Pork Carnitas

  • Servings: 8
  • Difficulty: easy
  • Rating: ★★★★★
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A healthy take on a classic Mexican dish.

Ingredients

  • 5 lb pork shoulder
  • 1 large onion (diced)
  • 4 garlic cloves (chopped)
  • 1 tablespoon oregano
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 orange (juiced)
  • 2 tablespoons bbq coconut amino sauce

Directions

  1. Place the onion, garlic and orange juice into a slow cooker.
  2. In a small bowl mix all of the seasoning together. Set aside.
  3. Rinse and pat dry the pork. Trim the excess fat.
  4. Rub the seasoning mixture generously around the entire pork shoulder.
  5. Place into the slow cooker and set the timer for 4-5 hours on high or 7-8 hours on low.
  6. Once cooked, transfer to a cutting board in order to shred the pork.
  7. Transfer to serving platter and mix in the bbq sauce.
  8. Enjoy!

BBQ Pork Loins

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A flavorful and filly dinner entree.

Ingredients

  • 2 pork loins
  • ½ cup coconut aminos bbq sauce
  • 1 tablespoon avocado oil
  • 1 tablespoon garlic powder
  • 1 tablespoon dry mixed herbs (rosemary, thyme, oregano)

Directions

  1. Rinse and pat dry the pork loins. Set aside.
  2. Combine the bbq sauce, garlic powder and mixed herbs in a bowl.
  3. Add in the pork loins and coat fully. Let it marinade for at least 15 minutes.
  4. Once it has marinated, heat avocado oil in a pan over medium-high heat.
  5. Add the pork loins to the pan and cook fully through.
  6. Accompany with rosemary potatoes.
  7. Enjoy!

Teriyaki Chicken

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A healthy alternative to a restaurant favorite.

Ingredients

  • 1 lb chicken breasts 
  • 2⁄3 cup coconut aminos teriyaki sauce
  • 1 tablespoon avocado oil
  • 2 garlic cloves (minced)
  • ½ teaspoon salt
  • ½ tablespoon arrowroot or tapioca powder
  • ½ tablespoon sesame oil
  • 2 tablespoons sesame seeds

Directions

  1. Whisk the arrowroot powder, coconut aminos, and sesame oil in a small bowl.
  2. Rinse the chicken and pat dry. Cut into bite-sized pieces. Season with the salt.
  3. Heat the avocado oil in a large skillet over medium-high heat.
  4. Add the chicken pieces and cook until it looks nearly ready, then add in the garlic.
  5. Cook for an additional 30 seconds. Remove the chicken and garlic from the pan and set aside.
  6. Reduce the heat to medium and add the sauce to the pan. Cook until thickened.
  7. Return the chicken to the pan and toss to coat, not more than about 30-60 seconds.
  8. Season with sesame seeds and any other garnish, according to preference.
  9. Enjoy!

Egg Drop Soup

  • Servings: 6
  • Difficulty: easy
  • Rating: ★★★★★
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A restaurant classic that makes a great starter.

Ingredients

Soup

  • 8 large eggs
  • 8 cups chicken broth
  • 1 medium onion (diced)
  • 4 tablespoons arrowroot or tapioca flour
  • 2 tablespoons sesame oil
  • 1 tablespoon coconut aminos
  • 2 teaspoons salt
  • 1 drop fish sauce (very small)

Garnish

  • 2 tablespoons chives

Directions

  1. Add the sesame oil to a pot over medium heat. Once very warm, add in the onions.
  2. Sauté the onions until they are soft. Add in the remaining soup ingredients.
  3. Bring the pot to a boil, then reduce to a simmer.
  4. Whisk the eggs in bowl. While stirring the soup in a circular motion, pour the eggs slowly into the pot.
  5. Taste and add additional salt or seasoning if needed.
  6. Garnish with chives before serving if desired.
  7. Enjoy!

Mango Chicken

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A tropical sweet chicken dish.

Ingredients

Chicken

  • 4 tablespoons arrowroot or tapioca flour
  • 1 lb chicken breast
  • 1 teaspoon salt
  • ¼ cup avocado oil

Sauce

  • 2 tablespoons coconut oil
  • 2 teaspoons garlic (minced)
  • 1½ cups mango juice (100% pure juice)
  • 1 tablespoon coconut aminos
  • 2 teaspoons arrowroot or tapioca flour

Garnish

  • 1 large mango (cubed)
  • 2 tablespoons cilantro (roughly chopped)
  • 1 tablespoon green onion (thinly sliced)
  • 1 tablespoon sesame seeds

Directions

  1. Melt half of the coconut oil In a pot over medium heat. Add in the garlic, cook until fragrant.
  2. Add in the remaining coconut oil, juice and coconut aminos. Bring the pot to a boil.
  3. Place two teaspoons of tapioca flour into a small bowl. Set aside.
  4. Once the liquid comes to a boil, add 1 tablespoon to the bowl with the tapioca flour.
  5. Mix until smooth. Pour the tapioca mixture into the pot and boil for an additional 2 minutes.
  6. Reduce the heat to medium-low and simmer while stirring frequently.
  7. After the sauce has slightly reduced, transfer to a bowl and let it cool.
  8. Wash and pat dry the chicken breasts. Cut into small cubes and season with salt.
  9. Place the remaining tapioca flour into a new bowl and add the chicken. Mix until it is all evenly coated.
  10. Heat the avocado oil in a pan over medium-high heat. Place some of the chicken into the pan.
  11. Avoid crowding and cook until golden brown on both sides.
  12. Transfer the chicken to a paper towel-lined bowl to soak up the excess oil. Repeat with the remaining chicken.
  13. Add in the mango. Pour the sauce over the mango chicken and toss until evenly coated.
  14. Garnish with  your preference of cilantro, green onion and/or sesame seeds.
  15. Can accompany with cauliflower fried rice.
  16. Enjoy!

