Ingredients:

• 1 cup (250 mL) coconut oil
• 2 large eggs
• 1 cup (150 g) almond flour
• 1 tsp. paprika
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. dried thyme
• 1 tsp. chipotle powder (optional)
• 2 pounds (900 g) chicken- thighs, drums, breasts

Instructions:

1. Heat oil in large frying pan to 350F (175C) and preheat oven to 400F (205C)
2. Whisk eggs in medium sized bowl
3. Combine all dry ingredients in large bol and mix well.
4. Dip chicken in whisked eggs.
5. Coat/cover chicken in dry mixture and place in hot oil.  Allow both sides to brown (about 2 minutes each side).
6. Place drying rack on sheet pan and assemble check on the rack so ther is space between all pieces.
7. Put chicken in oven for 10-15 minutes.  Remove and serve.

Ingredients

• 4 smoked andouille chicken sausages, sliced
• 1.5 cups raw, deveined shrimp
• 1 cup leftover easy shredded pork
• 6 cups broth (I used half vegetable, half chicken broth)
• 1 yellow onion, diced
• 1 cup celery, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 5 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 teaspoons ground paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon cayenne pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 bay leaves
• salt and pepper, to taste
• fresh parsley, to garnish
• 3 tablespoons bacon fat (or other kind of fat)

For the rice -

• 1 head of cauliflower, stem and leaves removed, chopped in florets
• ½ cup vegetable broth
• 1 tablespoon bacon fat (or other kind of fat)
• 1 garlic clove, minced
• salt and pepper, to taste

Instructions

1. Place a large saucepan over medium heat. Add your bacon fat along with your 4 garlic cloves, onion, celery, and bell peppers. Cook until onions become translucent.
2. Then add all your spices.
3. Pour in your broth and bay leaves and let simmer for 10 minutes.
4. Next add your smoked sausage and shredded pork. Simmer for another 5 minutes.
5. Lastly, add your shrimp and salt and pepper and cook for another 5 minutes.
6. While your gumbo is cooking, make your rice.
7. Add cauliflower to a food processor with the shredding attachment to “rice” the cauliflower. No food processor? Use a cheese grater instead.
8. Now add a medium saucepan over medium heat and add your fat along with 1 garlic clove then the cauliflower.
9. Let cook for about 5 minutes, then add the broth and salt and pepper, and stir to combine.
10. The cauliflower will cook down for about 10-12 minutes while you are making your gumbo, so keep an eye on it so it does not burn. Like mine did.
11. Top cauliflower rice with gumbo and garnish with a bit of chopped parsley. Enjoy!

Ingredients:

For the Ravioli -

• 1 pound nitrate-free bulk Italian sausage
• 1-2 tsp extra virgin olive oil
• 1/2 head cauliflower, roughly chopped
• 2 cloves garlic, minced
• 2 shallots, minced
• 1 Tbsp pastured butter or ghee
• 8 ounces fresh baby spinach
• sea salt
• freshly ground black pepper
• cayenne pepper (optional)
• 4-5 medium zucchini squash, yellow or green

For the Sauce - *This will make an abundance of sauce, you only need one cup to make this recipe so save the rest for another meal! Pesto freezes very well!

• 8 cups packed fresh basil leaves, rinsed and dried
• 2 cups toasted walnuts
• 6 cloves garlic, peeled
• 1/2 tsp sea salt
• freshly ground pepper
• 1 1/2 cup extra virgin olive oil
• 2 Tbsp lemon juice

Instructions:

For the Ravioli -

1. Slice zucchini in half lengthwise. Using a mandoline, thinly slice zucchini into long planks.
2. In a large skillet, add sausage and cook over medium-high heat until some fat is rendered. If you have really lean sausage, add 1-2 tsp olive oil. Add shallot and garlic and continue to cook until sausage is cooked through, about 10 minutes. Add spinach, a handful at a time, stir to combine, and cook until spinach is wilted and tender.
3. While sausage cooks, steam cauliflower in a steamer insert set in a pan of boiling water. It should be ready at the same time the sausage mixture is ready.
4. Preheat oven to 350 degrees F.
5. Let filling ingredients cool slightly. Transfer cauliflower to the bowl of a food processor, add butter and process until smooth. Season with salt and pepper.
6. Add sausage and spinach mixture to food processor and process until it reaches your desired filling consistency. (I like mine smooth.)
7.  Place zucchini on zucchini plank vertically on a work surface. Place another plank horizontally in the center, forming a "t."
8. Scoop about 1 tsp of filling into the center where the two planks overlap, then fold the ends of the bottom plank over each other. Next, fold thee ends of the top plank so that you form a little square packet--or ravioli! Use a toothpick to hold it closed. Repeat with remaining zucchini and filling.
9. NOTE: I had extra filling. You can either use more zucchini or use the extra filling for another meal.
10. Place ravioli on a large, rimmed baking sheet. Bake for 15 minutes or until zucchini is tender.Transfer ravioli to a shallow dish or plate and drizzle with pesto.

For the Sauce -

1. Place basil, walnuts, and garlic in the bowl of a food processor and pulse until chopped and well combined. Add lemon juice and pulse once.
2. With the processor running, add oil in a very slow stream.
3. Season with salt and pepper, to taste.

Ingredients:

• 1 pound top sirloin steak (I used two 8-ounce steaks.)
• 6 cups cored and diced tomatoes (I used about 8 medium tomatoes from the garden.)
• 4 cloves garlic, minced
• 1/2 medium red onion, diced, about 1/2 cup
• 1/2 cup basil leaves, cut chiffonade
• 1/4 cup extra virgin olive oil
• 2 Tbsp good quality balsamic vinegar
• sea salt
• freshly ground black pepper
• 1 medium spaghetti squash

Instructions:

1. Prepare spaghetti squash by perforating the skin several times with a sharp knife. Be sure the knife goes all the way through to allow the squash to vent. Microwave at 70 percent power for 15 minutes. Continue to microwave at 70 percent power in 5 minute increments until the shell is soft (usually 5 to 10 more minutes). Let rest for 5 minutes. Halve the squash lengthwise, scoop out and discard the seeds, and scoop the strands into a bowl.
2. While squash cooks, prepare the rest of the ingredients. Cook sirloin by seasoning with salt and pepper and grilling over medium-high heat until medium rare; about 3-4 minutes on each side. Let cool slightly and cut into small dice. Cut tomatoes, garlic, onion, and basil.
3. Gently mix the sirloin, tomatoes, garlic, onion, and basil in a medium bowl.
4. Drizzle with oil and vinegar. Toss gently to coat.
5. Taste and season with salt and pepper, if desired.
6. To serve, divide spaghetti squash evenly among plates or shallow bowls. Top with bruschetta. Enjoy!