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Category: Recipes

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

JStar’s Breakfast Bowl

I started eating Paleo-ish back in 2008 and only meal that has been a challenge for me is breakfast is breakfast, probably because I grew up in the 70s/80s eating cereal like it was my job in life.  I say Paleo-ish because I don't like to be overly precious about my diet and I will eat a grain if your mom cook’s dinner for me or on a special occasion.  I also have a deep love for popcorn, so I do eat that from time-time.  

Back to breakfast.  I like eggs but I only want to eat them a couple of times a week.  I'd actually prefer to skip breakfast over eating eggs day in and day out.  Bacon is awesome but, since I don't manage extra fat very well based on my genetics, that's not a great option either, or at least not something I can eat on the regular. 

For years, my regular breakfast was either a scoop of protein power or a green smoothie. The protein powder felt processed and un-food like and often didn't have enough carbohydrate, which I could really feel in my workouts.  The greens were great, but not enough protein.  I've also eaten leftovers from the night before, salads, sausages, etc.  But, there is not much joy for me in those meals.   

Lately, I've landed on this awesome bowl I call JStar's Breakfast Bowl.  It's super tasty, colorful, nutrient dense, and has some protein fat and carbs.  I also mix it up a lot, which keeps it interesting.   Here's the bowl I've been making lately:

JStar's Breakfast Bowl Recipe

  • 1 Cup Non-Fat Bulgarian Yogurt (you can easily substitute full-fat) 
  • 20 Pepitas 
  • 6 raspberries
  • 15 Gogi Berries 
  • 1/2 cup grain-free granola (l like Purely Elizabeth these days but any brand will do)
  • Some dried apple balls (from Peeled Snacks)
  • A few banana chips (admittedly these are the only unhealthy thing in this and could easily be eliminated)
  • A sprinkle of shredded coconut

These ingredients are all from Whole Foods but most health food store would have some version of these ingredients.  My very rough guess is that this is about 450 calories and roughly 20 grams of protein, 40 grams of carbs, and 20 grams of fat.   But, you can really add what you what to make it lower calorie, lower carb, higher fat, higher protein, etc.   You get the idea.    


Juliet Starrett
CEO | MobilityWod

Green Beans with Sundried Tomatoes

Serves 2


Approximately 15 Fresh Green Beans

2 T Sundried Tomatoes

1 T Olive Oil

Sea Salt and Pepper


Wash then steam the Green Beans, do not overcook. Pan fry green beans and sun dried tomatoes for 5 minutes in the olive oil. Sprinkle Salt and Pepper to taste.

Cucumber Berry Juice

Look at your skin glow…..

Benefits of Cucumber!

Cooling, soothing, healing, cucumber juice is one of the best things you could drink to enhance the look and texture of your skin. Cucumber is high in Vitamin K and C and also help lower levels of inflammation in the body, improves any kind of inflammatory ailment. Cucumber improves eczema or psoriasis.





Fresh Mint


Peel and chop 1 Cucumber, add 2 cups Strawberries, 1 cup Raspberries, 3 fresh Mint Leafs, 4 cups of Purified Water. Put all ingredients into Vitamix or juicer until thoroughly blended.

By Eden Cleanse

Kale Vavavoom Juice

Kale Vavavoom Juice


4 Bunches of Kale Leaves

5 snippets of Mint

1 and ½ Cucumbers (peeled)

½ Pear

½ Apple

½ cup of ice

½ cup Water

¼ of a Lemon – adds an extra kick



I have a Vitamix blender, so I throw all ingredients in and blend away, but a regular blender works, too. ENJOY! 

– Gabby

Paleo Diet Thanksgiving Recipes

Eating food thаt соmеѕ frоm thе uninfluenced, natural earth iѕ the best wау tо safeguard уоur health аgаinѕt thе damages оf poor nutrition, fertilizers, hormones аnd chemical additives. Chances аrе, if you're reading this, that уоu may аlrеаdу eat organic vegetables аnd, if уоu dо consume meat, you reach for the grass-fed аnd hormone-free varieties.

Thе оnе Achilles Heel оf аnу year-long health plan iѕ Thanksgiving. Thiѕ traditional American day оf indulgence makes it аlmоѕt impossible tо eat healthy foods – еvеn traditional vegetable recipes аrе smothered in cream, cheese оr gravy. Enter thе Paleo diet: a natural-foods-only plan thаt hаѕ ѕоmе remarkable similarities tо whаt wаѕ рrоbаblу оn thе table аt thе firѕt Thanksgiving!


Paleo Eating

Thе Paleo diet iѕ a rеlаtivеlу simple concept: Eat thе kinds оf foods thаt wеrе аvаilаblе tо оur hunter-gatherer ancestors–meat, vegetables, fruits, аnd seeds. Thе agrarian-age foods wе nоw knоw аnd love аrе nоt раrt оf thе Paleo diet: dairy products, legumes, potatoes (this notably dоеѕ nоt include sweet potatoes) processed meats аnd oils.

If you're interested in gоing Paleo, thеrе аrе plenty оf references уоu саn find online for recipes thаt lеt уоu stay wеll within thе limits оf thе Paleo diet.


We'll assume thаt fоr уоur Thanksgiving, you're gоing tо serve meat. Whilе wе understand аnd acknowledge thе millions оf healthy vegetarian consumers оut there, but let's face it: Thanksgiving iѕ nоt уоur timе tо shine. Trу passing оff a tofu turkey аѕ thе rеаl thing and you'll bе lucky if you're еvеr invited tо anyone's Thanksgiving еvеr аgаin – lеt аlоnе bе allowed tо host!

