WIXLIB

Mark HymanChris KresserWHOLE FOOD PROTEIN SHAKEBLUEBERRY AND MACADAMIA SMOOTHIEYield 1 serving Active Time 5 minutes Total Time 5 minutesYield 1 serving Active Time 5 minutes Total Time 5 minutes1/2 cup frozen blueberriesCombine all ingredients in a blender and blend on high1/2 cup frozen cranberriesspeed until smooth. Be sure to add enough water so thatthe smoothie is drinkable but still thick (total liquid should1/2 organic lemon, with rindbe about an inch or two above the other ingredients).1 tablespoon almond butter1 cup blueberries, freshor frozenPurée all ingredients in a blender until smooth. If the1/2 cup macadamia nuts,preferably soaked for 8 hoursor coconut milk.smoothie is thicker than desired, add additional almond1 cup almond milk1 tablespoon pumpkin seeds1/2 cup coconut milk1 tablespoon chia seeds1 egg yolk1 tablespoon hemp seeds2 raw walnuts2 raw Brazil nuts1/4 avocado1/2 tablespoon extra virgincoconut butter1/2 cup unsweetened almondor hemp milk1/2 cup waterVeganPaleoGluten-FreeThe Thrive Communal Table 24VegetarianPaleoGluten-FreeThe Thrive Communal Table 25

Nom Nom PaleoWellness MamaPROSCIUTTO-WRAPPED MINI FRITTATA MUFFINSAPPLE CINNAMON MUFFINSYield 12 muffins Active Time 15 minutes Total Time 35 minutesYield 12 Muffins Active Time 5 minutes Total Time 20 minutes4 tablespoons coconut oil1/2 medium onion,finely diced3 cloves of garlic, minced1/2 pound of creminimushrooms, thinly sliced1/2 pound frozen spinach,thawed and squeezed dry8 large eggsPreheat oven to 375 degrees.Heat 2 tablespoons coconut oil over medium heat in a largecast iron skillet and sauté the onions until soft and translucent.1 cup applesaucewith coconut oil.1/2 cup coconut flour2 to 3 tablespoons cinnamonmoisture had evaporated. Season with salt and pepper and1 teaspoon baking sodatransfer to a plate to cool to room temperature.1 teaspoon vanillaBeat the eggs in a large bowl with coconut milk, coconutflour, and salt and pepper to taste until well combined. Addthe mushroom mixture and the spinach and stir to combine.2 tablespoons of coconut flourmuffin tins and line each cup with prosciutto, taking care5 ounces of Prosciutto di Parmato cover the bottom and sides completely. Spoon the frittata1 cup of cherry tomatoes, halvedbatter into the prosciutto lined cups and top each muffinFreshly ground pepperPreheat the oven to 400 degrees. Grease a muffin panAdd the garlic and mushrooms and cook until the mushroom1/4 cup coconut milk(the solidified fats at the topof the can work best)Kosher salt5 eggsPut all ingredients into a medium sized bowl and whiskuntil well mixed. Let sit 5 minutes.Use a 1/3 cup measure to spoon batter into muffin tins.Bake 12 to 15 minutes until they start to brown and the1/4 cup coconut oiltops are slightly firm to the touch. Let cool 2 minutes,2 tablespoons honey (optional)drizzle with honey—if desired—and serve.Brush the remainder of the melted coconut oil into thewith a few halved cherry tomatoes.Pop the muffins into the oven for about 20 minutes, rotatingthe tray after 10 minutes. Let the muffins cool in the pan fora couple minutes before transferring them to a wire rack.PaleoGluten-FreeThe Thrive Communal Table 26VegetarianPaleoGluten-FreeThe Thrive Communal Table 27

Dr. Junger’s Clean ProgramTROPICAL TURMERIC TONICYield 2 servings Active Time 5 minutes Total Time 5 minutes4 cups cold waterPlace the water, ginger, turmeric, and coconut in a blender1 thumb-sized piece of freshginger, peeledand blend on high for 30 seconds. Strain well through afine mesh strainer then return the liquid to a clean blender.Blend again with the mango, some stevia to taste, and the1 thumb-sized nub of freshturmeric, peeledvanilla extract.1 cup shredded coconut1/2 ripe mangoA few drops of stevia1/4 teaspoon vanilla extractVeganPaleoGluten-FreeThe Thrive Communal Table 29

