Ingredients

• ½ tsp unsalted butter
• 2 large eggs
• 1 tsp bagel seasoning
• 1 oz. cooked bacon, chopped
• 2 oz. deli turkey, chopped
• 2 tsp sun-dried tomatoes, chopped
• 2 tbsp cream cheese

Instructions

1. Prepare the sun-dried tomatoes, turkey, and bacon. Divide the cream cheese into small pieces. Set aside.
2. Melt the butter in a small skillet or omelet pan on low heat. Whip the eggs in a small bowl with the bagel seasoning until frothy. Pour the eggs into the skillet
3. When the egg begins to cook, add the bacon, turkey, tomatoes, and cream cheese to one side of the omelet
4. Fold the other side of the omelet on top of the filling and continue cooking to warm the filling and melt the cream cheese. Flip the omelet to warm the other side if necessary. Serve with a garnish of fresh herbs such as chives, basil, or thyme if desired.

Ingredients

• 1 egg, beaten
• 1 tbsp coconut flour
• ¼ tsp ground psyllium husk powder
• ¼ tsp salt
• 1 oz. butter or coconut oil
• 4 tbsp coconut cream

Instructions

1. In a small bowl, combine the egg, coconut flour, psyllium husk powder and salt.
2. Over low heat, melt the butter and coconut cream. Slowly whisk in the egg mixture, combining until you achieve a creamy, thick texture.
3. Serve with coconut milk or cream. Top your porridge with a few fresh or frozen berries and enjoy!

Ingredients

Taco meat 

• 2 tbsp olive oil
• 1¾ lbs ground beef or ground turkey
• 2 tbsp taco seasoning (add more, plus salt, if needed)
• ¾ cup water

Guacamole

• 2 (14 oz.) ripe avocados
• 2 minced garlic cloves
• 1 tbsp lime juice
• 2 tbsp fresh cilantro, finely chopped
• ½ red chili pepper, without seeds and finely chopped (optional)
• salt and ground black pepper to taste

Creamy salsa dressing

• ½ cup mayonnaise
• ¼ cup sugar-free salsa
• salt and ground black pepper to taste

Salad

• 5 oz. (4 cups) lettuce, thinly sliced
• 5 oz. cucumber, diced
• 4 oz. (²⁄₃ cup) tomatoes, diced
• 2 oz. (5²⁄₃ tbsp) red onions, thinly sliced wedges

Serving

• ½ cup (2 oz.) Mexican cheese, shredded
• 4 tbsp fresh cilantro
• 1 lime, wedges (optional)

Instructions

Taco meat

1. Heat the olive oil in a large skillet over medium-high heat. Add the ground meat, and use a spatula to break it up. Stir occasionally for about 10 minutes, or until cooked through.
2. Sprinkle the taco seasoning over the meat, and stir until combined. Add the water and increase the temperature to high, bringing the mixture to a boil. Reduce temperature to medium-low, and let simmer for 3-5 minutes, until the mixture thickens. Cover, and keep warm over low heat. Meanwhile, prepare the guacamole.

Guacamole

1. Peel the avocados and place them into a medium-sized bowl.
2. Add the garlic, lime juice, cilantro, red chili pepper, salt, and pepper. Mash with a fork until the consistency is chunky or smooth, based on your preference. Set aside.

Salsa dressing

1. In a small bowl, add the mayonnaise, salsa, salt, and pepper. Mix together until combined. Set aside.

Taco salad

1. Layer the salad ingredients in a large serving bowl, or into individual salad bowls.
2. For serving, top the salad with taco meat, cheese, cilantro, and lime wedges. Add a dollop of guacamole, and drizzle the creamy salsa dressing over the taco salad.

Ingredients

Crust

• 4 eggs
• 1½ cups (6 oz.) shredded mozzarella cheese

Topping

• 3 tbsp unsweetened tomato sauce
• 1 tsp dried oregano
• 1¼ cups (6 oz.) shredded provolone cheese
• 1½ oz. pepperoni
• olives (optional)

For serving

• 2 oz. (1 cup) leafy greens
• ¼ cup olive oil
• salt and ground black pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Start by making the crust. Crack eggs into a medium-sized bowl and add shredded cheese. Give it a good stir to combine.
3. Use a spatula to spread the cheese and egg batter on a baking sheet lined with parchment paper. You can form two round circles or just make one large rectangular pizza. Bake in the oven for 15 minutes until the pizza crust turns golden. Remove and let cool for a minute or two.
4. Increase the oven temperature to 450°F (225°C).
5. Spread tomato sauce on the crust and sprinkle oregano on top. Top with cheese and place the pepperoni and olives on top.
6. Bake for another 5-10 minutes or until the pizza has turned a golden brown color.
7. Serve with a fresh salad on the side.

Ingredients

• 1¾ lbs boneless chicken thighs, thinly sliced
• 2 tbsp olive oil or coconut oil
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 10 oz. (3 cups) broccoli, cut into small pieces
• 2 tbsp tamari soy sauce

Instructions

Heat the olive oil in a wok or large frying pan, over medium-high heat. Add the chicken, garlic powder, and pepper. Stir-fry for a few minutes, until the chicken turns golden brown.

Add the broccoli and tamari soy sauce. Stir together for a couple of minutes until the broccoli is crisp, yet tender. Spoon into individual bowls, and serve with the spicy mayonnaise on the side.

Ingredients

Meatloaf

• 1½ lbs ground beef or ground turkey
• 2 garlic cloves, minced
• 1 large egg, slightly beaten
• ½ tbsp onion powder
• 1 tsp salt
• 1 tsp ground black pepper
• 4 oz. (1 cup) cheddar cheese, shredded or cubed
• 6 oz. bacon

BBQ mayo

• ¼ cup mild chili sauce, sugar-free
• ½ cup mayonnaise
• ½ tsp liquid smoke and smoked paprika powder
• ½ tsp onion powder
• ½ tsp garlic powder
• salt and pepper, to taste

Salad

• 5 oz. (4 cups) lettuce leaves, whole or chopped
• 5 oz. cucumber, sliced ribbons
• 2 (8 oz.) tomatoes, thinly sliced
• ½ (2 oz.) red onion, thinly sliced
• 4 pickles, spears

Instructions

Meatloaf

1. Move the oven rack to the middle position, and preheat the oven to 375°F (200°C). Line a baking tray with tin foil, and place a fitted wire rack on top. 
2. In a large bowl, gently mix together the ground meat, garlic, egg, onion powder, salt, and pepper.
3. Using your hands, shape the meat mixture into a loaf, approximately 8"x 5" (20 x 13 cm). Create a ditch in the middle of the loaf, by pressing the meat down length-wise and out to the sides (about 2" or 5 cm wide), leaving a 1" (2.5 cm) meat perimeter around the space. Fill with the cheese, and then use the meat edges to spread over the cheese. 
4. Place the meatloaf on the wire rack. Wrap the bacon slices over the loaf width-wise, and tuck the ends underneath. Bake on the middle rack for 50-60 minutes, or until the internal temperature reaches 160-165°F (71-74°C). For crispier bacon, broil for 2-3 minutes. Set aside to rest for 10-15 minutes, before serving. In the meantime, prepare the BBQ mayo and salad.

BBQ mayo & salad

1. Mix the BBQ mayo ingredients together in a medium-sized bowl, and set aside.
2. Place the lettuce in a serving bowl, topped with the cucumber ribbons, sliced tomatoes, and onions.
3. Slice the rested meatloaf and serve with the salad, pickle, and a dollop of the BBQ mayo.