Smoked Salmon Hash
INGREDIENTS: 2 organic free range eggs1/2 – 3/4 cup smoked salmon1-2 tbsps avocado mayoFresh or dried dillHimalayan sea salt and pepper1 tbsp organic cold-pressed coconut
Simple Harissa Chicken
INGREDIENTS: 4 LBS Organic Chicken Thighs 1 Jar Roasted Red Peppers 6 Cloves Garlic 1 TSP Caraway Seeds 1 TSP Coriander Seeds 2 TSP Smoked
ASIAN TURKEY LETTUCE WRAPS
INGREDIENTS: 1/2 Cup Water3 Tbsps Organic Almond/Cashew Butter1 Pound Ground Turkey1 Tablespoon Avocado Oil1 Cup Shiitake Mushroom Caps, Chopped 1Tablespoon Rice Vinegar1 (8 Ounces) Can
SALMON VERACRUZ
INGREDIENTS: 1 lb wild-caught alaskan salmon2 cups fermented salsa1 tbsp capers1/4 cup green or black olives1 tsp oregano1/2 tsp salt & pepper DIRECTIONS: Place salmon
Black Bean and Quinoa Salad
INGREDIENTS:3 cups cooked black beans1 ½ cups red Quinoa, rinsed 1 red bell pepper1 green bell pepper2 Roma tomatoes, diced1 medium red onion, minced½ bunch fresh
Broccoli cranberry salad
INGREDIENTS:5 Cups Raw Broccoli Florets, Chopped 1/2 Cup Red Onion, Chopped 1/2 Cup Raw Organic Shredded Cheese1 Cup Turkey Bacon, Cooked And Crumbled 1 Cup Raw Sunflower Seeds 1
Southwest Salmon + Pickled Salsa
INGREDIENTS: Salmon 1 Salmon Fillet 1 TBSP Avocado Oil 1 TSP Cumin 1 TSP Chili Pepper Himalayan Salt/Pepper To Taste Salsa 1 Medium Avocado 1
Asian Inspired Turkey Lettuce Wraps
INGREDIENTS: 1 LB Ground Turkey 1/2 Cup Water 3 TBSP Nut Butter 1 TBSP Avocado Oil 1 CUP Shiitake Mushroom 1 TBSP Rice Vinegar 8
Chai Spiced Almond Quinoa
INGREDIENTS: 1/2 Cup Quinoa rinsed1 Cup Unsweetened Almond Milk1 Chai Tea Bag1/2 TBSP Coconut Palm Sugar optional Toppings:Chopped Nuts (Pecans/Walnuts/Brazil etc)Coconut FlakesCinnamon or other spices DIRECTIONS: Before cooking, be sure to rinse quinoa well.
I Can’t Believe It’s Not Lobster
INGREDIENTS: 1 Can Hearts of Palm 2 TBSP Avocado Oil 2 Cloves Garlic 1/4 TSP Paprika 1/4 TSP Old Bay Seasoning Fish Sauce (Splash) Himalayan
Butternut Squash Risotto
INGREDIENTS: 2 TBSP Olive Oil2 CUPS sliced leeks4 garlic cloves, chopped8 sage leaves, chopped1 CUP of cauliflower rice (see recipe at askdrernst.com)2 CUPS of butternut
Grilled Carrot Arugula Salad
INGREDIENTS: 5 Large Carrots (vertically cut) 1 TBSP Avocado Oil Himalayan Salt / Pepper Baby Arugula Dried Figs (Halved) 1/3 Cup Goat Cheese (crumbled) 1