Heat oil in a large stockpot over medium-high heat. Add the chicken and cook for 3-5 minutes per side until browned, then remove from the pan and set aside.

Add the onion and celery to the pot, season with salt and pepper, and cook for 5-7 minutes, until the onion is translucent, then add the garlic and ginger and saute for about 1 minute, until fragrant ( be careful not to burn).

Return the chicken and reserved juices to the pot. Add in the sweet potatoes, chicken broth, thyme, pepper, bay leaf, and turmeric. Cover and simmer over medium-low heat for about 30 minutes.

Uncover and remove chicken onto a plate and shred using 2 forks. Return chicken to the pot. Stir in coconut milk and kale and simmer uncovered for 5 to 7 minutes, until kale has wilted. Once the kale has wilted, stir in lemon juice. Taste and season with salt and pepper if needed. Enjoy!

Cut the neck from the butternut squash reserving the bulb end for later use. Using the large noodle blade of a vegetable spiralizer, cut the neck into large strands. If you do not have a large spiralizer, cut the squash into long strands using a vegetable peeler.

In a bowl, whisk together the eggs and cheese, season with salt and pepper.

In a large skillet, cook the bacon over medium-high heat until crispy. Transfer bacon to a paper towel-lined plate to drain, leaving the bacon drippings in the pan. Add 1/2 tablespoon of olive oil to the pan, add the garlic and cook for a few seconds, just until fragrant. Add in the spiralized butternut squash, season with a pinch of salt, and sautee for 3 to 4 minutes. Be careful to not overcook the squash, you want it slightly firmer than al dente.

Add thawed peas to the pan, stir in chicken broth and bring to a boil. Remove the pan from heat, toss in the bacon, then slowly pour into the egg mixture while tossing quickly until the sauce thickens. Season with fresh ground pepper and serve immediately. Enjoy!

Combine tomatoes, pepper, cucumber, onion, and garlic in a blender. Blend on high speed for at least 2 minutes, pausing to scrape down the sides, blend until very smooth.

Season with salt and pepper. With the blender running add the sherry vinegar and slowly drizzle in 1/2 cup of extra virgin olive oil. Taste and add more salt and/or pepper, if needed.

Cover and chill in the refrigerator for at least 2 hours or overnight.

Serve in bowls or glass cups with a drizzle of olive oil, fresh basil, and a sprinkle of salt and pepper. Enjoy!

Combine all the ingredients for the marinade in a bowl, add cut chicken and allow to marinate while you prep your vegetables.

*If using wooden skewers, soak in water for at least 30 minutes before using.

Preheat grill to medium-high.

Thread the chicken and vegetables onto the skewers, alternating as you go.
Brush leftover marinade over the kebabs.

Grill over medium-high, turning every 5 minutes or so until the chicken is cooked through and vegetables are tender. Remove from grill, serve, and Enjoy!

Bring a medium pot of water to a boil over medium-high heat. (You need just enough water to cover the eggs.) Carefully lower eggs into water using a slotted spoon. Cook 6 ½ minutes, maintaining a gentle boil. Transfer to an ice bath or very cold water and chill until eggs are just slightly warm about 2 minutes. Gently crack eggs all over and peel.

Place all ingredients into a bowl and mix until well combined (Tip: an immersion blender makes the job easier)
*If dressing is too thick, add in more coconut milk until you reach desired consistency. Best chilled for 30 mins. before serving. Store in an airtight container for up to one week.

Divide all the salad ingredients amongst 2 large bowls or plates. Drizzle each plate with the desired amount of dressing and top with eggs. Half eggs just before serving. Enjoy!