Favorite LiveFit Recipes

Something Salty:

Peanut Sauce:
2/3 cups all natural peanut butter 
4 TB local maple syrup
4 TB lime juice
4 TB coconut aminos
2 TB sriracha sauce
Sprinkle of garlic

Spicy Shrimp with Cilantro and Lime   Serves: 4 servings:

¾ tsp. sea salt
1 tsp. paprika
½ tsp. ground cumin
½ tsp. curry powder
⅛ tsp. cayenne pepper
⅛ tsp. cinnamon
2 lb. large shrimp, peeled and deveined
Garnish with chopped cilantro and lime wedges

To make the seasoning, mix together the salt, paprika, cumin, curry powder, cayenne and cinnamon. Sprinkle over shrimp and toss to combine.
For grilling: Preheat your grill on medium heat and spray with cooking spray to prevent shrimp from sticking. Thread shrimp on skewers and place on grill for 1 to 2 minutes (until pink) then turn over and cook an additional 30 seconds to 1 minute, depending on how you like them. Squeeze lime juice over top and garnish with chopped cilantro, if desired.
For pan frying: In a large skillet, melt about a tablespoon of light butter over medium-high heat. Add shrimp and cook, stirring occasionally for about 3 to 5 minutes. Shrimp should be opaque throughout. Squeeze lime juice over top and garnish with chopped cilantro, if desired. Enjoy!
Serving Size: 6 oz. • Calories: 180 • Fat: 3 g • Carbs: 0.5 g • Fiber: 0 g • Protein: 34.5 g • WW Points+: 4 pts

Squash and egg casserole:

 DELICIOUS!!! Plus I used my CSA!!

 For healthy version do not use sugar or cheese:-)


2 tablespoons extra virgin olive oil

1 butternut squash, sliced

Minced onion

8 eggs, beaten

4 tablespoons milk

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/4 teaspoon ground black pepper 3 tablespoons butter, melted

Optional: shredded Cheddar cheese on top


Preheat oven to 375 degrees F (190 degrees C).

Heat extra virgin olive oil in a large skillet over medium heat, and cook the summer squash and minced onion until tender enough to mash up. Stir occasionally.

While the squash are cooking, mix together the eggs, milk, sugar, flour, salt, and black pepper in a large bowl.

Stir in the squash mixture and melted butter; turn into a casserole dish.

Optional: sprinkle with cheese

Bake in the preheated oven until the casserole is set and the cheese topping is crisp and starting to brown

BBQ Chicken Soup:


2 Tbsp. extra virgin olive oil

1 Tbsp. garlic, minced

11 ounce can Mexican corn, drained (mexican corn is corn with peppers)

1-2 large chicken breasts, cooked and shredded

1 1/2 cups chicken broth

1/2 cup BBQ sauce

1/2 tsp. kosher salt

1/4 tsp. black pepper

1/4 tsp. garlic salt

1/4 cup fresh cilantro leaves, chopped


Heat oil in a medium pot over medium heat. Add the garlic and cook stirring for 1 minute. Add the corn and chicken breast; stir to combine. Pour in chicken broth, BBQ sauce, salt, pepper, garlic salt and cilantro leaves.

Reduce heat to low and simmer for 10 minutes. Serve warm

Quinoa Pilaf with Seared Scallops:


2 Tbsp. extra virgin olive oil, divided

3 scallions, sliced, greens and whites seperated

1 cup quinoa

1 cup water

2 medium blood oranges or navel oranges

1/4 cup toasted sliced almonds (see tip)

1/4 cup chopped fresh cilantro

1 tsp. ground cumin, divided

1/2 tsp. ground coriander, divided

1/4 tsp. salt

1 pound dry sea scallops


Heat 1 tsp. oil in a large saucepan over medium-high heat. Add scallion whites; cook, stirring, until beginning to brown, about 1 minute. Add quinoa; cook, stirring, until toasted and fragrant, about 1 minute more. Add water; bring to a boil. Reduce heat, cover and simmer until tender, 10-15 minutes. Let stand, covered, for 5 minutes.

Meanwhile, slice ends off oranges. With a sharp knife, remove te peel and white pith; discard. Working over a large bowl, cut the orange segments from their surrounding membranes. Squeeze juice from the membranes into the bowl before discarding them, if desired. Add the scallion greens, almonds, cilantro, 1/2 tsp. cumin, 1/4 tsp. coriander and salt to the bowl; gently stir to combine. Pat scallops dry and sprinkle both sides with the remaining 1/2 tsp. cumin. and 1/4 tsp. of coriander. Heat the remaining 1 tablespoon oil in a large cast iron or nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2-3 minutes per side. (To prevent over cooking, transfer the scallops to a plate as soon as they are done.)

Add the quinoa to the bowl with the orange mixture and gently stir to combine. Serve the scallops over warm quinoa salad.

TIP: For the best flavor, toast chopped nuts or seeds: Heat a dry skillet over medium-low heat. Add nuts or seeds and cook, stirring constantly, until fragrant, 2-4 minutes.

