Cumin & Cinnamon Roasted Root Veg
Cube a combination of root veg- butternut squash works really well here! Combine coconut oil or extra virgin olive oil with a mix of cumin and cinnamon. Bake around 400 degrees F until browned.
Pizza Spaghetti Pie
Cut a large spaghetti squash and roasted until soft- around 20-25 minutes. Once cooked use a fork to shred.
Meanwhile cook a pound of grass fed ground beef, chicken or lentils with 1/2 onion, 1 cup of pizza sauce and 1 teaspoon of dried basil.
Add meat mix with squash, salt and pepper. Add 3 whisked eggs into the mix, combining until you can no longer see the eggs. Bake for 1 hour around 350 degrees F.
Combine 1/2 cup almond flour, 1/4 cup nutritional yeast, 1/4 cup coconut flour, 1 T italian seasoning, 1 T garlic powder, 1 t salt, 1/2 t pepper into a bowl
Coat 4 thinly sliced chicken breasts with 2 beaten eggs and place into dry ingredients.
Cook in skillet until brown about 3 minutes a side, then bake in over for 15 minutes at 350 degrees F.
Serve with spaghetti squash or zucchini noodles and sauce.
Cauliflower/Sweet potato rice
Cook frozen cauliflower rice or shred a sweet potato in a food processor and sauté for 15 minutes until it turns into a rice consistency.
Cook diced desired veggies (sugar snaps, red pepper, peas), add cooked protein, scrambled eggs and mix with rice.
Meatloaf and mashed cauliflower/potato
Boil a blend of cauliflower and white potatoes, mash and add grass fed butter, salt pepper and seasonings of your choice.
Cook onion, garlic, 1/2 c baby carrots, 3 sprigs on thyme, 1/2 t paprika. Add this mixture to a blender along with 1/2 tomato and pulse until minced.
Combine with 1.5 lb of ground beef, 1/2 t paprika, 1/4 cup almond flour, 1 egg and put into a baking loaf dish.
In a saucepan heat 6 oz tomato paste, 1/4 cup apple sauce, 1 t apple cider vinegar, 1 t grass fed butter and 1 t coconut aminos and add to the meat loaf
Cook at 375 degrees F approximately 30-35 minutes
Prepare either crust and top with sauce and topping you like!
To make the chickpea crust combine 1 cup of water with 1 cup of chickpea flour and allow to sit for 10 minutes.
Head 1 T of oil in an oven proof skillet, add chickpea mixture and bake in over for around 10 minutes until crispy on the sides.
Boil 1.5 pounds of sweet potato.
Saute 1.5 pounds of ground meat or lentils and then remove from pan. Then cook 1 medium onion, 2 stalks celery, 1 medium carrot and 1 cup cauliflower florets and peas. Cover with a lid and let stream for 3-4 minutes.
Add the meat back in and mix 1 T tomato paste, 1t chopped rosemary, 2 pinches cinnamon, 1T coconut aminos and salt and pepper. Add 1 cup beef stock. Put into a casserole dish.
Mash the sweet potatoes with salt, pepper and grass fed butter. Cover the meat mixture with the potato. Bake for 20 minutes at 400 degrees F.
Heat 1/2 cup almond milk
Mix in: 3 T coconut flakes, 3 T almond flour, 1.5 T flax and continue to heat.
Top with nuts or berries