Ingredients:

• Spaghetti squash
• Organic Chunky tomato and herb sauce
• Chicken
• Portabella mushrooms

Bake spaghetti squash ahead of time. 350 degrees for 45 min. Cut in half, let cool a little and scrape the seeds out. The squash is ready when the strings pull away from the sides easily.  If not ready then put in a baking dish open side up (brush the inside with olive oil or butter (tiny bit). When done scrape out the noodles. Can store up to a week in fridge

Cook Chicken in water, sauté’ mushrooms in olive or coconut oil, When almost tender, add chicken for flavor. Also if you want any seasonings, now is the time to add them.  Stir in the Tomato sauce, heat till hot.

Pour Tomato Sauce and Chicken mixture on Spaghetti squash for the most delightful spaghetti you have ever had!  Enjoy!

Variations:

• Add some fresh chopped tomato.
• Sprinkle lightly with cheese before baking.

Take the hassle out of dinner and make my favorite!

Ingredients:

• Mushrooms
• Butternut squash
• Okra
• Fresh Rosemary
• Olive or Coconut Oil
• Cooked Chicken (fresh – no nitrates or preservatives)
• Parmesan

Sauté’ mushrooms, frozen butternut squash and okra in coconut or olive oil and fresh rosemary until they reach your desired tenderness. Mix in previously cooked chicken and top with Parmesan.

Variation:

Add greens at the very end for added nutrition.

Ingredients:

• 2 scoops TruPLENISH Shake (vanilla)

• 1 cup fresh berries

• 1 banana

• 1 ripe avocado

• 1 cup organic kale leaves with tough stems removed

• 1 tablespoon hemp seeds

• 1 tablespoon chia seeds

• 1 cup water

• ½ cup coconut milk

• Ice, as needed

Directions:

Combine all ingredients, blend until smooth and creamy.

Ingredients:

• Leaf Lettuce (dark green preferred) “I use Collard Greens…they are hearty and make a great wrap“
• Meat (fresh – no nitrates or preservatives)
• Slice of cheese
• Sliced tomatoes

Roll up inside the green leaf and enjoy!

Variations:

OR make a lettuce taco with fish and cabbage.

OR refried beans (make you own – pinto beans – rinsed – 1/4 – 1/2 tsp of coconut oil, water to consistency and salt. Cook to boiling and beans become soft and mash till creamy) Add a little sour cream (1/4-1/2 tsp) grated cheese, picante’ sauce – roll up and you have a healthy taco.

OR   chicken salad made with fresh chicken, (shredded), sliced celery, onions, collard green stalk, cranberries (crushed), hummus or honey mustard.

YUMMY!

Ingredients:

• 1 head of green cabbage
• 2 tablespoons coconut oil, melted
• Sea salt, pepper, granulated garlic
• ¼ cup salted almond butter
• ¼ cup water
• Juice of ½ a lemon
• 2 tablespoon coconut aminos
• 2 teaspoons sesame oil
• ¼ cup fresh cilantro, chopped
• ¼ cup fresh basil, chopped
• ¼ cup mint, chopped
• ¼ cup pistachios
• Lime wedges, for garnish

Directions:

Preheat oven to 450°F. Chop your cabbage into wedges. Place the wedges onto a baking sheet and drizzle with coconut oil. Spice up the wedges with sea salt, pepper and granulated garlic to your taste. Roast the cabbage for approximately 12 minutes then flip cabbage and repeat. While your cabbage is roasting, make the almond sauce.

In a small sauce pot, add almond butter, water, lemon juice, coconut aminos and sesame oil. Stir constantly as it heats up. Once it gets hot, all of the ingredients will come together and it will turn into a creamy sauce. If the sauce is too thick, simply add more water until it reaches your desired consistency. Remove the finished cabbage from the oven and drizzle with almond sauce. Top with fresh herbs and pistachio nuts. Serve with lime wedges and enjoy!

Ingredients:

• Sprouted tortillas
• Chicken – prepared ahead of time
• Goat cheese or feta cheese
• Jalapenos and onions (optional)
• Avocado slices
• Coconut oil or REAL butter for toasting

Directions:

Spread a small amount of coconut oil or butter on one side of each tortilla. Place one tortilla in hot skillet (butter side down). Add chicken and cheese on open face. Lay other tortilla on top with butter side up. Cook until toasted and heated through and flip. Toast other side.  Serve with fresh salsa and avocado slices.

Ingredients
1 tuna steak (cooked and flaked) or 1 chicken breast cooked and (diced/shredded)
½ apple (red)
1 avocado (ripe)
½ celery
1 teaspoon dill
½ cup red onion
¼ teaspoon cumin
1 teaspoon lemon juice
Sea salt and pepper (to taste)

Directions
In a large bowl, mash up avocado with the back of a fork or potato masher. Add in tuna or chicken, celery, red onion and apple. Mix well. Add in lemon juice, dried dill, cumin and salt and pepper. Mix well. ENJOY!

Will keep up to one week in refrigerator.