Mashed Cauliflower:


2.5-3 LBS (medium) cauliflower head

2 large garlic cloves

1 Tbsp. butter or olive oil

1/2 tsp. salt

ground black pepper, to taste


Separate cauliflower into florets and cut in smaller chunks. In a medium pot, combine cauliflower, garlic and enough cold water to cover the vegetables. Cover with a lid bring to a boil. Reduce heat to low and cook for about 10 minutes or until cauliflower is for tender. Drain

Add butter or olive oil, salt and ground pepper to taste. Using an immersion blender or food processor, process until very smooth or desired consistency. Adjust salt and pepper to taste. Serve hot

30-MINUTE COCONUT CURRY over Coconut Quinoa:



1 Tbsp (15 ml) coconut or olive oil

1 small onion, diced (150 g)

4 cloves garlic, minced (2 Tbsp or 12 g)

1 Tbsp (6 g) fresh grated ginger (or 1 tsp ground)

1/2 cup (45 g) broccoli florets (or green bell pepper), diced 1/2 cup (64 g) diced carrots 1/4 cup (45 g) diced tomato 1/3 cup (28 g) snow peas (loosely cut)

1 Tbsp (8 g) curry powder

optional: Pinch cayenne or 1 dried red chili, diced (for heat)

2 14-ounce (396 g) cans light coconut milk (sub full-fat for richer texture)

1 cup (240 ml) veggie stock

Sea salt and black pepper to taste


1 14-ounce (396 g) can light coconut milk

1 cup (170 g) white quinoa, rinsed in a fine mesh strainer

* optional: 1 Tbsp (15 ml) agave nectar

FOR SERVING optional Fresh lemon juice Cilantro, mint, and/or basil Red pepper flake

Easy Coconut Curry with Coconut Quinoa | #vegan #glutenfree #minimalistbaker 4.7 from 114 reviews 30-MINUTE COCONUT CURRY PRINT FRIENDLY VERSION Prep time 5 mins Cook time 25 mins Total time 30 mins A vegan, gluten free 30-minute curry that’s loaded with veggies and swimming in a perfectly-spiced coconut milk broth. Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious. Author: Minimalist Baker Recipe type: Entrée Cuisine: Vegan, Gluten-Free, Indian-Inspired Serves: 4

Pumpkin Chicken over Spaghetti Squash:

Cook chicken. Mix 1 & 1/2 large cans of pumpkin, 1 jar of organic marinara (no sugar), 1 cup of almond milk, basil, parsley, salt, garlic, cinnamon, nutmeg, pumpkin spice, and oregano to taste. Toss chicken in sauce. Slice a spaghetti squash into two and put 1/2 face down in a casserole dish, bake at 450 for roughly 25-30 min or until water boils and scrape out inside of squash. It is spaghetti like and super tasty!

Avocado based chicken salad:

(BLEND 2 avocados, lots of fresh basil, pepper, fresh garlic, balsamic vinegar, EVO, garlic, parsley, and oregano in a food processor or mini mixer then transfer sauce to a bowl and toss in 3 shredded chicken breasts and two hearty tomatoes cut up and throw it over mixed greens…YUMMY!!

Chicken, Peppers & Onions Marinara:

Cube chicken, slice and dice peppers and onions and add in an organic tomato sauce or make your own! Slice a spaghetti squash into two and put 1/2 face down in a casserole dish, bake until water boils and scrape out inside of squash. It is spaghetti like and super tasty!

Paleo Broccoli, Chicken, Bacon Alfredo:

Slice a spaghetti squash into two and put 1/2 face down in a casserole dish, bake until water boils and scrape out inside of squash. It is spaghetti like and super tasty! Cook 2 chicken breasts and cube or use shrimp instead. Cook 7 pieces of nitrate free bacon with no preservatives and cut up. Mix in a bowl 1 cup coconut milk from the can, 1 tsp basil, 1 tsp parsley, 2 tsp garlic, 1 tsp oregano, 1 tsp thyme, 1 head of broccoli florets, and pepper to taste. You can bake this at 375 for 30-min, but I threw all the ingredients into a pan with a touch of coconut oil and stir fried it up. I did not follow the recipe with the spices…I LOADED them in! After the chicken was cooked and the broccoli was soft I threw the entire concoction over the spaghetti squash!

Crockpot Venison Roast:

Throw 3-4lb venison roast, 1 onion, celery, carrots, mini tomatoes, 2 bay leaves, 1 garlic clove, bacon fat into the crockpot. Then mix 4 Tb apple cider vinegar, 1/8 cup olive oil, garlic, 2 TB Sesame oil, 1/2 TB dry mustard, parsley, basil, pepper, and garlic powder. Poke holes in the meat and pour on the marinade. Crockpot for 6 hours.

