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. Crack your egg and add to the inside of your avocado. Sprinkle with pink salt and bake for 14-16 minutes. Serve warm.
]]>Preheat skillet to medium. Add diced onion and 1-2 tbsp coconut oil to skillet and cook for 5 minutes. Next, add bell peppers to the skillet to cook for an additional 10 minutes until vegetables are soft. When the veggies have softened, add ground beef to the skillet. Season with cracked black pepper and break the beef down into small pieces with a spatula as it cooks. Peel and mince the garlic and chop additional celery and cabbage. When the ground beef is fully cooked, add the minced garlic and cook for a minute or two. Stir in apple cider vinegar, coconut aminos, fresh ginger and hot sauce. Taste and adjust seasoning to your preference. Rinse and dry lettuce, place on the plate to assemble lettuce wraps. Top each wrap with additional chopped cabbage, celery, and hot sauce, to taste. Serve immediately. Refrigerate the leftover filling and use within a few days or freeze for later.
]]>Directions
Preheat oven to 350 degrees. Cut off the tops of the bell pepper and trim the bottom so it sits flat. Rinse peppers, then boil for 5 minutes in large pan. Remove peppers from pan and place on a paper towel to dry. In large skillet, sauté avocado oil, garlic, onion, cut tomatoes, and mushrooms until tender. Add in hamburger meat and continue to cook until brown. Fill peppers with meat and vegetables and place in cast iron skillet. Lightly grease skillet with 1/4 tbsp avocado oil. Bake uncovered for 25 minutes.
]]>Apple Cider Vinaigrette
Ingredients: