Melt butter and olive oil in large skillet over medium heat. Add the garlic and sauté for 1 minute (being careful not to burn). Add the shrimp, red pepper flakes, salt and pepper. Cook the shrimp until pink and cooked through. This should take about 4-5 minutes.
In a small sauté pan, sauté peppers and onions in 1 tablespoon of olive oil until translucent/soft. Add garlic the last minute of cooking. Let cool.
Mix together the vegetables, combination seasoning, sea salt, and eggs in a large bowl and then set aside.
Fill a dutch oven (or stock pot) with enough water to cover an inch of the potatoes. Boil for about 6-7 minutes until soft. They do not need to be cooked through yet. Drain the pot and set potatoes aside.
Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper or a silk pad.
Season pounded out chicken with salt and pepper on both sides then dredge in the almond flour. Heat 1 tablespoon grasped oil and 1 tablespoon ghee in a large skillet over medium-high heat. Working in batches, add chicken and cook until golden brown, about 5 minutes per side. Transfer to plate.
1 cup of unsweetened almond milk, coconut water, coconut milk or water 1/2 banana 1/2 cup frozen berries 1 serving of protein powder (preferably vegan, Garden of Life is one of my favorites) Handful of fresh kale or spinach 1 Tbsp. flaxseed oil or Udo’s oil 1/2 cup ice Blend and serve!
2 tsp. canola oil 1 cup finely chopped white mushrooms 1 onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 1 pound ground bison, lean ground beef (7% fat or less) or ground turkey ½ cup quick-cooking (not instant) oats 1 large egg or 2 large egg whites 3 Tbsp. ketchup 1 … Read More
4 whole wheat English muffins, split and toasted 2/3 cup marinara sauce 1 cup finely chopped kale or spinach 1 yellow or green bell pepper, cored and finely chopped 1 (6-ounce) package light string cheese 16 slices black olives Preheat the oven to 400°F. Arrange muffins on a parchment-paper-lined baking sheet and spoon marinara onto … Read More
12 long sprigs fresh rosemary ½ cup fresh basil leaves, sliced, plus more for garnish ½ cup coconut oil, melted 4 cloves garlic, finely chopped 2 tsp. lemon zest 2 tsp. lemon juice 1 tsp. crushed red chile flakes ½ tsp. sea salt ¼ tsp. ground black pepper 2 pounds large shrimp (16/20 count), peeled … Read More