PALEO COCONUT CHICKEN over mixed greens:

Chicken breasts, 2 local eggs, 1 t onion powder, 1/4 t garlic, 1/2 c coconut flour, 1/2 shredded unsweetened coconut, 1/2 c coconut oil, salt and pepper to taste


In a bowl combine coconut flour, shredded coconut, onion & garlic powders and some Salt & Pepper. Mix it up. Dip chicken breast in egg and then in mixture. In a sauté pan, melt the coconut oil on medium heat and fry up chicken breast…DELISH! I put it over mixed greens with a little bit of my home made balsamic dressing

Broccoli, Cheddar & Turkey Bacon Crustless Quiche:

(Makes 6-8 slices)


1 cup medium diced yellow onion (about half an onion)
Coarse salt and ground pepper
1 tsp ground mustard powder
6 large eggs
1 cup half & half
5 pieces of turkey bacon, cooked and crumbled
1 cup shredded sharp cheddar
2 cups of steamed broccoli, chopped into small bites (I used the kind you can microwave in the bag)
half tablespoon of butter or olive oil for sautéing onion


Preheat oven to 375 degrees.

In a large skillet, heat either butter or olive oil, add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes.

In a medium bowl, whisk together eggs and half & half. Season with mustard powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Spray a 9 inch pie pan and fill the bottom with the crumbled bacon, steamed broccoli, onion and cheese.

Pour egg/half&half mixture over the rest of the ingredients in the pie pan and bake until center of quiche is just set, 40 to 45 minutes, and a toothpick inserted in the middle of the quiche comes in clean.

Skinny Shrimp Scampi with Zucchini Noodles:

Yield: 2 to 4 servings Prep Time: 20 min Cook Time: 10 min


2 Tablespoons olive oil
1 pound jumbo shrimp, shelled and deveined
1 Tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup white wine
2 Tablespoons freshly squeezed lemon juice
2 medium zucchini, cut into noodles (See Kelly’s Notes)
Chopped parsley, for garnish


Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.

Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.

Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garish with parsley and serve immediately.

Lemon Thyme Chicken:
Chicken breast
Lemon juice from fresh lemons
1tsp thyme
1tsp garlic powder
1/2tsp oregano
Pour lemon juice into skillet over medium heat
Add the chicken and sprinkle w/herbs
Cook until chicken is done.

Easy and delicious


3lbs. all natural lean ground turkey
2 medium eggs
2 medium Bell Peppers, diced
1 medium onion, diced
2 Tbs minced garlic
2 Tbs oregano
1 Tbs parsley
1 Tbs celery salt
1 Tbs basil
pepper to taste
1 Tsp cayenne pepper (optional)

Preheat oven to 375.
Combine all ingredients in a large bowl until thoroughly mixed.
Use an ice cream scoop to portion control meatballs.
Line meatballs in an oven safe dish.
Bake for approx. 35-45 minutes or until done.

Eat or freeze to use later.

Makes approx 28-32 medium meatballs.

Easy cucumber salad:

Slice up 2 cucumbers and an onion. Add about a quarter cup of raw organic apple cider vinegar, a tablespoon of organic agave and a tablespoon of some fresh chives. Very versatile and you can add any veggies or even fruit you might have on hand. Could also substitute honey for the agave. Could add any spices you want, I’ve added chia seeds and sunflower seeds before.

Spinach, Onion and Mushroom Frittata:
Sauté mushroom, onion and spinach. Add 6-8 eggs and 1/4 cup of Gouda raw cheese mix gently and bake at 350 until done. Yummy!!

Shish Kabobs:

Marinate favorite veggies in balsamic vinegar and extra virgin olive oil along with fresh herbs, salt and pepper. Separately marinate chicken in the same (used white balsamic here). Soak wooden sticks in water then make your kabobs. BBQ till chicken cooked.

Homemade soup w/fresh raw baby spinach:
Broth – turkey bones, water, carrots, onion, celery, fresh herbs from our garden – chives, basil, parsley, oregano, rosemary & thyme. Simmer for 2 hours then strain just saving the broth.
Soup: sauté celery, onion & carrot in a tbl spoon of extra virgin olive oil for 5 minutes and then add broth, and simmer. Chop chicken into bite size pieces, season and sauté until cooked – then add to soup.

Turkey burger on oat bran and whole wheat pita with avocado:

Ground turkey with a dash of worcestershire sauce and Spike all natural seasoning. Grill on medium/high heat for 8 minutes on one side, flip and grill for 6 more minutes (can’t have these rare). I also sometimes make these using Buffalo wing sauce instead of worcestershire. A Krzyston family favorite.

Crock pot Rabbit and Ratatouille:

One can of diced tomatoes on the bottom of crock pot, then layer rabbit quarters. Slice and layer eggplant, yellow squash, zucchini, and mushrooms on top of rabbit, then pour spaghetti sauce on top. cover and cook on low for 8 hours. When done the rabbit will fall of the bone and you would think you were eating chicken.

Tuna and Chick Pea Salad:
Use whatever lettuce you prefer. I used Romaine and iceberg. 1/2 can of tuna in water. Diced celery. Cherry tomatoes. Diced red onion and a handful of washed and drained chick peas. Homemade balsamic vinaigrette. Easy, simple and delicious!

Egg cups:
Chicken sausage
Goat cheese
Yellow peppers
Combine ingredients and divide equally in muffin tin
Cook at 375 for about 20 or until firm
(Delicious and can be easily adapted to ingredients on hand. Use egg whites for healthier option.)

