Serves 2
1 tablespoon avocado oil
1 onion, chopped
4 garlic cloves, chopped
1 cup brown lentils
4 cups vegetable broth or bone broth
1 tablespoon thyme
1 large bunch Swiss chard, chopped
Juice of 1 lemon
Sea salt and black pepper to taste
½ roasted chicken,
Serves 3
Marinade:
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
Sauce:
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
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
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
For the marinade:
Ingredients
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 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.