Author: grantmurray4@yahoo.co.uk

Serves: 4

Prep: 15 min.

Cook: 12 min.

Ingredients

• 2 lbs. sirloin steak, thinly sliced;
• 2 green bell peppers, sliced;
• 1 large onion, sliced;
• 2 tbsp. olive oil;

Ingredients for the fajita seasoning

• 2 tsp. chili powder;
• 1 tsp. paprika;
• 1/2 tsp. onion powder;
• 1/2 tsp. garlic powder;
• 1/4 tsp. cayenne pepper;
• 1/2 tsp. ground cumin;
• Sea salt and freshly ground black pepper;

 

Preparation

1. Preheat your oven broiler to 500 F.
2. In a small bowl, combine all the ingredients for the fajita seasoning, and whisk until well combined.
3. Add the vegetables and steak to a bowl, season with the fajitas seasonings, drizzle with olive oil, and toss until well coated.
4. Place the seasoned vegetables and steak on a baking sheet.
5. Broil in the oven 5 to 6 minutes, turn the meat and vegetables once, and cook for another 5 to 6 minutes.
6. Serve with your choice of fresh salsa, lettuce leaves, or cauliflower tortillas.

Serves: 4

Prep: 15 min.

Cook: 3 h.

Ingredients

• 4 pork hocks;
• 2 onions, diced;
• 6 garlic cloves;
• 3 bay leaves;
• ½ tbsp. juniper berries;
• 2 cinnamon sticks;
• ¼ cup olive oil;
• 1 cup beef stock;
• Sea salt and freshly ground black pepper;

 

Preparation

1. Preheat your oven to 450 F.
2. Season each pork hock to taste with sea salt and freshly ground black pepper.
3. Spread the onion and garlic all over the bottom of a roasting pan.
4. Place the pork hocks on top of the onion-garlic mixture, drizzle some olive oil over them, and pour on the beef stock.
5. Place in the oven and roast for about 25 minutes, or until skin is a bit crispy.
6. Remove from oven and lower heat to 350 F.
7. Season with all the remaining ingredients, and cover.
8. Place back in the oven, and roast for 2 to 3 hours, or until meat is easily removed from the bone.

Serves: 4

Prep: 10 min. + 8 h.

Cook: 35 min.

Ingredients

• 5 lb. pork tenderloin;
• 2 tbsp. smoked paprika;
• 1 tsp. ground garlic;
• 2 tsp. fresh thyme, minced;
• Sea salt and freshly ground black pepper;

 

Preparation

1. In a bowl, combine the paprika, garlic, thyme, and salt and pepper to taste.
2. Rub the paprika mixture over the pork, and let marinate for 8 to 12 hours in the refrigerator.
3. Preheat your grill to medium heat.
4. Grill the tenderloin, covered, for 35 to 40 minutes.

Ingredients

• 4 cups chopped watermelon
• 1lb strawberries, chopped
• 6oz raspberries
• 6oz blueberries
• 1/4 cup packed mint, chopped (NOT 1/4 cup chopped mint)
• 1/4 cup fresh lime juice (about 3 limes)
• 3 Tablespoons coconut sugar

Directions

1. Add watermelon, strawberries, raspberries, blueberries, and mint in a large bowl. Stir together lime juice and coconut sugar in a small bowl then pour over fruit and berries. Gently toss with a spatula then let sit in the refrigerator for at least 15 minutes before serving to allow the natural juices in the fruit to start coming out.

Ingredients

• 1/2 cup full-fat canned coconut milk PLUS 1/4 cup water OR 3/4 cup homemade coconut milk OR 3/4 cup water
• 3 Tbs. coconut flour
• 2 Tbs. finely shredded coconut
• 1 egg mashed
• Toppings of your choice

Instructions

1. In a small saucepan, mix together the liquid, coconut flour and shredded coconut. Bring to a boil (mixture will be thick), cover, reduce heat to low, and simmer for 2-3 minutes. Stir halfway through.
2. Off the heat, crack the egg into the saucepan and whisk quickly to prevent the egg from scrambling with the heat. Then, return to the heat and stir until thickened, about 2 minutes.

 

 

Serves: 4

Prep: 25 min. + 1h

Cook: 10 min.

Ingredients

• 1 large mango, peeled and cut into chunks;
• 1/3 cup lime juice;
• 1/3 cup water;
• 4 tbsp gelatin powder;

 

Preparation

1. Add the mango chunks, lime juice and water to a saucepan and place over a medium heat.
2. Stir occasionally until the liquid barely starts to simmer.
3. Blend the mixture using a blender or food processor until smooth.
4. Let the mixture sit in the uncovered bowl of your blender or food processor for about 10 minutes in order for it to cool down before adding the gelatin.
5. Add in the gelatin powder and blend again until fully incorporated.
6. Pour the gummy mixture into a glass dish and place in the refrigerator for about an hour.
7. When the gummies are set, you can cut them into small squares or use any cookie cutter to create fun shapes.

