Fresh corn and ripe avocado - this salad really makes the most of those summer flavors! This GOLO recipe is made to showcase our summer bounty!

Red Beans and Cauliflower Rice Makes 4 servings Each serving contains: 0 protein, 1 carb, 1 veg, 0 fat Ingredients: 2 tsp olive oil ½ cup onion, chopped ½ cup celery, chopped ½ cup green pepper, chopped 2 ½ cups cauliflower rice 2 cups red beans, drained and rinsed Sea salt and pepper to taste 1 tsp cumin ½ tsp paprika 1 clove garlic, minced ½ tsp chili powder ½ tsp Italian seasoning Directions Heat olive oil in a large pan over medium heat. Add onion and cook for 2 minutes and then add celery and green pepper. Cook until vegetables are softened-about 3 to 5 minutes. Add the caulifl...

Hemp Seed Tabbouleh Salad Makes 4 Servings Each serving contains: 2 proteins, 0 carbohydrates, 1 1/2 vegetables, 1/2 fat Ingredients: 1 1/2 cups hemp seeds ½ cup red onion, diced 1 clove garlic, finely chopped 1/2 cup scallions, finely chopped 2 cups tomatoes, diced 1 1/2 cups cucumber, seeded, diced 1 handful parsley, roughly chopped 1 handful mint, roughly chopped 3 Tbsp avocado or olive oil Juice from ½ lemon Sea salt and pepper to taste 1 cup avocado, diced 2 Tbsp Tahini, optional Directions: In medium mixing bowl, combine all ingredients. Mix well. Adjust salt, pepper or lemon ju...

Sweet Potato Breakfast HashMakes 1 serving Each serving contains: 2 proteins, 1 carb, 1 veg, 1 fat Ingredients: 1 Tbsp Coconut Oil 2 Eggs 1/2 Cup Diced Sweet Potatoes 1 Cup Red Peppers 2 Scallions, chopped 1 Clove Garlic, diced Directions: Melt coconut oil in a medium sauce pan over medium-high high. Add sweet potatoes and cook 5 minutes. Add red peppers, salt and pepper. Cover pan for 3 minutes. Add scallions and garlic. Toss to that all is evenly combined. Let potatoes cook longer if needed. Crack eggs over mixture, cover pan and cook for another 3-4 minutes, or until eggs are coo...

Vegetable MedleyMakes 4 servings Each serving contains: 0 proteins, 0 carbs, 2 veg, 1 fat Ingredients: 4 Cups Cauliflower, cut into florets 2 Cups Green Beans, trimmed 1 Cup Mushrooms, quartered 1 Cup Onions, diced 1 Cup Peppers (your choice - red, yellow, orange, green), sliced ¼ Cup Vegetable Broth ¼ Cup Balsamic Vinegar 6 Fresh Thyme Sprigs 4 Tbsp Coconut Oil, melted Sea Salt and Pepper to taste Directions: Preheat the oven to 400 degrees F. Lay the vegetables on a large baking dish. In a mixing bowl, combine the Vegetable Broth, Coconut Oil and Balsamic Vinegar. Pour this mixture o...

Turmeric Cauliflower RiceMakes 4 servings Each serving contains: 0 protein, 0 carb, 1 veg, 0 fat Ingredients: 4 Cups Cauliflower 1 Tbsp Olive Oil ¼ Cup Onion, chopped 2 Cloves Garlic, minced 1 tsp Turmeric Zest from 1 Lemon Sea Salt to taste Directions: Pulse cauliflower in a food processor until finely chopped and has a rice texture. Set aside. In a large frying pan heat the oil over medium heat. Add onions and garlic and cook until soft and it starts to brown, about 5-8 minutes. Stir in the turmeric, salt and zest. Then add cauliflower rice and cook for another 8-10 minutes.

Sweet Potato CasseroleMakes 6 Servings Each serving contains: 0 protein, 1 carb, 0 veg, 0 fat Ingredients: 1 large apple, peeled and shredded 1 large sweet potato, peeled and shredded 2 Tbsp coconut oil ¼ tsp sea salt 1 tsp cinnamon ¼ tsp nutmeg 2 eggs, whisked ½ cup coconut milk 2 oz pecans or walnuts, chopped (optional) Directions: Preheat oven to 400°. Add coconut oil to skillet over medium heat. When hot, add the shredded sweet potatoes and cook until they begin to soften and brown. Add the apple, salt and spices. Continue to cook over medium heat for about 5 minutes. Transfer the...