Tomato Basil Soup

Serves 2

3 Roma tomatoes

3 sun-dried tomatoes

2 celery ribs

1 garlic clove

1 scallion

Handful of fresh basil leaves

1 avocado

½ cup coconut water

Sea salt and black pepper to taste

Add all ingredients to a high-speed blender.

Ingredients

Nuggets

• 2 large chicken breasts (about about 1.5 pounds, cut into bite-sized chunks)
• 1/2 cup dill pickle juice
• 1 egg, beaten
• 2/3 cup almond flour
• 1/2 cup coconut flour
• 2 Tbsp. tapioca starch
  
• 3/4 teaspoon salt
• 1/4 tsp. 

Ingredients

• 1 fresh pineapple, skin removed and cut into rounds with the core removed
• 2 lbs boneless chicken breasts

For the marinade:

• 1/2 cup coconut aminos
• 1/4 cup water
• 1/4 cup tomato paste
• 4-6 pitted dates,

Ingredients

• 2 boneless, skinless chicken breast (or thighs), cubed into 1/2 – 1″ pieces
• 1/4 c. + 1 Tbsp. tapioca flour, divided
• 4 sesame oil, divided
• 1/2 salt
• 1/4 pepper
• 1 fresh orange juice from 4 large navel oranges
• Zest of 1 large orange
• 1/3 coconut aminos (or soy sauce)
• 4cloves garlic,

2 pounds skinless boneless chicken breasts

1 tablespoon olive oil

2 10-ounce bags frozen or fresh cauliflower rice (or 1 head of cauliflower, riced and cooked)

1 16-ounce bag frozen or fresh broccoli cuts

2 large eggs, whisked

2 cups, shredded mozzarella cheese or raw cheddar

2 teaspoons coarse sea salt

2 teaspoons garlic powder

2 teaspoons onion powder

2 tablespoons butter,

2 large chicken breasts

Salt brine (2 quarts of water and 1/3 C of sea salt)

3 T of vegan mayonnaise

1 T diced garlic

1 t cumin powder

Paprika

In a bowl, mix up the brine water and add the chicken breasts.

1 cup unsweetened non-dairy milk

1/2 cup water (or more based on your texture preference)

1/2 banana

1 cup spinach

½ avocado

1 tablespoon flax meal or chia seeds

1 tablespoon cacao nibs

1/2 -1 teaspoon of peppermint extract

Stevia to taste (optional)

Ice (Optional)

Throw in a blender!