2 slices low-carb toast

1/2 cup light ricotta cheese

4 small tomatoes, sliced

Garnish

drizzle EVOO

flaky salt

pepper

Directions: ( 2 servings )

Toast bread. Until golden brown. Add ricotta and sliced tomatoes to toast. Drizzle with EVOO and sprinkle with flaky salt and freshly cracked pepper. That’s it…ENJOY!

10oz spinach

3 tbsp EVOO

2 tbsp Sherry wine vinegar

3 shallots, sliced

4 slices bacon, diced

7oz low-fat feta, coarsely crumbled

5oz cherry tomatoes, sliced

4oz mushrooms, sliced

8 hard-boiled eggs, sliced

Directions: (makes 4 servings)

Heat bacon over medium heat until crisp. Add shallots and cook until slightly crisp. Add spinach, mushrooms, tomatoes, crisp bacon and shallots to a large salad bowl. Heat extra-virgin olive oil and feta in a sauce pan over medium heat until feta is melted. Add sherry wine vinegar and give a quick stir. Add your warm dressing to your salad bowl and toss until well combined. Divide salad into 4 servings and top with your hard boiled eggs. That’s it…ENJOY!

5oz cooked chicken breast

1/2 a cucumber (chopped)

1/4 of a red onion (chopped)

1/2 an avocado

1 Hard boiled egg

1/2 tsp Dijon mustard

1 tbsp Extra-virgin olive oil

1 tsp Apple cider vinegar

1/4 tsp salt

SALMON

2 salmon fillets (3oz each)

salt and pepper, to taste

DRESSING

1 tbsp capers

1 tbsp dijon mustard

1 tbsp apple cider vinegar

juice of half a lemon

3 tbsp olive oil

1 tsp coconut aminos

salt + pepper to taste

SALAD

4 cups kale, stem removed + massaged

1/2 cucumber, chopped

1/2 cup snap-peas, sliced

1/2 cup tomato, chopped

1/2 bell pepper, sliced

1/2 avocado

1 tbsp dill, chopped

1 tbsp chives, chopped

1 tbsp pumpkin seeds, toasted

1 tbsp sunflower seeds, toasted

Directions:

Season the salmon with salt and pepper. Heat up a pan with a drizzle of light olive oil over medium heat. Add the salmon and cook for 5 to 6 minutes. Flip and cook for 1 to 2 minutes or until cooked through. Remove from the heat and transfer to a plate to cool. Use a fork to flake the salmon into chunks. Remove kale leafs from the stem as shown in the video. The stems are edible but can add bitterness to your meal. I choose to remove them. Once all stems are removed massage kale with your hands. Cut up all your veggies and herbs. Add all dressing ingredients to a bowl and whisk to combine. Add pumpkin seeds + sunflower seeds to a pan over low heat. Toast seeds for 2-3 minutes. To a bowl add kale, cucumbers, snap peas, tomatoes, bell peppers, avocado, toasted seeds, dill + chives, salmon and dressing (I only used 2 tbsp)! AND…ENJOY!!

3 medium zucchini, made into boats

500g lean ground beef

1 tsp baking powder

1 tsp light olive oil

4 garlic cloves, minced

1/4 cup red onion, diced

2 tsp chili powder

1 cup of strained tomatoes

1/2 red bell pepper, diced

1/2 cup black beans

1 tomato, diced

2 eggs

3/4 cup of light marble cheese

Salt + Pepper , to taste

Garnishes: 1/2 a smashed avocado, 2tbsp light sour cream, chopped cilantro

Directions:

Preheat oven to 350°F. Prepare a large baking sheet with parchment paper. Set aside.Add raw beef in a large bowl with baking powder. Massage baking powder in with your hands. Let sit for 15 minutes. Note: this allows the baking powder to tenderize your meat! Make your zucchini boats, set aside. In the meantime, sauté your garlic and onions in olive oil, in a large pan, over medium heat. Sauté until translucent. Note: I like to salt and pepper my food at every step of my cooking. I find this gives the best flavour. Add tenderized ground meat to the pan. Make sure to breakup up the chucks. Cook until meat is browned. Add chilli powder, and salt and pepper to taste. Add strained tomatoes, diced bell peppers, black beans, and diced tomatoes to pan. Let simmer for 15 minutes. After 15 minutes is up, add 2 eggs to meat/veggie mixture. Stir in until combined. Note: we do not want to cook the eggs, the eggs are meant to act as a binder for our filling so it holds together in our boats…also adds extra protein! Fill your boats! Place in oven for 15 minutes. Take out and top with shredded cheese. Put back in oven for 5 more minutes to melt the cheese. Garnish! I used smashed avocado, light sour cream, and cilantro! Serve and Enjoy!

