Directions

In a large pot add avocado oil, and begin sauteing the onion.

Continue cooking until translucent, then mix in diced tomatoes and garlic

Add bison to the pot and mix in

Then add all of the spices

Add ½ C. of water until you get the desired consistency you want, let it simmer for 15-20 minutes

Directions

The night before you want to make this, prep the following:

1. Make the spice rub by mixing in a zip lock bag or small storage container the smoked paprika, garlic powder, dry mustard, and himalayan sea salt

2. Cut the pork shoulder into 2, 1.5lb pieces and place each one in its own gallon zip lock bag. Coat all sides generously with the spice rub you made in step 1

3. Zip up the bags and throw them in the fridge until tomorrow

Wake up in the morning, remove the pork shoulders from their zip lock bags, and throw them in the crock pot on low for 8 hours. When 8 hours is up shred the meat with 2 forks

Then prep the number of servings of fajita veggies you want for the meal/ week and store them in a couple large storage containers or portion them out into zip lock baggies

10 minutes before you want to eat your meal get a pan on the stove with the heat on medium-high and pour your avocado oil in there

When the oil is hot throw in your serving of veggies and saute them for 5-7 minutes, stirring occasionally

Remember to warm up your serving of carnitas 

Plate the fajitas veggies, then put your carnitas on top, enjoy

Optional: Eat with high fiber tortilla like OLE High fiber, carb friendly (Target)

Directions

Season both sides of the chicken breasts with cumin, oregano, chili powder, salt, and pepper

Add chicken breasts to a crockpot

Add rest of ingredients, except avocado and cilantro

Put on low for 8-10 hours 

After done use 2 forks to shred the chicken

Top each serving with avocado and cilantro to garnish

Directions

Place coconut milk, chicken stock, lemon or lime juice, ginger, carrot, and crushed red pepper flakes into a 2-4 quart pot and bring to a simmer over medium-high heat

After ~5 minutes, the carrots should be halfway cooked, add cauliflower chunks. 

Lower the heat to medium and cook for 5-8 minutes, until the vegetables are almost finished cooking.

Add chicken meat and simmer a few more minutes

Stir in chopped basil and season with salt to taste

Directions

Turn oven on to 375 degrees

Use baking sheet or glass 9 x 13 casserole dish. Lay parchment paper down on top of it, then lay your fish on top of that. 

Season fish both sides generously with himalayan sea salt, cumin, chili powder, paprika, garlic powder, and onion powder

Bake 7 min, flip pieces over with thongs, and bake for 7 more minutes, set aside

For the tortillas whisk together the almond flour, coconut flour, xanthan gum, baking powder and salt in a bowl

Pour in the apple cider vinegar. Once that is mixed in then pour in the egg. Once that is mixed in pour in the water. Once the dough is a ball take it out and wrap it up in clear plastic wrap and knead it like a stress ball then throw it in the fridge for 10 minutes to rest

Take the dough out and separate into 8 balls

Heat up a pan over medium heat. Test it with a couple drops of water, they should run through the pan vs evaporate on contact. 

Form your tortillas by flattening a ball of dough between a piece of parchment paper with a spatula in a circular formation

cook on pan for 6 seconds, then flip and cook for 40 seconds, then flip and cook for 40 seconds more. Keep them warm under a kitchen towel on a plate. If they get cold rewarm them for 30 seconds a side.

Take a tortilla, put some mayo on it, put a few pieces of fish, a couple cherry tomatoes, 1-2 pieces of avocado, and enjoy

Directions

Quarter the cauliflower and break it into pieces. Stick the chunks into a food processor or blender and pulse until you have a rice-like consistency. Pulse in batches and put in a mixing bowl. 

Heat 2 Tbsp of oil in a skillet over medium heat. Add the onions and cook until soft, about 3 minutes. Stir in minced garlic and cook until fragrant, 1-2 minutes.

Season with salt and pepper

Stir in sliced mushrooms. Add more olive oil if needed, stirring to coat. Allow the mushrooms to cook and brown, about 7 minutes

Remove 1 cup of browned mushrooms and set aside for garnish

Deglaze the pan with ¼ cup broth to get all of the browned bits off the bottom of the pan

Add cauliflower rice and almond milk. Stir well. Salt and pepper to taste. Turn the heat to low and cover the pan. Allow to cook about 5 minutes until cauliflower is tender

Remove the lid, turn off the heat, add lemon juice and thyme. Mix well.

Add the cooked and chopped sausages. Mix well

Garnish with parsley and mushrooms. Enjoy!

Directions

Coat the meat with salt and turmeric

Place the seasoned meat in crockpot and pour the coconut oil over the meat

Add the butter and slow cook on low for 6-8 hours

After the meat is cooked, add the vinegar

Preheat the oven to 300 degrees

Place the sprouts on a baking pan with the butter

Sprinkle sea salt and turmeric

Bake for 30-45 minutes

Directions

Preheat oven to 400 degrees

Cover baking sheet with parchment paper

Season both sides of the chicken generously with all 4 seasonings

Bake for 30 minutes

Then prep the number of servings of fajita veggies you want for the meal/ week and store them in a couple large storage containers or portion them out into zip lock baggies

10 minutes before you want to eat your meal get a pan on the stove with the heat on medium-high and pour your avocado oil in there

When the oil is hot throw in your serving of veggies and saute them for 5-7 minutes, stirring occasionally

Make sure you check that the chicken is cooked to 165 degrees 

Directions

In a deep dish skillet, heat the avocado oil over medium-high heat until very hot

Add the sausage and onions and cook until lightly browned, about 4 minutes, stirring regularly

Add the garlic and cook about 30 seconds

Add the broth, Ro-Tel, cream, pasta, salt and pepper

Stir, bring to a boil, cover, and reduce heat to medium-low for 15 minutes

Turn the heat off, add half of the cheese and sprinkle with green onions

Cover it for a few minutes until it melts, stir it, then add the other half of the cheese on top

Enjoy!

Directions

Preheat oven to 375 degrees. Line a rimmed baking pan with parchment paper

In a mixing bowl, add all ingredients. Use your hands to combine ingredients

Spray hands with nonstick spray. Use hands to form 1” meatballs

Place meatballs on parchment lined pan

Bake for 18-20 minutes or until meatballs are cooked through

Warm up noodles and sauce

Enjoy!

Directions

Add the ground beef to a large skillet and cook over medium heat

Break apart the meat with a spatula as it browns

Once the meat is fully cooked, drain grease, and place the heat on low heat

Stir in taco seasoning and tomato sauce

Simmer for 5 minutes

While that’s simmering blend the cashews and salsa in a vitamix or blender until creamy (Add water or morse salsa to thin the sauce to your liking)

Assemble your tacos with high fiber tortillas

Enjoy!