In a large pot over medium heat, cook beef until brown. Drain and set aside. Return pot to stove and heat 1 tablespoon of oil over medium high heat. Add in onions and peppers and sauté, stirring occasionally, for about 5 minutes or until onions start to soften.
Add the garlic and cook for about 1 minute.
Return the ground beef to the pot and add in all remaining ingredients and stir. Bring to a boil and then reduce heat to a simmer and cook for 25-30 minutes, stirring occasionally.
Serve with fresh sliced avocado or coconut sour cream.

Combine all the salsa ingredients in a serving bowl and mix until combined. Set aside while you make the shrimp.

In a medium sized bowl, mix together the shrimp, chili powder, cumin,garlic, lime juice and season with salt & pepper. Toss to coat shrimp evenly. Preheat grill to medium-high heat. Thread shrimp onto wooden or metal skewers and grill for 1.5 to 2 minutes per side. Serve shrimp in lettuce cups and top with mango & avocado salsa.

In a bowl combine all the steak marinade ingredients, mix to combine. Place steak in a baking dish and pour marinade over top. Turn steak over to evenly coat. Leave steak to marinate at room temperature for at least 30 minutes. 

Grilled steak over medium-high heat until cooked to desired doneness (usually about 5-6 minutes per side). Cooking time varies depending on the thickness and size of steak. Remove from heat and let rest for 5 minutes. Slice steak into thin strips, cutting against the grain.

Place chicken, mayo, pesto, sun-dried tomatoes, lemon juice in bowl and mix until combined. Season with salt and pepper. Cover and let chill in refrigerator for 30 minutes before serving.  Serve chicken on a bed of baby spinach .

Preheat oven to 425 degrees. Pat dry pork using paper towels and season with salt. Heat about 1 tablespoon of oil to a large oven-proof skillet (preferably cast iron) over medium-high heat. Add pork to the skillet, rotating every 2-3 minutes to brown all sides, about 8-10 minutes total. Remove pork and let rest on a plate.

Add in the remaining 1 tablespoon of oil to the skillet. Add apples and onions to the skillet and cook stirring occasionally about 6-8 minutes or until onions are translucent and lightly browned.

While the apples and onions are cooking, combine the dijon mustard and thyme in a small bowl and spread the mixture evenly over the pork tenderloins.

Add 1 tablespoon of butter and 1 1/2 cups of chicken stock to the skillet with the apples and onions. Use a wooden spoon to scrape up the brown bits from the bottom of the pan. Place the seared pork tenderloins on top of the onion and apple mixture and place in the oven and roast uncovered for 15-20 minutes or until the pork reaches an internal temperature of 145 to 150 degrees.

Remove the skillet from the oven and transfer the pork to a cutting board. Cover the pork with aluminum foil and let it rest for about 10 minutes. To serve, slice the pork into 1-inch thick pieces and top with the apples, onions, and any remaining drippings from the skillet.