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Ingredients:

• 1 10.5 pound Spiral Ham (choose your desired size)
• 1 can of crushed pineapples in and 100% juice (drain about a half a cup of the pineapple juice and set aside)
• ⅓ cup of crushed pineapples
• 1 tablespoon of crushed pineapples 
• 1 jar of sugar-free orange marmalade (use regular orange marmalade if you are not sugar-free)
• 6 Maraschino cherries chopped small (no high fructose corn syrup)
• 3 tablespoons of sugar free brown sugar or ( regular brown sugar if you are not sugar-free)
• 1 1/2  teaspoon of ground cloves
• 1 large Jalapeno pepper seeded, chopped
• 1 12 oz bottle of Reeds Zero Ginger Beer (use regular ginger beer/ale if you are not sugar-free)
• Approx 10-15 toothpicks
• 4 sheets of aluminum foil

Directions:

• Preheat oven to 325 
• Take toothpicks and insert them  around the bottom of the ham to keep the spiral slices together. The toothpicks will lift the ham so it does not touch the pan
• Pour ginger beer and pineapple juice all over the ham 
• Take four sheets of foil and wrap the entire ham so front back and both sides to form a tent them place the ham in the oven for 1 hour  
• Add about 3/4 of the jar of orange marmalade to a mixing bowl and save the remaining for the end of the recipe.
• Mix the marmalade until it's smooth then mix in the chopped cherries, then add the chopped jalapeno pepper and mix until everything is well blended, then add half of the ground cloves (save the other half for the end of the recipe) and ⅓ cup of well drained crushed pineapples still until everything is well incorporated. Set the glaze aside.
• At the 1 hour mark take the ham out of the oven, uncover the foil, using a basting brush start adding the first layer of the glaze mixture to the ham, turn the ham over on its side and brush the glaze all over the ham including in the slices as well.
• Completely cover the ham again with the foil and put it back in the oven to bake for one more hour
• A the two hour mark remove the ham from th oven, carefully remove the foil and baste  adding another layer of the glaze. Making sure to cover the ham completely turn it over on its side making sure to get the glaze down inside of the spiral slices and the crevices Then flip the ham over and cover it with the foil for the final hour of baking make sure  the foil is secure and tight to keep the ham juicy and  put it back in the oven for the last hour of baking 
• Add the remaining ¼  of the jar of orange marmalade, add the rest of the ground cloves then add the tablespoon of crushed pineapple and and mix well
• Remove the ham from then oven and set the oven to 500 degrees to broil 
• Remove the foil and generously spread the glaze all over the ham
• Then sprinkle your brown sugar to coat the ham.
• Return the ham to the oven uncovered and for about 15 minutes watch it closely because you don't want it to burn.
• When the brown sugar is caramelized remove it from the oven.
• Grab a large spoon to baste the ham with all of the juice in the pan for 5-8 minutes before serving to get the juices into the slices and to cover the top and sides of the ham with all of the cherries, pineapples and the jalapeno peppers. 
• Remove the toothpicks that we're holding the slices together, transfer to your serving platter and enjoy. 

Ingredients:

• 1/2 pound of ground chicken sausage
• 1 small red onion finely chopped
• 8 large pastured eggs
• 1 ready-made deep dish pie crust
• ½ cup of feta cheese
• ⅓ cup of heavy whipping cream
• ¼ cup of finely chopped fresh dill
• 2 teaspoons of oregano
• 1 teaspoon of onion powder

1/2 tsp of garlic powder

• 1 tablespoon onion powder
• 1 teaspoon of fresh dill to garnish 
• 2 oz of grated sharp cheddar cheese
• Salt
• Pepper
• Olive oil or oil of choice
• Avocado Salad
• Arugula microgreens
• 2 ripen avocados diced 
• 2 Roma tomatoes diced
• Pinch of salt 
• Pinch of coarse black pepper
• 1 tablespoons of olive oil 
• 2 tablespoons of rice vinegar

Directions:

• Start by heating olive oil in skillet
• Add chopped red onion and stir until lightly caramelized
• Add the ground chicken until it’s browned and broken up really well 
• Add Oregano. 
• Add Lawry’s seasoned pepper or coarse black pepper.
• Add  pinch of  salt
• Put the sausage mixture in a bowl and set it aside. 
• Add eggs to mixing bowl and whisk, add heavy whipping cream, garlic powder, onion powder, two pinches of salt and fresh dill.Whisk until everything is well combined
• Pour egg mixture into the prepared pie crust( for a really flaky crust pre bake for 8 minutes at 350 degrees
• Slowly add ground chicken to the center then move out to the sides of the pie 
• Add the feta cheese to the center and spread it out to the sides as well. Make sure the feta cheese is crumbled well and move the filling out towards the edges
• Transfer the quiche onto a parchment lined baking sheet and bake in a preheated oven at 350 degrees for 1 hour.
• Remove quiche from the oven and immediately add the shredded sharp cheese to the top generously so it can melt into the top of the quinche. Garnish with the fresh dill and serve with the fresh avocado salad and enjoy

Ingredients:

• 2 pounds of grass fed ground beef
• .75 to 1 pound of lean brisket chopped in cubes
• 2-15.5 ounce cans of Organic Red Kidney beans rinsed and drained
• 1 Large onion chopped
• 1 half of large red pepper, chopped
• 1 tablespoon of minced garlic or 4-5 garlic cloves pressed or finely chopped
• 1 medium Jalapeno pepper seeded, chopped
• 1 tablespoon of chili crisp
• 1 teaspoon  black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon brown  sugar-free sweetener or( brown sugar if you are not sugar-free)
• 32 oz of Beef broth
• 1 tablespoon  smoked paprika
• 1 tablespoon salt
• 5 tablespoons Chili Powder
• 1 14.5 oz can Fire roasted petite tomatoes 
• 26.46 oz Pomi strained tomatoes
• 17.64 oz of Pomi tomato sauce
• 2-3 tablespoons of bacon oil or oil of choice
• Green onion, sour cream shredded cheese for garnish(optional)

Directions:

• Start by heating up some bacon fat in your pot or Dutch oven. 
• Add the ground beef until it’s browned and broken up really well 
• Add the whole chopped onion, red pepper, green pepper,jalapeno, garlic, and mix well. 
• Add the chopped brisket and mix well.
• Add  garlic powder, salt, pepper, smoked paprika, cumin, sugar free brown sugar sweetener if you're not sugar-free feel free to use regular brown sugar and chili crisp. 
• Add in Pomi strained tomatoes half of the carton, add can of fire roasted tomatoes, add the whole 17.64 carton of tomato sauce. 
• Add in rinsed and drained Red Kidney beans
• Slowly add the 32 ounces of beef broth, turn the fire down to medium and cover and bring to a boil and then turn down to low let this cook for about 1-2 hours. Constantly stir every 20-30 minutes. 
• Once it’s to the desired thickness remove from heat
• Serve in a bowl and top with shredded cheese, sour cream,and chopped green onions.
• Serve with crackers or cornbread and enjoy

Ingredients:

• 2 Large sweet potatoes
• 2 Pie shells 
• 1 stick of salted butter
• 1 cup of sugar-free sweetener or( sugar if you are not sugar-free)
• 4 Large eggs 
• 1 tsp Cinnamon
• 2 tsp Nutmeg
• 1 tsp of Lemon extract
• 2 tsp of Vanilla extract

