AIP Dec 23 6 days Mon Tue Wed Thu Fri Sat Breakfast keto Sausage & Sauerkraut Skillet keto Sausage & Sauerkraut Skillet keto Sausage & Sauerkraut Skillet Banana Bread Banana Bread Banana Bread Steeped Goji Berry Tea Steeped Goji Berry Tea Steeped Goji Berry Tea Sliced Raw Vegetables Sliced Raw Vegetables Sliced Raw Vegetables Snack 1 Fresh Herb Dip Fresh Herb Dip Fresh Herb Dip AIP Blueberry Kale Salad AIP Blueberry Kale Salad Pork Chop with Mushroom Gravy Turkey Rolls with Cranberry Sauce AIP AIP Indian spiced sliders with caramelized onions Zuppa Toscana Lunch Juicy Baked Chicken Breast Juicy Baked Chicken Breast Cauliflower Mash Green Bean Bake Curried Brussel Stew AIP Biscuits Snack 2 Coconut Yogurt & Berries AIP Coconut Yogurt & Berries AIP Coconut Yogurt & Berries AIP Jerky Jerky Jerky Prawn Alfredo on Zoodles Pork Chop with Mushroom Gravy Turkey Rolls with Cranberry Sauce AIP AIP Indian spiced sliders with caramelized onions Zuppa Toscana Spaghetti Squash Chow Mein AIP Dinner Cauliflower Alfredo Cauliflower Mash Green Bean Bake Curried Brussel Stew AIP Biscuits
AIP Dec 23 106 items Fruits Vegetables Bread, Fish, Meat & Cheese 1 Avocado 3 Banana 1 cup Blueberries 1 1/2 Lemon 1 1/3 tbsps Lemon Juice 1 Lime 1 Navel Orange Seeds, Nuts & Spices 2 1/8 tsps Black Pepper 1/2 tsp Cinnamon 1 tbsp Cumin 2 tbsps Fresh Parsley 1 1/2 tsps Garlic Powder 1/3 cup Goji Berries 1/2 tsp Ground Ginger 1 1/8 tbsps Italian Seasoning 1 tsp Mustard Seed 1/4 tsp Nutmeg 1 tsp Onion Powder 2 tsps Oregano 1/2 tsp Paprika 1/4 cup Pumpkin Seeds 1/2 cup Raw Cashews 1 tsp Red Pepper Flakes 1 1/3 tbsps Sea Salt 2 tsps Sea Salt & Black Pepper 3 Sea Salt & Black Pepper 2 tsps Tumeric Frozen 3 cups Frozen Berries 2 cups Frozen Cranberries 4 cups Baby Spinach 1 1/3 tbsps Basil Leaves 1 Beet 2 lbs Brussels Sprouts 4 Carrots 5 1/2 cups Cauliflower 1 1/2 heads Cauliflower 10 stalks Celery 1 tbsp Chives 4 cups Coleslaw Mix 2 cups Cremini Mushrooms 2 1/2 Cucumber 1 tbsp Fresh Dill 1/2 tsp Garlic 17 Garlic 4 Garlic Cloves 1 tbsp Ginger 2 lbs Green Beans 5 cups Kale Leaves 5 ozs Kale Leaves 2 cups Mushrooms 1 Purple Onion 16 Radishes 2 Red Bell Pepper 1 Spaghetti Squash 2 cups Sweet Onion 4 cups Swiss Chard 1 tbsp Thyme 2 Tomato 1 White Onion 4 Yellow Onion 4 Zucchini Boxed & Canned 2 cups Coconut Cream 8 cups Organic Chicken Broth 1 1/8 cups Organic Coconut Milk 5 slices Bacon 10 ozs Chicken Breast 1 lb Extra Lean Ground Beef 1 lb Extra Lean Ground Chicken 2 lbs Flank Steak 1 tbsp Parmesan 2 lbs Pork Chop 2 lbs Pork Sausage 2 cups Shrimp 2 cups Small Scallops 3/4 cup Sour Cream 2 lbs Turkey Breast Condiments & Oils Cold Other 3 tbsps Avocado Oil 1/4 cup Butter 1/4 cup Coconut Aminos 1/3 cup Coconut Oil 1/2 tsp Dijon Mustard 1 1/16 cups Extra Virgin Olive Oil 1 tsp Liquid Smoke 1/2 cup Mayonnaise 2 cups Sauerkraut 1/2 cup Tamari 1 1/2 tsps Unsalted Butter 2 1/3 tbsps Worcestershire 1/3 cup Butter 2 tbsps Ghee 3 Organic Egg Yolks 3 cups Plain Coconut Yogurt 0 Twine 3 1/3 cups Water
