Burger buns

Ingredients:
  • 4 eggs
  • 4 Tbs coconut flour
  • 4 Tbs almond flour
  • 4 Tbs coconut oil (melted)
  • 1 tsp baking powder
  • 1/2 tsp sea salt (optional)
Instructions:
  1. Preheat oven to 350° F.
  2. In a large bowl, mix coconut flour, almond flour, baking powder and sea salt together with a fork.
  3. In a separate bowl, blend eggs and coconut oil.
  4. Pour egg mixture into flour mixture and combine completely.
  5. Line a baking sheet with parchment paper, and grease the paper lightly with coconut oil.
  6. Pour the batter onto the oiled parchment paper to make eight (3-inch diameter) pools.
  7. Bake for 10 minutes.

This recipe was inspired in part or in whole from here.

NO potato salad

Ingredients:
  • 1 head cauliflower, chopped into small florets
  • 2 stalks celery, diced
  • 1/4 yellow onion, finely diced
  • 1 Tbs fresh parsley, finely chopped
  • 2 eggs, hard boiled, shelled, and diced
  • 2 Tbs mayonnaise
  • 1 Tbs dijon mustard
  • ½ tsp sea salt (optional)
Instructions:
  1. Add 1" of water to the bottom of a medium pot (with lid). Insert steamer basket and fill with chopped cauliflower. Cover.
  2. Steam cauliflower on the stove top over medium-high heat until slightly tender, about 10 minutes after water begins to simmer (overcooking will develop a stronger "cauliflower" smell, and a mushy texture).
  3. Drain cauliflower and rinse with cold water to cool immediately. Place in a large bowl
  4. Add celery, onion, parsley, and egg.
  5. Stir in mayonnaise, dijon mustard, and sea salt (if desired).
  6. Serve immediately or store in refrigerator.

This recipe was inspired in part or in whole from here.

Vegetable soup (lt)

Ingredients:
  • 1 Tbs coconut oil
  • 1/4 cup diced onion
  • 1 large carrot, thinly sliced
  • 1 medium zucchini, thinly sliced
  • 2 tsp fresh parsley, chopped
  • 1/4 tsp dried or 2 sprigs fresh thyme
  • 1/8 tsp freshly ground black pepper
  • 2 cups vegetable broth
Instructions:
  1. In a 1 1/2 quart saucepan, cook onion in coconut oil until translucent.
  2. Add all other ingredients except vegetable stock.
  3. Cover and cook over low heat, stirring occasionally, until vegetables are tender, about 10 minutes.
  4. Add stock, increase heat and bring to a boil.
  5. Reduce heat to medium and cook until vegetables are soft, about 15-20 minutes.
  6. Remove from heat and let cool slightly.
  7. Optional: Remove 1/2 cup soup from pan and reserve; pour remaining soup into blender and process at low speed until smooth.
  8. Combine pureed and reserved soup mixtures in saucepan and cook, stirring constantly until hot.

This recipe was inspired in part or in whole from here.

Lascaux chicken waldorf salad

Ingredients:
  • 2 (4-6 oz) chicken breasts, cooked and diced
  • 1 large tart apple, cored and diced
  • 1 large stalk celery, chopped
  • ½ cup walnuts, chopped
  • ¼ cup mayonnaise
  • 2 tsp lime juice
  • 2 tsp raw honey
  • freshly ground black pepper to taste
  • sea salt (optional)
Instructions:
  1. In a medium bowl, combine chicken, apple, celery and walnuts. Set aside.
  2. In a small bowl, combine mayonnaise, lime juice and honey and mix until well blended.
  3. Season with sea salt and freshly ground black pepper if desired.
  4. Spoon dressing over chicken and toss to coat completely. If making salad ahead of time, keep chicken mixture and dressing separate until just before eating.

This recipe was inspired in part or in whole from here.

