The Complete

Anti-

Inflammatory

Diet

Cookbook

~1024~

Amazingly Delicious Recipes for a Healthy Diet with 30 Day No-Stress Meal Plan

Isobel Lefgle r

TABLE OF CONTENTS

INTRODUCTION

BREAKFAST

Leek & Spinach Frittata

Cherry Chia Oats

Banana Pancakes

Baked French Toast Casserole

Whole Grain Blueberry Scones

Spinach Mushroom Omelet

Weekend Breakfast Salad

Kale Turmeric Scramble

Spinach Mushroom Omelet

Poached Salmon Egg Toast

Egg Muffins with Feta and Quinoa

Peaches with Honey Almond Ricotta

Quinoa Breakfast Bowl

Cream Cheese Salmon Toast

Carrot Cake Overnight Oats

Mediterranean Frittata

Maple Oatmeal

Tomato Omelet

Tuna & Sweet Potato Croquettes

Quinoa & Veggie Croquettes

Turkey Burgers

Salmon Burgers

Quinoa & Beans Burgers

Veggie Balls

Coconut & Banana Cookies

Fennel Seeds Cookies

Almond Scones

Oven-Poached Eggs

Cranberry and Raisins Granola

Spicy Marble Eggs

Nutty Oats Pudding

Almond Pancakes with Coconut Flakes

Bake Apple Turnover

Quinoa and Cauliflower Congee

Breakfast Arrozcaldo

Apple Bruschetta with Almonds and Blackberries

Hash Browns

Sun-Dried Tomato Garlic Bruschetta

Mushroom Crêpes

Oat Porridge with Cherry & Coconut

Gingerbread Oatmeal Breakfast

Apple, Ginger, and Rhubarb Muffins

Anti-Inflammatory Breakfast Frittata

Breakfast Sausage and Mushroom Casserole

Yummy Steak Muffins

White and Green Quiche

Beef Breakfast Casserole

Ham and Veggie Frittata Muffins

Tomato and Avocado Omelet

Vegan-Friendly Banana Bread

Mango Granola

Sautéed Veggies on Hot Bagels

Coco-Tapioca Bowl

Choco-Banana Oats

Savory Bread

Savory Veggie Muffins

Crepes with Coconut Cream & Strawberry Sauce

Spicy Ginger Crepes

Honey Pancakes

Cilantro Pancakes

Zucchini Pancakes

Pumpkin & Banana Waffles

Blueberry & Cashew Waffles

Cheddar and Chive Souffles

Cheesy Flax and Hemp Seeds Muffins

Fantastic Spaghetti Squash with Cheese and Basil Pesto

Flaxseed Porridge with Cinnamon

Shirataki Pasta with Avocado and Cream

Cinnamon Pancakes with Coconut

Banana Cashew Toast

Apple Oatmeal

Strawberry Yogurt treat

Omega-3-rich Cold Banana Breakfast

Swiss Chard and Spinach with Egg

Barley Breakfast Bowl with Lemon Yogurt Sauce

Greek Yogurt with Cherry-Almond Syrup Parfait

Strawberry-Oat-Chocolate Chip Muffins

Blueberry-Bran Breakfast Sundae

Cinnamon-Apple Granola with Greek Yogurt

Huevos Rancheros

Oatmeal-Applesauce Muffins

Banana-Oatmeal Vegan Pancakes

Peanut Butter-Banana Muffins

Breakfast Pitas

Strawberries and Cream Trifle

Maple Toast and Eggs

Sweet Onion and Egg Pie

Mini Breakfast Pizza

Chicken Muffins

Pumpkin Pancakes

Cauliflower and Chorizo

Carrot Bread

Fruity Muffins

Edamame Omelet

Almond Mascarpone Dumplings

Raisin Bran Muffins

Apple Bread

Zucchini Bread

Sweetened Brown Rice

Cornmeal Grits

Grapefruit-Pomegranate Salad

Oatmeal-Raisin Scones

Yogurt Cheese and Fruit

MAINS

Cucumber Avocado Salad with Bacon

Baked Cod with Cucumber-Dill Salsa

Indian Chicken Curry

Persian Chicken

Pesto Pork Chops

Roasted Red Pepper And Eggplant Soup

Cilantro-Lime Flounder

Seafood Casserole

Herb Pesto Tuna

Grilled Calamari With Lemon And Herbs

Traditional Chicken-Vegetable Soup

Arroz Con Pollo

Cheesy Chicken And Mushroom Casserole

Tuna Casserole

Pork Burrito Bowls

Slow Cooker Pork Chili

Pork Stir-Fry

Meaty Lasagna

Jarlsberg Lunch Omelet

Mu Shu Lunch Pork

Bacon & Chicken Patties

Prosciutto Spinach Salad

Riced Cauliflower & Curry Chicken

Mashed Garlic Turnips

Dijon Halibut Steak

Cast-Iron Cheesy Chicken

Bacon Chops

Chicken in a Blanket

Bell Pepper Veggie Pizza

Baked Chicken With Cauliflower N Cheese

Tangy Beef And Eggplant Keto Wraps

Pork Keto Sandwich with Guacamole

Blackened Trout With Spicy Avocado Salsa

Keto Chicken Enchiladas

Shrimp and Sausage Quick n ‘Easy

Thai Inspired Cashew Chicken

Garlic Butter Cod

Broccoli & Tilapia

Tuna Croquettes

Mexican Beef Zucchini Boats

Avocado Beef Patties

Chicken & Cabbage Platter

Balsamic Chicken and Vegetables

Onion Bacon Pork Chops

Caramelized Pork Chops

Chicken Bacon Quesadilla

Sesame-Crusted Tuna with Green Beans

Rosemary Roasted Pork with Cauliflower

Grilled Salmon and Zucchini with Mango Sauce

Beef and Broccoli Stir-Fry

Parmesan-Crusted Halibut with Asparagus

Hearty Beef and Bacon Casserole

Sesame Wings with Cauliflower

Fried Coconut Shrimp with Asparagus

Coconut Chicken Curry with Cauliflower Rice

Pumpkin Spiced Almonds

Tzatziki Dip with Cauliflower

Classic Guacamole Dip

Creamy Queso Dip

Herb Butter Scallops

Pan-Seared Halibut with Citrus Butter Sauce

Sole Asiago

Cheesy Garlic Salmon

Stuffed Chicken Breasts

Spicy Pork Chops

Almond Breaded Chicken Goodness

Garlic Lamb Chops

Mushroom Pork Chops

Mediterranean Pork

Brie-Packed Smoked Salmon

Blackened Tilapia

Salsa Chicken Bites

Tomato & Tuna Balls

Fennel & Figs Lamb

Tamari Steak Salad

Blackened Chicken

Mediterranean Mushroom Olive Steak

Buttery Scallops

Brussels Sprouts and Garlic Aioli

Broccoli Bites

Bacon Burger Cabbage Stir Fry

Bacon Cheeseburger

Cauliflower Mac & Cheese

Mushroom & Cauliflower Risotto

Pita Pizza

Skillet Cabbage Tacos

Taco Casserole

Creamy Chicken Salad

Spicy Keto Chicken Wings

Cheesy Ham Quiche

Feta and Cauliflower Rice Stuffed Bell Peppers

Shrimp with Linguine

Mexican Cod Fillets

Simple Mushroom Chicken Mix

Squash Spaghetti with Bolognese Sauce

Healthy Halibut Fillets

Clean Salmon with Soy Sauce

Simple Salmon with Eggs

Easy Shrimp

Scallops with Mushroom Special

Delicious Creamy Crab Meat

Creamy Broccoli Stew

No Crust Tomato and Spinach Quiche

Peas Soup

Minty Lamb Stew

Ratatouille

Steamed Artichokes

Creamed Savoy Cabbage

Tilapia Delight

Spinach Tomatoes Mix

Spinach Almond Tortilla

Zucchini Noodles in Garlic and Parmesan Toss

Lemoned Broccoli

Beets with Yogurt

Vegetarian Faux Stew

Vegetable en Papillote

Faux Beet Risotto

Broccoli Rice with Mushrooms

SIDES

Parmesan Roasted Broccoli

Thyme with Honey-Roasted Carrots

Roasted Parsnips

Green Beans

Roasted Carrots

Tomato Bulgur

Moroccan Style Couscous

Creamy Polenta

Mushroom Millet

Spicy Barley

Tender Farro

Wheatberry Salad

Curry Wheatberry Rice

Couscous Salad

Citrus Couscous with Herb

Mascarpone Couscous

Crispy Corn

Shoepeg Corn Salad

Farro Salad with Arugula

Stir-Fried Farros

Cauliflower Broccoli Mash

Roasted Curried Cauliflower

Caramelized Pears and Onions

Spicy Roasted Brussels Sprouts

Cool Garbanzo and Spinach Beans

Onion and Orange Healthy Salad

Stir-Fried Almond And Spinach

Cilantro And Avocado Platter

Spicy Wasabi Mayonnaise

Roasted Portobellos With Rosemary

Green, Red and Yellow Rice

Spiced Sweet Potato Bread

Broccoli and Black Beans Stir Fry

Hot Pink Coconut Slaw

Fresh Strawberry Salsa

Rice with Pistachios

Red Cabbage with Cheese

Goat Cheese Salad

Cucumber Yogurt Salad with Mint

Beet Hummus

Feta Cheese Salad

Quinoa Salad

Lentil Salad

SEAFOOD

Lemon-Caper Trout with Caramelized Shallots

Shrimp Scampi

Shrimp with Spicy Spinach

Shrimp with Cinnamon Sauce

Pan-Seared Scallops with Lemon-Ginger Vinaigrette

Manhattan-Style Salmon Chowder

Roasted Salmon and Asparagus

Citrus Salmon on a Bed of Greens

Orange and Maple-Glazed Salmon

Salmon Ceviche

Cod with Ginger and Black Beans

Rosemary-Lemon Cod

Halibut Curry

Lemony Mussels

Hot Tuna Steak

Marinated Fish Steaks

Baked Tomato Hake

Cheesy Tuna Pasta

Salmon and Roasted Peppers

Shrimp and Beets

Shrimp and Corn

Chili Shrimp and Pineapple

Curry Tilapia and Beans

Balsamic Scallops

Whitefish Curry

Swordfish with Pineapple and Cilantro

Sesame-Tuna Skewers

Trout with Chard

Sole with Vegetables

Poached Halibut and Mushrooms

Halibut Stir Fry

Steamed Garlic-Dill Halibut

Italian Halibut Chowder

Dill Haddock

Chili Snapper

Lemony Mackerel

Honey Crusted Salmon with Pecans

Salmon and Cauliflower

Ginger Salmon and Black Beans

Clams with Olives Mix

Cod Curry

Fast Fish Pie

Quick Chermoula Fish Parcels

Healthy Fish Nacho Bowl

Fish & Chickpea Stew

Easy Crunchy Fish Tray Bake

Ginger & Chili Sea Bass Fillets

Nut-Crust Tilapia with Kale

Wasabi Salmon Burgers

Citrus & Herb Sardines

Daring Shark Steaks

Spicy Kingfish

Gingered Tilapia

Haddock with Swiss Chard

Rockfish Curry

Coconut Rice with shrimps in Coconut curry

Grilled fish tacos

Curried Fish

Herbed Rockfish

Salmon Sushi

Spicy herb catfish

Stuffed Trout

Thai Chowder

Tuna-Stuffed Tomatoes

Seared Ahi Tuna

Bavette with Seafood

Quick Shrimp Moqueca

Fried ball of cod

Seafood Paella

Vietnamese Roll and Tarê

Shrimp Pie

Seafood Noodles

Potato Dumpling with Shrimp

Shrimp Rissoles

Pumpkin Shrimp

Fish Sandwich

Sardine Casserole

Mexican Salad with Mahi-Mahi

Fish Cakes

Crab Salad Cakes

Simple Founder in Brown Butter Lemon Sauce

Grilled Calamari

Souvlaki Spiced Salmon Bowls

Proscuitto-Wrapped Haddock

Grilled Salmon with Caponata

Sweet Crab Cakes

Herbed Coconut Milk Steamed Mussels

Basil Halibut Red Pepper Packets

Sherry and Butter Prawns

Clams with Garlic-Tomato Sauce

Amberjack Fillets with Cheese Sauce

Tilapia with Spicy Dijon Sauce

Garlic Butter Shrimps

Oven-Baked Sole Fillets

Keto Zoodles with White Clam Sauce

Fried Codfish with Almonds

Salmon Balls

Codfish Sticks

Shrimp Risotto

Lemony Trout

Quick Fish Bowl

Tender Creamy Scallops

Salmon Cakes

Salmon with Mustard Cream

Shrimp and Black Beans Enchalada

Tuna Steaks with Shirataki Noodles

Tilapia with Parmesan Bark

Blackened Fish Tacos with Slaw:

