Ingredients

Omelette

• 1 teaspoon avocado oil
• 1 small shallot, finely diced
• 3 slices organic turkey bacon, finely diced (no sugar added)
• ⅓ cup organic sauerkraut
• 2 large pasture-raised eggs
• 1 tablespoon chives, thinly sliced
• Pinch sea salt
• Pinch black pepper
• 1 teaspoon organic butter or ghee
• 2 tablespoons shaved goat cheese or any dairy-free cheese alternative

Directions

Step 1

Last week we learned about strategies to deal with anxiety. But did you know that food can also help with alleviating anxiety? When we experience chronic stress and anxiety, it causes our bodies to react and create chronic inflammation. Gastrointestinal problems increase and our immune system goes into overdrive making it harder to fight an infection. Taking the right food can be part of our defense against the effects of stress and anxiety. Health expert JJ Virgin shares with us some of the top foods that can help do this.

1. Ginger
In the context of mental health, ginger is a great go-to for managing nausea if you’re experiencing anxiety that’s creating an upset stomach.It also has anti-inflammatory effects, helping reduce the increased inflammation that anxiety and stress can bring on. Plus, studies in animals have found that ginger can protect the brain against anxiety-related oxidative stress, as well as regulate feel-good serotonin levels to restore the imbalance that anxiety c...

Ingredients:

12 cage free or organic hard boiled eggs, peeled and cooled

2 ripe avocados, cut in half, pit scooped out

2 tablespoons fresh lemon juice

1 teaspoon dry mustard

1 teaspoon garlic powder

1/2 teaspoon white pepper

1/2 teaspoon sea salt

1 Tablespoon Italian flat parsley, minced

2 tablespoons green onions, minced (reserve 1 teaspoon green part for garnish)

2 Julienned pieces of nitrate and nitrite-free prosciutto (optional)

Directions:

1. Slice each egg in half lengthwise taking care not to tear egg whites, and scoop egg yolks into a medium bowl.
2. Scoop avocado flesh out of skin and add to bowl, with lemon juice, dry mustard, garlic powder, smoked paprika, white pepper and sea salt.
3. Place mixture in a food processor and pulse until creamy; add a few drops of water if more liquid is needed.
4. Add minced chives to mixture and spoon into halved egg whites. For a beautiful presentation, place egg and avocado mixture into a pastry bag and pipe into each half using a d
...

Ingredients:

•  ⅓ cup raw walnuts
• 1 large shallot, thinly sliced
• 1 spicy red chili, thinly sliced (we used a thai chili)
• 2 tablespoons fish sauce
• ¼ cup red wine vinegar
• 3 citrus of choice, we used a mix and match of Cara Cara orange, Navel orange, and grapefruit
• 2 medium fennel bulbs, thinly sliced, reserve fronds as garnish
• ⅓ cup fresh mint leaves
• 5 cups baby arugula
• ¼ cup olive oil

Directions:

1. Preheat the oven to 350°F. Place the walnuts on a baking sheet and toast for 3 minutes, remove from the oven. Set aside to cool.

2. Add the shallots and chili to a bowl together with the fish sauce and red wine vinegar to pickle while preparing the rest.

3. Section the citrus by slicing off the ends, removing the peel, then using a sharp knife to cut clean sections out between the membranes.

4. Transfer all the citrus segments into the bowl with the shallots and chili. Squeeze the citrus mixture, using your hands, to release some of the juices.

