12 oz bag spinach
1 cup coconut milk
sea salt
coconut oil

Pre-heat the oven to 250 degrees. Grease a baking dish with a bit of coconut oil. Dump the bag of spinach into the dish, then pour the coconut milk over the spinach. Add salt to taste, then bake for 20 minutes, or until the spinach is tender. serve warm or chilled.

Zone info: 2 serving at~ 1/3 carb blocks, 16 fat blocks.

The post “Creamed” Spinach appeared first on RAW School of Fitness.

1/4 cup white wine vinegar
1/4 cup tomato sauce
1 1/2 Tbs olive oil
1 Tbs dried basil
1 Tbs chopped sun dried tomatoes
pepper

Mix all of the ingredients in a small bowl. Store the unused portion in a jar. Paleo purists can substitute lemon juice for the vinegar. If you do this , use a little less then 1/4 cup of lemon juice and add a bite more tomato sauce. You can easily double this recipe if you’d like to have more dressing on hand.

Zone info: 4 servings at 31/2 fat blocks.

The post Tomato Basil Dressing appeared first on RAW School of Fitness.

1 tsp fennel seeds
1/2 tsp dried parsley
1/4 tsp sage
1/4 tsp red chili pepper
black pepper
1 Tbs olive oil
1/2 Tbs balsamic vinegar

Add all of the ingredients to your salad bowl. Add veggies of choice, toss well to coat with the dressing.

Zone info: 1 serving at 9 blocks fat.

The post Spicy Fennel Dressing appeared first on RAW School of Fitness.

2 cucumbers
1 tsp sea salt
3 Tbsp apple cider vinegar
1-2 tsp grated fresh ginger

Peel the cucumbers, then run a fork lengthwise down the surface of the cucumbers so that they will have a fluted look when sliced. Cut the cucumbers into thin slices, around 1/8″ thick. Place in a bowl , sprinkle with sea salt, then mix well. Let stand 30 minutes, then drain off the liquid.

Add the vinegar and grated ginger, mix well. refrigerate for 2-3 hours before serving.

Zone info: 4 servings at ~ 1/2 carb block. (this might vary depending on the size of your cucumbers)

The post Gingered Cucumbers appeared first on RAW School of Fitness.

1 bag spinach leaves
1 tsp olive oil
1tsp toasted sesame oil
1/2 Tbsp sliced garlic
1/2 Tbsp dried onion
1 tsp thyme
pepper

Heat the oil in a large skillet. Add the garlic and seasonings, saute for 1 minute. Add half of the spinach, mix well, then continue to add the remaining spinach. Cook until partially wilted; Don’t over do it!

Zone info: 1 serving at – 1/2 carb block, 6 fat blocks(use an appropriate quantity of oil to meet your fat requirements)

The post Quick Spinach appeared first on RAW School of Fitness.

3 C brussel sprouts
1/2 C chopped onion
1/4 C chopped pecans
2 slices bacon, cut into small pieces
1 Tbsp olive oil
2 Tbsp apple cider vinegar

Cut the stem ends off the brussel sprouts, then quarter them lengthwise. In a large skillet, saute the Brussels sprouts, onion, and bacon in the olive oil. Cook until the bacon is done and the onion soft, around 10 minutes. Add the pecans and the apple cider vinegar and sauté for around two minutes more; the vinegar should have formed a glaze. Serve warm.

Zone info: 2 servings at 2.5 carb blocks, .5 protein blocks, 10.5 fat blocks.

The post Brussels Sprouts & Pecans appeared first on RAW School of Fitness.

One orange
~1/4 cup sliced red onion
2 tsp olive oil
1 tsp white wine vinegar (Paleo purists can opt for lemon juice instead of the vinegar.)

Peel the orange and break it into segments. Arrange the orange pieces in a bowl, top with the sliced red onion. Drizzle with the oil and vinegar.

Zone info: 1 serving at 2 blocks carb, 6 blocks fat.

The post Orange and Onion Salad appeared first on RAW School of Fitness.

Veggies of your coice (broccoli or cauliflower, for example)
1/4 cup water

Add veggies and water to the pressure cooker. Close the lid and het over high until the unit is up to pressure. Immediately transfer to another element set to medium and cook for 3 minutes (This is to prevent overcooking). Quickly cool the pot under cold running water until the pressure releases. Open and serve.

Zone info: this will depend on which veggies you have chosen, of course!

The post Quick Cooked Veggies appeared first on RAW School of Fitness.

Time: 18 minutes

1 lb. lamb arm chops
2 Tbsp minced fresh rosemary
2 cloves minced or crushed garlic
1 Tbsp olive oil

Mix the rosemary, garlic and olive oil in a small bowl. Rub evenly over both sides of the labm chops.

Grill for 7-8 minutes per side. Monitor the meat closely, as your cooking time will vary by the temperature of your grill

Zone info: 4 servings at 4 protein blocks; ~12 fat blocks.

The post Rosemary-Garlic Lamb Chops appeared first on RAW School of Fitness.

1 lb baby carrots
1/2 cup water
1 cup diced tomatoes
1 Tbsp olive oil
1/4 cup unsweetened applesauce
1 Tbsp Dijon mustard
sea salt and pepper to taste

simmer the carrots in the water over medium heat for 5 minutes. Add the tomatoes and continue to cook for 5 minutes more. Add the remaining ingredients, mix, and then cook for3 minutes. serve hot.

Zone info: 4 servings at 1.25 carb blocks, 2.3 fat blocks.

The post Carrot Jubilee appeared first on RAW School of Fitness.