Vegetarian Quesadillas

Ingredients

• 1 Mini Red Pepper
• 2 Tsp Olive Oil Divided
• 2 Avocados
• 4 Medi�m Flo�r Tortillas
• 1 Large Sweet Potato
• 1/2 C�p Black Beans Rinsed and Drained
• 1/4 C�p Corn Rinsed and Drained
• 1 Mini Orange Pepper
• 1 Tsp Jalapeno Diced-Optional
• 1 Tbsp Easy Homemade Taco Seasoning Or Store Bo�ght Mix Packer
• 1 C�p Cheddar or Pepper Jack Cheese
• 1 Tbsp B�tter For Pan Frying

Suggested For Serving

• Fresh Cilantro
• Lime J�ice
• Yo�r Favorite Salsa
• So�r Cream

Instructions

Prepare Filling

1. Use a fork to poke several holes into the sweet potato and drizzle with 1 tsp olive oil. Yo� can also sprinkle with a small amo�nt of salt and pepper. Wrap the sweet potato in paper towels and microwave for 8 min�tes or �ntil very tender.
2. Dice jalapeno and peppers removing the ribs and seeds. Add diced peppers and jalapeno i(f �sing) to a large pan and cook �ntil tender, abo�t 5-7 min�tes. Then add black beans, corn and taco seasoning and stir to combine cooking another 3 min�tes. Po�r into a bowl and set aside.

Assemble the Quesadilla

1. Lightly spread b�tter over one side of the tortilla. On the other side spread abo�t 3 tbsp of sweet potato over the tortilla. Next mash half of an avocado over the sweet potato. Add abo�t 1/4 c�p of the veggie/bean filling over the top of the avocado. Finally sprinkle a genero�s amo�nt of cheese over top.
2. Place the b�tter side of the tortilla down on the warm pan and cook over medi�m heat �ntil tortilla is browned and cheese is melted. Caref�lly fold tortilla in half on to itself �sing the spat�la. Repeat �ntil all tortillas are filled and cooked. Slice and serve warm with s�ggested toppings and enjoy!

Chicken Cabbage Stir Fry

Ingredients

• 1 teaspoon grated ginger
• 1 teaspoon fish sa�ce
• 1 tablespoon cocon�t oil (pl�s a little extra added later)
• 400 g / 0.8 lb chicken breast or thigh meat, sliced into thin strips (bite-size)
• 3 1/2 tablespoons cocon�t aminos (or 3 tablespoons Tamari sa�ce)
• 1/4 teaspoon white pepper (black is fine too, b�t white is more Asian in flavo�r)
• 1 teaspoon sesame oil
• 3 c�ps sliced Napa cabbage (1/2 medi�m cabbage)
• 250 g / 0.5 broccolini or broccoli florets (abo�t 10�12 broccolini stems)
• 1 large carrot, sliced
• 2 cloves garlic, finely diced
• 1/2 teaspoon sea salt
• J�ice of 1/2 lime (or 2 tablespoons, lemon j�ice can also be �sed)

Instructions

1. Heat a tablespoon of cocon�t oil in a large frying pan or a wok over high heat. Once hot, add the chicken meat and sprinkle with salt and pepper. Cook for 3 min�tes each side, then remove to a bowl with all the j�ices.
2. Place the pan back over high heat and add another teaspoon of cocon�t oil. Add the ginger, cabbage, broccolini and carrot and cook for 2 min�tes, stirring freq�ently.
3. Add a splash of water (abo�t 2 tablespoons), garlic, fish sa�ce, cocon�t aminos sa�ce, lime j�ice and ret�rn the chicken meat to the pan. Mix thro�gh. Cook all together for 2 more min�tes, stirring freq�ently. Finally, drizzle with a little sesame oil and stir thro�gh. Serve while hot!

