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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 ¼ 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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 114kcal


  • 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 saute the flavors for 3 minutes.
  • Slice zucchini and squash lengthwise first, then into semi circles and add to pan.
  • Brown squashes, 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. Add basil, cayenne, oregano or any other spices you like.  The tomato covers a lot of the flavors, but still add 1 tsp at a time when experimenting!


Calories: 114kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 486mg | Fiber: 2g | Sugar: 8g | Vitamin A: 295IU | Vitamin C: 30mg | Calcium: 41mg | Iron: 1mg
0 from 0 votes

Avocado Vinigrette

Course condiment
Prep Time 10 minutes
Servings 24
Calories 81kcal


  • 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


  • Combine Olive Oil, Vinegar, Lemon and Greek Seasoning in a Large 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.


Calories: 81kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg