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!

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.

Spinach Stuffed Chicken Breast

Ingredients

• 4 chicken breasts approximately 2 lbs.
• 4 oz. fresh baby spinach
• 4 oz. cream cheese
• 2 oz. feta cheese crumbles
• 2 oz. shredded mozzarella cheese
• 2 tbsp. olive oil

Seasoning Ingredients:

• 2 tsp. paprika
• 1 tsp. cumin powder
• 1 tsp. salt
• 1/2 tsp. chili powder

Instructions

1. Mix all of the seasoning ingredients together and set aside.
2. Roughly chop the baby spinach and place it into a mixing bowl. Add the cream cheese, feta, and mozzarella. Massage the spinach with your hands, until well combined (it should look like thick paste).
3. Using a sharp knife, cut a pocket into the side of each chicken breast.
4. Divide the spinach stuffing into four equal parts and spoon it into the chicken pockets. Using toothpicks, secure the stuffing inside.
5. Generously season the chicken with the spice mix and brush with olive oil on both sides.
6. Bake the chicken in a preheated oven at 400�F for 25-30 minutes, depending on how large your chicken breasts are.

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!

Quinoa & Chickpea Tabbouleh Salad

Ingredients

• 1 cup cooked quinoa
• 1� cups chickpeas (if using canned, drain and rinse them first)
• 1 small cucumber, sliced
• 1 large garlic clove, minced
• 2 cups cherry tomatoes, sliced in half
• 1 cup green onion, chopped small
• 1 cup fresh parsley, chopped
• 1 cup mint leaves, chopped
• ? cup lemon juice (2 large or 3 medium lemons)
• ? cup extra virgin olive oil
• salt and freshly ground black pepper, to taste

Instructions

1. Put the cooked quinoa in a large bowl. Add the chickpeas, cucumbers, minced garlic, cherry tomatoes, green onion, parsley and mint. Toss well to combine.
2. In a small bowl, whisk together the lemon juice, extra virgin olive oil and some salt and pepper. Adjust S&P as needed.
3. Pour the dressing over the quinoa & chickpea mixture and mix well. Adjust seasonings again, if necessary.
4. Serve cold or at room temperature. *

Parmesan Roasted Carrots

Ingredients

• 8-10 carrots peeled
• 2 Tbsp butter melted
• 2 tsp garlic minced
• 4 Tbsp Parmesan Cheese
• 1 tsp chopped parsley

Instructions

1. Preheat oven to 400 degrees F.
2. Mix melted butter and garlic together.
3. Place carrots on a parchment paper lined baking sheet.
4. Drizzle with butter/garlic mixture.
5. Roast in oven for 15 minutes.
6. Shake pan ocassionally to rotate carrots.
7. Top with cheese and roast for another 10 minutes or until carrots reach desired doneness.
8. Top with parsley and serve immediately