All are below for week 16, note you can mix and match the protein you use! 

Sesame Ginger Chicken:

2 T coconut aminos

1 T coconut sugar

1 T sesame oil

1/4 t sesame seeds

1/2 t ginger

1/2 t garlic

Peppercorn Steak

3 T extra virgin olive oil

2 T Balsamic vinegar

1 T coconut aminos

1/2 t chives

1 t peppercorns

1/4 t garlic

Lemon Garlic Chicken

2 T extra virgin olive oil

2 T lemon juice

1 t dried basil

1 t dried oregano

1/2 t minced garlic

1/4 t sea salt

2 thin slices of lemon (optional)

Cilantro Lime Pork chops

3 T orange juice

2 T extra virgin olive oil

1 T lime juice

1 T cilantro minced

1 t chili powder

1 t cumin

Spicy Pineapple Chicken

3 T pineapple juice

2 T extra virgin olive oil

1 T tomato paste

1 t smoked paprika

1/4 t garlic

1 T coconut aminos

1/4 t chili flakes

Apple Cider Vinegar Pork Chops

3 T extra virgin olive oil

2 T apple cider vinegar

1 t dried rosemary

2 sprigs fresh thyme

1 t cracked fennel

1/2 t sea salt

Instructions

1. In a bowl whisk together all the ingredients.
2. Add protein to a large zip-top bag. Pour the marinade over the protein.
3. Press out the extra air in the zip-top bag and seal. Squeeze the protein in the bag, to make sure all protein is covered in marinade.
4. Place the bag in the freezer.
5. Place the bag in the refrigerator the night before to allow it to defrost. 
6. Grill protein until cooked through or until desired temperature. 
7. Enjoy!