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  • Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    2 tablespoons olive oil
    1/2 cup cubed sweet potatoes
    2 cups chopped beet greens
    2 cloves garlic, minced
    6 eggs
    Salt and pepper

    Directions
    Heat a large skillet over medium heat. Add the olive oil and and the sweet potatoes and cook until browned. Add the beet greens and season with salt and pepper. Cook until greens are wilted and potatoes are tender, about 10 minutes. Add the garlic and stir. Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the vegetables.

    Recipe stats:
    21.3g Carbs
    60.6g Fat
    45.3g Protein
    802.3 Calories

    Serving stats:
    10.7g Carbs
    30.3g Fat
    22.7g Protein
    401.1 Calories

    Fats: 67%; Protein: 22%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    3 tablespoons olive oil
    2 tablespoons lime juice
    1 tablespoon finely chopped spearmint
    1 teaspoon honey
    2 cups chopped kale
    1/2 cup chopped and cooked chicken breast
    8 raspberries
    2 tablespoons sliced almonds
    Salt and pepper

    Directions
    Combine the olive oil, lime juice, honey and mint in a jar with a lid. Add a pinch of salt and pepper, and shake until well combined. Top the kale with the chicken, raspberries, and almonds and drizzle with the dressing.

    Recipe stats:
    27.8g Carbs
    49.6g Fat
    29.2g Protein
    648.7 Calories

    Serving stats:
    27.8g Carbs
    49.6g Fat
    29.2g Protein
    648.7 Calories

    Fats: 66 %; Protein: 17 %; Carbs: 16 %

  • Serves 1
    Prep time: 10 minutes
    Cook time: 25 minutes

    Ingredients
    1/4 cup cubed beets
    1/4 cup cubed sweet potatoes
    1/4 cup cubed turnips
    2 tablespoons olive oil
    3 cups baby spinach
    1/4 cup chopped and cooked chicken breast
    3 slices bacon, cooked and crumbled
    1 tablespoon lemon juice
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Lay the beets, sweet potatoes, and turnips on a parchment lined sheet pan. Drizzle with half the olive oil and season with salt and pepper. Roast until tender, about 20-25 minutes. Top the spinach with the chopped chicken, bacon, and root vegetables. Drizzle with remaining olive oil and lemon juice.

    Recipe stats:
    20.7g Carbs
    38.4g Fat
    24.5g Protein
    517.8 Calories

    Serving stats:
    20.7g Carbs
    38.4g Fat
    24.5g Protein
    517.8 Calories

    Fats: 66%; Protein: 19%; Carbs: 16%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    2 tablespoons olive oil
    1/4 cup sliced onions
    1/4 cup sliced red bell peppers
    2 cloves garlic, minced
    1 chicken breast, sliced
    1/2 teaspoon crushed red pepper flakes
    Salt and pepper

    Directions
    Heat the olive oil in a skillet over medium heat. Add the onions and peppers, and cook until soft. Add the garlic and cook for 1 minute. Add the chicken and cook until browned on all sides and add the chard. Season with salt and pepper and add the red pepper flakes. Cook until greens are wilted and chicken is cooked through.

    Recipe stats:
    9.3g Carbs
    30.5g Fat
    27.4g Protein
    417.1 Calories

    Serving stats:
    9.3g Carbs
    30.5g Fat
    27.4g Protein
    417.1 Calories

    Fats: 65%; Protein: 26%; Carbs: 9%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    4 ounces grass fed steak, cut into strips
    2 tablespoons olive oil
    1 clove garlic, minced
    1 cup Brussels sprouts, finely shredded
    1 teaspoon fresh thyme
    1 tablespoon lemon juice
    2 tablespoons sun dried tomatoes
    Salt and pepper

    Directions
    Season the steak with salt and pepper. Heat the olive oil in a large skillet. Add the garlic and cook for minute. Add the Brussels sprouts and cook until browned and crisp. Season with salt and pepper, add the thyme and lemon juice, and transfer to a bowl. Add the steak pieces and cook until done to your liking. Top the Brussels sprouts with the steak and sun dried tomatoes.

    Recipe stats:
    13.6g Carbs
    32.1g Fat
    28.6g Protein
    440 Calories

    Serving stats:
    13.6g Carbs
    32.1g Fat
    28.6g Protein
    440 Calories

    Fats: 63%; Protein: 25%; Carbs: 12%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    2 tablespoons olive oil
    1 clove garlic, minced
    1/2 pound pork tenderloin, cubed or sliced
    2 tablespoons orange juice
    1 beet, peeled and cubed
    1/4 cup chopped walnuts
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Heat an ovenproof skillet over medium heat. Add the olive oil and the garlic and cook for 1 minute. Add the pork and cook until browned on all sides. Add the orange juice and scrap up any browned bits. Season with salt and pepper and add the beets. Stir and put in the oven. Roast until beets are tender and pork is cooked through. Top with the walnuts and serve.

    Recipe stats:
    16.4g Carbs
    65.2g Fat
    74g Protein
    945.1 Calories

    Serving stats:
    8.2g Carbs
    32.6g Fat
    37g Protein
    472.5 Calories

    Fats: 62%; Protein: 31%; Carbs: 7%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 25 minutes

    Ingredients
    1/4 pound ground beef
    2 slices bacon, chopped
    1/4 cup chopped onions
    1 clove garlic, minced
    1/4 cup crushed tomatoes
    3 collard leaves, in tact
    Salt and pepper

    Directions
    Preheat oven to 350 degrees F. Heat a skillet over medium heat. Add the ground beef, bacon, onions and garlic and cook until beef is no longer pink in the center. Season with salt and pepper and drain. Add the tomatoes and stir. Lay the collard leaves in a casserole dish and spoon the beef mixture on them. Carefully roll the collards and lay them seam side down in the dish. Sprinkle with water and cover with foil. Bake for 15-20 minutes, until collards are tender and serve.

    Recipe stats:
    12.3g Carbs
    29.1g Fat
    31.4g Protein
    435.2 Calories

    Serving stats:
    12.3g Carbs
    29.1g Fat
    31.4g Protein
    435.2 Calories

    Fats: 60%; Protein: 29%; Carbs: 11%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    8 slices bacon, chopped
    1/2 cup finely diced butternut squash
    2 cloves garlic, minced
    4 cups chopped beet greens
    2 teaspoons crushed red pepper flakes
    4 eggs
    Salt and pepper

    Directions
    Heat a skillet over medium heat. Add the bacon and cook until crisp. Remove bacon with a slotted spoon and set aside. Add the squash to the pan and cook until browned on all sides. Add the garlic and beet greens and cook until greens are soft and sweet potatoes are tender. Season with salt and pepper and add the red pepper flakes. Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the vegetables. Top with the reserved bacon.

    Recipe stats:
    24.1g Carbs
    66.6g Fat
    45.2g Protein
    857.2 Calories

    Serving stats:
    12g Carbs
    33.3g Fat
    22.6g Protein
    428.6 Calories

    Fats: 68%; Protein: 21%; Carbs: 11%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 0 minutes

    Ingredients
    4 cups baby spinach leaves
    1 cup cooked and chopped chicken breast
    1/2 cup sliced onions
    1/2 cup avocado cubes
    1/2 cup orange segments
    6 large green olives
    4 tablespoons olive oil
    2 tablespoons lemon juice

    Directions
    Top half the spinach with half the chicken, onions, avocados, oranges, and olives. Drizzle with half the olive oil and lemon juice and serve. Store remaining ingredients in the refrigerator for a second salad later.

    Recipe stats:
    30.9g Carbs
    73.4g Fat
    50.2g Protein
    959.1 Calories

    Serving stats:
    15.5g Carbs
    36.7g Fat
    25.1g Protein
    479.6 Calories

    Fats: 67%; Protein: 20%; Carbs: 13%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 cups baby spinach leaves
    1 cup baby kale leaves
    1/2 golden beet, peeled and grated
    1/4 cup sliced onions
    4 strips bacon, cooked and crumbled
    1/2 tablespoon olive oil
    2 eggs

    Directions
    Combine the baby kale and spinach in a large bowl. Top with the shredded beets, onions, and bacon. Drizzle with the olive oil. Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the salad.

    Recipe stats:
    16.7g Carbs
    40.3g Fat
    24.5g Protein
    516.1 Calories

    Serving stats:
    16.7g Carbs
    40.3g Fat
    24.5g Protein
    516.1 Calories

    Fats: 69%; Protein: 19%; Carbs: 13%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 teaspoon coconut oil
    1 clove garlic, minced
    1 teaspoon curry powder
    3 cups baby spinach
    1/4 cup coconut milk
    3 eggs
    Salt and pepper

    Directions
    Heat skillet over medium heat and add the coconut oil. Add the garlic and cook for 1 minute. Add the curry powder and the spinach. Season with salt and pepper. When the spinach is wilted, stir in the coconut milk. Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the spinach

    Recipe stats:
    8.4g Carbs
    33.9g Fat
    25.3g Protein
    422.3 Calories

    Serving stats:
    8.4g Carbs
    33.9g Fat
    25.3g Protein
    422.3 Calories

    Fats: 69%; Protein: 23 %; Carbs: 8%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 30 minutes

    Ingredients
    4 tablespoons olive oil
    3 cloves garlic, minced
    2 cups chopped collard greens
    1/2 cup cubed carrots
    1/2 cup cubed parsnips
    1/2 cup cubed turnips
    8 ounces pork tenderloin, cubed
    1 teaspoon thyme leaves
    4 slices bacon, cooked and crumbled
    Salt and pepper

    Directions
    Preheat oven to 350 degrees F. Heat an ovenproof skillet over medium heat. Add the olive oil and garlic and cook for 1 minute. Add the collards and the root vegetables and stir. Add the pork and 1/2 cup water to the pan and season with thyme, salt and pepper. Cover and bake for 30 minutes, until pork is cooked through and vegetables are tender. Top with the crumbled bacon before serving.

    Recipe stats:
    30g Carbs
    76.7g Fat
    75.7g Protein
    1111.3 Calories

    Serving stats:
    15g Carbs
    38.3g Fat
    37.8g Protein
    555.6 Calories

    Fats: 62%; Protein: 27%; Carbs: 11%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    2 tablespoosn olive oil
    1/2 cup grated sweet potatoes
    2 teaspoons curry powder
    4 cups arugula
    4 eggs
    4 slices bacon, cooked and crumbled
    Salt and pepper

    Directions
    Heat a skillet over medium heat. Add the olive oil and the sweet potatoes and cook until lightly browned. Add the curry powder, stir and add the arugula. Cook for 2 minutes, until arugula is wilted. Season with salt and pepper. Move the vegetables to the side and crack the eggs in the skillet. Fry until they are done to your liking and serve topped with the bacon.

    Recipe stats:
    20.9g Carbs
    63.3g Fat
    44.1g Protein
    820 Calories

    Serving stats:
    10.5g Carbs
    31.6g Fat
    22g Protein
    410.1 Calories

    Fats: 69%; Protein: 21%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 tablespoon olive oil
    1/2 cup sliced zucchini
    1/2 cup sliced mushrooms
    1 teaspoon dried oregano
    3 cups baby spinach
    2 hard boiled eggs, sliced
    2 strips bacon, cooked and crumbled
    1 tablespoon lemon juice
    Salt and pepper

    Directions
    Heat the olive oil in a large skillet. Add the zucchini and mushrooms and cook until soft and browned. Add the oregano and season with salt and pepper. Top the spinach with the warm vegetables and stir until lightly wilted. Top with the egg slices and bacon and drizzle with lemon juice before serving.

    Recipe stats:
    9.8g Carbs
    31.3g Fat
    23.3g Protein
    405.8 Calories

    Serving stats:
    9.8g Carbs
    31.3g Fat
    23.3g Protein
    405.8 Calories

    Fats: 68%; Protein: 22%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    2 tablespoons olive oil
    1/4 cup sliced cabbage
    1/4 cup chopped broccoli
    1/4 cup apple juice
    1 chicken breast, sliced
    2 slices bacon, cooked and crumbled
    Salt and pepper

    Directions
    Heat the olive oil in a skillet over medium heat. Add the cabbage and broccoli and stir, cooking until cabbage is wilted. Add the apple juice and season with salt and pepper. Cook for 1 minute and add the chicken pieces. Continue cooking until chicken is cooked through. Top with the crumbled bacon before serving.

    Recipe stats:
    10.1g Carbs
    36.7g Fat
    32.2g Protein
    500.6 Calories

    Serving stats:
    10.1g Carbs
    36.7g Fat
    32.2g Protein
    500.6 Calories

    Fats: 66%; Protein: 26%; Carbs: 8%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    4 tablespoons olive oil
    2 chicken breasts, sliced
    1/2 cup chopped onions
    1/2 cup sliced red bell peppers
    2 cloves garlic, minced
    1 cup chopped beet greens
    2 cups chopped spinach
    1/2 cup chicken broth
    Salt and pepper

    Directions
    Heat a skillet over medium heat. Add the olive oil and the chicken and cook until chicken is browned. Add the onions, peppers, and garlic and cook until soft. Add the greens and the stock and bring to a boil. Simmer until greens are wilted. Season with salt and pepper and serve.

    Recipe stats:
    16.6g Carbs
    60.6g Fat
    56g Protein
    832.4 Calories

    Serving stats:
    8.3g Carbs
    30.3g Fat
    28g Protein
    416.2 Calories

    Fats: 65%; Protein: 27%; Carbs: 8%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1 tablespoon olive oil
    1/2 cup sliced mushrooms
    1 chicken breast, sliced
    2 cups spinach
    1/4 teaspoon cayenne pepper
    1/4 cup coconut milk
    Salt and pepper

    Directions
    Heat a skillet over medium heat. Add the mushrooms and sauté until browned. Add the chicken and cook until browned on all sides. Season with salt and pepper, and cayenne, and add the spinach. When the spinach is wilted, add the coconut milk. Simmer for 5 minutes, until thickened. Serve.

    Recipe stats:
    5.2g Carbs
    29g Fat
    29.1g Protein
    388.4 Calories

    Serving stats:
    5.2g Carbs
    29g Fat
    29.1g Protein
    388.4 Calories

    Fats: 66%; Protein: 29%; Carbs: 5%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 tablespoons olive oil
    4 breakfast turkey sausage links, sliced
    4 eggs
    6 cups baby spinach
    1 cup sliced onions
    4 slices bacon,cooked and crumbled

    Directions
    Heat the olive oil over medium heat and add the sausage. Cook until crisp and done. Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the spinach and onions. Top with the bacon and sausage.

    Recipe stats:
    21.2g Carbs
    83.2g Fat
    64.1g Protein
    1080.2 Calories

    Serving stats:
    10.6g Carbs
    41.6g Fat
    32.1g Protein
    540.1 Calories

    Fats: 69%; Protein: 24%; Carbs: 7%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    3 tablespoons olive oil
    2 chicken breasts, sliced
    2 cups shredded cabbage
    1/2 cup grated sweet potatoes
    3 slices bacon, cooked and crumbled
    Salt and pepper

    Directions
    Heat the olive oil over medium heat. Add the chicken and cook until browned on all sides. Add the cabbage and sweet potatoes and cook until browned. Season with salt and pepper. Continue cooking until chicken is cooked through and vegetables are lightly browned. Stir in the cooked bacon and serve.

    Recipe stats:
    24.1g Carbs
    56.5g Fat
    62.6g Protein
    856.9 Calories

    Serving stats:
    12.1g Carbs
    28.2g Fat
    31.3g Protein
    428.5 Calories

    Fats: 59%; Protein: 29%; Carbs: 11%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 teaspoons olive oil
    1/3 cup finely chopped broccoli
    1/2 cup finely chopped cauliflower
    1/2 cup finely chopped red bell pepper
    2 cup finely chopped spinach
    6 eggs, beaten
    Salt and pepper

    Directions
    Heat a non stick skillet over medium heat. Add the olive oil and the veggies and cook until tender. Season with salt and pepper. Stir in the eggs and continue stirring until cooked through. Serve.

    Recipe stats:
    13.3g Carbs
    43.1g Fat
    46.7g Protein
    617.2 Calories

    Serving stats:
    6.7g Carbs
    21.5g Fat
    23.4g Protein
    308.7 Calories

    Fats: 62%; Protein: 30%; Carbs: 8%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    3 tablespoons olive oil
    2 chicken breasts, sliced
    1/4 cup sliced bell peppers
    1/2 cup artichoke hearts
    5 large olives, pitted and sliced
    1 tablespoon lemon juice
    2 cups baby spinach
    Salt and pepper

    Directions
    Heat a skillet over medium heat. Add the olive oil and the chicken. Cook until the chicken is browned. Add the peppers, artichokes, and olives and continue cooking for 1 minute. Add the lemon juice and the spinach. Stir until the spinach is wilted, season with salt and pepper and serve.

    Recipe stats:
    20.5g Carbs
    52.4g Fat
    55.5g Protein
    762.4 Calories

    Serving stats:
    10.2g Carbs
    26.2g Fat
    27.7g Protein
    381.2 Calories

    Fats: 61%; Protein: 29%; Carbs: 11 %

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 cups arugula
    1/4 cup sliced bell peppers
    1/4 cup sliced onions
    1 slice bacon, chopped
    2 eggs
    2 tablespoons crumbled goat cheese
    Salt and pepper

    Directions
    Combine the arugula, bell peppers, and onions in a bowl and set aside. Heat a skillet over medium heat and add the bacon. Cook until crisp and remove from the pan. Crack the eggs into the skillet and fry to desired doneness. Top the salad with the fried eggs, bacon, and goat cheese before serving.

    Recipe stats:
    6.8g Carbs
    22.9g Fat
    22.3g Protein
    320 Calories

    Serving stats:
    6.8g Carbs
    22.9g Fat
    22.3g Protein
    320 Calories

    Fats: 64%; Protein: 28%; Carbs: 8%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    3 strips bacon, chopped
    1 cup sliced mushrooms
    1 tablespoon red wine vinegar
    1 tablespoon Dijon mustard
    1 teaspoon thyme leaves
    2 hard boiled eggs, sliced
    2 cups baby spinach
    Salt and pepper

    Directions
    Heat a skillet over medium heat. Add the bacon and cook until crisp. Remove from pan and set aside. Add the mushrooms to the skillet and saute until browned. Add the vinegar, mustard, and thyme. Top the spinach with the hot mushrooms and the sliced eggs before serving.

    Recipe stats:
    7.2g Carbs
    28.2g Fat
    21.3g Protein
    368 Calories

    Serving stats:
    7.2g Carbs
    28.2g Fat
    21.3g Protein
    368 Calories

    Fats: 69%; Protein: 23%; Carbs: 8%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    3 tablespoons coconut oil
    6 ounces sirloin steak, sliced
    1 clove garlic, minced
    1 teaspoon grated ginger
    1 tablespoon green onions
    1/4 cup chopped broccoli
    1/2 cup chopped cabbage
    1 cup sliced beet greens
    1 tablespoon soy sauce

    Directions
    Heat a skillet or wok over medium heat. Add the coconut oil and the steak and cook until well browned. Add the garlic and ginger, and cook for 1 minute. Add the green onions, vegetables, and soy sauce and stir. Cook until greens are wilted and broccoli is tender.

    Recipe stats:
    9.1g Carbs
    57.6g Fat
    59.9g Protein
    786.9 Calories

    Serving stats:
    4.6g Carbs
    28.8g Fat
    29.9g Protein
    393.4 Calories

    Fats: 65%; Protein: 30%; Carbs: 5%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    4 tablespoons olive oil
    1 cup cabbage
    1 can tuna, drained
    6 eggs, beaten
    2 tablespoons chopped parsley
    Salt and pepper

    Directions
    Heat the olive oil in a nonstick skillet. Add the cabbage and cook until soft. Season with salt and pepper and add the tuna and the eggs. Stir until the eggs are cooked and scrambled. Serve topped with the parsley.

    Recipe stats:
    8.3g Carbs
    88.9g Fat
    85.7g Protein
    1174.5 Calories

    Serving stats:
    4.2g Carbs
    44.5g Fat
    42.9g Protein
    587.4 Calories

    Fats: 68%; Protein: 29%; Carbs: 3%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 cup baby spinach
    1 cup baby arugula
    1/4 cup sliced red peppers
    1/4 cup sliced red onions
    4 cherry tomatoes, halved
    2 tablespoon olive oil
    1 4-ounce sirloin steak
    1 teaspoon cumin
    1 teaspoon chili powder
    1/4 cup cubed avocado
    2 tablespoons shredded cheddar
    1 tablespoon chopped cilantro
    2 tablespoons lime juice

    Directions
    Combine the spinach, arugula, red peppers, onions, and tomatoes in a bowl. Season the steak with the chili powder and cumin. Heat a skillet over medium heat and add the olive oil. Add the steak and cook until done to your liking. Allow to cool slightly, then slice. Top the salad with the sliced steak, avocado, cilantro and cheddar. Drizzle with the lime juice before serving.

    Recipe stats:
    16.8g Carbs
    44.2g Fat
    40.9g Protein
    614.4 Calories

    Serving stats:
    16.8g Carbs
    44.2g Fat
    40.9g Protein
    614.4 Calories

    Fats: 63%; Protein: 26%; Carbs: 11 %

  • Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    3 tablespoons olive oil
    1/4 cup chopped onions
    2 cloves garlic, minced
    1 cup chopped spinach
    1 cup chopped collard greens
    1 cup chopped kale
    1 teaspoon fresh chopped rosemary
    1 cup chicken broth
    1 chicken breast
    4 cherry tomatoes, quartered
    1 tablespoon chopped fresh basil
    2 tablespoons grated Parmesan cheese

    Directions
    Heat a saucepan over medium heat. Add the olive oil, followed by the onions and garlic. Cook until the onions are soft and add the greens and rosemary. Cook until wilted, and add the chicken broth and 3 cups water. Bring to a boil and reduce heat to a simmer. Add the chicken breast to the pot and simmer for 15 minutes, until chicken is cooked through. Remove chicken from pot and shred or chop. Add it back to the pot with the tomatoes, basil, and Parmesan. Simmer until soup is heated through before serving.

    Recipe stats:
    21.7g Carbs
    48.9g Fat
    39.2g Protein
    663.9 Calories

    Serving stats:
    10.9g Carbs
    24.4g Fat
    19.6g Protein
    332 Calories

    Fats: 64%; Protein: 23%; Carbs: 12%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    4 tablespoons olive oil
    1/2 cup chopped onions
    2 cloves garlic, minced
    1 cup broccoli florets
    2 chicken breasts, sliced
    1 tablespoon chopped rosemary
    2 tablespoons lemon juice
    2 tablespoons grated Parmesan cheese
    Salt and pepper

    Directions
    Heat a skillet to medium high heat and add the olive oil. Add the onions and cook until soft. Add the broccoli and garlic and stir. Add the sliced chicken and cook until browned. Add the rosemary and lemon juice, reduce heat to medium and season with salt and pepper. Cover and cook for 10 minutes. Remove lid, add the cheese and serve.

    Recipe stats:
    18.9g Carbs
    63.5g Fat
    58g Protein
    871.4 Calories

    Serving stats:
    9.5g Carbs
    31.8g Fat
    29g Protein
    435.7 Calories

    Fats: 65%; Protein: 26%; Carbs: 9%

  • Serves 2
    Prep time: 15 minutes
    Cook time: 20 minutes

    Ingredients
    3 tablespoons olive oil
    1/2 cup chopped onions
    1 jalapeño pepper, minced
    1/4 cup chopped red pepper
    1/4 cup sliced zucchini
    2 cloves garlic, minced
    1 cup baby spinach
    1 teaspoon chili powder
    2 cups chicken broth
    2 chicken breasts
    1/2 avocado, diced
    Salt and pepper

    Directions
    Heat a saucepan over medium heat. Add the olive oil, onions, garlic, peppers, and zucchini to the pot. Stir and cook until vegetables are tender. Add the spinach and chili powder and season with salt and pepper. Add the chicken broth and 2 cups of water and add the chicken breasts. Bring to a boil and reduce heat to a simmer. Simmer for 15 minutes, until chicken is cooked through. Remove from pot, shred or chop, and return back to the pot. Serve the soup topped with the diced avocado.

    Recipe stats:
    14.7g Carbs
    32.6g Fat
    32.5g Protein
    468.5 Calories

    Serving stats:
    14.7g Carbs
    32.6g Fat
    32.5g Protein
    468.5 Calories

    Fats: 61%; Protein: 27%; Carbs: 12%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 30 minutes

    Ingredients
    2 tablespoons olive oil
    1 cup baby spinach
    2 tablespoons chopped sun-dried tomatoes
    2 tablespoons goat cheese
    1 tablespoon lemon juice
    1 chicken breast
    1 tablespoon fresh chopped basil leaves
    Salt and pepper

    Directions
    Preheat oven to 350 degrees F. Heat a skillet over medium heat. Add half the olive oil and the spinach. Cook until just wilted and stir in the sun-dried tomatoes and goat cheese. Season with salt and pepper and add the lemon juice. Turn off heat. Slice a slit on the thickest side of the chicken breast, and make a pocket, being careful not to cut all the way through. Stuff the spinach mixture into the chicken and seal the edge with water. Lay on a parchment lined baking sheet, season with salt and peppered drizzle with remaining olive oil. Bake for 20-25 minutes, until chicken is lightly browned and cooked through. Top with the basil leaves before serving.

    Recipe stats:
    6.5g Carbs
    36.4g Fat
    32.3g Protein
    478.1 Calories

    Serving stats:
    6.5g Carbs
    36.4g Fat
    32.3g Protein
    478.1 Calories

    Fats: 68%; Protein: 27%; Carbs: 5%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    6 hard boiled eggs, cooled and peeled
    1 ripe avocado, pit and skin removed
    1 tablespoons Dijon mustard
    1 tablespoon lime juice
    1/2 teaspoon chili powder
    1/2 teaspoon ground cumin
    Salt and pepper

    Directions
    Slice the eggs in half and remove the yolks with a spoon. Put them in a bowl with the rest of the ingredients. Season with salt and pepper and mix well. Transfer the mixture back into the egg halves with a spoon and serve.

    Recipe stats:
    24.3g Carbs
    62.8g Fat
    42.9g Protein
    815.3 Calories

    Serving stats:
    12.2g Carbs
    31.4g Fat
    21.4g Protein
    407.7 Calories

    Fats: 68%; Protein: 21%; Carbs: 12%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1 cup baby spinach leaves
    4 cherry tomatoes, halved
    1/4 cup sliced red onion
    1 tablespoon lime juice
    1 1/2 tablespoons olive oil
    1 4-ounce wild salmon filet
    1/2 teaspoon chili powder
    1 tablespoon chopped cilantro

    Directions
    Combine the spinach, red onion, and tomatoes in bowl. Drizzle with the lime juice and 1 tablespoon olive oil. Heat a skillet over medium heat. Add 1/2 tablespoon of olive oil. Season the salmon with the chili powder and add it to the skillet. Cook until browned on both sides and cooked through. Top the salad with the salmon and sprinkle on the cilantro.

    Recipe stats:
    8.5g Carbs
    28g Fat
    24.5g Protein
    378.6 Calories

    Serving stats:
    8.5g Carbs
    28g Fat
    24.5g Protein
    378.6 Calories

    Fats: 66%; Protein: 26%; Carbs: 8%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    4 tablespoons olive oil
    1/4 cup chopped onions
    2 cloves garlic, minced
    1 teaspoon ground oregano
    2 tablespoons chopped parsley
    1/2 pound ground turkey
    1/2 cup sliced mushrooms
    3 cups baby spinach
    3 cups chicken stock
    2 tablespoons Parmesan cheese
    Salt and pepper

    Directions
    Heat a skillet over medium heat and add half the oil. Add the onions and garlic to the pan and cook until soft. Transfer this mixture to a bowl and add the parsley, oregano, and turkey. Season with salt and pepper, and mix well. Form into 1 inch meatballs. Add 1 tablespoon oil to the same skillet and sear the meatballs until browned on all sides. Heat remaining oil in a saucepan and add the mushrooms. Cook until soft, and add the spinach. Stir, add the chicken stock with 2 cups of water. Add the meatballs to the pot and simmer for 10 minutes. Serve topped with the cheese.

    Recipe stats:
    37.7g Carbs
    84.9g Fat
    66.5g Protein
    1178.7 Calories

    Serving stats:
    18.9g Carbs
    42.5g Fat
    33.2g Protein
    589.3 Calories

    Fats: 65%; Protein: 23%; Carbs: 12%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    2 tablespoons olive oil
    1/4 cup chopped onions
    1 clove garlic, minced
    1/2 cup artichoke hearts
    1 cup baby spinach
    1 cup cooked crab meat
    1 tablespoon Dijon mustard
    2 tablespoons Paleo mayonnaise
    2 tablespoons grated Parmesan cheese
    2 large lettuce leave, in tact
    Salt and pepper

    Directions
    Heat the olive oil in a skillet and add the onions. Cook until soft, and add the garlic, artichokes, spinach, and crabmeat. Stir in the mayo and cheese and season with salt and pepper. Serve warm in the lettuce leaves.

    Recipe stats:
    20.2g Carbs
    62.4g Fat
    57.1g Protein
    861.1 Calories

    Serving stats:
    10.1g Carbs
    31.2g Fat
    28.5g Protein
    430.6 Calories

    Fats: 65%; Protein: 26%; Carbs: 9%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 tablespoons olive oil
    4 cloves garlic, minced
    12 large shrimp, peeled and deveined
    1 teaspoon crushed red pepper flakes
    1/4 cup finely chopped cauliflower
    1 cup spinach leaves
    1 cup chopped beet greens
    1/2 cup chopped kale
    Salt and pepper

    Directions
    Heat the olive oil in a skillet over medium heat. Add the garlic and cook for 1 minute. Add the shrimp and red pepper flakes, and cook until shrimp is pink. Remove the shrimp from the pan and set aside. Add the cauliflower to the pan and cook until browned and add the greens to the pan and cook until wilted. Season with salt and pepper. Add the shrimp back to the pan, stir until heated through, and serve.

    Recipe stats:
    13.2g Carbs
    29.3g Fat
    21.3g Protein
    389.4 Calories

    Serving stats:
    13.2g Carbs
    29.3g Fat
    21.3g Protein
    389.4 Calories

    Fats: 66%; Protein: 21%; Carbs: 13%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    2 slices ham
    4 asparagus spears
    1 tablespoon olive oil
    2 eggs
    1 tablespoon sliced basil leaves
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Lay the ham slices on a parchment lined sheet pan. Lay 2 asparagus spears on each slice and brush with olive oil and season lightly with salt and pepper. Roll up and lay seam side down. Bake for 10-15 minutes until asparagus is tender and edges of ham are crisp. While it’s cooking, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the ham and asparagus. Top with the sliced basil before serving.

    Recipe stats:
    3.9g Carbs
    26g Fat
    24.6g Protein
    344.5 Calories

    Serving stats:
    3.9g Carbs
    26g Fat
    24.6g Protein
    344.5 Calories

    Fats: 67%; Protein: 28%; Carbs: 5%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 60 minutes

    Ingredients
    8 ounces ground beef
    1/2 cup chopped onions
    2 cloves garlic, minced
    1 cup finely chopped broccoli
    1 cup baby spinach
    1 teaspoon dried rosemary
    1 teaspoon dried basil
    1 green bell pepper
    2 tablespoons grated Parmesan cheese
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Heat a skillet over medium heat. Add the beef, garlic, and onions and cook until beef is no longer pink. Season with salt and pepper and tie in the broccoli, spinach and spices. Continue cooking for 2-3 minutes. Cut the bell pepper in half and scoop out the seeds and membrane. Divide the meat mixture between the two halves and put in a casserole dish. Sprinkle the bottom of the dish with water and cover with foil. Bake for 45 minutes, uncover and sprinkle with cheese. Return to the oven, uncovered and bake for 10 more minutes until tops are browned.

    Recipe stats:
    24.2g Carbs
    60.6g Fat
    45.6g Protein
    817.9 Calories

    Serving stats:
    12.1g Carbs
    30.3g Fat
    22.8g Protein
    409 Calories

    Fats: 66%; Protein: 22%; Carbs: 12%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    3 tablespoons olive oil
    8 ounces sirloin steak, sliced
    2 cloves garlic, minced
    1 tablespoon grated ginger
    2 tablespoons chopped green onions
    1 cup chopped broccoli
    1 cup sliced pea pods
    1 cup sliced green bell peppers
    2 cups spinach
    1 tablespoon cider vinegar

    Directions
    Heat a wok or skillet over high heat. Add the olive oil and the steak and sear until well browned on all sides. Remove the meat from the pan and set aside. Add the green onions, garlic and ginger and cook for 1 minute .Add the broccoli, bell peppers, and pea pods and continue cooking until vegetable are crisp tender. Stir in the spinach and the vinegar and add the steak back to the pan. Cook until steak is done to your liking and serve.

    Recipe stats:
    23.8g Carbs
    62.6g Fat
    66.5g Protein
    920.4 Calories

    Serving stats:
    11.9g Carbs
    31.3g Fat
    33.2g Protein
    460.2 Calories

    Fats: 61%; Protein: 29%; Carbs: 10%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 teaspoons olive oil
    4 eggs, beaten
    6 cherry tomatoes, sliced
    8 pepperoni slices
    1/2 cup mozzarella cheese
    2 teaspoons dried oregano

    Directions
    Heat a nonstick skillet over medium heat. Add half the olive oil and 2 eggs and cook until edges are set. Top with 3 tomatoes, 4 pepperoni slices and 1/4 cup cheese. Cover and cook for about 5 minutes, until eggs are set and cheese is melted. Top wit half the oregano before serving. Repeat with remaining ingredients.

    Recipe stats:
    9.5g Carbs
    51.2g Fat
    45.4g Protein
    674.8 Calories

    Serving stats:
    4.7g Carbs
    25.6g Fat
    22.7g Protein
    337.4 Calories

    Fats: 68%; Protein: 27%; Carbs: 5%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    3 cups baby spinach
    1/4 cup chopped asparagus spears
    1/4 cup sliced onions
    1 tablespoon olive oil
    1 tablespoon lemon juice
    3 eggs

    Directions
    Combine the spinach, onions, and asparagus in a large bowl. Drizzle with the olive oil and lemon juice. Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the salad.

    Recipe stats:
    10.4g Carbs
    30.7g Fat
    25.1g Protein
    405.4 Calories

    Serving stats:
    10.4g Carbs
    30.7g Fat
    25.1g Protein
    405.4 Calories

    Fats: 66%; Protein: 24%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1 tablespoon olive oil
    2 cloves garlic, minced
    1 cup sliced mushrooms
    2 cups baby spinach leaves
    1 teaspoon thyme
    4 slices ham
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Heat a skillet over medium heat. Add the olive oil and garlic and cook for 1 minute. Add the mushrooms and continue cooking until soft. Add the spinach and stir until wilted. Season with salt and pepper. Lay the ham slices on a parchment lined baking sheet. Divide the mushroom mixture between the slices and roll up, laying seam side down on the pan. Bake for 15-20 minutes, until ham is crisp around the edges.

    Recipe stats:
    10.9g Carbs
    23.6g Fat
    22.9g Protein
    340.8 Calories

    Serving stats:
    10.9g Carbs
    23.6g Fat
    22.9g Protein
    340.8 Calories

    Fats: 61%; Protein: 26%; Carbs: 13%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 tablespoon olive oil
    1/4 cup chopped onions
    1 clove garlic, minced
    4 cups baby spinach
    1/4 teaspoon cayenne pepper
    2 eggs
    Salt and pepper

    Directions
    Heat a skillet over medium heat. Add the olive oil, onions, garlic and cook until soft. Add the spinach and cayenne pepper and stir until wilted. Season with salt and pepper Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the spinach.

    Recipe stats:
    10.3g Carbs
    25.2g Fat
    18.2g Protein
    329.3 Calories

    Serving stats:
    10.3g Carbs
    25.2g Fat
    18.2g Protein
    329.3 Calories

    Fats: 67 %; Protein: 21%; Carbs: 12%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 teaspoons olive oil
    2 cloves garlic
    2 teaspoon Paleo mayonnaise
    1 tablespoon fresh chopped dill
    2 tablespoons chopped shallots
    2 tablespoons lemon juice
    4 cups baby spinach leaves
    2 slices bacon, cooked and crumbled
    3 hard boiled eggs, sliced

    Directions
    Put the olive oil, garlic, mayo, lemon juice, shallots, and dill in a blender. Blend until smooth and creamy, adding a little water to thin out if necessary. Season generously with fresh ground black pepper. Toss the spinach with the dressing and top with the bacon and sliced eggs.

    Recipe stats:
    15.6g Carbs
    39.7g Fat
    29.7g Protein
    529.9 Calories

    Serving stats:
    15.6g Carbs
    39.7g Fat
    29.7g Protein
    529.9 Calories

    Fats: 66%; Protein: 22%; Carbs: 12%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    2 tablespoons olive oil
    2 tablespoons chopped onions
    1 clove garlic
    2 cups chopped spinach leaves
    2 cups chicken stock
    1/2 cup coconut milk
    1 cup chopped and cooked chicken breast
    Salt and pepper

    Directions
    Heat the olive oil in a medium saucepan. Add the onions and garlic and cook until soft. Add the spinach and cook until just wilted. Stir in the chicken stock and 2 cups water. Simmer for 10 minutes. Transfer mixture to a blender and puree until smooth; put back in saucepan. Stir in coconut milk and chicken breast, season with salt and pepper and simmer until hot.

    Recipe stats:
    28.7g Carbs
    63g Fat
    59.6g Protein
    911.4 Calories

    Serving stats:
    14.4g Carbs
    31.5g Fat
    29.8g Protein
    455.7 Calories

    Fats: 62%; Protein: 26%; Carbs: 12%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    3 cups beet greens, finely shredded
    1/4 cup sliced red bell peppers
    1/4 cup sliced green bell peppers
    1/4 cup sliced red onions
    2 slices bacon, cooked and crumbled
    1 tablespoon olive oil
    1 tablespoon lemon juice
    2 hard boiled eggs, sliced

    Directions
    Combine the beet greens with the vegetables and bacon. Toss with the olive oil and lemon juice and top with the sliced eggs.

    Recipe stats:
    13.8g Carbs
    30.9g Fat
    22.1g Protein
    416.2 Calories

    Serving stats:
    13.8g Carbs
    30.9g Fat
    22.1g Protein
    416.2 Calories

    Fats: 66%; Protein: 21%; Carbs: 13%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 0 minutes

    Ingredients
    1 avocado
    1 can tuna, drained
    2 tablespoons olive oil
    1/4 cup chopped tomatoes
    1/4 cup chopped onions
    1 tablespoon chopped cilantro
    2 tablespoons lime juice
    Salt and pepper

    Directions
    Slice the avocado in half, remove the pit and scoop out the inside, keeping the skin in tact. Put in a bowl and mash well. Add the tuna, olive oil, tomatoes, onions, cilantro, and lime juice, and mix well. Season with salt and pepper. Stir and stuff the tuna salad in the avocado skins before serving.

    Recipe stats:
    26.6g Carbs
    58g Fat
    47.3g Protein
    788.9 Calories

    Serving stats:
    13.3g Carbs
    29g Fat
    23.7g Protein
    394.4 Calories

    Fats: 64%; Protein: 23%; Carbs: 13%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1 4-ounce salmon filet
    1 tablespoon finely chopped pistachios
    2 tablespoons olive oil
    3 cups baby spinach
    1/4 cup sliced onions
    1/4 cup sliced bell peppers
    1/4 cup sliced cucumbers
    4 cherry tomatoes, halved
    1 tablespoon lemon juice
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Coat the salmon filet with half the olive oil, season with salt and pepper, and then coat with the pistachios. Lay on a baking sheet and bake for 10-12 minutes, or until cooked through. While the salmon is cooking, toss the rest of the ingredients with the remaining olive oil and lemon juice. Top the salad with the salmon.

    Recipe stats:
    14.4g Carbs
    38.3g Fat
    28g Protein
    502.3 Calories

    Serving stats:
    14.4g Carbs
    38.3g Fat
    28g Protein
    502.3 Calories

    Fats: 67%; Protein: 22%; Carbs: 11%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1 teaspoon olive oil
    1 cup chopped asparagus
    2 cloves garlic, minced
    2 cups baby spinach
    1 cup chicken stock
    1/4 cup coconut milk
    4 slices bacon, cooked and crumbled
    1/2 cup grated cheddar cheese
    Salt and pepper

    Directions
    Heat the olive oil in a saucepan over medium heat. Add the asparagus and cook until soft. Add the garlic and spinach and stir until wilted. Season with salt and pepper. Add the chicken stock and 2 cups water. Simmer for 5 minutes. Transfer the soup to a blender and puree until smooth. Put back in the pot and stir in the coconut milk. Top the soup with the bacon and cheddar cheese before serving.

    Recipe stats:
    20.7g Carbs
    51.5g Fat
    38.6g Protein
    685.5 Calories

    Serving stats:
    10.3g Carbs
    25.7g Fat
    19.3g Protein
    342.8 Calories

    Fats: 66%; Protein: 22%; Carbs: 12%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    3 tablespoons olive oil
    6 ounces raw shrimp, peeled and deveined
    1 cup quarter Brussels sprouts
    2 cloves garlic, minced
    1/4 teaspoon cayenne pepper
    1/4 cup sliced roasted peppers
    2 slices bacon, cooked and crumbled
    Salt and pepper

    Directions
    Heat the olive oil over medium heat. Add the shrimp and cook until pink and lightly browned. Remove from pan. Increase heat to high and add the Brussels sprouts. Cook until browned and crispy. Stir in the garlic and cayenne. Reduce heat to medium and add the roasted peppers. Stir the shrimp back in, season with salt and pepper and serve topped with the bacon.

    Recipe stats:
    14.7g Carbs
    50.4g Fat
    44.5g Protein
    686.2 Calories

    Serving stats:
    7.4g Carbs
    25.2g Fat
    22.3g Protein
    343.1 Calories

    Fats: 66%; Protein: 26%; Carbs: 8%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    tablespoons olive oil
    1/2 cup sliced mushrooms
    2 cups chopped kale
    6 eggs, beaten
    2 tablespoons grated Parmesan cheese
    4 slices bacon, cooked and crumbled
    Salt and pepper

    Directions
    Heat a small nonstick skillet over medium heat. Add half the olive oil, 1/4 cup mushrooms, and 1 cup kale and cook until soft. Season with salt and pepper. Remove from pan, leaving the oil. Add 3 eggs and cook until edges are set. Add the kale and mushroom mixture and cover for about 5 minutes. Remove lid. When eggs are set, top with half the cheese and half the bacon, slide onto a plate and serve. Repeat with remaining ingredients.

    Recipe stats:
    18.1g Carbs
    77.2g Fat
    63.9g Protein
    1007.8 Calories

    Serving stats:
    9.1g Carbs
    38.6g Fat
    31.9g Protein
    504 Calories

    Fats: 68%; Protein: 25 %; Carbs: 7%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 cups baby spinach
    1 cup finely chopped kale leaves
    2 tablespoons green onions
    1/4 cup grated carrots
    2 tablespoons sesame oil
    1 chicken breast, thinly sliced
    1 tablespoon lime juice
    1 tablespoon sesame seeds

    Directions
    Combine the spinach, kale, green onions and carrot in a bowl and set aside. Heat the sesame oil in a skillet and add the sliced chicken. Cook until done. Top the salad with the warm chicken and drizzle with lime juice. Sprinkle with sesame seeds before serving.

    Recipe stats:
    15.6g Carbs
    35.6g Fat
    31g Protein
    492.1 Calories

    Serving stats:
    15.6g Carbs
    35.6g Fat
    31g Protein
    492.1 Calories

    Fats: 63%; Protein: 24%; Carbs: 12%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 teaspoons olive oil
    6 eggs, beaten
    1 tablespoon cream cheese
    2 cups finely chopped spinach
    4 tablespoons shredded cheddar cheese
    Salt and pepper

    Directions
    Heat the olive oil in non-stick skillet. Add the eggs and season with salt and pepper. Scramble and add the cream cheese. Stir in the chopped spinach and scramble until eggs are cooked through. Top with the cheddar and serve when melted.

    Recipe stats:
    5.8g Carbs
    56.9g Fat
    51.8g Protein
    736.5 Calories

    Serving stats:
    2.9g Carbs
    28.4g Fat
    25.9g Protein
    368.4 Calories

    Fats: 69%; Protein: 28%; Carbs: 3%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1/2 teaspoon ground cumin
    1/2 teaspoon chili powder
    1/4 teaspoon cayenne pepper
    1 chicken breast
    2 tablespoons olive oil
    3 cups baby spinach
    4 cherry tomatoes, halved
    2 tablespoons chopped jalapeños
    2 tablespoons chopped onions
    1 tablespoon fresh chopped cilantro
    3 tablespoons lime juice

    Directions
    Season the chicken breast with the cumin, chili powder, and cayenne. Heat a skillet over medium heat. Add the olive oil and sear the chicken until well browned on both sides and cooked through. Remove from pan and set aside. Put spinach in a bowl and toss with the tomatoes. Combine the jalapeos, onions, cilantro, and lime juice in a small bowl. Slice the chicken and add it to the spinach. Toss with the salsa and serve.

    Recipe stats:
    13.8g Carbs
    31.3g Fat
    29.3g Protein
    439.5 Calories

    Serving stats:
    13.8g Carbs
    31.3g Fat
    29.3g Protein
    439.5 Calories

    Fats: 62%; Protein: 26%; Carbs: 12%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    4 cups baby spinach
    4 slices bacon, cooked and crumbled
    1/4 cup sliced onions
    4 cherry tomatoes, halved
    1/4 cup grated carrots
    2 tablespoons olive oil
    1 tablespoon lemon juice
    1 green bell pepper
    4 eggs
    Salt and pepper

    Directions
    Combine the spinach, onions, bacon, tomatoes and carrots in a bowl. Toss with half the olive oil and lemon juice. Heat a non stick skillet over medium heat and fry 2 eggs to your liking. Cut the bell pepper in half and remove the seeds and membrane. Fill it with half the salad, and top with the eggs. Season with salt and pepper. Reserve remaining ingredients for another salad. Eat with a knife and fork.

    Recipe stats:
    22.7g Carbs
    63.1g Fat
    46.3g Protein
    825.1 Calories

    Serving stats:
    11.4g Carbs
    31.6g Fat
    23.2g Protein
    412.5 Calories

    Fats: 67%; Protein: 22%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1 tablespoon olive oil
    2 slices ham, finely chopped
    1 cup chopped asparagus
    1 teaspoon fresh thyme leaves
    3 eggs
    1 tablespoon grated Parmesan
    Salt and pepper

    Directions
    Heat the olive oil in a skillet over medium heat. Add the ham and asparagus and cook until ham is crispy and asparagus is tender. Stir in the thyme and season with salt and pepper. Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the ham and asparagus. Sprinkle with the cheese before serving.

    Recipe stats:
    7.3g Carbs
    33.1g Fat
    35.1g Protein
    460.4 Calories

    Serving stats:
    7.3g Carbs
    33.1g Fat
    35.1g Protein
    460.4 Calories

    Fats: 64%; Protein: 30%; Carbs: 6%

  • Serves 1
    Prep time: 10 minutes
    Cook time:15 minutes

    Ingredients
    1 1/2 tablespoons olive oil
    1/4 cup sliced onions
    1/4 cup sliced mushrooms
    1 cup baby spinach
    4 slices ham, chopped
    Salt and pepper

    Directions
    Heat a skillet over medium heat. Add the olive oil, onions, mushrooms, and green peppers. Cook until soft. Season with salt and pepper and the cloves. Stir in the spinach and ham. When the spinach is wilted and the ham is heated through, serve.

    Recipe stats:
    6.8g Carbs
    23.2g Fat
    20.1g Protein
    312.2 Calories

    Serving stats:
    6.8g Carbs
    23.2g Fat
    20.1g Protein
    312.2 Calories

    Fats: 66%; Protein: 25%; Carbs: 9%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 tablespoons olive oil
    1 tablespoon red wine vinegar
    1 teaspoon Dijon mustard
    2 cups baby spinach
    1/4 cup sliced onion
    1/4 cup sliced bell pepper
    5 kalamata olives, pitted
    2 tablespoons feta cheese
    1/2 can tuna, drained

    Directions
    Whisk the oil, vinegar, and mustard in a small bowl. Combine the spinach, onions, peppers, olives, and feta in a large bowl and top with the tuna. Toss with the dressing and serve.

    Recipe stats:
    12g Carbs
    39.5g Fat
    28.3g Protein
    510.2 Calories

    Serving stats:
    12g Carbs
    39.5g Fat
    28.3g Protein
    510.2 Calories

    Fats: 69%; Protein: 22%; Carbs: 9%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    4 tablespoons sesame oil
    4 tablespoons chopped green onions
    2 cloves garlic
    2 teaspoons grated ginger
    8 ounces sirloin steak, sliced
    1 cup chopped broccoli florets
    4 tablespoons cider vinegar
    2 tablespoons sesame seeds
    Salt and pepper

    Directions
    Heat a skillet over medium heat. Add the sesame oil, garlic and green onions and cook for 1 minute. Add the ginger and the beef and cook for 1 minute. Add the broccoli and vinegar and cook until tender. Stir in the sesame seeds and season with salt and pepper before serving.

    Recipe stats:
    15g Carbs
    85.9g Fat
    80.6g Protein
    1161.4 Calories

    Serving stats:
    7.5g Carbs
    42.9g Fat
    40.3g Protein
    580.7 Calories

    Fats: 67%; Protein: 28%; Carbs: 5%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    4 strips bacon, chopped
    2 cups chopped Brussels sprouts
    6 eggs, beaten
    2 tablespoons chopped parsley
    Salt and pepper

    Directions
    Heat a skillet over medium heat. Add the bacon and Brussels sprouts and cook until bacon is crisp and sprouts are soft. Season with salt and pepper. Add the eggs and scramble, stirring until cooked through. Top with the parsley and serve.

    Recipe stats:
    19.2g Carbs
    55.6g Fat
    54g Protein
    779 Calories

    Serving stats:
    9.7g Carbs
    27.8g Fat
    27g Protein
    389.6 Calories

    Fats: 63%; Protein: 27%; Carbs: 10 %

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 cups baby spinach
    1/4 cup sliced green bell peppers
    1/4 cup finely chopped broccoli
    1/4 cup cucumber slices
    1 tablespoon olive oil
    2 tablespoons lemon juice
    3 eggs

    Directions
    Combine all of the vegetables in a large bowl and toss well with the lemon juice. Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the vegetables.

    Recipe stats:
    9.6g Carbs
    30.6g Fat
    24g Protein
    397.1 Calories

    Serving stats:
    9.6g Carbs
    30.6g Fat
    24g Protein
    397.1 Calories

    Fats: 67%; Protein: 23%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 cups spinach
    2 asparagus spears, shaved into thin strips with a vegetable peeler
    1 tablespoon peas
    1 small radish, cut into small strips
    2 tablespoons olive oil
    2 tablespoons lemon juice
    1/2 6-ounce can salmon, drained

    Directions
    Toss the spinach, asparagus, peas and radishes in a large bowl with the lemon juice and olive oil. Top with the salmon and serve.

    Recipe stats:
    7.4g Carbs
    40.8g Fat
    46.1g Protein
    580.3 Calories

    Serving stats:
    7.4g Carbs
    40.8g Fat
    46.1g Protein
    580.3 Calories

    Fats: 63%; Protein: 32%; Carbs: 5%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    2 tablespoons olive oil
    1 chicken breast, sliced
    1/4 cup chopped onion
    1 cup chopped chard
    1 tablespoon vinegar
    1/2 teaspoon crushed red pepper flakes
    1/4 cup roasted cashews
    Salt and pepper

    Directions
    Heat a skillet over medium heat. Add the olive oil, chicken and onions and saut until chicken is browned and onions are soft. Stir in the chard and cook until wilted. Season with salt and pepper. Add the vinegar. Continue cooking until the chicken is cooked through. Stir in the red pepper flakes and cashews and serve.

    Recipe stats:
    17g Carbs
    46.2g Fat
    31.5g Protein
    598.4 Calories

    Serving stats:
    17g Carbs
    46.2g Fat
    31.5g Protein
    598.4 Calories

    Fats: 68%; Protein: 21%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1 chicken breast
    1/2 teaspoon ground thyme
    1/2 teaspoon ground rosemary
    2 tablespoons olive oil
    1/2 cup chopped broccoli florets
    1/4 cup finely chopped carrots
    1 tablespoon lemon juice
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Season the chicken with the thyme, rosemary, and salt and pepper. Heat an oven proof skillet over medium heat and add the olive oil. Add the chicken breast and sear until well browned. Add the broccoli and carrots to the skillet around the chicken and drizzle the lemon juice over the vegetables. Put the skillet in the oven. Roast for 10-15 minutes until chicken is cooked through and vegetables are tender.

    Recipe stats:
    8.3g Carbs
    30.4g Fat
    26.8g Protein
    409.7 Calories

    Serving stats:
    8.3g Carbs
    30.4g Fat
    26.8g Protein
    409.7 Calories

    Fats: 66%; Protein: 26%; Carbs: 8%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 cup baby spinach leaves
    1 cup shredded beet greens
    3 cherry tomatoes, halved
    1/4 cup sliced red onions
    2 tablespoons olive oil
    1/2 cup cooked and shredded chicken breast
    1 tablespoon balsamic vinegar
    1 teaspoon thyme leaves
    Salt and pepper

    Directions
    Toss the spinach and beet greens with the tomatoes, onions and olive oil. Combine the shredded chicken with the vinegar and thyme and season with salt and pepper and serve on top of the salad.

    Recipe stats:
    11.5g Carbs
    29.8g Fat
    24.4g Protein
    409.8 Calories

    Serving stats:
    11.5g Carbs
    29.8g Fat
    24.4g Protein
    409.8 Calories

    Fats: 65%; Protein: 24%; Carbs: 11%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 cup cooked and chopped chicken breast
    1/4 cup finely chopped pineapple
    1 cup finely shredded cabbage
    2 tablespoons lime juice
    4 tablespoons Paleo mayonnaise
    2 tablespoons fresh chopped cilantro
    1/4 cup grated carrots
    Salt and pepper

    Directions
    Combine all ingredients in a medium bowl and season with salt and pepper. Mix well and chill until ready to serve.

    Recipe stats:
    15g Carbs
    51.9g Fat
    45g Protein
    701.4 Calories

    Serving stats:
    7.5g Carbs
    25.9g Fat
    22.5g Protein
    350.7 Calories

    Fats: 66%; Protein: 25%; Carbs: 9%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    2 tablespoons olive oil
    1/4 chopped onions
    1 clove garlic, minced
    1 chicken breast, thinly sliced
    1/4 cup sliced mushrooms
    1/4 cup sliced red peppers
    1/4 chopped asparagus
    1 tablespoon lemon juice
    1/4 cup chopped fresh parsley
    2 teaspoon thyme leaves
    1 teaspoon chopped oregano leaves
    2 tablespoons crumbled goat cheese
    Salt and pepper

    Directions
    Heat a skillet over medium heat. Add the olive oil, onions, and garlic and cook until soft. Season with salt and pepper and add the chicken. When the chicken is browned, add the remaining vegetables and continue cooking until veggies are tender and chicken is cooked through. Add the lemon juice and all the herbs. Serve topped with the goat cheese.

    Recipe stats:
    12.2g Carbs
    36.5g Fat
    33.2g Protein
    503.1 Calories

    Serving stats:
    12.2g Carbs
    36.5g Fat
    33.2g Protein
    503.1 Calories

    Fats: 64%; Protein: 26%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    2 cups baby spinach
    2 tablespoons olive oil
    1 tablespoon lemon juice
    1/2 cup canned shrimp
    1/2 cup canned crab meat
    2 tablespoons almond flour
    1 egg, beaten
    1/4 cup chopped parsley
    1 teaspoon thyme leaves
    1/8 teaspoon nutmeg
    Salt and pepper

    Directions
    Combine the spinach with 1 tablespoon olive oil and the lemon juice. Set aside. Combine the remaining ingredient, except olive oil in a bowl and mix well. Form into 2-3 small cakes. Heat the olive oil in a skillet over medium high heat and add the remaining oil. Cook until browned on both sides and serve on top of the spinach.

    Recipe stats:
    7.7g Carbs
    40.4g Fat
    38.7g Protein
    540.6 Calories

    Serving stats:
    7.7g Carbs
    40.4g Fat
    38.7g Protein
    540.6 Calories

    Fats: 66%; Protein: 28%; Carbs: 6%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    3 tablespoons olive oil
    1/4 cup sliced onions
    1 clove garlic, minced
    1/4 cup sliced red bell peppers
    1/4 cup sliced green bell peppers
    1 teaspoon chili powder
    2 chicken breasts, thinly sliced
    2 tablespoons lime juice
    1/4 cup crumbled goat cheese
    Salt and pepper

    Directions
    Heat a skillet over medium heat. Add the olive oil, onions, and garlic and cook until soft. Add the peppers and cook for 1 minute and stir in the chili powder. Season with salt and pepper and add the chicken. Cook until chicken is browned and add the lime juice. Cook until chicken is done. Top with the goat cheese before serving.

    Recipe stats:
    10.6g Carbs
    59.2g Fat
    62g Protein
    822.6 Calories

    Serving stats:
    5.3g Carbs
    29.6g Fat
    31g Protein
    411.3 Calories

    Fats: 65%; Protein: 30%; Carbs: 5%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 teaspoons butter
    1/2 cup chopped onions
    2 cloves garlic, minced
    1 cup spinach leaves, finely chopped
    1 cup Swiss chard leaves, finely chopped
    4 eggs, beaten
    1/2 cup shredded cheddar
    4 slices bacon, cooked and crumbled
    Salt and pepper

    Directions
    Heat the butter in a nonstick skillet. Add the onions and garlic, and cook until soft. Stir in the greens and cook for about 2 minutes. Stir in the eggs, season with salt and pepper and scramble. When eggs are cooked through, top with the bacon and cheddar and serve.

    Recipe stats:
    14.9g Carbs
    61.9g Fat
    57.4g Protein
    841.3 Calories

    Serving stats:
    7.5g Carbs
    30.9g Fat
    28.7g Protein
    420.8 Calories

    Fats: 66%; Protein: 27%; Carbs: 7%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    6 cups arugula leaves
    1/2 cup grated carrots
    1/2 cup cucumber slices
    1/2 cup sliced onions
    2 tablespoons olive oil
    2 tablespoons lemon juice
    4 eggs
    4 slices bacon, cooked and crumbled
    Salt and pepper

    Directions
    Toss the arugula, carrots, cucumbers, and onions in bowl with the olive oil and lemon juice and season with salt and pepper. Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the salad. Top with the bacon and serve.

    Recipe stats:
    23.2g Carbs
    63.3g Fat
    45.4g Protein
    828.5 Calories

    Serving stats:
    11.7g Carbs
    31.7g Fat
    22.7g Protein
    414.4 Calories

    Fats: 67%; Protein: 22%; Carbs: 11%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 tablespoon butter
    6 eggs, beaten
    2 cup baby spinach
    1/2 cup canned shrimp, drained
    4 tablespoons crumbled feta cheese
    Salt and pepper

    Directions
    Heat half the butter in a small skillet over medium low heat. Add 3 eggs and cook for a minute until the edges are set. Lift the edges carefully and letting the liquid flow underneath the edges. Season with salt and pepper and add half the shrimp and spinach to the center. Carefully fold over the omelet and cook for another minute until heated through. Top with half the feta before serving. Repeat with remaining ingredients.

    Recipe stats:
    7.2g Carbs
    69.6g Fat
    65.3g Protein
    911.9 Calories

    Serving stats:
    3.6g Carbs
    34.8g Fat
    32.7g Protein
    456.1 Calories

    Fats: 68%; Protein: 28%; Carbs: 4%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 tablespoon butter
    1/2 cup chopped onions
    2 teaspoon finely chopped rosemary
    2 cups baby spinach leaves
    6 eggs
    4 tablespoons crumbled goat cheese
    Salt and pepper

    Directions
    Heat the butter in a nonstick skillet. Add the onions and rosemary and cook until soft. Season with salt and pepper. Stir in the spinach and cook until wilted. Add the eggs and scramble until cooked through. Serve topped with the goat cheese.

    Recipe stats:
    13.1g Carbs
    57.3g Fat
    55.5g Protein
    782.1 Calories

    Serving stats:
    6.6g Carbs
    28.6g Fat
    27.8g Protein
    391.2 Calories

    Fats: 65%; Protein: 28%; Carbs: 7%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1/2 tablespoon olive oil
    1/4 cup chopped onions
    2 cloves garlic, minced
    2 cups spinach leaves
    1 cup chopped broccoli
    2 cups chicken broth
    1/2 cup coconut milk
    1/2 cup shredded cheddar
    2 slices bacon, cooked and crumbled
    Salt and pepper

    Directions
    Heat the olive oil in a saucepan over medium heat. Add the onions and garlic and cook until soft. Season with salt and pepper and add the spinach. When the spinach is wilted, add the broccoli and chicken broth, plus 1 cup water. Bring to a boil and reduce to a simmer. Simmer for 10 minutes, until broccoli is tender. Transfer soup to a blender and puree. Add back to the pot and stir in the coconut milk. When the soup is heated through, top with the cheddar and bacon before serving.

    Recipe stats:
    22.8g Carbs
    83.6g Fat
    66.2g Protein
    1085.4 Calories

    Serving stats:
    11.4g Carbs
    41.8g Fat
    33.1g Protein
    542.7 Calories

    Fats: 68%; Protein: 24%; Carbs: 8%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 cup finely shredded Brussels Sprouts
    1 cup finely shredded Swiss chard
    1 tablespoon olive oil
    1 tablespoon lemon juice
    2 eggs
    2 tablespoons goat cheese
    2 slices bacon, cooked and crumbled
    Salt and pepper

    Directions
    Toss the Brussels sprouts and chard with the olive oil and lemon juice. Season with salt and pepper. Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the vegetables. Top with the bacon and goat cheese.

    Recipe stats:
    13.2g Carbs
    37.5g Fat
    29.4g Protein
    494.5 Calories

    Serving stats:
    13.2g Carbs
    37.5g Fat
    29.4g Protein
    494.5 Calories

    Fats: 66%; Protein: 23%; Carbs: 10%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 30 minutes

    Ingredients
    4 tablespoons olive oil
    1/2 cup chopped onion
    2 cloves garlic
    1/4 cup diced sweet potato
    1 teaspoon chili powder
    1 teaspoon ground cumin
    2 cups baby spinach leaves
    1 chicken breast
    4 cups chicken broth
    Salt and pepper

    Directions
    Heat the olive oil in a saucepan over medium heat. Add the onions, garlic, and sweet potatoes and cook until soft. Add the chili powder and cumin and continue cooking for 1 minute. Add the spinach, chicken breast and chicken broth.. Season with salt and pepper Bring to a boil and reduce to a simmer. Simmer for 15 minutes, until chicken is cooked through. Remove the chicken from the pot, shred and add it back to the soup. Simmer for 5-10 minutes, until soup is heated through, and serve.

    Recipe stats:
    28.7g Carbs
    69g Fat
    74g Protein
    1027.4 Calories

    Serving stats:
    14.3g Carbs
    34.5g Fat
    37g Protein
    513.7 Calories

    Fats: 60%; Protein: 29%; Carbs: 11%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    3 tablespoons olive oil
    2 cloves garlic, minced
    1 cup chopped broccoli
    1 cup chopped asparagus
    3 tablespoons lemon juice
    2 dozen shrimp, peeled and deveined
    2 tablespoons chopped basil leaves
    1/4 cup chopped parsley leaves
    4 slices bacon, cooked and crumbled

    Directions
    Heat the olive oil in a large skillet. Add the garlic and cook for 1 minute and add the broccoli and asparagus. Cook for 4-5 minutes, until soft and add the lemon juice. Allow to cook until the liquid evaporates and add the shrimp. When the shrimp are pink, stir in the basil, parsley, and bacon.

    Recipe stats:
    20.2g Carbs
    57g Fat
    53.1g Protein
    791.2 Calories

    Serving stats:
    10.1g Carbs
    28.5g Fat
    26.5g Protein
    395.6 Calories

    Fats: 64%; Protein: 26%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1 tablespoon olive oil
    1 cup diced Portobello mushrooms
    2 cloves garlic
    1 teaspoon thyme leaves
    3 cups finely shredded beet greens
    3 eggs
    Salt and pepper

    Directions
    Heat the olive oil in a skillet. Add the mushrooms and cook until soft. Season with salt and pepper and add the garlic and thyme. Stir in the beet greens. Cook for a minute or so until just wilted. Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the vegetables.

    Recipe stats:
    11.8g Carbs
    30.7g Fat
    25.9g Protein
    413.6 Calories

    Serving stats:
    11.8g Carbs
    30.7g Fat
    25.9g Protein
    413.6 Calories

    Fats: 65%; Protein: 24%; Carbs: 11%

  • Serves 1
    Prep time: 60 minutes
    Cook time: 20 minutes

    Ingredients
    1 chicken breast
    2 tablespoons olive oil
    1 tablespoon lemon juice
    1 teaspoon ground oregano
    2 tablespoons finely chopped mint
    1/4 eggplant, sliced
    1/2 zucchini, cut lengthwise
    Salt and pepper

    Directions
    Put the chicken in a shallow dish. Combine 1 1/2 tablespoons olive oil, lemon juice, oregano, and mint in a bowl and pour over the chicken. Allow to marinate for at least 1 hour. When ready to cook, brush vegetables with remaining olive oil and season with salt and pepper. Preheat grill to medium high heat. Grill the chicken and vegetables until cooked through. Chop the vegetables before serving with the chicken.

    Recipe stats:
    12.7g Carbs
    30.7g Fat
    27.7g Protein
    428.4 Calories

    Serving stats:
    12.7g Carbs
    30.7g Fat
    27.7g Protein
    428.4 Calories

    Fats: 63%; Protein: 25%; Carbs: 12%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    2 tablespoons butter
    1/2 cup chopped onions
    1 cup mushroom slices
    4 eggs, beaten
    4 tablespoons crumbled goat cheese
    4 large, in tact cabbage leaves
    Salt and pepper

    Directions
    Heat the butter in a nonstick skillet over medium heat. Ad the onions and mushrooms, and cook until soft. Season with salt and pepper. Add the eggs and scramble until cooked through and stir in the goat cheese. Serve in the cabbage leaves.