5. Toss the fennel, mint, ...

INGREDIENTS: 

• 2 tablespoons of ghee (clarified butter) or raw coconut oil
• 2 tablespoons chopped shallot 
• 1/2 cup finely chopped cremini (baby bella) mushrooms 
• 1 1/2 cups fresh chopped spinach 
• 2 tablespoons finely diced red bell pepper
• 2 large eggs
• 1 cup egg whites 
• 1/4 cup unsweetened homemade almond milk 
• 1 1/2 teaspoon baking powder 
• 1/2 teaspoon smoked sea salt 
• 1 teaspoon freshly ground black pepper
• 1/4 cup diced fresh mozzarella cheese

DIRECTIONS: 

1. Preheat the oven to 400°F. Grease six wells of a muffin tin with a little coconut oil or line them with paper liners.
2. Wash and cut vegetables. 
3. In a large skillet, melt 1 tablespoon of ghee over medium heat.
4. Add the shallot and sauté until soft, about 1 minute. Add the red bell pepper and mushrooms and cook until soft, 3 to 4 minutes. Add the spinach and cook until just wilted, about 1 minute. Remove from the heat and transfer to a paper towel squeezing off excess moisture.
5. In a small bowl, whisk together th
...

Ingredients:

• 2 tablespoons avocado oil
• 2 lbs dark ground turkey
• 1/2 large red beet (about 1 cup finely grated)
• 1 large sweet onion (about 1 cup finely grated)
• 8 cloves garlic (minced)
• 1 tablespoon ginger (peeled fresh)
• 1/2 cup parsley (chopped)
• 1 tablespoon turmeric
• 1 tablespoon smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Directions

1. Set oven to 375F (the convection roast setting will help create a browning of the outside of the meatball but isn’t necessary if you don’t have convection)
2. Cut the half beet and sweet onion into large chunks.
3. In a food processor, blend the beet, onion, and garlic, and ginger until a fine mealy consistency.
4. In a medium to large bowl, mix the turkey meat, the beet mixture, chopped parsley, turmeric, smoked paprika, and coriander, salt and pepper.
5. Line a rimmed cookie sheet with parchment paper and lightly coat with avocado oil.
6. Ideally using a 1 ounce portion scoop,
   ...

Ingredients:

Coconut Creme

• 1½ cups water or coconut water
• 1/3 cup raw sweetener of choice
• 6 cups young Thai coconut flesh
• 1 tsp sea salt

Toppings

• 1 cup diced pineapple
• 1 cup diced papaya
• 1 cup blueberries
• juice of 1 lime (optional)

• In a blender, combine all coconut crème ingredients, loading in liquids first.
• Blend on high speed for 30 to 40 seconds or until well-combined, rich, and creamy. Some coconuts are naturally thicker than others. You may need to add more moisture to thin out the mix to a creamy texture by adding 2 Tbsp of water at a time until you reach the desired consistency.
• Chill the crème until ready to enjoy.
• For the toppings, toss all fruits together in a medium mixing bowl. Drizzle the lime juice over the fruit. When ready to enjoy, combine the crème and the fruit in ramekin bowls or other fun serving dishes. Don't forget to top it off with superfoods, like hemp seeds and goji berries, for added hea...

If you want dinner in minutes, here's an easy dish to serve. In her blog, Chef Sally Cameron tells us that scallops cook quickly and can be served with many different sauces for a variety of flavor options. With a simple technique and the right pan, seared scallops are ready in minutes. And for this dish you can opt out of the wine and choose a light broth or just plain water. Check out the recipe here!

Here's a recipe from our friends at the Daniel Plan.

Tender pieces of grilled chicken with fresh flavors of rosemary and lemon make for a healthy and colorful dinner. Vary the vegetables according to your liking. Serve with brown rice and a tossed green salad.

Ingredients:

• ½ cup extra-virgin olive oil, plus extra for drizzling

• ¼ cup lemon juice

• 2 tablespoons finely chopped fresh rosemary

• 4 cloves garlic, finely chopped

• 1 tablespoon Dijon mustard

• Kosher or sea salt

• Black pepper

• 1½ pounds boneless, skinless chicken breast

• 1−2 red bell peppers

• 4 small zucchini

• 1 small Japanese eggplant (optional)

• ½ red onion (optional)

   

Instructions:

1. In a small bowl, whisk together oil, lemon juice, rosemary, garlic, and mustard. Add two good pinches of salt and a pinch of black pepper. Divide marinade into two portions, one as marinade for raw chicken and one to use as a sauce after grilling.

2. Cut chicken into large chunks, about...