Ingredients 1 LG Spaghetti Squash 1C Basil Pesto, see Symmetry's Basil Pesto Recipe) 1.5lb Chicken thighs, cubed 2TBSP Sundried Tomato Salt and Pepper to taste Olive or Coconut oil Directions Preheat oven to 425*. Cut
Ingredients 2 Eggs 1 TBSP jalapeno, diced 1 stalk green onion, diced 1 Turmeric flavor Raw Coconut Wrap (available at Alameda Natural Grocery or Amazon) 1-2 TBSP Salsa(sugar free) Salt and Pepper to taste Oil
Ingredients 2 eggs ¼ cup diced white onion Salt & Pepper Stalk of green onion, chopped finely. Directions Preheat oven to 400°. Thaw a bag of frozen riced cauliflower (Trader Joes). Strain thoroughly with a
Ingredients 1 1/2lb chicken tenders, cubed 1 bag FRESH riced cauliflower 1/8 tsp ground ginger 2 Tbsp green onion 2 eggs 1/2 cup chopped red pepper 1/4c tamari sauce Pinch of red pepper flakes Pinch
Ingredients 1 container of Sliced Jicama 5 Bacon slices, cooked ¼-1/2 yellow onion, thinly sliced 2 eggs 1 TBSP Paprika 1 TBSP Chili Lime Salt 1 TBSP Garlic powder Salt and Pepper to taste Directions
1 Avocado, halved and pit removed 1 egg Salt and pepper to taste Additional seasonings of your choice Preheat oven to 425*. Whisk the egg in a bowl and set aside. Slice off the
1 1/2lbs Chicken breast, cubed 3-4 TBSP Coconut Oil 4-5 TBSP Curry Powder, I used Madras Curry Powder ½ Yellow Onion, thinly sliced 2 Garlic cloves, smashed and minced 1 Can of Coconut Milk 8oz
2 Eggs Dash of Salt and Pepper Dash of garlic powder or smoke paprika(optional) Olive oil or oil of choice 2 Round Egg Molds or Large Mouth Mason Jar Lids Place the molds or
Salad: 2 Persian Cucumbers 7 Cherry Tomatoes, halved Red Onion, thinly sliced Dressing: 2 TSP Olive Oil 2 TBSP Apple Cider Vinegar Salt and Pepper to taste Garlic powder Using a spiralizer, make
1 container of Jicama sticks 1-1½ Tbsp Olive oil or Grapeseed oil Garlic Powder Cayenne or Smoke Paprika Salt Pepper Preheat oven to 400. Toss the jicama sticks in the olive oil/grapeseed oil.
