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Chicken Avocado Salad


**It makes enough spread for 6 little homemade buns**

**Serves 2 People**


1/2 Cup Chicken (boiled till cooked and diced)

1/2 Avocado (mashed up)

1 Celery Stick (diced into small pieces)

1-2 Tbsp Sriracha Sauce (depending on how spicy you want it)

1-2 Tbsp Homemade Paleo Mayo (optional but it adds more texture and a slight hint of flavor)


Combine everything together in a medium bowl and mix well until combined!

Spread on top of anything (bread, cucumbers, tomatoes, etc.) or enjoy it by itself



Butternut Squash Pizza

=Makes 5 Slices of Butternut Pizza=


1 Butternut Squash

1 Cup Marinara Sauce or Tomato Sauce

1 Cup Cheese Mix

1 Cup Black Olives (chopped)

1 Cup Spinach (Sautéed)

Coconut or Olive Oil for frying


Cut butternut squash (opposite from the bulb part) into five 1/4 inch slices, try to make them as even as possible

Sautee your spinach in oil and set aside to top on pizza

Put a pan on medium heat and heat oil

Place butternut squash slices on the pan and cover, cook for about 5 minutes (until the squash is tender)

Once the squash is tender, put marinara sauce, cheese, sautéed spinach, and olives on top

Let the cheese melt


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Pad See Ew

=Makes 4 Servings=


6 Garlic Cloves (Minced)

1 Lb Chicken Breast (Boneless and Skinless)

2 Tbsp Olive Oil

3 Cups Broccoli Florets

5 Carrot Sticks (Peeled)

1/3 Cup Coconut Aminos

1&1/2 Tbsp Coconut Sugar

2 Eggs


Peel the carrots into strips using a Y-Peeler and put into a bowl until it is added to the wok pan

Slice the chicken breasts into thin diagonal strips

Warm the olive oil in a wok pan over medium high heat

Add in the minced garlic and chicken, then cook until the chicken is white on the outside

Add the broccoli, coconut aminos, and coconut sugar until the broccoli has softened a little bit

Add the carrot strips into the wok and cook until they are tender

Crack the eggs into a tiny bowl and whisk

Once the veggies are tender, push the stir fry aside in the wok and pour in the whisked eggs

Keep stirring the eggs while they cook in the wok and when they are ready, mix it with everything else


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Baked Pecan Crusted Salmon

=Makes 1 Serving=


6 oz Salmon (Wild and Fresh is the best)

1/4 Cup Pecans (chopped)

3 Tbsp Almond Flour

1/2 – 1 Tbsp Butter (Grass-Fed, melted)


Pre-heat oven to 350 degrees

Mix crushed pecans, almond flour, and melted butter together

Put salmon on parchment paper or an oven safe pan greased with olive oil

Top the salmon with the mixture to coat the entire surface

Put in the oven for 20-25 minutes until it cooks through (it will turn into a light coral-ish color)


Sweet Potato Pasta

**I quadrupled the recipe and it made a huge bowl of sweet potato pasta**

=Serves 4 People=


2 Medium Sweet Potatoes or Yams (preferably longer so that the “noodles” come out better)

2 Tbsp Grass Fed Butter

Sea Salt (for taste)

Sauce or Spices of your choice 🙂


Wash potatoes and peel them

Once peeled, use a julienne peeler or mandoline to make strips of sweet potato (be careful with the sharp tools)

Melt your butter in a large saute pan over medium heat and add in the sweet potato “noodles”

Continually stir and cook until they are tender

Add in your choice of sauce or spices


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Salmon Patties

=Makes 8 Patties=


1 14.75 oz Can of Salmon (Wild)
2 Eggs
1/4 Cup Onion (Finely Chopped)
3 Tbsp Almond Flour
1 Tbsp Garlic (Minced)
Dried Basil (to taste)
Black Pepper (to taste)
Coconut Oil (for frying)


Mix everything together in a medium sized bowl
Heat up coconut oil in a medium sized pan
Shape the salmon patty mixture into patties
Fry the patty until its browned and flip, cook until the other side is browned

Zucchini Cakes

=Serves 4 People=


2 medium zucchini

1 tsp salt

2 green onions, finely chopped

2 cloves garlic, minced

1 egg

½ cup almond flour (optional)

½ tsp baking powder

Coconut oil or clarified butter, for cooking


Use a julienne peeler to grate your zucchini into strips, making sure to avoid grating it too thin

Place zucchini strips in a bowl and toss in the salt.  Let zucchini sit in the salt for at least 10 minutes.  Extract excess water from the zucchini, I used a tea strainer and my fingers to push the liquid out.  A cheese cloth works well too.

Put the drained zucchini into the bowl, and combine the ingredients until mixed

Heat coconut oil in a skillet on medium heat

Form little patties with the mixture

Place the patties on the skillet and let them brown on each side, about 3-4 minutes

When cooked, place on a paper towel to soak up the excess oil


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