Directions:

• Start by piercing the pie shells with a fork(make sure they are room temperature) then par bake your prepared pie shells in a 350 degrees preheated oven for 5-10 minutes until lightly golden if you want a flaky pie crust. 
• Wrap two large sweet potatoes and aluminum foil then place them on a baking sheet and bake them for one and a half hours or until they are fork tender.They will be very hot so handle them carefully. Remove the ends of your sweet potatoes then carefully cut them down the center to remove the skin. Examine your sweet potatoes carefully looking for any dark marks or twigs that may be embedded inside of the flesh of the sweet potato. Once you complete this step add your sweet potatoes to your mixing bowl.
• Place a cup or bowl of water nearby because you are going to have to remove the strings in between mixing, for this step you want to mix your sweet potatoes then lift your mixer blades to look for strings when you see strings you want to rinse them off in your bowl of water and pull them from your mixer blade. Repeat this process until the batter is completely smooth and free of strings..
• Add the sugar to the sweet potatoes and mix well,then add the stick of softened butter and blend until both are smooth.
• Add eggs one at a time making sure that they are well blended
• Add cinnamon, nutmeg, lemon extract, vanilla extract and blend well making sure to scrape the sides of the bowl to ensure that all of the spices are well incorporated in the batter. This is when you’d want to taste the batter to see if it needs more sweetener/sugar.
• Get the prepared pie shells and spoon equal amounts of batter you want to eyeball it and make sure the pie shells have equal amounts of batter. Move the batter around and lightly tap it as you want to make sure there are no bubbles and the batter is well distributed throughout the pie shells.
• Put the pies on a baking sheet and place them in a preheated oven at 350 degrees. Bake for 30-40 minutes. Let the pies cool completely or refrigerate before serving.

Ingredients:

• 1 12 oz. bag of fresh cranberries
• ½ cup of sugar-free sweetener or( sugar if you are not sugar-free)
• The juice of 1 orange 
• 1 cup of Grand Marnier Orange Cognac Liqueur (Or any spirit you like) 

Directions:

• Add the freshly washed cranberries to your saucepan and move those around look out for twigs and stems
• Pour in your half cup of sugar-free sweetener (use regular sugar if you are not sugar-free)
• Squeeze the juice of one orange in the saucepan and stir around and it should start making a light syrup.The Cranberries will start popping like popcorn so don't be alarmed they are breaking open and releasing pectin which will be thickening the cranberry sauce.
• Lastly, add one cup of Grand Marnier and continuously stir as it reduces down continue to stir do not walk away because it will burn quickly just continue to stir breaking open the cranberries releasing the pectin as it thickens up if you want a chunkier or cranberry do not break open all of the cranberries turn off your heat and stir until it gets to the thick consistency that you want then pour it into a bowl and chill before serving. 

Ingredients:

• 3 Large sweet potatoes
• Half a stick of butter 
• 2 tablespoons on vanilla extract 
• 1 teaspoon of cinnamon
• 1 tablespoons of nutmeg
• ½   cup of sugar-free sweetener or( sugar if you are not sugar-free)

Directions:

• Start Peeling three sweet potatoes and once peeled  cut them in about 1/8 of an inch thick slices they cook faster this way
• To a saucepan add a half a stick of butter, move it around until it melts, careful not to burn it .
• Layer the sweet potatoes in the saucepan.
• Add the cinnamon, nutmeg, vanilla and the sugar-free sweetener/sugar well combine all of the ingredients together
• Cover with a lid and cook on low heat. Sweet potatoes make their own liquid and  moisture but careful you want to stir frequently because you don't want them  to stick or burn. If they start to stick, add a little water to the saucepan,continue to stir.
• Taste your sweet potatoes to make sure that they are the sweetness that you want if they are not add more of your sugar-free sweetener or sugar, vanilla or spices. Once you have the flavor profile you desire cover with a lid
• Let the moisture and heat continue to cook the sweet potatoes.
• Once they are your desired softness, remove from the heat.
• Put them in a serving dish and enjoy
• Serves 4 to 6  

4 pounds of fresh oxtail

1 white onion chopped

3 stalks of celery chopped

5 ounces of sliced shiitake mushrooms

½ cup of shredded carrots

¼ cup of ginger

8 cloves of garlic minced/chopped

3 bay leaves

1 large sprig of thyme

1 tablespoon of orange peel dried or fresh (I used dried)

5 star anise

1 tablespoon of date nectar

½ cup of red wine

⅓ cup of coconut aminos (this replaces soy sauce)

2 (32) ounce cartons of beef broth

½  carton of POMI brand strained tomatoes the 26.46 ounce carton

⅓ cup of sriracha (adjust to your spice level you can add more or less) 

1 tablespoon of sesame oil

Toasted sesame seeds for garnish (optional)

⅓ cup of avocado oil for sautéing the vegetables 

Bok Choy

2 large Bok choy

1 tablespoon of fresh ginger

4 garlic cloves minced

½ teaspoon of sesame oil

2 tablespoons of coconut aminos 

2-3 tablespoons of avocado oil

Step 1

Start by washing oxtails in cold vinegar water wash twice

Then add the cleaned oxtail to a pot of cold water and bring to a boil on medium heat

Once it comes to a boil remove from the heat and immediately transfer the oxtail to a colander,  rinse with cold water and set aside. 

Step 2 

Add the avocado oil to a large pot or dutch oven on medium/high heat

Add the onions and cook them until they are translucent, add the garlic, celery, ginger, and carrots. 

Constantly stir and move the veggies around until they soften then add the oxtails, both cartons of beef broth, coconut aminos, red wine, bay leaves, orange peel, star anise, thyme, mushrooms and date nectar. Mix well, cover and let simmer on medium heat for 3 hours while stirring every 30 minutes to make sure they are not sticking. If you need to add water add it 1 cup at a time as we don’t want to water down the broth. Half way through at the 1.5 hour or 2 hour mark remove the star anise, bay leaves and thyme spring and add the sriracha.Continue to cook for the last hour let stand until it stops boiling then serve over rice with a side of bok choy.

Bok Choy

Step 1 chop two large Bok Choy

Step 2 wash vey well under cold water and set aside

Step 3 In a large skillet, heat the avocado oil, while stirring vigorously add the garlic (be careful not to burn) ginger, bok choy,  salt & pepper to taste, sesame oil and coconut aminos. Once the bok choy starts to soften and turn off the heat and cover for 10 minutes the steam and residual heat will continue to cook it.  

5-6 wild caught flounder filets 

Old Bay seasoning 

The dredge

¼ cup of cassava flour

¼ cup of almond flour

1 tablespoon of arrowroot flour

1 teaspoon of onion powder 

¼ tsp of salt

¼ tsp of pepper

Wash off the flounder filets, pat them dry then sprinkle them with Old Bay seasoning and cover the filets front and back with the cassava and almond flour dredge and set aside.

In a pan bring to medium heat, add a coating of avocado oil. Once the oil heats up add the filets to the pan and fry them until golden brown, careful not to over cook. Transfer to a paper towel to drain, repeat until all of the filets have been cooked. 

