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Recipe Home - Simply SIBO

Ingredients

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½ medium Banana - ripe10 Blueberries - fresh½ teaspoon Chia Seeds2 teaspoon Cacao Powder - raw1 tablespoon Sunflower Seeds - butter1 teaspoon Vanilla Extract¼ teaspoon Cinnamon¼ teaspoon Nutmeg1 pinch Sea Salt½ cup Almond Milk1 cup Ice5 Chicken Breast - pounded to 3/4” even thickness2 teaspoon Sea Salt4 tablespoon Unsalted Butter¼ cup Capers - drained2 Lemon - de-pitted½ cup Cherry Tomato⅛ cup White Cooking Wine2 teaspoon Flat Leaf Parsley - finely chopped1 Wrap Gluten-free5 Cherry Tomato - halved5 Canned Pitted Black Olives - cut into slices¼ cup Cucumber - peeled and sliced½ tablespoon Oil - garlic-infused⅛ teaspoon Oregano - dried1 medium Romaine Leaf - ends trimmed or small handful of spinach¼ cup Feta Cheese - crumbled3 Basil LeafCracked Black Pepper - to taste1 Carrot - grated¼ Red Cabbage - thinly sliced1 handful Fresh Parsley - washed, leaves picked6 Green Onion - sliced, (green part only)3 tablespoon Mayonnaise1 Ancho Pepper - dried6 Tomatoes - seeded and diced4 Green Onion - (green part only)1 Cayenne Pepper - diced1 bunch Fresh Cilantro - washed and chopped2 Lime - juiced and zest from 1 lime4 tablespoon Olive Oil1 Avocado16 Chicken Tender3 tablespoon Coconut Oil - melted1 teaspoon Ground Cumin1 teaspoon Ground Coriander1 teaspoon Smoked Paprika - ground½ teaspoon Salt½ teaspoon Pepper2 head Romaine Lettuce - washed, leaves separated2 tablespoon Cumin1 tablespoon Ground Coriander2 teaspoon Ground Cardamom (Cardamon)½ teaspoon Garam Masala1 tablespoon Cinnamon⅛ teaspoon Salt⅛ teaspoon Pepper2 Chicken Breast¼ cup Spice Rub - indian1 tablespoon Coconut Oil1 Lemon Juice - and zestFresh Cilantro - to taste3 cup Brown Lentils - canned,drained and rinsed3 cup Pumpkin - cubed3 tablespoon Olive Oil3 sprig Onion - thinly sliced1 Red Pepper - diced1 Yellow Pepper - diced1 pint Cherry Tomato - halved2 tablespoon White Wine Vinegar1 tablespoon Mustard - wholegrainSalt and Pepper - to taste¼ cup Walnuts - chopped2 pound Jumbo Shrimp - raw,unpeeled1 Cayenne Pepper - minced¾ inch Fresh Ginger - grated3 Green Onion - sliced (green part only)1 bunch Fresh Cilantro - washed, chopped2 Lime2 tablespoon Coconut Oil⅛ teaspoon Sea Salt⅛ teaspoon Pepper¾ cup Fresh Basil Leaves1 tablespoon Olive Oil⅛ cup Oil - garlic-infused1 pound Zucchini¼ cup Pine Nuts⅛ cup Extra Virgin Olive Oil⅛ teaspoon Sea Salt⅛ teaspoon Pepper½ cup Parmesan Cheese - freshly grated1 cup Baby Spinach1 cup Arugula25 Blueberries6 slice Prosciutto - di parma15 Macadamia Nuts - halved1 cup Goat Cheese - crumbledCracked Black Pepper - to taste1 pinch Salt1 tablespoon Rice Vinegar1 tablespoon Extra Virgin Olive Oil1 tablespoon Maple Syrup½ pint Raspberries - fresh,(or 6 ounces)1 tablespoon Lemon Juice1 tablespoon Lemon Zest2 ½ tablespoon Pure Maple Syrup1 tablespoon Chia Seeds1 large Spaghetti Squash½ cup Goat Cheese - crumbled2 tablespoon Pine Nuts½ tablespoon Olive OilSea Salt - to tasteSea Salt - to tastePepper - to taste2 tablespoon Maple Syrup2 tablespoon Mirin - vinegar1 ½ cup Tomatoes - halved or quartered1 teaspoon Salt½ cup Quinoa2 cup Spinach2 teaspoon Ground Cumin2 tablespoon Coconut Flour1 Lemon - (zest of one lemon)⅛ teaspoon Sea Salt¼ teaspoon Pepper1 Egg - beaten2 tablespoon Coconut Oil5 Eggs - poached1 teaspoon Vinegar4 cup Arugula - to serve2 tablespoon Garlic Chives - finely chopped1 whole Chicken4 tablespoon Ghee1 Lemon1 bunch Fresh Thyme2 teaspoon Salt2 teaspoon Ground Black Pepper1 tablespoon Olive Oil1 bunch Baby Carrots - washed and trimmed1 bunch Baby Carrots - washed3 large Parsnip - quartered lengthwise1 handful Fresh Thyme Sprigs2 tablespoon Ghee - meltedSalt and Pepper - to taste3 teaspoon Olive Oil - divided½ cup Leek - chopped,leaves½ teaspoon Sea Salt - divided½ teaspoon Freshly Ground Black Pepper - divided½ cup Grape Tomato¼ cup Capers - rinsed and drained3 Egg White1 teaspoon Herbs de Provence - dried1 tablespoon Dried Thyme2 Egg Yolk2 ounce Goat Cheese - crumbled

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