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Category: Recipes

As close to nature as possible = vegetables, healthy fats, fruits, spices, hormone – anti biotic free meats and fish.

Recipe: Ground Beef Curry by Chef Pete Evans

This is a delicious curry that you can have on the table in 30 minutes or so. My advice is to make triple the amount and, the next day, add some soft- or hard-boiled eggs to take to work or school for lunch.





Courtesy of Chef Pete Evans

 Serves: 4

Prep time:10 minutes

Cook time: 35 minutes

Allergens: cayenne pepper (chili)


2 tablespoons olive oil or coconut oil

1 large onion, finely chopped

2 carrots, diced

2 tomatoes, chopped

2 cloves garlic, minced

3 tablespoons curry powder

2 pinches of cayenne pepper (optional)

1 ½ lb ground beef *see our instructions (in recipes) on how to prepare ground meat at home

1 x 13.5 fl oz can coconut cream

1 cup Beef or Chicken Bone Broth

1 tablespoon lemon juice

sea salt and freshly ground black pepper

To serve

Cilantro leaves

Cauliflower rice *see recipe in vegetable section, or steamed rice


Melt the oil in a wok or large frying pan over medium heat. Add the onion, carrot and tomato and cook, stirring occasionally, for 8 minutes until the vegetables are soft.

Stir in the garlic and sauté for 10 seconds, then add the curry powder and cayenne. Cook, stirring frequently, for 30 seconds or until fragrant. Add the ground beef and cook, breaking up any lumps with a wooden spoon, for 5-6 minutes until browned. Stir in the coconut cream and broth and bring to the boil.

Reduce the heat to low and simmer for 20 minutes or until the sauce is slightly thickened and the beef and vegetables are cooked through.

Mix in the lemon juice and season to taste with salt and pepper.

Scatter on the cilantro leaves and serve with rice of your choice.

Chef Pete Evans Recipe: Black Pepper Beef

Chef Pete Evans  recently came out with a new documentary on Netflix called The Magic PillEvans and his documentary discuss with doctors, farmers, chefs and others the controversial ketogenic diet and its potential to eradicate common illnesses.  Have you watched the documentary yet?  If so, let us know your thoughts. If not, you can click on the link above or watch the trailer and share with us your thoughts on the topic.

In the mean time, Chef Evans was kind enough to share with us one of his favorite family recipes for you all to enjoy:

“My family loves a Chinese stir-fry as a mid-week cook up. And the best news about my black pepper beef is that it takes only 20 minutes to get it on the table. The amount of crushed black pepper used here may seem like a lot, but it is actually the star of this dish, so don’t skimp on it.” – Chef Pete Evans


Prep time: 10 min

Cook Time: 15 min

Serves: 4

Allergens: tamari, sesame

1 ¾ lb tri-tip beef, cut into ¾ inch cubes

3 tablespoons olive oil or coconut oil (you can also use good quality fat if you like such as, duck fat, lard or tallow)

3 garlic cloves, finely chopped

1 red bell pepper, seeds removed, roughly chopped

1 choy sum or bok choy, roughly chopped (optional)

2½ teaspoons black peppercorns, finely crushed

3 tablespoons honey

2 teaspoons apple cider vinegar

4 tablespoons tamari

4 tablespoons water

1 teaspoon sesame oil

2 teaspoons grated ginger

2 tablespoons tapioca flour, mixed with 2 tablespoons cold water

2 carrots, spiralized into thin noodles

2 zucchini, spiralized into thin noodles

  1. Heat a wok or large, deep frying pan over high heat until it just begins to smoke. Add 2 tablespoons of oil and swirl around the pan. Tip in the beef, in batches, and stir-fry until browned, about 2–3 minutes, then remove from the pan.
  2. Melt the remaining oil in the pan and reduce the heat to medium–high. Add the garlic, bell pepper and choy sum or bokchoy (if using) and stir-fry for 2 minutes until just tender. Sprinkle on the pepper and cook for 10 seconds until fragrant, then mix in the honey, vinegar, tamari, water, sesame oil, ginger and tapioca paste and bring to the boil. Add the carrot noodles and cook for another minute.
  3. Return the beef to the pan and toss with the sauce and veggies. Add the zucchini noodles and the remaining spring onion, gently toss and cook for 1 minute until heated through.

Place on a large platter or individual plates and serve.

Kauai Farmacy Recipe: Raw, Cheese-less, Cheesy Dipping Sauce


2 cups raw, organic cashews
1 red bell pepper (no seeds)
1 cup spring water
Juice of one whole lime
Splash of apple cider vinegar
1/2 teaspoon of hawaiian sea salt
1 tablespoon raw, organic honey
1/2 teaspoon Endurance Superfood Spice


Blend until thick and creamy (may need to add water to adjust texture). Slice veggies and dip away! Servings 4+

You can find the original recipe and much more at the Kauai Farmacy Website.

Additionally, exclusively for our XPT readers only, enter the promo code XPT10 to receive 10% off your order on the Kauai Farmacy online shop.

Easy Grain-Free Meatballs (That Makes Many Meals)

There’s no question protein is an essential component in the muscle-building equation. We all put a lot of work into our training, and we need to be just as conscientious when it comes to our nutrition.

According to the journal Applied Physiology, Nutrition, and Metabolism, proper protein intake can “help to promote healthy aging, appetite regulation, weight management, and goals aligned with athletic performance.” And, of course, eating high-quality protein is of utmost importance for our health and performance, as well.

So how do we get adequate protein given our busy schedules?


No joke—meatballs are easy to make, versatile, and freeze well. This recipe makes approximately 32 grain-free meatballs. You’ll have plenty for dinner, for lunch leftovers, and (once cooked and cooled) for the freezer. So, you can make a batch and have meals for the week—or meals for future weeks.

These grain-free meatballs work well in marinara sauce, soup, gravy, or Asian dishes. And since this recipe uses powdered onion and garlic, it requires little prep time. The egg and almond flour help bind the meat, so you won’t even miss the old way of making meatballs with bread crumbs.

You’ll be glad to have these grain-free meatballs around when time is short!

Easy Grain-Free Meatballs

Prep Time: 15 minutes

Cook Time: 15-20 minutes

Servings: 6-8


  • 2lbs grass-fed ground beef (you can also swap 1lb for turkey, pork, lamb, etc.)
  • 1 egg
  • 2 Tbsp Italian seasoning mix
  • 2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 cup almond flour
  • 2 Tbsp tamari or coconut aminos (your preference)


  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Line a couple baking trays with parchment paper.
  3. In a large bowl, combine beef, egg, Italian seasoning, onion, garlic, pepper, salt, almond flour, and tamari (or coconut aminos). Mix everything thoroughly so the ingredients are evenly distributed—the best way to do this is with your hands.
  4. Gently form the mixture into roughly one-ounce balls. The more consistent the size of your meatballs, the more evenly they will all cook.
  5. Place the meatballs on tray(s), evenly spaced. Depending on the size of your oven, you may want to get a tray or two cooking while you continue forming the remainder of the meatballs. 
  6. Bake for 15-20 minutes. You want the meat cooked through, but not dried out.

Note: where your food comes from matters. Whenever possible, choose organic ingredients and purchase responsibly raised animal products (i.e. grass-fed beef, free-range chicken, hormone-free dairy, etc.)

FAN RECIPE: Rick Frazer’s Fuel Up Smoothie

Rick’s Fuel Up Ingredients (serving 4-6):

• Organic Cashew Nuts (handful)
• Organic Brazil Nuts (handful)
• Organic Almond Nuts (handful)
• Organic Avocado (½)
• Hemp Hearts (1 tablespoon)
• Athletic Greens (1 tablespoon)
• Orgain Plant Based Organic Protein Powder (2 scoops)
• Vital Proteins Collagen (2 scoops)
• Chaga (1 teaspoon)
• Om Cordyceps (1 cap ful)
• Maca Powder (1 teaspoon)
• Organic Fresh Kale (bunch)
• Organic Fresh spinach (bunch)
• Laird’s Coconut Creamer (½ tablespoon)
• MCT Oil 100% Organic Coconut (1 squirt)
• Organic Frozen Bananas (1 medium sized)
• Organic Chia Seeds (1 to 2 tablespoons)
• Organic Frozen Mixed Berries (2 x handful)
• Organic Turmeric Powder (1 ½ teaspoons)
• Organic Cacao Powder (1 ½ teaspoons)
• Frozen Sambazon Acai (2 pouches)
• Organic Rolled Oats (handful)
• Pacific Organic Hemp Milk (400 mls)
• 1-2 Glasses of Purified Water


This makes 1 large Vitamix Jug full which supplies us with 2 – 16 ounce glasses for pre-workout (take 90 minutes before working out) and then 2 full Vitamix Bottles @ 500mls each for 2 post workout shakes (taken within 20 minutes of workout completion).

