Strawberry Coconut Almond Smoothie

Ingredients

8-10 small frozen strawberries 3 fresh strawberries 250ml coconut milk 1 tsp almond butter 1 tsp honey

Cooking Steps
1. Preheat oven to 450 degrees 2. Grate sweet potatoes with box grater or food processor then wrap in paper towel to squeeze out excess moisture 3. Add hash browns to a 9 pie pan with cooking fat, salt, and pepper, then mix and press evenly into the bottom and up the s ides 4. Bake for 20 minutes or until hash browns are golden brown around the edges 5. Remove and set aside then turn oven down to 350 degrees 6. While the crust is baking, cook bacon in a skillet over medium heat until crisp 7. Remove to a paper towel-lined plate to drain 8. Discard (or keep!) excess bacon grease but leave ~1 tbsp in the skillet 9. Add onions and saute until translucent, 3-4 minutes 10. Add tomatoes and arugula and saute for 3-4 more minutes 11. Add garlic and mix well for 30 more seconds then remove from heat 12. Whisk together eggs, salt, and pepper in a medium bowl. 13. Add the bacon and veggie mixture then stir to combine 14. Pour mixture over crust and bake for 30 minutes, or until top is light brown 15. Let sit for 10 minutes before slicing and serving 16. Try not to eat the whole thing!

Ingredients

2 c shredded Sweet potato or yam (1-2 large) 2 1/2 tbsp Coconut oil or ghee, melted S&P 4 slices bacon, chopped 1/2 Sweet onion, chopped 8 Cherry tomatoes, quartered

1 large handful Baby arugula 2-3 garlic cloves, minced 6 eggs

Sesame Ginger Honey Glaze 1/4 cup honey 1 teaspoon toasted sesame oil 1 teaspoon soy sauce 1/2 teaspoon freshly grated ginger 1/2 teaspoons toasted sesame seeds Combine all ingredients in a bowl and whisk until smooth. Pour over salmon.

Grilled Avocado Quesadillas

1 (6oz.) can sliced black olives, drained 3 firm-ripe avocado, halved, pitted, peeled and diced 1/2 red bell pepper, finely chopped (or 2 baby bell peppers) 1 jalapeno, finely chopped 1/3 cup fresh chopped cilantro 2 tbsp red onion, finely chopped Juice of 1 lime Kosher salt to taste Black pepper 4 large flour tortillas cheddar cheese (or Monterey Jack), shredded

Instructions
o o Heat up the grill and spray with cooking spray. Chop all of the vegetables. Stir together olives, avocado, bell pepper, jalapeno, cilantro, onion and lime juice. Season with sea salt and pepper to taste.

Place tortillas on the grill and grill for about 45-60 seconds or until the tortilla starts to get golden-brown grill stripes. Flip the tortillas and cover with cheese; grill until cheese is melted and tortilla is crisp and slightly browned on the bottom. Divide avocado mixture among the tortillas, cut each tortilla into 4 wedges and serve immediately.

Coconut Almond Bread

Topping: c. sugar c. water 1 Tbsp. butter 1 tsp. almond extract 2 eggs 1 cup sugar cup shortening 1 tsp. coconut extract c. buttermilk tsp. salt tsp. baking powder tsp. baking soda 1 c. flour c. coconut c. chopped almonds

Instructions
o o o o o o o Beat eggs, sugar, shortening, and extract together. Slowly mix in buttermilk and dry ingredients. Pour into a bread pan coated in cooking spray. Bake for 60 to 70 minutes at 325 degrees until knife comes out clean. While baking boil sugar and water for a few minutes. Remove from heat and add butter and extract. Pour over cooked bread and let set for two hours before removing from pan.

Cajun Chicken Stuffed with Pepper Jack Cheese & Spinach

1 lb boneless, skinless chicken breasts 4 oz pepper jack cheese, shredded (you can use up to 6 oz) 1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach) 2 tbsp olive oil 2 tbsp Cajun seasoning - click here for my homemade Cajun spice recipe 1 tbsp breadcrumbs (I use Italian style) Sea salt, to taste Freshly ground black pepper, to taste Lots of toothpicks

Directions:

Preheat oven to 350 degrees.

Flatten the chicken to 1/4-inch thickness. Season the chicken with salt and pepper.

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used!

Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Make sure you get underneath, too. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallions.