Chicken Wings:

Ingredients:

• 2 lbs Chicken Wings
• 2 Lemons
• Salt (Himalayan preferably)
• Pepper 
• 5 TBSP Coconut oil

Directions:

1. Zest lemons
2. Juice lemons
3. Marinate Chicken Wings in Lemon juice and 1/2 lemon zest; salt and pepper (in fridge for at least an hour for best tasting)
4. Preheat oven to 425 and cook for about 35 minutes (or until the juices run clear and meat thermometer reads 165 near the bone)
5. In a wok or deep frying pan, heat coconut oil on medium heat. Add half the remaining lemon zest to the oil. Add the chicken and then add the remaining lemon zest. Add more salt and pepper to taste. Sautée until crispy. Enjoy!

Sautéed Spinach:

Ingredients:

• 1lb Spinach
• 1 bulb Fresh garlic (minced)
• 1/4 Onion (diced)
• 3 TBSP Coconut oil
• Salt (Himalayan preferably)
• Pepper

Directions:

1. Heat coconut oil on medium heat
2. Add onion
3. When onion is almost translucent, add garlic, salt and pepper to taste
4. Add spinach, stirring to coat
5. Enjoy!

Quinoa:

Ingredients:

• 1 cup Quinoa
• 8 cloves Garlic (minced)
• 1/8 Onion (minced)
• 1 TBSP Coconut Oil
• Salt (Himalayan preferably)
• Pepper

Directions:

1. Rinse quinoa well. 
2. In rice cooker, add 2 cups water to quinoa. 
3. Heat coconut oil to medium-low. 
4. Sauté onion until almost translucent. 
5. Add minced garlic, salt and pepper to taste. 
6. Add cooked onion and garlic to quinoa. Mix well. Start rice cooker.