Main Dishes

Slow Roasted Salmon with Hollandaise

Prep: 15 min/Serves: 4/Cal: 353/Fat: 23.9g/Carbs: 1.1g/Prot: 31.7g
  • 1 cup plus 2 Tbsp olive oil or coconut oil
  • 4 salmon fillets
  • 4 lg, organic egg yolks
  • Juice of 1 lemon
  • 1/4 tsp cayenne pepper
  • Freshly ground black pepper, to taste
  1. Heat 2 Tbsp of oil in a large frying pan. Place the salmon in the hot frying pan and cook for 8 to 12 minutes, turning halfway through the cooking time.
  2. Heat the remaining 1 cup of oil in the microwave. Blend the egg yolks, lemon juice, cayenne, and black pepper in a blender. Slowly add the melted oil a few drops at a time and continue blending until the mixture emulsifies and becomes thick.
  3. To serve, position the salmon over roasted asparagus or steamed bok choy. Drizzle the dish with the Hollandaise sauce.


Kielbasa with Brussels Sprouts

Prep: 15 min/Serves: 4/Cal: 441/Fat: 35.1g/Carbs: 13.4g/Prot: 17.8g
  • 1 Tbsp canola oil
  • 1 (16 oz) pkg Kielbasa sausage, sliced into ½” pieces
  • 1 red onion, chopped
  • 14 oz baby brussels sprouts, trimmed and cut in half
  • Salt and Pepper, to taste
  1. Heat oil in large skillet over medium-high heat.
  2. Add sausage and onions, cook and stir until onions are translucent about 8 to 10 minutes.
  3. Add brussels sprouts and cook additional 10 minutes.
  4. Season with salt and pepper.


Stuffed Peppers with Turkey & Vegetables

Prep: 20 min/Serves: 4/Cal: 279/Fat: 15.6g/Carbs: 10.2g/Prot: 25.3g
  • 4 green bell peppers, tops removed and seeded
  • 1 pd ground turkey
  • 2 Tbsp olive oil
  • 1/2 onion, chopped
  • 1 cup sliced mushrooms
  • 1 zucchini, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1 cup fresh spinach
  • 1 (14.5 oz) can diced tomatoes, drained
  • 1 Tbsp tomato paste
  • Italian seasoning, to taste
  • Garlic powder, to taste
  • Salt & Pepper, to taste
  1. Preheat oven to 350 degrees.
  2. Wrap green peppers in aluminum foil and place in baking dish.
  3. Bake 15 minutes in preheated oven, then remove.
  4. In large skillet over medium heat, cook turkey until evenly brown, then set aside.
  5. In same skillet, heat oil and cook onions, mushrooms, zucchini, red bell pepper, yellow bell pepper and spinach until tender.
  6. Mix in tomatoes, tomato paste and seasonings.
  7. Mix veggie mixture with cooked ground turkey.
  8. Stuff green peppers with mixture and return to oven. Bake about 15 minutes.


Skinny Detox Soup

Prep: 25 min/Serves: 10/Cal: 133/Fat: 1g/Carbs: 27g/Prot: 9g
  • 2 tsp Extra Virgin Olive Oil
  • 3 cups baby carrots, sliced
  • 4 celery stalks, diced
  • 3 small turnips, peeled & diced
  • 1 cup yellow onion, diced
  • 3 cloves garlic, crushed
  • 7 cups reduced-sodium vegetable broth
  • 2 large tomatoes, diced
  • 15 oz can Cannellini beans, rinsed & drained
  • 15 oz can Pinto beans, rinsed & drained
  • 1 bunch kale, finely chopped
  • 1 zucchini, diced
  • 1/2 cup fresh cilantro, chopped
  • 1 tsp of both salt and black pepper
  1. Warm extra virgin olive oil in large pot over medium heat.
  2. Add carrots, celery, turnips and onion and simmer for 5 minutes over low heat.
  3. Add garlic and simmer 3 minutes.
  4. Add stock, tomatoes, white beans, pinto beans and simmer for 1 hour, until vegetables are tender.
  5. About 20 minutes before serving, add kale, zucchini and cilantro.
  6. Season with salt & pepper before serving.