When it comes tо Paleo, Turkey hаѕ it right. If уоu саn find аn organic оr hormone-free farm-raised turkey, buy it. If you're lucky еnоugh tо hаvе access tо a wild game gobbler, еvеn better! Wild game iѕ packed with nutrients аnd vitamins thаt аrе simply absent frоm farm-raised livestock meat – аnd thеrе will bе far, fаr lеѕѕ fat оn thе bird аѕ well. (Note: уоu mау nееd twо wild game turkeys оr аnоthеr meat dish as wild turkeys аrе аlѕо fаr smaller thаn thеir farm-raised cousins).

Paleo Stuffing

And juѕt likе that, wе run intо оur firѕt roadblock fоr a Paleo Thanksgiving. Traditional Turkey stuffing iѕ made with bread – аnd grain products аrе dеfinitеlу nоt оn thе Paleo menu. Yоu саn dо thrее things whеn it соmеѕ tо stuffing оn уоur Paleo-turkey day:

1. Use Cornbread Stuffing

2. Don't serve stuffing

or 3. Cheat, аnd uѕе a breaded stuffing

Check оut thiѕ amazing recipe fоr cornbread stuffing. (If ancient peoples аtе maize, whу can't you?)  Recipe is courtesy оf a brilliant gal аt agirlworthsaving blog.

Thiѕ "cornbread" stuffing works bесаuѕе inѕtеаd оf flour, things likе coconut flour аnd cornmeal аrе used. Coconut flour iѕ essentially a gluten-free powder made frоm thе dried coconut meat аftеr it iѕ uѕеd tо make coconut oil. It's naturally lоw in carbohydrates, ѕо givе Coconut flour a trу оn all уоur favorite recipes, not just for Thanksgiving!

Sweet Potatoes

There iѕ ѕоmе debate аѕ tо whether thе Sweet potato counts аѕ Paleo. Thе White potato iѕ аlmоѕt universally banned bу Paleo enthusiasts bесаuѕе оf itѕ widespread cultivation аnd (relatively) poor nutritional content. But thе sweet potato iѕ a diffеrеnt matter: thе nutritional benefits оf a sweet potato fаr outweigh anу соnѕ – bе thеу carbohydrates оr concerns аbоut cultivation.

Tо trу tо stay аѕ healthy аѕ possible, avoid things likе sweet potato casserole (although technically ѕtill Paleo if уоur recipe avoids processed oils, dairy оr marshmallows) аnd stick with delicious roasted sweet potatoes.

Thiѕ iѕ a sweet аnd savory dish thаt (when cooked properly) iѕ delicious with juѕt cracked pepper sprinkled liberally аll over. Onе rеаѕоn wе likе thе Paleo diet: spices аrе nоt оn thе list оf no-no foods! Tо add еvеn mоrе flavor, find a roast-recipe thаt adds diced carrots аnd onions tо thе pan.

Tomatoes, Squash аnd Green Beans

Squash iѕ аn ancient staple food. It iѕ аlѕо delicious whеn served pureed – аnd it adds color tо уоur plate, a dеfinitе sign оf a healthy dinner. Yоu mау hаvе heard оf a raw-foods diet. Paleo аllоwѕ уоu tо cook уоur food, but there's nо rеаѕоn уоu can't tаkе a page оr twо frоm thiѕ fаr-mоrе-difficult-tо-maintain dietary regimen, аnd serve a delicious salad bеfоrе thе mаin course.

If уоur family isn't a salad-eating crowd, opt fоr sliced tomatoes (organic, if you've gоt access tо any) sprinkled with pepper tо taste. Yоu саn аlѕо gеt fancy аnd prepare the tomatoes аnd some onion in a balsamic vinaigrette dressing, but juѕt slicing thеѕе tasty vegetables tо serve iѕ muсh easier.

Green аnd Yellow squash оr zucchini саn bе prepared a similar way: simply slice intо 1-2 inch slices аnd cover in a microwave-safe bowl. Microwave fоr 1-4 minutes (depending оn microwave power) оr until hot аnd soft. Sprinkle a littlе coconut oil оvеr thеm bеfоrеhаnd, ground pepper аnd a dash оf sage.

Green beans аrе great, tоо – juѕt avoid thе green bean casserole аnd opt fоr boiled оr diced snap peas. Thеrе аrе steam-in-bag Green Beans аvаilаblе аt уоur local grocery store thаt аrе nоt оnlу tasty, but рrоbаblу thе fastest, no-mess dish you're gоing tо prepare thiѕ Thanksgiving holiday.


It's not difficult tо make уоur оwn Cranberry sauce – аnd gеtting it оut оf a саn iѕ mоѕt dеfinitеlу nоt in keeping with thе idea оf a hunter-gatherer diet. Cranberries hаvе a host оf health benefits thаt make it аlmоѕt impossible tо ignоrе a delicious, health-conscious Cranberry dish.

Hеrе аrе ѕоmе health benefits оf Cranberries:

UTI аnd Ulcers – high proanthocyanidin content (a phytonutrient) helps prevent сеrtаin types оf bacteria frоm attaching tо уоur stomach аnd urinary tract lining.

Anthocyanin content – phytonutrients thаt givе cranberries thеir rеd color аrе mоrе prevalent in fruits thаt receive mоrе direct sunlight. Bесаuѕе mоѕt cranberries аrе bog-harvested (and thuѕ exposed tо mоrе UV rays) anthocyanin content in Cranberries iѕ extremely high.

Vitamin C & Fiber – Vitamin C supports thе immune system, аnd fiber protects еvеrуthing frоm уоur digestive tract tо уоur cardiovascular health. Cranberries аrе packed with thеѕе nutrients, уеt hаvе оnlу 45 calories реr cup!  

