Wash turnip greens really well. Slice stems and combine with the mushrooms. Chop up the green into big bite sized pieces and put aside.
Heat a large skillet on medium high heat. Once hot, add the coconut oil, garlic and ginger. Once fragrant (about 1-2 minutes), add the mushrooms and turnip green stems.
Cook, stirring frequently, until they start to stick (if too much water is coming out of the mushrooms, increase the heat slightly). Add the orange juice and continue to cook until the stems are starting to soften.
Add the rest of the turnip leaves. Cook, stirring frequently, until the leaves are fully wilted.
Add the coconut aminos and sprinkle the flour over the top. Stir well. Let the flour thicken the juices left in the bottom of the wok for 3-4 minutes (still stirring frequently). Serve!
Preheat grill to high (450°F to 550°F). Stir together lime juice, salt, and 2 tablespoons olive oil in a small bowl. Add 2 tablespoons sliced red onion set aside and let stand for at least 10 minutes.
Meanwhile, sprinkle lamb with black pepper and drizzle with remaining olive oil. Grill until internal temperature reaches 145° F, about 5 to 7 minutes per side for medium-rare. Let rest for 5 minutes, then slice if needed.
Lightly saute green beans and bell pepper in 1 teaspoon of olive oil until warm, but still crunchy.
Chop cilantro, and add green beans, red peppers, and cilantro to the red onion mixture; toss to combine. Serve slaw with lamb
2cupswhole wheat flour or oat flour for gluten free
1large apple or 2 smallgrated
2cupsgrated carrotabout 3 medium
1/2cupraisinsregular or golden
1/2cupwalnuts or pecanschopped (optional)
Line a muffin tin with paper liners or grease with coconut oil and set aside. Preheat oven to 400 degrees (F).
In large bowl add the flour, maple syrup, baking powder, baking soda, cinnamon, ginger, and salt; whisk well to combine. Add in the applesauce, oil, apple and vanilla; whisk just until combined. Fold in the carrot, raisins, and nuts; stir until ingredients are combined. Divide batter evenly among prepared muffin cups.
Bake at 400 degrees for 10 minutes, then reduce the heat to 350 degrees and bake for an additional 10 minutes, or until a toothpick inserted in the center comes out clean (or with just a few crumbs attached). Cool muffins in the pan for 5 minutes before transferring them to a wire rack. Serve warm, at room temperature, or chilled.
1/4cupyour favorite store-bought or homemade alfredo sauce
1cuppumpkin pureefresh or canned
A pinch of salt and pepper
5ozpasta, any variety you like
Chopped fresh parsleyfor garnish
Blend the alfredo and pumpkin puree in a blender until smooth and creamy. Add vegetable stock if you prefer a thinner sauce.
Cook the pasta according to the package directions.
Heat the olive oil in a large non-stick pan over medium-high heat. Spread the mushrooms in a single layer in the pan and fry, without stirring, until golden brown – about 2 minutes. Stir and continue frying until golden on the other side. Remove to a plate and quickly fry the shallots, 1 minced clove of garlic and thyme until soft and transparent. Combine with the fried mushrooms and sprinkle over some salt and pepper.
Toss the pasta with the pumpkin sauce and fried mushrooms, reserving some mushrooms to decorate the top. Sprinkle over some fresh chopped parsley.