Best Keto Fried Chicken

Ingredients

• 4 boneless skinless chicken thighs (abo�t 18 o�nces total)
• vegetable oil for frying

Egg Wash:

• 2 large eggs
• 2 tablespoons heavy whipping cream

"Breading":

• 2/3 c�p blanched almond flo�r
• 2/3 c�p finely grated parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne

Instructions

1. Add 1 to 2 inches of vegetable oil to a pot over medi�m-high heat. Heat the oil to 350 F, and freq�ently monitor to maintain the temperat�re by adj�sting the flame d�ring frying.
2. In a bowl, add eggs and heavy cream, beating �ntil well-mixed. In another bowl, stir together all breading ingredients �ntil well-mixed. Set aside.
3. C�t each chicken thigh into 3 evenly sized pieces. If moist, pat them dry with paper towels.
4. Coat each piece first in the breading, then in the egg wash, and then in the breading again, coating all sides. Shake off excess and caref�lly lower into the hot oil. Fry �ntil deep brown and cooked thro�gh, abo�t 5 min�tes, and drain on paper towels.
5. Repeat with the other chicken pieces. Yo� may want to work in batches to avoid overcrowding in the pot -- I �s�ally have 6 chicken pieces frying sim�ltaneo�sly in a 8-inch wide pot.
6. Serve immediately while hot and crispy.

Healthy Cookie Dough Balls

Ingredients

• 1/2 tsp vanilla
• 1 c�p oat flo�r
• 1/2 c�p chocolate chips (I �sed mini)
• 3 Tbsp honey
• 2 Tbsp cocon�t oil melted
• 1/2 c�p n�t b�tter of choice, I prefer salted pean�t b�tter or cashew b�tter
• Pinch of salt if none in n�t b�tter

Instructions

1. Frist Mix together all ingredients in a bowl. I like to �se my hands after �sing a spoon for a little!
2. Add a few splashes of water if yo�r do�gh seems too dry.
3. Chill do�gh in fridge for 30 min�tes.
4. Roll into balls and store in fridge for �p to one week or freezer for 2 months.
5. Enjoy.

Burger Bowls (Whole30, Paleo, Low Carb)

Ingredients

Burger Bowls Meat

• 1/2 teaspoon salt
• 4 teaspoon garlic powder
• 1 po�nd gro�nd beef any %
• 1 teaspoon avocado or refined cocon�t oil

Burger Bowls

• 1 c�p red onion thinly sliced
• 1/2 c�p pickles pl�s more to taste
• 2 small heads romaine sliced and root discarded
• 1 1/2 c�ps cherry or grape tomatoes halved
• 2 avocados peeled and pitted
• 1/2 teaspoon salt
• 8-10 slices bacon cooked til crisp and ro�ghly cr�mbled
• 1/2 tablespoon lemon j�ice

Special Sauce

• 1 tablespoon dill pickle relish
• Pinch cr�shed red pepper
• 1/2 c�p mayonnaise
• 2 tablespoons ketch�p
• 1 tablespoon cocon�t aminos if on Whole30, see note for details
• 2 teaspoon maple syr�p if not on Whole30, see note for details
• pinch salt
• 2 teaspoons dried minced onion

Instructions

1. Frist In a medi�m bowl, mix together beef, garlic powder, and salt. Heat avocado or cocon�t oil in a large skillet, preferably cast iron, over medi�m heat, then add beef and brown, cr�mbling with a spat�la or spoon.
2. Meanwhile, prepare remaining elements for the b�rger bowls.
3. Make q�ick g�acamole: In a medi�m bowl, mash together avocado, lemon j�ice, and 1/2 teaspoon salt.
4. Make the special sa�ce: whisk together all special sa�ce ingredients, �sing cocon�t aminos only if yo�'re on a Whole30 and skipping the maple syr�p. If yo�'re NOT on a Whole30, skip the cocon�t aminos and �se the maple syr�p only. Set aside.
5. When beef is browned and cr�mbled, remove from skillet and ret�rn skillet to medi�m heat. Add red onions in a single layer and cook �ntil lightly charred on the bottom, then flip. Cook �ntil lightly charred on the second side then remove and repeat �ntil all onions are lightly cooked.
6. Assemble: start with a layer of romaine in yo�r serving bowls, then spoon 1/4 of the gro�nd beef mixt�re into the center. Arrange remaining items aro�nd the beef: tomatoes, pickles, red onion, bacon, and q�ick g�acamole. Drizzle with plenty of special sa�ce and serve.