Antioxidants – Cranberries hаvе mоrе оf thеѕе powerful disease аnd free-radical fighting nutrients thаn аnу оthеr fruit. Onlу blueberries hаvе higher antioxidant content thаn Cranberries.

Onе option iѕ tо serve dried cranberries оn salad оr аѕ a sprinkling оr topping fоr уоur оthеr Thanksgiving Day dishes. Thеу саn еvеn bе baked intо meats fоr added sweet-and-sour flavor.


Written By, Guest Blogger, Jordan Thompson – PALEODIET

Brunch Panzanella


3/4 cup thinly sliced almonds

2 tablespoons unsalted butter

1 bay leaf

1/4 cup packed light brown sugar

1 tablespoon brandy

1 tablespoon fresh lemon juice

1/2 cup fresh orange juice

1/4 teaspoon finely ground sea salt, preferably gray salt

1 large loaf whole-wheat or sprouted bread, about 1 pound

2 pints ripe strawberries, cut into 1/4-inch slices

1/4 cup granulated sugar

1 tablespoon fresh lemon juice

1 tablespoon good-quality balsamic vinegar

1/2 teaspoon finely ground sea salt, preferably gray salt

3/4 cup golden raisins

1/2 cup blueberries

1/2 cup lightly packed torn mint leaves

1 cup low fat (or nonfat) vanilla yogurt



Preheat the oven to 350 degrees F.

Spread the almonds on a baking sheet and bake in the oven until toasted, about 8 to 10 minutes.

While the almonds are toasting, melt the butter in a 10-inch skillet over high heat, and cook until it browns. Add the bay leaf and stand back (it might pop). Lower the heat to medium and add the sugar to the pan and stir. When the sugar has melted, add the brandy and stand back (it might flame). Add the lemon juice. Cook for 15 seconds, then add the orange juice and salt. Stir and cook until the liquid has reduced by half and it has reached a syrupy consistency. You should have about 1/2 cup. Remove the bay leaf.

Using a serrated knife, shave off the thicker parts of the crust. Cut the bread into 1/2-inch cubes. You should have about 8 cups. Place the bread in a large bowl. Add 1/4 cup of the brown butter syrup. Spread the bread in a single layer on a rimmed baking sheet. Bake until golden and crispy on the outside and still chewy inside, 15 to 20 minutes, turning occasionally for even coloring.

Put the strawberries in a medium bowl. Add the sugar, lemon juice, vinegar, and salt and mix well. Allow to macerate for 5 to 10 minutes. 

Place the raisins in a small bowl. Cover with hot water. Allow the raisins to plump for 8 to 10 minutes. Drain the fruit. 

Place the bread in a large bowl. Add remaining brown butter syrup, the almonds, raisins, blueberries, and mint. Toss well. To serve, spoon some strawberries in each bowl. Spoon some panzanella beside the strawberries. Spoon some vanilla yogurt on to cover the strawberries.

Cold Buster Drink

Anyone have a cold or fighting it? Try this out!


3 Oranges

1 Lemon

1 Grapefruit

Ginger (Lots of it)

Ice and water


Juice all ingredients. Mix all together. Add ice and water to your liking.

Steak with Cauliflower Polenta

When you have run out of ideas, this meal is a fast and easy go to family go-to!



Hawaiian Rock Salt or Himalayan Salt

New York Steaks

1 Head of Cauliflower

1 Roll of Polenta

1/4 Cup of lowfat milk

Dab of butter

Salt & Pepper



Steam Cauliflower until soft. Mash in the polenta with the milk and butter. Just a hint of salt & pepper. Sprinkle Hawaiian Rock Salt or Himalayan Salt on both sides of the steaks. Begin grilling when they are at room temperature. Grill to your liking. Serve with your favorite salad.

Paleo Chocolate Chip Cookies

Paleo cookies made with coconut and almond flour. Low carb and yummy! This recipe makes 24 cookies.


2 Eggs (slightly beaten)

2 Teaspoon of Vanilla Extract

1/2 Cup of Coconut Oil (melted and cooled)

1 Cup of Laird's Coconut Sugar (or whatever coconut sugar you want)

2 Cups of Almond Flour

1/2 Cup of Coconut Flour

1 Teaspoon of Baking Soda

6oz of Dark Chocolate Chips


Preheat oven to 350 degrees F. In a large bowl, add eggs, coconut oil, coconut sugar and vanilla extract. (Make sure the coconut oil is cool) Next, add the almond flour, coconut flour and baking soda and mix until everything is mixed well and forms a dough. Throw in those dark chocolate chips, mix again. Use a cookie scoop to get perfect shaped cookies. Put wax paper over the pan, then start scooping the cookie dough on the sheet. Gently pat down cookie dough just a little bit to flatten. Bake for 13 minutes, or until it's golden around the edges. When they are done, sprinkle coarse sea salt and then allow to cool down for 10 minutes. Enjoy!

Homemade Popcorn

Making popcorn at home is not only more affordable but way more healthy. Store bought popcorn is usually made with a saturated fat shortening instead of a more healthier oil like Olive Oil or Coconut Oil.


Popcorn Kernels

Coconut Oil

Sea Salt


Cover a pan with olive oil and heat. Once very hot add a couple kernels–if they pop its ready. Add popcorn kernels to the pan so they cover the circumference completely. Cover and shake just a bit as the kernels start to pop. Once it appears all kernels have been popped remove and let cool. Flavor with a bit of sea salt.

Brussels Sprouts with Pancetta and Parmesan Cheese

If your a fan of brussel sprouts and pancetta this one is for you!