    Recipe stats:
    15.6g Carbs
    57.6g Fat
    42.7g Protein
    738.6 Calories

    Serving stats:
    7.8g Carbs
    28.8g Fat
    21.4g Protein
    369.4 Calories

    Fats: 69%; Protein: 23%; Carbs: 8%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    6 cups baby spinach leaves
    4 slices bacon, cooked and crumbled
    1/2 cup fresh blueberries
    4 hard boiled eggs, quartered
    2 tablespoons olive oil
    2 tablespoons orange juice

    Directions
    Combine the spinach, bacon, blueberries, and hardboiled eggs in bowl. Whisk the orange juice and olive oil together. Drizzle over the salad and serve.

    Recipe stats:
    23.4g Carbs
    62.1g Fat
    43.3g Protein
    817.4 Calories

    Serving stats:
    11.7g Carbs
    31.1g Fat
    21.7g Protein
    408.7 Calories

    Fats: 68%; Protein: 21%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 small zucchini
    1/4 cup grated carrots
    2 tablespoons chopped parsley
    1 tablespoon lemon juice
    2 teaspoons olive oil
    2 eggs
    2 tablespoons crumbled goat cheese
    Salt and pepper

    Directions
    Shred the zucchini with a julienne peeler or mandolin. Toss with the carrots, parsley, lemon juice and olive oil. Season with salt and pepper. Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the vegetables. Top with the goat cheese and serve.

    Recipe stats:
    9.3g Carbs
    26.6g Fat
    21.3g Protein
    353.8 Calories

    Serving stats:
    9.3g Carbs
    26.6g Fat
    21.3g Protein
    353.8 Calories

    Fats: 66%; Protein: 24%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    2 teaspoons olive oil
    1/4 cup chopped onions
    1/4 cup chopped asparagus
    1/4 cup sliced mushrooms
    1 cup baby spinach
    3 eggs, beaten
    2 slices bacon, cooked and crumbled
    Salt and pepper

    Directions
    Heat half the olive oil in a nonstick skillet. Add the onions, asparagus, and mushrooms and cook until soft. Season with salt and pepper and stir in the spinach. When spinach is wilted, remove the vegetables from the pan. Add remaining oil and the eggs. Cook for a minute until the edges are set. Lift the edges carefully, letting the liquid flow underneath the edges. Top with the vegetables and continue cooking until eggs are cooked through. Top with the bacon and serve.

    Recipe stats:
    8.3g Carbs
    32.4g Fat
    29.8g Protein
    438.8 Calories

    Serving stats:
    8.3g Carbs
    32.4g Fat
    29.8g Protein
    438.8 Calories

    Fats: 66%; Protein: 27%; Carbs: 7%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    4 tablespoons olive oil
    2 tablespoons lemon juice
    2 cups chopped kale leaves
    1/4 cup sliced almonds
    2 tablespoons dried cranberries
    1 1/2 cups chopped cooked chicken breast
    Salt and pepper

    Directions
    Combine the olive oil and lemon juice in a small bowl and whisk until well combined. Toss with the remaining ingredients and serve.

    Recipe stats:
    33.5g Carbs
    74g Fat
    74.6g Protein
    1077.6 Calories

    Serving stats:
    16.8g Carbs
    37g Fat
    37.3g Protein
    538.8 Calories

    Fats: 61%; Protein: 27%; Carbs: 12%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 cup shredded red cabbage
    2 teaspoons olive oil
    2 tablespoons fresh chopped cilantro
    2 tablespoons lime juice
    2 eggs
    1/2 teaspoon paprika
    2 tablespoons goat cheese
    Salt and pepper

    Directions
    Toss the cabbage with 1 teaspoon olive oil, the lime juice, and cilantro. Set aside. Heat a nonstick skillet over medium heat and add the remaining oil. Add the eggs and fry to your liking. Season with salt and pepper and top the salad with the eggs. Season with the paprika and sprinkle with goat cheese before serving.

    Recipe stats:
    10.8g Carbs
    26.4g Fat
    21g Protein
    354.3 Calories

    Serving stats:
    10.8g Carbs
    26.4g Fat
    21g Protein
    354.3 Calories

    Fats: 65%; Protein: 23%; Carbs: 12%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1 4-ounce salmon filet
    1 1/2 tablespoons olive oil
    1 teaspoon fresh chopped rosemary
    1 cup chopped broccoli
    1 tablespoon lemon juice
    1/2 teaspoon lemon zest
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Season the salmon with salt and pepper and lay on a baking sheet. Brush the salmon with 1 tablespoon olive oil and sprinkle with the rosemary. Bake for 10-15 minutes until cooked through. A few minutes before salmon is done cooking, put the broccoli in a microwave safe bowl. Drizzle with lemon juice and remaining olive oil. Cover and cook for 3-4 minutes, until tender. Remove and sprinkle with the lemon zest. Serve with the salmon.

    Recipe stats:
    7.8g Carbs
    27.8g Fat
    25.1g Protein
    376.8 Calories

    Serving stats:
    7.8g Carbs
    27.8g Fat
    25.1g Protein
    376.8 Calories

    Fats: 66%; Protein: 26%; Carbs: 8%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    2 cups baby spinach
    1 cup finely shredded Brussels sprouts
    1/4 cup sliced red bell peppers
    1/4 cup sliced mushrooms
    2 tablespoons olive oil
    1 tablespoon red wine vinegar
    4 ounces sea scallops
    1 tablespoon fresh chopped parsley
    Salt and pepper

    Directions
    Toss the spinach, brussels sprouts, peppers, and mushrooms with 1 tablespoon olive oil and the vinegar. Heat a skillet over medium high heat and add remaining oil. Season the scallops with salt and pepper and add them to the pan. Sear until lightly browned on both sides and add to the salad. Top with the parsley and serve.

    Recipe stats:
    12.4g Carbs
    29.2g Fat
    31.6g Protein
    431.2 Calories

    Serving stats:
    12.4g Carbs
    29.2g Fat
    31.6g Protein
    431.2 Calories

    Fats: 60%; Protein: 29%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 cups baby spinach
    2 cups chopped Romaine lettuce
    1/4 cup sliced radishes
    2 tablespoons grated carrots
    1 tablespoon chopped chives
    1 tablespoon olive oil
    1 tablespoon lemon juice
    3 ounces cooked crab meat
    1/4 cup avocado cubes
    2 tablespoons crumbled goat cheese
    Salt and pepper

    Directions
    Toss the spinach, Romaine, radishes, carrots, and chives in a bowl. Season with salt and pepper. Top with the crab, avocado, and goat cheese. Drizzle with the lemon juice and olive oil and serve.

    Recipe stats:
    12.2g Carbs
    26.5g Fat
    24.7g Protein
    373.4 Calories

    Serving stats:
    12.2g Carbs
    26.5g Fat
    24.7g Protein
    373.4 Calories

    Fats: 62%; Protein: 26%; Carbs: 13%

  • Serves 1
    Prep time: 15 minutes
    Cook time: 35 minutes

    Ingredients
    1 1/2 tablespoons olive oil
    1/2 cup cubed butternut squash
    1 teaspoon chili powder
    1 teaspoon ground cumin
    1 clove garlic
    1 cup chopped Swiss chard leaves
    12 large shrimp, peeled and deveined
    2 tablespoons crumbled feta cheese
    1 slice bacon, cooked and crumbled
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Toss the squash with 1/2 tablespoon olive oil, chili powder and cumin. Season with salt and pepper. Lay on a baking sheet and roast until tender, about 25-35 minutes. About 20 minutes into the cooking, heat a skillet over medium heat and add the remaining oil and garlic. Cook for 1 minute and add the chard. Cook for 5 minutes until wilted. Add the shrimp, season with salt and pepper and cook until pink, about 2 minutes. Serve the shrimp and chard on top of the squash and top with the bacon and feta.

    Recipe stats:
    15.3g Carbs
    34.4g Fat
    24.9g Protein
    460 Calories

    Serving stats:
    15.3g Carbs
    34.4g Fat
    24.9g Protein
    460 Calories

    Fats: 66%; Protein: 21%; Carbs: 13%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    2 cups baby spinach leaves
    2 cups baby arugula leaves
    1/4 cup sliced red onions
    1/4 cup sliced cucumbers
    1/4 cup halved cherry tomatoes
    2 tablespoons olive oil
    1 tablespoon balsamic vinegar
    1 teaspoon Dijon mustard
    1 4-ounce salmon filet
    2 tablespoons crumbled goat cheese
    Salt and pepper

    Directions
    Preheat a gas or charcoal grill to medium high heat. While it’s heating, toss the vegetables in a large bowl. Whisk the olive oil, vinegar and mustard together and toss with the salad. Season the salmon with salt and pepper. Spray grill with cooking spray and cook the salmon until done, about 5-8 minutes per side. Top the salad with the salmon filet and goat cheese.

    Recipe stats:
    12.1g Carbs
    41.1g Fat
    31.6g Protein
    540.8 Calories

    Serving stats:
    12.1g Carbs
    41.1g Fat
    31.6g Protein
    540.8 Calories

    Fats: 68%; Protein: 23%; Carbs: 9%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 cup chopped fresh green beans
    1 teaspoon olive oil
    1 teaspoon Dijon mustard
    1 teaspoon lemon juice
    1 teaspoon fresh thyme
    1/2 cup halved cherry tomatoes
    3 hard boiled eggs, quartered
    3 strips bacon, cooked and crumbled
    Salt and pepper

    Directions
    Bring a pot of salted water to a boil. Add the green beans and cook for 3 minutes. While cooking, fill a large bowl with ice water. Drain the green beans and plunge into the ice water. Whisk together the olive oil, mustard, thyme and lemon juice. Toss the green beans with the tomatoes and the dressing. Season with salt and pepper and top with the bacon and hard boiled eggs.

    Recipe stats:
    14.1g Carbs
    37.4g Fat
    26g Protein
    493.8 Calories

    Serving stats:
    7g Carbs
    18.7g Fat
    13g Protein
    246.9 Calories

    Fats: 68%; Protein: 21%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 25 minutes

    Ingredients
    1/2 cup cubed butternut squash
    2 tablespoons olive oil
    1 teaspoon ground cumin
    1 teaspoon chili powder
    1 teaspoon ground oregano
    2 cups chopped Romaine lettuce
    2 tablespoons lemon juice
    1 6-ounce sirloin steak

    Directions
    Preheat oven to 400 degrees F. Toss the squash with the spices and 1/2 tablespoon olive oil. Lay on a parchment lined sheet pan and roast until tender, 20-25 minutes. While the squash is cooking, toss the lettuce with 1 tablespoon olive oil and the lemon juice. Season the steak with salt and pepper. Heat a skillet over medium high heat and add the remaining olive oil. Sear the steak until done to your liking. Let rest until vegetables are done and then slice and serve on top of the salad.

    Recipe stats:
    17.9g Carbs
    47.5g Fat
    38.2g Protein
    639.6 Calories

    Serving stats:
    17.9g Carbs
    47.5g Fat
    38.2g Protein
    639.6 Calories

    Fats: 66%; Protein: 23%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time:10 minutes

    Ingredients
    1 teaspoon olive oil
    6 raw shrimp, peeled and deveined
    4 bay scallops
    1 teaspoon crushed red pepper flakes
    2 tablespoon lime juice
    1/4 cup chopped oninos
    1/4 cup chopped celery
    2 tablespoons Paleo mayonnaise
    1 cup baby spinach leaves
    Salt and pepper

    Directions
    Heat a skillet over medium heat and add the olive oil. Add the shrimp and scallops and cook until shrimp is pink, about 2 minutes. Add the red pepper flakes and lime juice and cook for 1 more minute. Remove from pan and allow to cool. When cool, finely chop the seafood and combine with the onions, celery, and mayonnaise. Season with salt and pepper and serve over the spinach.

    Recipe stats:
    11g Carbs
    29.6g Fat
    20.4g Protein
    383 Calories

    Serving stats:
    11g Carbs
    29.6g Fat
    20.4g Protein
    383 Calories

    Fats: 68%; Protein: 21%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1 4-ounce pork chop
    1 tablespoon olive oil
    1/4 cup sliced onions
    1 clove garlic, minced
    1 cup cauliflower florets
    1 cup kale leaves, finely chopped
    1 tablespoon butter
    1 tablespoon grated Parmesan cheese
    Salt and pepper

    Directions
    Season the pork chop with salt and pepper. Heat a skillet over medium high heat and add the olive oil, followed by the onions and garlic. Cook until onions are soft and add the pork chop. Cook until browned on both sides and cooked through. While pork chop is cooking, put the cauliflower and kale in a microwave safe bowl with the butter. Cook for 4-5 minutes until cauliflower is tender. Add the cheese and mash until creamy. Season with salt and pepper and serve with the pork chop.

    Recipe stats:
    17.3g Carbs
    37.6g Fat
    30.5g Protein
    517.1 Calories

    Serving stats:
    17.3g Carbs
    37.6g Fat
    30.5g Protein
    517.1 Calories

    Fats: 64%; Protein: 23%; Carbs: 13%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    3 eggs, beaten
    1/2 cup almond milk
    2 tablespoons coconut flour
    2 tablespoons olive oil
    1 cup cooked and shredded chicken breast
    1 cup baby spinach leaves
    1/2 cup chopped tomatoes

    Directions
    Beat the eggs with the almond milk and add the coconut flour. Let rest for 10 minutes. Heat a large nonstick skillet or crpe pan over medium heat. Add the olive oil. Pour about 1/4 cup of the batter into the pan and swirl the pan so that the batter coats the pan. Let cook until bubbly and then carefully flip the crpe. Repeat until batter is gone. To serve, fill each crpe with spinach, chicken, and chopped tomatoes.

    Recipe stats:
    11.3g Carbs
    53.4g Fat
    67g Protein
    797 Calories

    Serving stats:
    5.7g Carbs
    26.7g Fat
    33.5g Protein
    398.5 Calories

    Fats: 61%; Protein: 34%; Carbs: 5%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1 cup smoked salmon, flaked
    1 cup finely shredded baby spinach leaves
    1/4 cup artichoke hearts, chopped
    1/4 cup sun dried tomatoes, chopped
    10 kalamata olives, pitted and chopped
    1 egg, beaten
    Salt and pepper

    Directions
    Combine all ingredients except the olive oil in a medium bowl. Mix well and season with salt and pepper. Form the mixture into about 4 cakes. Heat the olive oil in a medium skillet over medium high heat. Fry the cakes until browned on both sides, and serve.

    Recipe stats:
    15.2g Carbs
    43.2g Fat
    36.2g Protein
    581.3 Calories

    Serving stats:
    7.6g Carbs
    21.6g Fat
    18.1g Protein
    290.6 Calories

    Fats: 65%; Protein: 24%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1/4 cup coconut milk
    1 teaspoon sesame oil
    1 tablespoon lime juice
    1/2 cup chopped cabbage
    1/2 cup cooked and shredded chicken breast
    2 tablespoons chopped mango
    1/4 cup shredded coconut
    2 tablespoons sliced almonds
    1 tablespoon fresh chopped cilantro
    Salt and pepper

    Directions
    Whisk together the coconut milk, sesame oil, and lime juice in a small bowl. Toss the remaining ingredients in a large bowl and season with salt and pepper. Toss with the dressing and serve.

    Recipe stats:
    14.3g Carbs
    31.3g Fat
    26.6g Protein
    429.1 Calories

    Serving stats:
    14.3g Carbs
    31.3g Fat
    26.6g Protein
    429.1 Calories

    Fats: 63%; Protein: 24%; Carbs: 13%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    2 tablespoons olive oil
    1 tablespoon butter
    1/4 cup chopped onions
    1 cup baby spinach leaves
    1 cup chopped Swiss chard leaves
    1 cup chopped beet greens
    2 cups chicken broth
    1 6-ounc container plain Greek yogurt
    1 cup canned shrimp, drained
    2 tablespoons chopped fresh basil leaves
    Salt and pepper

    Directions
    Heat a saucepan over medium heat. Add the olive oil and butter and cook until butter is melted. Add the onions and cook until soft and stir in the greens. Season with salt and pepper. When wilted, add the stock and 2 cups water. Simmer for 10 minutes. Transfer to a blender with the yogurt and blend until smooth. Transfer back to the pot, add the shrimp and simmer until heated through. Top with the basil and serve.

    Recipe stats:
    19.7g Carbs
    60.5g Fat
    52.8g Protein
    824.6 Calories

    Serving stats:
    9.9g Carbs
    30.2g Fat
    26.4g Protein
    412.3 Calories

    Fats: 65%; Protein: 25%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 4-ounce tilapia filet
    1 1/2 tablespoons olive oil
    2 tablespoons ground almonds
    1/2 teaspoon dried oregano
    1 clove garlic, minced
    1 cup chopped beet greens
    1 tablespoon lemon juice
    Salt and pepper

    Directions
    Preheat oven to 350 degrees F. Season the fish with salt and pepper. Brush the tilapia with half tablespoon of olive oil and coat with the almonds and oregano. Lay on a baking sheet and bake until fish is browned and flakes with a fork, 10-12 minutes. While the fish is baking, heat a skillet over medium heat. Add remaining oil and garlic and cook for 1 minute. Add beet greens, and cook until wilted. Season with salt and pepper and add the lemon juice. Serve with the fish.

    Recipe stats:
    7.1g Carbs
    27.9g Fat
    26.4g Protein
    372.6 Calories

    Serving stats:
    7.1g Carbs
    27.9g Fat
    26.4g Protein
    372.6 Calories

    Fats: 65%; Protein: 27%; Carbs: 8%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 cup coconut milk
    1 cup baby spinach
    1/4 cup diced pineapple
    1/4 banana
    1 cup cottage cheese
    2 hard boiled eggs

    Directions
    Combine the coconut milk, spinach, pineapple, banana, and cottage cheese in a blender with a cup of ice. Blend until smooth. Pour into glasses and serve with the hard boiled eggs.

    Recipe stats:
    26.9g Carbs
    64.6g Fat
    45.2g Protein
    840.1 Calories

    Serving stats:
    13.4g Carbs
    32.3g Fat
    22.6g Protein
    420.1 Calories

    Fats: 67%; Protein: 21%; Carbs: 12%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 tablespoon butter
    3 eggs, beaten
    1/4 cup tuna, drained
    1/4 cup chopped tomatoes
    1 tablespoon chopped parsley
    1/4 cup tangerine slices
    Salt and pepper

    Directions
    Heat the butter in a small skillet over medium low heat. Add the eggs and cook for a minute until the edges are set. Lift the edges carefully and let the liquid flow underneath the edges. When the eggs are almost cooked, top with the tuna and tomatoes, season with salt and pepper, and fold in half. Cook until eggs are set. Top with the parsley, and serve with the tangerine slices.

    Recipe stats:
    9.9g Carbs
    28.8g Fat
    32g Protein
    422.3 Calories

    Serving stats:
    9.9g Carbs
    28.8g Fat
    32g Protein
    422.3 Calories

    Fats: 61%; Protein: 30%; Carbs: 9%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 tablespoons sesame oil
    1 tablespoon lime juice
    1 cup shredded red cabbage
    1 tablespoon chopped cilantro leaves
    1/4 cup chopped pineapple
    1/4 cup sliced almonds
    3/4 cup cooked and shredded chicken breast
    Salt and pepper

    Directions
    Whisk together the lime juice and sesame oil. Combine the remaining ingredients in a large bowl, toss with the dressing and season with salt and pepper before serving.

    Recipe stats:
    16.9g Carbs
    42.5g Fat
    38.9g Protein
    593.1 Calories

    Serving stats:
    16.9g Carbs
    42.5g Fat
    38.9g Protein
    593.1 Calories

    Fats: 63%; Protein: 26%; Carbs: 11%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    2 tablespoons olive oil
    1/2 cup chopped onions
    3 cloves garlic, minced
    2 cups finely chopped beet greens
    3 cups chicken broth
    1/2 cup coconut milk
    1 cup cooked crab meat
    Salt and pepper

    Directions
    Heat the oil in a saucepan over medium heat. Add the onions and cook until soft. Add the garlic and cook for 1-2 minutes. Stir in the beet greens and coat with the oil. Add the chicken stock and bring to a boil. Reduce to a simmer and simmer for 10 minutes. Transfer mixture to a blender and blend until smooth; return to pot. Stir in coconut milk and crab and heat through before serving.

    Recipe stats:
    19.8g Carbs
    53.7g Fat
    40.3g Protein
    707.5 Calories

    Serving stats:
    9.9g Carbs
    26.9g Fat
    20.2g Protein
    353.7 Calories

    Fats: 67%; Protein: 22%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1 teaspoon lemon zest
    2 tablespoons almond flour
    1 salmon filet
    1 tablespoon olive oil
    2 cups baby spinach leaves
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Combine the lemon zest and almond flour in a small bowl and season with salt and pepper. Coat the salmon with the mixture and lay on a baking sheet. Bake for 10-12 minutes, until fish flakes with a fork. When done, remove from oven and prepare the spinach. Heat the oil in a skillet and add the spinach. Cook until just wilted, season with salt and pepper and serve with the salmon.

    Recipe stats:
    5.2g Carbs
    26.6g Fat
    26.6g Protein
    361.9 Calories

    Serving stats:
    5.2g Carbs
    26.6g Fat
    26.6g Protein
    361.9 Calories

    Fats: 65%; Protein: 29 %; Carbs: 6%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 cup cottage cheese
    1/2 orange, peeled
    1 sprig parsley
    1 teaspoon fresh chopped rosemary
    1 cup baby spinach leaves
    2 tablespoons coconut oil
    1 cup ice

    Directions
    Combine all ingredients in a blender and blend until smooth and creamy. Serve immediately.

    Recipe stats:
    15.2g Carbs
    33g Fat
    28.1g Protein
    459.6 Calories

    Serving stats:
    15.2g Carbs
    33g Fat
    28.1g Protein
    459.6 Calories

    Fats: 63%; Protein: 24%; Carbs: 13%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1/2 pound raw shrimp, peeled and deveined
    1 head Romaine lettuce, left whole
    1/2 cup halved cherry tomatoes
    4 tablespoons olive oil
    2 tablespoons lemon juice
    Salt and pepper

    Directions
    Preheat a gas or charcoal grill to medium high heat. Thread the shrimp on skewers and season with salt and pepper. Spray the grill with cooking spray. Lay both the head of lettuce and the shrimp skewers on the grill. Grill the shrimp for 2 minutes per side. Grill the lettuce until wilted and charred. When the lettuce is cool, chop and toss with the tomatoes and shrimp. Whisk together the olive oil and lemon juice and toss with the salad before serving.

    Recipe stats:
    28.2g Carbs
    60g Fat
    54.5g Protein
    845.2 Calories

    Serving stats:
    14.1g Carbs
    30g Fat
    27.3g Protein
    422.6 Calories

    Fats: 62%; Protein: 25%; Carbs: 13%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1/2 cup cooked and chopped chicken breast
    1 tablespoon Paleo mayonnaise
    2 tablespoons chopped celery
    1/4 cup strawberry halves
    2 tablespoons chopped pecans
    1 cup baby spinach leaves
    Salt and pepper

    Directions
    Combine the chicken, mayo, celery, strawberries, and pecans in a bowl. Mix well and season with salt and pepper. Serve over the spinach.

    Recipe stats:
    6.4g Carbs
    23.8g Fat
    24.1g Protein
    330.8 Calories

    Serving stats:
    6.4g Carbs
    23.8g Fat
    24.1g Protein
    330.8 Calories

    Fats: 64%; Protein: 29%; Carbs: 7%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 tablespoons coconut oil
    1 cup cottage cheese
    1/2 cup baby spinach
    1/2 cup frozen blueberries
    1 hard boiled egg

    Directions
    Put the coconut oil, cottage cheese, spinach, and blueberries in a blender with 1/2 cup water and blend until smooth. Serve with the hard boiled egg.

    Recipe stats:
    18.8g Carbs
    38.6g Fat
    33.8g Protein
    549.3 Calories

    Serving stats:
    18.8g Carbs
    38.6g Fat
    33.8g Protein
    549.3 Calories

    Fats: 62%; Protein: 24%; Carbs: 13%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    3 tablespoons olive oil
    1/4 cup cup chopped onions
    2 cloves garlic
    1 cup shredded cabbage
    3 cups chicken broth
    2 tablespoons chopped parsley
    Salt and pepper

    Directions
    Heat the olive oil in a saucepan. Add the onions, garlic and cabbage and cook until soft. Season with salt and pepper. Add the chicken broth and 2 cups water and bring to a boil. Add the chicken and turn heat down to a simmer. Cook until chicken is cooked through. Remove from pot, shred and add back to the pot with the parsley. Heat through and serve.

    Recipe stats:
    14.3g Carbs
    44.5g Fat
    34.4g Protein
    593.1 Calories

    Serving stats:
    7.2g Carbs
    22.2g Fat
    17.2g Protein
    296.6 Calories

    Fats: 67%; Protein: 23%; Carbs: 10%

  • Serves 4
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 tablespoon butter
    4 eggs, beaten
    4 tablespoons grated cheddar
    4 tablespoons grated Parmesan
    4 lettuce leaves, in tact
    2 tablespoon chopped green onions
    Salt and pepper

    Directions
    Heat the butter in a nonstick skillet. Add the eggs, season with salt and pepper, and scramble until cooked through. Stir in the cheese. To serve, scoop the eggs in the lettuce leaves and top with green onions.

    Recipe stats:
    6.3g Carbs
    48.7g Fat
    44.2g Protein
    635.5 Calories

    Serving stats:
    3.2g Carbs
    24.3g Fat
    22.1g Protein
    317.9 Calories

    Fats: 68%; Protein: 28%; Carbs: 4%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    2 tablespoons olive oil
    1 teaspoon crushed red pepper flakes
    1 4-ounce strip steak
    1/2 head Romaine lettuce, left in tact
    1 tablespoon lemon juice
    Salt and pepper

    Directions
    Preheat a gas or charcoal grill to medium high heat. Brush the steak with half the olive oil and season with the pepper flakes, and salt and pepper. Brush remaining oil over lettuce head. Grill the steak until cooked to your liking and remove from grill. While steak is resting, grill the Romaine until tender and lightly charred. Drizzle the lemon juice over the Romaine. Serve alongside the steak.

    Recipe stats:
    12.6g Carbs
    31.3g Fat
    29.9g Protein
    431.7 Calories

    Serving stats:
    12.6g Carbs
    31.3g Fat
    29.9g Protein
    431.7 Calories

    Fats: 62%; Protein: 27%; Carbs: 11%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    3 tablespoons olive oil
    1/4 cup chopped onions
    2 cloves garlic, minced
    1 teaspoon ground cumin
    1/2 cup canned pumpkin
    2 cups chicken broth
    1/4 cup coconut milk
    1 cup baby spinach
    1 1/2 cups canned, cooked shrimp
    Salt and pepper

    Directions
    Heat the olive oil in a saucepan and add the onions. Cook until soft, add the garlic and season with salt and pepper. Stir in the cumin, pumpkin and stock. Bring to a boil, reduce heat to a simmer. Add the coconut milk and spinach and stir until spinach is wilted. Stir in the shrimp before serving.

    Recipe stats:
    25.5g Carbs
    59.2g Fat
    53.5g Protein
    823.1 Calories

    Serving stats:
    12.7g Carbs
    29.6g Fat
    26.8g Protein
    411.6 Calories

    Fats: 63%; Protein: 25%; Carbs: 12%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 tablespoon olive oil
    2 tablespoons cider vinegar
    1 teaspoon honey
    2 cups shredded cabbage
    1/4 cup sliced almonds
    4 hard boiled eggs, chopped
    4 slices bacon, cooked and crumbled

    Directions
    Combine the olive oil, vinegar and honey in a small bowl. Combine the cabbage, almonds, eggs, and bacon in a larger bowl and toss with the dressing before serving.

    Recipe stats:
    24.1g Carbs
    59.2g Fat
    44.6g Protein
    804.4 Calories

    Serving stats:
    12.1g Carbs
    29.6g Fat
    22.3g Protein
    402.2 Calories

    Fats: 66%; Protein: 22%; Carbs: 12%

  • Serves 1
    Prep time: 30 minutes
    Cook time: 20 minutes

    Ingredients
    2 1/2 tablespoons olive oil
    1 tablespoon lemon juice
    1 teaspoon honey
    1 teaspoon paprika
    1 teaspoon cumin
    1 chicken breast
    2 cups baby spinach
    1/4 cup sliced red onion
    1/4 cup sliced cucumber
    1/4 plum tomato, chopped

    Directions
    Combine the olive oil, lemon juice, honey, paprika, and cumin in a bowl. Put the chicken in a plastic bag and pour half of the marinade over the chicken. Let marinate for 30 minutes. Toss the vegetables in a bowl. When ready to cook, preheat a grill over medium high heat and spray with cooking spray. Cook the chicken until charred and cooked through. Toss the remaining marinade with the salad and top with the chicken.

    Recipe stats:
    16g Carbs
    38.1g Fat
    28.3g Protein
    507.4 Calories

    Serving stats:
    16g Carbs
    38.1g Fat
    28.3g Protein
    507.4 Calories

    Fats: 66%; Protein: 22%; Carbs: 12%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 tablespoons olive oil
    1/2 cup chopped asparagus
    1/2 cup pea pods
    1/4 cup sliced red peppers
    1 cup baby spinach
    1 tablespoon lemon juice
    1 teaspoon thyme leaves
    3/4 cup cooked crab meat
    1 egg
    Salt and pepper

    Directions
    Heat a skillet over medium heat. Add the olive oil, followed by the asparagus and pea pods. Cook for 2 minutes and add the bell peppers. Cook for 1 minute, add the spinach, lemon juice, and thyme. Season with salt and pepper. Stir and add the crab meat. Before serving, crack the egg in a small bowl. Bring a pan of water to a simmer. Carefully add the egg and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the vegetables.

    Recipe stats:
    10.8g Carbs
    34.7g Fat
    31.5g Protein
    474.9 Calories

    Serving stats:
    10.8g Carbs
    34.7g Fat
    31.5g Protein
    474.9 Calories

    Fats: 65%; Protein: 26%; Carbs: 9%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 tablespoon butter
    2 eggs, beaten
    1 cup spinach, chopped
    1/4 cup sliced sun dried tomatoes
    5 olives, pitted and sliced
    1/4 cup crumbled feta cheese
    1/2 teaspoon ground oregano
    Salt and pepper

    Directions
    Heat the butter in a small skillet over medium low heat. Add the eggs and cook for a minute until the edges are set. Lift the edges carefully and let the liquid flow underneath the edges. When eggs are almost cooked, add the spinach, tomatoes and olives. Season with salt and pepper. Fold in half and cook until eggs are done. Top with the feta and oregano before serving.

    Recipe stats:
    12.2g Carbs
    33.3g Fat
    22.5g Protein
    424.9 Calories

    Serving stats:
    12.2g Carbs
    33.3g Fat
    22.5g Protein
    424.9 Calories

    Fats: 68%; Protein: 21%; Carbs: 11%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    3 tablespoons butter
    1/4 cup chopped onions
    1 teaspoon curry powder
    1 cup baby spinach leaves
    1 cup canned tomatoes
    1 cup chicken stock
    1 cup canned shrimp, drained
    1 cup crumbled feta cheese
    Salt and pepper

    Directions
    Heat the butter in a large saucepan and add the onions. Cook until soft, add the spinach, season with salt and pepper and add the curry powder. Stir for 1 minute, and add the tomatoes and stock. Simmer until tomatoes are slightly broken down, about 10 minutes. Transfer to a blender and blend until smooth. Add back to the pot, stir in the shrimp and top with the feta before serving.

    Recipe stats:
    32.1g Carbs
    71.6g Fat
    57.7g Protein
    1011.1 Calories

    Serving stats:
    16g Carbs
    35.8g Fat
    28.8g Protein
    505.5 Calories

    Fats: 64%; Protein: 23%; Carbs: 13%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 cups finely shredded red cabbage
    1/2 cup sliced cherry tomatoes
    1/4 cup grated zucchini
    1 cup cooked and shredded chicken breast
    3 tablespoons olive oil
    1 tablespoon lime juice
    1/2 cup shredded cheddar cheese
    2 tablespoons salsa
    2 tablespoons sour cream
    Salt and pepper

    Directions
    Toss the cabbage, tomatoes, zucchini, and chicken in a bowl with the olive oil and lime juice. Season with salt and pepper. Serve topped with the cheese, salsa, and sour cream.

    Recipe stats:
    19g Carbs
    70.6g Fat
    62g Protein
    950 Calories

    Serving stats:
    9.5g Carbs
    35.3g Fat
    31g Protein
    475 Calories

    Fats: 66%; Protein: 26%; Carbs: 8%

  • Serves 1
    Prep time: 15 minutes
    Cook time: 30 minutes

    Ingredients
    1/4 cup sliced onions
    1/4 cup sliced red peppers
    1/4 cup chopped asparagus
    1/4 cup sliced mushrooms
    2 tablespoons olive oil
    1/2 tablespoon pure maple syrup
    1 4-ounce salmon filet
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Toss the vegetables with the half the olive oil and the maple syrup. Season with salt and pepper and lay on a sheet pan. Roast until charred and tender, about 25 minutes. While the vegetables are cooking, season the salmon filet with salt and pepper. Heat a cast iron or stainless steel skillet over medium high heat. When really hot, add the olive oil and the fish. Cook until well browned and flip. Continue cooking until salmon is done. Serve with the vegetables.

    Recipe stats:
    12.7g Carbs
    34.4g Fat
    24.3g Protein
    455.1 Calories

    Serving stats:
    12.7g Carbs
    34.4g Fat
    24.3g Protein
    455.1 Calories

    Fats: 68%; Protein: 21%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 tablespoons olive oil
    1 tablespoon lemon juice
    1/2 teaspoon fresh thyme
    2 cups chopped Bibb lettuce
    1 cup canned shrimp, drained
    4 asparagus spears, shaved with a vegetable peeler
    2 tablespoons crumbled goat cheese

    Directions
    Whisk the olive oil, lemon juice, and thyme in a bowl. Combine the lettuce, shrimp, and asparagus in a larger bowl. Toss with the dressing and top with the goat cheese before serving.

    Recipe stats:
    6g Carbs
    35g Fat
    34g Protein
    470.7 Calories

    Serving stats:
    6g Carbs
    35g Fat
    34g Protein
    470.7 Calories

    Fats: 66%; Protein: 29%; Carbs: 5%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 tablespoon butter
    1/4 cup chopped onions
    1/2 teaspoon ground cumin
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground coriander
    4 eggs, beaten
    1 tablespoon raisins
    Salt and pepper

    Directions
    Heat the butter in nonstick skillet over medium heat. Add the onions and cook until soft. Stir in the spices and season with salt and pepper. Add the eggs and scramble until cooked through. Top with the raisins and serve.

    Recipe stats:
    14.6g Carbs
    34.4g Fat
    29.4g Protein
    475.5 Calories

    Serving stats:
    14.6g Carbs
    34.4g Fat
    29.4g Protein
    475.5 Calories

    Fats: 64%; Protein: 24%; Carbs: 12%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 30 minutes

    Ingredients
    1/2 tablespoon olive oil
    1/4 cup diced sweet potatoes
    3 cups baby spinach
    1/4 cup sliced onions
    1 tablespoon chopped walnuts
    4 slices bacon, cooked and crumbled
    2 tablespoons crumbled goat cheese
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Toss the sweet potatoes with the olive oil and lay on a baking sheet. Roast for 25-30 minutes, until browned and tender. While potatoes are roasting, toss the remaining ingredients in a bowl. Remove potatoes from oven and immediately toss with the salad before serving.

    Recipe stats:
    16g Carbs
    33.2g Fat
    23.9g Protein
    447.8 Calories

    Serving stats:
    16g Carbs
    33.2g Fat
    23.9g Protein
    447.8 Calories

    Fats: 65%; Protein: 21%; Carbs: 14%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 tablespoons butter
    2 cloves garlic, minced
    12 raw shrimp, peeled and deveined
    1/4 teaspoon crushed red pepper flakes
    1 cup baby spinach, finely chopped
    1 cup kale leaves, finely chopped
    Salt and pepper

    Directions
    Melt the butter in a skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the shrimp, and season with salt and pepper. Stir in the red pepper flakes and cook until shrimp are no longer pink in the middle. Put the greens in a bowl and pour the butter mixture and shrimp over top when still hot. Serve immediately.

    Recipe stats:
    10.9g Carbs
    25.2g Fat
    20.8g Protein
    343.5 Calories

    Serving stats:
    10.9g Carbs
    25.2g Fat
    20.8g Protein
    343.5 Calories

    Fats: 64%; Protein: 24%; Carbs: 12%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 35 minutes

    Ingredients
    1 cup halved Brussels sprouts
    2 tablespoons olive oil
    1/2 teaspoon chili powder
    1/2 teaspoon garlic powder
    1/2 teaspoon ground cumin
    4 ounces pork tenderloin
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Toss the Brussels sprouts with 1 tablespoon olive oil and some salt and pepper. Lay on a baking sheet and roast until tender and slightly charred, about 30 minutes. When the sprouts are almost done, combine the chili powder, garlic powder, and cumin in a small bowl and rub over the pork. Heat the remaining olive oil in a skillet and sear the pork until well browned and cooked through. Let rest for a few minutes before slicing and serving.

    Recipe stats:
    10.4g Carbs
    31.8g Fat
    27.1g Protein
    427.5 Calories

    Serving stats:
    10.4g Carbs
    31.8g Fat
    27.1g Protein
    427.5 Calories

    Fats: 66%; Protein: 25%; Carbs: 9%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 tablespoons butter
    1 cup shredded cabbage
    1/4 cup sliced apples
    2 eggs, beaten
    1/2 cup cooked and shredded chicken breast
    1 tablespoon chopped green onions
    1/4 cup shredded cheddar cheese
    Salt and pepper

    Directions
    Heat the butter in a skillet over medium heat. Add the cabbage and the apples and season with salt and pepper. Cook until soft, and add the eggs and the chicken. Cook until eggs are done. Top with the green onions and cheddar and serve.

    Recipe stats:
    10.6g Carbs
    46.2g Fat
    44.3g Protein
    631.4 Calories

    Serving stats:
    10.6g Carbs
    46.2g Fat
    44.3g Protein
    631.4 Calories

    Fats: 65%; Protein: 28%; Carbs: 7%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1/2 pound ground turkey
    10 green olives, pitted and finely chopped
    2 tablespoons chopped green onions
    1 egg, beaten
    4 cups baby spinach leaves
    2 tablespoons olive oil
    2 tablespoons lemon juice
    Salt and pepper

    Directions
    Combine the turkey, olives, green onions, and egg in a bowl. Form into two patties. Toss the spinach with the lemon juice and half the olive oil. Heat remaining oil in a skillet over medium heat and cook the burgers until done. Serve over the spinach.

    Recipe stats:
    9.2g Carbs
    56g Fat
    50.6g Protein
    734.4 Calories

    Serving stats:
    4.6g Carbs
    28g Fat
    25.3g Protein
    367.2 Calories

    Fats: 68%; Protein: 27%; Carbs: 5 %

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1/4 pound ground turkey
    3 apricot halves, finely chopped
    1 egg, beaten
    1/2 teaspoon ground coriander
    1/2 teaspoon ground cumin
    1/2 teaspoon garlic powder
    1 tablespoon olive oil
    1 cup finely chopped beet greens
    Salt and pepper

    Directions
    Combine the turkey, apricots, egg, and seasonings in a bowl. Season with salt and pepper. Form into a patty. Heat half the olive oil in a medium skillet and cook the turkey until browned and cooked through. Remove from pan and add remaining oil, followed by beet greens. Cook and stir until wilted and season with salt and pepper. Serve with the turkey burger.

    Recipe stats:
    11g Carbs
    29g Fat
    28.7g Protein
    415.5 Calories

    Serving stats:
    11g Carbs
    29g Fat
    28.7g Protein
    415.5 Calories

    Fats: 62%; Protein: 27%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1 4-ounce salmon filet
    1/2 teaspoon chili powder
    1 1/2 tablespoons olive oil
    1/4 cup finely diced pineapple
    1/4 cup grated zucchini
    2 tablespoon chopped red onion
    1 clove garlic, minced
    1 tablespoon fresh chopped cilantro
    Salt and pepper

    Directions
    Season the salmon filet with salt and pepper and sprinkle evenly with the chili powder. Heat a skillet over medium high heat until hot, and add 1 tablespoon olive oil, followed by the salmon. Cook until salmon lifts easily, flip, and continue cooking until done. While salmon is cooking, combine the remaining ingredients in a bowl, season with salt and pepper and toss well. Serve the relish over the salmon.

    Recipe stats:
    10g Carbs
    27.8g Fat
    23.7g Protein
    382.9 Calories

    Serving stats:
    10g Carbs
    27.8g Fat
    23.7g Protein
    382.9 Calories

    Fats: 65%; Protein: 25%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1/4 cup finely ground almonds
    1 teaspoon thyme leaves
    1 4-ounce mahi mahi filet
    1 tablespoon olive oil
    1 cup chopped broccoli florets
    1 tablespoon lemon juice
    1 teaspoon lemon zest
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Toss the almonds with the thyme and a pinch of salt and pepper. Brush the fish with the olive oil and coat with the almond mixture. Lay on a baking sheet and bake for 15-20 minutes until fish flakes with a fork. While the fish is baking, put the broccoli in a microwavable safe bowl with the lemon juice and some salt and pepper. Microwave for 3-5 minutes until tender. Sprinkle the lemon zest over top and serve with the fish.

    Recipe stats:
    13.2g Carbs
    32.2g Fat
    29.4g Protein
    445.5 Calories

    Serving stats:
    13.2g Carbs
    32.2g Fat
    29.4g Protein
    445.5 Calories

    Fats: 63%; Protein: 26%; Carbs: 12%

  • Serves 1
    Prep time: 20 minutes
    Cook time: 20 minutes

    Ingredients
    1/4 pound raw shrimp, peeled and deveined
    2 tablespoons olive oil
    1/4 cup plain Greek yogurt
    1 teaspoon fresh thyme
    1/4 cup chopped parsley
    1 tablespoon apple cider vinegar
    2 cups arugula
    1/4 cup sliced red onion
    1/4 cup sliced cucumbers
    1 cup halved cherry tomatoes
    1 tablespoon lemon juice
    Salt and pepper

    Directions
    Combine the shrimp with half the olive oil, yogurt, cider vinegar, herbs, and a pinch of salt and pepper. Toss well and let sit in the fridge for 20 minutes. Preheat a gas or charcoal grill to medium heat. Thread the marinated shrimp on skewers and grill until pink, about 2 minutes per side. Toss the vegetables with the remaining olive oil and lemon juice and top with the grilled shrimp before serving.

    Recipe stats:
    17.6g Carbs
    38.2g Fat
    33.4g Protein
    544.2 Calories

    Serving stats:
    17.6g Carbs
    38.2g Fat
    33.4g Protein
    544.2 Calories

    Fats: 63%; Protein: 24%; Carbs: 13%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    2 tablespoons sesame oil
    4 ounces sirloin steak, sliced
    1/4 teaspoon crushed red pepper flakes
    1 clove garlic, minced
    1 tablespoon grated ginger
    1 cup sliced Brussel sprouts
    1 tablespoon sesame seeds
    Salt and pepper

    Directions
    Heat the sesame oil over medium high heat. Add the steak and sear until browned. Stir in the red pepper and remove from the pan. Add the garlic and ginger, cook for 1 minute and stir in the Brussels sprouts. Cook until browned and tender and add the steak back to the pan. Cook until steak is done to your liking and add the sesame seeds before serving.

    Recipe stats:
    12.3g Carbs
    36.7g Fat
    30g Protein
    489.1 Calories

    Serving stats:
    12.3g Carbs
    36.7g Fat
    30g Protein
    489.1 Calories

    Fats: 65%; Protein: 24%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1/4 cup finely chopped almonds
    1/2 teaspoon garlic powder
    1 tablespoon Dijon mustard
    1 chicken breast
    1 tablespoon olive oil
    1 clove garlic, minced
    2 cups chopped beet greens
    Salt and pepper

    Directions
    Preheat oven to 375 degrees F. Combine the almonds with the garlic powder and a pinch of salt and pepper. Coat the chicken breast in the mustard and roll in the almonds until well coated. Lay on a parchment lined baking sheet and bake until chicken is browned and cooked through. While chicken is cooking, heat a skillet over medium heat. Add the olive oil and garlic and cook for 1 minute. Add the beet greens, season with salt and pepper and stir until wilted. Serve with the chicken.

    Recipe stats:
    11.7g Carbs
    29.3g Fat
    32.8g Protein
    432 Calories

    Serving stats:
    11.7g Carbs
    29.3g Fat
    32.8g Protein
    432 Calories

    Fats: 60%; Protein: 30%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 teaspoon butter
    3 eggs, beaten
    1 cup chopped spinach
    2 tablespoons prepared salsa verde
    1/4 cup shredded Pepper Jack cheese
    Salt and pepper

    Directions
    Heat the butter in a small skillet over medium low heat. Add the eggs and cook for a minute until the edges are set. Lift the edges carefully and let the liquid flow underneath the edges. Season with salt and pepper and top with the spinach and salsa verde. Carefully fold in half and top with the pepper jack. Continue cooking until cheese is melted and eggs are cooked.

    Recipe stats:
    4.7g Carbs
    29.7g Fat
    28.9g Protein
    401.7 Calories

    Serving stats:
    4.7g Carbs
    29.7g Fat
    28.9g Protein
    401.7 Calories

    Fats: 67%; Protein: 29%; Carbs: 4%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1 4-ounce pork chop
    1/2 teaspoon ground cumin
    1/4 teaspoon cayenne pepper
    1 tablespoon olive oil
    1 clove garlic, minced
    1 cup chopped mustard greens
    Salt and pepper

    Directions
    Preheat oven to 350 degrees F. Season the pork chop with salt and pepper, and the cumin and cayenne pepper. Heat an oven proof skillet over medium high heat and add half the olive oil. Sear the pork chop until browned on both sides and transfer to the oven. Bake for 10-15 minutes, until cooked through. While the pork is cooking, heat another skillet and add remaining oil and garlic. Cook for 1 minute and add the mustard greens. Stir until wilted and season with salt and pepper. Serve the pork with the greens.

    Recipe stats:
    4.7g Carbs
    26.6g Fat
    31.1g Protein
    382.5 Calories

    Serving stats:
    4.7g Carbs
    26.6g Fat
    31.1g Protein
    382.5 Calories

    Fats: 63%; Protein: 32%; Carbs: 5%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    3 tablespoons olive oil
    1/2 pound raw shrimp, peeled and deveined
    1 cup diced zucchini
    1 jalapeño pepper, minced
    1 teaspoon chili powder
    1 teaspoon ground cumin
    1 cup cherry tomatoes, halved
    2 cups baby spinach
    2 tablespoons chopped cilantro
    1/2 avocado, cubed
    Salt and pepper

    Directions
    Heat the olive oil in a skillet over medium heat. Add the shrimp and cook until pink. Remove from pan and add the zucchini and peppers, and spices. Season with salt and pepper. Cook until soft, and add the tomatoes and spinach. When the spinach is wilted, add the cilantro, and stir. Add the shrimp back to the pan. Serve topped with the avocado.

    Recipe stats:
    27.5g Carbs
    61.4g Fat
    53.9g Protein
    850.2 Calories

    Serving stats:
    13.8g Carbs
    30.7g Fat
    26.9g Protein
    425.1 Calories

    Fats: 63%; Protein: 25%; Carbs: 13%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    3 eggs
    1 tablespoon coconut milk
    1 tablespoon butter
    1 cup chopped kale
    1 teaspoon curry powder
    1 tablespoon fresh chopped cilantro
    Salt and pepper

    Directions
    Beat the eggs with the coconut milk. Heat a non stick skillet over medium heat and add the butter. When melted, add the kale, and stir until soft. Season with salt and pepper. Add the curry powder, followed the eggs. Stir with a spatula until cooked through. Top with the chopped cilantro before serving.

    Recipe stats:
    9.7g Carbs
    32.2g Fat
    24g Protein
    412.1 Calories

    Serving stats:
    9.7g Carbs
    32.2g Fat
    24g Protein
    412.1 Calories

    Fats: 68%; Protein: 23%; Carbs: 9%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1 4-ounce salmon filet
    1 teaspoon honey
    1 tablespoon sesame oil
    1 teaspoon grated ginger
    1 cup chopped broccoli raab
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Combine the honey, sesame oil, and ginger in a small bowl. Lay the salmon filet on a baking sheet, season with salt and pepper and brush with the glaze. Bake for 10-15 minutes, until fish flakes with a fork. Put the broccoli raab in a microwave safe bowl with a few drops of water. Cover and microwave for 3-4 minutes, until tender. Season with salt and pepper and serve with the fish.

    Recipe stats:
    7.4g Carbs
    21g Fat
    23.8g Protein
    313.3 Calories

    Serving stats:
    7.4g Carbs
    21g Fat
    23.8g Protein
    313.3 Calories

    Fats: 60%; Protein: 30%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1 tablespoon butter
    1 teaspoon finely chopped shallots
    1 teaspoon finely chopped mint leaves
    1/2 tablespoon olive oil
    1 cup cubed eggplant
    1 4-ounce tilapia filet, cut into bite sized pieces
    6 kalamata olives, pitted and sliced
    Salt and pepper

    Directions
    Combine the butter, shallots, and mint in a small bowl. Mix well and set aside. Heat a skillet over medium heat and add the olive oil and eggplant. Season with salt and pepper and cook until eggplant is soft and browned and stir in the tilapia pieces. Cook until fish is cooked through and add the olives. Stir until heated through and transfer to a plate. Top with the prepared butter before serving.

    Recipe stats:
    6.1g Carbs
    22.9g Fat
    24g Protein
    317 Calories

    Serving stats:
    6.1g Carbs
    22.9g Fat
    24g Protein
    317 Calories

    Fats: 63%; Protein: 29%; Carbs: 8%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    4 tablespoons sesame oil
    2 chicken breasts, sliced
    1/4 cup chopped green onions
    1 tablespoon grated ginger
    1 clove garlic, minced
    1 cup sliced bell peppers
    1 cup broccoli florets
    1/4 cup orange juice
    Salt and pepper

    Directions
    Heat a skillet or wok over medium high heat. Add the oil, followed by the chicken breast. Cook until browned; remove from pan. Add the green onions, ginger, and garlic, and cook for 1 minute. Stir in the broccoli and bell peppers and cook until crisp tender. Stir in the orange juice and add the chicken back to the pan. Season with salt and pepper. Cook until chicken is cooked through. Serve.

    Recipe stats:
    21.6g Carbs
    61.4g Fat
    54.5g Protein
    853 Calories

    Serving stats:
    10.8g Carbs
    30.7g Fat
    27.2g Protein
    426.5 Calories

    Fats: 64%; Protein: 25%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1/4 pound ground turkey
    1 tablespoon chopped basil leaves
    1 teaspoon toasted pine nuts
    1 tablespoon grated Parmesan cheese
    1/2 teaspoon garlic powder
    1 tablespoon olive oil
    2 cups baby spinach
    1 tablespoon lemon juice
    Salt and pepper

    Directions
    Combine the turkey with the basil, pine nuts, cheese, and garlic powder. Mix well, season with salt and pepper and form into a patty. Heat the olive oil in a small skillet over medium heat. Add the turkey burger and cook until browned on both sides and cooked through. Toss the spinach with the lemon juice and serve the turkey over top.

    Recipe stats:
    5.3g Carbs
    26.5g Fat
    24.2g Protein
    352.1 Calories

    Serving stats:
    5.3g Carbs
    26.5g Fat
    24.2g Protein
    352.1 Calories

    Fats: 67%; Protein: 27%; Carbs: 6%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 tablespoons olive oil
    1 cup baby kale leaves
    1 clove garlic, minced
    1/4 cup sliced onions
    1 4-ounce beef tenderloin steak
    Salt and pepper

    Directions
    Heat a skillet over medium high heat and add the olive oil. Add the kale leaves a few at a time and cook until crisp. Remove from the pan with a slotted spoon, and transfer to a paper towel lined plate. Season with salt and pepper. Add the onions and garlic to the pan, and cook until soft. Season the beef with salt and pepper and add it to the pan. Cook until steak is done to your liking, and serve with the kale leaves.

    Recipe stats:
    10.4g Carbs
    35.5g Fat
    27.9g Protein
    467.6 Calories

    Serving stats:
    10.4g Carbs
    35.5g Fat
    27.9g Protein
    467.6 Calories

    Fats: 68%; Protein: 24%; Carbs: 8%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 cups shredded beet greens
    2 tablespoons lemon juice
    1 cup cooked crab meat
    1/2 cup diced red bell pepper
    2 tablespoons diced celery
    1 tablespoon Dijon mustard
    3 tablespoons Paleo mayonnaise
    Salt and pepper

    Directions
    Toss the beet greens with the lemon juice and a pinch of salt. Set aside. Combine the remaining ingredients in a bowl and season with salt and pepper. Mix well and serve over the beet greens.

    Recipe stats:
    12.3g Carbs
    37.9g Fat
    31g Protein
    509 Calories

    Serving stats:
    12.3g Carbs
    37.9g Fat
    31g Protein
    509 Calories

    Fats: 66%; Protein: 24%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    3 cups shredded lettuce
    1/2 cup halved cherry tomatoes
    1/4 cup sliced red onion
    1/4 cup sliced cucumber
    1/4 cup sliced banana peppers
    5 kalamata olives, pitted
    2 tablespoons olive oil
    1/2 tablespoon red wine vinegar
    1/4 cup crumbled feta cheese
    1 4-ounce tuna steak
    Salt and pepper

    Directions
    Toss the vegetables with a tablespoon of oil and the vinegar. Add the feta and mix well. Season the tuna with salt and pepper and heat the remaining oil in a hot skillet. Add the tuna and cook until browned. Flip and continue cooking until done to your liking. Allow to rest for a few minutes, slice and serve over the salad.

    Recipe stats:
    18.7g Carbs
    42g Fat
    36g Protein
    583.7 Calories

    Serving stats:
    18.7g Carbs
    42g Fat
    36g Protein
    583.7 Calories

    Fats: 63%; Protein: 24%; Carbs: 13%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    2 chicken breasts
    1 red onion
    1 red bell pepper
    1 zucchini
    1/4 cup basil leaves
    3 tablespoons lime juice
    4 tablespoons olive oil
    2 cups baby spinach
    Salt and pepper

    Directions
    Cut the chicken and the vegetables into bite sized pieces. Thread onto skewers and season with salt and pepper. Put the basil, lime juice, and olive oil in a blender and blend until smooth. Pour over the skewers and let sit for 10 minutes. Preheat a grill to medium high heat and grill the skewers until chicken is done and vegetables are charred and tender. Serve over a bed of spinach.

    Recipe stats:
    20.9g Carbs
    61.1g Fat
    55.1g Protein
    844.1 Calories

    Serving stats:
    10.4g Carbs
    30.5g Fat
    27.6g Protein
    422 Calories

    Fats: 64%; Protein: 26%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1 spaghetti squash
    1/2 cup chopped kale leaves
    1 tablespoon lemon juice
    2 teaspoons olive oil
    1/2 teaspoon thyme
    1/2 teaspoon ground oregano
    1/4 teaspoon cayenne pepper
    3 eggs
    Salt and pepper

    Directions
    Cut the squash in half and scoop out the inside. Transfer 1/2 cup into a bowl with the kale and reserve the rest for another use. Season the vegetables with the seasonings and salt and pepper, and drizzle with the olive oil and lemon juice. Cover and microwave on high for 5 minutes. While vegetables are cooking crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the vegetables.

    Recipe stats:
    10.5g Carbs
    26.3g Fat
    22.8g Protein
    360.4 Calories

    Serving stats:
    10.5g Carbs
    26.3g Fat
    22.8g Protein
    360.4 Calories

    Fats: 64%; Protein: 25%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 tablespoons sesame oil
    2 tablespoons green onions
    1 clove, garlic
    1 teaspoon grated ginger
    1 cup chopped broccoli florets
    1/4 pound raw shrimp, peeled and deveined
    1 tablespoon apple cider vinegar
    1 tablespoon sesame seeds
    Salt and pepper

    Directions
    Heat the oil over medium high heat in a large skillet or wok. Add the green onions, ginger, and garlic and stir for 1 minute. Add the broccoli and stir until crisp tender. Add the shrimp and cook until pink, season with salt and pepper and add the vinegar. Stir for one more minute and add the sesame seeds before serving.

    Recipe stats:
    11.4g Carbs
    34.1g Fat
    27.5g Protein
    455.8 Calories

    Serving stats:
    11.4g Carbs
    34.1g Fat
    27.5g Protein
    455.8 Calories

    Fats: 66%; Protein: 24%; Carbs: 10%

  • Serves 2
    Prep time: 15 minutes
    Cook time: 25 minutes

    Ingredients
    8 ounces ground beef
    1/4 cup chopped onions
    1 teaspoon chili powder
    1 teaspoon cumin
    1 teaspoon oregano
    1/4 cup fresh chopped cilantro
    1 egg, beaten
    2 tablespoons olive oil
    2 cloves garlic, minced
    1 zucchini, cut into noodles on a spiral slicer
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Combine the beef, onions, seasonings, cilantro, and egg in a bowl. Mix well and season with salt and pepper. Form into 1-inch meatballs and lay on a baking sheet. Bake unit done, about 15-20 minutes. Before serving, heat the olive oil in a skillet over medium heat. Add the garlic and cook for 1 minute. Add the zucchini noodles and stir. Season with salt and pepper and add the meatballs to the pan. Continue cooking until heated through and serve.

    Recipe stats:
    16.5g Carbs
    70.6g Fat
    65.8g Protein
    960 Calories

    Serving stats:
    8.2g Carbs
    35.3g Fat
    32.9g Protein
    480 Calories

    Fats: 66%; Protein: 27%; Carbs: 7%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1 tablespoon arrowroot flour
    2 tablespoons olive oil
    1/4 cup chopped onions
    2 cloves garlic, minced
    1 cup chopped collard greens
    2 tablespoons lemon juice
    2 cups chicken broth
    4 eggs
    2 tablespoons chopped green onions
    Salt and pepper

    Directions
    Combine the arrowroot with 1 tablespoon cold water, stir and set aside. Heat the olive oil in a skillet and add the onions and garlic. Cook until soft and stir in the collards and lemon juice. Season with salt and pepper and add the broth, plus 2 cups water. Bring to a boil and reduce heat to a simmer. Stir in the arrowroot mixture and simmer until thickened. After soup is thickened, slowly pour the beaten eggs into the soup until you have ribbons of eggs. Top with the green onions and serve.

    Recipe stats:
    21.8g Carbs
    50g Fat
    34.9g Protein
    667.9 Calories

    Serving stats:
    10.9g Carbs
    25g Fat
    17.5g Protein
    333.9 Calories

    Fats: 66%; Protein: 21%; Carbs: 13 %

  • Serves 1
    Prep time: 10 minutes
    Cook time: 45 minutes

    Ingredients
    1 beet
    2 cups baby spinach
    1/4 cup sliced red onion
    1 tablespoon chopped walnuts
    2 teaspoons lemon juice
    2 teaspoons olive oil
    2 eggs
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Wrap the beet in foil and place on your oven rack. Roast until tender, about 40 minutes. Remove, unwrap and allow to sit until cool enough to handle. When cool, remove the skin, cut beet in half. Slice 1 half into cubes and reserve other half for another use. Toss the spinach with the onions, walnuts, lemon juice and olive oil and top with the beets. Season the salad with salt and pepper. Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the vegetables.

    Recipe stats:
    11.4g Carbs
    25.1g Fat
    18.7g Protein
    333.6 Calories

    Serving stats:
    11.4g Carbs
    25.1g Fat
    18.7g Protein
    333.6 Calories

    Fats: 65%; Protein: 22%; Carbs: 13%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    2 tablespoons olive oil
    1/4 cup chopped green onions
    2 cloves garlic, minced
    1 teaspoon crushed red pepper flakes
    1 chicken breast, sliced
    2 cups baby spinach
    Salt and pepper

    Directions
    Heat the oil in a skillet over medium heat. Add the green onions and cook until soft. Add the garlic, cook for 1 minute and add the pepper flakes. Season with salt and pepper and add the chicken. Cook until browned and cooked through and add the spinach. Serve when the spinach is just wilted.

    Recipe stats:
    6.2g Carbs
    30.7g Fat
    27.5g Protein
    405.8 Calories

    Serving stats:
    6.2g Carbs
    30.7g Fat
    27.5g Protein
    405.8 Calories

    Fats: 67%; Protein: 27%; Carbs: 6%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 45 minutes

    Ingredients
    1/4 cup cubed winter squash
    1 teaspoon olive oil
    1/2 teaspoon ground cumin
    1/2 teaspoon cinnamon
    1/2 teaspoon coriander
    2 strips bacon, chopped
    1/2 cup chopped kale
    2 eggs
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Toss the squash with the spices and olive oil. Lay on a sheet pan and roast until tender, about 35-40 minutes. A few minutes before it’s done, heat a skillet over medium heat and add the bacon. Cook until crisp and stir in the kale. Season with salt and pepper and put in a bowl with the squash. Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the vegetables.

    Recipe stats:
    10.3g Carbs
    27.2g Fat
    18.7g Protein
    352.4 Calories

    Serving stats:
    10.3g Carbs
    27.2g Fat
    18.7g Protein
    352.4 Calories

    Fats: 68%; Protein: 21%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1 cup chopped cauliflower
    2 tablespoons olive oil
    1/4 cup chopped onions
    1 clove garlic, minced
    1 chicken breast, sliced
    2 cups baby spinach
    1/4 cup coconut milk
    Salt and pepper

    Directions
    Put the cauliflower in a food processor and pulse until the consistency of rice. Set aside. Heat a skillet over medium heat and the olive oil. Ad the onions and garlic and cook until soft. Add the chicken and cook until well browned and stir in the chicken. Season with salt and pepper and cook until spinach is slightly wilted. Add the coconut milk and the cauliflower. Simmer until cauliflower is tender.

    Recipe stats:
    15.6g Carbs
    45g Fat
    30.8g Protein
    572.5 Calories

    Serving stats:
    15.6g Carbs
    45g Fat
    30.8g Protein
    572.5 Calories

    Fats: 69%; Protein: 21%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    4 ounces raw shrimp, peeled and deveined
    1/4 cup mango chunks
    1/4 cup chopped red bell peppers, in bite sized pieces
    2 tablespoons olive oil
    1 tablespoon lime juice
    1/2 teaspoon coriander
    2 cups baby spinach
    Salt and pepper

    Directions
    Thread the shrimp, mango, and bell peppers onto skewers and brush with 1 tablespoon olive oil. Season the skewers with salt and pepper. Preheat a grill to medium high heat and grill until shrimp are pink. Combine the remaining olive oil, lime juice, and coriander in a bowl and toss with the spinach. Serve the skewers over the salad.

    Recipe stats:
    14.3g Carbs
    29.6g Fat
    25.5g Protein
    417.7 Calories

    Serving stats:
    14.3g Carbs
    29.6g Fat
    25.5g Protein
    417.7 Calories

    Fats: 63%; Protein: 24%; Carbs: 13%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    2 tablespoons olive oil
    1 tablespoon balsamic vinegar
    1 teaspoon Dijon mustard
    1 chicken breast
    1 cup Brussels sprouts, halved
    1/4 cup crumbled blue cheese
    Salt and pepper

    Directions
    Whisk 1 tablespoon olive oil with the mustard and the vinegar. Brush over the chicken. Preheat a grill to medium high heat and grill the chicken until done. Heat remaining oil in a skillet over medium high heat. When oil is hot, add the sprouts, cut side down and let cook until well browned. Flip, season with salt and pepper, cover and turn heat down to medium low. Cook for 5 minutes. Remove lid, add the blue cheese and serve alongside the chicken.

    Recipe stats:
    11.8g Carbs
    40.3g Fat
    35.5g Protein
    549.5 Calories

    Serving stats:
    11.8g Carbs
    40.3g Fat
    35.5g Protein
    549.5 Calories

    Fats: 66%; Protein: 26%; Carbs: 8%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    4 ounces ground lamb
    2 tablespoons crumbled feta
    1 teaspoon ground oregano
    1 tablespoon fresh chopped mint
    4 cups chopped Romaine lettuce
    2 tablespoons lemon juice
    Salt and pepper

    Directions
    Combine the lamb with the cheese, oregano, and mint. Season with salt and pepper and form into a burger. Preheat a grill to medium high heat and grill the burger until cooked through. Toss the lettuce with the lemon juice and serve the burger over the lettuce.

    Recipe stats:
    11.3g Carbs
    31g Fat
    24.1g Protein
    413.2 Calories

    Serving stats:
    11.3g Carbs
    31g Fat
    24.1g Protein
    413.2 Calories

    Fats: 66%; Protein: 23%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1 salmon filet
    1/2 6-ounce container plain Greek yogurt
    1 tablespoon olive oil
    1 tablespoon lemon juice
    2 tablespoons chopped chives
    Salt and pepper

    Directions
    Preheat broiler to high heat. Season the salmon with salt and pepper and lay on a baking sheet. Broil for 3-4 minutes per side, until fish easily flakes with a fork. Whisk the yogurt, olive oil, lemon juice, and chives in a bowl and add the cucumbers. Season with salt and pepper and serve with the salmon.

    Recipe stats:
    8.4g Carbs
    29.3g Fat
    30.4g Protein
    421.5 Calories

    Serving stats:
    8.4g Carbs
    29.3g Fat
    30.4g Protein
    421.5 Calories

    Fats: 63%; Protein: 29%; Carbs: 8%

  • Serves 1
    Prep time: 15 minutes
    Cook time: 10 minutes

    Ingredients
    1 cup cauliflower florets
    3 tablespoons finely chopped parsley
    1 tablespoon finely chopped mint leaves
    1/2 cup diced tomatoes
    1 cup canned shrimp, drained
    2 tablespoons olive oil
    1 tablespoon lemon juice
    1 clove garlic, minced
    Salt and pepper

    Directions
    Put the cauliflower in a food processor and process until very finely chopped into tiny granules. Transfer to a microwave safe bowl with a tablespoon of water and cover. Cook for 4-5 minutes, until tender. Remove and allow to cool. Add the herbs, tomatoes, and shrimp to the bowl. Whisk together the olive oil, lemon juice, and garlic, and add it to the salad. Season with salt and pepper before serving.

    Recipe stats:
    12.4g Carbs
    29.4g Fat
    29.8g Protein
    424.7 Calories

    Serving stats:
    12.4g Carbs
    29.4g Fat
    29.8g Protein
    424.7 Calories

    Fats: 61%; Protein: 28%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 40 minutes

    Ingredients
    2 chicken thighs
    1 tablespoon olive oil
    1 tablespoon lemon juice
    1 tablespoon chopped fresh mint
    1 clove garlic
    2 cups chopped beet greens
    1/2 cup chicken broth
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Put the chicken in a baking dish and season with salt and pepper. Whisk the olive oil, lemon juice, and mint in a small bowl and pour over the chicken, making sure to coat evenly. Bake for 30-40 minutes, until done. About 15 minutes before the chicken is done, put the beet greens, chicken stock, and garlic in a shallow saucepan and bring to a boil. Reduce to a low simmer and simmer until greens are tender. Season with salt and pepper and serve with the chicken.

