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Turkey Lettuce Wraps

INGREDIENTS

  • 3 Romaine or Boston lettuce leaves
  • Thin spread of hummus
  • Sliced cucumber
  • 4 oz. fresh turkey breast
  •  ¼ avocado, sliced

DIRECTIONS

  1. Spread hummus on lettuce leaves.
  2. Top with turkey breast, avocado and cucumber slices.
  3. Roll up and enjoy!

Chocolate Avocado Pudding

Servings: 2

INGREDIENTS:

  • 1 ripe avocado
  • 1/3 cup unsweetened almond milk
  • 2 Tbsp. cacao powder (such as Navita’s Naturals)
  • 1 ½ tablespoons agave
  • ¼ teaspoon pure vanilla extract
  • ¼ teaspoon ground cinnamon
  • Optional: ¼ teaspoon unsweetened coconut flakes

DIRECTIONS:

  1. Blend all ingredients in blender or food processor until smooth.
  2. Divide into 2 bowls and refrigerate for 2 hours.
  3. Garnish with ¼ teaspoon unsweetened coconut flakes.

 

Zucchini Noodles and Gluten-Free Meatballs

INGREDIENTS:

For the Meatballs:

  • 1 lb organic grass fed ground lean beef
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • ½ tsp garlic powder
  • 1 organic egg
  • ¼ cup ground flax seeds
  • 1 cup chopped kale, finely chopped, ribs removed
  • Salt and pepper to taste
  • ½ cup grated Parmesan

For the Spaghetti:

  • 3 zucchinis
  • 1/2 red onion, thinly sliced
  • 1 Tbsp. olive oil

DIRECTIONS:

  1. Preheat oven to 350˚F.
  2. Mix all the meatball ingredients together.
  3. Form into small meatballs using a tablespoon and transfer to a parchment lined baking sheet.
  4. Put into for 20 minutes or until cooked.
  5. Meanwhile, spiralize the zucchinis.
  6. Heat oil in a skillet over medium heat.
  7. Add onions, and cook until translucent, for about 4 minutes.
  8. Add zucchini and cook for 3-5 minutes. Set aside.
  9. Add meatballs to skillet and pour your favorite tomato sauce and simmer in the sauce.
  10. Serve meatballs with sauce over zucchini noodles, and enjoy!

 

Green Soup

INGREDIENTS:

  • 1 tablespoon olive oil
  • 2 cloves of garlic, chopped
  • 2 tablespoons diced onion
  • 1 inch of fresh ginger, peeled and chopped
  • 4 cups fresh broccoli, cut up
  • 1/2 pound of fresh spinach leaves
  • 3 parsnips, peeled, cored, chopped
  • 2 ribs of celery, trimmed, chopped
  • A handful of fresh parsley, roughly chopped
  • Vegetable stock (low sodium as needed)
  • Sea salt and ground pepper, to taste

DIRECTIONS:

  1. Add olive oil to a dutch oven or soup pot.
  2. Cook onion and garlic until transluscent.
  3. Add remaining ingredients and bring to a boil.
  4. Bring to a simmer and cover until vegetables are soft.
  5. Add additional stock as needed to reach desired consistency.
  6. Puree with a hand mixer or carefully in a blender (allow soup to cool before blending).

Energy Bites

A quick, healty snack – great at home or on the go!

Total Time: 30 minutes
Yield: 4 servings

INGREDIENTS:

  • 1 cup old fashioned oats
  • ½cup unsweetened coconut
  • ½cup natural PB
  • 1/3 cup chia
  •  ¼ cup honey
  •  ¼ cup dark chocolate chips
  • Sprinkle of cinnamon
  • 1 tsp vanilla

DIRECTIONS:

  1. Stir all ingredients together until well combined.
  2. Refrigerate about 1 hour.
  3. Roll into balls.
  4. Store in an air-tight container.

Egg Muffin Cups

INGREDIENTS:

  • 5 eggs whites
  • 2-3 yolks
  • Milk
  • Broccoli florets
  • 1 Tbsp. skim mozzarella cheese per muffin cup

DIRECTIONS:

  1. Preheat oven to 350˚F.
  2. Beat 5 egg whites plus 2-3 yolks, with a splash of milk.
  3. Spray muffin tin.
  4. Chop broccoli, and add to the bottom of the tin.
  5. Add 1 tbsp part skim mozzarella cheese, and then pour egg mixture on top.
  6. Bake for 20 minutes.

**Try different combinations of vegetables, cheeses, and even blueberries!

Spaghetti Squash Pancakes

INGREDIENTS:

  • 2 cups cooked spaghetti squash
  • 1 egg
  • 1 ½ tbsp coconut flour
  • Salt
  • Pepper
  • Garlic powder
  • Paprika

DIRECTIONS:

  1. Mix cooked spaghetti squash with egg and coconut flour (or use flour of choice).
  2. Season to taste with salt, pepper, garlic powder and paprika.
  3. Spray a non-stick pan with olive oil, and heat over medium heat.
  4. Make and cook for about 4 minutes on each side.

Gluten Free Almond Meal Pancakes

Serves: 1

INGREDIENTS:

  • 3 Tbsp. almond meal
  • 2 eggs (1 yolk)
  • ¼ mashed banana
  • ¼ tsp. vanilla
  • cinnamon

 

DIRECTIONS:

  1. Combine all ingredients in a bowl.
  2. Spray a non-stick pan with organic cooking spray.
  3. Pour batter into pan and let it set.
  4. Once the edges bubble, flip over and continue to cook another 1-2 minutes. Enjoy!

Warm Shredded Brussels Sprouts Salad

INGREDIENTS:

  • Shredded Brussels sprouts
  • 2 teaspoons olive oil
  • Splash of vegetable stock
  • pinch of salt
  • fresh black pepper to taste
  • fresh lemon juice
  • 1 tablespoon Pecorino Romano cheese
  • 1 tablespoon toasted pine nuts
  • 1 tablespoon raisins

DIRECTIONS:

  1. Sauté shredded Brussels sprouts in olive oil until slightly browned.
  2. Add splash of low-sodium vegetable stock to deglaze pan.
  3. Take off heat and add a pinch of kosher salt, fresh black pepper, squeeze of fresh lemon juice and 1 tablespoon grated Pecorino Romano cheese. Toss well.
  4. Top with pine nuts and raisins.

Avocado Boats

This recipe could be such a beautiful breakfast and it will be perfect for lunch as well . I could eat avocados every day and with an egg baked in to them.

Total Time: 5 min
Yield: 1 serving (8-10 oz)

INGREDIENTS:

  • ½ avocado
  • 1 egg
  • Fleur de Sel

DIRECTIONS:

  1. Split the avocado in half and scoop out a little of the center.
  2. Crack an egg in the center and bake for 20 minutes.
  3. Sprinkle with fleur de sel and ENJOY! (I like it with a frisee salad dressed with a lot of lemon and a drizzle of Sriracha.)