1. Season the tuna steaks with salt and cayenne pepper.
2. Melt the butter with the extra virgin coconut oil  in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.

1. Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the extra virgin coconut oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender.
2. Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt. Serve piping hot!

1. Whisk lime juice, cilantro, garlic salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to overnight.
2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. Remove chicken from marinade and shake off excess. Discard remaining marinade.
4. Cook chicken on the preheated grill, turning occasionally, until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cut halved carrots in half again crosswise on the diagonal. Place carrots into a 2-quart baking dish and drizzle with melted extra virgin coconut oil; sprinkle with 5-spice powder and salt to taste. Toss lightly to coat carrots with oil and seasoning. Arrange carrots into an even layer.
3. Roast carrots in the preheated oven for 15 minutes; check for tenderness and stir if desired. Continue roasting until tender, 15 to 20 more minutes.

1. Heat oil in a large skillet or wok over medium heat. Add sesame seeds. When seeds start to darken, stir in green beans. Cook, stirring, until the beans turn bright green.
2. Pour in chicken broth, salt and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates.

Sauté:

1. Preheat oven to 350º F. Line a 9 x 5-inch loaf pan with parchment paper so that it extends over the sides forming handles.
2. In a medium sauté pan, over medium low heat, add the extra virgin coconut oil. Add onions and celery and cook until they are soft but not browned, 10 – 15 minutes.

Meatloaf:

1. Combine the ground meat, eggs, coconut flour, tomato paste, herbs, aminos, and nutritional yeast, if using. Add the onions & celery. Mix well. Place in the 9 x 5 baking pan. Spread the tomato paste evenly on top.
2. Bake for 1 1/2 hours or until the internal temperature reaches 160º F.
3. Remove from oven and allow to cool for 10 minutes. Slice and serve hot. “

1. Heat the butter in a skillet over medium heat.
2. Stir in the garlic; cook and stir until the garlic is fragrant, about 2 minutes.
3. Add the spinach a few handfuls at a time, stirring until wilted before adding more, about 5 minutes.
4. Stir in the lemon juice, and season with garlic salt.

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 7×11-inch baking dish with nonstick cooking spray.
2. Pound chicken breasts to 1/4-inch thickness. Sprinkle each piece of chicken on both sides with salt and pepper. Place one cheese slice and one ham slice on top of each breast. Roll up each breast and secure with a toothpick. lace in baking dish and sprinkle chicken evenly with almond meal.
3. Bake in preheated oven until chicken breasts are no longer pink in center and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven and place 1/2 cheese slice on top of each breast. Return to oven and bake until cheese is melted, 3 to 5 minutes. Remove toothpicks and serve immediately.

1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9×13 inch baking dish with extra virgin coconut oil cooking spray.
2. Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
3. Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.

1. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Line a broiler pan with aluminum foil. Spray the broiler pan’s rack with extra virgin coconut oil cooking spray.
2. Sprinkle tilapia with sazon seasoning and arrange on the prepared broiler rack.
3. Cook the fillets under the preheated broiler until fish is barely opaque, 2 to 3 minutes per side.
4. Mix the Parmesan cheese, butter, fat-free mayonnaise, lemon juice, lemon zest, basil, black pepper, onion powder, and celery salt together in a bowl.
5. Spread the Parmesan cheese blend over the fish fillets, return to oven, and continue cooking until the topping is golden brown and the fish flakes easily, 3 to 5 more minutes.

1. Heat the oil in a skillet over medium heat. Place mushrooms in the skillet, season with Italian seasoning, and cook 10 minutes, stirring frequently.
2. Mix the wine and garlic into the skillet, and continue cooking until most of the wine has evaporated. Season with salt and pepper, and sprinkle with chives. Continue cooking 1 minute.

1. Preheat oven to 350 degrees F (175 degrees C).
2. Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9×13 inch baking dish or roasting dish.
3. Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.

1. Slice zucchini into 1/4 inch slices. Toss in a bowl with Italian dressing.
2. Place on a hot grill and grill about 4 to 5 minutes or until nice grill marks appear and the zucchini is slightly limp. Serve and enjoy.