I take 1 pre-workout glass and 1 post-workout out bottle and my wife the other glass and bottle. So ingredients above are for essentially 4 shakes. And there is always a little left over for 1 or 2 small 6-ounce glasses for the mother in law or kids 😉

I take these every Monday, Wednesday and Friday before and after Gabby’s HighX Class.


Instant Pot Shredded Chicken with Basil and Tomato

This Instant Pot shredded chicken is great to feed a whole family, but also works well even if you’re cooking for one. The leftovers can serve as lunch or quick dinners and can be used in a variety of ways. But what makes this particular Instant Pot shredded chicken recipe special is the basil.

Basil has been shown to be both a natural antimicrobial and an anti-inflammatory. And in one interesting study, rabbits first exposed to oxidative stress and then provided with fresh basil leaves demonstrated a decrease in blood sugar and an increase in antioxidant activity. Oxidative stress is suspected to be involved in diseases ranging from Parkinson’s and cancer to chronic fatigue and depression. So, it may just be that something as simple as basil consumption can help us stave off a number of illnesses.

While fresh basil can get expensive to buy on a regular basis, growing your own is surprisingly easy. All you need are some small pots and a sunny window. The added green to both your diet and your scenery will do you good. So, try to get your hands on some fresh basil for this Instant Pot shredded chicken—your taste buds and your health will be glad you did.

Instant Pot Shredded Chicken with Basil and Tomato

Prep Time: 10 minutes

Cook Time: 25 minutes 

Servings: 6-8


  • 2-3 pounds boneless, skinless chicken breasts
  • 28oz can diced tomatoes
  • 1/2 onion, chopped
  • 2 cloves garlic, minced (or 1 tsp garlic powder)
  • 3 tsp fresh basil, chopped
  • 1 tsp salt
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp coconut oil
  • 1 tsp olive oil


  1. Select “saute” on the Instant Pot (leave it at the “normal” level).
  2. Add 1 tbsp coconut oil to the Instant Pot and let it melt.
  3. Add chicken breasts, onion, and garlic. Cook until the chicken is slightly browned and the onions are turning translucent.
  4. Add diced tomatoes, basil, salt, vinegar, and olive oil. Stir to combine.
  5. Place the lid on the Instant Pot and set the vent knob to “sealing.”
  6. Set Instant Pot to “poultry” for 20 minutes.
  7. When it is done cooking, you can let the pressure release naturally for about ten minutes or do an instant pressure release with the vent.
  8. The chicken breasts will be easy to shred with two forks. Shred the meat completely and mix thoroughly with the sauce.
  9. Serve in lettuce wraps, with a side of grilled veggies, or over roasted spaghetti squash. This chicken is incredibly versatile and reheats well.

Note: where your food comes from matters. Whenever possible, choose organic ingredients and purchase responsibly raised animal products (i.e. grass-fed beef, free-range chicken, hormone-free dairy, etc.)

Cucumber and Green Pea Side Salad

This cucumber and green pea side salad is a grown-up and highly nutritious take on that much-maligned vegetable from our childhood. It’s no wonder many of us refused to eat peas when we were children—they were never offered to us in such a crispy, fresh, and enjoyable way.

The green pea is a surprisingly powerful little food—it is high in fiber and a quality source of protein. (In fact, a 2015 study published in Journal of the International Society of Sports Nutrition found that a pea protein supplement was comparable to whey protein when it came to building muscle.) And compared to other vegetables (although, technically, the pea is as legume), it is quite high in protein. 100g of cooked carrots only contains 0.8g of protein, while 100g of peas contains 5.2g of protein.

On top of that, peas are full of antioxidants, carotenoids, flavonoids, polyphenols, and omega-3 fat. All in all, those little green peas offer a big dose of anti-inflammatory and anti-oxidant nutrition.

And just trust us—if these little green guys weren’t your favorite growing up, give this cucumber and green pea side salad a try. We promise it will be an entirely different experience this time around.

Note: as mentioned, green peas are indeed legumes (like chickpeas, beans, and peanuts), so if you are avoiding legumes, you can still try this salad without the peas.

Cucumber and Green Pea Side Salad

Prep Time: 15 minutes

Servings: 4


  • 8 cups mixed spring greens
  • 4 radishes, sliced thin
  • 1 cucumber, chopped
  • 1 cup green peas, shelled (preferably fresh, but frozen can work)
  • 1/2 cup olive oil
  • Juice of 1 lemon
  • Goat cheese (optional, if you feel you tolerate goat cheese well)


  1. In a large bowl, toss the greens, radishes, cucumber, and sweet peas.
  2. Drizzle the olive oil and lemon juice over the salad. Toss again until thoroughly coated.
  3. Serve in one large bowl or portioned out into four individual bowls.
  4. If you feel okay eating goat cheese, crumble a little on top before serving.

Note: where your food comes from matters. Whenever possible, choose organic ingredients and purchase responsibly raised animal products (i.e. grass-fed beef, free-range chicken, hormone-free dairy, etc.)

Weeknight Salmon

Eating fish at least twice a week is highly recommended by both the American Heart Association and the Dietary Guidelines for Americans. The reasons for this are plentiful—reduced inflammation, lower blood presser, lower triglycerides—and one meta-analysis even concluded that eating fatty fish twice per week could reduce your risk of coronary death by 36% and total mortality by 17%.

That’s a big benefit just for introducing some variety to your weekly meal plan. The research recommends we eat fatty fish—things like salmon, herring, mackerel, anchovies, and sardines—and do our best to get a variety while avoiding species that may be high in mercury.

So, to help you work more fish into your diet, we’re sharing this quick and easy “weeknight salmon” recipe.

As written, this weeknight salmon recipe serves one, but that just means it is also easily multiplied out to more servings. Just be generous with your vegetables and estimate approximately four ounces of fish per person, and you’ll have plenty to go around. To keep the cook time quick, though, be sure to slice your chard and apples nice and thin.

Weeknight Salmon with Chard, Apple, and Quinoa 

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 1



  • 1 cup chard, thinly sliced
  • 1 apple, cored and thinly sliced (choose your favorite kind)
  • 1 cup quinoa, already cooked
  • 2 tsp oil of your choice
  • 1/4 tsp cumin
  • Salt
  • Pepper
  • 1 salmon fillet, skinless


  1. Preheat your oven to 450 degrees and line a sheet pan with parchment paper.
  2. Place your chard, apple, and quinoa on the pan. Drizzle with oil and sprinkle with cumin, then toss thoroughly (it’s easiest to just use your hands).
  3. Season your vegetable-apple mixture with salt and pepper.
  4. Put the pan in the oven for 10 minutes.
  5. Meanwhile, season your salmon with salt and pepper.
  6. Remove your pan from the oven, set your salmon fillet(s) on top of your vegetable-apple mix and return the pan to the oven.
  7. Roast 7 to 12 minutes depending on the thickness of your salmon and your personal preference. Do not overcook your salmon. You want it to easily come apart with a fork, but not have a bunch of white albumin showing up on the top of it.

Note: where your food comes from matters. Whenever possible, choose organic ingredients and purchase responsibly raised animal products (i.e. grass-fed beef, free-range chicken, hormone-free dairy, etc.)

Green Apple Green Onion Chicken Salad

Chicken has long been the go-to protein of athletes of all kinds. But that doesn’t mean that we don’t all sometimes get really, really tired of chicken.

This chicken salad is about to change all that.

Put away the dry chicken breasts and broccoli, and instead, enjoy this sweet and snappy apple, onion, and chicken concoction. This salad offers a great blend of macronutrients—protein in the chicken, carbs in the apple, and healthy fats in the mayo—while also serving up a delicious texture and flavor.

Speaking of those healthy fats: while it is possible to find friendlier versions of mayonnaise at the store, the easiest way to ensure your mayo is made with a good quality oil is to make it yourself. Click here for our homemade mayo recipe.

This chicken salad works great in a lettuce wrap, on top of a salad, as a dip for celery sticks, or simply all by itself. So, try it out, and if you like it, double the recipe next time.

