Mango Carrot Hash

This is a different breakfast idea if you've fallen into the rut of eating the same old things. I used bulk Italian chicken sausage to make this quickly, but you could use ground chicken and add the seasonings yourself.

If you double the recipe and reheat it through the week, you've got breakfast covered!

Time: 25 minutes

• 1 1/2 lbs Italian chicken sausage (or other sausage or meat of your choice)
• 1 Tbsp coconut oil or beef tallow
• 5 carrots
• 1 mango, peeled and diced
• sea salt

Heat the oil in a large skillet, and then brown the chicken on all sides. Shred the carrots in a food processor. Add the carrots and mango to the skillet once the meat has browned. Cover and cook on medium-low until the carrots have become soft. Toss often. Add salt to taste, and then serve.

You can add fennel seeds, caraway seeds, garlic, and thyme if you are spicing the meat yourself.

Nutritional info: 6 servings at 9g carb, 20g prot, 6g fat.


Blueberries 'n Greens

Time: 5 minutes

• 2 cups mixed greens
• 1/2 cup blueberries
• 1/4 cup pecans
• balsamic vinegar
• 2 tsp olive oil
• creamed coconut

Place the greens on your plate, then top with the blueberries and pecans. Drizzle with the oil and vinegar, and then sprinkle some creamed coconut over the top.

Those who use dairy may wish to try some goat cheese in place of the creamed coconut.

Nutritional info: 1 serving at 20g carb, 32g fat.



Jicama Slaw

Great for a warm day or barbecue!

Time: 7 minutes

• 1 large jicama, peeled
• 1/2 cup chopped cilantro
• 1/2 cup finely diced red onion
• juice of 1 lemon
• sea salt to taste

Shred the jicama with a food processor. Transfer to a salad bowl, and then add the remaining ingredients. Toss well, chill, then serve.

Nutritional info: 6 servings at 9g carb.




Indian Inspired Beef Liver

This month's food is liver - nature's multi-vitamin! Here is a way to prepare it using a strong blend of spices.

Time: 30 minutes

• 2 lbs beef liver
• 3/4 cup diced onion
• 2 green bell peppers, stemmed, seeded and diced
• 2 Tbsp coconut oil or beef tallow
• 1 Tbsp minced ginger
• 2 tsp cumin
• 2 tsp garlic powder
• 1 tsp chili powder
• 1 tsp coriander
• 1/2 tsp allspice

Heat the oil in a large skillet over medium heat. Sauté the onion, bell peppers and ginger until soft. Transfer them to a bowl, and then brown the liver. Once the liver has browned, add the veggies back in along with the spices. Stir, cover and reduce the heat. Continue to cook for 10 more minutes.

Nutritional info: 4 servings at 13g carb, 48g prot, 11g fat.