Voodoo Chili

Prep: 20 min/Serves: 4/Cal: 320/Fat: 7g/Prot: 9g
  • 1 Tbsp olive oil
  • 1 medium onion, minced
  • 1 medium zucchini, diced
  • 1/2 pd cremini mushrooms, diced
  • 1 medium carrot, diced
  • 1 red or green bell pepper, diced
  • 2 cloves of garlic, minced
  • 1 28 oz can whole peeled tomatoes
  • 2 cans chipotle peppers, finely chopped
  • 1 tsp chili powder
  • 1/4 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1 can pinto beans, rinsed and drained
  • Salt & Pepper to taste
  • 1/2 avocado, sliced
  1. Heat oil in large pot over medium heat.
  2. Add onions, zucchini, mushrooms, carrots, peppers and garlic. Cook, stirring frequently until veggies are soft and lightly browned, about 10 minutes.
  3. Add whole tomatoes, crushing lightly between fingers to give the chili a course texture.
  4. Add chipotle peppers, chili powder, cumin, oregano, beans, salt and pepper. Turn heat to low and simmer for 20 minutes.
  5. Serve with sliced avocado on top.


Shrimp Cauliflower Fried Rice

Serves: 4/Cal: 117/Fat: 4.5g/Carb: 8g/Prot: 12.5g
  • 1/2 pd shrimp, peeled and deveined
  • 1 tsp fresh ginger, peeled and grated
  • 1/4 tsp crushed red pepper
  • 2 tsp dark sesame oil
  • 1/3 cup red bell pepper, chopped
  • 1/2 cup green onions, sliced
  • 1 Tbsp bottled minced garlic
  • 4 cups riced cauliflower
  • 1 large egg, lightly beaten
  • 2 Tbsp liquid aminos
  • 1 Tbsp water
  1. Combine shrimp, ginger and crushed red pepper in a small bowl,let stand 5 mins.
  2. Heat oil in a large nonstick skillet over high heat.
  3. Add bell pepper, green onions, and garlic, stir-fry 1 to 2 mins or until tender.
  4. Add riced cauliflower, stir-fry 2 minutes or until thoroughly heated.
  5. Push rice mixture to sides of pan, forming a well in the center.
  6. Add egg to center of pan, and cook 30 seconds.
  7. Toss with rice mixture and stir-fry until egg is cooked.
  8. Sir in liquid aminos and water, cook until thoroughly heated.


Dilly Salmon Packets with Carrots

Serves: 4/Cal: 400/Fat: 23g/Carb: 11g/Prot: 36g
  • 4 (6oz) salmon fillets (about 1-in thick)
  • 4 Tbsp plus 1 tsp extra virgin olive oil, divided.
  • 1/4 cup fresh dill, chopped
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 8 orange slices
  • 1 pd small carrots, trimmed
  1. Preheat grill to medium-high heat.
  2. Coat 4 (12”) pieces of foil each with 1/4 tsp olive oil. Place 1 fillet in center of each piece. Top each fillet with 1 ½ tsp olive oil and 1 Tbsp dill. Top evenly with salt, pepper and orange slices. Seal foil packets.
  3. Place packets, seal side up on grill. Cover and grill 12 minutes or until desired degree of doneness. Remove packets from grill.
  4. Combine 2 Tbsp olive oil and carrots in a bowl; toss. Place carrots on grill for 5 minutes or until crisp-tender, turning once after 3 minutes.
  5. Open packets, top carrots with fillets. Squeeze orange slices evenly over fillets.


