Free Recipes

Wash all berries and the apple. Hull strawberries and cut into 1/2 inch pieces. Core apple and cut into 1/2 inch pieces with the skin on. Mix all berries and apple together. Serve one cup mixed berry salad over plan non-fat yogurt, add sliced almonds.

Pre-heat oven to 350 Slice zucchini length wise 1/4 inch thick, lay on a baking sheet covered with parchment paper. Spread pesto evenly over the zucchini. Bake 20 minutes or until tender. Serve with grilled white fish.

For the polenta: In a large saucepan, combine 4 cups water with 1 tbs olive oil, and 1 tsp salt. Set the pot over medium heat, when it comes to a simmer, whisk in the dried polenta in a thin stream until it is all incorporated. Once the polenta has come to a boil, reduce the heat so just a few bubbles pop at the surface string consistently for 10 to 20 minutes until cooked, should be thickened and smooth. Remove the pot from the heat. Beat in the ghee, cover while you prepare the shrimp and broccolini. For the shrimp: defrosted, drain and remove tails. Heat 1 tbs olive oil, add minced garlic and red pepper flakes sautéing 1 minute, add shrimp and heat through, salt and pepper to taste. Meanwhile cut the woody stems off the broccolini and steam until tender, drizzle with additional olive oil and add salt and pepper to taste. Divid polenta in bowls add broccoli and top with sautéed shrimp and juices, drizzle with additional olive oil if desired.

Preheat oven to 350 In a well seasoned cast iron skillet or non-stick skillet heat olive oil, add zucchini, peppers, season with a little dried thyme, salt and pepper, cook until veggies are tender. Do not brown. Add green onion tops, parsley and broccoli. Beat together eggs and water, slowly pour over veggies. Place in oven for 20 minutes or until set Garnish with fresh tomatoes

Preheat oven to 350 In a well seasoned cast iron skillet heat olive oil, add sweet potatoes, onions, peppers, thyme season with a little salt and pepper, cook until veggies are tender. Do not brown. Add broccoli in a even layer. Mix together eggs and milk, and slowly pour over veggies. Place in oven for 15 minutes or until set. Just before you take it out add feta cheese. Garnish with fresh tomatoes or salsa. I love this on Sunday for brunch. Mimosa anybody:)

1.Place lime juice, lime zest, seasoning, and half the cilantro in a bowl, add shrimp. 2.Heat 1 Tbs olive oil in a skillet over high heat, add pepper, onion and garlic, salt and pepper, saute until browned and al-dente. Remove and drain on a tea towel. 3.Heat remaining olive oil in the skillet, add shrimp mix, cook 2-3 minutes until shrimp are pink and cooked through. 4. To serve place chopped Bok Choy in a bowl, top with pepper and onion mix, shrimp, avocado, yogurt, tomatoes, and cilantro.

Bring water, salt and chopped apples to a boil, add oats, cinnamon, vanilla and stevia. Cook 3-5 minutes, turn off heat and let sit for 2-4 minutes. Divid between 2 bowls, top each with 1/4 cup walnuts and milk.

Toss vegetable in 1 tbs olive oil, Grill peppers, onions, and zucchini over medium heat until charred, remove from grill and place in a bowl to steam slightly for 10 min. Remove peel off of peppers and de-seed and chop. Remove root end from onions and chop, chop zucchini. Mix in a bowl with remaining 1 tbs olive oil, vinegar and salt and pepper to test. Serve with grilled meats and fish.

Line a 18x13 inch sheet pan with parchment paper using enough to hang over the sides for handles later (13x9 for thicker bars). Toast oats at 350 on a sheet pan until lightly browned. Meanwhile toast the pecans and pumpkin seeds in a skillet until browned. Melt the almond butter, honey and brown rice syrup in a small sauce pan over medium heat. In a large mixing bowl combine the toasted oats, nuts, seeds, salt, dried blueberries, and brown rice crips mixing well. Pour almond butter mixture over oat mixture, working fast to sir until homogenized. Spread onto the sheet pan evenly, place another sheet of parchment paper to cover. lay another sheet pan on top and press down firmly to compact bars evenly. Cool and cut into bars.

Mix all ingredients together well (This is a great dish to make with left over rice). Serve in a bowl. Phase 1 SIBO omit rice and celery, reduce mayo.

Mix all dry ingredients well in a bowl, in a separate bowl whisk all wet ingredients - combine mixing well to incorporate. Should be thick like a paste, if to thick add 1 tbs of water to loosen a touch. Put batter in two prepared mini loaf pans 3 1/2 in x 6 in let sit at room temperature for 30-60 min. Bake at 325 for 45 minutes. Cool completely before cutting. * Flax seeds can be used instead or in a combination.

Sauté ghee, onion, chili pepper, taragon and zucchini over med high heat until wilted, turn off heat, top with cheese. Serve with braised meats or as a side dish to fish or chicken.

Heat a griddle to medium/high heat Mix all dry ingredients, make a well inside dry ingredients adding wet ingredients and beat around before mixing all together. Spray griddle with non-stick cooking spray, pour about 1 1/2 tbs pancake batter per pancake. After pouring pancakes on griddle add 3-4 blueberries to the top flipping once. Serve with maple syrup lactose free whole milk yogurt or nut-butter for low sugar.

Process altogether in food processor, except olive oil. Once everything is incorporated add oil slowly to create a runny paste. Serve over zucchini or carrot noodles or gluten free pasta.

Make the cucumber boat, fill with horseradish mayo or sriracha mayo top with 2-3 slices smoked salmon ( I like the Wild Catch brand), sprinkle with fresh dill.

Add all ingredients to high powered blender, mix until very smooth- serves 2