Ingredients:

•  1 tablespoon olive oil
• 1 large shallot, finely diced
• 3 garlic cloves, minced
• 1 teaspoon sea salt
• 2 small zucchini, grated
• 1 teaspoon fresh thyme, plus extra for garnish
• 4 cups pulled leftover cooked chicken, skinless (pasture-raised if possible)
• 5 cups chicken broth
• 2 pasture-raised egg yolks*
• 3 large lemons, juiced (about cup)
• 3 cups cauliflower rice
• ¼ teaspoon fresh ground black pepper

Directions:

1. Melt the olive oil in a large pot over medium heat. Once the oil is hot, add the shallots, garlic, and salt. Cook until translucent, about 1 minute, stirring constantly to avoid burning.

2. Add the grated zucchini and cook for another minute until softened.

3. Add the thyme, chicken, and broth. Bring to a boil then reduce to a simmer. Cover and simmer for 10 minutes.

4. While the soup is simmering, prepare the egg yolk in a bowl and the lemon juice in a separate bowl. Make sure that one of the bowls is large enough to add some liquid from the hot...

Ingredients:

•  1 scoop Farmacy Super Simple Grassfed Vanilla Protein (or any no-sugar-added vanilla protein powder)
• ½ cup ice cubes
• 1 cup flaxseed milk or any other nut milk, unsweetened
• ¼ cup plain Greek yogurt or plain coconut yogurt
• ¼ cup blueberries (fresh or frozen)
• 1 cup packed spinach
• ½ cup broccoli sprouts
• cup chopped jicama
• ½ large lemon, with pulp, skin removed
• 1 teaspoon chia seeds

Directions:

1. Add all of the smoothie base ingredients into a blender and purée until smooth.

2. To serve, pour the smoothie into a cup, add any desired garnish, and enjoy!

To learn more about Dr. Mark Hyman click here.

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....

Ingredients:

• 8 boneless, skinless chicken thighs, fat trimmed, 32 oz total
• 1/4 cup low sodium soy sauce
• 2 1/2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 3 cloves garlic, crushed
• 1 teaspoon Sriracha hot sauce
• 1 teaspoon fresh grated ginger
• 1 scallion, green only sliced for garnish

Instructions:

1. In a small bowl combine the balsamic, soy sauce, honey, garlic, sriracha and ginger and mix well.
2. Pour half of the marinade (1/4 cup) into a large bowl with the chicken, covering all the meat and marinate at least 2 hours, or as long as overnight.
3. Reserve the remaining sauce for later.
4. Preheat the air fryer to 400F.
5. Remove the chicken from the marinade and transfer to the air fryer basket.
6. Cook in batches 14 minutes, turning halfway until cooked through in the center.
7. Meanwhile, place the remaining sauce in a small pot and cook over medium-low heat until it reduces slightly and...

Ingredients:

• 4 ounces kelp noodles
• 1 tablespoon dry wakame seaweed
• 1 tablespoon avocado mayonnaise
• 1 teaspoon hot sauce, unsweetened
• ½ teaspoon toasted sesame oil
• 1 teaspoon toasted sesame seeds, divided
• 4 ounces sushi-grade salmon, skinless
• 2 Persian cucumbers, sliced into thin rounds
• ¼ large avocado, thinly sliced
• 1 teaspoon low-sodium tamari
• Pickled ginger, unsweetened (optional)

Directions:

1. In a large bowl, add the kelp noodles along with enough room temperature filtered water to cover the noodles. Repeat in a separate bowl with the seaweed and allow each to soak for at least 10 minutes while preparing the remaining components.

2. Mix the avocado mayonnaise, hot sauce, sesame oil, and half of the sesame seeds into a large bowl. If you’d prefer to avoid totally raw salmon, sear each side for a couple minutes over medium-high heat before continuing to the next step

3. Cut the salmon into bite-sized pieces and stir together with the spicy mayonnaise....

Ingredients:

Noodles & Veggies

• 2 tablespoons avocado oil
• 9 chicken thighs, boneless and skinless, trimmed of excess fat and cut into cubes
• 1 cup white onion, finely diced
• 1 ½ cups cooking liquid such as bone broth or water
• 1 cup canned coconut milk
• 1 bunch asparagus, sliced into ¼-inch rounds
• 4 large zucchini, spiralized into noodles or ribboned with a peeler
• chili pepper, thinly sliced (optional - I used a fresno chili)
• 6 ounces buckwheat soba noodles

Pesto

• 3 ounces basil leaves
• 5 garlic cloves
• ¼ cup nuts, such as almonds or walnuts
• 1 teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ cup nutritional yeast
• ¼ cup olive oil

Optional Garnish

• Sprinkle of sliced raw almonds

Directions:

Ingredients:

• 1 cup diced cucumber peeled
• 2 diced tomato
• 1/2 cup mango
• 1/2 cup diced red bell pepper
• 1/4 cup fresh basil
• 1 clove garlic
• 1 pinch sea salt
• 2 tbsp olive oil

Directions:

1. Add all the ingredients, except for the olive oil, into the blending container and secure the lid.
2. Blend on high for 2 minutes.
3. Add the olive oil while your ingredients are blending for another 20 seconds. Enjoy and serve!

This recipe is by Chef Jenny Ross. For more of her recipes click here.