Summer Quinoa Salad:

Diced watermelon, strawberries, cucumber, red onion tossed with fresh Basil, mint, and parsley. Tossed with a homemade poppy seed orange vinaigrette served over the bed of fresh baby spinach.

Hearts and Moons Cherry and Celery Salad:

1 cup sliced celery
1 cup cherries-pitted and halved
1 cup sugar snap peas, shelled
3 tablespoons chopped fresh parsley
1/4 cup plain greek yogurt
1 tablespoon pecans- chopped
1 1/2 teaspoon fresh lemon juice
salt and pepper to taste
Directions: Combine all ingredients. Serve well chilled

Crispy Baked Sweet Potato Fries:


Sweet potatoes. I’d plan on at least one per person. Medium-sized sweet potatoes with smooth, firm, evenly toned skin usually make the best sweet potato fries. Corn starch. A big sprinkle’s worth. (optional) Olive oil. A couple of tablespoons or so. Enough to lightly and evenly coat the fries. Salt, pepper and spices. Amy suggested cumin, but I much prefer cayenne pepper, paprika or curry powder. Garlic is great as well. It’s up to you!


Preheat the oven to 425 degrees Fahrenheit. Peel the sweet potatoes and cut them into fry-shaped pieces (see photos). Try to cut them into similarly sized pieces so the fries will bake evenly.

Toss the uncooked fries into a mixing bowl or a plastic bag, or just onto your baking sheet. Sprinkle with cornstarch (if using) and pour in a few tablespoons of olive oil, enough to lightly coat the fries. Season with salt, pepper, and spices. I’d try to use half a teaspoon per potato or so. Mix/shake to distribute evenly (corn starch should be evenly mixed in so there are no powdery spots).

Pour the fries directly onto a dark, non-stick baking sheet for best results (lining with aluminum foil produces mixed results and parchment paper can burn in the hot oven). Arrange your fries in a single layer and don’t overcrowd, otherwise they will never crisp up.

Bake for 15 minutes, then flip the fries so they can cook on all sides. I find the easiest way to flip them is with a metal spatula. Section by section, scoop up about ten fries and flip them with a quick turn of the wrist.

Bake for 10 to 15 more minutes, or until the fries are crispy. You’ll know they’re done when the surface of the fries change from shiny orange to a more matte, puffed up texture. It’s essential to bake them long enough, otherwise they won’t be crispy. Don’t worry if the edges are a little bit brown; they will taste more caramelized than burnt.

Southwest Chicken:
1 Cup low sodium chicken broth
1 can each black bean & Red kidney beans rinsed and dry
3/4 cup mild salsa
2 garlic cloves
1-1 1/2 lbs skinless boneless chicken breast cut into 2 inch pieces
Bake at 350 degrees in a 13×9 pan combining all ingredients
stir once and remove once chicken is cooked

Raw vegetables with hummus:
2 cups canned garbanzo beans, drained
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley
1. Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
2. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

Grilled Shrimp Tacos with Lime:
Recipe: frozen or fresh shrimp, spring salad mix or red cabbage, plain yogurt, chives, banana peppers, tortillas ( your choice), lime/lime juice.
In a plastic ziplock bag, combine 1Tbsp olive oil, 3 cloves garlic, 1tsp. cumin, 1/2 tsp. chili powder and 1/4 tsp. salt and add the fresh or thawed shrimp. Shake to coat shrimp. Then put shrimp in grill basket or on skewers on the grill. Cook 5-8 minutes.
Meanwhile chop spring mix or red cabbage and add lime juice from 1 lime and 1/4 tsp. salt to lettuce or cabbage mix.
Grip or heat the tortillas. Cut up chives and add to the plain yogurt.
When shrimp is done, take a tortilla, spread yogurt mixture on tortilla, add the lettuce mixture, shrimp, top with a few banana peppers and fresh cilantro. You can add extra lime juice if desired.

Herb Roasted Radishes:

Preheat oven to 450. Slice radishes and coat in coconut oil, then sprinkle with some salt, garlic and sage or what ever spices you want. Spread evenly on a cookie sheet. Roast for about 10-15 minutes

Red Potato, Asparagus, & Red Pepper Salad
1 lb Red Potatoes (from CSA)
1 lb Asparagus
1 large Red Pepper
1 Small Red Onion

Dash of Organic Olive Oil
Balsamic vinegar
Fresh ground Pepper
Sea Salt

Scrub the potatoes & cook until tender (not to soft), rinse off and drain and place in a bowl
Cook the asparagus (make sure still firm) rinse with cold water
Slice the Red Pepper
Mix the potatoes, asparagus and red peeper in a bowl. Drizzle with balsamic vinegar and a dash of organic olive oil. Once all mixed add fresh ground pepper and a dash if sea salt to your tasting.

You can add garlic, crushes red pepper or any hot sauce to liking

Radish Hash Browns: 

Dice up a small onion and cook in a tablespoon of coconut oil. Add a bunch of diced, sliced or shredded radishes and cook for about 8 minutes. Top with sea salt and any fresh herbs or spices you want.

Yummy! Spaghetti squash casserole: Spaghetti squash cooked. Sauté ground turkey and onion, add pizza or spaghetti sauce, basil, salt and pepper. Add 2 whisked eggs. Bake for 50 mins.

Patti’s Easy Crock Pot Venison:

1lb peas
Salt and pepper
6 cups of water
Crock pot for. 10 hours

Cream of Celery Soup:
Put in a pan:
2 quarts of homemade chicken broth
2 chopped sweet onions
2 heads of celery chopped
Bring to boil and simmer covered for 30-45 minutes. Then use a hand/immersion blender to blend it until smooth. Add 1 cup raw milk and stir. Add more chicken broth if it’s still too thick. Serve !!

Paleo Slow Cooker Pot Roast:
Prep time: 15 mins Cook time: 6-8 hours Servings: 4-6
– 1 cup chicken or beef stock
– 2-3 lb. beef roast (chuck or shoulder works best)
– Sea salt
– Ground black pepper
– 5 medium carrots, peeled and chopped in half
– 1/2 medium onion, sliced
– 3 garlic cloves, chopped
– 8 oz. mushrooms, washed and dried
1. Plug in the slow cooker and turn it to low. Pour in the stock. Season the roast generously with sea salt and ground black pepper and then add to the slow cooker.
2. Place the carrots around the edge of the roast and place the sliced onions and garlic cloves on top of the roast. Allow the roast to cook on low for 6-8 hours. Add the mushrooms to the slow cooker about 45 minutes before you want to eat.
3. Remove the roast and vegetables from the slow cooker and place on a platter. Pour some of the remaining cooking liquid over the meat and serve.

Turkey Waldorf Salad:
6 cups roasted turkey breast, one and half walnuts 4 delicious Apples homemade mayo …2 egg yolks 2 tbs fresh lemon juice 2 tbsp water 1 tsp dry mustard salt 1 cup olive oil whisk yolks lemon juice water mustard salt and pepper until blended cook over low heat stir constantly until bubbles a little remove heat let cool 4 minutes pour in blender high speed add oil slowly in thin stream!

Tahini carrots:
Cut 2 1/2 lbs of carrots. Steam for 6 min or till tender
In medium bowl mix 2 tbsp tahini
1tsp minced garlic clove, 3 tbsp fresh squeezed lemon juice and 2tbsp olive oil
Drizzle over carrots and add 1tbsp fresh chopped parsley


Preheat oven to 350 and line a cupcake pan with 12 cupcake liners. Make your crust by combining all the ingredients until well mixed. Press about a teaspoon of the walnut mixture into the bottom of each cupcake liner. Bake for 8-10 minutes. Your oven will smell divine. Let cool.Mix your pumpkin pie layer by combining all the ingredients. Put about 1 Tablespoon of the pumpkin pie mixture on top of the walnut crust. Bake for 45 minutes or until set. Let cool.

Dairy free “cheesecake”:

Drain your soaked cashews and place them into a blender or food processor. Juice your lemon and add just enough water to equal ½ cup. Pour the lemon/water mixture into the blender and add the rest of the ingredients. Process for a few minutes until smooth and creamy.

Whipped cream cheese directions:

Mix all ingredients for a few minutes until smooth and creamy.

Add your cheesecake topping on top of the pumpkin pie layer by filling the cups until the cheesecake mixture reaches the top. Add any topping you want now. I pressed a walnut on top of the cheesecake layer for extra cuteness points. You can add almonds, pecans, a piece of chocolate, or nothing at all, etc. Refrigerate for at least an hour and keep stored in the refrigerator. Enjoy!

Jerk Salmon with snow snap peas and mushrooms:

pre-heat oven to 425
Jerk Rub
1/4 cup dried crushed rosemary
1/4 cup dried thyme
2 Tbsp dry mustard
4 tsp salt
4 tsp ground black pepper
4 tsp onion powder
2 tsp celery seed
2 tsp ground cloves
1 tsp cayenne
Put rub on fish and then sauté on high in coconut oil. Sauté each side until blackened. Wrap in tinfoil and place in oven until Salmon is cooked to your liking. I put it in for about 7-8 mins. Use leftover oil in pan to sauté veggies!

Beef stir fry:
In wok heat 1 tbs olive oil on med heat, add thin sliced sweet onion and sweet peppers & crushed garlic, stir fry until onions start to look clear then add lean beef strips (I like mine marinated in a garlic/cracked pepper marinate), fry until beef is no longer pink, add Prince Edward mix frozen veggies and chopped broccoli and continue to stir fry until veggies are tender and serve.

