Who doesn’t love Tacos?!
This tortilla-free version is one of many staple recipes in our home.
*gluten-free, dairy-free

Ingredients: (serves 4)
2 lbs lean ground turkey
1 tbsp avocado oil (for med-high heat cooking)
2 small or 1 larger onion, diced
2 tbsp chillie powder
1 tsp cayenne pepper (if you like spicy)
Chillie flakes to taste (extra spice)
Sea salt and pepper to taste
1-2 heads of Boston leaf lettuce
1-2 limes
1-2 avocado, sliced
Salsa of your choosing (I love the Neil Brothers brand made with less additives and no added sugar)
Drizzle with Sriracha on top (I love the Sky Valley brand made with cane sugar, and less additives)

**Option to add grated cheese, diced tomatoes, hot peppers whatever you fancy.

Directions:
1. Sauté onions in avocado oil until soft
2. Add ground turkey and all spices and salt/pepper. Cook on med-high heat until meat browned. Squeeze 1/2 lime juice over meat mixture.
3. While meat is cooking tear and wash lettuce for wraps, drying off with paper towel or tea towel.
4. Build your taco!

Literally the perfect substitute for anyone looking for less starch, less sugar but mashed potato melt in your mouth goodness!
*Gluten Free

Ingredients:
1 head of cauliflower
2 tbsp coconut oil
Sea salt and pepper
1-2 garlic cloves (depending how garlicky you want it)
2 tbsp butter
1/4 cup fresh grated parmesan cheese
1 tsp fresh rosemary
Blender or food processor

Directions:
1. Pre heat oven to 300 F
2. Chop cauliflower into pieces and dice garlic. Combine with coconut oil and sea salt and pepper.
3. Transfer into baking dish and bake cauliflower for about 30 minutes or until soft to poke with a fork.
4. Transfer to food processor (works best), and add butter, grated cheese and rosemary. Blend or purée until well whipped.
5. Transfer to serving dish and place back in over on low heat until ready to serve.

A favourite whole foods breakfast when I’m not in the mood for a shake. A balance of good carbohydrates, protein and healthy fats all in one bowl with some added natural sweetness.
*gluten free, dairy free, vegan.

Ingredients:
3/4 cup water
1/3 cup of gluten free quick oats (I use Only Oats brand)
1/4 cup fresh or frozen blueberries (I use frozen organic berries from Costco)
1/4 cup fresh or frozen raspberries
1 tbsp diced walnut pieces
1 tbsp combined pumpkin and sunflower seeds
1 tbsp tahini
1 tbsp pure maple syrup

Directions:
1. Pour water into pot and bring to boil
2. Pour oats into boiling water and reduce to low heat
3. After 1 minute mix in all berries, stir to combine and then remove off heat.
4. In a separate bowl combine tahini and maple syrup
5. Heat tahini maple syrup mixture in a separate pot on stove top or heat in microwave for 20-30 seconds.
6. Transfer oat and berry mixture to a bowl and pour tahini maple syrup mixture over top.
7. Sprinkle walnuts and seeds on top.
8. Enjoy!

The perfect condiment alongside any meal. Some of my favourite ways to enjoy pesto include: adding a dollop on top of barbecued burgers, marinated and baked with chicken breast, tossed with your favourite pasta noodles or spiralized veggie noodles, like zucchini!

Ingredients:
Food processor
2 cups fresh basil leaves
Squeezed lemon juice from 1/2 lemon
1/4 cup Extra Virgin Olive Oil
1/2 garlic clove or 1 small clove
1/2 cup walnut pieces
1/4 cup freshly grated parmesan cheese

Directions:
Combine all ingredients into food processor
Puree until mixture is blended and smooth
Transfer into air tight container and store in the fridge

**Note: To make this recipe more cost conscious, try mixing spinach in with the basil and try using sunflower seeds instead of walnuts. You will enjoy a different flavour, but have fun playing with different combinations to see what your tastebuds love most!




​