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Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day

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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day

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Image Color: Gold
Time Commitment: 10-30 mins per day
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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day

contributor: Dr. Leland Stillman, 32
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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Ben Greenfield, 2
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Course description:

What if you had the chance to be mentored by two world-class leaders in Age Reversal Medicine AND receive life-saving diagnostic testing and life-changing treatments that are rarely accessible?

The Brain Rejuvenation Retreat is found no place else. Ben Greenfield and Regan Archibald are combining their knowledge and expertise in longevity, peptides, and fitness to give you the chance to experience a complete health makeover. Their insights will propel you forward on your path to optimal health and vitality.

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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Ben Greenfield, 2
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cover_image:

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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Ben Greenfield, 2
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Course description:

This is event description

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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day


contributor: Ben Greenfield, 2
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cover_image:

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Course description:

Join us as we learn from the experts in longevity – including those who understand the aging process and the mechanisms that can slow or halt it – and discover what you can do now to look and feel younger and extend your healthy life span. Why live longer if you don’t have health, look and feel younger, have your mental acuity, purpose, fulfillment and great relationships? Thought leaders who drive the understanding of mental and emotional well-being will teach you how to achieve all of this and Live Beyond the Norms.

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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Ben Greenfield, 2
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Course Thumbnail:

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Course description:

Discover how to extend your lifespan at our Unlock Longevity event! Listen and learn from the world’s leaders in regenerative medicine, and creating longevity in your fitness, health, beauty and energy levels.

What if our understanding of aging wasn’t a fact – but rather an option?

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Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
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meal_type: Breakfast,Lunch,Dinner,Snack,Dessert,Beverage,Boundless Cookbook,Boundless Kitchen
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Offer Type: Discount
Challenge Duration: Annual
Challenge Description: Annual challenge of the year 2025
Image Color: Dark Blue
Cover Image:

Time Commitment: 10-30 mins per day
Sponsor Name: LIFE NETWORK
Sponsor Logo (White, Transparent BG):

Prize: Free LIFEtime membership
Badge Name: 2025 Annual
Badge Image:

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Challenge Duration: Quarterly
Challenge Description: Winter is the perfect time for strength training. The more you work your muscles, the more heat your body generates. Let’s turn it up and stay warm by pressing, pulling, squatting and more.
Image Color: Medium Blue
Cover Image:

Time Commitment: 10-30 mins per day
Equipment: Workout Mat
Sponsor Name: DECATHLON
Sponsor Logo (White, Transparent BG):

Prize: Free Goodies
Badge Name: 2024 Q4
Badge Image:

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Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
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Challenge Duration: Monthly
Challenge Description: Winter is the perfect time for strength training. The more you work your muscles, the more heat your body generates. Let’s turn it up and stay warm by pressing, pulling, squatting and more.
Image Color: Dark Blue
Cover Image:

Time Commitment: 10-30 mins per day
Equipment: Workout Mat
Sponsor Name: Nike
Sponsor Logo (White, Transparent BG):

Prize: Nike Free Metcon 5 Shoes
Badge Name: Challenge-Nike
Badge Image:

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Challenge Duration: Weekly
Challenge Description: Winter is the perfect time for strength training. The more you work your muscles, the more heat your body generates. Let’s turn it up and stay warm by pressing, pulling, squatting and more.
Image Color: Light Blue
Cover Image:

Time Commitment: 10-30 mins per day
Equipment: Workout Mat, Light Weights, Medium Weights, Heavy Weights
Sponsor Name: Soma Breath
Sponsor Logo (White, Transparent BG):

Badge Name: Challenge 02
Badge Image:

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Challenge Duration: Weekly
Image Color: Medium Blue
Cover Image:

Time Commitment: 10-30 mins per day
Equipment: Workout Mat
Sponsor Name: Alo
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Prize: Yoga Mat
Badge Name: Challenge 01
Badge Image:

 

 

contributor: Ben Greenfield, 2
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Course description:

Welcome to the Ben Greenfield Life (BGL) Masterclass!

The Ben Greenfield Life (BGL) Masterclass serves as guidance to help you build a life design strategy inspired by Ben Greenfield's own life practices, helping you make the most of your available time and resources to build the life, body, career and relationships you want, and to leave a legacy you would be proud of.

It’s not about conforming to the precise structure (schedule, environment, or protocols) of Ben’s current lifestyle to mimic exactly, but to use it as a framework, or template checklist to follow when setting up your own life practices.

The course is structured to help you identify barriers, and your biggest weaknesses that prevent you from making the most of your available time and resources.

Going from where you are now, to a life-practicing hero involves routine practice, ad-hoc adaptation, and periodic redesign.

By the end of this course, you’ll possess the ability to confidently design and implement your own BGL-inspired life-practice map to help you master all six major areas of life.

You will arrive to a state in which you know (according to your BGL-inspired life-practice map) you’re doing everything you possible can to become your most productive (time), resourceful (nature), boundless (body), wise (mind-spirit), impactful (people), and wealthy (assets) self at every level of development or life-stage.

Throughout the course Ben will share a bunch of super helpful life optimization tools, tips, tricks and strategies, and show you how to use what you’ve learned in your own life.

Ben’s vision is for you to become your best self, so it’s important to make use of all the resources, assignments and quizzes provided so you don't miss out on important information.

This course is for those who, like Ben Greenfield, desire to:

  • Live life to the fullest, experience deep meaning, purpose, happiness, fulfillment and connection
  • Explore and enjoy every nook and cranny of God’s great creation
  • Get connected to, and learn how to use the most cutting-edge strategies to better their lives
  • Discover how to fully optimize your time, space, mind, body, spirit, career, relationships and capital
  • Live with boundless energy to conquer every mountain - physical and emotional
  • Belong to a supportive community of kindred spirits who have a deep desire to make maximum impact with love
  • Savoring every step of the journey with passionate authenticity and energetic curiosity


By discovering and following Ben Greenfield’s strategies and teaching, you will be fully educated, equipped and inspired to live your own life with maximum purpose and vitality, secure in the knowledge that everything you do, has a clear sense of direction and leads to a preplanned desired outcome.

Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Ben Greenfield, 2
cover_image:

course_description:

Ever wonder if simple daily activities could drastically improve your body's detoxification? Join Ben Greenfield, a leading figure in biohacking, as he unveils his revolutionary approach to maintaining peak wellness through everyday detox. This video isn't just about eliminating toxins; it's about empowering you with knowledge and practices to rejuvenate your body and mind.

In this video, I share:

🤸 Why Is Jumping Up and Down Your Secret Wellness Weapon? 
Discover the surprising science behind the lymphatic benefits of rebounding on a trampoline and how just five minutes a day can significantly aid detoxification and inflammation reduction.

🌬 Can Breath Work Really Detox Your Body? 
Learn how specific breathing techniques can enhance your body's detox pathways and Ben's top app recommendations for mastering breath work that supports overall health.

🔥 How Does an Infrared Sauna Deepen Detox? 
Why infrared saunas are superior for detoxification, penetrating deeper into tissues to flush out toxins.

☕ Are Coffee Enemas Effective for Detoxification? 
Why Ben incorporates coffee enemas into his weekly routine and how they can benefit your gallbladder and colon health.

💧 How to Replenish Minerals Lost During Detox? 
What strategies can you follow to ensure your body remains mineral-rich, especially when detoxing intensively.

 

🌟 What Advanced Detox Methods Can Tackle Serious Health Challenges? For those looking into deep detoxification, Ben discusses his recommendations for comprehensive programs and the transformative power of ozone therapy at home.

 

If you're looking to boost your detoxification efforts or incorporate biohacking techniques into your health regime, this video is a must-watch. It provides actionable insights and expert advice that you shouldn't miss. Discover how small, daily practices can lead to significant health improvements, and take charge of your well-being now!

 

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Workout Type: Full Body
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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Ben Greenfield, 2
cover_image:

course_description:

Cold plunging has become popular thanks to its powerful benefits, like easing anxiety, burning fat, reducing inflammation, and boosting mental clarity. But you don't need fancy equipment to reap the reward of cold thermogenesis. In this video, Ben Greenfield reveals his top cold exposure hacks for every budget and price point. Whether you are a cold plunge newbie or a seasoned veteran, you will learn the top tips and tools to get the maximum benefits of cold therapy with the biggest bang for your buck.

 

In this video you’ll learn:
  • How cryotherapy helps with anxiety, fat loss, mental health, and nervous system regulation
  • Cheap hacks for cold thermo with a limited budget
  • Ben’s recommended cold plunge 
  • The benefits of contrast therapy with sauna and cold plunge 
  • And more! 
  • Google

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Workout Type: Full Body
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diet_type: Vegan,Vegetarian,Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free,Anti-Inflammatory,Low-FOD-MAP (LF)
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Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Ben Greenfield, 2
cover_image:

course_description:

Do you ever feel down during the dark, cold months of winter? Winter can be a magical season, but for many, it brings many challenges that can dampen our spirits and impact our overall well-being.

 

The lack of sunlight, shorter days, and colder temperatures can lead to Seasonal Affective Disorder (SAD), a type of depression that occurs during the seasonal change. This can manifest as low energy, moodiness, and a persistent feeling of gloom. Moreover, the cold weather can discourage outdoor activities, leading to decreased physical activity and social isolation, which only compounds the problem.

So, how does one navigate these winter woes?

In this must-watch video, Ben Greenfield, a master of biohacking, shares groundbreaking strategies for naturally enhancing mood and beating Seasonal Affective Disorder (SAD).

Through a blend of natural remedies, lifestyle adjustments, and innovative technology, Ben offers a holistic approach to survive and thrive during the winter months.

What you’ll learn👇

🌱Find out how St. John’s Wort can be a game-changer for your mental health and why it's known as the "happy flower."

💡Discover how different forms of light therapy can mimic the sun's benefits and lift your spirits, even on the gloomiest days.

🧊 Learn about the surprising benefits of heat and cold therapy.

🇫🇮Why are the Finns, living in one of the coldest countries, among the happiest people on earth?

🍽 Explore the essential role of healthy fats in brain health and which omega-3-rich foods can help you maintain a positive mood.

🚀 What Are the Best Gadgets to Fight the Winter Blues?

This video is not just about facing winter's challenges but transforming them into opportunities for personal growth and well-being. Whether utilizing natural remedies, adjusting your lifestyle, or integrating cutting-edge technology, Ben Greenfield's strategies are designed to empower you to take control of your mood and overall health during the colder months. 
 

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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Ben Greenfield, 2
cover_image:

course_description:

This is a test video about gut health hacking. This is part of the vignette series.

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Image Color: Gold
Time Commitment: 10-30 mins per day
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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Renee Belz, 89
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Workout Type: Full Body
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course_description:

For the last 12 months, I’ve been monitoring my blood glucose with a Veri CGM on and off and experimenting with different foods and looking into the scientific literature.

One thing I’ve discovered is just how much the timing of dinner affects glucose sensitivity.

If you’re using a CGM, you may have noticed that your overnight blood glucose is higher when you eat late.

And if you use a Lumen device, you might have seen a higher reading – a 3 or a 4 – in the morning showing that you are waking up burning carbs instead of fats (preferred).

The science backs this up.

A recent study found that eating earlier, improved not just glucose levels after the meal or that night, but 24-hour glucose levels and also lipid levels.

Here’s a little graph to show the effects of dinner at 6pm versus dinner at 9pm.

Image credit the Glucose Goddess

So what this means is that the timing of your evening meal, affects not just your blood glucose after that meal, but also the next 24 hours. It’s also been shown to affect your lipid levels.
 
In the evening, to sleep well, you want to be optimising for melatonin production.
 
Melatonin isn’t just important for sleep. It’s also an antioxidant that protects your body against things like cancer.
 
So more melatonin in the evening is better, right?
 
Yes, but here’s the rub.
 
Melatonin can interfere with insulin sensitivity.
 
So, if you want to get the benefits of good insulin sensitivity and good melatonin production – both of which are important for longevity – then you need to finish eating dinner earlier.
 
If that doesn’t fit with your schedule on some days, you may like to think about reducing the amount of starchy carbohydrates in that evening meal.
 
Eating plenty of vegetables and protein, especially before consuming starchy carbohydrates also improves glucose tolerance.  So that’s an easy biohack you can use also.  See the graph below from Jessie Inchauspe which illustrates this well.
Image credit the Glucose Goddess

But the best experiments are going to be the ones that you run on yourself with either a CGM or a device like Lumen that tells you whether you are burning carbs or fats.

I’ve been improving my own metabolic score with a Veri CGM recently – it’s not perfect yet, but it’s pretty good for someone with PCOS. 

The key metric I’m working on to improve further?  My early morning glucose reading – it’s the anticipatory stress and early morning cortisol on school mornings that seems to impact mine the most. 

More morning meditation and yoga for me…

Do you track your blood glucose or use a device like Lumen?  Do you have questions? Reply to this email and let me know 🙂

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  1. https://angelafosterperformance.com/my-top-product-recommendation-for-fighting-fatigue-and-balancing-hormones-naturally-and-why-2/
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Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Dr. Dan Gartenberg, 34
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Modern life has disconnected us from our sleep — here are some ways to fix it.

After studying sleep for 10 years as a PhD in Cognitive Psychology, I’ve seen this disconnect first hand. People should understand and talk about their sleep like we talk about our diet and exercise.

But we live in a society that admires the sleep-deprived workaholic and disregards the fully rested and more thoughtful among us. It can be hard to focus on our sleep health, so I’ve compiled 10 main takeaways from my decade in the sleep world. Hopefully these tips will help you improve the quality of your sleep, your health, and your overall well-being.

