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Dal Recipe Link

Leftover Turkey Soup

0 from 0 votes

Sauteed Kale

Prep Time 5 minutes
Cook Time 10 minutes
Servings 1
Calories 323kcal


  • 2 tbs of Avocado Oil
  • 1 frozen garlic cube
  • 1 frozen ginger cube
  • 2 cups of Kale
  • Coconut Aminos
  • Red Pepper Flakes to taste


  • Heat oil, garlic, ginger
  • Cover with Red Pepper Flakes to taste
  • Add ΒΌ cup of Coconut aminos
  • Cook down


Calories: 323kcal | Carbohydrates: 14g | Protein: 6g | Fat: 29g | Saturated Fat: 3g | Sodium: 52mg | Potassium: 658mg | Sugar: 1g | Vitamin A: 13385IU | Vitamin C: 161.7mg | Calcium: 201mg | Iron: 2mg
0 from 0 votes

Winter Ratatouille

Course Main Course
Cuisine Italian
Keyword vegan
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6
Calories 103kcal


  • 2 T avocado oil
  • 1 vidalia onion diced
  • 1 clove garlic minced
  • 2 zucchini
  • 1 yellow squash
  • 1 peeled crushed tomatoes, 28 ounce can
  • 1 pinch salt, pepper to taste


  • Heat avocado oil in a large sauce pan over medium heat. Add onions and garlic and sweat the flavors for 3 minutes.
  • Slice zucchini and squash lengthwise first, then into semi circles and add to pan.
  • Brown suashes, about 10 minutes.
  • Add tomatoes, cover and simmer.
  • Salt and pepper to taste.


This is excellent by itself, or served over cauliflower rice or paired with cooked lentils.


Calories: 103kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 322mg | Fiber: 3g | Sugar: 5g | Vitamin A: 196IU | Vitamin C: 20mg | Calcium: 26mg | Iron: 1mg
0 from 0 votes

Avocado Vinigrette

This is a great creamy salad dressing that's easy to make and will last for the week. Just make to to cover and refrigerate it between servings.
Course Salad
Keyword avocado, dressing
Prep Time 10 minutes
Calories 231kcal


  • immersion blender
  • Large Wide Mouth Mason Jar


  • 1 cup Extra Virgin Olive Oil
  • 1/2 cup Apple Cider Vinegar
  • 1 whole Lemon juiced
  • 1 whole Avocado
  • 1.5 tbsp Penzey's Greek Seasoning
  • 1 tbsp Oregano I like the Penzey's Turkish Oregano
  • 1/2 cup Water


  • Combine Olive Oil, Vinegar, Lemon, Greek Seasoning, Oregano and Water in a Large Wide Mouthed Mason Jar
  • Cut the Avocado in half, remove the seed and use a spoon to scoop out the contents from the skin. Add to the Mason Jar.
  • Use an Immersion Blender to puree all of the ingredients inside the Mason Jar. If the dressing is still too thick you can add a little bit of water and blend again.
  • Put the cover on the Mason Jar and keep refrigerated between uses.


Calories: 231kcal | Carbohydrates: 5g | Protein: 1g | Fat: 22g | Saturated Fat: 3g | Sodium: 14mg | Potassium: 150mg | Fiber: 2g | Sugar: 1g | Vitamin A: 85IU | Calcium: 80mg | Iron: 2mg