Heat an iron skillet for 10 minutes on medium-high heat (No. 7). If you're using a regular frying pan, heat it up for a couple minutes first. While the skillet is heating up, drain the water from the cans of artichokes. Once the skillet is heated up, add both cans of artichokes to the skillet. Stir them every couple of minutes until they get some color. Once the artichokes turn from their bright yellow to a dull yellow (about 10 minutes), remove them the skillet and place in a bowl. Add fresh basil, extra virgin olive oil, and season to your liking!

Serves: 2 to 3
Time to make: 15 minutes

• Gluten Free
• Dairy Free
• Sugar Free
• Low Sulfur
• Candida Approved

Heat a pan on the stove to medium-high heat (No. 7). Once the pan sizzle when a drop of water is added, add the ground beef and break it up into chunks. Add sea salt, black pepper, and Italian seasoning. Continue to stir and break the ground beef up until no red can be seen. Add a lid to the pan, reduce the heat to the lowest setting (No. 1), and set a timer for 10 minutes. When the 10 minutes are up, remove the ground beef from the stove, remove the lid, and let is sit for another 10 minutes. Enjoy!

Serves: 2
Time to make: 1 hour

• Gluten Free
• Dairy Free
• Sugar Free
• Low Sulfur
• Candida Approved

Preheat oven to 400 degrees Fahrenheit. Line a baking tray with aluminum foil and a little olive oil on top. With each wing, remove the tip and then cut it in half. Place the wings on a baking pan and drizzle a little olive oil over each wing, then season each one with sea salt, black pepper, and Italian seasoning. Bake the wings for roughly 50 to 55 minutes. For 18 wings, bake for roughly 1 hour to 1 hour and 5 minutes.

Serves: 1
Time to make: 5 minutes

• Gluten Free
• Dairy Free
• Sugar Free
• Low Sulfur
• Raw
• Vegetarian
• Vegan

Add your chopped romaine to a bowl, and top it with tomatoes, carrot, cucumber, celery, and avocado. Then add sea salt, black pepper, a splash of extra virgin olive oil, and some lemon juice with a bit of lemon zest. Mix when ready and enjoy!

Serves: 1
Time to make: 5 minutes

• Gluten Free
• Dairy Free
• Sugar Free
• Low Sulfur

Mash the avocado in a bowl, then add the sardines and mash them as well. Add in sea salt, black pepper, and Italian seasoning to taste. Spread mixture on 1 piece of coconut oat bran bread, add tomatoes, carrot, artichokes, sea salt, black pepper, a drizzle of extra virgin olive oil, Italian seasoning, and a little bit of lemon. Break the romaine leaf up and add it on top, along with the remaining slice of coconut oat bread bread. Enjoy!

Serves: 1
Time to make: 30 minutes

• Gluten Free
• Dairy Free
• Sugar Free
• Low Sulfur
• Candida Approved
• Vegetarian
• Vegan

Preheat oven to 375°F (190°C). While the oven is heating up, in a 5'' x 9'' (14 x 23 cm) Pyrex, add the oat bran, sea salt, black pepper, and mix. Once mixed, add in the coconut milk and mix with a spoon until it has self-leveled. When the oven is ready, place it in the oven for 20 to 25 minutes, depending on how crispy you like the edges. Once it's done baking, remove from the oven and let it sit for 10 minutes to give the bread more integrity.

Serves: 3-4
Time to make: 40 minutes

• Gluten Free
• Dairy Free
• Sugar Free
• Low Sulfur
• Vegetarian
• Vegan
• Candida Approved

​Preheat oven to 375 degrees Fahrenheit and line baking tray with aluminum foil. Mix all ingredients in a bowl and use a spoon to add 6 or 7 dollops onto the baking tray. Place in the oven for 30 minutes, remove and let it sit for 10 minutes. Sprinkle with sea salt and enjoy!

