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Breakfast

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Warm Cinnamon Apple Porridge

• • Ingredients: Apples, almond flour, unsweetened almond milk, chia seeds, cinnamon, nutmeg, and vanilla extract.
  • Instructions: Cook diced apples with almond flour and almond milk. Add chia seeds, cinnamon, nutmeg, and vanilla extract. Simmer until thickened.

Spinach and Mushroom Egg Bake

• • Ingredients: Eggs, spinach, mushrooms, onion, garlic, coconut milk, salt, and pepper.
  • Instructions: Sauté spinach, mushrooms, onion, and garlic. Beat eggs with coconut milk, salt, and pepper. Combine with sautéed vegetables and bake until set.

Coconut Yogurt with Winter Berries

• • Ingredients: Coconut yogurt, fresh or frozen winter berries (cranberries, blackberries), walnuts, and a drizzle of honey.
  • Instructions: Serve coconut yogurt topped with winter berries, chopped walnuts, and a drizzle of honey.

Sweet Potato Pancakes

• • Ingredients: Sweet potatoes, eggs, almond flour, cinnamon, and coconut oil.
  • Instructions: Mash cooked sweet potatoes and mix with eggs, almond flour, and cinnamon. Cook pancakes in coconut oil until golden brown.

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Lunch

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Kale and Butternut Squash Salad with Chicken

• • • Ingredients: Grilled chicken breast, kale, roasted butternut squash, pomegranate seeds, avocado, walnuts, olive oil, and balsamic vinegar.
    • Instructions: Toss kale with roasted butternut squash, pomegranate seeds, avocado, and walnuts. Top with sliced grilled chicken and dress with olive oil and balsamic vinegar.

Cauliflower and Leek Soup

• • • Ingredients: Cauliflower, leeks, garlic, vegetable broth, coconut milk, thyme, salt, and pepper.
    • Instructions: Sauté leeks and garlic, then add cauliflower and vegetable broth. Simmer until cauliflower is tender. Blend until smooth and stir in coconut milk and thyme.

Turkey and Avocado Wraps

• • • Ingredients: Turkey breast slices, large lettuce leaves, avocado, cucumber, tomato, and a sprinkle of sea salt.
    • Instructions: Lay turkey slices on large lettuce leaves. Add avocado slices, cucumber, and tomato. Sprinkle with sea salt and roll up the lettuce leaves.

Warm Beet and Carrot Salad

• • • Ingredients: Beets, carrots, arugula, goat cheese (optional), pumpkin seeds, olive oil, and apple cider vinegar.
    • Instructions: Roast beets and carrots until tender. Toss with arugula, crumbled goat cheese (if using), and pumpkin seeds. Dress with olive oil and apple cider vinegar.

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Dinner

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Beef and Vegetable Stew

• • • Ingredients: Grass-fed beef stew meat, carrots, celery, onion, garlic, tomatoes, beef broth, thyme, rosemary, salt, and pepper.
    • Instructions: Sauté beef stew meat until browned. Add diced carrots, celery, onion, and garlic. Pour in beef broth and tomatoes. Season with thyme, rosemary, salt, and pepper. Simmer until vegetables are tender.

Salmon with Roasted Brussels Sprouts

• • • Ingredients: Salmon fillets, Brussels sprouts, garlic, olive oil, lemon, salt, and pepper.
    • Instructions: Roast Brussels sprouts with garlic and olive oil until tender. Grill salmon fillets and serve with a squeeze of lemon, salt, and pepper.

Chicken and Sweet Potato Curry

• • • Ingredients: Chicken breast, sweet potatoes, onion, garlic, ginger, curry powder, coconut milk, spinach, salt, and pepper.
    • Instructions: Sauté chicken breast with onion, garlic, and ginger. Add diced sweet potatoes and curry powder. Pour in coconut milk and simmer until sweet potatoes are tender. Stir in spinach and season with salt and pepper.

Lamb Stew with Root Vegetables

• • • Ingredients: Lamb stew meat, carrots, parsnips, turnips, garlic, onion, lamb broth, rosemary, thyme, salt, and pepper.
    • Instructions: Sauté lamb stew meat until browned. Add diced root vegetables and garlic. Pour in lamb broth and season with rosemary, thyme, salt, and pepper. Simmer until vegetables are tender.

Stuffed Acorn Squash

• • • Ingredients: Acorn squash, ground turkey, spinach, onion, garlic, sage, salt, and pepper.
    • Instructions: Halve and roast acorn squash until tender. Sauté ground turkey with spinach, onion, garlic, and sage. Stuff the mixture into roasted squash halves.

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Snacks

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Spiced Almonds

• • • • Ingredients: Almonds, coconut oil, cinnamon, cayenne pepper, and sea salt.
      • Instructions: Toss almonds with melted coconut oil, cinnamon, cayenne pepper, and sea salt. Roast until crispy.

Coconut Macaroons

• • • • Ingredients: Shredded coconut, egg whites, honey, and vanilla extract.
      • Instructions: Mix shredded coconut with beaten egg whites, honey, and vanilla extract. Form into small balls and bake until golden brown.

Winter Fruit Salad

• • • • Ingredients: Apples, pears, pomegranate seeds, walnuts, and a squeeze of lemon juice.
      • Instructions: Toss chopped apples and pears with pomegranate seeds and walnuts. Drizzle with lemon juice.

Carrot and Celery Sticks with Almond Butter

• • • • Ingredients: Carrot sticks, celery sticks, and almond butter.
      • Instructions: Serve carrot and celery sticks with almond butter for dipping.