INGREDIENTS:
3-4 cups cooked chicken (free-range or organic)
2-3 cups diced celery
2 Tbsp chopped green onions
1 Tbsp lemon juice
2/3 cup Vegenaise with grapeseed oil
¾ cup walnuts or pecans, coarsely chopped
Sea salt and pepper to taste

DIRECTIONS:
In large bowl or lightly greased casserole, mix all ingredients together until combined.
(To serve as salad, refrigerate or serve immediately on lettuce or spinach leaves.)

To serve as casserole, preheat oven to 350°F.
Transfer chicken salad to lightly greased casserole dish with grape seed or coconut oil.
Top with raw parmesan or cheddar cheese.
Bake for 15-18 minutes or until warmed through.

INGREDIENTS:
1 Medium onion
1/2 cup organic or raw butter
1 1/2 lbs of zucchini (approximately 3 large) chopped
2 1/2 cups of organic chicken broth*
1/2 teaspoon nutmeg
1 teaspoon basil
salt and pepper to taste
Garlic powder to taste (optional)
1 cup organic whole fat heavy cream (optional)

DIRECTIONS:
Melt butter and sauté onion until limp.
Add zucchini for a few minutes and then add broth and spices.
Simmer covered for 15 minutes. Add cream and slowly remove from heat.
Puree mixture in 2-3 batches in blender.
Taste to adjust spices (can add more nutmeg and salt and pepper to taste) Serve hot or cold!

*Can also use Vegetable Broth

(recipe courtesy of Jodi Symons)

INGREDIENTS:
1 Tbsp coconut oil
½ cup chopped onions
2 med garlic cloves, minced
1 ½ cups chopped celery
1 cup chopped green pepper
1 ½ lb ground grass-fed beef
1 (12 oz) can organic kidney beans, drained
2 tsp thyme leaves
2 tsp chili powder
2 tsp ground cumin
½ tsp sea salt
1 8 oz can tomatoes (with no added sugar)
1 12 oz jar salsa (homemade or all-natural)

DIRECTIONS:
In large skillet on medium to high heat, melt oil and sauté onions, garlic, celery, and pepper until onion is translucent, 3-4 minutes.
Add ground meat, thyme, chili powder, and cumin, and cook, stirring frequently, for 5-6 min.
Pour salt, kidney beans, tomatoes, and salsa into pot. Cover, reduce heat and simmer for 1 hour.

Serve warm with organic sour cream, organic plain yogurt, or shredded raw jack or cheddar cheese on top.

Serves 4.

INGREDIENTS:
2 cans organic black beans (drained)
½ cup to 1 cup water (depending on desired consistency)
¼ cup chopped white onion
¼ cup chopped green onions
3 cloves finely chopped garlic
2 tsp cilantro
2 Tbsp coconut oil
Sea salt and pepper to taste
Chili pepper to taste
Cumin to taste
Hot sauce to taste

DIRECTIONS:
In a food processor or a blender puree 1 can of the black beans with ½ cup or 1 cup water. You will place the remaining can of whole black beans into the soup in step 3.
In a medium sauce pan sautée onions and garlic in 2 Tbsp coconut oil.
When vegetables are tender, add the black beans and water from the blender, remaining can whole black beans, and stir on a medium-low heat. Add sea salt, chili powder, cumin, and hot sauce to taste.
Can top with Sour Cream or Yogurt, and raw shredded cheddar cheese.

Serves approx 4

(Can double recipe for larger portions)