1) Don’t underestimate the Circadian Component. People generally have an idea about how much sleep they need (called the homeostatic component of sleep). For example, I know I need about 8 hours. But people often know little about their individual internal 24-hour clock, aka the circadian rhythm. Here’s what you need to know. Everyone has a 24-hour cycle that is impacted by this weird German word called zeitgebers. Zeitgebers are environmental cues that impact our human physiology. The most relevant zeitgeber to sleep is natural sunlight. Sunlight penetrates photoreceptors in the eye, even when the eye is closed. This sends a signal to a place in the brain called the suprachiasmatic nucleus (my favorite word in the English language by the way). The suprachiasmatic nucleus impacts the release of melatonin and a whole slew of other neurotransmitters. This system, known as the circadian rhythm, impacts everything from your fatigue level throughout the day to your immune system. It explains that feeling of being wide awake at a certain time in the morning, sleepy after that afternoon lunch, and really tired at 3 in the morning. Everyone has their own unique circadian component, which can be shifted forward or backward.

2) The main problem is that we aren’t getting enough sleep. Differences between people aside, the main societal problem when it comes to sleep is that people are just not getting enough of it. I don’t need to read off the stats, everyone knows those people in your lives that skate by on 5–6 hours of sleep, or sometimes even less. (Or, that person might be you!) Getting such little sleep is pretty unhealthy: It negatively impacts literally every organ in the body, and chronic sleep deprivation can decrease your life expectancy by as much as 5 years.

3) There are 2 major causes for trouble falling asleep and staying asleep. After interviewing people with sleep problems I’ve noticed that they generally fall into two categories: 1) People who can’t sleep due to external environmental factors and 2) People who can’t sleep due to internal factors. Ways to address external sleep disturbances can be things that are as simple as: getting a more comfortable bed, closing your blinds at night to prevent light exposure, and wearing earplugs so your neighbor’s snoring isn’t so bothersome. Internal sleep disturbances relate to repetitive or anxious thoughts close to bedtime. This can be more effectively addressed by following good sleep hygiene, associating your bed with sleeping, and following relaxation or meditation techniques.

4) Don’t make too big of a deal about sleep cycles (ditch the alarm if you can). A lot of apps out there claim to impact your sleep cycle by doing things like waking you up in a lighter sleep stage. But as someone who has made apps like this, it’s not actually the best approach to getting more energy throughout the day. Even light sleep is regenerative. So instead of trying to “beat” your sleep by waking up in a lighter phase, you should probably just get more sleep. Plus, deep sleep decreases as the night progresses. If you are getting a healthy amount of sleep, it won’t make much difference if you wake up 15 minutes before or after your alarm clock. Getting more sleep isn’t possible for a lot of people, but it’s better to sleep more than to rely on sleep cycle-based alarm clocks.

5) People are different, but not that different. Each individual has their own unique Circadian Component and optimum sleep lengths. That being said, about 90% of us need between 7–8 hours of sleep. Circadian differences can be more dramatic because they are entrenched by your habits and impacted by your external environment. You probably have a sense of whether you are a morning person or a night person. By exposing yourself to light earlier in the day and expending more energy in the morning than in the evening, you can theoretically shift your circadian cycle to be earlier — meaning that you will have more energy in the beginning of the day and less energy later in the day. If you always wanted to be a early bird, don’t lose hope! With a few easy tweaks, you can wake up earlier naturally and with way more energy than you’re used to.

6) Not sleeping enough is unhealthier than you think. Every animal on the planet sleeps for a reason. Sleep deprivation causes increased blood pressure, insulin resistance, decreases in cognitive functions, weakened immune system, and more snacking on fatty foods. In the long-term, it’s linked with decreased life span, increased obesity, cardiovascular disease, Type II diabetes, and increases in the common cold and neurological disorders. We should view sleeping like we see eating well and exercising: vital parts of a healthy lifestyle.

7) It’s not just light in the night, it’s light during the day, too. Let’s go back to the Circadian Cycle again. Remember that it is impacted by light? That’s why everyone is always telling you about how you shouldn’t be around screens close to bedtime. Screen exposure before bed is a source of sleep disruption. But there is also something else that you ought to think about that is related to this process. Light exposure during the day also helps entrench your circadian rhythm. Sitting in an office all day disrupts our Circadian Cycle. The artificial office light tricks our brains into thinking that it isn’t actually daytime. By getting outside into natural light as much as possible during the daytime, we can help reorganize our body’s response to light.

8) Being tired makes you grumpy and insensitive. Did you know that having a sense of humor is actually a higher level cognitive capacity? Since sleep deprivation impacts your cognitive faculties, it actually makes you have a worse sense of humor. Losing your ability to empathize and taking more risks also increases with sleep deprivation. Sadly, it seems that our society today is suffering from these symptoms as a whole. Maybe a lack of sleep is to blame.

9) Drugs are usually not the answer. Drugs, like Ambien, are almost never a good option. A lot of people do report being able to fall asleep with drugs or alcohol, but there is one thing to keep in mind when evaluating your sleep: We are really bad at evaluating our own sleep. While you might perceive that you are falling to sleep faster, these drugs can impact the quality of your sleep. Even though you might get more sleep, your sleep is less rejuvenating. Over-the-counter like Melatonin don’t have these sorts of negative effects, but based on my research, many people don’t find Melatonin very effective. It might have a lot to do with the time of day that you take the Melatonin. If you really want to improve your sleep, start with behavioral solutions, such as sticking to a consistent bedtime and wakeup time, before taking a drug. For insomnia, behavioral solutions have been shown to be more successful than all other solutions, and don’t have the negative consequences of drugs.

10) Sleep is a pathway that connects us with our subconscious. Lucid dreaming, or being able to control your own dreams is a skill that you can develop. I’m not an expert yet, but there are a bunch of techniques that can be used to help people take control of their subconscious. Everyone knows about the concept of “Inception” from the movie, but it actually is possible and science is helping to pave the way. 

references/footer:

Article courtesy of Dr. Dan Gartenberg. For more sleep tips and insights, you can explore sleepspace.com.

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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Dr. Amie Hornaman, 85
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neurofeedback

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What if I told you there was a therapy that could improve your sleep, your mood, your focus, and more - permanently?

"Too good to be true?"

How about, "Yea, right?"

Or maybe, "No way?"

Neurofeedback can do all this and more.

How?

What is neurofeedback? Have you ever heard that you are only using a small portion of your brain? There's a great deal of truth to this.

As we experience life, our brain is constantly gathering and assimilating information. What does it do with that information? It does its best to respond to our external world in a way that meets our needs.

This creates what we call "behavior." For example, you feel thirsty, so you go to the kitchen and pour yourself a glass of water from a large bottle of water.

Sounds boring and mundane, right?

But the truth is, this simple action is the sum of numerous complex decisions you made over the course of your life.

First, you didn't go to the tap. Second, you didn't go to the refrigerator to get a drink from a pitcher filter. Third, you didn't get your water from a countertop or under-sink filter, like a Berkey filter or an under-sink reverse osmosis filter.

Your behavior emerged from what you had read, heard, and seen about water, water filters, and more.

You used different parts of your brain to do this. Stated a different way, different parts of your brain responded to the information you were exposed to, and you made a series of decisions in response to that information that led you to buy bottled water to drink, rather than any of the other options.

Just another day of being human, right?

Yes, but your most important decisions are not things like "what kind of water should I drink?" They are things like, "how do I respond to my angry family member?" Or, "how do I respond to this angry, combative stranger?"

I was introduced to neurofeedback by Jim Laird this past summer. Jim had learned about it through a friend who had found it helpful in recovering from wounds he sustained in combat.

How does neurofeedback work? First, electrodes are attached to your skull and a QEEG is taken. Someone trained in neurofeedback then interprets the QEEG and recommends a treatment protocol.

What does the treatment protocol do? What it is supposed to do is to wake up areas of the brain that have been shut down, due to trauma, lack of stimulation, or toxic exposures. All of these things are part of daily life.

What happens when you do this?

Imagine parts of your brain coming online like the different parts of an organism, a company, or a car. You become more efficient. You sleep more soundly. You're able to focus for longer periods of time. You're able to tolerate annoyances and distractions better. You are more patient, thoughtful, and effective.

Too good to be true?

That was my experience. I've had a few patients tell me they did not have such a profound effect.

What else was I doing at the time?

I've already alluded to mineral balancing in my last post.

I feel like a broken record in recommending LifeWave patches, which I've been using continuously since this summer.

I bought a sauna from SaunaSpace and actually started to use it this past year.

What made the difference?

All of them together is my answer. Which is why we now include the LifeWave patches in our executive physicals, we often refer for neurofeedback, we test hair minerals quarterly, and we recommend sauna to almost everyone.

And I can honestly say we are getting better and better results with this multi-disciplinary system.

Who do I recommend neurofeedback to?

  • Do you have a history of trauma?
  • Do you answer "yes" to any of these questions?
  • Do you have a history of mental illness, including anxiety, depression, PTSD, or ADHD?
  • Do you struggle to focus?
  • Do you have difficulty falling asleep or staying asleep?
  • Do you feel like you can't turn your mind off?
  • Do you struggle with repetitive thoughts or obsessions?


Neurofeedback can help with all of these things and more.

I almost feel like I'm writing an advertisement for it, but honestly I saw a huge improvement in my cognitive capacity from neurofeedback. I think I can safely say that it changed my life. I know I'm not the only one.

I don't recommend neurofeedback alone. If you look at the literature, the studies on neurofeedback show "mixed" results.

I'm convinced this is due to lack of proper execution of what we call The Fundamentals of Wellness. Which is why we have a course on that, plus coaching.

Have you ever tried neurofeedback? What was your experience? If you're comfortable, let me know in the comments.

Until next time, be well,

Dr. Stillman

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Article courtesy of Dr. Leland Stillman. For more actional health tips and advice for true healing, you can explore Dr. Stillman Uncensored on Substack.

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Challenge Duration: Weekly
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Time Commitment: 10-30 mins per day
contributor: Dr. Dan Gartenberg, 34
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When I think about sleep enhancement, I think about creating the perfect sound, light, and temperature environment. When these factors are combined together we can create the smart bedroom of the future and dramatically improve public health. Light has been particularly well established as a tool that impacts sleep, particularly regarding the finding that blue light at night keeps us awake. But light and sleep have an ancient and well studied relationship through the role that light plays in controlling the release of melatonin. After all, every single organism on the planet has some type of circadian rhythm that respond to light.

Recent developments in technology have made it easier for developers and mad scientists like me to answer questions like: can we change light via color, brightness, and hue at the right time to improve every human’s sleep? My friend Dr. Anne-Marie Chang did some of this foundational work around the impact that blue-light emitting technology has on circadian phase shift. So we know that lights can be harmful, but can they also be helpful?

To answer this question, my team at SleepSpace collaborated with my friend Sam Moore, director at LIFX smart bulbs, and the Google Nest team, including one of their collaborator scientists, Dr. Logan Schneider. We set out to discover whether lighting, when controlled by a smart assistant like Google’s, could help people with their sleep. We then integrated the LIFX technology within the SleepSpace app to create healthy wind down and wake up rituals.

There is always a tricky tension when it comes to technology and sleep because often times technology is the very cause of the problem. This is what Anne-Marie found. But perhaps with the right type of computer interaction, we can seamlessly control our lights to optimize our health, without the tech being a distraction or nuisance. Our theory is that lights that gradually fade out when you should go to bed and brighten when you wake up to an alarm over a 30 minute period will help people have better perceived alertness.

The reason a gradual smart light regime might positively impact daytime alertness is that fading out light reduces light exposure during the night-time, which provides signals to photoreceptors in your eyes that you should be awake, when in reality you should be winding down for bed. Light that gradually brightens in the morning could also act on these receptors to make people more alert in the morning and throughout the day. Moreover, this ritual of interacting with lights during your wind down and wake up could help train you to go to bed at more consistent times, which could help with your perceived alertness.

Methodology

In order to be included in the study, participants could not be a shift worker and had to own a nest and at least 2 LIFX smart bulbs. Here is what we did to test out the impact of smart lights on 66 sleepers aged 18–68.

Recruitment

We recruited participants by offering them free devices in exchange for their participation in a 3-week study. We asked participants to fill out a digital sleep diary on the SleepSpace platform every day. Additionally, participants completed weekly surveys that have been validated to measure sleep quality, such as the open source PROMIS survey of sleep quality. Participants were also asked to track their sleep using the SleepSpace nearable sleep sensing technology or with an Apple Watch when the participant chose to wear the watch during sleep.

Protocol

A good sham is needed to avoid a placebo effect in a study like this. In order to accomplish this, we want to compare lights in a condition that we think will be helpful, to a condition where we don’t think the lights will work but that the participant will still think that we are trying to help them using light. Running a study with light is more challenging than with something like a drug study where you can simply give someone a sugar pill in order to measure the difference in effect. In order to accomplish an effective sham we compared different light environments within a participant over a 3-week period that included: 1 week baseline followed by one week of either our Sham Condition or our Treatment Condition. We randomly assigned participants to either the sham or treatment on either week 2 or week 3.

3-Week Participant Protocol

Sham

Participants were instructed to interact with their Google Assistant 30 minutes before their bedtime and say: “Hey Google, set my all my lights to 50%.” This would turn their smart lights to 50%. Then when the participant indicated that they went to bed by pressing a button in SleepSpace, the lights turned off. In the morning, when the the participant indicated they woke up, we briefly popped the lights on at 1% brightness.

