Asian Turkey Lettuce Wraps

This is a very tasty dish that will rival any Chinese takeout or elegant Chinese restaurant. It makes a nice presentation for an appetizer as well.

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1⁄2 Cup Water
3 Tablespoons Organic Almond/Cashew Butter
1 Pound Ground Turkey
1 Tablespoon Sesame Oil
1 Cup Shiitake Mushroom Caps, Chopped
1 Tablespoon Rice Vinegar
1 (8 Ounces) Can Water Chestnuts, Drained and Chopped
3 Cloves Garlic
2 Tablespoons Fresh Ginger, Minced
1⁄3 Cup Tamari
1⁄2 Cup Green Onions, Optional
1 Head Lettuce, Separated into Leaves

Cook turkey in skillet about 5 minutes, stirring until turkey crumbles and is no longer pink. Add mushrooms, and next 5 ingredients. Increase heat to medium-high, and cook, stirring constantly 4 minutes. Add green onions if desired and cook, stirring constantly, 1 minute. Spoon mixture evenly onto lettuce leaves; roll up. Serve with extra tamari sauce if desired.

Basic Chili

Everyone should have this recipe in their collection. It is healthy, easy to make, and travels well. You can also use this recipe to make a taco salad. Just put over greens with your favorite toppings.

1 Tablespoon Coconut Oil
1⁄2 Cup Onion, Chopped or Grated
1⁄2 Cup Celery, Chopped
2 Cloves Garlic, Minced
1 Cup Green Pepper, Chopped
1 Can Kidney Beans or Black Beans
2 Teaspoons Oregano
2 Teaspoons Chili Powder
2 Teaspoons Ground Cumin
1 Teaspoon Sea Salt
1 8 Ounce Can Organic Crushed-Tomatoes
1 – 11⁄2 Pounds Ground Bison, Grass Fed Beef,
or Ground Turkey

Optional: 1-12 Ounce Jar Prepared Salsa or Pasta sauce (check ingredients) This can be in addition to or to replace the tomatoes (depending on your consistency preference).
In a large skillet melt oil and sauté onions, celery, garlic, and peppers until onion is translucent, 3-4 minutes. Add ground meat, oregano, chili powder, and cumin, continue cooking, stirring frequently, for 5-6 minutes. Pour salt, tomatoes, and salsa, if desired, into pot. Cover, reduce heat and simmer for a minimum of 1 hour for best flavor.

Caribbean Chicken

This is a recipe that you will be sure to make often because it uses common ingredients. It is hard to believe something so good is so easy.

2 Tablespoon Olive Oil
Coarse Salt and Freshly Ground Pepper
1 Small Onion, Finely Chopped
2 Cloves Garlic, Finely Chopped
1⁄2 Cup Coconut Milk
1 Can (14 ounces) Crushed Tomatoes
2 Pinch Ground Cinnamon
4 Boneless Chicken Breast Halves, Cut into Chunks 2 Tablespoons Curry Powder
Cilantro Leaves, Coarsely Chopped, for Garnish

Heat oil in a large skillet over medium-high heat. Add onions and garlic and cook, stirring, until golden brown. Add tomatoes, chicken, and sprinkle curry powder; season with salt and pepper. Reduce heat to low, and cook, stirring, until mixture has thickened and chicken is cooked through, 15 to 25 minutes. Add coconut milk and stir until well combined; cook 5 minutes more. Sprinkle with cinnamon. Garnish with cilantro and serve immediately.

Endless Chicken Salad

This recipe is so versatile and will get you compliments every time you make it.

4 Chicken Breasts, Cooked and Shredded or Chopped
1⁄2 – 2⁄3 Cup Avocado Mayonnaise (Store Bought – Check Ingredients)
2 Teaspoons Fresh Lemon Juice

Choose Your Favorites:

Core Plan Add-Ins:
Shredded Carrots
Chopped Apples
Chopped Grapes
Dried Cranberries
Raisins
Mustard

Core and Advanced Add-Ins:
Curry Powder
Gomasio
Chopped Celery
Chopped Pickles
Raw Pecans, Chopped
Raw Walnuts, Chopped
Raw Almonds, Sliced or Slivered

Mix any of the above ingredients with the chicken, mayonnaise and lemon juice.

