Salad

4 cups of  baby romaine leaves (or any mix of lettuces you like)

1/2 cup of chopped fresh mint leaves

1/2 cup of chopped fresh basil leaves

1 mango cut into julienne strips

1 red, yellow or orange pepper cut into julienne strips

2 kirby cucumbers cut into julienne strips

3 carrots cut into julienne strips

one cup of raspberries or strawberries

Dressing

1/2 inch piece of fresh ginger grated, or 1/2 tsp ginger powder

1/2 a jalepeno pepper finely chopped, or 1/2 tsp red pepper flakes

1/2 cup fresh lemon juice

1/4 cup grade b maple syrup or raw honey

2 tbsp braggs aminos

3/4 cup raw almond butter

Blend all ingredients together.

Mix together greens, mint, and basil and place in the center of your bowl

Mix mango, peppers, cucumbers, and carrots and place around greens

garnish with raspberries

add some chopped cashews over greens

Grain free piecrust;

2 cups almond flour

4 tbsp. coconut flour

½ teaspoon PaleoZip pure collagen protein or gelatin

¼ tsp. Himalayan salt

2 tbsp. raw honey

½ cup coconut oil

-Put Almond and coconut flours, Paleozip* and salt in the bowl of a food          processor.

-Mix to combine

-Add honey and coconut oil

-Mix until dough forms

-Press the dough into the tart pan covering the bottom and sides.

– Chill for ½ hour in the fridge

Filling:

1 cup Grade B maple syrup

½ cup maple sugar

2 tablespoons coconut oil

3 large eggs, lightly beaten

1 tsp vanilla extract

¼ tsp Himalayan salt

approx. 1 cup whole pecan halves

-Preheat oven to 400 degrees F

-Heat maple syrup in a saucepan until bubbling

-Put maple sugar and coconut oil in a bowl

-Pour hot maple syrup over them, let sit and then whisk together.

-Whisk in eggs, vanilla and sea salt.

-Prepare pie crust in a tart pan and put on a large baking tray.

-Fill crust with filling mixture and top with pecans

-Bake on 400 F for 15 minutes and then on 350 F for another 15 minutes.

*You can purchase Paleozip pure collagen protein from Joy Harari. Contact me at Joy@joyharari.com

1 Whole organic Chicken, Washed and Cleaned

garlic powder, paprika, himalayan salt, pepper

3/4 cup of water

4 large zucchini squash put through squash spaghetti maker

2 tblsp coconut oil

1 tblsp ceylon cinnamon

himalayan salt to taste

-Preheat oven to 350.

-Put chicken into a roaster sprinkle with spices and add 3/4 cup of water to bottom of roaster. Cook on 350 uncovered until well done.

-Debone and shred chicken into small pieces.

-Mix with raw zucchini spaghetti, juices from chicken coconut oil, cinnamon and salt.

-Cover with parchment paper and foil

-Bake for approx 1/2 hour, Do not overcook. Test for the tenderness of  the squash until it is al dente.

1 lb ground tuna

1/4 cup almond flour

1 1/2 tbsp  Eden’s apple cider mustard

1  tbsp braggs aminos

2 tbsp healthy ketchup

1 tbsp toasted sesame oil

1 tbsp coconut oil

Coating

almond flour

1-2 organic eggs

-Combine all ingredients except Coating ingredients and mix well.

-Shape into burgers.

-dip in egg then almond flour

-Bake in oven on 375 for approx 15-20 minutes. Do not over bake or they will dry out. Alternately you can pan fry about 3 minutes on each side.

Enjoy!!

1 large onion sliced in thin half rounds

1 whole organic chicken, cut in 10 pieces

4-6 cloves of garlic, crushed

juice of 1 lemon

1 fresh lemon

2 tbsp fresh or dried Thyme ( or italian spices; oregano & basil)

Salt and pepper to taste

-Preheat oven to 350F

-line the bottom of the pan with the sliced onions

-place the chicken on top of the onions.

– pour lemon juice over the chicken

-slice the fresh lemon in rounds and place on the chicken pieces

-add remaining seasonings to the chicken

-cook in oven for approximately  1 hour, or until done

-you can put the onions and juices in the blender to make a delicious gravy.