Mozzarella Fish

Popcorn Shrimp

Cucumber Ginger Shrimp

Salmon with Pesto

Salmon in Dill Sauce

Seasoned Catfish

Parsley Tilapia

Crispy Tilapia

Cod with Tomatoes

Crab Casserole

Cod with Bell Pepper

Salmon Skewers in Cured Ham

Fish Casserole with Cream Cheese Sauce

Bacon and Jalapeno Wrapped Shrimp

Crispy Fish Stick

Prosciutto-Wrapped Cod

Coconut Mahi-Mahi Nuggets

Garlic Crab Legs

Salmon and Coconut Mix

Tilapia and Red Sauce

Lime Cod Mix

Salmon and Shrimp Mix

Avocado & Salmon Omelet Wrap

Baked Tilapia with Cherry Tomatoes

Garlic & Lemon Shrimp Pasta

Sesame Ginger Salmon

Salmon Rolls

Crab Rissoles

Mackerel Bombs

Sardine Fritters

Grilled Squid with Guacamole

Fish Meatballs

Delicious Oysters And Pico De Gallo

Special Oysters

Octopus Salad

Irish Style Clams

Grilled Swordfish

Salmon Patties

Cheese Tilapia

Parmesan Crusted Tilapia

Salmon Croquettes

Chunky Fish

Glazed Halibut Steak

Tilapia Fillets

Fish Fingers

Keto Salmon Tandoori with cucumber sauce

Crab Stuffed Salmon

Spicy Salmon Tempura Roll

Lemon Butter Tilapia

Thai Salmon Fishcakes

Ahi Tuna Poke

Squid Rings with Potato and Spinach

Chili Hake Fillets

Mussel Chowder

Tiger Prawn Paella

Simple Squid Stew

Steamed Mussels with Thyme

Tuna Handrolls

Tuna Cakes

POULTRY

Basic “Rotisserie” Chicken

Tangy Barbecue Chicken

Salsa Verde Chicken

Lemon & Garlic Chicken Thighs

Slow Cooker Chicken Fajitas

White Bean, Chicken & Apple Cider Chili

Buffalo Chicken Lettuce Wraps

Cilantro-Lime Chicken Drumsticks

Coconut-Curry-Cashew Chicken

Turkey & Sweet Potato Chili

Moroccan Turkey Tagine

Turkey Sloppy Joes

Turkey Meatballs with Spaghetti Squash

Chimichurri Turkey & Green Beans

Balsamic-Glazed Turkey Wings

Hidden Valley Chicken Drummies

Chicken Divan

Spicy Pulled Chicken Wraps

Apricot Chicken Wings

Champion Chicken Pockets

Chicken-Bell Pepper Sauté

Avocado-Orange Grilled Chicken

Honey Chicken Tagine

Roasted Chicken

Chicken in Pita Bread

Orange Chicken Legs

Skillet Chicken with Brussels Sprouts Mix

Spicy Chipotle Chicken

Chicken with Fennel

Adobo Lime Chicken Mix

Cajun Chicken & Prawn

Healthy Turkey Gumbo

Chinese-Orange Spiced Duck Breasts

Super Sesame Chicken Noodles

Lebanese Chicken Kebabs and Hummus

Nutty Pesto Chicken Supreme

Delicious Roasted Duck

Duck Breast with Apricot Sauce

Duck Breast Salad

Duck Breast and Blackberries Mix

Duck Legs and Wine Sauce

Chicken Piccata

Honey-Mustard Lemon Marinated Chicken

Spicy Almond Chicken Strips with Garlic Lime Tartar Sauce

Lemon and Herb Crusted Chicken Fillets

Grilled Chicken with Black Bean Mango Salsa

Mango & Lime BBQ Turkey

Turkey Club Wraps

Turkey Bacon Melt Sandwich

Chicken Church (Chicken with Bulgur)

Chicken in pastry

Chicken galantine

Chicken medallions

Chicken with rice in the oven

Chicken Cheese Steak

Chicken Korma

Teriyaki Chicken

Celery Fries and Chicken

Chicken Cacciatore with Spaghetti Squash

Chicken Burrito

Chicken and Snap Peas Stir Fry

White Bean and Chicken Chili Blanca

Chicken Scarpariello with Spicy Sausage

Almond Chicken Cutlets

Slow Cooker Chicken Cacciatore

Cheesy Chicken Sun-Dried Tomato Packets

Tuscan Chicken Saute

Breaded Chicken Fillets

Turkey Ham and Mozzarella Pate

Boozy Glazed Chicken

Pan-Fried Chorizo Sausage

Easy Chicken Tacos

Cheesy Bacon-Wrapped Chicken with Asparagus Spears

Bacon-Wrapped Chicken with Cheddar Cheese

Delightful Teriyaki Chicken Under Pressure

Turkey and Potatoes with Buffalo Sauce

Exquisite Pear and Onion Goose

Turkey Breast with Fennel and Celery

Pancetta and Chicken Risotto

Spinach Chicken Cheesy Bake

Roasted Whole Chicken

Buffalo Pizza Chicken

Hot Chicken Meatballs

Keto Chicken Enchaladas

Home-Style Chicken Kebab

Traditional Hungarian Gulyás

Greek Chicken Stifado

Tangy Chicken with Scallions

Double Cheese Italian Chicken

Middle Eastern Shish Kebab

Capocollo and Garlic Chicken

Cheesy Mexican-Style Chicken

Asian Saucy Chicken

Duck Stew Olla Tapada

Cheesy Ranch Chicken

Turkey Crust Meatza

Simple Turkey Goulash

Chicken Frittata with Asiago Cheese and Herbs

Stuffed Chicken with Sauerkraut and Cheese

Chicken Bacon Burger

Basil Chicken Saute

Slow Cooker Jerk Chicken

Pulled Buffalo Chicken Salad with Blue Cheese

Red Pepper and Mozarella-Stuffed Chicken Caprese

Lemon-Garlic Chicken and Green Beans with Caramelized Onions

Three-Cheese Chicken Cordon Bleu

Blue Cheese Buffalo Chicken Balls

Chicken & Cheese Filled Avocados

Paprika Chicken & Pancetta in a Skillet

Cheesy Pinwheels with Chicken

Peanut-Crusted Chicken

Turnip Greens & Artichoke Chicken

Winter Chicken with Vegetables

Pancetta & Cheese Stuffed Chicken

Chili Chicken Kebab with Garlic Dressing

Chili & Lemon Marinated Chicken Wings

Cipollini & Bell Pepper Chicken Souvlaki

Tarragon Chicken with Roasted Balsamic Turnips

Tomato & Cheese Chicken Chili

Turmeric Chicken Wings with Ginger Sauce

Feta & Bacon Chicken

Chicken Pie with Bacon

Flying Jacob Casserole

BBQ Chicken Zucchini Boats

Cashew Chicken Curry

Creamy Chicken & Greens

Curry Chicken Lettuce Wraps

Nacho Chicken Casserole

Pesto & Mozzarella Chicken Casserole

Rotisserie Chicken & Cabbage Shreds

Chicken Quiche

Chicken Parmigiana

Vodka Duck Fillets

Baked Chicken Meatballs - Habanero & Green Chili

BBQ Chicken Liver and Hearts

Buffalo Balls

Turkey Chili

MEAT

Beef with Carrot & Broccoli

Beef with Mushroom & Broccoli

Citrus Beef with Bok Choy

Beef with Zucchini Noodles

Beef with Asparagus & Bell Pepper

Spiced Ground Beef

Ground Beef with Cabbage

Ground Beef with Veggies

Ground Beef with Cashews & Veggies

Ground Beef with Greens & Tomatoes

Beef & Veggies Chili

Ground Beef & Veggies Curry

Spicy & Creamy Ground Beef Curry

Curried Beef Meatballs

Beef Meatballs in Tomato Gravy

Pork with Lemongrass

Pork with Olives

Pork Chops with Tomato Salsa

Mustard Pork Mix

Pork with Chili Zucchinis and Tomatoes

Pork with Thyme Sweet Potatoes

Pork with Pears and Ginger

Parsley Pork and Artichokes

Pork with Mushrooms and Cucumbers

Oregano Pork

Creamy Pork and Tomatoes

Pork with Balsamic Onion Sauce

Ground Pork Pan

Baked Pork Chops with Cashew

Cranberry Pork

Pork Tenderloin with Date Gravy and Mustard

Creamy Coconut Pork Mix

Pork Kabobs with Bell Peppers

Pork and Leeks

Almond Cinnamon Beef Meatballs

Creamy Beef Stroganoff

Spicy Beef

Beef Stuffed Cabbage

Beef Pad See Ew

Baked Fillet Mignon with Potatoes

Chili Beef and Beans

Mustard Lamb Lunch

Apple Pork Raisins

Avocado Pineapple Pork

Berry Chops Dinner

Cauliflower Lamb Meal

Lamb Garlic Kebabs with Greens/Rice

Cinnamon Pork Chops

VEGETABLES

Lentils with Tomatoes and Turmeric

Whole-Wheat Pasta with Tomato-Basil Sauce

Fried Rice with Kale

Nutty and Fruity Garden Salad

Roasted Root Vegetables

Stir-Fried Brussels Sprouts and Carrots

Curried Veggies and Poached Eggs

Braised Kale

Braised Leeks, Cauliflower and Artichoke Hearts

Celery Root Hash Browns

Braised Carrots ‘n Kale

Stir-Fried Gingery Veggies

Cauliflower Fritters

Stir-Fried Squash

Cauliflower Hash Brown

Sweet Potato Puree

Curried Okra

Vegetable Potpie

Grilled Eggplant Roll-Ups

Eggplant Gratin

Veggie Stuffed Peppers

Cheesy Gratin Zucchini

Caprese Tomatoes with Basil Dressing

Korean Barbecue Tofu

Fruit Bowl with Yogurt Topping

Collard Green Wrap

Zucchini Garlic Fries

Mashed Cauliflower

Stir-Fried Eggplant

Sautéed Garlic Mushrooms

Stir-Fried Asparagus and Bell Pepper

Wild Rice with Spicy Chickpeas

Cashew Pesto & Parsley with veggies

Spicy Chickpeas with Roasted Vegetables

Special Vegetable Kitchree

Mashed Sweet Potato Burritos

Zucchini & Pepper Lasagna

Toasted Cumin Crunch

Spicy Vegetable Burgers

Chickpea Shawarma Dip

Light Mushroom Risotto

Vegetable Pie

Turmeric Nachos

Rucola Salad

Tasty Spring Salad

Pure Delish Spinach Salad

Sexy Salsa Salad

Jalapeno Salsa

Lentil Curry

Lentils in Tomato Sauce

Black Eyed-Peas Curry

SOUPS AND STEWS

Gut-Healing Bone Broth

Spicy Ramen Noodles

Quick Miso Soup with Wilted Greens

Minestrone Soup with Quinoa

Zesty Broccoli Soup

Creamy & Culture Tomato Sauce

White Velvet Cauliflower Soup

Russian Cabbage Soup (Shchi)

Red Lentil Dal

Coconut Cashew Soup with Butternut Squash

Turkey Meatball Soup

Spicy Lime-Chicken “Tortilla-Less” Soup

Sweet Potato and Black Bean Chili

Chicken Chili Blanco

Fennel and Pear Soup

Creamy Turmeric Cauliflower Soup

“Eat your Green” Soup

Sweet Potato and Corn Soup

Chickpea Curry Soup

Onion, Kale and White Bean Soup

Brown Rice and Shitake Miso Soup with Scallion

Garlic and Lentil Soup

Italian Summer Squash Soup

Leek, Chicken and Spinach Soup

Saffron and Salmon Soup

Butternut Squash Soup with Shrimp

Clear Clam Chowder

Golden Chickpea And Vegetable Soup

Anti-inflammatory Spring Pea Soup

Roasted Butternut Squash Apple Soup

Detox Cabbage Soup

Anti-Inflammatory Sweet Potato Soup

Spicy Cabbage Turmeric Coconut Soup

Lebanese Lentil Soup

Cream of Mushroom Soup

Creamy Parsnip Soup

Cannellini Bean Soup

Kumara & Chickpea Soup

Greek Split Pea Soup

Hungarian Lentil Soup

Moong Daal

Ribollita

Thai Winter Vegetable Soup

Broccoli Soup with Gorgonzola Cheese

Thai Chicken Noodle Soup

Coconut Curried Ban-Apple Soup

Wedding Soup

Harvest Stew

Mediterranean Stew

Spicy Seafood Stew

Chicken Tortilla Soup

Tomato And Basil Soup

Cheesy Broccoli Soup

Cauliflower, Coconut Milk, And Shrimp Soup

Lamb Stew

Rich Onion And Beef Stew

Pork Stew

Cauliflower And Clam Chowder

Chicken And Kale Soup

Creamy Celery And Chicken Broth

Buffalo Sauce And Turkey Soup

Mushroom And Thyme Soup

Creamy Pumpkin Puree Soup

Carrot Broccoli Stew

Garlic Mushroom & Beef Soup

Crock-Pot Turkey Taco Soup

Slow Cooker Lamb & Cauliflower Soup

Lemon Chicken Soup

Hamburger & Tomato Soup

Vegetable Beef Soup

Lamb Taco Soup

Carrot, Ginger & Turmeric Soup

Vegetarian Garlic, Tomato & Onion Soup

Pumpkin, Coconut & Sage Soup

Italian Beef Soup

Bacon & Cheese Soup

Cheesy Chicken Soup

Garlicky Chicken Soup

Broccoli Cheddar & Bacon Soup

Tomato Bisque Soup

Creamy Turkey Soup

Beef And Veggie Soup

Cheesy Tomato And Basil Soup

Chicken And Cauliflower Curry Stew

Creamy Broccoli Soup

Pumpkin And Sausage Soup

Tex-Mex Chicken Soup

Zucchini And Chicken Broth

Tuscan Style Soup

Hearty Root Vegetable Soup

Celery Soup

Spicy Asian-Style Soup

Yummy Cabbage Soup

Creamy Leek Soup

Italian Modena Soup

French Caramelized Onion Soup

SNACKS

Spiced Nuts

Easy Guacamole

Spicy Bean Dip

Cashew “Humus”