Serves 4

Ingredients

• 1 medium sweet potato, peeled and cubed;
• 2 tbsp cooking fat;
• 2 tbsp extra-virgin olive oil;
• 1/2 onion, sliced;
• 4 cloves garlic, minced;
• 1/4 tsp ground cumin;
• 4 cups chicken stock;
• 1/2 roast chicken, shredded;
• 2 tbsp fresh cilantro, finely chopped;
• juice of 1/2 lime;
• 1/2 ripe avocado, sliced;
• Sea salt and freshly ground black pepper to taste;

Preparation

1. In a medium sauce pan over a medium-high heat, bring some water to a boil and add the cubed sweet potatoes. Cook for about 10 minutes, until the sweet potato is tender. Drain the water and set the sweet potatoes aside for later use.
2. In a large sauce pan over a medium-high heat, combine the cooking fat with the olive oil. Once melted, add the onions to sauté. Cook until the onions are translucent, about 7 minutes. Be sure to stir frequently to prevent the onions from burning.
3. Add the garlic, cumin as well as salt and pepper to the pot. Mix well and cook for another minute.
4. Add the chicken stock to the pan and bring to a simmer. Once simmering, add in the shredded chicken, followed by the lime juice, cooked sweet potatoes and cilantro. Immediately remove from the heat. Allow the soup to sit for at least 5 minutes prior to serving to allow the flavours some time to blend.
5. Serve warm topped with the avocado slices.

 

Prep 15 mins

Cook  90 mins

Serves: 8

 

Ingredients

• 8 – 10 cups frozen fruit of your choice (berries and peaches work well together)
• ½ cup coconut sugar
• 1 tablespoon vanilla extract
• ¼ cup arrowroot powder
• Topping mixture:
• 1 cup almond flour
• ¼ cup coconut flour
• ½ cup shredded coconut
• ¼ cup coconut sugar
• 1 pastured egg
• ½ cup coconut oil
• ½ teaspoon ground cinnamon

Instructions

1. In a large bowl, add the frozen fruit and let it sit out until it’s about halfway thawed.
2. Once it’s partially thawed, add the coconut sugar, vanilla, and arrowroot powder and stir until the combined.
3. In one separate bowl, combine the almond meal, coconut flour, shredded coconut, coconut sugar, and cinnamon and stir well.
4. In another separate bowl, beat the egg and add the coconut oil and combine.
5. Stir the liquid into the mixture and stir until combined. It should be pretty crumbly.
6. Oil a glass 9×13 baking dish liberally with coconut oil and add the fruit to the pan and add the flour mixture to the top.
7. Place the baking dish on a cookie sheet and bake at 350 for one hour. The cookie sheet with prevent any liquid that bubbles up from burning onto your oven floor.
8. Remove from the oven and let stand 15-20 minutes before serving.

Serves: 4

Prep: 25 min. + 2 h.

Cook: 1 h.

Ingredients

• 2 to 3 lb. boneless lamb shoulder, cut into 2 inch pieces;
• 1 butternut squash, peeled and cubed;
• 4 shallots, peeled and minced;
• 2 Thai chilies, finely chopped;(optional)
• 1 cinnamon stick;
• 2 star anises;
• 2 ½ cups hot beef stock;
• 2 tbsp. tapioca starch; (optional)
• 1 tsp. Chinese five spice powder;
• 1 lemongrass stalk, minced;
• 1 tbsp. ginger, minced;
• 3 large garlic cloves, minced;
• 2 tbsp. coconut aminos;
• Cooking fat;
• Sea salt and freshly ground black pepper;

 

Preparation

1. In a marinating container (glass or plastic; not metal), combine the lamb, tapioca starch, coconut aminos (to make a soy free soya sauce with sea salt) lemongrass, ginger, garlic, and salt and pepper to taste. Stir until everything is well coated.
2. Refrigerate, and marinate 2 to 8 hours.
3. Preheat the oven to 325 F.
4. Melt some cooking fat in an oven-safe casserole dish placed over a medium-high heat.
5. Brown the lamb cubes on all sides.
6. Lower the heat to medium, add the shallots and chilies, and cook another 2 to 3 minutes.
7. Give everything a good stir, making sure to scrape the bottom of the pan.
8. Add the butternut squash, cinnamon stick, star anise, Chinese five spice, and beef stock.
9. Cover the casserole dish and place in the preheated oven.
10. Cook for 1 hour or until the meat is cooked to taste and tender.

Serves: 1 large tart or 16 cookies (about 2 inches in diameter)

 

Ingredients

• 6 Tbl butter
• 2 cups almond flour
• ⅓cup granulated sweetener ( Splenda, Stevia, Agave nectar etc.)
• 1 tsp freshly grated lemon zest

Instructions

1. Melt the butter in the microwave or a small saucepan. Add the almond flour, sweetener, and lemon zest, stirring until fully combined.
2. To make a tart or pie crust:
3. No need to pre-chill, just press dough into tart or pie tins. Bake in a preheated oven at 350 degrees (F) for 15 mins until firm and golden brown.
4. To make the cookies:
5. Form dough (it will be crumbly, this is normal) into a cylinder and wrap tightly with plastic wrap to compress. Chill in freezer for 30 minutes or until firm, or in the refrigerator for 2 hours. With a sharp knife, slice into ½ inch thick cookies (if they crumble apart your dough isn’t cold enough). Bake in a preheated oven @ 350 degrees (F) on a greased or parchment lined cookie sheet for 15 minutes, or until firm and golden brown. Allow to cool before removing.