LUNCH

Nom Nom PaleoASIAN MEATBALLSYield 36 meatballs Active Time 15 minutes Total Time 20 minutes8 medium fresh shiitakemushrooms, mincedLine a baking sheet with foil and preheat oven to 375 degrees.1 medium shallot, mincedCombine the mushrooms, shallot, sweet potato, and3/4 cup minced sweet potato2 tablespoons minced cilantrocilantro together in a large bowl. Add the ground beef, fishsauce, and tomato paste, and season with salt and pepper.Thoroughly combine the ingredients, taking care not to2 pounds ground beefoverwork the meat.1 1/2 tablespoons Paleo-friendlyfish sauceBrush the coconut oil on a foil-lined baking sheet. Use your2 tablespoons tomato pastehands to roll out three dozen meatballs, around 1 1/2 inchesKosher saltFreshly ground black pepper2 tablespoons coconut oil, meltedin diameter each, and arrange on the baking sheet.Bake for 15 to 20 minutes, rotating the tray at the midpointto ensure even cooking. Plate and serve immediately, or storein an airtight container in the fridge for up to three days.PaleoTastemakers Sides32Gluten-FreeThe Thrive Communal Table 33

Chris KresserMary ShenoudaCURRIED CHICKEN SALADTAHINI TUNA SALADYield 2 to 3 servings Active Time 20 minutes Total Time 35 minutesYield 2 to 3 servings Active Time 8 minutes Total Time 8 minutes2 6-ounce boneless, skinlesschicken breastsTo cook chicken: Place the chicken breasts in a pan withenough water to cover them and add 2 teaspoons salt. Over1 can of tuna packed in olive oil,extra oil drained2 1/4 teaspoons sea salthigh heat, bring water to the boil, then reduce to a slight1/4 cup extra virgin olive oilsimmer. Cover and cook steadily for about 15 minutes. Place1/4 cup celery stalks, peeled andthinly slicedthe chicken on a plate and let cool, patting them dry.1/4 cup red onion, peeled andthinly sliced1 teaspoon curry powder for amild flavored dish, or add moreto tasteTrim the squash ends and use a spiralizer or vegetablepeeler to create zucchini ribbons, discarding any seeds.1/2 teaspoon saltTo serve, place the ribbons on a plate. Top with the tunacashews, and remaining 1/4teaspoon salt in a bowl. When1/2 teaspoon cuminmixture. Crack some fresh pepper on top and garnishthe chicken has cooled, cut into bite-sized pieces and1/2 teaspoon fresh dill, extrafor garnishwith fresh dill.mix well with all the ingredients in the bowl. Stir in theimmediately on a bed of mixed greens.Juice of 1 lime1/4 cup lemon juiceexcept the zucchini.Place celery, red onion, curry powder, cayenne, cilantro,mayonnaise and lime juice. When well incorporated, servePinch of cayenne1/2 cup tahiniMix together the drained tuna with all the ingredients,2 zucchiniMixed salad greens, enough for2 to 3 servings1/4 cup fresh cilantro, chopped1/2 cup cashews, lightly toasted1/2 to 3/4 cup paleo mayonnaisePaleoGluten-FreeThe Thrive Communal Table 34PaleoGluten-FreeThe Thrive Communal Table 35