1/4 cup "Only Peanuts" peanut butter

2 tbsp unseasoned rice vinegar

2 tbsp fresh lime juice, from one lime

1 tbsp sesame oil

2 tbsp light olive oil

1 tbsp soy sauce

2 1/2 tbsp Swerve brown sugar

2 garlic cloves

1-inch square piece fresh ginger

1 t sp salt

2 chicken breast

1 tbsp + 1/2 tsp light olive oil

1 tbsp soy sauce

1 cup red cabbage, chopped

1 cup green cabbage, chopped

1/2 cucumber, half moons

1/2 red bell pepper, sliced

1/2 yellow bell pepper, sliced

2 small carrots, sliced

1 cup snow peas, sliced

1 cup bean sprouts

2 tbsp peanuts, chopped (garnish)

2 green onions, chopped (garnish)

2 tbsp cilantro, chopped (garnish)

Directions: (makes 2 servings)

Add chicken to a bowl with 1 tbsp light olive oil and 1 tbsp soy sauce. Massage with your hands. Set aside to marinate. Meanwhile, chop all veggies. Note: peppers, carrots, and snow peas are julienned. Add all DRESSING ingredients to a blender, and blend. Put a pan over medium heat with 1/2 tsp of light olive oil. Once hot, cook chicken on each side for 5-7 minutes or until internal temperature is 165°F. Slice chicken breast, and assemble your salad! Garnish with peanuts, Green onions, and cilantro. Drizzle about 2-3 tbsp of dressing…and ENJOY!

2 cans of Skipjack Light Tuna in water

4 Hard boiled egg whites (yolks removed)

1/4 cup Mayo

1/4 cup High-Protein Greek Yogurt

1/2 an Avocado

2 ribs of celery, finely diced

1/4 of a Cucumber, chopped

1 Green Onion, thinly sliced

1 tbsp Lemon juice (juice of 1 lemon)

3/4 tsp Dijon mustard

3 tbsp Parsley, finely chopped

1/4 Salt

1/4 Black Pepper

Directions

Drain tuna. Transfer tuna to a medium mixing bowl. Add hardboiled egg whites and flake with fork. Add the remaining ingredients and mix until combined. Wash your iceberg lettuce and add a 1/4 cup of tuna salad to each wrap.

1/4 cup “Only Peanuts” peanut butter

2 tbsp unseasoned rice vinegar

2 tbsp fresh lime juice, from one lime

1 tbsp sesame oil

2 tbsp light olive oil

1 tbsp soy sauce

2 1/2 tbsp Swerve brown sugar

2 garlic cloves

1-inch square piece fresh ginger

1 tsp salt

rice paper

baby shrimps

bean sprouts

1 bell pepper, sliced

1 carrot, sliced

1/2 cucumber, sliced

basil

Directions:

FOR PEANUT SAUCE

Throw all ingredients into blender, and blend!

FOR FRESH ROLLS

Soak rice paper in water for 20 seconds. You want remove the rice paper out of the water while the paper is still a little stiff. Lay wrapper flat. In a row across the center, place and handful of bean sprouts, red peppers, carrots, cucumbers, 2 basil leaves, 1 oz of baby shrimps leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the bean sprouts. Repeat with remaining ingredients.

6.5-7oz raw salmon fillets (x4)

Fennel head, sliced

4 Bell peppers, sliced

1 Red onion, sliced

1 Orange, sliced

4 garlic cloves, minced

2 tbsp + 1 tbsp extra-virgin olive oil

Salt + Pepper to taste

Directions:

Preheat oven to 400°F. Slice up all vegetables, put on prepared baking sheet. To your veggies add 2 tbsp of extra-virgin olive oil and salt + pepper to taste. Toss vegetables to evenly coat, I like to use my hands. Once everything is coated properly, add veggies to your preheated oven for 7 minutes. While your veggies are cooking prepare your washed and dried salmon. Drizzle each fillet with a total of 1 tbsp of extra-virgin olive oil and salt + pepper to taste. Massage everything, again I like to use my hands. Set aside. After the first 7 minutes are up, take out your veggies, give them a stir, put back in the oven for another 7 minutes. After the 2nd 7 minutes is up, place seasoned salmon on top of veggies. Place back in the oven for a final 15 minutes. I like my salmon medium rare, so if you like yours cooked more, leave in for longer. Garnish with Dill and that’s it ENJOY!