Green Apple Green Onion Chicken Salad

Time: 45 minutes

Servings: 4


  • 1lb boneless skinless chicken breasts
  • 2 green apples
  • 2 green onions, thinly sliced
  • 1/2 cup homemade mayo or store-bought mayo (that contains no soy or canola oil)
  • 1/2 tsp garlic powder
  • Salt
  • Pepper


  1. Cut your chicken breast lengthwise so it’s about a half-inch thick. (Alternatively, you could also buy chicken tenders.)
  2. Heat the healthy oil of your choice in a pan on medium heat.
  3. Spice the chicken with the garlic powder, salt, and pepper.
  4. Put the chicken in the pan and cook about 3 minutes on each side, or until cooked through.
  5. Remove the chicken from the pan, place it in a covered dish or bowl, and refrigerate for thirty minutes or until cooled. (Note: If you are making your own mayo, now would be a great time to do it.)
  6. Dice the apples into small chunks. While it may seem like extra work, the smaller you can make the chunks, the better the chicken salad texture will come out.
  7. Remove the chicken from the refrigerator and chop it into half-inch pieces.
  8. Put the chicken in a large bowl and mix together with the apple and green onions.
  9. Add mayo. Mix to fully combine.
  10. Add salt and pepper to taste.

Note: where your food comes from matters. Whenever possible, choose organic ingredients and purchase responsibly raised animal products (i.e. grass-fed beef, free-range chicken, hormone-free dairy, etc.)


Homemade Healthy Mayonnaise

Mayonnaise can be a surprisingly unhealthy food. Who hasn’t spent way too much time reading labels in the mayo aisle? And most of what you find in the store is full of processed soy products and unhealthy vegetable oils. It can be very hard to find a healthy mayonnaise without ordering online, spending a lot of money, and/or spending a lot of time hunting it down locally.

A far easier option is to make your own healthy mayonnaise.

Mayo can be a little intimidating at first. You may have heard stories of the “emulsion” coming apart, but it’s not difficult if you have an immersion blender. This recipe is written for an immersion blender, but you can also easily use a food processor. If you choose to make the mayo by hand, then you’re going to have to commit yourself to some serious whisking. (It is possible, but we’re serious about the serious whisking.)

We recommend using avocado oil for this recipe, but you can use any light-tasting oil. Keep in mind that you probably don’t want to use regular olive oil or any other strong oil as the mayo will take on that flavor and scent. Most of us naturally prefer a neutrally flavored mayonnaise.

Homemade Healthy Mayonnaise 

Time: 10 minutes

Yield: 1 cup


  • 1-1/4 cup avocado oil or other light-tasting olive oil
  • 1 egg (at room temperature—this is important)
  • 1/2 teaspoon Dijon mustard or dry mustard
  • 1/2 teaspoon salt
  • 1-2 Tbsp lemon juice


  1. Use your food processor or, if you’re using an immersion blender, find a tall glass or metal container. A mason jar can work quite well for this.
  2. Pour in the oil.
  3. Add the egg to the oil.
  4. Add mustard and salt.
  5. Let the ingredients settle for a little bit, like a minute.
  6. Put your immersion blender into the jar/container and make sure it goes all the way to the bottom.
  7. Run the immersion blender, without moving it around, for 20-30 seconds. You should see the mixture very quickly thicken and turn white.
  8. Run the immersion blender again, and this time move it around a bit to make sure everything is thoroughly mixed.
  9. Gently mix in the lemon juice to finish your mayo. Use more or less depending how tangy you prefer your mayonnaise.

Once you have this basic mayo down, then you can get creative. Garlic mayo? Wasabi mayo? Chipotle mayo? Throw a little bit in and experiment. The options are literally endless.

Note: where your food comes from matters. Whenever possible, choose organic ingredients and purchase responsibly raised animal products (i.e. grass-fed beef, free-range chicken, hormone-free dairy, etc.)

Kauai Farmacy Recipe: Hawai’ian Blast

We're back with another recipe courtesy of our good friends at Kauai Farmacy!  This month they're showcasing their Hawaiian Blast smoothie which is packed with all kinds of great fruits, healthy teas and herbs straight from the farm!  Check it out and don't forget about their exclusive discount code to our XPT readers.  Details below.

Hawai'ian Blast

5 large slices White sugarloaf Pineapple

Six Apple Bananas

1 Tangerine (seeded)

2 whole mature Coconuts (water and meat)

1 cup Spring Water

1 tablespoon loose leaf Wellness Tea

1 tablespoon Cacao Olena

1 teaspoon raw organic Honey

Recipe: Blend. Enjoy!

Servings: six 

Alternate recipe: freeze into ice-pops for a healthy refreshing Summer time treat.

Herbs in this Smoothie: Wellness Tea – Tulsi, Turmeric, LemongrassGalangal GingerYellow Ginger, Noni LeafCacao OlenaSuperfood Spice – TurmericGinger, Raw Cacao.

Original Recipe:

DISCOUNT CODE: *If you would like to recreate the exact recipe yourself at home, Kauai Farmacy is generously offering a 10% discount to our XPT readers.  You can use the discount code XPT10 at checkout on their webstie KAUAIFARMACY.COM

Green Bean and Mushroom Sauté

This green bean and mushroom sauté might not seem exciting at first, but it is a surprisingly nutritious dish (and easy to make).

While the green bean may not be as glamorous or trendy as some vegetables, it’s a great staple to keep in your diet due to what it can provide for the body. Green beans are low in calories and high in fiber. They are also a great source of vitamins A, C, and K. And this holds true for all variations of the green bean, from snap bean to string bean.

Meanwhile, mushrooms are high in antioxidants and vitamin D, both of which can help protect us from cancer. In fact, a 2013 study showed that consuming mushrooms was as effective as taking a vitamin D supplement.

P.S. If you’re strapped for time or short on groceries, you can make this dish with frozen or canned vegetables. While there are a lot of benefits to fresh vegetables, the best vegetables for you are the ones you actually eat. So, don’t let not having fresh veggies stop you from making this delicious, nutritious, and surprisingly simple recipe.

Green Bean and Mushroom Sauté

Prep Time: 10 minutes

Cook Time: 8 minutes

Servings: 3-4


  • 8 oz green beans (if fresh, trim ends and cut in half)
  • 4 oz mushrooms, sliced (pick your favorite, any will work)
  • 1/2 tsp garlic, minced
  • 2 tbsp butter (or olive oil)
  • 2 tbsp water
  • 1 tsp red wine vinegar
  • Salt, to taste
  • Pepper, to taste


  1. Heat a pan to medium heat. Make sure you choose a pan that has a lid that fits well.
  2. Add 2 tablespoons butter or olive oil.
  3. When the butter/oil is hot, add the mushrooms. Toss or stir around until they are coated in butter/oil. Cook for 2 minutes. 
  4. Add the green beans and 1 tablespoon water. Cover the pan with the lid and cook for 2 minutes.  
  5. Uncover and sprinkle the garlic on top of the vegetables and add the second tablespoon of water. Cover and cook for 1-3 additional minutes, depending on how you like your beans. 
  6. Uncover and stir in red wine vinegar, salt, and pepper. Mix thoroughly.
  7. Remove from pan and serve.

Note: where your food comes from matters. Whenever possible, choose organic ingredients and purchase responsibly raised animal products (i.e. grass-fed beef, free-range chicken, hormone-free dairy, etc.)

Sun-Dried Tomato and Spaghetti Squash Salad

If you haven’t yet discovered the wonder of spaghetti squash, then you’re missing out on a fabulous alternative to “pasta.” Spaghetti squash is naturally low in calories and carbohydrates; is full of antioxidants, vitamins, and minerals; stores easily for long periods; and possesses a fiber-filled flesh that behaves a lot like noodles (in the good ways).

Even better, the fiber in spaghetti squash is good for keeping our digestive system healthy and can aid in weight loss. Spaghetti squash also provides us with vitamin C, vitamin A, B-complex vitamins, and smaller amounts of zinc, copper, calcium, and phosphorus.

While you may be used to eating this faux pasta while it’s hot and served with some sort of marinara-like sauce, this spaghetti squash salad offers you some spice—both in terms of how it’s prepared and that it contains a littles red pepper.

This spaghetti squash salad can be served at room temperature or as a cold salad after some time in the refrigerator. That also means you can make a batch and pack it for a few lunches or have your dinner side-dishes ready for a busy week.