Shrimp & Sausage Skillet Meal

Serves: 4/Cal: /Fat: /Carb: /Prot:
  • 1 lb medium or large shrimp, peeled & deveined
  • 6 oz pre-cooked smoked sausage, chopped
  • 3/4 cup red bell pepper, diced
  • 3/4 cup dice green bell pepper, diced
  • 1/2 medium yellow onion, diced
  • 1/4 cup chicken stock
  • 1 zucchini, chopped
  • 2 garlic cloves, diced
  • Salt & Pepper to taste
  • Pinch of red pepper flakes
  • 2 tsp Old Bay seasoning
  • Olive oil or coconut oil
  • Parsley, chopped (optional)
  1. Heat olive oil or coconut oil in a large skillet over medium-high heat.
  2. Season shrimp with Old Bay Seasoning.
  3. Cook shrimp about 3-4 minutes until opaque - remove and set aside.
  4. Cook onions and bell peppers in skillet with 2 Tbsp olive oil or coconut oil for about 2 minutes
  5. Add sausage and zucchini to the skillet, cook another 2 minutes.
  6. Put cooked shrimp back into skillet along with the garlic, and cook everything for about 1 minute.
  7. Pour chicken stock into pan and mix through to moisten everything.
  8. Add salt, pepper and red pepper flakes to taste.
  9. Remove from heat, garnish with parsley (optional) and serve hot.


Buffalo Shrimp

Serves: 4/Cal: /Fat: 2g/Carb: 10g/Prot: 27g
  • 1 lb shrimp, peeled and deveined
  • 1 clove garlic, minced
  • 4 cups mixed greens
  • 1/3 cup Buffalo sauce
  • 1 small red onions, sliced
  • 1 cucumber, sliced /li>
  • 6 oz cherry tomatoes, halved
  • Cooking fat
  1. Melt cooking fat in a medium skillet over medium heat.
  2. Add shrimp and garlic, cook for about 5 minutes.
  3. Add the buffalo sauce, cook for another 2 minutes then set aside.
  4. Serve the shrimp over the salad greens, top with red onion, cucumber and cherry tomatoes.
  5. Drizzle any remaining sauce over top.


Tex-Mex Turkey Skillet

Serves: 4/Cal: /Fat: 21g/Carb: 21g/Prot: 24g
  • 2 cups leftover turkey, shredded
  • 1 bell pepper, chopped
  • 1 cup grape tomatoes, halved
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 4 green onions, sliced
  • 1 avocado, diced
  • 1 1/2 cups enchilada sauce
  • 1/2 cup chicken stock
  • 2 Tbsp chili powder
  • 2 Tsp smoked paprika
  • 1 Tsp cumin
  • Pickled jalapenos, to taste, for garnishing
  • Cooking fat
  • Salt & Pepper, to taste
  1. Melt some cooking fat in a skillet over medium high heat.
  2. Add the onion and garlic and cook until soft.
  3. Stir in the bell pepper, tomatoes, and half the green onions.
  4. Sprinkle with chili powder, paprika, cumin, salt and pepper. Give a good stir and cook 3 to 4 minutes.
  5. Add the turkey, enchilada sauce, and chicken stock. Bring to a boil and lower heat to a simmer.
  6. Cover and simmer 20 to 25 minutes.
  7. Serve with remaining green onions, avocado, and pickled jalapeno.


Turkey Avocado BLT Salad

Serves: /Cal: Fat: /Carb: Prot:
  • 1 1/2 cup turkey breast
  • 1 small roma tomato, chopped
  • Mixed green salad leaves
  • 1 small avocado, sliced
  • 2 pieces of center cut bacon, cooked and chopped
  • 1 Tsp Cilantro
  1. Chop turkey breast, tomato, avocado, bacon and cilantro.
  2. Layer on a bed of mixed green salad leaves and serve.