Olive Oil

1 lb Brussels Sprouts

5 Slices Pancetta

2 Large Shallots (Chopped)

1 TB garlic, chopped

Salt and pepper to taste

2 TB parmesan cheese


Boil Brussels Sprouts in water until tender. Saute pancetta in garlic and olive oil over medium heat. Cut Brussels sprouts in half and add them along with shallots to pancetta, garlic and olive oil, add more olive if needed. Add salt and pepper to taste. Cook on high heat until brown on sides. Top with parmesan cheese.

Balsamic Chicken Over Spinach

In this recipe you can use chicken breast or chicken thighs. It holds the flavor more and isn't so dry like chicken breasts tend to get. Load up on the spinach & hope you like it!


6 Tablespoons of Olive Oil

2 Tablespoons of Butter

6 Boneless, Skinless Chicken Thighs

6-7 cloves of Garlic (Minced)

Cherry Tomatoes (As many as you like)

1/3 Balsamic Vinegar

Juice of 1 Lemons

2 LARGE handfuls of Fresh Spinach (Rinsed)



1. Place pan on medium-high heat and add the olive oil.

2. Add chicken thighs, the reduce the heat to medium.

3. Add salt and pepper to your liking, then close the lid for about 4 minutes (depends how thick the chicken is)

4. Flip chicken thighs and season again (If you want to get crazy you can even add cayenne powder).

5. Add the butter and close the lid again for another 4 minutes.

6. Turn heat to med-low, remove the lid and add the garlic.

7. Add the tomatoes, balsamic vinegar and 1/3 water. Cover and allow to simmer until tomatoes are nice and soft.

8. Once the tomatoes are soft, add the lemon juice.

9. Serve over a bed pf spinach and top with the balsamic-lemon sauce.

10. ENJOY!!!

By, Team XPT

Morning Superfood Coffee

This morning coffee is one of our favorites! Provides a long sustained energy burn to charge you through to lunch. 


10oz coffee, or Americano
1 Tablespoon of Laird's Original Superfood Creamer (Aquamin, Coconut Milk, Coconut Oil, Red Palm Oil)
1 Packet of Laird's Top Fuel Creamer (Organic Oils & Butter containing natural mct's)
1/2 Teaspoon Laird Performance Mushroom Blend (Chaga, Cordyceps, Maitake, Lions Mane)
1 Teaspoon fresh Turmeric Powder


Blend with a bullet blender (top fuel creamer must be blended, but will froth nicely). 

If you want to try this recipe but don't have ingredients, you can find them here:

Goat Cheese, Sun Dried Tomato Stuffed Breast

This just looks perfect for a nice healthy simple dinner!


2 Chicken Breasts

¼ Cup Goat Cheese

¼ Cup Artichoke Hearts

¼ Cup Sundried tomatoes


Mix together sundried tomatoes, goat cheese and artichokes. Sliver open the breast, put stuffing in, add sea salt and pepper to taste. Bake at 350 for 35 minutes. Served with lemon vinaigrette dressing on a spring mix with cucumbers


Healthy Banana Desert Bowl

Super easy and DELICIOUS!



Gluten Free Granola

Pumpkin Pie Spice


Almond Butter

Use your judgment on portions! If you want more bananas than granola or more granola than bananas… DO IT!  So GOOD!

Paul Hodge’s Afternoon Pick Me Up Drink

Paul Hodge – "My personal favorite recipe I do every afternoon religiously, it gives me energy all the way until bedtime. It's delicious and a serious wake up call."


8oz Almond Milk

2 Scoops Whey Protein Powder

1 Tablespoon of Laird's Instafuel

1 Heaping Teaspoon Laird's Performance Mushroom Powder (Immune Booster (Maitake), Muscle Recovery (Chaga),    Brain Stimulant (Lions Mane), Energy (Cordyceps))

1 Teaspoon Tumeric

1 Teaspoon Laird's Superfood Enriched Cocoa



Blend well and be powered for the afternoon!

Asparagus Spears Wrapped in Prosciutto

This is a great side dish to have with anything! Maybe a nice piece of steak, salad, mashed sweet potatoes,etc. If your grilling, throw these on the grill or bake them. Either way, you can never go wrong with veggies wrapped with meat! . . . Unless that is if you dont eat meat. Enjoy!



8 Asparagus

¼ lb of Gryere Cheese

8 Prosciutto Slices

*Match prosciutto slices to the amount of asparagus if you want more.



Lightly steam the asparagus–once cool, place them in the middle of the prosciutto with a dab of cheese in the center -wrap the prosciutto around the asparagus – drizzle spears with olive oil (and balsamic if you like) – sprinkle with salt & pepper.

Preheat oven on to 375

Either grill or bake for 15 minutes.

Sweet Potato Parmesan Casserole

This is a hardy but delicious meal or side. I had a great time making this with my daughter. She loved to help peel, layer and sprinkle. Enjoy.



Sweet Potatoes

Olive or Coconut Oil

Parmesan Cheese

Sea Salt & Pepper



Peel the sweet potatoes then use a thicker peeler to slice big long strips. Grease a glass cooking dish with either olive oil or coconut oil. Place strips all along the bottom. Place another layer on top staggering the strips. Sprinkle with a bit of parmesan salt and peer. Begin layering again and repeat the toppings. Bake at 425 for 30 minutes – check it at 20 minutes.

Champagne Quinoa Feta and White Corn Side-Salad

This is either a side dish or a salad – goes great with fish. The corn gives it crunch, the feta gives it a salty taste and the quinoa is soft. If you are in a hurry and want to make it a meal either add more veggies if you are vegetarian or an animal protein if not.



