Recipes

1. Heat olive oil in a medium-sized skillet over medium heat. Pat the shrimp dry with paper towels and add to the hot skillet. Add ground cumin and season with salt and pepper, to taste.
2. Cook shrimp for approximately 2-3 minutes, stirring frequently. Remove pan from heat and add 2 tablespoons of fresh lemon juice. Stir to combine and transfer to a small bowl. Cover and place in the refrigerator to chill.
3. Cut avocados in half lengthwise. Remove seed and score the flesh in evenly spaced rows lengthwise and crosswise to create equal-sized chunks. Scoop avocado out of shell and toss with remaining 2 tablespoons of lemon juice to prevent browning. Reserve avocado shells and set aside.
4. Add avocado, pineapple, pineapple juice, onion, and cilantro to a large non-reactive bowl and stir gently to combine.
5. Remove chilled shrimp from the refrigerator and chop into equal-size chunks. Fold shrimp into avocado-pineapple mixture. Season with salt and pepper, to taste.
6. Spoon shrimp mixture into reserved avocado shells and serve immediately. Enjoy!

Nutritional info (per serving)*

1. Calories: 316

   Protein: 16g

   Carbohydrates: 18g

   Dietary Fiber: 8g

   Fat Total: 22 (saturated fat: 3.1g)

1. Add vinegar, raspberries, lemon juice, and olive oil to a food processor and blend until smooth. Add salt and taste. Adjust other flavors to achieve the desired balance. Set aside.
2. Add lettuce, mint, strawberries, blackberries, and toasted almonds to a large bowl and gently toss to combine.
3. Drizzle with raspberry vinaigrette and serve immediately on chilled salad plates for a refreshing appetizer.

Nutritional information (per serving)*

1. Calories: 123

   Protein: 3g

   Carbohydrates: 13g

   Dietary Fiber: 7g

   Fat: 7.6g (1g saturated)

1. Preheat oven to 425°.
2. Add potatoes to a large bowl, along with olive oil, rosemary leaves, and garlic. Toss to combine and season with salt and pepper, to taste.
3. Spread potatoes onto a large, rimmed baking sheet and arrange in a single layer without overcrowding. Place in the oven and roast for 15 minutes. Remove pan from oven and turn potatoes so they brown evenly. Return to oven and roast for another 10-15 minutes, or until potatoes are fork tender.
4. While the potatoes are roasting, melt coconut oil in a large skillet over medium heat. Add sliced onion and sauté, stirring occasionally, until they turn deep brown, approximately 10-15 minutes. Remove from heat and season with salt and pepper, to taste.
5. Remove from potatoes from oven and transfer to a large serving bowl. Add onions and toss to combine. Serve immediately.

Nutritional information (per serving)*

1. Calories: 211

   Protein: 3g

   Carbohydrates: 28g

   Dietary Fiber: 4g

   Fat: 10.4g (4g saturated)

1. Preheat your oven to 400 degrees F and line a large, rimmed baking sheet with a piece of parchment paper. Place the pork loin in the center of the lined baking sheet and set aside.
2. In a small glass or other non-reactive bowl, combine the Dijon and whole-grain mustard with the olive oil. Massage the pork loin with the mustard mixture, then sprinkle both sides with salt and pepper, to taste.
3. Place the baby carrots in a large bowl and add the garlic, balsamic vinegar, coconut oil, and fresh thyme. Season with salt and pepper, to taste, and toss to combine.
4. Spread the carrots in a single layer around the seasoned pork tenderloin on the baking sheet and pour any remaining juices from the bowl on top.
5. Cook for 20 minutes, then remove the baking sheet from the oven and flip the pork. Cook for another 15-20 minutes, or until the pork reaches an internal temperature of at least 145° for medium-rare and the carrots are nicely caramelized.
6. Remove from oven and let pork loin rest for 3-5 minutes before slicing. Serve warm with roasted baby carrots. Enjoy!

Nutritional information (per serving)*

1. Calories: 286

   Protein: 35g

   Carbohydrates: 9g

   Dietary Fiber: 3g

   Fat: 11.7g

1. Combine the olive oil, vinegar, parsley, cilantro, garlic, red pepper flakes, lemon juice, and cumin in a food processor and blend until smooth. Season with salt and pepper, to taste, and set aside.
2. In a small glass bowl, combine the olive oil, lime juice, and chopped garlic with a fork. Season with salt and pepper, if desired.
3. Place the flank steak in a large, sealable plastic bag and add the olive oil mixture. Tightly seal the bag and turn a couple times to coat the steak in the marinade. Place in the refrigerator for at least 1 hour to overnight.
4. To prepare, heat the olive oil in a large skillet over medium-high heat. Remove the steak from the marinade and allow excess to drip off before adding to the hot skillet. Cook the steak for 3-4 minutes, then turn and cook for an additional 3-4 minutes for medium-rare results. Adjust cooking times to reach the desired level of doneness.
5. Remove from heat and transfer steak to a cutting surface. Let rest for 5 minutes before cutting into very thin slices against the grain. To serve, drizzle steak with some Chimichurri sauce and pass remaining sauce for those who prefer a little more. Enjoy!