Ingredients:

• 6 ounces broccoli florets
• 2 precooked, Italian-seasoned, organic, nitrate-free chicken or turkey sausage links
• 1 small leek
• 1 tablespoon clarified unsalted butter or ghee
• 8 large omega-3 eggs
• 1 tablespoon chopped fresh oregano or parsley leaves
• 1⁄4 teaspoon freshly ground black pepper
• 1 avocado, peeled, pitted and diced

Directions:

1. Preheat the oven to 400°F. Fill a 4- to 5-quart pot three-quarters full with water and bring to a boil. Add the broccoli florets and cook 2 minutes. Drain immediately and chop into small pieces. For faster prep time, this can be done ahead.
2. Quarter the sausage links lengthwise and then chop crosswise into small pieces. Cut off the dark green tops and the root end off of the leek and use the white and light green parts. Split the leek lengthwise and thoroughly rinse under cold water to dislodge any sand or dirt. Chop the leek crosswise into thin slices.
3. Melt the clarified butter in a 10-inch well-seasoned cast-iron skillet ov
...

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In an article on his website, Dr. Mark Hyman wrote why cooking at home is one of your most valuable and accessible tools to long-lasting health and disease prevention. He shared that it’s been found that the more people prepare their own meals at home, the healthier their diet is and the less likely they are to have obesity and type 2 diabetes. That’s because people eating at home generally consume more vegetables and are eating less fast food than those who normally eat out; they also end up consuming less sugar.

And though cooking doesn’t come naturally to everyone, there are many skills and kitchen hacks that can help you find you...

Ingredients:

Cabbage Pancakes

• 5 cups shredded green cabbage
• ½ large red onion, thinly sliced
• 1 bunch scallions, roots removed, thinly sliced on the diagonal
• ½ teaspoon sea salt
• ⅓ cup cassava flour
• ½ teaspoon baking powder
• 4 eggs
• 3 tablespoons avocado oil

Coconut Chile Sauce

• ⅓ cup avocado mayonnaise
• ¼ cup canned full-fat coconut milk
• 1 tablespoon organic rice vinegar or coconut vinegar
• ½ teaspoon sesame oil
• ¾ teaspoon onion powder
• ½ teaspoon garlic powder
• 1 teaspoon grated fresh ginger
• 1 tablespoon chile flakes

Poached Eggs

• 4 eggs (or can be doubled for 2 eggs per person)
• 1 teaspoon salt
• 2 tablespoons organic rice vinegar or coconut vinegar

Garnish

• Fresh chives, chopped (optional)

Directions:

1. Start by making the pancakes: In a large mixing bowl, combine the cabbage, red onions, scallions, sea salt, cassava flour, and baking powder. Use your hands to mix well. Beat the eggs and add to the mixing bowl. Mix well and set aside.

2. Make the co...

Ingredients:

• 6 oz whole almonds (about ½ cup)
• 1 ½ cups unsweetened coconut flakes
• 2 ground flaxseed “eggs”
• 1 ¼ cups coconut milk
• ⅓ cup unsweetened applesauce
• ¼ cup unflavored collagen peptides
• 1 teaspoon vanilla extract
• ¼ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ¼ teaspoon sea salt
• 1/16 – 1/18 teaspoon 100% stevia powder
• 1 cup berries 

Instructions

1. Soak the almonds in filtered water overnight.  
2. Drain and rinse then add to a food processor with the coconut.  Pulse until a crumb forms. 
3. Mix with the coconut milk, applesauce, flax eggs, collagen, vanilla, nutmeg, cinnamon, salt, stevia and berries. 
4. Bake, covered at 350F for 30 minutes then uncover and bake until the liquid has mostly evaporated.  

For more recipes by Danielle Walker visit her blog here.

Ingredients:

•  3 large eggplant
• 2 tablespoons avocado oil
• 1 leek, white and green parts, thinly sliced
• 4 garlic cloves, sliced
• 5 sprigs fresh thyme
• 6 cups filtered water
• 1 (14-ounce) can coconut milk, unsweetened
• 1 teaspoon sea salt
• 2 tablespoons white miso

Garnish

• 2 tablespoons pine nuts, lightly toasted
• 2 tablespoons chives, chopped
• Fresh ground black pepper

Directions:

1. Preheat the oven to 450°F.

2. Lay the whole eggplants in a parchment paper lined baking dish, roast for 50 minutes, until the outer skin is charred.

3. Remove from the oven and peel the eggplants, discard skin. Place the eggplant in a colander to allow excess liquids to drain.

4. While the eggplants are draining, add the avocado oil and leeks to a large pot over medium heat, sauté for 4 minutes. Add the garlic and continue to sauté for 1 more minute.

5. Destem the thyme and add to the pot along with the eggplant, water, coconut milk, and salt. Bring to a boil and reduce heat to low. Cov...

Ingredients:

• Equal parts water and vegetable broth (see step 1 below)
• 2 pounds green beans, ends cut off
• 3/4 cup slivered raw almonds
• 4 cloves fresh garlic, peeled & minced
• 3 tablespoons fresh lemon juice
• 2-3 tablespoons coconut oil
• 1/2 teaspoon finely grated lemon zest
• Sea salt, to taste

Instructions:

1. Fill a large stock pot with half water, half vegetable broth and bring it to a boil. Make sure the amount of water/broth is at least twice as much as the amount of beans you intend to cook.
2. Gently blanch the green beans (cook them in the boiling liquid for about 3 minutes until just al dente (brightly colored and crisp)). Drain beans in ice cold water (or put them in a bowl containing an ice water bath and set aside). This stops the cooking process.
3. In a wok or large deep frying pan, heat the oil and garlic on medium heat for 2-3 minutes. Don’t let the garlic brown.
4. Add in the almonds and stir for about a minute. Then mix in the lemon juice and finely grated lemon zest
...

Ingredients:

• 2 tablespoons coconut oil
• 1 onion chopped
• 1 celery stalk chopped
• 3 tablespoons shallots chopped
• 1 pinch saffron
• 1 teaspoon paprika
• 1 bay leaf
• 5 garlic cloves minced
• 2 1/2 cups fresh diced tomatoes or 16-ounce can diced tomatoes with juice in a pinch (for 8 servings)
• 1 16-ounce can tomato sauce
• 3 cups vegetable broth
• 1 pound white firm fish (sea bass, halibut, cod), cubed
• 1 pound large shrimp uncooked, peeled, and deveined
• 1 pound clams or mussels
• 1/2 pound bay scallops
• salt and pepper to taste
• 3 tablespoons fresh parsley chopped

Directions:

1. In a heavy-bottomed pot, heat coconut oil over medium heat. Add onion, celery, shallots, saffron, paprika, and bay leaf. Cook for 6 minutes.
2. Add garlic, and cook for 1 more minute.
3. Add tomatoes, tomato sauce, and vegetable broth. Bring it to a boil. Reduce heat and simmer for 20 minutes.
4. Add the fish, shrimp, mussels, and scallops.
5. Season with salt and pepper. Simmer for 5 minutes or
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