1 can Organic Coconut Milk 1/2 cup Organic Vegetable Broth Baking 1 tsp Alcohol Free Vanilla 2/3 cup Arrowroot Powder 1 1/4 tsps Baking Soda 1 cup Cassava Flour 1 cup Coconut Flour 1/3 cup Coconut Sugar 1 tbsp Gelatin 1/4 cup Organic Dark Chocolate Chips 1 tbsp Raw Honey 1 tsp Xanthum Gum
keto Sausage & Sauerkraut Skillet 6 ingredients 40 minutes 4 servings 1. Preheat oven to 350. Line a baking sheet with parchment paper. Add sausage and bake for 30 minutes or until cooked through. Remove from oven and cut into 1/4" pieces. 2. Heat coconut oil in a frying pan over medium heat. Add yellow onion. Saute just until onion is translucent (about 5 minutes). Add garlic and saute for another minute. 3. Add swiss chard and continue to saute just until it is wilted. Reduce heat to low and add in chopped sausage and sauerkraut and saute for another minute or until heated through. Remove from heat and divide into bowls. Enjoy! Notes 1 lb Pork Sausage (or sausage of choice) 1 tbsp Coconut Oil (or butter) 1 Yellow Onion (diced) 2 Garlic (cloves, minced) 4 cups Swiss Chard (washed, stems removed and chopped) 2 cups Sauerkraut (liquid drained off) Vegan and Vegetarian Skip the sausage and use cooked lentils instead. No Swiss Chard Use kale or spinach instead.
Banana Bread 11 ingredients 45 minutes 12 servings 1. Heat oven to 350. Mash bananas in a medium bowl. 2. Add all of the ingredients except chocolate chips and mix just till blended. Add coconut milk by tablespoon and only add another if it is very dry still. 3. Once combined, add chocolate chips (omit for AIP). 4. In a parchment lined loaf pan or lined muffin cups, add mixture. Bake for 45 min for loaf, or until center has risen slightly and toothpick comes out clean. Also works for muffins. 3 Banana (medium) 1 cup Cassava Flour 1/4 cup Coconut Flour 1/3 cup Coconut Sugar 3 tbsps Coconut Oil (melted) 2 tbsps Organic Coconut Milk 1/2 tsp Baking Soda 1 tsp Lemon Juice 1 tsp Alcohol Free Vanilla 1/4 tsp Sea Salt 1/4 cup Organic Dark Chocolate Chips (dairy free for Paleo, omit for AIP)
Steeped Goji Berry Tea 2 ingredients 5 minutes 1 serving 1. Place the Goji berries in a teacup and pour boiled water over top. Cover and let steep for 5 minutes. 2. Sip your tea with the Goji berries left in. You can eat them as you go. Enjoy! 2 tbsps Goji Berries 1 cup Water (boiled)
Sliced Raw Vegetables 5 ingredients 10 minutes 4 servings 1. Slice all vegetables and dip in coconut, vegan or clean ingredient ranch dip. Notes AIP Remove peppers sub with more of the other vegetables. 4 Carrots (sliced in half then lengthwise) 4 stalks Celery (sliced in half then lengthwise) 2 Cucumber (sliced) 16 Radishes (sliced) 2 Red Bell Pepper (sliced) Dip Use 30 sec mayo recipe or Eggless mayo recipe and fresh herbs to create a homemade dip.