2 Cups of Spring Mix

1 Cup of Arugula

2 Fresh Corn Ears – cut

1 Cup Quinoa 2 cups of water

1 Cup Feta in large pieces (squares)

Champagne Vinaigrette

Sea Salt and Pepper

Champagne Vinaigrette

½ cup of olive oil

1/3 cup Champagne Vinegar

1 teaspoon Mustard

2 tablespoons Lemon Juice

Sea salt and pepper to taste



Cook and Cool the Quinoa (follow directions on packet for cooking the Quinoa). Cook and Cool Corn, cut nibblets off the ears. Mix lettuce’s–add thick chunks of feta, corn, and quinoa on top. Drizzle dressing

Brown Rice Pesto Pasta

For those looking to avoid gluten this pasta, this dish is for you! My husband and I love this and my children love a similar version; same ingredients minus the pesto. Super easy and quick!



Brown Rice Pasta

Olive Oil

Sheep Feta

Sea Salt and Pepper

Parmesan Pesto



Cook the pasta according to directions (Don’t Over Cook) Sprinkle on cheese drizzle olive oil and pesto. Toss and serve hot. If you want to add meat and vegetable to it, I'd recommend chicken and broccoli to this dish. Cook a piece of chicken breat (boil or skillet), boil broccoli till soft. Cut into really small pieces, add salt and throw into the pasta. Enjoy! 



Gabby’s Egg in a Cup

This is something totally different that you can eat for breakfast or lunch. It is so simple yet you can make it seem so elegant. Enjoy!


2 Eggs

Olive Oil

1 TBS Goat Cheese

Salt and Pepper



Wipe the inside of a custard cup with olive oil – crack open 2 eggs and insert into the cup –sprinkle goat cheese and salt and pepper. Bake 12-15 minutes at 375


*Serve in the cup

*Add herbs if you want to make it fancy

Breakfast Burrito

Feeling like eating a burrito for breakfast?! This recipe is quick and easy!


1 Brown Rice Tortilla

4 Eggs – 3 egg whites, 1 whole

½ cup Black Beans

1 T Crumbled Feta

1 T Chopped Onion

Dash of Pepper



Scramble and cook the eggs. Heat up black beans in a pan. Chop up the onion. Warm the tortilla over the stove, just enough to get it warm. Put the tortilla on a plate; sprinkle with a bit of cheese followed by the eggs, beans, onion and the rest of the cheese. S&P to taste. If you have avocado, throw it in as well! Enjoy.


This simple yet fancy appetizer or side dish couldn’t be easier to make and it’s oh so good! 

8 Buffalo Mozzarella Slices
8 Basil Leaves
8 Tomato Slices
Olive Oil
Balsamic Vinegar
Sea Salt and Pepper

Slice cheese into thick rounds or squares (a tad smaller than the size of your tomato slices)
Slice your tomatoes into rounds
Place on a fancy plate
Layer on top a thick slice of cheese for each tomato
Layer on top of your cheese a basil slice
Drizzle olive oil over each piece then drizzle the balsamic
Sprinkle with S&P

Organic Chicken Sausage and Organic Pork Sausage

This is for the nights when Laird gets home late and there's no time to bbq. I like to serve with everything green because this is a bit of a treat to have this animal protein. Try to eat everything else green; kale salad and a veggie like broccoli.


Organic Chicken Sausage

Organic Pork Sausage


Bake for 30 minutes at 350. Turn over when browned on one side. 15 minutes a side.


Garlic Olive White Bean Hummus

Its Summer.  Its Hot.  Nobody likes to cook when it's hot.  Not even us. 

We decided to make a quick and easy dinner the other night that turned out fantastic and even better it literally took less than 10 minutes to prep, "cook", and sit down and eat.  The Olive Bar, at most every decent grocery stores, have a pretty good selection of olives and also of roasted garlic cloves.  We picked up some of those, a couple cans of white cannellini beans, a bunch of fresh vegetables and an organic roasted chicken and we had a meal.  Yes, it would have been best if we roasted the garlic and chicken ourselves, but we won't tell if you don't!

Serves: 4


  • 1 can (24 oz) Canallini Beans rinsed and drained
  • 2 TBSP Lemon Juice
  • 2 TBSP Tahini
  • 1/2 tsp Cumin
  • 1/2 head of Garlic roasted or 1/4 cup roasted Garlic Cloves
  • 1/2 cup of Green Olives (pitted makes it easier!)
  • 1/4-1/2 tsp of Himalyan Sea Salt
  • 3-4 TBSP EVOO (depending on how creamy you want it)


  1. Add Canallinis beans, Lemon Juice, Tahini, Cumin, Garlic, Green Olives, and Sea Salt in a Food Processor and blend.
  2. While blending pour in the EVOO to taste
  3. Enjoy with as many fresh vegetables you can find!

Fresh Raw Collard Green Salad with Crispy Bacon and Shallots

At XPT, we like to think of ourselves as meat eating vegetarians.  We can’t ever seem to get enough vegetables, especially the dark green leafy kind.  Kale still is the sexy, trendy cruciferous right now, but we wanted to give another nutrient dense veg the spotlight: Collard Greens.  The detox and anti-inflammation properties of this beautiful green are off the charts.  No wonder people from the South are so happy with all the Collards they put in their belly!

We put a fresh California twist on these Collards by keeping them raw.  By all means experiment with another dark leafy green like Chard, Dandelion Greens, Mustard Greens or any other greens that look nice and fresh at the market. Let’s be honest, whatever greens you choose will be a great excuse to eat more bacon!