Treatment

Participants were similarly instructed to interact with their Google Assistant 30 minutes before their bedtime, but say, “Hey Google, sleep all my lights.” This would gradually dim all the lights in the participants home over a 30 minute period. Then they were instructed to say, “Hey Google, wake my bedroom light at XX:XX AM.” This would gradually ramp up the light in their bedroom over a 30 minute period at their decided wake up time.

By manipulating the lights in this way, we could see if gradually dimming and brighting the lights at the best time to go to bed and wake up can improve sleep compared to controlling smart lights in a way that should not have an impact on sleep (the sham condition). By giving participants commands in both conditions that control their lights, we are able to compare the impact of the ideal lighting environments while factoring out the impact of making commands to Google at designated times. When the sham week started for participants, they were still under the impression that they were changing lights to improve their sleep, which addresses possible placebo effects.

Results

We measured sleepiness using the PROMIS survey 4 times: onboarding, after baselines week, after sham/treatment week, and after the final sham/treatment week. I like to just plot everything first before we run statistics. In the below graph the dots represent every participant in the study and the lines represent the averages between conditions and over time.

PROMIS over weeks

When Dr. Dan Roberts, CSO of SleepSpace showed me this data, I was super excited! PROMIS asks the participant about multiple aspect of the quality of their sleep, with lower scores indicating better perceived sleep quality. Some observations…

  • Participants in the sham first condition for some reason were randomly selected to have slightly worse perceived sleep quality.
  • There was a bit of a Hawthorne effect, from starting observation in the baseline week where there looks like a slight improvement even when no intervention was being undertaken.
  • It looks like we might have gotten the interaction we were looking for. Experimental psychologists (like me) love a good interaction and you can see it in the crossover on the graph.
  • During the second week, both sham and treatment showed improvements. This makes sense because even in the sham condition we were instructing participants to change their lights during the right time based on their schedule. The AWESOME THING is that during the third week, for the sham condition participants perceived sleep quality looks like it gets worse, while for the treatment condition it continues to improve. This is exactly what we were hoping to find based on our hypothesis! But let’s dig a bit deeper and make sure that is a real effect we are seeing.



Statistics

We ran a 2X2 within groups ANOVA with week as one variable (week 2 vs week 3) and condition as the other variable (sham vs treatment). We found a significant interaction between week and condition where the treatment condition had better perceived sleep quality than the sham condition (p < 05), driven by improvements in the third week of the study. This provides strong evidence that fading the lights gradually at your designated bedtime and ramping them up gradually at your designated wake up time can improve how you feel about your sleep.

PROMIS Sleep Quality

What’s more is that participants in all the conditions improved their perceived sleep quality over the 3-week study. This suggests that the simple act of setting an ideal bedtime and wake up time and being more aware of these times can help anyone improve their sleep quality in as little as 3 weeks.

Next Steps

We plan to extend this finding to a larger population of individuals who suffer from insomnia and determine if changing the hue of the lights can further improve on sleep quality. Based on a combination of your sleep goals and your natural rhythms there is likely an ideal light environment that can help both healthy people and individuals who suffer from poor sleep. While technology often does more harm than good (i.e. the blue light emanating from your phone when you should be winding down for bed), at the end of the day, technology is just a tool. It can be used for good, and it can be used for evil. Maybe a smart home environment that takes the human into the center of the picture can finally create this reality where the tech does more good than harm.

What You Can Do

We often don’t think about our lighting much when it comes to our sleep. Some quick hacks that I’ve personally found helpful around light exposure include:

  • Get 30 minutes of sunlight a day and if not sun try a 10000 lux happy lamp.
  • Try to get dim lighting after the sunsets, preferably with a red hue.
  • Wake up with a simulated sunset.
  • Have a consistent ritual around the same time every day to entrench your circadian rhythm.
  • Try controlling a smart bulb like LIFX with an assistant like Google’s. It takes a little while to get used to the commands, but its worth it!


Please drop me a note if you have any questions or have any interest in participating in one of our future studies. SleepSpace can help companies and individuals evaluate what works and what does not work when it comes to our sleep health. In todays age, it is often up to each individual to find the sleep environment that works best for them in order to improve their alertness, productivity, and well-being.

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prep_time: 0 mins
cook_time: 0 mins
diet_type: Vegan,Vegetarian,Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free,Anti-Inflammatory,Low-FOD-MAP
meal_type: Breakfast,Lunch,Dinner,Snack,Dessert,Beverage
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Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Ben Greenfield, 2
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workout_total_time: 00:30
Workout Type: Full Body
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serve_size: 4
prep_time: 5 mins
cook_time: 40 mins
ingredients:
  1. US Wellness Meats short ribs
  2. Salt
  3. Pepper
  4. Garlic
  5. Thyme
  6. Rosemary
  7. Joey’s Hella Raiser hot sauce (use code BEN to save 20%)
  8. Wine
  9. Bone broth (US Wellness Meats or Kettle & Fire)
method:
  1. Add equal parts bone broth and wine into the pressure cooker with salt, pepper, garlic, thyme, rosemary, and a few splashes of hot sauce.
  2. Quickly sear the ribs on a hot skillet to lock in the flavor, about 2-3 minutes per side.
  3. Drop them into the pressure cooker for about 30 minutes.
  4. Remove, slather with barbecue sauce (I dig Primal Kitchen sauce for this and you can save 10% with code BEN) and transfer to a broiler for a final 4-minute caramelization sear.
recipe_image:

Recipe Thumbnail:

diet_type: Paleo,Dairy-Free,Nut-Free,Keto
meal_type: Dinner
description:

There’s no better way to enjoy your meal in a relaxed state than making a meal that requires little-to-no work at the end of a busy day.

Jessa and I are always looking for delicious ways to prepare food that will nourish us without requiring a great deal of effort after a packed day of writing, adventuring, gardening, unschooling, and everything else we do.

Since writing the Boundless Cookbook, I’ve discovered the time-saving magic of a pressure cooker, which is simply a sealed pot with a valve that controls the steam pressure inside. As the pot heats, the liquid inside forms steam, which raises the pressure in the pot. This high-pressure steam raises the boiling point of any liquid in the pot, which helps the food to cook faster, and promotes caramelization and browning in a way that creates surprisingly deep and complex flavor profiles of even the most difficult-to-cook or traditionally “tough” cuts of meat, such as short ribs.

These short ribs are the perfect meal base for a weeknight family dinner, which should always be taken in a state of relaxation and gratitude, because in truth, what could be more of a gift from God than sitting around your dinner table with loved ones?

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This is a bonus recipe from Boundless Cookbook, a unique blend of modern mouthwatering food chemistry, traditional culinary tactics, and nutritional biohacking by Ben Greenfield. To purchase a copy, visit boundlesscookbook.com

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Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Pete Evans, 54
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serve_size: 4
prep_time: 5 mins
cook_time: 25 mins
ingredients:
  1. 4 x 5 oz (140g) lamb liver steaks, trimmed
  2. 1 quart (1 litre) chicken bone broth
  3. 2 zucchini, sliced
  4. Sea salt and freshly ground black pepper
  5. 2 tablespoons coconut oil or good-quality animal fat
  6. 1 ½ –2 teaspoons coriander and cumin spice blend 
  7. 3 ½ oz (100 g) mayonnaise (to make your own, see this recipe)
  8. Micro herbs or herb leaves of your choice
  9. Extra-virgin olive oil for drizzling, to serve
method:
  1. Pat the steaks dry with paper towel and lightly season with salt and pepper.
  2. Heat the coconut oil or fat in a large frying pan over medium– high heat.
  3. Add the steaks in two batches and cook, turning, for 5 minutes for medium (or cook to your liking). Transfer to a plate and allow to rest, lightly covered, for 5 minutes.
  4. Meanwhile, pour the broth into a saucepan and bring to a simmer over medium heat. Stir in the spice blend, add the zucchini and simmer for 15 minutes, or until the zucchini is tender. Season with salt and pepper. Ladle the broth and zucchini into serving bowls, then dollop on the mayonnaise. Slice the steaks and place on top.
  5. Scatter over the herbs and finish with a good grind of pepper and a drizzle of olive oil. 
  6. Tip: You can use beef, veal, chicken, pork or duck liver instead, if you like. 
recipe_image:

Recipe Thumbnail:

diet_type: Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free
meal_type: Lunch,Dinner
description:

It wasn’t until I became a chef that I began to properly appreciate offal for the flavour bomb it is. Then along came my passion for health and my appreciation grew and grew, as offal really stands head and shoulders above all other ingredients in terms of health benefits. This very simple preparation highlights my two favourite healthy ingredients: liver and bone broth. I hope you love this dish as much as I do.

Dietary Notes: 

  • Anti-Inflammatory due to ingredients like liver, bone broth, and spices
  • May need to consider spices and onion content for very strict adherence to low FOD-MAP

 

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Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

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Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Pete Evans, 54
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Workout Type: Full Body
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serve_size: 2-4
ingredients:
  1. 2 large handfuls of mixed salad leaves
  2. 1 small handful of baby sorrel leaves (if unavailable use another small handful of mixed salad leaves)
  3. 4–5 radishes, thinly sliced 
  4. 1 avocado, sliced 
  5. Seeded Mustard Dressing
  6. 1 tablespoon seeded mustard
  7. 1 tablespoon lemon juice or apple cider vinegar
  8. 1 teaspoon honey*
  9. ½ teaspoon finely grated ginger
  10. 3 tablespoons extra-virgin olive oil
  11. Sea salt and freshly ground black pepper
method:
  1. To make the dressing, place the mustard, lemon juice or vinegar, honey and ginger in a small bowl and whisk together.
  2. Slowly whisk in the olive oil until well combined. Season with salt and pepper.
  3. To assemble the salad, place the salad leaves, sorrel (if using), radish and avocado in a large bowl or on a platter.
  4. Drizzle on the dressing and gently toss to coat. Season with some salt and pepper if needed.
recipe_image:

Recipe Thumbnail:

diet_type: Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free,Vegan,Vegetarian
meal_type: Lunch,Dinner,Salad
description:

The secret to a good salad is often the dressing, and one of the simplest and most delicious is the classic seeded mustard vinaigrette. This dressing elevates simple leaves to the most extravagant salad. I like to use sorrel leaves for this recipe as we grow them in our garden at home, but feel free to replace them with any type of lettuce or green of your choice. Try serving with sashimi, grilled sardines, roast chicken or pork.

*Dietary Note: Omit or substitute honey for paleo, keto, and vegan.

references/footer:

Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

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Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Pete Evans, 54
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Workout Type: Full Body
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serve_size: 2 cups
cook_time: 2 mins
ingredients:
  1. 6 roasted garlic cloves*
  2. 4 egg yolks
  3. 2 teaspoons Dijon mustard
  4. 2 teaspoons apple cider vinegar
  5. 1 ½ tablespoons lemon juice
  6. 1 2⁄3 cups olive oil
  7. Sea salt and freshly ground black pepper

 

method:
  1. Place the garlic, egg yolks, mustard, vinegar, and lemon juice in a food processor and blitz until combined.
  2. With the motor running, slowly pour in the olive oil in a thin stream and process until the aioli is thick and creamy.
  3. Alternatively, place all the ingredients except the salt and pepper in a glass jug and blend with a hand-held blender until smooth and creamy.
  4. Season with salt and pepper.
  5. Store in an airtight container in the fridge for up to 5 days.

 

recipe_image:

Recipe Thumbnail:

diet_type: Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free,Low-FOD-MAP,Vegetarian
meal_type: Condiment,Boundless Cookbook,Boundless Kitchen
description:

*Dietary Note: May need to consider garlic content for very strict adherence to Low FOD-MAP

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Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

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Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Pete Evans, 54
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workout_total_time: 00:30
Workout Type: Full Body
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serve_size: 4
cook_time: 25 mins
ingredients:
  1. 7 oz (200g) daikon, cut into matchsticks
  2. 6 oz (170g red cabbage, finely shredded 
  3. 6 oz (170g) savoy cabbage, finely shredded
  4. 1 avocado, sliced
  5. 1 Lebanese cucumber, thinly sliced
  6. 14 oz (400g) sashimi-grade salmon, cut into 1/3-inch (1 cm) cubes
  7. 1 teaspoon shichimi togarashi, or to taste (optional)
  8. 1 tablespoon Furikake Seasoning
  9. 2 tablespoons salmon roe
  10. 4 tablespoons japanese mayonnaise
  11. 1 handful of cilantro (coriander) leaves
  12. Baby shiso leaves or micro herbs of your choice (optional)
  13. Dressing
  14. 3 tablespoons tamari*
  15. 1 garlic clove, finely grated
  16. 1 teaspoon finely grated ginger
  17. 2 teaspoons yuzu juiceor lemon juice
  18. 1 ½ teaspoons sriracha chili sauce
  19. 2 teaspoons toasted sesame oil
  20. 3 tablespoons olive oil or avocado oil
method:
  1. Place all the dressing ingredients in a bowl and whisk to combine.
  2. Divide the daikon and cabbage among four serving bowls, then top with the avocado, cucumber and salmon.
  3. Sprinkle over the shichimi togarashi (if using) and furikake, add the salmon roe and finish with the Japanese mayonnaise, cilantro (coriander) and micro herbs.
  4. Pour over the dressing and eat immediately.
recipe_image:

sdasas

Recipe Thumbnail:

diet_type: Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free
meal_type: Lunch,Dinner
description:

Poke bowls, which originated in Hawaii, have become very popular in Australia and New Zealand, which can only be a good thing when it comes to looking for healthy food options. Making poke is super easy and, here, I show you how.

