ZTO (Zucchini, Tomato, Onion) Bake with Nut Free Pesto
INGREDIENTS: (All Organic) Main Ingredients: 1 TBSP Avocado Oil 3 Zucchinis (sliced) 8 Roma Tomatoes (sliced) 4 Red Onions (sliced) Sauce Ingredients: 2 Cups Basil
Spicy Vegan Cauliflower Soup
Approved for Phase 1, 2, 3, 4, 5 INGREDIENTS: 1 LB Cauliflower Florets 1 Medium Yellow Onion 3 Cloves Garlic 4 OZ Thai Curry Paste
Garlic Butter Parmesan Zucchini Noodles
INGREDIENTS: 2 Medium Zucchinis 2 TBSP Grass Fed Butter 3 Cloves Garlic 3/4 CUP Raw Parmesan Cheese Pinch of Himalayan Salt Pinch of Black Pepper
Grainless Taco Bowls
INGREDIENTS: 1 LB Ground Bison (or G.F. Beef) 2 Medium Yellow Onions (diced) 2 Medium Bell Peppers (chopped) 2 Medium Zucchinis (chopped) 2 CUPS Spinach
Tuscan Sausage, Kale & Turnip Soup
INGREDIENTS: 1 LB Chicken Sausage 4 CUPS Coconut Milk 3 CUPS Chopped Turnips 2 CUPS Bone Broth 2 CUPS Chopped Kale 1 Medium Chopped Leek
“Cauli – Shroom” Rice Skillet
INGREDIENTS (All Organic): 2 TBSP Coconut Oil 1 Celery Stalk (Sliced) 1/2 Cup White Onion (Chopped) 1 Clove Garlic (Smashed) 3 Cups Mushrooms (Oyster, Shiitake
Stuffed Peppers
Ingredients: 9 medium-sized bell peppers 3 lbs ground grass-fed beef, lamb or bison 4 cloves garlic, chopped 1/2 medium onion, chopped 2 Tbsp. Bragg’s liquid
Sweet Potato Garbanzo Bean Burger
INGREDIENTS (All Organic) 1 1/4 CUP Garbanzo Beans (drained) 4 CUPS Filtered Water Coconut or Avocado Oil Cooking Spray 3 TBSP Tahini 1/4 TSP Pepper
Loaded Brussels Salad
INGREDIENTS: (All Organic) 1 LB Brussels sprouts 1.5 CUPS Cherry Tomatoes, Halved 15 OZ Chickpeas, Drained 1/2 Red Onion, Diced 1/2 CUP Kalamata Olives 1
Turkey Bacon, Egg & Veggie Casserole
INGREDIENTS (All Organic) 1 Packet Turkey Bacon (6-8 Slices) 1 TBSP Grass Fed Butter 1/2 Small White Onion (Diced) 1 Medium Bell Pepper (Diced) 4
Classic Black Bean Soup
INGREDIENTS (All Organic): 2 Cans Black Beans 1 CUP Bone Broth (Beef/Chicken) 2 TBSP Coconut Oil 1 Small White Onion (Diced) 2 Cloves Garlic (Minced)
Salmon Veracruz
Ingredients 1 lb wild-caught Alaskan salmon 2 cups fermented salsa 1 tbsp capers ¼ cup green or black olives 1 tsp oregano ½ tsp salt