Serves: 4


  • 6-8 slices of nitrate free/sugar free cooked bacon (keep the bacon fat!)
  • 2 bunches of collard greens, washed and cut into thin strips
  • 6-8 radishes, chopped and sliced into strips
  • 1 medium shallot, thinly sliced
  • 1/4 Cup EVOO
  • 1 clove garlic, chopped
  • juice of 1 large lemon
  • 1 tsp Dijon or stone ground mustard
  • 1/2 tsp Himalayan sea salt
  • pinch of black pepper


  1. Add bacon, collards, radishes to large salad bowl.
  2. Put a Tablespoon of the bacon fat in a medium pan and sautee shallots until browned.  Once browned, place onto a dish with a napkin to allow the shallots to dry out and crisp.
  3. Mix EVOO, garlic, lemon, Dijon, salt, and pepper in a bowl and whisk or a bottle and shake.
  4. Dress the salad to taste with the Garlic Lemon Dijon dressing and toss
  5. Add crispy shallots on top

Fresh Raw Collard Green Salad with Crispy Bacon and Shallots

At XPT, we like to think of ourselves as meat eating vegetarians.  We can’t ever seem to get enough vegetables, especially the dark green leafy kind.  Kale still is the sexy, trendy cruciferous right now, but we wanted to give another nutrient dense veg the spotlight: Collard Greens.  The detox and anti-inflammation properties of this beautiful green are off the charts.  No wonder people from the South are so happy with all the Collards they put in their belly!

We put a fresh California twist on these Collards by keeping them raw.  By all means experiment with another dark leafy green like Chard, Dandelion Greens, Mustard Greens or any other greens that look nice and fresh at the market. Let’s be honest, whatever greens you choose will be a great excuse to eat more bacon!

Serves: 4


  • 6-8 slices of nitrate free/sugar free cooked bacon (keep the bacon fat!)
  • 2 bunches of collard greens, washed and cut into thin strips
  • 6-8 radishes, chopped and sliced into strips
  • 1 medium shallot, thinly sliced
  • 1/4 Cup EVOO
  • 1 clove garlic, chopped
  • juice of 1 large lemon
  • 1 tsp Dijon or stone ground mustard
  • 1/2 tsp Himalayan sea salt
  • pinch of black pepper


  1. Add bacon, collards, radishes to large salad bowl.
  2. Put a Tablespoon of the bacon fat in a medium pan and sautee shallots until browned.  Once browned, place onto a dish with a napkin to allow the shallots to dry out and crisp.
  3. Mix EVOO, garlic, lemon, Dijon, salt, and pepper in a bowl and whisk or a bottle and shake.
  4. Dress the salad to taste with the Garlic Lemon Dijon dressing and toss
  5. Add crispy shallots on top

Mediterranean Lamb Meatballs

Lamb is the other red meat that is sometimes forgotten about.  The flavor brings some good variety to the plate and also gives this dish some Mediterranean flair that pairs well with some fresh Greek yogurt or even Tzatziki sauce.  Try with the Cauliflower Tabbouleh in our Recipe section to round out the Mediterranean feast!

Serves: 4


  • 1/4 small onion
  • 7 garlic cloves chopped
  • 1 TBSP chopped fresh parsley
  • 1 tsp chopped fresh oregano
  • 1 tsp chopped fresh sage
  • 3/4 tsp fennel seeds
  • 3/4 tsp ground coriander
  • 3/4 tsp ground cumin
  • 1 TBSP Himalayan Sea Salt
  • 1 large cage free organic egg
  • 1 1/4 lb ground lamb
  • 1 TBSP almond flour
  • 4-5 TBSP EVOO


  1. In a food processor combine the garlic, parsley, oregano, sage, fennel seeds, coriander, cumin and sea salt until finely chopped
  2. Add the egg, lamb, and almond flour and pulse until combined.
  3. Form the lamb mixture into 1 to 1.5 inch balls
  4. Warm 2 TBSP EVOO in a large skillet over medium high.  Add the meatballs in batches so as not to crowd the pan.  Brown on all sides for 5-8 minutes.  Add more EVOO as needed so the meat does not burn!
  5. Transfer to a paper towel and let cool.
  6. Serve with Greek yogurt or Tzatziki sauce and a delicious and nutritious vegetable!

Recipe inspired by Epicurious

Ginger Salmon Cakes with Daikon Radish Salad

You know that long white carrot/turnip looking thing that sits in the vegetable isle and rarely gets any love?  Meet the Daikon Radish!
It is an amazing root vegetable that has an amazing spicy yet tart crunchiness to it that soaks up flavors all around it.  We decided to show the Daikon some love this week with this delicious Asian Fusion meal.
If you are in a rush or need dinner quick the Salmon cakes can totally be made with canned Wild Salmon and still tastes pretty darn good.


