African peanut soup

6-8 SERVINGS

• 2 tbsp coconut oil

• 1 large yellow onion, chopped

• 1 sweet potato, cut into 1/4'' cubes

• 1 poblano pepper, seeded and chopped

• 3 tbsp garlic, minced

• 2 tbsp fresh ginger, peeled and grated

• 1 tsp salt

• 6 cups vegetable broth

• 1/2 cup creamy peanut butter (or nut butter of choice)

• 1/2 cup tomato paste

• 1 cup baby kale, chopped

• 2 cups chickpeas, rinsed and drained

• Hot sauce, if desired

• Chopped peanuts, garnish

• Fresh chopped cilantro, garnish

In large pot or dutch oven, heat the coconut oil over medium heat until melted. Add the onion, sweet potato and, poblano pepper and a pinch of salt. Cook for about 10 minutes, or until sweet potatoes are softened and onions are translucent, stirring occasionally. Add the garlic, fresh ginger, and salt, stirring together for another minute or two. Carefully pour in vegetable broth and stir together until combined. Bring the mixture to a simmer over medium high heat and cook for another 15 minutes. Reduce heat if needed in order to maintain a gentle simmer.

In a medium glass bowl, combine nut butter and tomato paste. Carefully pour in 2 cups of the hot broth from your soup pot. Whisk all together until smooth. Then pour the peanut mixture back into the soup. Add baby kale and chickpeas, and continue to cook for another 15-20 minutes, or until all ingredients have softened. You can serve the soup as is, or take an immersion blender and blend until barely thickened. I like about half of the soup blended and the other half keeping ingredients in tact. Serve with hot sauce, chopped peanuts and fresh cilantro on top!

Cilantro Quinoa and beans with chimichurri veggies

6 SERVINGS

• 2 tbsp avocado oil

• 1 yellow onion, diced

• 2 tbsp garlic, minced

• 1 cup black beans, soaked and rinsed preferred (canned ok)

• 1 cup pinto beans, soaked and rinsed preferred (canned ok)

• 1 cup quinoa, cooked to instructions (should make about 1.5-2 cups cooked quinoa)

• 1/4 cup cilantro, chopped

• 1 cup pico de gallo

• 2 tbsp lime juice

Chimichurri Sauce

• 2 avocados, pitted and halved

• 2 cups flat leaf parsley, roughly chopped

• 1 cup fresh cilantro, roughly chopped

• 2 cloves garlic, peeled

• 2 tbsp lime juice

• 1/2-1 tsp red pepper flakes, to taste

• 1/2 tsp salt

• 1/2 tsp cumin

• 1 tbsp avocado oil

• 1/4 cup water

Roasted Veggies

• 4 ounces mushrooms (whatever variety you enjoy)

• 2 red bell peppers, cut into 1” squares

• 1 yellow onion, cut into 1 inch wedges

• 4 ounces cherry tomatoes

• 2 tbsp avocado oil

• salt to taste

Preheat oven to 400°F. Place all veggies onto a cookie sheet and drizzle with avocado oil. Topsoil and veggies together until evenly coated. Sprinkle with a little bit of salt and place in the oven for 15 to 25 minutes, depending on your preferred doneness. Set aside.

In large skillet, heat avocado oil over medium heat. Add onion and garlic, stir until fragrant (about 2-3 minutes). Add onion, beans and quinoa, stir together until warmed through. Add cilantro, pico de gallo and lime juice, reduce heat to low and stir occasionally. You may substitute with another non-glutenous grain, if preferred.

Meanwhile, add all ingredients for the chimichurri sauce into food processor or blender and blend until smooth. Add additional water (1 tbsp at a time) if the mixture isn’t coming together. This will depend on the ripeness of your avocados. Set aside.

Assemble your bowls! Place quinoa and beans on the bottom, top with sauce and finish with veggies! I love a sprinkling of salt and pumpkin seeds on top!

fennel baked cod

6 SERVINGS

• 1 pound wild cod

• pinch of salt

• 2 tbsp coconut oil

• 2 shallots, sliced

• 2 medium carrots, julienned

• 1 bulb fennel, sliced very thin

• 1 cup vegetable stock

• 1 tbsp lemon juice

• 1 cup greens of choice, kale, spinach etc

• salt and pepper to taste

Preheat oven to 400°F. Place fish in a 9 x 13 glass pan. Sprinkle with sea salt. Set aside. In large sauté pan, heat coconut oil over medium heat and sauté shallots, carrots, and fennel until soft, about 5-10 minutes. Add the vegetable stock and lemon juice, let simmer for 2 to 3 minutes. Add chopped greens and simmer another 2 to 3 minutes. Pour vegetables and stock over the fish, and place in oven to bake for 30 minutes, or until fish is cooked through.

salmon chowder

4-6 SERVINGS

• 1 tbsp coconut oil

• 1 large onion, chopped

• 2 stalks celery, chopped

• 1 tbsp garlic, minced

• 3 tbsp fresh dill or 1 tbsp dried dill

• 1 tsp thyme

• 1 large parsnip, peeled and cubed

• 2 medium carrots, peeled and cubed

• 4 cups vegetable broth

• 1/2 cup coconut cream

• 1 pound wild salmon, no skin and cubed

• salt and pepper to taste

In large soup pot or Dutch oven, heat coconut oil over medium heat. Add onion and celery, cooking together until onion becomes translucent, about five minutes. Add garlic, dill and thyme, then cook together for another minute or two. Add parsnip and carrots, stirring together for another 2 to 3 minutes. Add vegetable broth and coconut cream, then bring to boil. Reduce heat and simmer for 15 to 20 minutes or until vegetables are soft. Use an immersion blender to partially blend the soup. If you do not have an immersion blender, simply remove half of the soup and place in a regular blender, blend until smooth. Then add back to the soup pot. Add cubed salmon to the soup, and cook for another 3 to 5 minutes, or until salmon is cooked through. Salt and pepper to taste. Enjoy!

coconut curry shrimp

4 SERVINGS

• 1 pound shrimp, peeled and deveined

• 1 tbsp coconut oil

• 1 large onion, diced

• 1 green bell pepper, sliced thin

• 3 tbsp garlic, minced

• 2 tsp fresh ginger, grated

• 1-2 tbsp red curry paste, to taste

• 1 can coconut milk

• 1 tbsp coconut aminos

• 3 cups spinach, chopped

• 1 cup baby kale, chopped

• 1 tbsp lime juice

• 1/2 cup thai basil, roughly torn

Melt coconut oil in a large sauce pan over medium heat. Add onion and bell pepper, stir together for 3 to 5 minutes or until onion begins to become translucent. Add garlic and ginger, stir another 1 to 2 minutes. Stir in coconut milk, curry paste and coconut aminos. Bring to a simmer then reduce heat. Add shrimp and cook until opaque, about 3-5 minutes. Stir in greens and lime!