Breakfast

• Heat cauliflower medley on medium-high heat in a large sauté pan until heated thoroughly.
  
  
• Add leftover pork chops and cook stirring occasionally until cauliflower begins to get crispy and pork is warm.
  
  
• Whisk together eggs, milk and salt, and pepper in a small bowl. Clear a space in the center of the pan and pour eggs in. Scramble the eggs until they are cooked through and combine all of the skillets together.
  
  
• Serve with soy sauce and hot sauce if desired. Enjoy!
  
  

Instructions for the ketchup first {this can be done ahead of time}

• In a food processor or high speed blender, process/blend all ingredients on high speed until pureed, scraping the sides to incorporate all ingredients evenly. Store in a sealed jar in the refrigerator until ready to use, leftovers can be refrigerated for 1-2 weeks.

Instruction for the meatloaf

• Preheat your oven to 375 degrees F.
• In a medium skillet, sauté the onions in the 2 Tbsp ghee (or other cooking fat) until soft, add the garlic, sprinkle with a tiny bit of sea salt and continue to cook, stirring, for about one minute, then remove from heat.
• In a large bowl, combine the beef, eggs, almond flour, 3 Tbsp ketchup, cooked onion and garlic with ghee, salt, mustard, Italian seasoning and black pepper. Mix with your hands until well incorporated but try not to over-mix, since this will toughen the meat.
• Transfer the meat mixture to a 9 x 5 loaf pan (or 8.5 x 4.5) and bake in the preheated oven for 20 minutes. After 20 minutes, remove and spread 1/4-1/3 cup of the ketchup over the top of the loaf, return to oven and continue to bake for 40-45 more minutes until center is cooked (an internal temp of 160 degrees F)
• Allow the loaf to rest for 10 minutes or so, then slice and serve, garnished with chopped parsley if desired. Leftovers can be stored in the refrigerator in a sealed container for up to 4 days. Enjoy!

• Heat Instant Pot to Saute and add oil. Salt and pepper both sides of the chicken and add to hot Instant Pot. Brown chicken for about 4 minutes on each side and then remove to a plate.
  
  
• Add garlic and cook, stirring constantly for about 1 minute or until fragrant.
  
  
• Add broth, lemon juice, oregano, and basil, and scrape any brown bits off the bottom of the Instant Pot. Return chicken to Instant Pot and sprinkle capers on top.
  
  
• Put the cover on (make sure the vent is turned to “seal”). Set Instant Pot to Manual for 10 minutes.
  
  
• Once done, the quick release of the pressure. Use an instant-read thermometer and ensure chicken has an internal temperature of 165 degrees Fahrenheit.
  
  
• Serve chicken with sauce in the pan.
  
  

• In a small skillet set over medium high heat, toast the raw rice (dry, no oil) until brown and fragrant, about 4 minutes. In a small food processor, or using a mortar and pestle, grind the toasted rice into a fine powder, set aside.
• In a large skillet or braiser set over medium-high heat, sauté chicken until cooked through, drain over a colander, set aside.
• Using the same large skillet, cook the shallots in the oil until tender, about 3 minutes. Add the chicken back into the pan. Add powdered toasted rice powder, brown sugar, lime juice, zest, salt, chili paste and fish sauce. Sauté for 3-5 minutes until all ingredients are fully incorporated and there is little to no crunch left from the rice powder. Remove from heat.
• In a small bowl, mix all ingredients for the sauce.
• Add the cilantro and mint to the chicken mixture.
• Remove lettuce leaves from the stalk. Fill each lettuce cup/leaf with the larb mixture.
• Serve drizzle with a little sauce.

• Preheat oven to 375°.
• Season salmon fillets with salt and pepper and set aside.
• In an ovenproof skillet whisk curry paste into coconut milk over medium heat until fully combined. Add in lime juice, ginger, fish sauce and brown sugar along with onions and peppers. Allow to simmer for 5 minutes stirring occasionally.
• Set prepared salmon into the curry mixture and transfer pan to oven. Allow to cook for 10-12 minutes until salmon is just cooked through.
• Serve over cauliflower rice topped with cilantro and green onions.

• In a large skillet, or in your slow cooker if it has a browning feature, heat olive oil over medium high heat. Generously season the chuck roast pieces with with salt and pepper. Brown all sides of the meat working in small batches and then setting aside. (This step can be omitted, but we feel it contributes to the wonderful texture of the meat.)
• Using the same skillet, brown the ground beef. Drain off the fat into a heat proof bowl.
• Place the browned chuck roast and ground beef in your slow cooker along with all other ingredients and cook for 4 hours on high, or 8 hours on low.
• Once finished, stir, breaking up any large pieces of ground beef and adjust the salt and pepper to your liking.
• Serve with slivered jalapeños, avocados, cilantro and green onions. Enjoy!