    Recipe stats:
    6.6g Carbs
    42.4g Fat
    35.8g Protein
    552.1 Calories

    Serving stats:
    6.6g Carbs
    42.4g Fat
    35.8g Protein
    552.1 Calories

    Fats: 69%; Protein: 26%; Carbs: 5%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    3 cups baby spinach
    1/4 cup sliced red onion
    1/4 cup halved cherry tomatoes
    1/4 cup cucumber slices
    1/4 cup cubed avocado
    6 sardines
    1 tablespoon olive oil
    1 tablespoon lemon juice

    Directions
    Combine the spinach, tomatoes, onions, and cucumber in a bowl and top with the avocado and sardines. Whisk the olive oil and lemon juice in a bowl and drizzle over the salad before serving.

    Recipe stats:
    12.8g Carbs
    27.7g Fat
    21.9g Protein
    375.7 Calories

    Serving stats:
    12.8g Carbs
    27.7g Fat
    21.9g Protein
    375.7 Calories

    Fats: 64%; Protein: 23%; Carbs: 13%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 cup sliced cucumbers
    1/4 cup sliced red onion
    1/4 cup diced tomatoes
    1 cup cooked crabmeat
    1 tablespoon capers
    1 tablespoon fresh chopped dill
    1 6-ounce container plain Greek yogurt
    2 tablespoons olive oil
    1 tablespoon lemon juice
    Salt and pepper

    Directions
    Put the cucumbers, onions, tomatoes, capers, dill, and crab meat win a large bowl. Whisk the yogurt, lemon juice, and olive oil a small bowl and toss with the salad. Season with salt and pepper and chill before serving.

    Recipe stats:
    16g Carbs
    46g Fat
    43.3g Protein
    653.4 Calories

    Serving stats:
    8g Carbs
    23g Fat
    21.7g Protein
    326.7 Calories

    Fats: 64%; Protein: 27%; Carbs: 9%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1 4-ounce salmon filet
    2 cups baby spinach
    1/4 cup fresh parsley
    1 clove garlic
    2 tablespoons chopped onions
    1 tablespoon cider vinegar
    1 teaspoon oregano
    1 1/2 tablespoons olive oil
    Salt and pepper

    Directions
    Preheat oven to 375 degrees F. Put the salmon on a baking sheet and season with salt and pepper. Bake for 10-12 minutes, until fish is lightly browned and cooked through. While the fish is cooking, put the remaining ingredients in a blender and blend until smooth, adding a few drops of water if you want a thinner consistency. Serve the chimichurri over the fish.

    Recipe stats:
    7.4g Carbs
    27.9g Fat
    25.2g Protein
    379.8 Calories

    Serving stats:
    7.4g Carbs
    27.9g Fat
    25.2g Protein
    379.8 Calories

    Fats: 66%; Protein: 26%; Carbs: 8%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 tablespoon butter
    6 eggs, beaten
    2 ounces crumbled goat cheese
    2 cups arugula leaves
    2 tablespoons chopped green onions
    1 cup sliced apples
    Salt and pepper

    Directions
    Heat the butter in a nonstick skillet over medium heat. Add the eggs and scramble. When almost done cooking, season with salt and pepper and stir in the goat cheese. Continue cooking until done. Top with the arugula and green onions, and serve with the apples on the side.

    Recipe stats:
    20.4g Carbs
    57.4g Fat
    54.3g Protein
    804.4 Calories

    Serving stats:
    10.2g Carbs
    28.7g Fat
    27.1g Protein
    402.2 Calories

    Fats: 63%; Protein: 27%; Carbs: 10%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 tablespoon butter
    1 teaspoon grated ginger
    6 eggs, beaten
    1/4 cup shredded coconut
    1/2 cup sliced fresh mangos
    Salt and pepper

    Directions
    Heat the butter in a nonstick skillet over medium heat. Add the ginger and cook for 1 minute. Add the eggs and scramble until done. Season with salt and pepper. Top with the coconut and serve with the mango on the side.

    Recipe stats:
    20.1g Carbs
    51.9g Fat
    43.5g Protein
    708.6 Calories

    Serving stats:
    10.1g Carbs
    25.9g Fat
    21.7g Protein
    354.3 Calories

    Fats: 65%; Protein: 24%; Carbs: 11%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    3 tablespoons olive oil
    1/4 cup chopped onions
    2 chicken breasts, sliced
    15 olives, pitted and sliced
    1 tablespoon lemon juice
    3 cups chopped spinach leaves
    1/2 cup crumbled feta cheese
    Salt and pepper

    Directions
    Heat the oil in a large skillet. Add the onions and cook until soft. Add the chicken and cook until browned, stirring constantly. Add the olives and lemon juice and season with salt and pepper. When the chicken is cooked through, stir in the spinach and cook until wilted. Stir in the feta and serve.

    Recipe stats:
    13g Carbs
    69.2g Fat
    64.3g Protein
    924.5 Calories

    Serving stats:
    6.5g Carbs
    34.6g Fat
    32.1g Protein
    462.2 Calories

    Fats: 67%; Protein: 28%; Carbs: 5%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    2 tablespoons sesame oil
    1 tablespoon chopped green onions
    1 teaspoon grated ginger
    1 clove garlic, minced
    4 ounces pork tenderloin, thinly sliced
    1 cup fresh Brussels sprouts, finely shredded
    1 tablespoon lime juice
    1 teaspoon sesame seeds
    Salt and pepper

    Directions
    Heat the oil in a skillet over medium high heat. Add the green onions, ginger, and garlic and cook for 1 minute. Add the pork and cook until browned, stirring the whole time. Continue cooking until pork is done. Season with salt and pepper. Toss the sprouts with the lime juice and sesame seeds. Top with the pork and serve.

    Recipe stats:
    12.9g Carbs
    33.1g Fat
    27.5g Protein
    448.4 Calories

    Serving stats:
    12.9g Carbs
    33.1g Fat
    27.5g Protein
    448.4 Calories

    Fats: 65%; Protein: 24%; Carbs: 11%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 cup tuna, drained
    1 cup cherry tomatoes, halved
    1 cup sliced red onions
    1 cup sliced cucumbers
    3 hard boiled eggs, chopped
    2 slices bacon, cooked and crumbled
    3 tablespoons olive oil
    1 tablespoon lemon juice
    1/4 cup chopped fresh parsley
    Salt and pepper

    Directions
    Combine all of the ingredients in a large bowl. Season with salt and pepper and chill until ready to serve.

    Recipe stats:
    24.6g Carbs
    64.8g Fat
    68.1g Protein
    952.3 Calories

    Serving stats:
    12.3g Carbs
    32.4g Fat
    34g Protein
    476.1 Calories

    Fats: 61%; Protein: 29%; Carbs: 10%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 30 minutes

    Ingredients
    2 tablespoons olive oil
    1/2 cup sliced onions
    2 cloves garlic, minced
    2 cups shredded cabbage
    2 tablespoons cider vinegar
    6 eggs
    3 slices bacon, cooked and crumbled
    1/4 cup chopped parsley
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Heat an ovenproof skillet over medium high heat. Add the olive oil, followed by the onions and garlic. Cook until soft and add the cabbage. Stir, cook for about 5 minutes and add the vinegar. Season with salt and pepper. Turn off heat and form 6 small wells into the cabbage mixture and crack and egg into each one. Bake for 15-20 minutes, until eggs are done to your liking. Top with the parsley and bacon and serve.

    Recipe stats:
    22g Carbs
    70.5g Fat
    55.2g Protein
    935.4 Calories

    Serving stats:
    11g Carbs
    35.2g Fat
    27.6g Protein
    467.7 Calories

    Fats: 67%; Protein: 23%; Carbs: 10%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    4 tablespoons olive oil
    2 chicken breasts, cubed
    1 cup sliced onions
    2 cloves garlic, minced
    1 cup sliced red peppers
    1 cup sliced mushrooms
    3 cups baby spinach
    1 teaspoon thyme leaves
    1 tablespoon chopped basil leaves
    1/4 cup chopped fresh parsley
    Salt and pepper

    Directions
    Heat the olive oil in a large skillet. Add the chicken and cook until browned. Remove from the pan and add the onions, garlic, peppers, and mushrooms. Cook until soft. Add the spinach and the herbs and stir until wilted. Season with salt and pepper. Add the chicken back to the pan and simmer until heated through before serving.

    Recipe stats:
    25.1g Carbs
    61.3g Fat
    58g Protein
    873 Calories

    Serving stats:
    12.6g Carbs
    30.6g Fat
    29g Protein
    436.5 Calories

    Fats: 62%; Protein: 11%; Carbs: %

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1 4-ounce salmon filet
    1 teaspoon thyme
    1 teaspoon olive oil
    1 tablespoon butter
    1 cup sliced mushrooms
    1/2 cup sliced onions
    1 tablespoon chopped parsley
    Salt and pepper

    Directions
    Preheat oven to 350 degrees F. Lay the salmon on a baking sheet and brush with the olive oil. Season with they thyme, and a pinch of salt and pepper. Bake for 10-12 minutes, until cooked through. While the salmon is cooking, heat a skillet over medium heat and add the butter. When melted, add the onions and mushrooms and season with salt and pepper. Continue cooking until soft. Spoon the mushrooms over the salmon, top with the parsley, and serve.

    Recipe stats:
    5.5g Carbs
    23.5g Fat
    25.3g Protein
    331.9 Calories

    Serving stats:
    5.5g Carbs
    23.5g Fat
    25.3g Protein
    331.9 Calories

    Fats: 63%; Protein: 30%; Carbs: 7%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 zucchini, cut into noodles on a spiral slicer
    1/2 carrot, cut into noodles on a spiral slicer
    1/2 cup canned shrimp, drained
    1 teaspoon chopped parsley
    1 tablespoon green onions
    1/4 cup sliced almonds
    1 tablespoon olive oil
    1 tablespoon red wine vinegar
    Salt and pepper

    Directions
    Combine the zucchini, carrots, shrimp, almonds, green onions, and parsley in a bowl. Whisk the olive oil and vinegar together and toss with the salad. Season with salt and pepper and chill until ready to serve.

    Recipe stats:
    11.6g Carbs
    26.2g Fat
    19.7g Protein
    351.1 Calories

    Serving stats:
    11.6g Carbs
    26.2g Fat
    19.7g Protein
    351.1 Calories

    Fats: 65%; Protein: 22%; Carbs: 13%

  • Serves 1
    Prep time: 10 minutes
    Cook time:10 minutes

    Ingredients
    1 4-ounce tilapia filet
    1/4 teaspoon cayenne peper
    1/4 teaspoon paprika
    1/4 teaspoon garlic powder
    1/2 teaspoon ground oregano
    2 tablespoons olive oil
    1/2 cup sliced yellow squash
    1/2 cup sliced zucchini
    1 tablespoon chopped fresh basil leaves
    Salt and pepper

    Directions
    Season the fish with the seasonings. Heat a cast iron skillet until very hot, and add the olive oil. Add the fish and cook until it lifts easily from the pan. Flip and continue cooking until fish is done. Put the squash and zucchini in a microwave safe bowl with a teaspoon of water. Season with salt and pepper and cover. Cook for 2-4 minutes, until tender. Top with the basil and serve with the fish.

    Recipe stats:
    6.1g Carbs
    29.5g Fat
    24.5g Protein
    378 Calories

    Serving stats:
    6.1g Carbs
    29.5g Fat
    24.5g Protein
    378 Calories

    Fats: 68 %; Protein: 25%; Carbs: 7%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 tablespoon butter
    1 teaspoon grated fresh ginger
    1/4 cup grated carrots
    1 cup finely chopped kale leaves
    8 eggs, beaten
    Salt and pepper

    Directions
    Heat the butter in a medium nonstick skillet over medium heat. Add the ginger and carrots, and cook until soft. Add the kale and stir until wilted. Season with salt and pepper and add the eggs. Scramble with a spatula until cooked through and serve.

    Recipe stats:
    13.3g Carbs
    56.6g Fat
    58.9g Protein
    789.1 Calories

    Serving stats:
    6.6g Carbs
    28.3g Fat
    29.5g Protein
    394.5 Calories

    Fats: 64%; Protein: 30%; Carbs: 6%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 30 minutes

    Ingredients
    1 teaspoon butter
    1/2 cup sliced onions
    1 teaspoon fresh chopped rosemary
    6 eggs
    1/2 cup heavy cream
    1/4 cup grated Parmesan cheese
    1 cup sliced pears
    Salt and pepper

    Directions
    Preheat oven to 350 degrees F. Heat a skillet over medium heat. Add the butter and when melted add the onions and rosemary. Season with salt and pepper and cook until onions are soft. Transfer the onion mixture to a square baking dish and spread on the bottom. Crack the eggs into the dish and season with salt and pepper. Drizzle the cream over top and sprinkle the cheese over the eggs. Bake for 20-25 minutes, until eggs are set. Serve with the pears on the side.

    Recipe stats:
    34.2g Carbs
    88.7g Fat
    55.5g Protein
    1138.1 Calories

    Serving stats:
    17.1g Carbs
    44.3g Fat
    27.8g Protein
    569 Calories

    Fats: 69%; Protein: 19%; Carbs: 12%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 cups smoked salmon, flaked
    4 tablespoons chopped fresh dill
    4 tablespoons Paleo mayonnaise
    2 tablespoons lemon juice
    2 cups cucumber slices
    Salt and pepper

    Directions
    Mix the salmon, dill, mayo, and lemon juice in a bowl. Season with salt and pepper. Spread on the cucumber slices to serve.

    Recipe stats:
    10.5g Carbs
    58.7g Fat
    51.3g Protein
    770.9 Calories

    Serving stats:
    5.3g Carbs
    29.3g Fat
    25.6g Protein
    385.6 Calories

    Fats: 68%; Protein: 26%; Carbs: 6%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 tablespoons olive oil
    1 clove garlic, minced
    1 cup shredded cabbage
    1/2 zucchini, cut into noodles on a spiral slicer
    1/2 cup halved cherry tomatoes
    1 tablespoon fresh chopped parsley
    1/2 cup tuna, drained
    Salt and pepper

    Directions
    Heat the oil in a medium skillet over medium high heat. Add the garlic and cook for 1 minute, and add the cabbage. Season with salt and pepper and cook until soft. Stir in the noodles, cook until slightly soft, and add the tomatoes. When tomatoes are soft, stir in the parsley and tuna before serving.

    Recipe stats:
    11.2g Carbs
    28.1g Fat
    22.5g Protein
    379.8 Calories

    Serving stats:
    11.2g Carbs
    28.1g Fat
    22.5g Protein
    379.8 Calories

    Fats: 65%; Protein: 23%; Carbs: 12%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    2 tablespoons olive oil
    1 clove garlic, minced
    1 teaspoon grated fresh ginger
    1 tablespoon chopped green onions
    3 tablespoons fresh squeezed orange juice
    1/4 pound raw shrimp, peeled and deveined
    3 cups baby spinach
    Salt and pepper

    Directions
    Heat the oil in a skillet over medium high heat. Add the garlic, ginger, and green onions, and cook for 1 minute. Season with salt and pepper. Stir in the orange juice and shrimp and stir, coating the shrimp with the juice. When the shrimp is pink and orange juice has reduced slightly, remove the shrimp from the pan. Stir in the spinach, and cook until wilted. Serve with the shrimp.

    Recipe stats:
    11.2g Carbs
    29.4g Fat
    26.2g Protein
    409.4 Calories

    Serving stats:
    11.2g Carbs
    29.4g Fat
    26.2g Protein
    409.4 Calories

    Fats: 64%; Protein: 25%; Carbs: 11%

  • Serves 8
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1/2 cup sesame oil
    1/4 cup fresh squeezed orange juice
    1 tablespoon grated ginger
    1/2 teaspoon crushed red pepper flakes
    1 clove garlic, minced
    1/2 teaspoon salt

    Directions
    Combine all the ingredients in a jar with a lid and shake until well combined. Store in the refrigerator for up to three days.

    Recipe stats:
    1.2g Carbs
    13.7g Fat
    0.1g Protein
    125.6 Calories

    Serving stats:
    1.2g Carbs
    13.7g Fat
    0.1g Protein
    125.6 Calories

    Fats: 96%; Protein: 0 %; Carbs: 4%

  • Serves 8
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1/2 Paleo mayonnaise
    2 tablespoons spicy brown mustard
    1 tablespoon honey
    2 tablespoons fresh squeezed orange juice
    1/2 teaspoon salt

    Directions
    Whisk all of the ingredients in a bowl until creamy. Store covered in the refrigerator for up to 3 days.

    Recipe stats:
    23.3g Carbs
    94.8g Fat
    1.5g Protein
    930.6 Calories

    Serving stats:
    2.9g Carbs
    11.9g Fat
    0.2g Protein
    116.3 Calories

    Fats: 90%; Protein: 1%; Carbs: 9%

  • Serves 6
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1/4 cup Paleo mayonnaise
    1/4 cup buttermilk
    1/2 cup crumbled blue cheese
    3 slices bacon, cooked and crumbled
    1 tablespoon lemon juice
    1 teaspoon Worcestershire sauce

    Directions
    Put all of the ingredients in a bowl and mix well. Store in an airtight container in the fridge for up to 3 days.

    Recipe stats:
    7.5g Carbs
    76.1g Fat
    25.7g Protein
    810 Calories

    Serving stats:
    1.2g Carbs
    12.7g Fat
    4.3g Protein
    135 Calories

    Fats: 84%; Protein: 13%; Carbs: 3%

  • Serves 8
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1/2 cup olive oil
    1/4 cup dried figs
    1/4 cup balsamic vinegar
    1 tablespoon Dijon mustard
    1 clove garlic
    1/2 teaspoon salt

    Directions
    Put all of the ingredients in a blender and blend until smooth. Store in the fridge in an airtight container for up to 3 days.

    Recipe stats:
    30.8g Carbs
    109.2g Fat
    2g Protein
    1099.6 Calories

    Serving stats:
    3.9g Carbs
    13.6g Fat
    0.3g Protein
    137.4 Calories

    Fats: 88%; Protein: 1%; Carbs: 11%

  • Serves 6
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    6 anchovies
    1 6-ounce container plain Greek yogurt
    1 tablespoon olive oil
    2 tablespoon lemon juice
    1 clove garlic, minced
    1 tablespoon fresh chopped parsley
    1/4 teaspoon salt

    Directions
    Mash the anchovies to a paste in a small bowl. Whisk in the rest of the ingredients until smooth. Store in the fridge for up to 3 days.

    Recipe stats:
    9.8g Carbs
    32.9g Fat
    21.3g Protein
    422.8 Calories

    Serving stats:
    1.6g Carbs
    5.5g Fat
    3.5g Protein
    70.5 Calories

    Fats: 70%; Protein: 20%; Carbs: 10%

  • Serves 6
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    6 tablespoons olive oil
    2 tablespoons unsweetened apple juice
    2 tablespoons apple cider vinegar
    1/2 teaspoon thyme leaves
    1/4 teaspoon salt
    1/4 teaspoon pepper

    Directions
    Combine all the ingredients in a jar and shake to combine. Store in the fridge for up to 3 days.

    Recipe stats:
    4.2g Carbs
    81.1g Fat
    0.1g Protein
    738.3 Calories

    Serving stats:
    0.7g Carbs
    13.5g Fat
    0g Protein
    123.1 Calories

    Fats: 98%; Protein: 0%; Carbs: 2%

  • Serves 6
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1/2 cup avocado oil
    1 cup strawberries, hulled
    1/4 cup balsamic vinegar
    1 teaspoon thyme leaves
    1 teaspoon Dijon mustard
    1/4 teaspoon salt
    1/4 teaspoon pepper

    Directions
    Put all ingredients in a blender or food processor and process until smooth. Store in a jar in the refrigerator for up to 3 days.

    Recipe stats:
    13.1g Carbs
    109.8g Fat
    1.3g Protein
    1031.9 Calories

    Serving stats:
    2.2g Carbs
    18.3g Fat
    0.2g Protein
    172 Calories

    Fats: 94%; Protein: 1%; Carbs: %

  • Serves 6
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1/3 cup olive oil
    3 tablespoons balsamic vinegar
    3 sun dried tomatoes
    1 clove garlic
    1 tablespoon chopped basil leaves
    1/4 teaspoon salt
    1/4 teaspoon pepper

    Directions
    Put all of the ingredients in a blender and blend until smooth. Store in a jar in the refrigerator for up to 3 days.

    Recipe stats:
    12.9g Carbs
    71.5g Fat
    1.4g Protein
    694.3 Calories

    Serving stats:
    2.2g Carbs
    11.9g Fat
    0.2g Protein
    115.7 Calories

    Fats: 92%; Protein: 1%; Carbs: 7%

  • Serves 6
    Prep time: 10 minutes
    Cook time:10 minutes

    Ingredients
    5 kalamata olives, pitted
    1/3 cup olive oil
    1 tablespoon red wine vinegar
    1 teaspoon Dijon mustard
    1/4 teaspoon salt
    1/4 teaspoon pepper

    Directions
    Put the olives in a food processor and process until you have a paste. Add the remaining ingredients and process until smooth. Store in an airtight container in the refrigerator for up to 3 days.

    Recipe stats:
    5g Carbs
    76.7g Fat
    1g Protein
    700 Calories

    Serving stats:
    0.8g Carbs
    12.8g Fat
    0.2g Protein
    116.7 Calories

    Fats: 97%; Protein: 1%; Carbs: 2%

  • Serves 6
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 6-ounce container plain Greek yogurt
    3 tablespoons Paleo mayonnaise
    2 tablespoons finely chopped parsley
    1 tablespoon chopped chives
    1 tablespoon finely chopped rosemary
    2 tablespoons chopped shallots
    1 clove garlic, minced
    1 tablespoon lemon juice
    1/4 teaspoon salt
    1/2 teaspoon pepper

    Directions
    Put all of the ingredients in a jar and shake until well combined. Store in the refrigerator for up to three days.

    Recipe stats:
    13.4g Carbs
    52.3g Fat
    15.2g Protein
    580.5 Calories

    Serving stats:
    2.2g Carbs
    8.7g Fat
    2.5g Protein
    96.7 Calories

    Fats: 80%; Protein: 10 %; Carbs: 10%

  • Serves 6
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1/4 cup olive oil
    1 tablespoon pure maple syrup
    1 tablespoon Dijon mustard
    1 clove garlic, minced
    2 tablespoons white wine vinegar
    1/4 teaspoon salt
    1/4 teaspoon pepper

    Directions
    Put all of the ingredients in a jar and shake until well combined. Store in the refrigerator for up to three days.

    Recipe stats:
    15.9g Carbs
    55g Fat
    0.8g Protein
    555.7 Calories

    Serving stats:
    2.6g Carbs
    9.2g Fat
    0.1g Protein
    92.6 Calories

    Fats: 88%; Protein: 1%; Carbs: 11%

  • Serves 6
    Prep time: 10 minutes
    Cook time: 45 minutes

    Ingredients
    1 garlic bulb, cloves left in tact
    1 tablespoon olive oil
    1/2 cup Paleo mayonnaise
    2 tablespoons buttermilk
    1 teaspoon thyme leaves
    2 tablespoons lemon juice
    1/4 teaspoon table salt
    1/2 teaspoon pepper

    Directions
    Preheat oven to 350 degrees F. Cut the top off the head of garlic and lay on a sheet of foil. Drizzle with the olive oil and wrap tightly. Put the garlic on a baking sheet and roast for 40-45 minutes, until cloves are browned. Unwrap and allow to cool. When cool, squeeze the garlic clove out of the skin into a medium bowl. Mash with a fork, and whisk in the remaining ingredients. Serve when well mixed. Use immediately.

    Recipe stats:
    25.1g Carbs
    107.1g Fat
    5.1g Protein
    1054.1 Calories

    Serving stats:
    4.2g Carbs
    17.8g Fat
    0.9g Protein
    175.7 Calories

    Fats: 89%; Protein: 1%; Carbs: 10%

  • Serves 12
    Prep time: 10 minutes
    Cook time: 120 minutes

    Ingredients
    1 cup natural, creamy almond butter
    1/4 cup coconut oil, melted
    1 tablespoon pure maple syrup
    1 teaspoon pure vanilla extract
    1/2 teaspoon sea salt

    Directions
    Combine all the ingredients in a large bowl and stir until completely smooth. Line a 8x8 baking dish with parchment paper. Spread the mixture in the dish and freeze for at least 2 hours. Remove from pan and cut into squares. Store in the freezer.

    Recipe stats:
    67g Carbs
    202.3g Fat
    37.7g Protein
    2116.6 Calories

    Serving stats:
    5.6g Carbs
    16.9g Fat
    3.1g Protein
    176.4 Calories

    Fats: 81%; Protein: 7%; Carbs: 12%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 5 minutes

    Ingredients
    1/4 cup almond flour
    3 tablespoons cocoa powder
    1 tablespoon chopped walnuts
    2 tablespoons honey
    1 egg
    1 tablespoon vanilla extract
    1/4 teaspoon salt

    Directions
    Put all the ingredients in a microwave safe mug. Stir well and microwave for 2 minutes. Allow to cool slightly before serving.

    Recipe stats:
    52g Carbs
    24.1g Fat
    17.3g Protein
    466.9 Calories

    Serving stats:
    52g Carbs
    24.1g Fat
    17.3g Protein
    466.9 Calories

    Fats: 44 %; Protein: 14%; Carbs: 44%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 40 minutes

    Ingredients
    2 apples of any variety
    1/4 cup chopped walnuts
    1/4 cup raisins
    1 tablespoon maple syrup
    1 tablespoon melted butter
    1/2 teaspoon cinnamon
    1/4 teaspoon salt

    Directions
    Preheat oven to 350 degrees F. Remove the core of the apples by cutting them in half and scooping the core out with a spoon. Lay the apples in casserole dish. Combine the remaining ingredients in a small bowl and stir well. Stuff the mixture in the apples and cover with foil. Bake for 30 minutes. Uncover and bake for an additional 5-10 minutes, until apples are slightly browned and soft. Serve warm.

    Recipe stats:
    109.7g Carbs
    31g Fat
    9.9g Protein
    696 Calories

    Serving stats:
    54.9g Carbs
    15.5g Fat
    4.9g Protein
    348 Calories

    Fats: 37%; Protein: 5%; Carbs: 58%

  • Serves 2
    Prep time: 120 minutes
    Cook time: 10 minutes

    Ingredients
    2 large bananas
    1/2 teaspoon cinnamon
    1 teaspoon vanilla

    Directions
    Cut the bananas into slices and lay them on a plate or baking pan. Put in the freezer and freeze for 2 hours, until just solid. When frozen, put the bananas, cinnamon, and vanilla in a blender or food processor and blend until smooth and creamy. Serve immediately.

    Recipe stats:
    63.7g Carbs
    0.9g Fat
    3g Protein
    257.4 Calories

    Serving stats:
    31.9g Carbs
    0.5g Fat
    1.5g Protein
    128.7 Calories

    Fats: 3%; Protein: 4%; Carbs: 93%

  • Serves 2
    Prep time: 20 minutes
    Cook time: 0 minutes

    Ingredients
    2 bananas
    1 tablespoon honey
    1 tablespoon cocoa powder
    2 tablespoons shredded coconut

    Directions
    Slice the bananas and lay on parchment lined sheet pan. Freeze until slightly firm, about 10-15 minutes. Combine the cocoa and coconut in a small bowl. Rolls the banana slices in the honey, followed by the coconut. Serve as is, or put back in the freezer to firm up if desired.

    Recipe stats:
    75.8g Carbs
    4.7g Fat
    4g Protein
    320.2 Calories

    Serving stats:
    37.9g Carbs
    2.4g Fat
    2g Protein
    160.1 Calories

    Fats: 12%; Protein: 4%; Carbs: 84%

  • Serves 12
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1/2 cup raw walnuts
    1/2 cup raw almonds
    1 cup pitted dates
    1/2 cup grated carrots
    1/4 cup shredded coconut
    1 tablespoon coconut oil
    2 teaspoons cinnamon
    1 teaspoon ground ginger

    Directions
    Put the walnuts, almonds and dates in a food processor and process until you have a sticky dough. Add the remaining ingredients and pulse until just incorporated. Lay a sheet of parchment on a baking sheet and transfer the mixture to it. Form into a rectangle and refrigerate for 10 minutes. When slightly firm, cut into 12 bars. Store the bars in the refrigerator.

    Recipe stats:
    305.4g Carbs
    93.4g Fat
    38.3g Protein
    2024.2 Calories

    Serving stats:
    25.4g Carbs
    7.8g Fat
    3.2g Protein
    168.7 Calories

    Fats: 38%; Protein: 7%; Carbs: 55%

  • Serves 2
    Prep time: 15 minutes
    Cook time: 30 minutes

    Ingredients
    1 tablespoon olive oil
    1/2 cup chopped onions
    2 cloves garlic, minced
    1 teaspoon chili powder
    1/4 teaspoon cayenne
    1 teaspoon ground cumin
    1/2 pound grass fed ground beef
    1 tablespoon raw cocoa powder (may be labeled “cacao”)
    1/4 cup diced avocado

    Directions
    Heat the olive oil in saucepan and add the onions. Cook until soft. Add the garlic, followed by the cumin, cayenne, and chili powder. Cook for 1 minute and stir in the ground beef. Cook until no longer pink, and add the tomatoes, plus 1 cup water. Bring to a boil and simmer for 20 minutes. Stir in the cocoa powder. Serve topped with the avocado.

    Recipe stats:
    25.8g Carbs
    49.9g Fat
    49.1g Protein
    715.9 Calories

    Serving stats:
    12.9g Carbs
    25g Fat
    24.5g Protein
    358 Calories

    Fats: 60%; Protein: 26%; Carbs: 14%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 cup diced watermelon
    2 tablespoons lime juice
    1 tablespoon chopped basil
    1 4-ounce wild salmon filet
    1 tablespoon olive oil
    1/4 cup crumbled feta cheese
    Salt and pepper

    Directions
    Toss the watermelon with the basil and lime juice. Set aside. Season the salmon with salt and pepper. Heat a skillet over medium high heat. Add the salmon and sear on both sides until cooked through. Serve the salmon with the watermelon and top with the feta.

    Recipe stats:
    15.7g Carbs
    28.9g Fat
    29g Protein
    433.2 Calories

    Serving stats:
    15.7g Carbs
    28.9g Fat
    29g Protein
    433.2 Calories

    Fats: 59%; Protein: 26%; Carbs: 14%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1 4-ounce grass-fed steak
    2 tablespoons olive oil
    1/2 cup sliced red onions
    1 cup chopped kale
    1/4 cup orange sections
    Salt and pepper

    Directions
    Season the steak with salt and pepper. Heat half the oil in a skillet over medium high heat. Add the steak and cook until done to your liking. Remove from pan and allow to rest. Add remaining oil, followed by the onions and kale. Stir until kale is wilted, season with salt and pepper, and stir in the orange slices. Serve with the steak.

    Recipe stats:
    17.4g Carbs
    30.6g Fat
    29.1g Protein
    447.6 Calories

    Serving stats:
    17.4g Carbs
    30.6g Fat
    29.1g Protein
    447.6 Calories

    Fats: 60%; Protein: 25%; Carbs: 15%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 teaspoons coconut oil
    3 eggs
    1/2 cup blueberries
    1 tablespoon chia seeds
    Salt and pepper

    Directions
    Heat the coconut oil in a nonstick skillet over medium heat. Add the eggs and scramble until almost cooked. Stir in the blueberries and chia seeds and season with salt and pepper. Continue cooking until eggs are done and serve.

    Recipe stats:
    18.3g Carbs
    30.3g Fat
    23.9g Protein
    429.7 Calories

    Serving stats:
    18.3g Carbs
    30.3g Fat
    23.9g Protein
    429.7 Calories

    Fats: 62%; Protein: 22%; Carbs: 17%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 45 minutes

    Ingredients
    1 tablespoon olive oil
    3/4 cup chopped beets
    3/4 cup halved Brussels sprouts
    3 eggs
    1/4 teaspoon cayenne pepper
    1 tablespoon chopped parsley
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Toss the beets and brussels sprouts with the olive oil and season with salt and pepper. Lay on a baking sheet and roast until well charred and tender, about 35-40 minutes. Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the vegetables. Sprinkle with the cayenne and parsley and serve.

    Recipe stats:
    17.5g Carbs
    30.7g Fat
    25.2g Protein
    434.9 Calories

    Serving stats:
    17.5g Carbs
    30.7g Fat
    25.2g Protein
    434.9 Calories

    Fats: 62%; Protein: 23%; Carbs: 16%

  • Serves 1
    Prep time: 30 minutes
    Cook time: 15 minutes

    Ingredients
    4 ounces beef liver
    1/4 cup milk
    1 tablespoon grass fed butter
    1/2 cup chopped asparagus
    1/2 cup chopped onions
    Salt and pepper

    Directions
    Put the liver in a bowl and pour the milk over top. Let it soak for 30 minutes. Remove, rinse off and pat dry with a paper towel. Season with salt and pepper. Heat a large skillet over medium heat and add the butter, followed by the onions and asparagus. Cook until soft and then add the liver. Cook until the liver is browned on both sides, and cook until done to your liking, being careful not to overcook. Serve with the vegetables.

    Recipe stats:
    17.4g Carbs
    29.2g Fat
    27.3g Protein
    437.7 Calories

    Serving stats:
    17.4g Carbs
    29.2g Fat
    27.3g Protein
    437.7 Calories

    Fats: 60%; Protein: 25%; Carbs: 16%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1/2 banana
    2 tablespoons almond butter
    1 cup cottage cheese
    1/2 cup milk
    1 1/2 tablespoons coconut oil
    1 cup ice

    Directions
    Put everything in a blender and blend until smooth and creamy. Serve immediately.

    Recipe stats:
    32.5g Carbs
    49g Fat
    36g Protein
    692.1 Calories

    Serving stats:
    16.2g Carbs
    24.5g Fat
    18g Protein
    346.1 Calories

    Fats: 62%; Protein: 20%; Carbs: 18%

  • BREAKFAST:

    Sautéd Beet Greens with Sweet Potatoes and Poached Eggs (A1)

    Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1 tablespoon extra virgin olive oil
    1/4 cup cubed sweet potatoes
    1 cup chopped beet greens
    1 clove garlic, minced
    3 eggs
    Salt and pepper

    Directions
    Heat a large skillet over medium heat. Add the olive oil and and the sweet potatoes and cook until browned. Add the beet greens and season with salt and pepper. Cook until greens are wilted and potatoes are tender, about 10 minutes. Add the garlic and stir. Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the vegetables.

    Recipe stats:
    10.7g Carbs
    30.3g Fat
    22.7g Protein
    401.3 Calories

    Serving stats:
    10.7g Carbs
    30.3g Fat
    22.7g Protein
    401.3 Calories

    Fats: 67%; Protein: 22%; Carbs: 11%

  • LUNCH:

    BLT Salad with Chicken (B1)

    Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 tsp balsamic or apple cider vinegar
    2 tbsp extra virgin olive oil
    1/2 tsp black pepper
    1/2 cup cherry tomatoes; halved
    4 cups baby spinach
    4 strips bacon
    3 hard boiled eggs; peeled and sliced
    1 cup cooked and chopped chicken breast

    Directions
    To make vinaigrette: In a glass jar with tight fitting lid, combine olive oil, vinegar and pepper (or other seasoning). Shake well to mix and refrigerate. Cook bacon in a skillet, remove bacon and place on a paper towel to absorb excess grease and allow to cool. Once cooled, crumble bacon into a large bowl and add chopped, cooked chicken breast, tomatoes and sliced hard boiled eggs. Add spinach, then drizzle vinaigrette over the mixture and toss gently to coat. Add spinach and toss the salad before serving.

    Recipe stats:
    11.8g Carbs
    70.2g Fat
    72.1g Protein
    975 Calories

    Serving stats:
    5.9g Carbs
    35.1g Fat
    36.1g Protein
    487.5 Calories

    Fats: 65%; Protein: 30%; Carbs: 5%

  • DINNER:

    Pork Loin with Garlic Root Vegetables and Greens (C1)

    Serves 2
    Prep time: 10 minutes
    Cook time: 30 minutes

    Ingredients
    4 tablespoons extra virgin olive oil
    3 cloves garlic, minced
    2 cups chopped collard greens
    1/2 cup cubed carrots
    1/2 cup cubed parsnips
    1/2 cup cubed turnips
    8 ounces pork tenderloin, cubed
    1 teaspoon thyme leaves
    4 slices bacon, cooked and crumbled
    Salt and pepper

    Directions
    Preheat oven to 350 degrees F. Heat an ovenproof skillet over medium heat. Add the olive oil and garlic and cook for 1 minute. Add the collards and the root vegetables and stir. Add the pork and 1/2 cup water to the pan and season with thyme, salt and pepper. Cover and bake for 30 minutes, until pork is cooked through and vegetables are tender. Top with the crumbled bacon before serving.

    Recipe stats:
    30g Carbs
    76.7g Fat
    75.7g Protein
    1111.3 Calories

    Serving stats:
    15g Carbs
    38.3g Fat
    37.8g Protein
    555.6 Calories

    Fats: 62%; Protein: 27%; Carbs: 11%

  • BREAKFAST:

    Eggs Rancheros (D1)

    Serves 1
    Prep time: 5 minutes
    Cook time: 5 minutes

    Ingredients
    1 teaspoon extra virgin olive oil
    3 eggs
    2 tablespoons salsa
    Salt and pepper

    Directions
    Add olive oil to a nonstick skillet and heat over medium. Break eggs into a bowl, whisk and pour into the skillet. Reduce heat to low, and then add the salsa. Season with salt and pepper. Continue to stir mixture until set firm.

    Recipe stats:
    3.4g Carbs
    21.3g Fat
    21.6g Protein
    288.9 Calories

    Serving stats:
    3.4g Carbs
    21.3g Fat
    21.6g Protein
    288.9 Calories

    Fats: 66%; Protein: 30%; Carbs: 4 %

  • LUNCH

    Chicken, Avocado, and Olive Spinach Salad (E1)

    Serves 2
    Prep time: 10 minutes
    Cook time: 0 minutes

    Ingredients
    4 cups baby spinach leaves
    1 cup cooked and chopped chicken breast
    1/2 cup sliced onions
    1/2 cup avocado cubes
    1/2 cup orange segments
    6 large green olives
    4 tablespoons olive oil
    2 tablespoons lemon juice

    Directions
    Top half the spinach with half the chicken, onions, avocados, oranges, and olives. Drizzle with half the olive oil and lemon juice and serve. Store remaining ingredients in the refrigerator for a second salad later.

    Recipe stats:
    30.9g Carbs
    73.4g Fat
    50.2g Protein
    959.1 Calories

    Serving stats:
    15.5g Carbs
    36.7g Fat
    25.1g Protein
    479.6 Calories

    Fats: 67%; Protein: 20%; Carbs: 13%

  • DINNER:

    Rosemary & Lemon Pork Chops with Asparagus (F1)

    Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 tablespoons extra virgin olive oil
    1 clove garlic, minced
    1 tablespoons chopped rosemary
    1 pork chop
    1/2 cup chopped asparagus
    1 tablespoon lemon juice
    Salt and pepper

    Directions
    Heat the olive oil in a large skillet. Add the pork garlic and rosemary and cook for 1 minute. Add the pork chop and sear until browned on both sides. Add the asparagus to the pan and continue cooking until pork chops are done and asparagus is crisp tender. Add the lemon juice, season with salt and pepper and serve.

    Recipe stats:
    5.3g Carbs
    40g Fat
    41.7g Protein
    549.5 Calories

    Serving stats:
    5.3g Carbs
    40g Fat
    41.7g Protein
    549.5 Calories

    Fats: 66%; Protein: 30%; Carbs: 4%

  • BREAKFAST:

    Ham and Asparagus Roll Ups with Poached Eggs (G1)
    Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1 tbsp extra virgin olive oil
    4 spears asparagus
    2 slices ham
    2 extra large eggs
    1 tbsp basil
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Lay the ham slices on a parchment lined sheet pan. Lay 2 asparagus spears on each slice and brush with olive oil and season lightly with salt and pepper. Roll up and lay seam side down. Bake for 10-15 minutes until asparagus is tender and edges of ham are crisp. While it’s cooking, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the ham and asparagus. Top with the sliced basil before serving.

    Recipe stats:
    3.9g Carbs
    26g Fat
    24.6g Protein
    344.5 Calories

    Serving stats:
    3.9g Carbs
    26g Fat
    24.6g Protein
    344.5 Calories

    Fats: 67%; Protein: 28%; Carbs: 5%

  • LUNCH:

    Warm Zucchini and Mushroom Spinach Salad (H1)

    Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 tablespoon extra virgin olive oil
    1/2 cup sliced zucchini
    1/2 cup sliced mushrooms
    1 teaspoon dried oregano
    3 cups baby spinach
    2 hard boiled eggs, sliced
    2 strips bacon, cooked and crumbled
    1 tablespoon lemon juice
    Salt and pepper

    Directions
    Heat the olive oil in a large skillet. Add the zucchini and mushrooms and cook until soft and browned. Add the oregano and season with salt and pepper. Top the spinach with the warm vegetables and stir until lightly wilted. Top with the egg slices and bacon and drizzle with lemon juice before serving.

    Recipe stats:
    9.8g Carbs
    31.3g Fat
    23.3g Protein
    405.8 Calories

    Serving stats:
    9.8g Carbs
    31.3g Fat
    23.3g Protein
    405.8 Calories

    Fats: 68%; Protein: 22%; Carbs: 10%

  • DINNER:

    BBQ Pork Ribs and Zucchini (I1)

    Serves 1
    Prep time: 10 minutes
    Cook time: 30 minutes

    Ingredients
    1/2 pound pork ribs
    1 tablespoons barbecue sauce
    2 tablespoons balsamic vinegar
    1 tablespoon extra virgin olive oil
    1/4 cup diced zucchini

    Directions
    Preheat oven to 350 degrees F. Toss the ribs with the barbecue sauce, vinegar, and olive oil and lay in a small casserole dish. Cover and bake for 20 minutes. Uncover, add the diced zucchini and bake 10 more minutes, until ribs are tender.

    Recipe stats:
    7.6g Carbs
    40.5g Fat
    44.2g Protein
    585.8 Calories

    Serving stats:
    7.6g Carbs
    40.5g Fat
    44.2g Protein
    585.8 Calories

    Fats: 64%; Protein: 31%; Carbs: 5%

  • BREAKFAST:

    Egg White and Spinach Omelette (J1)

    Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 whole eggs
    3 egg whites
    1 tablespoon extra virgin olive oil
    1/2 cup spinach
    Salt and pepper

    Directions
    Combine the eggs with the egg whites. Heat a nonstick skillet over medium heat and add the olive oil and eggs to the pan. Top with the spinach and season with salted pepper. When the eggs are cooked, fold over and serve.

    Recipe stats:
    2.2g Carbs
    24.9g Fat
    25.3g Protein
    330.7 Calories

    Serving stats:
    2.2g Carbs
    24.9g Fat
    25.3g Protein
    330.7 Calories

    Fats: 67%; Protein: 30%; Carbs: 3%

  • LUNCH:

    Salmon Avocado Wrap (K1)

    Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    4 ounces cooked and flaked salmon
    1 tablespoon Paleo mayonnaise
    1/4 cup chopped celery
    1/4 cup diced avocado
    1 tablespoon chopped pecans
    1 teaspoon chopped fresh dill
    1 large lettuce leaf, in tact
    Salt and pepper

    Directions
    Combine all ingredients except the lettuce leaf in a bowl. Mix well and season with salt and pepper. Serve the salmon salad the lettuce leaf as a wrap.

    Recipe stats:
    10.4g Carbs
    27.9g Fat
    25.2g Protein
    384.7 Calories

    Serving stats:
    10.4g Carbs
    27.9g Fat
    25.2g Protein
    384.7 Calories

    Fats: 64%; Protein: 26%; Carbs: 11%

  • DINNER:

    Vegetable Beef Stew (L1)

    Serves 1
    Prep time: 15 minutes
    Cook time: 60 minutes

    Ingredients
    2 tablespoons extra virgin olive oil
    1/4 cup chopped onions
    1/4 cup sliced mushrooms
    1/4 cup chopped carrots
    1/4 cup chopped green peppers
    2 tablespoons chopped celery
    1 clove garlic, minced
    1/4 pound beef sirloin, cubed
    1/2 cup chopped tomatoes
    1/2 tablespoon tomato paste
    2 slices bacon, cooked and crumbled
    Salt and pepper

    Directions
    Heat a small saucepan over medium heat. Add the olive oil and the vegetables and cook until soft. Add the garlic and season with salt and pepper. Add the beef and the tomatoes and tomato paste to the pan,and simmer until tomatoes are broken down and thickened and beef is cooked, about 1 hour. Before serving, top with the crumbled bacon.

    Recipe stats:
    16g Carbs
    40.2g Fat
    42.4g Protein
    592.6 Calories

    Serving stats:
    16g Carbs
    40.2g Fat
    42.4g Protein
    592.6 Calories

    Fats: 61%; Protein: 28%; Carbs: 11%

  • BREAKFAST:

    Spinach and Mushroom Omelette (M1)

    Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 teaspoon extra virgin olive oil
    3 eggs, beaten
    1/4 cup sliced mushrooms
    1 cup spinach leaves
    Salt and pepper

    Directions
    Heat a nonstick skillet over medium heat. Add the olive oil and the eggs. When the eggs are set around the edges, add the spinach and mushrooms. Season with salt and pepper. When the eggs are cooked through, fold over and serve.

    Recipe stats:
    3.3g Carbs
    21.4g Fat
    22.4g Protein
    291.9 Calories

    Serving stats:
    3.3g Carbs
    21.4g Fat
    22.4g Protein
    291.9 Calories

    Fats: 65%; Protein: 30%; Carbs: 5%

  • LUNCH:

    Spicy Avocado and Walnut Tuna Salad (N1)

    Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1/2 can tuna, drained
    1 tablespoon Paleo mayonnaise
    1 tablespoon chopped celery
    1 tablespoon chopped walnuts
    1/2 cup diced avocado
    1/4 teaspoon cayenne pepper
    1/2 tablespoon extra virgin olive oil
    1 large lettuce leaf, in tact

    Directions
    In a small bowl, combine all ingredients except lettuce. Mix well and serve the tuna salad in the lettuce.

    Recipe stats:
    11.8g Carbs
    28.1g Fat
    25g Protein
    387.1 Calories

    Serving stats:
    11.8g Carbs
    28.1g Fat
    25g Protein
    387.1 Calories

    Fats: 63%; Protein: 25 %; Carbs: 12 %

  • DINNER:

    Fiery Garlic Chicken and Broccoli (O1)

    Serves 1
    Prep time: 10 minutes
    Cook time: 25 minutes

    Ingredients
    2 chicken thighs
    1/4 cup chopped broccoli
    1 teaspoon extra virgin olive oil
    1 tablespoons chopped shallots
    1 clove garlic, minced
    1 tablespoon balsamic vinegar
    1 teaspoon hot sauce

    Directions
    Preheat oven to 400 degrees F. Toss the chicken and broccoli with the olive oil, shallots, garlic, olive oil, vinegar and hot sauce. Lay on a parchment lined sheet pan and bake for 20-25 minutes until chicken is cooked through and broccoli is tender.

    Recipe stats:
    6.2g Carbs
    33.3g Fat
    33.5g Protein
    466.9 Calories

    Serving stats:
    6.2g Carbs
    33.3g Fat
    33.5g Protein
    466.9 Calories

    Fats: 65%; Protein: 29%; Carbs: 6%

  • BREAKFAST:

    Tropical Green Smoothie (A2)

    Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 cup coconut milk
    1/4 cup pineapple chunks
    1 cup baby spinach
    1 cup cottage cheese
    1/4 extra small banana
    2 large hard-boiled eggs

    Directions

    Combine the coconut milk, spinach, pineapple, banana, and cottage cheese in a blender with a cup of ice. Blend until smooth. Pour into glasses and serve with the hard boiled eggs.

    Recipe stats:
    26.9g Carbs
    64.6g Fat
    45.2g Protein
    840.1 Calories

    Serving stats:
    13.4g Carbs
    32.3g Fat
    22.6g Protein
    420.1 Calories

    Fats: 67%; Protein: 21%; Carbs: 12%

  • LUNCH:

    Easy Chicken Salad (B2)

    Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 cup chopped and cooked chicken breast
    1 tablespoon chopped onion
    1 tablespoon chopped celery
    3 tablespoons Paleo mayonnaise
    1 tablespoon extra virgin olive oil
    4 tablespoons chopped walnuts
    Salt and pepper

    Directions
    Combine all the ingredients in a large bowl. Season with salt and pepper and mix well before serving.

    Recipe stats:
    14.9g Carbs
    51.7g Fat
    51.5g Protein
    720.6 Calories

    Serving stats:
    7.4g Carbs
    25.8g Fat
    25.8g Protein
    360.3 Calories

    Fats: 64%; Protein: 28%; Carbs: 6%

  • DINNER:

    Roasted Pork with Beets and Walnuts (C2)

    Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    8 ounces pork tenderloin
    1 beet
    2 tablespoon extra virgin olive oil
    2 tablespoon orange juice
    1/2 cup walnuts
    1 clove garlic
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Heat an ovenproof skillet over medium heat. Add the olive oil and the garlic and cook for 1 minute. Add the pork and cook until browned on all sides. Add the orange juice and scrap up any browned bits. Season with salt and pepper and add the beets. Stir and put in the oven. Roast until beets are tender and pork is cooked through. Top with the walnuts and serve.

    Recipe stats:
    16.4g Carbs
    65.2g Fat
    74g Protein
    945.1 Calories

    Serving stats:
    8.2g Carbs
    32.6g Fat
    37g Protein
    472.5 Calories

    Fats: 62%; Protein: 31%; Carbs: 7%

  • BREAKFAST:

    Strawberry and Bacon Omelette (D2)

    Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 teaspoon extra virgin olive oil
    3 eggs, beaten
    1/4 cup sliced strawberries
    2 slices cooked and crumbled bacon
    Salt and pepper

    Directions
    Heat the olive oil in a nonstick skillet. Add the eggs and season with salt and pepper. Cook over medium low heat until eggs are set. Add the strawberries and bacon, fold over and serve.

    Recipe stats:
    6.1g Carbs
    27.8g Fat
    27.8g Protein
    383.9 Calories

    Serving stats:
    6.1g Carbs
    27.8g Fat
    27.8g Protein
    383.9 Calories

    Fats: 65%; Protein: 29%; Carbs: 6%

  • LUNCH:

    Chili Lime Salmon Salad (E2)

    Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1 cup baby spinach
    4 cherry tomatoes
    1/4 cup chopped onions
    4 ounces Atlantic salmon
    1/2 teaspoon chili powder
    1 tablespoon lime juice
    1 tablespoon fresh cilantro
    1 1/2 tablespoon extra virgin olive oil
    Salt and pepper

    Directions
    Combine the spinach, red onion, and tomatoes in bowl. Drizzle with the lime juice and 1 tablespoon olive oil. Heat a skillet over medium heat. Add 1/2 tablespoon of olive oil. Season the salmon with the chili powder and add it to the skillet. Cook until browned on both sides and cooked through. Top the salad with the salmon and sprinkle on the cilantro.

    Recipe stats:
    8.5g Carbs
    28g Fat
    24.5g Protein
    378.6 Calories

    Serving stats:
    8.5g Carbs
    28g Fat
    24.5g Protein
    378.6 Calories

    Fats: 66%; Protein: 26%; Carbs: 8%

  • DINNER:

    Slow Cooked Beef Rendang with Broccoli (F2)

    Serves 1
    Prep time: 20 minutes
    Cook time: 120 minutes

    Ingredients
    1 teaspoon extra virgin olive oil
    1 tablespoon chopped onions
    1 clove garlic, minced
    1/4 teaspoon ground coriander
    1/4 tablespoon turmeric
    1/4 teaspoon red pepper flakes
    1/4 teaspoon ground ginger
    1/4 cup coconut milk
    1/4 cup chopped broccoli
    Salt and pepper

    Directions
    Heat the olive oil in a small sauce pot. Add the beef and cook until browned. Add the onions, garlic, and spices, and continue cooking for 1 minute. Add the coconut milk and about a half cup of water. Bring to a boil and reduce heat to a simmer. Cover and simmer on low for about 2 hours, until beef is tender. Remove lid, add the broccoli and simmer for 10 minutes before serving.

    Recipe stats:
    8.7g Carbs
    40.9g Fat
    35.3g Protein
    540.5 Calories

    Serving stats:
    8.7g Carbs
    40.9g Fat
    35.3g Protein
    540.5 Calories

    Fats: 68%; Protein: 26%; Carbs: 6%

  • BREAKFAST:

    Open Faced Veggie Omelet (G2)

    Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    2 teaspoon extra virgin olive oil
    1/4 cup onions
    1/4 cup asparagus
    1/4 cup mushrooms
    1 cup baby spinach
    3 extra large eggs
    2 slices cooked and crumbled bacon

    Directions
    Heat half the olive oil in a nonstick skillet. Add the onions, asparagus, and mushrooms and cook until soft. Season with salt and pepper and stir in the spinach. When spinach is wilted, remove the vegetables from the pan. Add remaining oil and the eggs. Cook for a minute until the edges are set. Lift the edges carefully, letting the liquid flow underneath the edges. Top with the vegetables and continue cooking until eggs are cooked through. Top with the bacon and serve.

    Recipe stats:
    8.3g Carbs
    32.4g Fat
    29.8g Protein
    438.8 Calories

    Serving stats:
    8.3g Carbs
    32.4g Fat
    29.8g Protein
    438.8 Calories

    Fats: 66%; Protein: 27%; Carbs: 7%

  • LUNCH:

    Basil and Chive Scrambled Eggs (H2)

    Serves 1
    Prep time: 5 minutes
    Cook time:10 minutes

    Ingredients
    1 teaspoon extra virgin olive oil
    3 eggs, beaten
    1 teaspoon chopped basil leaves
    1 teaspoon chopped chives
    Salt and pepper

    Directions
    Heat the olive oil in a nonstick skillet. Add the eggs and scramble until cooked through. Season with salt and pepper and add the herbs before serving.

    Recipe stats:
    1.4g Carbs
    21.2g Fat
    21.2g Protein
    280.8 Calories

    Serving stats:
    1.4g Carbs
    21.2g Fat
    21.2g Protein
    280.8 Calories

    Fats: 68%; Protein: 30%; Carbs: 2 %

  • DINNER:

    Loaded Chicken Faked Potato (I2)

    Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 1/2 cups cauliflower florets
    1 tablespoon extra virgin olive oil
    3 strips bacon, cooked and crumbled
    1 teaspoon chopped chives
    1/2 cup chopped cooked chicken breast
    Salt and pepper

    Directions
    Steam the cauliflower florets until tender. Add the olive oil, bacon, and chives to the cauliflower and mash. Season with salt and pepper. Top with the chicken and serve.

    Recipe stats:
    8g Carbs
    33.1g Fat
    29.4g Protein
    443.1 Calories

    Serving stats:
    8g Carbs
    33.1g Fat
    29.4g Protein
    443.1 Calories

    Fats: 67%; Protein: 26%; Carbs: 7%

  • BREAKFAST:

    Basic Paleo Pancakes (J2)

    Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 eggs
    1 tablespoon almond milk
    1/4 teaspoon baking soda
    1/2 teaspoon vanilla extract
    1/4 cup almond flour
    1/4 teaspoon cider vinegar

    Directions
    Place all ingredients in the blender and blend on high for 30 seconds. Spray a nonstick skillet with cooking spray. Drop the batter onto the skillet into small pancakes and cook until bubbly. Flip and cook until browned on both sides.

    Recipe stats:
    6.6g Carbs
    26.3g Fat
    21.1g Protein
    353.2 Calories

    Serving stats:
    6.6g Carbs
    26.3g Fat
    21.1g Protein
    353.2 Calories

    Fats: 68%; Protein: 24%; Carbs: 8%

  • LUNCH:

    Greek Tuna and Spinach Salad (K2)

    Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 tablespoon extra virgin olive oil
    1 teaspoon Dijon-style mustard
    2 cups baby spinach
    1/4 cup onions
    1/2 cup red bell pepper
    5 super colossal olives
    1 ounce feta cheese
    1 tablespoon red wine vinegar
    1/2 can tuna, drained

    Directions
    Whisk the oil, vinegar, and mustard in a small bowl. Combine the spinach, onions, peppers, olives, and feta in a large bowl and top with the tuna. Toss with the dressing and serve.

    Recipe stats:
    12g Carbs
    39.5g Fat
    28.3g Protein
    510.2 Calories

    Serving stats:
    12g Carbs
    39.5g Fat
    28.3g Protein
    510.2 Calories

    Fats: 69%; Protein: 22%; Carbs: 9%

  • DINNER:

    Chicken and Veggie Stir Fry (L2)

    Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    2 tablespoons coconut oil
    1/2 chicken breast, cut into strips
    1/4 cup chopped asparagus
    1/4 cup chopped broccoli
    1/4 cup sliced red bell peppers
    1/4 cup sliced mushrooms
    1/4 teaspoon cayenne pepper
    1 egg

    Directions
    Heat the oil in a non-stick wok over medium-high heat. Add the chicken and cook until almost done. Add the vegetables, cayenne pepper, cook until tender. Separately, quickly scramble the egg and then it mix through the stir-fry thoroughly. Serve hot.

    Recipe stats:
    7.8g Carbs
    36.4g Fat
    35g Protein
    487.5 Calories

    Serving stats:
    7.8g Carbs
    36.4g Fat
    35g Protein
    487.5 Calories

    Fats: 66%; Protein: 28%; Carbs: 6 %

  • BREAKFAST:

    Baked Spaghetti Squash with a Poached Egg (M2)

    Serves 1
    Prep time: 15 minutes
    Cook time: 30 minutes

    Ingredients
    1/2 spaghetti squash
    1 teaspoon extra virgin olive oil
    2 eggs
    2 slices bacon, cooked and crumbled
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Drizzle the squash with olive oil and season with salt and pepper. Roast for 30 minutes, until tender when pierced with a fork. Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the squash. Sprinkle with the cooked bacon and serve.

    Recipe stats:
    8.2g Carbs
    22.7g Fat
    20.9g Protein
    316.8 Calories

    Serving stats:
    8.2g Carbs
    22.7g Fat
    20.9g Protein
    316.8 Calories

    Fats: 64%; Protein: 26%; Carbs: 10%

  • LUNCH:

    Super Veggie Chicken Soup (N2)

    Serves 1
    Prep time: 20 minutes
    Cook time: 20 minutes

    Ingredients
    3 tablespoons extra virgin olive oil
    1 chicken breast, sliced
    1 tablespoon chopped shallots
    1 tablespoon chopped celery
    1/2 cup sliced carrots
    2 cups baby spinach
    1/4 cup cherry tomatoes, halved
    1 cup sliced zucchini
    2 cups chicken broth

    Directions
    Heat the oil in a small saucepan. Add the chicken and cook until browned. Add the shallots and celery and cook until soft. Add the carrots, spinach, tomatoes, and zucchini, stir and cook for 1 minute. Add the broth and bring to a boil. Reduce heat and simmer for 10 minutes, or until chicken is cooked through and soup is hot.

    Recipe stats:
    15.4g Carbs
    44.6g Fat
    36.3g Protein
    595.7 Calories

    Serving stats:
    15.4g Carbs
    44.6g Fat
    36.3g Protein
    595.7 Calories

    Fats: 66%; Protein: 24%; Carbs: 10%

  • DINNER:

    Philly Stuffed Peppers (O2)

    Serves 1
    Prep time: 10 minutes
    Cook time: 30 minutes

    Ingredients
    1 green bell pepper
    1 1/2 tablespoons extra virgin olive oil
    1/2 cup chopped onions
    1/4 cup sliced mushrooms
    1 clove garlic, minced
    1/4 pound ground beef

    Directions
    Preheat oven to 400 degrees F. Cut the pepper in half and remove the ribs and seeds. Lay on a baking sheet. Heat a skillet over medium heat and add the olive oil, onions, garlic, and mushrooms. Cook until soft and add the beef. Cook until beef is no longer pink. Stuff the mixture into the peppers and bake for 25-30 minutes until pepper is soft.

    Recipe stats:
    12.5g Carbs
    38.6g Fat
    29.5g Protein
    512.9 Calories

    Serving stats:
    12.5g Carbs
    38.6g Fat
    29.5g Protein
    512.9 Calories

    Fats: 67%; Protein: 23%; Carbs: 10 %

  • BREAKFAST:

    Greek Omelet (A3)
    Serves 1
    Preparation Time: 10 minutes
    Cook Time: 10 minutes

    Ingredients
    1 tablespoon butter
    2 extra large eggs
    1 cup baby spinach
    1/4 cup sun-dried tomatoes
    5 olives
    1/4 cup crumbled feta cheese
    1/2 teaspoon ground oregano
    Salt and pepper

    Directions
    Heat the butter in a small skillet over medium low heat. Add the eggs and cook for a minute until the edges are set. Lift the edges carefully and let the liquid flow underneath the edges. When eggs are almost cooked, add the spinach, tomatoes and olives. Season with salt and pepper. Fold in half and cook until eggs are done. Top with the feta and oregano before serving.
    Recipe stats:
    12.2g Carbs
    33.3g Fat
    22.5g Protein
    424.9 Calories

    Serving stats:
    12.2g Carbs
    33.3g Fat
    22.5g Protein
    424.9 Calories

    Fats: 68%; Protein: 21%; Carbs: 11%

  • LUNCH:

    All Natural Salsa Burgers Over Leafy Greens (B3)

    Serves 2
    Prep time: 15 minutes
    Cook time: 10 minutes

    Ingredients
    226 grams ground grass-fed beef
    1 tbsp Coconut oil
    1 serving Sweet & Spicy Veggie Salsa
    1 cup Green leaf Lettuce
    Salt and Pepper

    Directions
    Prepare Sweet & Spicy Veggie Salsa according to recipe, transfer to a jar with tight fitting lid, and refrigerate. You can combine the salsa with the other ingredients in this recipe, or top the burger with salsa after it’s cooked, if you prefer. For the burgers: In a medium size bowl, add grass fed ground beef and seasoning, and mix well to incorporate all ingredients. Using your hands, create a large ball with the beef mixture and divide it into 2 evenly sized portions. Take each portion and form into individual patties. Burgers can be cooked on preheated grill or in a lightly oiled skillet on the stove top, on high heat. Cook on each side for ~ 5 minutes, or until desired amount of doneness. Serve the burgers on top of the salad.

    Recipe stats:
    4.7g Carbs
    42.5g Fat
    44.5g Protein
    571.2 Calories

    Serving stats:
    2.3g Carbs
    21.2g Fat
    22.2g Protein
    285.6 Calories

    Fats: 66%; Protein: 31%; Carbs: 3%

    Sweet & Spicy Veggie Salsa*
    Serves 16
    Prep time: 10 minutes
    Cook time: 10 minutes
    Serving size: ~ 1/2 cup (8 tbsp)

    Ingredients
    1 cup Zucchini
    1 cup Onions
    2 cups Red bell pepper
    1 cup Papayas
    2 cloves Garlic
    2 cups Cherry Tomatoes
    1/2 cup Fresh cilantro
    1/4 cup Lime juice
    Salt and Pepper

    Directions
    Wash all fruit and vegetables, preparing as directed, and put in a large bowl. Combine all ingredients, adding lime juice and seasonings, and gently toss to mix. Cover and refrigerate for ~30-45 minutes, allowing flavors to blend. Serve as a dressing, relish or topping, or tasty dip.

    Recipe stats:
    64g Carbs
    2.4g Fat
    10g Protein
    285.3 Calories

    Serving stats:
    4g Carbs
    0.2g Fat
    0.6g Protein
    17.8 Calories

    Fats: 7%; Protein: 13%; Carbs: 80%

    *Ingredient for All Natural Salsa Burgers Over Leafy Greens

  • DINNER:

    Basil and Lime Chicken Kabobs (C3)

    Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    2 chicken breasts filet, boneless, skinless
    1 small onion
    1 small red bell pepper
    1 small zucchini
    1/4 cup basil leaves
    3 tbsp lime juice
    4 tbsp extra virgin olive oil
    2 cups baby spinach
    Salt and pepper

    Directions
    Cut the chicken and the vegetables into bite sized pieces. Thread onto skewers and season with salt and pepper. Put the basil, lime juice, and olive oil in a blender and blend until smooth. Pour over the skewers and let sit for 10 minutes. Preheat a grill to medium high heat and grill the skewers until chicken is done and vegetables are charred and tender. Serve over a bed of spinach.

    Recipe stats:
    20.9g Carbs
    61.1g Fat
    55.1g Protein
    844.1 Calories

    Serving stats:
    10.4g Carbs
    30.5g Fat
    27.6g Protein
    422 Calories

    Fats: 64%; Protein: 26%; Carbs: 10%

  • BREAKFAST:

    Scrambled Eggs with Goat Cheese and Roasted Pepper (D3)

    Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 teaspoon extra virgin olive oil
    1/4 cup chopped green peppers
    1/4 cup diced tomatoes
    1 teaspoon chopped shallots
    1 clove garlic, minced
    3 eggs
    1/4 ounce goat cheese
    Salt and pepper

    Directions
    Rough chop the tomatoes and green peppers. Cut the soft goat cheese into small pieces (to allow it to melt quickly). Heat ~1 tbsp olive oil (or coconut oil) in a medium size, nonstick skillet over medium-high heat. Add the peppers and tomatoes, and saut, gently stirring for about 3 minutes, until they’ve softened and begin to caramelize, or to desired level of browness. Add in the garlic and shallots and continue to cook until tender and aromatic. Watch carefully to avoid burning the garlic. Remove vegetables from skillet and set aside. In a separate bowl, whisk together the eggs and ~1-2 tbsp of water (or milk, if you prefer). Return the skillet to medium high heat and add olive oil (or coconut oil). Pour in the egg mixture and scramble the eggs. Just before the eggs are set, add in the vegetables and the cheese, and continue to cook until eggs are done, vegetables are heated and cheese is melted. Season with salt and pepper. Serve immediately.