Fresh Herb Dip 6 ingredients 10 minutes 6 servings 1. Mix all ingredients together in a bowl. Use other fresh herbs if you want. Let sit for 30 min before eating. Notes Quick Option Use a dry dip mix (with clean ingredients) instead of fresh herbs. Let sit until dried ingredients are soft. 1/2 cup Sour Cream (full fat) 1/2 cup Mayonnaise (clean store bought or 30 sec mayo recipe) 1 tbsp Chives (chopped fine) 1 tbsp Fresh Dill (chopped fine) 1/2 tsp Sea Salt 1 tsp Lemon Juice (opt)
AIP Blueberry Kale Salad 11 ingredients 20 minutes 3 servings 1. In a large bowl, combine the kale, cucumber, celery, blueberries, spiralized beets, and pumpkin seeds. 2. In a mason jar, combine the olive oil, lemon juice, Dijon mustard, salt and pepper. Shake well. 3. Before serving, pour dressing over the salad and toss well. Enjoy! Notes Storage Keeps well in the fridge for 4 days. More Protein Add a salmon fillet, grilled chicken breast, or lentils. More Carbs Add cooked quinoa. 5 cups Kale Leaves (chopped) 1/2 Cucumber (chopped) 2 stalks Celery (chopped) 1 cup Blueberries 1 Beet (peeled and spiralized) 1/4 cup Pumpkin Seeds (omit for AIP) 1/4 cup Extra Virgin Olive Oil 1 1/2 Lemon (medium, juiced) 1/2 tsp Dijon Mustard (omit for AIP) 1/2 tsp Sea Salt 1/8 tsp Black Pepper
Juicy Baked Chicken Breast 4 ingredients 35 minutes 2 servings 1. Preheat oven to 400ºF (204ºC). Line a baking dish with parchment paper. 2. Place chicken breasts in the prepared baking dish. Drizzle with oil and season with salt and Italian seasoning. Rub the seasoning and the oil all over both sides of the chicken. Bake for about 25 to 30 minutes, or until the chicken is cooked through. 3. Remove the chicken from the oven and immediately cover with a piece of aluminum foil for at least 10 minutes. 10 ozs Chicken Breast (boneless, skinless) 1 tbsp Extra Virgin Olive Oil 1/4 tsp Sea Salt 1/2 tsp Italian Seasoning 4. Carefully remove the foil and slice the chicken before serving. Enjoy! Notes Leftovers Keeps well in the fridge up to 3 days. Store in the freezer for longer. Meat Thermometer If using a meat thermometer, the internal temperature of the chicken should be 165 F when cooked through.
Coconut Yogurt & Berries AIP 2 ingredients 5 minutes 1 serving 1. Divide yogurt into glasses or bowls. Top with thawed frozen fruit. (Do the reverse if you like the fruit on the bottom.) Enjoy! 1 cup Plain Coconut Yogurt 1 cup Frozen Berries (thawed) Notes No Frozen Berries Use any type of fresh fruit instead.
Jerky 8 ingredients 10 minutes 4 servings 1. Thinly-slice the steak into 1/8-inch thick strips, either with the grain (which will result in a chewier beef jerky) or against the grain (which will be more tender). I recommend popping the steak in the freezer for 15-30 minutes before slicing so that it is easier to cut. (Or the butchers working behind the meat counters at most grocery stores will also do this for you if you ask.) 2. Transfer the strips of steak to a large ziplock bag 3. In a separate small mixing bowl, whisk together the remaining ingredients until combined. Pour the mixture into the ziplock bag with the steak, seal the bag, and toss until the steak is evenly coated 4. Refrigerate for at least 30 minutes, or up to 1 day 5. If you re making the jerky in a dehydrator, lay the strips out in a single layer on the trays of your dehydrator. Then follow the dehydrator s instructions to cook the beef jerky until it is dry and firm, yet still a little bit pliable. (With my dehydrator, that meant cooking the jerky on medium heat for about 8 hours. But cooking times will vary based on the thickness of your meat, and the heat/brand of your dehydrator.) Remove jerky and transfer to a sealed container. Refrigerate for up to 1 month 2 lbs Flank Steak 1/2 cup Tamari (or coconut aminos) 2 tbsps Worcestershire (gluten free, or eliminate for AIP) 2 tsps Black Pepper (coarsely ground) 1 tsp Liquid Smoke (opt) 1 tsp Onion Powder 1 tsp Sea Salt (or seasoned salt) 1/2 tsp Garlic Powder 6. If you re making the jerky in the oven, heat oven to 175 F. Adjust the racks to the uppermiddle and lower-middle positions. Line two large baking sheets with aluminum foil, and place wire cooling racks on top of each sheet. Lay the strips out in a single layer on the wire racks. Bake until the beef jerky until it is dry and firm, yet still a little bit pliable, about 4 hours, flipping the beef jerky once about halfway through. (Cooking times will vary based on the thickness of your meat.) Remove jerky and transfer to a sealed container. Refrigerate for up to 1 month 7. Easy Method: Buy jerky from store. Make sure you find one where ingredients are appropriate to your diet.