Slow Cooked Pulled Pork

Serves: Cal: Fat: Carb: Prot:
  • 3.5 lb boneless pork shoulder roast
  • 2 Tbsp paprika
  • 2 Tbsp chili powder
  • 2 Tbsp cumin
  • 1 Tbsp black paper
  • 1 Tbsp white pepper
  • 2 Tsp cayenne
  • 2 Tsp dried mustard
  • 2 Tsp salt
  1. Combine all spices and mix well.
  2. Remove any string holding pork together
  3. With your hands, rub all parts of the pork with the spice mixture - making sure to get into every crevice.
  4. Wrap pork tightly with plastic wrap and let sit overnight.
  5. The next morning, unwrap the pork and set it in our slow cooker.
  6. Cook on low for 8 hours and serve with barbecue sauce.


Lemon Chicken Skillet

Serves: Cal: Fat: Carb: Prot:
  • 1 Tbsp oil of your choice
  • Salt & Pepper, to taste
  • 1 Tsp Italian seasonings
  • 4 boneless, skinless chicken breasts
  • 1 cup chicken broth
  • 1 lemon, quartered and juiced (about 1/4 cup)
  • 4 cloves garlic, minced (about 1 Tbsp minced)
  • 10 oz fresh or frozen broccoli florets
  • 2 Tbsp butter or ghee, optional
  1. Heat your oil in a skillet over medium heat.
  2. Sprinkle salt, pepper and Italian seasoning on each side of the chicken breasts.
  3. Once skillet is hot, add chicken, brown about 4 minutes each side until golden. Remove from skillet and set aside.
  4. Add chicken broth, lemon juice, and garlic to skillet. Scrape any brown bits stuck on the bottom.
  5. Add chicken back in to skillet, along with lemon quarters.
  6. Simmer the chicken in sauce for about 5 minutes, turning halfway.
  7. Add broccoli and cook until bright green, tender and chicken is cooked through.
  8. Finally, stir in optional butter or ghee and add salt & pepper to taste.


Pizza Chicken

Serves: Cal: Fat: Carb: Prot:
  • 8 Bone-in, skin-on chicken thighs
  • 1/2 cup pizza sauce, no sugar added
  • 24-30 slices uncured pepperoni
  • 1-2 Tbsp extra virgin olive oil
  • 1 Tsp salt
  • 1 Tbsp pizza seasoning
  1. Preheat oven to 425F
  2. Place chicken thighs in a 13 x 9 pan.
  3. Pull the skin away from each thigh and place 1-2 Tbsp of pizza sauce on the chicken.
  4. Top each one with 4-5 slices of pepperoni, then pull the skin back over, covering the sauce and pepperoni.
  5. Drizzle the oil on top of the chicken, sprinkle with salt and pizza seasonings.
  6. Bake for 40-45 minutes, until the skin is browned.


Sweet Potato Buffalo Chicken Casserole

Serves: 4/Cal: Fat: 58g/Carb: 37g/Prot: 98g
  • 2 lbs boneless, skinless chicken breasts. Cut into cubes.
  • 5 sweet potatoes, cut into 1/2” cubes
  • 1 Tbsp paprika
  • 2 Tbsp garlic powder
  • 6 Tbsp hot sauce
  • 1/2 cup olive oil or melted ghee
  • 1 cup bacon, cooked and cut into pieces
  • 1 cup green onions, sliced
  • Salt & Pepper, to taste
  1. Preheat oven to 400F.
  2. In a large bowl, combine together the olive oil, paprika, garlic powder, hot sauce, and season with salt & pepper to taste.
  3. Add the sweet potatoes and chicken, and stir to coat.
  4. Empty the bowl into a casserole dish.
  5. Bake for 40-45 minutes, stirring every 10-15 minutes.
  6. Add the green onions and bacon to the dish and place back in the oven for another 5 minutes to let all the flavors combine.


Clean & Green Chicken Salad

Serves: /Cal: /Fat: /Carb: /Prot:
  • 2 medium avocados, sliced and diced
  • 2 Tbsp mayo1/2” cubes
  • 1 1/2 lbs boneless, skinless chicken breast, cooked and shredded
  • 4 stalks of celery, chopped
  • 1/ cup kalamata olives, chopped (optional)
  • Salt & Pepper, to taste
  • Romaine leaves, to make wraps (optional)
  1. Mash diced avocado in a large bowl, and stir in mayo.
  2. Add chicken, celery, olives (optional), salt & pepper to avocado/mayo mixture. Stir to combine.
  3. Wrap in romaine leaves and add tomato, if you would like.


