Chopped Tahini Salad Ingredients: 1/4 cup tahini 1/3 cup water 1/4 cup chives Pink Himalayan salt & fresh ground black pepper 2 heads romaine hearts, chopped 1 medium cucumber, chopped 2 medium carrots, peeled and chopped 2 red bell peppers, chopped 2 cups broccoli, chopped …
Tofu Veggie Fried Rice Ingredients: 1 cup brown jasmine rice (uncooked) 1 1/2 tablespoons toasted sesame Oil (divided) 1 pound tofu (extra firm, drained and diced) Pink Himalayan salt & fresh ground black Pepper (to taste, divided) 2 cups broccoli, chopped 1 cup purple cabbage, …
Tahini Honey Chicken Salad
2 tablespoons tahini
1 tablespoon raw honey, divided
1 lb boneless, skinless chicken thighs
1 tablespoon extra virgin olive oil
1/8 teaspoon Pink Himalayan salt
2 tablespoons sesame oil
2 tablespoons coconut aminos
1 teaspoon fresh squeezed lime juice
4 cups green cabbage, chopped
1 red bell pepper, thinly sliced
1/4 cup cilantro, chopped
1. Mix the tahini with half of the honey in a small bowl.
2. Rub the chicken thighs with olive oil and sea salt and heat a skillet over medium heat. Cook the chicken for 5 to 6 minutes per side or until cooked through. Brush the tahini mixture on both sides of the chicken and cook for an additional 1 minute per side. Remove and set aside. Once cool, chop into cubes.
3. Mix the sesame oil, coconut aminos, lime juice and the remaining honey together.
4. Add the cabbage and bell pepper to a large bowl and toss with the sesame oil dressing. Top with the chicken and cilantro, if using.
5. Divide evenly between bowls and enjoy!
Leftovers: For best results, refrigerate the salad, chicken and dressing in separate containers. Refrigerate for up to three days.
Additional Toppings: Sesame seeds, slivered onions, peanuts, cashews, sunflower seeds, hemp seeds and/or pumpkin seeds.
No Coconut Aminos? Use tamari or soy sauce instead.
Jamaican Coconut Shrimp and Cauliflower Rice Ingredients: 24 raw medium shrimp, peeled, deveined, tails removed (approx. 12 oz.) 2 tsp. mild Jamaican jerk seasoning 2 tsp. extra-virgin organic coconut oil, divided use 3 cups cauliflower rice ¼ cup green onions, chopped ¾ cup green (or …
Roasted Cauliflower Tacos
2 heads cauliflower
2 tablespoons avocado or coconut oil
3 teaspoons cumin
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon pink Himalayan salt
12-15 grain-free tortillas
1 jalapeno pepper, sliced
1 cup red cabbage, thinly sliced
½ cup fresh cilantro
2 avocados, mashed with salt and pepper
Preheat oven to 425°F. Spread cauliflower around two large baking sheets. Add oil, cumin, chili powder, paprika, and salt. Toss to combine.
Roast for 25 minutes or until golden brown and tender.
To serve, warm tortillas in microwave or oven, directly on the still-warm oven racks, until soft – only a minute or two.
Add a few spoonfuls of cauliflower. Garnish with lime, cilantro, cabbage, and avocado mash.
Best consumed when fresh. Store leftover sauce in refrigerator up to a week and cauliflower in refrigerator up to 3 days.
Buddha Bowl with Spring Vegetables Ingredients: Parchment paper 2 Tbsp. tahini (sesame seed paste) 3 Tbsp. fresh lemon juice 2 Tbsp. water ½ tsp. ground turmeric ½ tsp. pure maple syrup ¼ tsp. hot pepper sauce (optional) ¼ tsp. sea salt (or Himalayan salt) ¼ …
Healthy Kale Cobb Salad Ingredients: 4 cups finely chopped lacinato kale 1 cooked chicken breast, chopped 2 hard-boiled eggs, sliced 4 slices turkey bacon, cooked and chopped ½ cup shredded carrots ½ cup shredded purple cabbage ½ cup grape tomatoes, halved 1 avocado, chopped 2 …