Sun-Dried Tomato and Spaghetti Squash Salad

Time: 60 minutes

Servings: 8

Salad Ingredients:

  • 1 medium spaghetti squash
  • 1 small red onion, diced
  • 1 bell pepper (any color), diced
  • 1 small cucumber, diced
  • 1/4 cup fresh basil, minced (or chiffonade, if you want to get fancy)
  • 1/2 cup sun-dried tomatoes, chopped (if you buy dried ones, rehydrate them before chopping)

Dressing Ingredients:

  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar (or vinegar of your choice)
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 1/2 teaspoon salt


  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Slice squash in half lengthwise and remove the seeds.
  3. Place the squash halves cut side-down on a foil-lined baking sheet. Bake for 30-40 minutes. Remove from the oven and let cool. (You can also cook spaghetti squash in a microwave or pressure cooker if you want to take less time.)
  4. Once the squash has cooled, scrape all the flesh out into a large bowl.
  5. Add in the onion, bell pepper, cucumber, basil, and sun-dried tomatoes.
  6. In a small bowl, whisk all the dressing ingredients together.
  7. Drizzle the dressing on the vegetables, mix thoroughly, and serve while the dish is room temperature. Alternatively, you can chill it in the fridge and have it as a cold salad.

Note: where your food comes from matters. Whenever possible, choose organic ingredients and purchase responsibly raised animal products (i.e. grass-fed beef, free-range chicken, hormone-free dairy, etc.)

Kauai Farmacy Recipe: Raw Tomato Avocado Gazpacho Soup with a Curry Kick!

Introducing a recipe series from our good friends at The Kauai Farmacy!  Every time the XPT crew is in Hawaii, we always visit Doug and our friends at the Kauai Farmacy, an organically-farmed oasis located in beautiful Kīlauea on the Garden Island of Kaua’i.  We will be featuring a monthly recipe from the team at Kauai Farmacy which utilizing some of the unique and amazing products.

*If you would like to recreate the exact recipe yourself at home, Kauai Farmacy is generously offering a 10% discount to our XPT readers.  You can use the discount code: XPT10 at checkout on their webstie 

Kauai Farmacy Recipe: Raw Tomato Avocado Gazpacho Soup with a Curry Kick!

No cooking necessary-the only heat in this dish is the curry powder: comprised of curry leafHawai’ian chiliskefir lime, galangal ginger, yellow ginger, and turmeric-all organic and grown here on the farm. This blend is packed with nutritional and medicinal properties: Antioxidant-rich, anti-diabetic, regulates cholesterol, protects the liver, anti-microbial, anti-inflammatory, anti-carcinogenic, addresses gastrointestinal issues, increases circulation and digestive enzymes, tastes delicious!

Quick easy recipe for an organic, delicious, raw, creamy, spiced tomato soup:

  • 1 ripe avocado
  • 4 tomatoes
  • 1-2 cloves garlic
  • Small wedge of white onion
  • Wedge of lemon squeezed
  • 1 tablespoon of Kauai Farmacy Curry powder (or to desired heat).

Blend in cuisinart until smooth and creamy. Garnish with fresh herbs.

Makes 2 hearty servings.

If you'd like to view the original recipe or explore more of what Kauai Farmacy has to offer, you can view it here:

Sweet Potato Turkey Chili

The winter time is the perfect time for a spicy and hearty bowl of chili, and this sweet potato turkey chili offers a healthy (and bean-free) version of the classic. But while many of us love the flavor of sweet potatoes, we may not be as familiar with the true value of this amazing vegetable.

 Sweet potatoes have a long history as a staple food of the human diet—and for good reason. A 2005 study demonstrated that sweet potatoes can play a powerful role in preventing vitamin A deficiency, especially in children. This turkey chili also offers a high fiber content thanks to those same sweet potatoes. In addition, sweet potatoes rank high on “satiety,” i.e. making you feel full, which means you’re less likely to overeat something that contains sweet potatoes.

Finally, and perhaps best of all, sweet potatoes are named appropriately—they taste a bit sweet. So, if you’re having a craving for less-than-healthy refined carbs, something as simple as this sweet potato turkey chili can do the trick to eliminate those cravings.

Sweet potatoes can be found in many colors—white, yellow, purple, and others—but for the nutritional benefits outlined here (and for the best flavor in this chili), look for the orange-colored sweet potatoes in your grocery store.

Sweet Potato Turkey Chili


  • 1lb ground turkey
  • Salt, to taste
  • 1/2 tsp cumin
  • 1/2 cup onion, chopped
  • 3 cloves garlic, minced
  • 10oz can mild tomatoes with green chiles
  • 8oz can tomato sauce
  • 1 medium sweet potato, peeled and diced
  • 3/4 cup water
  • 1/4 tsp chili powder
  • 1/4 tsp paprika
  • 1 bay leaf


  1. Heart a large pan or skillet to medium-high.
  2. Once hot, add the ground turkey to the pan. Season with salt and cumin and cook until the meat is browned, breaking it up into small pieces.
  3. Once the turkey is browned, add the onion and garlic. Cook for about 3 minutes.
  4. Add the tomatoes, tomato sauce, sweet potato, water, chili powder, paprika, and bay leaf. Stir until thoroughly mixed.
  5. Cover and simmer on medium-low until potatoes are cooked through, about 25 minutes.
  6. Remove bay leaf and serve.

Garnish with fresh cilantro, jicama sticks, or healthy topping of your choice.

White Bean Hummus Deviled Eggs

Looking for an easy, healthy, and appealing appetizer to bring to a holiday gathering? Look no further than our white bean hummus deviled eggs. Because, seriously, who doesn’t love deviled eggs?

Throwing a twist on the traditional dish by filling them with white bean hummus will turn these eggs from old fashioned to a party centerpiece—and amp up the health benefits, too. Because the real star of these white bean hummus deviled eggs is the cannellini bean.

 Cannellini beans contain something called an amylase inhibitor, which slows or stops your body from absorbing carbohydrates. A supplement based on these little white beans was clinically shown to help people lose weight. Additionally, the amylase inhibitor from white beans can reduce blood sugar levels and lower the risk of diabetes.

 Cannellini beans are a bit of a double whammy when it comes to diabetes, in fact, due to their high fiber content. And their high fiber also makes them a good component in a heart healthy diet. Interestingly, white bean extract has also been shown to reduce triglyceride levels. So, when it comes to the health of your blood and heart, these little beans are a great choice.

If you want to get fancy when filling these eggs with the white bean hummus, you can use a pastry bag to form the filling into peaks. But using a fork to make crisscross patterns works well, too, and allows for easier clean-up.

White Bean Hummus Deviled Eggs


 Hard boiled eggs (as many as desired).  Boil the eggs, peel, slice in half and discard the yolks.

You’ll need about 3 Tbsp. of hummus per whole egg.

 For the hummus:

 2 (15 oz.) cans cannellini beans (choose no-salt-added or low-sodium beans and rinse and drain well before use)

3 Tbsp. olive oil

2 Tbsp. lemon juice (plus zest of 1 lemon, if desired)

2 Tbsp. water

1/2 tsp. black pepper

1/4 tsp. salt

2 tsp. ground cumin

2 to 3 cloves garlic (saute the garlic for about 1 minute in the olive oil for a milder garlic flavor)


1. Add all of the ingredients to the base of a food processer. Process until smooth.

 *Yield is 2 cups hummus.

Apricot Ginger Baked Chicken

Sweet and zingy, this apricot ginger baked chicken is healthy and full of flavor while easy to prepare either on the spot or in advance. We recommend marinating the chicken overnight, or even just for a few hours before the flavors absorb into the meat. Also, don’t forget to cook extra as the leftovers taste even better the next day and it’s great to take with you for lunch or chop up to throw on a salad.  

Here’s how to make it:

Serves 4-6
Prep Time: 10 min -24 hours (depending on marinating time)
Cooking Time: 25 minutes

10-12 chicken thighs or 4 chicken breasts
2 tablespoons apricot puree, apricot jam (watch out for added sugar), or fresh, pureed apricots
2 tablespoons shredded ginger
1/2 cup Braggs Liquid Amino
1 tablespoon of olive oil

Mix apricot, ginger, Braggs Liquid Amino, and olive oil in a bowl. Add the chicken. Add salt and pepper to taste. Bake at 350 for 15-20 minutes for the breasts and broil at the end to make crispy about 3 minutes.
Bake at 350 for 25 minutes for thighs.


Giada De Laurentiis’s Grilled Seafood Salad

I’ve known for years that my friend Giada De Laurentiis is a uniquely gifted cook, so I wasn’t surprised when millions of others also responded to her talent.  As host of the Food Network’s hit show Everyday Italian, she creates dishes that are healthy, easy to make and delicious–the ideal food trifecta.  Here is a recipe from her private stash. -Laird

Growing up I spent a lot of time off the island of Capri, off the coast of Naples.  Capri is known for its seafood; in particular its array of fresh fish.  I’ve had many grilled seafood salads there, and this is one of my favorites.  People tend to think of salads as boring, but they’re fantastic if you mix different textures:  crunchy red peppers, creamy cannellini beans, chewy calamari, silky sea scallops.


