Breakfast Stuffed Peppers

4 Bell Peppers-sliced in half
8 eggs- beaten
1 cup mushrooms-sliced
1 onion-diced
3 cups baby spinach
1 tomato diced
1/2 tsp. garlic powder
Your choice of meat (bacon, sausage, ham, etc. pre-cooked)
1 tbsp. coconut oil
sea salt and pepper to taste

Preheat oven to 375.  Melt coconut oil in a skillet over medium heat and saute the onion until soft.  Add mushrooms, tomatoes and cook for 2 more minutes.  Add spinach and cook until wilted.  Season to taste with garlic powder, salt and pepper.  Divide vegetable mixture equally among bell pepper halves.  Top off each bell pepper half with some of the beaten eggs, and add the meat of choice.  Place stuffed peppers in the oven on a baking sheet and bake for 40 minutes.  

Apple Cinnamon Pancakes

  • 2 eggs-whisked
  • 2 bananas-mashed
  • 1 peeled apple-diced small
  • 2 tbsp. almond butter
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. pure vanilla extract
  • coconut oil

Mash 2 bananas with a fork, add eggs and whisk together.  Dice 1 apple and add to the banana mixture.  Add all remaining ingredients and stir well creating a pancake batter.  Put coconut oil in a fry pan on medium low heat, pour batter into pancake shapes and cook.  Makes 8 small pancakes.  Top with fresh fruit or raw maple syrup.  

Apple Pumpkin Bake

Recipe Details

 Prep Time: 0 hours 15 mins

 Cook Time: 0 hours 45 mins

 Serves: 4 people



5 Apples peeled, cored, chopped

12 large eggs

14oz can pumpkin

14oz can full fat coconut milk

1/4 cup honey

1 tsp cinnamon

2 tsp vanilla

1/4 tsp sea salt

1/2 cup sliced almonds

1/2 cup shredded unsweetened coconut

1/3 cup raisins


Preheat oven to 425

Grease 9 x 13 glass baking dish

Put chopped apples into dish

Mix all ingredients besides almonds, coconut and raisins, in a bowl

Pour liquid over apples

Top with almonds, raisins, and coconut

Bake uncovered for about 45 minutes

Cucumber Quinoa Salad


1 cup uncooked quinoa

2 cups chopped cucumber

1/3 cup pecorino romano cheese OR feta cheese

1/2 cup freshly chopped basil and cilantro

1/2 cup almonds

6 slices bacon

1/3 cup freshly squeezed lemon juice

1/3 cup Extra Virgin Olive Oil

1/4 tsp salt

2-3 TBSP honey



Place bacon on cold frying pan making sure to avoid overlap.


Turn stove on low-medium high heat.

Every few minutes, flip over so it browns evenly.

Cook to desired crispness (appx 7-10 minutes)


Cook quinoa according to package

Let quinoa chill in fridge so it separates better for salad (best to cook quinoa the day before and let it chill overnight)


Puree all ingredients of dressing (freshly squeezed lemon juice, Extra virgin Olive Oil, sea salt, honey) in a food processor (or whisk very well in small bowl).

Wash, peel, and chop cucumbers into bite size pieces

Chop basil and cilantro into thin strips

throw almonds into food processor and pulse until they are all crushed up

Toss quinoa with bacon, cucumbers, cheese (if using), herbs and almonds

Prep Time: 0 hours 10 mins

 Cook Time: 0 hours 07 mins

 Serves: 6

Recipe courtesy of Lurong Living


Sweet Potato Sloppy Joe's


1 medium onion chopped
Sweet Potatoes, cut in half (lengthwise)
1 medium red pepper, chopped
3 Tbsp tomato paste
2 Tbsp water
2 medium carrots, finely chopped or grated
1 lb ground protein (beef, turkey, chicken etc.)
15 oz can tomato sauce
1 ½ tbsp apple cider vinegar
1 ½ tbsp Dijon mustard
¼ cup water