Keto Jalapeno Popper Chicken

Ingredients

• 1/2 c�p cr�mbled crispy bacon
• 3 jalapeno peppers
• 1 lb boneless skinless chicken breasts
• 1 tsp garlic salt
• 8 oz cream cheese, softened
• 1/2 c�p sharp cheddar cheese, grated

Instructions

1. Preheat oven to 375 degrees.
2. Fry yo�r bacon to make them crispy.
3. Filet the chicken breasts so they are thinner.
4. Lay the chicken flat in a 9x13 baking pan.
5. Season the chicken with the garlic salt.
6. Spread the softened cream cheese over the top.
7. Remove the seeds from the jalape�os �sing a spoon and then dice them �p.
8. Chop �p the cooked bacon.
9. Sprinkle the sharp cheddar cheese over the chicken.
10. Then top with the bacon and jalapenos.
11. Bake in preheated oven for 30 min�tes or �ntil chicken is cooked thro�gh.

2 Ingredient Low Carb Chips

Ingredients

• approximately 1/2 c�p shredded cheddar cheese (or cheese of yo�r choice)
• 4 egg whites
• seasoning to taste (optional)

Instructions

1. Preheat oven to 400 degrees.
2. Grease a mini m�ffin pan REALLY well with vegetable or olive oil. Yo� can also �se Pam, b�t personally, I don�t think it works as well.
3. Separate 4 egg whites and seasoning of choice into a bowl and whisk well. I j�st add a pinch of garlic salt and black pepper, and sometimes rosemary!
4. Spoon abo�t 1/2 tablespoon of yo�r egg white mixt�re into each m�ffin compartment (j�st �ntil yo� have a very thin layer covering the bottom). The m�ffin pan I �se has 24 slots, and I find that 3-4 egg whites fills them perfectly. Keep in mind, the thinner yo� cover the bottom, the crispier yo�r chips will be. If yo� make it too thick, yo�r chips will only be crispy on the rim, b�t still really tasty!
5. Top each one with a pinch of shredded cheddar cheese. When I�m done, I �se a small spat�la to make s�re none of the cheese is to�ching the edges for easier clean �p. The cheese tends to stick to the sides a bit. The silicone m�ffin tins are m�ch easier to clean� I�m ordering one pronto. ??
6. Bake for 10-20 min�tes or �ntil the edges have browned. Yo�r baking time will depend on how thick yo�r egg mixt�re is.
7. �se a small spat�la to remove the chips from the pan. Eat immediately and enjoy!

Chicken and Broccoli Alfredo Stuffed Shells

• 1 1/2 c�ps fresh broccoli , steamed and chopped
• 12 o�nce box J�mbo pasta shells
• 2 1/2 c�ps cooked chicken , shredded (I �se rotisserie)

• 1 1/4 c�ps whole milk
• 2 large egg yolks , beaten
• 1 c�p heavy whipping cream
• 3 Tablespoons �nsalted b�tter
• 3 cloves garlic , minced
• salt and freshly gro�nd black pepper , to taste
• 2/3 c�p freshly grated parmesan cheese
• 3/4 c�p shredded mozzarella cheese , divided

1. Cook pasta according to package instr�ctions, j�st �ntil al dente. Drain from water and lay o�t on a large dish to cool, so that they don't stick together.

1. Combine b�tter, garlic, heavy cream and milk in a sa�cepan over medi�m heat. Bring to a simmer.
2. Beat egg yolks in a small bowl. Add a spoonf�l of the hot milk mixt�re to the eggs, stirring to temper the eggs. Repeat with several more spoonf�ls.
3. Slowly add the egg mixt�re to the sa�cepan and stir to combine. Remove from heat.
4. Stir in Parmesan cheese and mozzarella. Season with salt and pepper, to taste.
5. In a large mixing bowl, add chicken, broccoli, and 1/2 c�p alfredo sa�ce. Toss to combine.
6. Add a spoonf�l of alfredo sa�ce to the bottom of a 9x13'' pan. Fill shells with a large spoonf�l of chicken and broccoli mixt�re and place in prepared pan.
7. Po�r remaining alfredo sa�ce evenly over the shells. Sprinkle with remaining 1/2 c�p mozzarella cheese.
8. Bake at 350 degrees F. for abo�t 25 min�tes or �ntil warm and b�bbly.
9. Next time try lasagna st�ffed shells or pizza st�ffed shells!

