Mexican Crispy Chicken Livers


1 lb organic free range chicken livers   

1⁄3 cup coconut, tapioca, cassava, or arrowroot flour   

1 tsp paprika

1 tsp garlic powder

3/4 tsp cumin

1/2 tsp chilli powder

3⁄4 tsp himalayan salt   

1⁄4 tsp pepper  

2 Tbsp coconut oil   

Garnish: Fresh squeezed lemon and chopped cilantro


Cut chicken livers into 2-inch pieces and pat dry

In a small bowl, mix flour, paprika, garlic powder, cumin, chili powder, salt, and pepper with a fork until blended. Pour the seasoned flour into a large ziplock bag, add the chicken livers, and shake gently until coated evenly. Option to mix the chicken liver pieces directly in the bowl until coated evenly.

In a large saute pan, heat 2 tablespoons coconut oil over medium heat. Add about half the chicken livers in a single layer — try to arrange them so they don’t touch. Allow the bottom to brown well and form a crisp crust, about 3-5 minutes.

Using tongs, flip the livers, and brown the other side. Set aside to drain on paper towels while you cook the second batch. You may need to add more coconut oil to the pan.

Place the livers on a serving plate and garnish with a squeeze of fresh lemon juice and a sprinkle of chopped fresh cilantro.

KMB Stew


2 cups mung beans, soaked for at least 3 hours, drained and rinsed

1.5 cups bone broth, heated

1.5 cups water, boiled

1/4 cup avocado oil or coconut oil

1 medium onion, diced

3 cloves garlic, minced

2 Tbsp ginger, finely grated

2 sweet potatoes, chopped into small cubes

2 stalks celery, finely chopped

2 carrots, finely chopped

1 bunch kale, roughly chopped

1 tsp turmeric powder

Cayenne pepper, to taste

Himalayan salt or celtic sea salt, to taste


Put the beans in a medium saucepan and add just enough water to cover the beans.

Place on stove and bring to a boil. If you get some white foam on the top, scoop that off.

Once boiling, let simmer on low-medium heat for 15 minutes, or until the water has evaporated and the beans become soft.

While the beans are cooking, in a large saucepan add the oil, onion, garlic and ginger. Cook until the onion is translucent.

Add in the sweet potatoes, carrots, celery, turmeric powder, cayenne pepper, and cook for 5 minutes, occasionally stirring.

Add the mung beans and cook for another 5 minutes to incorporate everything.

Pour in the bone broth and boiled water.

Add the kale, stirring for a minute or two.

Add salt to taste and simmer for 10-15 minutes, until the veggies are soft.


Cauliflower Crust Pizza


1 medium cauliflower

1 egg, beaten

1/3 cup soft goat cheese

1 tsp dried oregano

pinch of himalayan salt


Preheat your oven to 400F.

To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor or a high speed blender, until a rice-like texture is achieved.

Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.

Once you’ve strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out. It’s amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.

In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. Don’t be afraid to use your hands. You want it very well mixed.

Press the dough out onto a baking sheet lined with parchment paper. It’s important that it’s lined with parchment paper, or it will stick. Keep the dough about ⅓” thick, and make the edges a little higher for a “crust” effect, if you like.

Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.

Now it's time to add all of your favourites – organic pizza sauce, and any other toppings you like.

Ideas for toppings: Spinach, basil, artichokes, sundried tomato, olives, broccoli, zucchini, mushroom

Return the pizza to the 400F oven, and bake an additional 8-10 minutes

Slice and serve immediately

Wild Lemon Dill Salmon


1.5 lb wild sockeye salmon

1 Tbsp lemon zest

2 Tbsp grass-fed ghee

1 Tbsp fresh dill, chopped

1 lemon

Himalayan salt and pepper, to taste


Preheat oven to 400 degrees

Coat the bottom of a 9 x 13 baking dish with grass-fed ghee

Rinse the salmon and pat dry with paper towels. Sprinkle with salt and pepper and place in the prepared dish.

Mix together the ghee (room temperature), lemon zest and dill.

Place about half the mixture on top of the seasoned salmon. You can spread the lemon dill mixture or leave it in dollops

Bake for about 10-15 minutes. The salmon will continue cooking even after you take it out of the oven. You will want to check on it after about 10 minutes because the time will vary based on the thickness of the salmon.

Add the remaining ghee/dill/lemon zest mixture on top, add a squeeze of lemon juice and serve with lemon slices and dill for garnish.