Grass-fed Beef Meatloaf

Meatloaf is a low-effort/high reward meal.  It is affordable, tasty, easy, and a crowd favorite.   I have replaced the typical breadcrumbs with almond flour and the result is just as amazing as it’s less-healthy counterpart.

It is amazing served with mashed cauliflower, roasted tomatoes.  Also pictured here is a slice of grilled halloumi cheese (Greek sheep’s milk cheese).

Grass Fed Beef Meatloaf – shown here with mashed cauliflower, roasted tomatoes, and grilled Halloumi cheese.

2 pounds grass-fed ground beef
2 tablespoons coconut oil
1 small onion, minced
2 garlic cloves, minced
2 organic eggs
1/3 cup almond flour
3 tablespoons sugarless ketchup (I use Primal Kitchen) or make your own (see below)
2 teaspoons Dijon mustard
1 teaspoon sea salt
1 teaspoon Italian seasoning 
1/8 teaspoon black pepper
2 teaspoons chopped fresh parsley or 1/2 teaspoon dried parsley

Preheat your oven to 375 degrees.  In a non-toxic skillet, sauté the onions in the coconut oil until soft then add the garlic and heat for a minute more.  In a large bowl, combine the beef, eggs, almond flour, 3 tablespoons ketchup, cooked onion/garlic, salt, mustard, Italian seasoning, and black pepper. Mix with your hands until combined (be sure not to overmix as it will make the meat tough). Transfer the meat mixture to a 9 x 5 loaf pan and bake for 20 minutes. After 20 minutes, remove and spread another 1/3 cup ketchup over the top of the loaf and continue baking for 40-45 more minutes until center is cooked. Allow the loaf to rest for 10 minutes or so before slicing and serving.
To make your own ketchup:

6 ounces organic tomato paste
2-3 tablespoons water
2 tablespoons raw apple cider vinegar
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
For some extra sweetness, add 2-3 soaked dates (core plan only)

Add everything to a high powered blender or food processor and mix thoroughly.

InstantPot Chicken Pho Soup

This is a fantastic recipe that is simple but full of flavor.  The rich stock with the contrast of fresh veggies and egg is amazing.

Advanced & Core Plan

Servings 8-10

1 tablespoon of sesame oil
1 teaspoon of freshly grated ginger
3 cloves of garlic, minced
8 oz fresh mushrooms, sliced
1 small head bok choy, chopped
1 whole 3-4 pound organic, free range chicken, giblets removed
2 tablespoons of coconut aminos (or liquid aminos)
2  cups of grass-fed beef broth
6 cups filtered water
2 teaspoons sea salt
1/2 teaspoon freshly ground pepper
1 package mung bean noodles (bean threads)
1 large organic carrot peeled and grated
1 cup of thinly sliced organic baby spinach
Add ins:
Soft Boiled Egg
Sesame Seeds for garnish

For soft boiled eggs:
Place trivet in Instant Pot and add 1/2 cup of water.
Place four eggs in Instant Pot, lock lid and set on sealing.
Using Manual setting, set to High Pressure for 3 minutes.
When done, Quick Release pressure and remove eggs and place in ice water until cooled.
For the soup:
Set Instant Pot to Saute. Heat sesame oil, garlic and ginger and cook for 1-2 minutes.
Add sliced mushrooms and bok choy and sautee for another 2 minutes.  Add grass-fed beef broth, water, aminos, 2 teaspoons sea salt, freshly ground pepper and chicken to the pot.
Turn off Saute function, lock Instant Pot lid in place, Set to soup/broth and make sure pressure valve is set to sealing Cook at High Pressure for 20 minutes.
Instant Pot will take 15-20 minutes to come to pressure, then will start the 20 minutes of cooking.
Do a Quick Release and carefully open Instant Pot.
Remove whole chicken and set aside to shred and add back i to the soup.
Turn Instant Pot back to Saute function and let chicken broth come to a boil.
Stir in the mung bean noodles and let sit for about 5 minutes.
Shred chicken into pieces and add back into the soup.  Discarding bones and skin or save to make more stock.
Ladle into bowls and add carrots, spinach sesame seeds and halved eggs.

recipe modified from https://www.number-2-pencil.com