged.
• Poach for 8-10 minutes over medium heat.
• Remove the pan from the heat and gently transfer fish to a plate or wire rack to cool for a few minutes.
• Cover and refrigerate for at least an hour before serving.
• While salmon is chilling, prepare the dill cucumber salad.
• In a medium sized bowl combine all ingredients for the salad and toss until well mixed.
• Cover and chill for at least 15 minutes before serving.
• Serve salmon chilled with dill cucumber salad on the side.
• If using chicken breasts:
• In a large pot (large enough to fit the chicken in one layer) add the chicken, carrot, celery, onion, fennel, white wine vinegar, chicken stock, a few good turns of the pepper mill, and fill with water so the chicken is covered by at least one inch. If you wish you can add in a few sprigs of fresh thyme or bay leaves as well.
• Heat pot over medium-high heat on the stove and bring to a boil.
• Once boiling, reduce to a simmer, cover, and cook 10-15 minutes, until the thickest part of the chicken registers at 160 F. You may want to start checking around 8 minutes depending on how thick the chicken is.
• Remove pot from heat and let the chicken stand in the liquid for 5 minutes.
• If you wish you can store the chicken with some or all of the liquid to keep it moist, if not remove the chicken from the poaching liquid completely and store in the refrigerator until chilled.

Shrimp and mango salad

 INGREDIENTS

• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 2 large mangos, peeled, pitted and diced
• 2 avocados, peeled, pitted and diced
• 2/3 cup green onion, finely chopped
• 2/3 cup cilantro, finely chopped
• 1 lb peeled cooked shrimp (or 1 lb shredded cooked chicken breasts)
• Sea salt and freshly ground black pepper to taste

  PREPARATION

• In a small bowl prepare the vinaigrette by combining the lime juice with the olive oil. Season to taste with salt and pepper and whisk together. Set aside.
• In a large bowl, mix the mangoes with the avocado, green onion, cilantro and shrimp (or chicken). Pour in the vinaigrette and give it a good toss. The salad is best served cold, so if you are not serving right away, allow it to chill until then.
• To cook the shrimp:
• If using frozen shrimp, thaw them according to the packages directions.
• Melt some cooking fat in a skillet placed over a medium-high heat.
• Add the shrimp to the skillet and cook until pink (about 2-3 minutes on each side).
• To cook the chicken:
• Season both sides of the chicken with salt and pepper.
• Heat some cooking fat in a large skillet over medium heat.
• Cook the chicken breasts 6-8 minutes on each side or until no longer pink in the center.
• Remove from pan, let cool, and shred by hand or with fork.

Egg salad with tomato and cucumber

INGREDIENTS

• Egg Salad:
• 8 eggs
• 3 green onions, finely chopped
• 2 celery stalks, finely chopped
• 2-3 radishes, sliced
• 8 Bibb or butter lettuce leaves
• ½ cup homemade Paleo mayonnaise
• 1 tbsp lemon juice
• 1 ½ tsp curry powder, or more to taste, optional
• Sea salt & freshly ground black pepper

• Tomato and Cucumber Side:
• 2 tomatoes, diced
• 1 cucumber, diced
• 1 ½ tbsp olive oil
• 1 tbsp red wine vinegar
• Sea salt and freshly ground black pepper

  PREPARATION

• Place eggs in a small pot and fill with cold water just until the eggs are fully covered, lightly salt the water and heat on high heat until the water begins to boil.
• Set a timer for 8 minutes and let the eggs boil, do not cook the eggs in the boiling water any longer than 10 minutes.
• Once the timer goes off quickly rinse the eggs under cold water or place them in an ice bath, once cooled, peel and chop the eggs.
• Place eggs in a bowl and combine with green onions, celery, mayo, lemon juice, curry powder if using, and season generously with salt and pepper.
• Combine all of the ingredients for the tomato and cucumber side, season to taste with salt and pepper.
• Divide egg mixture amongst lettuce leaves and top with radishes, serve with side of tomatoes and cucumbers.

Salmon/tuna salad

 INGREDIENTS

• 12 oz canned salmon, flaked
• 6 cups lettuce
• 1/2 avocado, diced
• 2 grapefruits or 2 large oranges, roughly chopped
• 2 small red onions, thinly sliced
• 1 cup cooked beets, diced
• 20 pistachio nuts, shelled and chopped (optional)

• 2 tbsp extra-virgin olive oil
• 4 tbsp fresh orange juice
• 4 tsp white wine vinegar
• 1 tsp orange zest
• 1 tsp Dijon mustard
• 1 or 1/2 tsp chili powder
• Sea salt and freshly ground black pepper to taste

  PREPARATION

• In a small bowl combine all the ingredients for the dressing and whisk until smooth. Season to taste.
• In a large bowl, combine the salmon, lettuce, avocado, grapefruit or orange, onion, and beets.
• Drizzle the dressing on top of the salad and toss well.
• Sprinkle the pistachio on top of the salad and serve.