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.

This recipe is- corn free, dairy free, dessert, egg free, gluten free, grain free,  nightshade free, oil free, paleo
pescatarian,  pork free, snack, soy free, specific carbohydrate, sugar free, vegan, vegetarian

Ingredients:  12 servings, 15 minutes &  7  ingredients

• 3/4 cup Pitted Dates
  
• 1/2 cup Almonds (raw)
  
• 1/4 cup Cashews (raw)
  
• 1/2 tsp Cinnamon (ground)
  
• 1/4 tsp Ground Ginger
  
• 1/2 tsp Vanilla Extract
  
• 1/4 tsp Sea Salt
  

Directions:

1. Add the dates, almonds, cashews, cinnamon, ginger, vanilla and sea salt to a food processor and blend until well mixed and sticky.
2. Transfer to a medium-size mixing bowl. Form into even balls with your hands and store in the fridge or freezer until ready to enjoy.
   

Side Notes:

• Serving Size- One serving is equal to one ball.
  
• Leftovers- Store in an airtight container in the fridge up to one week. Store in the freezer for longer.
  

This Caribbean inspired dish contains an underrated ingredient – herring. Herring is considered an oily fish, similar to sardines, and is a great source of omega 3’s. When you want to include more fish in your diet, opt for smaller fish like sardines, anchovies, and herring to keep things affordable.

This recipe is- appetizer, dairy free, dinner, egg free, gluten free, lunch, nut free,
paleo, pescatarian, seafood, side dish, soy free, sugar free

Ingredients:  3 servings, 15 minutes & 6 ingredients

• 8 ozs Smoked Herring Fillet
  
• 1 tbsp Extra Virgin Olive Oil
  
• 2 Tomato (diced)
  
• 1/2 cup Red Onion (diced)
  
• 1 1/2 tsps Dried Thyme
  
• 1/4 Lemon (juiced)
  

Directions:

1. Bring a small pot of water to a boil. Add smoked herring and boil for 5 minutes. Drain and rinse the herring and set aside.
2. Heat the olive oil in a pan over medium heat. Add the tomatoes, onions, thyme and lemon juice. Cook for about 5 to 8 minutes, or until soft.
3. Chop the smoked herring and add to the pan. Cook for 2 more minutes. Transfer to a bowl and enjoy!
   

Side Notes:
Serve it With Crackers, rice, roti, bread or boiled yam.
Make It Spicy- Add hot pepper slices and cook them with the tomatoes and onions.
No Lemon Juice-Use lime juice or apple cider vinegar instead.
Fresh Herbs-Use double the amount of fresh thyme instead of dried thyme.
Storage- Refrigerate in an airtight container up to 2 days.
Serving Size- One serving is equal to 1/2 to 3/4 of a cup. This recipe will yield more servings if served as an appetizer.

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 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.