  • 1 lb daikon radishes
  • 1 lb carrots
  • 2 cups red cabbage
  • 3 tablespoons freshly squeezed lime juice (from about 2 medium limes)
  • 2 tablespoons rice vinegar
  • 1 tablespoon fish sauce
  • 2 1/4 teaspoons chile-garlic paste
  • 3/4 teaspoon kosher salt
  • 1/4 cup plus 2 tablespoons avocado or EVOO
  • 1 3/4 teaspoon black sesame seeds
  • 1 3/4 teaspoon white sesame seeds
  • 1 1/2 lb Wild Caught Salmon (or 3 6 oz cans of Wild Caught Salmon)
  • 3 Cage Free Organic Eggs
  • 4 diced Green Onions chopped
  • 1 Tablespoon dried Dill
  • 1/2 teaspoon ground Ginger
  • 1/4 teaspoon Red Pepper Flakes
  • 1/2 Tablespoon Himalayan Sea Salt
  • 1/4 cup Coconut Oil


  1. Preheat oven to 450 degrees.
  2. Season salmon with salt and pepper and bake salmon on a nonstick sheet or pan in oven until cooked through, about 12-15 minutes. Let cool while you make the salad.
  3. Peel your daikon radishes and carrots into ribbons with a vegetable peeler and put into large bowl.
  4. Chop red cabbage into long strips and place in bowl with radishes and carrots.
  5. Mix together the lime juice, rice vinegar, fish sauce, chili-garlic paste, salt, sesame seeds and oil in a bowl. Pour some of the dressing on top of the salad and mix.
  6. Take the salmon and put it in another large bowl with the eggs, green onions, dill, ginger, red pepper, and salt.  Mix well.
  7. In a large skillet heat up the coconut oil on medium to high heat.  Form the salmon mixture in your hands into a small patties and then drop them into the heated skillet.  Fry for about 3 minutes each side.
  8. Dish the salad and place salmon cakes on top.  Finish with drizzle of more dressing on top!

Recipe inspired by Sarah Fragroso

(Photo cred:

Lemon Garlic Lobster w/ Sautéed Veggies and Quinoa

Seafood, crustaceans and shellfish can be mighty intimidating to cook so a lot of us don’t eat enough of it.  The average American consumes about 15 pounds of seafood and shellfish compared to almost 200 pound of meat.  Seafood is one of the healthiest forms of protein available and also an amazing source of Omega 3 fatty acids which helps fight inflammation and decrease the risk of many chronic diseases.We could all benefit from adding in a little more chicken of the sea into our diets.  Try this easy lobster dinner tonight- feel free to replace lobster with any other type of FRESH seafood at the store since pretty much everything goes well with lemon and garlic.
And if you’ve never tried Beet Greens (the greens growing out of the tops of beets) give it a whirl.  They are delicate, tender, mild tasting and delicious along with being extremely high in Vitamin K, A and C.  You can sub with spinach, kale, or chard if you aren’t ready to be that adventurous yet.

Serves 4 people

1 lb Lobster tails, cut into big chunks
4 Tbsp Ghee
2 garlic cloves, minced
2 lemons, juiced
2 cups purple cabbage, shredded
2 cups carrots, shredded
1 bunch asparagus (5-8 stalks), cut into 1 1/2″ pieces
4 cups beet greens , chopped
2 Tbsp olive oil
salt and pepper to taste
1 cup quinoa, dry
2 cups chicken or beef stock


  1. Preheat the oven to 400°F.
  2. Rinse the dry quinoa of any residue in a small mesh strainer. Once the water runs clear, add the quinoa to a pot. Add two cups of chicken or beef stock and bring to a boil. Once boiling cover with a lid, and reduce to a simmer. Stirring occasionally, cook until all the liquid has been absorbed. When the liquid is absorbed and quinoa nice and fluffy, turn the heat off and keep the lid on until ready to serve.
  3. Place asparagus on a baking sheet and drizzle with 1 tbsp olive oil, salt and pepper to taste. Roast in the oven until just tender, but they still have a crunch to them.
  4. Meanwhile, place a skillet over medium high heat, and add 1 tbsp of olive oil. Once oil is hot, add cabbage and carrots. Sauté the cabbage and carrots until they are just about tender, then add the beet tops. Finish sautéing the beet greens until just wilted. Season with salt and pepper to taste.
  5. Heat another skillet over medium high heat. Once skillet is hot, add 4 tbsp of ghee and lobster chunks. After 2 minutes of lobster cooking, add garlic and sauté until fragrant. Add the lemon juice, and finish cooking lobster until cooked all the way through (about 7 to 10 minutes). Add salt and pepper to taste.
  6. To serve: place the cooked quinoa on a plate, top with sautéed cabbage, carrots, beet greens, and asparagus. Then add lobster. Drizzle with the lemon garlic sauce in the lobster skillet.

Recipe courtesy of Tiana Durbin from

Organic Chicken, Red Potatoes, Whole Avocado

Eating healthy is way easier than people think. Here is a quick and healthy dinner that has very few ingredients but is big on taste. Your whole family should enjoy.
This is how we ‘Team XPT’  like to eat. As close to nature as possible, organic, whole.  Bon Appétit.

Lemon Chicken
(Organic, Boneless Chicken Breasts)
Quickly brown your chicken with salt and pepper

Throw it in the oven and squeeze lemon all over (parmesan cheese optional)
Bake 8-10 Minutes at 325

Roasted Red Potatoes
Boil then drizzle with Olive Oil and roasted paprika, stick in the oven with chicken for 15-20 minutes

Avocado Salad
Avocados scooped then drizzle with olive oil and squeezed Myer lemon, garlic salt

Bar Acuda Ahi Recipe

Need a new recipe this week? Try this one if you like fish and bacon. This recipe was inspired by a restaurant called ‘Bar Acuda’. It’s healthy, easy to make, and really really good.
ahi bacon garlic recipe

Bacon (or pancetta) (Hormone Free)
Olive Oil
Sea Salt and Pepper
White Beans

Wipe the Ahi with a little olive oil and salt and pepper. Grill.
Cook bacon (or pancetta) til crisp.
Heat white beans until the are soft with some crushed garlic.
Place white beans on top of Ahi, follow with bacon.
Serve with a side of ripe avocado.

Tumeric Juice Recipe

Here is a tumeric juice recipe we love. Tumeric has so many health benefits we have recently incorporated into our diet, a couple times a week.