*Dietary Note: Paleo if tamari is compliant with specific paleo guidelines

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Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

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Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Pete Evans, 54
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workout_total_time: 00:30
Workout Type: Full Body
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serve_size: 4
prep_time: 15 mins
cook_time: 20 mins
ingredients:
  1. 2 cups (500 ml) extra-virgin olive oil, plus extra if needed and to serve
  2. 4 x 5 ½ oz (155g) ocean trout fillets, skin on
  3. 2 teaspoons finely grated lemon zest
  4. 1 teaspoon sea salt
  5. 2 handfuls of chervil leaves
  6. 2 handfuls of flat-leaf parsley leaves
  7. 1 handful of dill fronds
  8. Lemon wedges, to serve
  9. Aioli, to serve
  10. Freshly ground black pepper
method:
  1. Place a wire rack on a baking sheet (tray).
  2. Pour the olive oil into a saucepan large enough to fit the trout fillets in a single layer. Place over very low heat and warm the oil to 104-113°F (40–45°C). The oil should be warm to touch, not hot (see Note).
  3. Meanwhile, rub the fillets with the lemon zest and salt. Gently place the fillets in the pan, skin-side down, ensuring they are completely submerged in the warm oil (add more oil if not). Poach for 20 minutes, or until the flesh is deep pink and feels firm when lightly pressed. If you notice white dots on the surface (this is protein) and the flesh is turning pale pink, the oil is too hot, so you need to reduce the temperature. Carefully remove the fillets with a fish slice and transfer to the prepared sheet (tray) to drain.
  4. Serve the fillets with the chervil, parsley and dill on the side, lemon wedges for squeezing over the top, and the aioli.
  5. Drizzle over some extra oil and sprinkle with black pepper.
  6. NOTE: It is best to sit the saucepan of oil on a rack so it is not directly touching the flame or hotplate. Use a thermometer to monitor the temperature – it should remain between 104-113°F (40–45°C) at all times.
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diet_type: Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free
meal_type: Lunch,Dinner
description:

Sometimes the simple things in life are best. This is so true when it comes to a dish like this: the trout is the star and with a little support from the herbs you create a nice play of flavours for the tastebuds. The aim of poaching in olive oil is to cook the trout so gently that the flesh practically melts when a fork is pressed into it. Add a simple salad and a little lemon on the side and, voila, you have the perfect breakfast, lunch or dinner.

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Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

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Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Pete Evans, 54
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serve_size: 4
cook_time: 10 mins
ingredients:
  1. 4 x 5 ½ oz (155g) snapper fillets, skin on or off, pin-boned
  2. Sea salt and freshly ground black pepper
  3. 1 teaspoon lemon thyme leaves, chopped
  4. 2 tablespoons coconut oil
  5. 3 ½ oz (100g) sauerkraut
  6. 1 large handful of watercress sprigs
  7. 4 lemon wedges, to serve
  8. Broccomole
  9. 3 ½ oz (100g) broccoli, broken into florets
  10. 1 avocado, diced or mashed
  11. 1⁄8 red onion, finely chopped
  12. 1 garlic clove, finely chopped
  13. 1 tablespoon lime juice
  14. ½ teaspoon chili flakes (optional)
  15. 1 tablespoon extra-virgin olive oil, plus extra for drizzling
  16. 1 tablespoon chopped cilantro (coriander) leaves 
method:
  1. Season the snapper fillets with salt and pepper and sprinkle over the thyme.
  2. Heat the coconut oil in a large heavy-based frying pan over high heat. Fry the fish, skin-side down and in batches if necessary, for 2 ½ –3 minutes, or until crispy. Flip over and cook for 2 minutes, or until the fish is just cooked through. Rest for 2 minutes. 
  3. To make the broccomole, bring a saucepan of salted water to the boil. Add the broccoli and cook for 3 minutes, or until just tender. Drain, then plunge the broccoli into ice-cold water to stop the cooking process.
  4. When the broccoli is completely cold, drain again, shake off any excess water and chop into small pieces.
  5. Place the avocado, onion, garlic, lime juice, chili flakes (if using), olive oil, cilantro and broccoli in a serving bowl and mix well. Season with salt and pepper.
  6. To serve, divide the fish among four plates. Add the broccomole, sauerkraut and watercress, and drizzle with a little extra olive oil.
  7. Serve with the lemon wedges. 
recipe_image:

dvsd

Recipe Thumbnail:

diet_type: Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free
meal_type: Lunch,Dinner
description:

Holy broccomole! Broccomole is basically guacamole with some raw or cooked broccoli folded through it, which makes for an awesome accompaniment to so many things . . . eggs – poached, fried or boiled – grilled, steamed, poached or roasted meats and seafood, seed crackers, raw fish wrapped in nori, paleo nachos . . . the list goes on. Here, I demonstrate how to get a dish on the table from start to finish in under 10 minutes. Mind you, I get the girls to make the broccomole for me, so all I have to do is cook the fish and add some kraut. 

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Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

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Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Pete Evans, 54
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workout_total_time: 00:30
Workout Type: Full Body
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serve_size: 2
prep_time: 10 mins
cook_time: 10 mins
ingredients:
  1. 1 tablespoon coconut oil
  2. ½ onion, chopped
  3. 4 garlic cloves, sliced
  4. 1 × 14 oz (400g) can diced tomatoes
  5. ½ cup (120 ml) white wine
  6. 2/3 cup (150 ml) chicken broth
  7. 1 kg mussels, scrubbed and debearded
  8. 1 handful of basil leaves, torn
  9. Sea salt and freshly ground black pepper
  10. 3 tablespoons lemon-infused olive oil
method:
  1. Melt the coconut oil in a large saucepan over medium–high heat. Add the onion and garlic and sauté for 2–4 minutes, or until soft.
  2. Stir in the tomatoes, wine and broth, mix well and bring to the boil.
  3. Add the mussels, cover and cook for 3–4 minutes, or until the mussels open. Holding down the lid, shake the pan to redistribute the mussels. Discard any mussels that do not open.
  4. Add the basil to the mussels and mix well. Season with salt and black pepper.
  5. Divide the mussels between two large bowls; pour over the broth, drizzle with the lemon-infused olive oil and serve immediately with some paleo bread on the side.
  6. Note: If you like a bit of spice, thinly slice 1 long red chili and add it to the pan with the onion and garlic. 

 

recipe_image:

csdfsd

Recipe Thumbnail:

diet_type: Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free
meal_type: Lunch,Dinner
description:

I can’t think of a greater joy as a parent than when your kids start developing an appreciation for nature’s superfoods. I never push my kids too hard to try things; instead we have an arrangement where if we are eating something new, they try a spoonful. If they don’t like it, they don’t have to eat it. However, they will be encouraged to try it again the next time we are eating it – which might be in a week’s or 6 months’ time. We do this because their palates are constantly changing and the more you experiment the more they will come to appreciate new flavours, aromas and textures. My heart skipped a beat recently when my eldest daughter, Chilli, tried a mussel for the twentieth time and said, "Yum, Dad. Can I have another one?"

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Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

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Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Pete Evans, 54
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serve_size: 4
prep_time: 10 mins
cook_time: 8 mins
ingredients:
  1. 16 raw jumbo shrimp (king prawns), deveined
  2. 1 lemon, cut in half
  3. Melted coconut oil or good-quality animal fat for brushing
  4. Garlic Dressing
  5. 1 tablespoon coconut oil or good-quality animal fat, melted
  6. 8 garlic cloves, finely chopped
  7. 1/3 cup extra-virgin olive oil
  8. ½ –1 teaspoon chili flakes (optional)
  9. Sea salt and freshly ground black pepper
method:
  1. Soak 16 bamboo skewers in cold water for 20 minutes (or use metal ones). Drain.
  2. To make the dressing, heat the coconut oil or fat in a saucepan over medium heat. Add the garlic and cook for 1–1 ½ minutes, or until softened, fragrant and just starting to colour. Transfer the garlic to a bowl, then whisk in the olive oil. Season with the chili flakes (if using) and salt and pepper. Set aside until needed.
  3. Starting at the tail end, thread each shrimp onto a skewer, then brush with the coconut oil or fat.
  4. Heat a barbecue grill plate to hot or a large chargrill pan over high heat. Add the shrimp skewers and cook for 1–2 minutes on each side until the prawns are charred and cooked through. Add the lemon halves, flesh-side down, and cook for 2 minutes, or until charred.
  5. Season the shrimp with salt and pepper.
  6. To serve, place the skewers on a platter, drizzle the garlic dressing over the shrimp, then add a good squeeze of charred lemon.
recipe_image:

sadas

Recipe Thumbnail:

diet_type: Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free
meal_type: Lunch,Dinner,Snack
description:

I am a huge fan of eating food with my hands and it doesn’t get much better than prawns in their shells. I simply barbecue or chargrill the shrimp so the shells are lovely and charred and the flesh is nice and juicy. A squeeze of lemon and a sprinkle of salt is all that is needed for a perfect weekend barbecue. If you want to get a little fancy, add a delicious garlic dressing like the one here.

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Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Pete Evans, 54
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workout_total_time: 00:30
Workout Type: Full Body
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serve_size: 4
prep_time: 10 mins
cook_time: 10 mins
ingredients:
  1. 6 ½ oz (185g) tuna, salmon, mackerel or sardines in brine or olive oil, drained
  2. 6 hard-boiled eggs, chopped
  3. 3 tablespoons roughly chopped flat-leaf parsley leaves, plus extra to serve
  4. 1/4 cup (2 oz / 60g) mayonnaise, plus extra to serve
  5. Sea salt and freshly ground black pepper
  6. 10 baby cos lettuce leaves
  7. 1 lemon, cut into wedges
method:
  1. Place the fish, chopped egg, parsley and mayonnaise in a bowl and gently mix to combine. Season with salt and pepper.
  2. Spoon the salad into the lettuce leaf cups.
  3. Top with the extra parsley, squeeze on some lemon juice and add a dollop of extra mayonnaise.
recipe_image:

sdad

Recipe Thumbnail:

diet_type: Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free
meal_type: Lunch,Snack
description:

School and work lunches do not have to be difficult, but they should be delicious. Here, we have taken the classic tuna and egg salad and served it in some cos lettuce. To avoid soggy lettuce, pack the salad and cos leaves in separate lunch boxes — you might like to pack a spoon or fork, too — and then assemble your salad cups at lunchtime.

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Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Pete Evans, 54
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workout_total_time: 00:30
Workout Type: Full Body
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serve_size: 4
ingredients:
  1. 1 small handful of chives, cut into batons
  2. 1 handful of dill fronds
  3. 1 small handful of mixed micro herbs (such as watercress, parsley and red vein sorrel) - optional
  4. Extra-virgin olive oil
  5. 4 x 6 1/3 oz (180g) salmon fillets, skin on, pin-boned
  6. 2 tablespoons coconut oil
  7. Celeriac Remoulade
  8. 1 celeriac (about 1 lb [480g]), peeled
  9. 4 tablespoons mayonnaise*
  10. 1 tablespoon wholegrain mustard*
  11. 1 tablespoon flat-leaf parsley leaves, chopped
  12. 1 tablespoon salted baby capers, rinsed well and patted dry, chopped
  13. 1 tablespoon chopped chervil
  14. 2 tablespoons snipped chives
  15. 1 ½ tablespoons lemon juice
  16. Sea salt and freshly ground black pepper 
method:
  1. To make the remoulade, cut the celeriac into matchsticks using a mandoline. Celeriac tends to discolour quickly, so place it in a bowl of cold water. Mix together the mayonnaise, mustard, parsley, capers, chervil, chives and lemon juice in a bowl. Season to taste. Drain the celeriac and pat dry with paper towel. Add the celeriac to the mayo mixture and mix well to combine. Taste and season again if necessary.
  2. Mix together the chives, dill and micro herbs (if using) in a small bowl and drizzle on a little olive oil.
  3. To score the salmon skin, make shallow slices about  ¼ -inch (6 mm) deep on the skin at intervals of about ¾ -inch (1 cm). Sprinkle on a little bit of salt and pepper.
  4. Melt half the coconut oil in a large non-stick frying pan over medium–high heat. Lightly brush the salmon skin with the remaining coconut oil to prevent any sticking. Place the salmon, skin-side down, in the pan and very lightly press down for a few seconds. (Don’t overcrowd the pan; you may need to cook the salmon in two batches.) Cook the salmon for 2–3 minutes until a nice golden colour. Carefully slide a spatula under each salmon fillet to turn it over. Cook for 2–3 minutes until the salmon is cooked to your liking.
  5. To serve, divide the celeriac among four serving plates. Add the salmon and some mixed herbs. Finish with a drizzle of olive oil.
  6. Tip: Feel free to add some avocado, rocket leaves or zucchini noodles to the remoulade. You can also swap the salmon for another type of fish or some meat. 
recipe_image:

rtdfdf

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diet_type: Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free
meal_type: Lunch,Dinner
description:

Fish and salad is wonderfully healthy, but to many people doesn’t seem like a meal that will leave you feeling satisfied. That is why I wanted to include this dish, as it is full of good fats – from the fish and the mayonnaise in the celeriac – which truly satiate. Celeriac is a wonderful vegetable to eat raw and is full of prebiotics. Serve with fermented veg or fold some through the remoulade with the celeriac. I guarantee this will become a new favourite recipe.

