(serves 4-6)

INGREDIENTS:
– 1 medium spaghetti squash (about 2½ pounds)
– 4 tablespoon butter, ghee or coconut oil, divided
– 2 cloves garlic, minced
– 1 medium carrot, diced
– 2 stalks celery, diced
– ½ medium yellow onion, minced
– 1 small red bell pepper, diced
– 1 pound ground chicken
– 1 teaspoon garlic powder
– 1 teaspoon fine sea salt
– ¼ teaspoon black pepper
– 1 cup hot sauce 
– ¼ cup Mayo – 3 large eggs, whisked
– chopped scallions for garnish
– sliced avocados, for garnish

INSTRUCTIONS:
– Preheat oven to 400 degrees.
– Cut the spaghetti squash in half lengthwise. Place the squash cut side down on a baking sheet and bake for 30-35 minutes or until the skin gives when you press your finger to it. Remove the squash from the oven and reduce the temperature to 350 degrees.
– Grease a Dutch oven or 8-inch square glass dish with 2 tablespoons of the butter.
– Let the squash cool for 5 minutes, remove the seeds and then use a fork the remove the threads and place them into the greased baking dish.
– In a large sauté pan over medium heat, melt the remaining 2 tablespoons of butter. – Add the garlic, carrot, celery, onion and bell pepper and cook for about 10 minutes until the onion is translucent. 
– Add ground chicken, garlic powder, salt and pepper and cook, using a spatula to break up the chicken into small pieces, until chicken is no longer pink, (8 minutes).
– Remove the pan from the heat, then, add hot sauce and mayo and mix to combine.
– Add the chicken mixture to the baking dish and mix well with the spaghetti squash threads. Add the whisked eggs and mix everything together until you can no longer see the eggs.
– Bake for 1 hour or until the top forms a slight crust that doesn’t give when you press it in the middle. Let rest for 5 minutes before serving. Garnish with chopped scallion and avocado slices.

Ingredients:
2 Tbsp. Extra Virgin Olive Oil
2 Tbsp. fresh Rosemary, separated from stems, chopped
7 lb. Turkey Breast
2 tsp. Sea Salt and Pepper, to taste
Directions:
1. Preheat oven to 325°F.
2. Brush olive oil over turkey breast.
3. Sprinkle rosemary over turkey breast.
4. Season with salt and pepper.
5. Place turkey in roasting pan. Cook for approximately 25 minutes per pound (done when meat thermometer reaches 170°F).
6. Occasionally baste turkey with juices in the pan (especially near the end).
7. Let rest for 10 minutes. Enjoy!!

This is a meal prep classic. You’ll have lots of chicken for your weekday lunches and dinners!

1.5 to 2 lbs boneless skinless chicken breasts
3 tbsp avocado oil
2 tbsp chicken broth
1 tbsp apple cider vinegar
Spice mix:
2 tbsp chili powder
1.5 tbsp onion powder
1.5 tsp garlic powder
1 tsp dill
1 tsp pepper
½ tsp red pepper flakes
½ tsp paprika
Salt to taste
Add all ingredients to a slow cooker for 4 to 6 hours (until done and very tender). Remove chicken from slow cooker and, using two forks, shred. Return meat to crockpot to combine with remaining spice mixture.
Use in your favorite recipe – it’s perfect for salads, as a stuffing for sweet potatoes, or in tacos. Yum!

Warning: you’ll want to enjoy this buffalo sauce on pretty much everything from now on. The good news is with this homemade version you know exactly what you’re getting – and it’s all good stuff! Plus, you can adjust it to suit your taste buds.

Ingredients:

½ cup of your favorite hot sauce (Frank’s Original works great)

2 tbsp grass-fed butter

1 tbsp coconut aminos

1 tsp apple cider vinegar

½ tsp chili powder

½ tsp garlic powder

½ tsp onion powder

½ tsp black pepper

½ tsp cayenne pepper

1-2 tbsp honey

Place all the ingredients in a saucepan over medium-low heat. Stir together and heat until warm, to mingle flavors.

Taste and adjust seasonings to suit. This keeps in the refrigerator for 2-3 weeks.

Do you ever crave a BLT but want to switch it up? Here is a simple recipe you’ll love – and you get to make your own mayonnaise. 
Trust me, once you make homemade mayo you will never want to go back to store-bought again! It’s so easy, fresh and delicious.
There are a ton of GREAT wrap alternatives on the market too – check out your grocery or natural foods store for wraps made out of coconut or almond flour.