Thousand Island Sauce

  • Servings: 2/3 cup
  • Difficulty: easy
  • Rating: ★★★★★
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A replica of the In-N-Out animal style spread.

Ingredients

Directions

  1. Combine all the ingredients in a small bowl.
  2. Stir well until fully mixed.
  3. Chill in the refrigerator.
  4. Enjoy!

Double-Double Protein Style Burger

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A healthier version of an In-n-Out classic.

Ingredients

Burger

  • ½ lb ground beef
  • 2  medium onions (finely chopped)
  • 1 ripe tomato (sliced)
  • 1 iceberg lettuce head (small)
  • 3 teaspoons avocado oil
  • 1 teaspoon salt
  • 1 tablespoon black pepper

Sauce

Directions

  1. Heat 2 teaspoons of avocado oil in a skillet over medium-high heat.
  2. Add onions and the salt. Reduce the heat to medium-low, and stir occasionally until the onions are browned.
  3. Add 1 tablespoon of water to the skillet and continue cooking until the water evaporates and onions begin sizzling again.
  4. Repeat until the onions are dark brown and extremely caramelized, about 3 times.
  5. Transfer to a bowl and let them cool.
  6. Peel the lettuce to a create your “buns.” Set aside.
  7. Shape the ground beef into four patties. Season with plenty of salt and pepper.
  8. Heat the remaining 1 teaspoon avocado oil in a skillet over medium-high heat;
  9. Swirl the oil to make a thin layer. When the oil is very hot, add the burger patties.
  10. Cook the patties fully through on both sides.
  11. Place one patty into the lettuce wrap. Add 1 tablespoon of sauce, followed by some caramelized onions and 1 tomato slice.
  12. Repeat the step a second time for the full double-double assembly.
  13. Wrap in parchment paper or aluminum foil.
  14. Accompanies well with animal-style fries.
  15. Enjoy!

Creamy Popcorn Shrimp

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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Crunchy shrimp full of flavor.

Ingredients

Shrimp

  • 1 lb shrimp
  • 1 large egg
  • 2⁄3 cup coconut flour
  • ½ cup arrowroot or tapioca flour
  • ½ teaspoon salt
  • ¼ cup avocado oil
  • 2 tablespoons chives
  • 1 tablespoon sesame seeds

Sauce

Directions

  1. Combine all the ingredients for the sauce. Mix well and set aside.
  2. In a small bowl whisk the egg.
  3. In a separate bowl add the coconut flour, arrowroot, and salt. Mix until combined.
  4. Peel and rinse the shrimp. Dip each shrimp into the egg  followed by the flour. Repeat with all shrimp.
  5. Heat a thin layer of oil in a large skillet over medium heat. Make sure there is enough oil as you need it for the frying.
  6. Shake off the excess flour and place each shrimp one by one onto the skillet. Do not crowd!
  7. Fry the shrimp in batches. Flip once the bottom is nicely browned and cook on the other side.
  8. Both sides should be nicely browned and crisp before you remove from the skillet.
  9. Place paper towels in your serving bowl to pat dry the excess oil.
  10. Toss the shrimp with half of the sauce. Add more sauce as desired.
  11. Top with chives and sesame seeds.
  12. Enjoy!

Homemade Ketchup

  • Servings: 1.5 cups
  • Difficulty: easy
  • Rating: ★★★★★
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A quick and easy condiment.

Ingredients

  • 1 cup napolitana sauce (kirkland)
  • ¾ cup tomato puree
  • ¾ cup water
  • 2 tablespoons apple cider vinegar
  • 5 tablespoons coconut aminos
  • ¼ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt 

Directions

  1. Heat a saucepan over low heat.
  2. Add in all the ingredients and stir well.
  3. Simmer until slightly reduced, about 20-30 minutes.
  4. Take off the stove and let it cool down.
  5. Transfer to a jar and refrigerate.
  6. Enjoy!

Beef and Broccoli

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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A classic Asian-inspired dish.

Ingredients

  • 1 lb flank steak (thinly sliced)
  • 4 cups broccoli florets
  • 4 scallions (sliced)
  • 1 tablespoon sesame seeds
Marinade
  • ¼ cup coconut aminos
  • ½ teaspoon salt
  • ¼ cup sesame oil
  • 1 teaspoon arrowroot or tapioca flour
  • ¼ teaspoon baking soda
Sauce
  • 2 tablespoons coconut aminos
  • 1 tablespoon sesame oil
  • 1 teaspoon fresh garlic (minced)
  • 1 teaspoon arrowroot or tapioca flour
  • ½ teaspoon fish sauce

Directions

  1. In a large bowl add all the items for the marinade. Toss in the meat until it is fully coated. Allow to marinate for 10-15 minutes while you prep or overnight.
  2. Preheat the oven to 425F (220C).
  3. In a small bowl, mix together the sauce. Add in the broccoli and coat fully with the sauce.
  4. Take out a large sheet pan and add the broccoli in a single layer.
  5. Using tongs, add the marinated beef to pan with broccoli. You may need to use a second pan.
  6. Place on the tray in the oven and bake for 10-15 minutes, until the steak is done to your liking and broccoli is just tender.
  7. Remove the pan from the oven. Add the scallions and sesame seeds to garnish.
  8. Accompanies well with the Cauliflower Fried Rice.
  9. Enjoy!