Preheat oven to 425
Cover a baking sheet with parchment paper, foil, or silpat liner Place potatoes cut side down on the sheet and cook for 30 minutes or until soft While potatoes are baking, heat a large skillet over medium heat. Add onion and peppers, cooking for about 5 minutes or until soft. Add tomato paste, water and carrots, cooking for another 2 minutes. Add ground meat and break up with a wooden spoon. Cook until meat is no longer pink, stirring occasionally to keep it from sticking. Add tomato sauce, sweetener if using, mustard, vinegar and water. Allow to come to a low boil, then lower the heat and cover. Cook for 15 minutes or until most of the liquid is absorbed, stirring a couple of times Taste for seasoning. Meanwhile, remove potatoes from oven and allow to coo.l Once cool enough to handle, carefully scoop out the cooked flesh and place in a large bowl. Add the cooked ground meat mixture and stir to combine. Season to taste with salt, pepper and garlic powder and anything else you may like! Place empty potato skins back on the baking sheet and stuff them with the potato/meat mixture Put back in the oven for about 5 minutes before serving

Recipe by Alex Lee, Lurong Living cookbook. 

Chicken with Zucchini over Spaghetti Squash

Chicken with Zucchini over spaghetti Squash


  • 2 cups spaghetti squash  
  • 2 cups tomato, canned, chopped  
  • 1 1/2 onion chopped
  • 2 cups zucchini chopped  
  • 2 3oz skinless chicken breast  
  • 2 tsp. olive oil
  • Oregano
  • Basil
  • Parsley



·         Take 2 cups chopped tomatoes and put into a pot.

·         Add 1 1/2 chopped onions and 2 cups zucchini's cut up.

·         Add 1 tablespoon oregano, basil and parsley. Cook until onions and        zucchini are done.

·         Take a whole spaghetti squash and stick it in the oven at 400 degrees. Cook for 1 hour.

·         When cool cut and take out seeds and shred into bowl.

·          In a medium nonstick sauté pan, heat 2 tsp. of olive oil add chicken cook until done.

·         To serve, put cooked spaghetti squash on each plate, place even amounts of zucchini/tomato mixture on top. I sprinkle a little parmesan cheese and top with a grilled chicken breast.


Makes 2 sevings

Blueberry Coconut Smoothie Bowl (vegan, gluten free)


PREP TIME: 5 mins           TOTAL TIME: 5 mins

Blueberry Coconut Smoothie Bowl (V+GF): An easy recipe for a refreshing smoothie bowl packed with antioxidants, blueberries and coconut. Vegan and Gluten Free.

Serves: 2 smoothie bowls (approx. 4 cups)


  • 2 medium bananas, sliced and frozen
  • 1 cup unsweetened almond milk, divided
  • 1 cup frozen blueberries
  • ¼-½ cup unsweetened, shredded coconut
  • Optional toppings
  • 1 tablespoon each: chia seeds, shredded coconut, nuts, blueberries


  1. Place bananas and ½ cup almond milk into a blender. Blend until smooth, scraping down the sides of the blender as need. Add blueberries and blend for about a minute.
  2. Add in the last ½ cup of almond milk, blending until smooth. I like to scrape down the sides periodically to help the blender along.
  3. Add coconut, blending until well incorporated. Blend extra if you want the coconut pieces to be less noticeable in the smoothie bowl.
  4. Pour evenly into two bowls. Optional: top with your favorite toppings. Enjoy immediately!

Baked Taro Root Chips with Roasted Red Pepper Walnut Dip

PREP TIME: 8 mins    COOK TIME: 20 mins       TOTAL TIME: 28 mins

Serves: 4-5 dozen



  • 2 12-ounce taro root, peeled and sliced thin on a mandoline

  • 1 tablespoon olive oil, plus more for greasing pans

  • ½ teaspoon Kosher sea salt

  • ¼ teaspoon garlic powder

  • ⅛ teaspoon freshly ground black pepper



  1. Preheat the oven to 350°F, line 2 baking sheets with parchment paper and brush lightly with olive oil. Set aside

  2. In a large mixing bowl combine the thinly sliced taro root, tablespoon of olive oil, salt, garlic powder and black pepper. Toss to coat.