Prawn Alfredo on Zoodles 12 ingredients 15 minutes 4 servings 1. Heat the olive oil in a pan over medium-low heat. Add the onions and sauté for 4-5 minutes. Add the garlic and cook for an additional minute. 2. Mix in the coconut cream, seafood, and ghee. Simmer for 6-7 minutes. Remove the seafood with a slotted spoon to prevent it from overcooking. Reduce the cream mixture to simmer and add the herbs and salt. Cook for about 15-20 minutes, until the sauce reduces by half. 3. Meanwhile, use a spiralizer or peeler to slice the zucchini into thin ribbons and set aside. 4. When the sauce is reduced, add the seafood back into the pan and remove from heat. Spoon over zucchini noodles to serve. Notes Cream Sauce 1 oz unsalted butter, 1 cup heavy cream, ¾ cup shredded Parmesan, Salt, Black or white pepper, Instructions -Melt the butter (or ghee) in a saucepan. -Add the cream (or coconut cream) and stir well. - Add the Parmesan, ¼ cup at a time, stirring to incorporate. (opt: can omit parmesan and thicken with a pinch of xanthum gum. Whisk and add a pinch at a time till thick.) 1 Yellow Onion (diced) 6 Garlic (cloves, minced) 2 cups Coconut Cream (see notes for how to make cream) 1/4 cup Extra Virgin Olive Oil 2 cups Small Scallops 2 cups Shrimp (tails removed) 1/4 cup Butter (sub with ghee) 2 tbsps Fresh Parsley (chopped) 1 1/3 tbsps Basil Leaves (fresh chopped) 2 tsps Oregano (dried) 2 Sea Salt & Black Pepper 4 Zucchini (spiralized)
Cauliflower Alfredo 5 ingredients 20 minutes 3 servings 1. Wash and cut cauliflower into florets. 2. Put chicken broth into a pot and add cauliflower to steam until very soft. 3. When cauliflower is ready, pour into high speed blender and add the butter, salt and pepper and garlic. Blend until very smooth and creamy. Add more chicken broth if you want the consistency to be thinner. 4. Use over your favourite spirallized veggies or meat. 1/2 head Cauliflower 1 cup Organic Chicken Broth 1/2 tsp Garlic (crushed) 1/2 tsp Sea Salt & Black Pepper 1 1/2 tsps Unsalted Butter ((ghee or coconut oil for AIP))
Pork Chop with Mushroom Gravy 9 ingredients 40 minutes 4 servings 1. Place oil in a saute pan. Place pork chops in the pan, season with salt and pepper. Cook on medium till seared on each side. Take pork chops out and place in the instant pot. 2. Place the sliced onions and mushrooms in the saute pan. Fry until caramelized. 3. In a small bowl, add sour cream, broth and worcestershire. Mix till combined and then pour into onions and mushrooms. Stir to combine and simmer for 2 minutes. 4. Pour the sauce over the pork chops and make sure they are all covered in sauce. Place the lid on the instant pot and cook for 30 min on the meat setting. 5. Serve over cauliflower mash or low carb vegetable of choice. Notes Other Cooking Options If you dont have an instant pot, you can use a slow cooker and cook on high for 4-6 hours. Or you can put in the oven in a casserole dish for 1 hour at 350. 2 lbs Pork Chop (bone in, or chicken thighs) 1 tbsp Avocado Oil 1 White Onion (sliced thin) 2 cups Mushrooms (sliced) 1 tsp Sea Salt & Black Pepper (or to taste) 1/3 cup Sour Cream (or coconut cream for Paleo, AIP) 1 cup Organic Chicken Broth 1 tsp Xanthum Gum (1 tbsp arrowroot for AIP) 1 tsp Worcestershire (gluten free, or omit for AIP)
Cauliflower Mash 5 ingredients 30 minutes 4 servings 1. Place cauliflower florets in a large steamer basket on the stove. Cover, bring to a boil and steam for 10 to 15 minutes, or until very soft. 2. Transfer steamed cauliflower to a food processor or blender along with the garlic, butter, thyme, salt and pepper. Process until desired texture. (If you like a chunkier mash, you can use a hand masher for this step.) 3. Divide between plates and top with extra butter if desired. Enjoy! 1 head Cauliflower (large, sliced into florets) 2 Garlic (cloves, minced) 2 tbsps Butter 1 tbsp Thyme Sea Salt & Black Pepper (to taste) Notes More Carbs Make with half cauliflower and half mashed potatoes. Dairy-Free Replace butter with olive oil. Make it Cheesy Add nutritional yeast or parmesan cheese to the mash (about 1 tbsp per serving).
