Ingredients

• Olive oil spray
• 1/2 onion, chopped
• 1 red pepper, sliced
• 1 small stalk broccoli, trimmed and chopped
• 4 eggs
• Splash of water
• Celtic Sea Salt and Black Pepper

Directions

Place a sauté pan on medium high heat. Spray the bottom with olive oil. Add the onion and sauté until golden, about 5 minutes. Add the red peppers and broccoli and sauté until tender, and bursting with color, about 5 minutes.

Crack the eggs into a bowl and add a splash of water, salt and pepper. Whisk until light and fluffy. Pour over the vegetables. Stir occasionally to keep eggs from sticking to the bottom of the pan. Cook for about 5 minutes, or until eggs are done to your liking.

Ingredients

• 1/2 head Romaine lettuce, finely chopped
• 1/4 head purple cabbage, finely shredded
• 1/2 pound spinach, finely chopped
• 2 stalks kale, finely chopped
• 1 bunch dandelion greens, finely chopped
• 1 bunch parsley, roughly chopped
• 1 bulb fennel, finely chopped
• 2 carrots, finely chopped
• 4 stalks celery, finely chopped
• 1 cucumber, scored and finely chopped
• 1-2 tablespoons olive oil
• Juice from 1/2 lemon
• Celtic Sea Salt and Black Pepper

Directions

Place all chopped ingredients into a large bowl. Drizzle with olive oil and a squeeze of lemon. Season with salt and pepper... and CHOW!!

Ingredients

• 1 large butternut squash
• 1 tablespoon olive oil
• 1 cup chicken or vegetable broth
• Celtic Sea Salt and Black Pepper
• 1 bunch fresh sage leaves
• 2 tablespoons olive oil (garnish)

Directions

Preheat oven to 350 degrees.

Slice butternut squash in half, lengthwise. Drizzle with olive oil and season with Celtic Sea Salt and black pepper. Place on a foil lined baking sheet and bake for 45 minutes, or until easily pierced with a fork.

Remove squash from oven and allow to cool. Scrape flesh from squash into a blender. Add broth and puree until smooth. Adjust with more liquid, if necessary.

Pour contents into a small stock pot and heat through. Season with additional salt and pepper, if needed.

For garnish:
Heat 2 tablespoons olive oil in a small sauté pan. Add fresh sage leaves and cook for about 1 minute. Remove with a slotted spoon and place onto paper towels to drain.

Ladle hot soup into bowls and garnish with the fried sage leaves.

Ingredients

• 8 chicken thighs with bone (organic is best)
• 3 tablespoons olive oil
• Celtic sea salt and black pepper
• 1 bunch fresh rosemary, (or 2 tablespoons dried)
• 1/2 teaspoon paprika
• Juice of 1 lemon

Directions

Preheat oven to 350 degrees.

Place chicken pieces into a roasting pan. Squeeze lemon juice over the chicken, then drizzle with olive oil. Season with salt, pepper, and paprika. Remove the rosemary leaves from the center twig and sprinkle well over chicken. Roast for about 1 hour, until thighs are golden brown.

Ingredients

• 1 cup dry quinoa
• 2 tablespoons extra virgin olive oil
• 2 shallots
• 1 bunch parsley, finely chopped
• Juice of 1/2 lemon
• Celtic sea salt and black pepper

Directions

Prepare quinoa according to package instructions. While quinoa is cooking, place a sauté pan over medium high heat. Add the oil and the shallots and cook until golden brown.

Remove the quinoa from heat and allow to slightly cool. Pour into the sauté pan with the shallots. Add chopped parsley, lemon juice, salt and pepper and stir to combine.

Ingredients

• 12 ounces ground buffalo
• Celtic sea salt and black pepper
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 2 large Romaine lettuce leaves
• Garnish: Mustard (optional)

Directions

Form ground buffalo into two patties. Season with salt and pepper. Grill over medium high heat, about 3 minutes per side or until cooked to your liking.

Place a sauté pan over medium high heat. Add olive oil and sliced onions. Cook onions until brown, golden and caramelized, about 20 minutes.

To serve, take a whole Romaine lettuce leaf and place the cooked buffalo burger on it. Top with a nice pile of grilled onions. Add a squirt of mustard, if desired. Eat over a plate and let the juice drip down your forearms.