  3. Spread chips evenly onto the prepared baking sheets and bake until crisp and golden 18-20 minutes. Some chips make cook faster than others, so check the oven frequently after the 14 minute mark and remove any chips that have cooked quicker than the others to prevent scorching.

  4. Transfer the chips to a paper towel to cool and sprinkle with more salt while still warm.


PREP TIME: 5 mins    TOTAL TIME: 5 mins
Serves: 10-12 servings


  • 1 small garlic clove

  • ¾ cup walnut pieces, toasted

  • 1½ teaspoons paprika, plus more for garnish (optional)

  • ¾ teaspoon ground cumin

  • 1 (12-ounce) jar of fire roasted red peppers, drained. About 3 large peppers

  • 1 (16-ounce) can Cannellini beans, drained and rinsed

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon freshly squeezed lemon juice

  • 2 teaspoons extra-virgin olive oil, plus more for drizzling

  • ¾ teaspoon coarse salt

  • Freshly ground black pepper



  1. Combine garlic and walnut pieces in the bowl of a food processor; process until fine crumbs form, about 10 seconds. Add the paprika, cumin, peppers and beans; process until smooth, about 10 seconds. Add vinegar, lemon juice, oil, salt and season with black pepper. Pulse until combined.

  2. Transfer to a serving bowl; cover with plastic wrap. Refrigerate at least 1 hour or overnight. Before serving, bring to room temperature.

Sinigang na Baka (Beef Sinigang)

Prep time: 15 mins     Cook time: 1 hour 30 mins         Total time: 1 hour 45 mins    Serves: 6


  • 1 kg beef brisket or 1.5 kg beef ribs, cubed

  • 1 large red onion, chopped

  • 1 packet sinigang (tamarind) mix

  • 2 medium tomatoes, chopped

  • 8 pieces small taro

  • 200g okra medium sized, cut into two

  • 1 packet spinach leaves

  • water

  • fish sauce

  • pepper


  1. Place beef and onion in a pot, pour water in pot until the meat is barely covered bring to a boil then simmer for 45 minutes.

  2. Add the taro and chopped tomatoes, bring to a boil then simmer additional for 40 minutes.

  3. Add the sinigang mix and okra then cook for 5 minutes.

  4. Add the spinach, season with pepper and fish sauce. Turn heat off then serve.

Homemade Maple Chipotle Ketchup Paleo for Sweet and Sour Sauce

Prep time: 5 mins   Total time: 5 mins   Serves: 1 cup



  • 6 oz organic tomato paste

  • 2 tbsp pure maple syrup
    (adjust for your sweetness preference)

  • 2 tbsp raw organic apple cider vinegar
    (if sensitive to this substitute white vinegar)

  • 1 tsp smoked paprika

  • ½ tsp salt

  • ¼ tsp chipotle chile seasoning
    (McCormick Gourmet Collection)
    - go up to ½ tsp for more heat

  • 2 tbsp water

  • *1/2 tsp onion powder


  1. In a bowl or tall container, combine
    all ingredients and mix well by hand.
    Add a bit more or less water to achieve
    the "dipping" texture you want.

  2. Use as a dip or topping for roasted veggies
    and veggie "fries", burgers, meatloaf,
    or really anything you want.
    Store in an airtight container in the fridge.

Chinese Sweet and Sour Sauce for Chicken Kabobs


Preparation Time: 5 mins.   Cooking Time: 5 mins.   Total Time: 10 mins.

Storage Times: Keeps for 5 days in the fridge   Makes: 150g of sauce (5.3oz - ½ cup)


¼ cup sugar

3 tbsp rice vinegar (or other vinegar)

2 tsp water

2⅔ tbsp ketchup (homemade)

1 pinch salt

1½ tsp cornstarch

1½ tsp water (to dilute the starch)


  1. Place the sugar, the vinegar, the water, the ketchup
    and the salt into small saucepan,
    and stir well to combine them.
    For this preparation, we are using
    our homemade ketchup.

  2. Turn on the heat onto medium
    and heat the ingredients
    until they start boiling, and then,
    turn the heat down to low.

  3. Mix the starch with the water, add
    the mixture to the boiling
    ingredients and start stirring
    the sauce immediately to obtain
    a properly thickened and lump free sauce.


