Delicious, nutritious beef and butternut squash skillet yields tons of good protein, fat, and even a few longevity-purporting squash starches into your system.Recipe Makes 3 Servings.Ingredients:3 eggs2 tbsp. coconut oil1 diced onion400 grams ground beef3 diced garlic cloves1 diced celery stalk½ tsp. sea salt1 tsp. cumin1 tsp. garam masal½ tsp. ground coriander400 grams spinach½ diced butternut squash½ sliced avocadoDirections:Begin by preheating your oven to 350 degrees FahrenheitTo the side, divide up the spinach into three even batches, and allow them to wilt in either the microwave or in a skillet. After they’ve wilted, squeeze them with your hands to remove the water. Place the spinach to the side.After the spinach cools, remove the butternut squash meat from the vegetable, and set this aside, as well.Next, melt the coconut oil in a skillet over medium heat. After it’s hot, add in the celery, garlic, onion, and salt. Cook these for three minutes.Afterwards, toss in the ground beef, the coriander, the garam masala, and the cumin. Allow this mixture to cook until the ground beef is browned.Afterwards, toss in the spinach and the squash and stir for a few moments.Create three holes in the skillet mixture, and crack each of the eggs into one of the holes. Place the skillet into the preheated oven and allow it to bake for fifteen minutes. The eggs will set. Afterwards, serve the skillet immediately with the avocadoes on top. Enjoy.Ingredients:4 large tomatoes4 garlic cloves1 onion1 tbsp. olive oil1 ½ cups vegetable broth2 tbsp. parsley3 tbsp. tomato pastesalt and pepperDirections:Begin by preheating the oven to 350 degrees Fahrenheit.Afterwards, slice the tomato and the onion into smaller wedges and place them overtop a baking sheet. Pour over the olive oil, the pepper, the salt, and a bit of parsley. Toss them together and then place each of the garlic cloves into a tomato so that they don’t burn. Allow these vegetables to roast in the oven for forty minutes. Remove them from the oven and let them cool down.Next, heat up the vegetable stock in a great pot on medium-high heat. Add the tomato paste, and stir. Next, toss the vegetables into the broth and allow them to simmer for ten minutes. Puree the soup in a blender, a food processor, or an immersion blender, and salt and pepper the soup to taste. Enjoy.You already know the heart-healthy benefits of fish like halibut; tack on the brain-healthy benefits of macadamia nuts for a vibrant, nutritive meal!Ingredients:1 tsp. olive oil1 cup chopped macadamia nuts3 tsp. coconut milk1 egg1 tbsp. chopped parsley1 pound halibut filletszest from half your orange1 sliced orangesalt and pepper to tasteDirections:Begin by preheating the oven to 350 degrees Fahrenheit.Next, place the olive oil and the macadamia nuts together in a skillet. Toast the nuts on medium-low, stirring constantly. After they turn golden, set them aside. Allow them to cool prior to chopping them.Next, bring together the egg and the coconut milk. Beat the ingredients together. Set this aside, as well.Place the salt, pepper, orange zest, parsley, and nuts together in a bowl. Stir.Dip the fillets of fish into the egg and milk mixture and then coat them with the nut and spice mixture. Make sure that the halibut has a complete coat of the stuff.Bake the fillets in the preheated oven for fifteen minutes, and serve the halibut with the orange slices. Enjoy.