Veggie and Bacon Omelet

  • 1 tsp. coconut oil or grass-fed butter
  • 2 whole eggs (ideally pasture-raised)
  • 1 cup arugula or spinach
  • 1-2 slices organic bacon (diced and precooked)
  • 1-2 oz. grated cheese (optional)
  • dash of sea salt

Add coconut oil or butter to small frying pan and begin to heat on medium flame. Beat eggs with sea salt until fluffy. Be sure pan is hot and then add egg mixture. The mixture should sizzle slightly and begin to cook rapidly. Add greens, bacon, and grated cheese and let the bottom thicken for a minute. Roll pan around to get excess mixture to bottom of pan. Fold omelet in half and let cook for another 30 seconds or so. Flip the omelet and repeat on the other side.


Homemade Sausage

  • 2 lb. ground pork or dark meat chicken or turkey
  • 2 tsp. sea salt
  • 5-6 drops liquid stevia
  • black pepper to taste

Mix together all ingredients. Shape into small patties. Divide up patties so that you can store some in a covered glass container in the fridge to last a few days and store the rest in the freezer. Divide into amounts that you can defrost and use within 2-3 days.


Quick Veggie Soup

  • 1 cup bone broth
  • 1 cup diced leafy greens (kale, collard greens, watercress, chard, seaweed, etc)
  • salt and pepper to taste

Simmer greens in stock until they are tender (do not overcook). Add salt and pepper to taste.

*If you have more time satay scallions in butter until soft and then add stock and greens.


Yogurt Parfait

  • 1/2-3/4 cup plain, whole-fat yogurt
  • 1 tsp. BodyBio Balance Oil
  • 1/2 cup fresh berries of choice
  • 1/3 cup slivered almonds or hemp seeds
  • 1 tbsp. dried goji berries

Mix Balance Oil in yogurt. Stir in fresh berries, almonds, and goji berries.

Jill's Favorite Healthy Salad Dressing

  • 5 tbsp extra virgin olive oil
  • 4 tbsp cold-pressed, organic sunflower seed and flaxseed oil blend (I recommend Oillee brand or Flora)
  • 1 tbsp walnut oil (optional)
  • 2 tbsp raw apple cider vinegar
  • 1 tsp sea salt (to taste)
  • Freshly ground black pepper to taste
  • 2 tsp stone ground mustard
  • squeeze of fresh lemon juice
  • 2-4 small bulbs minced fresh garlic
  • Fresh herbs of choice, minced (basil, dill, cilantro, thyme, etc)

Combine ingredients in small jar and shake well. Only dress salad just before serving.

This dressing can be made once every few days and should be stored in the fridge in a sealed glass container (Mason jars work great for this). You can alternate the walnut oil with other healthy oils such as almond, sesame, and avocado.

Make a different type of dressing by adding cultured buttermilk (1/2 cup) and homemade mayonnaise (1/2 cup). It comes out like a Ranch dressing. My girls love it!


Grand Goddess Salad Dressing

  • 1/2 cup avocado oil mayo (Chosen Foods or Primal Kitchen are good brands)
  • 1 cup sour cream or creme fraiche (preferably from raw dairy)
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. raw apple cider vinegar
  • 1 tsp. sea salt
  • 1 large clove of garlic
  • 1/4 cup diced cilantro
  • 1/4 cup diced chives or scallions (sorrel is also a fantastic addition to this recipe)
  • 4 tbsp cold-pressed, organic sunflower seed and flaxseed oil blend (I recommend Oillee brand or Flora)
  • 2 tbsp. extra virgin olive oil

Mix together mayonnaise, sour cream, lemon juice, and vinegar. Crush garlic and salt together in mortar and pestle. If you don’t have one, then finely dice the garlic and add to mixture with salt. Add cilantro, chives, and oil and voila! Super fabulous dressing is yours! Keep in the fridge to use for 3-4 days.

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Basic Salad

There are really endless possibilities with this salad! Play around with multiple types of greens, fermented veggies, fresh herbs, hearts of palm, olives, meats, various cheeses, nuts, seeds, different types of oils, adding homemade mayo and sour cream, boiled see, salads can be anything you want them to be! 


This basic salad is 1 serving

  • 1/2 cup arugula
  • 1/2 cup romaine lettuce
  • 1/2 cup watercress
  • 1/4 cup cherry tomatoes
  • 1 naturally fermented pickle, sliced
  • 1/2 avocado
  • 1 can sardines
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. sunflower oil (Flora brand)
  • 1 tsp. flax seed oil (Flora brand)
  • 1 tsp. apple cider vinegar (Eden brand)
  • 1/2 tsp. sea salt

Mix together all ingredients, toss salad and enjoy!

Cauliflower Fried Rice

  • 1 head cauliflower chopped
  • 6-8 eggs
  • 1 tsp. sea salt
  • 1 tbsp. coconut oil
  • 2 tbsp. extra virgin olive oil or butter
  • 1 onion finely diced
  • 6-7 cloves fresh garlic finely diced
  • 1-2 cups diced veggies of choice such as broccoli, kale, collard greens, green beans, zucchini, bell peppers
  • 1 cup frozen or fresh sweet peas
  • 2 tbsp. naturally fermented soy sauce (wheat-free)

Steam cauliflower for 3 minutes. Let cool and then put in food processor with blade. Do not puree but break down into tiny pieces like the size of rice. Lightly scramble salted eggs in coconut oil and set aside. Melt butter or olive oil and cook onions until translucent. Add garlic and cook until soft. Add veggies and 1 tbsp. soy sauce and cook until tender (do not overcook so nutrients are not completely destroyed). Add cauliflower, eggs, and peas and further season with soy sauce while mixing and heating up. Once everything is well-blended it is not overcook. This dish is very good and tastes close pretty similar to fried rice!

Carob Treats

  • 1 cup Artisana Coconut Butter
  • 1 1/4 cups carob or raw mesquite powder
  • 2 TBSP honey or 1 TSP Lakanto
  • 1/2 cup melted virgin unrefined coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond or hazelnut extract
  • 1/2 TSP sea salt

Put all ingredients in the food processor and whiz away until you have a ‘dough’.  Spread out on wax paper on a cookie sheet. Flatten by covering with wax paper and pressing down with hands. Even out with a rolling pin to about .5” thickness. Put in the fridge to set for about an hour. Remove from fridge and cut into desired size (about 1.5”x1.5”)  Store in the fridge.

About Carob and Mesquite:

Roasted carob has a strong flavor and is closer to chocolate in color, consistency, and “mixability”. It lacks the bitterness of cacao and the caffeine. When using low-glycemic sweeteners such as stevia carob is nice because you don’t have to use as much sweetener to overcome the bitterness of cacao. Roasted carob is lower in carbs and sugar than raw carob but also lower in fiber. Roasted carob is easily found in health food stores.

Raw carob is sweeter, much more mild in flavor, and lighter in color than roasted carob. The consistency is more fibrous than roasted carob. Raw carob can be found online and some health food stores (but mostly hard to find in stores).

Raw mesquite is very mild and is a good source of fiber and minerals. It is much more mild than roasted carob but is still low carbs and sugar.