Healthy Chicken Salad
Ingredients
6 to 7 steams of green onions (diced)
2 whole avocados
Juice of one lime
1 tablespoon organic honey mustard
1 tablespoon organic Dijon mustard
3 cups organic chicken (chopped)
2 hard-boiled organic eggs (sliced)
1 cup celery (diced)
1 cup red or yellow peppers (diced)
½ jalapeno (diced)
½ cup chopped cilantro
5 pieces of jarred sun dried tomatoes in olive oil (sliced)
1 teaspoon sea salt
Freshly cracked pepper
Directions
Mix all ingredients in a large mixing bowl and enjoy! This dish is better when served cold.
Better than your Momma’s Turkey Meatloaf
Ingredients
Avocado oil for sautéing and greasing pan
1 large yellow onion finely diced
1 cup button mushrooms diced
½ cup chopped celery finely diced
½ cup chopped red pepper finely diced
4 cloves crushed garlic
1 pound of organic ground turkey
2 tablespoons organic Worcestershire
2 tablespoons dried oregano
1 tablespoon chili powder
1 teaspoon each turmeric, cumin, and cayenne
2 organic cage free eggs
2 tablespoons coconut flour
½ cup fresh parsley
2 teaspoons of sea salt
Freshly cracked pepper
2 tablespoons organic unsweetened ketchup
2 tablespoons naturally sweetened barbeque sauce (gluten free)
4 slices organic uncured turkey bacon (pan fried)
Directions
Preheat oven to 350 degrees F. Grease loaf pan with avocado oil. Then heat one tablespoon avocado oil in sauté pan and cook onions and mushrooms until soft and lightly browned. Next combine the mushroom and onion mixture, along with the rest of the ingredients in a large mixing bowl. Mix well with hands until everything is fully incorporated. Take greased loaf pan and fill with meatloaf mixture making sure it is firmly packed. Bake for 50 minutes, take out your meat loaf and top with organic unsweetened ketchup and BBQ mixture and cook for an additional 10 minutes. Top meatloaf with bacon and place under broiler for 2 minutes. Let meatloaf rest for 10 minutes before serving. Enjoy!
Chicken Coconut Curry: Cilantro and Lime Cauliflower Rice
Ingredients
3 tablespoons of curry (or more to taste)
1 tablespoon coconut oil
½ large yellow onion
1-½ lbs. of organic chicken breasts or thighs (diced into cubes)
2 cups of broccoli florets
2 teaspoons grated fresh turmeric
2 tablespoons fresh grated ginger
1 red pepper sliced
2 cups pea pods
Juice of half a lime
1 teaspoon of sea salt
½ cup cilantro
1 to 2 cans organic light coconut milk (depending on consistency your looking for)
1 habanero finely diced (optional)
Directions
First heat a large sauté pan on a medium heat. Then add your curry blend and coconut oil and stir. Allow to heat for additional 2 minutes. Next, add in your onions and sauté until lightly brown. Add your cubed chicken that is lightly seasoned with sea salt and black pepper. Turn up your heat to medium high allowing chicken to cook and get some color. Once chicken is lightly browned add in your vegetables starting with the ones that take longest to cook. Place a lid on pan and lower heat, allowing vegetables to steam for 5 minutes. Add remaining ingredients and stir until every last piece of chicken and vegetable is coated with curry goodness.
Lime and Cilantro Cauliflower Rice
Ingredients
2 tablespoons of curry powder
2 tablespoons of coconut oil
1 medium head of cauliflower cut into florets (riced in a food processor)
½ yellow onion diced
3 cloves crushed garlic
Zest and juice of 1 lime
3 tablespoons of light organic coconut milk
½ cup cilantro
Directions
In a large sauté pan turn heat to medium high. Add oil and curry powder. Once oil is hot add onions and cook until caramelized about 7 minutes. Meanwhile, pulse cauliflower in food processor until it resembles rice. Then add riced cauliflower to sauté pan, season with a teaspoon of sea salt, 3 cloves crushed garlic, zest and juice of one lime. Cook on medium low heat for 10 minutes. Finish with coconut milk and fresh cilantro.
Sweet and Savory Healthy Waffles
Healthy Sweet Waffles
Ingredients
2 extra large organic eggs (beaten)
½ head medium cauliflower (steamed and drained)
3 tablespoons organic cottage cheese
3 tablespoons of scallions
3 tablespoons Chia
4 tablespoons of coconut flour
½ teaspoon of cayenne (optional)
1 tablespoon dried oregano
1 teaspoon of dried chives
2 tablespoons organic ricotta cheese
1 tablespoon baking powder
Pinch of sea salt
Directions
First steam cauliflower for 15 minutes, and then let it drain in colander for 10 minutes. Next, purée cauliflower in food processor until smooth and creamy. Add cottage cheese and scallions and pulse until incorporated. Then place your cauliflower mixture into a large mixing bowl. Add remaining ingredients one by one and whisk. Let you batter sit for 5 minutes before making waffles. Heat waffle iron and grease with coconut oil. Add 3 heaping tablespoons of waffle batter to your iron. Let waffles cook for 7 to 10 minutes. You want your waffles to be golden brown, with a crispy exterior. I like to top my savory healthy waffles with slices of avocados, two slices of turkey bacon, a sunny side up egg, fresh cilantro and hot sauce!!! Enjoy!
Healthy Sweet Waffles
Ingredients
2 extra large organic eggs (beaten)
½ head medium cauliflower (steamed and drained)
3 tablespoons organic cottage cheese (Kalona brand)
2 tablespoons chia seeds
4 tablespoons coconut flour
1 tablespoon baking powder
2 teaspoons vanilla extract
1 tablespoon baking powder
1 teaspoon organic stevia powder
Pinch of sea salt
Directions
First steam cauliflower for 15 minutes, and then let it drain in colander for 10 minutes. Next purée cauliflower in food processor until smooth and creamy. Add cottage cheese and pulse until incorporated. Transfer mixture to large mixing bowl, add in remaining ingredients one by one and whisk. Let mixture stand for 5 minutes before making waffles. Meanwhile, heat your waffle iron and grease with coconut oil. Once hot add 3 heaping tablespoons of your waffle batter to your iron and let waffle cook for 7 to 10 minutes. You want your waffles to be golden brown, with a crispy exterior. I like to top my healthy sweet waffles with fresh berries, my cinnamon crema and an extra sprinkle of cinnamon!
Cinnamon Crema Topping
Ingredients:
3 heaping tablespoons organic yogurt
2 tablespoons organic almond milk
1 teaspoon Saigon cinnamon
Few dashes of stevia (optional)
Directions
Whisk all ingredients in a bowl until incorporated.
Breakfast Casserole
Ingredients
2 cups chopped yellow onion
2 cups sliced button mushrooms
2 tablespoons avocado oil (plus more for greasing)
1 cup organic egg whites
6 whole organic eggs
7 oz. organic uncured breakfast ham (chopped into small cubes)
Fresh cracked pepper
Directions
Preheat oven to 350 and lightly grease 8x12 inch glass baking dish with avocado oil. Next heat a large sauté pan with 2 tablespoons of avocado oil, once hot add onions and cook for 3 minutes, then add mushrooms and cook for an additional 5 minutes until your veggies get some color! Transfer veggies to bottom of baking dish. Then whisk together egg whites and eggs until light and fluffy. Pour egg mixture into dish, top with kale and sprinkle ham evenly on the top. Bake in oven for 1 hour. Enjoy!