CRUST

- 3/4 lb cooked chicken, minced

- 1/2 cup parmesan cheese

- 2 large eggs

- 1 tsp garlic powder

- 1/2 tsp salt

SAUCE

- 1 cup puréed tomatoes

- 3 garlic cloves, minced

- 1 tsp extra-virgin olive oil

- 1/4 tsp salt

- 1/4 tsp black pepper

Other TOPPINGS

- 1 soft fresh mozzarella ball

- handful of basil leaves

Directions:

Preheat oven to 375°F, line a baking sheet with parchment paper and set aside. Add all ingredients for CRUST into a large bowl. Mix until well combined. Add crust mixture onto prepared baking sheet and create the shape you would like your pizza. Bake crust in oven for 15 to 20 minutes. Meanwhile, add all SAUCE ingredients to a pot and simmer over low heat for 10 minutes. NOTE: I like my pizza saucy, but this amount of sauce could really be use for two pizzas. Once your timer for crust goes off, take it out and add your sauce, fresh mozzarella and basil. Put back in the oven for an additional 15-20 minutes. That’s it, ENJOY!

1 whole cucumber

200g cooked chicken, shredded

2 hard-boiled eggs, grated or minced

1/2 cup high-protein yogurt

1 tbsp mayo

1 tsp garlic powder

1/2 tsp smoked paprika

1 tsp salt

1/4 tsp pepper

Directions:

Cut cucumber in half length wise. With a spoon remove the seeds. Cut in half horizontally to make 4 boats. Add shredded chicken to a large bowl. Use scissors to make smaller shreds. Grate or mince eggs. Add to bowl. Add the rest of the ingredients to the bowl. Mix until well combined. Add chicken salad to your prepared boats. Sprinkle with Everything Bagel seasoning…and ENJOY!

1 medium peach

1 small burrata

4 cups arugula

4 slices prosciutto

2 tsp extra-virgin olive oil

2 tsp white balsamic

1/4 tsp salt

2 basil leaves(ribbons) + more for garnish

2 mint leaves(ribbons) + more for garnish

Directions: (serves 2 people)

Preheat oven to 400°F. Prepare a baking sheet with parchment paper. Once oven is at temperature, add prosciutto to baking sheet. Bake for 10 minutes. While prosciutto is baking, cut peach into thin wedges and place in a mixing bowl. Add extra-virgin olive oil, white balsamic, salt, basil ribbons and mint ribbons to the peaches. Mix until well combined. Lay arugula on a serving plate. Assemble! Top arugula with marinated peaches, burrata (I pulled mine apart into chucks and placed chunks throughout), and crispy prosciutto. Garnish and ENJOY!

6 lbs tomatoes, cut into thick wedges

1 medium onion, sliced

6 garlic cloves, peeled

3 oz basil

2 tbsp extra-virgin olive oil

1/2 tsp black pepper

2 tsp salt

6 hardboiled egg whites

1/2 cup nutritional yeast

Directions: (makes 8 servings)

Preheat oven to 400°F. To a LARGE bowl, add your cut up tomato, onion, garlic, basil, EVOO, salt and pepper. Mix until well combined. Add your seasoned veggies to a dark roasting pan and roast them for 1 hour. NOTE: there will be liquid left over in your mixing bowl. This is liquid GOLD…don’t throw out. You can do two things 1. Reduce it on the stove top or 2. Leave as is and add into the blending step to get a thinner soup. Once your veggies are done (I like a little charring), add them to a blender with your egg whites, nutritional yeast and your reduced liquid GOLD. Blend until smooth. Note: I used a high speed blender and it’s important to start on a low speed and very gradually increase the speed to avoid burning yourself with the hot vegetables. Depending on the size of your blender, you may need to blend in batches. An immersion blender would also work. If you want an even thinner soup add water or broth. Garnish with fresh cracked black pepper and sprig of basil. That’s it…ENJOY!