1/2 cup olive oil

2 cloves garlic, finely chopped

1 tablespoon chopped fresh flat-leaf parsley

1 teaspoon chopped fresh marjoram

1 teaspoon chopped fresh thyme

1/4 cup fresh lemon juice (from about 1 lemon)

1 teaspoon salt + more to taste

1 teaspoon freshly ground black pepper + more to taste

12 ounces of sea scallops

12 ounces cleaned squid, bodies only

1 can (15 ounces) white cannellini beans, rinsed and drained

3 ounces arugula leaves (about 6 cups)

2 carrots, peeled and cut into thin strips, about 2 inches long

1/2 yellow bell pepper, cut into thin strips about 2 inches long

1 large head radicchio, leaves separated



In a small, heavy skillet, heat the oil over medium heat.  Add the garlic, parsley, marjoram and thyme and cook, stirring, about 30 seconds, or until fragrant.  Transfer to a small bowl and cool to room temperature.  Whisk in the lemon juice and 1/2 teaspoon each of the salt and black pepper.  Set aside.

Prepare a charcoal or gas grill for medium-high heat, or preheat a ridged grill pan over medium-high heat.  Pat the scallops and squid dry with paper towels, brush them with 2 tablespoons of the reserved dressing, and sprinkle with the remaining 1/2 teaspoon each of the salt and black pepper.  Thread the scallops onto skewers and grill with teh squid for about 2 minutes per side, or until just cooked through, turning once.  Cool completely.  Remove the scallops from the skewers and cut the squid crosswise into 1/4 inch wide rings.

In a large bowl, combine the beans, arugula, carrots, and bell pepper.  Toss with enough of the reserved dressing to coat.  Season with more salt and pepper to taste.

Place 1 large or 2 medium radicchio leaves on each of the 4 plates.  Spoon the bean salad into the radiccio cups and top with the scallops and squid.  Drizzle with the remaining dressing and serve.

Makes 4 servings

A few notes about this recipe:

* You can substitute any herbs you’d like in the dressing, but note that I don’t use balsamic vinegar.  It would break down the texture of the calamari and the scallops.

* Be careful, it’s easy to overcook scallops.

* I think people are afraid of calamari (squid) sometimes, but at a good seafood store you can buy them already cleaned.  All you have to do is slice them.





Nate Heydari’s Mango Ginger Salmon

Originally published in Laird Hamilton's Force of Nature, we give you our good friend, Chef Nate Heydari's delicious, tangy fish entree, Mango Ginger Salmon.  With fresh, simple ingredients, this is the perfect go-to for any day of the week as it's tasty, quick and an easy way to get your Omega 3 Fatty Acides, your B vitamins and potassium while packing in the protein.  Here's how you make it.


2 cups diced mango

2/3 cup soy sauce

2 tablespoons fresh minced ginger

4 wild salmon fillets (6-8 ounces each)


Preheat the over to 350°F.

In a large skillet, combine the mango, soy sauce and ginger.  Cook, stirring, over medium heat for about 3 minutes, or until the ginger is softened.

Place the salmon in a large glass baking dish.  Pour the mango mixture over the salmon.  Bake for 10 to 15 minutes, or until the salmon is opaque in the center and flakes easily with a fork (the time will vary depending on the thickness of the fish).

Makes 4 servings.

Laird’s Favorite Meat Loaf (courtesy of Gabby Reece)

Laird's mother used to make this, so it's his nostalgic food.  It's the easiest thing in the world to do.  Adding kale keeps the meat moist, but don't go crazy with the barbecue sauce or it will be too rich.  Since the pan is lined with parchment, you can drain off the fat.


3 lbs ground beef (not the leanest kind, I like 80%)

1 pound ground organic, free range turkey

2 cups canned corn niblets

2 cups grated Cheddar cheese

2 cups rolled oats

4 eggs, beaten

2 tablespoons sea salt

1 teaspoon freshly ground black pepper

1 teaspoon olive oil

1 large onion, diced

Parchment paper

1 bunch kale

3 tablespoons barbeque sauce or teriyaki sauce


Preheat overn to 375 F

In a large bowl, combine the beef, turkey, corn, cheese, oats, eggs, salt and pepper.  Do not overmix.

Heat the oil in a small skillet over medium heat.  Add the onion and cook, stirring for about 5 minutes, or just until softened.  Add to the other ingredients and mix in.  

Line a 9" X 13" baking pan with parchment paper.  Transfer the meat mixture to the pan and pack densely (the mixture won't rise).

Peel the kale stems and place the kale over the top of the meatloaf so it forms a skin.  Drizzle the barbeque sauce or the teriyaki sauce over the top of the kale in a grid pattern.  

Bake for 1 hour and 15 minutes, then remove from the oven and let sit in the pan and settle for 30 minutes.  Serve from the pan or transfer to a platter.



Quick Summer Salad

It’s time to bring a new meaning and approach to fast food.  With some fresh summer veggies and simple ingredients, you can whip together this light and delicious salad, tossing in whatever you have on hand, any day of the week.  Then fill up and feel great about it.

Introducing our Quick Summer Salad, which was served at the XPT Experience recently in Montauk, New York.  Enjoy!

Serves 4-6



1/4 cup Ava Jane’s Kitchen extra-virgin avocado oil

Juice of 2 limes

2 pints cherry tomatoes

2 ears sweet corn, cleaned and shucked

2 small zucchinis, thinly sliced

1 small cucumber, sliced

1 bunch basil leaves, sliced

Colima Sea Salt


Whisk the oil and lime juice in large a bowl until combined. Toss the veggies in a large bowl with the sea salt, and toss with the dressing. Serve immediately.

Do you have a great salad recipe?  Share it with us in the comments below!

Blackened Salmon with Avocado Oil Ranch

This delicious blackened salmon salad was served at our XPT Experience in Malibu.  It was such a hit that we can resist sharing it with all of you. Here’s how to make it for yourself at home.

Blackened Salmon Salad with Avocado Oil Ranch Dressing

Serves 2

Dressing ingredients:

2 tablespoons coarsley chopped fresh parsley

2 tablespoons chopped fresh dill

2 tablespoons chopped chives

1 clove garlic

2 tablespoons sour cream

1 tablespoon mayonnaise

1 tablespoon Ava Jane’s Kitchen extra-virgin avocado oil

1 tablespoon lemon juice

1/2 cup buttermilk

Salad ingredients:

1 heart Romaine, shredded

1 bunch kale, chopped

1 bell pepper, diced

1/2 small cucumber, sliced

1/4 cup corn kernels

10 cherry tomatoes, halved

1/4 cup tortilla strips or broken tortilla chips

1/4 cup shredded cheddar cheese

Colima Sea Salt

Blackened Salmon ingredients:

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon paprika

1/2 teaspoon cayenne pepper

1/4 teaspoon sea salt

1/4 teaspoon black pepper

2 salmon filets

2-3 tablespoons Ava Jane’s Kitchen extra-virgin avocado oil


Put all of the dressing ingredients in a blender and blend until smooth. Season to taste with salt and pepper and set aside.

Put all of the salad ingredients in a large bowl and toss. Add a pinch of Colima Sea Salt.

To make the salmon, heat a heavy skillet (preferably cast iron) over medium high heat. Combine the seasonings in a small bowl and coat the salmon filets.

When the skillet is hot, add enough oil to coat the bottom. Add the fish filets, and cook until they lift easily with a spatula. Continue cooking until fish is blackened, and cooked to your liking.

Before serving, toss the salad with the dressing. Divide between two plates and top with a salmon filet.

Enjoy!  For more XPT recipes click here.


Open Faced Veggie Omelet

Omelets are no longer just for breakfast and provide a healthy source of nutrition and protein that can creat the perfect, balanced, easy meal to whip up any day of the week. 

In our Open Faced Omelet recipe, we combine pasture-raised eggs with some our favorite organic veggies and Ava Jane's Kitchen extra-virgin avocado oil.  On top of the many health benefits of avocados, avocado oil has an exceptionally high smoke point. Cooking with oils at temperatures above their set smoke point can create trans fats – which has been proven to be a leading contributor to heart disease, certain cancers & other chronic health conditions. Here's our simple recipe for the Open Faced Veggie Omelet:

Serves 1


2 tablespoons Ava Jane’s Kitchen extra-virgin avocado oil, plus more for drizzling

1/2 cup shredded kale or spinach

1/4 cup diced onion

1/4 cup sliced mushrooms

1 clove garlic, minced

3 pasture-raised eggs, beaten well

4-5 cherry tomatoes, sliced thinly

Grated Parmesan cheese

Fresh ground black pepper

Colima Sea Salt


Heat the oil in nonstick skillet over medium heat. Add the veggies and garlic and cook until softened. Add the eggs to the pan, turn the heat down to low and cover. Let cook for a few minutes until eggs are set. 