For the wrap:
2 slices of Applegate or other uncured/pastured/nitrate-free bacon
2 tomato slices
Lettuce of your choice
1 tablespoon homemade mayo
Coconut or other gluten-free wrap
For the Mayo:
1 extra-large egg
1 cup of oil: extra-light olive oil, avocado oil, or a blend of the two
3 tsp. Apple cider vinegar or fresh lemon juice
Pinch of salt (Himalayan sea salt is great)
Step 1: Make the mayo. There are 2 options, depending on what equipment you have. 
High speed blender (like a Vitamix): place all the ingredients in the blender and blend ‘em up till the mayonnaise appears. All the oil should be fully incorporated into the mixture. 
Immersion mixer: Place all the ingredients in a glass jar or other narrow-mouthed container and immerse the mixer all the way to the bottom of the container. Begin mixture, and continue till all the oil is incorporated into the resulting mayonnaise.
Note: You also can include herbs, spices, garlic, etc. into your mayo.
Step 2: Assemble the wrap! Grab a wrap, slather on the mayo, add the tomato, lettuce and bacon, and voila!

Ingredients: 
8 oz. unsweetened almond milk 
1 heaping cup fresh or frozen strawberries 
1 packed cup fresh kale leaves 
1 cup frozen blueberries 
1 ripe peeled banana, fresh or frozen
1 Tbsp. nut butter 
Dash ground cinnamon
Directions: 
1. Add all of the ingredients to a blender. Blend it, baby! 
2. Pour into 2 glasses. 
3. Enjoy

Smoky Shrimp (Servings 4)
Ingredients: 
1 lb. large shrimp tail on and deveined
2 tbsp. olive oil
2 cloves of garlic, chopped
1 tsp. cumin
1/4 tsp. crushed red chili flakes (optional)
Sea salt & pepper to taste
1 lime (for juice)
Fresh cilantro
Directions:
1. Heat olive oil in a non-stick skillet over medium.
2. Add garlic and cook for a 2-3 minutes.
3. Season shrimp with salt, pepper, cumin and red pepper flakes.
4. Cook shrimp for about 2-3 minutes per side until cooked through. Don’t crowd shrimp in pan. 
5. Toss with fresh cilantro and squeeze lime juice over the top. Enjoy!

(This recipe is fantastic with guacamole!)

Ingredients:
1 ripe cantaloupe
8 think slices of Prosciutto
Directions: 
1. Remove the rind and seeds from the cantaloupe and discard. 
2. Wrap each piece of cantaloupe carefully with a slice of the Prosciutto. Enjoy!

Ingredients:
• 1 1/2 lbs. mushrooms, you can use baby Portobello’s, Cremini or Button
• 2 tablespoons olive oil
• 1/4 cup fresh parsley, roughly chopped
• 1 small red bell pepper, finely chopped – reserve a little extra for serving
• 1 shallot, chopped
• 2 cloves garlic, minced
• 1/4 cup sun dried tomatoes, diced
• 3/4 cup walnuts, chopped
• 1 cup baby spinach, chopped
• Sea salt and pepper, to taste
Directions:
1. Preheat the oven to 375ºF.
2. Remove mushroom stems (and set aside for later). Brush mushrooms with a little olive oil, place (stem side up) and bake for 8-10 minutes.
3. In a sauté pan over medium-high heat, add 1 tablespoon of olive oil. Sauté the shallots, bell pepper, garlic and sun dried tomatoes for about 3 minutes until they start to get tender. Add in the parsley, finely chopped mushroom stems and chopped walnuts, cook another 2-3 minutes. Add in chopped spinach until it wilts. Add salt and pepper to taste. 
4. Remove the mushrooms from the oven, pour off any water that accumulated in the mushrooms. 
5. Spoon the filling into the mushrooms and bake for an additional 10-12 minutes. Topped with fresh, raw diced red bell peppers and serve warm.

(Servings 4)
(make the night before)
Ingredients: 
1 pound lean ground turkey
Juice and zest of ½ medium orange
Juice and zest of ½ medium lemon
Juice and zest of ½ medium lime
¼ cup chopped fresh flat-leaf parsley leaves, plus more for garnish
¼ cup chopped fresh coriander leaves
¼ cup chopped fresh mint leaves
2 Tbsp. extra-virgin olive oil, plus more for sautéing 
¼ tsp. chili powder
½ tsp. kosher or fine sea salt
¼ tsp. freshly ground black pepper
2 large eggs
3 Tbsp. ground red lentils
25 small skewers or picks, for serving
Directions: 
1. In a large mixing bowl, combine turkey with the juice and zest of the orange, lemon, and lime. Add all herbs and olive oil. Season with chili powder, salt, and pepper, and stir well.
2. Cover with plastic wrap and refrigerate overnight.
3. The following day, take bowl out of the refrigerator, and allow turkey it come to room temperature. 
4. Crack the eggs into the bowl with the turkey, add red lentils, and mix until fully combined.
5. Using your hands, make 25 golf-ball sized meatballs! 
6. Heat a large sauté pan over high heat. Coat the bottom of the pan with olive oil, and sauté the meatballs for 4 minutes per side, until crisp and golden.
7. Enjoy!