2 tbsp EVOO

2 medium yellow onions, chopped

3 garlic cloves, chopped

2 tbsp chopped ginger, from a 2-inch knob

3 lb butternut squash, peeled + seeded + cubed

3 l arge carrots, 1 inch cubes

6 cups bone broth (chicken or turkey)

1 1/2 tbsp fish sauce

3 tbsp erythritol @swervesweetie

3 tbsp Thai red curry paste

1/2 cup collagen @genuinehealth

400ml can unsweetened coconut milk

Juice of a full lime, plus more with serving

1/2 tsp salt

Garnishes (optional)

sriracha sauce, for drizzling

4 scallions, thinly sliced

3/4 cup salted peanuts, roughly chopped

1/3 cup cilantro, chopped

Directions: (makes 8 servings)

Heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, until softened. Do not brown; reduce heat if necessary. Add the squash, carrots, broth, fish sauce, erythritol and 2 tablespoons of the curry paste. Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes. Add soup and collagen to a blender. Purée in batches. OR you can use an immersion blender, purée the soup until silky smooth. Add purée back into your soup pot and stir in the coconut milk, lime juice, 1 tbsp curry paste (if extra spice desired) and salt. Ladle the soup into bowls. Drizzle with a Sriracha and garnish with the scallions, peanuts, and cilantro. That’s it…ENJOY!!

1 tbsp EVOO

1/2 an onion, chopped

2-3 garlic cloves, chopped

2 leeks, sliced circles

1 cauliflower head, chopped

1 kohlrabi, peeled + chopped

6 cups bone broth

1/2 cup plain greek yogurt

1/2 cup nutritional yeast

1 tsp salt

Garnish (optional)

1/3 cup parsley, chopped

Sriracha sauce, for drizzling

Directions: (makes 8 servings)

Heat the oil in a large soup pot over medium/high heat. Add the onion, garlic, and leeks and cook, stirring frequently, until softened. Do not brown; reduce heat if necessary. Add the cauliflower, kohlrabi, and broth. Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes. Add soup, Greek yogurt, and nutritional yeast to a blender. Purée in batches. OR you can use an immersion blender, purée the soup until silky smooth. Add purée back into your soup pot and stir in salt. Ladle the soup into bowls. Drizzle Sriracha and garnish with fresh parsley. That’s it…ENJOY!!

1 tbsp EVOO

1 onion, diced

3-4 garlic cloves, minced

4 chicken breasts, cubed

2 tsp salt

1/4 tsp black pepper

2 tsp smoked paprika

1 1/2 tsp cumin

1 tsp coriander

1 tsp oregano

1 tsp onion powder

1/2 tsp cayenne pepper

2 bell peppers, diced

1 cup tomato sauce

6 cups bone broth

Garnishes (for each serving)

1 tbsp corn

1/8 avocado, chopped or sliced

1 tbsp low fat cheddar cheese

1 tsp plain greek yogurt

3-4 jalapeño slices

1 tsp cilantro, chopped

Directions: (8 servings)

Heat the oil in a large soup pot over medium/high heat. Add the onion, garlic, and cook, stirring frequently, until softened. Do not brown; reduce heat if necessary. Add finely cubed chicken and spices. Cook until chicken looks cooked through but not completely done. Add bell peppers. Let cook for about 5 minutes to incorporate the flavours. Add tomato sauce and broth. Simmer for 20 to 30 minutes. Garnish with your favourite Mexican toppings. And that’s it…ENJOY!!

DRESSING

Juice of 1 lemon

2 tsp golden paste

1 tbsp ACV

1 tsp dijon

1 tbsp EVOO

2 tbsp nutritional yeast

2 small garlic cloves, minced

1/2 tsp salt

1/2 cup water

SALAD

4 cups kale, roughly chopped

1 cup spinach

1 cup red cabbage, shredded

1 bell pepper, sliced

1 cup cherry tomatoes, sliced

1/2 cup micro greens

1 avocado, halved

3 tbsp hemp hearts

Directions: (makes 2 servings)

Prepare all your produce. Wash, dry, and cut. Combine the dressing ingredients (lemon juice, golden paste, apple cider vinegar, dijon mustard, EVOO, nutritional yeast, garlic, salt, and water) to a jar. Shake until well combined. Set aside. Divide kale between 2 servings. Add 1-2 tbsp(s) of dressing to the raw kale. Massage with your hands to make the kale less bitter and more tender. Add all other ingredients (spinach, red cabbage, bell peppers, cherry tomatoes, micro greens, avocado, and hemp hearts) divide between 2 servings. Top with 2-4 tbsps of dressing. And that’s it…ENJOY!