Indian coleslaw

Ingredients:
  • 1 small green cabbage, finely chopped (about 3 cups)
  • 3 medium tomatoes, diced
  • 1 cup unsweetened shredded coconut
  • 1/2 cup almond flour
  • 1 large date, soaked, pitted and mashed
  • juice of 1 lemon
  • 2 Tbs olive oil
  • 1/2 tsp ground brown mustard seed
  • 1/2 tsp ground cumin seed
  • 1/4 tsp turmeric
  • 1 Tbs jalepeno, minced (optional)
  • sea salt to taste (optional)
Instructions:
  1. Toss cabbage, tomatoes, coconut and almond flour together in a large bowl. Set aside.
  2. In a small bowl, mash the soaked date. Add in the remaining ingredients and whisk together to form a smooth dressing.
  3. Pour dressing into cabbage and tomato mixture and combine completely.
  4. This salad keeps well for 2 to 3 days in the refrigerator.

This recipe was inspired in part or in whole from here.

Grilled juneau shrimp

Ingredients:
  • wooden skewers
  • ¼ cup extra virgin olive oil or melted coconut oil
  • 3 garlic cloves, minced
  • juice of 1 lemon
  • 1/8 teaspoon paprika
  • dash of cayenne pepper
  • 2 lbs large shrimp with tail left on
  • lime wedges
  • parsley, chopped
Instructions:
  1. Soak wooden skewers in warm water.
  2. Mix olive or coconut oil, garlic, lemon and spices in a large, shallow bowl. Add shrimp and let sit in refrigerator for 30 minutes, stirring occasionally.
  3. Prepare the grill just before meal time.
  4. Put marinated shrimp on skewers.
  5. Place on hot grill. Turn after a few minutes on each side and remove when bright pink and fully cooked (about 1-2 minutes per side).
  6. Serve with lime wedges and chopped parsley.

This recipe was inspired in part or in whole from here.

Chicken w/ rosemary & bacon

Ingredients:
  • 4 tsp garlic powder
  • 4 boneless, skinless chicken breasts
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 4 sprigs fresh rosemary
  • 4 thick slices bacon
Instructions:
  1. Preheat outdoor grill for medium-high and oil grates (or use a heavy bottomed skillet over medium heat on the stove).
  2. Season chicken breasts with garlic powder, sea salt and freshly ground black pepper.
  3. Lay one rosemary sprig on top of each chicken breast and wrap a slice of bacon around to hold the rosemary in place. Secure each piece of bacon with a toothpick or another rosemary sprig.
  4. Cook the breasts about 8 minutes per side on the grill, or until juices run clear and there is no pink in the middle. Note: if you are cooking chicken in a pan on the stove, more time is needed per side. Cook until internal temperature reaches 165° F.

This recipe was inspired in part or in whole from here.

Grilled chicken kebabs

Ingredients:
  • 1 lb boneless, skinless chicken breasts
  • 2 cloves garlic, crushed
  • 2 Tbs ground cumin
  • 2 Tbs sesame oil
  • 1/2 tsp sea salt
  • wooden skewers
Instructions:
    Soak wooden skewers for at least 15 minutes before grilling.


    1. Slice chicken breasts length-wise into 3 or 4 strips each.
    2. Combine crushed garlic, cumin, sesame oil and sea salt in a bowl.
    3. Place the chicken into the spice mixture and coat each piece.  Cover and refrigerate for at least 2 hours (may marinate overnight).
    4. Just before dinner time, prepare the grill and soak the skewers.
    5. Pierce each slice of chicken breast with a skewer.
    6. Grill until fully cooked

    Gazpacho

    Ingredients:
    • 4 ripe tomatoes, quartered
    • 1 small onion, coarsely chopped
    • 1 medium cucumber, peeled and coarsely chopped
    • 1 sprig fresh parsley
    • 1 clove garlic, peeled
    • ½ cup cold water
    • juice of 1 lemon
    • sea salt (optional)
    • freshly ground black pepper to taste
    • cayenne (optional)
    • 4 ice cubes
    Instructions:
    1. Blend all ingredients in a blender or food processor until vegetables are chopped very small (not pureed).
    2. Serve cold.
    This recipe was inspired in part or whole from here.