Vegetable Loaded Meatloaf


1 leek, chopped small

1 bok choy or bunch of spinach

3 carrots, chopped small

2 eggs

1 lb ground grass-fed beef or lamb

1 tsp raw apple cider vinegar

1 Tbsp ground cumin

1 tsp cumin seed

1 Tbsp dried oregano

1 tsp himalayan salt and pepper


Saute the leek, carrot, and bok choy on medium heat in a large pan for 10 minutes until the veggies are very tender. Stir often to avoid browning.

Remove from heat and set aside to cool

Preheat the oven to 350 degrees

Mix the cooked veggies with the eggs, meat, and seasonings

Put the mixture into a loaf pan lined with parchment paper

Bake for 30-40 minutes or until cooked through

Let the loaf rest for 5-10 minutes before serving

Simple Fish Tacos


1 lb fresh cod, bones and skins removed

1/4 cup lime juice

Organic sprouted corn tortillas

Taco Seasoning:

1 Tbsp chili powder

1.5 tsp cumin

1 tsp himalayan salt and pepper

1/2 tsp paprika

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp red pepper flakes

1/4 tsp oregano


Organic salsa, guacamole, fresh cilantro, shredded green or purple cabbage, and green onion


Marinate the fish in the lime juice and taco seasoning for 6-8 hours

Remove the fish from the marinade and slice it into pieces 4 inches long and about 1 inch wide

Heat a skillet over medium heat with a Tbsp of coconut oil

Add the fish and stir frequently until the fish begins to flake

Spread the guacamole on the corn tortillas, then layer with fish, shredded cabbage, salsa, cilantro, and green onion.



Lemon Artichoke Pesto Pasta


1 lb boneless, skinless organic free-range chicken breasts or thighs, cubed

1 large spaghetti squash, cut in half lengthwise

12 artichoke hearts, cut in half

1/2 cup walnuts

4 cups fresh spinach

4 Tbsp extra virgin olive oil

4 Tbsp bone broth

2 garlic cloves, minced

1/2 cup fresh parsley

1/2 cup fresh basil

1 lemon, juiced

Himalayan salt and pepper, to taste


Preheat oven to 400 degrees

Cut the squash in half lengthwise, place cut side down on a baking sheet and bake for 30-35 minutes or until squash gives when you poke the outside of it.

Use a spoon to remove the excess seeds then a fork to thread the strings from the squash to make spaghetti.

While the squash is baking, make the pesto and chicken.

Place a large pan over medium heat, add a splash of oil and 1 minced garlic clove. As soon as the garlic becomes fragrant, add the halved artichokes and let cook until slightly tender on all sides.

Once artichokes are cooked, add them to a food processor along with the walnuts, olive oil, bone broth, and second garlic clove. Puree until smooth.

Then add the parsley, basil, lemon, and salt and pepper. Puree once more until smooth. Taste and add more lemon and salt and pepper to your preference.

Once pesto is done pureeing, add the chicken to the same pan that you sautéed the artichokes in.

Cook chicken over medium heat until browned on all sides. Sprinkle with a bit of salt and pepper.

Once chicken is cooked through, add in about ¼ of a cup of the pesto to the chicken along with the spinach, in the pan and mix well to coat. Cover and let cook for 2-4 minutes or until spinach is soft.

Then add the threads of spaghetti squash to the pan (or a large mixing bowl if you need more room). Mix spaghetti squash, pesto, and chicken together.

Serve with some fresh basil on top.



Buddha Bowl


4 cups cooked quinoa, wild rice, or millet

4 Tbsp extra virgin olive oil

2 Tbsp coconut aminos

1/2 red onion, diced

1/2 cup diced tomatoes

1 large sweet potato, diced

4 tsp fresh basil, chopped

4 Tbsp fresh cilantro, chopped

4 Tbsp sunflower seeds or pumpkin seeds

1/4 cup almonds or cashews

1 avocado, sliced

handful of broccoli sprouts


Make the quinoa, wild rice, or millet according to the packaging and divide between 4 large bowls

Slice then quarter the sweet potato and steam until the wedges are easily pierced with a fork

Mix the olive oil and coconut aminos then drizzle evenly over the rice bowls

Sprinkle the bowls evenly with basil, red onions, tomatoes, sprouts, sweet potato, cilantro, almonds and pumpkin seeds

Garnish with avocado slices

Add himalayan salt and pepper to taste