Robb WolfMark SissonSTIR FRY BEEF SALADCOCONUT ENCRUSTEDCHICKEN SALADYield 4 servings Active Time 15 minutes Total Time 15 minutesYield 4 servings Active Time 15 minutes Total Time 15 minutes2 teaspoons olive oilAdd olive oil to a skillet. Heat over medium. Add sliced3/4 cup sliced oniononions. Saute until soft. Add the beef and the tamari,1 pound beef tip steak, slicedinto thin strips1 tablespoon wheat-free tamarisoy sauce or coconut aminos1 to 2 cups sliced bell pepperstossing often. Add the bell peppers when the beef hasbrowned.1/2 cup unsweetenedcoconut flakesIn a shallow dish, combine coconut flakes, almond flour,1/2 cup almond flourDip the chicken strips first in the egg and then roll in theArrange mixed greens on plates, then top with the stirSalt and pepper to tastefry meat. Drizzle with balsamic vinegar and more olive2 eggsoil to taste.4 boneless, skinless chickenbreasts, trimmed and cut intostrips 1/2-inch to 1-inch thick1 bag of mixed greensBalsamic vinegarand salt and pepper. In a bowl, crack eggs and beat lightly.coconut/almond flour mixture.Heat the coconut oil in the pan over medium-high heatand sauté the chicken strips until the exterior turns agolden brown and the inside is no longer pink. Removefrom heat and place atop a bed of mixed greens. Drizzle3 tablespoons virgin coconut oil1 bag (8 cups) mixed salad greensor spinachwith olive oil, lemon juice, and salt and pepper to tasteand serve immediately.2 tablespoons olive oil2 tablespoons lemon juicePaleoGluten-FreeThe Thrive Communal Table 36PaleoGluten-FreeThe Thrive Communal Table 37

JJ VirginRobb WolfPAN-SEARED SALMON OVER TRI-COLOREDSALAD WITH DIJON DRESSINGSLOPPY JOESYield 4 servings Active Time 30 minutes Total Time 30 minutesYield 2 servings Active Time 30 minutes Total Time 30 minutes1 1/2 pounds ground turkeyor beefCook meat and onion in a large skillet on medium heatthe remaining ingredients and heat for another 10 to 15SaladCombine the lemon juice, shallots, mustard, salt, and2 teaspoons lemon juicepepper in a small bowl. Slowly whisk in the oil until well1 cup chopped onion1 tablespoon finelychopped shallotscombined and set aside.1 cup tomato puréeIn a separate bowl, combine the radicchio, endive, and2 teaspoons Dijon mustardarugula; set aside.1/8 teaspoon sea salt1/8 teaspoon freshly groundblack pepperHeat the oil in a small nonstick skillet over medium heat.4 teaspoons extra virgin olive oilflesh side down; cook, until fish flakes easily with a fork,1/2 small head radicchio, thinlysliced, about 2 cups4-5 minutes per side. Remove from skillet.1 Belgian endive, thinly sliced,about 1 cupToss the dressing with the lettuces and place on the twoSprinkle salmon with salt and pepper and place in skillet,for 10 to 15 minutes, until the meat is browned. Stir inminutes. Serve over vegetables of your choice.2 tablespoons cocoa powder1 tablespoon chili powder1/2 teaspoon yellowmustard powder1 1/2 teaspoons groundblack pepperplates; top each with a salmon filet.3 cups baby arugulaSalmon1 teaspoon extra virgin olive oil2 6-ounce wild salmon fillets,such as King or Sockeye1/8 teaspoon sea salt1/8 teaspoon freshly ground pepperPaleoGluten-FreeThe Thrive Communal Table 38PaleoGluten-FreeThe Thrive Communal Table 39

Dr. Junger’s Clean ProgramChris KresserCHICKEN BURGERS WITH CARAMELIZED ONIONSYield 4 servings Active Time 20 minutes Total Time 25 minutesChicken Burgers1 tablespoon coconut oil, melted1/4 cup dried wakameSoak dried wakame in 2 cups of water for 20 minutes.with the onions. Let onions cook down, stirring every so3 cups beef bone brothDrain, rinse two or three times, and drain again. Squeezeslightly, pour in a tablespoon of water, lower heat just16 ounces free-range bonelesschicken breast, cut into largechunks (or ground freerange chicken)below medium and continue to cook and stir, letting themcaramelize.In a food processor, blend the chicken, caramelized onion1/4 cup yellow onion, dicedand garlic until well puréed. Transfer mixture to a large bowl1/4 cup fresh parsley,roughly choppedYield 2 to 3 servings Active Time 10 minutes Total Time 40 minutesHeat coconut oil in a medium saucepan over medium heatoften to keep from sticking. When onions begin to brown1 clove garlic, mincedMIYUK GUKand add the herbs and salt. Mix well with hands, then forminto 4 equal sized burgers.5 cloves garlic, minced6 ounces sirloin, cut in slices1/4-inch thick, 1/2-inch wideand 3 inches long2 tablespoons Paleo-friendlyfish sauce2 green onions, thinly slicedfor garnishall the water out of the seaweed. Coarsely chop thewakame into bite-sized pieces.Heat beef bone broth/stock, garlic, wakame, and sirloinover medium-low heat, and bring to a gentle simmerfor about 10 minutes. Stir in the fish sauce.Ladle into bowls and garnish with green onions.1 teaspoon dried oreganoIn a large skillet over medium-high heat, melt twoSea salt to tastetablespoons of coconut oil. When melted, add the burgers,Toppingallowing them to brown on one side (several minutes), then1 large yellow onion, thinly slicedflip and brown the other side. If not serving right away,2 tablespoons coconut oilPinch of sea salttransfer to a heated oven to keep warm.Once burgers are done cooking, top with onions and servewarm.PaleoGluten-FreeThe Thrive Communal Table 40PaleoGluten-FreeThe Thrive Communal Table 41

