This recipe is- autoimmune, beef, corn free, dairy free, dinner,  egg free,  gluten free,  grain free, low glycemic
low lectin, nightshade free, nut free,  one pan, paleo,  pork free, soy free, sugar free

Ingredients:  2 servings, 25 minutes &  10 ingredients

• 1/4 cup Coconut Aminos
• 2 Garlic (clove, minced)
• 1 1/2 tbsp Ginger (fresh, grated or minced)
  
• 1 tbsp Lime Juice
• 1 tbsp Coconut Oil
• 2 Sweet Potato (small, peeled and spiralized into noodles)
• 2 cups Broccoli (cut into florets)
• 1/2 Yellow Onion (medium, roughly chopped)
• 2 tbsp Water
• 8 oz Extra Lean Ground Beef

Directions:

1. In a small mixing bowl combine the coconut aminos, garlic, ginger, and lime juice. Set aside.
2. Heat the coconut oil in a large non-stick pan or skillet with a lid. Add the sweet potato noodles and saute for six to eight minutes or until the noodles are tender. (If the noodles start to stick to the pan, add a couple of drops of water.) Remove the noodles from the pan and set them aside.
3. Add the broccoli and onions to the pan. Add the water and cover with a lid. Steam for four to five minutes until the broccoli is tender. Remove from the pan and set aside.
4. Add the beef to the pan, breaking it up as it cooks. Once it is cooked through and no longer pink, drain any excess drippings from the pan.
5. Add the steamed broccoli and onions to the pan with the beef then add the coconut aminos sauce and stir to combine. Bring the sauce to a bubble and let it cook for two to three minutes. Add in the sweet potato noodles and stir to combine. Continue to cook until the noodles have warmed through.
6. Divide between plates and enjoy!

Side Notes:
Leftovers- Refrigerate in an airtight container for up to three days.
More Flavor- Add sesame oil, red pepper flakes, hot sauce or maple syrup to the sauce.
Additional Toppings- Green onion, cilantro and/or sesame seeds.
Sweet Potato Noodles -Two small sweet potatoes are equal to approximately four cups of sweet potato noodles.
No Coconut Oil-Use avocado oil instead.

Breakfast for dinner is always a good idea, just did this last night. Not only is this dish easy to whip up, but it’s also wallet-friendly. Incorporating eggs into your meal plan is a great way to add protein and nutrients like B vitamins and minerals.

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

Ingredients:  2 servings, 15 minutes &  5  ingredients

• 1 1/2 tsp Extra Virgin Olive Oil
  
• 1 Red Bell Pepper (sliced)
  
• 2 cups Kale Leaves (chopped)
  
• 6 Egg
  
• Sea Salt & Black Pepper (to taste)
  

Directions:

1. Heat the olive oil in a skillet over medium heat. Add the red bell pepper and kale leaves and saute until softened, about 5 to 7 minutes.
2. While the veggies are cooking, crack the eggs into a bowl and season with salt and pepper. Beat gently with a fork until well combined.
3. Push the veggies to one side of the pan, and pour the beaten eggs into the empty side. Use a spatula to scramble, slowly incorporating the veggies once the eggs are no longer very wet.
4. Divide between plates and enjoy!
   

Side Notes:

More Carbs- Serve with toast, roasted potatoes, or sweet potatoes.
Egg-Free- Use mashed tofu instead of eggs.

This cozy and warming soup is packed full of flavor thanks to some simple dried spices that you probably already have on hand. Do not underestimate the power of lentils! They may be small, but they are packed full of nutrition, cook easily (no soaking required), and are super affordable. A large bag of dried lentils only costs $4 and can be turned into multiple meals.

This recipe is- anti candida, appetizer,  dairy-free, dinner,  egg free,  gluten free,  low glycemic, nut free,
one pan, pescatarian,  side, soup, soy free, sugar free, vegan, vegetarian

Ingredients:  4 servings, 40 minutes &  10  ingredients

• 1/2 cup Brown Basmati Rice (uncooked)
  
• 1/2 cup Dry Lentils (uncooked)
  
• 1/4 cup Unsweetened Shredded Coconut
  
• 2 tsps Smoked Paprika
  
• 1 tsp Chili Powder
  
• 1/4 tsp Turmeric (ground)
  
• 1 tsp Cumin (ground)
  
• 1/2 tsp Sea Salt
  
• 7 cups Water
  
• 1/4 cup Cilantro (optional, chopped)
  

Directions:

1. Rinse the dry rice and lentils in a fine mesh sieve and add to a large pot along with the shredded coconut, smoked paprika, chili powder, turmeric, cumin, and sea salt. Add the water to the pot and bring to a boil. Once boiling, reduce the heat to a simmer.
2. Cook for about 25 to 30 minutes, or until the lentils and rice are cooked through. Divide into bowls and garnish with cilantro (optional). Enjoy!
   

Side Notes:

Serving Size- One serving is equal to approximately 1.5 to 2 cups of soup.

Meal Prep-This soup can be made ahead and stored in the fridge. Reheat on the stove or in the microwave before serving.

Leftovers- Store in the fridge for up to 5 days. Freeze for up to 3 months.

Likes it Creamy- Swap out some of the water for coconut milk.

Likes it Really Spicy- Add cayenne pepper.

No Smoked Paprika- Use regular paprika.

More Veggies- Add chopped kale, spinach, mushrooms, bell peppers, carrots, celery or any other favorite vegetables.

This recipe is-beef, dinner, egg free, gluten free, low glycemic, nut free, one pan, pasta, soy free

Ingredients:  6 servings, 20 minutes &  9  ingredients

• 1 tsp Extra Virgin Olive Oil
  
• 1 1/2 lbs Extra Lean Ground Beef
  
• 1 Carrot (medium, finely diced)
  
• 2 tsps Dried Basil
  
• 1/2 tsp Sea Salt
  
• 3 1/2 cups Diced Tomatoes (with juices)
  
• 1 1/2 cups Water
  
• 3 1/2 cups Brown Rice Fusilli (dry)
  
• 4 ozs Cheddar Cheese (shredded)
  

Directions:

1. In a large pot or Dutch oven, heat the oil over medium heat. Add the ground beef, carrot, basil, and salt. Cook for five minutes, stirring often. Drain any excess oil.
2. Add the diced tomatoes, water, and brown rice fusilli. Stir until well combined and the fusilli is mostly submerged. Cover with a lid and cook for 10 to 12 minutes or until the pasta is cooked through.
3. Open the lid and stir the pasta again. Top with the shredded cheese and close the lid until melted. Divide between bowls and enjoy!
   

Side Notes:

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

Serving Size-One serving equals approximately 1 1/2 to 2 cups.

Dairy-Free- Use vegan cheese, nutritional yeast, or omit.

More Flavor- Add fresh basil, oregano, onion, and/or garlic.

Additional Toppings- Sliced green onions, chopped pickles, avocado and/or plain yogurt.

Make it Vegan- Use lentils instead of ground beef.

More Veggies- Stir in finely chopped spinach before topping with cheese.

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.