Recipes

Ingredients -1 Medium organic Avocado 2 Cage-Free Eggs Pinch of pink -Himalayan salt. Directions-Preheat oven to 425 degrees. Begin by cutting the avocado in half and removing the pit. With a spoon, scoop out enough of the avocado so that it’s bigger than your egg and yolk. Place avocado in a muffin pan.

Ingredients -1-2 tbsp Coconut Oil -1 Large Onion -1 cup Bell Pepper -1 lb Grass-fed Ground Beef -3 cloves Garlic -1 tbsp Apple Cider Vinegar -2 tbsp Bragg Coconut Aminos -1 tbsp Fresh Ginger -1-2 tsp Hot Sauce -Romaine Lettuce Hearts -black pepper, to taste. Directions -Preheat skillet to medium. 

Ingredients -12 oz Hamburger -2 Large Bell Peppers -4 oz Small Tomatoes -1 Small Onion -2 Small Mushrooms (optional) -½ tsp Pepper ¼ tsp Pink Salt ¼ tsp Basil ¼ tsp Thyme ¼ Marjoram -1 tbsp Avocado Oil -1 clove Garlic. Directions-Preheat oven to 350 degrees. Cut off the tops of the bell pepper and trim the

Ingredients -1 Tbsp chili powder -1 tsp ground cumin -1 tsp garlic powder -1 tsp paprika -1/2 tsp kosher salt -1/2 tsp pepper -1/2 tsp oregano -1/4 tsp red pepper flakes (more if you like it hotter) -1 lb ground beef -1 lb mini peppers, halved and seeded

Ingredients: 2 lemons, 1 can of Lemon Lacroix, 2 cups of ice, 1/2 cup coconut milk, Plain stevia. Directions -Use a lemon squeezer to get fresh lemon juice and add to a blender with the ice.

Ingredients: 6 oz package spinach, 6 oz romaine lettuce,1 avocado,4 oz of strawberries, 4 oz of blueberries, 1/2 cup sliced almonds, 2-3 Tbsp apple cider vinaigrette. Directions: Prepare apple cider vinegar dressing listed below a few hours beforehand.