Turkey Rolls with Cranberry Sauce AIP 9 ingredients 1 hour 10 minutes 4 servings 1. Preheat oven to 425. 2. Heat olive oil in a skillet over medium heat. Add baby spinach and saute until wilted. Once wilted, remove from heat. 3. Use a meat mallet or a heavy frying pan to pound the turkey breasts into a thin layer. This will make them easier to roll. 4. Place a large piece of parchment paper across your counter. Cut 8 long strings of twine and lay them in pairs across the parchment paper, about 1 inch apart. Place each turkey breast across two pieces of twine. Season the turkey with sea salt and black pepper. 5. Top the turkey with your wilted spinach. Starting with the edge closest to you, begin tightly rolling up each turkey breast. Once it is rolled, tie the twine around it into a tight knot. Trim the excess twine and discard. Season the turkey with sea salt and pepper again. 1 1/2 tsps Extra Virgin Olive Oil 4 cups Baby Spinach 2 lbs Turkey Breast Sea Salt & Black Pepper (to taste) 1/2 cup Organic Vegetable Broth 2 cups Frozen Cranberries (diced) 1 Navel Orange (juiced) 1 tbsp Raw Honey Twine 6. Add organic vegetable broth to a baking dish so it covers the bottom. Set the rolled turkey breasts inside. Place in the oven and bake for 35-45 minutes or until cooked through. (If you have a meat thermometer, it is cooked when it has an internal temperature of 160 degrees F.) 7. Meanwhile, start your cranberry sauce by combining cranberries, the juice of your navel orange and honey in a sauce pan. Place over medium heat and stir occasionally for about 15 minutes or until berries burst and sauce thickens. Reduce heat to low and cover until ready to serve. (Note: You may need to add a few splashes of water if the sauce becomes too thick.) 8. When you remove the turkey from oven, let rest for 10 minutes before removing twine and slicing into 2 inch thick medallions. Drizzle with cranberry sauce and serve! Notes Get Creative Roll the turkey with our Paleo Stuffing instead of spinach and goat cheese.
Keep it Simple Reduce prep time by skipping the roll up, baking turkey breast on their own and serving the spinach and goat cheese on the side.
Green Bean Bake 13 ingredients 40 minutes 8 servings 1. Preheat oven to 400. In a large pot, steam your beans till they are tender crisp. Assemble in a casserole dish. 2. In a medium pot, add your milk, cream or broth. Then add your cauliflower and garlic. Steam until cauliflower is very soft. 3. In a skillet while cauliflower is cooking, saute sliced mushrooms and bacon until bacon is browned but not too crisp. Sprinkle over the beans. 4. When cauliflower is done, pour into a blender. Add 1/4 tsp salt. Blend until very smooth. If its very thick, add water or broth. Add egg yolks one at a time, while blending. 5. In the skillet, add the butter (or avocado oil) the rest of the salt and the onions. Sauce until brown and caramelized. Some will be crispy. 6. Pour sauce over beans and then sprinkle with crispy onions. Put back in the oven for 20 minutes. 7. Remove from oven and serve. 2 lbs Green Beans 5 slices Bacon (chopped) 2 cups Cremini Mushrooms 2 cups Sweet Onion (sliced) 1/4 tsp Sea Salt 3 tbsps Butter (or avocado oil) 2 cups Cauliflower (chopped) 1 cup Organic Coconut Milk (or cream or chicken broth) 4 Garlic (cloves crushed) 1/2 tsp Sea Salt & Black Pepper (or to taste) 1/4 tsp Nutmeg (omit for AIP) 1 tbsp Parmesan (or nutritional yeast) 3 Organic Egg Yolks (omit for AIP)
AIP Indian spiced sliders with caramelized onions 8 ingredients 20 minutes 4 servings 1. TO MAKE CARAMELIZED ONIONS: Melt the butter over medium heat. Add onion rounds and saute slowly until golden brown. 2. Combine ground meat, salt, and spices in a medium bowl. Mix to combine. Form into 9 small patties. 3. Grill on BBQ medium heat cook patties 4-5 minutes on each side, or until cooked the way you like it. 4. Serve over a bed of fresh lettuce. Top with caramelized onions, and avocado. Serve with a side salad or cabbage slaw. 1 Yellow Onion (Sliced into thin rounds) 2 tbsps Ghee (or butter) 1 lb Extra Lean Ground Beef (Preferably grass fed, regular ground beef for juicier burger) 1 tsp Sea Salt 1 tsp Cumin 1/2 tsp Cinnamon 1 tsp Tumeric 1 Avocado (Sliced)
