Ingredients

• 1 can wild-caught salmon, drained (approx. 5 oz)
• ½ cucumber, sliced into rounds
• 1 tablespoon tahini
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon lemon juice (optional)
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Directions

1. In a small bowl, mix together the tahini, olive oil, and lemon juice until smooth.
2. Place the drained salmon in a bowl and flake it with a fork. Pour the tahini-olive oil dressing over the salmon and mix until well combined. Season with salt and pepper to taste.
3. Arrange the cucumber slices on a plate. Use them to scoop the salmon salad, or spoon the salad onto each cucumber slice. Garnish with fresh herbs if desired.

For more recipes by Dr. Mark Hyman please click here.

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:

• 1 cup lactose-free cottage cheese (such as Good Culture or Green Valley Organics)
• 1 head garlic
• 1 1/2 cups unsweetened cashew milk
• 1/2 cup grated Parmesan cheese
• 2 tablespoons ghee
• Sea salt and freshly ground pepper to taste
• ¼ teaspoon freshly ground nutmeg
• 1 pound boneless skinless chicken breast
• 1 teaspoon Healthy in a Hurry Cajun Seasoning
• 2 8-ounce boxes grain-free pasta (such as chickpea or cassava), cooked al dente
• Optional: fresh parsley or basil for garnish

Dairy-Free (DF) Option: Use dairy-free ricotta and butter brands such as Miyokos and Kite Hill

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the top off a head of garlic to expose the tops of the cloves.
3. Drizzle with olive oil, wrap and cover tightly with tin foil, and roast for about 30-40 minutes until the garlic is soft and fragrant. Allow to cool, then squeeze out the roasted garlic cloves.
4. While the garlic roasts, season your chicken and heat a skillet over medium heat. Add a ...

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 ⅓ 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 b...

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
• ⅓ 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. 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
   ...

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 thickens, about 1 to 2 minutes.
8. To serve, drizzle the sauce
   ...

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. Set aside...