Avocado Mango Salsa

1 large green mango

2 medium avocados

½ of a red onion 

⅛ of a cup of cilantro or more if you like

The juice of 3 limes

Salt & pepper to taste

Slice the large green mango into small chunks and add to a bowl. Then take to medium avocados, peel and chop those in small chunks and add to the bowl with the mango. Then add  half of a red onion diced into small pieces, add the cilantro, lime juice and stir well. Add salt and pepper to taste then cover and chill until the flounder is ready. Then place a dollop of salsa on the filet. 

Brussel Sprouts 

10 brussel sprouts 

½ cup of diced onions 

2 garlic cloves chopped or minced

5 small mushrooms sliced (I used baby Portobello) 

Slice the brussel sprouts thinly, avoid adding the stem at the end. Once all of the brussel sprouts have been sliced, wash them off very well in a strainer/colander then set them aside to drain. Then bring a skillet up to medium heat, add olive oil to the pan when hot, add the chopped onions, garlic, sliced mushrooms, salt and pepper to taste. Stir until the brussel sprouts become soft but not well done. Turn off the heat and cover the residual heat will continue to cook the brussel sprouts until ready to serve.

Mashed Cauliflower

1 medium head of cauliflower

½ stick of butter

1 teaspoon of garlic

¼ cup of cauliflower

2 tablespoons of fresh chives

Cut the cauliflower florets into small pieces, wash and set aside. Bring a large pot of salted water to boil, add the cauliflower florets to a steam basket (you can just add the cauliflower to the water if you don’t have a steam basket) cover and steam until fork tender. Once the cauliflower is done drain well then transfer to a bowl. Using a potato masher, mash the  cauliflower well, then add half a stick of butter, garlic, chives, heavy whipping cream, salt and pepper to taste. Then  transfer the cauliflower back to the pot and cook the moisture out until it is creamy like the consistency of mashed potatoes set aside until ready to serve

Shrimp sauce

Ingredients

12 ounces of wild caught large shrimp

1 chopped onion

1 tablespoon of capers

The juice of 1 lemon 

4 pressed garlic cloves

1peeled and deseeded green pepper

½ carton of Pomi strained tomatoes 12-13 ounces

Garlic powder

Onion powder

Salt 

Add cayenne or  sriracha if you want a spicy shrimp sauce

Add some oil to a skillet on medium heat enough to coat it. Add onions, garlic, green peppers, garlic powder, onion powder, salt & pepper to taste while stirring. Once vegetables are soft and well blended add the shrimp and stir until the shrimp are a nice pink color and well blended with the vegetables. Be sure to add more oil if it starts to stick. Now add the capers, lemon, cayenne pepper(optional) and strained tomatoes, mix the sauce until all of the ingredients are incorporated well. Cover and simmer on low heat for 5-10 minutes taste the sauce and add salt or any additional seasonings to your taste if needed. Set aside then serve with the prepared mofongo.  

Mofongo

3-4 Green plantains peeled and cut into ¾ inch to 1 inch slices

8 garlic cloves

Salt 

Pepper

Olive Oil

Non stick cooking spray

A small bowl to form the mofongo

A Mortar and Pestle 

Avocado Oil for frying in a fry pan or deep fryer

In a deep fryer or skillet add oil and bring up to a medium to high heat. Add the plantains to the skillet or fry basket and fry until lightly golden, approximately 6-8 minutes in a fryer or 6-7 minutes on each side if you are using a skillet. Drain and set aside., In your mortar and pestle add olive oil, garlic clove, salt & pepper and stir vigorously until well blended then add 3-4 fried plantains and mash and blend well then spoon out into a large bowl. Repeat this process until all of the plantains have been mashed. Then spray a small bowl or ramekin with non-stick cooking spray, spoon out approximately a half cup or more if desired of the mofongo and form a nice disc. Add the shrimp sauce and a vegetable of your choice and enjoy. 

Crust 

2 cups of grated cauliflower

1 egg

2 tablespoons of cassava flour

1 cup of grated cheese 

½ teaspoon of Herbs de Provence or italian seasoning (optional)

Toppings

Approximately ¼  cup of tomato sauce or more if you like

1 cup for the crust and the other to top the pizza

Pesto

Minced garlic

Mushrooms

Black olives

Spinach

Sliced white onions

Buffalo Mozzarella

Prosciutto

*Please uses your favorite toppings these are some of my favorite toppings*

Cook the cauliflower in a pan for approximately 10-15 minutes to release the moisture.

Set cauliflower aside to cool. In a bowl mix 1 cup of cheese, 1 beaten egg, the cooled cauliflower,  and 2 tablespoons of cassava flour until well blended. Then add the herbs of provence and dump the mixture on a pizza pan lined with parchment paper. Form the cauliflower mixture in a disc shaping it and beveling the edges to hold the sauce and toppings. Once shaped, place the cauliflower crust in a preheated 400 degrees oven and bake for 20 minutes. Remove the crust from the oven, it should be nicely browned and the cheese bubbling. 

Let it cool completely, add the sauce, garlic, splash some pesto, sliced mozzarella, mushrooms, onions, olives, shredded cheese, spinach and prosciutto. Bake it for approximately 15-20 minutes. Let it sit for about 5 minutes before slicing and enjoy.  

Chicken Noodle Soup Recipe

Prep Time:15 mins        Cook Time: 1 hr

Ingredients:

• 1 pack chicken legs
• 1 pack portobello mushrooms (or any small cap mushroom)
• 1 bag petite medley potatoes
• 1 cup egg noodles
• 1 sprig rosemary
• 1 sprig thyme
• 2 large bay leaves
• 4 carrots
• 2 leeks
• 4 stalks celery
• 1 bunch kale
• Olive oil
• Smoked paprika
• Salt 
• Pepper
• Chicken broth

Directions:

• Cut off ends of the leeks, then run a knife down the center, cutting in half. In a bowl of water, submerge your leeks, opening the leaves to allow the water to enter. Soak for 5-10 minutes. After the leeks have soaked, rinse thoroughly. Then chop leeks.
• Wash kale, then chop.
• Slice mushrooms.
• Add a generous amount of olive oil into a dutch oven. Next, add the leeks, carrots, celery, onions, and kale and cook over medium heat, until veggies start to sweat. Then, add a tablespoon of minced garlic to the pot.
• Add salt, pepper, smoked paprika, onion powder and garlic powder to the pot.
• Add cleaned chicken legs into the pot, stirring veggies to cover them.
• Add mushrooms, herbs and quartered potatoes to the pot. Mix well.
• Pour 64-76 ounces of water into the pot. Reduce heat to a simmer 
• Cover and let cook for 30 minutes, remove chicken carefully to a cutting board. Remove bones and skin and shred chicken leg meat before returning meat to the soup.
• Taste broth and season to taste. Remove herb sprigs and bay leaves.
• Finish cooking for 30 minutes then add 1 cup of egg noodles, stirring them into broth. Cover with lid and turn off heat. The residual heat will continue to cook the noodles. Once noodles are al dente, soup is ready.

