4 cups large flaked coconut
1 tablespoon avocado oil
2 tablespoons maple syrup
1 tablespoon coconut aminos
2 teaspoons smoked paprika
2 teaspoons sea salt
ground pepper to taste
​
1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper. 
2. In a bowl whisk together avocado oil, maple syrup, coconut amino, paprika, salt and pepper. Add coconut flakes and toss to combine, making sure not to break up the flakes too much. 
3. Arrange on a baking sheet in an even layer. 
4. Bake in the oven for 20-25 minutes, lightly stirring the coconut halfway through. The bacon should be deep brown and lightly crispy on the edges. 
5. Allow to cool completely and store in ziplock bag. 

1 head of large Napa cabbage, chopped into thin strips
2 cups shredded carrots
1/2 cup chopped cilantro
2 tablespoons black sesame seeds and 2 tablespoons white sesame seeds
1/2 cup cashews
1/4 cup tamari (that is gluten free soy sauce)
1/4 cup white wine vinegar
3 tablespoons minced garlic
3 tablespoons olive oil
2 tablespoons  Hoisin sauce (I like the gluten free one by Kikkoman)
1 tablespoon toasted sesame oil
1 teaspoon sriracha
1/2 teaspoon sea salt
5 chopped green onions, green and white parts

For the dressing: 
In a small mason jar with lid, add tamari, vinegar, minced garlic, olive oil, hoisin sauce, toasted sesame oil, sriracha, sea salt and chopped green onions. Put on lid and shake Vigorously. Set aside. 

Combine chopped cabbage, carrots, cilantro, sesame seeds, cashews, (and chicken if desire animal protein), with enough dressing to coat. Use as much dressing as desired! Enjoy!

Original recipe cred Lindawagner 

2 cloves garlic, minced
1 tsp. dried oregano
1 tsp. sugar
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
2 cups tomato, diced
2 cups cucumber, diced
1/2 cup pitted Kalamata olives, chopped
1/2 cup red onion, diced
2/3 cup Feta, crumbled

1. In a bowl, combine garlic, oregano, sugar, red wine vinegar, and olive oil.
2. In a separate large bowl, add the rest of the ingredients and toss with dressing to coat.
3. Transfer to a few serving bowls. Enjoy with chips, pita chips, or wheat thins.

Serves 2 as main dish, 4 as a side
2 heads of romaine lettuce 
coconut oil, for rubbing
sea salt
tahini caesar dressing (see below)
chickpea croutons and Gluten free croutons (see below)

1. Remove outer loose leaves from Romaine heads so all that remains are the tighter, inner leaves. Cut off the top quarter of each head. Slice the head in half lengthwise. Rub both the outsides and cut sides with a little coconut oil and sprinkle with a couple pinches of sea salt. If you are lazy, you can buy already cut and prepared romaine lettuce leaves.
2. Preheat grill (or grill pan) on high. When it is very hot, place the lettuce halves on the grill, cut-sides down, and cook until charred and grill marks (approx 3-4 minutes). Flip and cook for 3 more minutes.
3. To serve, place lettuce half on plate and top with dressing, chickpea croutons, and caesar dressing.

Tahini Caesar Dressing:
1/2 cup tahini
1 garlic clove
1/2 teaspoon black pepper
1 tablespoon olive oil
zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
2 teaspoons gluten-free tamarin
1/2 cup water
sea salt

Combine all ingredients in a blender and blend on high until smooth. Add more water if necessary. Season with salt. Store leftover dressing in an airtight jar in the fridge for up to 1 week.

Chichpea croutons:
1 cups cooked chickpeas, drained and rinsed
3 tablespoons coconut oil
1 teaspoon sea salt
1 teaspoon pepper
1 teaspoon garlic powder

1. Preheat oven to 400 degrees.
2. Rub chickpeas to get off loose skins. Pour the chickpeas into a medium bowl and toss with the coconut oil, salt, pepper, and garlic powder.
3. Transfer the chickpeas to baking sheet, and roast, stirring occasionally, until golden and crispy, 25-35 minutes.
4. Remove the baking sheet from oven. Let the chickpeas cool. They will crisp up quite a bit once they've cooled, so don't worry if they are still a little soft when you take them out of the oven.

Gluten Free Croutons:
2 cups of gluten free bread, cubed 
2 tablespoons ghee or coconut oil (or butter of choice)
1/2 teaspoon garlic powder
1/2 tsp dried herbs

1. Preheat oven to 325 degrees.
2. Toss in a small bowl the melted ghee/coconut oil with garlic powder and dried herbs, making sure each bread cube is coated lightly.
3. Spread bread cubes on baking sheet, making sure you only have 1 layer.
4. Bake for 10 minutes. Remove pan from oven. Toss cubes and return to the oven. Bake until croutons are crispy and golden brown, about five minutes. Remove croutons from oven and allow to cool.

Recipe cred Naturally Nourished cookbook

1 can corn
1 can black beans
1 large tomato, chopped
1 red onion, chopped
1 avocado
1 lime, juiced
sea salt

Mix together corn, black beans, tomato, onion and avocado in bowl. Squeeze juice from lime and sea salt for taste. This yummy EASY salad can be eaten with chips, in a wrap, as a salad, or on tacos! Enjoy!

Makes 4 servings​
1/2 cup sun-dried tomato halves (not packed in oil)
3 tbsp red wine vinegar
2 -15oz cans garbanzo beans, drained and rinsed
1 15oz can artichoke hearts in brine, quartered
1 medium red onion, diced
1 cup fresh basil leaves, chopped
2 tbsp toasted pine nuts (optional)
sea salt and black pepper to taste
4 cups arugula or other greens

1. Add the sun-dried tomato halves to a small saucepan and add water to cover.
2. Bring the pan to a simmer and cook the sun-dried tomatoes until tender, about 10 minutes.
3. Add the tomatoes to a blender with 1/2 cup of the cooking water and process until smooth. Add more water if necessary to get a creamy texture. Discard any unused water.
4. Add the mixture to a bowl and add the red wine vinegar, garbanzo beans, and artichoke hearts, red onion, basil, and pine nuts.
5. Season with salt and pepper to taste.
6. Divide the arugula among four plates and spoon the chickpea salad evenly over the greens. Enjoy!