Serving Size: 30g   Calories: 45 kcal    Carbohydrate: 11g       
Sugar: 10.2g   Protein: 0.1g    Sodium: 7mg    Water: 18.2g      




Sweet and Sour Chicken Kabobs


  • 1 lb chicken breasts, cubed

  • 2 cups Sweet and Sour Sauce

  • 1 Pineapple (cut into big chunks)

  • 1 red bell pepper

  • 1 yellow bell pepper

  • 1 red onion

  • 10-12 wooden skewers


  1. Place chicken in a bowl and mix in sweet and sour sauce, making sure to evenly coat the chicken.

  2. Cover and marinade in the fridge for at least 30 minutes (overnight is better)

  3. When ready to make the skewers, cut peppers, pineapple and onion into chunks, remove chicken from fridge.

  4. Alternate layering meat, veggies and pineapple on the skewers

  5. When all your skewers are made you can grill them for 10-15 minutes, rotating halfway through, or you can broil them on high for 10-15 minutes rotating halfway at about the 7 minute mark.

  6. Serve over a bed of quinoa OR cauliflower rice

Coconut and Turmeric Smoothie


1 cp. Coconut milk

1 Banana

½ cp. Mango

1 tbsp. Coconut Oil

½ tsp. Turmeric

½ tsp. Cinnamon

½ tsp. Ginger

1 tsp. Chia Seeds





*If you are feeling adventurous you can blend in two cloves of garlic with a pinch of cayenne pepper.




  1. Blend all ingredients until smooth. Turmeric has been around for centuries ayurvedic and chinese medicine to treat a wide variety of health problems, going from pain control, digestive aid to fighting cancer and Alzheimer’s.

Turmeric Rice with Coconut Kale

PREP TIME:  10 mins    COOK TIME:  45 mins    TOTAL TIME:  55 mins    SERVES: 2 servings


Turmeric Rice

  • 2 teaspoons olive oil

  • 1/4 cup minced yellow onion

  • 2 teaspoons minced ginger

  • 1 cup short grain brown rice

  • 1 teaspoon turmeric

  • 1 1/2 cups vegetable broth

  • 1/4 teaspoon salt, if needed


  • 1 bunch lacinato kale

  • 1 tablespoon olive oil

  • 4 cloves garlic, minced

  • 1/2 cup vegetable broth

  • 3/4 cup full-fat coconut milk

  • Salt

  • Toasted Cashews, for topping

  • Toasted Coconut Flakes, for topping


  1. Heat a medium pot over medium-low heat. Add the onion and cook for 4 to 5 minutes, until the onions are translucent and fragrant. Stir in the ginger, cooking for one minute. Next, add in the rice and turmeric, toasting for one more minute. Measure in the vegetable broth and bring mixture to a boil, reduce to a simmer, cover, and let cook for 35 to 40 minutes, until the majority of liquid has been absorbed. Remove from heat and allow to sit for 10 minutes.

  2. Prepare the kale by removing the stems and cutting the leaves into 1/4" strips. Towards the end of the rice being ready, heat the tablespoon of olive in a large, wide pot. Add in the garlic, cooking for roughly a minute. Add the chopped kale and stir to coat with the garlic. Add in the vegetable broth, cover, and let kale cook for 5 minutes, stirring occasionally.

  3. Add in the coconut milk and continue to cook greens until tender, roughly another 3 to 5 minutes more. Taste and add salt as needed.

  4. Serve greens over a hefty scoop of turmeric rice and top with toasted cashews and coconut.

Variations for the turmeric rice

I think what I love most about this meal is that the variations are endless while the flavor profiles stay the same. You could mix up the greens, change out the grain, add protein- completely change the meal all while keeping the coconut/turmeric flavors.



ADD PROTEIN: My favorite thing to do is toss in chickpeas with the kale but other legumes would work, or tofu.

GREENS: Chard and Collards are the best greens to replace the kale as they stand up to the heat just as well.

RICE: I love brown rice but I know that it takes a bit of time to cook. Turmeric works beautifully with millet and cuts the cooking time in half.