    Recipe stats:
    6.5g Carbs
    22.9g Fat
    23.4g Protein
    321.7 Calories

    Serving stats:
    6.5g Carbs
    22.9g Fat
    23.4g Protein
    321.7 Calories

    Fats: 63%; Protein: 29%; Carbs: 8%

  • LUNCH:

    Zesty Spinach Salad with Roasted Chicken (E3)

    Serves 2
    Prep time: 5 minutes
    Cook time: 0 minutes

    Ingredients
    1 chicken breast, chopped
    6 cups baby spinach
    4 tablespoons chopped green onions
    2 hard boiled eggs, sliced
    2 tablespoons extra virgin olive oil
    6 tablespoons cider vinegar
    1 teaspoon ground oregano
    1 clove garlic, minced
    Salt and pepper

    Directions
    Chop roasted/grilled chicken into bite size chunks. Wash spinach well, drain, and chop. Squeeze out excess water. Chop green onions and hard boiled eggs. For the vinaigrette, combine olive oil, vinegar, minced garlic and oregano in a small bowl and mix to incorporate. Pour the dressing into a glass jar with a tight sealing lid, and refrigerate for ~ 1 hour to allow flavors to blend. To serve, top salad with roasted chicken, green onions and hard boiled eggs. Drizzle with vinaigrette dressing.

    Recipe stats:
    12.6g Carbs
    41.5g Fat
    45.2g Protein
    613.2 Calories

    Serving stats:
    6.3g Carbs
    20.8g Fat
    22.6g Protein
    306.6 Calories

    Fats: 62%; Protein: 30%; Carbs: 8%

  • DINNER:

    Grilled Tilapia with Garlic Tamari Mushrooms (F3)

    Serves 1
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients
    2 1/2 tablespoons extra virgin olive oil
    1 4 ounce tilapia fillet
    2 cups diced Portabella mushrooms
    1/4 teaspoon mustard seeds
    1/2 teaspoon fennel seeds
    5 basil leaves, sliced
    1 clove garlic, minced
    1 teaspoon lime juice
    1 tablespoon chopped parsley
    1/4 teaspoon cayenne pepper
    1 tablespoon tamari sauce
    1/4 teaspoon black pepper

    Directions
    Preheat a grill pan over medium heat. Season the tilapia with salt and pepper. Add 1/2 tablespoon of the oil to the pan and grill the tilapia until cooked through on both sides, about 6-7 minutes. While the fish is cooking make the mushrooms. Heat large skillet with olive oil over medium-high heat. When hot, add mustard seeds and saute a few seconds until they begin to pop, then add the fennel seeds and torn basil leaves and stir to incorporate. Add in the mushrooms and garlic, and saute for ~2 minutes longer. Add seasonings and lime juice (adjust seasonings according to taste). Stir in the parsley, remove from heat. Serve immediately with the grilled tilapia.

    Recipe stats:
    10.6g Carbs
    36.8g Fat
    29.1g Protein
    472.3 Calories

    Serving stats:
    10.6g Carbs
    36.8g Fat
    29.1g Protein
    472.3 Calories

    Fats: 68%; Protein: 24%; Carbs: 8%

  • BREAKFAST:

    Golden Beet Green Salad with Poached Eggs and Bacon (G3)

    Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 cups baby spinach leaves
    1 cup baby kale leaves
    1/2 golden beet, peeled and grated
    1/4 cup sliced onions
    4 strips bacon, cooked and crumbled
    1/2 tablespoon extra virgin olive oil
    2 eggs

    Directions
    Combine the baby kale and spinach in a large bowl. Top with the shredded beets, onions, and bacon. Drizzle with the olive oil. Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the salad.

    Recipe stats:
    16.7g Carbs
    40.3g Fat
    24.5g Protein
    516.1 Calories

    Serving stats:
    16.7g Carbs
    40.3g Fat
    24.5g Protein
    516.1 Calories

    Fats: 69%; Protein: 19%; Carbs: 13%

  • LUNCH

    Jalapeño Tuna Salad (H3)

    Serves 2
    Prep time: 10 minutes
    Cook time: 0 minutes

    Ingredients
    10 olives
    1/2 jalapeño pepper
    1 avocado
    1 head lettuce
    2 cans tuna
    1/4 cup chopped scallions
    3 tablespoons extra virgin olive oil
    1 tablespoons lemon juice
    1/4 teaspoon cayenne pepper

    Directions
    To prepare, chop olives, finely chop the jalapeno. (For less heat, remove the seeds from the jalapeno). Wash your hands to remove any jalapeno residue, which can burn your eyes on contact). Slice the avocado, cut the lettuce into bite-size pieces, and set aside. Combine all of the remaining ingredients and add to the lettuce. Last, add sliced avocado on top before serving.

    Recipe stats:
    25.6g Carbs
    77.3g Fat
    91.3g Protein
    1138 Calories

    Serving stats:
    12.8g Carbs
    38.7g Fat
    45.7g Protein
    569 Calories

    Fats: 60%; Protein: 31%; Carbs: 9%

  • DINNER:

    Baked Pork Chops and Mustard Greens (I3)

    Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    4 ounces pork loin, cooked
    1/4 teaspoon cayenne pepper
    1/2 teaspoon ground cumin
    1 tablespoon extra virgin olive oil
    1 clove garlic, minced
    1 cup mustard greens
    Salt and pepper

    Directions
    Preheat oven to 350 degrees F. Season the pork chop with salt and pepper, and the cumin and cayenne pepper. Heat an oven proof skillet over medium high heat and add half the olive oil. Sear the pork chop until browned on both sides and transfer to the oven. Bake for 10-15 minutes, until cooked through. While the pork is cooking, heat another skillet and add remaining oil and garlic. Cook for 1 minute and add the mustard greens. Stir until wilted and season with salt and pepper. Serve the pork with the greens.

    Recipe stats:
    4.7g Carbs
    26.6g Fat
    31.1g Protein
    382.5 Calories

    Serving stats:
    4.7g Carbs
    26.6g Fat
    31.1g Protein
    382.5 Calories

    Fats: 63%; Protein: 32%; Carbs: 5%

  • BREAKFAST:

    Veggie Scrambled Eggs (J3)

    Serves 1
    Prep time: 10 minutes
    Cook time: 5 minutes

    Ingredients
    1 teaspoon coconut oil
    1/2 cup grated zucchini
    1/2 cup grated carrots
    2 eggs, beaten
    Salt and pepper

    Directions
    Heat the coconut oil in a nonstick skillet. Add the grated carrots and zucchini and cook until soft. Season with salt and pepper and add the eggs. Stir until scrambled, and serve.

    Recipe stats:
    5.3g Carbs
    15.9g Fat
    15g Protein
    220.1 Calories

    Serving stats:
    5.3g Carbs
    15.9g Fat
    15g Protein
    220.1 Calories

    Fats: 64%; Protein: 27%; Carbs: 9%

  • LUNCH:

    Savory Chicken Salad Wrap (K3)

    Serves 1
    Prep time: 5 minutes
    Cook time: 5 minutes

    Ingredients
    1/2 chicken breast, cooked and chopped or shredded
    1/2 tablespoon chopped celery
    1 tablespoon chopped onion
    1/4 cup almonds, chopped
    1 tablespoon avocado oil
    1 tablespoon cider vinegar
    2 large lettuce leaves, intact
    Salt and pepper

    Directions
    Combine all ingredients in a bowl and mix well. Season with salt and pepper and serve the chicken salad in the lettuce leaves.

    Recipe stats:
    9.7g Carbs
    35.5g Fat
    35.1g Protein
    489.1 Calories

    Serving stats:
    9.7g Carbs
    35.5g Fat
    35.1g Protein
    489.1 Calories

    Fats: 64%; Protein: 28%; Carbs: 8%

  • DINNER:

    Chunky Chicken Chili (L3)

    Serves 1
    Prep time: 15 minutes
    Cook time: 45 minutes

    Ingredients
    1 tablespoon extra virgin olive oil
    1 tablespoon butter
    1/4 cup chopped celery
    1/4 cup chopped onion
    1 clove garlic, minced
    1 teaspoon arrowroot
    1 cup cooked and chopped chicken breast
    1/4 cup chicken stock
    1/2 teaspoon ground thyme
    1/2 teaspoon ground sage
    1/2 teaspoon chili powder
    1/2 teaspoon paprika
    1/4 teaspoon cayenne pepper
    1/4 avocado, diced
    Salt and pepper

    Directions
    In a large stockpot, heat oil and butter over medium-high heat. Once hot, add chopped celery, onions, and minced garlic. Using a wooden spoon, saute until vegetables soften (~4-6 minutes), stirring occasionally. Add arrowroot and continue to cook an additional minute, stirring constantly. Add roasted chicken, chicken stock, and remaining seasonings. Bring the mixture to a simmer for ~10 minutes, stirring frequently. Cover with a tight-fitting lid. Cook for 30 minutes.Serve hot with diced avocado.

    Recipe stats:
    16.5g Carbs
    44.1g Fat
    44.4g Protein
    634.9 Calories

    Serving stats:
    16.5g Carbs
    44.1g Fat
    44.4g Protein
    634.9 Calories

    Fats: 62%; Protein: 28%; Carbs: 10%

  • BREAKFAST:

    Sweet Potato, Arugula, and Fried Egg Skillet (M3)

    Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1 tablespoon extra virgin olive oil
    1/4 cup grated sweet potatoes
    1 teaspoon curry powder
    2 cups arugula
    2 eggs
    2 slices bacon, cooked and crumbled
    Salt and pepper

    Directions
    Heat a skillet over medium heat. Add the olive oil and the sweet potatoes and cook until lightly browned. Add the curry powder, stir and add the arugula. Cook for 2 minutes, until arugula is wilted. Season with salt and pepper. Move the vegetables to the side and crack the eggs in the skillet. Fry until they are done to your liking and serve topped with the bacon.

    Recipe stats:
    10.5g Carbs
    31.6g Fat
    22g Protein
    410.1 Calories

    Serving stats:
    10.5g Carbs
    31.6g Fat
    22g Protein
    410.1 Calories

    Fats: 69%; Protein: 21%; Carbs: 10%

  • LUNCH:

    Pizza Soup (N3)

    Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1 teaspoon extra virgin olive oil
    2 tablespoons sliced mushrooms
    2 tablespoons chopped onions
    2 tablespoons chopped green peppers
    5 pepperoni slices, chopped
    2 tablespoons tomato sauce
    1/4 cup chopped tomatoes
    1/4 cup chicken broth
    1/5 teaspoon chopped oregano
    1/2 cup shredded mozzarella cheese

    Directions
    Heat oil in small saucepan over medium heat. Add mushrooms, bell pepper, tomato, and onion. Cook, stirring frequently, 7 minutes or until vegetables are tender. Add pepperoni and cook until heated. Stir in tomato sauce, broth, 1/2 cup water, and oregano. Bring to a boil. Reduce heat and simmer 5 minutes. Top with cheese.

    Recipe stats:
    8.2g Carbs
    21.7g Fat
    17g Protein
    291.7 Calories

    Serving stats:
    8.2g Carbs
    21.7g Fat
    17g Protein
    291.7 Calories

    Fats: 68%; Protein: 23%; Carbs: 11%

  • DINNER:

    Chicken and Veggie Stir Fry (O3)

    Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    2 tablespoons coconut oil
    1/2 chicken breast, sliced
    1/4 cup chopped asparagus
    1/4 cup sliced red peppers
    1/4 cup sliced mushrooms
    1/4 cup chopped broccoli
    1/4 tablespoon cayenne pepper
    1 egg, beaten

    Directions
    Heat the oil in a non-stick wok over medium-high heat. Add the chicken and cook until almost done. Add the vegetables, cayenne pepper, cook until tender. Separately, quickly scramble the egg and then it mix through the stir-fry thoroughly. Serve hot.

    Recipe stats:
    7.8g Carbs
    36.4g Fat
    35g Protein
    487.5 Calories

    Serving stats:
    7.8g Carbs
    36.4g Fat
    35g Protein
    487.5 Calories

    Fats: 66%; Protein: 28%; Carbs: 6%

  • BREAKFAST:

    Smoked Salmon Omelet (A4)

    Serves 1
    Prep time: 5 minutes
    Cook time: 5 minutes

    Ingredients
    3 eggs
    1 tablespoon chopped dill
    1 tablespoon extra virgin olive oil
    2 tablespoons coconut oil
    4 ounces smoked salmon
    Salt and pepper

    Directions
    Whisk the eggs and coconut milk in a bowl, add the fresh dill and season to taste with sea salt and freshly ground black pepper. Heat a non-stick skillet over a medium heat, add the oil, and pour the egg mixture into the skillet. Use a spatula to stir the omelet gently while it cooks, allowing uncooked parts to run underneath. When the omelet is set, add the smoked salmon, and then fold the omelet in half. Cover and cook for an additional minute, then serve.

    Recipe stats:
    3.1g Carbs
    43.3g Fat
    45g Protein
    579.1 Calories

    Serving stats:
    3.1g Carbs
    43.3g Fat
    45g Protein
    579.1 Calories

    Fats: 67%; Protein: 31%; Carbs: 2 %

  • LUNCH:

    Chicken and Mushrooms with Cream Sauce (B4)

    Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1 tablespoon extra virgin olive oil
    1/2 cup chopped chicken breast
    1/4 cup chopped onion
    1/4 cup sliced mushrooms
    1/4 cup coconut milk
    1/2 cup chicken broth
    1 teaspoon chopped parsley
    Salt and pepper

    Directions
    In a medium saucepan, heat the olive oil over medium heat. Add the chopped chicken and chopped onions, stirring constantly for ~3 minutes. Add the sliced mushrooms and continue to saute for an additional 5 minutes, or until mushrooms are browned and onions are softened. Add the coconut milk to the skillet. Next, add the chicken broth and continue cook until thickened, stirring constantly. Adjust seasoning according to taste with salt and pepper. Sprinkle with parsley before serving.

    Recipe stats:
    6.7g Carbs
    30.9g Fat
    25.1g Protein
    399.6 Calories

    Serving stats:
    6.7g Carbs
    30.9g Fat
    25.1g Protein
    399.6 Calories

    Fats: 69%; Protein: 25%; Carbs: 6%

  • DINNER:

    Sesame Beef and Broccoli (C4)

    Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1/4 cup sesame oil
    1/4 cup onion
    2 cloves garlic
    2 teaspoon ginger
    250 grams beef top sirloin
    1 cup broccoli
    1/4 cup apple cider vinegar
    2 tablespoon sesame seeds
    Salt and pepper

    Directions
    Heat a skillet over medium heat. Add the sesame oil, garlic and green onions and cook for 1 minute. Add the ginger and the beef and cook for 1 minute. Add the broccoli and vinegar and cook until tender. Stir in the sesame seeds and season with salt and pepper before serving.

    Recipe stats:
    15g Carbs
    85.9g Fat
    80.6g Protein
    1161.4 Calories

    Serving stats:
    7.5g Carbs
    42.9g Fat
    40.3g Protein
    580.7 Calories

    Fats: 67%; Protein: 28%; Carbs: 5%

  • BREAKFAST:

    Brussels Sprouts and Bacon Scramble (D4)

    Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    4 strips bacon
    2 cups brussels sprouts
    6 extra large eggs
    2 tablespoon parsely
    Salt and pepper

    Directions
    Heat a skillet over medium heat. Add the bacon and Brussels sprouts and cook until bacon is crisp and sprouts are soft. Season with salt and pepper. Add the eggs and scramble, stirring until cooked through. Top with the parsley and serve.

    Recipe stats:
    19.2g Carbs
    55.6g Fat
    54g Protein
    779 Calories

    Serving stats:
    9.6g Carbs
    27.8g Fat
    27g Protein
    389.5 Calories

    Fats: 63%; Protein: 27%; Carbs: 10%

  • LUNCH:

    Lemon Pepper Salmon with Asparagus (E4)

    Serves 1
    Prep time: 15 minutes
    Cook time: 15 minutes

    Ingredients
    12 asparagus spears
    1 6-ounce salmon filet
    1 tablespoon extra virgin olive oil
    1 tablespoon butter
    1 teaspoon chopped garlic
    2 tablespoons chopped parsley
    1/2 tablespoon white wine
    1 tablespoon lemon juice
    Salt and pepper

    Directions
    Wash asparagus and trim ~1” off ends. Pre-heat oven to 350-375 °F (175-190 °C). Place salmon on broil pan and season with pepper, to taste. Then place the asparagus stalks on top. Season with additional salt and pepper, if desired. In a small non-stick skillet, heat olive oil over medium-high heat, and add butter and garlic. Saute just until butter is melted. Remove from heat, add parsley, wine and lemon juice. Drizzle the garlic butter over the top of the asparagus. Place in oven for ~7-10 minutes, or until salmon begins to flake.

    Recipe stats:
    11.9g Carbs
    36.4g Fat
    38.9g Protein
    541.7 Calories

    Serving stats:
    11.9g Carbs
    36.4g Fat
    38.9g Protein
    541.7 Calories

    Fats: 62%; Protein: 29%; Carbs: 9%

  • DINNER:

    Simple Salsa Verde Chicken (F4)

    Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1 chicken breast
    1/4 cup prepared salsa verde
    1/2 teaspoon ground cumin
    1 teaspoon garlic powder
    1/2 avocado
    1 teaspoon lime juice
    1/2 tablespoon extra virgin olive oil

    Directions
    Preheat oven to 375. Coat a 9 x 13 inch baking dish with olive oil cooking spray. Place chicken breast in baking dish, and season with cumin and garlic powder. Pour salsa on top and bake in the oven for ~25-30 minutes, or until chicken is cooked through. In the meantime, add the diced avocado and lime juice to a small bowl and mash with a fork to desired consistency. Once chicken is done, remove from the oven. Top with mashed avocado to serve.

    Recipe stats:
    15.9g Carbs
    29g Fat
    56.2g Protein
    551.5 Calories

    Serving stats:
    15.9g Carbs
    29g Fat
    56.2g Protein
    551.5 Calories

    Fats: 48%; Protein: 41%; Carbs: 12%

    Grilled Cheesy Zucchini (F4)

    Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1/2 cup sliced zucchini
    1/4 cup chicken broth
    1 tablespoon grated cheddar cheese
    1 tablespoon grated Parmesan cheese
    Salt and pepper

    Directions
    Preheat broiler. Add chicken broth and seasonings to a large saucepan, and bring to a boil over medium-high heat. Add zucchini slices, cover and boil ~3-5 minutes, just until tender-crisp. Drain zucchini, lay out half of the slices in the bottom of a 9-in baking dish. Sprinkle with half of each type of cheese. Then layer the remaining zucchini and cheeses accordingly. Place in broiler for ~1-2 minutes, until cheese is melted and bubbly. Watch carefully so as not to burn.

    Recipe stats:
    3g Carbs
    20.4g Fat
    17.6g Protein
    264.1 Calories

    Serving stats:
    3g Carbs
    20.4g Fat
    17.6g Protein
    264.1 Calories

    Fats: 69%; Protein: 26%; Carbs: 5%

  • BREAKFAST:

    Breakfast Mushroom Cabbage Wraps (G4)

    Serves 2
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    2 tablespoon butter
    1/2 cup onions
    1 cup mushrooms
    4 extra large eggs
    4 leaves cabbage
    2 ounces goat cheese
    Salt and pepper

    Directions
    Heat the butter in a nonstick skillet over medium heat. Ad the onions and mushrooms, and cook until soft. Season with salt and pepper. Add the eggs and scramble until cooked through and stir in the goat cheese. Serve in the cabbage leaves.

    Recipe stats:
    15.6g Carbs
    57.6g Fat
    42.7g Protein
    738.6 Calories

    Serving stats:
    7.8g Carbs
    28.8g Fat
    21.4g Protein
    369.3 Calories

    Fats: 69%; Protein: 23%; Carbs: 8%

  • LUNCH:

    Crab and Spring Vegetable Skillet with Poached Egg (H4)

    Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 tablespoon extra virgin olive oil
    1/2 cup asparagus
    1/2 cup peas
    1/4 cup red bell pepper
    1 teaspoon thyme
    1 tablespoon lemon juice
    1 cup baby spinach
    3/4 cup crab meat
    1 extra large egg
    Salt and pepper

    Directions
    Heat a skillet over medium heat. Add the olive oil, followed by the asparagus and pea pods. Cook for 2 minutes and add the bell peppers. Cook for 1 minute, add the spinach, lemon juice, and thyme. Season with salt and pepper. Stir and add the crab meat. Before serving, crack the egg in a small bowl. Bring a pan of water to a simmer. Carefully add the egg and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the vegetables.

    Recipe stats:
    10.8g Carbs
    34.7g Fat
    31.5g Protein
    474.9 Calories

    Serving stats:
    10.8g Carbs
    34.7g Fat
    31.5g Protein
    474.9 Calories

    Fats: 65%; Protein: 26%; Carbs: 9%

  • DINNER:

    Creamy Chicken Butternut Squash Soup (I4)

    Serves 1
    Prep time:15 minutes
    Cook time: 20 minutes

    Ingredients
    1 teaspoon extra virgin olive oil
    1 tablespoon chopped shallots
    1 clove garlic, minced
    1 teaspoon chopped rosemary
    1/4 cup cubed butternut squash
    3 chicken thighs
    1 cup chicken stock
    2 tablespoons coconut milk
    Salt and pepper

    Directions
    Heat the olive oil in a small saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the rosemary and squash and saut for 5 minutes. Add the chicken thighs and stock and simmer for 20 minutes. Remove chicken thighs, pull meat from the bones and set aside. Puree the soup and add the chicken back to the pot. Stir in the coconut milk, season with salt and pepper and serve.

    Recipe stats:
    16.2g Carbs
    39.3g Fat
    37g Protein
    569 Calories

    Serving stats:
    16.2g Carbs
    39.3g Fat
    37g Protein
    569 Calories

    Fats: 62%; Protein: 26%; Carbs: 11%

  • BREAKFAST:

    Bacon Wrapped Sausage Links and Scrambled Eggs (J4)

    Serves 1
    Prep time: 5 minutes
    Cook time: 30 minutes

    Ingredients
    2 slices bacon
    1 breakfast sausage link
    1 tablespoon Dijon mustard
    2 eggs, beaten

    Directions
    Preheat oven to 375 degrees F. Heat a nonstick skillet over medium heat. Add the bacon strips and cook for 1 minute. Do not cook until crisp. Remove from pan, leaving the fat, and allow to cool. Spread the mustard on the sausage and wrap the partially cooked bacon strips around it. Lay on a baking sheet and bake for 20 minutes, until cooked through. While the sausage is cooking, heat the bacon grease and add the eggs. Scramble until done and serve with the sausages.

    Recipe stats:
    9g Carbs
    34.9g Fat
    28.9g Protein
    466.5 Calories

    Serving stats:
    9g Carbs
    34.9g Fat
    28.9g Protein
    466.5 Calories

    Fats: 67%; Protein: 25%; Carbs: 8%

  • LUNCH:

    Spinach, Cucumber, Salmon Salad (K4)

    Serves 1
    Prep time: 5 minutes
    Cook time: 5 minutes

    Ingredients
    4 ounces canned salmon
    Juice of half a lemon
    1 1/2 tablespoons extra virgin olive oil
    1 cup cucumber slices
    2 tablespoons chopped onion
    1/4 cup chopped tomatoes
    1/4 avocado
    1/2 tablespoon fresh chopped dill
    1 hard boiled egg, chopped
    2 cups baby spinach

    Directions
    Drain the liquid from the canned salmon, place it in a bowl and mash well with a fork. Add the lemon juice and oil and mix well. Add the cucumbers, onion, tomato, hard boiled eggs and avocado, mix again. Season with dill, salt and pepper. To serve, top spinach with the cold salad.

    Recipe stats:
    15.9g Carbs
    37.8g Fat
    31.6g Protein
    511.4 Calories

    Serving stats:
    15.9g Carbs
    37.8g Fat
    31.6g Protein
    511.4 Calories

    Fats: 64%; Protein: 24%; Carbs: 12%

  • DINNER:

    Memphis Style Baked Ribs (L4)

    Serves 1
    Prep time: 5 minutes
    Cook time: 185 minutes

    Ingredients
    6 ounces pork spareribs
    1 teaspoon black pepper
    1 tablespoon paprika
    1/4 teaspoon cayenne pepper
    1/4 tablespoon onion powder
    1 teaspoon salt
    1 teaspoon garlic powder

    Directions
    Preheat your oven to 250 F. Combine the seasonings for the dry rub in a small bowl. Pat the ribs dry and rub them with the seasoning, spreading evenly. Let sit until the rub appears moist. Place on a foil lined baking sheet to roast for ~3 hours, turning them occasionally.

    Recipe stats:
    9.2g Carbs
    40.9g Fat
    28.3g Protein
    514.5 Calories

    Serving stats:
    9.2g Carbs
    40.9g Fat
    28.3g Protein
    514.5 Calories

    Fats: 71%; Protein: 22%; Carbs: 7%

    Grain Free Mac and Cheese (L4)

    Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1/2 spaghetti squash
    1/4 teaspoon turmeric
    2 tablespoons nutritional yeast
    1/2 tablespoon butter, melted
    1/4 teaspoon cornstarch
    2 tablespoons almond butter
    1/2 tablespoon grated cheddar cheese
    Salt and pepper

    Directions
    Cut the squash in half and remove the seeds and scoop the inside into a microwave safe bowl with a tablespoon of water. Cover and cook for 3-4 minutes, until tender. While the squash is cooking, combine the rest of the ingredients in a blender and blend until smooth. Toss the sauce with the hot squash and serve.

    Recipe stats:
    15.1g Carbs
    34.5g Fat
    15.3g Protein
    414.7 Calories

    Serving stats:
    15.1g Carbs
    34.5g Fat
    15.3g Protein
    414.7 Calories

    Fats: 72%; Protein: 14%; Carbs: 14%

  • BREAKFAST:

    Eggs with Crispy Zucchini Hash Browns (M4)

    Serves 1
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients
    4 eggs
    1 cup sliced zucchini
    1 teaspoon garlic powder
    1 teaspoon onion powder
    1 tablespoon extra virgin olive oil
    Salt and pepper

    Directions
    For Hash Browns: Heat oil in skillet. Mix together zucchini, 2 slightly beaten eggs, salt, pepper, garlic powder and onion powder. Drop by spoonfuls into the hot skillet. After browning on one side flip and brown the other side. For Eggs: prepare 2 eggs according to your preference. Serve with hash browns.

    Recipe stats:
    11g Carbs
    39.2g Fat
    34.5g Protein
    525.4 Calories

    Serving stats:
    11g Carbs
    39.2g Fat
    34.5g Protein
    525.4 Calories

    Fats: 66%; Protein: 26%; Carbs: 8%

  • LUNCH:

    Homemade Eggplant Lasagne (N4)

    Serves 1
    Prep time: 15 minutes
    Cook time: 30 minutes

    Ingredients
    1/4 eggplant, sliced into 1/4 inch slices
    4 ounces ground beef
    1 clove garlic, minced
    2 teaspoons ground oregano
    1 teaspoon basil leaves
    1/4 cup crushed tomatoes
    2 slices mozzarella cheese
    1 tablespoon extra virgin olive oil
    Salt and pepper

    Directions
    Preheat oven to 350 degrees F.Heat a medium skillet over medium heat. Add the ground beef and garlic and cook until beef is no longer pink in the center. Add the oregano, basil, and tomatoes. Stir until well combined. In a small casserole dish, layer the eggplant slices with the cheese and the beef mixture, ending with a slice of cheese. Drizzle with the olive oil and cover with foil. Bake for 20 minutes, uncover and bake for 10 more minutes until the cheese is browned and bubbly.

    Recipe stats:
    17.4g Carbs
    39.5g Fat
    35g Protein
    549.4 Calories

    Serving stats:
    17.4g Carbs
    39.5g Fat
    35g Protein
    549.4 Calories

    Fats: 63%; Protein: 25%; Carbs: 12%

  • DINNER:

    Spinach and Goat Cheese Stuffed Chicken Breasts (O4)

    Serves 1
    Prep time: 20 minutes
    Cook time: 30 minutes

    Ingredients
    1 cup baby spinach
    1 ounce goat cheese
    2 tablespoon sun-dried tomatoes
    2 tablespoon extra virgin olive oil
    1 chicken breast filet
    1 tablespoon basil
    1 tablespoon lemon juice
    Salt and pepper

    Directions
    Preheat oven to 350 degrees F.Heat a skillet over medium heat. Add half the olive oil and the spinach. Cook until just wilted and stir in the sun-dried tomatoes and goat cheese. Season with salt and pepper and add the lemon juice. Turn off heat. Slice a slit on the thickest side of the chicken breast, and make a pocket, being careful not to cut all the way through. Stuff the spinach mixture into the chicken and seal the edge with water. Lay on a parchment lined baking sheet, season with salt and peppered drizzle with remaining olive oil. Bake for 20-25 minutes, until chicken is lightly browned and cooked through. Top with the basil leaves before serving.

    Recipe stats:
    6.5g Carbs
    36.4g Fat
    32.3g Protein
    478.1 Calories

    Serving stats:
    6.5g Carbs
    36.4g Fat
    32.3g Protein
    478.1 Calories

    Fats: 68%; Protein: 27%; Carbs: 5%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 5 minutes

    Ingredients
    1 tsp Extra Virgin Olive Oil
    2 jumbo eggs
    1 tbsp salsa
    1/4 cup avocado, cubes

    Directions
    Add the oil to a nonstick skillet. Allow it to warm up on medium heat. Put the eggs in the pan and scramble. Lower the heat. Add salsa, stir until firm and remove from heat. Top with Avocado and serve!

    Recipe stats:
    5.7g Carbs
    28.8g Fat
    24.8g Protein
    374.4 Calories

    Serving stats:
    5.7g Carbs
    28.8g Fat
    24.8g Protein
    374.4 Calories

    Fats: 68%; Protein: 26%; Carbs: 6%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 tsp balsamic or apple cider vinegar
    2 tbsp extra virgin olive oil
    1/2 tsp black pepper
    1/2 cup cherry tomatoes; halved
    4 cups baby spinach
    4 strips bacon
    3 hard boiled eggs; peeled and sliced
    1 cup cooked and chopped chicken breast

    Directions
    To make vinaigrette: In a glass jar with tight fitting lid, combine olive oil, vinegar and pepper (or other seasoning). Shake well to mix and refrigerate. Cook bacon in a skillet, remove bacon and place on a paper towel to absorb excess grease and allow to cool. Once cooled, crumble bacon into a large bowl and add chopped, cooked chicken breast, tomatoes and sliced hard boiled eggs. Add spinach, then drizzle vinaigrette over the mixture and toss gently to coat. Add spinach and toss the salad before serving.

    Recipe stats:
    11.8g Carbs
    70.2g Fat
    72.1g Protein
    975 Calories

    Serving stats:
    5.9g Carbs
    35.1g Fat
    36.1g Protein
    487.5 Calories

    Fats: 65%; Protein: 30%; Carbs: 5%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 30 minutes

    Ingredients
    1/4 lb. grass fed ground beef
    1/4 lb. ground pork
    2 tbsp dried parsley
    1 tbsp dried oregano
    1 tbsp dried thyme
    1 tbsp dried basil
    1 clove garlic; minced
    1 egg

    Directions
    Combine ingredients in a large bowl and mix well. Roll into balls and place on a cookie sheet or baking dish. Bake in a preheated 375 oven for approximately 30 minutes, or until done.

    Recipe stats:
    8.1g Carbs
    48.3g Fat
    55.3g Protein
    691.6 Calories

    Serving stats:
    4.1g Carbs
    24.1g Fat
    27.6g Protein
    345.8 Calories

    Fats: 63%; Protein: 32%; Carbs: 5 %

    Serves 2
    Prep time: 10 minutes
    Cook time: 30 minutes

    Ingredients
    1/3 lb. broccoli
    1 Tbsp dried parsley
    1 tsp black pepper
    1 Tbsp olive oil
    Salt and pepper, to taste

    Directions
    Preheat oven to 400 degrees. Line a baking sheet with foil, and coat with Olive Oil spray. Remove stem and leaves from broccoli; wash and pat dry. Cut head in half, and then cut florets into bite-sized chunks. Arrange the florets in a single layer on the foil-lined baking sheet Drizzle olive oil over the broccoli, and toss gently to coat on all sides. Then sprinkle the broccoli with the parsley, salt and pepper, to taste. Bake for ~25-30 minutes until lightly browned. Serve.

    Recipe stats:
    17.2g Carbs
    14.5g Fat
    7.1g Protein
    206.5 Calories

    Serving stats:
    8.6g Carbs
    7.2g Fat
    3.5g Protein
    103.2 Calories

    Fats: 57%; Protein: 12%; Carbs: 30 %

  • Serves 1
    Prep time: 5 minutes
    Cook time: 5 minutes

    Ingredients
    1 teaspoon olive oil
    3 eggs
    2 tablespoons salsa
    Salt and pepper

    Directions
    Add olive oil to a nonstick skillet and heat over medium. Break eggs into a bowl, whisk and pour into the skillet. Reduce heat to low, and then add the salsa. Season with salt and pepper. Continue to stir mixture until set firm.

    Recipe stats:
    3.4g Carbs
    21.3g Fat
    21.6g Protein
    288.9 Calories

    Serving stats:
    3.4g Carbs
    21.3g Fat
    21.6g Protein
    288.9 Calories

    Fats: 66%; Protein: 30%; Carbs: 4 %

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 cup chopped, cooked chicken
    4 tablespoons Paleo mayonnaise
    2 teaspoons curry powder
    1/4 cup sliced red bell peppers
    1 ounce walnuts
    1 tablespoon olive oil
    Salt and pepper

    Directions
    Chop chicken, peppers and walnuts and place in a medium sized bowl. In a small bowl, combine mayo, olive oil and curry powder, mix well. Add mayo mixture to chicken mixture and stir until all ingredients are incorporated.

    Recipe stats:
    20.6g Carbs
    55.5g Fat
    51.5g Protein
    775.2 Calories

    Serving stats:
    10.3g Carbs
    27.7g Fat
    25.8g Protein
    387.6 Calories

    Fats: 63%; Protein: 26%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 tablespoons olive oil
    1 clove garlic, minced
    1 tablespoons chopped rosemary
    1 pork chop
    1/2 cup chopped asparagus
    1 tablespoon lemon juice
    Salt and pepper

    Directions
    Heat the olive oil in a large skillet. Add the pork garlic and rosemary and cook for 1 minute. Add the pork chop and sear until browned on both sides. Add the asparagus to the pan and continue cooking until pork chops are done and asparagus is crisp tender. Add the lemon juice, season with salt and pepper and serve.

    Recipe stats:
    5.3g Carbs
    40g Fat
    41.7g Protein
    549.5 Calories

    Serving stats:
    5.3g Carbs
    40g Fat
    41.7g Protein
    549.5 Calories

    Fats: 66%; Protein: 30%; Carbs: 4%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 15 minutes

    Ingredients
    2 ounces pork sausage
    1/4 cup chopped onions
    3 eggs, beaten
    Salt and pepper

    Directions
    Heat a small nonstick skillet over medium heat. Add the sausage and onions and cook until onions are soft and sausages is browned. Season with salt and pepper. Add the eggs and cover for about 8 minutes, until eggs are set. Slide onto a plate,slice into wedges and serve.

    Recipe stats:
    5.1g Carbs
    30g Fat
    29.1g Protein
    408.5 Calories

    Serving stats:
    5.1g Carbs
    30g Fat
    29.1g Protein
    408.5 Calories

    Fats: 66%; Protein: 29%; Carbs: 5%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    4 cups baby spinach
    1/2 cup cherry tomatoes, halved
    1/4 cup sliced onions
    2 tablespoons fresh chopped basil leaves
    1 teaspoon dried oregano
    2 3-ounce Italian sausage links, sliced and cooked
    2 tablespoons olive oil
    1 teaspoon balsamic vinegar

    Directions
    Toss the spinach, tomatoes, onions, basil, and oregano in a bowl. Top with the cooked sausage and drizzle with olive oil and vinegar.

    Recipe stats:
    15.8g Carbs
    41.9g Fat
    31.9g Protein
    552.2 Calories

    Serving stats:
    15.8g Carbs
    41.9g Fat
    31.9g Protein
    552.2 Calories

    Fats: 66%; Protein: 22 %; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 30 minutes

    Ingredients
    1/2 pound pork ribs
    1 tablespoons barbecue sauce
    2 tablespoons vinegar
    1 tablespoon olive oil
    1/4 cup diced zucchini

    Directions
    Preheat oven to 350 degrees F. Toss the ribs with the barbecue sauce, vinegar, and olive oil and lay in a small casserole dish. Cover and bake for 20 minutes. Uncover, add the diced zucchini and bake 10 more minutes, until ribs are tender.

    Recipe stats:
    7.6g Carbs
    40.5g Fat
    44.2g Protein
    585.8 Calories

    Serving stats:
    7.6g Carbs
    40.5g Fat
    44.2g Protein
    585.8 Calories

    Fats: 64%; Protein: 31%; Carbs: 5%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 whole eggs
    3 egg whites
    1 tablespoon olive oil
    1/2 cup spinach
    Salt and pepper

    Directions
    Combine the eggs with the egg whites. Heat a nonstick skillet over medium heat and add the olive oil and eggs to the pan. Top with the spinach and season with salted pepper. When the eggs are cooked, fold over and serve.

    Recipe stats:
    2.2g Carbs
    24.9g Fat
    25.3g Protein
    330.7 Calories

    Serving stats:
    2.2g Carbs
    24.9g Fat
    25.3g Protein
    330.7 Calories

    Fats: 67%; Protein: 30%; Carbs: 3%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    4 ounces cooked and flaked salmon
    1 tablespoon Paleo mayonnaise
    1/4 cup chopped celery
    1/4 cup diced avocado
    1 tablespoon chopped pecans
    1 teaspoon chopped fresh dill
    1 large lettuce leaf, in tact
    Salt and pepper

    Directions
    Combine all ingredients except the lettuce leaf in a bowl. Mix well and season with salt and pepper. Serve the salmon salad the lettuce leaf as a wrap.

    Recipe stats:
    10.4g Carbs
    27.9g Fat
    25.2g Protein
    384.7 Calories

    Serving stats:
    10.4g Carbs
    27.9g Fat
    25.2g Protein
    384.7 Calories

    Fats: 64%; Protein: 26%; Carbs: 11%

  • Serves 1
    Prep time: 15 minutes
    Cook time: 60 minutes

    Ingredients
    2 tablespoons olive oil
    1/4 cup chopped onions
    1/4 cup sliced mushrooms
    1/4 cup chopped carrots
    1/4 cup chopped green peppers
    2 tablespoons chopped celery
    1 clove garlic, minced
    1/4 pound beef sirloin, cubed
    1/2 cup chopped tomatoes
    1/2 tablespoon tomato paste
    2 slices bacon, cooked and crumbled
    Salt and pepper

    Directions
    Heat a small saucepan over medium heat. Add the olive oil and the vegetables and cook until soft. Add the garlic and season with salt and pepper. Add the beef and the tomatoes and tomato paste to the pan,and simmer until tomatoes are broken down and thickened and beef is cooked, about 1 hour. Before serving, top with the crumbled bacon.

    Recipe stats:
    16g Carbs
    40.2g Fat
    42.4g Protein
    592.6 Calories

    Serving stats:
    16g Carbs
    40.2g Fat
    42.4g Protein
    592.6 Calories

    Fats: 61%; Protein: 28%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 teaspoon olive oil
    3 eggs, beaten
    1/4 cup sliced mushrooms
    1 cup spinach leaves
    Salt and pepper

    Directions
    Heat a nonstick skillet over medium heat. Add the olive oil and the eggs. When the eggs are set around the edges, add the spinach and mushrooms. Season with salt and pepper. When the eggs are cooked through, fold over and serve.

    Recipe stats:
    3.3g Carbs
    21.4g Fat
    22.4g Protein
    291.9 Calories

    Serving stats:
    3.3g Carbs
    21.4g Fat
    22.4g Protein
    291.9 Calories

    Fats: 65%; Protein: 30%; Carbs: 5%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1/2 can tuna, drained
    1 tablespoon Paleo mayonnaise
    1 tablespoon chopped celery
    1 tablespoon chopped walnuts
    1/2 cup diced avocado
    1/4 teaspoon cayenne pepper
    1/2 tablespoon olive oil
    1 large lettuce leaf, in tact

    Directions
    In a small bowl, combine all ingredients except lettuce. Mix well and serve the tuna salad in the lettuce.

    Recipe stats:
    11.8g Carbs
    28.1g Fat
    25g Protein
    387.1 Calories

    Serving stats:
    11.8g Carbs
    28.1g Fat
    25g Protein
    387.1 Calories

    Fats: 63%; Protein: 25 %; Carbs: 12 %

  • Serves 1
    Prep time: 10 minutes
    Cook time: 25 minutes

    Ingredients
    2 chicken thighs
    1/4 cup chopped broccoli
    1 teaspoon olive oil
    1 tablespoons chopped shallots
    1 clove garlic, minced
    1 tablespoon balsamic vinegar
    1 teaspoon hot sauce

    Directions
    Preheat oven to 400 degrees F. Toss the chicken and broccoli with the olive oil, shallots, garlic, olive oil, vinegar and hot sauce. Lay on a parchment lined sheet pan and bake for 20-25 minutes until chicken is cooked through and broccoli is tender.

    Recipe stats:
    6.2g Carbs
    33.3g Fat
    33.5g Protein
    466.9 Calories

    Serving stats:
    6.2g Carbs
    33.3g Fat
    33.5g Protein
    466.9 Calories

    Fats: 65%; Protein: 29%; Carbs: 6%

  • Serves 2
    Prep time: 20 minutes
    Cook time: 35 minutes

    Ingredients
    1 zucchini, grated
    1 carrot, grated
    1 teaspoon salt
    6 eggs, beaten
    1 tablespoon olive oil
    3 slices bacon, cooked and crumbled

    Directions
    Preheat oven to 400 degrees F. Combine the carrots and zucchini in a large bowl and sprinkle with salt. Allow to sit for about 10 minutes and drain well. Toss with the eggs and spread in a small casserole dish greased with the olive oil. Bake for 30-35 minutes until eggs are cooked. Remove from oven and sprinkle with the cooked bacon. Serve.

    Recipe stats:
    19.9g Carbs
    57.8g Fat
    56g Protein
    812.2 Calories

    Serving stats:
    10g Carbs
    28.9g Fat
    28g Protein
    406.1 Calories

    Fats: 63%; Protein: 27%; Carbs: 10%

  • Serves 2

    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 tbsp Olive oil
    1/2 Sweet potato
    4 slices ham
    1 tsp ground cumin
    6 eggs
    2 tbsp Parsley
    Salt and Pepper

    Directions
    Heat the olive oil in a skillet and add the ham and sweet potatoes. When the ham is crispy and sweet potatoes soft, add cumin and stir. Add the eggs, season with salt and pepper and scramble until eggs are cooked through. Serve topped with the parsley.

    Recipe stats:
    18.4g Carbs
    63.7g Fat
    62.1g Protein
    892.3 Calories

    Serving stats:
    9.2g Carbs
    31.8g Fat
    31.1g Protein
    446.1 Calories

    Fats: 64%; Protein: 28%; Carbs: 8%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 cup chopped and cooked chicken
    1 tablespoon chopped onion
    1 tablespoon chopped celery
    3 tablespoons Paleo mayonnaise
    1 tablespoon olive oil
    4 tablespoons chopped walnuts
    Salt and pepper

    Directions
    Combine all the ingredients in a large bowl. Season with salt and pepper and mix well before serving.

    Recipe stats:
    14.9g Carbs
    51.7g Fat
    51.5g Protein
    720.6 Calories

    Serving stats:
    7.4g Carbs
    25.8g Fat
    25.8g Protein
    360.3 Calories

    Fats: 64%; Protein: 28%; Carbs: 6%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    8 ounces pork sausage
    1/2 cup sliced onions
    4 cups shredded cabbage
    1 teaspoon salt
    1 teaspoon black pepper

    Directions
    In a large skillet, over medium heat, brown sausage until fully cooked. Remove sausage from skillet and set aside (reserving grease in skillet to cook cabbage). Add the onions and cabbage to skillet, season with salt and pepper (to taste). Cook until wilted, stirring occasionally (~10 minutes) Reduce heat to medium-low, and continue cooking ~10 minutes, or until cabbage starts to caramelize (brown), stir frequently to avoid burning. Add sausage to cabbage until heated. Remove from heat, add additional seasoning if necessary. Serve immediately.

    Recipe stats:
    23g Carbs
    59.8g Fat
    38.2g Protein
    779.3 Calories

    Serving stats:
    11.5g Carbs
    29.9g Fat
    19.1g Protein
    389.7 Calories

    Fats: 69%; Protein: 20%; Carbs: 12 %

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 teaspoon olive oil
    3 eggs, beaten
    1/4 cup sliced strawberries
    2 slices cooked and crumbled bacon
    Salt and pepper

    Directions
    Heat the olive oil in a nonstick skillet. Add the eggs and season with salt and pepper. Cook over medium low heat until eggs are set. Add the strawberries and bacon, fold over and serve.

    Recipe stats:
    6.1g Carbs
    27.8g Fat
    27.8g Protein
    383.9 Calories

    Serving stats:
    6.1g Carbs
    27.8g Fat
    27.8g Protein
    383.9 Calories

    Fats: 65%; Protein: 29%; Carbs: 6%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients
    1 tablespoon olive oil
    1 teaspoon lemon juice
    1 tablespoon balsamic vinegar
    1/2 teaspoon minced garlic
    1 4-ounce salmon filet
    Salt and pepper

    Directions
    Preheat broiler to high heat. Combine the olive oil, lemon juice, garlic, and vinegar in a bowl and brush over the salmon. Season with salt and pepper and lay on a baking sheet. Broil for 3-4 minutes per side until fish is cooked through.

    Recipe stats:
    3.6g Carbs
    17.4g Fat
    22.8g Protein
    268.3 Calories

    Serving stats:
    3.6g Carbs
    17.4g Fat
    22.8g Protein
    268.3 Calories

    Fats: 60%; Protein: 35%; Carbs: 5%

    Serves 1
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients
    1 teaspoon olive oil
    1/2 teaspoon minced garlic
    1 cup spinach leaves
    1/4 ounce sesame seeds
    Salt and pepper

    Directions
    Heat the olive oil in a skillet over medium heat. Add the minced garlic; cook and stir for about 2 minutes, until it is just beginning to brown. Put in the spinach leaves and cook for about 5 minutes. Continue stirring until the leaves are dark and have reduced to be about 1/4 of their original size. Remove from heat. In a dry skillet, toast sesame seeds just until they turn a light golden brown. Add toasted sesame seeds to spinach, and season with salt and pepper. Serve immediately.

    Recipe stats:
    3.2g Carbs
    8g Fat
    2.1g Protein
    88 Calories

    Serving stats:
    3.2g Carbs
    8g Fat
    2.1g Protein
    88 Calories

    Fats: 77%; Protein: 9%; Carbs: 14%

  • Serves 1
    Prep time: 20 minutes
    Cook time: 120 minutes

    Ingredients
    1 teaspoon olive oil
    1 tablespoon chopped onions
    1 clove garlic, minced
    1/4 teaspoon ground coriander
    1/4 tablespoon turmeric
    1/4 teaspoon red pepper flakes
    1/4 teaspoon ground ginger
    1/4 cup coconut milk
    1/4 cup chopped broccoli
    4 oz Beef chuck
    Salt and pepper

    Directions
    Heat the olive oil in a small sauce pot. Add the beef and cook until browned. Add the onions, garlic, and spices, and continue cooking for 1 minute. Add the coconut milk and about a half cup of water. Bring to a boil and reduce heat to a simmer. Cover and simmer on low for about 2 hours, until beef is tender. Remove lid, add the broccoli and simmer for 10 minutes before serving.

    Recipe stats:
    8.7g Carbs
    40.9g Fat
    35.3g Protein
    540.5 Calories

    Serving stats:
    8.7g Carbs
    40.9g Fat
    35.3g Protein
    540.5 Calories

    Fats: 68%; Protein: 26%; Carbs: 6%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    3 strips bacon, chopped
    2 cups shredded cabbage
    2 eggs
    Salt and pepper

    Directions
    Heat a nonstick skillet over medium high heat. Add the bacon and cook until crisp. Remove from pan and add the cabbage. Cook until soft and make two small wells in the pan. Crack the eggs inside and cook until eggs are done to your liking. Season with salt and pepper and serve with the bacon.

    Recipe stats:
    9.3g Carbs
    27.5g Fat
    20.1g Protein
    360.3 Calories

    Serving stats:
    9.3g Carbs
    27.5g Fat
    20.1g Protein
    360.3 Calories

    Fats: 68%; Protein: 22%; Carbs: 10%

  • Serves 1
    Prep time: 5 minutes
    Cook time:10 minutes

    Ingredients
    1 teaspoon olive oil
    3 eggs, beaten
    1 teaspoon chopped basil leaves
    1 teaspoon chopped chives
    Salt and pepper

    Directions
    Heat the olive oil in a nonstick skillet. Add the eggs and scramble until cooked through. Season with salt and pepper and add the herbs before serving.

    Recipe stats:
    1.4g Carbs
    21.2g Fat
    21.2g Protein
    280.8 Calories

    Serving stats:
    1.4g Carbs
    21.2g Fat
    21.2g Protein
    280.8 Calories

    Fats: 68%; Protein: 30%; Carbs: 2 %

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 1/2 cups cauliflower florets
    1 tablespoon olive oil
    3 strips bacon, cooked and crumbled
    1 teaspoon chopped chives
    1/2 cup chopped cooked chicken breast
    Salt and pepper

    Directions
    Steam the cauliflower florets until tender. Add the olive oil, bacon, and chives to the cauliflower and mash. Season with salt and pepper. Top with the chicken and serve.

    Recipe stats:
    8g Carbs
    33.1g Fat
    29.4g Protein
    443.1 Calories

    Serving stats:
    8g Carbs
    33.1g Fat
    29.4g Protein
    443.1 Calories

    Fats: 67%; Protein: 26%; Carbs: 7%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 eggs
    1 tablespoon almond milk
    1/4 teaspoon baking soda
    1/2 teaspoon vanilla extract
    1/4 cup almond flour
    1/4 teaspoon cider vinegar

    Directions
    Place all ingredients in the blender and blend on high for 30 seconds. Spray a nonstick skillet with cooking spray. Drop the batter onto the skillet into small pancakes and cook until bubbly. Flip and cook until browned on both sides.

    Recipe stats:
    6.6g Carbs
    26.3g Fat
    21.1g Protein
    353.2 Calories

    Serving stats:
    6.6g Carbs
    26.3g Fat
    21.1g Protein
    353.2 Calories

    Fats: 68%; Protein: 24%; Carbs: 8%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 0 minutes

    Ingredients
    1 teaspoon coconut oil
    2 tablespoons chopped pecans
    1 tablespoon Paleo mayonnaise
    1 teaspoon lemon juice
    1 pinch black pepper
    1/2 cup chopped cooked chicken
    2 tablespoons diced apples
    2 tablespoons chopped celery

    Directions
    Add coconut oil to frying pan to lightly roast chopped pecans. In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, pecans, apples, and celery.

    Recipe stats:
    8.3g Carbs
    21.4g Fat
    23.2g Protein
    313.7 Calories

    Serving stats:
    8.3g Carbs
    21.4g Fat
    23.2g Protein
    313.7 Calories

    Fats: 60%; Protein: 29%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    2 tablespoons coconut oil
    1/2 chicken breast, cut into strips
    1/4 cup chopped asparagus
    1/4 cup chopped broccoli
    1/4 cup sliced red bell peppers
    1/4 cup sliced mushrooms
    1/4 teaspoon cayenne pepper
    1 egg

    Directions
    Heat the oil in a non-stick wok over medium-high heat. Add the chicken and cook until almost done. Add the vegetables, cayenne pepper, cook until tender. Separately, quickly scramble the egg and then it mix through the stir-fry thoroughly. Serve hot.

    Recipe stats:
    7.8g Carbs
    36.4g Fat
    35g Protein
    487.5 Calories

    Serving stats:
    7.8g Carbs
    36.4g Fat
    35g Protein
    487.5 Calories

    Fats: 66%; Protein: 28%; Carbs: 6 %

  • Serves 1
    Prep time: 15 minutes
    Cook time: 30 minutes

    Ingredients
    1 cup spaghetti squash
    1 teaspoon olive oil
    2 eggs
    2 slices bacon, cooked and crumbled
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Drizzle the squash with olive oil and season with salt and pepper. Roast for 30 minutes, until tender when pierced with a fork. Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the squash. Sprinkle with the cooked bacon and serve.

    Recipe stats:
    8.2g Carbs
    22.7g Fat
    20.9g Protein
    316.8 Calories

    Serving stats:
    8.2g Carbs
    22.7g Fat
    20.9g Protein
    316.8 Calories

    Fats: 64%; Protein: 26%; Carbs: 10%

  • Serves 1
    Prep time: 20 minutes
    Cook time: 20 minutes

    Ingredients
    3 tablespoons olive oil
    1 chicken breast, sliced
    1 tablespoon chopped shallots
    1 tablespoon chopped celery
    1/2 cup sliced carrots
    2 cups baby spinach
    1/4 cup cherry tomatoes, halved
    1 cup sliced zucchini
    2 cups chicken broth

    Directions
    Heat the oil in a small saucepan. Add the chicken and cook until browned. Add the shallots and celery and cook until soft. Add the carrots, spinach, tomatoes, and zucchini, stir and cook for 1 minute. Add the broth and bring to a boil. Reduce heat and simmer for 10 minutes, or until chicken is cooked through and soup is hot.

    Recipe stats:
    15.4g Carbs
    44.6g Fat
    36.3g Protein
    595.7 Calories

    Serving stats:
    15.4g Carbs
    44.6g Fat
    36.3g Protein
    595.7 Calories

    Fats: 66%; Protein: 24%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 30 minutes

    Ingredients
    1 green bell pepper
    1 1/2 tablespoons olive oil
    1/2 cup chopped onions
    1/4 cup sliced mushrooms
    1 clove garlic, minced
    1/4 pound ground beef

    Directions
    Preheat oven to 400 degrees F. Cut the pepper in half and remove the ribs and seeds. Lay on a baking sheet. Heat a skillet over medium heat and add the olive oil, onions, garlic, and mushrooms. Cook until soft and add the beef. Cook until beef is no longer pink. Stuff the mixture into the peppers and bake for 25-30 minutes until pepper is soft.

    Recipe stats:
    12.5g Carbs
    38.6g Fat
    29.5g Protein
    512.9 Calories

    Serving stats:
    12.5g Carbs
    38.6g Fat
    29.5g Protein
    512.9 Calories

    Fats: 67%; Protein: 23%; Carbs: 10 %

  • Serves 1
    Prep time: 10 minutes
    Cook time: 30 minutes

    Ingredients
    1 green bell pepper
    1 1/2 tablespoons olive oil
    1/2 cup chopped onions
    1/4 cup sliced mushrooms
    1 clove garlic, minced
    1/4 pound ground beef

    Directions
    Preheat oven to 400 degrees F. Cut the pepper in half and remove the ribs and seeds. Lay on a baking sheet. Heat a skillet over medium heat and add the olive oil, onions, garlic, and mushrooms. Cook until soft and add the beef. Cook until beef is no longer pink. Stuff the mixture into the peppers and bake for 25-30 minutes until pepper is soft.

    Recipe stats:
    12.5g Carbs
    38.6g Fat
    29.5g Protein
    512.9 Calories

    Serving stats:
    12.5g Carbs
    38.6g Fat
    29.5g Protein
    512.9 Calories

    Fats: 67%; Protein: 23%; Carbs: 10 %

  • Serves 1
    Prep time: 5 minutes
    Cook time: 5 minutes

    Ingredients
    1 slice bacon, chopped
    1/2 cup sliced mushrooms
    3 eggs
    1/2 tablespoon butter
    Salt and pepper

    Directions
    Cook bacon to desired crispness, remove from skillet and set aside on paper towel to drain and cool. Drain grease from skillet after removing the bacon, reserving ~1 tbsp, and sautee mushrooms until brown and tender. Remove mushrooms and set aside. In a small bowl, whisk eggs and water until combined. Heat a nonstick (broiler-safe) skillet over medium heat. Add butter, then once it is sizzling, slowly pour in the egg mixture. Reduce to low heat, cook ~5 minutes (or until eggs are set and light golden brown). Remove from heat, sprinkle the omelet with seasonings. Crumble bacon and sprinkle evenly across the omelet, and also add mushrooms. Using a spatula, carefully fold the omelet in half, and roll it out of the pan and onto a serving plate.

    Recipe stats:
    3.7g Carbs
    25.9g Fat
    26.2g Protein
    348.1 Calories

    Serving stats:
    3.7g Carbs
    25.9g Fat
    26.2g Protein
    348.1 Calories

    Fats: 66%; Protein: 30%; Carbs: 4%

  • Serves 2
    Prep time: 15 minutes
    Cook time: 10 minutes

    Ingredients
    226 grams ground grass-fed beef
    Salt and Pepper
    1 tbsp Coconut oil
    1 serving Sweet & Spicy Veggie Salsa
    1 cup Green leaf Lettuce

    Directions
    Prepare Sweet & Spicy Veggie Salsa according to recipe, transfer to a jar with tight fitting lid, and refrigerate. You can combine the salsa with the other ingredients in this recipe, or top the burger with salsa after it’s cooked, if you prefer. For the burgers: In a medium size bowl, add grass fed ground beef and seasoning, and mix well to incorporate all ingredients. Using your hands, create a large ball with the beef mixture and divide it into 2 evenly sized portions. Take each portion and form into individual patties. Burgers can be cooked on preheated grill or in a lightly oiled skillet on the stove top, on high heat. Cook on each side for ~ 5 minutes, or until desired amount of doneness. Serve the burgers on top of the salad.

    Recipe stats:
    4.7g Carbs
    42.5g Fat
    44.5g Protein
    571.2 Calories

    Serving stats:
    2.3g Carbs
    21.2g Fat
    22.2g Protein
    285.6 Calories

    Fats: 66%; Protein: 31%; Carbs: 3%

  • Serves 2
    Prep time: 20 minutes
    Cook time: 240 minutes

    Ingredients
    4 tablespoons olive oil
    1/2 cup chopped onions
    1/2 cup sliced carrots
    1 clove garlic, minced
    8 ounces beef chuck roast
    1 cup beef broth
    1/2 tablespoon fresh chopped rosemary
    1 teaspoon chopped thyme leaves
    1 teaspoon pepper

    Directions
    Heat a large pot over medium-high heat. Add ~2-3 tbsp of olive oil and cook until shimmering. Once the pot is very hot, carefully place the onion halves into the pot and allow them to brown on both sides, then add the minced garlic and saute until they start to caramelize. Remove the onions and garlic from the pan and set aside. Return the pot to the stove top, add in the sliced carrots, and cook them for ~1-2 minutes, or until slightly browned. Remove carrots from the pan and set aside with the onions. Add the remaining olive oil to the same pan over high heat. Generously salt and pepper the roast and place it in the very hot pan, searing the meat on all sides until its browned and has a slight crust all over. Remove the roast and return the pan to the burner over high heat. Carefully add the beef broth to deglaze the pan, using a spatula or whisk to scrape the bits from the bottom. Once all of the flavorful bits have been scraped from the bottom of the pot, return the roast and add enough beef stock (or water) to halfway cover the meat (~2-3 cups). Add in the onion and carrots, and the sprigs of rosemary and thyme (or dried, if that’s all you have on hand). Cover the pot with a lid and roast in the oven at 275oF for ~ 3-4 hours, until very tender. Cooking time can vary depending on the size of your roast and oven temperature, but a general rule is an hour per pound of meat.

    Recipe stats:
    6.3g Carbs
    36.3g Fat
    39.9g Protein
    516.3 Calories

    Serving stats:
    6.3g Carbs
    36.3g Fat
    39.9g Protein
    516.3 Calories

    Fats: 64%; Protein: 31%; Carbs: 5%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 teaspoon olive oil
    1/4 cup chopped green peppers
    1/4 cup diced tomatoes
    1 teaspoon chopped shallots
    1 clove garlic, minced
    3 eggs
    1/4 ounce goat cheese
    Salt and pepper

    Directions
    Rough chop the tomatoes and green peppers. Cut the soft goat cheese into small pieces (to allow it to melt quickly). Heat ~1 tbsp olive oil (or coconut oil) in a medium size, nonstick skillet over medium-high heat. Add the peppers and tomatoes, and saut, gently stirring for about 3 minutes, until they’ve softened and begin to caramelize, or to desired level of browness. Add in the garlic and shallots and continue to cook until tender and aromatic. Watch carefully to avoid burning the garlic. Remove vegetables from skillet and set aside. In a separate bowl, whisk together the eggs and ~1-2 tbsp of water (or milk, if you prefer). Return the skillet to medium high heat and add olive oil (or coconut oil). Pour in the egg mixture and scramble the eggs. Just before the eggs are set, add in the vegetables and the cheese, and continue to cook until eggs are done, vegetables are heated and cheese is melted. Season with salt and pepper. Serve immediately.

    Recipe stats:
    6.5g Carbs
    22.9g Fat
    23.4g Protein
    321.7 Calories

    Serving stats:
    6.5g Carbs
    22.9g Fat
    23.4g Protein
    321.7 Calories

    Fats: 63%; Protein: 29%; Carbs: 8%

  • Serves 2
    Prep time: 5 minutes
    Cook time: 0 minutes

    Ingredients
    1 chicken breast, chopped
    6 cups baby spinach
    4 tablespoons chopped green onions
    2 hard boiled eggs, sliced
    2 tablespoons olive oil
    6 tablespoons cider vinegar
    1 teaspoon ground oregano
    1 clove garlic, minced
    Salt and pepper

    Directions
    Chop roasted/grilled chicken into bite size chunks. Wash spinach well, drain, and chop. Squeeze out excess water. Chop green onions and hard boiled eggs. For the vinaigrette, combine olive oil, vinegar, minced garlic and oregano in a small bowl and mix to incorporate. Pour the dressing into a glass jar with a tight sealing lid, and refrigerate for ~ 1 hour to allow flavors to blend. To serve, top salad with roasted chicken, green onions and hard boiled eggs. Drizzle with vinaigrette dressing.

    Recipe stats:
    12.6g Carbs
    41.5g Fat
    45.2g Protein
    613.2 Calories

    Serving stats:
    6.3g Carbs
    20.8g Fat
    22.6g Protein
    306.6 Calories

    Fats: 62%; Protein: 30%; Carbs: 8%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients
    2 1/2 tablespoons olive oil
    1 4 ounce tilapia fillet
    2 cups diced Portabella mushrooms
    1/4 teaspoon mustard seeds
    1/2 teaspoon fennel seeds
    5 basil leaves, sliced
    1 clove garlic, minced
    1 teaspoon lime juice
    1 tablespoon chopped parsley
    1/4 teaspoon cayenne pepper
    1 tablespoon tamari sauce
    1/4 teaspoon black pepper

    Directions
    Preheat a grill pan over medium heat. Season the tilapia with salt and pepper. Add 1/2 tablespoon of the oil to the pan and grill the tilapia until cooked through on both sides, about 6-7 minutes. While the fish is cooking make the mushrooms. Heat large skillet with olive oil over medium-high heat. When hot, add mustard seeds and saute a few seconds until they begin to pop, then add the fennel seeds and torn basil leaves and stir to incorporate. Add in the mushrooms and garlic, and saute for ~2 minutes longer. Add seasonings and lime juice (adjust seasonings according to taste). Stir in the parsley, remove from heat. Serve immediately with the grilled tilapia.

    Recipe stats:
    10.6g Carbs
    36.8g Fat
    29.1g Protein
    472.3 Calories

    Serving stats:
    10.6g Carbs
    36.8g Fat
    29.1g Protein
    472.3 Calories

    Fats: 68%; Protein: 24%; Carbs: 8%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients
    1 egg
    3 egg whites
    2 turkey sausage links
    1 teaspoon coconut oil
    1 slice cheddar cheese

    Directions
    Cut turkey sausage into cubes and heat (in skillet or microwave). In a small bowl, mix 1 whole egg and 3 egg whites and pour into heated, non-stick skillet with coconut oil. Once egg has set in the pan, add turkey sausage and cheese to the center and flip the edge of the egg over to fold it in half. Serve immediately.

    Recipe stats:
    2.4g Carbs
    29.6g Fat
    33.4g Protein
    410.8 Calories

    Serving stats:
    2.4g Carbs
    29.6g Fat
    33.4g Protein
    410.8 Calories

    Fats: 65 %; Protein: 33%; Carbs: 2%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 0 minutes

    Ingredients
    10 olives
    1/2 jalapeño pepper
    1 avocado
    1 head lettuce
    2 cans tuna
    1/4 cup chopped scallions
    3 tablespoons olive oil
    1 tablespoons lemon juice
    1/4 teaspoon cayenne pepper

    Directions
    To prepare, chop olives, finely chop the jalapeno. (For less heat, remove the seeds from the jalapeno). Wash your hands to remove any jalapeno residue, which can burn your eyes on contact). Slice the avocado, cut the lettuce into bite-size pieces, and set aside. Combine all of the remaining ingredients and add to the lettuce. Last, add sliced avocado on top before serving.

    Recipe stats:
    25.6g Carbs
    77.3g Fat
    91.3g Protein
    1138 Calories

    Serving stats:
    12.8g Carbs
    38.7g Fat
    45.7g Protein
    569 Calories

    Fats: 60%; Protein: 31%; Carbs: 9%

  • Serves 1
    Prep time: 15 minutes
    Cook time: 15 minutes

    Ingredients
    1 tablespoon olive oil
    1/4 cup sliced onion
    1 clove garlic, minced
    1/2 tablespoon chili powder
    1/2 teaspoon ground cumin
    1 4-ounce pork chop
    1/2 cup sliced asparagus
    Salt and pepper

    Directions
    Heat the olive oil in a large skillet over medium high heat. Add the onions and garlic and cook until soft. Add the chili powder and cumin and continue cooking for 1 minute. Season the pork chop with salt and pepper and add it to the pan. Sear until browned, flip and add the asparagus to the pan. Continue cooking until pork is cooked through and asparagus is tender.

    Recipe stats:
    9.1g Carbs
    30.3g Fat
    31.5g Protein
    431.6 Calories

    Serving stats:
    9.1g Carbs
    30.3g Fat
    31.5g Protein
    431.6 Calories

    Fats: 63%; Protein: 29%; Carbs: 8%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 5 minutes

    Ingredients
    1 teaspoon coconut oil
    1/2 cup grated zucchini
    1/2 cup grated carrots
    2 eggs, beaten
    Salt and pepper

    Directions
    Heat the coconut oil in a nonstick skillet. Add the grated carrots and zucchini and cook until soft. Season with salt and pepper and add the eggs. Stir until scrambled, and serve.

