Cut the chicken breasts into 1 inch size pieces.

Cut the mushrooms into small slices.

In a skillet or wok heat the olive oil and add the chicken.

Toss for 5 minutes until thoroughly cooked.

Add the water and onions and mix together.

Cover and cook the wok for 3 minutes. 

Add the mushroom, broccoli, tomato puree and stir well.

Add the salt, pepper, oregano, red chili powder and stir for 3 minutes.

Cook for an 5 minutes or until the broccoli is soft.

Serve warm.

Place eggs in a large pot and cover with an inch of cold water. Bring the water to a rolling boil. Boil for about 10 minutes. Cover and turn off heat. Let the eggs sit on burner, covered, for another 10 minutes.

Drain the eggs and rinse them in cold water. Once they are cool enough to handle, carefully peel and slice each egg in half lengthwise. 

Carefully remove the yolks with a spoon and transfer them to a small bowl. Set the cooked egg whites to the side.

Add the avocado, lemon juice, mayonnaise, red pepper flakes, garlic powder, onion powder, paprika, salt and pepper to the bowl with the yolks. Mash everything together until thoroughly mixed.

Fill each egg half with a tablespoon of the avocado mixture and garnish with fresh parsley. Serve and enjoy!

Wash the fish and pat dry.

Cut the fish into bite size pieces.

Beat the egg whites with a mixer until stiff.

Mix in 1/2 cup tapioca starch, the cassava flour, salt and pepper.

Heat the lard in a deep fryer or frying pan. Wait till it comes up to temperature.

Dredge the cut fish pieces in the remaining tapioca starch. Then dip in the batter mixture. Spread batter over the fish.

Place in the fish pieces in the deep fryer. Cook for about 3 minutes then flip the fish. Cook for another 3-4 minutes until golden brown. Make sure the fish is cooked all the way through.

Remove the fish from the deep fryer and let them cool on a paper towel.

Mix together all the listed ingredients except the chicken wings in a large mixing bowl.

Place the chicken wings in the marinade for at least one hour.

Preheat your oven to 375F. Slightly oil a baking sheet and place the marinaded chicken on the baking sheet.

Bake for approximately 30 minutes. Flipping half way through. The internal temperature of the chicken should reach 165F.

Serve with lettuce, celery, or scallions.

In a medium bowl combine the chicken or bone broth, mustard, garlic, thyme, sea salt, pepper, and ground coriander. (and red wine if you choose to use it). * The alcohol in the wine will burn off when you reduce the mixture later, but if you are concerned skip it.

Mix the ingredients together with a wisk.

Select the saute setting on the Instant Pot and add the butter, ghee or oilve oil.

Add the onions and heat for about 5 minutes until the onions are soft and translucent.

Add the chicken pieces to the onions and mix together.

Add the broth mixture to the pot and stir everything together.

Put the lid on the top of the Instant Pot and make sure the pressure release is set to sealing. Cancel the saute cycle, and select a manual cooking time of 8 minutes at high pressure.

After 8 minutes let the pot sit for 10 minutes to naturally release some pressure. Then move the release valve to venting and be careful as the remaining steam is released.

Remove the chicken and set aside. Cancel the cycle and select saute. Continue to cook the broth mixture about 8 more minutes to reduce the sauce. Then turn off the Instant pot.

Add the chicken back to the reduced sauce and serve.

Mix the eggs and salmon in a bowl.

Add the garlic, scallions, and shallots and mix.

Add the sea salt, pepper, paprika and ground sage to the salmon mixture. Mix thoroughly.

Add the coconut flour and mix thoroughly.

Melt the coconut oil in a frying pan and maintain at medium heat.

Shape the salmon mixture into four or five patties.

Fry in the oil turning after about 4 minutes or when they begin to brown.

Continue flipping and frying until the patties are cooked all the way through.

Serve and enjoy!