One-Tray Southwest Vegetable Bake for Soft Spinach Taco Filling

Serves: 4


  • 1 russet (baking) potato, cut into ½-inch cubes

  • 1 large field tomato, cut into small cubes

  • 1 onion, cut into small pieces

  • 1 tbsp coconut oil, very soft or melted

  • 2 tsp ground cumin

  • 1 tsp oregano

  • 1 tsp smoked paprika

  • 1 tsp sea salt

  • Ground pepper, to taste

  • Chili flakes, to taste

  • 1½ cups (1, 15 oz. can) black beans, drained and rinsed if using canned

  • 2 ears corn, shucked and corn kernels removed

  • ½ very large or 1 small bunch lacinato (dinosaur) kale, destemmed and torn into bite size pieces

  • Fresh lime wedges, for serving


  1. Preheat oven to 375°F.

  2. Place potatoes, tomatoes, and onion on a large rimmed baking sheet. Toss with coconut oil, spices, salt, and pepper. Roast for 30 minutes. Remove from oven, add black beans, corn, and kale; toss. Roast for an additional 10 minutes.

  3. Serve warm with a squeeze of fresh lime. Leftovers can be stored, covered in the refrigerator for up to 3 days.


- This is great topped with avocado, thick plain yogurt, a poached egg, or crumbled fresh goat cheese.


Soft Taco Recipe with Spinach (Low Carb Taco Shells)


  • ½ cup spinach

  • 2 eggs

  • 4 tablespoon Gluten Free Oat Bran or ground almonds (almond flour)

  • ½  cup grated cheese

  • 2 litre boiling water


  1. Preheat oven to 390 F.

  2. Place the fresh spinach leaves into a glass mixing bowl.

  3. Cover the spinach leaves with 2 litres of boiling water. Cover. Set aside 2 minutes.

  4. In another bowl add ice cubes, about 1 cup.

  5. Using tongs remove the cooked spinach leaves from the bowl and place them into the bowl filled with ice cubes. Stir the leaves into the ice cubes for few seconds to cool down.

  6. Squeeze the spinach leaves with your hands to remove all the water. It will form a compact spinach 'ball.'

  7. Pat dry the spinach between layers of absorbent paper to ensure that the cooked spinach are fully dry.

  8. Finely chopped the cooked spinach on a chopping board.

  9. Place them into a large mixing bowl and combine with grated cheese, eggs and oat bran until it forms a batter.

  10. Scoop out the batter onto a baking tray covered with parchment paper. I used a mechanical ice cream scoop maker and I make 4 taco with this batter.

  11. Press each scoops with your fingers to evenly flatten the batter into circle thin taco.

  12. Bake at 390 F for 15 minutes or until it is golden and crispy on sides. Depending on oven and thickness of your tacos you may have to reduce to 355 F. Simply watch the colour and texture while baking to avoid burning.

  13. Slightly cool down on a plate before eating.

  14. Can be eaten lukewarm or cold with toppings of your choice.

  15. I topped mine with guacamole, shredded lettuce, tomatoes and sliced cucumbers.




NET CARBS: 1.5 g CARBS:: 10g FIBER:: 8.45g FAT: 6 g PROTEIN: 9 g 119 KCAL


Sweet Potato Bacon Burger Bites with Maple Chipotle

Prep time: 15 mins  Cook time: 35 mins  Total time: 50 mins  Serves: 10 servings

Paleo, grain free, dairy free, gluten free.


  • 1 large sweet potato (or 2 smaller ones, just make sure they're thick) scrubbed and sliced into 10 rounds: ¼- ½ inch thick

  • 2 tbsp coconut oil (for roasting sweet potatoes)

  • fine grain sea salt to sprinkle over sweet potatoes (optional)

  • 5 slices nitrate free bacon, cut in half to make 10 pieces total

  • 1½ lbs grass fed ground beef or turkey burger, formed into 10 small patties

  • ½ cup of my Maple Chipotle Ketchup recipe (it's easy!)

  • Green onions sliced thinly for garnish


  1. Prior to beginning, make the Maple Chipotle Ketchup to have it ready to go! Then, prepare to roast the sweet potatoes. Line a large baking sheet with parchment paper and preheat your oven to 425 degrees.