    Recipe stats:
    5.3g Carbs
    15.9g Fat
    15g Protein
    220.1 Calories

    Serving stats:
    5.3g Carbs
    15.9g Fat
    15g Protein
    220.1 Calories

    Fats: 64%; Protein: 27%; Carbs: 9%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 5 minutes

    Ingredients
    1/2 chicken breast, cooked and chopped or shredded
    1/2 tablespoon chopped celery
    1 tablespoon chopped onion
    1/4 cup almonds, chopped
    1 tablespoon avocado oil
    1 tablespoon cider vinegar
    2 large lettuce leaves, intact
    Salt and pepper

    Directions
    Combine all ingredients in a bowl and mix well. Season with salt and pepper and serve the chicken salad in the lettuce leaves.

    Recipe stats:
    9.7g Carbs
    35.5g Fat
    35.1g Protein
    489.1 Calories

    Serving stats:
    9.7g Carbs
    35.5g Fat
    35.1g Protein
    489.1 Calories

    Fats: 64%; Protein: 28%; Carbs: 8%

  • Serves 1
    Prep time: 15 minutes
    Cook time: 45 minutes

    Ingredients
    1 tablespoon olive oil
    1 tablespoon butter
    1/4 cup chopped celery
    1/4 cup chopped onion
    1 clove garlic, minced
    1 teaspoon arrowroot
    1 cup cooked and chopped chicken breast
    1/4 cup chicken stock
    1/2 teaspoon ground thyme
    1/2 teaspoon ground sage
    1/2 teaspoon chili powder
    1/2 teaspoon paprika
    1/4 teaspoon cayenne pepper
    1/4 avocado, diced
    Salt and pepper
    Directions
    In a large stockpot, heat oil and butter over medium-high heat. Once hot, add chopped celery, onions, and minced garlic. Using a wooden spoon, saute until vegetables soften (~4-6 minutes), stirring occasionally. Add arrowroot and continue to cook an additional minute, stirring constantly. Add roasted chicken, chicken stock, and remaining seasonings. Bring the mixture to a simmer for ~10 minutes, stirring frequently. Cover with a tight-fitting lid. Cook for 30 minutes.Serve hot with diced avocado.

    Recipe stats:
    16.5g Carbs
    44.1g Fat
    44.4g Protein
    634.9 Calories

    Serving stats:
    16.5g Carbs
    44.1g Fat
    44.4g Protein
    634.9 Calories

    Fats: 62%; Protein: 28%; Carbs: 10%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients
    1 teaspoon coconut oil
    1/4 cup sliced mushrooms
    1/4 cup chopped green peppers
    1/8 teaspoon ground nutmeg
    1 slice ham, chopped
    3 eggs, beaten
    1/4 cup shredded Swiss cheese
    Salt and pepper

    Directions
    Heat the coconut oil in a nonstick skillet. Add the mushrooms and peppers and cook until soft. Season with nutmeg and salt and pepper. Add the ham, stir and add the eggs. Scramble until the eggs are cooked. Top with the cheese.

    Recipe stats:
    5.6g Carbs
    32.9g Fat
    32.6g Protein
    445.8 Calories

    Serving stats:
    5.6g Carbs
    32.9g Fat
    32.6g Protein
    445.8 Calories

    Fats: 66%; Protein: 29%; Carbs: 5%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1 teaspoon olive oil
    2 tablespoons sliced mushrooms
    2 tablespoons chopped onions
    2 tablespoons chopped green peppers
    5 pepperoni slices, chopped
    2 tablespoons tomato sauce
    1/4 cup chopped tomatoes
    1/4 cup chicken broth
    1/5 teaspoon chopped oregano
    1/2 cup shredded mozzarella cheese

    Directions
    Heat oil in small saucepan over medium heat. Add mushrooms, bell pepper, tomato, and onion. Cook, stirring frequently, 7 minutes or until vegetables are tender. Add pepperoni and cook until heated. Stir in tomato sauce, broth, 1/2 cup water, and oregano. Bring to a boil. Reduce heat and simmer 5 minutes. Top with cheese.

    Recipe stats:
    8.2g Carbs
    21.7g Fat
    17g Protein
    291.7 Calories

    Serving stats:
    8.2g Carbs
    21.7g Fat
    17g Protein
    291.7 Calories

    Fats: 68%; Protein: 23%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1/4 cup cauliflower florets
    1 tablespoon coconut oil
    1 chicken breast, sliced
    1/4 cup chopped onions
    1 teaspoon curry powder
    1/4 cup coconut milk
    1 tablespoon fresh chopped cilantro

    Directions
    Put the cauliflower in a food processor and pulse until finely chopped. It should be about the size of rice. Heat a skillet over medium heat and add the coconut oil. Add the chicken and cook until browned. Add the onions and continue cooking until onions are soft. Add the curry powder and stir, and then add the coconut milk. Simmer for 5 minutes. Stir in the cauliflower and cook for 2-3 more minutes until cauliflower is tender. Serve topped with the chopped cilantro.

    Recipe stats:
    9.6g Carbs
    29.5g Fat
    27.2g Protein
    402.4 Calories

    Serving stats:
    9.6g Carbs
    29.5g Fat
    27.2g Protein
    402.4 Calories

    Fats: 64%; Protein: 24%; Carbs: 10%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 5 minutes

    Ingredients
    3 eggs
    1 tablespoon chopped dill
    1 tablespoon olive oil
    2 tablespoons coconut oil
    4 ounces smoked salmon
    Salt and pepper

    Directions
    Whisk the eggs and coconut milk in a bowl, add the fresh dill and season to taste with sea salt and freshly ground black pepper. Heat a non-stick skillet over a medium heat, add the oil, and pour the egg mixture into the skillet. Use a spatula to stir the omelet gently while it cooks, allowing uncooked parts to run underneath. When the omelet is set, add the smoked salmon, and then fold the omelet in half. Cover and cook for an additional minute, then serve.

    Recipe stats:
    3.1g Carbs
    43.3g Fat
    45g Protein
    579.1 Calories

    Serving stats:
    3.1g Carbs
    43.3g Fat
    45g Protein
    579.1 Calories

    Fats: 67%; Protein: 31%; Carbs: 2 %

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1 tablespoon olive oil
    1/2 cup chopped chicken breast
    1/4 cup chopped onion
    1/4 cup sliced mushrooms
    1/4 cup coconut milk
    1/2 cup chicken broth
    1 teaspoon chopped parsley
    Salt and pepper

    Directions
    In a medium saucepan, heat the olive oil over medium heat. Add the chopped chicken and chopped onions, stirring constantly for ~3 minutes. Add the sliced mushrooms and continue to saute for an additional 5 minutes, or until mushrooms are browned and onions are softened. Add the coconut milk to the skillet. Next, add the chicken broth and continue cook until thickened, stirring constantly. Adjust seasoning according to taste with salt and pepper. Sprinkle with parsley before serving.

    Recipe stats:
    6.7g Carbs
    30.9g Fat
    25.1g Protein
    399.6 Calories

    Serving stats:
    6.7g Carbs
    30.9g Fat
    25.1g Protein
    399.6 Calories

    Fats: 69%; Protein: 25%; Carbs: 6%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 60 minutes

    Ingredients
    1 tablespoon olive oil
    1/2 pound grass fed beef
    1/4 cup chopped onions
    1/2 cup ground almonds
    1 egg
    2 tablespoons tomato paste
    1 clove garlic, minced
    1 teaspoon chopped parsley
    1/2 cup chopped cauliflower
    Salt and pepper

    Directions
    Preheat oven to 350 F. In a bowl, combine ingredients, reserving 1 teaspoon olive oil, and mix until incorporated. Spray a small glass baking dish with cooking spray and add the meat mixture, forming into a loaf. Cover the pan with foil and bake in the oven for ~1 hour, or until cooked through and until the meat is no longer pink in the middle. While the meatloaf is cooking, steam the cauliflower, mash with 1 teaspoon olive oil and season with salt and pepper. Serve the meatloaf with the cauliflower.

    Recipe stats:
    12.3g Carbs
    34.2g Fat
    29.6g Protein
    459.2 Calories

    Serving stats:
    12.3g Carbs
    34.2g Fat
    29.6g Protein
    459.2 Calories

    Fats: 65%; Protein: 25%; Carbs: 10 %

  • Serves 2
    Prep time: 15 minutes
    Cook time: 20 minutes

    Ingredients
    2 turkey sausage breakfast links
    1/2 cup sliced green peppers
    1 cup grated carrots
    1/4 cup chopped scallions
    1 cup sliced mushrooms
    5 eggs
    1/4 cup grated cheddar cheese

    Directions
    Preheat oven to 350 F. Spray a 6-cup nonstick muffin pan with Olive Oil cooking spray (or line with paper baking liners). Over medium-high heat, cook the sausage, peppers, carrots, and scallions ~5 minutes, or until sausage is cooked through. Remove from heat and transfer the mixture into a bowl, and set aside to cool slightly. Stir in the eggs and mushrooms. Divide the mixture evenly among 4 prepared muffin cups. Sprinkle the tops with cheese. Bake for 20 minutes or until the egg is set.

    Recipe stats:
    27.1g Carbs
    67.7g Fat
    71.4g Protein
    993.4 Calories

    Serving stats:
    13.6g Carbs
    33.9g Fat
    35.7g Protein
    496.7 Calories

    Fats: 61%; Protein: 28%; Carbs: 11%

  • Serves 1
    Prep time: 15 minutes
    Cook time: 15 minutes

    Ingredients
    12 asparagus spears
    1 6-ounce salmon filet
    1 tablespoon olive oil
    1 tablespoon butter
    1 teaspoon chopped garlic
    2 tablespoons chopped parsley
    1/2 tablespoon white wine
    1 tablespoon lemon juice
    Salt and pepper

    Directions
    Wash asparagus and trim ~1” off ends. Pre-heat oven to 350-375 °F (175-190 °C). Place salmon on broil pan and season with pepper, to taste. Then place the asparagus stalks on top. Season with additional salt and pepper, if desired. In a small non-stick skillet, heat olive oil over medium-high heat, and add butter and garlic. Saute just until butter is melted. Remove from heat, add parsley, wine and lemon juice. Drizzle the garlic butter over the top of the asparagus. Place in oven for ~7-10 minutes, or until salmon begins to flake.

    Recipe stats:
    11.9g Carbs
    36.4g Fat
    38.9g Protein
    541.7 Calories

    Serving stats:
    11.9g Carbs
    36.4g Fat
    38.9g Protein
    541.7 Calories

    Fats: 62%; Protein: 29%; Carbs: 9%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1 chicken breast
    1/4 cup prepared salsa verde
    1/2 teaspoon ground cumin
    1 teaspoon garlic powder
    1/2 avocado
    1 teaspoon lime juice
    1/2 tablespoon olive oil

    Directions
    Preheat oven to 375. Coat a 9 x 13 inch baking dish with olive oil cooking spray. Place chicken breast in baking dish, and season with cumin and garlic powder. Pour salsa on top and bake in the oven for ~25-30 minutes, or until chicken is cooked through. In the meantime, add the diced avocado and lime juice to a small bowl and mash with a fork to desired consistency. Once chicken is done, remove from the oven. Top with mashed avocado to serve.

    Recipe stats:
    15.9g Carbs
    29g Fat
    56.2g Protein
    551.5 Calories

    Serving stats:
    15.9g Carbs
    29g Fat
    56.2g Protein
    551.5 Calories

    Fats: 48%; Protein: 41%; Carbs: 12%

    Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1/2 cup sliced zucchini
    1/4 cup chicken broth
    1 tablespoon grated cheddar cheese
    1 tablespoon grated Parmesan cheese
    Salt and pepper

    Directions
    Preheat broiler. Add chicken broth and seasonings to a large saucepan, and bring to a boil over medium-high heat. Add zucchini slices, cover and boil ~3-5 minutes, just until tender-crisp. Drain zucchini, lay out half of the slices in the bottom of a 9-in baking dish. Sprinkle with half of each type of cheese. Then layer the remaining zucchini and cheeses accordingly. Place in broiler for ~1-2 minutes, until cheese is melted and bubbly. Watch carefully so as not to burn.

    Recipe stats:
    3g Carbs
    20.4g Fat
    17.6g Protein
    264.1 Calories

    Serving stats:
    3g Carbs
    20.4g Fat
    17.6g Protein
    264.1 Calories

    Fats: 69%; Protein: 26%; Carbs: 5%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 tablespoon butter
    1 tablespoon chopped shallots
    1 clove garlic, minced
    1 cup sliced mushrooms
    1 cup sliced Brussels sprouts
    4 eggs
    1 teaspoon heavy cream
    1/2 tablespoon grated Swiss cheese
    1/4 cup ground almonds
    Salt and pepper

    Directions
    Preheat the oven to 425 degrees. Heat half of the butter in a small skillet over medium-high heat. Add the garlic and shallot, and saut for a minute. Next, add the mushrooms, sprouts, and a good sprinkle of sea salt and saut, stirring a bit, for about 4 minutes. The mushrooms and sprouts should be soft and will have released a bit of their water. Place the remaining butter in a small 6 inch ramekin or baking dish, and set in the oven until the butter is melted and bubbly. Remove from the oven. Swirl the melted butter in the ramekin. Crack the eggs and add to the butter. Drizzle in the cream, and then scatter all of the sauteed vegetables. Top off with a pinch of sea salt and a twist or two of pepper. Place in the oven and bake for 5 minutes. Working quickly, pull the ramekin, and add the cheese and ground almonds to the top. Return to the oven and cook for 1 2 minutes more, or until the whites are just set. Keep in mind that the eggs will continue to cook a bit once out of the oven. Pull, and set aside to cool for a minute or two, and serve.

    Recipe stats:
    23.9g Carbs
    55.6g Fat
    46.8g Protein
    757.1 Calories

    Serving stats:
    12g Carbs
    27.8g Fat
    23.4g Protein
    378.5 Calories

    Fats: 64%; Protein: 24%; Carbs: 12 %

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    4 ounces raw shrimp
    2 tablespoons Paleo mayonnaise
    2 tablespoons ground almonds
    1 egg
    1 teaspoon horseradish
    1 teaspoon chopped dill
    1 teaspoon chopped chives
    1/4 teaspoon paprika
    1 tablespoon coconut oil
    1 cup baby spinach
    1 tablespoon lemon juice
    Salt and pepper

    Directions
    In a large bowl, add all ingredients except for the oil. Mix together until well-incorporated and form into 2 patties. Refrigerate ~30 minutes, or until patties are firm. In a large nonstick skillet, heat the oil over medium-high heat. Add 4 patties to the skillet, cooking~3-4 minutes per side. Remove patties from the skillet, set aside, and then cook the remaining patties. Serve the patties on top of the spinach and drizzle with lemon juice.

    Recipe stats:
    14.3g Carbs
    36.8g Fat
    33.8g Protein
    512.6 Calories

    Serving stats:
    14.3g Carbs
    36.8g Fat
    33.8g Protein
    512.6 Calories

    Fats: 63%; Protein: 26%; Carbs: 11%

  • Serves 1
    Prep time:15 minutes
    Cook time: 20 minutes

    Ingredients
    1 teaspoon olive oil
    1 tablespoon chopped shallots
    1 clove garlic, minced
    1 teaspoon chopped rosemary
    1/4 cup cubed butternut squash
    3 chicken thighs
    1 cup chicken stock
    2 tablespoons coconut milk
    Salt and pepper

    Directions
    Heat the olive oil in a small saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the rosemary and squash and saut for 5 minutes. Add the chicken thighs and stock and simmer for 20 minutes. Remove chicken thighs, pull meat from the bones and set aside. Puree the soup and add the chicken back to the pot. Stir in the coconut milk, season with salt and pepper and serve.

    Recipe stats:
    16.2g Carbs
    39.3g Fat
    37g Protein
    569 Calories

    Serving stats:
    16.2g Carbs
    39.3g Fat
    37g Protein
    569 Calories

    Fats: 62%; Protein: 26%; Carbs: 11%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 30 minutes

    Ingredients
    2 slices bacon
    1 breakfast sausage link
    1 tablespoon Dijon mustard
    2 eggs, beaten

    Directions
    Preheat oven to 375 degrees F. Heat a nonstick skillet over medium heat. Add the bacon strips and cook for 1 minute. Do not cook until crisp. Remove from pan, leaving the fat, and allow to cool. Spread the mustard on the sausage and wrap the partially cooked bacon strips around it. Lay on a baking sheet and bake for 20 minutes, until cooked through. While the sausage is cooking, heat the bacon grease and add the eggs. Scramble until done and serve with the sausages.

    Recipe stats:
    9g Carbs
    34.9g Fat
    28.9g Protein
    466.5 Calories

    Serving stats:
    9g Carbs
    34.9g Fat
    28.9g Protein
    466.5 Calories

    Fats: 67%; Protein: 25%; Carbs: 8%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 5 minutes

    Ingredients
    4 ounces canned salmon
    Juice of half a lemon
    1 1/2 tablespoons olive oil
    1 cup cucumber slices
    2 tablespoons chopped onion
    1/4 cup chopped tomatoes
    1/4 avocado
    1/2 tablespoon fresh chopped dill
    1 hard boiled egg, chopped
    2 cups baby spinach

    Directions
    Drain the liquid from the canned salmon, place it in a bowl and mash well with a fork. Add the lemon juice and oil and mix well. Add the cucumbers, onion, tomato, hard boiled eggs and avocado, mix again. Season with dill, salt and pepper. To serve, top spinach with the cold salad.

    Recipe stats:
    15.9g Carbs
    37.8g Fat
    31.6g Protein
    511.4 Calories

    Serving stats:
    15.9g Carbs
    37.8g Fat
    31.6g Protein
    511.4 Calories

    Fats: 64%; Protein: 24%; Carbs: 12%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 185 minutes

    Ingredients
    6 ounces pork spareribs
    1 teaspoon black pepper
    1 tablespoon paprika
    1/4 teaspoon cayenne pepper
    1/4 tablespoon onion powder
    1 teaspoon salt
    1 teaspoon garlic powder

    Directions
    Preheat your oven to 250 F. Combine the seasonings for the dry rub in a small bowl. Pat the ribs dry and rub them with the seasoning, spreading evenly. Let sit until the rub appears moist. Place on a foil lined baking sheet to roast for ~3 hours, turning them occasionally.

    Recipe stats:
    9.2g Carbs
    40.9g Fat
    28.3g Protein
    514.5 Calories

    Serving stats:
    9.2g Carbs
    40.9g Fat
    28.3g Protein
    514.5 Calories

    Fats: 71%; Protein: 22%; Carbs: 7%

    Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1/2 spaghetti squash
    1/4 teaspoon turmeric
    2 tablespoons nutritional yeast
    1/2 tablespoon butter, melted
    1/4 teaspoon cornstarch
    2 tablespoons almond butter
    1/2 tablespoon grated cheddar cheese
    Salt and pepper

    Directions
    Cut the squash in half and remove the seeds and scoop the inside into a microwave safe bowl with a tablespoon of water. Cover and cook for 3-4 minutes, until tender. While the squash is cooking, combine the rest of the ingredients in a blender and blend until smooth. Toss the sauce with the hot squash and serve.

    Recipe stats:
    15.1g Carbs
    34.5g Fat
    15.3g Protein
    414.7 Calories

    Serving stats:
    15.1g Carbs
    34.5g Fat
    15.3g Protein
    414.7 Calories

    Fats: 72%; Protein: 14%; Carbs: 14%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients
    4 eggs
    1 cup sliced zucchini
    1 teaspoon garlic powder
    1 teaspoon onion powder
    1 tablespoon olive oil
    Salt and pepper

    Directions
    For Hash Browns: Heat oil in skillet. Mix together zucchini, 2 slightly beaten eggs, salt, pepper, garlic powder and onion powder. Drop by spoonfuls into the hot skillet. After browning on one side flip and brown the other side. For Eggs: prepare 2 eggs according to your preference. Serve with hash browns.

    Recipe stats:
    11g Carbs
    39.2g Fat
    34.5g Protein
    525.4 Calories

    Serving stats:
    11g Carbs
    39.2g Fat
    34.5g Protein
    525.4 Calories

    Fats: 66%; Protein: 26%; Carbs: 8%

  • Serves 1
    Prep time: 15 minutes
    Cook time: 30 minutes

    Ingredients
    1/4 eggplant, sliced into 1/4 inch slices
    4 ounces ground beef
    1 clove garlic, minced
    2 teaspoons ground oregano
    1 teaspoon basil leaves
    1/4 cup crushed tomatoes
    2 slices mozzarella cheese
    1 tablespoon olive oil
    Salt and pepper

    Directions
    Preheat oven to 350 degrees F.Heat a medium skillet over medium heat. Add the ground beef and garlic and cook until beef is no longer pink in the center. Add the oregano, basil, and tomatoes. Stir until well combined. In a small casserole dish, layer the eggplant slices with the cheese and the beef mixture, ending with a slice of cheese. Drizzle with the olive oil and cover with foil. Bake for 20 minutes, uncover and bake for 10 more minutes until the cheese is browned and bubbly.

    Recipe stats:
    17.4g Carbs
    39.5g Fat
    35g Protein
    549.4 Calories

    Serving stats:
    17.4g Carbs
    39.5g Fat
    35g Protein
    549.4 Calories

    Fats: 63%; Protein: 25%; Carbs: 12%

  • Serves 1
    Prep time: 20 minutes
    Cook time: 20 minutes

    Ingredients
    2 tablespoons grated Parmesan cheese
    2 tablespoons ground almonds
    1 tablespoon olive oil
    2 teaspoons Dijon mustard
    1/4 teaspoon thyme leaves
    1/4 teaspoon ground oregano
    1/4 teaspoon ground basil leaves
    1 4-ounce pork chop
    8 asparagus spears
    Salt and pepper

    Directions
    Preheat oven to 400 F (200 C). Line baking sheet with parchment and set aside. In a small shallow dish, combine Parmesan cheese and ground almonds , mix well to incorporate. In a separate small bowl, whisk together mustard, oil, and remaining herbs and seasonings. Then, brush both sides of the chops with the mustard mixture. Press both sides of each pork chop into the grated parmesan mixture, and place on the prepared baking sheet. Lay the asparagus spears around the pork chop. Bake ~15-20 minutes, until pork is lightly browned and cooked through and asparagus is tender.

    Recipe stats:
    9g Carbs
    39.9g Fat
    37.6g Protein
    538.3 Calories

    Serving stats:
    9g Carbs
    39.9g Fat
    37.6g Protein
    538.3 Calories

    Fats: 66%; Protein: 28%; Carbs: 6%

  • Smoked Alaskan Salmon Omelet
    Serves 4
    Prep Time: 5 minutes
    Cook Time: 5 minutes

    Ingredients:
    1 can smoked salmon (~6 oz. Alaskan Coho)
    1 tbsp Dill
    3 extra large Eggs
    2 tbsp Coconut milk (organic, unsweetened)
    Salt and Pepper to taste
    Extra Virgin Olive Oil (or Coconut Oil; organic, unrefined)

    Directions:
    Whisk the eggs in a bowl, add the fresh dill and season to taste with salt and freshly ground black pepper. Heat a non-stick skillet over a medium heat, add 1 tbsp olive oil or coconut oil, and pour the egg mixture into the skillet. Use a spatula to stir the omelet gently while it cooks, allowing uncooked parts to run underneath. When the omelet is set, add the smoked salmon, and then fold the omelet in half. Cover and cook for an additional minute, then serve.

    Recipe stats:
    3.1g Carbs
    43.3g Fat
    45g Protein
    579.1 Calories

    Serving stats:
    1.5g Carbs
    21.6g Fat
    22.5g Protein
    289.5 Calories

    Fats: 67%; Protein: 31%; Carbs: 2%

  • Chicken and Mushrooms with Cream Sauce
    Serves 4
    Prep Time: 10 minutes
    Cook Time: 30 minutes

    Ingredients

    2 boneless, skinless chicken breast; cooked (~2 cups, cubed/diced)
    ~3 oz Portabella or white mushrooms; (~1 cup sliced/diced)
    1 medium onion; chopped
    3 tbsp butter (unsalted, organic)
    ~2 tbsp almond flour
    1.5 cups chicken broth (organic, low sodium)
    1/2 cup heavy cream
    Salt and Pepper to taste
    1 tsp dried parsley

    Directions
    In a medium saucepan, heat ~1 tbsp butter and 1 tbsp olive oil over medium heat.
    Add the chopped chicken and chopped onions, stirring constantly for ~3 minutes.
    Add the sliced mushrooms and continue to saute for an additional 5 minutes, or until mushrooms are browned and onions are softened.
    Remove the chicken mixture from the skillet and set aside. In the same skillet, add the remaining 2 tbsp butter and melt over medium heat. Add the flour, and using a whisk, stir until well-blended.
    Next, add the chicken broth and continue cook until thickened, stirring constantly.
    Add the cream and the chicken mixture, and season with salt, pepper, and parsley. Cook for ~5 more minutes, stirring frequently to prevent burning.
    Adjust seasoning according to taste with salt and pepper. If desired, sprinkle with parsley before serving.

    Recipe stats:
    16g Carbs
    114.2g Fat
    98.5g Protein
    1487.3 Calories

    Serving stats:
    4g Carbs
    28.6g Fat
    24.6g Protein
    371.8 Calories

    Fats: 69%; Protein: 27%; Carbs: 4%

  • Mama’s Meatloaf with Loaded Faked Potatoes
    Serves 4
    Prep time: 5 minutes
    Cook time: 5 minutes
    Serving size: 1 Spare ribs

    Ingredients
    2 lb. ground beef (preferably grass-fed)
    1 medium onion (~1 cup chopped)
    2 carrots (~1 cup finely chopped)
    1 cup raw almonds, ground
    2 extra large eggs
    1 can tomato paste, organic
    3 cloves garlic (~1 tbsp, minced)
    1 tbsp dried parsley
    1 dash Pepper
    ~2 tbsp Extra Virgin Olive Oil (or olive oil cooking spray)

    Directions
    Preheat oven to 350 F. In a large bowl, combine ingredients and mix until incorporated.
    Coat a loaf sized glass baking dish with olive oil, and add the meat mixture, forming into a loaf.
    Cover the pan with foil and bake in the oven for ~1 hour, or until cooked through and until the meat is no longer pink in the middle.

    Recipe stats:
    84.7g Carbs
    201.9g Fat
    221.7g Protein
    2960.7 Calories

    Serving stats:
    21.2g Carbs
    50.5g Fat
    55.4g Protein
    740.2 Calories

    Fats: 60%; Protein: 29%; Carbs: 11%

    Loaded Faked Potato
    Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes
    1.5 cups cauliflower
    1 tsp butter (unsalted, organic)
    1 oz. Cheddar cheese (or non-dairy Cheddar), shredded
    3 strips bacon
    1 tsp chives, chopped
    1 tbsp sour cream (non-dairy, optional)

    Directions
    Chop cauliflower into florets and steam or boil until tender. In the meantime, cook bacon to desired crispness, remove from pan and allow it to cool. Once the cauliflower is cooked to desired tenderness, remove from pan and drain off any excess water. Butter and season the cauliflower with salt and pepper. Place in an individual-serving baking dish, then top with the cheese. Microwave or broil until the cheese is melted. Top with sour cream, bacon and chives. Serve immediately.

    Recipe Stats:
    8.7g Carbs
    32.7g Fat
    15g Protein
    379.5 Calories

    Serving Stats:
    8.7g Carbs
    32.7g Fat
    15g Protein
    379.5 Calories

    Meal Stats (per serving):
    29.9g Carbs
    83.2g Fat
    70.3g Protein
    1119.7 Calories

    Fat: 65%
    Protein: 24%
    Carbs: 10%

  • Ham and Swiss Frittata
    Serves 8
    Prep time: 5 minutes
    Cook time: 30 minutes

    Ingredients

    12 extra large eggs
    1 cup (8 oz) shredded Swiss cheese
    4 oz chopped ham
    1 sprig fresh parsley
    1 cup Portabella mushrooms, chopped
    2 medium green bell pepper, chopped
    2 tbsp Coconut oil (organic, unrefined)
    2 tbsp water
    salt and pepper, to taste
    pinch of nutmeg (optional)

    Directions
    Heat oil in an oven-proof skillet and saute the ham, mushrooms and peppers, ~5-7 minutes, or until softened.
    Add parsley, and seasonings, to taste.
    Whisk the eggs and water in a bowl, add additional seasoning, if preferred.
    Pour the egg mixture in the skillet with ham and vegetables.
    Continue to mix as the eggs cook for ~2-3 minutes, just until almost set.
    Sprinkle the eggs with cheese and place the skillet under the broiler to melt the cheese until light golden brown.
    If eggs have not cooked through at this point, turn the oven temperature down to ~300 degrees and allow the frittata to cook ~2 more minutes.

    Recipe stats:
    25.9g Carbs
    146.2g Fat
    135.7g Protein
    1945.2 Calories

    Serving stats:
    4.3g Carbs
    24.4g Fat
    22.6g Protein
    324.2 Calories

    Fats : 67%; Protein 28%; Carbs: 5%

  • Lemon Pepper Salmon with Asparagus
    Serves 1
    Prep time: 15 minutes
    Cook time: 15 minutes

    Ingredients
    1 tbsp Extra Virgin Olive oil
    1 tbsp butter (organic, unsalted)
    1 clove garlic, minced
    2 tbsp (~4 sprigs) fresh, flat leaf parsley
    1/2 fl oz (1 tbsp) lemon juice (1/2 lemon, squeezed)
    6 oz Atlantic salmon
    12 spears asparagus, trimmed
    1 fl oz White wine
    1 tsp black pepper (or to taste)

    Directions
    Wash asparagus and trim ~1” off ends.
    Pre-heat oven to 350-375 °F (175-190 °C).
    Place salmon on broil pan and season with pepper, to taste. Then place the asparagus stalks on top. Season with additional salt and pepper, if desired.
    In a small non-stick skillet, heat olive oil over medium-high heat, and add butter and garlic. Saute just until butter is melted. Remove from heat, add parsley, wine and lemon juice. Drizzle the garlic butter over the top of the asparagus. Place in oven for ~7-10 minutes, or until salmon begins to flake.

    Recipe stats:
    11.9g Carbs
    36.4g Fat
    38.9g Protein
    541.7 Calories

    Serving stats:
    11.9g Carbs
    36.4g Fat
    38.9g Protein
    541.7 Calories

    Fats : 62%; Protein 29%; Carbs: 9%

  • Simple Salsa Verde Chicken
    Serves 2
    Prep time: 10 minutes
    Cook time: 30 minutes

    Ingredients
    2 boneless, skinless chicken breast, cut into bite-size pieces
    1/2 cup Salsa
    1 tsp. ground cumin
    1 avocado, diced
    1 tsp garlic powder
    1 cup pepper-jack cheese (non-dairy, or your choice)
    1 tbsp Extra Virgin Olive Oil
    2 tsp lime juice

    Directions
    Preheat oven to 375. Coat a 9 x 13 inch baking dish with olive oil cooking spray. Place chicken breasts in baking dish, and season with cumin and garlic powder. Pour salsa on top and bake in the oven for ~25-30 minutes, or until chicken is cooked through. In the meantime, add the diced avocado and lime juice to a small bowl and mash with a fork to desired consistency. Once chicken is done, remove from the oven, sprinkle cheese evenly across the top, and bake an additional 3-5 minutes until cheese is melted. Top with mashed avocado to serve.

    Recipe stats:
    29.6g Carbs
    81.9g Fat
    127.8g Protein
    1372.7 Calories

    Serving stats:
    14.8g Carbs
    41g Fat
    63.9g Protein
    686.4 Calories

    Fat: 54%; Protein: 37%; Carbs: 9%

    Grilled-Cheesy Zucchini
    Serves 4
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    4 medium Zucchini
    3/4 cup Chicken broth
    8 oz Cheddar cheese
    1/2 cup Parmesan cheese
    Salt and pepper

    Directions
    Preheat broiler. Add chicken broth and seasonings to a large saucepan, and bring to a boil over medium-high heat. Add zucchini slices, cover and boil ~3-5 minutes, just until tender-crisp. Drain zucchini, lay out half of the slices in the bottom of a 9-in baking dish. Sprinkle with half of each type of cheese. Then layer the remaining zucchini and cheeses accordingly. Place in broiler for ~1-2 minutes, until cheese is melted and bubbly. Watch carefully so as not to burn.

    Recipe stats:
    31.4g Carbs
    92g Fat
    87.9g Protein
    1280.7 Calories
    Estimated $3.31

    Serving stats:
    7.8g Carbs
    23g Fat
    22g Protein
    320.2 Calories
    Estimated $0.83

    Fat: 63%; Protein: 37%; Carbs: 10%

    Meal stats (total per serving):
    Fat: 57%
    Protein: 34%
    Carbs: 9%

  • Egg Strata with Brussels Sprouts and Mushrooms
    Serves 4
    Prep time: 5 minutes
    Cook time: 10 minutes
    Ingredients

    1 tbsp butter (unsalted, organic)
    2 cloves garlic, minced
    1 tbsp minced Shallots
    1 cup Crimini Mushrooms
    1 cup Brussels sprouts
    4 extra large Eggs
    1 tsp heavy whipping cream
    1 oz. Swiss cheese, grated
    1/4 cup ground almonds (or almond meal)
    salt and pepper, to taste

    Directions
    Preheat the oven to 425 degrees. Heat half of the butter in a small skillet over medium-high heat. Add the garlic and shallot, and sauté for a minute.
    Next, add the mushrooms and sprouts, and season with sea salt and sauté ~ 4 minutes, or until tender.
    Melt the remaining butter in a small baking dish (~6-inch size), in the oven or microwave.
    Swirl the melted butter in the baking dish to slightly coat the bottom and sides.
    Add the eggs, cream, and sauteed vegetables. Season with salt and pepper.
    Place in the oven and bake for 5 minutes. Quickly remove the dish from the oven and add the cheese, and bake for an additional 1-2 minutes, or until egg whites are just set.
    Remove from the oven and set aside to cool ~1-2 minutes and serve.

    Recipe stats:
    23.9g Carbs
    55.6g Fat
    46.8g Protein
    757.1 Calories

    Serving stats:
    6g Carbs
    13.9g Fat
    11.7g Protein
    189.3 Calories

    Fats : 64%; Protein 24%; Carbs: 12%

  • Almond Crusted Shrimp Cakes
    Serves 4
    Prep time: 10 minutes
    Total prep time: ~40 minutes

    Ingredients
    1 lb (16 oz) Shrimp; peeled, deveined, finely chopped
    1/3 cup mayo (regular or Paleo)
    4 tbsp coconut oil (organic, unrefined)
    1/4 cup almond meal (or ground raw almonds)
    1 extra large egg
    1 tbsp horseradish
    1 tbsp fresh dill, finely chopped
    1 tsp Paprika
    1 tbsp chopped chives
    salt and pepper, to taste

    Directions
    In a large bowl, add all ingredients except for the oil.
    Mix together until well-incorporated and form into ~8 patties.
    Refrigerate ~30 minutes, or until patties are firm.
    In a large nonstick skillet, heat the oil over medium-high heat. Add 4 patties to the skillet, cooking~3-4 minutes per side. Remove patties from the skillet, set aside, and then cook the remaining patties.
    *TIME SAVING TIP: cook patties a day in advance, and store in a covered container in the refrigerator. Reheat and serve the next day.
    Recipe stats:
    29.6g Carbs
    103.5g Fat
    105.4g Protein
    1455.5 Calories

    Serving stats:
    7.4g Carbs
    25.9g Fat
    26.3g Protein
    363.9 Calories

    Fats : 63%; Protein 29%; Carbs: 8%

    Green Salad with Italian Vinaigrette
    Serves 2
    Total prep time: ~ 1 hour, 5 minutes

    Ingredients
    6 cups fresh spinach (or other dark leafy greens)
    4 tbsp finely chopped scallions (including tops)
    3 large hardboiled eggs
    1 tbsp Extra Virgin Olive Oil (organic, unrefined)
    5 tbsp apple cider vinegar (organic, unrefined)
    1 tsp dried oregano
    1 clove garlic, minced

    Directions
    Wash spinach (or other leafy greens), drain, and chop. Pat dry to remove excess water. Chop green onions and eggs. Combine ingredients in a small bowl and toss gently. In a separate bowl, combine remaining ingredients to prepare the dressing. Pour the dressing into a glass jar with a tight sealing lid, and refrigerate for ~ 1 hour to allow flavors to blend.

    Recipe stats:
    13g Carbs
    30.3g Fat
    24.8g Protein
    426.3 Calories

    Serving stats:
    6.5g Carbs
    15.1g Fat
    12.4g Protein
    213.2 Calories

    Fats : 64%; Protein 23%; Carbs: 12%

  • Creamy Chicken & Butternut Squash Soup
    Serves 6
    Prep time: 15 minutes
    Cook time: 480 minutes

    Ingredients
    1 medium Butternut Squash (~1 lb)
    1 lb chicken thighs
    1 lb chicken livers (~16 livers)
    4 tbsp Olive oil
    1/2 cup Creamy Homemade Chicken Broth (see recipe below)
    1 tbsp fresh rosemary, chopped
    2 cloves garlic, minced
    3 medium shallots (~3 tbsp chopped)
    salt and pepper, to taste

    Directions
    Cut the squash into ~1.5- in cubes and add to crockpot.
    Heat olive oil in a skillet over medium-high heat.
    Brown the chicken thighs and livers (~1 minute on each side), add the shallots and garlic and saute an additional 1-2 minutes.
    Transfer the chicken mixture to the crockpot. Pour the creamy homemade chicken broth over the top, and season with rosemary, salt and pepper, to taste.
    Cover and cook on low ~8 hours.

    Recipe stats (soup):
    74.5g Carbs
    160.6g Fat
    201.4g Protein
    2560.3 Calories

    Serving stats:
    12.4g Carbs
    26.8g Fat
    33.6g Protein
    426.7 Calories

    Fat: 57%
    Protein: 32%
    Carbs: 12%

    Creamy Homemade Chicken Broth
    Serves 8 (1-cup serving size)

    Ingredients
    1/2 cup arrowroot
    8 cups chicken stock
    2 stalks celery, chopped
    1 tbsp Coconut oil (organic, unrefined)
    1/2 cup heavy whipping cream (or unsweetened almond milk)
    salt and pepper, to taste

    Directions
    In a small skillet, add oil and saute the chopped celery over medium heat ~7-10 minutes, or until tender
    In a large pot, combine the arrowroot with 1 cup of the chicken stock, whisking until smooth to avoid lumps.
    Add the rest of the chicken stock. Continue to cook over medium high – high heat, whisking constantly until the mixture comes to a boil.
    Once the mixture becomes clear, remove from the heat and add the cream (or almond milk), along with the celery, and season with onion powder, salt and pepper, to taste.
    Can be used immediately, or stored according to options below.

    TIMESAVING TIP: Prepare soup ahead of time, and store in the freezer, or up to a week in the fridge, for later use.
    To freeze, cool the soup in the fridge for about an hour, and then store in freezer-safe bag/container. (Pre-measure and freeze individual containers for smaller serving sizes.)
    To store in the fridge, pour soup into glass jar or reusable container.

    Recipe stats (broth only):
    81.3g Carbs
    59.2g Fat
    53g Protein
    1074.9 Calories

    Serving stats:
    10.2g Carbs
    7.4g Fat
    6.6g Protein
    134.4 Calories

    Fats : 50%; Protein 20%; Carbs: 30%

  • Bacon Wrapped Sausage Links and Scrambled Eggs
    Serves 6
    Prep time: 5 minutes
    Cook time: 5 minutes
    Serving size: 1 sausage

    Ingredients
    6 slices Bacon
    6 smoked sausage links (skinless; pork, turkey or chicken)
    2 tbsp Dijon mustard (optional)

    Directions
    Preheat oven to 375 F
    Wrap each slice of bacon around a sausage and place on a backing sheet. Bake ~15 minutes, turn once during the cooking process.
    Remove the baking sheet from the oven and brush the sausages with mustard.
    Return to the oven and bake ~10-15 minutes, until done. Cool for 5 minutes and serve.

    Recipe stats:
    43.8g Carbs
    93.2g Fat
    88.1g Protein
    1374.5 Calories

    Serving stats:
    7.3g Carbs
    15.5g Fat
    14.7g Protein
    229.1 Calories

    Fats: 61%; Protein 26%; Carbs: 13%

    Scrambled Eggs
    Serves 2
    Prep time: 5 minutes
    Cook time: 5 minutes

    Ingredients
    6 extra large eggs
    1 tbsp butter (unsalted, organic)
    salt and pepper, to taste

    Directions
    In a medium bowl, whisk eggs and ~ 2 Tbsp water. Add salt and pepper, and beat the mixture until well incorporated. Heat a 10-inch skillet over medium-low heat (~2 mins.). Add the butter and heat until melted and foamy, swirling it around to coat the skillet. Pour in the egg mixture and cook until it starts to set around the edges (~1-2 mins.). Using a rubber spatula, push the eggs from the outer edges of the skillet into the center of the pan, allow it to cook another 30 seconds. Repeat this process until the eggs are no longer wet/runny. Total cooking time approximately 5 minutes. Serve immediately.

    Recipe Stats:
    2.7g Carbs
    44.9g Fat
    42.4g Protein
    582.5 Calories

    Serving Stats:
    1.3g Carbs
    22.5g Fat
    21.2g Protein
    291.3 Calories

    Fat: 69%
    Protein: 29%
    Carbs: 2%

    Meal Stats (per serving):
    8.6g Carbs
    38g Fat
    35.9g Protein
    520.3 Calories

    Fat: 66%
    Protein: 28%
    Carbs: 6%

  • Spinach, Cucumber and Salmon Salad
    Serves 2
    Prep time: 5 minutes
    Cook time: 5 minutes

    Ingredients
    1 can/pouch (~16 oz) salmon
    2 cucumbers, chopped
    1 small onion (~1/2 cup chopped)
    1 tomato (~1 cup chopped)
    1 avocado, diced
    6 tbsp Extra Virgin Olive Oil (or coconut oil; organic, unrefined)
    juice of 1 Lemon (~2 tbsp)
    2 tbsp fresh dill, chopped
    6 cups fresh spinach

    Directions
    Drain the liquid from the canned salmon, place it in a bowl and mash well with a fork.
    Add the lemon juice and oil and mix well.
    Add the cucumbers, onion, tomato, hard boiled eggs and avocado, mix again. Season with dill, salt and pepper.
    To serve, top spinach with the cold salad.

    Recipe stats:
    64.4g Carbs
    140.7g Fat
    113.4g Protein
    1898.8 Calories

    Serving stats:
    32.2g Carbs
    70.4g Fat
    56.7g Protein
    949.4 Calories

    Fats: 64%; Protein: 23%; Carbs: 13%

  • Memphis Style Baked Ribs with Grain-Free Mac & Cheese
    Serves 3
    Prep time: 5 minutes
    Cook time: ~3 hours
    Serving size: 4 spare ribs

    Ingredients
    1 rack Pork spareribs
    2 tbsp Pepper
    1 tbsp garlic powder
    2 tbsp onion powder
    1 tbsp salt
    1/4 cup paprika
    2 tsp cayenne pepper (or to taste)

    Directions
    Preheat your oven to 250 F. Combine the seasonings for the dry rub in a small bowl. Pat the ribs dry and rub them with the seasoning, spreading evenly. Let sit until the rub appears moist. Place on a foil lined baking sheet to roast for ~3 hours, turning them occasionally.

    Recipe stats:
    43.7g Carbs
    308.3g Fat
    209.6g Protein
    3795.7 Calories

    Serving stats:
    14.6g Carbs
    102.8g Fat
    69.9g Protein
    1265.2 Calories

    Fats : 73%; Protein 22%; Carbs: 5%

    Grain-Free Mac & Cheese
    Serves 6
    Prep time: 15 minutes
    Cook time: 40 minutes (*note time-saving tip)

    Ingredients
    1 spaghetti squash (~4 lbs., yields ~ 4 cups)
    3 tbsp water
    1 tsp turmeric (optional)
    1 tbsp cornstarch (or 2 tsp arrowroot powder)
    1/3 cup nutritional yeast (NOT brewer’s yeast)
    1 tbsp butter (unsalted, organic)
    1/4 cup almond butter or tahini (organic, unrefined)

    Directions:
    Preheat oven to 425 degrees.
    Squash preparation: Add water to a 9 x 11 baking dish, filling it with ~1-2 inches of water.
    Cut spaghetti squash lengthwise, and remove the pulp and seeds. Place the squash flat (cut side down) in the baking dish with water. Using a sharp knife, carefully poke the outside of the squash to vent.
    *Bake ~40 minutes.
    In the meantime, place all remaining ingredients in your blender or food processor, blending until smooth.
    Pour the mixture into a saucepan and stir continuously, over low-medium heat until it begins to thicken. Remove from heat and set aside.
    When the squash is done, use a fork to gently “comb out” the inside of the squash (which will resemble “spaghetti noodles”).
    Put the “noodles” in a large bowl and add the cheese sauce. Season with salt and pepper, and stir until blended.

    *TIME SAVING TIP: rather than baking the squash in the oven, cook squash in the microwave (using same preparation method) for ~8-12 minutes, or until fork tender.

    Recipe stats:
    101.6g Carbs
    52.2g Fat
    24.5g Protein
    901.4 Calories

    Serving stats:
    16.9g Carbs
    8.7g Fat
    4.1g Protein
    150.2 Calories

    Fat: 48%; Protein: 10%; Carbs: 42%

    Total Stats for meal (per serving):
    31.5g Carbs
    111.5g Fat
    73.9g Protein
    1415.5 Calories

    Fat: 70%
    Protein: 21%
    Carbs: 9%

  • Eggs with Crispy Zucchini Hash Browns
    Serves 2
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients

    4 jumbo eggs (total)
    1 tsp garlic powder
    1 tsp onion powder
    1 tbsp Extra Virgin Olive oil
    2 zucchini (~1.5 cups grated)
    salt and pepper, to taste

    Directions
    For Hash Browns:
    Heat oil in skillet. Mix together zucchini, 2 slightly beaten eggs, salt, pepper, garlic powder and onion powder. Drop by spoonfuls into the hot skillet. After browning on one side flip and brown the other side.
    For Eggs: prepare 2 eggs according to your preference. Serve with hash browns.

    Meal stats:
    11g Carbs
    39.2g Fat
    34.5g Protein
    525.4 Calories

    Serving stats:
    5.5g Carbs
    19.6g Fat
    17.3g Protein
    262.7 Calories

    Fats : 66%; Protein 26%; Carbs: 8%

  • Homemade Eggplant Lasagne
    Serves 6
    Prep time: 15 minutes
    Cook time: 45 minutes

    Ingredients
    1 lg. Eggplant (~18 oz)
    2 tbsp Extra Virgin Olive oil
    2 tbsp butter (organic, unsalted)
    1/2 lb. grass-fed ground beef
    1.5 cups crushed tomato (or puree) (organic)
    4 cloves garlic, minced
    1 small onion, finely chopped
    1 tsp oregano
    16 oz Mozzarella cheese
    0.75 cup Parmesan cheese
    Salt and Pepper to taste

    Directions
    Preheat oven to 350 degrees.
    Trim the ends off the eggplants. Peel and slice them lengthwise into ~6, 1/2” slices. Brush each side of the eggplant slices with olive oil, and place them in a single layer on a baking sheet. Broil about ~3-5 minutes per side, watching closely, until tender and light golden brown.Remove from the oven and lightly season with salt.
    In a heated skillet, brown the ground beef and season to taste with salt and pepper. Remove and set aside. In the same skillet, saute the garlic and onions in butter until tender. Return the meat to the skillet, and add tomato puree, almond milk and vinegar. Season with oregano and basil, and additional salt and pepper, to taste. (For thinner sauce, add a little water). Cook until heated through.
    In a greased baking dish, evenly layer the eggplant slices, the sauce mixture, then the mozzarella. Repeat layers in this order, and then top with Almond Parmesan cheese. Bake at 350º about 30 minute or until the cheese is lightly browned and bubbly.
    Time Saver Tip: bake ahead and refrigerate. Reheat and serve. For “Almond Parmesan”: combine 1/4 cup nutritional yeast and 1/3 cup whole, raw almonds in a food processor (or blender), and process until mixture forms a crumbly consistency.

    Recipe stats:
    91.6g Carbs
    182.7g Fat
    166.7g Protein
    2599.9 Calories

    Serving stats:
    15.3g Carbs
    30.4g Fat
    27.8g Protein
    433.3 Calories

    Fats : 61%; Protein 25%; Carbs: 14%

  • Almond Parmesan Crusted Pork Chops with Sauteed Asparagus Tips
    Serves 4
    Prep time: 20 minutes
    Cook time: 20 minutes
    Serving size: 1 pork chop

    Ingredients
    32 oz Pork chops
    3/4 cup Parmesan cheese
    1/4 tsp Basil leaves
    1/4 tbsp Garlic powder
    1/4 tsp dried oregano
    1/4 tsp Thyme
    1/4 cup Dijon mustard
    2 tbsp Extra Virgin Olive oil
    1/4 cup almonds (raw, whole; finely chopped)
    2 tbsp dehydrated onion flakes

    Directions
    Preheat oven to 400 °F (200 °C). Line baking sheet with parchment and set aside. In a small shallow dish, combine Parmesan cheese, ground/chopped almonds and dehydrated onion, mix well to incorporate. In a separate small bowl, whisk together mustard, oil, and remaining herbs and seasonings. Then, brush both sides of the chops with the mustard mixture. Press both sides of each pork chop into the grated parmesan mixture, and place on the prepared baking sheet. Bake ~15-20 minutes, until lightly browned and cooked through.

    Recipe stats:
    25.9g Carbs
    206.7g Fat
    264.6g Protein
    3059.3 Calories

    Serving stats:
    6.5g Carbs
    51.7g Fat
    66.1g Protein
    764.8 Calories

    Fats : 62%; Protein 35%; Carbs: 3%

    Sauteed Asparagus Tips
    Serves 4
    Prep time: 10 minutes
    Cook time: 25 minutes
    Ingredients
    1 tbsp butter (organic, unsalted)
    2 tbsp Extra Virgin Olive oil
    Salt and Pepper to taste
    3 cloves Garlic, minced
    3/4 lb. asparagus

    Directions
    Trim ends and cut asparagus spears into bite size pieces. Heat olive oil and butter in a skillet over medium-high heat, just until butter is melted. Add garlic and lightly saute garlic for ~1 minute, careful to avoid browning . Add asparagus tips, and saute ~10 minutes, or to desired tenderness, stirring frequently to ensure even cooking. Season with salt and pepper, to taste.

    Recipe stats:
    16.5g Carbs
    39g Fat
    8.2g Protein
    423.2 Calories

    Serving stats:
    4.1g Carbs
    9.7g Fat
    2.1g Protein
    105.8 Calories

    Fats: 78%, Protein: 6%, Carbs: 15%

    Meal Stats (total per serving):
    10.6g Carbs
    61.4g Fat
    68.2g Protein
    870.7 Calories

    Fats: 64%, Protein: 31%, Carbs: 6%

  • Savory Sausage Breakfast Cups
    Serves 6
    Prep time: 15 minutes
    Cook time: 20 minutes
    Serving size: 1 muffin

    Ingredients
    5 extra large eggs
    4 0z turkey sausage (2 links; cut into bite size pieces)
    4 oz. can sliced mushrooms; drained (or 8 oz. fresh, sliced)
    1/4 cup scallions; chopped (including tops)
    1/2 cup sliced green bell pepper
    2 oz (1/2 cup) shredded cheddar cheese

    Directions
    Preheat oven to 350 °F.
    Spray a 6-cup nonstick muffin pan with Olive Oil cooking spray (or line with paper baking liners). Over medium-high heat, cook the sausage, peppers, carrots, and scallions ~5 minutes, or until sausage is cooked through. Remove from heat and transfer the mixture into a bowl, and set aside to cool slightly. Stir in the eggs and mushrooms. Divide the mixture evenly among the prepared muffin cups. Sprinkle the tops with cheese. Bake for 20 minutes or until the egg is set.
    *Time Saver Tip: Make ahead and reheat in the microwave for a quick breakfast or snack.
    Recipe stats:
    26.4g Carbs
    67.7g Fat
    71.1g Protein
    989.8 Calories

    Serving stats:
    4.4g Carbs
    11.3g Fat
    11.9g Protein
    165 Calories

    Fats : 61%; Protein 28%; Carbs: 11%

  • Tuna and Green Bean Casserole
    Serves 8
    Prep time: 10 minutes
    Cook time: 50 minutes

    Ingredients
    15-oz frozen green beans (organic)
    1 can (12.5 oz)/pouch of tuna; drained
    1/2 small onion; chopped
    2 tbsp butter (organic, unsalted)
    3/4 cup (~2 oz.) sliced mushrooms
    1 can (12 oz.) coconut milk
    1/2 tsp Garlic powder
    1 cup dairy-free shredded cheddar cheese*
    salt and pepper, to taste

    Directions
    Preheat oven to 350 degrees.
    In a non-stick skillet, sauté the onion in the butter until tender and slightly brown. Combine the remaining ingredients in a greased 1 1/2 quart casserole (or 8x8” baking dish). Bake uncovered ~30 minutes or until browned and bubbly.

    *Daiya brand dairy-free cheese is a good one to try

    Recipe stats:
    62.5g Carbs
    138.3g Fat
    99.4g Protein
    1842.8 Calories

    Serving stats:
    7.8g Carbs
    17.3g Fat
    12.4g Protein
    230.4 Calories

    Fats : 66%; Protein 21%; Carbs: 13%

  • Parmesan Baked Tilapia
    Serves 3
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1/2 lb Tilapia
    1/3 cup Parmesan cheese
    1/4 cup ground almonds (raw)
    2 tbsp Olive oil
    juice of 1 lime
    1 tbsp parsley
    salt and pepper, to taste

    Directions
    Preheat oven 450 °F (230 °C). Rinse and pat fish dry (paper towel). Sprinkle with parsley, salt and pepper, to taste. Bake in oven for ~ 5 minutes. In the meantime, mix lime juice with olive oil in a small bowl. Separately, combine Parmesan and ground almonds. Once the fish is done, drizzle with the oil mixture sprinkle with Parmesan mixture. Put the fish under the broiler for ~2 minutes, or until the top starts to brown. Serve immediately.

    Recipe stats:
    11g Carbs
    52.2g Fat
    63.9g Protein
    750.9 Calories

    Serving stats:
    3.7g Carbs
    17.4g Fat
    21.3g Protein
    250.3 Calories

    Fats : 61%; Protein 33%; Carbs: 6%

    Sweet Roasted Beet Salad
    Serves 6
    Prep time: 10 minutes
    Cook time: 60 minute
    Ingredients
    2 large (~2”) beets
    1/5 cups shredded cabbage
    1/2 cup chopped celery
    6 baby carrots (or 1 med. carrot), chopped
    3/4 cup chopped onion
    1 small orange, cut into small pieces
    2 tbsp balsamic vinegar
    2 tbsp sesame seeds
    1 tbsp dijon or spicy mustard
    5 tbsp coconut oil (organic, unrefined)
    salt and pepper, to taste

    Directions
    Preheat oven to 400 F. Rinse beets and beet greens, and drain. Cut off the greens from the top, and set aside to dry. Drizzle a bit of the oil onto your hands and rub beets to lightly coat them. Wrap them in aluminum foil and bake for ~45 minutes, or until tender. In the meantime, combine ~1 tablespoon of oil, with the balsamic vinegar, spicy mustard, sesame seeds, salt, and pepper in a small bowl, mix well. Combine the onion, celery, and baby carrots, placing them on a baking sheet. Drizzle with balsamic mixture, mixing the vegetables around so that they are evenly coated. Roast them in the oven (400 F) for ~10 minutes, then take them out, flip the vegetables over, and then continue roasting. Repeat this process at 5 minute intervals, until they are tender and caramelized. Once beets and other vegetables are tender, remove them from the oven. Set the beets aside and allow them to cool enough to be handled. Then pull off the outer skin, and cut the beets into slices, and combine them with carrot mixture. In a separate bowl, tear the beet greens into strips, and combine with the chopped celery, orange segments, and cabbage. Top salad with roasted beets and veggie mixture. Drizzle with any leftover vinaigrette, if desired.

    Recipe stats:
    72.3g Carbs
    78.8g Fat
    11.8g Protein
    996.8 Calories

    Serving stats:
    12.1g Carbs
    13.1g Fat
    2g Protein
    166.1 Calories

    Fat: 68%, Protein: 4%; Carbs: 28%

    Total Meal Stats (per serving):
    15.7g Carbs
    30.5g Fat
    23.3g Protein
    416.4 Calories

    Fat: 64%
    Protein 22%
    Carbs 15%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 25 minutes

    Ingredients

    4 slices bacon, uncooked
    1/4 cup chopped onion
    4 eggs
    1/2 sweet potato, peeled and shredded
    1/2 cup shredded Cheddar cheese
    1/2 cup Cottage cheese
    1/4 Swiss cheese, shredded

    Directions
    Chop the bacon. In a large skillet, cook bacon and onion until bacon is crisp; drain. In a large bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 1 quart casserole dish or crock. Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

    Recipe stats:
    25.9g Carbs
    70.4g Fat
    64g Protein
    994.6 Calories

    Serving stats:
    12.9g Carbs
    35.2g Fat
    32g Protein
    497.3 Calories

    Fats: 64%; Protein: 26%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minute

    Ingredients

    1/4 cup Cherry Tomatoes
    1/2 cup Asparagus spears
    1/2 cup shredded Mozzarella cheese
    1/4 cup sliced onions
    2 basil leaves, sliced
    1 tablespoon Olive oil
    1 teaspoon Balsamic vinegar
    1 clove Garlic, minced
    1/2 tsp Dijon mustard
    1/4 tsp Pepper
    1 teaspoon Lemon juice
    1 dash Salt

    Directions
    In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl. Add the cheese, tomatoes, onion and basil. In a small bowl, whisk the oil, vinegar, garlic, salt, mustard and pepper. Pour over salad; toss to coat. Drizzle with lemon juice. Before serving, crack the egg in a small bowl. Bring a pan of water to a simmer. Carefully add the egg and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and add to the salad.

    Recipe stats:
    11.3g Carbs
    32g Fat
    22g Protein
    413.7 Calories

    Serving stats:
    11.3g Carbs
    32g Fat
    22g Protein
    413.7 Calories

    Fats: 68%; Protein: 21%; Carbs: 11%

  • Serves 2
    Prep time: 5 minutes
    Cook time: 100 minutes

    Ingredients

    2 tsp dried Rosemary
    1 tsp dried Oregano
    1 tsp dried Thyme
    1 tsp Sage
    1/4 tsp Nutmeg
    2 tsp Salt
    1/4 tsp Pepper
    8 oz Pork loin, bone-in
    1/2 cup Onions
    1 cup Sliced carrots

    Directions
    Preheat oven to 350 degrees. Combine the rosemary, oregano, thyme, sage, nutmeg, and salt and pepper in a small bowl. Lay the roast on a shallow roasting pan and cut slits into the fat. Rub the spice mixture over the roast, coating evenly. Add the carrots and onions to the pan. Bake for about 1 hour 40 minutes. Remove from oven and allow the roast to rest for 10-15 minutes before slicing and serving.

    Recipe stats:
    22.6g Carbs
    57g Fat
    56.1g Protein
    831.6 Calories

    Serving stats:
    11.3g Carbs
    28.5g Fat
    28.1g Protein
    415.8 Calories

    Fats: 62%; Protein: 27%; Carbs: 11%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 15 minutes

    Ingredients
    1 tbsp Butter
    3 extra large Eggs
    3 tbsp Water
    1/2 Sweet potato, peeled and shredded
    2 oz Pork and beef chorizo, cooked
    Pinch Salt
    Pinch Pepper
    2 tbsp Salsa

    Directions
    Beat the eggs with the water. Heat a small non-stick skillet over medium low heat and add the butter. Add the eggs and cook for 1 minute until edges are set. Add the sweet potatoes and cooked chorizo, season with salt and pepper, and fold over. Continue cooking until eggs are set. Serve topped with the salsa.

    Recipe stats:
    17.5g Carbs
    50g Fat
    36.4g Protein
    664.8 Calories

    Serving stats:
    17.5g Carbs
    50g Fat
    36.4g Protein
    664.8 Calories

    Fats: 68%; Protein: 22%; Carbs: 10%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1 Chicken breast
    2 tbsp Mayonnaise
    1/4 cup Pecans, halves
    1/4 cup Walnuts, halves
    1 teaspoon dried tarragon
    1/2 cup green grapes, halved
    Salt and pepper, to taste
    2 Lettuce leaves

    Directions
    Bring a pot of water to a boil and reduce to a low simmer. Add the chicken breast and cook until done, about 10 minutes. Remove from pan, allow to cool, and shred or chop. Combine the cooked chicken with the rest of the ingredients except the lettuce leaf. Serve onto of the lettuce.

    Recipe stats:
    24.6g Carbs
    85.4g Fat
    72.3g Protein
    1130.2 Calories

    Serving stats:
    12.3g Carbs
    42.7g Fat
    36.1g Protein
    565.1 Calories

    Fats: 67%; Protein: 25%; Carbs: 8%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    12 Large shrimp
    1/4 cup Artichoke hearts
    1 tablespoon Olive oil
    1 clove Garlic, minced
    1 tablespoon chopped fresh Parsley
    1/2 cup shredded lettuce
    1 ounce crumbled feta cheese

    Directions
    Toss the shrimp and artichoke hearts with the olive oil, garlic, and parsley. Thread on skewers. Preheat a gas or charcoal grill to medium high heat. Grill the skewers until shrimp is pink and cooked through, about 2-3 minutes per side. Serve the skewers on a bed of lettuce, topped with the feta cheese.

    Recipe stats:
    8.9g Carbs
    21.2g Fat
    22.9g Protein
    315.3 Calories

    Serving stats:
    8.9g Carbs
    21.2g Fat
    22.9g Protein
    315.3 Calories

    Fats: 60%; Protein: 29%; Carbs: 11%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients
    2 extra large Eggs
    1/4 cup whole Milk
    1 slice Ham, chopped
    1 teaspoon Butter
    1/2 Avocado, sliced
    1/4 cup shredded Cheddar

    Directions
    Whisk the eggs with the milk. Add the chopped ham. Heat a nonstick skillet over medium heat. Add the butter, followed by the egg mixture. Scramble, until cooked through. Top with the avocado slices and shredded cheese.

    Recipe stats:
    13.9g Carbs
    43.9g Fat
    29.7g Protein
    556.3 Calories

    Serving stats:
    13.9g Carbs
    43.9g Fat
    29.7g Protein
    556.3 Calories

    Fats: 69%; Protein: 21%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1/4 pound Ground beef (80% lean)
    1/4 teaspoon ground Ginger
    1 clove Garlic, minced
    1 tbsp Soy sauce made from soy (tamari)
    1 teaspoon Hoisin sauce
    1/4 tsp Red Pepper Flakes
    1 head Boston Lettuce

    Directions
    Heat a skillet over medium heat. Add the ground beef and garlic and cook until mixture is no longer pink in the center. Drain. Add the ginger, soy sauce, hoisin, pepper, and red pepper flakes. Separate the lettuce into leaves and serve the meat mixture in the lettuce wraps.

    Recipe stats:
    8.6g Carbs
    23.3g Fat
    24g Protein
    338.7 Calories

    Serving stats:
    8.6g Carbs
    23.3g Fat
    24g Protein
    338.7 Calories

    Fats: 62%; Protein: 28%; Carbs: 10%

  • Pork Chop
    Serves 1
    Prep time: 5 minutes
    Cook time: 15 minutes

    Ingredients
    6 oz Pork loin (bone-in), chops
    1 tbsp Olive Oil
    1 tsp Garlic powder
    1 tsp dried Basil
    1/4 tsp Cayenne pepper

    Directions
    Combine the olive oil with the garlic powder, cayenne, and basil. Rub the pork chop liberally with the mixture. Preheat a gas or charcoal grill to medium high heat. Add the pork chop and grill until done, about 6-8 minutes per side.

    Recipe stats:
    2.9g Carbs
    20.4g Fat
    16.5g Protein
    261.5 Calories

    Serving stats:
    2.9g Carbs
    20.4g Fat
    16.5g Protein
    261.5 Calories

    Fats: 70%; Protein: 25%; Carbs: 5%

    Salad
    Serves 1
    Prep time: 5 minutes
    Cook time: 5 minutes

    Ingredients
    1/4 cup chopped pineapple
    1/4 cup sliced or chopped red bell peppers
    1/2 tablespoon olive oil

    Directions
    Combine the pineapple and bell pepper in a small bowl and toss with the olive oil. Season with salt and pepper and serve.

    Recipe stats:
    6.8g Carbs
    6.9g Fat
    0.5g Protein
    87.4 Calories

    Serving stats:
    6.8g Carbs
    6.9g Fat
    0.5g Protein
    87.4 Calories

    Fats: 68%; Protein: 30%; Carbs: 2%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1/2 cup Salsa verde
    1/2 tbsp Olive oil
    2 extra large Eggs
    Kosher Salt and Pepper
    1 oz Monterey Jack cheese
    2 tbsp Fresh cilantro

    Directions
    Preheat oven to 400 degrees. Spray a small oven proof skillet or casserole dish with cooking spray. Add the salsa verde to the dish and use a spoon to make three small wells. Crack the eggs into the wells in the salsa. Season with salt and pepper and bake for 15 minutes until the egg whites are cooked. Remove from oven, top with cheese and bake until cheese is melted. Serve with the cilantro.

    Recipe stats:
    12.1g Carbs
    34.5g Fat
    28.3g Protein
    480.2 Calories

    Serving stats:
    12.1g Carbs
    34.5g Fat
    28.3g Protein
    480.2 Calories

    Fats: 66%; Protein: 24%; Carbs: 10%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 0 minutes

    Ingredients
    8 large shrimp
    1 tbsp fresh Mint, chopped
    1 tsp Lemon juice
    1 tbsp Olive oil
    1 cup chopped Cucumber
    1 oz plain Greek yogurt
    Salt and Pepper

    Directions
    Combine the shrimp with the mint, lemon juice, olive oil, cucumber and yogurt. Season with salt and pepper. Serve in the lettuce leaves.

    Recipe stats:
    5.8g Carbs
    17.1g Fat
    13.1g Protein
    228.2 Calories

    Serving stats:
    5.8g Carbs
    17.1g Fat
    13.1g Protein
    228.2 Calories

    Fats: 67%; Protein: 23%; Carbs: 10%

  • Salmon
    Serves 1
    Prep time: 5 minutes
    Cook time: 15 minutes

    Ingredients
    1 4-oz Salmon fillet
    1 tbsp Olive oil
    1/4 tsp Salt
    1/4 tsp Pepper
    1 tsp Lemon zest

    Directions
    Season the salmon with the salt, pepper, and lemon zest. Heat a medium skillet over medium high heat. Add the olive oil, followed by the fish. Cook until fish lifts easily with a spatula, about 6 minutes. Flip and cook until salmon is browned on both sides and cooked through.

    Recipe stats:
    0.8g Carbs
    20.7g Fat
    22.5g Protein
    283.6 Calories

    Serving stats:
    0.8g Carbs
    20.7g Fat
    22.5g Protein
    283.6 Calories

    Fats: 67%; Protein: 32%; Carbs: 1%

    Broccoli
    Serves 1
    Prep time: 5 minutes
    Cook time: 25 minutes

    Ingredients
    1 1/2 cups chopped broccoli
    1 tbsp Olive oil
    Salt and pepper, to taste

    Directions
    Preheat oven to 400 degrees. Toss the broccoli with the olive oil and season with salt and pepper. Lay on a baking sheet or roasting pan and bake for 20-25 minutes, until broccoli is lightly browned and tender.

    Recipe stats:
    9.1g Carbs
    14g Fat
    3.9g Protein
    166 Calories

    Serving stats:
    9.1g Carbs
    14g Fat
    3.9g Protein
    166 Calories

    Fats: 71%; Protein: 8%; Carbs: 21%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients
    3 extra large eggs
    1 tbsp half and half
    1 tbsp Butter
    1 cup fresh Spinach
    1/4 cup Sun-dried tomatoes
    3 large olives, pitted and sliced
    2 tbsp grated Parmesan cheese
    Salt and pepper, to taste

    Directions
    Beat the eggs with the half and half. Heat a small non-stick skillet over medium heat and add the butter. Add the eggs to the pan, followed by the spinach, sun-dried tomatoes, and olives. Cook until eggs are set, about 5-6 minutes. Season with salt and pepper, and top with the Parmesan cheese before serving.

    Recipe stats:
    11.9g Carbs
    34.7g Fat
    28.4g Protein
    461.8 Calories

    Serving stats:
    11.9g Carbs
    34.7g Fat
    28.4g Protein
    461.8 Calories

    Fats: 66%; Protein: 24%; Carbs: 10%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 5 minutes

    Ingredients
    1 tbsp chopped Onions
    1 tbsp chopped Celery
    2 tsp chopped fresh Dill
    1 1/2 cans tuna, drained
    4 oz plain Greek yogurt
    1 medium tomato
    Salt and pepper, to taste

    Directions
    Combine the onions, celery, dill, tuna, and yogurt in a medium bowl. Season with salt and pepper. Cut the top off of the tomato and remove the insides carefully with a spoon. Stuff the tuna salad in the tomato and eat with a knife and fork.

    Recipe stats:
    10.6g Carbs
    13.7g Fat
    73.8g Protein
    477 Calories

    Serving stats:
    10.6g Carbs
    13.7g Fat
    73.8g Protein
    477 Calories

    Fats: 64%; Protein: 27%; Carbs: 9%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    3 tbsp Olive oil
    1 Chicken breast, cut into bite sized pieces
    1/2 cup sliced Onions
    1 cup sliced Mushrooms
    1 cup sliced Green beans
    2 clove Garlic, minced
    4 tbsp Half and half
    1/4 cup Chicken stock
    Salt and pepper, to taste

    Directions
    Heat a large skillet over medium high heat. Add the olive oil, followed by the chopped chicken. Cook until chicken is browned. Add the onions, mushrooms, and green beans. Season with salt and pepper. Cook until veggies are soft, about 6 minutes. Add the garlic, and stir for 1 minute. Add the stock and half and half and cook 2 more minutes, until liquid is reduced by half. Serve.

    Recipe stats:
    21.4g Carbs
    75.5g Fat
    68.8g Protein
    1035 Calories

    Serving stats:
    10.7g Carbs
    37.7g Fat
    34.4g Protein
    517.5 Calories

    Fats: 65%; Protein: 26%; Carbs: 9%

  • Serves 6
    Prep time: 10 minutes
    Cook time: 33 minutes

    Ingredients
    1 tbsp Butter
    2 tbsp Olive oil
    1 small Onions
    22.6 grams Turkey sausage
    8 extra large Eggs
    1/3 cup Almond milk
    1 tsp Kosher Salt
    1 tsp Pepper
    1 medium Red bell pepper
    4 oz Gruyere cheese
    0.38 cups Parsley

    Directions
    Preheat the oven to 425 degrees F. Lightly butter an 8 by 8-inch baking dish. Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool. In a large bowl, whisk together the eggs, milk, salt and pepper, to taste, until smooth, about 20 seconds. Add the red bell pepper, 1 cup of Gruyere cheese and 1/4 cup of parsley. Stir in the onion mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes or until golden brown. Cut the baked omelet into wedges and sprinkle with remaining parsley before serving.

    Recipe stats:
    47.8g Carbs
    144.5g Fat
    132g Protein
    2010.3 Calories

    Serving stats:
    8g Carbs
    24.1g Fat
    22g Protein
    335.1 Calories

    Fats: 64%; Protein: 26%; Carbs: 10%

  • Serves 4
    Prep time: 10 minutes
    Cook time: 12 minutes

    Ingredients
    6 oz Tilapia fillets
    2 tbsp Butter; organic, unsalted
    Salt and Pepper
    1 Lime, finely grated zest and juice
    1 spray of Pam cooking spray

    Directions
    Preheat oven to 375 degrees F. Coat a large cast iron pan with a nonstick cooking spray. Rinse fish and pat dry; place on the cast iron pan. Season each fillet with salt, cracked pepper, lime zest and lime juice. Add fish to the pan. Place a pat of butter on each fillet and cook in the oven for 8 to 12 minutes.

    Recipe stats:
    7.2g Carbs
    26.3g Fat
    34.9g Protein
    389.7 Calories

    Serving stats:
    1.8g Carbs
    6.6g Fat
    8.7g Protein
    97.4 Calories

    Fats: 58%; Protein: 34%; Carbs: 8%

  • Serves 4
    Prep time: 10 minutes
    Cook time: 50 minutes

    Ingredients

    1 cup Dehydrated onion flakes
    2 extra large Eggs
    Salt and pepper
    4 Chicken breast
    1/2 cup Butter

    Directions

    1. Preheat oven to 375 degrees F. Place eggs and dehydrated onion flakes in two separate shallow bowls. 2. Mix onion flakes with salt and pepper. 3. Dip chicken in the eggs, and then dredge in the flake mixture to coat. 4. Arrange coated chicken in a 9x13 inch baking dish. 5. Place pieces of butter around the chicken. 6. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

    Recipe stats:
    48.3g Carbs
    128g Fat
    233.6g Protein
    2307.3 Calories

    Serving stats:
    12.1g Carbs
    32g Fat
    58.4g Protein
    576.8 Calories

    Fats: 51%; Protein: 41%; Carbs: 8%

    Serves 4
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    2 can (303 x 406) Green beans
    1 packet Beef broth or bouillon soup (Powder, dry)
    1 tbsp Butter
    1 tsp Soy sauce (tamari)
    1 tbsp Worcestershire sauce

    Directions

    1. Drain the green beans, reserving 1/2 of the liquid. 2. Dissolve the bouillon broth in the reserved liquid. 3. Place green beans and liquid in a saucepan. Add Worcestershire sauce, soy sauce, butter and garlic powder to taste. 4. Simmer gently for 15 minutes. 5. Remove to serving bowl leaving beans sitting in their liquid. Use a slotted spoon to serve.

    Recipe stats:
    30.4g Carbs
    12.7g Fat
    8.4g Protein
    263.7 Calories

    Serving stats:
    7.6g Carbs
    3.2g Fat
    2.1g Protein
    65.9 Calories

    Fats: 42%; Protein: 12%; Carbs: 45%

    Total Meal Stats (per serving):
    19.7g Carbs
    35.2g Fat
    60.5g Protein
    642.7 Calories

    Fat 50%
    Protein 38%
    Carbs 12%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    2 tsp unsalted Butter
    3 extra large Eggs
    1 cup Spinach, chopped
    1 tbsp sliced olives
    1 Roma tomato, sliced
    Salt and Pepper
    2 tbsp fresh Basil

    Directions
    Preheat oven to 400 degrees F. Grease a small ramekin with the butter. Add the eggs, top with the spinach, tomatoes, and olives. Season with salt and pepper. Bake for 10-15 minutes, until whites are set and yolks are firm. Remove from oven and top with the basil.

    Recipe stats:
    5.6g Carbs
    25.5g Fat
    22.9g Protein
    337.3 Calories

    Serving stats:
    5.6g Carbs
    25.5g Fat
    22.9g Protein
    337.3 Calories

    Fats: 67%; Protein: 27%; Carbs: 6%

  • Serves 2
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients
    4 hard boiled Eggs, chopped
    1/4 Avocado, diced
    1/4 cup Green onions, chopped
    1/4 cup chopped Cilantro
    1 tbsp Lime juice
    2 tbsp Paleo mayonnaise
    2 leaves Lettuce

    Directions
    Combine all the ingredients in a large bowl. Season with salt and pepper and serve in the lettuce leaves.

    Recipe stats:
    17.3g Carbs
    38.6g Fat
    27.4g Protein
    521.7 Calories

    Serving stats:
    8.7g Carbs
    19.3g Fat
    13.7g Protein
    260.9 Calories

    Fats: 66%; Protein: 21%; Carbs: 13%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 30 minutes

    Ingredients
    2 boneless Chicken breasts, cubed
    2 tbsp chopped Shallots
    1/2 cup sliced Onions
    1/2 cup chopped Broccoli
    1 cup Mushrooms
    1 tsp Olive oil
    1 tbsp Balsamic vinegar
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Toss the chopped chicken and veggies with the olive oil and balsamic vinegar. Lay on a parchment lined baking tray and roast for 25-30 minutes until veggies are tender and chicken is cooked through.

    Recipe stats:
    15.8g Carbs
    17.3g Fat
    105.4g Protein
    658 Calories

    Serving stats:
    7.9g Carbs
    8.6g Fat
    52.7g Protein
    329 Calories

    Fats: 66%; Protein:24 %; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1 tbsp Olive oil
    1/2 cup diced Onion
    2 slices Ham, chopped
    3 Eggs
    Salt and pepper

    Directions
    Preheat the oven to 375°F. Heat a small skillet over medium heat. Add the olive oil,followed by the onions and ham. Season with salt and pepper. Cook until onions are soft and ham is slightly crisp. Transfer to a small ramekin or casserole dish. Crack the eggs into the dish and bake until whites are set and yolks are firm, about 10-15 minutes.

    Recipe stats:
    9.2g Carbs
    31.5g Fat
    31.1g Protein
    443.2 Calories

    Serving stats:
    9.2g Carbs
    31.5g Fat
    31.1g Protein
    443.2 Calories

    Fats: 64%; Protein: 28%; Carbs: 8%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 tbsp Oyster sauce
    1 tbsp Lime juice
    1 tbsp Soy sauce
    2 tbsp Paleo mayonnaise
    2 tbsp Olive oil
    1 cup shredded Romaine lettuce
    1/4 cup grated carrots
    1/2 red bell pepper, sliced
    1/2 Chicken breast, cooked and shredded
    1 Hard boiled egg, sliced

    Directions
    Combine the oyster sauce, lime juice, soy sauce, mayonnaise, and olive oil in a jar and shake until well combined. Make the salad by topping the lettuce with the carrots, cooked chicken, and hardboiled eggs. Drizzle with the dressing and serve.

    Recipe stats:
    19.6g Carbs
    45.7g Fat
    36.9g Protein
    634.4 Calories

    Serving stats:
    19.6g Carbs
    45.7g Fat
    36.9g Protein
    634.4 Calories

    Fats: 65%; Protein: 23%; Carbs: 12%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    2 tbsp Olive oil
    1/4 cup chopped Onions
    2 cloves Garlic, minced
    1 Egg
    1 cup Spinach, chopped
    1/4 cup Almond flour
    1/2 pound Ground turkey
    1 link Sausage, removed from casing
    1/4 medium Sweet potato, grated
    1/4 tsp Salt

    Directions
    Heat half the olive oil over medium high heat and add the onions and garlic. Sauté until soft. Add to a large bowl and add the egg, spinach, almond flour, ground turkey, and sausage. Season with salt. Shape into patties. Heat remaining olive oil in the same skillet and add the sweet potatoes. Cook until browned and add the sausage patties to the skillet. Cook until browed on both side and cooked through. Serve over the sweet potatoes.

    Recipe stats:
    33.6g Carbs
    80.1g Fat
    74g Protein
    1138.6 Calories

    Serving stats:
    16.8g Carbs
    40g Fat
    37g Protein
    569.3 Calories

    Fats: 63%; Protein: 26%; Carbs: 12%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients
    1 tsp Olive oil
    2 Eggs
    1/4 cup sliced Zucchini
    1/4 cup sliced Red bell peppers
    1/4 cup crumbled Feta cheese
    2 slices Bacon, cooked and crumbled
    Salt and Pepper

    Directions
    Beat the eggs with a few drops of water. Heat a small nonstick skillet over medium heat. Add the olive oil, followed by the eggs. When the eggs are just starting to set around the edges, add the veggies. Cook until eggs are cooked in the middle. Season with salt and pepper, and top with the bacon and feta cheese. Serve.

    Recipe stats:
    6.2g Carbs
    30.3g Fat
    26.4g Protein
    402.8 Calories

    Serving stats:
    6.2g Carbs
    30.3g Fat
    26.4g Protein
    402.8 Calories

    Fats: 68%; Protein: 26%; Carbs: 6%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 10 minute

    Ingredients
    1/4 Avocado
    2 tbsp Paleo mayonnaise
    1/2 cup cooked shredded Chicken breast
    2 slices bacon, cooked and crumbled
    1 tbsp Olive oil
    1 tsp Red wine vinegar
    1/2 tbsp chopped Chives
    1 leaf Green lettuce
    Salt and pepper

    Directions
    Mash the avocado with the mayonnaise. Combine it with the chicken, bacon, olive oil, chives, and red wine vinegar. Season with salt and pepper. Serve in a lettuce leaf.

    Recipe stats:
    12.4g Carbs
    39.7g Fat
    29.5g Protein
    520.4 Calories

    Serving stats:
    12.4g Carbs
    39.7g Fat
    29.5g Protein
    520.4 Calories

    Fats: 68%; Protein: 22%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 35 minutes

    Ingredients
    1 cup shredded Cabbage
    3 tbsp Olive oil
    1 tbsp Dijon mustard
    1 Chicken breast
    2 slices Bacon
    Salt and pepper

    Directions
    Preheat oven to 350 degrees F. Toss the cabbage with half of the olive oil and season with salt and pepper. Lay on a baking sheet. Rub the mustard and remaining olive oil over the chicken breast, and wrap with the bacon slices. Lay the chicken on top of the cabbage. Bake for 30-35 minutes, until chicken is cooked through.

    Recipe stats:
    6.5g Carbs
    58.4g Fat
    54.6g Protein
    774.5 Calories

    Serving stats:
    6.5g Carbs
    58.4g Fat
    54.6g Protein
    774.5 Calories

    Fats: 68%; Protein: 28%; Carbs: 4%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1 tbsp Olive oil
    1 tbsp chopped Shallots
    2 cloves garlic, minced
    1/2 cup sliced Mushrooms
    1/2 cup shredded Brussels Sprouts
    3 Eggs
    Salt and pepper

    Directions
    Heat a large skillet over medium heat. Add the olive oil, shallots and garlic. Sauté until soft. Add the mushrooms and Brussels Sprouts and cook until golden brown. Move to the side of the skillet and crack the eggs into the pan. Season with salt and pepper. Cook the eggs until they are done to your liking and serve over top the vegetables.

    Recipe stats:
    10.8g Carbs
    30.4g Fat
    24.3g Protein
    404.5 Calories

    Serving stats:
    10.8g Carbs
    30.4g Fat
    24.3g Protein
    404.5 Calories

    Fats: 66%; Protein: 23%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 40 minutes

    Ingredients
    2 tbsp Olive oil
    2 boneless, skinless chicken thighs
    2 Asparagus spears, chopped
    1/4 cup Red bell pepper strips
    1/4 cup chopped Carrots
    1/4 cup sliced Mushrooms
    1/2 tbsp chopped Rosemary
    1/2 tsp chopped Thyme
    1 clove garlic, minced

    Directions
    Preheat oven to 425 degrees F. Combine all of the ingredients in a freezer bag, including the chicken, and shake until well coated. Lay on a parchment lined baking sheet and roast for 30-40 minutes, until chicken is cooked through and vegetables are tender.

    Recipe stats:
    10.5g Carbs
    32.8g Fat
    29.4g Protein
    452.2 Calories

    Serving stats:
    10.5g Carbs
    32.8g Fat
    29.4g Protein
    452.2 Calories

    Fats: 65%; Protein: 26%; Carbs: 9%

  • Serves 1
    Prep time: 30 minutes
    Cook time: 15 minutes

    Ingredients
    3 tbsp Olive oil
    2 tsp Lemon juice
    2 tsp Old Bay seasoning
    1/3 pound Ahi tuna, cut into cubes
    1/4 cup Button mushrooms, whole
    1/4 cup Red bell peppers, cubed
    1/2 small Onion, cut into wedges
    1/4 cup Zucchini slices

    Directions
    Combine all of the ingredients in a plastic bag. Let marinate for 30 minutes in the fridge. When ready to cook, preheat a gas or charcoal grill to medium high heat. Thread the fish and vegetables on metal or soaked bamboo skewers. Grill until fish is done and veggies are charred. Serve.

    Recipe stats:
    8.1g Carbs
    42.1g Fat
    36.9g Protein
    548.5 Calories

    Serving stats:
    8.1g Carbs
    42.1g Fat
    36.9g Protein
    548.5 Calories

    Fats: 68%; Protein: 26%; Carbs: 6%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients
    1 tsp Olive oil
    2 Eggs, beaten
    1/2 cup Spinach, chopped
    1/4 cup chopped Onion
    2 Asparagus spears, chopped
    1 slice Bacon, cooked and crumbled
    Salt and pepper

    Directions
    Heat a small non stick skillet over medium heat. Add the olive oil, and the eggs. When the edges of the eggs are set, add the spinach, asparagus, onions, and bacon. Season with salt and pepper and fold in half. Cook until eggs are done. Serve.

    Recipe stats:
    6.3g Carbs
    19g Fat
    18.6g Protein
    267.1 Calories

    Serving stats:
    6.3g Carbs
    19g Fat
    18.6g Protein
    267.1 Calories

    Fats: 63%; Protein: 27%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 25 minutes

    Ingredients
    1/4 pound Ground beef
    1/4 cup chopped Onion
    1 Zucchini
    2 tbsp Olive oil
    1/4 cup chopped Mushrooms
    2 slices Ham, chopped
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Heat a skillet over medium heat. Add the onion and ground beef and cook until no longer pink. Season with salt and pepper. Drain and set aside. Slice the zucchini in half lengthwise and scoop out the flesh. Combine this with the olive oil, mushrooms, chopped ham, and ground beef mixture. Stuff this back into both halves of the hollowed out zucchini. Place these on a baking sheet and bake for 20-25 minutes, until zucchini is soft. Serve.

    Recipe stats:
    16.6g Carbs
    50.6g Fat
    40.1g Protein
    674.7 Calories

    Serving stats:
    16.6g Carbs
    50.6g Fat
    40.1g Protein
    674.7 Calories

    Fats: 67%; Protein: 24%; Carbs: 9%

  • Serves 1
    Prep time: 5
    Cook time: 15 minutes

    Ingredients
    1 tbsp Olive oil
    1 4 ounce Salmon filet
    Salt and Pepper

    Directions
    Heat a large skillet over medium high heat. Season the salmon filet with salt and pepper. Add it to the pan. Cook until browned on both sides and cooked through.

    Recipe stats:
    0.1g Carbs
    26.1g Fat
    39.3g Protein
    400.8 Calories

    Serving stats:
    0.1g Carbs
    26.1g Fat
    39.3g Protein
    400.8 Calories

    Fats: 60%; Protein: 40%; Carbs: 0%

    Serves 1
    Prep time: 5
    Cook time: 5 minutes

    Ingredients
    1 tbsp Olive oil
    2 cloves Garlic, minced
    1 slice Bacon, chopped
    2 cups Spinach

    Directions
    Heat a medium skillet over medium heat. Add the olive oil and bacon and cook until crisp. Add the garlic and the spinach and cook until the spinach is just wilted. Serve.

    Recipe stats:
    4.2g Carbs
    19.2g Fat
    3.5g Protein
    197 Calories

    Serving stats:
    4.2g Carbs
    19.2g Fat
    3.5g Protein
    197 Calories

    Fats: 85%; Protein: 8%; Carbs: 7%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 15 minutes

    Ingredients
    2 tbsp Olive oil
    2 strips Bacon
    2 stalks Broccoli, chopped
    3 Eggs
    1 Egg white
    Salt and Pepper, to taste

    Directions
    Beat the eggs with the egg white. Heat olive oil in a medium skillet. Add the olive oil, bacon and broccoli. Cook until broccoli is soft. Add the eggs and scramble until cooked. Serve.

    Recipe stats:
    21.8g Carbs
    55.7g Fat
    36g Protein
    707.6 Calories

    Serving stats:
    21.8g Carbs
    55.7g Fat
    36g Protein
    707.6 Calories

    Fats : 68%; Protein 20%; Carbs: 12%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1/4 cup Artichokes heart
    1 Chicken breast, cooked and shredded
    2 tbsp Olive oil
    1/4 cup Paleo mayonnaise
    Salt and pepper

    Directions
    Combine the chicken, chopped artichokes, olive oil, and mayo in a medium bowl. Season with salt and pepper. Serve in a lettuce leaf.

    Recipe stats:
    19.8g Carbs
    52.9g Fat
    55.4g Protein
    777.7 Calories

    Serving stats:
    19.8g Carbs
    52.9g Fat
    55.4g Protein
    777.7 Calories

    Fats : 61%; Protein 29%; Carbs: 10%

  • Italian Flat Iron Steak with Roasted (recipe modified here)
    Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients

    6 tbsp Olive oil
    1/4 cup Red wine vinegar
    2 cloves garlic
    2 tbsp fresh Italian (flatleaf) parsley; chopped
    1 tbsp fresh basil, chopped
    ~1- 1 1/4 lbs beef flatiron steak
    1/4 tsp salt
    1/8 tsp black pepper
    1/4 tsp oregano
    2 tbsp balsamic vinegar
    1 pint cherry tomatoes, halved and seeded

    Directions
    In a small bowl or measuring cup, whisk together: 1/4 cup extra-virgin olive oil, red wine vinegar, minced garlic cloves , parsley, and basil. Place the steak in a non-reactive dish or resealable baggie, then pour in the marinade mixture steak. Mix together, place in the refrigerator and marinate 4-6 hours. Remove meat 30 minutes prior to grilling.
    Preheat oven to 400ºF. Preheat grill. Set burners to high heat.
    In a small bowl whisk together the salt and black pepper, extra-virgin olive oil, balsamic vinegar and oregano. Add the cherry tomato halves, and toss to coat.
    Pour onto a baking sheet and roast in the preheated oven for ~20 minutes.
    Remove meat from the marinade and pat dry with paper towels. Oil grill before placing meat on it. Place steaks on hot grill and cook until browned, about 6 to 7 minutes. Turn steaks over and continue grilling to desired doneness (~6 to 7 minutes for medium-rare). For the most tender flatiron steak, serve medium-rare to medium doneness (and avoid over-cooking). Remove from the grill and place steaks on serving platter. Cover steak with foil, and let the meat rest ~5 minutes before serving.
    Carve steak into long strips. Top with roasted tomatoes and serve hot.

    (RATIOS VERIFIED; READY FOR WP)
    Recipe stats:
    29.4g Carbs
    135.7g Fat
    161.8g Protein
    2016.8 Calories

    Serving stats:
    9.8g Carbs
    45.2g Fat
    53.9g Protein
    672.3 Calories

    Fats : 61%; Protein 33%; Carbs: 6%

  • Spinach Omelette with Caramelized Onion
    Serves 1
    Prep time: 5 minutes
    Cook time: 15 minutes

    Ingredients
    2 tsp coconut oil; organic, unrefined
    1 small onion, sliced thinly
    salt and pepper, to taste
    3 eggs
    1 tsp water

    Directions
    In a small saute pan, saute the onions in coconut oil on medium heat until translucent (or golden brown).
    Add spinach leaves, season with salt and pepper, according to taste. Cook until spinach is wilted. Remove onions and spinach from the saute pan and set aside.
    In another bowl, mix the eggs with ~1 tsp water. Use a whisk to break yolks and beat lightly.
    In a small saute pan, heat ~2 tsp coconut oil, and pour in the eggs. Stir for ~30 seconds, or until eggs start to set. Continue to cook for ~3 more minutes, but without stirring.
    Add all of the onions and spinach to half of the omelette. Then fold the omelette in half, covering the onions and spinach.
    Remove from heat. Carefully tilt the pan, allowing the omelette to slide to the edge, then flip it out onto a plate and serve.

    Recipe stats:
    10.4g Carbs
    26g Fat
    23.7g Protein
    361 Calories

    Serving stats:
    10.4g Carbs
    26g Fat
    23.7g Protein
    361 Calories

    Fats : 63%; Protein 26%; Carbs: 11%

  • Apple and Pecan Chicken Salad
    Serves 2
    Prep time: 5 minutes
    Cook time: 0 minute

    Ingredients
    1 teaspoon Coconut oil
    10 Pecan halves, chopped
    2 tablespoon chopped Celery
    4 tablespoon chopped Apples
    2 tablespoon Paleo mayo
    1 cup chopped and cooked Chicken breast
    2 tablespoon Lemon juice
    4 slices Bacon, cooked and crumbled
    1/2 teaspoon ground Black pepper

    Directions
    Add coconut oil to frying pan to lightly roast chopped pecans. Toss the rest of the ingredients in a large bowl with the toasted nuts and serve.

    Recipe stats:
    16.6g Carbs
    42.5g Fat
    57.7g Protein
    678.5 Calories

    Serving stats:
    8.3g Carbs
    23.5g Fat
    28.8g Protein
    358.7 Calories

    Fats : 59%; Protein 32%; Carbs: 9%

  • Grilled Pineapple Burgers
    Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes
    Serving size: 1 burger

    Ingredients

    2 ounces ground turkey
    2 ounces lean ground beef (grass-fed is best)
    1 tbsp Liquid Aminos (Bragg’s) (or low-sodium tamari or soy sauce)
    1 tbsp chopped red bell pepper
    1 tbsp chopped onion
    1 slice pineapple (fresh, or packed in water)
    salt and pepper, to taste

    Directions
    Preheat the grill, or grill pan, for medium-high heat. Combine ground turkey, ground beef, liquid aminos (or tamari or low-sodium soy sauce), chopped bell pepper, chopped onion, and black pepper in large bowl and mix thoroughly until all ingredients are well distributed. Form mixture into a single patty. Place the burger and pineapple slice on the grill (or lightly greased grill pan). Let cook for ~8 minutes, then flip over. After ~ 4 minutes, top the burger with the grilled pineapple slice. Continue cooking for an additional 3-5 minutes, or until burger is cooked thoroughly and no longer pink in the center. Gently remove from the grill (careful not to lose the pineapple!) and place on a serving plate.

    Recipe stats:
    6.4g Carbs
    22.2g Fat
    37.7g Protein
    383.8 Calories

    Serving stats:
    6.4g Carbs
    22.2g Fat
    37.7g Protein
    383.8 Calories

    Fats : 53%; Protein 40%; Carbs: 7%

    Spicy Avocado Oven Fries
    Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1/2 avocado
    1/2 tbsp Extra Virgin Olive Oil
    1/8 tsp Cayenne pepper (or to taste)
    1/4 tsp fresh lemon juice
    salt and pepper, to taste

    Directions
    Preheat oven to 400 degrees F.
    Peel and remove the pit and slice avocado into quarters lengthwise. Arrange slices on a baking sheet lined with parchment paper. Drizzle with olive oil and lemon juice, and then season with salt and pepper (or other preferred seasonings).
    Bake avocados for ~15 minutes, or until light golden brown around the edges.

    Recipe stats:
    8.9g Carbs
    21.6g Fat
    2.1g Protein
    222.2 Calories

    Serving stats:
    8.9g Carbs
    21.6g Fat
    2.1g Protein
    222.2 Calories

    Fats: 82%, Protein: 15%, Carbs: 3%

  • Mini Crustless Quiche with Chives and Bacon
    Serves 1
    Prep time: 15 minutes
    Cook time: 30 minutes

    Ingredients
    1 extra large egg
    1/2 oz. shredded Swiss cheese
    1/4 cup almond milk (organic, unsweetened)
    1 slice bacon
    1 tsp butter (organic, unsalted)
    4 tsp almond flour
    1/2 tbsp chopped chives
    salt and pepper, to taste

    Directions
    Cook bacon in a skillet over medium high heat until browned evenly and crispy.
    Remove from skillet and place on paper towel to absorb excess grease. Set aside to cool, then crumble.
    Preheat oven to 350F.
    Cover the bottom of a small, lightly greased baking dish/ramekin with the crumbled bacon and shredded cheese.
    In a small bowl, whisk together the remaining ingredients until smooth; pour into baking dish.
    Bake ~30 minutes, or until “puffy” and set.

    Recipe stats:
    5g Carbs
    22g Fat
    16.5g Protein
    284.5 Calories

    Serving stats:
    5g Carbs
    22g Fat
    16.5g Protein
    284.5 Calories

    Fats : 70%; Protein 23%; Carbs: 7%

  • Nutty Tuna and Avocado Wrap
    Serves 1
    Prep time: 10 minutes
    Cook time: 0 minutes

    Ingredients
    1 tbsp mayonnaise
    1/4 cup celery, finely chopped
    1/2 avocado
    1 large Romaine Lettuce leaf
    1 tsp fresh dill, chopped
    1 oz pecans, finely chopped (dry roasted, unsalted)
    1 pouch (6.4 oz) white (Albacore) tuna, packed in water

    Directions
    Combine tuna, mayo, chopped celery, pecans and dill in a medium size bowl, mix well. Scoop mixture into center of lettuce leaf, place avocado slices on top, and roll tightly. (Can also be served as a salad).

    Recipe stats:
    17.6g Carbs
    46.2g Fat
    48.2g Protein
    660.4 Calories

    Serving stats:
    17.6g Carbs
    46.2g Fat
    48.2g Protein
    660.4 Calories

    Fats : 61%; Protein 28%; Carbs: 10%

  • Grain-free Vegetarian Margherita Pizza
    Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1 cup zucchini, sliced
    1/4 cup grated Mozzarella cheese
    1 tsp dried oregano
    1/2 tsp garlic powder
    1 egg
    1/4 cup diced tomatoes
    1/2 tbsp Extra Virgin Olive oil
    1 clove garlic, chopped
    1/2 tsp Italian seasoning
    2 large Basil leaves
    salt and pepper, to taste

    Directions
    Preheat the grill or oven to 450F/230C. Place the chopped zucchini in a microwave-safe bowl and microwave on high ~5 minutes. Then drain the cooked zucchini into a colander that’s lined with cheesecloth or a kitchen towel. Allow the zucchini to drain until it’s cool enough to handle. In the meantime, drain the tomatoes and chop the garlic and parsley. Add half of the olive oil to a small, saute pan over medium heat, add the parsley and garlic and saute just until it’s fragrant. Next, add the Italian seasoning and then the drained tomatoes, gently crushing then with a wooden spoon. Bring to a boil while stirring, then gently simmer the sauce on very low heat until the crust is done. Once the zucchini is cool, squeeze out as much excess water as as possible, and place the zucchini in a bowl. Add half the shredded Mozzarella, almond meal, dried oregano, garlic powder, salt, and beaten egg and stir until well combined. Spray a baking sheet with olive oil or nonstick spray and press the crust mixture into a circle, being careful not to make the edges too thin (or they will burn). Bake crust on a pizza stone (on a covered grill or in the oven) for ~12 minutes, or just until the crust is firm and starting to brown (To bake in the oven on a baking sheet, just increase cooking time.) Remove crust from the oven. Add the remaining olive oil and seasoning to the sauce and stir. Spread each small pizza with half the sauce, then top with half the basil leaves and remaining Mozzarella. Place the pizza back into the oven (or on the grill) and heat for ~3-5 more minutes, or just until the cheese is nicely melted. Remove from oven. Serve hot.

    Recipe stats:
    8.2g Carbs
    20.7g Fat
    15.6g Protein
    275 Calories

    Serving stats:
    8.2g Carbs
    20.7g Fat
    15.6g Protein
    275 Calories

    Fats : 66%; Protein 22%; Carbs: 12%

  • *Baked Ham and Eggs
    Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1 extra large egg
    1 oz (1/2 slice) cured ham steak (boneless, extra lean)
    1 oz. shredded Sharp Cheddar cheese
    1 tsp butter; organic, unsalted
    1/8 tsp (pinch) garlic powder
    1/8 tsp (pinch) dried parsley
    1/8 tsp (pinch) dried Thyme
    1/8 tsp (pinch) dried Rosemary
    salt and pepper, to taste

    Directions
    Preheat oven to 375°F. Lightly grease a small ramekin (or any small, ovenproof dish) with the unsalted butter. Crack the egg in the dish, and set aside. Chop the ham steak into tiny pieces and add to a small, non-stick pan. Cook over medium heat until heated through and starting to caramelize. Add the ham, shredded cheese, herbs and seasonings to the baking dish. Season with salt and pepper, to taste and place in the preheated oven to bake ~5 minutes -10 minutes, or desired amount of doneness. Depending on the depth of the dish, adjust timing accordingly.

    Recipe stats:
    1.4g Carbs
    20.1g Fat
    19.9g Protein
    265.6 Calories

    Serving stats:
    1.4g Carbs
    20.1g Fat
    19.9g Protein
    265.6 Calories

    Fats: 68%, Protein 30%, Carbs: 2%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 0 minute

    Ingredients

    2 cans Tuna
    10 Olives, finely chopped
    1/2 cup Scallions, finely chopped
    1/2 Jalapeño peppers, finely chopped
    1/2 tsp Cayenne pepper
    2 tbsp Lemon juice
    6 tbsp Olive oil
    2 leaf Butterhead Lettuce
    1 Avocado, chopped

    Directions
    Combine the tuna, olives, scallions, peppers, cayenne, lemon juice and olive oil in a medium bowl. Serve in the lettuce leaf and top with the diced avocado.

    Recipe stats:
    26.4g Carbs
    117.7g Fat
    90.2g Protein
    1494.1 Calories

    Serving stats:
    13.2g Carbs
    58.9g Fat
    45.1g Protein
    747 Calories

    Fats : 69%; Protein 26%; Carbs: 5%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1 4 ounce tilapia filet
    1 tbsp thyme leaves
    2 tbsp Olive oil
    1 clove Garlic, minced
    2 cups Spinach
    1 large Olive, chopped
    Salt and pepper

    Directions
    Preheat oven to 350 degrees F. Season the tilapia with salt and pepper, and sprinkle on the thyme. Lay on a baking sheet and bake for 10 minutes, or until it flakes easily with a fork. While the fish is cooking, heat a skillet over medium heat. Add the olive oil and garlic and sauté for 1 minute. Add the spinach and cook until just wilted. Turn off the heat and stir in the chopped olives. Serve the fish over the spinach.

    Recipe stats:
    5.8g Carbs
    30.4g Fat
    25.1g Protein
    385.7 Calories

    Serving stats:
    5.8g Carbs
    30.4g Fat
    25.1g Protein
    385.7 Calories

    Fats : 69%; Protein 25%; Carbs: 6%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 15 minutes
    Serving size: 1 scramble

    Ingredients
    1 tbsp Olive oil
    1 slice Bacon, chopped
    3 large Egg whites
    1/2 cup Spinach, chopped
    2 cherry Tomatoes, sliced
    1/4 cup chopped Onions
    Salt and pepper

    Directions
    Heat a large skillet over medium heat. Add the olive oil, onions and the bacon and cook until crisp. Add the eggs, tomatoes, and spinach and scramble with a spatula until the eggs are cooked. Serve.

    Recipe stats:
    6.5g Carbs
    19.2g Fat
    13.4g Protein
    247.6 Calories

    Serving stats:
    6.5g Carbs
    19.2g Fat
    13.4g Protein
    247.6 Calories

    Fat: 69%; Protein: 21%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 35 minutes
    Serving size: 1 scramble

    Ingredients
    3 tbsp Olive oil
    1 tbsp fresh Rosemary
    2 cloves minced Garlic
    2 cups Romaine Lettuce; shredded
    1 Italian Tomato
    1 tbsp Lemon juice
    1/4 cup Red bell pepper; sliced
    1/2 cup chopped Onions
    1 Chicken breast; bone and skin removed

    Directions

    Preheat oven to 400 degrees F. Brush the chicken with 1 tablespoon olive oil. Season with salt and pepper, and sprinkle with rosemary. Lay on a sheet pan and roast until cooked through, 30-35 minutes. Let cool, and slice. While the chicken is cooking, make the salad and dressing. Layer the lettuce, tomatoes, onions, and peppers in a bowl or plate. Combine the remaining olive oil, lemon juice, and garlic in a jar and shake until combined. Top the salad with the chicken and drizzle with the dressing.

    Recipe stats:
    18g Carbs
    47.3g Fat
    53.4g Protein
    708.2 Calories
    Estimated $2.39

    Serving stats:
    18g Carbs
    47.3g Fat
    53.4g Protein
    708.2 Calories

    Fat: 60%; Protein: 30%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    2 tbsp Olive oil
    1 tbsp Pineapple juice
    2 cloves Garlic, minced
    1/4 tsp Ginger
    1 4 ounce Salmon filet
    1/4 cup sliced Mango
    1/2 Avocado
    1/2 tbsp Sesame seeds
    1 tsp Soy sauce

    Directions
    Preheat oven to 425 degrees F. Combine 1 tablespoon olive oil, pineapple juice, garlic, and ginger in a small bowl. Lay the salmon on a baking sheet and brush with the mixture. Roast for 10-15 minutes, until cooked through. Combine the chopped mango, avocado slices, soy sauce and remaining olive oil in a bowl. Top the cooked salmon with the salad and serve.
    Recipe stats:
    21.3g Carbs
    56.7g Fat
    43.3g Protein
    754.7 Calories

    Serving stats:
    21.3g Carbs
    56.7g Fat
    43.3g Protein
    754.7 Calories

    Fats: 66%; Protein: 23%; Carbs: 11%

  • Serves 4
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients

    6 extra large Eggs
    2 medium Onions
    336 grams Pork sausage
    Salt and Pepper

    Directions
    Preheat oven to 350F. Whisk eggs and seasonings in a small bowl. In a large skillet, use a spatula to break up the sausage as it cooks over medium heat until cooked through. Add cooked sausage to a glass baking dish, (reserving some of the sausage grease to saute onions). While skillet is still hot, add sliced onions and cook in the sausage grease over medium heat, ~8-10 minutes. Stir continuously to avoid burning. Add your egg mixture to the italian sausage in your baking dish. Top the mixture with the caramelized onions, and spread them evenly throughout the baking dish. Bake for ~10-13 minutes, or until your eggs are completely cooked through in the middle. Serve immediately.

    Recipe stats:
    24.5g Carbs
    122.8g Fat
    95.6g Protein
    1595.3 Calories

    Serving stats:
    6.1g Carbs
    30.7g Fat
    23.9g Protein
    398.8 Calories

    Fats : 70%; Protein 24%; Carbs: 6%

  • Serves 4
    Prep time: 5 minutes
    Cook time: 0 minute

    Ingredients

    8 tbsp Mayonnaise
    1/4 tsp Pepper
    2.97059 stalk Celery
    2 cups Chicken breast
    1/2 cup Walnuts

    Directions
    Chop and lightly roast walnuts in a dry frying pan. Chop chicken and celery into small pieces. In a medium bowl, mix together mayonnaise, salt and pepper (to taste). Add chicken, celery and walnuts to the mixture, and stir until well incorporated.

    Recipe stats:
    17.9g Carbs
    86.7g Fat
    103.4g Protein
    1246.5 Calories

    Serving stats:
    4.5g Carbs
    21.7g Fat
    25.8g Protein
    311.6 Calories

    Fats : 62%; Protein 33%; Carbs: 5%

  • Serves 5
    Prep time: 10 minutes
    Cook time: 25 minutes

    Ingredients
    10 Chicken thighs
    1/4 cup Shallots
    1/4 cup Balsamic vinegar
    2 cloves Garlic
    1 tsp Peppers sauce

    Directions
    Preheat large skillet, and spray with olive oil. Rinse chicken, pat dry and season with salt and pepper. Add chicken to the skillet and cook until browned on all sides. Cover and reduce heat to medium. Continue cooking for ~25 minutes (or until done). Add garlic and shallots, and cook until softened (~2-3 minutes). In a small bowl, mix together vinegar and chili pepper sauce, and add to skillet. Cook an additional minute or two, turning the chicken to thoroughly coat with sauce. Remove from heat. Spoon additional sauce over chicken to serve, if desired.

    Recipe stats:
    15.9g Carbs
    143.4g Fat
    163.5g Protein
    2062 Calories

    Serving stats:
    3.2g Carbs
    28.7g Fat
    32.7g Protein
    412.4 Calories

    Fats : 64%; Protein 33%; Carbs: 3%

    Serves 7
    Prep time: 15 minutes
    Cook time: 30 minutes
    Serving size: 1 cup

    Ingredients
    5 1/2 cup Spaghetti Squash
    1 tbsp Butter
    1 tbsp Olive oil
    1/4 cup Onions
    2 tbsp Cornstarch
    2 cups plain Almond milk
    1 cup Chicken broth
    8 oz Cheddar cheese
    4 cups Spinach
    12 1/2 cups Parmesan cheese
    Salt and Pepper

    Directions
    Preheat the oven to 375ºF. Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet. Bake until tender, about 1 hour. Separate the strands of squash with a fork and place in a medium bowl; discard shells. Maintain the oven temperature. Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes. Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes. Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper. Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top. Bake until bubbly and golden 25 to 30 minutes.

    Recipe stats:
    180.6g Carbs
    501.6g Fat
    554.2g Protein
    7491.1 Calories

    Serving stats:
    25.8g Carbs
    71.7g Fat
    79.2g Protein
    1070.2 Calories

    Fats : 61%; Protein 30%; Carbs: 9%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 15 minutes

    Ingredients
    1 tbsp Olive oil
    3 Eggs
    2 tbsp Almond milk
    2 slices Ham, chopped
    1 tsp chopped Parsley
    Salt and pepper

    Directions
    Beat the eggs with the milk. Heat a small nonstick skillet over medium heat and add the olive oil, followed by the eggs. Allow to cook until edges are set and add the ham. Season with salt and pepper, and cook until eggs are set. Sprinkle with parsley and serve.
    Recipe stats:
    2.8g Carbs
    31.8g Fat
    30.3g Protein
    419.1 Calories

    Serving stats:
    2.8g Carbs
    31.8g Fat
    30.3g Protein
    419.1 Calories

    Fats: 68%; Protein: 29%; Carbs: 3%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 30 minutes

    Ingredients
    1 tbsp Olive oil
    1/4 cup chopped Onion
    2 tbsp Curry powder
    1 Chicken breast, cubed
    1 cup chopped Cauliflower
    1 cup Coconut milk
    1 tbsp chopped Cilantro
    Salt and pepper

    Directions
    Heat a large skillet over medium heat. Add the onions and cook until soft. Add the curry powder, stir and add the chicken. Cook until chicken is browned, and add the cauliflower. Stir and add the coconut milk. Bring to a boil and reduce heat to a simmer. Simmer for 20 minutes, until chicken is cooked through and cauliflower is tender. Stir in the chopped cilantro.

    Recipe stats:
    29.7g Carbs
    78.9g Fat
    59.7g Protein
    1024.3 Calories

    Serving stats:
    14.9g Carbs
    39.5g Fat
    29.9g Protein
    512.2 Calories

    Fats: 67%; Protein: 22%; Carbs: 11%

  • Serves 2
    Prep time: 15 minutes
    Cook time: 60 minutes

    Ingredients
    4 boneless, skinless Chicken thighs
    1/4 cup chopped Onions
    1/4 cup cubed Sweet potatoes
    1/2 cup chopped Broccoli
    1 tbsp Honey
    2 tbsp Olive oil
    1 tsp Kosher salt
    1/4 tsp Black pepper

    Directions
    Preheat oven to 400 degrees F. Put all of the ingredients in a gallon sized freezer bag. Shake until everything is well coated. Lay on a parchment lined baking sheet and roast until vegetables are soft and chicken is cooked through, about 45-50 minutes.

    Recipe stats:
    29.7g Carbs
    86.9g Fat
    67.2g Protein
    1172.4 Calories

    Serving stats:
    14.8g Carbs
    43.5g Fat
    33.6g Protein
    586.2 Calories

    Fats: 67%; Protein: 23%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    3 Eggs
    1 tbsp Water
    2 strips Bacon, chopped
    1/4 cup chopped Jalapeño peppers
    1/4 cup chopped Red bell peppers
    1/2 tsp Chili powder
    Salt and pepper

    Directions
    Beat the eggs with the water. Heat a nonstick skillet over medium heat. Add the bacon and peppers and cook until peppers are soft. Add the chili powder and eggs and scramble with a spatula until cooked through. Season with salt and pepper before serving.

    Recipe stats:
    5g Carbs
    27.9g Fat
    24.6g Protein
    368.4 Calories

    Serving stats:
    5g Carbs
    27.9g Fat
    24.6g Protein
    368.4 Calories

    Fats: 68%; Protein: 27%; Carbs: 5%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    16 large cocktail Shrimp, tails removed and chopped
    4 slices bacon, cooked and crumbled
    1/4 cup diced Mango
    1/4 cup diced Avocado
    1 tbsp Paleo mayonnaise
    1 tbsp Olive oil
    4 large Boston lettuce leaves
    Salt and pepper

    Directions
    Combine all of the ingredients except the lettuce in a large bowl. Stir until well combined and season with salt and pepper. Serve the salad in the lettuce leaves and refrigerate leftovers.

    Recipe stats:
    15.8g Carbs
    39.8g Fat
    32.3g Protein
    544.4 Calories

    Serving stats:
    7.9g Carbs
    19.9g Fat
    16.1g Protein
    272.2 Calories

    Fats: 65%; Protein: 23%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    2 tbsp Olive oil
    1/4 pound Ground beef
    1/4 cup chopped Onion
    1 clove Garlic, minced
    1/2 cup canned Tomato sauce
    1 tbsp chopped Basil
    1/2 Spaghetti squash

    Directions
    Heat a medium skillet over medium heat. Add the olive oil, ground beef, onions and garlic and cook until beef is no longer pink. Add the tomato sauce and simmer for 10 minutes. Stir in the basil. While the sauce is simmering, cut your squash in half. Remove the insides of the squash and add to a bowl with a few drops water. Cover and steam the squash in the microwave until tender, about 6-8 minutes. Serve the sauce over the squash.

    Recipe stats:
    14.9g Carbs
    45.6g Fat
    29.9g Protein
    583.6 Calories

    Serving stats:
    14.9g Carbs
    45.6g Fat
    29.9g Protein
    583.6 Calories

    Fats: 70%; Protein: 20%; Carbs: 10%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients
    1 tsp Olive oil
    3 Eggs, beaten
    2 slices Bacon, cooked and crumbled
    1/2 cup Broccoli, chopped in small pieces
    1/2 tsp chopped Chives
    Salt and pepper

    Directions
    Heat a small nonstick skillet over medium heat. Add the olive oil and the eggs. Cook until eggs are just set on the edges and add the bacon and broccoli. Cook until eggs are cooked, season with salt and pepper, and sprinkle with chives.

    Recipe stats:
    4.6g Carbs
    27.8g Fat
    28.6g Protein
    380.9 Calories

    Serving stats:
    4.6g Carbs
    27.8g Fat
    28.6g Protein
    380.9 Calories

    Fats: 65%; Protein: 30%; Carbs: 5%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 0 minutes

    Ingredients
    1 cup shredded Lettuce
    1/2 cup sliced Green bell peppers
    1/4 cup sliced Cucumbers
    1/4 cup sliced Onions
    1/2 medium Tomato, cut into wedges
    4 small Olives, pitted
    1/2 can Tuna
    1 1/2 tbsp Olive oil
    1 tbsp Lemon juice
    1 tsp Mustard
    Salt and pepper

    Directions
    Top the lettuce with the vegetables, olives, and tuna. Make a dressing by combine the olive oil with the lemon juice and mustard. Season with salt and pepper. Drizzle the salad with the dressing before serving.

    Recipe stats:
    11.8g Carbs
    29.4g Fat
    26g Protein
    410 Calories

    Serving stats:
    11.8g Carbs
    29.4g Fat
    26g Protein
    410 Calories

    Fats: 64%; Protein: 25%; Carbs: 11%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 35 minutes

    Ingredients
    1/2 medium Onion
    3 tbsp Olive oil
    1 tbsp Balsamic vinegar
    1 Pork chop
    2 tbsp chopped Chives
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Slice the onion into wedges and lay it on a parchment lined sheet pan. Drizzle with 2 tablespoons olive oil and balsamic vinegar and season with salt and pepper. Roast for 10-15 minutes. While onions are roasting, heat a skillet over medium heat and add remaining olive oil. Add pork chop to the skillet and sear until browned on both sides. Remove onions from the oven and lay the pork chop on the same pan. Put the pan back in the oven and continue roasting until pork is done, 5-10 minutes longer. Sprinkle the pork chop and the onions with the chives before serving.

    Recipe stats:
    8.2g Carbs
    47.2g Fat
    40g Protein
    622.2 Calories

    Serving stats:
    8.2g Carbs
    47.2g Fat
    40g Protein
    622.2 Calories

    Fats: 69%; Protein: 26%; Carbs: 5%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 25 minutes

    Ingredients
    1 tbsp Olive oil
    1/2 cup sliced Zucchini
    1/4 cup sliced Red bell pepper
    1/2 cup sliced Onions
    1 tbsp chopped Scallions
    2 slices Bacon, cooked and crumbled
    2 eggs

    Directions
    Preheat oven to 400 degrees F. Toss the vegetables with the olive oil and lay on a parchment lined sheet pan. Roast for 20-25 minutes until tender. When done, toss the vegetables with the crumbled bacon. Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the vegetables.

    Recipe stats:
    10.8g Carbs
    31.5g Fat
    22.2g Protein
    410.6 Calories

    Serving stats:
    10.8g Carbs
    31.5g Fat
    22.2g Protein
    410.6 Calories

    Fats:68 %; Protein:21 %; Carbs: 10%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients
    1/2 can Tuna, drained
    1 tbsp Pickle relish
    1 tsp Mustard
    2 hard boiled Eggs, finely chopped
    2 tbsp Paleo mayonnaise
    1 tsp Chili sauce
    1 dash Pepper
    1 tbsp Olive oil
    2 leaves Green leaf lettuce

    Directions
    Combine all ingredients except the lettuce in a bowl and stir well. Chill until ready to serve. Serve in the lettuce leaves.

    Recipe stats:
    15.3g Carbs
    35g Fat
    34.9g Protein
    516 Calories

    Serving stats:
    15.3g Carbs
    35g Fat
    34.9g Protein
    516 Calories

    Fats: 61%; Protein: 27%; Carbs: 12%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    3 slices Bacon, sliced
    1/2 cup sliced Leeks
    1 boneless, skinless Chicken breast
    Sea salt and Pepper

    Directions
    Season the chicken with salt and pepper. Heat a medium skillet over medium heat. Add the bacon and cook until crisp. Remove from the pan with a slotted spoon and set aside. Add the leeks and cook until soft, and then add the chicken. Cook the chicken until is browned on both sides and cooked through. Remove the chicken from the pan and add the bacon. Heat the bacon and leeks until warm and serve over the chicken.

    Recipe stats:
    6.6g Carbs
    29.8g Fat
    35.1g Protein
    441.7 Calories

    Serving stats:
    6.6g Carbs
    29.8g Fat
    35.1g Protein
    441.7 Calories

    Fats: 62%; Protein: 32%; Carbs: 6%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients
    3 Eggs
    1 tbsp Milk
    1 tbsp Olive oil
    1/2 cup Smoked salmon, chopped
    1/2 tbsp chopped Chives
    1/2 tbsp chopped Dill
    Salt and pepper

    Directions
    Beat the eggs with the milk. Heat a non-stick skillet over medium heat and add the olive oil. Add the eggs and stir until almost cooked. Add the salmon, and stir. Season with salt and pepper. When eggs are cooked through, top with the chives and dill and serve.

    Recipe stats:
    2.2g Carbs
    33.6g Fat
    34.1g Protein
    449.1 Calories

    Serving stats:
    2.2g Carbs
    33.6g Fat
    34.1g Protein
    449.1 Calories

    Fats: 68%; Protein: 30%; Carbs: 2%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1 tsp Olive oil
    1 boneless skinless Chicken breast, cubed
    1/2 cup Broccoli, chopped
    1/2 cup Spinach
    1 1/2 tsp Curry powder
    1/2 cup Coconut milk
    Salt and pepper

    Directions
    Heat a skillet over medium heat. Add the olive oil and chicken breast and cook until browned. Add the broccoli, spinach, and curry powder. Stir and add the coconut milk. Season with salt and pepper and simmer on low heat until chicken is cooked through and broccoli is tender.

    Recipe stats:
    8.6g Carbs
    32.3g Fat
    29.5g Protein
    426.3 Calories

    Serving stats:
    8.6g Carbs
    32.3g Fat
    29.5g Protein
    426.3 Calories

    Fats: 66%; Protein: 27%; Carbs: 7%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 25 minutes

    Ingredients
    1 Pork chop
    1 tsp Olive oil
    1/2 cup sliced Onions
    1/4 cup sliced Apples, skin on
    2 cups chopped Spinach
    Salt and pepper

    Directions
    Season the pork chop with salt and pepper. Heat a large skillet over medium heat and add the olive oil. Add the pork chop and cook until browned on both sides. Remove from the pan and add the onions and apples. Cook until soft and add the spinach. Add the pork chop back to the pan and continue cooking until done. Serve the pork with the vegetables.

    Recipe stats:
    11.4g Carbs
    31.4g Fat
    19.8g Protein
    404.5 Calories

    Serving stats:
    11.4g Carbs
    31.4g Fat
    19.8g Protein
    404.5 Calories

    Fats: 69%; Protein: 19%; Carbs: 11%

  • Serves 2
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients
    6 extra large Eggs
    4 tbsp Leeks
    2 tbsp Onions
    2 cup Mushrooms
    Sea salt and Pepper

    Directions
    1) Whisk the eggs in a bowl and season to taste with sea salt and freshly ground black pepper. 2) Heat a non-stick skillet over a medium heat, add 1 tbsp of the cooking fat and cook the onions, leeks and mushrooms until the onions are soft, about 6 minutes. Reserve half of this vegetable mixture. 3) Pour 1/2 of the egg mixture into the skillet with the vegetables that are still in the pan. 4) Use a spatula to stir the omelet gently while it cooks and to allow uncooked parts to run underneath. 5) When the omelet is set, fold the omelet in half and cook for another minute, covered. 6) Reserve and repeat the process for the other omelet.

    Recipe stats:
    14.4g Carbs
    34.1g Fat
    46.4g Protein
    540.1 Calories

    Serving stats:
    7.2g Carbs
    17g Fat
    23.2g Protein
    270.1 Calories

    Fats: 56%; Protein: 34%; Carbs: 10%

  • Serves 2
    Prep time: 5 minutes
    Cook time: 5 minutes

    Ingredients

    12 oz Atlantic salmon
    5 tbsp Olive oil
    2 medium Cucumbers
    1 large Tomato
    1 Avocado
    juice of 1 Lemon
    2 tbsp Dill
    Salt and Pepper
    1 lettuce leaf for serving

    Directions
    1) Drain the liquid from the canned salmon, place the salmon in a bowl and mash well with a fork. 2) Add the lemon juice and olive oil and mix well into the salmon. 3) Add the cucumbers, onion, tomato and avocado and mix again. 4) Add the dill, if using, season with salt and pepper and serve the cold salad over lettuce leaves.

    Recipe stats:
    45.6g Carbs
    120g Fat
    77.1g Protein
    1509.2 Calories

    Serving stats:
    22.8g Carbs
    60g Fat
    38.6g Protein
    754.6 Calories

    Fats: 69%; Protein: 20%; Carbs: 11%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1/4 cup Ginger root
    1 Lime
    1/2 cup Scallions
    2 tbsp Mayonnaise
    Sea salt and Pepper
    2 Atlantic salmon fillets

    Directions
    1) Combine the salmon with the grated ginger, lime zest and spring onions in a bowl and season to taste with sea salt and freshly ground black pepper. 2) Combine the mixture very well with your hands and form two patties out of it. 3) Heat a large skillet over a medium heat and fry the patties in some cooking fat until golden brown and cooked though, about 3 minutes per side. 4) Serve topped with mayonnaise as well as lime wedges on the side.

    Recipe stats:
    22.1g Carbs
    60.4g Fat
    159.2g Protein
    1294.9 Calories

    Serving stats:
    11g Carbs
    30.2g Fat
    79.6g Protein
    647.4 Calories

    Fats: 43%; Protein: 50%; Carbs: 7%

  • Serves 2
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients
    3/4 cup Almond flour
    3 Eggs
    1 teaspoon Vanilla extract
    1/2 teaspoon Cinnamon
    1/2 cup Almond milk
    1/4 cup fresh Blueberries
    Pinch salt
    1 teaspoon Coconut oil

    Directions
    Combine all ingredients except coconut oil in a large bowl. Stir until well combined. Heat a non-stick skillet over medium heat. Spoon the batter in the skillet and flip when bubbly. Serve.

    Recipe stats:
    27.2g Carbs
    67.5g Fat
    42.9g Protein
    894.4 Calories

    Serving stats:
    13.6g Carbs
    33.8g Fat
    21.5g Protein
    447.2 Calories

    Fats: 68%; Protein: 19%; Carbs: 12%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 0 minutes

    Ingredients

    2 tablespoons Paleo mayonnaise
    1 tablespoon chopped fresh Dill
    1/4 cup shredded raw beets
    1 can boneless, skinless Sardines, chopped
    1 hard boiled Egg, chopped
    Salt and Pepper

    Directions
    Combine all ingredients in a large bowl. Stir well. Chill until ready to serve.

    Recipe stats:
    10.9g Carbs
    25.7g Fat
    29.8g Protein
    398.6 Calories

    Serving stats:
    10.9g Carbs
    25.7g Fat
    29.8g Protein
    398.6 Calories

    Fats: 59%; Protein: 30%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    2 tablespoons Olive oil
    1 teaspoon Curry powder
    1 Chicken breast
    1 cup shredded Romaine lettuce
    1/4 cup sliced Green bell peppers
    1/2 medium Tomato, chopped
    1/4 Avocado, sliced
    1 tablespoon Lime juice
    Salt and pepper

    Directions
    Preheat a gas or charcoal grill to medium high heat. Brush the chicken breast with half the olive oil and coat with the curry powder. Grill until charred on both sides, and cooked through, 10-15 minutes. Top the lettuce with the vegetables, slice the chicken, and drizzle with the remaining olive oil and lime juice.

    Recipe stats:
    12.5g Carbs
    38g Fat
    27.8g Protein
    490.6 Calories

    Serving stats:
    12.5g Carbs
    38g Fat
    27.8g Protein
    490.6 Calories

    Fats: 68%; Protein: 22%; Carbs: 10%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 15 minutes

    Ingredients
    1 tablespoon olive oil
    3 Eggs
    1/4 cup grated Sweet potato
    2 slices Bacon, cooked and crumbled
    1 tablespoon chopped chives

    Directions
    Heat a small nonstick skillet over medium heat. Add the olive oil and the eggs. Follow with the sweet potatoes. Cook for 5 minutes, top with bacon and chives and fold over. Continue cooking until eggs are set.

    Recipe stats:
    8.4g Carbs
    36.7g Fat
    27.9g Protein
    474.4 Calories

    Serving stats:
    8.4g Carbs
    36.7g Fat
    27.9g Protein
    474.4 Calories

    Fats: 69%; Protein: 23%; Carbs: 8%

  • Serves 2
    Prep time: 5 minutes
    Cook time: 5 minutes

    Ingredients
    1 cup shredded Cabbage
    1/4 cup Paleo Mayonnaise
    1/2 cup chopped cooked Chicken
    2 hard boiled Eggs, chopped
    4 slices bacon, cooked and crumbled
    1 tbsp Mustard
    Sea salt and Pepper

    Directions
    Combine all ingredients in a large bowl and stir. Refrigerate until ready to serve.

    Recipe stats:
    20.6g Carbs
    46.3g Fat
    48.7g Protein
    698.4 Calories

    Serving stats:
    10.3g Carbs
    23.2g Fat
    24.3g Protein
    349.2 Calories

    Fats: 60%; Protein: 28%; Carbs: 12%

  • Serves 2
    Prep time: 120 minutes
    Cook time: 110 minutes

    Ingredients
    4 Chicken thighs
    1 tablespoon Olive oil
    1 1/2 cups chopped Cauliflower
    1 teaspoon Cinnamon
    2 teaspoon ground Cumin
    1/4 cup chopped Cilantro
    1/4 cup chopped green Olives
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Toss all ingredients except the olives and cilantro in a large freezer bag. Lay on a parchment lined sheet pan and roast for 45-50 minutes, until chicken is cooked through and cauliflower is tender. Top with olives and cilantro before serving.

    Recipe stats:
    13.5g Carbs
    66.2g Fat
    48.9g Protein
    839.6 Calories

    Serving stats:
    6.7g Carbs
    33.1g Fat
    24.4g Protein
    419.8 Calories

    Fats: 70%; Protein: 23%; Carbs: 7%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients
    1 tablespoon Olive oil
    3 Eggs
    1 tablespoon Sun dried tomatoes
    1/4 cup Artichoke hearts
    Salt and pepper

    Directions
    Heat a small nonstick skillet over medium heat. Add the olive oil and eggs. Cook until edges of eggs are set and add the vegetables. Season with salt and pepper and continue cooking until eggs are set. Slide onto a plate and serve.

    Recipe stats:
    8.3g Carbs
    21.4g Fat
    22.8g Protein
    311.3 Calories

    Serving stats:
    8.3g Carbs
    21.4g Fat
    22.8g Protein
    311.3 Calories

    Fats: 61%; Protein: 29%; Carbs: 10%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 5 minutes

    Ingredients
    3 cups baby Spinach
    1 tablespoon chopped Sun dried tomatoes
    1/4 cup chopped Onions
    2 tablespoons Pine nuts
    1/4 cooked diced Chicken breast
    4 slices Bacon, cooked and crumbled
    1 tablespoon Olive oil
    1 tablespoon Balsamic vinegar

    Directions
    Combine the spinach, tomatoes, onions, and pine nuts in a large bowl. Top with the chicken and bacon and drizzle with the oil and balsamic vinegar before serving.

    Recipe stats:
    14.3g Carbs
    39.7g Fat
    29g Protein
    520.8 Calories

    Serving stats:
    14.3g Carbs
    39.7g Fat
    29g Protein
    520.8 Calories

    Fats: 67%; Protein: 22%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 40 minutes

    Ingredients
    1/2 tablespoon chopped Thyme
    1/2 tablespoon chopped Rosemary
    2 tablespoons Olive oil
    1 boneless Pork chop
    1/4 cup diced Sweet potatoes
    1/4 cup sliced Onions
    1/4 cup sliced Red bell peppers

    Directions
    Preheat oven to 400 degrees F. Combine the herbs in a small bowl. Rub the pork chop with the chopped herbs. Heat a large skillet over medium high heat and add half the oil. Sear the chop on both sides until browned. Lay on a parchment lined sheet pan. Toss the remaining oil with the vegetables and spread on the pan with the chop. Roast for 25-30 minutes until vegetables are tender and pork is cooked through.

    Recipe stats:
    11.9g Carbs
    40.1g Fat
    41.1g Protein
    577.7 Calories

    Serving stats:
    11.9g Carbs
    40.1g Fat
    41.1g Protein
    577.7 Calories

    Fats: 63%; Protein: 29%; Carbs: 8%

  • Serves
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1 tablespoon Olive oil
    2 slices Ham, chopped
    1/4 cup chopped Onion
    1/4 cup chopped Bell peppers
    1/4 cup sliced Asparagus
    1/4 cup chopped Zucchini
    2 Eggs

    Directions
    Heat the olive oil in a medium skillet. Add the chopped ham and all vegetables. Season with salt and pepper and cook until ham is crisp and veggies are tender. Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the vegetables.

    Recipe stats:
    7.9g Carbs
    26.2g Fat
    24.9g Protein
    363.2 Calories

    Serving stats:
    7.9g Carbs
    26.2g Fat
    24.9g Protein
    363.2 Calories

    Fats: 64%; Protein: 27%; Carbs: 9%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients
    1/4 cup, finely chopped Broccoli
    1/4 cup finely chopped Cauliflower
    1/4 cup chopped Onion
    2 hard boiled Eggs, chopped
    4 slices Bacon, cooked and crumbled
    1 tablespoon Paleo mayonnaise
    2 large Lettuce leaves
    Salt and pepper

    Directions
    Combine all ingredients except the lettuce in a large bowl. Season with salt and pepper and stir well. Chill until ready to serve, and serve in the lettuce.

    Recipe stats:
    12g Carbs
    28.7g Fat
    27.1g Protein
    416.3 Calories

    Serving stats:
    12g Carbs
    28.7g Fat
    27.1g Protein
    416.3 Calories

    Fats: 62%; Protein: 26%; Carbs: 12%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 35 minutes

    Ingredients
    1 tablespoon Olive oil
    1/2 cup diced Sweet potatoes
    1 Salmon filet
    1 tablespoon Lemon juice
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Toss the sweet potatoes with half the olive oil and season with salt and pepper. Lay on a parchment lined baking sheet and roast for 20 minutes. While potatoes are roasting, season the salmon filet with salt and pepper and brush with remaining olive oil. Drizzle with lemon juice. Lay on sheet pan with the potatoes and continue roasting, 10-12 minutes until salmon is cooked through.