Roasted Garlic Chickpeas

Salt & Vinegar Kale Crisps

Sweet Potato Muffins

Anti-Inflammatory Key Lime Pie

Apple Crisp

Apple Sauce Treat

Brownies Avocado

Brussels Sprout Chips

Cauliflower Snacks

Cucumber Yogurt

Hummus Deviled Eggs

Hummus with Celery

Kale Chips

Lemony Ginger Cookies

Mandarin Cottage Cheese

Mushroom Chips

Toasted Pumpkin Seeds

Tofu Pudding

Turmeric Gummies

Paleo Ginger Spiced Mixed Nuts

Easy Peasy Ginger Date

Baked Veggie Turmeric Nuggets

Turmeric Coconut Flour Muffins

Ginger Flour Banana Ginger Bars

Tangy Turmeric Flavored Florets

Buttered Banana Chickpea Cookies

Cereal Chia Chips

Sweet Sunup Seeds

Chia Cashew Cream

Dried Dates & Turmeric Truffles

Coco Cherry Bake-less Bars

Flourless & Flaky Muffin Munchies

Ants on a Log

Candied Dates

Berry Delight

Blueberry & Chia Flax Seed Pudding

Spicy Roasted chickpeas

Berry Energy bites

Roasted Beets

Bruschetta

Cashew Cheese

Low Cholesterol-Low Calorie Blueberry Muffin

Carrot Sticks with Avocado Dip

Boiled Okra and Squash

Oven Crisp Sweet Potato

Olive and Tomato Balls

Mini Pepper Nachos

Avocado Hummus

Flavorsome Almonds

Chewy Blackberry Leather

Party-Time Chicken Nuggets

Protein-Packed Croquettes

Energy Dates Balls

Energetic Oat Bars

Soft Flourless Cookies

Delectable Cookies

Turmeric Chickpea Cakes

Almonds and Blueberries Yogurt Snack

Peanut Butter and Honey Oat Bars

Cottage Cheese with Apple Sauce

Cucumber Rolls Hors D’oeuvres

Ginger Turmeric Protein Bars

Avocado with Tomatoes and Cucumber

Salmon & Avocado Toast

Avocado and Egg Sandwich

Coconut Porridge

Almond and Honey Homemade Bar

DESSERTS

Lemon Vegan Cake

Dark Chocolate Granola Bars

Blueberry Crisp

Chocolate Chip Quinoa Granola Bars

Strawberry Granita

Apple Fritters

Roasted Bananas

Berry-Banana Yogurt

Avocado Chocolate Mousse

Anti-Inflammatory Apricot Squares

Raw Black Forest Brownies

Berry Parfait

Sherbet Pineapple

Easy Peach Cobbler

Thar She’ Salts Peanut Butter Cookies

Almond Butter Balls Vegan

Coffee Cream

Almond Cookies

Chocolate Mousse

Raspberry Diluted Frozen Sorbet

Chocolate Covered Strawberries

Coconut Muffins

Chocolate Cherry Chia Pudding

Strawberry Orange Sorbet

Pineapple Cake

Mediterranean Rolled Baklava With Walnuts

Mint Chocolate Chip Ice-cream

Flourless Sweet Potato Brownies

Paleo Raspberry Cream Pie

Caramelized Pears

Berry Ice Pops

Fruit Cobbler

Watermelon and Avocado Cream

Coconut and Chocolate Cream

Chocolate Bananas

Watermelon Sorbet

Cinnamon Apple Chips

Avocado Brownies

Fruit Salad

Chocolate Chip Cookies

Hot Chocolate

Tropical Popsicles

Strawberry Ice Cream

Blueberry Tarts

Cookie Dough Bites

Banana Cinnamon

Banana Cinnamon Cookies

Avocado Chia Parfait

Choco Chia Cherry Cream

Avocado Choco Cake

Date Dough & Walnut Wafer

Pineapple Pie

Citrus Cauliflower Cake

Creamy & Chilly Blueberry Bites

Pistachioed Panna-Cotta Cocoa

Pure Avocado Pudding

Sweet Almond And Coconut Fat Bombs

Spicy Popper Mug Cake

The Most Elegant Parsley Soufflé Ever

Fennel and Almond Bites

Coconut Butter Fudge

Raspberry Gummies

Turmeric Milkshake

No-Bake Carrot Cake Bites

Chocolate Fudge Bites

Blueberry Energy Bites

Beet Pancakes

Green Tea Pudding

Banana Bars

Blueberry Sour Cream Cake

Peanut Butter Balls

Black Tea Cake

Matcha and Blueberries Pudding

Spiced Tea Pudding

Lemonade Ice Pops

Café-Style Fudge

Rum Butter Cookies

Vanilla Cakes

Strawberry Shortcake

Fried Pineapple Slice

Grilled Peaches

Pumpkin Ice Cream

Raspberry Gummies

Lemon Sorbet

Banana & Avocado Mousse

Strawberry Soufflé

Tropical Fruit Crisp

No-Bake Cheesecake

Citrus Strawberry Granita

Glazed Banana

Refreshing Raspberry Jelly

Comforting Baked Rice Pudding

Fall-Time Custard

Creamy Frozen Yogurt

Yummy Fruity Ice-Cream

Glorious Blueberry Crumble

DRESSING AND SAUCE

Balsamic Vinaigrette

Dairy-Free Creamy Turmeric Dressing

Creamy Avocado Dressing

Creamy Raspberry Vinaigrette

Creamy Homemade Greek Dressing

Creamy Siamese Dressing

Homemade Ranch

Homemade Lemon Vinaigrette

Strawberry Poppy Seed Dressing

Homemade Ginger Dressing

Herby Raita

Soy with Honey and Ginger Glaze

Apple and Tomato Dipping Sauce

Cucumber and Dill Sauce

Tomato and Mushroom Sauce

Tahini Dip

Honey Bean Dip

Bean Potato Spread

Cashew Ginger Dip

SMOOTHIE AND DRINKS

Blueberry Matcha Smoothie

Pumpkin Pie Smoothie

Fig Smoothie

Ginger, Carrot, and Turmeric Smoothie

Kiwi Strawberry Smoothie

Blended Coconut Milk and Banana Breakfast Smoothie

Kale Smoothie

Raspberry Smoothie

Pineapple Smoothie

Beet Smoothie

Blueberry Smoothie

Strawberry Oatmeal Smoothie

Raspberry Banana Smoothie

Almond Blueberry Smoothie

Green Vanilla Smoothie

Purple Fruit Smoothie

Vanilla Avocado Smoothie

Triple Fruit Smoothie

Peach Maple Smoothie

Pink California Smoothie

Carrot and Orange Turmeric Drink

Voluptuous Vanilla Hot Drink

Almond Butter Smoothies

Baby Kale Pineapple Smoothie

Vanilla Blueberry Smoothie

Zesty Citrus Smoothie

Mango and Ginger Infused Water

White Hot Chocolate

Peach And Raspberry Lemonade

Hot Apple Cider

Blueberry Lime Juice

Sweet Cranberry Juice

Hot Peppermint Vanilla Latte

Berry Shrub

Cooked Iced Tea

Hibiscus Tea

Apple Cinnamon Water

Wassail

Instant Horchata

Jamaican Hibiscus Tea

Ginger Ale

Blackberry Italian Drink

Turmeric Hot Chocolate

Turmeric Tea

Lemon Ginger Iced Tea

Pineapple & Ginger Juice

Parsley Ginger Green Juice

Vanilla Turmeric Orange Juice

Turmeric and Ginger Tonic

Flu Fighting Tonic

Golden Chai Latte

Chocolate Latte with Reishi

Mango Tomato Smoothie

Spicy Tomato Smoothie

Broccoli Smoothie

Cherry Smoothie

Chocolate Cherry Smoothie

Cucumber Kiwi Green Smoothie

Tropical Pineapple Kiwi Smoothie

Dreamy Yummy Orange Cream Smoothie

Peachy Keen Smoothie

Cucumber Melon Smoothie

Tropical Mango Coconut Smoothie

Blueberry Pomegranate Smoothie

Pineapple and Greens Smoothie

Blueberry And Spinach Shake

Wonderful Watermelon Drink

Sweet & Savoury Smoothie

Blackberry & Ginger Milkshake

Fresh Cranberry And Lime Juice

Fresh Tropical Juice

Mixed Fruit & Nut Milkshake

Pineapple- Ginger Smoothie

Beet and Cherry Smoothie

Turmeric Delight

30 DAY MEAL PLAN

CONCLUSION

INTRODUCTION

An anti-inflammation diet entails eating only particular kinds of food and avoiding others to lower the symptoms of chronic inflammatory diseases. It is one of the recommended measures that an individual can take to reduce or prevent inflammation induced by diet. 

Expectedly, an anti-inflammatory diet involves nutrient-dense plant foods and minimizing or avoiding processed meats and foods. The goal of an anti-inflammation diet is to minimize inflammatory responses. The diet entails substituting refined foods with whole and nutrient-laden foods. Predictably, an anti-inflammation diet will contain more amounts of antioxidants that are reactive molecules in food and help reduce the number of free radicals. The free radicals are molecules in the human body that may harm cells and enhance the risk of certain diseases.

Most of the widely consumed diets incorporate anti-inflammation diet principles. In particular, the Mediterranean diet has whole grains, fish, and fats that are beneficial for the heart. Studies suggest that this diet can help lower the effects of cardiovascular system inflammation due to diet. Taking an anti-inflammatory diet is can be a complementary therapy for most conditions that are aggravated by chronic inflammation.

In particular, an anti-inflammation diet can help with the following diseases/conditions:

•      Psoriasis

Psoriasis refers to a skin condition that skin cells life cycle by causing cells to build up fast on the skin's surface. Then, the skin's extra cells form red patches and scales that are itchy and often painful. Psoriasis is a chronic condition that comes and goes.

•      Rheumatoid arthritis

Rheumatoid arthritis can affect more than just your joints, and it is a chronic inflammatory disorder. The condition has damaged the lungs, eyes, heart, skin, and blood vessels. As an autoimmune disorder, rheumatoid arthritis occurs when the body's immune system attacks the body's tissues. The condition affects the joints' lining, and the arising inflammation can affect other parts of the body.

•      Asthma.

Asthma can be described as a condition that makes the body’s airways narrow and swells and produces extra mucus. All of these events make breathing difficult and cause wheezing, coughing as well as shortness of breath. Asthma can be a minor upset to a major nuisance for some people. Expectedly, symptoms of asthma vary from one person to another. An anti-inflammatory diet can help address allergy-induced asthma.

•      Colitis

The inflammation of the colon's inner linings is known as colitis and is associated with bloating, diarrhea, and abdominal pain, as well as blood in the stool.

• ·     Eosinophilic esophagitis

Eosinophilic esophagitis manifestation mimics gastroesophageal reflux disease. Eosinophilic esophagitis occurs when certain white blood cells build up in the esophagus wall. The buildup of the white cells, particularly white blood cells, respond to the acid reflux, allergens, or food. The reaction can injure or inflame the esophageal tissue, eventually causing difficulties with swallowing.

•      Diabetes

Focusing exclusively on type 2 diabetes arises when the body fails to properly utilize insulin leading to higher than normal blood sugar levels. The condition of more sugar levels in the blood than normal is also known as hyperglycemia. It is also called insulin resistance. At the beginning of type 2 diabetes, the pancreas tries to make more insulin but fails to catch up with the rising blood sugar levels.

•      Inflammatory bowel disease

Inflammatory bowel disease is a common gastrointestinal disorder that affects the large intestine. The symptoms of inflammatory bowel disease include abdominal pain, cramping, bloating, constipation, and diarrhea. It is a chronic condition, and it has to be managed in the long-term. Dietary measures are necessary to prevent diet-induced bloating, abdominal pain, diarrhea, and constipation. However, only a small percentage of individuals with inflammatory bowel disease will have extreme symptoms manifestation.

•       Obesity

Medically, obesity refers to a complex disorder involving excessive amounts of body fat. Expectedly, obesity increases the risk of heart diseases as well as other health problems. Fortunately, modest weight loss can help halt and reverse the effects of obesity. Dietary adjustments can help address the causes of obesity, and the anti-inflammatory diet is inherently a healthy diet.

•       Heart disease

Cardiovascular diseases can be triggered by diet, and diet can is used to manage several heart diseases. Food-related factors that increase the risk of heart diseases include obesity and high blood pressure. The type of fat eaten can also worsen or lesser risk of developing heart disease. In particular, cholesterol, saturated and trans fats are thought to increase heart attack rates. Most obese individuals also tend to have high-fat diets.

•      Metabolic syndrome

Medically, metabolic syndrome refers to a group of factors that manifest together, leading to an increase in the risk of developing other inflammatory conditions. Some of these conditions include high blood pressure, excess body fat, especially around the waist, abnormal cholesterol, and high blood sugar levels. Having any or all of these conditions signifies that you are at a higher risk of developing a chronic condition. Most of these conditions are also associated with consuming an inflammation diet.

•      Hashimoto’s disease

Hashimoto’s disease is an autoimmune disorder in which the body attacks its own tissues and, in particular, the thyroid organ. The result of unmanaged Hashimoto’s disease is hypothyroidism implying that the body will not make adequate hormones. The thyroid gland makes hormones that control body metabolism, which includes heart rate and calories utilization. Unchecked Hashimoto’s disease will also result in difficulties in swallowing when goiter manifests. Diet adjustments can be used to help manage the disease along with medications.

•      Lupus

Lupus is another autoimmune disease that occurs when the body attacks its own organs and tissues. The inflammation occasioned by unmanaged lupus will affect other parts of the body. For instance, inflammation triggered by lupus will affect the heart, lungs, kidneys, and skin, including the brain and blood cells. The common symptoms of lupus are fever, fatigue, chest pain, dry eyes, and butterfly-shaped rash. Diet can be used to minimize the worsening of inflammation by adhering to the anti-inflammatory diet.

BREAKFAST

Leek & Spinach Frittata

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Servings: 4

Ingredients:

2 Leeks, Chopped Fine

2 Tablespoons Avocado Oil

8 Eggs

½ Teaspoon Garlic Powder 

½ Teaspoon Bail, Dried

1 Cup Baby Spinach, Fresh & Packed

1 Cup Cremini Mushrooms, Sliced

Sea Salt & Black Pepper to Taste 

Directions:

Set the oven to 400°F then get an ovenproof skillet. Place it over medium-high heat, sautéing your leeks in your avocado oil until soft. It should take roughly five minutes

Get out a bowl, and whisk the eggs with your garlic, basil, and salt. Add them to the skillet with your leeks, cooking for five minutes. You’ll need to stir frequently.

Stir in your mushrooms and spinach, seasoning with pepper. 

Place the skillet in the oven then bake for 10 minutes. Serve warm. 

Nutrition: Calories: 276 Protein: 19 Grams Fat: 17 Grams Carbs: 15 Grams

Cherry Chia Oats

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 2

Ingredients:

¼ Teaspoon Vanilla Extract, Pure

2 Tablespoons Almond Butter

8 Cherries, Fresh, Pitted & Halved

1 Cup Quick Cook Oats

2 Tablespoons Chia Seeds

¼ Cup Whole Milk Yogurt, Plain

1 ¼ Cup Almond Milk

Directions:

Mix all of together the ingredients until they’re combined well. 

Seal in two jars and refrigerate for twenty-five minutes before serving.

Nutrition: Calories: 564 Protein: 22 Grams Fat: 32 Grams Carbs: 27 Grams

Banana Pancakes

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Servings: 2

Ingredients:

2 Eggs

1 Egg White

1 Banana, Ripe

1 Cup Rolled Oats

2 Teaspoons Ground Cinnamon

1 Tablespoon Coconut Oil, Divided

1 Teaspoon Vanilla Extract, Pure

½ Teaspoon Sea Salt

Directions:

Get out a food processor, grinding your oats until they make a coarse flour. 

Add your cinnamon, egg whites, eggs, banana, vanilla, and salt. Blend until it forms a smooth batter, and then heat a small skillet over medium heat. Heat a half a tablespoon of coconut oil, and then pour your batter in. Cook for two minutes per side, and continue until all of your batter has been used. 

Nutrition: Calories: 306 Protein: 15 Grams Fat: 15 Grams Carbs: 17 Grams

Baked French Toast Casserole

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Servings: 12

Ingredients:

1 lb. French bread

1 cup of egg white liquid

6 eggs

1/3 cup maple syrup

1-1/2 cups of rice milk,

½ lb. raspberries

½ lb. blueberries

1 teaspoon of vanilla extract

¾ cup strawberries

Directions:

Slice the bread into small cubes. Keep them in a greased casserole dish.

Add all the berries. Only leave a few for the topping.

