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BBQ Pulled Chicken Lettuce Cups

Serves: 10

INGREDIENTS:

  • 5 organic chicken breasts, about 3 pounds (you can use thighs, too)
  • 1 18-oz. bottle high quality bbq sauce (I like homemade from a farmer’s market, but in a pinch, a bottle from the supermarket will do)
  • One big white onion, sliced thin
  • 1 European cucumber, sliced paper thin
  • 1/3 cup cider vinegar
  • 2 tablespoons brown sugar
  • 3 – 4 heads Boston lettuce, leaves separated

DIRECTIONS:

  1. Place the chicken, barbecue sauce and onions in a slow cooker set on low and forget about it for at least 6 hours and as many as 10.
  2. Place cucumber, vinegar and sugar in a bowl and refrigerate for as long as the chicken cooks.
  3. Before you serve, take the chicken out of the slow cooker and shred with two forks. Put the chicken back in the sauce.
  4. Serve the chicken in the lettuce cups, topped with cucumbers.

 

Chicken Meatballs

INGREDIENTS:

  • 1 lb ground chicken breast
  • 3/4 cup whole wheat breadcrumbs or almond meal
  • 3/4 cup fresh grated Parmesan cheese
  • 3 garlic cloves, pressed
  • 1/2 small onion, grated
  • 1 cup marinara sauce
  • ½ Tbsp dried Italian seasoning
  • 2 Tbsp fresh basil, chopped
  • 1 cup chopped fresh spinach leaves
  • ½ tsp kosher salt
  • ½ tsp fresh cracked black pepper
  • 1 large egg, lightly beaten
  • 1 cup shredded organic part-skim mozzarella cheese

DIRECTIONS:

  1. Preheat oven to 350°F. Prepare a baking sheet by lining with parchment paper.
  2. In a large mixing bowl, combine all ingredients except marinara sauce and shredded mozzarella cheese. Mix well.
  3. Using a 1 tablespoon scoop, place meatballs on baking sheet. Roll into balls.
  4. Bake for 16-18 minutes until lightly browned.
  5. Turn oven to broil.
  6. Drizzle a spoonful of marinara sauce over each meatball. Sprinkle with shredded cheese.
  7. Broil for 2-3 minutes until cheese is golden brown and bubbly.

Roasted Acorn Squash With Pomegranate Seeds over Arugula

Serves: 8

INGREDIENTS:

  • Olive oil cooking spray or 1 tbsp olive oil
  • 2 medium acorn squash
  • Sea salt and fresh ground pepper
  • 3 cups arugula
  • 3/4 cup pomegranate seeds

DIRECTIONS:

  1. Preheat oven to 425 degrees F. Lightly spray baking sheet with olive oil.
  2. Cut squash in half lengthwise and slice into 1 inch thick slices
  3. Remove seeds
  4. Spray with olive oil or drizzle oil over squash slices
  5. Season with salt and pepper to taste
  6. Roast for 30 minutes until golden turning over after 15 minutes
  7. Prepare arugula on a platter and place squash slices on top. Sprinkle pomegranate seeds and drizzle balsamic glaze to dress the salad

** for an added pop of flavor, shave Parmesan cheese or sprinkle toasted pumpkin seeds on top.

Quinoa Bites

INGREDIENTS:

  • 1 ½ cup cooked quinoa
  • 2 large eggs
  • 1 green onion stalk, diced
  • 1 clove garlic, minced
  • ½ cup shredded parmesan cheese
  • 2 Tbsp. fresh parsley chopped
  • 2 Tbsp. almond flour
  • ¼ tsp sea salt
  • 1/8 tsp ground pepper
  • ½tsp fresh lemon juice
  • 1 tsp organic olive oil

DIRECTIONS:

  1. Preheat oven to 350 F.
  2. Mix together all ingredients in a medium bowl
  3. Spray a mini muffin tin with olive oil
  4. Scoop a tablespoon into each mini muffin cup
  5. Bake for 20 minutes
  6. Serve hot or freeze and reheat

Eggplant Parmesan (baked, gluten free)

Baked, not fried and gluten free!

INGREDIENTS:

  • 1 large eggplant sliced in ¼ inch thick slices
  • Tomato basil sauce
  • Part skim mozzarella
  • Shredded parmesan cheese

DIRECTIONS:

  1. Cook eggplant sliced in skillet sprayed with olive oil about 2 minutes per side on medium to high heat.
  2. In a casserole dish, cover bottom with layer of tomato basil sauce.
  3. Layer eggplant, mozzarella, parmesan and continue until you have 2-3 layers.
  4. Bake in preheated oven at 375 for 40 minutes or until bubbling. If cheese is burning, you can cover with foil. Feel free to add other veggies such as zucchini, mushrooms and spinach. Enjoy!

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!

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).

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.)