This recipe is- anti-candida, breakfast, dairy free, dinner, gluten free, grain free, ketogenic, low glycemic, lunch, nut free, oil free, one pan, paleo,pork, soy free, sugar free

Ingredients:  4 servings, 30 minutes &  6  ingredients

• 10 Eggs
  
• 2 tbsps Basil Leaves (chopped)
  
• 1/4 tsp Sea Salt
  
• 8 slices Bacon (chopped)
  
• 1 1/2 cups Red Onion (thinly sliced)
  
• 4 Tomato (heirloom, sliced)
  

Directions:

1. Preheat the oven to 350ºF (177ºC).
2. In a small bowl, whisk the eggs together and add the basil and sea salt. Set aside.
3. Heat a small cast iron pan over medium heat and add the bacon. Cook until the fat renders off, about 5 minutes. Remove the bacon and set aside. Add the onion and cook for 2 to 3 minutes.
4. Add the bacon back to the pan along with the eggs. Cook over medium heat for about 4 to 5 minutes, careful not to disturb the setting egg. Add the tomato slices on top and place in the oven to cook for 20 minutes.
5. Remove from the oven and garnish with extra basil if desired. Let it cool slightly, serve and enjoy!
   

Side Notes:

Leftovers-Refrigerate in an airtight container for up to two days.

More Flavor-Add minced garlic and/or chili flakes.

No Pork-Use turkey bacon instead.

This recipe is- appetizer, barbecue, chicken, dairy free, dinner, egg free, gluten free,
grain free, low FODMAP, lunch,  nightshade free, nut free

Ingredients:  4 servings, 30 minutes &  6  ingredients

• 2 lbs Chicken Wings
• 2 tbsps Extra Virgin Olive Oil
  
• 1/4 tsp Sea Salt
• 1/4 cup Maple Syrup
• 1/4 cup Tamari
• 4 stalks Green Onion (sliced)

Directions:

1. In a bowl, combine the chicken with oil until well coated. Season with salt.
2. In a separate bowl, whisk together the maple syrup and tamari.
3. Grill the chicken over medium-high heat, turning frequently until golden brown, about 20 minutes.
4. Brush the maple tamari mixture onto the chicken and grill for 1 to 2 minutes per side. Divide onto plates, top with green onions and enjoy!

Side Notes:

Leftovers-Refrigerate in an airtight container for up to three days. For best results, reheat in the oven at 350ºF (177ºC) for 8 to 10 minutes.

Serving Size-One serving is equal to approximately seven chicken wings.

More Flavor- Add some chili flakes for spice. Use garlic-infused oil.

No Tamari- Use coconut aminos or soy sauce instead.

No BBQ- Cover the chicken wings in oil and bake in the oven at 400°F (200°C) for 35 minutes or until cooked. Glaze and broil the wings for 1 to 2 minutes per side.

This recipe is- anti-candida, chicken, dairy free, dinner, egg free, elimination, gluten free, grain free, ketogenic, low glycemic, nightshade free, paleo, soy free, sugar free

Ingredients:  4 servings, 30 minutes &  13  ingredients

• 1/3 cup Cashews
• 2 2/3 tbsps Extra Virgin Olive Oil (divided)
• 10 2/3 ozs Chicken Breast (cubed)
• 5 1/3 slices Bacon, Cooked (chopped)
  
• 2/3 White Onion (diced)
• 1 1/3 cups Mushrooms (sliced)
• 2 2/3 Zucchini (medium, spiralized into noodles)
• 2 2/3 tbsps  Nutritional Yeast
• 1/3 cup Unsweetened Almond Milk
• 1 1/3 Garlic (clove, minced)
• 1 1/3 tbsps Arrowroot Powder
• 1 1/3 tsps Sea Salt
• 1 1/3 tbsps Parsley (chopped)

Directions:

1. Boil enough water to cover the cashews. Pour the water over the cashews and allow them to soak while you prepare the meat.
2. In a pan over medium heat, add half of the oil. Once heated, add the chicken breast and bacon and cook for 7 to 10 minutes or until cooked through. Discard the fat and set the bacon and chicken aside.
3. To the same pan, add the remaining oil, along with the onions and mushrooms. Cook on medium heat for 5 minutes or until soft.
4. While the mushrooms and onions are cooking, prepare the sauce. Drain the cashews and add them to a blender along with the nutritional yeast, almond milk, garlic, arrowroot powder and sea salt. Blend until smooth and creamy.
5. In the same pan as the onions and mushrooms, add the zucchini noodles, chopped chicken and bacon. Pour the sauce into the pan and mix well to combine. Keep everything in the pan until it is warmed through.
6. Divide between bowls and top with fresh parsley. Enjoy!

