Broccoli Slaw Salad

Serves 2

• 2 cups broccoli slaw
• ½ red pepper, sliced into 1-inch slices
• 1 tbsp sliced green onion
• ½ cup chopped cucumber
• ¼ cup sliced almonds
• 1 tbsp. chopped cilantro (optional)
• Dressing:
• 2/3 cup olive oil
• 1/3 cup unseasoned rice vinegar
• 1 tbsp sesame oil
• 1 clove garlic, minced
• ½ tsp. ginger (or more to taste)
• Salt and pepper to taste
• Dash of stevia (optional) for sweetness

Directions

1. Combine salad ingredients in a large bowl.
2. Whisk together dressing ingredients. Note you will have extra dressing left over.
3. Add dressing to salad, just enough until all ingredients are well coated. Save remaining dressing in refrigerator for future use.

Orange Carrot Arugula Salad

Makes 4 servings

• ½ cup shredded carrots
• 1 navel orange, sectioned
• 1 tablespoon olive oil
• 2 teaspoons balsamic vinegar
• 3 tablespoons orange juice squeezed from navel orange
• 1 teaspoon Dijon mustard
• 1 pinch sea salt
• 1 pinch ground black pepper
• 2 bunches arugula, washed well and dried

Directions

1. Whisk together olive oil, balsamic vinegar,orange juice, Dijon mustard, sea salt and black pepper.

2. In a large bowl, add arugula and toss with dressing. Add oranges & carrots, and toss again. Serve immediately.

Roasted Brassica Veggies

Serves 4

• 1 ½ pounds brussel sprouts, cauliflower, and/or broccoli
• 2 tbsp. olive oil
• Salt & pepper to taste
• Optional: sprinkle with nutritional yeast

Directions

1. Drizzled brussel sprouts with olive oil and sprinkle with salt and pepper. Cut larger ones in half.
2. Arrange on a large baking sheet.
3. Bake at 450 degrees for 10-12 minutes total.

Wilted Kale

4 servings

• 1 5-oz bag of kale
• 3 tbsp olive oil
• 2 garlic cloves, minced
• ¼ tsp crushed red pepper
• 1 tsp lemon zest
• Squeeze of fresh lemon juice
• Salt to taste

Directions

1. Heat olive oil over medium heat in a large pan. Saute garlic and red pepper flakes, stirring frequently until garlic is toasted (about 1 minute)
2. Add kale to pan and stir, cooking until kale starts to wilt.
3. Remove from heat and sprinkle lemon zest and lemon juice over kale. Stir to combine.
4. Season with salt to taste

Turkey Breakfast Sausage

Makes 6-8 servings

• 2 lbs. pasture-raised ground turkey
• ¾ cup coconut oil (melted)
• 2 tsp. Himalayan pink salt
• 2 tsp. ground turmeric
• 1 tsp. black pepper
• 2 tsp. finely chopped fresh sage
• 2 tsp. finely chopped fresh thyme
• ½ tsp. finely chopped fresh rosemary
• 1 Tbs. Stevia (optional)
• ½ tsp. fresh grated nutmeg

Directions:

1. Combine ground turkey with all other ingredients and chill for 1 hour
2. Using the fine blade of a grinder, grind the turkey.
3. Form into long round sausage using parchment paper.
4. Refrigerate and use within one week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat.