Chopped Greek Salad

greek salad

Ingredients (for 2-3 servings):

  • 1 package (12 oz) Simple Truth organic pork sausage, sauteed and sliced or chopped– let the sausage cool for a bit before adding to salad
  • 1 whole bundle of kale, chopped
  • 1 medium cucumber, chopped
  • 1 large tomato, diced
  • 1/2 yellow onion, diced
  • 4 tbsp garbanzo beans
  • 2 tbsp green olives, minced
  • 1/2 large lemon
  • 2 tbsp rice vinegar
  • 1/2 tsp thyme
  • pepper to taste (the olives and sausage are salty enough to not need additional salt)

Cook the kale on low for only about 2-3 minutes…essentially you just want to soften the kale a bit before using it for the salad. Place the softened kale in a large salad bowl. Combine ALL ingredients into the salad bowl with the kale. Add the juice from the lemon and toss thoroughly. Put in the fridge for about 15-30 minutes before serving.


Sesame Beef “Mie Goreng”

asian beef broccoli


  • 1 lb beef roast, cubed
  • 2 medium crowns of broccoli, chopped with stems removed
  • 3 large carrots
  • 1/2 onion, chopped
  • 1/2 cup Braggs Aminos
  • 1 cup water
  • Sesame seeds (no clue how much, I just sprinkled at the very beginning)
  • 1 tbsp asian spicy mustard
  • 1 tsp Siracha
  • 1/2 tbsp fresh garlic
  • 2 tbsp TJ coconut cream
  • 2 cups boiled brown rice noodles (the amount per serving is up to you– i had a lot leftover with this amount)
  • salt and pepper to taste

Combine all ingredients (besides the cooked brown rice noodles) into a crockpot. Cook on low for 12 hours. Serve over the noodles!

Creamy Shrimp Zoodles

shrimp pasta


  • 1 lb gulf shrimp
  • 3 large zucchinis, spiralized
  • 1/4 cup coconut cream
  • 1 large tomato, cubed
  • 1 large lemon
  • 1/2 tbsp coconut oil
  • 2 tsp fresh garlic
  • 1 tsp italian blend seasoning
  • pinch of basil
  • 1 tsp red pepper
  • salt and pepper to taste

Heat the coconut oil in a large pot over medium heat and add the garlic. After 1 minute of sauteeing the garlic, add the shrimp. Cook the shrimp for 3 minutes on each side, or until thoroughly cooked and browned. Add the zucchini noodles, tomato, and dry seasonings and reduce heat to low-medium. Cook the noodles for about 7-8 minutes or until the desired softness, stirring occasionally (some people like softer than others- cook longer if you like them softer). Then add juice from the entire lemon and the coconut cream and simmer on low for about 2 minutes. Turn off the heat and let this sit, covered, for 2 minutes before serving.

Broccoli tots

broccoli tots


  • 2 medium crowns of broccoli (stems removed)
  • 2 tbsp almond flour
  • 2 tbsp flax meal
  • salt and pepper to taste
  • 1 tsp garlic
  • 1 egg
  • 1/2 tbsp coconut oil
  • Splash of Bragg’s aminos

Preheat oven to 400 degrees. Process the broccoli in a food processor, with all dry ingredients as well as the garlic and coconut oil. After processing, add the splash of aminos and crack an egg into the dry mix and whisk thoroughly. Place a piece of parchment paper on a cookie sheet and start forming little tot-shaped pieces with the broccoli mix. Bake for 30 minutes, or until browned and firm (ovens might differ). I ate them with mustard 🙂