- 1 can Wild Alaskan Salmon
- 2 organic eggs
- 1 Tbsp. walnut or avocado oil
- 1 Tbsp. lemon or lime juice
- 1/4 of an onion, diced (optional)
- 1 tsp dill (optional)
- 1/4 box of Mary’s Gone Crackers, crumbled or add 1/2cup cooked quinoa or organic brown rice
Place all ingredients into a bowl and mix together. Form into patties. Cook 5 minutes on each side. Serve with grilled vegetables or side salad.
- Grilled Eggplant and Zucchini (I like Trader Joe’s brand in frozen food section- just heat and serve!)
- Organic Tomato slices (optional)
- Atkins Ranch California Style Frozen Lamb Patties (find at Whole Foods); or make your own lamb patties (1lb ground lamb blended with 1 tsp rosemary, 1/2 tsp mint, 1 tsp thyme, 1 tbsp fresh lemon juice) Form into patties and sear on each side- don’t overcook.
Warm eggplant and zucchini slices in pan on medium heat. No need to add oil.
Thaw lamb patties then sear on each side over medium/high heat until warm in center. Don’t overcook!
Ingredients: (use only organic ingredients)
- 2 lbs. organic ground turkey or shredded organic chicken
- 1 garlic clove, minced
- 1 med. onion, cut into 3 wedges
- 4 med. carrots, julienne or diced
- 1/2 c. sliced mushrooms
- 3/4 c. green peppers, julienne or diced
- 1/2 c. snap peas
- 3 med. zucchinis, julienne or diced
- 1/2 c. broccoli
- 1/2 head of green cabbage
- 1 can sliced water chestnuts
- 1 tsp. Sea Salt
In a small pan, heat avocado or walnut oil in a skillet over med-high heat. Brown turkey or chicken until no longer pink. Drain if necessary.
In a large sauce pan or wok, heat avocado or walnut oil. Saute garlic and onion until lightly browned. Add in this order: mushrooms, carrots, broccoli, zucchini, snap peas, green peppers, cabbage, and water chestnuts. Cook, stirring frequently, for 5 min. or until crisp-tender. Cover and steam if need to soften veggies further. Add sea salt and sauce listed below. Cook 2 min. longer. Combine ingredients and serve. Add more sauce if necessary.
Mix in equal parts mix: Bragg’s Liquid Amino’s, San-J Szechuan, Coconut Aminos Teriyaki Sauce (see picture)
- 1 Cup Nutiva Organic Coconut Flour (2 tbsp has 11 gm carbs- 8 grams fiber= 3 grams carbs total)
- 1/2 tsp Sea Salt
- 1 tsp Baking Soda
- 1/2 tsp stevia extract (Whole Foods 365 stevia extract powder)
- 1 Cup Organic Almond Milk
- 6 Organic Eggs
- 4 Tbsp Vanilla Extract
- 4 Tbsp Nutiva Organic Virgin Coconut Oil
- 4 Tbsp Nutiva Organic Chia Seeds
- 1 Cup Organic Blueberries, Raspberries, Blackberries (I buy them frozen at Costco and remove the strawberries)
1. Preheat oven to 350 degrees.
2. Sift the coconut flour, baking soda & salt in a bowl.
3. In a blender or bowl mix the milk, eggs, coconut oil, stevia and vanilla.
4. Add the chia seeds and blend on low. Let sit for 5-10 minutes.
5. Pour the wet ingredients into the bowl with dry ingredients and mix well.
6. Spoon the batter into greased cupcake sleeves or tins.
7. Bake at 350 for 25-30 minutes, until golden brown and cooked through.
8. Cool on rack and serve.
*If using frozen berries: in saucepan, add berries sprinkled with stevia and 4 tbsp coconut oil. Stir on low until thawed. Add to wet mixture. If making these into pancakes, add more almond milk to batter and grill – also make more of this berry coconut oil mixture and use it as a topping.
Freeze muffins or refrigerate them. Will go rancid very quickly.
- Yield: 12 Muffins (12 Servings)
Layer 4-5 paper towels evenly through your lettuce to absorb excess moisture. This will extend the life by another week or so and keep it from getting slimy.