Whisk together the egg whites, eggs, rice milk, and maple syrup in a bowl.

Combine well.

Put the egg mixture on the top of the bread. Press the bread down. All pieces should be soaked well.

Add berries on the top. Fill up the holes, if any.

Refrigerate covered for a couple of hours at least.

Take out the casserole half an hour before baking.

Set your oven to 350 degrees F.

Now, bake your casserole uncovered for 30 minutes.

Bake for another 15 minutes covered with a foil.

Let it rest for 15 minutes.

Serve it warm with maple syrup.

Nutrition: Calories 200 Carbohydrates 31g Cholesterol 93mg Total Fat 4g Protein 10g Fiber 2g Sodium 288mg Sugar 10g

Whole Grain Blueberry Scones

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Servings: 8

Ingredients:

2 cups of whole-wheat flour

¼ cup maple syrup

6 tablespoons of olive oil

2-1/2 teaspoons baking powder

½ teaspoon sea salt

2 tablespoons of coconut milk

1 teaspoon vanilla extract

1 cup blueberries

Directions:

Set the oven 400°F. Keep parchment paper on your baking sheet.

Add the syrup, flour, salt, and baking powder in a bowl. Combine well by whisking together.

Pour the olive oil into a bowl with the dry ingredients.

Work the oil into your flour mix.

Stir the vanilla extract and coconut milk into the dry ingredients bowl.

Fold in the blueberries gently. Your dough should be sticky and thick.

Put some flour on your hand then shape the dough into a circle.

Take a knife and create triangle slices.

Keep them on the baking sheet. Maintain an 8-inch gap.

Bake for 25 minutes. Set aside on the baking sheet for cooling once done.

Nutrition: Calories 331 Carbohydrates 27g Cholesterol 0mg Total Fat 23g Protein 4g Fiber 4g Sugar 8g

Spinach Mushroom Omelet

Preparation Time: 3 minutes

Cooking Time: 15 minutes

Servings: 2

Ingredients:

2 tbsp. Olive oil,

1 ½ cup Spinach, fresh, chopped

1 Green onion, diced

3 Eggs

1 oz. Feta cheese

5 Mushrooms, button, sliced

¼ Red onion, diced

Directions:

Sauté the mushrooms, onions, and spinach for three minutes in one tablespoon of olive oil and set to the side. Beat the eggs well and cook them in the other tablespoon of olive oil for three to four minutes until edges begin to brown. Sprinkle all the other ingredients onto half of the omelet and fold the other half over the sautéed ingredients. Cook for one minute on each side. 

Nutrition: Calories 337 25 grams fat 22 grams protein 5.4 grams carbs 1.3 grams sugar 1 gram fiber

Weekend Breakfast Salad

Preparation Time: 30 minutes

Cooking Time: 0 minutes

Servings: 4

Ingredients:

4 Eggs, hard-boiled

1 Lemon

10 cups Arugula

1 cup Quinoa, cooked and cooled

2 tbsp. Olive oil

½ cup Dill, chopped

1 cup Almonds, chopped

1 Large Avocado, sliced thin

½ cup Cucumber, chopped

1 Large Tomato, cut in wedges

Directions:

1.    Mix together the quinoa, cucumber, tomatoes, and arugula. Toss these ingredients lightly together with olive oil, salt, and

pepper. Divide the salad into 4 plates and arrange the egg and avocado on top. Top each salad with almonds and herbs.

Drizzle with juice from the lemon.

Nutrition: Calories 336 7.7 grams fat 12.3 grams protein 54.6 grams carbs 5.5 grams sugar 5.2 grams fiber

Kale Turmeric Scramble

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Servings: 1

Ingredients:

2 tbsp. Olive oil

½ cup Kale, shredded

½ cup Sprouts

1 tbsp. Garlic, minced

¼ tsp. Black pepper

1 tbsp. Turmeric, ground

2 Eggs

Directions:

Beat the eggs and add in the turmeric, black pepper, and garlic. Sauté the kale into the olive oil over medium heat for five minutes, and then pour this egg mixture into the pan with the kale. Continue cooking, often stirring, until the eggs are cooked to your preference. Top with raw sprouts and serve.

Nutrition: Calories 137 8.4 grams fat 7.9 grams carbs 4.8 grams fiber 1.8grams sugar 13.2 grams protein

Spinach Mushroom Omelet

Preparation Time: 3 minutes

Cooking Time: 15 minutes

Servings: 2

Ingredients:

1 tbsp. Olive oil

½ Spinach, fresh, chopped

1 Green onion, diced

3 Egg

1 oz. Feta cheese

5 Mushrooms, button, sliced

¼ cup Red onion, diced

½ tsp. Salt

Directions:

1.    Sauté the mushrooms, onions, and spinach for four minutes and set them to the side. Beat eggs thoroughly and pour into

the skillet. Cook for three to four minutes until edges begin to turn brown. Sprinkle all other ingredients onto half of the

omelet and fold the other half over. Cook the omelet for one minute on each side.

Nutrition: Calories 337 22 grams protein 25 grams fat 1.3 grams sugar 5.4 grams carbs 1 gram fiber

Poached Salmon Egg Toast

Preparation Time: 10 minutes

Cooking Time: 4 minutes

Servings: 2

Bread, two slices rye or whole-grain toasted

¼ tsp. Lemon juice

2 tbs. Avocado, mashed

¼ tsp. Black pepper

2 Eggs, poached

4 oz. Salmon, smoked

1 tbsp. Scallions, sliced thin

1/8 tsp. Salt

Directions:

1. Add lemon juice to avocado with pepper and salt. Spread the mixed avocado over the toasted bread slices. Lay smoke d

salmon over toast and top with a poached egg. Top with sliced scallions.

Nutrition: Calories 389 17.2 grams fat 33.5 grams protein 31.5 grams carbs 1.3 grams sugar 9.3 grams fiber 

Egg Muffins with Feta and Quinoa

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Servings: 6-12

Ingredients:

8 Eggs

1 cup Tomatoes, chopped

¼ tsp. Salt

1 cup Feta cheese

1 cup Quinoa, cooked

2 tsp. Olive oil

1 tbsp. Oregano, fresh chop

¼ cup Black olives, chopped

¼ cup Onion, chopped

•       2 cups baby spinach, chopped

Directions:

1.    Heat oven to 350. Spray oil a muffin pan with twelve cups. Cook spinach, oregano, olives, onion, and tomatoes for five

minutes in the olive oil over medium heat. Beat eggs. Add the cooked mix of veggies to the eggs with the cheese and salt.

Spoon mix into muffin cups. Bake thirty minutes. These will remain fresh in the fridge for two days. To eat, just wrap in a

paper towel and warm in the microwave for thirty seconds.

Nutrition: Calorie 113 5 grams carbs 6 grams protein 7 grams fat 1-gram sugar 

Peaches with Honey Almond Ricotta

Preparation Time: 15 minutes

Cooking Time: 0 minutes

Servings: 4-6

Ingredients:

Spread

1 cup Ricotta, skim milk

1 tsp. Honey

½ cup Almonds, thin slices

¼ cup Almond extract

To Serve

¼ cup Peaches, sliced

Bread, whole grain bagel or toast

Directions:

1.    Mix the almond extract, honey, ricotta, and almonds. Spread one tablespoon of this mix on toasted bread and cover with

peaches.

Nutrition: Calories 230 9 grams protein 8 grams fat 37 carbs grams 3 fiber grams 34 sugar grams

Quinoa Breakfast Bowl

Preparation Time: 30 minutes

Cooking Time: 0 minutes

Servings: 6

Ingredients:

2 cups Quinoa, cooked

12 Eggs

¼ cup Greek yogurt, plain

½ tsp. Salt

1 cup Feta cheese

1 Pint Cherry tomatoes, cut in halves

1 tsp. Black pepper

1 tsp. Garlic, minced

1 cup Baby spinach, chopped

1 tsp. Olive oil

Directions:

Mix together the eggs, salt, pepper, garlic, onion powder, and yogurt. Cook the spinach and tomatoes for five minutes in the olive oil over medium heat. Pour in the egg mix and stir until eggs have set to your preferred doneness. Mix in quinoa and feta until they are hot. This will store in the fridge for two to three days.

Nutrition: Calories 340 7.3 grams fat 59.4 grams carbs 6.2 grams fiber 21.4 grams sugar 10.5 grams protein.

Cream Cheese Salmon Toast

Preparation Time: 15 minutes

Cooking Time: 5 minutes

Servings: 2

Ingredients:

Whole grain or rye toast, two slices

1 tbsp. Red onion, chopped fine

2 tbsp. Cream cheese, low-fat

½ tsp. Basil flakes

½ cup Arugula or spinach, chopped

2 oz. Smoked salmon

Directions:

Toast the wheat bread. Mix cream cheese and basil and spread this mixture on the toast. Add salmon, arugula, and onion. 

Nutrition: Calories 291 15.2 grams fat (8.5 saturated) 17.8 grams carbohydrates 3 grams of sugar

Carrot Cake Overnight Oats

Preparation Time: 5 minutes + overnight

Cooking Time: 0 minutes

Servings: 1

Ingredients:

1 cup Coconut or almond milk

1 tbsp. Chia seeds

1 tsp. Cinnamon, ground

½ cup Raisins

2 tbsp. Cream cheese, low fat, at room temperature

1 Large Carrot, peel, and shred

2 tbsp. Honey

1 tsp. Vanilla

Directions:

Mix together all of the listed ingredients and store them in a safe refrigerator container overnight. Eat cold in the morning. If you choose to warm this, just microwave for one minute and stir well before eating.

Nutrition: Calories 340 32 grams sugar 8 grams protein 4 grams fat 9 grams fiber 70 grams carbs

Mediterranean Frittata

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Servings: 6

Ingredients:

6 Eggs

¼  cup Feta cheese, crumbled

¼ tsp. Black pepper

Oil, spray or olive

1 tsp. Oregano

¼ cup Milk, almond or coconut

1 tsp. Sea salt

¼ cup Black olives, chopped

¼ cup Green olives, chopped

¼ cup Tomatoes, diced

Directions:

Heat oven to 400. Oil one eight by eight-inch baking dish. Beat the milk into the eggs, and then add other ingredients. Pour all of this mixture into the baking dish and bake for twenty minutes.

Nutrition: Calories 107 2 grams sugars 7 fat grams 3 carb grams 7 grams protein

Maple Oatmeal

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients:

1 tsp. Maple flavoring

1 tsp. Cinnamon

3 tbsp. Sunflower seeds

½ cup Pecans, chopped

¼ cup Coconut flakes, unsweetened

½ cup Walnuts, chopped

½ cup Milk, almond or coconut

4 tbsp. Chia seeds

Directions:

Pulse the sunflower seeds, walnuts, and pecans in a food processor to crumble. Or you can just put the nuts in a sturdy plastic bag, wrap the bag with a towel, lay it on a sturdy surface, and beat the towel with a hammer until the nuts are crumbled. Mix the crushed nuts with the rest of the ingredients and pour them into a large pot. Simmer this mixture over low heat for thirty minutes. Stir often, so the mix does not stick to the bottom. Serve garnished with fresh fruit or a sprinkle of cinnamon if desired.

Nutrition: Calories 374 3.2 grams carbs 9.25 grams protein 34.59 grams fat

Tomato Omelet

Preparation Time: 2 minutes

Cooking Time: 8 minutes

Servings: 1

Ingredients:

2 Eggs

½ cup Basil, fresh

½ cup Cherry tomatoes

1 tsp. Black pepper

¼ cup Cheese, any type, shredded

½ tsp. Salt

2 tbsp. Olive oil

Directions:

Cut the tomatoes into quarters. Fry the tomatoes for 3 hours. Set the tomatoes off to the side. Add the salt and pepper to the eggs in a small bowl and beat together well. Pour the mix of beaten egg into the pan and use a spatula to gently work around the edges under the omelet, letting the eggs fry unmoved for three minutes. When just the center third of the egg mix is still runny, add on the basil, tomatoes, and cheese. Fold over half of the omelet onto the other half. Cook two more minutes and serve.

Nutrition: Calories 342 8 grams carbs 20 grams protein 25.3 grams fat

Tuna & Sweet Potato Croquettes

Preparation Time: 15 minutes

Cooking Time: 12 minutes

Servings: 8

Ingredients:

1 tablespoon coconut oil

½ large onion, chopped

1 (1-inch piece fresh ginger, minced

3 garlic cloves, minced

1 Serrano pepper, seeded and minced

½ teaspoon ground coriander

¼ teaspoon ground turmeric

¼ teaspoon red chili powder

¼ teaspoon garam masala

Salt, to taste

Freshly ground black pepper, to taste

2 (5 oz.) cans tuna 

1 cup sweet potato, peeled and mashed

1 egg  

¼ cup tapioca flour

¼ cup almond flour

Olive oil, as required

Directions:

In a frying pan, warm the coconut oil on medium heat.

Put onion, ginger, garlic, and Serrano pepper and sauté for approximately 5-6 minutes.

Stir in spices and sauté approximately 1 minute more.

Transfer the onion mixture in a bowl.

Add tuna and sweet potato and mix till well combined.

Make equal sized oblong shaped patties in the mixture.

Arrange the croquettes inside a baking sheet in a very single layer and refrigerate for overnight.

In a shallow dish, beat the egg.

In another shallow dish, mix together both flours.

In a big skillet, heat the enough oil.

Add croquettes in batches and shallow fry for around 2-3 minutes per side.

Nutrition: Calories: 404 Fat: 9g Carbohydrates: 20g Fiber: 4g Protein: 30g

Quinoa & Veggie Croquettes

Preparation Time: 15 minutes

Cooking Time: 9 minutes

Servings: 12-15

Ingredients:

1 tbsp. essential olive oil

½ cup frozen peas, thawed

2 minced garlic cloves

1 cup cooked quinoa

2 large boiled potatoes, peeled and mashed

¼ cup fresh cilantro leaves, chopped

2 teaspoons ground cumin

1 teaspoon garam masala

¼ teaspoon ground turmeric

Salt, to taste

Freshly ground black pepper, to taste

Olive oil, for frying

Directions:

In a frying pan, warm oil on medium heat.

Add peas and garlic and sauté for about 1 minute.

Transfer the pea mixture into a large bowl.

Add the remainder ingredients and mix till well combined.

Make equal sized oblong shaped patties from your mixture.

In a huge skillet, heat oil on medium-high heat.

Add croquettes and fry for about 4 minutes per side.