    Recipe stats:
    14.7g Carbs
    40.1g Fat
    41.5g Protein
    592.4 Calories

    Serving stats:
    14.7g Carbs
    40.1g Fat
    41.5g Protein
    592.4 Calories

    Fats: 62%; Protein: 28%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1/2 tablespoon Olive oil
    1 link, Italian sausage, chopped
    1/4 cup diced Sweet potatoes
    1/4 cup chopped Onions
    1/4 cup chopped Bell peppers
    1 cup baby Spinach
    2 Eggs, beaten
    Salt and pepper

    Directions
    Heat a large skillet over medium heat and add the olive oil. Add the diced sausage and sweet potatoes and cook until browned. Add the onions and pepper and cook until soft. Add the spinach, stir and add the eggs. Stir until eggs are cooked through and serve.

    Recipe stats:
    17.5g Carbs
    46.8g Fat
    29.6g Protein
    609.5 Calories

    Serving stats:
    17.5g Carbs
    46.8g Fat
    29.6g Protein
    609.5 Calories

    Fats: 69%; Protein: 19%; Carbs: 12%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1/2 cup cooked, diced Chicken breast
    2 tablespoons chopped Onions
    1 tablespoon chopped Celery
    1/4 cup chopped Pecans
    1 tablespoon dried Cranberries
    1 teaspoon Olive oil
    1 tablespoon Paleo mayonnaise
    Salt and pepper

    Directions
    Combine all ingredients except for the lettuce leaves in a bowl and stir well. Season with salt and pepper. Chill until ready to serve, and serve in the lettuce leaves.

    Recipe stats:
    12.8g Carbs
    31.7g Fat
    25.3g Protein
    425.3 Calories

    Serving stats:
    12.8g Carbs
    31.7g Fat
    25.3g Protein
    425.3 Calories

    Fats: 65%; Protein: 23%; Carbs: 12%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    3 strips Bacon, diced
    1/4 pound Ground beef
    1/4 cup chopped Onions
    1/2 cup finely chopped Cauliflower
    1/4 cup Paleo approved Marina sauce
    Salt and pepper

    Directions
    Heat a medium skillet over medium heat and add the bacon. Cook until crisp and add the ground beef and onions. Cook until beef is no longer pink in the center. Add cauliflower, pasta sauce and 1/2 cup water. Reduce heat to low and simmer until cauliflower is tender. Season with salt and pepper and serve.

    Recipe stats:
    15.5g Carbs
    35.7g Fat
    32.7g Protein
    520.1 Calories

    Serving stats:
    15.5g Carbs
    35.7g Fat
    32.7g Protein
    520.1 Calories

    Fats: 63%; Protein: 25%; Carbs: 12%

  • Serves 2
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients
    1 oz Pecans
    1 oz Walnuts
    2 tbsp Flaxseed, ground
    5 Eggs
    1 tsp Cinnamon
    1 tsp Nutmeg
    1 tsp Ginger
    1 tbsp Almond butter
    1 extra small Banana
    1/4 cup Coconut milk
    1/4 cup Blueberries

    Directions
    1) Place the walnuts, pecans, $ax seeds and spices in a food processor and process until still coarse. 2) In a bowl, combine the eggs and coconut milk with a whisk until it thickens a bit. Add the mashed banana and nut butter to the egg mixture and combine well. 3) Pour the nut mixture in the egg mixture and combine again. 4) Pour in a saucepan over a low heat to heat the mixture. Stir often and remove from heat as soon as it’s warm. 5) Serve in a bowl, topped with the berries and extra cinnamon to garnish. Extra cold coconut milk on top is also excellent to contrast with the hot nut mixture.

    Recipe stats:
    48g Carbs
    96g Fat
    52.5g Protein
    1202.9 Calories

    Serving stats:
    24g Carbs
    48g Fat
    26.3g Protein
    601.5 Calories

    Fats: 68%; Protein: 17%; Carbs: 15%

  • Serves 6
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    6 tbsp Olive oil
    5 Chicken breasts
    31 cherry Tomatoes
    4 cups Broccoli
    1 clove Garlic, minced
    1/2 tsp Chili powder
    1/4 tsp Cayenne pepper
    1/4 tsp Thyme
    1/4 tsp Cinnamon
    1/4 tsp Ginger
    1/4 cup Lemon juice

    Directions
    Place chicken in a skillet or saucepan. Add enough water to cover the chicken, cook over high heat until water begins to simmer. Cover, reduce heat and continue to simmer gently for ~10 - 12 minutes (or until the chicken is cooked through and no longer pink in the middle. Carefully remove the chicken from the pan and allow to cool on a cutting board. Using two forks, shred the chicken into bite-size pieces. Meanwhile, bring a large pot of water to a boil, add broccoli and gently steam, but still leaving it firm. Quickly rinse in cold water and drain thoroughly. Heat oil in a deep heavy skillet and saute broccoli until slightly charred, and then add tomatoes roasting until the skins begin to split. Transfer broccoli and tomatoes to a plate to cool. In the same skillet, heat the remaining 3 tablespoons oil in the pan over medium heat. Combine seasonings and add to skillet. Using a wooden spoon, constantly stir the mixture for ~30-45 seconds, until fragrant. Add minced garlic and slowly pour in lemon juice (carefully avoid splattering), then remove the pan from the heat. Continue to stir ingredients, scraping up any roasted bits left in the pan. In a large bowl, combine the shredded chicken, and broccoli tomato mixture. Drizzle with the warm dressing, toss gently to coat, and serve.

    Recipe stats:
    53.1g Carbs
    101g Fat
    282.4g Protein
    2263.4 Calories

    Serving stats:
    8.8g Carbs
    16.8g Fat
    47.1g Protein
    377.2 Calories

    Fats: 40%; Protein: 50%; Carbs: 10%

  • Serves 4
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients

    4 Atlantic salmon fillets
    1 tbsp Dill
    16 spears Asparagus
    4 Beets
    Sea salt and Pepper

    Directions
    1) Preheat your oven to 500 F. 2) Line four large pieces of foil and place a salmon fillet on a bed of beet cubes and 4 asparagus. Do that for the 4 fillets. 3) Add 1 tbsp cooking fat and 1 tsp dill on top of each fillet and close the foil to form a little pocket. 4) Bake in the hot oven for about 10 minutes for every inch of thickness of the fish. 5 Make sure to check on the !sh so it doesn’t overcook. 6) Serve topped with some more of your favorite fresh herbs. More dill is perfect, but cilantro is also really good.

    Recipe stats:
    41.3g Carbs
    177g Fat
    325.8g Protein
    3127.8 Calories

    Serving stats:
    10.3g Carbs
    44.2g Fat
    81.4g Protein
    781.9 Calories

    Fats: 52%; Protein: 43%; Carbs: 5%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 15 minutes

    Ingredients
    1/2 Avocado
    1 Eggs
    2 slices Bacon, crumpled
    1 teaspoon fresh chopped Parsley
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Slice your avocado and remove the pit, saving the other half for another use. Lay on a baking pan. Season the inside of the avocado with salt and pepper and pour the egg inside. Bake for 10-15 minutes, until egg is cooked through. Top with bacon and parsley before serving.

    Recipe stats:
    10.7g Carbs
    26.8g Fat
    15.5g Protein
    332 Calories

    Serving stats:
    10.7g Carbs
    26.8g Fat
    15.5g Protein
    332 Calories

    Fats: 70%; Protein: 18%; Carbs: 12%

  • Serves 2
    Prep time: 5 minutes
    Cook time: 15 minutes

    Ingredients
    1 tablespoon Olive oil
    2 slices bacon, chopped
    1/2 lb Ground turkey
    1/4 cup chopped Onions
    2 tablespoons chopped Green bell pepper
    1 teaspoon Garlic powder
    1 teaspoon Cumin
    1/2 teaspoon Chili powder
    1/2 tsp Oregano, ground
    1/4 cup Tomato sauce
    4 large Lettuce leaves
    Salt and pepper

    Directions
    Heat a large skillet over medium heat. Add the olive oil, bacon, turkey, onions and bell peppers. Cook until meat is no longer pink. Add the tomato sauce and seasonings. Simmer over low heat for 10 minutes. Serve the turkey mixture inside the lettuce leaves.
    Recipe stats:
    14.9g Carbs
    44.3g Fat
    45.7g Protein
    638.7 Calories

    Serving stats:
    7.5g Carbs
    22.1g Fat
    22.8g Protein
    319.3 Calories

    Fats: 62%; Protein: 29%; Carbs: 9%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 5 minutes

    Ingredients
    2 cups chopped Romaine lettuce
    1 cup Cherry tomatoes
    1 cup sliced Red bell peppers
    6 whole boneless Sardines
    3 slices Bacon, cooked and crumbled
    2 tablespoons Olive oil
    1 tablespoon Lemon juice

    Directions
    Add the lettuce, tomato and bell pepper to a large bowl or salad plate. Top with the sardines and bacon. Drizzle with the lemon juice and olive oil before serving.

    Recipe stats:
    16.1g Carbs
    45.8g Fat
    30.4g Protein
    591.4 Calories

    Serving stats:
    16.1g Carbs
    45.8g Fat
    30.4g Protein
    591.4 Calories

    Fats: 69%; Protein: 20%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1 tablespoon Olive oil
    3 Eggs, beaten
    1/4 cup chopped Onions
    1/4 cup sliced Red bell peppers
    1/4 cup sliced Zucchini
    1 Tomato, diced
    3 slices Bacon, cooked and crumbled
    Sal and pepper

    Directions
    Heat a small nonstick skillet over medium heat. Add the olive oil and the eggs and cook until edges are set. Add the vegetables and season with salt and pepper. Cover and cook for 5 minutes until vegetables are soft and eggs are cooked. Top with the cooked bacon and serve.

    Recipe stats:
    12.9g Carbs
    40.4g Fat
    32.6g Protein
    539.8 Calories

    Serving stats:
    12.9g Carbs
    40.4g Fat
    32.6g Protein
    539.8 Calories

    Fats: 67%; Protein: 24%; Carbs: 9%

  • Serves 2
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients
    1 cup Crab meat
    1 Hard boiled egg, finely chopped
    3 slices Bacon, cooked and crumbled
    2 tablespoons chopped Onions
    1 tablespoon chopped Celery
    4 tablespoon Paleo mayonnaise
    1 tablespoon Olive oil
    4 large Lettuce leaves
    Salt and pepper

    Directions
    Combine all the ingredients except the lettuce in a large bowl. Season with salt and pepper and stir until well combined. Serve in the lettuce leaves.

    Recipe stats:
    19.8g Carbs
    50g Fat
    45.3g Protein
    711.6 Calories

    Serving stats:
    9.9g Carbs
    25g Fat
    22.7g Protein
    355.8 Calories

    Fats: 63%; Protein: 26%; Carbs: 11%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 25 minutes

    Ingredients
    2 tablespoons Coconut oil
    1/4 cup chopped Onions
    1 teaspoon Curry powder
    1 teaspoon Ground ginger
    1 cup chopped Cauliflower
    1 cup chopped Spinach
    3 cups Chicken broth
    1 cup cooked and chopped Chicken breast
    1 cup Coconut milk
    Salt and pepper

    Directions
    Heat a medium pot over medium and add the coconut oil. Add the onions and cook until soft. Add the curry powder and ginger and stir for 1 minute. Add the cauliflower and spinach and stir. Add the chicken broth and simmer for 10 minutes. Stir in the chicken and coconut milk, season with salt and pepper and simmer until chicken is heated through before serving.

    Recipe stats:
    27.6g Carbs
    85.6g Fat
    66.2g Protein
    1088.5 Calories

    Serving stats:
    13.8g Carbs
    42.8g Fat
    33.1g Protein
    544.3 Calories

    Fats: 67%; Protein: 23%; Carbs: 10%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 25 minutes

    Ingredients
    1 Green bell pepper
    1 teaspoon Olive oil
    2 Eggs
    3 slices bacon, cooked and crumbled
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Slice the pepper in half and scoop out the seeds and membranes. Brush the inside with the olive oil and season with salt and pepper. Lay on a baking sheet. Crack one egg in each half and bake for 20-25 minutes until eggs are set. Sprinkle with crumbled bacon before serving.

    Recipe stats:
    6.8g Carbs
    25.5g Fat
    24.3g Protein
    351.9 Calories

    Serving stats:
    6.8g Carbs
    25.5g Fat
    24.3g Protein
    351.9 Calories

    Fats: 65%; Protein: 27%; Carbs: 8%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 0 minutes

    Ingredients
    1 cup shredded Brussels sprouts
    2 slices Bacon, cooked and crumbled
    2 Hardboiled eggs, quartered
    1/2 tablespoon Pine nuts
    2 tablespoons Lemon juice
    1 tablespoon Olive oil
    Salt and pepper
    Directions

    Recipe stats:
    Shred the Brussels Sprouts and put the on a plate or in a bowl. Season with salt and pepper. Top wit then bacon, pine nuts, and hard boiled eggs. Drizzle with lemon juice and olive oil and serve.

    Recipe stats:
    12.4g Carbs
    33.7g Fat
    22.4g Protein
    433.6 Calories

    Serving stats:
    12.4g Carbs
    33.7g Fat
    22.4g Protein
    433.6 Calories

    Fats: 69%; Protein: 20%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 30 minutes

    Ingredients
    1 tablespoon Coconut oil
    1/4 cup cubed Sweet Potatoes
    1/2 teaspoon Chili powder
    1/2 teaspoon ground Cumin
    2 Eggs
    3 slices Bacon, cooked and crumbled
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Toss the sweet potatoes with the coconut oil, seasonings and some salt and pepper. Lay on a parchment lined baking sheet and roast for 20-25 minutes, until tender. Right before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the sweet potatoes. Sprinkle with the bacon.

    Recipe stats:
    10.7g Carbs
    35.4g Fat
    24.5g Protein
    451.6 Calories

    Serving stats:
    10.7g Carbs
    35.4g Fat
    24.5g Protein
    451.6 Calories

    Fats: 69%; Protein: 21%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 cups Baby spinach
    4 Cherry tomatoes, halved
    1/4 cup sliced Onions
    1 tablespoon Olive oil
    2 Eggs
    2 sliced Bacon, cooked and crumbled
    1 tablespoon Balsamic vinegar
    Salt and pepper

    Directions
    Arrange the spinach on a plate and top with the vegetables. Heat a skillet over medium heat and add the olive oil. Fry the eggs to desired doneness and season with salt and pepper. Top he salad with the eggs. Sprinkle with bacon and drizzle with balsamic vinegar.

    Recipe stats:
    11.4g Carbs
    31.5g Fat
    22.9g Protein
    416.7 Calories

    Serving stats:
    11.4g Carbs
    31.5g Fat
    22.9g Protein
    416.7 Calories

    Fats: 67%; Protein: 22%; Carbs: 11%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 0 minutes

    Ingredients
    3 Hardboiled eggs
    1/4 Avocado
    2 teaspoons Lime juice
    1/2 tablespoon chopped Onion
    1/2 tablespoon chopped Jalapeño peppers
    1/2 tablespoon fresh chopped Cilantro
    1/4 Tomato, diced
    1/2 teaspoon Chili powder
    Salt and pepper

    Directions
    Peel the hard boiled eggs and scoop out the middle. Add it to a bowl with the rest of the ingredients. Season with salt and pepper and mix well. Scoop the mixture back into the eggs and serve.

    Recipe stats:
    9.5g Carbs
    23.6g Fat
    20.5g Protein
    328.4 Calories

    Serving stats:
    9.5g Carbs
    23.6g Fat
    20.5g Protein
    328.4 Calories

    Fats: 64%; Protein: 25%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 25 minutes

    Ingredients
    1/2 tablespoon freshly squeezed Orange juice
    1/2 tablespoon Balsamic vinegar
    2 tablespoons Olive oil
    1 Salmon filet
    1/2 cup chopped Broccoli
    1/4 cup cubed Sweet potatoes
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Combine the orange juice and vinegar with half he olive oil. Brush on the salmon and lay on a sheet pan. Toss the remaining olive oil with the broccoli and sweet potatoes and season with salt and pepper. Lay on the pan with the salmon. Roast for 20-25 minutes, until salmon is cooked through and vegetables are tender.

    Recipe stats:
    15.7g Carbs
    39.8g Fat
    41.7g Protein
    591.3 Calories

    Serving stats:
    15.7g Carbs
    39.8g Fat
    41.7g Protein
    591.3 Calories

    Fats: 61%; Protein: 28%; Carbs: 11%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 15 minutes

    Ingredients

    2 slices Bacon, chopped
    1/2 small Apple, sliced
    2 breakfast Turkey sausage links, sliced
    Salt and pepper

    Directions
    Heat a skillet over medium heat. Add the bacon and cook until crisp. Remove from pan and set aside. Add the apples and continue cooking until soft. Add the sausage and cook until browned. Add the bacon back to the pan, toss, and serve.

    Recipe stats:
    12.3g Carbs
    31.2g Fat
    20.3g Protein
    412.1 Calories

    Serving stats:
    12.3g Carbs
    31.2g Fat
    20.3g Protein
    412.1 Calories

    Fats: 68%; Protein: 20%; Carbs: 12%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1/2 can Tuna, drained
    3 slices Bacon, cooked and crumbled
    1/4 cup chopped Tomatoes
    1 tablespoon chopped Onion
    1 tablespoon chopped Celery
    3 tablespoons Paleo mayonnaise
    1 tablespoon Olive oil
    1 cup Arugula
    Salt and pepper

    Directions
    Combine all ingrediens in a large bowl. Season with salt and pepper and chill before serving.

    Recipe stats:
    14.6g Carbs
    38.8g Fat
    31.7g Protein
    533.5 Calories

    Serving stats:
    14.6g Carbs
    38.8g Fat
    31.7g Protein
    533.5 Calories
    Fats: 65%; Protein: 24%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 Tilapia filet
    2 tablespoons Olive oil
    2 tablespoons finely ground Almonds
    1 teaspoon Lemon zest
    2 cups Baby spinach
    1/4 sliced Onions
    1 tablespoon Lemon juice
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Season the tilapia with salt and pepper. Brush with half the olive oil. Combine the lemon zest and almond meal together in a small bowl and coat the fish. Lay on a baking sheet and bake for 8-10 minutes, until fish flakes easily with a fork. While the fish is cooking, top the spinach with the onions and drizzle with remaining oil and lemon juice. Serve the fish on top of the spinach.

    Recipe stats:
    9.2g Carbs
    35.8g Fat
    38.7g Protein
    498.8 Calories

    Serving stats:
    9.2g Carbs
    35.8g Fat
    38.7g Protein
    498.8 Calories

    Fats: 63%; Protein: 30%; Carbs: 7%

  • Serves 6
    Prep time: 5 minutes
    Cook time: 15 minutes

    Ingredients
    1 Avocado
    8 Eggs
    1/4 cup Water
    1/2 cup Green bell pepper
    1 Jalapeno pepper
    1.4 cup Onion
    1 tbsp Fresh cilantro
    2 tsp Parsley
    Salt and Pepper

    Directions
    1) Heat a large non-stick skillet over a medium heat and cook the bell peppers and onions in some cooking fat until just tender. 2) Add the cilantro and parsley, season to taste and cook for a few more seconds. Set the cooked vegetables aside. 3) Whisk the eggs together with the water in a bowl and season to taste with salt and pepper. 4) Add some cooking fat to the skillet you used to cook the vegetables, reheat it to a medium heat and pour ¼ of the egg mixture in it. 5) Use a spatula to stir the omelet gently while it cooks and to allow uncooked parts to run underneath. 6) When the omelet is set, add ¼ of the cooked bell peppers and onions as well as ¼ of the sliced avocado, fold the omelet in half, cover and cook for another minute. 7) Set aside and repeat the process for the other omelets.

    Recipe stats:
    27.6g Carbs
    74.2g Fat
    61.5g Protein
    993 Calories

    Serving stats:
    6.9g Carbs
    18.6g Fat
    15.4g Protein
    248.3 Calories

    Fats: 65%; Protein: 24%; Carbs: 11%

  • Serves 4
    Prep time: 5 minutes
    Cook time: 40 minutes

    Ingredients
    8 tbsp Hot sauce
    1 tbsp Paprika
    1 tbsp Cayenne pepper
    1 tbsp Brown sugar
    4 Chicken thighs

    Directions
    Preheat oven to 400 degrees F (200 degrees C). Grease a small baking dish. Mix the hot sauce, paprika, ground cayenne pepper, and brown sugar in a bowl, and stir until the mixture is well combined. Place the chicken thighs in the baking dish, and coat them with a layer of sauce. Cover the dish with foil. Bake in the preheated oven for 20 minutes. Remove the foil, and bake until the chicken has cooked through, and the sauce has thickened and started to brown, about 20 more minutes.

    Recipe stats:
    17.7g Carbs
    37g Fat
    41.6g Protein
    564.7 Calories

    Serving stats:
    4.4g Carbs
    9.3g Fat
    10.4g Protein
    141.2 Calories

    Fats: 58%; Protein: 30%; Carbs: 12%

  • Serves 8
    Prep time: 20 minutes
    Cook time: 50 minutes

    Ingredients
    2 extra large Eggs
    1/4 cup low-sodium Ketchup
    2 tbsp Worcestershire sauce
    4 oz Cheddar cheese
    1/4 cup Onions
    2 tbsp grated Parmesan cheese
    Salt and Pepper, to taste
    2 lb Ground beef
    12 strips Bacon

    Directions
    IMPORTANT - If you’re on a ketogenic or other low-carbohydrate diet, don’t make this with standard ketchup - use a low-carb ketchup, as normal ketchup is full of sugar. Combine everything except the bacon in a large bowl. Mix well then shape in two 6-inch long log shapes. On a large sheet of wax paper, lay 6 slices of the bacon side by side. Set one of the beef rolls crosswise at one end of the row of bacon strips; roll up, wrapping the meat with the bacon. Very carefully place the first roll in a 9x13” baking pan, lined with heavy foil, with the ends of the bacon under the meat roll. I recommend lifting it with a wide spatula so that it does’t break. Repeat with the remaining bacon and meat roll. Bake at 375º 45-50 minutes or until the center of each roll reaches 160º. If the bacon doesn’t look browned enough on top, put the beef rolls under the broiler for a minute or two. I find it beneficial to flip the rolls a couple times while cooking and draining the grease while you’re at it, this ensures that the bacon cooks evenly all the way around.

    Recipe stats:
    29.5g Carbs
    297.9g Fat
    220g Protein
    3723.1 Calories

    Serving stats:
    3.7g Carbs
    37.2g Fat
    27.5g Protein
    465.4 Calories

    Fats: 73%; Protein: 24%; Carbs: 3%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1 tablespoons Coconut oil
    1 Chicken breast, chopped into bite sized pieces
    1/4 cup chopped Cauliflower
    1 tablespoon Curry powder
    3 Eggs, beaten
    1/4 cup Coconut milk
    Salt and pepper

    Directions
    Heat the coconut oil in a large skillet. Add the chicken and cook until browned on all sides. Add the cauliflower and curry powder. Continue cooking for another minute and add the eggs. Scramble until eggs are cooked and add the coconut milk. Simmer for 5 minutes, until chicken is cooked through.

    Recipe stats:
    9.7g Carbs
    48.6g Fat
    48.9g Protein
    657.4 Calories

    Serving stats:
    9.7g Carbs
    48.6g Fat
    48.9g Protein
    657.4 Calories

    Fats: 65%; Protein: 29%; Carbs: 6 %

  • Serves 2
    Prep time: 10 minutes
    Cook time: 30 minutes

    Ingredients
    4 strips Bacon, chopped
    1/2 pound Ground beef
    1/2 cup chopped Onion
    2 cloves Garlic, minced
    2 teaspoons Chili powder
    6 large Lettuce leaves, in tact
    Salt and pepper

    Directions
    Heat a large skillet over medium heat. Add the bacon and cook until crisp and add the beef, onions, and garlic. Cook until onions are soft and beef is no longer pink. Drain and add the chili powder. Stir, season with salt and pepper and serve in the lettuce leaves.

    Recipe stats:
    16.7g Carbs
    59g Fat
    63.9g Protein
    856.6 Calories

    Serving stats:
    8.3g Carbs
    29.5g Fat
    32g Protein
    428.3 Calories

    Fats: 62%; Protein: 30%; Carbs: 8%

  • Serves 2
    Prep time: 5 minutes
    Cook time: 25 minutes

    Ingredients
    4 tablespoons Olive oil
    1 cup chopped Onion
    1 cup chopped Broccoli
    4 slices Bacon, cooked and crumbled
    2 Chicken breasts
    Salt and pepper

    Directions
    Preheat oven to 350 degrees F. Heat a large skillet over medium heat. Add half the olive oil and onions. Cook until onions are soft and add the broccoli. Season with salt and pepper. Cook for about 2 more minutes. Remove from pan and add the bacon. Using a sharp pairing knife, cut a slit along the thickest side of the chicken breasts, being careful not to cut through. Carefully stuff as much of the broccoli mixture into the chicken and lay on a parchment lined baking sheet. Repeat for remaining breast. Seal the edges with water and brush the chicken with remaining olive oil. Bake the chicken for 20-25 minutes, until cooked through and lightly browned on top.

    Recipe stats:
    21.5g Carbs
    73.5g Fat
    66.7g Protein
    1012.2 Calories

    Serving stats:
    10.8g Carbs
    36.8g Fat
    33.4g Protein
    506.1 Calories

    Fats: 65%; Protein: 26%; Carbs: 9%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 strips Bacon, chopped
    1/2 cup sliced Mushrooms
    1/2 teaspoon dried Thyme
    3 Eggs, beaten
    Salt and pepper

    Directions
    Heat a small nonstick skillet over medium heat. Add the bacon and the mushrooms and cook until mushrooms are soft and bacon is crisp. Add the thyme and season with salt and pepper. Remove from pan. Pour in the eggs and cook until edges are set. Add the mushroom mixture to the eggs and continue cooking until eggs are cooked through. Slide onto plate and serve.

    Recipe stats:
    3g Carbs
    27.7g Fat
    25g Protein
    359.5 Calories

    Serving stats:
    3g Carbs
    27.7g Fat
    25g Protein
    359.5 Calories

    Fats: 69%; Protein: 28%; Carbs: 3%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1/2 pound Ground beef
    1/4 pound Ground pork
    2 tablespoons Almond meal
    1 Egg
    1 teaspoon dried Basil
    1 teaspoon dried Rosemary
    1/2 cup Marina sauce
    6 Lettuce leaves, in tact
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Combine the beef, pork, almond meal, egg, and spices in a large bowl. Season with salt and pepper. Mix until just combined. Form into meatballs and lay on a parchment lined baking sheet. Bake for 15-20 minutes, until cooked through. While meatballs are baking, heat the marinara sauce. Serve the meatballs in the lettuce leaves, topped with the sauce.

    Recipe stats:
    25.9g Carbs
    73.1g Fat
    75.1g Protein
    1069.8 Calories

    Serving stats:
    12.9g Carbs
    36.5g Fat
    37.6g Protein
    534.9 Calories

    Fats: 62%; Protein: 28%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    2 tablespoons Olive oil
    1 cup chopped Cauliflower
    1 tablespoon Dijon mustard
    2 teaspoons ground Ginger
    1/2 cup Chicken stock
    1 tablespoon Coconut milk
    4 ounces Salmon, cut into bite sized pieces
    Salt and pepper

    Directions
    Heat the olive oil in a saucepan and add the cauliflower. Cook until tender and add the ginger and mustard. Season with salt and pepper and add the stock with 1/2 cup water, and coconut milk. Turn the heat down to low and add the salmon pieces. Simmer until fish is cooked through and cauliflower is tender, about 10 minutes.

    Recipe stats:
    13.7g Carbs
    40.2g Fat
    28.8g Protein
    526.9 Calories

    Serving stats:
    13.7g Carbs
    40.2g Fat
    28.8g Protein
    526.9 Calories

    Fats: 62%; Protein: 22%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 cup chopped Lettuce
    4 cherry tomatoes, halved
    1/2 cup chopped Asparagus
    3 slices Bacon, cooked and crumbled
    1/4 Avocado, sliced
    2 Eggs
    1 tablespoon Olive oil
    1 tablespoon Balsamic vinegar
    Salt and pepper

    Directions
    Combine the lettuce, tomatoes, asparagus, and bacon on a plate or in a large bowl. Top with the avocado slices. Crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the salad. Drizzle with oil and vinegar and serve.

    Recipe stats:
    15.1g Carbs
    40g Fat
    26.9g Protein
    517.3 Calories

    Serving stats:
    15.1g Carbs
    40g Fat
    26.9g Protein
    517.3 Calories

    Fats: 68%; Protein: 20%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1/2 cup chopped, cooked Chicken breast
    4 tablespoons Paleo mayonnaise
    2 tablespoons chopped celery
    1/4 cup sliced Strawberries
    1 tablespoon Lemon juice
    2 teaspoons Olive oil
    2 large Lettuce leaves, in tact
    Salt and pepper

    Directions
    Combine all ingredients in a bowl and mix, being careful not to smash the strawberries. Season with salt and pepper and serve in the lettuce leaves.

    Recipe stats:
    11.8g Carbs
    31.7g Fat
    23.4g Protein
    418.7 Calories

    Serving stats:
    11.8g Carbs
    31.7g Fat
    23.4g Protein
    418.7 Calories

    Fats: 67%; Protein: 22%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    3 tablespoons Olive oil
    1 Chicken breast, cut into bite sized pieces
    1/4 cup chopped Onions
    1/4 cup chopped Asparagus
    1/4 cup chopped Green beans
    1 teaspoon ground Thyme
    1/2 cup Chicken stock
    4 large raw Shrimp, peeled and deveined
    Salt and pepper

    Directions
    Heat a large saucepan over medium heat. Add the olive oil and chicken pieces and cook until browned on all sides. Add the onions, asparagus and green beans and cook until veggies are soft. Add the thyme and season with salt and pepper. Stir and add the chicken stock with 1/2 cup water. Bring to a boil and reduce to a simmer. Simmer for 10 minutes, until chicken is cooked through. About 5 minutes prior to serving, add the shrimp and simmer until shrimp is pink and cooked through.

    Recipe stats:
    12.2g Carbs
    45.7g Fat
    35.5g Protein
    600 Calories

    Serving stats:
    12.2g Carbs
    45.7g Fat
    35.5g Protein
    600 Calories

    Fats: 68%; Protein: 24%; Carbs: 8%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 teaspoon Olive oil
    2 breakfast Sausage links, sliced
    1/4 cup chopped Broccoli
    1/4 cup chopped Red bell peppers
    2 Eggs, beaten
    Salt and pepper

    Directions
    Heat a skillet over medium heat. Add the olive oil and the sausage and cook until browned. Add the vegetables and continue cooking until soft. Season with salt and pepper and add the eggs. Scramble with a wooden spoon or spatula until eggs are cooked through.

    Recipe stats:
    17.4g Carbs
    39.8g Fat
    37.8g Protein
    577.9 Calories

    Serving stats:
    17.4g Carbs
    39.8g Fat
    37.8g Protein
    577.9 Calories

    Fats: 62%; Protein: 26%; Carbs: 12%

  • Serves 1
    Prep time: 15 minutes
    Cook time: 10 minutes

    Ingredients
    1/4 4.5 ounce can Salmon
    1/4 4.5 ounce can Shrimp
    1/4 4.5 ounce can Tuna
    1 slice Bacon, cooked and crumbled
    2 tablespoons chopped Onions
    2 tablespoons chopped Celery
    3 tablespoons Paleo mayonnaise
    1 tablespoon Olive oil
    1 teaspoon Dijon mustard
    Salt and pepper

    Directions
    Combine all ingredients in a large bowl. Season with salt and pepper. Stir and chill before serving.

    Recipe stats:
    6.6g Carbs
    39.5g Fat
    42.6g Protein
    556.4 Calories

    Serving stats:
    6.6g Carbs
    39.5g Fat
    42.6g Protein
    556.4 Calories

    Fats: 64%; Protein: 31%; Carbs: 5%

  • Serves 1
    Prep time: 15 minutes
    Cook time: 10 minutes

    Ingredients
    2 tablespoons Olive oil
    1/4 cup chopped Onions
    1/4 cup sliced Mushrooms
    1 clove Garlic, minced
    1/4 pound ground Turkey
    1 Egg, beaten
    2 tablespoons Almond meal
    1 teaspoon Dijon mustard
    2 cups Baby spinach
    1/4 cup sliced Cucumbers
    4 cherry Tomatoes, halved
    1/4 cup sliced Green bell peppers
    1 tablespoon Red wine vinegar
    Salt and pepper

    Directions
    Heat a skillet over medium heat. Add 1/2 tablespoon of the olive oil, followed by the onions, mushrooms, and garlic. Cook until vegetables are soft and transfer to a medium bowl. Add the turkey, mustard, egg, and ground almonds. Season with salt and pepper. Mix lightly and form into a patty. Add another 1/2 tablespoon olive oil to the pan and add the turkey burger. Cook until browned on both sides and cooked through. Toss spinach with remaining vegetables, top with the turkey burger and drizzle with remaining olive oil and vinegar.

    Recipe stats:
    15g Carbs
    48.4g Fat
    32.8g Protein
    616.7 Calories

    Serving stats:
    15g Carbs
    48.4g Fat
    32.8g Protein
    616.7 Calories

    Fats: 69%; Protein: 21%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1 tablespoon Olive oil
    10 Asparagus spears
    1 teaspoon ground Thyme
    2 Eggs
    2 slices Bacon, cooked and crumbled
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Toss the asparagus with half the olive oil and the thyme. Season with salt and pepper and lay on a baking sheet. Roast for 10-15 minutes, until tender and lightly charred. Heat the remaining olive oil in a non stick skillet and add the eggs. Fry until they are cooked to your liking. Top the roasted asparagus with the eggs and sprinkle with the bacon crumbles.

    Recipe stats:
    8.3g Carbs
    31.4g Fat
    23.9g Protein
    400.9 Calories

    Serving stats:
    8.3g Carbs
    31.4g Fat
    23.9g Protein
    400.9 Calories

    Fats: 69%; Protein: 23%; Carbs: 8%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    2 tablespoons Olive oil
    3 cloves Garlic, minced
    1 Chicken breast, cubed
    1/4 cup chopped Broccoli
    1/4 cup sliced Mushrooms
    1/4 cup sliced Bell peppers
    1 cup Spinach
    2 tablespoons Coconut milk
    Salt and pepper

    Directions
    Heat a medium skillet over medium heat. Add the olive oil and the garlic and cook for 1 minute. Add the chicken and cook until browned. Add the vegetables and cook for 5 more minutes, stirring frequently. Stir in the coconut milk and simmer until chicken is cooked through.

    Recipe stats:
    14.1g Carbs
    37.6g Fat
    33.5g Protein
    511.4 Calories

    Serving stats:
    14.1g Carbs
    37.6g Fat
    33.5g Protein
    511.4 Calories

    Fats: 64%; Protein: 25%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    2 tablespoons Olive oil
    1 Chicken breast, sliced
    1/4 cup sliced Onions
    1/4 cup sliced Bell peppers
    2 cloves Garlic, minced
    1/4 cup sliced Mushrooms
    1/4 cup sliced Zucchini
    1 teaspoon Chili powder
    1/2 teaspoon ground Cumin
    1 tablespoon Lime juice
    3 large Lettuce leaves, in tact
    Salt and pepper

    Directions
    Heat a skillet over medium high heat. Add the olive oil, followed by the chicken. Cook until browned on all sides and add the onions and bell peppers. Cook for 3-4 minutes and add the garlic, zucchini, and mushrooms. Stir and add the spices. Season with salt and pepper and add 1/4 cup water. Simmer until vegetables are tender and chicken is cooked through. Add the lime juice. Serve in the lettuce leaves.

    Recipe stats:
    12.6g Carbs
    31.2g Fat
    28.5g Protein
    435.5 Calories

    Serving stats:
    12.6g Carbs
    31.2g Fat
    28.5g Protein
    435.5 Calories

    Fats: 63%; Protein: 26%; Carbs: 11%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 5 minutes

    Ingredients
    1/4 tsp Curry powder
    Salt and Pepper, to taste
    2 extra large Eggs
    2 tbsp shredded Cheddar cheese
    1/2 tsp unsalted Butter

    Directions
    Sprinkle the curry powder, salt and pepper onto the beaten eggs; beat together until well blended. Stir in the Cheddar cheese. Melt the margarine in a skillet over medium heat. Pour in the eggs, and cook, stirring constantly until firmed to desired temperature, 3 to 5 minutes.

    Recipe stats:
    1.4g Carbs
    17.8g Fat
    17.7g Protein
    235.4 Calories

    Serving stats:
    1.4g Carbs
    17.8g Fat
    17.7g Protein
    235.4 Calories

    Fats: 68%; Protein: 30%; Carbs: 2%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 15 minutes

    Ingredients
    2 cups shredded Romaine Lettuce
    2 tbsp Caesar dressing
    1/2 Chicken breast, bone and skin removed
    2 tbsp grated Parmesan cheese

    Directions
    Slice the raw chicken breast into strips and fry in a pan with olive oil. Mix the roasted chicken, lettuce, dressing, and cheese in a bowl. Eat it.

    Recipe stats:
    4.5g Carbs
    23.6g Fat
    30.7g Protein
    356.2 Calories
    Estimated $0.90

    Serving stats:
    4.5g Carbs
    23.6g Fat
    30.7g Protein
    356.2 Calories

    Fats: 60%; Protein: 35%; Carbs: 5%

  • Serves 6
    Prep time: 5 minutes
    Cook time: 20 minutes

    Ingredients
    2 lb ground grass-fed Beef
    2 small Carrots
    2 medium Tomatoes
    1/2 can (6 oz) Tomato paste
    3 minced Garlic cloves
    1 tsp Paprika
    1 tsp Sea salt
    1 tsp Chili powder
    1 tbsp Cumin
    1 tsp Cinnamon
    1 small chopped Onion
    1 cup Zucchini
    1 Avocado (for garnish)
    3 sprigs Fresh cilantro (for garnish)

    Directions
    Saute the meat in a large pot until mostly done, remove and put into a separate bowl. Saute the onion, garlic, and peppers until soft in the beef grease. Then add all the rest of the ingredients into the pot and fill 2/3 of the way with water. Cover and cook on medium/low heat for 30 minutes, stirring frequently. If it is too thin leave lid off and simmer for 5-10 more minutes until it thickens. Serve with avocado slices on top and cilantro garnish.

    Recipe stats:
    74.9g Carbs
    149g Fat
    192.6g Protein
    2334.5 Calories

    Serving stats:
    12.5g Carbs
    24.8g Fat
    32.1g Protein
    389.1 Calories

    Fats: 56%; Protein: 32%; Carbs: 12%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients
    1 tablespoon Coconut oil
    1/4 cup chopped Onions
    1 tablespoon Curry powder
    1 cup baby Spinach
    3 Eggs
    Salt and pepper
    Directions
    Heat a small skillet over medium heat. Add the coconut oil, followed by the onions. Cook for 3-4 minutes and add the curry powder. Cook for 30 more seconds, add the spinach and stir. Add the eggs and scramble until cooked through. Season with salt and pepper and serve.

    Recipe stats:
    9.9g Carbs
    31.3g Fat
    23.2g Protein
    401.1 Calories

    Serving stats:
    9.9g Carbs
    31.3g Fat
    23.2g Protein
    401.1 Calories

    Fats: 68%; Protein: 22%; Carbs: 10%

  • Serves 2
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients
    8 ounces Ground beef
    1 teaspoon Chili powder
    4 cups chopped Lettuce
    1 Tomato, chopped
    1/4 cup Salsa
    1 tablespoon Lime juice
    2 tablespoons Olive oil
    2 Eggs

    Directions
    Heat a skillet over medium heat. Add the ground beef and cook until no longer pink. Add the chili powder and season with salt and pepper. Drain. Combine half the lettuce, tomatoes, and salsa on a plate. Drizzle with the lime juice and top with half the ground beef. Reheat the skillet and add the olive oil. Add one egg and fry to your liking. Add it to the salad. Refrigerate remaining beef and vegetables for another salad and simply cook the second egg when ready to serve.

    Recipe stats:
    18.7g Carbs
    74.7g Fat
    70.7g Protein
    1022.1 Calories

    Serving stats:
    9.3g Carbs
    37.4g Fat
    35.3g Protein
    511 Calories

    Fats: 65%; Protein: 27%; Carbs: 8%

  • Serves 2
    Prep time: 20 minutes
    Cook time: 30 minutes

    Ingredients
    1 tablespoon Olive oil
    1/4 chopped Onions
    1 clove Garlic, minced
    1/2 pound Ground beef
    2 tablespoons ground Almonds
    2 Eggs
    1 cup chopped Cauliflower
    2 tablespoons Coconut milk
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Heat a skillet over medium heat. Add the olive oil and the onions and cook until soft. Add the garlic and cook for another minute. Transfer to a bowl and let cool slightly. Add the ground beef, almond flour and eggs and season with salt and pepper. Spray a muffin tin with cooking spray. Divide the mixture between four cups. Bake for 25-30 minutes until meat is cooked through. While the meatloaves are cooking, put the cauliflower in a microwavable bowl with a few drops of water. Cover and cook for 4-5 minutes, until tender. Remove from microwave and add the coconut milk. Season with salt and pepper and mash with a fork until smooth. When meatloaf muffins are done, top with the mashed cauliflower and serve.

    Recipe stats:
    14.3g Carbs
    72.2g Fat
    71.6g Protein
    991.1 Calories

    Serving stats:
    7.1g Carbs
    36.1g Fat
    35.8g Protein
    495.5 Calories

    Fats: 65%; Protein: 29%; Carbs: 6%

  • Serves 1
    Prep time: 15 minutes
    Cook time: 20 minutes

    Ingredients
    1 teaspoon Olive oil
    2 tablespoons finely chopped Carrots
    2 tablespoons finely chopped Turnips
    2 tablespoons finely chopped Parsnips
    2 strips Bacon, chopped
    4 Eggs
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Toss the vegetables with the olive oil and lay on a parchment lined baking sheet. Roast for 15-20 minutes, until tender. When veggies are done, heat a skillet over medium heat, and add the bacon. Cook until crisp and add the eggs and cooked vegetables. Stir until eggs are cooked, season with salt and pepper and serve.

    Recipe stats:
    7.3g Carbs
    37.7g Fat
    31.4g Protein
    492.9 Calories

    Serving stats:
    7.3g Carbs
    37.7g Fat
    31.4g Protein
    492.9 Calories

    Fats: 69%; Protein: 25%; Carbs: 6%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 0 minutes

    Ingredients
    4 cups shredded Lettuce
    1/4 cup chopped Tomatoes
    1/4 cup chopped Green bell peppers
    1 cup cooked and chopped Chicken breast
    2 tablespoons Olive oil
    1 tablespoon Lemon juice
    Salt and pepper

    Directions
    Toss the lettuce with the vegetables, and top with the chopped chicken. Drizzle with the olive oil and lemon juice and season with salt and pepper.

    Recipe stats:
    10.4g Carbs
    45.3g Fat
    37.5g Protein
    593.9 Calories

    Serving stats:
    10.4g Carbs
    45.3g Fat
    37.5g Protein
    593.9 Calories

    Fats: 68%; Protein: 25%; Carbs: 7%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    3 tablespoons Olive oil
    1/4 cup chopped Onions
    2 cloves Garlic, minced
    1 Chicken breast, chopped
    1 cup chopped Broccoli
    1/4 cup Coconut milk
    1 tablespoons Lemon juice
    4 slices Bacon, cooked and crumbled
    Salt and pepper

    Directions
    Heat the olive oil over medium heat. Add the onions and cook until soft. Add the garlic and chicken and cook until chicken is browned on all sides. Add the broccoli and cook until tender, about 5 minutes. Add the coconut milk and lemon juice. Simmer for 5 more minutes. Stir in the broccoli and serve.

    Recipe stats:
    15.2g Carbs
    72g Fat
    67g Protein
    968.8 Calories

    Serving stats:
    7.6g Carbs
    36g Fat
    33.5g Protein
    484.4 Calories

    Fats: 66%; Protein: 27%; Carbs: 7%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1 tablespoons Olive oil
    1/4 cup chopped Onions
    1/4 cup cubed Sweet potatoes
    2 ounces Sirloin steak, cubed
    3 Eggs
    Salt and pepper

    Directions
    Heat the olive oil in a large skillet over medium high heat. Add the onions and sweet potatoes and cook until potatoes are tender, about 6 minutes. Add the steak and cook until browned on all sides. Season with salt and pepper. Make three wells in the steak and vegetables and crack the eggs inside. Cook until eggs and steak are cooked to your liking.

    Recipe stats:
    11.8g Carbs
    31.7g Fat
    34.4g Protein
    467 Calories

    Serving stats:
    11.8g Carbs
    31.7g Fat
    34.4g Protein
    467 Calories

    Fats: 69%; Protein: 21%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    3 strips Bacon, chopped
    3 tablespoons Red wine vinegar
    1 teaspoon Dijon mustard
    1 teaspoon Honey
    3 cups Baby spinach
    1/4 cup chopped and cooked Chicken breast
    2 hardboiled Eggs, quartered

    Directions
    Heat a small skillet over medium heat. Add the bacon and cook until crisp. Remove the bacon from the pan with a slotted spoon, leaving the fat in the pan. Stir in the vinegar, mustard and honey. Stir until warmed through. Toss the dressing with the spinach until wilted and top with the cooked chicken and eggs. Sprinkle with the bacon and serve.

    Recipe stats:
    10.9g Carbs
    28.7g Fat
    30.4g Protein
    433.3 Calories

    Serving stats:
    10.9g Carbs
    28.7g Fat
    30.4g Protein
    433.3 Calories

    Fats: 61%; Protein: 29%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 tablespoons Olive oil
    1/2 Chicken breast, sliced
    1/4 cup sliced Onion
    1/4 cup sliced Red bell pepper
    1/4 cup sliced Green bell pepper
    1 teaspoon Chili powder
    1/2 teaspoon ground Cumin
    6 large Shrimp, peeled and deveined
    Salt and pepper

    Directions
    Heat the olive oil in a large skillet. Add the olive oil and chicken and cook until browned. Add the onions and peppers and cook until soft. Add the spices and 1/4 cup water. Simmer for 5 minutes. Add the shrimp and cook until pink, about 3-4 more minutes. Serve.

    Recipe stats:
    7.7g Carbs
    30.2g Fat
    22.4g Protein
    387.7 Calories

    Serving stats:
    7.7g Carbs
    30.2g Fat
    22.4g Protein
    387.7 Calories

    Fats: 69%; Protein: 23%; Carbs: 8%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    3 strips Bacon, chopped
    1/4 cup Sweet potato cubes
    1 tablespoon Chili powder
    3 Eggs, beaten
    2 tablespoons cubed Avocado
    Salt and pepper

    Directions
    Heat a skillet over medium heat. Add the bacon and sweet potatoes and cook until potatoes are tender and bacon is crisp. Stir in the chili powder and season with salt and pepper. Add the eggs and cook until set. Top with the avocado cubes and serve.

    Recipe stats:
    13.9g Carbs
    36.8g Fat
    27.1g Protein
    486.3 Calories

    Serving stats:
    13.9g Carbs
    36.8g Fat
    27.1g Protein
    486.3 Calories

    Fats: 67%; Protein: 22%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 4.5 ounce can Shrimp, drained
    1 Large olive, chopped
    1 tablespoon chopped Sun dried tomatoes
    3 tablespoons Paleo mayonnaise
    1 tablespoon Olive oil
    1 tablespoon Lemon juice
    1 hard boiled Egg, finely chopped
    3 large Lettuce leaves, in tact
    Salt and pepper

    Directions
    Combine all ingredients except the lettuce leaves in a bowl. Mix well and season with salt and pepper. Serve in the lettuce leaves.

    Recipe stats:
    16.5g Carbs
    36.9g Fat
    34.3g Protein
    533 Calories

    Serving stats:
    16.5g Carbs
    36.9g Fat
    34.3g Protein
    533 Calories

    Fats: 62%; Protein: 26%; Carbs: 12 %

  • Serves 1
    Prep time: 10 minutes
    Cook time: 25 minutes

    Ingredients
    1/4 cup ground Almonds
    1 Egg, beaten
    1 Chicken breast
    2 cups chopped Lettuce
    1/4 cup sliced Onion
    4 Cherry tomatoes
    2 tablespoons Olive oil
    1 tablespoons Balsamic vinegar
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Season the ground almonds with salt and pepper. Coat the chicken breast in the egg, followed by the almonds. Lay on a sheet pan and bake for 20-25 minutes, until browned and cooked through. Top the lettuce with the vegetables and the cooked chicken breast. Drizzle with oil and vinegar and serve.

    Recipe stats:
    16.8g Carbs
    47.8g Fat
    39.3g Protein
    643.9 Calories

    Serving stats:
    16.8g Carbs
    47.8g Fat
    39.3g Protein
    643.9 Calories

    Fats: 66 %; Protein: 24%; Carbs: 10 %

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 strip Bacon, chopped
    2 Turkey sausage breakfast links, chopped
    1/2 cup chopped Apples
    3 Eggs, beaten
    Salt and pepper

    Directions
    Heat a non-stick skillet over medium heat. Add the bacon and sausage and cook until browned. Add the apples, continue cooking until soft and add the eggs. Scramble the eggs until cooked, season with salt and pepper and serve.

    Recipe stats:
    11g Carbs
    32.3g Fat
    31.3g Protein
    459.6 Calories

    Serving stats:
    11g Carbs
    32.3g Fat
    31.3g Protein
    459.6 Calories

    Fats: 63%; Protein: 27%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 cup chopped Lettuce
    1/4 cup shredded Carrots
    1/4 cup sliced Red bell peppers
    1/2 cup cooked and chopped Chicken breast
    2 tablespoons raw Cashews
    1 tablespoon chopped Cilantro
    2 tablespoons Olive oil
    1 tablespoon Lime juice

    Directions
    Top the lettuce with the carrots, bell peppers, chicken breast, cashews, and cilantro. Drizzle with the olive oil and lime juice, and serve.

    Recipe stats:
    15.4g Carbs
    42.2g Fat
    28g Protein
    541.3 Calories

    Serving stats:
    15.4g Carbs
    42.2g Fat
    28g Protein
    541.3 Calories

    Fats: 69%; Protein: 20%; Carbs: 11 %

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    2 tablespoons Olive oil
    6 ounces Turkey Italian sausages, chopped
    2 tablespoons chopped Onions
    1/2 cup chopped Zucchini
    1 teaspoon dried Oregano
    1/4 cup stewed Tomatoes
    1 tablespoon fresh chopped Basil
    Salt and pepper

    Directions
    Heat a skillet over medium heat. Add the olive oil and the sausage and cook until browned. Add the onions and zucchini and cook until soft. Add the tomatoes and oregano. Season with salt and pepper and cook until heated through. Top with the basil and serve.

    Recipe stats:
    16.9g Carbs
    42.1g Fat
    27.1g Protein
    544.9 Calories

    Serving stats:
    16.9g Carbs
    42.1g Fat
    27.1g Protein
    544.9 Calories

    Fats: 68%; Protein: 20%; Carbs: 12%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 tablespoons olive oil
    1/4 cup chopped onions
    1/4 cup chopped bell pepper
    1/4 cup chopped mushrooms
    1/2 cup chopped and cooked chicken breast
    2 eggs
    Salt and pepper

    Directions
    Heat a nonstick skillet over medium heat. Add the olive oil, followed by the onions, mushrooms, and bell peppers. Cook until soft. Add the eggs and the chicken and season with salt and pepper. Scramble until eggs are cooked, and serve.

    Recipe stats:
    7.7g Carbs
    40.9g Fat
    37.4g Protein
    547.4 Calories

    Serving stats:
    7.7g Carbs
    40.9g Fat
    37.4g Protein
    547.4 Calories

    Fats: 67 %; Protein: 27%; Carbs: 6%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    3 tablespoons olive oil
    1 chicken breast, chopped
    1/4 cup orange juice
    1/4 cup chicken stock
    1 tablespoon fish sauce
    1 teaspoon hot sauce
    6 large lettuce leaves, in tact
    3 green onions, chopped

    Directions
    Heat a large skillet over medium heat. Add the olive oil and the chicken pieces and cook until browned on all sides. Add the orange juice, chicken stock, and fish sauce and cook until sauce is thickened and reduced. Stir in the hot sauce and serve in the lettuce leaves. Top with the green onions.

    Recipe stats:
    15.8g Carbs
    47.8g Fat
    55.3g Protein
    716.1 Calories

    Serving stats:
    7.9g Carbs
    23.9g Fat
    27.6g Protein
    358 Calories

    Fats: 60%; Protein: 31%; Carbs: 9%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 45 minutes

    Ingredients
    4 strips bacon, chopped
    1/4 cup chopped onion
    1 cup cubed sweet potatoes
    4 chicken thighs
    1 tablespoon fresh chopped thyme leaves
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Heat an ovenproof skillet over medium heat. Add the bacon and onion and cook until onions are soft. Add the sweet potatoes and chicken thighs. When chicken is browned on both sides, season with salt and pepper and thyme and transfer to oven. Bake until sweet potatoes are tender and chicken is cooked through.

    Recipe stats:
    31.5g Carbs
    79.1g Fat
    73.2g Protein
    1146.3 Calories

    Serving stats:
    15.7g Carbs
    39.6g Fat
    36.6g Protein
    573.1 Calories

    Fats: 63%; Protein: 26 %; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 slices bacon, chopped
    1/4 cup chopped onion
    1 clove garlic, minced
    2 eggs, beaten
    2 slices turkey breast
    Salt and pepper

    Directions
    Heat a skillet over medium heat. Add the bacon and onions and cook until onions are soft. Add the garlic and cook for 1 more minute. Add the eggs, scramble and continue cooking until cooked through. Season with salt and pepper, and serve the eggs wrapped in the sliced turkey.

    Recipe stats:
    9.3g Carbs
    22.9g Fat
    21.6g Protein
    327.7 Calories

    Serving stats:
    9.3g Carbs
    22.9g Fat
    21.6g Protein
    327.7 Calories

    Fats: 63%; Protein: 26%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 0 minutes

    Ingredients
    1 cup canned tuna, drained
    1 cup finely chopped spinach
    2 tablespoons celery
    2 tablespoons Paleo mayonnaise
    2 tablespoons olive oil
    1 tablespoon capers
    1 teaspoon chopped dill
    1 teaspoon chili powder
    1/2 cup sliced cucumbers
    4 cherry tomatoes, sliced
    Salt and pepper

    Directions
    Combine all of the ingredients except the tomatoes and cucumbers in a large bowl. Stir until well combined and season with salt and pepper. Top the cucumbers with the cherry tomato slices and a spoonful of tuna salad, and serve.

    Recipe stats:
    15.7g Carbs
    39g Fat
    42.2g Protein
    576.2 Calories

    Serving stats:
    15.7g Carbs
    39g Fat
    42.2g Protein
    576.2 Calories

    Fats: 60%; Protein: 29%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 1/2 tablespoons olive oil
    1 4-ounce wild salmon filet
    3 cups baby spinach
    1/4 cup sliced onions
    4 cherry tomatoes
    1/2 tablespoon walnuts
    2 tablespoons red wine vinegar
    Salt and pepper

    Directions
    Season the salmon with salt and pepper. Heat a medium skillet over medium high heat, until very hot. Add 1/2 tablespoon of the olive oil and cook the salmon until browned on both sides and cooked through. Combine the spinach, onion and tomatoes on a plate and top with the salmon. Sprinkle with the walnuts, and drizzle with remaining olive oil and vinegar.

    Recipe stats:
    9.1g Carbs
    30.3g Fat
    26.9g Protein
    414.4 Calories

    Serving stats:
    9.1g Carbs
    30.3g Fat
    26.9g Protein
    414.4 Calories

    Fats: 65%; Protein: 26 %; Carbs: 9 %

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 tablespoons olive oil
    1 chicken breast, sliced
    1/4 cup sliced onions
    1/4 cup sliced bell peppers
    2 tablespoons chopped mushrooms
    1 teaspoon chili powder
    1 teaspoon ground cumin
    1 tablespoon lime juice
    1/4 cup diced avocado
    1 tablespoon salsa
    Salt and pepper

    Directions
    Heat the olive oil in a medium skillet. Add the chopped chicken and cook until browned on all sides. Add the onions, mushrooms, and bell peppers, and continue cooking until soft. Add the spices and season with salt and pepper. Continue cooking until vegetables are soft and chicken is cooked through. Add the lime juice. Serve topped with the avocado and salsa.

    Recipe stats:
    13.9g Carbs
    36.9g Fat
    28g Protein
    486.5 Calories

    Serving stats:
    13.9g Carbs
    36.9g Fat
    28g Protein
    486.5 Calories

    Fats: 66%; Protein: 22 %; Carbs: 11 %

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    2 tbsp Olive oil
    1 half breast (fillet) Chicken breast
    1 tbsp Balsamic vinegar
    2 slices Bacon
    3 cups Spinach
    1/4 cup Blueberries
    1/8 cup Almonds
    Salt and Pepper

    Directions
    Season the chicken with salt and pepper. Heat a skillet over medium heat and add half the olive oil. Sear the chicken until browned on both sides and cooked through. To serve, top the spinach with the chicken, blueberries, bacon, and almonds. Drizzle with balsamic vinegar and remaining olive oil.

    Recipe stats:
    14.1g Carbs
    42.4g Fat
    36.5g Protein
    578.1 Calories

    Serving stats:
    14.1g Carbs
    42.4g Fat
    36.5g Protein
    578.1 Calories

    Fats: 65%; Protein: 25%; Carbs: 10%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 45 minutes

    Ingredients
    1 teaspoon olive oil
    1/2 cup chopped onion
    1/2 cup chopped zucchini
    1/2 cup sliced mushrooms
    1 clove garlic, minced
    1 teaspoon ground cumin
    6 ounces chorizo, casings removed
    2 medium green bell peppers, tops removed, stems and seeds removed

    Directions
    Preheat oven to 400 degrees F. Heat a skillet over medium heat. Add the olive oil and the onions, zucchini, mushrooms and garlic. Cook until soft and add the cumin. Stir and add the sausage. Cook until browned. Divide the mixture and stuff in the two bell peppers. Put in a small casserole dish, sprinkle the bottom of the dish with water and cover with foil. Bake for 45 minutes, until peppers are tender.

    Recipe stats:
    27.1g Carbs
    71.1g Fat
    46.5g Protein
    927.3 Calories

    Serving stats:
    13.5g Carbs
    35.5g Fat
    23.2g Protein
    463.6 Calories

    Fats: 69%; Protein: 20%; Carbs: 12%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 5 minutes

    Ingredients
    3 cups baby spinach
    4 cherry tomatoes, halved
    1/4 cup sliced onion
    2 slices bacon, cooked and crumbled
    1 tablespoon olive oil
    1 tablespoon lemon juice
    2 eggs

    Directions
    Top the spinach with the tomatoes, onions, and bacon. Drizzle with the olive oil and lemon juice. Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the vegetables.

    Recipe stats:
    11g Carbs
    31.6g Fat
    23.8g Protein
    413 Calories

    Serving stats:
    11g Carbs
    31.6g Fat
    23.8g Protein
    413 Calories

    Fats: 67%; Protein: 22%; Carbs: 10 %

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    2 tablespoons olive oil
    1 chicken breast, sliced
    1/4 cup sliced red bell peppers
    1/4 sliced asparagus
    1 teaspoon dried oregano
    2 cups baby spinach
    3 kalamata olives, pitted and sliced
    2 tablespoons chopped sun dried tomatoes
    1 tablespoon lemon juice
    Salt and pepper

    Directions
    Heat a skillet over medium heat. Add the olive oil and the chicken. Cook until browned and add the peppers and asparagus. Season with salt and pepper and continue cooking until vegetables are soft. Stir in the oregano and the spinach. Add the olives and sun dried tomatoes, followed by the lemon juice. When heated through, serve.

    Recipe stats:
    14.5g Carbs
    32.2g Fat
    29.6g Protein
    452.9 Calories

    Serving stats:
    14.5g Carbs
    32.2g Fat
    29.6g Protein
    452.9 Calories

    Fats: 62%; Protein: 25 %; Carbs: 12%

  • Serves 1
    Prep time: 40 minutes
    Cook time: 10 minutes

    Ingredients
    2 tablespoons olive oil
    2 tablespoons lemon juice
    1 teaspoon Dijon mustard
    1 tablespoon fresh chopped parsley
    1 teaspoon fresh chopped thyme
    1 teaspoon fresh chopped rosemary
    12 large shrimp, peeled and deveined
    1/2 small zucchini, cubed
    5 small mushrooms
    1/2 small bell pepper, cubed

    Directions
    Combine the olive oil, lemon juice, mustard, and herbs in a large bowl. Add the shrimp and stir to coat. Marinate for 30 minutes. When ready to cook, preheat a grill or grill pan to medium high heat. Thread the shrimp with the vegetables on the skewers, and grill until vegetables are lightly charred and shrimp are pink, about 3-4 minutes per side.

    Recipe stats:
    10g Carbs
    29.3g Fat
    20.2g Protein
    375.8 Calories

    Serving stats:
    10g Carbs
    29.3g Fat
    20.2g Protein
    375.8 Calories

    Fats: 69%; Protein: 21%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    2 tablespoons olive oil
    1/4 cup chopped onion
    1/4 sweet potato, peeled and grated
    4 slices lean ham, finely chopped
    1 teaspoon fresh chopped thyme
    2 eggs
    Salt and pepper

    Directions
    Heat the olive oil in a medium skillet. Add the onion and cook until soft. Add the ham and sweet potatoes and cook until crisp. Stir and season with salt and pepper and stir in the thyme. Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of hash.

    Recipe stats:
    12.1g Carbs
    40.7g Fat
    33.2g Protein
    546.6 Calories

    Serving stats:
    12.1g Carbs
    40.7g Fat
    33.2g Protein
    546.6 Calories

    Fats: 67%; Protein: 24%; Carbs: 9%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 medium tomato
    1/2 cup chopped and cooked chicken breast
    1 1/2 tablespoons olive oil
    1 tablespoon Paleo mayonnaise
    1 tablespoon chopped celery
    1 tablespoon chopped onion
    2 tablespoons chopped basil leaves
    1 teaspoon lemon zest
    Salt and pepper

    Directions
    Slice the top off the tomato and scoop out the inside. Reserve for another use. Combine the remaining ingredients in a bowl, and season with salt and pepper. Stuff the chicken salad into the tomato and eat with a knife and fork.

    Recipe stats:
    10.2g Carbs
    28g Fat
    23.3g Protein
    382.7 Calories

    Serving stats:
    10.2g Carbs
    28g Fat
    23.3g Protein
    382.7 Calories

    Fats: 65%; Protein: 24%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 25 minutes

    Ingredients
    1/4 cup peeled and diced beets
    2 tablespoons olive oil
    1 cup finely chopped beet greens
    1 cup baby spinach
    1/2 cup cooked and chopped chicken breast
    1/4 cup cup orange segments
    7 walnut halves
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Lay the beets on a parchment lined baking sheet and drizzle with half the olive oil. Season with salt and pepper, and roast until tender, about 20 minutes. Combine the beet greens and spinach in a bowl. Top with the chicken, orange segments, walnuts, and cooked beets. Drizzle with remaining olive oil before serving.

    Recipe stats:
    14.6g Carbs
    39.1g Fat
    26.7g Protein
    503.8 Calories

    Serving stats:
    14.6g Carbs
    39.1g Fat
    26.7g Protein
    503.8 Calories

    Fats: 68%; Protein: 21%; Carbs: 11%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients
    1/2 teaspoon olive oil
    2 eggs, beaten
    3 tablespoons stewed tomatoes from a can
    4 slices pepperoni
    1/4 Italian sausage link, casing removed, cooked and crumbled
    1 teaspoon ground oregano
    Salt and pepper

    Directions
    Heat a small nonstick skillet over medium heat. Add the eggs and season with salt and pepper. Allow to cook until almost set and add spread the tomatoes overtop. Follow with the pepperoni and sausage, and continue cooking until eggs are cooked through. Sprinkle with chopped oregano, cut into triangles and serve.

    Recipe stats:
    5.3g Carbs
    24.2g Fat
    19.7g Protein
    315.7 Calories

    Serving stats:
    5.3g Carbs
    24.2g Fat
    19.7g Protein
    315.7 Calories

    Fats: 69%; Protein: 25 %; Carbs: 6%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 spaghetti squash
    2 tablespoons coconut oil
    1/2 cup sliced onions
    1/2 cup sliced red bell peppers
    1 clove garlic, minced
    1 teaspoon fresh grated ginger
    1 boneless, skinless chicken breast, cubed
    2 cup chicken stock
    1 cup coconut milk
    2 tablespoons lime juice
    1/4 cup fresh chopped cilantro
    Salt and pepper

    Directions
    Cut the squash in half and remove the seeds. Scoop the inside out and set aside (it looks like noodles.) Heat the coconut oil in a saucepan and add the onions and peppers. Cook until soft and then add the garlic and ginger. Cook for 1 minute, and add the squash and chicken. Saute the chicken until browned and season with salt and pepper. Add the stock and bring to a boil. Simmer for 10 minutes, until chicken is cooked through. Stir in the coconut milk, lime juice and cilantro. Simmer until soup is heated through and serve.

    Recipe stats:
    31.5g Carbs
    83.4g Fat
    70g Protein
    1123 Calories

    Serving stats:
    15.8g Carbs
    41.7g Fat
    35g Protein
    561.5 Calories

    Fats: 65%; Protein: 24%; Carbs: 11%

  • Serves 2
    Prep time: 15 minutes
    Cook time: 15 minutes

    Ingredients
    1 tablespoon sesame oil
    1 tablespoon fish sauce
    1 teaspoon arrowroot flour
    1 cup cauliflower florets
    3 tablespoons olive oil
    2 chicken breasts, sliced
    2 cloves garlic, minced
    1 teaspoon grated ginger
    1/2 cup sliced onions
    1/2 cup sliced bell peppers
    1/2 cup broccoli florets
    1/4 cup sliced green beans
    Salt

    Directions
    Combine the arrowroot, fish sauce, and sesame oil in a small bowl and mix well. Steam the cauliflower until crisp tender; don’t overcook. Put the cauliflower in a food processor with a pinch of salt and pulse until it’s chopped to the size of rice. Cover and set aside. Heat the olive oil in a wok or large skillet over medium heat. Add the chicken and cook until browned. Remove from pan and add the garlic and ginger. Cook for 1 minute and add the vegetables. Stir or toss until vegetables are crisp tender. Add the chicken back to the wok along with the arrowroot mixture. Stir and simmer until sauce is thickened and chicken is cooked through. Serve the stir fry overtop the cauliflower rice.

