A few of our favorite recipes, try them

For breakfast, lunch, or dinner~

Bacon, Brussels & Sweet Potato Hash

4-6 slices bacon  (who am I kidding, always use more)

1 small red onion, diced

2  medium sweet potato, peeled and cut into 1/2-inch cubes

3 cups shredded brussels sprouts

4-6 large eggs

salt + pepper to taste

Fry bacon in skillet until crispy.  Remove and drain on paper towel.  Add chopped sweet potato and onion to bacon grease and cook until softened, 8-10 minutes.  you may need to add a little coconut oil if they start sticking.  Add brussels sprouts and stir to combine everything, cooking another 4-5 minutes until wilted, but still crunchy.  Set aside to cool a bit.

Fry up eggs in another frying pan, and place atop hash.  Serves 4 (2 for dinner, plus leftovers!)

Taco Bowls (or Salad)

1 head cauliflower, cut into florets OR 1 head of lettuce, chopped

1 tsp garlic powder

1/4 tsp cayenne pepper

juice of 1 lime

handful of cilantro, chopped

coconut oil

1 tbsp chili powder

1 tsp smoked paprika

1 tsp cumin

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp chipolte seasoning or cayenne pepper

1 medium onion, diced

1/4 cup water or broth

Topping:

salsa

guacamole 

cilantro

Run florets through food processor to rice the cauliflower.  You can use a grater to grate the cauliflower if you don't have a food processor, it'll just take longer.

Saute cauliflower in coconut oil in saucepan over medium heat until soft, about 10 minutes.  Stir occasionally to keep it from sticking to pan.  Once cooked, add garlic powder, cayenne, cilantro, lime juice, and a bit of salt and pepper.

While rice is cooking, place skillet over med-high heat and brown ground beef.  Once almost done, add chopped onion, seasonings, and water or broth.  Cook down until liquid is almost completely gone.

To serve:  Layer cauliflower (or chopped lettuce) in bowl, top with taco meat, salsa, guacamole, and chopped cilantro.  Eat!