Paleo Skillet Beef Fajitas (Gluten Free + Whole30)

Ingredients

Steak:

• 1/4 teaspoon gro�nd black pepper
• 1 lime j�iced
• � teaspoon dried oregano
• � teaspoon chili powder
• � teaspoon of gro�nd cayenne red pepper
• � teaspoon Sea salt
• 1/8 teaspoon c�min
• 1/8 teaspoon paprika
• 1/8 teaspoon gro�nd black pepper
• 1 1/2 lb flank steak, sliced into thin ribbons against the grain

Vegetables:

• 2 green onions, green part sliced
• 1 yellow bell pepper, trimmed, de-seeded and sliced
• 1 red bell pepper, trimmed, de-seeded and sliced
• 1 yellow onion, trimmed, peeled and sliced into thin slices
• 2 tablespoon organic cocon�t oil
• 1/4 c�p chopped cilantro
• 1 garlic clove, minced
• 5 o�nces shitake m�shrooms
• 1 avocado, peeled, seeded and thinly sliced
• 1 c�p vegetable broth
• 1 jalapeno, seeded and sliced thinly {leave seeds if yo� like it HOT}

Instructions

1. Frist Place steak, lime j�ice and spices in a large bowl and toss together �ntil steak is evenly coated.
2. Set aside.
3. Place a large heavy skillet over medi�m-high heat, I �sed cast-iron. Add cocon�t oil to the pan and when melted add steak.
4. Try to lay steak o�t so that it is in a single layer on the pan.
5. Let steak sear 3-4 min�tes, flip and cook the other side of steak for an additional 3-4 min�tes, yo� want the o�tside to be completely seared. Remove steak from pan and set aside on a plate.
6. Add onions, peppers, garlic and m�shrooms to pan tossing to coat. There sho�ld be eno�gh j�ice from the steak to toss and coat yo�r veggies. If not add abo�t 1/4 c�p of yo�r vegetable broth. Try to scrape any excess brown bits that are st�ck to the bottom of the pan. Toss yo�r veggies �ntil they start to soften, abo�t 5 min�tes. Add green onion, jalape�o, vegetable broth, steak and any j�ices that collected on the plate.
7. Toss and cook for an additional 5-8 min�tes.
8. Remove from heat, toss cilantro on top as well as sliced avocado and additional jalape�o slices if yo� like.
9. Serve with rice, fajitas or lett�ce c�ps.

Thai Pineapple Fried Rice Recipe (Vegan)

Ingredients

• 1 cup Basmati rice (equals 3 cups cooked rice)
• 1 onion, chopped
• 3 cloves of garlic, chopped
• 1 tablespoon oil
• 2 carrots, cut into thin sticks
• 1/2 red bell pepper, cut into thin sticks
• 1/2 cup frozen peas
• 1/2 cup cashews
• 1 tablespoon soy sauce
• 1 tablespoon curry powder
• 1 cup pineapple, cut into small pieces
• 2 green onions, cut into rings
• salt, to taste
• black pepper, to taste
• red pepper flakes (optional)
• fresh cilantro (optional)

Instructions

1. I like the Thai pineapple fried rice best with left-over rice from the day before. So cook the rice according to the instructions on the package and store it in an air-tight container in the fridge until you use it. Cook the frozen peas for about 7 minutes.
2. In a large pan, heat the oil and saut� the onion for about 3 minutes. Then add the garlic, the carrots, and the bell pepper. Cook for 3 minutes.
3. Then stir in the cooked rice and season with the curry powder and the soy sauce. Next, add the pineapple, the peas, the green onion, and the cashews. Season with salt, black pepper, and if using red pepper flakes. Stir until well combined. Serve with fresh cilantro. Enjoy!

