Ingredients:

For the wings:

1 tablespoon garlic powder

1 teaspoon cayenne pepper (or less depending on how spicy you like it)

1 tablespoon dry mustard

1 tablespoon freshly cracked black pepper

1/2 teaspoon white pepper

2 teaspoons ground cumin

1 tablespoon paprika

4 pounds chicken wings, sectioned into wings and drumettes

Sauce:

2 tablespoons coconut oil

1 tablespoon minced garlic

1 jalapeno, minced

2 tablespoons reserved spice mixture, from above

1 tablespoon lime juice

Directions:

In a medium bowl, combine all of the spices. Remove and reserve 2 tablespoons of the mixture. Rinse the wings and pat dry. Add the wings to bowl with the spice mixture and stir to coat well. Loosely cover and refrigerate for 1 to 2 hours.

Preheat the grill to medium-high heat with direct and indirect heat or preheat the oven to 375 degrees F.

For the grill: Cook the wings over direct heat until they are good and crispy, about 15 to 25 minutes. Turn them over and put them on indirect heat, turning frequently, as needed.

Arrange the wings on a baking sheet and bake them for 45 to 55 minutes, turning halfway through.

While the wings are grilling, in a medium saucepan over medium-high heat, add the oil, garlic and jalapeno. Saute for 1 minute, stirring constantly. Add the reserved 2 tablespoons of the spice mixture. Bring to a simmer and add lime juice. Hold warm until ready to serve.

When ready to serve, add the wings to a large serving bowl, pour in the sauce and toss or keep aside for dipping.

Ingredients:

1-pound ground free-range chicken

¼ teaspoon sea salt (optional)

¼ teaspoon coarse grind black pepper

¼ teaspoon ground cumin

¼ teaspoon ground cayenne pepper

¼ teaspoon chili powder

¼ cup parsley

¼ cup cilantro

1 clove of garlic, finely chopped

¼ cup Spanish onions, chopped

1 leek, finely chopped

½ cup zucchini, shredded

1 cup baby spinach, chopped

1 egg

Directions:

Preheat grill. In a large bowl, add the ground chicken and all of the spices. Using clean hands, add and the remaining ingredients and continue to combine the mixture. Form the chicken mixture into patties. Place the burgers on the grill and cook for about 7 minutes on each side.

*Serve the burgers on their own or with guacamole. You can even top these burgers with tomatoes, green onions, etc. and wrap in a piece of Boston lettuce.

Ingredients:

4 strips of bacon

2-3 cups of frozen kale

1 pound of grass fed extra lean ground beef

½ Spanish onion, chopped

1-2 green onions

Hot peppers (optional)

1 clove of garlic

1 teaspoon virgin coconut oil

Coarse grind black pepper

Cayenne pepper

Chili powder

Directions:

Chop up 4 strips of bacon and sauté in a frying pan over medium heat. Once cooked, add about 2-3 cups chopped kale, (the amount is according to your preference). Sauté for 1-2 more minutes, continuously stirring. Then remove from pan and use bacon grease and sauté ½ a cup of Spanish onions and one clove of garlic chopped in half in the same pan. Add 1 pound of grass fed extra lean ground beef and brown. You may have to add at least a teaspoon of coconut oil to the pan as well. Add spices, (coarse grind black pepper, cayenne pepper, and chili powder..salt is not necessary because of the bacon). Add 1-2 green onions and some chopped hot peppers, (and whatever other vegetable you like) add the bacon and kale mixture and continue cooking the mixture while stirring together.

This meat mixture is also good to use for making stuffed peppers, cabbage rolls, it can be added to scrambled eggs or on top of a lettuce salad.

Ingredients:

1 pound extra lean ground beef (or ½ extra lean ground turkey and ½ extra lean ground beef)

500 gm sweet or hot Italian sausage

2 cloves garlic

¼ cup roughly chopped flat leaf parsley (or dried parsley)

¼ small Spanish onion, roughly chopped (or blended in food processor)

¼ red onion, roughly chopped (or blended in food processor)

1 zucchini (optional)

2 eggs

1 teaspoon red pepper flakes (optional)

Coarse grind black pepper

extra virgin organic coconut oil

Directions:

Remove the Italian sausage from its casing. Mix all of the ingredients, (except for coconut oil), together until well combined. Roll the meatballs into the desired size.

To cook, heat coconut oil in a sauté pan over medium to medium-high heat. Once hot, add the meatballs. Fry 5-7 minutes, until bottom is browned.

Turn meatballs to opposite side and fry until that side is nicely browned, another 5-7 minutes. Cut one open to determine if it is fully cooked on the inside. If not quite done, turn heat to low and cover pan for a few more minutes or put meatballs in a warm oven while you fry another batch.

*Option, add fresh herbs, (rosemary, thyme, oregano, etc.) to the above mixture.

You can also omit the turkey sausage and only use ground meat.

Ingredients:

3-6 oz boneless skinless free-range chicken breast

Organic coconut milk

1 egg

Organic coconut flour

Unsweetened organic shredded coconut

Coarse grind black pepper

1 tablespoon extra virgin organic coconut oil

Directions:

Whisk together egg and coconut milk. Slice chicken into strips and season with pepper, (you can also add black pepper in the egg bath). Dip chicken pieces into the egg bath, then dredge them in the coconut flour. Dip the pieces back into the egg bath and then coat with organic shredded coconut.

Heat 1 tablespoon of oil in a pan over medium heat. Place chicken in the pan for approximately 4 minutes on each side.

*You can substitute chicken with fish or shrimp.