*Dietary Notes:

  • Ensure mayonnaise and mustard are compliant for paleo
  • Ensure mustard is GF for gluten-free
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Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Pete Evans, 54
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workout_total_time: 00:30
Workout Type: Full Body
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serve_size: 4
ingredients:
  1. 4 X 5 ½ oz (155 g) salmon fillets, skin on, pin-boned
  2. 2 tablespoons coconut oil or good-quality animal fat
  3. Sea salt and freshly ground black pepper
  4. 3 ½ oz (100g) enoki mushrooms, trimmed
  5. 3 ½ oz (100g) oyster mushrooms, sliced
  6. 3 ½ (100g) shiitake mushrooms, sliced
  7. 3 ½ oz (100g) wood ear fungus, sliced
  8. 2 scallions (spring onions), white and green parts separated, finely sliced
  9. 1 teaspoon toasted sesame oil
  10. Pickled ginger 
  11. Bonito and Miso Broth
  12. 1 oz (30g) bonito flakes
  13. 2 tablespoons white (shiro) miso paste*
  14. 1 tablespoon tamari
  15. 2 teaspoons dried wakame (an edible seaweed used in Japanese, Korean and Chinese cuisine, available from Asian grocers and some supermarkets)
method:
  1. Preheat the oven to 375°F (190°C).
  2. To start on the bonito and miso broth, pour 1 quart (1 litre) of water into a saucepan, add the bonito flakes and bring to the boil over medium heat. Reduce the heat to low and gently simmer for 30 minutes. Strain out the bonito, then squeeze as much liquid as possible from the bonito into the broth. Discard the bonito.
  3. Pour the broth back into the pan.
  4. Next, whisk the miso paste, tamari and wakame into the broth and simmer for 5 minutes.
  5. Meanwhile, heat a large, ovenproof frying pan over high heat until very hot. Brush the salmon with 1 tablespoon of coconut oil or fat, season with salt and pepper and cook, skin-side down, for 30–40 seconds until golden and crispy. Transfer the pan to the oven and roast the salmon, still skin-side down, for 3 ½ –4 minutes until the skin is golden and crisp (or cook to your liking). Flip the salmon, skin-side up, onto a plate and allow to rest for 2–3 minutes.
  6. Wipe the pan clean, place over medium heat and add the remaining coconut oil or fat. Add the mushrooms, wood ear and scallion (spring onion) whites and sauté for 3 minutes, or until tender and starting to colour.
  7. Season with a little salt and pepper. Tip into the broth, add the sesame oil and stir to combine.
  8. Arrange the salmon fillets on a platter, ladle the broth into a large bowl to serve alongside, then sprinkle over the scallion (spring onion) greens.
  9. Serve with some pickled ginger on the side.
recipe_image:

sdas

Recipe Thumbnail:

diet_type: Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free
meal_type: Lunch,Dinner
description:

The combination of mushrooms and fish may seem a little strange, but I encourage you to give it a try. It is both delicious and health-boosting, with high levels of omega-3s and antioxidants. My favourite varieties of fish to serve with mushrooms are the fattier and oilier types, such as salmon, trout, sardines and mackerel.

*Dietary Note: Paleo if miso paste is compliant with the specific paleo guidelines.

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Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Pete Evans, 54
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workout_total_time: 00:30
Workout Type: Full Body
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serve_size: 2
prep_time: 15-20 mins
cook_time: 4 mins
ingredients:
  1. 1 1/3 lb (600g) cleaned squid tubes and tentacles (ask your fishmonger to do this)
  2. 2 tablespoons melted coconut oil or good-quality animal fat
    sea salt and freshly ground black pepper
  3. 1 small handful of red vein sorrel or flat-leaf parsley leaves, to serve
  4. 1 small handful of dill fronds, to serve
  5. Tuna Mayonnaise
  6. 3 ½ oz (100g) jarred tuna in brine or olive oil, drained (or sardines, mackerel or eel)
  7. ½ cup mayonnaise 
  8. 1 teaspoon lemon juice
  9. Garlic and Caper Sauce
  10. 3 tablespoons coconut oil
  11. 4 garlic cloves, finely chopped
  12. 1 teaspoon finely chopped thyme leaves
  13. 3 tablespoons salted baby capers, rinsed well and patted dry
  14. 2 tablespoons lemon juice
  15. ⅓ cup olive oil, plus extra for drizzling
method:
  1. To make the tuna mayonnaise, place the tuna, mayonnaise and lemon juice in the bowl of a food processor and blend until smooth. Season with salt and pepper to taste.
  2. Set aside until ready to use.
  3. Heat a large heavy-based frying pan over high heat. Coat the squid with the melted coconut oil or fat and season with salt and pepper. Place the squid in the pan and cook, tossing the pan every now and then, for 1–1 ½ minutes, or until cooked through and tender. Remove the squid from the pan and set aside, keeping warm.
  4. To make the garlic and caper sauce, place the same pan over medium heat, add the coconut oil and garlic and cook for 30 seconds, or until fragrant and just starting to colour. Next, add the thyme and capers and sauté for 10 seconds. Remove from the heat, then stir in the lemon juice and olive oil. Season with salt and pepper.
  5. To serve, spread the mayonnaise onto serving plates.  
  6. Top with the squid, then spoon over the garlic and caper sauce. Scatter over the sorrel or parsley and dill, drizzle with a little extra olive oil and serve.
recipe_image:

csdfcsd

Recipe Thumbnail:

diet_type: Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free
meal_type: Lunch,Dinner
description:

This is my spin on the classic Italian dish vitello tonnato – thinly sliced slow-cooked veal served with tuna mayonnaise. Here, I have replaced the veal with squid. Serve alongside some grilled broccolini or a simple salad. If squid isn’t your thing, then pretty much any kind of grilled fish will work well, too.

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Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

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Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Pete Evans, 54
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workout_total_time: 00:30
Workout Type: Full Body
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serve_size: 4
prep_time: 8-10 mins
cook_time: 5 mins
ingredients:
  1. 4 x 5 1/3 oz (150g) silver dory fillets (or any white-flesh fish), skin on
  2. 2 lemons, cut into cheeks
  3. 6 garlic cloves, finely chopped
  4. 12 chard (silverbeet) leaves, stems removed (reserve for making bone broth), roughly chopped
  5. 3/4 cup kalamata olives, pitted
  6. Sea salt and freshly ground black pepper
  7. 1/3 cup melted coconut oil or good-quality animal fat
  8. Extra-virgin olive oil for drizzling
method:
  1. Season the dory fillets with salt and pepper.
  2. Heat 2 tablespoons of the coconut oil or fat in a non-stick frying pan over high heat. Add the fish and fry for 1 ½ minutes on each side, or until crispy and golden and cooked through. Remove from the pan and squeeze over about 2 teaspoons of juice from the lemon cheeks.
  3. Meanwhile, heat the remaining 2 tablespoons of coconut oil or fat in the same pan over medium heat, add the garlic and cook, stirring occasionally, for 1 minute, or until fragrant. Add the chard and 3 tablespoons of water and sauté until the chard is wilted, 2–3 minutes.
  4. Stir in the olives and sauté for a further 1 minute, or until heated through. Season with salt and pepper. Set aside, keeping warm.
  5. Place the fish on serving plates, add the chard and olives and drizzle over some olive oil. Serve with a lemon cheek on the side.

 

recipe_image:

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diet_type: Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free
meal_type: Lunch,Dinner
description:

I don’t really need to say too much about this dish except … cook it!

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Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Pete Evans, 54
references/footer:
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workout_total_time: 00:30
Workout Type: Full Body
references/footer:
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serve_size: 4
ingredients:
  1. ½ bunch of curly kale (about 5 ½ oz [150g]), central stems discarded, leaves roughly chopped
  2. 1 tablespoon olive oil
  3. 3 zucchini, ends trimmed
  4. 1 avocado, sliced 
  5. Hazelnut Pesto 
  6. 2 garlic cloves, finely chopped
  7. 1 handful of basil leaves
  8. 1 handful of flat-leaf parsley leaves
  9. ½ cup hazelnuts, toasted and chopped*
  10. ¾ cup extra-virgin olive oil
  11. 3 tablespoons lemon juice
  12. 2 teaspoons salted baby capers, rinsed well and patted dry
  13. Sea salt and freshly ground black pepper 
method:
  1. Place the kale in a large bowl and pour over the olive oil. Rub the oil into the kale with your hands. (This removes the waxy coating on the kale and allows the leaves to absorb the dressing.) Set aside.
  2. Next, using a mandoline or vegetable peeler, thinly slice the zucchini into long thick strips, then place in the bowl with the kale. 
  3. Combine all the hazelnut pesto ingredients in a small bowl. 
  4. When ready to serve, gently toss the zucchini and kale with the pesto and avocado. Arrange on plates or a large platter and serve.
recipe_image:

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diet_type: Keto,Paleo,Dairy-Free,Gluten-Free,Vegan,Vegetarian
meal_type: Lunch,Dinner,Salad
description:

Kale and zucchini are a match made in salad heaven. To take this pairing to the next level, add some good fats in the form of avocado and this amazing hazelnut pesto (it’s so good you’ll want to make extra and give it to your neighbours). Toss through some flaked smoked trout or halved boiled eggs or serve alongside roast chook or pork belly for a more substantial meal.

*Dietary Notes:

  • Keto if hazelnuts are moderated for strict adherence.
  • Paleo if hazelnuts are compliant.
references/footer:

Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

references/footer:
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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Pete Evans, 54
references/footer:
  1. Reference1
  2. Reference2
workout_total_time: 00:30
Workout Type: Full Body
references/footer:
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  2. Reference 2
serve_size: 4
prep_time: 10 mins
cook_time: 10 mins
ingredients:
  1. 2 tablespoons coconut oil or good-quality animal fat*
  2. 3 garlic cloves, thinly sliced
  3. 3 zucchini, cut on the diagonal into 1 cm slices
  4. sea salt and freshly ground black pepper
  5. 1 ½ tablespoons apple cider vinegar
  6. 3 tablespoons extra-virgin olive oil
  7. 2 tablespoons pine nuts, toasted
  8. 2 tablespoons currants*
  9. 1 small handful of flat-leaf parsley leaves, finely chopped
  10. 1 small handful of mint leaves
method:
  1. Heat 1 tablespoon of coconut oil or fat in a large frying pan over medium heat. Add the garlic and cook for 30 seconds until just starting to colour. Immediately remove the garlic from the pan and set aside.
  2. Melt the remaining coconut oil or fat in the same pan over medium– high heat. Add the zucchini in batches and fry for 1 minute on each side until golden brown and just cooked through. You don’t want to overcook the zucchini, as it will become mushy. Season with salt and pepper and set aside until needed.
  3. Mix the garlic, vinegar and olive oil in a small bowl and season with salt and pepper.
  4. Toss the zucchini with the pine nuts, currants, parsley, mint and garlic dressing to combine. Arrange on a platter and serve warm or at room temperature.

 

recipe_image:

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diet_type: Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free,Vegan,Vegetarian
meal_type: Lunch,Dinner,Salad
description:

Here is another wonderful salad you can put together in a matter of minutes when zucchini is at its peak in summer. If you’d like to turn this into a meal, add some raw tuna, cooked prawns or roast chicken.

*Dietary Notes:

  • Keto if currants are moderated for strict adherence
  • Paleo if currants are compliant
  • For vegan and vegetarian, use coconut oil
references/footer:

Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

references/footer:
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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Pete Evans, 54
references/footer:
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workout_total_time: 00:30
Workout Type: Full Body
references/footer:
  1. Reference 1
  2. Reference 2
serve_size: 4-6
ingredients:
  1. 1 small fennel bulb, thinly sliced using a mandoline or sharp knife
  2. 5 oz (140 g) savoy cabbage, thinly shredded using a mandoline or sharp knife
  3. 5 oz (140 g) red cabbage, thinly shredded using a mandoline or sharp knife
  4. 3 radishes, thinly sliced using a mandoline or sharp knife
  5. 1 Lebanese cucumber, halved, deseeded and cut into matchsticks
  6. 1 carrot, cut into matchsticks*
  7. 1 large handful of rocket leaves
  8. 1 small handful of dill fronds
  9. 1 small handful of mint leaves
  10. 1 small handful of chopped flat-leaf parsley leaves
  11. Extra-virgin olive oil, for drizzling 
  12. Avocado and Tahini Dressing
  13. 1 ½ avocados, halved, stone removed and peeled
  14. ½ garlic clove, chopped
  15. 2 teaspoons finely chopped basil leaves
  16. 1 ½ tablespoons tahini (unhulled or hulled)*
  17. Pinch of ground cumin
  18. 2 tablespoons lemon juice, plus extra for drizzling
  19. 2 tablespoons olive oil
  20. Sea salt and freshly ground black pepper
method:
  1. To make the dressing, place the avocado, garlic, basil and tahini in the bowl of a food processor and process until smooth and creamy.
  2. Add the cumin, lemon juice and olive oil and continue to whiz until smooth. Season with salt and pepper.
  3. Arrange all the prepped salad ingredients on a large platter or in a large salad bowl, spoon over the dressing and drizzle some extra-virgin olive oil over the top. Drizzle over a little more lemon juice, if desired, and serve immediately.
recipe_image:

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diet_type: Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free,Vegan,Vegetarian
meal_type: Lunch,Dinner,Salad
description:

There really is nothing more satisfying on a hot day than tucking into a delicious raw salad. Always have the freshest vegetables on hand to slice, shave, grate, spiralise, chop or dice; and use organic, where possible. These are some of my favourite ingredients to go into a raw salad. I have used a tahini dressing but feel free to dress your salad with mayo or a vinaigrette if you prefer. Some cooked prawns or chicken would work beautifully with this, too.