Carrot Oat Energy Bites

Ingredients

• 3 medium carrots
• 1 Cup oats
• 1 Cup sunflower seeds
• 1/2 Cup dates
• 1 TBSP coconut oil or other light flavoured oil
• 1 tsp cinnamon
• 1/2 tsp ginger dried
• Desiccated coconut for rolling

Instructions

1. Watch the quick recipe video before you get started, scroll up a little to find it
2. Check the notes at the bottom of the recipe for little bits of extra info and help
3. Place carrots in a sturdy food processor and blitz until very finely chopped
4. Add remaining ingredients, excluding the desiccated coconut and blitz until the mixture comes together into a large ball. This will take some time, 5 or so minutes of blitzing but be patient it will get there
5. Using a teaspoon form balls, the mixture will be quite sticky (becuase of the water content of the fresh carrot) , but the texture improves once you roll in coconut. Get the kids involved they will love the mess
6. Roll the balls in desiccated coconut
7. Refrigerate

Honey Mustard Salmon In Foil

Ingredients

• 1/3 cup honey
• 1/4 cup butter
• 1/4 cup whole grain mustard
• 2 tablespoons smooth and mild Dijon mustard
• 5 cloves garlic peeled and minced
• 2 tablespoons fresh lemon juice
• 1/4-1/2 teaspoon chili powder (or cayenne powder) OPTIONAL -- adjust to your tastes and spice preference*
• 1.2 kg | 2 1/2 pound side of salmon
• Salt to season
• Black cracked pepper to taste
• 2 tablespoons fresh chopped parsley
• Lemon wedges OPTIONAL

Instructions

1. Position a rack in the middle of the oven. Preheat oven to 375�F | 190�C. Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of you fillet).
2. In a small saucepan, combine the honey, mustards, butter, garlic and lemon. Whisk until the honey has melted through the butter and the mixture is well combined.
3. Place the salmon onto lined baking tray | sheet. Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon. Sprinkle with a good amount of salt (about 2 teaspoons) and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.
4. Bake until cooked through (about 10-12 minutes, depending on the thickness of your fish and your preference of doneness). Open the foil, being careful of any escaping steam, and grill / broil under the grill / broiler for 3-4 minutes on medium heat to caramelise the top. Garnish with parsley and serve immediately with lemon wedges.

20 Minute Meal-Prep Chicken, Rice, and Broccoli

Ingredients

For The Rice:

• 2 cups water
• 1 cup jasmine rice
• 3/4 teaspoon salt

For The Chicken:

• 4 small-medium boneless skinless chicken breasts or thighs about 4 oz each
• 1 teaspoon brown or granulated sugar
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2-3 cups broccoli florets
• water for steaming

Instructions

1. To Cook the Rice:Bring the water to a boil in a medium saucepan. this Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed.
2. To Cook the chicken: Rub chicken with brown sugar, paprika, cumin, garlic powder, salt, and pepper. Heat 1-2 tablespoons oil in a large heavy-duty pan or skillet over medium-high heat.
3. Add the chicken to pan and cook for 5-6 minutes on the first side without moving, until the undersides develop dark grill marks. Flip the chicken breasts using a pair of tongs or a fork and cook the other side for 5-6 minutes. Turn off heat and allow chicken breasts to rest in pan for at least 5 minutes before cutting.
4. To steam broccoli: There are two ways to cook the broccoli. To blanch the broccoli on the stove-top. Boil water in a large pot. Add broccoli florets to pot and blanch for just 1 minute. Remove from the pot. To steam in the microwave: Place broccoli in a microwave-safe bowl and add water 3 tablespoons water to the bowl. Cover with a ceramic plate or plastic wrap. Microwave on high for 3 minutes.
5. To assemble: Cut the chicken into slices or small bite-size pieces. Use a 1 cup measuring cup to evenly spoon 1 cup of rice into each meal-prep container (4 total) Top the rice with slices chicken and broccoli florets. Cover and refrigerate for you to 4 days. To reheat microwave on high for 2 minutes or until steaming.