ginger almond chicken or tofu

ingredients:

4 organic chicken breasts or 2 blocks of tofu 

1 cup almond butter

1" of a ginger root

4 cloves of garlic minced

2 tablespoons turmeric

3 tablespoons braggs liquid amino acid

3 tablespoons apple cider vinegar

3 tablespoons coconut oil

vegetable broth as needed

preparation:

heat coconut oil and minced ginger root on low in a cast iron pan to infuse the coconut oil with the ginger.

add cubed the chicken or tofu and saute until fully cooked.

add the turmeric, garlic, almond butter, braggs and apple cider vinegar. mix well. serve with steamed brussle sprouts and quinoa.

guacamole lettuce wraps

fresh and tasty lettuce wraps

ingredients:

2 avocados

1/2 onion chopped

2 tablespoons lime juice

salt to taste

1 tablespoon chopped cilantro (optional)

1 head of romaine lettuce or kale

preparation:

in a bowl mash together with a fork: avocados, chopped onions, lime juice, salt and cilantro.

place a tablespoon of the mixture on the lettuce or kale. roll up the lettuce or kale. arrange on a plate. great for appetizers.

vegan eggplant parmesan

this vegan eggplant parmesan blows away traditional recipes while making you feel so much better after you eat it. It feeds four provided you serve it along with sides

ingredients:

1 large eggplant

4 cloves garlic (or more)

3 cups marinara sauce

raw tahini

2 carrots

coconut oil

2 teaspoons salt

preparation:

Heat the oven to 350 degrees.

Slice the eggplant longways into 4 slices and saute in coconut oil on both sides. Once the slices are browned place them in a casserole dish. Cover the eggplant slices with a layer of sauce.

In a separate pan, shred the carrots and saute them in the olive oil on medium heat for 10 minutes. Add the salt and chopped garlic. Saute another 3 minutes and add the tahini. Allow the sauce to thicken slightly then remove from heat. Cover the eggplant slices with the tahini sauce. Bake the casserole in the oven for 20 minutes and enjoy!