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CHOP CHOP FRESH VEGGIE SALAD

  Print CHOP CHOP FRESH VEGGIE SALAD Course Lunch Ingredients Salad Ingredients: 1 15 oz can chickpeas, drained & rinsed 1/4 red onion slivered 1 yellow bell pepper seeded &..

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SAVORY SHRIMP WITH FRESH HERBS

Print SAVORY SHRIMP WITH FRESH HERBS Course Lunch Ingredients 1 pound large shrimp 2 red hot peppers or mini bell peppers 1 stalk celery thinly sliced 1-1/2 Tbsp capers rinsed..

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SUNDRIED TOMATO QUICHE

  Print SUNDRIED TOMATO QUICHE Course Breakfast Ingredients 5 eggs 1 zucchini 1 onion ¼ tsp salt ¼ tsp pepper 2 tsp coconut oil 2 small tomatoes sliced 4 oz..

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SUMMER CORN CHOWDER

Print SUMMER CORN CHOWDER Course Dinner Ingredients 6 Ears Fresh Sweet Corn removed from the cob and cobs reserved for the stock 1 Teaspoon Coconut Oil Kosher Salt and Freshly..

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MEXICAN HAYSTACKS

Print MEXICAN HAYSTACKS Course Dinner Ingredients RICE 2 cups uncooked brown rice 1 bunch fresh cilantro MEAT 1 1/2 lbs ground turkey 1 onion chopped 1 tablespoon garlic powder salt..

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PALEO CROCKPOT TURKEY BOLOGNESE SAUCE

Print PALEO CROCKPOT TURKEY BOLOGNESE SAUCE Course Dinner Ingredients 1 28- ounce can organic tomato puree 1 6- ounce can organic tomato paste 1/2 cup chicken stock 1 tablespoon olive..

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TOASTED COCONUT TRUFFLES

  Print TOASTED COCONUT TRUFFLES Ingredients 1/2 c full fat coconut milk 12 oz. semi-sweet chocolate chips use dairy free for completely dairy free truffles 1 Tbsp brewed coffee 1..

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