    Recipe stats:
    23.5g Carbs
    61g Fat
    56.3g Protein
    860.8 Calories

    Serving stats:
    11.8g Carbs
    30.5g Fat
    28.2g Protein
    430.4 Calories

    Fats: 63%; Protein: 26 %; Carbs: 11%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 tablespoon olive oil
    2 eggs, beaten
    1/4 cup chopped or shredded cooked chicken breast
    2 tablespoons salsa
    1 tablespoon chopped green onions
    Salt and pepper

    Directions
    Heat a large nonstick skillet over medium heat and add the olive oil. Pour the eggs in the pan so they spread out into a thin layer. Season with salt and pepper and continue cooking until done. Remove the “tortilla” from the pan and fill with the chicken and salsa. Top with the green onions and serve.

    Recipe stats:
    3.3g Carbs
    26g Fat
    25.5g Protein
    347.8 Calories

    Serving stats:
    3.3g Carbs
    26g Fat
    25.5g Protein
    347.8 Calories

    Fats: 67%; Protein: 29%; Carbs: 4 %

  • Serves 1
    Prep time: 10 minutes
    Cook time: 0 minutes

    Ingredients
    1 cup tuna chunks, drained
    5 kalamata olives, pitted and chopped
    1/4 cup artichoke hearts, pitted and chopped
    2 tablespoons chopped sun dried tomatoes
    1 tablespoon chopped basil leaves
    1 tablespoon chopped parsley leaves
    2 tablespoons lemon juice
    2 tablespoons olive oil
    2 large lettuce leaves
    Salt and pepper

    Directions
    Combine all the ingredients except the lettuce leaves in a large bowl. Season with salt and pepper and mix well. Serve in the lettuce wraps.

    Recipe stats:
    13.1g Carbs
    43.3g Fat
    45.6g Protein
    615.8 Calories

    Serving stats:
    13.1g Carbs
    43.3g Fat
    45.6g Protein
    615.8 Calories

    Fats: 62 %; Protein: 29 %; Carbs: 9 %

  • Serves 2
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    3 tablespoons olive oil
    2 cloves garlic, minced
    2 pork chops, cubed
    1 teaspoon chili powder
    2 tablespoons lime juice
    2 cups broccoli florets
    Salt and pepper

    Directions
    Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. Add the pork and cook until browned on all sides. Add the chili powder and stir. Add the lime juice and scrape any browned bits from the pan with a spatula. Add the broccoli and toss. Season with salt and pepper. Cook until broccoli is tender and pork is cooked through.

    Recipe stats:
    18.1g Carbs
    50.2g Fat
    48.5g Protein
    703.3 Calories

    Serving stats:
    9g Carbs
    25.1g Fat
    24.3g Protein
    351.7 Calories

    Fats: 63%; Protein: 27%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    3 strips bacon, chopped
    1/4 cup chopped onions
    1 cup shredded cabbage
    1 teaspoon dried thyme
    2 eggs
    Salt and pepper

    Directions
    Preheat oven to 350 degrees F. Heat an ovenproof skillet over medium heat. Add the bacon and onion and cook until onion is soft. Add the cabbage and cook until wilted. Season with salt and pepper and add the thyme. When cabbage is soft, make two small wells in the cabbage and crack one egg in each hole. Season the eggs with salt and pepper and bake for 15 minutes, until eggs are set.

    Recipe stats:
    10.7g Carbs
    27.7g Fat
    19.8g Protein
    366.2 Calories

    Serving stats:
    10.7g Carbs
    27.7g Fat
    19.8g Protein
    366.2 Calories

    Fats: 67 %; Protein: 21 %; Carbs: 12 %

  • Serves 1
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients
    1 clove garlic, minced
    1/4 cup chopped onions
    4 slices bacon, chopped
    4 ounces ground beef
    1 teaspoon crushed red pepper flakes
    1 tablespoon crushed tomatoes
    1/2 head Belgian endive, leaves left in tact

    Directions
    Heat a medium skillet over medium heat. Add the garlic, onions, bacon and ground beef and cook until beef is no longer pink in the center. Stir in the red pepper flakes and tomatoes. Cook for 3-4 minutes. Spoon the beef mixture into the endive leaves and top with the green onions.

    Recipe stats:
    15.8g Carbs
    40.2g Fat
    35.8g Protein
    563.8 Calories

    Serving stats:
    15.8g Carbs
    40.2g Fat
    35.8g Protein
    563.8 Calories

    Fats: 64%; Protein: 25 %; Carbs: 11%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients
    3 strips bacon, chopped
    1/4 cup chopped onion
    1/4 cup chopped red bell pepper
    1/4 chopped mushrooms
    1/4 cup sliced green beans
    2 cups chicken broth
    12 shrimp, peeled and deveined
    1/2 cup coconut milk

    Directions
    Heat a saucepan over medium heat. Add the bacon and cook until crisp. Remove bacon from pan with a slotted spoon, leaving the fat. Add the onions, bell peppers, mushrooms, and green beans and cook until onions are soft. Add the chicken broth and simmer for 5 minutes until beans are tender. Stir in shrimp and coconut milk and simmer 5 minutes until soup is hot and shrimp is cooked. Add the bacon back to the pot and serve.

    Recipe stats:
    14.4g Carbs
    42.5g Fat
    30.3g Protein
    550.3 Calories

    Serving stats:
    14.4g Carbs
    42.5g Fat
    30.3g Protein
    550.3 Calories

    Fats: 68%; Protein: 21%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1/2 tablespoon olive oil
    2 tablespoons chopped onions
    1 clove garlic, minced
    1 teaspoon crushed red pepper flakes
    3 eggs
    2 cups baby spinach leaves
    Salt and pepper

    Directions
    Heat a nonstick skillet over medium heat. Add the onions and cook until soft. Add the garlic and red pepper flakes and continue cooking 1 minute. Add the eggs and fry until almost done to your liking. Add the spinach. When the spinach is just wilted, serve.

    Recipe stats:
    7.4g Carbs
    24g Fat
    23.4g Protein
    331.2 Calories

    Serving stats:
    7.4g Carbs
    24g Fat
    23.4g Protein
    331.2 Calories

    Fats: 64%; Protein: 28%; Carbs: 8%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1/4 sweet potato, peeled and grated
    2 slices bacon, cooked and crumbled
    1/2 teaspoon ground cumin
    1 egg white
    1 tablespoon olive oil
    2 eggs
    Salt and pepper

    Directions
    Combine the sweet potatoes with the bacon, cumin, and egg white. Season with salt and pepper and form into small patties. Heat a skillet over medium heat. Add the sweet potato patties and cook until crisp on both sides. Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the latkes.

    Recipe stats:
    8.6g Carbs
    31.5g Fat
    24.6g Protein
    414.5 Calories

    Serving stats:
    8.6g Carbs
    31.5g Fat
    24.6g Protein
    414.5 Calories

    Fats: 68%; Protein: 24%; Carbs: 8%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1 tablespoon olive oil
    1/4 cup chopped onions
    1 clove garlic, minced
    1 teaspoon curry powder
    1 cup chopped spinach
    1 cup chopped collard greens
    1 cup chopped Swiss chard
    1 cod filet, cut into bite sized pieces
    1/2 cup coconut milk
    Salt and pepper

    Directions
    Heat a large skillet over medium heat. Add the olive oil and the onions and cook until soft. Add the garlic and continue cooking for 1 minute. Add the curry powder and season with salt and pepper. Stir in the greens and cook for 2 minutes. Add the cod and the coconut milk. Simmer on low for 10-15 minutes until fish is cooked through and greens are tender.

    Recipe stats:
    13.6g Carbs
    39g Fat
    26.3g Protein
    488.8 Calories

    Serving stats:
    13.6g Carbs
    39g Fat
    26.3g Protein
    488.8 Calories

    Fats: 69%; Protein: 21%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1/2 tablespoon olive oil
    1/4 cup chopped onion
    3 eggs, beaten
    1 cup beet greens, finely chopped
    2 slices bacon, cooked and crumbled
    Salt and pepper

    Directions
    Heat a nonstick skillet over medium heat. Add the olive oil and onion and cook until soft. Season with salt and pepper and add the eggs, beet greens, and bacon. Scramble and cook until eggs are cooked through.

    Recipe stats:
    7g Carbs
    30g Fat
    28.5g Protein
    409.8 Calories

    Serving stats:
    7g Carbs
    30g Fat
    28.5g Protein
    409.8 Calories

    Fats: 66%; Protein: 28%; Carbs: 6%

  • Serves 1
    Prep time: 70 minutes
    Cook time: 10 minutes

    Ingredients
    2 tablespoons olive oil
    1 clove garlic
    1/4 jalapeño, seeds removed
    2 tablespoons lime juice
    1 teaspoon apple cider vinegar
    1 chicken breast
    1/4 cup pineapple chunks
    1/2 small red bell pepper, cubed
    Salt and pepper

    Directions
    Combine the olive oil, garlic, jalapeo, lime juice, and vinegar in a blender with some salt and pepper. Blend until smooth. Thread the chicken on skewers with the pineapple and bell pepper pieces. Lay in a casserole dish and pour the marinade over top. Marinate for 1 hour or more. When ready to eat, preheat a grill to medium high heat. Grill the skewers until chicken is cooked through.

    Recipe stats:
    11.5g Carbs
    30.3g Fat
    26g Protein
    419.6 Calories

    Serving stats:
    11.5g Carbs
    30.3g Fat
    26g Protein
    419.6 Calories

    Fats: 65%; Protein: 25%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    4 ounces cooked and flaked salmon
    1 tablespoon chopped onion
    1 tablespoon chopped celery
    1 clove garlic, minced
    1 teaspoon Dijon mustard
    1 tablespoon Paleo mayonnaise
    2 tablespoons ground almonds
    1 egg, beaten
    1 tablespoon olive oil
    2 cups baby spinach
    4 cherry tomatoes, halved
    1 tablespoon lemon juice
    Salt and pepper

    Directions
    Combine the salmon, onion, celery, garlic, mustard, mayonnaise, ground almonds, and egg in a large bowl. Season with salt and pepper and form into 1-2 patties. Heat a large skillet over medium heat and add the olive oil. Cook until patties are browned on both sides. Serve the patties over the spinach, add the tomatoes, and drizzle with the lemon juice.

    Recipe stats:
    15.1g Carbs
    37.2g Fat
    35g Protein
    524.6 Calories

    Serving stats:
    15.1g Carbs
    37.2g Fat
    35g Protein
    524.6 Calories

    Fats: 63%; Protein: 26%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 30 minutes

    Ingredients
    1/4 cup peeled and cubed turnips
    1 tablespoon olive oil
    1 cup chopped beet greens
    1 cup chopped collard greens
    3 eggs
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Toss the turnips with half the olive oil and season with salt and pepper. Lay on a parchment lined sheet pan and roast for 20-25 minutes until tender. While they are cooking, heat a large non-stick skillet over medium heat. Add the olive oil and the greens and cook until wilted, about 10 minutes. Remove from pan and set aside. Add the eggs to the pan and fry to your liking. Season with salt and pepper. Serve the eggs on top of the greens and turnips.

    Recipe stats:
    7.2g Carbs
    30.4g Fat
    23.1g Protein
    388.1 Calories

    Serving stats:
    7.2g Carbs
    30.4g Fat
    23.1g Protein
    388.1 Calories

    Fats: 69 %; Protein: 23%; Carbs: 8%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1 tablespoon olive oil
    1 tablespoon lemon juice
    1 teaspoon red pepper flakes
    1 clove garlic, minced
    3 strips bacon, chopped
    1 chicken breast, sliced
    1/4 cup chopped broccoli
    1/4 cup sliced green beans
    Salt and pepper

    Directions
    Combine the olive oil, lemon juice, red pepper flakes, and garlic with a pinch of salt and pepper and whisk well. Heat a large skillet over medium high heat and add the bacon. Cook until crisp, remove with a slotted spoon and add the chicken. Cook until browned on all sides. Add the vegetables and stir, and then add the olive oil mixture. Stir until veggies are crisp tender and chicken is cooked through. Stir the bacon bacon in the pan and serve.

    Recipe stats:
    6.8g Carbs
    33.2g Fat
    30.8g Protein
    447.5 Calories

    Serving stats:
    6.8g Carbs
    33.2g Fat
    30.8g Protein
    447.5 Calories

    Fats: 67%; Protein: 27%; Carbs: 6%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 cups baby spinach
    1/4 cup sliced onions
    1/4 cup sliced bell peppers
    4 cherry tomatoes, halved
    4 slices bacon, chopped
    12 raw shrimp, peeled and deveined
    1 teaspoon dried oregano
    1 tablespoon olive oil
    1 tablespoon lemon juice
    Salt and pepper

    Directions
    Combine the spinach, onions, peppers, and tomatoes in a bowl and set aside. Heat a skillet over medium heat and add the bacon. Cook until crisp, remove from pan with a slotted spoon and add to the salad. Add the shrimp to the same pan, season with oregano, salt and pepper. Cook until pink, about 3 minutes. Add to the salad, and drizzle with olive oil and lemon juice before serving.

    Recipe stats:
    12.6g Carbs
    37.1g Fat
    25.7g Protein
    481.7 Calories

    Serving stats:
    12.6g Carbs
    37.1g Fat
    25.7g Protein
    481.7 Calories

    Fats: 69%; Protein: 21%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 teaspoon olive oil
    3 breakfast turkey sausage links, diced
    1/2 cup diced apples
    3 eggs
    Salt and pepper

    Directions
    Heat the olive oil in a nonstick skillet. Add the sausage and apples and cook until sausage is browned and cooked through and apples are soft. Add the eggs and scramble until eggs are cooked through. Season with salt and pepper and serve.

    Recipe stats:
    11.3g Carbs
    36.5g Fat
    34.2g Protein
    510.2 Calories

    Serving stats:
    11.3g Carbs
    36.5g Fat
    34.2g Protein
    510.2 Calories

    Fats: 64%; Protein: 27%; Carbs: 9%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 0 minutes

    Ingredients
    1 cup chopped, cooked chicken breast
    1/4 cup chopped onions
    1/4 cup chopped celery
    2 tablespoons olive oil
    2 tablespoons Paleo mayonnaise
    1 teaspoon fresh chopped thyme leaves
    Zest of 1 lemon
    4 large lettuce leaves, in tact
    Salt and pepper

    Directions
    Combine all ingredients except the lettuce leaves in a large bowl. Season with salt and pepper. Mix well and chill if desired. Serve the chicken salad in the lettuce leaves.

    Recipe stats:
    15.5g Carbs
    42.1g Fat
    45.7g Protein
    623.8 Calories

    Serving stats:
    7.7g Carbs
    21g Fat
    22.8g Protein
    311.9 Calories

    Fats: 61%; Protein: 29%; Carbs: 10 %

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    3 tablespoons olive oil
    8 ounces sirloin steak, sliced
    1/2 cup sliced onions
    1/2 cup sliced bell peppers
    1 cup sliced mushrooms
    1 clove garlic, minced
    1 teaspoon ground cumin
    1 teaspoon chili powder
    1 tablespoon lime juice
    Salt and pepper

    Directions
    Heat a skillet over medium heat and add the olive oil. Add the steak and sear on all sides until browned. Remove from pan. Add the onions,mushrooms, peppers, and garlic and cook until vegetables are soft. Add the seasonings, season with salt and pepper and add the steak back to the pan. Cook until the steak is done to your liking, add the lime juice and serve.

    Recipe stats:
    14.5g Carbs
    49.8g Fat
    54.7g Protein
    718.2 Calories

    Serving stats:
    7.2g Carbs
    24.9g Fat
    27.3g Protein
    359.1 Calories

    Fats: 62%; Protein: 30%; Carbs: 8%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 tablespoon olive oil
    2 tablespoons chopped onions
    2 tablespoons chopped celery
    1 cup baby spinach leaves
    1/4 cup cooked crabmeat
    1 teaspoon thyme leaves
    3 eggs, beaten
    Salt and pepper

    Directions
    Heat a nonstick skillet over medium heat. Add the olive oil, onions and celery, and cook until soft. Add the spinach, crab, and thyme, and season with salt and pepper. Add the eggs, scramble until cooked through and serve.

    Recipe stats:
    5.4g Carbs
    31g Fat
    29.2g Protein
    414.3 Calories

    Serving stats:
    5.4g Carbs
    31g Fat
    29.2g Protein
    414.3 Calories

    Fats: 67 %; Protein: 28%; Carbs: 5%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    2 tablespoons olive oil
    1/4 cup chopped onions
    1 clove garlic, minced
    1/2 pound ground turkey
    1 egg
    2 tablespoons ground almonds
    1 tablespoon chopped basil leaves
    2 tablespoons chopped parsley
    1/4 cup marinara sauce, warmed
    4 large lettuce leaves, in tact
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Heat a skillet over medium heat and add the olive oil, onions and garlic. Cook until soft and turn off heat. While onions are cooling, combine the turkey, egg, ground almonds, basil, and parsley in a medium bowl. Season with salt and pepper and stir in onion mixture. Mix well and form into 2 inch meatballs. Lay them on a parchment lined sheet tray and bake for 20 minutes, until cooked through. Serve the meatballs in the lettuce leaves topped with the warmed marinara sauce.

    Recipe stats:
    19.8g Carbs
    58.9g Fat
    52.5g Protein
    816.6 Calories

    Serving stats:
    9.9g Carbs
    29.5g Fat
    26.2g Protein
    408.3 Calories

    Fats: 65%; Protein: 26%; Carbs: 9%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 40 minutes

    Ingredients
    2 chicken thighs
    1/4 cup cabbage, chopped in large pieces
    1/4 cup cubed sweet potatoes
    2 tablespoons olive oil
    1 teaspoon thyme leaves
    1 tablespoon Dijon mustard
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Put all ingredients in a freezer bag and shake until chicken and veggies are well coated. Season with salt and pepper and lay on a parchment lined sheet tray. Roast until chicken is cooked through, and potatoes and cabbage are tender, about 35-40 minutes.

    Recipe stats:
    9.4g Carbs
    33.4g Fat
    28.6g Protein
    453.1 Calories

    Serving stats:
    9.4g Carbs
    33.4g Fat
    28.6g Protein
    453.1 Calories

    Fats: 66%; Protein: 25%; Carbs: 9%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 0 minutes

    Ingredients
    2 hardboiled eggs, finely chopped
    2 links breakfast sausage, cooked and crumbled
    2 slices bacon, cooked and crumbled
    2 tablespoons Paleo mayonnaise
    2 tablespoons chopped onion
    2 tablespoons chopped celery
    1 tablespoons Dijon mustard
    1 tablespoon chopped fresh dill
    2 large lettuce leaves, in tact
    Salt and pepper

    Directions
    Combine all the ingredients except the lettuce leaves in a bowl and mix well. Season with salt and pepper and serve in the lettuce leaves.

    Recipe stats:
    14.1g Carbs
    38g Fat
    29.2g Protein
    519.6 Calories

    Serving stats:
    14.1g Carbs
    38g Fat
    29.2g Protein
    519.6 Calories

    Fats: 66%; Protein: 23%; Carbs: 11 %

  • Serves 1
    Prep time: 10 minutes
    Cook time: 0 minutes

    Ingredients
    1/4 cup basil leaves
    2 cloves garlic
    2 tablespoons walnuts
    1 tablespoons olive oil
    1 teaspoon lemon zest
    1/2 can tuna, drained
    2 tablespoons Paleo mayonnaise
    2 large lettuce leaves, in tact
    Salt and pepper

    Directions
    Put the basil, garlic, and walnuts in a food processor and process until smooth. Add the olive oil and lemon zest and pulse until well combined. Combine this with the tuna and mayonnaise and season with salt and pepper. Serve in the lettuce leaves.

    Recipe stats:
    12.6g Carbs
    33.3g Fat
    26.3g Protein
    445.9 Calories

    Serving stats:
    12.6g Carbs
    33.3g Fat
    26.3g Protein
    445.9 Calories

    Fats: 66%; Protein: 23%; Carbs: 11 %

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1 tablespoon olive oil
    1/4 cup chopped onions
    1 cup mushrooms, sliced
    1 teaspoon thyme leaves
    1 chicken breast, sliced
    1/2 cup chicken stock
    1/2 cup coconut milk
    Salt and pepper

    Directions
    Heat a large skillet over medium heat and add the olive oil, onions, and mushrooms. Cook until onions are soft and mushrooms are browned, about 5-6 minutes. Add the thyme and season with salt and pepper. Add the chicken and cook until browned. Add the broth and coconut milk and bring to a boil. Reduce heat and simmer until thickened, about 10 minutes, and serve.

    Recipe stats:
    14.5g Carbs
    42.5g Fat
    33.8g Protein
    557.9 Calories

    Serving stats:
    14.5g Carbs
    42.5g Fat
    33.8g Protein
    557.9 Calories

    Fats: 66%; Protein: 23 %; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1 teaspoon olive oil
    1/4 cup cubed eggplant
    1/4 cup chopped red bell pepper
    3 eggs, beaten
    1 tablespoon chopped fresh basil leaves
    2 slices cooked and crumbled bacon
    Salt and pepper

    Directions
    Heat a small nonstick skillet over medium heat. Add the olive oil, eggplant, and bell peppers and cook until eggplant is soft, about 10 minutes. Season with salt and pepper. Add the eggs and allow to cook until set. Top the frittata with the basil and bacon before serving.

    Recipe stats:
    5.1g Carbs
    27.8g Fat
    27.9g Protein
    382.6 Calories

    Serving stats:
    5.1g Carbs
    27.8g Fat
    27.9g Protein
    382.6 Calories

    Fats: 65%; Protein: 29%; Carbs: 6%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1/4 pound ground beef
    1/4 cup chopped onion
    1 teaspoon chili powder
    1 teaspoon ground cumin
    1/2 medium tomato, left whole, inside removed
    1/4 cup shredded lettuce
    1/4 cup cubed avocado
    3 slices bacon, cooked and crumbled
    1 tablespoon lime juice
    Salt and pepper

    Directions
    Heat a skillet over medium heat. Add the ground beef and cook until no longer pink. Add the onions and spices, and season with salt and pepper. Drain. Stuff the beef mixture into the tomato and top with the lettuce, avocado, and bacon. Drizzle with the lime juice before serving.

    Recipe stats:
    14.1g Carbs
    34.1g Fat
    37.9g Protein
    509.9 Calories

    Serving stats:
    14.1g Carbs
    34.1g Fat
    37.9g Protein
    509.9 Calories

    Fats: 60%; Protein: 29 %; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    3 strips bacon, chopped
    1/4 cup chopped onion
    1 clove garlic, minced
    1 chicken breast, sliced
    1/4 cup chopped broccoli
    1/2 cup coconut milk
    1/2 cup chicken stock
    Salt and pepper

    Directions
    Heat a skillet over medium heat. Add the bacon and cook until crisp. Remove with a slotted spoon and set aside. Add the onions and garlic to the pan and cook until soft. Add the chicken and broccoli to the skillet and cook until chicken is browned. Season with salt and pepper and add the stock and coconut milk. Bring to a boil and reduce to a simmer. Simmer for 10 minutes until thickened. Top with reserved bacon before serving.

    Recipe stats:
    14g Carbs
    45g Fat
    35.8g Protein
    593.7 Calories

    Serving stats:
    14g Carbs
    45g Fat
    35.8g Protein
    593.7 Calories

    Fats: 67%; Protein: 24%; Carbs: 9%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients
    2 strips bacon, chopped
    2 eggs, beaten
    1 cup finely chopped broccoli
    1/4 cup shredded cheddar cheese
    Salt and pepper

    Directions
    Heat a small non-stick skillet over medium heat. Add the bacon and cook until crisp; remove from pan. Add the eggs the broccoli and cook until the broccoli is tender and eggs are set. Season with salt and pepper. Add the cheese, fold in half and serve.

    Recipe stats:
    7.5g Carbs
    31.6g Fat
    26.5g Protein
    415.1 Calories

    Serving stats:
    7.5g Carbs
    31.6g Fat
    26.5g Protein
    415.1 Calories

    Fats: 68%; Protein: 25%; Carbs: 7%

  • Serves 1
    Prep time: 15 minutes
    Cook time: 0 minutes

    Ingredients
    1/2 cup cooked and chopped chicken breast
    1/4 cup shredded coconut
    2 slices bacon, cooked and crumbled
    1 tablespoon chopped celery
    2 tablespoons Paleo mayonnaise
    1 tablespoon coconut oil
    1/4 cup sliced strawberries
    2 large lettuce leaves, in tact
    Salt and pepper

    Directions
    Combine everything but the strawberries and lettuce in a bowl and mix well. Season with salt and pepper and carefully stir in the strawberries. Serve in the lettuce leaves.

    Recipe stats:
    14.9g Carbs
    39.3g Fat
    29.7g Protein
    524.3 Calories

    Serving stats:
    14.9g Carbs
    39.3g Fat
    29.7g Protein
    524.3 Calories

    Fats: 66%; Protein: 22%; Carbs: 11%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 15 minutes

    Ingredients
    1 4-ounce salmon filet
    2 tablespoons coconut oil
    1 cup sliced leeks
    1 clove garlic, minced
    1/4 cup coconut milk
    Salt and pepper

    Directions
    Season the salmon with salt and pepper. Heat the coconut oil over medium heat and add the leeks and the garlic. Cook until soft and season with salt and pepper. Add the salmon filet. Cook until fish easily lifts from pan with a spatula and flip. Add the coconut milk to the leeks and stir. Continue cooking until the salmon is done before serving.

    Recipe stats:
    15.2g Carbs
    52.1g Fat
    42g Protein
    685.9 Calories

    Serving stats:
    15.2g Carbs
    52.1g Fat
    42g Protein
    685.9 Calories

    Fats: 67%; Protein: 24%; Carbs: 9%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1 tablespoons olive oil
    1/4 pound ground turkey
    1 egg, beaten
    1/4 teaspoon cayenne pepper
    2 large lettuce leaves, in tact
    1/4 cup sliced red bell peppers
    2 slices bacon, cooked and crumbled
    Salt and pepper

    Directions
    Heat a skillet over medium heat. Add the olive oil and the turkey and cook until browned and crumbly. Add the eggs and scramble well. Season with salt and pepper and the cayenne pepper. Serve the turkey and eggs in the lettuce leaves and top with the red pepper slices and bacon.

    Recipe stats:
    3.7g Carbs
    35.1g Fat
    33.9g Protein
    469.7 Calories

    Serving stats:
    3.7g Carbs
    35.1g Fat
    33.9g Protein
    469.7 Calories

    Fats: 68%; Protein: 29%; Carbs: 3%

  • Serves 2
    Prep time: 15 minutes
    Cook time: 0 minutes

    Ingredients
    1/2 cup coconut milk
    2 tablespoons coconut oil, melted
    2 tablespoons almond butter
    1/2 teaspoon cayenne pepper
    2 tablespoons lime juice
    1 cup cooked and chopped chicken breast
    2 cups finely shredded cabbage
    1 cup chopped baby spinach
    2 tablespoons fresh cilantro
    Salt and pepper

    Directions
    Combine the coconut milk, coconut oil, almond butter, cayenne, and lime juice in a bowl and whisk until smooth. Combine the rest of the ingredients in a large bowl, season with salt and pepper and toss with the dressing before serving.

    Recipe stats:
    28.1g Carbs
    76.6g Fat
    53.6g Protein
    972.9 Calories

    Serving stats:
    14g Carbs
    38.3g Fat
    26.8g Protein
    486.5 Calories

    Fats: 68%; Protein: 21%; Carbs: 11%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients
    2 cups baby spinach
    1/4 cup chopped kale leaves
    4 cherry tomatoes, quartered
    2 tablespoons sliced onions
    2 tablespoons sliced red bell peppers
    1 tablespoon lemon juice
    2 tablespoons olive oil
    3 ounces large shrimp, peeled and deveined
    1 teaspoon thyme leaves
    Salt and pepper

    Directions
    Combine the spinach, kale, tomatoes, onions, and peppers in a bowl. Toss well and drizzle with the lemon juice and half the olive oil. Heat the remaining olive oil in a skillet and add the shrimp and the thyme. Season with salt and pepper and add to the salad.

    Recipe stats:
    10.8g Carbs
    29g Fat
    20.5g Protein
    377 Calories

    Serving stats:
    10.8g Carbs
    29g Fat
    20.5g Protein
    377 Calories

    Fats: 68%; Protein: 21%; Carbs: 11%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients
    2 slices bacon, chopped
    1/4 cup chopped onions
    1 cup baby spinach
    3 eggs, beaten
    Salt and pepper

    Directions
    Heat a non-stick skillet over medium heat. Add the bacon and onions and cook until bacon is crisp. Add the spinach and stir. Season with salt and pepper and add the eggs. Scramble until cooked through and serve.

    Recipe stats:
    6.4g Carbs
    27.7g Fat
    25.2g Protein
    373.3 Calories

    Serving stats:
    6.4g Carbs
    27.7g Fat
    25.2g Protein
    373.3 Calories

    Fats: 66%; Protein: 27%; Carbs: 7%

  • Serves 2
    Prep time: 15 minutes
    Cook time: 0 minutes

    Ingredients
    1 cup cooked and chopped chicken breast
    6 tablespoons hot sauce
    2 tablespoons Paleo mayonnaise
    1 tablespoons olive oil
    3 tablespoons chopped celery
    1/2 cup crumbled blue cheese
    4 large lettuce leaves, in tact
    Salt and pepper

    Directions
    Combine the chicken, hot sauce, mayonnaise, olive oil, and celery in a bowl. Season with salt and pepper and mix well. Serve in the lettuce leaves topped with the blue cheese.

    Recipe stats:
    6.6g Carbs
    61.7g Fat
    59.8g Protein
    822.8 Calories

    Serving stats:
    3.3g Carbs
    30.9g Fat
    29.9g Protein
    411.4 Calories

    Fats: 68%; Protein: 29%; Carbs: 3%

  • Serves 2
    Prep time: 5 minutes
    Cook time: 15 minutes

    Ingredients
    2 tablespoons olive oil
    1/4 cup chopped onions
    1/2 cup sliced mushrooms
    2 slices ham, chopped
    1 chicken breast, sliced
    1/2 cup shredded cheddar cheese
    Salt and pepper

    Directions
    Heat a skillet over medium heat and add the olive oil. Add the onions, mushrooms, and the chopped ham and cook until onions are soft. Add the chicken and cook until browned. Continue cooking until chicken is cooked through. Top with the cheddar cheese and serve.

    Recipe stats:
    6g Carbs
    50.2g Fat
    49.7g Protein
    676.2 Calories

    Serving stats:
    3g Carbs
    25.1g Fat
    24.9g Protein
    338.1 Calories

    Fats: 67%; Protein: 29%; Carbs: 4%

  • Serves 1
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients
    1 tablespoon olive oil
    1/4 cup chopped onions
    2 slices ham, chopped
    2 eggs
    1 cup arugula
    Salt and pepper

    Directions
    Heat a skillet over medium heat and add the olive oil. Add the onions and cook until soft. Add the ham and cook until crispy around edges. Season with salt and pepper. Add the eggs to the pan and cook until fried to your liking. Serve over top the arugula.

    Recipe stats:
    5.8g Carbs
    26.1g Fat
    24.1g Protein
    352.1 Calories

    Serving stats:
    5.8g Carbs
    26.1g Fat
    24.1g Protein
    352.1 Calories

    Fats: 66%; Protein: 27%; Carbs: 7%

  • Serves 1
    Prep time: 15 minutes
    Cook time: 0 minutes

    Ingredients
    1/2 cup cooked and chopped chicken
    1 tablespoon Paleo mayonnaise
    1/2 tablespoon olive oil
    1 tablespoon chopped walnuts
    3 large grapes, sliced
    1/4 cup chopped apples
    1 tablespoon chopped celery
    1 slice bacon, cooked and crumbled
    Salt and pepper

    Directions
    Combine all the ingredients in a large bowl. Season with salt and pepper and serve.

    Recipe stats:
    8.2g Carbs
    28.8g Fat
    26.9g Protein
    397.1 Calories

    Serving stats:
    8.2g Carbs
    28.8g Fat
    26.9g Protein
    397.1 Calories

    Fats: 65%; Protein: 27%; Carbs: 8%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1 cup vegetable broth
    3 tablespoons lemon juice
    1 teaspoon fresh thyme leaves
    1 teaspoon peppercorns
    1 tablespoons fresh chopped rosemary
    1 tablespoon olive oil
    1 4-ounce halibut filet
    6 asparagus spears
    Salt and pepper

    Directions
    Put the olive oil, vegetable stock, herbs, peppercorns, and lemon juice in a shallow skillet and bring to a boil. Add a pinch of salt. Reduce heat to a low simmer. Add the fish and the asparagus and poach until fish is cooked through and asparagus is tender, about 15 minutes. Remove from the liquid and serve.

    Recipe stats:
    11.5g Carbs
    29.6g Fat
    21g Protein
    386.4 Calories

    Serving stats:
    11.5g Carbs
    29.6g Fat
    21g Protein
    386.4 Calories

    Fats: 67%; Protein: 21%; Carbs: 12 %

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 teaspoon olive oil
    1/4 cup chopped asparagus
    1 cup baby spinach
    1/4 cup sliced roasted red peppers
    1 teaspoon thyme leaves
    2 eggs, beaten
    2 tablespoon crumbled goat cheese
    Salt and pepper

    Directions
    Heat a nonstick skillet over medium heat. Add the olive oil and the asparagus and cook until tender, about 3 minutes. Add the spinach and the roasted peppers and continue cooking for 1 minute. Season with salt and pepper and add the eggs and thyme. Scramble with a spatula until eggs are cooked. Top with the goat cheese before serving.

    Recipe stats:
    5.7g Carbs
    21.9g Fat
    21.5g Protein
    300.9 Calories

    Serving stats:
    5.7g Carbs
    21.9g Fat
    21.5g Protein
    300.9 Calories

    Fats: 64%; Protein: 28%; Carbs: 8%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1 1/2 tablespoons olive oil
    1 cup mushrooms, sliced
    1/4 cup sliced onions
    1 chicken breast, chopped
    1 teaspoon thyme leaves
    1 clove garlic, minced
    1 cup chicken broth
    1/4 cup coconut milk
    Salt and pepper

    Directions
    Heat a saucepan over medium heat. Add the olive oil and the mushrooms and onions and cook until soft and browned. Add the chicken and thyme and cook until chicken is browned. Season with salt and pepper. Add the garlic, cook for 1 minute and add the chicken broth. Bring to a boil and reduce heat to a simmer. Simmer for 10 minutes, until chicken is cooked through. Stir in the coconut milk and simmer until heated through before serving.

    Recipe stats:
    9.6g Carbs
    36g Fat
    32.1g Protein
    479.8 Calories

    Serving stats:
    9.6g Carbs
    36g Fat
    32.1g Protein
    479.8 Calories

    Fats: 66%; Protein: 26%; Carbs: 8 %

  • Serves 1
    Prep time: 10 minutes
    Cook time: 25 minutes

    Ingredients
    2 tablespoons ground almonds
    1 egg
    1 chicken breast
    2 cups baby spinach
    1/4 cup fresh blueberries
    1/4 cup sliced red onions
    2 tablespoons goat cheese
    1 tablespoon balsamic vinegar
    2 tablespoons olive oil
    Salt and pepper

    Directions
    Preheat oven to 350 degrees F. Put the ground almonds in a shallow bowl and season with salt and pepper. Beat the egg and put in a separate shallow bowl. Dredge the chicken in the egg and then coat with the almonds. Lay on a parchment lined baking sheet. Bake for 20-25 minutes until chicken is cooked through. While the chicken is cooking, combine the remaining ingredients in a bowl and toss. Top the salad with the warm chicken before serving.

    Recipe stats:
    16.2g Carbs
    47.6g Fat
    42.2g Protein
    655.5 Calories

    Serving stats:
    16.2g Carbs
    47.6g Fat
    42.2g Protein
    655.5 Calories

    Fats: 65%; Protein:25 %; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1 tablespoon olive oil
    1/4 cup chopped onions
    1/4 cup chopped bell pepper
    1/4 cup sliced mushrooms
    4 ounces beef sirloin, cubed
    1 egg
    1 cup baby spinach
    Salt and pepper

    Directions
    Heat the olive oil in a non-stick skillet. Add the onions, mushrooms and bell peppers. Cook until soft and add the steak. Cook until browned, and add the egg. Fry until both the steak and egg are cooked to your liking. Season with salt and pepper and serve.

    Recipe stats:
    7.3g Carbs
    32g Fat
    32.6g Protein
    447.9 Calories

    Serving stats:
    7.3g Carbs
    32g Fat
    32.6g Protein
    447.9 Calories

    Fats: 64%; Protein: 29%; Carbs: 7%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 0 minutes

    Ingredients
    1 cup cooked, chopped chicken breast
    1/4 cup canned pumpkin puree
    1 tablespoon Paleo mayonnaise
    2 tablespoons olive oil
    2 tablespoons chopped pecans
    1 tablespoon dried cranberries
    1/4 cup chopped onion
    1/4 cup chopped celery
    4 large lettuce leaves, in tact
    Salt and pepper

    Directions
    Combine all of the ingredients except the lettuce in a large bowl. Season with salt and pepper and mix well. Serve the salad in the lettuce leaves.

    Recipe stats:
    21.3g Carbs
    53.8g Fat
    47.3g Protein
    746.8 Calories

    Serving stats:
    10.6g Carbs
    26.9g Fat
    23.7g Protein
    373.4 Calories

    Fats: 64%; Protein: 25%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 25 minutes

    Ingredients
    1/4 cup cubed butternut squash
    1 teaspoon olive oil
    1 teaspoon balsamic vinegar
    1 teaspoon pure maple syrup
    1 teaspoon thyme leaves
    3 cups baby spinach leaves
    1 tablespoon chopped walnuts
    2 slices bacon, cooked and crumbled
    2 eggs
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Toss the squash with the oil, vinegar, maple syrup, and thyme. Season with salt and pepper. Lay on a baking sheet and roast until tender, about 20-25 minutes. Meanwhile, toss the spinach with the walnuts and bacon. About 5 minute before the squash is done, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the salad with the roasted squash.

    Recipe stats:
    14.9g Carbs
    36.1g Fat
    25.1g Protein
    472.7 Calories

    Serving stats:
    14.9g Carbs
    36.1g Fat
    25.1g Protein
    472.7 Calories

    Fats: 67%; Protein: 21%; Carbs: 12%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 25 minutes

    Ingredients
    1 tablespoon olive oil
    2 tablespoons chopped onions
    1/4 cup cubed sweet potatoes
    1 teaspoon thyme leaves
    2 eggs
    1/4 cup shredded mozzarella cheese
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Heat an ovenproof skillet over medium heat. Add the olive oil and the onions and cook until soft. Add the sweet potatoes and cook until browned on all sides and add the thyme. Season with salt and pepper. Crack the eggs in the skillet and top with the cheese. Bake for 15-20 minutes, until eggs are set, sweet potatoes are tender and cheese is bubbly.

    Recipe stats:
    11.5g Carbs
    31.1g Fat
    21.4g Protein
    407 Calories

    Serving stats:
    11.5g Carbs
    31.1g Fat
    21.4g Protein
    407 Calories

    Fats: 69%; Protein: 21%; Carbs: 10%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 0 minutes

    Ingredients
    1 cup chopped, cooked chicken breast
    1/4 cup mandarin orange pieces
    1/4 cup slivered almonds
    2 tablespoons chopped green onions
    2 tablespoons Paleo mayonnaise
    1/4 cup shredded carrots
    2 tablespoons sesame oil
    2 cups shredded cabbage
    Salt and pepper

    Directions
    Combine all ingredients except the cabbage in a bowl and season with salt and pepper. Mix well and serve on a bed of cabbage.

    Recipe stats:
    26.2g Carbs
    69.3g Fat
    52.2g Protein
    918.2 Calories

    Serving stats:
    13.1g Carbs
    34.7g Fat
    26.1g Protein
    459.1 Calories

    Fats: 67 %; Protein: 22%; Carbs: 11 %

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    3 strips bacon, chopped
    2 tablespoons chopped onion
    1/4 cup sliced mushrooms
    1/4 pound ground turkey
    1 tablespoon chopped parsley
    1 teaspoon olive oil
    1 egg
    1 cup baby spinach
    Salt and pepper

    Directions
    Heat a skillet over medium heat. Add the bacon, onions and mushrooms and cook until onions are soft and bacon is crisp. Season with salt and pepper and add this to a bowl with the turkey. Add the parsley and mix well. Form into a patty. Add the olive oil to the same skillet and add the burger. Cook until browned on both sides and cooked through. Place the burger on top of the spinach. Before serving, crack the egg in a small bowl. Bring a pan of water to a simmer. Carefully add the egg and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the burger.

    Recipe stats:
    4.5g Carbs
    35.9g Fat
    32.8g Protein
    474.1 Calories

    Serving stats:
    4.5g Carbs
    35.9g Fat
    32.8g Protein
    474.1 Calories

    Fats: 68%; Protein: 28 %; Carbs: 4 %

  • Serves 1
    Prep time: 10 minutes
    Cook time: 25 minutes

    Ingredients
    1 teaspoon olive oil
    1/4 cup chopped cauliflower
    3 eggs
    1 teaspoon hot sauce
    1/4 cup shredded cheddar cheese
    Salt and pepper

    Directions
    Preheat oven to 350 degrees F. Heat an oven proof skillet over medium heat. Add the olive oil and the cauliflower and cook until browned. Make three wells in the pan and crack the eggs in the center. Drizzle with the hot sauce, and top with the cheese. Bake for 20 minutes, until eggs are set and cheese is bubbly.

    Recipe stats:
    3.1g Carbs
    30.7g Fat
    28.7g Protein
    401.3 Calories

    Serving stats:
    3.1g Carbs
    30.7g Fat
    28.7g Protein
    401.3 Calories

    Fats: 68%; Protein: 28%; Carbs: 4%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 0 minutes

    Ingredients
    1/4 cup cooked, canned shrimp, drained
    1/4 cup canned tuna, drained
    1/4 cup canned crabmeat, drained
    1 tablespoon diced green chili peppers
    1/2 teaspoon ground cumin
    1/2 teaspoon chili powder
    1 tablespoon Paleo mayonnaise
    1 tablespoon olive oil
    2 tablespoons lime juice
    2 large lettuce leaves, in tact
    Salt and pepper

    Directions
    Combine all of the ingredients except the lettuce in a bowl. Season with salt and pepper and serve in the lettuce leaves.

    Recipe stats:
    5g Carbs
    27.1g Fat
    24.5g Protein
    357.7 Calories

    Serving stats:
    5g Carbs
    27.1g Fat
    24.5g Protein
    357.7 Calories

    Fats: 67%; Protein: 27%; Carbs: 6%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 0 minutes

    Ingredients
    3 cups chopped Romaine lettuce
    8 pepperoni slices, chopped
    4 cherry tomatoes, halved
    2 tablespoons sliced onions
    1 Italian sausage link, cooked and sliced
    2 tablespoons shredded mozzarella cheese
    1 teaspoon olive oil
    1 teaspoon red wine vinegar
    1/2 teaspoon ground oregano

    Directions
    Top the lettuce with the pepperonis, onions, tomatoes, sausage and cheese. Drizzle with the oil and vinegar, sprinkle with the oregano, and serve.

    Recipe stats:
    13.1g Carbs
    37.8g Fat
    25g Protein
    489.7 Calories

    Serving stats:
    13.1g Carbs
    37.8g Fat
    25g Protein
    489.7 Calories

    Fats: 69%; Protein: 20%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 30 minutes

    Ingredients
    1 teaspoon olive oil
    1/4 cup cubed beets
    2 eggs
    1 tablespoon chopped walnuts
    2 tablespoon goat cheese
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Toss the beets with the half the olive oil and season with salt and pepper. Lay on a sheet pan and roast for 20-25 minutes, until tender. While the beets are roasting, heat the remaining oil in a non-stick skillet and fry the eggs to your liking. Top the beets with the walnuts, goat cheese, and fried eggs.

    Recipe stats:
    5.2g Carbs
    26.3g Fat
    21.8g Protein
    339 Calories

    Serving stats:
    5.2g Carbs
    26.3g Fat
    21.8g Protein
    339 Calories

    Fats: 69%; Protein: 25%; Carbs: 6%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 cup cooked and shredded turkey breast
    1 tablespoon olive oil
    1 tablespoon Paleo mayonnaise
    1 teaspoon red wine vinegar
    1 cup shredded cabbage
    1/4 cup grated carrots
    1 tablespoon chopped parsley
    Salt and pepper

    Directions
    Combine all ingredients in a bowl and season with salt and pepper. Mix well and serve.

    Recipe stats:
    7.1g Carbs
    28.5g Fat
    29.8g Protein
    403.8 Calories

    Serving stats:
    7.1g Carbs
    28.5g Fat
    29.8g Protein
    403.8 Calories

    Fats: 64%; Protein: 30%; Carbs: 6%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    3 tablespoons coconut oil
    1 clove garlic, minced
    2 teaspoons grated ginger
    2 tablespoons chopped green onions
    1 hot green chili pepper, seeded and minced
    2 chicken breasts, sliced
    1/4 cup grated carrots
    1/2 cup shredded cabbage
    2 tablespoons fish sauce
    1 tablespoon lime juice
    1/4 cup chopped cashews
    1 tablespoon chopped fresh cilantro

    Directions
    Heat the coconut oil in a skillet over medium high heat. Add the garlic, ginger, and green onions and cook for 1 minute. Add the chicken breast, cabbage, and carrots and cook until chicken is browned. Add the lime juice and fish sauce and cook for another minute. Add the cashews and cilantro and serve.

    Recipe stats:
    31g Carbs
    72.1g Fat
    64.3g Protein
    999.8 Calories

    Serving stats:
    15.5g Carbs
    36g Fat
    32.2g Protein
    499.9 Calories

    Fats: 63%; Protein: 25%; Carbs: 12%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    2 teaspoons olive oil
    1/4 cup sliced onions
    1/4 cup sliced mushrooms
    3 eggs, beaten
    1 tablespoon chopped parsley
    Salt and pepper

    Directions
    Heat a small skillet non-stick over medium heat. Add half the olive oil and the onions. Cook until onions are beginning to turn brown and soft. Season with salt and pepper and add the mushrooms. Continue cooking until onions and mushrooms are well browned and caramelized. Remove from pan and add the remaining oil to the skillet. Add the eggs and cook until edges are set. Add the mushrooms and onions to the eggs and fold the omelette. When eggs are set transfer to a plate and top with the parsley.

    Recipe stats:
    4.9g Carbs
    25.8g Fat
    22.1g Protein
    336.8 Calories

    Serving stats:
    4.9g Carbs
    25.8g Fat
    22.1g Protein
    336.8 Calories

    Fats: 68%; Protein: 26%; Carbs: 6%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    2 cups baby spinach
    1/4 cup grated beets
    1 tablespoon chopped walnuts
    1/4 cup sliced avocado
    1 teaspoon lemon juice
    1 teaspoon olive oll
    2 eggs

    Directions
    Top the spinach with the beets, walnuts, and avocado. Drizzle with the lemon juice and olive oil. Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the salad.

    Recipe stats:
    10.6g Carbs
    25.9g Fat
    19g Protein
    336.2 Calories

    Serving stats:
    10.6g Carbs
    25.9g Fat
    19g Protein
    336.2 Calories

    Fats: 66%; Protein: 22%; Carbs: 12%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 tablespoons olive oil
    4 ounces sirloin steak, sliced
    1/4 cup chopped onions
    1 clove garlic, minced
    1 tablespoon grated ginger
    1/4 cup chopped asparagus
    1/4 cup pea pods
    1/4 cup chopped beet greens
    1 tablespoon apple cider vinegar

    Directions
    Heat the olive oil in a skillet over medium high heat. Add the steak and cook until browned. Remove from pan and add the onions, garlic and ginger. Stir and add the asparagus and pea pods. Stir well and add the beet greens. Cook until wilted and add the vinegar. Add the steak back to the pan, cook until heated through and serve.

    Recipe stats:
    8.8g Carbs
    36g Fat
    31.8g Protein
    488.5 Calories

    Serving stats:
    8.8g Carbs
    36g Fat
    31.8g Protein
    488.5 Calories

    Fats: 67 %; Protein: 26%; Carbs: 7%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 tablespoon olive oil
    3 eggs, beaten
    2 tablespoons canned shrimp, drained
    2 tablespoons canned crabmeat, drained
    2 tablespoons canned tuna, drained
    1/4 cup chopped onions
    1 tablespoon chopped chives
    Salt and pepper

    Directions
    Heat the olive oil in a non stick skillet. Add the olive oil and then the eggs. Cook until edges are set. Add the onions and seafood. Season with salt and pepper. Cook for 2 more minutes and fold the omelet in half. Continue cooking until eggs are done and serve topped with the chives.
    Recipe stats:
    5.2g Carbs
    30.8g Fat
    32.8g Protein
    429.6 Calories

    Serving stats:
    5.2g Carbs
    30.8g Fat
    32.8g Protein
    429.6 Calories

    Fats: 65%; Protein: 31%; Carbs: 4%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    2 tablespoons olive oil
    2 tablespoon chopped onions
    1/5 teaspoon chili powder
    1/4 cup grated sweet potatoes
    1 chicken breast, sliced
    1/4 cup shredded cheddar cheese
    1 tablespoon chopped parsley
    Salt and pepper

    Directions
    Heat the olive oil in a skillet over medium heat. Add the onions and the sweet potatoes and cook until soft. Add the chili powder and season with salt and pepper. Add the chicken and cook until browned on all sides. Stir, and continue cooking until chicken is cooked through. Top with the cheese. When the cheese is melted, add the parsley and serve.

    Recipe stats:
    9.9g Carbs
    39.7g Fat
    33.1g Protein
    529.4 Calories

    Serving stats:
    9.9g Carbs
    39.7g Fat
    33.1g Protein
    529.4 Calories

    Fats: 68%; Protein: 25 %; Carbs: 7%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 tablespoon olive oil
    1 dozen raw shrimp, peeled and deveined
    1/4 cup chopped onions
    1/4 cup sliced bell peppers
    1/4 cup sliced mushrooms
    1/4 cup chopped asparagus
    1 teaspoon thyme leaves
    1/4 cup coconut milk
    Salt and pepper

    Directions
    Heat the olive oil in a skillet over medium heat. Add the shrimp and saut until pink. Remove from pan and set aside. Add the vegetables to the skillet and cook until soft. Add the thyme and season with salt and pepper. Stir in the coconut milk and add the shrimp back to the pan. Cook until just heated through and serve.

    Recipe stats:
    9.6g Carbs
    27.2g Fat
    20.2g Protein
    354.4 Calories

    Serving stats:
    9.6g Carbs
    27.2g Fat
    20.2g Protein
    354.4 Calories

    Fats: 67%; Protein: 22%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 tablespoon olive oil
    1/4 cup chopped onions
    1 clove garlic, minced
    1/4 cup artichoke hearts, chopped
    1 cup baby spinach
    3 eggs, beaten
    2 tablespoons coconut milk
    Salt and pepper

    Directions
    Heat a non stick skillet over medium heat. Add the onions and garlic and cook until soft. Add the artichokes and spinach and season with salt and pepper. Add the eggs and coconut milk and continue stirring until eggs are cooked through before serving.

    Recipe stats:
    13.9g Carbs
    36.8g Fat
    24.3g Protein
    470.1 Calories

    Serving stats:
    13.9g Carbs
    36.8g Fat
    24.3g Protein
    470.1 Calories

    Fats: 68%; Protein: 20%; Carbs: 11%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1/2 cup chopped broccoli florets
    1 cup cooked and chopped chicken breast
    4 slices bacon, cooked and crumbled
    2 tablespoon olive oil
    1 tablespoon Paleo mayonnaise
    1/4 cup grated carrots
    1/4 cup sunflower seeds
    Salt and pepper

    Directions
    Put the broccoli in a microwavable bowl with a teaspoon of water. Cover and cook for 3-4 minutes until broccoli is tender. Allow to cool completely. Combine with remaining ingredients in a bowl an stir until well combined. Season with salt and pepper and serve.

    Recipe stats:
    13.1g Carbs
    75.8g Fat
    63g Protein
    977.8 Calories

    Serving stats:
    6.6g Carbs
    37.9g Fat
    31.5g Protein
    488.9 Calories

    Fats: 69%; Protein: 26%; Carbs: 5%

  • Serves 1
    Prep time: 30 minutes
    Cook time: 10 minutes

    Ingredients
    2 tablespoons olive oil
    1 teaspoon dried rosemary
    1 teaspoon dried basil leaves
    1 teaspoon dried oregano
    2 chicken thighs
    1/2 cup cauliflower florets
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Combine everything in a freezer bag and shake until chicken and cauliflower is well coated with the oil and herbs. Lay on a sheet pan and roast for 25-30 minutes, until chicken is cooked through and cauliflower is browned.

    Recipe stats:
    5g Carbs
    32.8g Fat
    28.5g Protein
    426.7 Calories

    Serving stats:
    5g Carbs
    32.8g Fat
    28.5g Protein
    426.7 Calories

    Fats: 69%; Protein: 27%; Carbs: 4%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1/2 tablespoon coconut oil
    1/4 cup chopped onions
    1/4 cup finely chopped cauliflower florets
    2 tablespoons grated carrots
    1 teaspoon curry powder
    3 eggs, beaten
    Salt and pepper

    Directions
    Heat the coconut oil in a non stick skillet over medium heat. Add the onions, cauliflower and carrots and cook until soft. Add the curry powder and season with salt and pepper. Add the eggs and stir with a wooden spoon until scrambled and cooked through. Serve.

    Recipe stats:
    8.9g Carbs
    23.9g Fat
    22.5g Protein
    333.7 Calories

    Serving stats:
    8.9g Carbs
    23.9g Fat
    22.5g Protein
    333.7 Calories

    Fats: 63%; Protein: 26%; Carbs: 10%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    2 cups chopped broccoli
    4 slices bacon, cooked and crumbled
    8 hard boiled eggs, finely chopped
    2 tablespoon mayonnaise
    1/2 cup chopped onions
    1/2 cup chopped celery
    Salt and pepper

    Directions
    Put the broccoli in a microwavable bowl with a teaspoon of water. Cover and cook for 3-4 minutes until broccoli is tender. Allow to cool completely. Combine with remaining ingredients in a bowl an stir until well combined. Season with salt and pepper and serve.

    Recipe stats:
    26.2g Carbs
    79.5g Fat
    69g Protein
    1099.2 Calories

    Serving stats:
    13.1g Carbs
    39.8g Fat
    34.5g Protein
    549.6 Calories

    Fats: 65%; Protein: 25%; Carbs: 10%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    2 tablespoons olive oil
    1 chicken breast, cubed
    1/4 cup sliced onions
    1 cup shredded cabbage
    1 tablespoon cider vinegar
    2 eggs
    1 tablespoon chopped parsley
    Salt and pepper

    Directions
    Heat the olive oil over medium heat. Add the chicken and cook until browned. Add the onions and cabbage and cook until soft. Add the vinegar and season with salt and pepper. Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the chicken. Top with the parsley and serve.

    Recipe stats:
    9.2g Carbs
    41.3g Fat
    40.7g Protein
    571.9 Calories

    Serving stats:
    9.2g Carbs
    41.3g Fat
    40.7g Protein
    571.9 Calories

    Fats: 65%; Protein: 28%; Carbs: 7%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 slice bacon, chopped
    1 tablespoon chopped chives
    3 eggs
    1 teaspoon sour cream
    Salt and pepper

    Directions
    Heat a non stick skillet over medium heat. Add the bacon and chives and cook until bacon is crisp. Add the eggs and scramble until cooked. Season with salt and pepper and serve topped with the sour cream.

    Recipe stats:
    1.7g Carbs
    23.1g Fat
    22.7g Protein
    306 Calories

    Serving stats:
    1.7g Carbs
    23.1g Fat
    22.7g Protein
    306 Calories

    Fats: 68%; Protein: 30%; Carbs: 2%

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 cup cooked and chopped chicken breast
    1/2 cup fresh blueberries
    1/4 cup chopped pecans
    2 tablespoons chopped celery
    1 tablespoon olive oil
    1 tablespoon Paleo mayonnaise
    2 cups shredded lettuce
    Salt and pepper
    Directions
    Combine all of the ingredients except the lettuce in a bowl. Season with salt and pepper and mix well, being careful not to smash the blueberries. Serve the chicken salad over the shredded lettuce.

    Recipe stats:
    19.4g Carbs
    50.4g Fat
    48g Protein
    707.8 Calories

    Serving stats:
    9.7g Carbs
    25.2g Fat
    24g Protein
    353.9 Calories

    Fats: 63%; Protein: 27 %; Carbs: 11%

  • Serves 2
    Prep time: 15 minutes
    Cook time: 30 minutes

    Ingredients
    2 tablespoons coconut oil
    4 tablespoons chopped green onions
    2 cloves garlic, minced
    1/2 cup grated carrots
    1 pound ground turkey
    2 tablespoons almond butter
    1 teaspoon fish sauce
    2 cups cauliflower florets
    Salt and pepper

    Directions
    Preheat oven to 350 degrees F. Heat a skillet over medium heat. Add the coconut oil and the green onions. Cook for 1 minute and add the garlic and carrots. Cook until carrots are soft and transfer to a bowl. Add the turkey, almond butter and fish sauce and mix until well combined. Season with salt and pepper. Roll into 2 inch meatballs and lay on a parchment lined sheet pan. Bake for 25-30 minutes until browned and cooked through. While the meatballs are cooking, put the cauliflower in a food processor and pulse until finely chopped to the size of rice. Transfer to a microwavable bowl, add some salt and pepper and a tablespoon of water. Cover and cook for 2-3 minutes. Serve the meatballs with the cauliflower.

    Recipe stats:
    26.3g Carbs
    84.5g Fat
    89.6g Protein
    1206.7 Calories

    Serving stats:
    13.2g Carbs
    42.2g Fat
    44.8g Protein
    603.4 Calories

    Fats: 62%; Protein: 29%; Carbs: 9%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    1/2 tablespoon olive oil
    1/4 cup grated carrots
    1/4 cup grated beets
    1/4 cup grated turnips
    2 eggs
    1 tablespoon chopped parsley
    2 slices bacon, cooked and crumbled
    Salt and pepper

    Directions
    Heat the oil in a nonstick skillet. Add the shredded vegetables and stir. Cook until crisp, flip over and cook until browned on both sides. Slide onto a plate and add the eggs to the skillet. Fry until cooked to your liking. Top the hash browns with the eggs, parsley and bacon.

    Recipe stats:
    9.4g Carbs
    24.5g Fat
    21.4g Protein
    341.7 Calories

    Serving stats:
    9.4g Carbs
    24.5g Fat
    21.4g Protein
    341.7 Calories

    Fats: 64%; Protein: 25%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    2 tablespoons coconut oil
    1 chicken breast, cubed
    2 tablespoons chopped green onions
    1 cup finely chopped broccoli florets
    1/4 cup shredded coconut
    Salt and pepper

    Directions
    Heat the coconut oil in a skillet over medium heat. Add the green onions and cook until soft. Add the chicken and cook until browned and stir in the broccoli. Continue cooking until broccoli is crisp tender and chicken is cooked through. Stir in the shredded coconut before serving.

    Recipe stats:
    9.8g Carbs
    37.4g Fat
    28.4g Protein
    474.2 Calories

    Serving stats:
    9.8g Carbs
    37.4g Fat
    28.4g Protein
    474.2 Calories

    Fats: 69%; Protein: 23%; Carbs: 8%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 15 minutes

    Ingredients
    3 cups baby spinach
    1/4 cup sliced red onions
    4 cherry tomatoes, halved
    1/4 cup cubed avocado
    2 tablespoons olive oil
    3 tablespoons lime juice
    2 tablespoons fresh cilantro
    1 teaspoon ground cumin
    1 chicken breast
    1/4 cup shredded cheddar cheese
    Salt and pepper

    Directions
    Toss the spinach with the onions, tomatoes, and avocado. Set aside. Combine the cilantro, olive oil, and lime juice in a blender and blend until well combined. Season the chicken with the cumin and salt and pepper. Heat a gas or charcoal grill over medium high heat and spray with cooking spray. Grill the chicken until charred on both sides and cooked through. Top the salad with the chicken, dressing, and cheese before serving.

    Recipe stats:
    17.4g Carbs
    46.1g Fat
    37.1g Protein
    614.7 Calories

    Serving stats:
    17.4g Carbs
    46.1g Fat
    37.1g Protein
    614.7 Calories

    Fats: 66%; Protein: 23%; Carbs: 11%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    3 cups baby spinach
    1 cup chopped Romaine lettuce
    4 cherry tomatoes, halved
    1/4 cup sliced onions
    1/4 cup sliced roasted red peppers
    1 tablespoon olive oil
    1 tablespoon lemon juice
    2 strips bacon
    3 eggs

    Directions
    Combine the spinach, Romaine, onions, tomatoes, and roasted peppers in a bowl. Toss with the olive oil and the lemon juice. Heat a nonstick skillet over medium heat. Add the bacon and fry until crisp. Remove from pan and crumble over salad. Add the eggs and fry until whites are set. Serve over the salad.

    Recipe stats:
    14.2g Carbs
    36.3g Fat
    26.9g Protein
    477.9 Calories

    Serving stats:
    14.2g Carbs
    36.3g Fat
    26.9g Protein
    477.9 Calories

    Fats: 67%; Protein: 22%; Carbs: 12 %

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    1/4 cup cubed sweet potatoes, steamed until tender
    1/2 cup cooked and shredded chicken
    2 cups baby spinach leaves
    2 tablespoons chopped onions
    3 slices bacon, cooked and crumbled
    2 tablespoons olive oil
    1/2 teaspoon pure maple syrup
    1 teaspoon Dijon mustard
    Salt and pepper

    Directions
    Combine the sweet potatoes, chicken, spinach, onion, bacon and cranberries in a bowl. Season with salt and pepper. Whisk the olive oil with the mustard and maple syrup and toss with the salad. Serve.

    Recipe stats:
    16.8g Carbs
    39.8g Fat
    33.6g Protein
    557.9 Calories

    Serving stats:
    16.8g Carbs
    39.8g Fat
    33.6g Protein
    557.9 Calories

    Fats: 64%; Protein: 24%; Carbs: 12%

  • Serves 1
    Prep time: 15 minutes
    Cook time: 25 minutes

    Ingredients
    1 1/2 tablespoons olive oil
    1/4 cup basil leaves
    1 cup baby spinach leaves
    1 clove garlic
    1 tablespoon Parmesan cheese
    1 tablespoon chopped walnuts
    1 chicken breast
    1/4 cup chopped broccoli florets
    Salt and pepper

    Directions
    Preheat oven to 350 degrees F. Put olive olive oil, basil, spinach, garlic, cheese, and walnuts in a food processor with a pinch of salt and pepper. Process until smooth. Put chicken breast and broccoli in a small casserole dish, and cover with pesto. Cover with foil and bake for 20-25 minutes, until chicken is cooked through and broccoli is tender.

    Recipe stats:
    4.8g Carbs
    29.6g Fat
    30.7g Protein
    404 Calories

    Serving stats:
    4.8g Carbs
    29.6g Fat
    30.7g Protein
    404 Calories

    Fats: 65%; Protein: 30%; Carbs: 5%

  • Serves 1
    Prep time: 10 minutes
    Cook time: 20 minutes

    Ingredients
    2 baby Portobello mushroom caps
    1 tablespoon olive oil
    2 eggs
    1 teaspoon thyme leaves
    2 slices bacon, cooked and crumbled
    Salt and pepper

    Directions
    Preheat oven to 400 degrees F. Clean the mushroom caps and season with salt and pepper and drizzle with the olive oil. Lay on a sheet pan. Carefully crack the eggs in the caps, and sprinkle with the thyme. Bake for 15 minutes, or until eggs are cooked through. Top with the crumbled bacon.

    Recipe stats:
    7.9g Carbs
    31.7g Fat
    23.8g Protein
    402.8 Calories

    Serving stats:
    7.9g Carbs
    31.7g Fat
    23.8g Protein
    402.8 Calories

    Fats: 69 %; Protein: 23 %; Carbs: 8 %

  • Serves 2
    Prep time: 10 minutes
    Cook time: 10 minutes

    Ingredients
    1 cup chopped, cooked chicken breast
    1/2 cup canned pumpkin puree
    1/2 cup chopped celery
    1/2 cup chopped onions
    2 tablespoons Paleo mayonnaise
    2 tablespoons olive oil
    1 tablespoon Dijon mustard
    1 teaspoon thyme leaves
    4 large, in tact lettuce leaves
    Salt and pepper

    Directions
    Combine all ingredients except lettuce in a bowl. Season with salt and pepper and mix well. Serve the chicken salad wrapped in the lettuce leaves.

    Recipe stats:
    24g Carbs
    57.1g Fat
    48g Protein
    792.9 Calories

    Serving stats:
    12g Carbs
    28.5g Fat
    24g Protein
    396.5 Calories

    Fats: 64%; Protein: 24%; Carbs: 12%

  • Serves 1
    Prep time: 15 minutes
    Cook time: 15 minutes

    Ingredients
    2 tablespoons sesame oil
    1 chicken breast, sliced
    2 tablespoons sliced green onions
    1 clove garlic, minced
    2 tablespoons grated carrots
    1/4 cup sliced red bell peppers
    1/4 cup chopped broccoli
    1/2 cup sliced purple cabbage
    1 tablespoon fish sauce
    1 tablespoon apple cider vinegar
    1/2 cup chopped cauliflower
    Salt and pepper

    Directions
    Heat a skillet over medium high heat. Add the sesame oil and the chicken and cook until chicken is browned. Remove chicken from pan and set aside. Add the green onions and garlic to the pan and stir. Add the carrots, peppers, and broccoli to the pan. Stir and cook for 2-3 minutes. Add the cabbage, stir and cook for 1 minute. Add the fish sauce and the vinegar. Season with salt and pepper. Before serving, put the cauliflower in a food processor and pulse until the size of rice. Transfer to a microwave safe bowl. Add a few drops of water, season with salt and pepper and cover. Cook for 2-3 minutes, until cauliflower is crisp tender, but not mushy. Serve the stir fry over the cauliflower rice.

    Recipe stats:
    10.7g Carbs
    30.7g Fat
    28.6g Protein
    431.6 Calories

    Serving stats:
    10.7g Carbs
    30.7g Fat
    28.6g Protein
    431.6 Calories

    Fats: 64%; Protein: 28%; Carbs: 8%