Chicken Tikki Masala

Serves 3



2 large boneless and skinless chicken breasts diced, about 1.5 pounds

1 cup plain full-fat yogurt or compliant plant-based yogurt if dairy-free

1 teaspoons turmeric

2 teaspoons garam masala

1 tablespoon lemon juice (about half a lemon)

2 teaspoons black pepper

1/4 teaspoon dried ginger



4 tablespoons ghee or butter (1/4 cup)

1 medium white onion diced

1-2 serrano chiles minced

5 garlic cloves minced

1 1/2 tablespoons fresh ginger grated

3 1/2 teaspoons garam masala

1 teaspoon paprika

1 15-ounce can tomato sauce

1 green bell pepper deseeded and sliced into strips

1 tablespoon dried fenugreek leaves

lots of salt to taste

2 cups coconut cream or full-fat coconut milk,

Spiced Beef Buddha Bowl

Spiced Beef Buddha Bowl

Serves 2

2 tablespoons avocado oil

1 onion, chopped

1 clove garlic, chopped

1 pound raw flank steak

1-inch piece of ginger, grated

1 teaspoon garam masala

Sea salt and black pepper

½ bunch cilantro,

Tomato Basil Soup

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.

Broccoli Cauliflower Rice Casserole (gluten and nightshade free)

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,

Chipotle Chicken Skillet (gluten and dairy free)

1 pound ground chicken

1 red pepper, sliced

1 green pepper, sliced

2 cups cauliflower rice

1/2 white onion, finely diced

2 tablespoons avocado oil

1 tablespoon minced garlic

3 teaspoons chili powder

2 teaspoons chipotle chili powder (adjust to taste)

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon cayenne


Heat avocado oil in a large cast iron skillet.