“Breaded” Chicken Cutlets

Serves: /Cal: /Fat: /Carb: /Prot:
  • 1 1/2 lbs boneless, skinless chicken. Thin sliced or pounded to 1/2” thickness
  • 1 cup blanched almond flour
  • 1/4 cup coconut flour
  • 1 1/4 tsp sea salt
  • 1/8 tsp black pepper
  • 2 tsp Italian seasonings blend
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • dash of red pepper flakes
  • 1 egg, whisked
  • 3 Tbsp coconut oil + 2 Tbsp ghee for frying
  1. In a medium shallow bowl, mix all the dry ingredients.
  2. In another medium shallow bowl, whisk egg.
  3. Heat a large, deep skillet over medium heat and add 3 Tbsp of cooking fat. Depending on the size of your skillet, you might have to fry in 2 batches.
  4. Once skillet preheated, dip one cutlet into egg, shaking off excess, then coat in dry mixture, shaking off excess.
  5. Place the chicken in the pan, then repeat the process for each piece of chicken.
  6. Cook on one side until medium-golden brown (2 mins) and crisp, then carefully turn over the chicken and cook other side.
  7. Carefully remove chicken and drain on paper towels.


Chicken Tenders with Avocado-Cilantro Dipping Sauce

Serves: 4/Cal: /Fat: 21g/Carb: 23g/Prot: 48g
  • 1 1/2 lb chicken tender, cut in half lengthwise
  • 3 eggs
  • 3 Tbsp Sriracha sauce
  • 3/4 cup almond flour
  • 3/4 cup coconut flour
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp cayenne pepper
  • Salt and pepper, to taste
  • Avocado-Cilantro Dipping Sauce
  • 1 lg avocado
  • 1/2 cup fresh cilantro, packed
  • 1 green onion, sliced
  • 1 garlic clove
  • Juice of 2 limes
  1. Preheat 425F
  2. Line a baking sheet with parchment paper.
  3. Whisk the eggs & sriracha sauce together in a small bowl until well incorporated.
  4. In a shallow bowl, mix together the almond flour, coconut flour, garlic powder, paprika, onion powder, cayenne pepper, salt and pepper, to taste.
  5. Dip the chicken into the egg mixture, then transfer to the flour mixture and coat well.
  6. Shake off any excess flour and arrange a single layer on the prepared baking sheet.
  7. Repeat with remaining chicken tenders.
  8. Once all of the chicken tenders are on the baking sheet season with salt and place in oven.
  9. Bake for 15 minutes, or until the chicken is cooked through, flipping the tenders once in-between.
  10. While the chicken is in the oven, place all of the ingredients for the dipping sauce Into a food processor. Start with the juice of 1 lime.
  11. Blend until smooth and all ingredients are blended, stopping to scrape the sides with a spatula as needed.
  12. Taste and adjust with more lime juice, if needed
  13. Transfer to a bowl and store in the refrigerator until ready to serve.
  14. The dip will stay good stored in an airtight container in the refrigerator for up to 3 days.
  15. Salt, to taste.