1-2 TBSP Tumeric Root Juice (or 1 tsp Tumeric/Curcumin Root Powder)
Apple Cider Vinegar (1-2 tsp)
Raw Honey (1-2 tsp)
Water (16 oz)

Avocado Superfood

We love avocados whole or as a  spread/dip all year round. Yes it tastes great with chips but you can also use it as a spread on lean meats, brown rice toast, or as an appetizer. Avocado is considered a good source of ‘healthy fat’.

2 Avocados
1 Garlic clove
1 T Cilantro
½ Lemon
2 T Veganaise

In a bowl = Scoop out avocados, chop up or mince your garlic, finely chop cilantro, add the veganaise, blend – sprinkle sea salt and pepper and squeeze some lemon – blend again and taste.

Grilled Asparagus with Lemon Vinaigrette

Use as a side salad or a side dish. We love adding lemon and pine nuts for the flavor and crunch.
INGREDIENTS: Asparagus, Lettuce, Cherry Tomatoes, Pine Nuts

Use as a side salad or a side dish. We love adding lemon and pine nuts for the flavor and crunch.

Cherry Tomatoes
Pine Nuts
Olive Oil

Cut asparagus spears into halves or thirds
Grill or Bake asparagus the asparagus
Mix with Lettuce, Cherry Tomatoes and Pine Nuts
Mix Lemon and Olive Oil for the dressing
(or Champagne vinegar is also good)
Mix all and Serve

By, Gabby and Team XPT

Kalamata Olive, Avocado, Veggie Salad

Want to go a little crazy with your salad and mix things up?
Not to mention create a great tasting salad.

Serves 4

6 Cups Spring Mix Lettuce
½ Cup Kalamata Olives
½ Cup Guacamole
1 Tomato
1 Cup Sliced Beets
¼ Cup Sliced Carrots
¼ Cup Chopped Egg Plant
Pesto Dressing

Boil your beets. When cool, slice and cube into small bite size pieces. Bake your eggplant. Slice into thin strips. Peel and cut your carrots into bite size pieces. Roast them with olive oil and salt to get a little crust on the outside. Slice in 1/3’s your olives. Mash your avocado and add salt and pepper and lemon (to your liking). Add each one by one on top of your lettuce. Drizzle slightly with a pesto dressing or keep dressing on the side.

Laird’s Favorite Meatloaf Recipe

Laird’s mother used to make this, so it’s his nostalgic food. It’s the easiest thing in the world to do. Adding the 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 paper, you can drain off the fat.



3 lbs organic ground beef (not the leanest kind: I like 80%)
1 pound ground organic, free-range turkey
2 cups organic off the cob niblets
2 cups grated organic Cheddar cheese
2 cups rolled oats
4 organic eggs, beaten
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 large onion, diced
Parchment Paper
1 bunch organic kale
3 tablespoons barbecue sauce or teriyaki sauce


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

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”x13” 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 meat loaf so it forms a skin. Drizzle the barbecue sauce or teriyaki sauce over the top of the kale in a grid pattern. Bake for 1hour 15 minutes at 350, and then remove from the oven and let sit in the pan for 30 minutes. Serve from the pan or transfer to a platter.

Featured in Laird Hamilton’s book Force of Nature

Sesame Macadamia Ahi

I prepared the fish (fresh Ahi) by searing it in Sesame Oil. Once the fish was seared I put a dab of pesto sauce to spice things us.
To plate this meal: A small serving of Arugula on the bottom (or your choice of greens). Arugula just adds a nice tangy bitterness to the dish.
Then I lay the Quinoa/Kale mixture on top of that. I splash a bit of Olive Oil over that.

When I find a good fish I enjoy serving it to my family. This fish took very little time to prep and cook. Don’t let ingredients scare you into thinking it’s a lot of work. Turn on some music and have some fun with it.

photo 1

Fresh Ahi
Olive Oil
Sesame Oil
Shredded Kale
Macadamia Nuts
Sautéed Onions

I made a simple Quinoa with a splash of Olive Oil in the water. After it was cooked I put some shredded Kale in the same pot to let the heat soften the Kale.

I prepared the fish (fresh Ahi) by searing it in Sesame Oil. Once the fish was seared I put a dab of pesto sauce to spice things us.

To plate this meal:
A small serving of Arugula on the bottom (or your choice of greens).  Arugula just adds a nice tangy bitterness to the dish.
Then I lay the Quinoa/Kale mixture on top of that.  I splash a bit of Olive Oil over that.
Lay the prepared fish on top and for fun I sprinkled smashed up Macadamia nuts with sauteed onions and carrots (nice compliment of crunch with the soft fish)

Bon Appetit, Gabby

Coconut Curry StirFry


2 to 1 coconut oil to sesame.

1 Cup Broccoli
3 Carrots (cut up)
1 Yellow Pepper
1 Red Onion
Coconut Oil
Sesame Oil


Heat oils in pan add the rest of the ingredients! To make your stir fry special cook veggies in sesame and coconut oil.

Hydration Himalayan Quench

Ingredients for an incredibly hydrating easy to make drink at home. Save money and improve your health.


1/2 – 1 full lemon squeezed into 30oz of water.
Dash or 2 of Himalayan pink salt
1 tablespoon apple cider vinegar
3 drops of black pepper extract


The absorption that occurs because of the salt and pepper is absurd, and the lemon / apple cider is neutralized in the body which helps inflammation, digestion, fights infections, and a slew of other things including vitamin C, B-Complex vitamins, calcium, iron, magnesium, & potassium.

Consistency is key. Try this for 5 days, then take a couple days off.

Brian Mackenzie

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