Heat the oil in a pan and cook onions, garlic, and ginger until softened.

Add the curry paste and cook for 1-2 minutes.

Add meat and cook until browned.

Stir in the tomatoes, broth, spinach, and seasoning.

Bring to a boil, cover, and simmer for around 1 ½ hours, don’t forget to stir occasionally.

Then remove the lid and continue to simmer for another 30 minutes or until the sauce has thickened enough and the beef meat is tender.

Then stir in the fresh coriander.

In a large stewing pot, combine the lean ground beef and onion.

Cook the ground beef for 15 minutes or until the beef is browned.

Add the home-made beef broth and cup of water, until level is 1 inch above the beef and onion beef.

Cover with lid and simmer for around 2 hours.

After 2 hours add the diced sweet potato, diced carrot and chopped celery.

Cover then cook for a further 15-20 minutes.

Add the almond flour, salt and pepper and mix in to thicken the stew.

Serve.

Add olive oil to a hot skillet and cook, onion, shallots and garlic.

When onion is translucent add the ground turkey, carrots, celery, zucchini and balsamic vinegar and cook until the turkey is done and veggies are nearly done.

Transfer all of the ingredients over to a 9×13 casserole dish

Then smooth the mashed sweet potato over the top forming a layer

Bake at 350 F for about 30 minutes and the mix is bubbling.

Serve.

Heat up 2 tbsp.

of olive oil in a large skillet, add the sirloin strips and cook until nicely browned, set aside.

Sauté the mushrooms until done, then set aside

With the remainder of the olive oil sauté the garlic and onion, once done leave in the skillet and add the coconut milk and beef broth, heat and stir until a creamy sauce is achieved.

Return the mushrooms and sirloin strips to the mix and simmer, stirring for 5 minutes.

Sprinkle parsley and serve over brown rice

Heat a large skillet over a medium-high heat.

Season your strip steaks with salt and pepper.

Heat up 1 tbsp.

olive oil in the skillet, then add the strip steaks, cook until browned each side about 4 minutes each side, platter the steaks and keep warm.

Add the last tbsp.

of oil to skillet and add ginger, garlic and scallion slices and sauté for 1 minute.

Add broth and red wine vinegar, stir until liquid has been reduced by half, stir in oyster sauce and remove from heat.

Slice the strip steaks across the grain, then spoon the sauce over each portion and top this with the toasted sesame seeds and serve.

To boost the fiber for this meal make sweet potato oven chips as a side dish, they are delicious with the strip steaks and sauce.

Preheat your oven to 450 F

Combine tomatoes, honey, balsamic and olive oil into a bowl, add the mix to a foil lined loaf pan and bake for 12 minutes at 450 F or until the grape tomatoes burst their skins and begin to wrinkle up.

Transfer tomato mix with juices into a bowl and add ¼ tsp.

of salt, give a little stir

Sprinkle each chicken breast with some salt and pepper, heat up skillet with olive oil and cook both breasts several minutes each side to brown, check for clear running juices, once cooked plate up.

Spoon tomato balsamic juice evenly over both breasts and serve up with brown rice or leafy green salad.

In a large pan melt the almond butter and oil over a low heat

Stir in the rice and cook gently for about 10 minutes

Add the onion and garlic and cook for 5 minutes

Add half the vegetable stock and cook gently until the stock is absorbed

Mix the saffron, wine vinegar and remaining stock together and add to the rice with the mushrooms and shrimp

Cover and allow it to cook gently until all the liquid is absorbed

Add the parsley and serve

Gently sweat the onion and garlic in the coconut oil

When it is soft, add the mushrooms and cook for about 5 minutes

Add the chopped tomatoes, herbs, seasoning and olives

Finally stir in the rice and keep turning until the mixture has heated through.

Marinade the salmon with the teriyaki sauce for 25 minutes in a zip-top bag.

Toast the sesame seeds in a large skillet on medium heat, the set the sesame seeds aside.

Add the salmon (without the marinade) to a hot skillet and cook on medium heat for around 5 minutes each side.

Remove salmon from heat and keep it warm while adding the scallions, zucchini and 1 tbsp.

of oil to the skillet and sauté until browned.

Stir in 2 tbsp.

of teriyaki sauce, and sprinkle over sesame seeds.

Serve with the salmon.

Heat a large pan over a medium to high heat.

Add the virgin olive oil.

When heated add the chopped garlic and cook for a minute or so.

Add the chicken breasts and cook each side until browned and juices are running clear.

Remove the cooked chicken breasts and set them aside.

Add to the same pan the baby spinach and cook until wilting.

Remove the baby spinach from the pan and set it aside.

Then lower the heat to medium and pour in the red wine vinegar then the chicken broth as well and stir, collecting the browned bits in the bottom of the pan to add more flavor.

Then add the chopped grape tomatoes, bring the sauce to a simmer and cook 3 or 4 minutes.

Place the rice in a large serving bowl.

Top the brown rice with the baby spinach, half chicken breasts and red wine tomato sauce.

Serve