- ¼ Cup Almonds (toasted)
- 4 Fillets of Halibut (or other firm white fish such as Snapper, Cod, Sea Bass, or Tilapia)
- Sea Salt and Freshly Ground Pepper
- 3 Tbsp Ghee
- ¼ cup lemon juice
- 1 Clove Garlic (Crushed)
- 5 Tbsp Fresh basil Leaves (shredded or chiffonade)
- ½ cup Kalmata Olives (pitted)
- 1 cup frozen artichoke hearts
Preheat Oven to 350 degrees
- Toast almonds in pan on stove top until lightly browned and set aside
- Season fish with salt and pepper. Place in a baking dish in a single layer.
- In a small saucepan heat ghee with crushed garlic over medium heat. When, melted take off heat and add the lemon juice. Pour over fish fillets.
- Top fish with half of the basil.
- Distribute olives and artichoke hearts around fillets.
- Cover with aluminum foil and bake until fish is opaque throughout. Approximately 10-15 minutes depending on thickness of fillet
- Take fish out of the oven, remove foil and top with almonds and the remaining fresh basil.
- Serve immediately!
- 4 red or yellow bell peppers cut in half lengthwise and seeds removed (leave the green stem intact if desired for a pretty finish)
- 1 cup diced zucchini
- 1 cup diced yellow onion
- 1 cup diced portobello mushrooms
- 2 garlic cloves, minced
- 6 oz cubed bacon
- Cooking fat of your choice
- 8 eggs
- Sea salt and black pepper to taste
- Optional: cherry tomatos cut in half and fresh basil for garnish
1. Preheat oven to 375.
2. Place bell pepper halves on a baking sheet and roast in the oven for 15-20 minutes.
3. Meanwhile, saute the bacon and onions together in the fat over medium to medium high heat until the onions start to soften and the bacon begins to crisp. Add the minced garlic, zucchini and mushrooms and saute until the zucchini are al dente.
4. When the bell peppers are out of the oven, drain any moisture from the inside that appeared after roasting, and stuff each bell pepper half with a large scoop of the sautéed bacon and veggie mixture.
5. If your bell peppers are BIG you can crack 2 eggs per bell pepper half on top of the stuffing. Our bells were small (homegrown babies) so we only used one egg per bell pepper half.
6. Place the stuffed bells in a large casserole dish, cover with foil and bake at 375 for 30-40 minutes or until the egg whites are set. Check after 20 minutes because the heat of your oven may be different than mine.
7. OPTIONAL – top with fresh torn basil leaves and cherry tomato halves.
- 2 lbs salmon, cut into 4 pieces
- 1 tbs olive oil
- 1 tsp salt
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp paprika powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 avocado, peeled, seeded and sliced
- 1 small red onion, sliced
- 3 mild hot peppers, seeded and deveined, diced or sliced
- Juice from 2 limes
- 3 tbs olive oil
- 2 tbs finely chopped cilantro
- Salt to taste
- Mix the salt, coriander, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix, and refrigerate for at least 30 minutes.
- Pre-heat the grill.
- Combine the avocado, onion, hot peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well, chill until ready to use.
- Grill the salmon to desired doneness.
- Serve the salmon topped with the avocado salsa
- 1 head of cauliflower
- 1/4 of a fresh pineapple (or 1/2 cup unsweetened canned pineapple)
- 1/2 of an onion
- 2 garlic cloves
- 1/4 cup sliced almonds
- 1/4 cup dried currants
- 1 Tbsp curry powder
- 1 tsp cinnamon
- 1 large handful of cilantro
- Coconut oil or fat of choice
- Salt and pepper to taste
- Rice the cauliflower in a food processor. Set aside.
- Dice the pineapple into small pieces (hint: big chunks are fine but cutting it to a smaller size is a bit more appealing visually).
- Dice the onion and garlic finely. Chop the cilantro.
- In a large skillet over medium heat, melt a large spoonful of coconut oil. Saute the onions until softened, about 5 minutes. Add in the garlic, almonds, currants, curry powder and cinnamon. Stir until combined well.
- Increase the heat to medium-high, add another spoonful of coconut oil and dump in the cauliflower. Cook for a few minutes, stirring frequently, until it’s softened but not mushy.
- Remove from the heat and stir in the pineapple and cilantro. Check flavor and add salt / pepper to taste.
2 small zucchini, julienned (about 2 cups)
generous 1/4 teaspoon salt
1/2 teaspoon coconut oil
1 tablespoon extra-virgin olive oil
1 clove garlic, crushed
3 eggs, scrambled
a handful of fresh parsley, minced for garnish (optional)
salt & pepper, to taste
1. Place the julienned zucchini in a colander or wire strainer and toss with the salt until coated. Allow to sit for 20 minutes to drain excess water, then rinse and pat dry with paper towels. (You may be tempted to skip this step; I strongly advise against it. This step insures tender, rather than watery, noodles.)
2. While the zucchini is sweating in the colander, heat a large skillet over medium-high heat. Mix the almond flour with the coconut oil, sprinkle it with a smidgen of salt, then sauté in the pan, stirring often with a wooden spoon, until it’s toasty brown, about 1 minute. Remove from pan and save for garnish.
3. Return the pan to the heat and add the zucchini noodles. Sauté until just tender, about 1-2 minutes. Push the noodles to the side of the pan, and reduce heat to medium-low. Wait a minute; it’s essential that the pan cools down before adding the eggs. Add the olive oil and garlic. When the garlic is fragrant, about 20 seconds, pour in the eggs and allow them to cook until just beginning to set a tiny bit. Mix the zucchini noodles into the egg and continue to stir gently and continuously until the egg is set and clinging to the noodles. Taste, then add salt and pepper to your liking.
- 1 pound high-quality pasterized butter
Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.
- 2 cups skin-on whole raw almonds
- 2 tablespoons dried rosemary
- 2 teaspoons Kosher salt
- 1/4 teaspoon freshly-ground pepper
- Melt the ghee in large skillet over medium-low heat.
- Once the ghee starts bubbling, throw in the almonds (making sure they’re in a single layer) and stir until coated.
- Add rosemary, salt, and pepper.
- Toast the almonds in the skillet, stirring often, until slightly darkened and aromatic (about 8 to 12 minutes).
- Remove almonds and place on paper towel until cooled to room temperature.
1 Pork Rack 3-4 cutlets
1 tablespoon olive oil
2 teaspoons salt flakes
1/2 teaspoon chilli flakes
Salt to taste
- Preheat the oven at 200 degrees or 392 fahrenheit.
- Rub the olive oil and the salt into the skin of the pork.
- Place in the oven for 20 minutes until the skin is crispy and crackling.
- Reduce heat to 160 degrees or 320 fahrenheit and cook for a further 30 to 40 minutes.
- Meanwhile, peel the apples and slice them thinly.
- Slice the onion. Place the onion in a pan with 1 tablespoon of olive oil and sauté until transparent.
- Add the apples and chilli, simmer for a three to five minutes, stirring every minute.
- Add a bit of water to the onion and apple and reduce, repeat this several times until the apple is cooked.
- Once the pork is cooked, transfer to tin foil, wrap and let sit for 10 minutes prior to serving.
- Serve with steam vegetables and salted sweet potato.