 Cook Time: Varies on Size of Turkey

( See Note Below)

Ingredients:

• 2 sticks of salted butter
• Fresh Sage
• Sprigs of Rosemary
• Sprigs of Thyme
• 6 garlic cloves, chopped
• 6 garlic cloves, minced
• 1 green bell pepper, chopped
• 1 white onion, chopped
• 4 stalks celery, chopped
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon sage powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 large turkey, thawed 
• 3-4 tablespoons avocado oil
• 1 orange
• Cooking twine

Directions:

• Preheat the oven to 325 degrees Fahrenheit.
• Place two sticks of softened butter into a bowl.
• Remove herbs from stems, then finely chop. Add herbs to butter.
• Add minced garlic cloves to herbs and butter.
• Mix herbs and spices into the butter, stirring thoroughly.
• Wash and clean the cavity of your turkey. Remove the neck, gizzards, and organs. Pat dry.
• Place your clean turkey onto a clean cutting board. Gently lift the skin above the turkey breast, loosening the skin.
• Grab a dollop l of the butter mixture and place it under the skin of the lower and upper quadrants of the breast of the turkey, then rub and distribute the butter all over until the entire breast is covered with the butter mixture. .
• On the outside of the turkey, rub the tablespoons of oil into the skin of the turkey on both sides. Don’t forget to list the wings and legs and get into the crevices 
• In a separate bowl, combine garlic powder, onion powder, sage powder, smoked paprika, salt and pepper.
• Take seasoning mixture and sprinkle onto the oiled turkey. Make sure to evenly coat the bird and get into the crevices . Repeat on the other side of the turkey as well.

* Add any remaining seasonings or butter mixture to the inside of the turkey.

• To the inside of the turkey cavity, insert the chopped celery, onion, and green bell pepper.
• Add remaining sprigs of sage, rosemary and thyme to the inside of the turkey cavity.
• Add whole garlic cloves to the inside of the turkey cavity.
• Cut the orange into 4 segments. Place the orange segments into the turkey cavity.
• With some kitchen scissors, cut roughly 2 feet of twine. Bind the turkey legs together and tie securely.
• Fold the wings of the turkey back to prevent burning.
• Place the turkey into a roasting pan. Cover the breast of the turkey with foil to prevent drying.
• Place the turkey in the oven and bake. Remove foil for the remaining 30-40 minutes. Brush butter onto the turkey and return to the oven for the last 30-40 minutes.
• Remove turkey from the oven, let it rest for 1-2 hours before serving.

• NOTE: Calculate turkey cooking time and temperature. The simplest way to figure out turkey roasting times is to calculate 13 minutes per pound at 350°F for an unstuffed turkey (that's about 3 hours for a 12- to 14-lb. turkey), or 15 minutes per pound for a stuffed turkey. 

 Cook Time: Varies on Size of Turkey

( See Note Below)

Ingredients:

• 2 sticks of salted butter
• Fresh Sage
• Sprigs of Rosemary
• Sprigs of Thyme
• 6 garlic cloves, chopped
• 6 garlic cloves, minced
• 1 green bell pepper, chopped
• 1 white onion, chopped
• 4 stalks celery, chopped
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon sage powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 large turkey, thawed 
• 3-4 tablespoons avocado oil
• 1 orange
• Cooking twine

Directions:

• Preheat the oven to 325 degrees Fahrenheit.
• Place two sticks of softened butter into a bowl.
• Remove herbs from stems, then finely chop. Add herbs to butter.
• Add minced garlic cloves to herbs and butter.
• Mix herbs and spices into the butter, stirring thoroughly.
• Wash and clean the cavity of your turkey. Remove the neck, gizzards, and organs. Pat dry.
• Place your clean turkey onto a clean cutting board. Gently lift the skin above the turkey breast, loosening the skin.
• Grab a dollop l of the butter mixture and place it under the skin of the lower and upper quadrants of the breast of the turkey, then rub and distribute the butter all over until the entire breast is covered with the butter mixture. .
• On the outside of the turkey, rub the tablespoons of oil into the skin of the turkey on both sides. Don’t forget to list the wings and legs and get into the crevices 
• In a separate bowl, combine garlic powder, onion powder, sage powder, smoked paprika, salt and pepper.
• Take seasoning mixture and sprinkle onto the oiled turkey. Make sure to evenly coat the bird and get into the crevices . Repeat on the other side of the turkey as well.

* Add any remaining seasonings or butter mixture to the inside of the turkey.

• To the inside of the turkey cavity, insert the chopped celery, onion, and green bell pepper.
• Add remaining sprigs of sage, rosemary and thyme to the inside of the turkey cavity.
• Add whole garlic cloves to the inside of the turkey cavity.
• Cut the orange into 4 segments. Place the orange segments into the turkey cavity.
• With some kitchen scissors, cut roughly 2 feet of twine. Bind the turkey legs together and tie securely.
• Fold the wings of the turkey back to prevent burning.
• Place the turkey into a roasting pan. Cover the breast of the turkey with foil to prevent drying.
• Place the turkey in the oven and bake. Remove foil for the remaining 30-40 minutes. Brush butter onto the turkey and return to the oven for the last 30-40 minutes.
• Remove turkey from the oven, let it rest for 1-2 hours before serving.

• NOTE: Calculate turkey cooking time and temperature. The simplest way to figure out turkey roasting times is to calculate 13 minutes per pound at 350°F for an unstuffed turkey (that's about 3 hours for a 12- to 14-lb. turkey), or 15 minutes per pound for a stuffed turkey. 

Ingredients:

• 1/2 pound of ground chicken sausage
• 1 small red onion finely chopped
• 8 large pastured eggs
• 1 ready-made deep dish pie crust
• ½ cup of feta cheese
• ⅓ cup of heavy whipping cream
• ¼ cup of finely chopped fresh dill
• 2 teaspoons of oregano
• 1 teaspoon of onion powder

1/2 tsp of garlic powder

• 1 tablespoon onion powder
• 1 teaspoon of fresh dill to garnish 
• 2 oz of grated sharp cheddar cheese
• Salt
• Pepper
• Olive oil or oil of choice
• Avocado Salad
• Arugula microgreens
• 2 ripen avocados diced 
• 2 Roma tomatoes diced
• Pinch of salt 
• Pinch of coarse black pepper
• 1 tablespoons of olive oil 
• 2 tablespoons of rice vinegar

Directions:

• Start by heating olive oil in skillet
• Add chopped red onion and stir until lightly caramelized
• Add the ground chicken until it’s browned and broken up really well 
• Add Oregano. 
• Add Lawry’s seasoned pepper or coarse black pepper.
• Add  pinch of  salt
• Put the sausage mixture in a bowl and set it aside. 
• Add eggs to mixing bowl and whisk, add heavy whipping cream, garlic powder, onion powder, two pinches of salt and fresh dill.Whisk until everything is well combined
• Pour egg mixture into the prepared pie crust( for a really flaky crust pre bake for 8 minutes at 350 degrees
• Slowly add ground chicken to the center then move out to the sides of the pie 
• Add the feta cheese to the center and spread it out to the sides as well. Make sure the feta cheese is crumbled well and move the filling out towards the edges
• Transfer the quiche onto a parchment lined baking sheet and bake in a preheated oven at 350 degrees for 1 hour.
• Remove quiche from the oven and immediately add the shredded sharp cheese to the top generously so it can melt into the top of the quinche. Garnish with the fresh dill and serve with the fresh avocado salad and enjoy

Ingredients:

• 2 pounds of grass fed ground beef
• .75 to 1 pound of lean brisket chopped in cubes
• 2-15.5 ounce cans of Organic Red Kidney beans rinsed and drained
• 1 Large onion chopped
• 1 half of large red pepper, chopped
• 1 tablespoon of minced garlic or 4-5 garlic cloves pressed or finely chopped
• 1 medium Jalapeno pepper seeded, chopped
• 1 tablespoon of chili crisp
• 1 teaspoon  black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon brown  sugar-free sweetener or( brown sugar if you are not sugar-free)
• 32 oz of Beef broth
• 1 tablespoon  smoked paprika
• 1 tablespoon salt
• 5 tablespoons Chili Powder
• 1 14.5 oz can Fire roasted petite tomatoes 
• 26.46 oz Pomi strained tomatoes
• 17.64 oz of Pomi tomato sauce
• 2-3 tablespoons of bacon oil or oil of choice
• Green onion, sour cream shredded cheese for garnish(optional)

Directions:

• Start by heating up some bacon fat in your pot or Dutch oven. 
• Add the ground beef until it’s browned and broken up really well 
• Add the whole chopped onion, red pepper, green pepper,jalapeno, garlic, and mix well. 
• Add the chopped brisket and mix well.
• Add  garlic powder, salt, pepper, smoked paprika, cumin, sugar free brown sugar sweetener if you're not sugar-free feel free to use regular brown sugar and chili crisp. 
• Add in Pomi strained tomatoes half of the carton, add can of fire roasted tomatoes, add the whole 17.64 carton of tomato sauce. 
• Add in rinsed and drained Red Kidney beans
• Slowly add the 32 ounces of beef broth, turn the fire down to medium and cover and bring to a boil and then turn down to low let this cook for about 1-2 hours. Constantly stir every 20-30 minutes. 
• Once it’s to the desired thickness remove from heat
• Serve in a bowl and top with shredded cheese, sour cream,and chopped green onions.
• Serve with crackers or cornbread and enjoy

Ingredients:

• Bake a skillet or pan of cornbread and set aside. 
• 1 Green pepper chopped 
• 1 Large onion chopped 
• 4 Stalks of celery chopped
• 5 baby portabella mushrooms chopped 
• 4 Garlic cloves pressed 
• 1 package of poultry blend herbs (Rosemary Thyme and Sage)
• 4 Large Bay leaves
• Salt 
• Pepper
• Garlic Powder
• Onion Powder
• Ground Sage 
• Smoked Paprika
• Seasoned Pepper
• 2 boxes of Stove Top Cornbread dressing
• 2- 32 oz. cartons of Chicken Broth
• 1 stick of Butter
• 1 Egg
• 2-3 tablespoon of avocado oil or olive oil
• Turkey Parts (neck, liver) this is optional or you can use 4-6 ounces of cooked ground meat
• Turkey drippings (optional) 

Directions:

• Add the oil to the saucepan then add onions,, celery, peppers, garlic and mix
• Then add salt,pepper,seasoned pepper, onion powder, garlic, powder,ground sage and smoked paprika. Add 1 stick of butter when melted, add the turkey neck and liver making sure they are well covered by the butter and chopped vegetables.Then add the poultry blend herbs(Rosemary,Sage,and Thyme and one 32 ounce container of chicken broth. 
• Cover and let it cook for 30 minutes
• Remove from heat and set aside.
• Take out the stems from the Rosemary and Thyme remove the sage as well if you did not chop it 
• Spoon out the turkey neck and livers but be careful as they are still quite hot.One the broth is free of all stems and sprigs from the herbs add the diced portobello mushrooms and set aside
• Use a fork and remove the meat from the turkey neck and then finely chop the turkey livers. 
• Return the chopped meat to the pot. (or add ground cooked meat)
• Take the prepared cornbread and put it in a large bowl or pan and break up your cornbread well and add the two boxes of StoveTop.
• Then use a spoon out the turkey meat, liver, mushrooms, celery, peppers and onions. Do it this way because if you’ve made too much broth you can control how much you add while mixing. You  want to look and see if you find any stems that are left from the herbs.
• Add half of the broth and mix well (add the drippings from your turkey if you have some) if your mixture is stiff add more broth.Taste the mixture to see if you want to add more seasonings. Once you get the flavor profile you want, mix the egg and add it to the mixture. 
• Continue to add broth until the mixture is smooth and creamy not soupy (unless you want a wet dressing) 
• Add the mixture to a pan sprayed with non cooking spray and smooth it out in your pan.
• Bake for 30-40 minutes in a 350 degree preheated oven until golden brown on top
• Serve and enjoy.

Ingredients:

• 2 Large sweet potatoes
• 2 Pie shells 
• 1 stick of salted butter
• 1 cup of sugar-free sweetener or( sugar if you are not sugar-free)
• 4 Large eggs 
• 1 tsp Cinnamon
• 2 tsp Nutmeg
• 1 tsp of Lemon extract
• 2 tsp of Vanilla extract

Directions:

• Start by piercing the pie shells with a fork(make sure they are room temperature) then par bake your prepared pie shells in a 350 degrees preheated oven for 5-10 minutes until lightly golden if you want a flaky pie crust. 
• Wrap two large sweet potatoes and aluminum foil then place them on a baking sheet and bake them for one and a half hours or until they are fork tender.They will be very hot so handle them carefully. Remove the ends of your sweet potatoes then carefully cut them down the center to remove the skin. Examine your sweet potatoes carefully looking for any dark marks or twigs that may be embedded inside of the flesh of the sweet potato. Once you complete this step add your sweet potatoes to your mixing bowl.
• Place a cup or bowl of water nearby because you are going to have to remove the strings in between mixing, for this step you want to mix your sweet potatoes then lift your mixer blades to look for strings when you see strings you want to rinse them off in your bowl of water and pull them from your mixer blade. Repeat this process until the batter is completely smooth and free of strings..
• Add the sugar to the sweet potatoes and mix well,then add the stick of softened butter and blend until both are smooth.
• Add eggs one at a time making sure that they are well blended
• Add cinnamon, nutmeg, lemon extract, vanilla extract and blend well making sure to scrape the sides of the bowl to ensure that all of the spices are well incorporated in the batter. This is when you’d want to taste the batter to see if it needs more sweetener/sugar.
• Get the prepared pie shells and spoon equal amounts of batter you want to eyeball it and make sure the pie shells have equal amounts of batter. Move the batter around and lightly tap it as you want to make sure there are no bubbles and the batter is well distributed throughout the pie shells.
• Put the pies on a baking sheet and place them in a preheated oven at 350 degrees. Bake for 30-40 minutes. Let the pies cool completely or refrigerate before serving.

Ingredients:

• 1 12 oz. bag of fresh cranberries
• ½ cup of sugar-free sweetener or( sugar if you are not sugar-free)
• The juice of 1 orange 
• 1 cup of Grand Marnier Orange Cognac Liqueur (Or any spirit you like) 

Directions:

• Add the freshly washed cranberries to your saucepan and move those around look out for twigs and stems
• Pour in your half cup of sugar-free sweetener (use regular sugar if you are not sugar-free)
• Squeeze the juice of one orange in the saucepan and stir around and it should start making a light syrup.The Cranberries will start popping like popcorn so don't be alarmed they are breaking open and releasing pectin which will be thickening the cranberry sauce.
• Lastly, add one cup of Grand Marnier and continuously stir as it reduces down continue to stir do not walk away because it will burn quickly just continue to stir breaking open the cranberries releasing the pectin as it thickens up if you want a chunkier or cranberry do not break open all of the cranberries turn off your heat and stir until it gets to the thick consistency that you want then pour it into a bowl and chill before serving. 

5-6 wild caught flounder filets 

Old Bay seasoning 

The dredge

¼ cup of cassava flour

¼ cup of almond flour

1 tablespoon of arrowroot flour

1 teaspoon of onion powder 

¼ tsp of salt

¼ tsp of pepper

Wash off the flounder filets, pat them dry then sprinkle them with Old Bay seasoning and cover the filets front and back with the cassava and almond flour dredge and set aside.

In a pan bring to medium heat, add a coating of avocado oil. Once the oil heats up add the filets to the pan and fry them until golden brown, careful not to over cook. Transfer to a paper towel to drain, repeat until all of the filets have been cooked. 

Avocado Mango Salsa

1 large green mango

2 medium avocados

½ of a red onion 

⅛ of a cup of cilantro or more if you like

The juice of 3 limes

Salt & pepper to taste

Slice the large green mango into small chunks and add to a bowl. Then take to medium avocados, peel and chop those in small chunks and add to the bowl with the mango. Then add  half of a red onion diced into small pieces, add the cilantro, lime juice and stir well. Add salt and pepper to taste then cover and chill until the flounder is ready. Then place a dollop of salsa on the filet. 

Brussel Sprouts 

10 brussel sprouts 

½ cup of diced onions 

2 garlic cloves chopped or minced

5 small mushrooms sliced (I used baby Portobello) 

Slice the brussel sprouts thinly, avoid adding the stem at the end. Once all of the brussel sprouts have been sliced, wash them off very well in a strainer/colander then set them aside to drain. Then bring a skillet up to medium heat, add olive oil to the pan when hot, add the chopped onions, garlic, sliced mushrooms, salt and pepper to taste. Stir until the brussel sprouts become soft but not well done. Turn off the heat and cover the residual heat will continue to cook the brussel sprouts until ready to serve.

Mashed Cauliflower

1 medium head of cauliflower

½ stick of butter

1 teaspoon of garlic

¼ cup of cauliflower

2 tablespoons of fresh chives

Cut the cauliflower florets into small pieces, wash and set aside. Bring a large pot of salted water to boil, add the cauliflower florets to a steam basket (you can just add the cauliflower to the water if you don’t have a steam basket) cover and steam until fork tender. Once the cauliflower is done drain well then transfer to a bowl. Using a potato masher, mash the  cauliflower well, then add half a stick of butter, garlic, chives, heavy whipping cream, salt and pepper to taste. Then  transfer the cauliflower back to the pot and cook the moisture out until it is creamy like the consistency of mashed potatoes set aside until ready to serve

Shrimp sauce

Ingredients

12 ounces of wild caught large shrimp

1 chopped onion

1 tablespoon of capers

The juice of 1 lemon 

4 pressed garlic cloves

1peeled and deseeded green pepper

½ carton of Pomi strained tomatoes 12-13 ounces

Garlic powder

Onion powder

Salt 

Add cayenne or  sriracha if you want a spicy shrimp sauce

Add some oil to a skillet on medium heat enough to coat it. Add onions, garlic, green peppers, garlic powder, onion powder, salt & pepper to taste while stirring. Once vegetables are soft and well blended add the shrimp and stir until the shrimp are a nice pink color and well blended with the vegetables. Be sure to add more oil if it starts to stick. Now add the capers, lemon, cayenne pepper(optional) and strained tomatoes, mix the sauce until all of the ingredients are incorporated well. Cover and simmer on low heat for 5-10 minutes taste the sauce and add salt or any additional seasonings to your taste if needed. Set aside then serve with the prepared mofongo.  

Mofongo

3-4 Green plantains peeled and cut into ¾ inch to 1 inch slices

8 garlic cloves

Salt 

Pepper

Olive Oil

Non stick cooking spray

A small bowl to form the mofongo

A Mortar and Pestle 

Avocado Oil for frying in a fry pan or deep fryer

In a deep fryer or skillet add oil and bring up to a medium to high heat. Add the plantains to the skillet or fry basket and fry until lightly golden, approximately 6-8 minutes in a fryer or 6-7 minutes on each side if you are using a skillet. Drain and set aside., In your mortar and pestle add olive oil, garlic clove, salt & pepper and stir vigorously until well blended then add 3-4 fried plantains and mash and blend well then spoon out into a large bowl. Repeat this process until all of the plantains have been mashed. Then spray a small bowl or ramekin with non-stick cooking spray, spoon out approximately a half cup or more if desired of the mofongo and form a nice disc. Add the shrimp sauce and a vegetable of your choice and enjoy. 

Crust 

2 cups of grated cauliflower

1 egg

2 tablespoons of cassava flour

1 cup of grated cheese 

½ teaspoon of Herbs de Provence or italian seasoning (optional)

Toppings

Approximately ¼  cup of tomato sauce or more if you like

1 cup for the crust and the other to top the pizza

Pesto

Minced garlic

Mushrooms

Black olives

Spinach

Sliced white onions

Buffalo Mozzarella

Prosciutto

*Please uses your favorite toppings these are some of my favorite toppings*

Cook the cauliflower in a pan for approximately 10-15 minutes to release the moisture.

Set cauliflower aside to cool. In a bowl mix 1 cup of cheese, 1 beaten egg, the cooled cauliflower,  and 2 tablespoons of cassava flour until well blended. Then add the herbs of provence and dump the mixture on a pizza pan lined with parchment paper. Form the cauliflower mixture in a disc shaping it and beveling the edges to hold the sauce and toppings. Once shaped, place the cauliflower crust in a preheated 400 degrees oven and bake for 20 minutes. Remove the crust from the oven, it should be nicely browned and the cheese bubbling. 

Let it cool completely, add the sauce, garlic, splash some pesto, sliced mozzarella, mushrooms, onions, olives, shredded cheese, spinach and prosciutto. Bake it for approximately 15-20 minutes. Let it sit for about 5 minutes before slicing and enjoy.  

Chicken Noodle Soup Recipe

Prep Time:15 mins        Cook Time: 1 hr

Ingredients:

• 1 pack chicken legs
• 1 pack portobello mushrooms (or any small cap mushroom)
• 1 bag petite medley potatoes
• 1 cup egg noodles
• 1 sprig rosemary
• 1 sprig thyme
• 2 large bay leaves
• 4 carrots
• 2 leeks
• 4 stalks celery
• 1 bunch kale
• Olive oil
• Smoked paprika
• Salt 
• Pepper
• Chicken broth

Directions:

• Cut off ends of the leeks, then run a knife down the center, cutting in half. In a bowl of water, submerge your leeks, opening the leaves to allow the water to enter. Soak for 5-10 minutes. After the leeks have soaked, rinse thoroughly. Then chop leeks.
• Wash kale, then chop.
• Slice mushrooms.
• Add a generous amount of olive oil into a dutch oven. Next, add the leeks, carrots, celery, onions, and kale and cook over medium heat, until veggies start to sweat. Then, add a tablespoon of minced garlic to the pot.
• Add salt, pepper, smoked paprika, onion powder and garlic powder to the pot.
• Add cleaned chicken legs into the pot, stirring veggies to cover them.
• Add mushrooms, herbs and quartered potatoes to the pot. Mix well.
• Pour 64-76 ounces of water into the pot. Reduce heat to a simmer 
• Cover and let cook for 30 minutes, remove chicken carefully to a cutting board. Remove bones and skin and shred chicken leg meat before returning meat to the soup.
• Taste broth and season to taste. Remove herb sprigs and bay leaves.
• Finish cooking for 30 minutes then add 1 cup of egg noodles, stirring them into broth. Cover with lid and turn off heat. The residual heat will continue to cook the noodles. Once noodles are al dente, soup is ready.