Top with the tomatoes and cheese and cover for another minute until cheese is slightly melted. Turn off heat and transfer to plate. Sprinkle with black pepper and Colima Sea Salt, and drizzle lightly with Ava Jane’s Kitchen extra-virgin avocado oil before serving. 

Do you have a good recipe for avocado oil?  Share it with us in the comments below.

Bon appetit!


Egg, bacon & nori roll ups with avocado & lettuce

You are going to love making this version of bacon and eggs with a Japanese slant, as it has all the best elements – eggs, bacon, seaweed, avocado and mayonnaise. You are getting an abundance of good healthy fats which is what our bodies love to run on. If you eat it for breakfast, then it will get you through easily to lunchtime or even dinner. Give this a go as a cold dish to pack for the kids’ school lunches or work lunches too, as it ticks the boxes for ease, yumminess and nutrition.

Serves: 4

Preparation time: 6 – 10 minutes

Cooking time: 15 minutes

Difficulty: Easy

Allergens: Egg


6 free-range organic eggs

2 tbsp coconut oil or good quality animal fat

Pinch of sea salt and freshly ground black pepper

8 rashers bacon, rind removed 

4 toasted nori sheets

2 tbsp mayonnaise (see recipe below)

1 head baby cos lettuce, leaves separated

1 avocado, sliced


1. To make the omelettes, crack the eggs into a bowl and whisk lightly until combined. Season with a pinch of salt and pepper.

2. Heat a 20cm non-stick frying pan over a medium heat and add one teaspoon of the coconut oil. Once the coconut oil is hot, pour in a quarter of the egg mixture and swirl the pan to coat the base with the egg. Cook for about 40-60 seconds or until lightly golden underneath and moist on top.

3. Slide the omelette out of the pan and onto a cutting board. Repeat with another three teaspoons of the oil the remaining egg mixture to form four omelettes. Set aside and cover to keep warm.

4. Heat a non-stick frying pan over a medium heat and add remaining coconut oil. Once the pan is hot, add the bacon and fry for two minutes on each side or until golden and crisp. Set aside and keep warm.

5. Place a nori sheet on a board or bamboo sushi mat. Lay one piece of omelette on top. Spread with two teaspoons of mayonnaise, then layer two pieces of lettuce, two rashers bacon and a quarter of the avocado across the edge closest to you. Begin to tightly wrap the roll all the way to the end. Trim the ends with a sharp knife, then cut into three pieces. Repeat with the remaining nori, omelette and fillings to make four rolls.


4 egg yolks

2 teaspoons Dijon mustard

1 tablespoon apple cider vinegar

1 tablespoon lemon juice

400 ml olive oil or macadamia oil, or 200 ml of each

Sea salt and freshly ground black pepper

Place the egg yolks, mustard, vinegar, lemon juice, oil and a pinch of salt in a glass jug or jar and blend with a hand-held blender until smooth and creamy. Season with salt and pepper. Alternatively, place the egg yolks, mustard, vinegar, lemon juice and a pinch of salt in the bowl of a food processor and process until combined. With the motor running, slowly pour in the oil in a thin stream and process until the mayonnaise is thick and creamy.

Season with salt and pepper.  Store in a sealed jar in the fridge for 4 – 5 days.

Pan Fried Fish

Pan-Fried fish with Pico de Gallo Salsa

This one’s simple, clean and extremely quick to get onto the table. Use any fish that is wild and sustainable like sardines, whiting, snapper or even play around with scallops or prawns. Then again, if seafood just isn’t your thing, steak or chicken works really well too.

Team it with some gorgeous green veggies and or salad with avocado and nuts. Served with some fermented veggies for gut health, you can have a meal on the table in less than 20 minutes.

Serves: 4

Yield:  pico de gallo salsa – 2 cups

Preparation time: 15 minutes

Cooking time: 8 minutes

Difficulty: Easy

Allergens: Fish

4 white-fleshed fish fillets of your choice  (such as snapper, cod, sea bass, trout etc.), skin on

2 tablespoons coconut oil or other good quality fats

Pico de Gallo Salsa

2 large plum tomatoes, deseeded and finely diced

1/3 cup chopped coriander

¼ cup finely chopped red onion

1 small fresh green jalapeno, seeded and finely chopped (keep the seeds if you like it hotter)

1 tablespoon lemon or lime juice (plus extra to serve)

3 tablespoons extra virgin olive oil

To make the Pico de Gallo Salsa, mix all the ingredients together in a bowl. Season to taste with sea salt and freshly cracked pepper and add a little more lemon juice or jalapenos if desired.

To prepare the fish fillets, season the fillets with salt and pepper and rub them on both sides with the coconut oil. Heat a large, non-stick frying pan over medium–high heat. Put them skin-side up on the pan and cook until golden brown for 3 minutes, then flip the fillets with a spatula. Cook the fish until completely opaque throughout, for a further 5 minutes.

Remove the fillets from the pan, place them on plates, and serve topped with the Pico de Gallo Salsa and lemon.

Raw Zucchini and Squash Salad with Roasted Corn, Goat Cheese, Chives and Lemon Vinaigrette

This dish was served at the Malibu Experience. It represents the whole food, healthy, simple ingredients we like to bake with. It’s great for adults and kids.

Serves 2-4 (Depending on size of the Squash)


2 Yellow Squash Peeled
2 Green Zucchini Peeled
2 Ears of Fresh Corn Kernels (Fresh or Frozen)
Goat Cheese to Sprinkle
1-2 Tablespoons of Chopped Chives
2 Lemons Zested and Juiced
1 Tablespoon Whole Grain Mustard
1 Teaspoon Agave or Honey
2 Cloves of Garlic minced fine
¼ Cup of White Balsamic Vinegar
1 Cup of Olive Oil
Sea Salt and Pepper


Ina  bowl, combine garlic, mustard, honey/agave, lemon zest and juice, balsamic vinegar and a pinch of s&p. Mix with a whisk. Slowly add the olive oil a little at a time so the dressing does not break. Keep whisking until all is incorporated.

Raw Salad
With a veggie peeler or spiralizer peel the squash and zucchini into ribbons lengthwise. Place them in a bowl and set aside.

In a Sauté pan – heat up 1 Tablespoon of olive Oil and sauté your corn until desired tenderness (or leave raw / crunchy).

Mince chives and set aside.

Combine the zucchini and squash ribbons with ½ of the vinaigrette (up to an hour in advance and refrigerate).
When it’s time to serve, place all ribbons onto a platter. Scatter pieces of goat cheese as well as the corn. Drizzle more vinaigrette over the top – season with salt and pepper to taste. *Add chives if desired.

Recipe By, Carrie Dodd



If you are in the mood for tacos but want to change it up, grill some fish. This recipe requires very few ingredients and can be quite healthy if you don't go crazy with the sauce.  This is Laird's favorite version…


Grilled Ahi

Corn Tortillas





1/2 large avocado, peeled, pitted, and quartered

1/4 sour cream

1 Tbl. veganaise

1 tsp. lemon juice

1 clove garlic, minced

1/4 tsp. Hot-pepper sauce

1/4 tsp. sea salt

1/4 tsp. black pepper


Grill the fish

Warm the tortillas in the oven or on the grill

Shred the cabbage and chop the cilantro

Mix together


Try adding lentils and mong beans for creative, healthy side dishes.

Mushroom Omelette with Silver Beet



Mushroom Omelette with Silver Beet

By Chef Pete Evans

I can remember learning how to make omelettes at culinary school. They always say that you can judge how good a chef or home cook is by how well they make their omelettes.

The trick for the best omelettes is to start with great organic free-range eggs then cook them in a good amount of fat, gently, in a top-quality pan. Season the egg very well and add in your favorite ingredients. My kids love ham and chive omelettes whereas I enjoy some prawns and coriander topped with avocado and hot sauce. You really can’t go past a good mushroom omelette when they are abundant and in season. This makes for a great lunch for work or school, too.

Serves: 2

Preparation time: 10 minutes

Cooking time: 12 – 15 minutes

Difficulty: Easy


2½ tbsp coconut oil or other good quality fat

½ onion, finely chopped

6 field mushrooms, sliced

2 garlic cloves, finely chopped

1 tbsp chopped flat-leaf parsley

1 tbsp chopped basil

sea salt and freshly ground black pepper

6 free-range organic eggs

2 silver beet leaves, stems removed and leaves torn (keep the stems for stocks)

Sauerkraut, to serve


1. Melt one tablespoon of the oil or fat in a medium frying pan over medium heat. Add the onion and cook for four to five minutes or until translucent. Add the mushrooms and cook for two minutes or until browned lightly and softened, tossing occasionally. Add the garlic and cook for one minute, then toss through the herbs. Season to taste with salt and pepper. Remove from the pan and keep warm.