Serves: 2-3
Time to make: 30 minutes

• Gluten Free
• Dairy Free
• Sugar Free
• Low Sulfur
• Candida Approved

Pour the spring water into a medium sized pot. Shred the chicken breast by ripping it apart with your hands or 2 forks, and add it to the water. Remove the rosemary leaves from the stalk, dice the leaves up, and add them to the water. Lastly, add salt, black pepper, and a drizzle of olive oil to your taste (you can correct the seasoning afterwards). Bring the pot to a rapid boil ( a lid will accerlate this) on high heat (no. 10). Once the water begins to boil, give it a good stir, put (or keep) the lid on, and reduce the heat to low (no. 1). Set a timer for 20 minutes. Stir the contents once more halfway through the cooking time. Once the 20 minutes are up, give it a good stir, and correct seasoning if need be. Enjoy!

Serves: 6+
Time to make:  1/2 hour preparation + 10 minutes to brown + 1/2 hour/kg

• Gluten Free
• Dairy Free
• Sugar Free
• Low Sulfur
• Candida Approved

This recipe is a slightly modified version of Chef Gordon Ramsay's Christmas Turkey recipe.

The day before you cook the turkey, cut the pork belly into strips, sauté on the stove until crispy -- you may add salt and pepper -- add the fat from the pan to cup or bowl, and put in the refrigerator to congeal over night.

In the morning, heat the oven to 430°F (220°C). Grab a glass bowl, add to it the congealed pork fat from the night before, chopped rosemary and parsley, the juice and zest of 2 lemons, sea salt, black pepper, a little bit of olive oil, and mix.

Put your turkey in a baking pan. From the bottom cavity of the turkey, lift the skin up, and gently wedge your fingers in between the skin and the meat of the breast (careful not to rip the skin) to create a space -- do for both sides. Take 1/4 of your pork fat and insert it into the opening you created between the skin and the breast. Close the opening with one hand and move your other hand over the top of the breast to disperse the pork fat evenly on the breast meat from the outside of the turkey. Repeat for the other side. Take the remaining amount of your pork fat and evenly lather it over the outside of the turkey's breasts and legs.

From here, stand the turkey up and add salt and pepper into the rear cavity. Set the turkey down and stuff it with 2 halved lemons and 4 sprigs of rosemary. Add salt, pepper, and drizzle olive oil over the outside of the turkey. Place the halves of 1 lemon in the pan for additional flavor.

Place the turkey in the oven uncovered at 430°F (220°C) for 10 minutes to lightly brown the skin. Remove from the oven and drop the temperature to 355°F (180°C). Lay 6 strips of pork belly over the top of the turkey with a little more salt, pepper, and fresh herbs.

Place the turkey back in the oven uncovered at 355°F (180°C) for a 1/2 hour/kilogram. The turkey in this recipe weighs 12.76lbs, or 5.78kgs, and will cook for 2 hours and 53 minutes.

This cooking time was calculated by converting 12.76lbs to 5.78kgs. 5.78kgs was multiplied by 30 (minutes) for a total cooking time of 173.4 minutes. Then subtract 60 (minutes) from 173.4 minutes until you're left with less than an hour. Example 173.4 total minutes - 60 = 113.4 minutes . 113.4 minutes - 60 = 53.4 minutes. Since we subtracted 60 from the 173.4 two times and were left with 53.4, we came to a total cooking time of 2 hours and 53.4 minutes.

Alternatively, you can just divide 173.4 minutes by 60 (minutes) and get 2.89. Then multiply .89 by 60  (minutes) and get 53.4 (minutes), for a total cooking time of 2 hours and 53.4 minutes.

Baste the turkey no less than 3 times while it's cooking. Once the turkey has finished cooking, remove from the oven and let it sit uncovered for no less than an hour. This allows the turkey to reabsorb all of its juice, and the longer you let it sit, the better. Enjoy!

Serves: 4-5
Time to make: 1 hour

• Gluten Free
• Dairy Free
• Sugar Free
• Low Sulfur
• Candida Approved

​Preheat oven to 375°F (190°C). Line a baking tray with aluminum foil and spread some olive oil on the foil to keep the chicken from sticking. Place the chicken thighs in 2 rows of 4 on the baking tray. Add olive oil to the top of each thigh's skin and be sure to rub it in. Then add your sea salt, black pepper, and Herbs de Provence over each thigh. Once the oven is preheated, simply add the chicken to the oven and let it cook for exactly 1 hour. Once the chicken is cooked, remove from the oven, let it sit for about 5 minutes to cool down, and then serve. Enjoy the crunchy and flavorful skin!