Ingredients:

• 16 oz box large macaroni noodles
• 1 can  evaporated milk
• 1 16 oz carton heavy whipping cream
• 3 tablespoons butter
• 1 tablespoon flour
• 1 teaspoon onion powder
• Salt 
•  Seasoned black pepper/Corse black pepper 
• 8 oz. bag or block of mild cheddar
• 8 oz. bag or block of colby cheese
• 8 oz. or block of bag sharp cheddar
• 1 Velveeta fresh pack cube
• 4 oz. grated sharp cheddar to top
• Smoked paprika

Directions:

• Preheat the oven to 350 degrees Fahrenheit.
• In a large pot, bring 64 ounces of salted water to a boil. Once boiling, add large elbow macaroni to the water.
• Boil pasta until al dente, approximately 4-5 minutes. Drain noodles in a colander.
• For the sauce: make a roux by adding 3 tablespoons of butter into a saucepan over medium heat. Once butter is completely melted, add 1 tablespoon of flour, stirring quickly. Mixture will begin to bubble: keep whisking, careful not to burn it.
• Once the roux is well combined, add the evaporated milk, whisking.
• Add one pink of heavy whipping cream, whisking.
• Add one Velveeta fresh pack in pieces. Whisk into mixture until well melted.
• Add bags of shredded cheeses, continuing to stir mixture.
• One sauce begins to bubble, turning off heat. 
• Add onion powder and black pepper to taste. Set aside.
• Add  cheese sauce over noodles. Stir carefully, folding mixture over the noodles.
• Once well mixed, transfer half of the macaroni and cheese to an oiled baking dish. Sprinkle cheddar cheese onto the half of the mixture. Then cover with remaining macaroni and cheese. Sprinkle the top with sharp cheddar.
• Sprinkle top of macaroni and cheese with paprika.
• Cover with foil and bake for 15-20 then remove foil and finish baking for 15-20 minutes, until hot and bubbly.

Ingredients:

• 1 12 oz. bag of fresh cranberries
• ½ cup of sugar-free sweetener or( sugar if you are not sugar-free)
• The juice of 1 orange 
• 1 cup of Grand Marnier Orange Cognac Liqueur (Or any spirit you like) 

Directions:

• Add the freshly washed cranberries to your saucepan and move those around look out for twigs and stems
• Pour in your half cup of sugar-free sweetener (use regular sugar if you are not sugar-free)
• Squeeze the juice of one orange in the saucepan and stir around and it should start making a light syrup.The Cranberries will start popping like popcorn so don't be alarmed they are breaking open and releasing pectin which will be thickening the cranberry sauce.
• Lastly, add one cup of Grand Marnier and continuously stir as it reduces down continue to stir do not walk away because it will burn quickly just continue to stir breaking open the cranberries releasing the pectin as it thickens up if you want a chunkier or cranberry do not break open all of the cranberries turn off your heat and stir until it gets to the thick consistency that you want then pour it into a bowl and chill before serving. 

4 pounds of fresh oxtail

1 white onion chopped

3 stalks of celery chopped

5 ounces of sliced shiitake mushrooms

½ cup of shredded carrots

¼ cup of ginger

8 cloves of garlic minced/chopped

3 bay leaves

1 large sprig of thyme

1 tablespoon of orange peel dried or fresh (I used dried)

5 star anise

1 tablespoon of date nectar

½ cup of red wine

⅓ cup of coconut aminos (this replaces soy sauce)

2 (32) ounce cartons of beef broth

½  carton of POMI brand strained tomatoes the 26.46 ounce carton

⅓ cup of sriracha (adjust to your spice level you can add more or less) 

1 tablespoon of sesame oil

Toasted sesame seeds for garnish (optional)

⅓ cup of avocado oil for sautéing the vegetables 

Bok Choy

2 large Bok choy

1 tablespoon of fresh ginger

4 garlic cloves minced

½ teaspoon of sesame oil

2 tablespoons of coconut aminos 

2-3 tablespoons of avocado oil

Step 1

Start by washing oxtails in cold vinegar water wash twice

Then add the cleaned oxtail to a pot of cold water and bring to a boil on medium heat

Once it comes to a boil remove from the heat and immediately transfer the oxtail to a colander,  rinse with cold water and set aside. 

Step 2 

Add the avocado oil to a large pot or dutch oven on medium/high heat

Add the onions and cook them until they are translucent, add the garlic, celery, ginger, and carrots. 

Constantly stir and move the veggies around until they soften then add the oxtails, both cartons of beef broth, coconut aminos, red wine, bay leaves, orange peel, star anise, thyme, mushrooms and date nectar. Mix well, cover and let simmer on medium heat for 3 hours while stirring every 30 minutes to make sure they are not sticking. If you need to add water add it 1 cup at a time as we don’t want to water down the broth. Half way through at the 1.5 hour or 2 hour mark remove the star anise, bay leaves and thyme spring and add the sriracha.Continue to cook for the last hour let stand until it stops boiling then serve over rice with a side of bok choy.

Bok Choy

Step 1 chop two large Bok Choy

Step 2 wash vey well under cold water and set aside

Step 3 In a large skillet, heat the avocado oil, while stirring vigorously add the garlic (be careful not to burn) ginger, bok choy,  salt & pepper to taste, sesame oil and coconut aminos. Once the bok choy starts to soften and turn off the heat and cover for 10 minutes the steam and residual heat will continue to cook it.  

5-6 wild caught flounder filets 

Old Bay seasoning 

The dredge

¼ cup of cassava flour

¼ cup of almond flour

1 tablespoon of arrowroot flour

1 teaspoon of onion powder 

¼ tsp of salt

¼ tsp of pepper

Wash off the flounder filets, pat them dry then sprinkle them with Old Bay seasoning and cover the filets front and back with the cassava and almond flour dredge and set aside.

In a pan bring to medium heat, add a coating of avocado oil. Once the oil heats up add the filets to the pan and fry them until golden brown, careful not to over cook. Transfer to a paper towel to drain, repeat until all of the filets have been cooked. 

Avocado Mango Salsa

1 large green mango

2 medium avocados

½ of a red onion 

⅛ of a cup of cilantro or more if you like

The juice of 3 limes

Salt & pepper to taste

Slice the large green mango into small chunks and add to a bowl. Then take to medium avocados, peel and chop those in small chunks and add to the bowl with the mango. Then add  half of a red onion diced into small pieces, add the cilantro, lime juice and stir well. Add salt and pepper to taste then cover and chill until the flounder is ready. Then place a dollop of salsa on the filet. 

Brussel Sprouts 

10 brussel sprouts 

½ cup of diced onions 

2 garlic cloves chopped or minced

5 small mushrooms sliced (I used baby Portobello) 

Slice the brussel sprouts thinly, avoid adding the stem at the end. Once all of the brussel sprouts have been sliced, wash them off very well in a strainer/colander then set them aside to drain. Then bring a skillet up to medium heat, add olive oil to the pan when hot, add the chopped onions, garlic, sliced mushrooms, salt and pepper to taste. Stir until the brussel sprouts become soft but not well done. Turn off the heat and cover the residual heat will continue to cook the brussel sprouts until ready to serve.