Raw Collard Green Slaw:

serves 8-10 people
1 bunch collard greens, thoroughly washed & chopped
1 head Napa cabbage chopped
12 ounces snow peas chopped
1 red bell pepper chopped
6 scallions

Apple Cider Vinegar Vinaigrette:
¼ cup apple cider vinegar
¼ teaspoon fresh cracked pepper
½ teaspoon kosher salt
1-2 tablespoons honey
½ teaspoon powdered ginger (optional)
¾ – 1 cup extra virgin olive oil

Butternut Squash Soup:
1small onion chopped,1stalk celery cut up,1med. Carrot cut up.1butternut squash diced. 32oz vegetable broth. Boil vegetables until tender in broth. Put in blender until smooth. Season with salt and pepper and touch of cinnamon. Delicious!

Homemade Chicken Veggie Soup:

Put 2 diced up chicken breasts, a bunch of diced up carrots, celery, and onions into a stew pot. Add 2 boxes of low sodium chicken broth and any additional water to top off the stew pot. Add some Italian herb mix and pepper. I cook it all day then divide into portions and freeze for easy lunch/dinner.

Aussie Omelet:
1 onion, diced
1 clove garlic, crushed
1/2 cup sliced fresh mushrooms
1/4 cup diced green bell pepper
12 medium shrimp – peeled and deveined
5 eggs
1/2 cup milk
1 teaspoon curry powder
salt and pepper to taste
1 tablespoon olive oil
1 tomato, sliced
In a medium nonstick saucepan over medium heat, cook and stir the onion, garlic, mushrooms and pepper until tender, about 5 minutes Mix in shrimp, and cook until opaque. Remove from heat, and set aside.
In a medium bowl, beat together eggs and milk. Mix in curry powder, salt and pepper.
Heat the olive oil in a skillet over medium heat. Pour in egg mixture, and cook 5 minutes, or until firm. Top with tomato and the onion and shrimp mixture. Fold eggs over filling, and serve warm.

Thai green curry spinach soup:

1tbsp oil
1 onion, halved then sliced
2 cloves garlic, minced
1 small red chilli, deseeded and finely chopped
2tbsp Thai green curry paste
300g fresh spinach, roughly chopped
300ml tinned coconut milk
300ml vegetable stock
Black pepper
150g cooked chickpeas
Juice of half a lime
2tbsp fresh coriander, chopped


Heat the oil in a large pan or wok, and add the onion, garlic and red chilli. Cook over a medium-low heat for around 5 minutes, until soft and just beginning to colour. Add the curry paste, and cook for one more minute before adding the chopped spinach, coconut milk, stock and chickpeas. Season well, and simmer for a few minutes until everything is piping hot and the soup has reduced a little. Add the lime juice and fresh coriander, and serve warm.

Macedonian stuffed peppers:

Original recipe is with rice but I don’t use it for healthier version. You can also add brown rice The peppers are stuffed and then baked in the juices from the meat mixture
6 medium sized red, yellow or orange peppers / capsicums
500g minced pork and beef (250g of each), or turkey
1 carrot
1 onion
2 cloves garlic
1 zucchini
handful of mushrooms
1 organic beef stock cube
1/2 tsp dried mixed herbs
1 tsp salt
freshly ground pepper
1/2 cup cooked rice
3 tbs olive oil
1 large tomato, sliced.

1. Preheat the oven to 190C. With a sharp knife, cut out the stems of the peppers, discard and remove seeds and white membranes from inside.
2. Boil a large pot of water and parboil the peppers for 5 minutes. Drain them well and stand them upright in a suitable casserole dish.
3. Dice the carrot into small cubes, along with the zucchini. Slice the mushrooms finely.
4. Dice onion, garlic and cook in olive oil on med to high heat till they are soft. Add the carrots and stir fry till they are half cooked and then add the mince meat. Break it all up into small bits as it cooks. Let it brown and then add the zucchini, cook some more and then add the mushrooms.
5. Lower the time temperature to low-med. Add the salt, pepper and mixed herbs to taste a little at a time. Be sure to taste and add more if needed
6. Add the cooked rice and the beef stock cube (crumbled) and add about 2/3 cup water and stir and let it simmer for 10 minutes, then take it off the heat.
7. With a tablespoon, slowly spoon the mixture, trying to avoid the liquids, into each of the peppers. Push down with the back of the spoon to ensure the mixture is packed in well. Be gentle and try not to break them! Top each pepper with a slice of tomato to cover.
8. You should have a bit of mince mixture and liquid left over. Pour this remaining liquid and meat into the dish so it fills almost halfway up. If you find there is not much liquid left, add a bit more water to the mixture, add some additional tomato paste and stock cube and combine and add to the dish.
9. Leaving the dish uncovered, put it into the oven and cook for 30 minutes or until lightly brown and liquids bubbling.
10. Let it sit for 10-15 minutes if you can wait!

Squash and egg casserole:
2 tablespoons extra virgin olive oil
1 butternut squash, sliced
Minced onion
8 eggs, beaten
4 tablespoons milk
1 tablespoons white sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper 3 tablespoons butter, melted
Optional: shredded Cheddar cheese on top
Preheat oven to 375 degrees F (190 degrees C).
Heat extra virgin olive oil in a large skillet over medium heat, and cook the summer squash and minced onion until tender enough to mash up. Stir occasionally.
While the squash are cooking, mix together the eggs, milk, sugar, flour, salt, and black pepper in a large bowl.
Stir in the squash mixture and melted butter; turn into a casserole dish.
Optional: sprinkle with cheese
Bake in the preheated oven until the casserole is set and the cheese topping is crisp and starting to brown, 35 to 45 minutes. Allow to stand for 15 minutes before serving.
All done!