*Dietary Note: Keto if carrot and tahini are moderated for strict adherence.

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Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day

 

 

contributor: Pete Evans, 54
references/footer:
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workout_total_time: 00:30
Workout Type: Full Body
references/footer:
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serve_size: 4
cook_time: 12-15 mins
ingredients:
  1. 1 handful of dill fronds
  2. 1 handful of flat-leaf parsley leaves
  3. 1 handful of cilantro (coriander) leaves
  4. 1 handful of chervil leaves
  5. 1 handful of basil leaves
  6. 1 handful of mint leaves
  7. 1 handful of chives, snipped
  8. 10 oz (300g) savoy cabbage, shredded
  9. Almond Dressing
  10. 1 teaspoon finely chopped tarragon leaves
  11. 1 teaspoon Dijon mustard*
  12. Zest and juice of 1 large lemon
  13. 3 tablespoons extra-virgin olive oil
  14. 2 ½ oz (70g) almonds, toasted and chopped*
  15. Sea salt and freshly ground black pepper
method:
  1. To make the dressing, place the tarragon, mustard and lemon zest and juice in a small bowl and whisk. Slowly whisk in the olive oil until well combined, then stir in the almonds. Season with salt and pepper.
  2. To assemble the salad, place the herbs and cabbage in a large bowl. Drizzle on the dressing and gently toss to coat. Season with more salt and pepper, if needed.
  3. NOTE: You could replace the lemon zest and juice in the dressing with 2 tablespoons of vinegar: try apple cider vinegar or white or red wine vinegar.

 

recipe_image:

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diet_type: Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free,Vegan,Vegetarian
meal_type: Lunch,Dinner,Salad
description:

This beautiful and nutritious salad is simply the best. Using a combination of fresh herbs and adding a very simple dressing to gently coat each leaf makes every mouthful utterly delicious. You can, of course, add watercress, lettuce or spinach leaves to bulk out your salad, and nuts and seeds are optional.

*Dietary Notes:

  • Keto if almond dressing amount is moderated for strict adherence
  • Paleo if Dijon mustard is compliant
  • Nut-Free if almonds are omitted or substituted

 

references/footer:

Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

references/footer:
  1. Reference 1
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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Pete Evans, 54
references/footer:
  1. Reference1
  2. Reference2
workout_total_time: 00:30
Workout Type: Full Body
references/footer:
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  2. Reference 2
serve_size: 4
prep_time: 10 mins
cook_time: 15 mins
ingredients:
  1. 1 ¾ cups chicken broth
  2. 6 silverbeet stems, leaves and stems separated and cut into 8 cm lengths
  3. ½ bunch of kale (about 5 ½ oz [150g]), stems discarded and leaves torn
  4. 1 bunch of English spinach (about 7 oz [200g]), stems removed 
    sea salt and freshly ground black pepper
  5. ⅓ cup good-quality animal fat
  6. 5 garlic cloves, thinly sliced
  7. 2 teaspoons lemon juice
method:
  1. Pour the chicken broth into a large saucepan and bring to a simmer over medium heat. Add the silverbeet stems, reduce the heat to medium–low and simmer for 5 minutes.
  2. Next, add the kale, silverbeet leaves and spinach, cover with a lid, and cook for 5–6 minutes until the leaves are wilted. Season with salt and pepper.
  3. Meanwhile, in a frying pan over medium heat, gently heat the fat, then add the garlic and cook for about 1–2 minutes, or until it just starts to colour. Remove from the heat, add the lemon juice and stir through.
  4. When the greens are ready, pour over the garlic dressing, season with some more salt and pepper, if needed, and serve immediately.
recipe_image:

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diet_type: Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free
meal_type: Lunch,Dinner
description:

We have a wonderful veggie garden at our farm and always have greens growing, so every mealtime we go out and harvest some for the table. This is a recipe we often use. It is so easy and yummy and almost any green veggie you can think of will be perfectly at home with the bone broth and garlicky dressing.

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Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Pete Evans, 54
references/footer:
  1. Reference1
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workout_total_time: 00:30
Workout Type: Full Body
references/footer:
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serve_size: 4
prep_time: 10 mins
ingredients:
  1. Sea salt and freshly ground black pepper
  2. ¾ cup coconut yoghurt  
  3. 4 Lebanese cucumbers, halved lengthways, then cut into 3/4-inch (2 cm) thick wedges
  4. 1 handful of dill fronds, roughly chopped or torn
  5. 1 handful of mint leaves, roughly chopped or torn 
  6. Dressing
  7. 3 tablespoons lemon juice
  8. 1/3 cup  extra-virgin olive oil
  9. 1 garlic clove, finely grated
method:
  1. Combine the dressing ingredients in a small bowl, season with salt and pepper and whisk well.
  2. Place the coconut yoghurt in a serving bowl, add 2 tablespoons of the dressing and mix well.
  3. Arrange the cucumber on a platter, scatter over the herbs, then pour over half the remaining dressing and gently toss to coat. Sprinkle on some salt and pepper and drizzle over a little extra dressing, if desired.
  4. Serve with the coconut yoghurt mixture on the side.
  5. Tip: Any leftover dressing can be stored in a sealed jar in the fridge for up to 3 weeks. 
  6. Combine the dressing ingredients in a small bowl, season with salt and pepper and whisk well.
  7. Place the coconut yoghurt in a serving bowl, add 2 tablespoons of the dressing and mix well.
  8. Arrange the cucumber on a platter, scatter over the herbs, then pour over half the remaining dressing and gently toss to coat. Sprinkle on some salt and pepper and drizzle over a little extra dressing, if desired.
  9. Serve with the coconut yoghurt mixture on the side.
  10. Tip: Any leftover dressing can be stored in a sealed jar in the fridge for up to 3 weeks. 
  11. Combine the dressing ingredients in a small bowl, season with salt and pepper and whisk well.
  12. Place the coconut yoghurt in a serving bowl, add 2 tablespoons of the dressing and mix well.
  13. Arrange the cucumber on a platter, scatter over the herbs, then pour over half the remaining dressing and gently toss to coat. Sprinkle on some salt and pepper and drizzle over a little extra dressing, if desired.
  14. Serve with the coconut yoghurt mixture on the side.
  15. Tip: Any leftover dressing can be stored in a sealed jar in the fridge for up to 3 weeks. 
nutrition:
Calorie 50mg
Fat 1000mg
Protein 0mg
recipe_image:

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diet_type: Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free,Vegan,Vegetarian
meal_type: Snack
description:

I love reinterpreting classic dishes in a modern way. To make the most of summer’s abundance of cucumbers, I am always searching for ways to use them up. In this spin on Greek tzatziki, cucumber is given the chance to shine. Some grilled prawns or barbecued wild-caught salmon or roast lamb would be great to accompany it.

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Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Pete Evans, 54
references/footer:
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workout_total_time: 00:30
Workout Type: Full Body
references/footer:
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serve_size: 4
prep_time: 10 mins
ingredients:
  1. 4 Lebanese cucumbers
  2. 1 avocado, sliced  
  3. 1-inch (2.5 cm) piece of ginger, cut into matchsticks 
  4. 2 scallions (spring onions), thinly sliced 
  5. 1 large handful of mint leaves 
  6. 1 large handful of cilantro (coriander) leaves 
  7. 1–2 teaspoons toasted sesame seeds
  8. Dressing
  9. 3 tablespoons apple cider vinegar 
  10. 1 teaspoon honey (optional)*
  11. 2 garlic cloves, finely grated 
  12. 1 red Asian shallot, finely chopped 
  13. 4 tablespoons extra-virgin olive oil 
  14. 2 teaspoons sesame oil 
  15. Sea salt and freshly ground black pepper
method:
  1. To make the dressing, combine all the ingredients in a bowl and mix well. Set aside.
  2. Using a vegetable peeler, shave the cucumbers lengthways into long strips, trying not to include any seeds. Discard the seeds.
  3. Place the cucumber, avocado, ginger, scallions and herbs in a bowl, add the dressing and gently toss to coat the salad.
  4. Arrange on a serving dish, sprinkle over the sesame seeds and serve.
recipe_image:

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diet_type: Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free,Vegan,Vegetarian
meal_type: Lunch,Dinner,Salad
description:

*Dietary Note: Omit or substitute honey for keto, paleo, and vegan.

references/footer:

Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

references/footer:
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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Pete Evans, 54
references/footer:
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workout_total_time: 00:30
Workout Type: Full Body
references/footer:
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serve_size: 4
prep_time: 15-20 mins
ingredients:
  1. 7 oz (200g) broccoli, broken into florets, stems reserved
  2. 1 bunch (about 180g) of broccolini
  3. 2 scallions (spring onions), thinly sliced
  4. 2 handfuls of rocket
  5. 1 small handful of mint leaves, torn
  6. ½ cup almonds, toasted and chopped*
  7. 2 tablespoons olive oil
  8. 1 teaspoon sesame seeds, toasted
  9. Dressing
  10. ¼ cup hulled tahini*
  11. 3 tablespoons apple cider vinegar
  12. 1 garlic clove, finely chopped
  13. Sea salt and freshly ground black pepper
method:
  1. To make the dressing, combine the tahini, vinegar and garlic with 3 tablespoons of water in a bowl. Season with salt and pepper and mix well.
  2.  Thinly slice the broccoli stems lengthways using a mandoline, or peel thinly with a vegetable peeler, and place in a bowl. Slice the broccolini lengthways, chop into ¾-inch (2 cm) pieces and combine with the sliced broccoli stems.
  3. Add the broccoli florets, scallions, rocket, mint and half the almonds. Pour on the olive oil, season with salt and pepper and gently toss to combine.
  4. Arrange the salad in a serving bowl, drizzle on the dressing and sprinkle over the remaining almonds and the sesame seeds.
recipe_image:

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diet_type: Vegan,Vegetarian,Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free
meal_type: Lunch,Dinner,Salad
description:

Here is an utterly delicious dish that deserves to be eaten at any time of the year. It will leave you wanting to have it again and again and again. When we make this at home we simply add in some protein in the form of leftover roast chicken, pork or lamb, or sometimes we add prawns, crabmeat or flaked fish. Serve with some fermented veg tossed through the salad.

*Dietary Notes:

  • Consider the amount of tahini and almonds for strict adherence to keto
  • Paleo if the tahini is compliant
  • Nut-free if almonds are omitted or substituted
references/footer:

Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Pete Evans, 54
references/footer:
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workout_total_time: 00:30
Workout Type: Full Body
references/footer:
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serve_size: 2
prep_time: 15 mins
cook_time: 10 mins
ingredients:
  1. 4 x 5 oz (140g) minute steaks
  2. 2 tablespoons melted coconut oil or good-quality animal fat
  3. Sea salt and freshly ground black pepper
  4. 4 eggs
  5. Chimichurri
  6. 2 garlic cloves, peeled
  7. Sea salt
  8. ½ long red chili, deseeded and finely chopped (leave the seeds in if you like it extra spicy)
  9. 1 very large handful of flat-leaf parsley leaves
  10. 1 very large handful of cilantro (coriander) leaves
  11. 2 tablespoons apple cider vinegar
  12. ½ teaspoon ground cumin
  13. ½ cup extra-virgin olive oil
  14. Freshly ground black pepper
method:
  1. To make the chimichurri, place the garlic and a little salt in a mortar and crush with the pestle. Add the chili, parsley and cilantro (coriander) and pound to a paste. Stir through the vinegar, cumin and olive oil, then taste and season with salt and pepper. Alternatively, place the garlic, chili and herbs in a food processor and process until finely chopped. With the motor running, pour in the vinegar and oil and process to combine. Add the cumin and season with salt and pepper. Set aside.
  2. Heat a barbecue hotplate to hot or a large frying pan over high heat.
    Brush the steaks with 1 tablespoon of the coconut oil or animal fat and season with a generous amount of salt and pepper.
  3. Cook the steaks for 2 minutes, then flip over and cook for 1–2 minutes on the other side for medium–rare (or cook to your liking). Transfer to a plate and allow to rest for 5 minutes, keeping warm.
  4. Heat the remaining oil or fat in a large non-stick frying pan over medium heat. Crack in the eggs and fry for 2–2 ½ minutes until the egg whites are set (or cook to your liking). Season with salt and pepper.
  5. Serve the steaks on a platter or plates, top each with a fried egg and drizzle over the chimichurri.
recipe_image:

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diet_type: Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free
meal_type: Breakfast,Lunch,Dinner
description:

Savor the succulent flavors of perfectly cooked steak and eggs, complemented by a zesty chimichurri sauce for a burst of freshness and spice.

