Recipes

Heat a skillet over medium heat. Add the avocado oil and then the riced
cauliflower. Sauté for 5 to 7 minutes, then remove and set aside.
In the same pan, over medium heat, add the mushrooms and cook for 4 to 5
minutes. Next, add the spinach and cook for 1 to 2 minutes or until wilted. Add
the coconut aminos and stir to combine.
Add the cauliflower rice to a bowl and top with mushrooms, spinach and the
sliced avocado and collagen. Enjoy!

Preheat the oven to 375oF (191oC). Season the chicken with sea salt and thyme.
In a large skillet over medium-high heat, add the chicken thighs and cook skin side down for 6 to 8 minutes. Flip the chicken over and transfer to the oven to cook for 16 to 18 minutes or until cooked through. Remove, let cool and then shred. Set aside. Over medium heat in skillet add half the oil, the red onion, carrots and radishes.