Pesto

Ingredients:

• 1/2 cup walnuts
• 3 cloves garlic, minced
• 3 cups fresh basil leaves
• 1 cup spinach leaves
• juice of 1/2 lemon
• 1 1/2 cups olive oil
• 1/2 tsp salt
• 1/2 tsp pepper

Directions:

1. Heat a dry skillet over medium-high heat.
2. Add walnuts in a single layer and stir for about 2 minutes until lightly browned.
3. Combine the walnuts and garlic in a food processor and pulse a few times to combine.
4. Add the basil and spinach and pulse until coarsely chopped.
5. Add the lemon juice.
6. While mixing on low speed, add the olive oil in a slow stream until all the ingredients are fully blended.
7. Add the salt and pepper and pulse a few more times to combine.
8. Refrigerate for up to 3 days.

Pesto Shrimp with cherry tomatoes

Ingredients:

• 2 Tbsp coconut oil
• 1/4 onion, finely chopped
• 1 clove garlic, minced
• 3/4 pound raw shrimp, peeled and deveined
• 2 cups cherry tomatoes, cut in half
• 1 cup pesto

Directions:

1. Saute onion in coconut oil and then add garlic.
2. Add shrimp and toss to coat with the onion and garlic.
3. Cook shrimp for 1 minute and add tomatoes.
4. Add 1/4 cup water, cover and cook until shrimp is bright pink and the tomatoes are tender.
5. Toss with pesto.

*serve with spaghetti squash or rice.

Balsamic vinaigrette

Ingredients:

• 1/4 cup balsamic vinegar
• 2 cloves garlic, minced
• 2 tsp mustard
• 3/4 cup extra-virgin olive oil
• 1 tsp minced fresh cilantro
• salt and pepper

Roasted root vegetables in curry sauce

Ingredients:

• 1 cup peeled diced:
• potato
• rutabaga
• parsnips
• carrots
• 1/4 cup coconut oil

Directions:

1. Toss together all ingredients in large bowl.
2. Spread in one layer on 2 baking sheets (don't crowd or they'll steam instead of roast).
3. Roast for 30-40 minutes, until the vegetables are lightly browned.
4. Top with curry sauce.

Curry Sauce:

• 1 Tbsp coconut oil
• 1/2 onion diced
• 1 1/2 tsp minced fresh ginger
• 1 clove garlic, minced
• 1 1/2 tsp curry powder
• 2 cups full-fat coconut milk
• grated zest and juice of 1/2 lime
• 1/2 tsp salt
• 1/4 tsp black pepper

Directions:

1. Saute onion for 3 minutes and add ginger for 1 minute and then garlic for 1 minute.
2. Add curry and stir for 30 seconds.
3. Add coconut milk and simmer for 10 minutes.
4. Season with lime, salt and pepper.