Side Notes:

Refrigerate in an airtight container for up to three days.

More Flavor-Season with black pepper or chili flakes.

Make it Vegan- Use cauliflower in place of the chicken, and tofu bacon in place of the bacon.

This recipe is- anti-candida, beef, breakfast, dairy free, gluten free, grain free, ketogenic. low glycemic
lunch, nut free, one pan, paleo, soy free, sugar free

Ingredients:  4 servings, 30 minutes &  14  ingredients

• 1 tbsp Extra Virgin Olive Oil
  
• 1/2 cup Red Onion (chopped)
  
• 1 lb Extra Lean Ground Beef
  
• 2 tbsps Chili Powder
  
• 1 tbsp Cumin
  
• 1/4 tsp Onion Powder
  
• 1/4 tsp Black Pepper
  
• 1/4 cup Nutritional Yeast
  
• 4 Egg
  
• 1/2 Tomato (chopped)
  
• 1/4 cup Black Olives
  
• 1/2 Avocado (cubed)
  
• 1 Jalapeno Pepper (sliced)
  
• 1/4 cup Cilantro
  

Directions:

1. In a large skillet, heat the olive oil over medium heat. Add in the red onion and ground beef. Cook for 10 to 12 minutes or until the beef is completely cooked through.
2. Once the beef is cooked, add in the chili powder, cumin, onion powder, black pepper and nutritional yeast until well combined. Make little sockets in the beef mixture and crack an egg in one at a time.
3. Once the eggs begin to cook, add a lid on top for 3 minutes or until the yolk is cooked to your liking.
4. Remove from the stove and top with the tomatoes, black olives, avocado, jalapeños and cilantro. Divide between plates and enjoy!
   

Side Notes:

Leftovers-Refrigerate in an airtight container for up to five days. Eggs are best enjoyed the same day.

Serving Size- One serving is approximately one egg with one cup of beef and veggie mixture.

More Flavor- Add some grated cheese on top.

Make it Vegetarian-Use black beans and/or quinoa instead of ground beef.

This recipe is- anti-candida, beef, dairy free, dinner, egg free, gluten free, grain free, ketogenic, low glycemic, lunch, nut free, oil free, paleo,  pressure cooker, soy free, sugar free

Ingredients:  4 servings, 25 minutes & 10  ingredients

• 1 1/4 lbs Top Sirloin Steak (cut into thick strips)
  
• 2 2/3 cups Red Onion (sliced, divided)
  
• 2 2/3 tsps Chili Powder
  
• 1 1/3 tsps Cumin
  
• 2/3 tsp Garlic Powder
  
• 2/3 tsp Sea Salt
  
• 1 1/3 Red Bell Pepper (sliced)
  
• 1 1/3 Green Bell Pepper (sliced)
  
• 2/3 cup Beef Broth
  
• 2 cups Cauliflower Rice
  

Directions:

1. Add the steak and half of the onion to a mixing bowl. In a second mixing bowl add the peppers and the remaining onion.
2. In a small bowl combine the chili powder, cumin, garlic powder, and salt. Add 1/4 of the spice blend to the peppers and onions and toss to combine. Then add the remaining spice blend to the steak and onions and toss to combine.
3. Add the broth to the pressure cooker and then add the seasoned steak and onion. Close the lid. Set to “sealing”, then press manual/pressure cooker and cook for 5 minutes on high pressure. Once it is done, release the pressure manually. Remove the lid carefully and add the seasoned peppers and onions. Close the lid, set to “sealing”, then press manual/pressure cooker and cook for 1 minute on high pressure. Release pressure manually.
4. Transfer the steak and peppers to a bowl and season with additional salt if needed.
5. Carefully drain all but a splash of the cooking liquid from the pressure cooker insert. Turn the pressure cooker to sauté mode and add the cauliflower rice. Cook for 1 to 2 minutes or until the cauliflower meets your desired texture. Divide the cauliflower rice between bowls and top with the steak and peppers. Enjoy!
   

Side Notes:

Leftovers- Refrigerate in an airtight container for up to three days.

More Flavor- Add coriander, smoked paprika, chipotle chili powder, black peppers, oregano, and/ or red pepper flakes.

Additional Toppings- Salsa, avocado, guacamole, cilantro, hot sauce, diced tomatoes, lime juice.

No Cauliflower Rice- Serve with cooked brown rice, quinoa, or corn tortillas instead.

No Beef Broth- Use chicken or vegetable broth instead.