2. To make the omelettes, crack the eggs into a bowl and whisk lightly until combined. Season with a pinch of salt and pepper.

3. Wipe the pan clean and place over medium heat. Heat one teaspoon of the oil or fat in the pan. Pour in half of the egg mixture and tilt the pan so the mixture covers the base. Cook for one minute or until the omelette is set underneath and still runny on top.

4. Spoon half of the cooked mushroom mixture onto one side of the omelette and cook about one to two minutes or until the egg is lightly golden underneath and just set on top. Fold the uncovered half of the omelette over the side covered with the cooked mushroom. Slide onto a serving plate and keep warm. Repeat this process to make a second omelette.

5. Wipe the pan clean and place over medium–high heat. Heat the remaining oil or fat in the pan. Add the silver beet then three tablespoons of water. Cook, tossing occasionally, for four minutes or until the silver beet is tender. Season with a little salt and pepper, if desired. Divide the silver beet between the plates and serve.

6. Serve with sauerkraut on the side.

For more recipes from Austrialian Chef Pete Evans, go to his website at PETEEVANS.COM

Creamy Chicken Avocado Salad


Creamy Chicken Avocado Salad

It’s all about ease and speed in the kitchen, and this dish ticks both of these boxes – quality protein mixed with good fat and fibrous veggies, and it’s on the table in less than 15 minutes. You can’t argue with that.

We always have some type of protein cooked and ready to go in the fridge at home. Our advice is to cook up one or two chickens during the week by either roasting them then stripping the meat off and making a stock from the bones; or better still, poach your chickens in a stock and do the same thing. This will ensure you have a delicious, nutritious stock base on hand for mugs of broth or to quickly whip up a wholesome dish. Plus you will always have some protein ready to go for a quick meal.

Serves: 4

Preparation time: 12 minutes

Cooking time:

Difficulty: Easy

Allergens: nuts


500 g savoy cabbage, shredded

1 ripe avocado, stone removed, diced

300 g leftover roast chicken, shredded or chopped

3 tablespoons extra virgin olive oil (optional)

3 tablespoons lemon juice

Small handful mixed herbs, torn (tarragon, parsley and chervil)

Sea salt and freshly cracked pepper

2 tablespoons pine nuts, toasted

Mash the avocado slightly to a creamy and slightly chunky texture in a bowl, then add the cabbage, roast chicken, olive oil (if using) and lemon juice and give it a good toss through so the avocado dresses the salad evenly. Season with salt and freshly cracked pepper. Arrange the salad onto a platter and sprinkle with fresh mixed herbs and pine nuts. Serve.

Chia Pudding – 3 Ways

Chia Pudding 3 Ways with Chef Pete Evans

chia_puddings_fruit_honey1Chia Seed Puddings

I eat chia seed puddings once a week – sometimes for breakfast, sometimes as a snack and sometimes as dessert. Chia seeds are absolutely packed with goodies, including omega 3 fatty acids, calcium, potassium, vitamin C and antioxidants. These puddings are really simple to make and the flavour combinations are endless. As the seasons change, you can experiment with different fruits, and instead of coconut cream, try using coconut water, nut milks, vegetable and fruit juices, or even teas.

Serves: 2

Yield: 400 ml

Preparation time: 5 minutes plus 2 hours setting time

Difficulty: Easy

Allergens: Nuts


1 young coconut

125 ml (½ cup) coconut cream or coconut milk

50 g chia seeds

3 tablespoons honey, or to taste (optional)

½ cup raspberries, chopped fresh strawberries and mango or your choice of flavorings (see ideas below)


Cut open the top of the coconut and pour out the coconut water into a measuring cup. Scrape and scoop the coconut flesh out of the shell with a spoon and roughly chop the flesh into smaller pieces.

Place the coconut flesh in a food processor with 125 ml (½ cup) of coconut water, and process until you have a smooth, thick puree.

Pour the puree into a bowl, add the coconut cream or milk, chia seeds and honey (if using) and mix well. Stir through your choice of flavourings (see ideas below).

Transfer the mixture into small glasses and refrigerate for at least 2 hours before serving. After two hours the chia seeds will have swollen and formed a gel with the coconut cream, forming a thick pudding with a slight crunch from the seeds. Serve with chopped strawberries and mango (if using) and a drizzle of honey.

Flavor variations:

Banana, spirulina & toasted pistachio

Add 2 mashed bananas and 1 teaspoon of spirulina to the chia pudding recipe above. Serve with sliced banana, chopped toasted pistachio nuts and a drizzle of honey.

Mixed berry & sunflower seeds

Place 150 g of fresh or frozen mixed berries and 1 tablespoon of honey in a blender or food processer and blend until smooth. Pass through a sieve to remove the seeds and set the puree aside. Fold another 100 g of mixed berries into the chia pudding recipe above. To serve, pour the puree over the pudding, arrange some extra berries on top and sprinkle with sunflower seeds.

Vanilla bean, macadamia & toasted coconut

Mix the seeds from 1 vanilla bean and 50 g chopped, toasted macadamia nuts into the pudding recipe above. Serve with toasted coconut shavings, extra chopped, toasted macadamia nuts and a drizzle of honey.


– Pete Evans

Black Pepper Beef


Aussie Chef superstar Pete Evans shared one of his quickie weeknight family meals and we are loving it!  Here's the recipe…

slices of  beef stir-fried with red and green bell peppers and onions.

My family loves a Chinese stir-fry as a mid-week cook up. And the best news about my black pepper beef is that it takes only 20 minutes to get it on the table. The amount of crushed black pepper used here may seem like a lot, but it is actually the star of this dish, so don’t skimp on it.



1 kg beef eye fillet or sirloin, cut into 2 cm cubes

3 tablespoons coconut oil or good-quality animal fat

4 spring onions, green and white parts separated and chopped

3 garlic cloves, finely chopped

1 red capsicum (AKA red bell peppers), roughly chopped

1 choy sum, roughly chopped

2½ teaspoons black peppercorns, finely crushed

3 tablespoons honey

2 teaspoons apple cider vinegar

4 tablespoons tamari

4 tablespoons chicken bone broth or water

1 teaspoon sesame oil

2 teaspoons grated ginger

2 tablespoons tapioca flour, mixed with 2 tablespoons cold water

2 carrots, spiralised into thin noodles

2 zucchini, spiralised into thin noodles


Heat a wok or large, deep frying pan over high heat until it just begins to smoke. Add 2 tablespoons of coconut oil or fat and swirl around the pan. Tip in the beef, in batches, and stir-fry until browned, about 2–3 minutes, then remove from the pan. Melt the remaining coconut oil or fat in the pan and reduce the heat to medium–high. Add the white part of the spring onion, the garlic, capsicum and choy sum and stir-fry for 2 minutes until just tender. Sprinkle on the pepper and cook for 10 seconds until fragrant, then mix in the honey, vinegar, tamari, broth or water, sesame oil, ginger and tapioca paste and bring to the boil. Add the carrot noodles and cook for another minute.

Return the beef to the pan and toss with the sauce and veggies. Add the zucchini noodles and the remaining spring onion, gently toss and cook for 1 minute until heated through. Place on a large platter or individual plates and serve.

Serves 4

Avocado Fries with Australian Chef Pete Evans

Homemade Breaded Fried Avocado Fries with Chipotle Sauce

Australian Pete Evans is an internationally renowned and household chef, restaurateur, author and television presenter. His passion for food and a healthy lifestyle inspires individuals and families around the world.  Here's how he discovered Avocado fries during a visit to California…

Recently I filmed an episode of Moveable Feast (a TV series I host in the USA) in an avocado grove in the hills of California with the two hot tamales, chefs Mary Sue Milliken and Susan Feniger. Two of the coolest people in southern California, these living food legends taught me so much about Mexican cuisine in the small amount of time I had with them. The stand-out for me was crispy fried avocado, which they used in a dish. I thought it was so good it should be renamed and served by itself.  So here you go…

Serves: 4 (as a snack)

Preparation time: 8 minutes

Cooking time: 4 minutes

Difficulty: Easy

Course: Snacks (but you can certainly use them as a side dish, as well)


50 g (½ cup) tapioca flour

150 g (1 cup) white and black sesame seeds

2 avocados, cut into 2 cm thick slices 3–4 tablespoons coconut oil

½ teaspoon ground spice (such as curry powder, smoked paprika, cumin or turmeric) (optional) sea salt lemon wedges, to serve


Whisk the tapioca and 80 ml of water in a bowl until combined. Place the sesame seeds in a small, shallow bowl. Dip the avocado slices into the tapioca mixture to coat, then coat with the sesame seeds, patting down gently. Heat the coconut oil to 320 degrees F in a frying pan or saucepan.  

