Chocolate Chunk Salted Caramel No-Bake Cookies

Makes: 15 Cookies

Store in: 12 oz ISO Meal Prep Containers

Tips: To keep this recipe 100% dairy free and vegan, be sure to use a chocolate that is dairy free.

This version of no-bakes takes a full 3-4 hours to fully set up.

Ingredients:

• 1½ cups coconut sugar
• ½ cup coconut oil
• ½ cup coconut milk, (from the can)
• 2 Teaspoons vanilla extract
• ¼ Teaspoon sea salt
• 2½ cups finely shredded coconut
• 1 cup big flake coconut
• 3/4 cup dark chocolate chunks or chocolate chips (80% dark chocolate would be preferable)

Directions:

1. In a large saucepan, combine the coconut sugar, coconut oil, and coconut milk. Bring the mixture to a boil, and boil for 2-3 minutes until the caramel thickens, stirring constantly to keep the caramel from sticking.
2. Remove the caramel from the heat and add the vanilla, sea salt, and coconut. Stir to combine. Finally, add the chocolate chunks and combine, stirring as little as possible to keep the chunks intact.
3. Portion the cookie on a parchment lined baking sheet and let cool.

Shopping List for No-Bake Cookies:

• coconut sugar
• coconut oil
• coconut milk, (from the can)
• vanilla extract
• sea salt
• finely shredded coconut
• big flake coconut
• dark chocolate chunks or chocolate chips (80% dark chocolate)

Caper and Lemon Salmon Salad

Yields: 2-3 Portions

Store in: 12 oz or 16 oz ISO Meal Prep Containers

Tips: Look for opaque and flaky to ensure Salmon is evenly cooked.

Roll your lemon before cutting to get the most juice out of it.

1. 1 pound salmon fillet
   Season with salt and pepper
2. Bake at 350 degrees for 5-10 minutes

Transfer cooked salmon into a mixing bowl and add the following:

• Juice and zest from ½ a lemon
• 2 Tbsp of capers (drained and rinsed)
• 1 celery stalk (chopped)
• 1 tsp fresh dill (chopped)
  Drizzle of extra virgin olive oil
• Sea salt and pepper to taste

Shopping List for Salmon Salad:

• ½ a lemon
• capers
• 1 celery stalk
• fresh dill
• Sea salt and pepper
• 1 Pound of Salmon

Paleo Apple Nachos

Yields: 1 Large Serving (sharable)

Store in: 12 oz ISO Meal Prep Containers

Ingredients:

• Apples
• Fresh lemon juice
• Almond butter
• Chocolate chips
• Unsweetened shredded coconut
• Sliced almonds

Directions:

1. Slice apples and toss with the lemon juice in a large bowl
2. Arrange the apples in a plate and drizzle with almond butter. You can use a Ziploc bag to drizzle the almond butter.
3. Sprinkle with shredded coconut, chocolate chips and sliced almonds

Shopping List for Apple Nachos:

• Apples
• Fresh lemon juice
• Almond butter
• Chocolate chips
• Unsweetened shredded coconut
• Sliced almonds

Thai Chicken Lettuce Wraps

Yields: 6 Portions

Store in: 16 oz or 38 oz ISO Meal Prep Containers

Ingredients:

• 1 cup almond butter
• 1 cup water
• 8 tablespoons coconut aminos
• 8 cloves garlic, minced
• 4 tablespoons ghee, or use coconut oil
• 8 (6-oz.) boneless, skinless chicken breasts
• 48 Romaine lettuce leaves
• 16 cabbage leaves, chopped
• 4 cups broccoli, chopped
• 4 large carrots, shredded
• 2 large green onion, sliced
• 4 cups cilantro, chopped
• Sea salt and freshly ground black pepper to taste

Directions:

1. In a large bowl, add first 4 ingredients (almond butter through garlic) and mix well.
2. Cover bowl and let sit overnight in the refrigerator, or at room temperature for 1 hour.
3. Preheat grill to MEDIUM-HIGH. Brush grill grate with coconut oil.  Season chicken with sea salt and pepper.
4. Place chicken on grill for 4 to 6 minutes per side or until juices run clear; remove from grill and cut into 1/2″ cubes.
5. On a plate, spread out washed romaine leaves. Fill each leaf with chicken, broccoli, cabbage, carrots, onion, and cilantro. Drizzle with almond butter sauce and serve.

Shopping List for Lettuce Wraps:

• almond butter
• coconut aminos
• 8 cloves garlic
• coconut oil
• 8 (6-oz.) boneless, skinless chicken breasts
• 48 Romaine lettuce leaves
• 16 cabbage leaves
• broccoli
• 4 large carrots
• 2 large green onion
• 4 cups cilantro
• Sea salt and freshly ground black pepper to taste

Ground Beef & Butternut Squash Breakfast Skillet

Yields: 6 Portions

Store in: 16 oz or 38 oz ISO Meal Prep Containers

Tips: Remove stem from avocado, if you see green underneath it means it’s ready to eat. If it is brown underneath then it’s old.

Ingredients:

• 2 tbsp lard
• 450g grassfed ground beef
• 2 small onion, chopped
• 4 celery stalks, chopped
• 6 cloves garlic, minced
• 1 tsp fine sea salt
• 1/2 tsp ground white pepper
• 2 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp garam masala
• 1 large butternut squash, cooked
• 450g spinach, chopped
• 6 pastured eggs
• 1 avocado, peeled and sliced

Directions:

1. Preheat oven to 375F
2. Divide the spinach into 2 or 3 batches and cook them in the microwave for about a minute, until wilted. Allow the cooked spinach to cool until it can be safely handled and press them with your hands to squeeze out as much liquid as you possibly can. Reserve.
3. While the spinach is cooling, scoop the flesh out of the butternut squash and set that aside.
4. Melt the lard in a heavy skillet (cast iron preferred) set over medium high heat. When the lard is nice and hot, add onion, celery, garlic and salt and cook until the veggies are fragrant and softened, about 2-3 minutes.
5. Add ground beef, white pepper, cumin, coriander and garam masala and continue cooking until the beef completely brown.
6. Add squash meat and drained spinach and mix lightly, just to distribute the ingredients somewhat evenly.
7. Create 3 dimples in the mixture and crack an egg into each dimple. Sprinkle the eggs with a little bit of salt and pepper.
8. Place in the oven to bake for 12-15 minutes, until the eggs are set.
9. Garnish with the sliced avocados and serve immediately.

Shopping List for Breakfast Skillet:

• lard
• 450g grassfed ground beef
• 2 small onion
• 4 celery stalks
• 6 cloves garlic
• fine sea salt
• ground white pepper
• ground cumin
• ground coriander
• masala
• 1 large butternut squash
• spinach
• pastured eggs
• avocado