Delicious AND Healthy Recipes
Sausage, Pepper, Kale & Cauli Rice Soup
- slice up 5 chicken sausages
- brown both sides of the slices
- remove browned sausage from the pot and set aside
- then in the same pot, sauté 1 diced yellow onion, 2 large minced cloves of garlic and 3 full sticks of finely diced celery
- season with salt, pepper, juice of 1 lemon, dried thyme, sage, fennel, red pepper flakes and a little bit of paprika and cumin
- once the onion and celery are starting to become more translucent and soft, push them to the sides of the pot and add 3 chopped bell peppers to the middle to let them cook a bit
- stir in 1 tbsp of tomato paste
- add 32oz of chicken bone broth (or chicken stock)
- add a bag of frozen riced cauliflower
- put the lid on and let it all cook together for 10-15 min
- stir in 4 big handfuls of torn kale leaves and the browned chicken sausage
- put the lid back on while the kale cooks
- taste to check on seasonings and then serve
Grilled Greek Chicken & Bell Pepper Skewers with Cucumber Tomato Salad and Brown Rice
- slice up 1 lb boneless skinless chicken thighs
- largely dice a red onion and bell peppers
- marinate chicken and veggies in olive oil, lemon juice, salt, pepper, paprika, oregano, red pepper flakes, lots of fresh minced garlic and lots of fresh dill
- soak some wooden kabob skewers in water so they don’t catch on fire on the grill
- heat up a grill or a cast iron pan
- grease with some olive oil before cooking the kabobs
- mix together peeled and chopped cucumber, diced fresh tomato, olive oil, a splash of Apple cider vinegar, fresh chopped dill leaves, salt, pepper, oregano, garlic powder, tiny diced red onion
Turkey Zucchini Meatballs with Chickpea Pasta and Green Beans
- mix 1 lb ground turkey, 1 grated zucchini, 2 minced garlic cloves, small handful of chopped parsley, sprinkle of salt, pepper and red pepper flakes
- roll mixture into meatballs
- cook in a nonstick pan in a drizzle of olive oil on Med/high heat
- cook Barilla chickpea rotini according to the box instructions, and then toss in Muir Glen tomato basil pasta sauce
- side of HEB bag of green beans steamed for 5 min in the microwave
Curry Salmon over Brown Rice and Stir Fry Veggies
All cooked in one large pan:
- season 4oz salmon filet with some curry powder on both sides (I use HEB coconut curry powder from the bulk items aisle)
- cook in coconut oil on one side of the pan
- in the other side of the pan, cook the stir fry veggie mix in a 1-2 tablespoons of coconut aminos
- I squeezed a little lemon juice over everything about halfway through cooking
- served over cooked brown rice
Coconut Crusted Chicken Strips, Cilantro Lime Brown Rice, Steamed Veggie
- preheat oven to 425
- cut chicken breasts into strips (or you could make nuggets the same way)
- get out 3 containers or bowls that you will dip the strips in
- first bowl: coconut flour
- second bowl: whisked eggs
- third bowl: unsweetened shredded coconut flakes
- season all 3 bowls with some salt, pepper, cayenne, paprika, garlic powder
- coat the chicken strips in the flour first, then in the egg, then in the shredded flakes
- lay coated strips onto an oven safe cooling rack that sits over a baking sheet (this is crucial if you want the crust to be crispy)
- bake for 10 min, flip them, and continue to bake for another 10 min (20 min total bake time)
- cook some brown rice
- squeeze in juice of fresh lime
- add chopped cilantro, salt and cumin powder
Steam, sauté or bake your green veggie of choice
*optional simple salsa in a food processor or blender: tomato, onion, jalapeño, cilantro, garlic, salt
Ground Turkey and "hidden" Zucchini Meatloaf w/Sweet Potato Fries
- preheat oven to 425
- combine the following:
1 lb ground turkey
1 grated zucchini
1 extra large garlic clove finely chopped or minced
handful of chopped fresh parsley
sprinkle of salt, pepper, red pepper flakes
- once mixed together, press into a square cake pan or a meatloaf pan
- bake at 424 degrees for 20 min
- once cooked through, top with some Muir Glen organic tomato basil sauce
- put back into oven to broil for 5-7 min
- slice sweet potato into ‘fries’
- drizzle a small amount of olive oil overtop and sprinkle with a little salt and pepper
- lay onto baking sheet and bake at 425 degrees until the edges are crispy (approx 25min depending on your oven, flipping half way)
Cilantro Chicken Breast over zoodles in a Creamy Avocado Sauce
If you don’t have a vegetable spiralizer, you can thinly slice the zucchini lengthwise, and then slice the sheets lengthwise again into noodle-like shaped strips.
- Make the avocado sauce in a blender:
2 avocados
2 fresh garlic cloves
1 large lemon or lime juice
Handful of fresh basil (optional)
Big handful of fresh cilantro
2tbsp olive oil
Water if it needs to be thinned out
Salt and pepper
- Blended until smooth.
- In a pan, heat up the zoodles, some sliced cherry tomatoes and the avocado sauce (make sure not to cook too long so the noodles don’t get mushy)
- Season boneless skinless chicken breast with salt, pepper, paprika, cumin, red pepper, garlic powder.
- Cook the chicken breast in Kerrygold butter or olive oil, with a little bit of chopped onion and thin sliced fresh jalapeño.
- Once chicken is done, sprinkle more fresh chopped cilantro overtop the chicken and then off the heat.
- Serve the chicken on top of the creamy zoodles.
Taco Zucchini Boat w/Black Beans and Guacamole
- cut zucchini in half lengthwise
- use little spoon to hollow out the halfs
- place the hollowed ‘boats’ onto a baking sheet
- bake in oven for 10-15 min on 375 depending on how thick the zucchini is
- in a pan brown some grass-fed organic ground beef (could also use ground turkey)
- once almost cooked through, add in chopped garlic and half of a chopped red onion
- add in a can of petite diced tomatoes, a thick sprinkle of chili powder, cumin, salt, pepper, cayenne
- let it all summer together
- stuff the beef mix into the baked zucchini boats
- heat up a can of rinsed and drained black beans with some small diced red onion, cumin and salt
- mix together some avocado, tomato, red onion, garlic powder, salt, lime juice
(Another option is to mix the black beans into the meat mixture when you added in the canned tomatoes before stuffing)
*You could also serve with some cilantro lime brown rice.
Simple Salmon over Chickpea Rotini tossed in homemade (dairy free) Pesto w/Wilted Spinach and Steamed Asparagus
- cook Barilla chickpea rotini for 7 min
- blend 3 oz fresh basil, juice of 1 whole lemon, 1/4 cup extra virgin olive oil, salt, pepper, 2 garlic cloves, 2 tbsp nutritional yeast (you could also add in some almonds or pine nuts)
- toss the cooked rotini with the pesto sauce and some spinach
- heat in a pan until spinach is wilted
- steam or sauté some asparagus
- then cut into smaller pieces and sprinkle with a little pink Himalayan sea salt
- remove skin from salmon if you’d like
- season with salt, pepper and lemon juice
- cook in 1/2 Tbsp Kerrygold butter or olive oil