LUNCH

Dr. Axe's Keto Devil Eggs

INGREDIENTS:

• 4–6 eggs
• 1 avocado
• ¼ teaspoon sea salt
• ¼ teaspoon pepper
• ¼ teaspoon garlic
• ¼ teaspoon chili powder
• ¼ teaspoon cumin
• ¼ teaspoon smoked paprika, optional*
• 2 tablespoons cilantro

DIRECTIONS:

1. In a medium pot add eggs and cover with water until fully submerged.
2. Bring to a boil, then remove from heat and cover for 12–13 minutes.
3. Fill a large bowl with ice water and, using a slotted spoon, gently place eggs in the bowl, allowing eggs to chill for 5 minutes.
4. Remove outer casing from eggs and slice in half lengthwise, removing the yolk.
5. Add the yolk, along with the avocado and spices to a bowl, mixing together until well combined.
6. Add the mixture to the egg halves.
7. Drizzle with lime juice and top with cilantro

Ingredients: Serves 2 to 3

• 1 pound Shrimp, peeled and deveined
• Fresh Herbs (basil, garlic, cilantro)
• 1/2 of a large avocado
• Romaine & butter lettuce
• Scallions
• Sweet peppers
• 1 carrot

Dressing:

• 4 tablespoons of Olive Oil
• 2 tablespoons of White Vinegar
• 1 whole lemon
• Fresh herbs - 
• Dash of Salt and Pepper
• Mix all and set aside to sit and marinate

Directions:

Marinate if possible the shrimp for a few hours in olive oil, sea salt, garlic if you are allowed to eat it and fresh herbs.  

Place the shrimp on stovetop. Sauté to cooked through. 

Meanwhile - clean and chop the salad ingredients. Mix the vinegar and oil in a bowl and use to your desire. 

Turkey Lettuce Wraps

Serves 4

• 1 pound of ground turkey
• Green scallions
• 1 carrot
• sweet peppers
• cilantro
• Parsley
• Basil
• 1 teaspoon coconut oil
• Coconut Aminos

Directions:

• Saute the scallions, the ground turkey on the stove with 1 tsp of coconut oil - cook till well done and set aside. 
• In a bowl make the slaw
• Chop super thin Sweet peppers, grate carrots, and mince the cilantro, basil, and cilantro
• Add 1/2 tablespoon of olive oil, 1 tablespoon of White Apple Cider Vinegar, lemon, lime, 1 tablespoon of Primal Kitchen Mayo. optional sliced kale to bulk it up. 
• Take the Butter lettuce, scoop the ground turkey on top, add the slaw and top with coconut Aminos optional. 

BURGERS: Serves 4

For the Burger:

• 1 pound of grass fed beef
• Green Scallions
• Salt
• Pepper
• Balsamic Vinegar or Apple Cider White Vinegar
• Herbs of Choice (cilantro, parsley, oregano
• Add all ingredients into a bowl - Mix together
• Set aside and let marinade

Toppings:

• Mushrooms
• Butter Lettuce
• Tomato (If you don't have bacteria issues)
• Primal Ktichen Ranch or Mayo
• Saute mushrooms and scallions  on the stove top. 
• Then place the burgers on the stove top on Medium to high heat and cook to your liking. 
• Place meat on the lettuce, throw the mushrooms on top and drizzle with Primal Kitchen Greek or Ranch Dressing. 

Tuna Lettuce Wraps

• 1 Glass container of Tuna - From Spain my favorite - In spring water - Don't use cheap canned tuna. 
• Chop of Green Scallions
• Slice sweet peppers
• Dice Parsley and Cilantro
• Sprinkle dash of Himalyian sea salt and pepper
• Mix together in a mixing bowl
• Add 1 to 2 tablespoon of Homemade Mayo or just mix Olive oil and Apple Cider Vinegar to your Mushy / consistency liking. 
• Scoop the Tuna with herbs over Lettuce Wraps 
• (You may add tomatoes or sugar free pickles if you are SIBO free)