To test the temperature, drop a small piece of avocado in the oil–it should bubble instantly around the edges.

Working in batches, fry the avocado for 50–60 seconds on each side or until the sesame seeds are golden. Drain on paper towel and season with a little spice (if using) and salt.

Arrange on a platter and serve with some lemon wedges to squeeze over the top.


-Pete Evans

For more recipes from Pete Evans, go to his website at

Cauliflower Polenta

Need a quick and easy side for dinner? Look no more. Here you go.




Sea Salt & Pepper




Steam Cauliflower – when it’s almost done slice up polenta into ½ inch thick slices and add to your steamer. Mash both altogether until somewhat smooth. Add salt and pepper, a lilttle bit of butter and if you think it needs it a dash of milk to make it creamier!

Easy Peasy Chickpea Pasta for Kids

Here’s a super easy, healthy alternative meal for kids from the processed boxed Mac n Cheese!


Chick Pea Pasta

Olive Oil


Parmesan Cheese

Salt & Pepper


Cook pasta for 3-4 minutes in boiling water. Add a little bit of butter (or however much you want) olive oil, salt and pepper. Finishing touch – parmesan cheese on top!

Now you can also add green peas to this pasta. Or if you like garlic, in a small pot with olive oil and chopped garlic – keep the stove on low till the garlic starts to get a nice crisp light brown color. If your a fan of green peas and garlic, do both! Enjoy!

Stuffed Bell Peppers

Serves 12 people


12 Bell peppers

3 lbs. Organic or local ground beef (In the photo: Kauai local grassfed beef)

2 Cups of Quinoa

1 Chopped Onion

1 Cup of Green Peas

1 Cup of Corn

1 Cup of Mixed Shredded Cheese

1 Tbs. Butter

Garlic Salt

Salt & Pepper


Preheat oven to 350 degrees

In a pot, start cooking the quinoa (follow the directions on package)

In a separate pot, throw in the chopped onions with butter. Once the onions start to get a little soft put the ground beef in. Season with garlic salt (you decide how much you would like). When it's the beef is almost done cooking put in the green peas & corn. Add your cooked quinoa to the pot with the beef and veggies – turn off the stove. 

Bell peppers – cut the top off and remove the seeds inside.

Place in a pan big enough for your peppers. Stuff your bell peppers with the beef and quinoa. Sprinkle shredded cheese. Put in the oven for about 20-30 minutes. Once your bell peppers start to look a little soft take them out and ENJOY! Salt and pepper to taste.

Serve with a side salad of your choice.

– By Kenna Colburn



Chicken Lettuce Wraps

Serves 4


4 Lettuce Leafs

3 Chicken Spears

2 Tablespoons Hoisen Sauce

1 Teaspoon Ginger

2 Tablespoons Garlic

Stir Fry Mix

2 Tablespoons of Slivered almonds

5 Broccoli Florets

½ Cup Bean Sprouts

½ Cup Mushrooms


Dice the chicken and cook in hoisen sauce, mix in ginger and garlic. Steam broccoli and quickly steam mushrooms (do not overcook). Dice up bean sprouts, broccoli, mushrooms, and almonds. Add to the chicken mixed and stir until blended. *Add in brown rice if you want, but try to avoid grains if you can. Wrap in Lettuce Leaf and ENJOY!

Rebekah’s Tea Recipe

Gabby’s friend, nutrition expert Rebekah Winquest shares the purest type of matcha green tea, a whole plant green tea straight from Japan – 10x more potent than standard green tea. 

– A ceremonial tea used for focus and mental clarity

– Provides energy with a natural caffeine that won’t make you jittery, hyper or crash.

– It’s high in vitamins and minerals – contains calcium, magnesium etc.



1-2 Teaspoons of Tea

Hot Water (or cold depending on preference)

Dash of cinnamon

6 drops of vanilla stevia


We give this a thumbs up and suggest you try if you are looking for an energy drink that is healthy!






A lot of you have been asking for the recipe, here it is! You absolutely can't go wrong with this cake and it was a big hit at our XPT EXPERIENCE KAUAI. Enjoy, can't wait for you to try it!



• 3 Eggs beaten

• 4 oz. Organic dark chocolate (Organic semi sweet chocolate works, too)

• ½ Cup coconut oil

• ½ Cup coconut sugar or maple syrup or honey

• 1 Tsp. Vanilla

• 3/4 Cup Laird Superfoods Enriched Cocoa Creamer (Click here for buying options online)


• In a mixing bowl, beat eggs until they form a nice foam.

• In a double boiler, melt the chocolate, coconut oil, (sweetener of your choice) and vanilla.

• Combine cooled chocolate mixture with eggs. 

• Mix well, do not over mix.

• Mix in Laird Enriched Cocoa Creamer.

• Poor on cooled crust. Bake at 300 degrees for 35 min.



• 2 ½ Cup Pecans 

• ¼ Cup Laird Superfood Creamer

• ½ Tsp Cinnamon 

• 4 Tbs Coconut Oil 

• 2 Tbs Coconut Sugar 

• Pinch Kosher Salt (or whatever salt you prefer)



• Place the pecans in a food processor and chop until the nuts are half the size.

• Stop the processor and add the rest of the ingredients.

• Chop until the nuts are like the size of rice.

• Put the mixture in a 9” spring from pan.

• Pack mixture down.

• Bake at 300 degrees for 15 min.



• 1 Pint organic heavy cream

• 1 Tbsp. coconut sugar

• ½ Cup Laird Super Food Creamer



• Whip the cream before soft peaks start to form.

• Add the sugar and the Laird Superfood Creamer

• Mix until you form soft peaks. 


 If you don't have any Laird Superfood Creamer or Laird's Enriched Cocoa Creamer you can get some here:  

Click Here For Laird Superfoods Website


Red Velvet Cupcakes

A little red in your life for today. Happy Valentine's Day, everyone!


3 1/2 cups flour

3/4 cup organic canola oil

24 teaspoons Stevia

6 tablespoons red food coloring

1 tablespoon unsweetened cocoa powder

1 1/2 teaspoons vanilla

1 1/2 teaspoons salt

1 cup 1% buttermilk

1 1/2 teaspoons cider vinegar

1 1/2 teaspoons baking soda

6 large egg whites



2 8-ounce packages low fat cream cheese, softened

6 tablespoons organic canola oil

1 1/2 teaspoons vanilla extract

5 cups confectioners sugar, sifted



Preheat oven to 350 degrees. 

Place cupcake papers in 3 12-cup muffin tins.

In a small bowl, sift the flour and set aside. In a large bowl, on the medium speed of an electric mixer, beat oil and Stevia until fluffy, about 5 minutes. 

In a small bowl, whisk the red food coloring, cocoa, and vanilla together. Add to the batter and beat well. 

Stir the salt into the buttermilk in a measuring cup. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are well mixed, but do not overbeat. 

Stir the cider vinegar and baking soda together in a small bowl. Add to the batter and mix well. 

Use a rubber spatula to scrape down the batter in the bowl, making sure the ingredients are well mixed and the batter is smooth. 

In a large bowl, beat the egg whites into large fluffy peaks. Gently fold the beaten egg whites into the cake batter.

Fill the cupcake papers to 3/4 full. Bake 20 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cupcakes cool in the tins for 1 hour. Remove from the tins and cool completely on a wire rack.


In a large bowl, beat the cream cheese and oil on medium speed until smooth, about 3 minutes.

Add the vanilla and beat well.

Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy.

Cover and chill icing for 1 to 2 hours.

When the cupcakes are cool, spread each generously with frosting.

Yield: 3 dozen cupcakes

Bunless Burgers with Caramelized Onions and Cheddar

Bunless sliders have made their appearance in restaurants and in homes as a new delicious appetizer. They are super easy to make and taste really good without the bun. There are many variations but here is one of our family favorites.



6-8 Small rounds of either ground beef or turkey

6-8 cheddar cheese slices or your favorite

1 red onion

Olive oil, salt and pepper



Grill (don’t microwave) your meat. Slice thin and caramelize your onions in a skillet with a dash of olive oil. Once your meat is cooked to your liking top with a slice of cheese. Put in the oven just for a few minutes to melt the cheese. Top with the sautéed onions Sprinkle with a dash of pepper

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