Ginger Chicken “Noodle” Soup
1lb Chicken thigh, cubed 10C Stock 1 Yellow onion 3in Ginger ½ TBSP Ginger paste 1/4TSP Ground clove 3tbsp Fish Sauce 1/2TSP Stevia Salt and Pepper to taste Small splash of Apple Cider Vinger 4
Jicama “Hashbrowns”
1 large jicama Garlic powder to taste Salt and pepper to taste Olive oil or Grapeseed oil Pre-heat oven to 400*. Spiralize the jicama. Spread on a lined baking sheet. Lightly drizzle with
Jicama “Tabbouleh”
2 English cucumbers or 5-6 persian cucumbers, diced or chopped with skin 1 bunch organic mint including stalks, chopped 1 sweet onion, chopped 1 medium to large jicama, peeled and diced, shredded or chopped 1-2
I Can’t Believe it’s Not Frenchtoast!
1 Eggplant 2 Eggs 2-3TBS Milk of choice 1tsp Vanilla extract 1/2TSP Ground Cinnamon 1/2TSP Ground Nutmeg-optional Peel eggplant and slice in 1/4in slices. Lay the slices out and sprinkle each side with salt.
Chicken Tenders
1 2.5OZ bag EPIC Salt and Pepper Pork Rinds 1/4C Nutritional Yeast 2 Eggs 2TBSP Garlic Powder 1LB Chicken breast tenders Optional: cayenne pepper Heat oven to 400* Whisk the eggs and set aside.
Butternut Squash “Risotto” *Maintenance Phase Recipe*
12oz Bag of Cut Butternut Squash (can be found at Trader Joes) 3 TBSP Coconut Oil ½ Medium size onion, minced 2-3 Cloves of garlic, minced Salt to taste Crushed red pepper-optional In batches,
