Roasted Cauliflower : 

1 organic head cauliflower, chopped 

2 tablespoons melted coconut oil 

¼ teaspoon curry pepper 

Sea salt & pepper 

Curried Coconut Quinoa & Greens 

2 teaspoons melted coconut oil 

1 medium yellow onion, chopped 

1/2 teaspoon turmeric 

2 tablespoons curry powder 

1 can full fat coconut milk 

1/2 cup bone broth 

1 cup quinoa, rinsed and cooked

4 cups baby arugula or, spinach


  1. Roast for cauliflower at 375F for 25, turning halfway, until the cauliflower is tender and golden crisp.

  2. Cook the quinoa.

  3. In a large pan, warm coconut oil over medium heat. Add the onion and cook until it is turning translucent, stirring frequently, about 5 minutes.

  4. Add the spices and combine well and continue cooking for 2-3 minutes. Then add the coconut milk, cooked quinoa and cauliflower. Turn heat to low and cook for 5-8 minutes minutes, then remove the pot from heat and mix in spinach. 

  5. Season with salt and pepper and enjoy. Add organic or ground turkey for more protein.