DINNER

Healing GourmetPALEO CRAB CAKESYield 8 servings Active Time 15 minutes Total Time 30 minutes1 cup cauliflower florets,steamed wellPreheat oven to 350 degrees.1 pound crab meat, cookedIn a medium bowl, add the steamed cauliflower and gently2 tablespoons freshparsley, chopped2 pastured eggs3 tablespoons Paleo mayonnaisebreak up into small pieces, mashing some. Leave some piecesintact for texture. Add the crab meat and parsley. Gentlyfold the mixture to distribute the ingredients evenly withoutbreaking up the crab too much.1/2 teaspoons Old Bay seasoningIn a small bowl, whisk together the eggs, mayonnaise, Old1/2 teaspoons sea saltBay, and salt. Pour over the crab meat mixture and gently3 tablespoons coconut flourfold. Sift the coconut flour over the crab and gently fold the2 tablespoons avocado oil orcoconut oilLemon wedges, for servingmixture until uniform.Transfer to the fridge to chill and firm up, about 10 minutes.Remove crab mixture from fridge and form into patties,2-inches thick and 3-inches in diameter.Heat oil in a cast iron pan over medium-high heat. Whenoil is shimmering, add the crab cakes, being careful to notovercrowd the pan (this will cause steaming, not searing).Cook about 3 minutes to golden brown, then flip and cookanother 3 minutes.Place pan-fried crab cakes on a baking sheet and transfer tothe preheated oven to cook through, 12 to 15 minutes.PaleoTastemakers Sides44Gluten-FreeThe Thrive Communal Table 45

Chris KresserChris KresserPALEO HAZELNUT-CRUSTED HALIBUTBEEF STEWYield 2 servings Active Time 10 minutes Total Time 25 minutesYield 6 servings Active Time 30 minutes Total Time 4 hours 30 minutes1 tablespoon coconut oil, ghee,lard, or tallowPreheat oven to 375 degrees. Grease an oven-proof baking2 tablespoons larddish with the fat.Preheat the oven to 300 degrees.3 pounds beef chuck or round,cut into 2-inch cubesHeat a heavy, oven-safe pot over medium-high heat. Add1 yellow onion, slicedthe lard and beef and cook until well-browned, about 108 cloves garlic, minced or pressedminutes. Add onions, stirring, until softened. Add 6 of theSea salt and white pepper, to taste2 8-ounce halibut fillets1 cup Paleo mayonnaiseSalt and pepper the halibut and thoroughly coat withmayonnaise. Roll the fillets in the hazelnuts and placein baking dish. Bake for 15 minutes or until the fish8 minced cloves of garlic and cook for 1 more minute. Add1 1/2 cups hazelnuts, veryfinely choppedflakes easily with a fork. Keep a close eye while baking,6 shallots, slicedas the hazelnuts can burn easily. If necessary, drop the1 tablespoon tomato pasteJuice of 1 lemontemperature to 350 degrees.1 cup puréed tomatoes or 2tomatoes, choppedMake sure the liquid completely covers the beef, and add1/2 cup red wine vinegarmore stock if necessary. Stir and allow to come to a gentle,1 cup beef bone brothvery low simmer. Cover with the lid of the pot and transferFresh chives, chopped to garnish1 large cucumber, verythinly slicedRemove the fillets to 2 plates, squeeze the lemon juice overthem, and garnish with snipped chives. Arrange the slicedcucumber on the side.2 anchovy fillets, minced(optional)2 bay leaves3 tablespoons dried herbesde Provence4 strips orange zestthe rest of the ingredients except the remaining garlic,beets, celeriac, and fresh parsley.to the oven. Cook for 3 1/2 hours, stirring every hour or so.The stew is done when the beef is fork-tender. At the endof the cooking time, add beets, celeriac, and additionalgarlic, and cook for 15 minutes more in the oven. Servethe stew, garnished with the fresh parsley.2 cups yellow beets, peeled andcut into 1- to 2-inch cubes2 cups celeriac, peeled and cutinto 1- to 2-inch cubesFresh parsley, chopped for garnishPaleoGluten-FreeThe Thrive Communal Table 46PaleoGluten-FreeThe Thrive Communal Table 47