Nutrition: Calories: 367 Fat: 6g Carbohydrates: 17g Fiber: 5g Protein: 22g

Turkey Burgers

Preparation Time: 15 minutes

Cooking Time: 8 minutes

Servings: 5

Ingredients:

1 ripe pear, peeled, cored and chopped roughly

1-pound lean ground turkey

1 teaspoon fresh ginger, grated finely

2 minced garlic cloves

1 teaspoon fresh rosemary, minced

1 teaspoon fresh sage, minced

Salt, to taste

Freshly ground black pepper, to taste

1-2 tablespoons coconut oil

Directions:

In a blender, add pear and pulse till smooth.

Transfer the pear mixture in a large bowl with remaining ingredients except for oil and mix till well combined.

Make small equal sized 10 patties from the mixture.

In a heavy-bottomed frying pan, heat oil on medium heat.

Add the patties and cook for around 4-5 minutes.

Flip the inside and cook for approximately 2-3 minutes.

Nutrition: Calories: 477 Fat: 15g Carbohydrates: 26g Fiber: 11g Protein: 35g

Salmon Burgers

Preparation Time: 15 minutes

Cooking Time: 8 minutes

Servings: 3

Ingredients:

1 (6-oz. can) skinless, boneless salmon, drained

1 celery rib, chopped

½ of a medium onion, chopped

2 large eggs

1 tablespoon plus 1 teaspoon coconut flour

1 tablespoon dried dill, crushed

1 teaspoon lemon

Salt, to taste

Freshly ground black pepper, to taste

3 tablespoons coconut oil

Directions:

In a substantial bowl, add salmon and which has a fork, break it into small pieces.

Add remaining ingredients excluding the for oil and mix till well combined.

Make 6 equal sized small patties from the mixture.

In a substantial skillet, melt coconut oil on medium-high heat.

Cook the patties for around 3-4 minutes per side.

Nutrition: Calories: 393 Fat: 12g Carbohydrates: 19g Fiber: 5g Protein: 24g

Quinoa & Beans Burgers

Preparation Time: 15 minutes

Cooking Time: 55 minutes

Servings: 12

Ingredients:

½ cup dry quinoa

1½ cups water

1 cup cooked corn kernels

1 (15 oz.) can black beans, drained

1 small boiled potato, peeled

1 small onion, chopped

½ teaspoon fresh ginger, grated finely

1 teaspoon garlic, minced

½ cup fresh cilantro, chopped

1 teaspoon flax meal

1 teaspoon ground cumin

1 teaspoon paprika 

1 teaspoon chili flakes

½ teaspoon ground turmeric

Salt, to taste

Freshly ground black pepper, to taste

Directions:

In a pan, add water and quinoa on high heat and provide to a boil.

Lower the heat to medium and simmer for around 15-twenty or so minutes.

Drain excess water. 

Set the oven to 375°F. Line a sizable baking sheet that has a parchment paper.

In a sizable bowl, add quinoa and remaining ingredients.

With a fork, mix till well combined.

Make equal-sized patties from the mixture.

Arrange the patties onto the prepared baking sheet in the single layer.

Bake for around 20-25 minutes.

Carefully, alter the side and cook for about 8-10 minutes.

Nutrition: Calories: 400 Fat: 9g Carbohydrates: 27g Fiber: 12g Protein: 38g

Veggie Balls

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Servings: 5-6

Ingredients:

2 medium sweet potatoes, cubed into ½-inch size

2 tablespoons coconut milk

1 cup fresh kale leaves, trimmed and chopped

1 medium shallot, chopped finely

1 tsp. ground cumin

½ teaspoon granulated garlic

¼ tsp. ground turmeric

Salt, to taste

Freshly ground black pepper, to taste

•      Ground flax seeds, as required

Directions:

Set the oven to 400°F. Line a baking sheet with parchment paper.

In a pan of water, arrange a steamer basket.

Bring the sweet potato in a steamer basket and steam approximately 10-15 minutes.

In a sizable bowl, put the sweet potato.

Add coconut milk and mash well.

Add remaining ingredients except for flax seeds and mix till well combined.

Make about 1½-2-inch balls from your mixture.

Arrange the balls onto the prepared baking sheet inside a single layer.

Sprinkle with flax seeds.

Bake for around 20-25 minutes.

Nutrition: Calories: 464 Fat: 12g Carbohydrates: 20g Fiber: 8g Protein: 27g

Coconut & Banana Cookies

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Servings: 7

Ingredients:

2 cups unsweetened coconut, shredded

3 medium bananas, peeled

½ tsp. ground cinnamon

½ tsp. ground turmeric

Pinch of salt, to taste

Freshly ground black pepper

Directions:

Set the oven to 350°F. Line a cookie sheet a lightly greased parchment paper.

In a mixer, put all together ingredients and pulse till a dough-like mixture forms.

Form small balls through the mixture and set onto a prepared cookie sheet in a single layer.

Using your fingers, press along the balls to create the cookies.

Bake for at least 15-20 minutes or till golden brown.

Nutrition: Calories: 370 Fat: 4g Carbohydrates: 28g Fiber: 11g Protein: 33g

Fennel Seeds Cookies

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 5

Ingredients:

1/3 cup coconut flour

¼ teaspoon whole fennel seeds

½ teaspoon fresh ginger, grated finely

¼ cup coconut oil, softened

2 tablespoons raw honey

1 teaspoon vanilla extract

Pinch of ground cinnamon

Pinch of salt

Pinch freshly ground black pepper

Directions:

Set the oven to 360°F. Line a cookie sheet that has a parchment paper.

In a substantial bowl, add all together the ingredients and mix till an even dough form.

Form a small balls in the mixture make onto a prepared cookie sheet inside a single layer.

Using your fingers, gently press along the balls to create the cookies.

Bake for at least 9 minutes or till golden brown.

Nutrition: Calories: 353 Fat: 5g Carbohydrates: 19g Fiber: 3g Protein: 25g

Almond Scones

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 6

Ingredients:

1 cup almonds

1 1/3 cups almond flour

¼ cup arrowroot flour

1 tablespoon coconut flour

1 teaspoon ground turmeric

Salt, to taste

Freshly ground black pepper, to taste

1 egg  

¼ cup essential olive oil

3 tablespoons raw honey

1 teaspoon vanilla flavoring

Directions:

In a mixer, put almonds then pulse till chopped roughly

Move the chopped almonds in a big bowl.

Put flours and spices and mix well.

In another bowl, put the remaining ingredients and beat till well combined.

Put the flour mixture into the egg mixture then mix till well combined.

Arrange a plastic wrap over the cutting board.

Place the dough over the cutting board.

Using both of your hands, pat into 1-inch thick circle.

Cut the circle in 6 wedges.

Set the scones onto a cookie sheet in a single layer.

Bake for at least 15-20 minutes.

Nutrition: Calories: 304 Fat: 3g Carbohydrates: 22g Fiber: 6g Protein: 20g

Oven-Poached Eggs

Preparation Time: 2minutes

Cooking Time: 11minutes

Servings: 4

Ingredients:

6 eggs, at room temperature 

Water  

Ice bath

2 cups water, chilled

2 cups of ice cubes

Directions:

Set the oven to 350°F. Put 2 cups of water into a deep roasting tin, and place it into the lowest rack of the oven. 

Place one egg into each cup of cupcake/muffin tins, along with one tablespoon of water.

Carefully place muffin tins into the middle rack of the oven. 

Bake eggs for 45 minutes. 

Turn off the heat immediately. Take off the muffin tins from the oven and set on a cake rack to cool before extracting eggs. 

Pour ice bath ingredients into a large heat-resistant bowl. 

Bring the eggs into an ice bath to stop the cooking process. After 10 minutes, drain eggs well. Use as needed. 

Nutrition: Calories: 357 kcal Protein: 17.14 g Fat: 24.36 g Carbohydrates: 16.19 g

Cranberry and Raisins Granola

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients:

4 cups old-fashioned rolled oats

1/4 cup sesame seeds

1 cup dried cranberries 

1 cup golden raisins

1/8 teaspoon nutmeg

2 tablespoons olive oil 

1/2 cup almonds, slivered

2 tablespoons warm water

1 teaspoon vanilla extract 

1 teaspoon cinnamon

1/4 teaspoon of salt

6 tablespoons maple syrup

1/3 cup of honey

Directions:

In a bowl, mix the sesame seeds, nutmeg, almonds, oats, salt, and cinnamon.

In another bowl, mix the oil, water, vanilla, honey, and syrup. Gradually pour the mixture into the oats mixture. Toss to combine. Spread the mixture into a greased jelly-roll pan. Bake in the oven at 300°F for at least 55 minutes. Stir and break the clumps every 10 minutes. 

Once you get it from the oven, stir the cranberries and raisins. Allow cooling. This will last for a week when stored in an airtight container and up to a month when stored in the fridge.

Nutrition: Calories: 698 kcal Protein: 21.34 g Fat: 20.99 g Carbohydrates: 148.59 g

Spicy Marble Eggs

Preparation Time: 15 minutes

Cooking Time: 2 hours

Servings: 12

Ingredients:

6 medium-boiled eggs, unpeeled, cooled 

For the Marinade

2 oolong black tea bags

3 Tbsp. brown sugar

1 thumb-sized fresh ginger, unpeeled, crushed 

3 dried star anise, whole

2 dried bay leaves

3 Tbsp. light soy sauce 

4 Tbsp. dark soy sauce

4 cups of water

1 dried cinnamon stick, whole

1 tsp. salt   

1 tsp. dried Szechuan peppercorns

Directions:

Using the back of a metal spoon, crack eggshells in places to create a spider web effect. Do not peel. Set aside until needed.

Pour marinade into large Dutch oven set over high heat. Put lid partially on. Bring water to a rolling boil, about 5 minutes. Turn off heat.

Secure lid. Steep ingredients for 10 minutes.

Using a slotted spoon, fish out and discard solids. Cool marinade completely to room proceeding.

Place eggs into an airtight non-reactive container just small enough to snugly fit all these in.

Pour in marinade. Eggs should be completely submerged in liquid. Discard leftover marinade, if any. Line container rim with generous layers of saran wrap. Secure container lid.

Chill eggs for 24 hours before using.

Extract eggs and drain each piece well before using, but keep the rest submerged in the marinade.

Nutrition: Calories: 75 kcal Protein: 4.05 g Fat: 4.36 g Carbohydrates: 4.83 g

Nutty Oats Pudding

Preparation Time: 5 minutes

Cooking Time: 0 minutes

Servings: 3 -5

Ingredients:

¼ cup rolled oats 

1 tablespoon yogurt, fat-free 

1 ½ tablespoon natural peanut butter 

¼ cup dry milk

1 teaspoon peanuts, finely chopped 

½ cup of water

Directions:

Using a microwaveable-safe bowl, put together peanut butter and dry milk. Whisk well. Add in water to achieve a smooth consistency. Add in oats. 

Cover bowl with plastic wrap. Create a small hole for the steam to escape. 

Place inside the microwave oven for 1 minute on high powder. 

Continue heating, this time on medium power for 90 seconds. Let sit for 5 minutes. 

To serve, spoon an equal amount of cereals in a bowl top with peanuts and yogurt. 

Nutrition: Calories: 70 kcal Protein: 4.25 g Fat: 3.83 g Carbohydrates: 6.78 g

Almond Pancakes with Coconut Flakes

Preparation: Time: 5 minutes

Cooking Time: 10 minutes

Servings: 6

Ingredients:

1 overripe banana, mashed 

2 eggs, yolks, and whites separated

½ cup unsweetened applesauce

1 cup almond flour, finely milled

¼ cup of water

¼ tsp. coconut oil

Garnish

2 Tbsp. blanched almond flakes

Dash of cinnamon powder 

¼ cup coconut flakes, sweetened

Pinch of sea salt

Pure maple syrup, use sparingly

Directions:

Whisk egg whites until soft peaks form.

Except for egg whites and coconut oil, combine remaining ingredients in another bowl. Mix until batter comes together.

Gently fold in egg whites. Make sure that you don’t over mix, or the pancake will become dense and chewy. 

Pour oil into a nonstick skillet set over medium heat. 

Wait for the oil to heat up before dropping in approximately ½ cup of batter. Cook until each side are set, and bubbles form in the center. Turn on the other side then cook for another 2 minutes.

Transfer flapjacks to a plate. Repeat step until all batter is cooked. Pour in more oil into the skillet only if needed. This recipe should yield between 4 to 6 medium-sized pancakes. 

Stack pancakes. Pour the desired amount of pure maple syrup on top. Garnish each stack with cinnamon-flavored almond-coconut flakes just before serving.

For the garnish, set the oven to 350°F for at least 10 minutes before use. Line a baking sheet with parchment paper. Set aside. 

Mix almond and coconut flakes together in a bowl. Spread mixture evenly on a prepared baking sheet.

Bake for 7 to 10 minutes until flakes turn golden brown. Stir almond and coconut flakes once midway through roasting to prevent over-browning.

Remove the baking sheet from the oven. Cool almond and coconut flakes for at least 10 minutes before sprinkling in cinnamon powder and salt. Toss to combine. Set aside.

Nutrition: Calories: 62 kcal Protein: 2.24 g Fat: 4.01 g Carbohydrates: 4.46 g

Bake Apple Turnover

Preparation Time: 30 minutes

Cooking Time: 25 minutes

Servings: 4

Ingredients:

For the turnovers

4 apples, peeled, cored, diced into bite-sized pieces

1 Tbsp. almond flour

All-purpose flour, for rolling out the dough

1 frozen puff pastry, thawed

½ cup palm sugar, crumbled by hand to loosen granules

½ tsp. cinnamon powder

For the egg wash 

1 egg white, whisked in

2 Tbsp. water

Directions:

For the filling: combine almond flour, cinnamon powder, and palm sugar until these resemble coarse meal. Toss in diced apples until well coated. Set aside.  

On a lightly floured surface, roll the puff pastry until ¼ inch thin. Slice into 8 pieces of 4” x 4” squares.

Divide prepared apples into 8 equal portions. Spoon on individual puff pastry squares. Fold in half diagonally. Press edges to seal. 

Place each filled pastry on a baking tray lined with parchment paper. Make sure there is ample space between pastries. 

Freeze for at least 20 minutes, or till ready to bake. 

Preheat oven to 400°F or 205°C for at 10 minutes.

Brush frozen pastries with egg wash. Bring in a hot oven, and cook for 12 to 15 minutes, or until these turn golden brown all over. 

Take off the baking tray in the oven immediately. Cool slightly for easier handling. 

Place 1 apple turnover on a plate. Serve warm. 

