Ingredients

• 2 1⁄2  medium zucchinis, sliced lengthwise about 1/4 inch thick
• 1⁄2 lb lean ground beef or turkey or chicken ( or you don’t have to use any meat)
• 1⁄4 cup onion, chopped (I omit due to allergies)
• 2 small tomatoes, cut up
• 1 (6 ounce) can tomato paste or sauce (depends on how thick you want this)
• 1 garlic clove, minced (or garlic powder)
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried basil
• 1⁄4 teaspoon dried thyme
• 1⁄2cup low fat cottage cheese and low fat ricotta cheese (or low fat or fat free ricotta or just cottage cheese)
• 1 cup mozzarella, shredded (I use 8 oz. divided or more or less.. depending on personal preference)

Be Creative with your ingredients because you can make this to your taste preferences along with more or less…
Directions:
Add cottage cheese/ricotta, half of shredded cheese and seasonings together in a bowl.
In (1 1/2-qt.) baking-roasting pan arrange with sauce on bottom for no sticking then a layer of zucchini then the the meat then a layer of zucchini and sauce then cottage cheese/ricotta cheese mixture then a last layer of zucchini. Top with remaining  zucchini, and sauce.
Bake uncovered at 350 degrees F for 60 minutes.
Sprinkle with remaining mozzarella cheese. Bake 10 minutes longer.
Let stand 10 minutes before serving.

¾ teaspoon sea salt
2 large bunches of broccoli, cut into florets and stems peeled and cut into chunks
2 tablespoons extra virgin olive oil
½ leak
2 cloves of garlic, minced
¼ teaspoon red pepper flakes
1 bunch kale, stemmed and chopped into small pieces (3 cups)
8 cups Magic Mineral Broth
¼ cup fresh lemon juice
¼ teaspoon maple syrup
Optional– cheddar cheese or cheese of choice…

• In a large pot bring 6 quarts of water to boil with ½ teaspoon of salt. Place the broccoli in a metal colander and plunge it into the boiling water.
• Cook just until tender but firm and bright green about 1 minute. Immediately immerse the broccoli in an ice water bath to retain the bright color
• Heat the olive oil in a medium sauté pan over medium heat. Add the onions and a pinch of salt and sauté the onions until golden about 10 minutes. Add the garlic and the red pepper flakes. Continue to sauté for another minute until aromatic. Add the kale and a pinch of salt. Cook for one minute until the kale turns bright green. Immediately remove the pan from heat.
• In a blender add one-third of the broth, one-third broccoli and the kale mixture. Blend until smooth. When the color changes from pale green to vivid emerald green that’s your cue to turn off the blender.
• Pour into a clean pot and repeat until all of the ingredients have been blended.
• Add the lemon juice the remaining salt and the maple syrup to the last blender batch.
• Stir and reheat the soup very slowly over low heat. Serve immediately in colorful soup bowls or soup mugs.

This soup does not freeze well will not retain its vibrant green color. It could be stored for 1-2 days in the refrigerator, heat it up very slowly.

Ingredients

• 1 cup oats
• ⅔ cup toasted shredded coconut
• ½ cup peanut butter
• ½ cup mini chocolate chips
• ⅓ cup honey
• 1 Tbsp. chia seeds
• 1 tsp vanilla
• 1 tsp cinnamon or other herb (optional)
• 1 scoop of unjury protein or other protein powder (optional).

Instructions

1. Combine all ingredients in a large bowl.
2. Roll and compress the mixture into 1 inch rounds and place on parchment paper
3. Refrigerate a few minutes until firm and then transfer to an air tight container.
4. Refrigerate and enjoy for up to one week.