Mashed Cauliflower

1 medium head of cauliflower

½ stick of butter

1 teaspoon of garlic

¼ cup of cauliflower

2 tablespoons of fresh chives

Cut the cauliflower florets into small pieces, wash and set aside. Bring a large pot of salted water to boil, add the cauliflower florets to a steam basket (you can just add the cauliflower to the water if you don’t have a steam basket) cover and steam until fork tender. Once the cauliflower is done drain well then transfer to a bowl. Using a potato masher, mash the  cauliflower well, then add half a stick of butter, garlic, chives, heavy whipping cream, salt and pepper to taste. Then  transfer the cauliflower back to the pot and cook the moisture out until it is creamy like the consistency of mashed potatoes set aside until ready to serve

Shrimp sauce

Ingredients

12 ounces of wild caught large shrimp

1 chopped onion

1 tablespoon of capers

The juice of 1 lemon 

4 pressed garlic cloves

1peeled and deseeded green pepper

½ carton of Pomi strained tomatoes 12-13 ounces

Garlic powder

Onion powder

Salt 

Add cayenne or  sriracha if you want a spicy shrimp sauce

Add some oil to a skillet on medium heat enough to coat it. Add onions, garlic, green peppers, garlic powder, onion powder, salt & pepper to taste while stirring. Once vegetables are soft and well blended add the shrimp and stir until the shrimp are a nice pink color and well blended with the vegetables. Be sure to add more oil if it starts to stick. Now add the capers, lemon, cayenne pepper(optional) and strained tomatoes, mix the sauce until all of the ingredients are incorporated well. Cover and simmer on low heat for 5-10 minutes taste the sauce and add salt or any additional seasonings to your taste if needed. Set aside then serve with the prepared mofongo.  

Mofongo

3-4 Green plantains peeled and cut into ¾ inch to 1 inch slices

8 garlic cloves

Salt 

Pepper

Olive Oil

Non stick cooking spray

A small bowl to form the mofongo

A Mortar and Pestle 

Avocado Oil for frying in a fry pan or deep fryer

In a deep fryer or skillet add oil and bring up to a medium to high heat. Add the plantains to the skillet or fry basket and fry until lightly golden, approximately 6-8 minutes in a fryer or 6-7 minutes on each side if you are using a skillet. Drain and set aside., In your mortar and pestle add olive oil, garlic clove, salt & pepper and stir vigorously until well blended then add 3-4 fried plantains and mash and blend well then spoon out into a large bowl. Repeat this process until all of the plantains have been mashed. Then spray a small bowl or ramekin with non-stick cooking spray, spoon out approximately a half cup or more if desired of the mofongo and form a nice disc. Add the shrimp sauce and a vegetable of your choice and enjoy. 

½ stick of butter

3 tablespoons of olive oil

½ of a large white onion chopped fine

3-4 baby portobello mushrooms sliced

½ cup of shredded carrots 

1tablespoon of minced garlic 

1 tsp of onion powder 

1 tsp of garlic powder

½ tsp of smoked paprika

3-4 strips of well cooked crispy bacon

8 oz of chicken stock or chicken bone broth

2 cups of grated cheese (I use Kerrygold cheddar)

1 heaping tablespoon of nutritional yeast

2 cups of half-and-half

2 cups of mashed cauliflower or cooked cauliflower rice

2 cups of broccoli and stems cut small

Salt & pepper to taste

Directions

In a large pot or Dutch oven on medium heat, melt butter, and olive oil. Once the butter and oil is heated add onions, garlic,carrots, onion powder, garlic powder, mushrooms,salt, pepper and mashed cauliflower. Stir the ingredients until everything is well incorporated. Add the nutritional yeast, smoked paprika, chicken stock, half and half, then bring to a boil. Then add the broccoli and crumbled bacon. Turn off the heat and cover the pot for about 5 minutes then stir in the cheese. Serve and enjoy (optional add extra cheese and bacon to garnish)  

Crust 

2 cups of grated cauliflower

1 egg

2 tablespoons of cassava flour

1 cup of grated cheese 

½ teaspoon of Herbs de Provence or italian seasoning (optional)

Toppings

Approximately ¼  cup of tomato sauce or more if you like

1 cup for the crust and the other to top the pizza

Pesto

Minced garlic

Mushrooms

Black olives

Spinach

Sliced white onions

Buffalo Mozzarella

Prosciutto

*Please uses your favorite toppings these are some of my favorite toppings*

Cook the cauliflower in a pan for approximately 10-15 minutes to release the moisture.

Set cauliflower aside to cool. In a bowl mix 1 cup of cheese, 1 beaten egg, the cooled cauliflower,  and 2 tablespoons of cassava flour until well blended. Then add the herbs of provence and dump the mixture on a pizza pan lined with parchment paper. Form the cauliflower mixture in a disc shaping it and beveling the edges to hold the sauce and toppings. Once shaped, place the cauliflower crust in a preheated 400 degrees oven and bake for 20 minutes. Remove the crust from the oven, it should be nicely browned and the cheese bubbling. 

Let it cool completely, add the sauce, garlic, splash some pesto, sliced mozzarella, mushrooms, onions, olives, shredded cheese, spinach and prosciutto. Bake it for approximately 15-20 minutes. Let it sit for about 5 minutes before slicing and enjoy.  

Chicken Noodle Soup Recipe

Prep Time:15 mins        Cook Time: 1 hr

Ingredients:

• 1 pack chicken legs
• 1 pack portobello mushrooms (or any small cap mushroom)
• 1 bag petite medley potatoes
• 1 cup egg noodles
• 1 sprig rosemary
• 1 sprig thyme
• 2 large bay leaves
• 4 carrots
• 2 leeks
• 4 stalks celery
• 1 bunch kale
• Olive oil
• Smoked paprika
• Salt 
• Pepper
• Chicken broth

Directions:

• Cut off ends of the leeks, then run a knife down the center, cutting in half. In a bowl of water, submerge your leeks, opening the leaves to allow the water to enter. Soak for 5-10 minutes. After the leeks have soaked, rinse thoroughly. Then chop leeks.
• Wash kale, then chop.
• Slice mushrooms.
• Add a generous amount of olive oil into a dutch oven. Next, add the leeks, carrots, celery, onions, and kale and cook over medium heat, until veggies start to sweat. Then, add a tablespoon of minced garlic to the pot.
• Add salt, pepper, smoked paprika, onion powder and garlic powder to the pot.
• Add cleaned chicken legs into the pot, stirring veggies to cover them.
• Add mushrooms, herbs and quartered potatoes to the pot. Mix well.
• Pour 64-76 ounces of water into the pot. Reduce heat to a simmer 
• Cover and let cook for 30 minutes, remove chicken carefully to a cutting board. Remove bones and skin and shred chicken leg meat before returning meat to the soup.
• Taste broth and season to taste. Remove herb sprigs and bay leaves.
• Finish cooking for 30 minutes then add 1 cup of egg noodles, stirring them into broth. Cover with lid and turn off heat. The residual heat will continue to cook the noodles. Once noodles are al dente, soup is ready.