For a healthier version omit cheese and sugar.

Sweet Tooth Section:

Flax seed, raisins, dates, cranberries, almonds, coconut and oats. About a cup of these altogether.
You can make it hot or cold, I use almond milk. 1/2 cup. You can also mix yogurt with it. Let it sit for 30 minutes or can even be prepared the night before.
Top it off with fruit.

CSA Overnight Oatmeal:

1 apple, 1 cup steel cut oats, 1 cup and a half unsweetened almond milk, 1 cup and a half water, 3/4 cup agave nectar organic, 1/2 tsp vanilla, cinnamon, 3/4 cup cranberry 8 hours overnight in crockpot

Fresh almond milk:
I use 1 cup almonds soak overnight n drain
2 cups water
1 -2 tbsp honey
1-2 tsp vanilla
Drain in cheese cloth or paper towels

Keep almond meal for baking, put in oatmeal, pancakes

Refrigerate and enjoy
Lasts 3-4 days
Separation occurs just shake n pour!

Apple Cranberry Salad:
1/2 cup plain low-fat greek yogurt
1 Tbsp. Sugar
3 medium sized Apples- sliced
1/2 cup chopped walnuts
1/4 c dried cranberries
1 stalk of celery- sliced
Mix yogurt and sugar together. Add all the other ingredients. Refrigerate 2 hours

Avocado Chocolate Mousse:


1/2 cup semisweet chocolate chips

4 very ripe (8 ounce) avocados, peeled and pitted

1/3 cup maple syrup (real/local)

1/3 cup organic cow’s milk

1/4 tsp. sea salt


Melt chocolate chips in a small bowl. Place the melted chocolate, avocados, maple syrup, milk, vanilla, and salt in food processor or vitamix. Blend until smooth and creamy, refrigerate and enjoy!

Paleo Brownies:


1 C. cocoa powder

1 teaspoon espresso powder

½ teaspoon baking soda

¼ teaspoon salt

1 C. creamy almond butter

½ C. Grade B maple syrup (or less)

½ C. ghee

4 eggs

2 teaspoons – 1 ½ tablespoons vanilla extract

½ C. unsweetened applesauce

¼ C. melted raw cocoa butter

Maximum 2-3 tablespoons coconut milk (optional)

½ C. or more walnut pieces (optional)

  1. Preheat oven to 325 degrees and grease a 9X13 inch baking pan.  (I use coconut oil to grease the pan.)
  2. Add dry ingredients to a food processor and pulse to combine.  
  3. Add the remaining ingredients (except the walnuts, if using), and process until well-combined and the batter is smooth.
  4. Spread the batter in the pan.  It doesn’t spread easily, so I just agitate and shake the pan till the batter spreads itself out.
  5. Bake 20-25 minutes until set but still moist in the center.

Note on the optional coconut milk:  Use this if you like a fudgy brownie, but leave it out if you like them cakey.

Paleo Creamer:

2 pitted dates, 1 can unsweetened coconut milk and cinnamon!

Paleo Milkshake:

One cup unsweetened coconut milk, one cup unsweetened almond milk, one banana, chia seeds, a spoonful of almond butter, two pitted dates, unsweetened shredded coconut and ice!

Energy Balls:

3 Ripe bananas, 1 cup of oats, 1/2 cup unsweetened coconut, 1/4 cup of flax seed, 1/4 cup of sliced almonds, 1/4 cup of dark chocolate chips. Mix together scoop 1 inch balls onto parchment paper and bake at 350 for 15 minutes! Delicious power snack! Btw I made this recipe up, so easy and u can add whatever else you want (ie. sunflower seeds, pumpkin seeds, protein powder) it’s amazing what you can do with bananas!

Dairy free, grain free Pumpkin Cheesecake Cups:

Makes 12 adorable cups

Crust Ingredients:

1 cup walnuts, crushed – you can also use any other nut like pecans, almonds, etc. (you want to crush them somewhere in the middle of a fine flour and coarse pieces)
3 tablespoons coconut oil (or butter or ghee), melted
1 tablespoon pure maple syrup (or sweetener of choice)
1 teaspoon pure vanilla extract
½ teaspoon cinnamon
¼ teaspoon baking soda
¼ teaspoon salt

Pumpkin Pie Layer Ingredients:

1 cup roasted pumpkin or canned pumpkin
1 egg
1 ½ teaspoon pumpkin pie spice
1-2 tablespoons pure raw honey or sweetener of choice (how much will depend on your desired sweetness level)

Dairy Free Cinnamon “Cheesecake” Topping

1 cup raw cashews, soaked for at least 6 hours (if you can’t bear to wait 6 hours, put them in a pot of boiling water, turn the stove off and let sit for 30-60 minutes)
1/3 cup coconut oil
2 tablespoons pure raw honey or sweetener of choice
1 lemon, juiced + add water to equal ½ cup total
½ teaspoon pumpkin pie spice or cinnamon
pinch of sea salt