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Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Pete Evans, 54
references/footer:
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workout_total_time: 00:30
Workout Type: Full Body
serve_size: 4
prep_time: 15 mins
cook_time: 8 mins
ingredients:
  1. 2 tablespoons coconut oil or good-quality animal fat
  2. 2 garlic cloves, finely chopped
  3. 1 lemongrass stem, pale part only, finely chopped
  4. 1 1/3 lb (600g) pork mince
  5. 1/3 cup lime juice
  6. 2 tablespoons fish sauce, plus extra if needed
  7. 1–2 bird’s eye chilies, deseeded and finely chopped
  8. 2 kaffir lime leaves, finely chopped
  9. 1 scallion (spring onion), finely sliced
  10. 1 handful of mint leaves
  11. 1 handful of cilantro (coriander) leaves
  12. 1 small handful of Thai basil leaves
  13. 2 red Asian shallots, finely sliced
  14. 8 savoy cabbage leaves, trimmed into cups
  15. 1 Lebanese cucumber, sliced
  16. Lime cheeks, to serve
method:
  1. Heat the coconut oil or fat in a large, heavy-based frying pan over medium–high heat. Add the garlic and lemongrass and stir-fry for 30 seconds, or until fragrant.
  2. Add the mince and cook, stirring with a wooden spoon to break up the lumps, for 6 minutes, or until browned and crumbly.
  3. Stir in the lime juice, fish sauce, chili, lime leaves and scallion (spring onion). Remove from the heat and leave to cool for 1 minute.
  4. Toss half the mint, cilantro (coriander), Thai basil and shallot through the mince. Taste and add a little more fish sauce if needed.
  5. Spoon into the cabbage cups and add the cucumber, then scatter over the remaining herbs and shallot.
  6. Serve with lime cheeks on the side.
recipe_image:

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diet_type: Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free
meal_type: Lunch,Dinner
description:

I have shared many larb recipes over the years and I will keep sharing them as larb is one of my go-to dishes when I need flavour but don’t have a lot of time to spare. You can have this on the table in 15 minutes, and you can pretty well use any mince that takes your fancy, although pork mince – so fatty and full of flavour – is my favourite.

 

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Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Pete Evans, 54
references/footer:
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workout_total_time: 00:30
Workout Type: Full Body
references/footer:
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serve_size: 2
prep_time: 5 mins
cook_time: 30 mins
ingredients:
  1. 1 garlic bulb, halved horizontally
  2. 2 x 7 oz (200g) sirloin steaks
  3. 1 tablespoon coconut oil or good-quality animal fat, melted
  4. Sea salt and freshly ground black pepper
  5. 1 lemon, halved
method:
  1. Preheat the oven to 320°F fan-forced (160°C).
  2. Place the garlic on a baking tray and roast for 25–30 minutes, or until golden and tender.
  3. Heat a barbecue grill plate to hot or a large chargrill pan over high heat.
  4. Brush the steaks with the coconut oil or animal fat and season with salt and pepper. Cook the steaks on one side for 3 minutes, or until golden, then flip and cook on the other side for
  5. 3 minutes for medium–rare (or cook to your liking). Place the steaks on a plate, loosely cover and rest for 4–6 minutes, keeping warm. Meanwhile, cook the lemon halves, cut-side down, for 6 minutes, or until charred.
  6. Carve the steak into thick slices and serve with the charred lemon and roasted garlic.
recipe_image:

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diet_type: Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free
meal_type: Lunch,Dinner
description:

Some days I just love a good steak to break my fast, and it doesn’t need to be fancy. I remember being served a simply grilled steak with good-quality salt, olive oil and a lemon cheek in an Italian restaurant 30 years ago. An apprentice chef at the time, I was a little annoyed as I thought not much effort had gone into the meal. Where were all the bells and whistles? Well, from the first bite to the last, it was utterly delicious; the perfect balance of fat, protein, salt and acid. That one dish taught me so much about cooking and has helped shape me into the chef I am today.

 

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Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Pete Evans, 54
references/footer:
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workout_total_time: 00:30
Workout Type: Full Body
references/footer:
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serve_size: 4
prep_time: 8 mins
cook_time: 20 mins
ingredients:
  1. 4 chicken breasts with wing bone, skin on
  2. Sea salt and freshly ground black pepper
  3. 2 tablespoons coconut oil or good-quality animal fat
  4. 4 garlic cloves, finely chopped
  5. 2 teaspoons finely chopped thyme leaves
  6. 2 teaspoons dried oregano
  7. Zest and juice of 1 lemon
  8. 2 tablespoons olive oil, plus extra to serve
  9. 1 ½ baby cos lettuces, leaves separated
  10. Lemon wedges, to serve
method:
  1. Preheat the oven to 400°F (200°C).
  2. Season the chicken generously with salt and pepper.
  3. Heat the coconut oil or fat in a large ovenproof frying pan over medium–high heat. Seal the chicken, skin-side down, for 3 minutes, or until the skin is golden and crisp. Flip over and seal the other side for 1 minute, or until golden. Flip the chicken again and transfer the pan to the oven for 5 minutes.
  4. Meanwhile, place the garlic, thyme, oregano, lemon zest and juice and olive oil in a small bowl and mix well.
  5. Remove the pan from the oven and pour the garlic and lemon dressing over the chicken. Continue to roast the chicken for a further 5–6 minutes until cooked through. Set aside to rest for 5 minutes, then thickly slice.
  6. Divide the cos leaves among four serving plates. Add the chicken and spoon over the juices in the pan. Drizzle some olive oil over the lettuce and squeeze on some lemon juice from the wedges.
recipe_image:

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diet_type: Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free
meal_type: Lunch,Dinner
description:

This simple recipe showcases lemon and chicken. A treat to prepare and eat, the juices from the lemon and chicken mix to create the most delicious sauce. I advise cooking extra as the chicken is perfect for salads, snacks and sandwich fillings. Of course, you can use chicken thighs with the skin on instead.

 

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Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Pete Evans, 54
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workout_total_time: 00:30
Workout Type: Full Body
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serve_size: 6
prep_time: 15 mins
cook_time: 6 ½ hrs
ingredients:
  1. 4 garlic cloves, chopped
  2. 1 handful of mint leaves, chopped, plus extra leaves to serve
  3. 1 handful of cilantro (coriander) leaves, chopped
  4. 3 tablespoons orange juice
  5. Zest and juice of 1 lemon
  6. ½ teaspoon orange zest
  7. 3 tablespoons melted coconut oil or good-quality animal fat, plus extra for greasing
  8. Sea salt and freshly ground black pepper
  9. 2 onions, sliced
  10. 1 x 4 lb (1.8 kg) lamb shoulder, bone in
  11. 2 cups Chicken Bone Broth or lamb bone broth
  12. 1 handful of flat-leaf parsley leaves, to serve
  13. Middle eastern spice mix
  14. 1 tablespoon ground cumin
  15. 1 tablespoon ground coriander
  16. 1 tablespoon sumac
  17. ½ teaspoon ground allspice
  18. ½ teaspoon chili flakes
  19. ½ teaspoon ground cinnamon
method:
  1. Preheat the oven to 475°F (240°C).
  2. To make the spice mix, place all the ingredients in a bowl and mix to combine.
  3. Place the garlic, mint and cilantro (coriander) leaves in the bowl of a food processor and blend until finely chopped. With the motor running, add the orange and lemon juices and zests and 3 tablespoons of water. Blend to form a wet paste. Add the spice mix and coconut oil or fat and pulse a few times to combine. Season with salt and pepper.
  4. Using the tip of a sharp knife, make incisions to a depth of 1/8- inch (3 mm) all over the lamb.
  5. Scatter the onion into the base of a large roasting tin.  Sit the lamb on top and rub the spice paste evenly over the surface of the lamb. Season with salt and pepper.
  6. Pour half the broth into the bowl of the food processor and stir to remove any remaining spice paste from the base and side, then pour the liquid into the tin along with the remaining broth.
  7. Roast the lamb for 30 minutes, or until well browned, basting the meat occasionally with the cooking juices. Reduce the temperature to 275°F (140°C), tightly cover the tin with foil and braise for 5–6 hours until the meat is tender and falling off the bone.
  8. Rest for 10 minutes, then scatter the mint and parsley over the lamb and serve.
recipe_image:

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diet_type: Keto,Paleo,Gluten-Free ,Dairy-Free,Nut-Free
meal_type: Dinner
description:

Searching for a delicious keto dish that keeps on giving? Look no further. Cooking a meal like this – which, by the way, is perfect for dinner parties – generally means you’ll have leftovers. To me, any leftovers are just as good, if not better, as when the lamb comes out of the oven. You could add eggs and greens for breakfast, toss with a salad for lunch or stir into a broth with vegetables for an unforgettable dinner. 

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Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Pete Evans, 54
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workout_total_time: 00:30
Workout Type: Full Body
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serve_size: 1
prep_time: 5 mins
cook_time: 3 mins
ingredients:
  1. 1 ½ cups Chicken Bone Broth
  2. 1.5 oz (1/3 cup) leftover cooked finely-shredded chicken (optional)
  3. Sea salt and freshly ground black pepper
  4. ¼ avocado, sliced lengthways
  5. ¼ teaspoon Mexican spice mix (or more to taste)
  6. To serve: cilantro (coriander) sprigs, sliced scallion, lime cheeks, extra-virgin olive oil
method:
  1. Heat the broth and chicken (if using) in a small saucepan until simmering. Season with a pinch of salt and pepper.
  2. Pour the broth into a bowl, then add the avocado and sprinkle on the Mexican spice mix.
  3. Scatter over some coriander sprigs and spring onion, drizzle with a little olive oil and squeeze some lime juice over the top. Stir, season and enjoy.
recipe_image:

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Recipe Thumbnail:

diet_type: Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free,Anti-Inflammatory,Low-FOD-MAP
meal_type: Lunch,Dinner
description:

This may seem like a strange pairing, but you have to trust me and give it a try. I was fortunate enough to visit Mexico recently, where I tried this soup. It was a revelation. With each mouthful the nourishing, lightly spiced broth became more and more addictive, each slurp better than the last. To make this a larger meal, try adding a soft-boiled egg or, to thicken, whisk in a raw egg at the end of cooking. This is awesome not only for breakfast, but for a light lunch and dinner too.

Dietary Notes:

  • Anti-Inflammatory due to ingredients like avocado and broth
  • May need to consider onion and spice mix content for very strict adherence to low FOD-MAP

 

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Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Pete Evans, 54
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workout_total_time: 00:30
Workout Type: Full Body
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serve_size: 4
prep_time: 10-15 mins
cook_time: 8-10 mins
ingredients:
  1. 3 tablespoons coconut oil
  2. 4 garlic cloves, finely chopped
  3. 3 scallions (spring onions), finely chopped
  4. 1–2 long red chilies, deseeded and sliced (leave the seeds in if you like it spicy)
  5. 3 ½ oz (100g) wood ear fungus, torn into pieces
  6. 3 ½ oz (100g) shimeji mushrooms, trimmed and separated
  7. 150 g oyster mushrooms, sliced
  8. 150 g fresh shiitake mushrooms, sliced
  9. 2 bunches of baby bok choy (about 500g in total), roughly chopped
  10. 4–5 zucchini (about 1 ½ lb [700g] in total), spiralised into thin noodles
  11. 3 ½ oz (100g) enoki mushrooms, trimmed and separated
  12. 1 tablespoon white sesame seeds, toasted, to serve
  13. Sauce
  14. 1 tablespoon finely grated ginger
  15. 3 tablespoons tamari* or coconut aminos
  16. 4 tablespoons chicken or beef bone broth (stock) or water
  17. 1 tablespoon apple cider vinegar
  18. 1½ teaspoons coconut sugar*
  19.  ½ teaspoon chili flakes
method:
  1. To make the sauce, combine all the ingredients in a bowl and mix well. Set aside until needed.
  2. Melt the oil in a wok or large frying pan over medium–high heat. Add the garlic, scallions and chili and sauté for 1 minute.
  3. Splash in a tablespoon of water, then add the wood ear fungus, shimeji, oyster and shiitake mushrooms and bok choy and sauté for 2–3 minutes until tender. 
  4. Pour in the sauce, bring to the boil and add the zucchini noodles. Toss and cook for 1 minute until the noodles are just cooked through. 
  5. Arrange the stir-fry on serving plates, top with the enoki mushrooms and sprinkle on the sesame seeds.

 

recipe_image:

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Recipe Thumbnail:

diet_type: Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free
meal_type: Lunch,Dinner
description:

Often we think of vegetable dishes as sides, when really we should see them as stars. This delicious stir-fry, which is easily good enough to have as a main meal, shows just how exciting veggie dishes can be. Let’s celebrate the wide variety of vegetables that are available to us and have a ball cooking with the seasons, cooking to a budget and, most importantly, cooking for health.

*Dietary Notes:

  • Consider the amount of coconut sugar for very strict adherence to keto
  • Paleo if tamari is compliant

 

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Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Pete Evans, 54
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workout_total_time: 00:30
Workout Type: Full Body
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serve_size: 4
prep_time: 5-8 mins
cook_time: 7 mins
ingredients:
  1. 4 x 6 oz (170g) lamb forequarter chops
  2. Sea salt and freshly ground black pepper
  3. 1 pinch of dried mint 
  4. ½ teaspoon ground cumin 
  5. 3 tablespoons coconut oil or good-quality animal fat 
  6. 6 jarred salted anchovy fillets, rinsed and patted dry, finely chopped
  7. 1 tablespoon finely chopped dill fronds
  8. 1 tablespoon finely chopped flat-leaf parsley leaves
  9. 1 cup Aioli
  10. Sea salt and freshly ground black pepper
method:
  1. Place all the anchovy aioli ingredients in a bowl and mix to combine. Taste and season with more salt and pepper if needed.
  2. Season the lamb chops with salt and pepper and sprinkle over the dried mint and cumin.
  3. Heat the coconut oil or animal fat in a large frying pan over medium–high heat. Add the lamb and cook, turning occasionally, for 6–7 minutes for medium–rare (or cook to your liking).
  4. Transfer to a plate and allow to rest for 5 minutes, keeping warm.
  5. Serve the lamb chops with the anchovy aioli.

 

recipe_image:

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Recipe Thumbnail:

diet_type: Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free
meal_type: Dinner
description:

One of the more unusual flavour combinations I was introduced to when I started my chef apprenticeship about 30 years ago was the marriage of anchovy and lamb. The salty nature of anchovies works so well with lamb, that I have used this combination in many ways since that first encounter. Try this classic surf and turf for yourself, I know you’ll be convinced.

