1. Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
2. Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
3. Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle coconut aminos over the surface of the fish.
4. Heat extra virgin coconut oil in a small skillet over medium-high heat until it starts to bubble. When the oil is hot, VERY carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be VERY careful. Garnish with cilantro sprigs and serve immediately.

1. Place asparagus and water in 8×8 inch microwave-safe dish and cover.
2. Heat in microwave on high until tender, 6 to 7 minutes.
3. Line a baking sheet with foil.
4. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.
5. Remove asparagus from dish and place in a single layer on the prepared baking sheet.
6. Squeeze lemon wedge into melted butter and drizzle over asparagus.
7. Sprinkle Parmesan cheese and ground white pepper over asparagus.
8. Place under broiler until lightly browned, about 2 minutes.

1. In a small bowl, mix together garlic, salt, coconut aminos, tomato paste, melted extra virgin coconut oil, black pepper and oregano.
2. Score both sides of the meat, diamond cut, about 1/8 inch deep. Rub garlic mixture into both sides of the meat. Wrap tightly in aluminum foil, and refrigerate for 5 to 6 hours, or overnight. Flip meat every few hours.
3. Preheat an outdoor grill for high heat, and lightly oil grate.
4. Place meat on the prepared grill. Cook for 3 to 7 minutes per side, or to desired doneness.

1. Heat extra virgin coconut oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 4 minutes.
2. Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.

1. Combine paprika, thyme, oregano, garlic powder, salt, pepper, and cayenne pepper in a sealable plastic bag; shake to mix. Add shrimp and shake to coat.
2. Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.

1. Preheat an outdoor grill for high heat, and lightly oil the grate.
2. Brush each romaine lettuce half with 1/2 teaspoon of melted extra virgin coconut oil.
3. Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons melted extra virgin coconut oil over the top.

1. In a small bowl, combine the SANE Honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
2. Preheat oven to 450 degrees F (230 degrees C).
3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
4. Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare.
5. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

1. In a bowl, mix the tomatoes, cucumber, green bell pepper, and celery. Mix the vinegar, xylitol, salt, and pepper in a separate bowl, and pour over the salad.
2. Gently toss to coat. Cover, and refrigerate at least 2 hours, stirring occasionally.

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place pork in a 9×13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder.
3. Top with onion and celery, and pour wine over all.
4. Bake in the preheated oven for 45 minutes.
5. When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy ingredients into baking dish with cooking juices, and stir until thickened.
6. Slice meat, and cover with the gravy.

1. Preheat oven to 400 degrees F (200 degrees C).
2. Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet and sprinkle Parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese.
3. Bake for 10 to 15 minutes.

1. In a large skillet, heat oil over medium high heat until hot. Add fillets and squeeze 1/2 of the lemon’s juice over the tops. Sprinkle with pepper to taste. Cook for 4 minutes and turn. Squeeze with the remaining lemon’s juice and sprinkle with pepper to taste. Continue to cook until fillets flake easily with a fork.

1. Toast walnut pieces in a dry skillet over medium-high heat until aromatic and lightly browned, 3 to 5 minutes. Let cool to room temperature.
2. Combine jicama, onion, chives, and parsley in a bowl and toss well.
3. Pour vinegar into a small bowl; drizzle and whisk melted coconut oil into vinegar until emulsified. Pour dressing into jicama mixture and toss to coat.
4. Gently fold walnuts and blue cheese into jicama mixture just before serving. Spoon filling onto each endive leaf.

Taco Seasoning Mix:

1. Put all ingredients in a jar and shake.
2. Two to three tablespoons of this seasoning mixture is equivalent to one packet of seasoning.

Chicken:

1. Preheat oven to 375 degrees F (190 degrees C)
2. Place chicken breasts in a lightly greased 9×13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
3. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.

1. Place green beans and broth in a saucepan. Add Worcestershire sauce, coconut aminos, butter, and garlic pepper seasoning to taste.
2. Simmer gently for 15 minutes. Remove to serving bowl leaving beans sitting in their liquid. Use a slotted spoon to serve.