And A Dairy Option (instead of the non-dairy option): Whipped Cream Cheese Cinnamon Topping

1 8-ounce package cream cheese
4 ounces of butter
2 tablespoons pure raw honey or sweetener of choice
1 tablespoon pure vanilla extract
½ teaspoon pumpkin pie spice or cinnamon

Paleo Cinnamon Rolls:
– 1 3/4 cups almond flour
– 1/4 cup coconut flour
– 1/2 tsp. sea salt
– 1/4 cup coconut oil or ghee, softened
– 2 Tbsp. raw honey, softened
– 2 large eggs, room temperature
– 1 Tbsp. vanilla extract
– 1/4 cup raw honey
– 2 Tbsp. coconut oil or ghee
– 2 Tbsp. ground cinnamon
– 1/2 cup raisins (optional)
– 1/4 cup raw honey, softened
– 1/4 cup coconut oil or ghee, softened
– 2 tsp. vanilla extract
-1/2 cup chopped pecans (optional)
1. Preheat the oven to 350F.
2. In a medium sized bowl bowl, whisk together the coconut oil, raw honey, vanilla and eggs.
3. In a large bowl, combine the almond flour, coconut flour and sea salt and mix to combine with a fork, breaking up any chunks.
4. Add the egg mixture to the almond flour mixture and knead the dough until it is smooth. If the dough is too wet, add 1 tsp. coconut flour at a time until desired consistency is reached. Place the dough in the fridge for 15 minutes.
5. While the dough is cooling, mix the coconut oil and raw honey for the filling together in small bowl and set aside.
6. Using a rolling pin, roll the dough out between two sheets of parchment paper, sprinkling a little almond flour on each side of the dough before rolling. You want to form a large rectangle (see pictures below).
7. Drizzle the filling evenly over the dough, using the back of the spoon to spread it all around. Sprinkle the cinnamon on top and then the raisins (optional).
8. Roll the dough, starting at one of the shorter ends, until it forms a log. You want to work carefully and slowly in order to get the dough to roll correctly (see picture below). Once the whole log is rolled, roll it gently until it is smooth on all sides.
9. Slice the rolls into 2 inch thick sections using a large chef knife. You should have about 9 rolls. Lay each piece (flat side down) on a baking sheet lined with parchment paper.
10. Bake 17-21 min or until the tops are lightly browned. Keep your eye on them – you will rather they be underdone than overdone.
11. Remove from the oven and let cool for at least 10 minutes. Mix the glaze ingredients together in a small bowl while the rolls are cooling.
12. Drizzle with the glaze and add toppings (optional) right before serving.

Coconut Caramel Sauce:


1 cup coconut sugar (paste or granulated)

1 cup coconut cream (full fat coconut milk works too)

1/4 tsp. salt

1-2 tsp. vanilla extract


Place coconut sugar, coconut cream, and salt in a small saucepan. Heat slowly while stirring to dissolve coconut sugar.

Bring mixture to a simmer. Cook for 10-15 minutes. The sauce will thicken further as it cools. To test, take the saucepan off the heat, spread a little sauce on a saucer or something similar and place in the freezer for a few minutes. If the caramel doesn’t thicken (enough) simmer the sauce for a little longer.

Stir the vanilla extract into the finished caramel sauce. NOTE: The caramel sauce may harden as it cools to room temperature. To make it pourable or dip able again, simply warm it a little in the microwave. Makes 1.5 cups

Paleo Pancakes for one:

Mash up one banana, with two eggs and a scoop of almond butter and whisk. Add cinnamon, nutmeg and blueberries if you wish! Then cook just like a pancake!

Paleo strawberry Banana Pie Crust:
1 & 1/2 cup almond flour
1/4 cup melted butter
1/2 tsp salt
1 tsp cinnamon
2 ripe bananas
1 tbsp lemon juice
1/2 tsp vanilla
3 eggs beaten
2/3 cup coconut milk
Strawberries & blueberries for top.

1. Mix almond flour, butter, salt & cinnamon in a bowl. Press mixture in a pie plate to form crust.
2. Mix bananas, lemon juice, & vanilla in a food processor/ blender. Then add gently coconut milk & eggs.
3. Pour mixture into crust.
4. Bake at 350 for 35 min or until middle is set. Let pie cool
5. Top with your berries.

You could even make coconut milk whipped cream for the too as well!

Primal Fudge:


1/2 cup coconut oil

1/2 cup high quality cocoa powder

1/2 cup smooth almond butter

1/4 cup raw honey or maple syrup

1/2 tsp. vanilla extract


Melt Coconut oil. Blend all ingredients together in a food processor or blender. Pour into paper lined muffin tin cups or silicone muffin cups and fill half inch full. Chill for 30 min in the refrigerator or 10 min in the freezer. When firm remove. Store in a sealed container in the refrigerator. Makes 10