Quick Red Curry w/Lamb

Time: 15 minutes

• 1 Tbsp. coconut oil
• 1/2 onion, chopped
• 1 lb. lamb, diced
• 1/2-cup coconut cream (coconut milk can work in a pinch)
• 4 cups spinach
• 1 Tbsp. red curry paste
• 1/2 can tomato sauce (~7 oz.)
• salt to taste

Sauté the onion in coconut oil until transparent, about 4 minutes. Chop and add the lamb pieces, and then cook until the lamb is cooked through. Optionally, at this point, you can discard the fat. Add coconut cream, heating until melted. Add spinach, curry mix, tomato sauce, and salt. Mix well and allow to simmer for several minutes until the spinach has wilted.

Serve over your choice of carbs and/or vegetables.

Nutritional info: 4 servings at 7g carb, 21g protein, 30g fat.




Summer Fruit Salad

Time: 15 minutes

• 1 ripe honeydew melon
• 1 cup blueberries
• 2 Tbsp. fresh mint, chopped
• 1 Tbsp. olive oil
• 1 tsp. red wine vinegar
• 1/4-1/2 tsp. salt

Halve, seed, and cut the melon into wedges. Remove the rind and chop into pieces; add to a large bowl. Add the blueberries and mint.

In a small bowl, combine the oil, vinegar, and salt. Mix well, then add to the salad. Toss well before serving.

Nutritional info: 4 servings at 31g carb, 3g fat.




Potato & Mint Crusted Steak

Time: 30 minutes

• 2 Tbsp. fresh mint, chopped
• 1 potato
• 3 Tbsp. horseradish sauce
• salt & pepper
• 4 steaks (many cuts can work; I used round)
• 2 Tbsp. coconut oil

Chop the mint and place into a bowl. Peel the potato, and then grate it using a coarse grater. Remove the excess moisture from the shredded potato with a few paper towels. Add the potato to the bowl, then add horseradish, salt, and pepper. Mix well.

Dry the steaks, then press 1/4 of the potato mixture into the top of each steak. Meanwhile, bring a skillet to medium-high heat. Add the coconut oil. Once hot, add the steaks potato-side down. Cook for 4-5 minutes, pressing on them occasionally to help imbed the potato mixture. Flip and cook a couple of more minutes. Depending on the size of your skillet, you may need to cook these in batches.

Nutritional info: 4 servings at 8g carb, 55g prot, 62g fat.