Orange Chicken & Vegetables Stir Fry

Serves: 4/Cal: /Fat: 7g/Carb: 16g/Prot: 39g
  • 4 skinless, boneless chicken breast, diced
  • 1 bell pepper, diced
  • 1 small broccoli head, cut into florets
  • 1 zucchini, sliced
  • 1 onion, diced
  • 1 Tbsp coconut oil
  • Orange Dipping Sauce:
  • 1/2 cup fresh orange juice
  • 1/4 cup chicken stock
  • 2 garlic cloves, minced
  • 1 Tbsp orange zest
  • 3 Tbsp coconut aminos
  • 1/4 tsp ground ginger
  • 1 tsp Sriracha sauce (optional)
  • A pinch red pepper flakes (optional)
  1. In a bowl, stir together the chicken stock, orange juice, coconut aminos, ginger, garlic Sriracha, and red pepper flakes.
  2. Heat the coconut oil in a skillet over medium heat.
  3. Add the chicken pieces to the skillet. Cook for 6-8 minutes, until cooked through and browned on the outside and set aside.
  4. Place all the vegetables in the skillet and cook until they start to soften.
  5. Pour the sauce into the skillet, making sure to scrape the bottom of the pan, and bring to a soft boil.
  6. Lower the heat and return the chicken to the pan. Stir everything to combine and serve hot.


Coconut Crusted Chicken Strips

Serves: 2/Cal /Fat: 57g/Carb: 18g/Prot: 49g
  • Boneless, skinless chicken breasts
  • 1/2 cup (or less) coconut flour
  • 2 eggs
  • A splash of full-fat coconut milk
  • 1 cup (more or less) shredded coconut
  • Salt & Pepper, to taste
  1. Preheat oven to 400F
  2. Using a heavy object, like a rolling pin, hammer the chicken breasts so that they flatten to an even thickness. Cut the chicken into long strips that are about ¾” to 1” in width.
  3. You will need three bowls; one for the coconut flour, one for the coconut milk and egg mixture (just beat the eggs and milk together) and one for the shredded coconut.
  4. Coat each chicken strip in the coconut flour, then dunk in the egg and coconut milk mixture and finally coat in the shredded coconut. When finished, place the chicken strips on a large baking sheet, leaving some space between each strip and cook for 10 to 12 minutes, or until chicken has completely cooked through.


Chicken and Pork Stuffed Squash

Serves: /Cal: /Fat: /Carb: /Prot:
  • 1 Buttercup squash
  • 1/2 lb boneless, skinless chicken breasts, cut into cubes
  • 3/4 lb ground pork
  • 1/2 cup full-fat coconut milk
  • 1/2 cup carrots, diced
  • 1/2 cup leek, thinly sliced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup green zucchini, minced
  • 2 tsp ground coriander
  • 2 Tbsp fresh basil, minced
  • 2 Tbsp fresh parsley, minced
  • 2 Tbsp Paleo cooking fat
  • Salt & Pepper, to taste
  1. Preheat oven to 375F
  2. Cut off and remove the top of the squash and remove the seeds.
  3. Melt the cooking fat on a skillet placed over a medium heat and add the carrots, leeks, onion, zucchini and garlic. Cook until soft - about 4 minutes.
  4. Add the pork to the skillet and cook, stirring occasionally, until the meat is done about 5 minutes.
  5. Add the coconut milk, coriander, basil, parsley and salt & pepper to taste, then remove from heat.
  6. Add the chicken cubes to the mix. Stir everything well, then pour the mixture in the squash and cover it all with the top of the squash.
  7. Place in the oven on a baking dish and cook for an hour and a half, or until the chicken is cooked.


Roasted Italian Sausage & Vegetables

Serves: /Cal: /Fat: /Carb: /Prot:
  • 1 sm butternut squash, chopped
  • 1/2 lb green beans, trimmed and cut
  • 1 head broccoli florets
  • 1 1/2 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 lb sweet or hot Italian sausage sliced into rounds
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 2 tsp dried basil
  • 1 Tbsp dried oregano
  • Salt & Pepper, to taste
  • Pince of red pepper flakes
  • Extra Virgin Olive Oil
  1. Preheat oven to 400F.
  2. In lg bowl, mix spices and olive oil.
  3. Add rest of ingredients & toss to coat.
  4. Spread evenly on lined baking sheet.
  5. Roast 20 minutes, stir and roast 15 minutes more until sausage is browned and vegetables are tender.