Nutrition: Calories: 203 kcal Protein: 5.29 g Fat: 4.4 g Carbohydrates: 38.25 g

Quinoa and Cauliflower Congee

Preparation Time: 10 minutes

Cooking Time: 1 hour

Servings: 8

Ingredients:

1 cauliflower head, minced

2 tablespoons red quinoa

2 leeks, minced

1 tablespoon fresh ginger, grated

2 garlic cloves, grated

6 cups of water

2 tablespoons brown rice

1 tablespoon olive oil

1 tablespoon fish sauce

2 onions, minced

Pinch of white pepper 

For Garnish

4 eggs, soft-boiled

2 red chili, minced

1 lime, sliced into wedges

¼ cup packed basil leaves, torn

¼ cup loosely packed cilantro leaves, torn

¼ cup loosely packed spearmint leaves, torn 

Directions:

Put olive oil into a huge skillet on medium heat. Sauté shallots, garlic, and ginger until limp and aromatic; pour into a slow cooker set at medium heat. 

Except for garnishes, pour remaining ingredients into slow cooker; stir. Put the lid on. Cook for 6 hours. Turn off heat. Taste; adjust seasoning if needed.

Ladle congee into individual bowls. Garnish with basil leaves, cilantro leaves, red chilli, and spearmint leaves. Add 1 piece of soft-boiled egg on top of each; serve with a wedge of lime on the side. Slice egg just before eating so yolk runs into congee. Squeeze lime juice into congee just before eating.

Nutrition: Calories: 138 kcal Protein: 7.23 g Fat: 7.65 g Carbohydrates: 10.76 g

Breakfast Arrozcaldo

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Servings: 5

Ingredients:

6 eggs, white only 

1½ cups brown rice, cooked 

For the filling

¼ cup raisins

½ cup frozen peas, thawed

1 white onion, minced

1 garlic clove, minced

oil, for greasing 

Directions:

For the filling, spray a small amount of oil into a skillet set over medium heat. Add in onion and garlic. Stir-fry until former is limp and transparent.

Stir-fry while breaking up clumps, about 2 minutes. Add in remaining ingredients. Stir-fry for another minute. 

Turn down the heat, and let filling cook for 10 to 15 minutes, or until juices are greatly reduced. Stir often. Turn off heat. Divide into 6 equal portions. 

For the eggs, spray a small amount of oil into a smaller skillet set over medium heat. Cook eggs. Discard yolk. Transfer to holding the plate. 

To serve, place 1 portion of rice on a plate, 1 portion of filling, and 1 egg white. Serve warm.  

Nutrition: Calories: 53 kcal Protein: 6.28 g Fat: 1.35 g Carbohydrates: 3.59 g

Apple Bruschetta with Almonds and Blackberries

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Servings: 5

Ingredients:

1 apple, sliced into ¼-inch thick half-moons

¼ cup blackberries, thawed, lightly mashed

½ tsp. fresh lemon juice 

1/8 cup almond slivers, toasted 

Sea salt

Directions:

Drizzle lemon juice on apple slices. Put these on a tray lined with parchment paper.

Spread a small number of mashed berries on top of each slice. Top these off with the desired amount of almond slivers. 

Sprinkle sea salt on “bruschetta” just before serving.

Nutrition: Calories: 56 kcal Protein: 1.53 g Fat: 1.43 g Carbohydrates: 9.87 g

Hash Browns

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Servings: 4

Ingredients:

1 pound Russet potatoes, peeled, processed using a grater

Pinch of sea salt 

Pinch of black pepper, to taste

3 Tbsp. olive oil 

Directions:

Line a microwave safe-dish with paper towels. Spread shredded potatoes on top. Microwave veggies on the highest heat setting for 2 minutes. Remove from heat. 

Pour 1 tablespoon of oil into a non-stick skillet set over medium heat. 

Cooking in batches, place a generous pinch of potatoes into the hot oil. Press down using the back of a spatula. 

Cook for 3 minutes every side, or until brown and crispy. Drain on paper towels. Repeat step for remaining potatoes. Add more oil as needed. 

Season with salt and pepper. Serve.

Nutrition: Calories: 200 kcal Protein: 4.03 g Fat: 11.73 g Carbohydrates: 20.49 g

Sun-Dried Tomato Garlic Bruschetta 

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Servings: 6

Ingredients:

2 slices sourdough bread, toasted 

1 tsp. chives, minced 

1 garlic clove, peeled

2 tsp. sun-dried tomatoes in olive oil, minced 

1 tsp. olive oil 

Directions:

Vigorously rub garlic clove on 1 side of each of the toasted bread slices 

Spread equal portions of sun-dried tomatoes on the garlic side of bread. Sprinkle chives and drizzle olive oil on top.

Pop both slices into oven toaster, and cook until well heated through. 

Place bruschetta on a plate. Serve warm.

Nutrition: Calories:   149 kcal Protein: 6.12 g Fat: 2.99 g Carbohydrates: 24.39 g

Mushroom Crêpes

Preparation Time: 1 hour 30 minutes

Cooking Time: 30 minutes

Servings: 6

Ingredients:

2 eggs

3/4 cup milk

1/2 cup all-purpose flour

1/4 teaspoon salt

For the filling

3 tablespoons all-purpose flour

2 cups of cremini mushrooms, sliced

3/4 cup chicken broth 

1/2 cup Parmesan cheese, grated

1/8 teaspoon cayenne 

1/8 teaspoon nutmeg

¾ cup milk

3 garlic cloves, minced

2 tablespoons of parsley (chopped)

6 slices of deli-sliced cooked lean ham

1/4 teaspoon of salt

Freshly ground pepper

Directions:

Put and combine the salt and flour in a bowl. In another bowl, whisk the eggs and milk. Gradually combine the two mixtures until smooth. Leave for 15 minutes.

Spray a skillet using non-stick cooking spray and put over medium heat. Stir the batter a little. Add 1/4 of the batter into the skillet. Tilt the skillet to form a thin and even crêpe. Cook for 1-2 minutes or until the bottom is golden and the top is set. Flip and cook for 20 seconds. Transfer to a plate. 

Repeat the steps with the remaining batter. Loosely cover the cooked crêpes with plastic wrap. 

For the filling. Put all together the ingredients for filling in a saucepan on medium heat – flour, milk, cayenne, nutmeg, and pepper. Constantly whisk until thick or around 7 minutes. Remove from the stove. Stir in a tablespoon of parsley and cheese. Loosely cover to keep warm.

Spray a skillet using non-stick cooking spray and put over medium heat. Cook the garlic and mushrooms. Season with salt. Cook for 6 minutes or until the mushrooms are soft. Add 2 tablespoons of sherry. Cook for a couple of minutes. Remove from the stove. Add the remaining parsley and stir. 

Put the crêpes side by side on a flat surface. Spread a tablespoon of the sauce and 2 tablespoons of the cooked mushrooms. Roll up the crêpes and transfer them to a greased baking dish. Put all the sauce on top. Bake in the oven at 450°F for 15 minutes.

Nutrition: Calories: 232 kcal Protein: 16.51 g Fat: 10.8 g Carbohydrates: 16.25 g

Oat Porridge with Cherry & Coconut

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Servings: 3

Ingredients:

1 ½ cups regular oats

3 cups coconut milk

4 tbsp. chia seed

3 tbsp. raw cacao

Coconut shavings

Dark chocolate shavings

Fresh or frozen tart cherries

A pinch of stevia, optional

Maple syrup, to taste (optional)

Directions:

Combine the oats, milk, stevia, and cacao in a medium saucepan over medium heat and bring to a boil. Lower the heat, then simmer until the oats are cooked to desired doneness.

Divide the porridge among 3 serving bowls and top with dark chocolate and coconut shavings, cherries, and a little drizzle of maple syrup.

Nutrition: Calories: 343 kcal Protein: 15.64 g Fat: 12.78 g Carbohydrates: 41.63 g

Gingerbread Oatmeal Breakfast

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Servings: 4

Ingredients:

1 cup steel-cut oats

4 cups drinking water

Organic Maple syrup, to taste

1 tsp ground cloves

1 ½ tbsp. ground cinnamon

1/8 tsp nutmeg

¼ tsp ground ginger

¼ tsp ground coriander

¼ tsp ground allspice

¼ tsp ground cardamom

Fresh mixed berries

Directions:

Cook the oats based on the package instructions. When it comes to a boil, reduce heat and simmer.

Stir in all the spices and continue cooking until cooked to desired doneness.

Serve in four serving bowls and drizzle with maple syrup and top with fresh berries.

Enjoy!

Nutrition: Calories: 87 kcal Protein: 5.82 g Fat: 3.26 g Carbohydrates: 18.22 g

Apple, Ginger, and Rhubarb Muffins

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Servings: 4

Ingredients:

½ cup finely ground almonds

¼ cup brown rice flour

½ cup buckwheat flour

1/8 cup unrefined raw sugar

2 tbsp. arrowroot flour

1 tbsp. linseed meal

2 tbsp. crystallized ginger, finely chopped

½ tsp. ground ginger

½ tsp. ground cinnamon

2 tsp. gluten-free baking powder

A pinch of fine sea salt

1 small apple, peeled and finely diced

1 cup finely chopped rhubarb

1/3 cup almond/ rice milk

1 large egg

¼ cup extra virgin olive oil

1 tsp. pure vanilla extract

Directions:

Set your oven to 350Fgrease an eight-cup muffin tin and line with paper cases.

Combine the almond four, linseed meal, ginger and sugar in a mixing bowl. Sieve this mixture over the other flours, spices and baking powder and use a whisk to combine well.

Stir in the apple and rhubarb in the flour mixture until evenly coated.

In a separate bowl, whisk the milk, vanilla, and egg then pour it into the dry mixture. Stir until just combined – don’t overwork the batter as this can yield very tough muffins.

Scoop the mixture into the arrange muffin tin and top with a few slices of rhubarb. Bake for at least 25 minutes, till they start turning golden or when an inserted toothpick emerges clean.

Take off from the oven and let sit for at least 5 minutes before transferring the muffins to a wire rack for further cooling.

Serve warm with a glass of squeezed juice.

Enjoy!

Nutrition: Calories: 325 kcal Protein: 6.32 g Fat: 9.82 g Carbohydrates: 55.71 g

Anti-Inflammatory Breakfast Frittata

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Servings: 4

Ingredients:

4 large eggs

6 egg whites

450g button mushrooms

450g baby spinach

125g firm tofu

1 onion, chopped

1 tbsp. minced garlic

½ tsp. ground turmeric

½ tsp. cracked black pepper

¼ cup water

Kosher salt to taste

Directions:

Set your oven to 350F.

Sauté the mushrooms in a little bit of extra virgin olive oil in a large non-stick ovenproof pan over medium heat. Add the onions once the mushrooms start turning golden and cook for 3 minutes until the onions become soft.

Stir in the garlic then cook for at least 30 seconds until fragrant before adding the spinach. Pour in water, cover, and cook until the spinach becomes wilted for about 2 minutes.

Take off the lid and continue cooking up to the water evaporates. Now, combine the eggs, egg whites, tofu, pepper, turmeric, and salt in a bowl. When all the liquid has evaporated, pour in the egg mixture, let cook for about 2 minutes until the edges start setting, then transfer to the oven and bake for about 25 minutes or until cooked.

Take off from the oven then let sit for at least 5 minutes before cutting it into quarters and serving.

Enjoy!

Baby spinach and mushrooms boost the nutrient profile of the eggs to provide you with amazing anti-inflammatory benefits.

Nutrition: Calories: 521 kcal Protein: 29.13 g Fat: 10.45 g Carbohydrates: 94.94 g

Breakfast Sausage and Mushroom Casserole

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Servings: 4

Ingredients:

450g of Italian sausage, cooked and crumbled

Three-fourth cup of coconut milk

8 ounces of white mushrooms, sliced

1 medium onion, finely diced

2 Tablespoons of organic ghee

6 free-range eggs

600g of sweet potatoes

1 red bell pepper, roasted

3/4 tsp. of ground black pepper, divided

1 ½ tsp. of sea salt, divided

Directions:

Peel and shred the sweet potatoes.

Take a bowl, fill it with ice-cold water, and soak the sweet potatoes in it. Set aside.

Peel the roasted bell pepper, remove its seeds and finely dice it.

Set the oven 375°F.

Get a casserole baking dish and grease it with the organic ghee.

Put a skillet over medium flame and cook the mushrooms in it. Cook until the mushrooms are crispy and brown.

Take the mushrooms out and mix them with the crumbled sausage.

Now sauté the onions in the same skillet. Cook up to the onions are soft and golden. This should take about 4 – 5 minutes.

Take the onions out and mix them in the sausage-mushroom mixture.

Add the diced bell pepper to the same mixture.

Mix well and set aside for a while.

Now drain the soaked shredded potatoes, put them on a paper towel, and pat dry.

Bring the sweet potatoes in a bowl and add about a teaspoon of salt and half a teaspoon of ground black pepper to it. Mix well and set aside.

Now take a large bowl and crack the eggs in it.

Break the eggs and then blend in the coconut milk.

Stir in the remaining black pepper and salt.

Take the greased casserole dish and spread the seasoned sweet potatoes evenly in the base of the dish.

Next, spread the sausage mixture evenly in the dish.

Finally, spread the egg mixture.

Now cover the casserole dish using a piece of aluminum foil.

Bake for 20 - 30 minutes. To check if the casserole is baked properly, insert a tester in the middle of the casserole, and it should come out clean.

Uncover the casserole dish and bake it again, uncovered for 5 - 10 minutes, until the casserole is a little golden on the top.

Allow it to cool for 10 minutes.

Enjoy!

Nutrition: Calories: 598 kcal Protein: 28.65 g Fat: 36.75 g Carbohydrates: 48.01 g

Yummy Steak Muffins

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients:

1 cup red bell pepper, diced

2 Tablespoons of water

8 ounce thin steak, cooked and finely chopped

¼ teaspoon of sea salt

Dash of freshly ground black pepper

8 free-range eggs

1 cup of finely diced onion

Directions:

Set the oven to 350°F

Take 8 muffin tins and line then with parchment paper liners.

Get a large bowl and crack all the eggs in it.

Beat well the eggs.

Blend in all the remaining ingredients.

Spoon the batter into the arrange muffin tins. Fill three-fourth of each tin.

Put the muffin tins in the preheated oven for about 20 minutes, until the muffins are baked and set in the middle.

Enjoy!

Nutrition: Calories: 151 kcal Protein: 17.92 g Fat: 7.32 g Carbohydrates: 3.75 g

White and Green Quiche

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Servings: 3

Ingredients:

3 cups of fresh spinach, chopped

15 large free-range eggs

3 cloves of garlic, minced

5 white mushrooms, sliced

1 small sized onion, finely chopped

1 ½ teaspoon of baking powder

Ground black pepper to taste

1 ½ cups of coconut milk

Ghee, as required to grease the dish

Sea salt to taste

Directions:

Set the oven to 350°F.

