From the October/November 2017 issue Serves 4 Ingredients For the scrambled egg strips: 6 large eggs, lightly beaten Sea salt and black pepper, to taste 3 tsp coconut oil, divided
From the October/November 2017 issue Serves 8-10 Ingredients 2 TBSP extra-virgin olive oil or coconut oil (plus more for greasing the pan) 1 pound ground beef 4 medium carrots, peeled
From the October/November 2017 issue Serves 2 Ingredients 1/2 cup ice cubes 1 large ripe banana, peeled and broken into chunks 1/2 medium ripe avocado 1-2 pitted Medjool dates 3
From the October/November 2017 issue Serves 4 Ingredients 3 medium sweet potatoes, peeled and cut into 1/2-inch chunks 2 TBSP extra-virgin olive oil, divided use Sea salt and black pepper,
From the October/November 2017 issue Serves 4 Ingredients 3 cups cooked spaghetti squash (see note below) 2-1/2 cups canned coconut milk (about 1-1/2 cans) 1-1/4 cups unsweetened shredded coconut 2
From the August/September 2017 issue Serves 2 Ingredients 1 medium ripe avocado, pitted 1/2 cup canned full fat coconut milk 1 level scoop ARMOR 1 TBSP honey, or to taste
From the August/September 2017 issue Serves 4 Ingredients 6 large eggs 2 TBSP finely chopped fresh parsley 1 TBSP water 1 tsp garlic powder 1 tsp onion powder 1/4 tsp
From The August/September 2017 issue Serves 2 Ingredients 4 large collard leaves 6 slices bacon 1/2 cup sliced red bell pepper 1/4 cup sliced red onion 3 large eggs, lightly
From the August/September 2017 issue Serves 4 Ingredients 2 TBSP extra-virgin olive oil, divided use 1 pound Brussels sprouts, quartered 1 large apple, cored and thinly sliced 1/2 medium yellow
From the August/September 2017 issue Serves 2 Ingredients 1 heaping cup frozen wild blueberries 1/2 medium ripe avocado, pitted 1 TBSP coconut butter 2 level scoops ARMOR 1/2 tsp ground
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