Healing GourmetMark SissonPRESSURE COOKER PULLED PORKCRISPY CARNITASYield 8 servings Active Time 10 minutes Total Time 1 hour 50 minutesYield 6 servings Active Time 20 minutes Total Time 3 to 4 hours1 tablespoon virgin coconut oilHeat coconut oil in pressure cooker vessel turned to sauté1 1/2 teaspoons salt1 tablespoon organicchili powdersetting.1 teaspoon cumin1 teaspoon paprika1 teaspoon garlic powder2 teaspoons dry mustard powderIn a small bowl, combine chili powder, paprika, garlicpowder, mustard powder, and salt. Rub spice mix over allsides of pork, coating well. Add pork chunks to pressurecooker pot and brown on each side. Add chicken stock2 teaspoons sea saltand vinegar to cooker and lock. Cook on high for 1 hour1 4-pound pastured porkshoulder, cut into slicesroughly 2 inches thick40 minutes.1 1/2 cups organic chicken stockrelease for remaining pressure. Serve preferably with a2 tablespoons organic applecider vinegarLet pressure release for 10 minutes, then do a quicklow-glycemic barbecue sauce.1 teaspoon chili powder3 to 4 pounds boneless porkshoulder/butt cut into fivepieces, fat optionally trimmed1 cinnamon stickPreheat the oven to 350 degrees.Mix together the salt, cumin, and chili powder, and ruball over the meat. Place the meat in a large, heavy potwith the cinnamon stick, bay leaf, garlic, and onion.Add enough water to almost, but not entirely, coverthe meat.1 bay leafPut the pot in the oven, uncovered, and braise for 3 to 34 cloves garlic, thinly sliced1/2 hours. Stir the meat just a few times while it cooks.1 onion, chopped or thinly slicedThe pork is done when it’s tender, slightly browned, andWater, for braisingmost of the liquid is gone.Remove the pork from the oven. Put the meat on acutting board and shred it into thin strips. Removethe cinnamon stick and bay leaf from the pot. Add theshredded meat back to the pot and return it to the oven.Roast the meat, mixing occasionally, until the meat isas dark and crispy as you like.PaleoGluten-FreeThe Thrive Communal Table 48PaleoGluten-FreeThe Thrive Communal Table 49

Mark SissonSLOW COOKERPORK-STUFFED PEPPERSYield 4 servings Active Time 10 minutes Total Time 8 hours4 large green peppersCut the tops off the peppers and clean the seeds out. Arrange1 large onionpeppers standing up in a slow cooker and make sure they2 carrotsfit securely.4 cloves garlicGrate the onion, carrots, garlic, and cauliflower in a food1/2 head of cauliflowerprocessor, or chop them into small pieces.2 pounds ground pork, or acombination of pork and beefIn a big bowl, combine ground pork, shredded vegetables,1 6-ounce can of tomato pastetomato paste, and spices, add salt and pepper to taste. Stuff1 tablespoon dried oregano1 tablespoon dried orfresh tarra

Whether it’s a recipe swap or a good old fashioned potluck, something powerful happens when people come together to enjoy good food. That spirit of sharing is infused in every page of this book and is the inspiration for Thrive Market—to bring peop