Tzatziki

Tzatziki 

A fresh summer time classic!

10 min   1
Prep Time Cook Time Servings

 

What you need

  • 1/2 large English cucumber, (unpeeled + finely grated, excess liquid squeezed out)
  • 1 & 1/2 cup plain grass fed yogourt or coconut yogourt
  • 3 garlic cloves
  • 1/4 cup finely chopped fresh dill
  • pinch of salt and pepper according to taste
  • 1 1/2 tablespoon fresh lemon juice
  • 1-2 tablespoon olive oil (optional for flavour and richness)

Preparation

  1. Finely grate cucumber with skin on
  2. Add yogurt to a large mixing bowl and add strained cucumber, garlic, dill, salt & pepper, lemon juice, and olive oil (optional). Stir to combine.
  3. Taste and adjust flavor as needed.
  4. Serve immediately or store in the fridge for 5 days.

Protein Smoothie with Almond Butter

Protein Smoothie w/ Almond Butter

Ingredients

  • 2 ripe, peeled, and speckled bananas*
  • 3 large handfuls baby spinach or to taste
  • 1–2 cups liquid, as needed to blend (I use ½ coconut milk and 1/2 water)
  • 1 scoop (1 serving) protein powder (NaturePRO)
  • 1–2 tablespoons sunflower seed butter or nut/seed butter of choice
  • Optional Add-Ins: vitamin c powder, pure vanilla extract, etc.

Instructions

  1. Add all ingredients to a high-speed blender, and blend on high until smooth and creamy.
  2. Pour into a glass.
  3. Serve immediately.

Recipe Notes

*I recommend using frozen bananas, but in a pinch, you can use un-frozen and simply add in a handful of ice cubes to cool the smoothie. Also, if you’re not a fan of banana, substitute fresh or frozen mango in its place.

BulletProof Chocolate Avocado Smoothie

BulletProof Chocolate Avocado Smoothie

 

Ingredients:

  • 1 tablespoon MCT Oil
  • 1 tablespoon Ghee or Butter (made from grass-fed cows)
  • 1 tablespoon Coconut Cream
  • ½ avocado
  • 1-2 tablespoon Raw Cocoa Powder
  • 1 cup of Water
  • ½ cup Ice (or add more depending on desired texture)
  1. Blend all ingredients except for the ice, blend till smooth
  2. Add Ice and blend till desired texture
  3. Pour into an ice-chilled glass and enjoy!

Please Note:
If it’s your first time doing MCT oil, start with a smaller amount.

Blueberry and Kale Smoothie

Blueberry and Kale Smoothie

3 cups frozen blueberries
3 cups coconut milk
1 cup kale (or more if you would like)
½ cup coconut yogurt
½ lemon squeezed
1 tsp aqua greens spirulina & chlorella
* water if needed for consistency

Instructions

Add all ingredients to a blender and blend till smooth. Add water, if needed, to get the consistency you like.

Blueberry and Turmeric Smoothie

Blueberry and Turmeric Smoothie

Ingredients

1 ½ cups coconut milk
1 ½ – 2 cups blueberries
1 tsp grated fresh ginger (or ¼ tsp ground)
1 tsp turmeric
2 tsp orange zest
1 tsp apple cider vinegar
½ – 1 tbsp MCT oil, or coconut oil *optional
Pinch of black pepper (helps with the absorption with the turmeric)
2 cups fresh spinach

Instructions
Place all ingredients in the blender and blend until smooth consistency.

Coconut Broccoli Salad with Nuts and Seeds

This colourful salad makes for a great lunch or a side dish!

10 min 0 min 6
Prep Time Cook Time Servings

 

What you need

  • 1 large head of broccoli cut into 1-inch florets
  • 1 small shallot, minced
  • 2 tablespoon hemp hearts
  • 1 tablespoon chia seeds
  • 1 cup raw hazelnuts chopped
  • ½ cup unsweetened coconut flakes
  • Dressing
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons coconut vinegar
  • 2 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • Salt and pepper to taste

Preparation

  1. Assemble the salad ingredients.
  2. Whisk together dressing ingredients.
  3. Toss the salad with the dressing.

Greek Style Meatballs

A fantastic dish for a summertime pot luck, BBQ or picnic!

20 min 25 min 4
Prep Time Cook Time Servings

 

What you need

  • 1 1/2 lbs grass-fed ground beef
  • 1 egg beaten
  • 2 garlic cloves minced
  • 1/4 cup fresh parsley, minced
  • 2 tablespoon tomato paste
  • 1 tablespoon dried oregano
  • 1 teaspoon dried mint
  • Himalayan salt and pepper to taste

Preparation

  1. Preheat your oven to 350F
  2. In a bowl, mix the ground beef, egg, parsley, garlic, tomato paste, oregano, mint, salt and pepper.
  3. Mix with your hands until combined.
  4. Form the mixture into equally sized meatballs using your hands or an ice cream scoop.
  5. Place the meatballs on a baking sheet lined with parchment paper (prevent sticking and easier clean up) and cook for about 20-25 minutes.
  6. Serve with Tzatziki sauce and warm olives!

Instant Pot Chicken Curry

Instant Pot Chicken Curry

A recipe that will for sure be one of your go-to dinners!

5 min 17 6
Prep Time Cook Time Servings

 

What you need

  • 2 tablespoon coconut oil
  • 2 onions peeled and finely chopped
  • 1 cinnamon stick
  • 8 cloves
  • 5 lbs skinless chicken breasts chopped into bite-sized pieces
  • 1 teaspoon minced garlic
  • 1 tablespoon curry powder
  • 1 teaspoon garam masala
  • 1 can finely chopped tomatoes
  • 1 can full-fat coconut milk
  • Salt
  • Chili to taste (optional)

 

Key Notes:
* The total time does not include the time that it takes for the pressure to build up nor does it include the natural release, therefore plan for additional time

* Use full-fat coconut milk from a can, the thicker the better for a nice creamy texture.

Butternut Squash and Leek Soup

Butternut Squash and Leek Soup

Even if you think you don’t like squash, this is a delicious soup. It is very creamy without the use of milk or cream!  Butternut Squash soup is a real game-changer for those who think soup is anything less than awesome!

10 min 15 min 4
Prep Time Cook Time Servings

What you need

  • 4 teaspoons avocado oil
  • 4 cloves garlic
  • 6 large leeks, thinly sliced
  • 4 cup butternut squash, baked
  • 2 cups coconut milk and or more broth
  • 2 cup organic vegetable broth (Pacific organic broth)
  • 2 springs of fresh thyme
  • Pinch of Cayenne pepper
  • ½ teaspoon Himalayan salt
  • ½ teaspoon black pepper

Preparation

  1. Preheat oven to 350 degrees. Cut squash in half and brush with the avocado oil. Place cut side down on a baking dish and bake until soft, approximately 30-40minutes. If you have an Insta-Pot, this is quick when doing it on the pressure cooker setting.
  2. Scoop out squash and set aside.
  3. Heat oil in a deep skillet and sauté the leeks and garlic till tender. Approximately 5 minutes.
  4. Add into the skillet the squash and the remaining ingredients. Bring to a boil.
  5. Reduce heat, and simmer until well mixed. Place half the squash mixture in a blender, and blend till smooth. Add the half, blending till smooth. *don’t overcrowd your blender with hot foods and if need the middle part of the lid remove and just put a paper towel over it to let the heat escape. A hand blender works well and no need to transfer out of the pot.
  6. If needed place back in the pot to keep warm.