Curried Brussel Stew 12 ingredients 30 minutes 6 servings 1. In a stew pot, brown garlic and onion in the oil. Add mustard seed. 2. Add coconut milk and mix in all the spices. Stir till completely combined. 3. Add brussels, tomatoes and cashews (if using). Add salt to taste. 4. Cook until brussels are nice and soft. Don t simmer them too long or they will lose their shape. 5. Garnish with lime and serve alone or over cauliflower rice. To make a complete meal, you could saute chicken thighs and serve brussels over. 2 lbs Brussels Sprouts (cleaned) 1 Purple Onion (medium, diced) 4 Garlic Cloves (crushed) 1 tbsp Coconut Oil (or avocado oil) 2 Tomato (medium, diced) 1 tsp Tumeric 1/2 tsp Ground Ginger 1 tsp Mustard Seed (or powder) 2 tsps Cumin 1/2 tsp Paprika (or cayenne if you want it spicy) 1/2 cup Raw Cashews (reduce or omit for keto) 1 Lime (cut into wedges for garnish)
Zuppa Toscana 10 ingredients 40 minutes 6 servings 1. In a large stockpot or Dutch oven, melt the ghee over medium-high heat 2. Add the Italian sausage and cook for 5-7 minutes until browned. Use a wooden spoon to keep it nicely ground. 3. Add the chicken broth, cauliflower,italian seasoning, garlic powder and red pepper flakes, and mix well. 4. Bring your soup to a boil. 5. Reduce heat, cover and simmer 10 minutes. 6. Add the kale and coconut milk, and simmer an additional 5 minutes until the cauliflower can be easily pierced with a fork and the kale is tender. 7. Add salt and pepper to taste. 1 tbsp Butter (or ghee) 1 lb Pork Sausage (italian sausage, casing removed ) 6 cups Organic Chicken Broth 3 1/2 cups Cauliflower (florets, bite size) 1 tbsp Italian Seasoning 1 tsp Garlic Powder 1 tsp Red Pepper Flakes (omit for AIP) 5 ozs Kale Leaves (fresh, chopped) 1 can Organic Coconut Milk (canned, 14.5 oz) 1 Sea Salt & Black Pepper (to taste)
AIP Biscuits 8 ingredients 40 minutes 6 servings 1. Preheat oven to 350. 2. Place all ingredients for biscuits into a medium mixing bowl, except gelatine. In a seperate, small bowl, combine the gelatine with 1 tbsp of cool water and two tbsp of boiling water. Mix until completely dissolved. Add to mixing bowl and stir until dough forms. 3. Form 12 dough balls with the scoop and drop each into a cup in a prepared muffin tin. 4. Bake for 18-20 min or until edges of dough are slightly brown. Notes 2/3 cup Coconut Flour 2/3 cup Arrowroot Powder (or tapioca starch) 1/2 cup Extra Virgin Olive Oil (or other oil) 1/3 cup Water 2 tsps Lemon Juice 3/4 tsp Baking Soda 1/2 tsp Sea Salt 1 tbsp Gelatin Biscuits Use this biscuit recipe to make biscuits using a large scoop and an 8x8 dish (omitting the meatballs). Cook for 16-20 min or until slightly brown.
Spaghetti Squash Chow Mein AIP 10 ingredients 1 hour 30 minutes 4 servings 1. Preheat oven to 350 degrees F and slice the spaghetti squash in half. Place cut-side down on a baking sheet and bake in the oven for about 60 minutes or until it can be easily pierced with a fork. When done, remove from oven. Turn over and let cool slightly. 2. While the spaghetti squash is cooling, heat the sesame oil over medium heat in a large skillet or wok. Add the onion, celery, coleslaw mix, garlic and ginger, stirring to combine. Cover and cook for about 10 minutes, stirring occasionally. 3. In a separate pan, melt the coconut oil and brown the ground chicken. 4. Carefully scoop the flesh out of the spaghetti squash. Add the spaghetti squash and the chicken to the pan with the sauteed veggies. Pour the coconut aminos over everything and mix well. Divide between bowls. Enjoy! Notes 1 Spaghetti Squash 2 tbsps Avocado Oil 1 Yellow Onion (medium, diced) 4 stalks Celery (sliced diagonally) 4 cups Coleslaw Mix 3 Garlic (cloves, minced) 1 tbsp Ginger (peeled and grated) 1 1/2 tsps Coconut Oil 1 lb Extra Lean Ground Chicken 1/4 cup Coconut Aminos No Coconut Aminos Use tamari instead. Vegan and Vegetarian Replace the ground chicken with scrambled eggs or tofu. Likes it Spicy Serve with hot sauce. Leftovers Refrigerate up to 3 days.