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Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Pete Evans, 54
references/footer:
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workout_total_time: 00:30
Workout Type: Full Body
references/footer:
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serve_size: 4
prep_time: 10 mins
cook_time: 15 mins
ingredients:
  1. 300g chicken livers, trimmed
  2. 1 small onion, finely chopped
  3. 2 cloves garlic, minced
  4. 2 tablespoons butter*
  5. 2 tablespoons olive oil
  6. 2 tablespoons brandy or cognac
  7. 1/4 teaspoon dried thyme
  8. 1/4 teaspoon dried rosemary
  9. Salt and pepper to taste
  10. Optional: chopped fresh parsley for garnish
method:
  1. Rinse the chicken livers under cold water and pat dry with paper towels.
  2. In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.
  3. Add the chopped onion and minced garlic to the skillet. Sauté for 2-3 minutes until softened and fragrant.
  4. Increase the heat to medium-high and add the chicken livers to the skillet. Cook for 3-4 minutes on each side until browned on the outside but still slightly pink in the center.
  5. Reduce the heat to medium-low. Pour in the brandy or cognac and simmer for 1-2 minutes to deglaze the skillet and allow the alcohol to evaporate.
  6. Season the chicken livers with dried thyme, dried rosemary, salt, and pepper.
  7. Transfer the contents of the skillet to a food processor. Add the remaining tablespoon of butter and olive oil.
  8. Blend the mixture until smooth and creamy, scraping down the sides of the food processor as needed.
  9. Taste and adjust the seasoning if necessary.
  10. Transfer the chicken liver pate to a serving dish or ramekins.
  11. Optional: Garnish with chopped fresh parsley for a pop of color.
  12. Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
  13. Serve chilled with toasted bread or crackers as an appetizer or spread.
recipe_image:

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diet_type: Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free,Anti-Inflammatory
meal_type: Snack
description:

We need to eat more offal, and pâté is the easiest and most subtle way for you to add it – in the form of liver – to your diet. In our house, we absolutely love liver and eat it at least three times a week. We make a big batch of pâté or terrine, then freeze it in small jars or portions so we can enjoy it as part of a meal, as a snack or as an amazing lunchtime treat. We like to serve ours with raw veg – like carrots, cucumber, celery, fennel and salad leaves – and paleo bread or seeded nut crackers with gherkins and fermented veg on the side. You can also use it in lettuce wraps or try adding a spoonful to your chicken soup or bolognese sauce just before serving.

Dietary Notes:

  • Paleo if served with paleo bread or compliant crackers
  • Gluten-free if served with GF options
  • Dairy-free if all fats used are dairy-free*
  • Anti-inflammatory due to anti-inflammatory properties of liver and herbs

 

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Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Pete Evans, 54
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workout_total_time: 00:30
Workout Type: Full Body
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serve_size: 4
prep_time: 25 mins
cook_time: 25 mins
ingredients:
  1. 4 boneless chicken thighs or breasts, skin on
  2. 1 handful of arugula (rocket) leaves
  3. 1 handful of baby spinach leaves
  4. 12 streaky bacon rashers
  5. Cilantro (coriander) leaves, to serve
  6. 2 avocados, diced
  7. 1 small red chili, halved, deseeded and finely chopped, plus extra to serve (optional)
  8. Juice of 1 lime, or more to taste
  9. 1 tablespoon finely diced red onion
  10. 2 tablespoons chopped cilantro (coriander) leaves
  11. 1 tablespoon extra-virgin olive oil
  12. Sea salt and freshly ground black pepper
method:
  1. Preheat the oven to 400°F fan-forced (200 °C).
  2. To make the guacamole, combine all the ingredients in a small bowl and mash with a fork.
  3. Lightly season the chicken with salt and pepper. Place the chicken between two sheets of parchment (baking) paper and pound with a meat mallet until about 1/3-inch (1 cm) thick.
  4. Spoon 3 tablespoons of guacamole in the center of each flattened chicken piece, add some rocket and spinach and season with a little salt and pepper. Roll the chicken around the filling. Wrap each chicken piece tightly in three strips of bacon and thread a couple of toothpicks through the bacon seams to secure.
  5. Place the chicken on a baking sheet (tray) and roast for 25 minutes, or until the bacon is golden brown and the chicken is cooked through. Set aside to rest for 5 minutes.
  6. Cut the chicken into ¾-inch (2 cm) thick slices, scatter over the cilantro (coriander) leaves and extra chili (if using) and serve.
recipe_image:

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Recipe Thumbnail:

diet_type: Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free
meal_type: Lunch,Dinner
description:

For all the fat lovers out there (me being one!), here is a fun dish that really emphasises the fat on fat philosophy by combining bacon and avocado with a piece of meat. Now, cooked avocado may seem a little strange but it adds a certain richness that is satisfying and nourishing. The bacon helps to keep the chicken moist and adds a nice crispness. Serve with a salad or side of your choice and some kraut. It’s a good idea to make a few extra for work or school lunches.

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Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day

 

 

contributor: Pete Evans, 54
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workout_total_time: 00:30
Workout Type: Full Body
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serve_size: About 1 lb (480g)
prep_time: 10 mins
cook_time: 20 mins
ingredients:
  1. 4 egg yolks
  2. 1 ½ tablespoons Dijon mustard*
  3. 1 ½ tablespoon apple cider vinegar
  4. 1 tablespoon lemon juice
  5. 13 ½ fl oz (400 ml) olive oil or macadamia oil, or 6 ¾ fl oz (200 ml) of each
  6. Sea salt and freshly ground black pepper
method:
  1. Place the egg yolks, mustard, vinegar, lemon juice, oil, and a pinch of salt in a glass jug or jar.
  2. Blend with a hand-held blender until smooth and creamy.
  3. Season with salt and pepper.
  4. 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.
  5. With the motor running, slowly pour in the oil in a thin stream and process until the mayonnaise is thick and creamy.
  6. Season with salt and pepper.
  7. Store in a sealed jar in the fridge for 4–5 days.

 

recipe_image:

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Recipe Thumbnail:

diet_type: Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free,Low-FOD-MAP,Vegetarian
meal_type: Condiment
description:

*Dietary Note: May need to consider mustard content for very strict adherence to low FOD-MAP.

references/footer:

Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

references/footer:
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Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Pete Evans, 54
references/footer:
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workout_total_time: 00:30
Workout Type: Full Body
references/footer:
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serve_size: 30g
cook_time: 5 mins
ingredients:
  1. 2 nori sheets, torn or snipped into 3 cm pieces
  2. 2 teaspoons sea salt
  3. 3 tablespoons bonito flakes
  4. Pinch of coconut sugar (optional)*
  5. 1 ½ tablespoons sesame seeds, toasted
method:
  1. Place the nori, salt, and bonito flakes in a blender and pulse a few times to finely chop the nori.
  2. Mix in the sugar (if using) and toasted sesame seeds, then set aside until needed.
  3. Store in an airtight container in the pantry for up to 3 months.
recipe_image:

adfasda

Recipe Thumbnail:

diet_type: Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free
meal_type: Condiment
description:


Dietary Note: Paleo if coconut sugar is omitted or substituted.

references/footer:

Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

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Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Pete Evans, 54
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workout_total_time: 00:30
Workout Type: Full Body
references/footer:
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serve_size: 4 ¼ quarts (4 litres)
prep_time: 10 mins (+1 hr marinating)
cook_time: 6-12 hrs
ingredients:
  1. 3 1/3 lb (1.5 kg) bony chicken parts (necks, backs, breastbones, and wings)
  2. 2–4 chicken feet (optional)
  3. 2 tablespoons apple cider vinegar
  4. 1 large onion, roughly chopped
  5. 2 carrots, roughly chopped
  6. 3 celery stalks, roughly chopped
  7. 2 leeks (white part only), rinsed and roughly chopped
  8. 1 whole garlic bulb, cut in half
  9. 2 large handfuls flat-leaf parsley
  10. 1 tablespoon black peppercorns, lightly crushed
method:
  1. Place the chicken pieces in a stockpot or large saucepan; add 5 ¼ quarts (5 liters) of cold water, the vinegar, onion, carrot, celery, leek, garlic, and peppercorns and leave to stand for 30 minutes–1 hour.
  2. Bring to the boil, continuously skimming off the skin and foam that forms on the surface of the liquid. Reduce the heat to low and simmer for 6–12 hours. The longer you cook the broth, the more the flavors will develop.
  3. Allow to cool slightly before straining the broth through a fine sieve into a large storage container.
  4. Cover and place in your refrigerator until the fat rises to the top and congeals. Skim off the layer of fat from the top and reserve the fat and broth in covered containers in your refrigerator or freezer. The reserved fat can be used as cooking oil for meat, poultry, and vegetable dishes.
  5. The broth can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

recipe_image:

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Recipe Thumbnail:

diet_type: Dairy-Free,Nut-Free
meal_type: Snack,Beverage
description:

Dietary Notes:

  • Anti-Inflammatory due to anti-inflammatory properties of bone broth
  • May need to consider garlic and onion content for very strict adherence to low FOD-MAP
references/footer:

Recipe courtesy of Pete Evans. For more nourishing recipes and wellness insights, you can explore peteevans.com.

references/footer:
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Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day

workout_type: Full body

workout_description: Sylvia is taking it down to the floor to release tight muscles and improve mobility. She's putting an extra focus on work through your back and torso to improve posture.

workout_total_time: 10:00

workout_equipment: Body weight only

workout_preview_image: 

 

workout_preview_video:

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Workout Description: Sylvia is taking it down to the floor to release tight muscles and improve mobility. She's putting an extra focus on work through your back and torso to improve posture.
workout_total_time: 10:00
workout_equipment: Body weight only
workout_preview_image:

Workout Type: Full Body
references/footer:
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serve_size: 0
prep_time: 0 mins
cook_time: 0 mins
diet_type: Vegan,Vegetarian,Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free,Anti-Inflammatory,Low-FOD-MAP
meal_type: Breakfast,Lunch,Dinner,Snack,Dessert,Beverage
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Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
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Workout Description: Rem is embracing the slam ball and taking inspiration from Pilates to get your muscles working in all new ways.
workout_total_time: 30:00
workout_equipment: Tube bands
workout_preview_image:

workout_rest_image:

workout_completion_image:

Workout Type: HIIT
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serve_size: 0
prep_time: 0 mins
cook_time: 0 mins
diet_type: Vegan,Vegetarian,Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free,Anti-Inflammatory,Low-FOD-MAP
meal_type: Breakfast,Lunch,Dinner,Snack,Dessert,Beverage
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Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
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workout_total_time: 00:30
Workout Type: Full Body
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serve_size: 0
prep_time: 0 mins
cook_time: 0 mins
diet_type: Vegan,Vegetarian,Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free,Anti-Inflammatory,Low-FOD-MAP
meal_type: Breakfast,Lunch,Dinner,Snack,Dessert,Beverage,Boundless Cookbook,Boundless Kitchen
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Offer Type: Discount
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Ben Greenfield, 2
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workout_total_time: 00:30
Workout Type: Full Body
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serve_size: 0
prep_time: 0 mins
cook_time: 0 mins
diet_type: Vegan,Vegetarian,Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free,Anti-Inflammatory,Low-FOD-MAP
meal_type: Breakfast,Lunch,Dinner,Snack,Dessert,Beverage
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Offer Type: Discount
partner_logo:

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partner_name: Playover
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button_text: Get 15% off
affiliate_link: www.google.com
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Gift Card valued at $90 or 15% off on your next purchase

Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
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workout_total_time: 00:30
Workout Type: Full Body
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serve_size: 0
prep_time: 0 mins
cook_time: 0 mins
diet_type: Vegan,Vegetarian,Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free,Anti-Inflammatory,Low-FOD-MAP
meal_type: Breakfast,Lunch,Dinner,Snack,Dessert,Beverage
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  1. Reference 1
  2. Reference 2
Offer Type: Giveaway
partner_logo:

sfsdf

partner_name: Bulldog Gear
image:

sfasf

button_text: Enter to win
affiliate_link: www.google.com
description:

Gift Card valued at $90 or 15% off on your next purchase

Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
contributor: Ben Greenfield, 2
references/footer:
  1. Reference1
  2. Reference2
workout_total_time: 00:30
Workout Type: Full Body
references/footer:
  1. Reference 1
  2. Reference 2
serve_size: 0
prep_time: 0 mins
cook_time: 0 mins
diet_type: Vegan,Vegetarian,Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free,Anti-Inflammatory,Low-FOD-MAP
meal_type: Breakfast,Lunch,Dinner,Snack,Dessert,Beverage
references/footer:
  1. Reference 1
  2. Reference 2
Offer Type: Discount
partner_logo:

fdfsdfsd

partner_name: Nike
image:

ddgdgd

button_text: Get 15% off
affiliate_link: https://www.google.com/
description:

Gift Card valued at $90 or 15% off on your next purchase

Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day
references/footer:
  1. Reference1
  2. Reference2
workout_total_time: 00:30
Workout Type: Full Body
references/footer:
  1. Reference 1
  2. Reference 2
serve_size: 0
prep_time: 0 mins
cook_time: 0 mins
diet_type: Vegan,Vegetarian,Keto,Paleo,Gluten-Free,Dairy-Free,Nut-Free,Anti-Inflammatory,Low-FOD-MAP
meal_type: Breakfast,Lunch,Dinner,Snack,Dessert,Beverage
references/footer:
  1. Reference 1
  2. Reference 2
Challenge Duration: Weekly
Image Color: Gold
Time Commitment: 10-30 mins per day