Tuscan Chicken Skillet

Serves: 4/Cal: /Fat: 10g/Carb: 15g/Prot: 27g
  • 1 lb chicken breast tenderloins
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 12 oz mushrooms, sliced
  • 1/2 cup sun-dried tomatoes, chopped
  • 15 oz can fire-roasted diced tomatoes
  • 1 tsp oregano
  • 1/2 tsp thyme
  • Cooking fat
  • Salt & Pepper, to taste
  1. Melt some cooking fat in a large skillet placed over medium-high heat
  2. Add chicken and brown for 3 minutes on each side
  3. Remove chicken and set aside on a plate
  4. Add some more cooking fat to the skillet, if necessary
  5. Add the sliced mushrooms in a single layer and brown for a few minutes per side. Remove from pan and set aside
  6. Add onions and cook until soft, about 4 minutes
  7. Add garlic and sun-dried tomatoes and saute for 2-3 minutes
  8. Stir in the diced tomatoes, oregano, thyme and season with salt & pepper
  9. Transfer chicken back to pan.
  10. Cover and cook until the chicken is cooked through, about 10-12 minutes
  11. Return mushrooms to pan, combine well, adjust seasonings if needed and serve.


Slow Cooker Buffalo Chicken Chili

Serves: Cal: /Fat: /Carb: /Prot:
  • 1 1/4 cup onion, diced
  • 1 cup carrots, diced
  • 2 2/3 cup celery, diced
  • 1 lb sweet potato, diced
  • 2 1/2 tsp garlic, minced
  • 6 2/3 cup cooked and diced chicken breast
  • 1/3 cup chili powder
  • 2 Tbsp cumin
  • 1 Tbsp paprika
  • 1/2 cup Buffalo Wing Sauce
  • 30 oz can tomato sauce
  • 15 oz can diced tomato
  • 1/4 tsp salt
  • 1/4 tsp pepper
  1. In a skillet over medium heat, saute onions, carrots, celery and garlic.
  2. Add above mixture and rest of ingredients to slow cooker
  3. Cook on low 3-4 hours


15 minute Zucchini Beef Skillet

Serves: 4/Cal: /Fat: /Carb: /Prot:
  • 1 lb ground beef
  • Salt & Pepper, to taste
  • 1/2 Salt & Pepper, to taste
  • 2 cups zucchini, chopped
  • 1/2 cup organic ketchup
  • 4 eggs
  • Fresh parsley or cilantro to garnish
  1. Heat a cast iron or heavy skillet over medium heat.
  2. Cook beef with salt & pepper until almost browned.
  3. Stir in vegetables, cook until soft and beef is browned
  4. Add ketchup and combine.
  5. Make 4 wells in beef mixture and crack an egg into each one.
  6. Broil until eggs about 2 minutes or until done to your liking.
  7. Garnish with parsley or cilantro


Grilled Cilantro Lime Chicken with Avocado Salsa

Serves: 4/Cal: 317/Fat: 22g/Carb: 11g/Prot: 24g
  • 1 1/2 lb boneless chicken breast
  • 1/4 cup lime juice
  • 2 Tbsp olive oil
  • 1/4 cup fresh cilantro
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • Avocado Salsa
  • 4 avocados, diced
  • 1/2 cup fresh cilantro, diced
  • 3 Tbsp lime juice
  • 1/2 Tbsp red wine vinegar
  • 1/2 tsp red pepper flakes
  • 1 garlic clove, minced
  • Salt, to taste
  1. In a small bowl, add ¼ cup lime juice, olive oil, ¼ cup fresh cilantro, ground cumin, and ¼ tsp salt. Whisk until combined.
  2. Add chicken and marinade to a lg ziplock bag. Marinade for 15 mins.
  3. Preheat grill to medium high heat (about 400F).
  4. Grill chicken on each side for about 4-6 minutes or until chicken is no longer pink. Remove and let sit.
  5. To make avocado salsa: In a small bowl, add avocado, ½ cup fresh cilantro, 3 Tbsp lime juice, red wine vinegar, red pepper flakes, garlic clove, and salt. Gentle toss to mix.
  6. Top chicken with avocado salsa and serve.