Seared Diver Scallops with collard greens, toasted almonds, heirloom tomatoes, and quail egg yolks with bacon lardons.

Grass-Fed Bison Burger with heirloom romanesco cauliflower,persimmon gnocchi mushrooms,and collard greens in a bison bone broth ghee sauce.

Grass-fed Bison liver tartare served with quail yolk,soaked quinoa,sacha inchi,heirloom tomatoes,and kale.

Have your cake and eat it too with my signature coco-yogo puddings, which are guilt-free concoctions with quality macros, and play their role as sinfully healthy desserts. Tickle your soul delights that are soon to be packaged for distribution by popular demand. My clients claim they are addictive, and so do I, thats why i created them:).

Diver Scallops cured in fresh lime and coconut sugar, then soaked in coconut cream. Paired with a baby green mango and orange bell pepper salsa, turkish figs, market frisee, and passion fruit.

Farmer's Market yellow watermelon snack to beat the summer heat! I coated the melon in pistachio oil and liquid stevia, then added my gluten-free coconut oil based granola(sunflower seeds, pumpkin seeds, cacao nibs, white mulberries, amaranth, bourbon vanilla, maple), and nourished it with a coconut cream sauce. Can't. Stop. Eating.

Scottish Salmon sashimi salad with rainbow swiss chard,madras curry spiced pickeled cauliflower,goji berries,coconut flakes,and a citrus-hemp dressing.

Fresh Alaskan Halibut salad wrapped in coconut meat tortillas with little gem lettuces, pomegranate seeds, and organic plantain chips.

Bacon wrapped Quail; stuffed with kale and macadamia nuts,and served with wilted red cabbage,sweated onions,and golden berries over collard green leaf.

#healthyfats #antioxidants #phytonutrients #vitamins #protein

Chopped Kale salad with Holland Red Bells, macadamia nuts, jumbo lump crabmeat, free-range egg, and crumbled bacon.

Grass-Fed N.Y. Strip surf n' turf with wild Shrimp over a cruciferous vegetable medley, sauerkraut,and half of a seasoned avocado. The second entree is one of our Salmon sashimi salad creations with purple cauliflower florets.

This deliciously light and satisfying salad featured brown rice mai fun noodles, lump crab meat, dandelion greens, sugar snap peas, wild salmon roe, pomegrante kernels, sprouted pink lentils, and sacha inchi. Nutrient dense goodness for the lunch fix.

Free-Range Rack of Lamb layed over a warm salad of sliced red cabbage and dandelion greens with a 24hr. bison bone broth and nutritional yeast butter sauce. Nourished with golden berries.

This set up was the daily intake for 2 different clients on my level 1 package. 2 Entrees,1 superfood trail-mix,and my custom greek yogurt concoctions. We have a thinly sliced crispy duck breast with ceylon cinnamon kissed butternut squash and wilted kale with toasted walnuts. The round bowl on the bottom is a jumbo lump crab meat salad with toasted almonds,boiled free-range eggs,avocado,heirloom tomatoes, and a variety of superfood greens form the farmer's market. Action packed goodness!