This one super delish recipe and great for the winter months and a great Sunday lunch treat too

Ingredients:

• 1.3kg Rump Roas
• 1 sodium free can tomato sauce (no sugar added variety)
• 2 1/2 cups water
• 1/2 teaspoon himalayan salt
• 1 teaspoon pepper
• 1 teaspoon parsley flakes
• 1 teaspoon garlic powder
• 1 teaspoon basil◦1 teaspoon oregano
• Dash Worcestershire sauce (Low sodium)
• Dash soy sauce (Low Sodium)
• 1 package Italian salad dressing mix (Low SodiumCooking

Directions

• Put roast in crock pot.
• Combine remaining ingredients in saucepan and cook over medium-high heat until mixture comes to a full boil.
• Remove from heat and pour over roast in crock pot.
• Cook all night on low or 6 to 8 hours on high. About 1 and 1/2 hours before serving, flake meat apart and continue cooking.
• Serves 6 – 8. Approx. 1 gram per serving.

Ingredients

• 45 grams steak, sliced into
• ¼” thick strips
•    2 tablespoons coconut oil
•    1 cup red onion, julienned
• 1½ cups of broccoli, chopped
•    1 cup red bell pepper, julienned
•    1 tablespoon sesame seeds
•    3 tablespoon green onion, chopped
•    ¼ cup water chestnuts, sliced

Sauce:

• 2 tablespoons coconut aminos {can be found in gluten-free aisle}
•    2 tablespoons warm water
•    2 garlic cloves, minced
•    ½ teaspoon fresh ginger, grated

Directions:

• Cut steak into 4 large equal sections.
• Next, cut against the grain to slice each section into 1/4″ strips.
• Heat a large skillet or wok over medium high heat.
• Add 2 tablespoons of coconut oil.
• Place the steak in the skillet and let brown on all sides, about 2-3 minutes.
• Remove the steak and set aside.
• Next add, 1 cup of julienned red onion,
• 1 1/2 cups of chopped fresh broccoli.
• Next add, 1 cup of julienned red onion,
• 1 1/2 cups of chopped fresh broccoli, and 1 cup of julienned red peppers. {if you want to change up the veggies here thats fine, just make sure you have 5 cups}
• Saute for 5 minutes. In the meantime, in a small bowl combine 2 tablespoons of coconut aminos {use this instead of soy sauce, can be found in gluten free aisle}
• 2 tablespoons of warm water,
• 2 minced garlic cloves, and 1/2 teaspoon of grated ginger.
• Whisk together. Add the meat and sauce into the pan with the vegetables, toss and heat through for 2 minutes.
• Top stir fry with 1/4 cup of sliced water chestnuts,
• 3 tablespoons of chopped green onions, and 1 tablespoon of sesame seeds. Serve!

INGREDIENTS

• 4 red snapper fillets or 4 other firm fish
• Pinch of himalyan pink salt
• 1 Teaspoon garlic powder
• 1 Teaspoon dried thyme•1 Teaspoon dried parsley flakes
• 1 Teaspoon dried basil
• 1 Teaspoon cayenne pepper (or depending on how hot you want it)
• 1 Teaspoon fresh ground black pepper
• 4 Tablespoons Coconut oil

Directions

• Combine all spices/dry ingredients in a bowl and mix well.
• Spread the spice mixture onto a flat plate.
• Press the fish fillets firmly into the spices, coating both sides.
• Heat the oil until almost smoking in a large heavy skillet. Cook the fish about 2 1/2 minutes on each side for fillets less than 3/4 inch thick.5.Increase time slightly for thicker fillets.

Ingredients

• 450gms fish fillet (Fresh or Frozen)
• 2 tablespoons coconut oil
• 1⁄4 cup lemon juice
• 1 tablespoon parsley, Chopped
• 1 teaspoon dill weed
• 1/2 teaspoon pink himalayan salt
• 1⁄4 teaspoon pepper
• Paprika
• 1 medium onion, Thinly Sliced

Directions

• On 4 large oiled squares of heavy-duty aluminum foil, place equal amounts of fish
• In small saucepan, melt oil; add lemon juice, parsley, dill weed, salt and pepper
• Pour equal amounts over fish
• Sprinkle with paprika; top with onion slices
• Wrap foil securely around fish, leaving space for fish to expand
• Grill 5 to 7 minutes on each side or until fish flakes with fork
• Refrigerate leftovers.