Lunch, the all-time most important meal of the day for us

Lunch, the all-time most important meal of the day for us

Examining the science (and biological reasoning) behind our meal times and why lunch is the most crucial time of the day to eat

First things first, let's debunk the tales about breakfast

Contrary to what the food industry publishers are paid to report, breakfast is definitely not (and should not ever be considered) the most important meal of the day.  If you're anything like us, the majority of human beings, take a moment to think about a typical morning for yourself and your body.  What's the first thing you usually do when you wake up, use the restroom, right?  Point being (and we'll go in to further detail about breakfast in a future article about dietary nutrition), your body does not want to be burdened with digesting loads of foods during the waking, morning hours as it is instead focused on flushing wastes from your body to prepare you for the full day ahead.  So, don't believe the nonsense that the bacon and egg (and high-cholesterol drug) pushers are soliciting, breakfast is a horrible time of day for you to eat heavy.  Period.

Crockpot Cooked Jambalaya

Crockpot Cooked Jambalaya

Slow Cooked, Cajun Style Jambalaya with Plant Based Ingredients

The Basics

  • Preparation Time: 15 minutes
  • Cooking Time: 90-120 minutes
  • Servings: 4-6 servings


1 tablespoon coconut oil
1 tablespoon olive oil
1 tablespoon red miso
1/2 tablespoon turmeric
1/2 tablespoon cracked black pepper
1/2 tablespoon cayenne pepper
1/2 teaspoon cumin
2 red tomatoes (diced)
7-8 pieces of okra (sliced)
1 cup sliced butternut squash
1 orange bell pepper (sliced and diced)
2 celery stalks (finely diced)
2 leaves of collard greens (diced)
1/4 cup red lentils
1 cup long grain brown rice
3 1/4 cups natural spring water
1/2 teaspoon sea salt

We Got The Beets and Sweet Potatoes with Coconut Oil

Baked Beets & Sweet Potatoes with Coconut Oil, Turmeric and Sea Salt



  • Preparation Time: 10 minutes
  • Cook Time: 20-30 minutes
  • Servings: 3-5 servings


2 large sweet potatoes (sliced into pieces/slices)
2 red beets (sliced into pieces/slices)
2 tablespoons coconut oil
1/2 teaspoon turmeric
1/4 teaspoon sea salt


  1. Preheat oven to (BAKE) at 350 degrees
  2. After slicing up your beets and sweet potatoes, spread 1 tablespoon of your coconut oil evenly on the sweet potato slices, sprinkle on your turmeric, and add to an oven-safe dish for baking
  3. Place oven-safe dish into (preheated) oven, CLOSE oven and set to bake for 20 minutes
  4. After 15 minutes, open the oven, STIR the beets and sweet potatoes around evenly and check a piece of sweet potato to see how things are cooking (Generally speaking, the sweet potatoes will take the longest to bake so gauge the completion of your dish on the sweet potato texture and otherwise readiness)
  5. Close the oven again and let bake for another 10-15 minutes depending on your oven and/or how ready the beets and sweet potatoes are
  6. Once both the beets and sweet potatoes are cooked and ready, (take out of the oven fully, turn your oven off and) spread the remaining 1 tablespoon of coconut oil evenly on the dish, sprinkle your sea salt on top and SERVE.

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