    Endive salmon poppers

    Ingredients:
    • 1-2 heads endive
    • 4 oz smoked salmon
    • 1/2 red onion, minced
    • 1/2 avocado, sliced
    • sea salt (optional)
    • freshly ground black pepper
    • olive oil
    Instructions:
    1. Wash and separate endive leaves.
    2. Top with smoked salmon, red onion and avocado.
    3. Sprinkle with sea salt and freshly ground black pepper to taste, and drizzle with olive oil.

    Egg drop soup

    Ingredients:
    • medium onion, diced
    • 2 stalks of celery, diced  (optional)
    • 1 Tbsp butter substitute (like earth balance)
    • 8 cups of chicken broth (or well-salted water)
    • 1/4 tsp ground ginger (fresh if you have it)
    • 1 tsp wheat free tamari sauce
    • 1/4 tsp sesame oil
    • salt to taste
    • 3 Tbsp arrowroot powder + 3 Tbsp water
    • 6 eggs
    Instructions:
    1. Dice onions and celery. Melt butter substitute over medium heat.
    2. Saute onions & celery over low heat until they turn soft. Stir in broth.
    3. Add ginger, tamari sauce, and sesame oil. Bring to a boil. Add salt to taste
    4. Mix arrowroot powder with water until smooth. Pour into soup and cook until thickened.
    5. Whisk your eggs together and pour intermittently into soup. For beautiful, ribbony eggs be SURE to do this step AFTER the soup is already thickened!

    This recipe was inspired in part or in whole from here.

    Cilantro turkey burger

    Ingredients:
    • 1 lb ground turkey
    • 1 cup cilantro, chopped
    • 1/4 cup red onion, finely chopped
    • 2 tsp garlic, minced
    • 1 tsp sea salt
    • 1/4 tsp freshly ground black pepper
    Instructions:
    1. Prepare the grill, or turn the broiler on low.
    2. Combine all ingredients in a bowl and use a fork to mix well.
    3. Divide into 4 portions and shape into patties.
    4. Grill or broil until cooked to desired temperature.

    Chicken fajita salad

    Ingredients:
    • 1 Tbs coconut oil
    • 1/2 yellow onion, diced
    • 1/2-3/4 lb boneless, skinless chicken breasts
    • 1/2 tsp ground cumin
    • 2 tsp dried oregano
    • 1/4 tsp sea salt (optional)
    • 1 large bell pepper, chopped
    • 1 large head red leaf or romaine lettuce
    • 2 medium tomatoes, diced
    • 1 avocado
    Instructions:
    1. Wash and chop onion, bell pepper and tomatoes.
    2. Cut chicken into 1/2" slices.
    3. Heat skillet over medium-high heat.  When hot, add coconut oil and onions. Sauté until onions are soft and slightly translucent.
    4. Add chicken, cumin, oregano and sea salt to the onions and continue to cook, stirring often.
    5. When the chicken has browned, add the peppers and cook until tender.
    6. Meanwhile, wash and shred the lettuce. Divide between two plates.
    7. Top lettuce with chicken fajita mix, tomatoes and sliced avocado.

    This recipe was inspired in part or in whole from here.

    Chicken and apples

    Ingredients:
    • 2 (4-6oz) boneless, skinless chicken breasts (or use leftover chicken from another meal)
    • 1/4 tsp sea salt (optional)
    • 1/8 tsp freshly ground black pepper
    • 2 Tbs coconut oil
    • 1 large apple
    • 1/2 tsp cinnamon or allspice
    Instructions:
    1. Dice chicken breasts. Season with sea salt and freshly ground black pepper. Set aside.
    2. Heat a medium saute pan over medium-high heat. Add coconut oil when hot.
    3. Cook diced chicken until just before fully done (about 150° F).
    4. Grate apple into pan.
    5. Add cinnamon or allspice.
    6. Continue to cook until chicken is done and apple is tender.

    This recipe was inspired in part or in whole from here.