1. Combine wine, coconut aminos, and xylitol in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
2. In a small bowl, combine plain Greek yogurt, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
3. Preheat oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 145 degrees F (63 degrees C).
4. Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.

• 2 bunches broccoli rabe, trimmed
• 1/3 cup extra virgin coconut oil
• 10 cloves garlic, sliced
• 4 roasted red peppers, drained and chopped
• 2 tablespoons fresh lemon juice
• 1/4 cup grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add the broccoli rabe, and cook uncovered until the stems are tender, about 5 minutes. Drain in a colander.
2. Heat the extra virgin coconut oil in a large skillet over medium heat. Stir in the garlic, and cook until tender, about 1 minute. Add the broccoli rabe. Cook and stir until the broccoli rabe has been cooked to your desired degree of tenderness, about 5 minutes for soft. Stir in the roasted peppers until heated, then remove the skillet from the heat, and stir in the lemon juice. Sprinkle with Parmesan cheese to serve.

1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse and dry cod fillets. Place fillets in a lightly greased casserole dish. Pour salsa over fish. Sprinkle with parsley, salt and pepper.
3. Bake in preheated oven for 30 minutes. Serve warm over rice.

• 3 heads cauliflower, cut into florets
• 3 tablespoons coconut milk
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• salt and ground black pepper to taste

1. Bring a pot of lightly salted water to a boil. Cook cauliflower in boiling water until soft, 15 to 20 minutes; drain and return cauliflower to the pot.
2. Pour coconut milk over the cauliflower. Blend cauliflower with an immersion blender until smoot; add garlic powder, onion powder, salt, and pepper. Stir to distribute spices.

1. Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.
2. Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.
3. Heat extra virgin coconut oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.
4. Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.
5. Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.
6. Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.
7. Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.

• 6 cups thinly sliced Brussels sprouts*
• 2 small jicamas
• 6 slices bacon, crisp-cooked and crumbled
• 3/4 cup sliced almonds, toasted**

Honey Yogurt Dressing :

• 1 (5.3-ounce) Plain Greek yogurt
• 1 tablespoon SANE Honey
• 1-1/2 tablespoons cider vinegar
• 1/4 teaspoon salt

Footnotes :

*Tip: To trim Brussels sprouts, cut off the stems just at the spot where the leaves start to grow. Remove dark green outer leaves until the tender, light green leaves are uniformly exposed.

**Tip: To toast almonds, preheat oven to 350 degrees F. Spread the almonds in a shallow baking pan; bake for 5 to 10 minutes or until toasted, shaking pan once or twice.

1. Combine Brussels sprouts and 2 tablespoons water in a medium microwave-safe bowl; cover. Microwave on 100% power (high) for 4 minutes, stirring halfway through. Immediately chill the Brussels sprouts by plunging into a bowl of ice water; drain well. Remove any excess moisture from the Brussels sprouts by using a salad spinner or place Brussels sprouts in a colander and use paper towels to absorb the excess moisture.
2. Combine Brussels sprouts and jicama in a large bowl. Pour Honey Yogurt Dressing (see below) over Brussels sprouts mixture; toss gently to coat. Add bacon; toss gently to combine. Cover and chill for 2 to 24 hours. Just before serving, gently stir in almonds.
3. Honey Yogurt Dressing: Stir together Plain Greek yogurt, SANE Honey, cider vinegar, and salt in a bowl. Chill up to 24 hours.

1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange catfish fillets in a 9×13-inch baking dish. Combine parsley, paprika, thyme, oregano, basil, and black pepper in a small bowl; sprinkle herb mixture over fish. Mix lemon juice, butter, and garlic powder in another bowl; drizzle butter mixture over fish.
3. Bake in preheated oven until fish is easily flaked with a fork, about 20 minutes.

• 1/3 cup extra virgin coconut oil
• 2 small yellow onion, chopped
• 3 cups fresh green beans, trimmed
• 6 cups chopped beet greens
• 3 small tomato, chopped
• 3 large cloves garlic, minced
• 3/4 teaspoon ground thyme
• 1/4 teaspoon red pepper flakes
• 3/4 cup water
• 1/3 cup cider vinegar
• sea salt to taste
• ground black pepper to taste

1. Heat extra virgin coconut oil in a large skillet over medium heat; cook and stir onion in hot oil until browned, about 10 minutes. Cook and stir green beans with onion until lightly brown. Add beet greens, tomato, and garlic. Continue cooking until beet greens are wilted. Sprinkle thyme and red pepper flakes over vegetables. Stir in water, vinegar, salt, and pepper.

1. Preheat a large heavy skillet over medium heat for 3 minutes.
2. Coat salmon with melted extra virgin coconut oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
3. Transfer salmon to individual plates, and garnish with lemon slices.

• 2 heads romaine lettuce, torn into bite-size pieces
• 1 orange bell pepper, julienned
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1/2 ounce Parmesan cheese, thinly sliced
• 1/2 cup raspberry vinaigrette salad dressing

1. In a large bowl, toss together the lettuce, orange pepper, red pepper, yellow pepper and cheese. Pour dressing over salad and toss to coat.

1. Stir together the paprika, salt, sugar, chili powder, chipotle powder, black pepper, garlic powder, onion powder, and cumin in a small bowl until blended. Rub the seasoning mix all over the flat iron steaks, then wrap them tightly with plastic wrap. Marinate in the refrigerator 2 to 8 hours (the longer the better).
2. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
3. Cook the steaks on the preheated grill until cooked to your desired degree of doneness, about 4 minutes per side for medium. Allow the steaks to rest for 5 minutes in a warm location before slicing.

• 36 green onions, rinsed, ends trimmed
• 6 cloves garlic, minced
• 1/3 cup butter, cut into small pieces
• salt and ground black pepper to taste (optional)

1. Preheat a grill for medium-low heat.
2. Cut a sheet of aluminum foil to about 12×15 inches. Arrange the green onions side by side in the center of the foil sheet. Sprinkle the onions evenly with the garlic, salt, and pepper. Arrange butter over the onions. Keeping the green onions flat, fold the foil to make a sealed cooking pouch.
3. Place the foil packet on the preheated grill away from the main heat source. Allow the green onions to steam 5 to 7 minutes.

1. Preheat an outdoor grill for high heat, and lightly oil the grate. Lightly oil steaks with melted extra virgin coconut oil.
2. Stir soy sauce, rice vinegar, horseradish, cherry tomatoes, and hot chile paste in a bowl until well combined. Let sit for 20 minutes.
3. Place steaks over hottest part of the grill and cook for 3 minutes per side. Transfer to a plate. Spoon soy sauce mixture over steaks and garnish with green onion.

• 4-1/2 cups broccoli florets
• 4-1/2 cups cauliflower florets
• 3 green bell pepper, cut into 1 inch pieces
• 3 cucumber – peeled, seeded and chopped
• 3 carrot, coarsely chopped
• 3/4 cup all-natural Italian-style salad dressing

1. Bring a large pot of salted water to boil. Place the broccoli and cauliflower florets into the boiling water for one minute. Drain and rinse florets.
2. Combine broccoli, cauliflower, bell pepper, cucumber, carrot and Italian salad dressing in a medium size mixing bowl. Cover the bowl and refrigerate the vegetables for one hour.