  2. Lightly brush each round with coconut oil on each side. Place them on the baking sheet and lightly sprinkle with sea salt.

  3. Roast sweet potatoes in the preheated oven for 30-35 minutes, flipping once in the middle of roasting to evenly brown. They are done when the outside is lightly browned and the inside is soft.

  4. After putting sweet potatoes in the oven, fry the bacon slices over med-hi heat in a large heavy skillet until crisp, then remove and drain on paper towels. Discard the bacon fat, or save it for later use.

  5. In the same pan (bottom can still be coated with bacon grease) lightly sprinkle sea salt over the bottom and turn the heat back on to med-hi.

  6. Cook the 10 small burger patties about 4-5 minutes on each side or until they reach desired doneness.*

  7. When the patties are done, place them on a plate before assembling.

  8. To assemble, place roasted sweet potato rounds on a large serving platter and top with a mini burger, a dollop of Maple Chipotle Ketchup and a piece of bacon folded in half and criss-crossed, then sprinkle thinly sliced green onions over the top.

  9. This recipe makes 10 servings but is easily scaled for whatever amount you want. Serve right away and enjoy!

I had to do this in two batches, but you could also use a second pan to save time


Easy Paleo Adobo



Prep Time: 0 hours 12 mins

Cook Time: 0 hours 35 mins

Serves: 3-4


3lbs meat cut into bite size pieces (chicken, pork or combo of both)

3 cloves garlic chopped

1/2 cup coconut aminos (you need this in order to complete this recipe, no subs)

1/2 cup apple cider vinegar

 2 tbsp oil (not olive oil)

1/2 cup water

1 tbsp pickling spices (sub whole peppercorns and cloves)

2-3 bay leaves

2 tsp paprika (not smoked)


Saute garlic in oil for 1 min on med heat, add meat and brown but don't cook completely, add everything else. Bring to a boil then lower to a simmer and cover for at least a half hour.

Remove lid and turn up heat to high. Stir until sauce thickens, about 2-3 mins (don't cook it too long on high or the sauce will dry out) Turn heat off and stir in paprika.

Tomato Basil Salad



Prep Time: 0 hours 05 mins

Cook Time: 0 hours 00 mins

Serves: 4


3 medium sized tomatoes (heirlooms are great if you can get them)

4-5 basil leaves

extra virgin olive oil

balsamic vinegar

salt and pepper to taste


Stack the basil leaves on top of each other and roll them into a tiny cigar from top to bottom. Slice your basil cigar into thin ribbons.

Arrange tomatoes on a serving plate and sprinkle with the basil leaves, salt and pepper, then finish off with a drizzle of balsamic vinegar and olive oil.

Guacamole Burger Towers



Prep Time: 0 hours 20 mins

Cook Time: 0 hours 18 mins

Serves: 2-4


1 sweet potato cut into thin shoestrings

coconut oil for greasing baking sheet

salt and pepper to taste

1-2 avocado(s)

1 jalapeno seeded and finely minced (leave seeds if you want it spicy)

1/2lime, juiced

salt and pepper to taste

1lb ground beef (preferably grass fed)

1/2 onion finely chopped

1 tsp garlic powder

1 tsp salt

1 tsp black pepper

1 egg (optional)

6-8 boston bib or iceberg lettuce leaves


Preheat oven to 375

Place sweet potato laces in one layer on greased baking sheet and bake for 18 mins. Flip them once with tongs at the halfway mark.

In a small bowl mix the avocado, jalapeno, lime juice, salt and pepper and mash with a fork. Set aside.

In a large bowl mix the ground beef, onion, garlic powder, salt, black pepper and egg. Mix well with hands. Form into 2-4 patties depending on how large you want them. Cook over medium heat for 3-5 minutes each, depending on how big each patty is.

Arrange the lettuce leaves on the serving plates and stack the lettuce with the burger, guacamole and then top with the sweet potato shoestring fries.

Feel free to add bacon, tomato relish (recipe under condiments) or caramelized onions. Get creative and create your ultimate burger tower!