Get a baking dish then grease it with the organic ghee.

Break all the eggs in a huge bowl then whisk well.

Stir in coconut milk. Beat well

While you are whisking the eggs, start adding the remaining ingredients in it.

When all the ingredients are thoroughly blended, pour all of it into the prepared baking dish.

Bake for at least 40 minutes, up to the quiche is set in the middle.

Enjoy!

Nutrition: Calories: 608 kcal Protein: 20.28 g Fat: 53.42 g Carbohydrates: 16.88 g

Beef Breakfast Casserole

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Servings: 5

Ingredients:

1 pound of ground beef, cooked

10 eggs

½ cup Pico de Gallo

1 cup baby spinach

¼ cup sliced black olives

Freshly ground black pepper

Directions:

Preheat oven to 350 degrees Fahrenheit. Prepare a 9” glass pie plate with non-stick spray.

Whisk the eggs until frothy. Season with salt and pepper.

Layer the cooked ground beef, Pico de Gallo, and spinach in the pie plate.

Slowly pour the eggs over the top.

Top with black olives.

Bake for at least 30 minutes, until firm in the middle.

Slice into 5 pieces and serve.

Nutrition: Calories: 479 kcal Protein: 43.54 g Fat: 30.59 g Carbohydrates: 4.65 g

Ham and Veggie Frittata Muffins

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Servings: 12

Ingredients:

5 ounces thinly sliced ham

8 large eggs

4 tablespoons coconut oil

½ yellow onion, finely diced

8 oz. frozen spinach, thawed and drained

8 oz. mushrooms, thinly sliced

1 cup cherry tomatoes, halved

¼ cup coconut milk (canned)

2 tablespoons coconut flour

Sea salt and pepper to taste

Directions:

Preheat oven to 375 degrees Fahrenheit.

In a medium skillet, warm the coconut oil on medium heat. Add the onion and cook until softened.

Add the mushrooms, spinach, and cherry tomatoes. Season with salt and pepper. Cook until the mushrooms have softened. About 5 minutes. Remove from heat and set aside.

In a huge bowl, beat the eggs together with the coconut milk and coconut flour. Stir in the cooled the veggie mixture.

Line each cavity of a 12 cavity muffin tin with the thinly sliced ham. Pour the egg mixture into each one and bake for 20 minutes.

Remove from oven and allow to cool for about 5 minutes before transferring to a wire rack.

To maximize the benefit of a vegetable-rich diet, it’s important to eat a variety of colors, and these veggie-packed frittata muffins do just that. The onion, spinach, mushrooms, and cherry tomatoes provide a wide range of vitamins and nutrients and a healthy dose of fiber.

Nutrition: Calories: 125 kcal Protein: 5.96 g Fat: 9.84 g Carbohydrates: 4.48 g

Tomato and Avocado Omelet

Preparation Time: 5 minutes

Cooking Time: 5 minutes

Servings: 1

Ingredients:

2 eggs

¼ avocado, diced

4 cherry tomatoes, halved

1 tablespoon cilantro, chopped

Squeeze of lime juice

Pinch of salt

Directions:

Put together the avocado, tomatoes, cilantro, lime juice, and salt in a small bowl, then mix well and set aside.

Warm a medium nonstick skillet on medium heat. Whisk the eggs until frothy and add to the pan. Move the eggs around gently with a rubber spatula until they begin to set.

Scatter the avocado mixture over half of the omelet. Remove from heat, and slide the omelet onto a plate as you fold it in half.

Serve immediately.

Nutrition: Calories: 433 kcal Protein: 25.55 g Fat: 32.75 g Carbohydrates: 10.06 g

Vegan-Friendly Banana Bread

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Servings: 4-6

Ingredients:

2 ripe bananas, mashed

1/3 cup brewed coffee

3 tbsp. chia seeds

6 tbsp. water

½ cup soft vegan butter

½ cup maple syrup

2 cups flour

2 tsp. baking powder

1 tsp. cinnamon powder

1 tsp. allspice

½ tsp. salt

Directions:

Set oven at 350F.

Bring the chia seeds in a small bowl then soak it with 6 tbsp. of water. Stir well and set aside.

In a mixing bowl, mix using a hand mixer the vegan butter and maple syrup until it turns fluffy. Add the chia seeds along with the mashed bananas.

Mix well and then add the coffee.

Meanwhile, sift all the dry ingredients (flour, baking powder, cinnamon powder, all spice, and salt) and then gradually add into the bowl with the wet ingredients.

Combine the ingredients well and then pour over a baking pan lined with parchment paper.

Place in the oven to bake for at least 30-40 minutes, or until the toothpick comes out clean after inserting in the bread.

Allow the bread to cool before serving.

Nutrition: Calories: 371 kcal Protein: 5.59 g Fat: 16.81 g Carbohydrates: 49.98 g

Mango Granola

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Servings: 4

Ingredients:

2 cups rolled oats

1 cup dried mango, chopped

½ cup almonds, roughly chopped

½ cup nuts

½ cup dates, roughly chopped

3 tbsp. sesame seeds

2 tsp. cinnamon

2/3 cup agave nectar

2 tbsp. coconut oil

2 tbsp. water

Directions:

Set oven at 320F

In a large bowl, put the oats, almonds, nuts, sesame seeds, dates, and cinnamon then mix well.

Meanwhile, heat a saucepan over medium heat, pour in the agave syrup, coconut oil, and water.

Stir and let it cook for at least 3 minutes or until the coconut oil has melted.

Gradually pour the syrup mixture into the bowl with the oats and nuts and stir well, ensure that all the ingredients are coated with the syrup.

Transfer the granola on a baking sheet lined with parchment paper and place in the oven to bake for 20 minutes.

After 20 minutes, take off the tray from the oven and lay the chopped dried mango on top. Put back in the oven then bake again for another 5 minutes.

Let the granola cool to room temperature before serving or placing it in an airtight container for storage. The shelf life of the granola will last up to 2-3 weeks.

Nutrition: Calories: 434 kcal Protein: 13.16 g Fat: 28.3 g Carbohydrates: 55.19 g

Sautéed Veggies on Hot Bagels

Preparation Time: 10 minutes

Cooking Time: 16 minutes

Servings: 2

Ingredients:

1 yellow squash, diced

1 zucchini, sliced thin

½ onion, sliced thin

2 pcs. tomatoes, sliced

1 clove of garlic, chopped

salt and pepper to taste

1 tbsp. olive oil

2 pcs. vegan bagels

vegan butter for spread

Directions:

Heat the olive oil on the medium temperature in a cast-iron skillet.

Lower the heat to medium-low and sauté the onions for 10 minutes or until the onions start to brown.

Turn the heat again to medium and then add the diced squash and zucchini to the pan and cook for 5 minutes. Add the clove of garlic and cook for another minute.

Throw in the tomato slices to the pan and cook for 1 minute. Season with pepper and salt and turn off the heat.

Toast the bagels and cut in half.

Spread the bagels lightly with butter and serve with the sautéed veggies on top.

Nutrition: Calories: 375 kcal Protein: 14.69 g Fat: 11.46 g Carbohydrates: 54.61 g

Coco-Tapioca Bowl

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 2

Ingredients:

¼ cup tapioca pearls, small sized

1 can light coconut milk

¼ cup maple syrup

1 ½ tsp. lemon juice

½ cup unsweetened coconut flakes, toasted

2 cups water

Directions:

Place the tapioca in a saucepan and pour over the 2 cups of water. Let it stand for at least 30 minutes.

Pour in the coconut milk and syrup and heat the saucepan over medium temperature. Bring to a boil while stirring constantly.

Add the lemon juice and stir and then garnish with coconut flakes.

Nutrition: Calories: 309 kcal Protein: 3.93 g Fat: 9.02 g Carbohydrates: 54.55 g

Choco-Banana Oats

Preparation Time: 5 minutes

Cooking Time: 8 minutes

Servings: 2

Ingredients:

2 cups oats

2 cups almond milk

¾ cup water

2 ripe bananas, sliced

¼ tsp. Vanilla

¼ tsp. almond extract

2 tbsp. cocoa powder, unsweetened

2 tbsp. agave nectar

1/8 tsp. cinnamon

1/8 tsp. salt

1/3 cup toasted walnuts, chopped

2 tbsp. vegan chocolate chips, semisweet

Directions:

In a large saucepan, pour the almond milk, water, bananas, vanilla, and almond extract. Add the salt, stir, and heat over high temperature.

Mix the oats in the pan along with the unsweetened cocoa powder, 1 tbsp. agave nectar and lower the temperature to medium. Cook for 7-8 minutes, or until the oats are cooked to your liking. Stir frequently.

Scoop the cooked oats into serving bowls and garnish with the chopped walnuts, chocolate chips, and drizzle with the remaining agave nectar.

Nutrition: Calories: 522 kcal Protein: 30.17 g Fat: 27.01 g Carbohydrates: 79.09 g

Savory Bread

Preparation Time: 10 minutes

Cooking Time: 20-25 minutes 

Servings: 8-10

Ingredients:

½ cup plus 1tablespoon almond flour 

1 tsp. baking soda 

1 teaspoon ground turmeric 

Salt, to taste

2 large organic eggs 

2 organic egg whites 

1 cup raw cashew butter 

1 tablespoon water 

1 tablespoon apple cider vinegar 

Directions:

Set the oven to 350F. Grease a loaf pan. 

In a big pan, mix together flour, baking soda, turmeric, and salt. 

In another bowl, add eggs, egg whites, and cashew butter and beat till smooth. 

Gradually, add water and beat till well combined. 

Add flour mixture and mix till well combined. 

Stir in apple cider vinegar treatment. 

Place a combination into prepared loaf pan evenly. 

Bake for around twenty minutes or till a toothpick inserted within the center is released clean. 

Nutrition: Calories: 347 Fat: 11g Carbohydrates: 29g Fiber: 6g Protein: 21g

Savory Veggie Muffins

Preparation Time: 15 minutes

Cooking Time: 18-23 minutes 

Servings: 5

Ingredients:

¾ cup almond meal 

½ tsp baking soda 

¼ cup concentrate powder 

2 teaspoons fresh dill, chopped 

Salt, to taste

4 large organic eggs 

1½ tablespoons nutritional yeast 

2 teaspoons apple cider vinegar 

3 tablespoons fresh lemon juice 

2 tablespoons coconut oil, melted 

1 cup coconut butter, softened 

1 bunch scallion, chopped 

2 medium carrots, peeled and grated 

½ cup fresh parsley, chopped 

Directions:

Set the oven to 350F. Grease 10 cups of your large muffin tin. 

In a large bowl, mix together flour, baking soda, Protein powder, and salt. 

In another bowl, add eggs, nutritional yeast, vinegar, lemon juice, and oil and beat till well combined. 

Add coconut butter and beat till the mixture becomes smooth. 

Put egg mixture into the flour mixture and mix till well combined. 

Fold in scallion, carts, and parsley. 

Place the amalgamation into prepared muffin cups evenly. 

Bake for about 18-23 minutes or till a toothpick inserted inside center comes out clean. 

Nutrition: Calories: 378 Fat: 13g Carbohydrates: 32g Fiber: 11g Protein: 32g

Crepes with Coconut Cream & Strawberry Sauce

Preparation Time: 15 minutes

Cooking Time: 8 minutes 

Servings: 4

Ingredients:

For Sauce:

12-ounces frozen strawberries, thawed and liquid reserved 

1½ teaspoons tapioca starch 

1 tablespoon honey 

For the Coconut cream: 

1 (13½-ounce) can chilled coconut milk 

1 teaspoon organic vanilla flavoring 

1 tablespoon organic honey 

For Crepes:  

2 tablespoons tapioca starch 

2 tablespoons coconut flour 

¼ cup almond milk 

2 organic eggs

Pinch of salt

Avocado oil, as required 

Directions:

For sauce inside a bowl, mix together some reserved strawberry liquid and tapioca starch.

Add remaining ingredients and mix well. 

Transfer a combination inside a pan on medium-high heat. 

Bring to a boil, stirring continuously. 

Cook for at least 2-3 minutes, till the sauce, becomes thick. 

Remove from heat and aside, covered till serving. 

For coconut cream, carefully, scoop your cream from your surface of a can of coconut milk.

In a mixer, add coconut cream, vanilla flavoring, and honey and pulse for around 6-8 minutes or till fluffy. 

For crepes in a blender, add all ingredients and pulse till well combined and smooth.

Lightly, grease a substantial nonstick skillet with avocado oil as well as heat on medium-low heat.  

Add a modest amount of mixture and tilt the pan to spread it evenly inside the skillet.

Cook approximately 1-2 minutes.  

Carefully change the side and cook for approximately 1-1½ minutes more.  

Repeat with the remaining mixture.  

Divide the coconut cream onto each crepe evenly and fold into quarters.  

Place strawberry sauce ahead and serve.  

Nutrition: Calories: 364 Fat: 9g Carbohydrates: 26g Fiber: 7g Protein: 15g

Spicy Ginger Crepes

Preparation Time: 15 minutes

Cooking Time: 20-30 seconds 

Servings: 8

Ingredients:

1 1/3 cups chickpea flour 

½ teaspoon red chili powder 

Salt, to taste

1 (1-inch) fresh ginger piece, grated finely 

1 cup fresh cilantro leaves, chopped 

1 green chili, seeded and chopped finely 

1 cup water   

Cooking spray, as required 

Directions:

In a sizable bowl, mix together flour, chili powder, and salt. 

Add ginger, cilantro, and chili and mix well. 

Add water and mix till an even mixture form. 

Keep aside, covered for approximately ½-120 minutes. 

Lightly, grease a substantial nonstick skillet with cooking spray and heat on medium-high heat. 

Add the desired volume of the mixture and tilt the pan to spread it evenly inside the skillet. 

Cook approximately 10-15 seconds per side. 

Repeat while using the remaining mixture. 

Nutrition: Calories: 73 Fat: 1.3 Carbohydrates: 11g Fiber: 2.1g, Protein: 4.3g

Honey Pancakes

Preparation Time: 10 minutes

Cooking Time: 5 minutes 

Servings: 2

Ingredients:

½ cup almond flour 

2 tablespoons coconut flour 

1 tablespoon ground flaxseeds 

¼ tsp baking soda 

½ tablespoon ground ginger 

½ tablespoon ground nutmeg 

½ tablespoon ground cinnamon 

½ teaspoon ground cloves 

Pinch of salt

2 tablespoons organic honey 

¾ cup organic egg whites 

½ teaspoon organic vanilla extract 

Coconut oil, as required 

Directions:

In a big bowl, mix together flours, flax seeds, baking soda, spices, and salt. 

In another bowl, add honey, egg whites and vanilla and beat till well combined. 

Put the egg mixture into the flour mixture then mix till well combined. 

Lightly, grease a big nonstick skillet with oil and heat on medium-low heat. 

Add about ¼ cup of mixture and tilt the pan to spread it evenly inside the skillet. 

Cook for about 3-4 minutes. 

Carefully, customize the side and cook approximately 1 minute more. 

Repeat with the remaining mixture. 

Serve along with your desired topping. 

Nutrition: Calories: 291 Fat: 8g Carbohydrates: 26g Fiber: 4g Protein: 23g

Cilantro Pancakes

Preparation Time: 10 minutes

Cooking Time: 6-8 minutes 

Servings: 6

Ingredients:

½ cup tapioca flour 

½ cup almond flour 

½ teaspoon chili powder 

¼ teaspoon ground turmeric 

Salt, to taste

Freshly ground black pepper, to taste 

1 cup full- fat coconut milk 

½ of red onion, chopped 

1 (½-inch) fresh ginger piece, grated finely 

1 Serrano pepper, minced 

½ cup fresh cilantro, chopped 

Oil, as required 

Directions:   

In a big bowl, put together the flours and spices then mix.

Put the coconut milk and mix till well combined. 

Fold within the onion, ginger, Serrano pepper, and cilantro. 

Lightly, grease a sizable nonstick skillet with oil and warmth on medium-low heat. 

Add about ¼ cup of mixture and tilt the pan to spread it evenly inside the skillet. 

Cook for around 3-4 minutes from either side. 

Repeat with all the remaining mixture. 

Serve along with your desired topping. 

Nutrition: Calories: 331 Fat: 10g Carbohydrates: 37g Fiber: 6g Protein: 28g

Zucchini Pancakes

Preparation Time: 15 minutes

Cooking Time: 6-10 min

Servings: 8

Ingredients:

1 cup chickpea flour 

1½ cups water, divided 

¼ teaspoon cumin seeds 

¼ tsp cayenne

¼ teaspoon ground turmeric 

Salt, to taste

½ cup zucchini, shredded 

½ cup red onion, chopped finely 

1 green chile, seeded and chopped finely 

¼ cup fresh cilantro, chopped 

Directions:   

In a large bowl, add flour and ¾ cup with the water and beat till smooth. 

Add remaining water and beat till a thin

Fold inside the onion, ginger, Serrano pepper, and cilantro. 

Lightly, grease a substantial nonstick skillet with oil and heat on medium-low heat. 

Add about ¼ cup of mixture and tilt the pan to spread it evenly in the skillet. 

Cook for around 4-6 minutes. 

Carefully, alter the side and cook for approximately 2-4 minutes. 

Repeat while using the remaining mixture. 

Serve together with your desired topping. 

Nutrition: Calories: 389 Fat: 13g Carbohydrates: 25g Fiber: 4g Protein: 21g

Pumpkin & Banana Waffles 

Preparation Time: 15 minutes

Cooking Time: 5 minutes 

Servings: 4

Ingredients:

½ cup almond flour 

½ cup coconut flour 

1 tsp baking soda 

1½ teaspoons ground cinnamon 

¾ teaspoon ground ginger 

½ teaspoon ground cloves 

½ teaspoon ground nutmeg 

Salt, to taste

2 tablespoons olive oil 

5 large organic eggs 

¾ cup almond milk 

½ cup pumpkin puree 

2 medium bananas, peeled and sliced 

Directions:

Preheat the waffle iron, and after that, grease it. 

In a sizable bowl, mix together flours, baking soda, and spices. 

In a blender, put the remaining ingredients and pulse till smooth. 

Add flour mixture and pulse till 

In preheated waffle iron, add the required quantity of mixture.  

Cook approximately 4-5 minutes. 

Repeat using the remaining mixture. 

Nutrition: Calories: 357.2 Fat: 28.5g Carbohydrates: 19.7g Fiber: 4g Protein: 14g

Blueberry & Cashew Waffles 

Preparation Time: 15 minutes

Cooking Time: 4-5 minutes 

Servings: 5

Ingredients:

1 cup raw cashews 

3 tablespoons coconut flour 

1 tsp baking soda 

Salt, to taste

½ cup unsweetened almond milk 

3 organic eggs

¼ cup coconut oil, melted 

3 tablespoons organic honey 

½ teaspoon organic vanilla flavor 

1 cup fresh blueberries 

Directions:

Preheat the waffle iron after which grease it. 

In a mixer, add cashews and pulse till flour-like consistency forms. 

Transfer the cashew flour in a big bowl. 

Add almond flour, baking soda and salt and mix well. 

In another bowl, put the remaining ingredients and beat till well combined. 

Put the egg mixture into the flour mixture then mix till well combined. 

Fold in blueberries. 

In preheated waffle iron, add the required amount of mixture.

Cook for around 4-5 minutes. 

Repeat with the remaining mixture.  

Nutrition: Calories: 432 Fat: 32 Carbohydrates: 32g Protein: 13g

Cheddar and Chive Souffles

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Servings: 8  

Ingredients:   

½ cup almond flour 

¼ cup chopped chives 

1 tsp salt

½ tsp xanthan gum 

1 tsp ground mustard 

¼ tsp cayenne pepper 

½ tsp cracked black pepper 

¾ cup heavy cream 

2 cups shredded cheddar cheese 

½ cup baking powder 

6 organic eggs, separated

Directions:

Switch on the oven, then set its temperature to 350°F and let it preheat. 

Take a medium bowl, add flour in it, add remaining ingredients, except for baking powder and eggs, and whisk until combined. 

Separate egg yolks and egg whites between two bowls, add egg yolks in the flour mixture and whisk until incorporated.  

Add baking powder into the egg whites and beat with an electric mixer until stiff peaks form and then stir egg whites into the flour mixture until well mixed.  

Divide the batter evenly between eight ramekins and then bake for 25 minutes until done.  

Serve straight away or store in the refrigerator until ready to eat.  

Nutrition: Calories 288 Total Fat 21g Total Carbs 3g Protein 14g 

Cheesy Flax and Hemp Seeds Muffins

Preparation Time: 5 minutes

Cooking Time: 30 minutes

Servings: 2  

Ingredients:   

1/8 cup flax seeds meal  

¼ cup raw hemp seeds  

¼ cup almond meal   

Salt, to taste   

¼ tsp baking powder   

3 organic eggs, beaten   

1/8 cup nutritional yeast flakes  

¼ cup cottage cheese, low-fat 

¼ cup grated parmesan cheese  

¼ cup scallion, sliced thinly  

1 tbsp. olive oil 

Directions:

Switch on the oven, then set it 360°F and let it preheat. 

Meanwhile, take two ramekins, grease them with oil, and set aside until required. 

Take a medium bowl, add flax seeds, hemp seeds, and almond meal, and then stir in salt and baking powder until mixed. 

Crack eggs in another bowl, add yeast, cottage cheese, and parmesan, stir well until combined, and then stir this mixture into the almond meal mixture until incorporated.  

Fold in scallions, then distribute the mixture between prepared ramekins and bake for 30 minutes until muffins are firm and the top is nicely golden brown.  

When done, take out the muffins from the ramekins and let them cool completely on a wire rack.  

For meal prepping, wrap each muffin with a paper towel and refrigerate for up to thirty-four days.  

When ready to eat, reheat muffins in the microwave until hot and then serve. 

Nutrition: Calories 179 Total Fat 10.9g Total Carbs 6.9g Protein 15.4g Sugar 2.3g Sodium 311mg  

Fantastic Spaghetti Squash with Cheese and Basil Pesto

Preparation Time: 10 minutes

Cooking Time: 35 minutes

Servings: 2  

Ingredients:

1 cup cooked spaghetti squash, drained  

Salt, to taste

Freshly cracked black pepper, to taste  

½ tbsp. olive oil   

¼ cup ricotta cheese, unsweetened 

2oz fresh mozzarella cheese, cubed  

1/8 cup basil pesto   

Directions:

Switch on the oven, then set its temperature to 375 °F and let it preheat. 

Meanwhile, take a medium bowl, add spaghetti squash in it and then season with salt and black pepper.  

Take a casserole dish, grease it with oil, add squash mixture in it, top it with ricotta cheese and mozzarella cheese and bake for 10 minutes until cooked.  

When done, remove the casserole dish from the oven, drizzle pesto on top and serve immediately.  

Nutrition: Calories 169 Total Fat 11.3g Total Carbs 6.2g Protein 11.9g Sugar 0.1g Sodium 217mg

Flaxseed Porridge with Cinnamon 

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Servings: 4  

Ingredients:   

1 tsp cinnamon   

1½ tsp stevia   

1 tbsp. unsalted butter   

2 tbsp. flaxseed meal   

2 tbsp. flaxseed oatmeal 

½ cup shredded coconut   

1 cup heavy cream   

2 cups of water   

Directions:

Take a medium pot, place it over low heat, add all the ingredients in it, stir until mixed and bring the mixture to boil. 

When the mixture has boiled, remove the pot from heat, stir it well and divide it evenly between four bowls.  

Let porridge rest for 10 minutes until slightly thicken and then serve.  

Nutrition: Calories 171 Total Fat 16g Total Carbs 6g Protein 2g

Shirataki Pasta with Avocado and Cream 

Preparation Time: 10 minutes

Cooking Time: 6 minutes

Servings: 2  

Ingredients:   

½ packet of shirataki noodles, cooked  

½ of an avocado   

½ tsp cracked black pepper  

½ tsp salt   

½ tsp dried basil   

1/8 cup heavy cream   

Directions:

Place a medium pot half full with water over medium heat, bring it to boil, then add noodles and cook for 2 minutes.  

Then drain the noodles and set aside until required.  

Place avocado in a bowl, mash it with a fork,  

Mash avocado in a bowl, transfer it in a blender, add remaining ingredients, and pulse until smooth.  

Take a frying pan, place it over medium heat and when hot, add noodles in it, pour in the avocado mixture, stir well and cook for 2 minutes until hot.  

Serve straight away.   

Nutrition: Calories 131 Total Fat 12.6g Total Carbs 4.9g Protein 1.2g Sugar 0.3g Sodium 588mg 

Cinnamon Pancakes with Coconut 

Preparation Time: 5 minutes

Cooking Time: 18 minutes

Servings: 2  

Ingredients:   

2 organic eggs   

1 tbsp. almond flour   

2oz cream cheese   

¼ cup shredded coconut and more for garnishing  

½ tbsp. erythritol   

1/8 tsp salt   

1 tsp cinnamon   

4 tbsp. stevia

½ tbsp. olive oil   

Directions:

Crack eggs in a bowl, beat until fluffy and then beat in flour and cream cheese until smooth.  

Add remaining ingredients and then stir until well combined.  

Take a frying pan, place it over medium heat, grease it with oil, then pour in half of the batter and cook for 3 to 4 minutes per side until the pancake has cooked and nicely golden brown.  

Transfer pancake to a plate and cook another pancake in the same manner by using the remaining batter.  

Sprinkle coconut on top of cooked pancakes and serve.  

Nutrition: Calories 575 Total Fat 51g Total Carbs 3.5g Protein 19g

Banana Cashew Toast

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Servings: 3

Ingredients:   

1 cup roasted cashews (unsalted)

4 pieces oat bread

2 ripe medium-sized bananas

Dash of salt

Pinch of cinnamon

2 tsp. flax meals

2 tsp. honey

Directions:

Peel and slice the bananas into ½-inch pieces. Toast the bread. In a food processor, puree the salt and cashews until they are smooth. Use the puree as a spread on the toasts. On top of the spread, arrange a layer of bananas. Add flax meals and a dash of cinnamon on top of the bananas. Top the toast with honey.  

Nutrition: Calories: 634 kcal Protein: 13.42 g Fat: 47.6 g Carbohydrates: 48.02 g

Apple Oatmeal

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Servings: 2  

Ingredients:   

2/3 cups rolled oats

1 cup water

1 teaspoon ground cinnamon

1 cup of any non-fat milk, coconut milk or almond milk (optional)

¼ cup fresh apple juice

1 chopped apple, (unpeeled or peeled)

Directions:

Place the water, juice, and the apple in a deep pot. Bring to boil over medium heat.

Add the oats and cinnamon. Bring to another boil. Lower the heat temperature and let it simmer for 3 minutes or until it is thick.

Divide the serving into two and serve with milk.

Nutrition: Calories: 277 kcal Protein: 12.69 g Fat: 7.69 g Carbohydrates: 52.71 g

Strawberry Yogurt treat

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Servings: 2  

Ingredients:   

4 cups 0% fat plain yogurt

1 cup sliced strawberries

8 tbsp. of flax meal

4 tbsp. honey

8 tbsp. walnuts (chopped)

Directions:

Distribute 2 cups of the yogurt into your serving bowls. Neatly layer the flax meal and the walnut in the middle. Add a drizzle of half of the honey before covering with the last layer of yogurt. Add the honey on top of the yogurt to add color when you serve.

Nutrition: Calories: 733 kcal Protein: 38.42 g Fat: 30.57 g Carbohydrates: 83.44 g

Omega-3-rich Cold Banana Breakfast

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Servings: 2  

Ingredients:   

½ cup cold milk

4 tbsp. sesame seeds

2 tbsp. flaxseeds

4 tbsp. sunflower seeds

2 tbsp. ground coconut

1 large sliced Banana

Directions:

Mix the milk and honey on your breakfast bowl. Use your coffee grinder to grind all the seeds. Add the ground seeds to the honey and milk mixture. Place the sliced bananas neatly on top. Sprinkle the ground coconuts for added flavor.

Nutrition: Calories: 393 kcal Protein: 14.85 g Fat: 27.63 g Carbohydrates: 27.37 g

Swiss Chard and Spinach with Egg

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Servings: 4  

Ingredients:   

4 egg whites

4 pieces of rice bread

20 pieces spinach leaves

20 pieces Swiss chard leaves

4 tbsp. parsley (fresh)

1 tsp. olive oil

Sea salt, ground pepper, and dried mint

Directions:

Bring to a boil 2 cups of water in a pan just below the boiling point. Open an egg, separate the whites from the yolks. Put the whites in a small bowl. Lower the bowl towards the heated water, and gently pour the egg into the pan. Do the same with the other eggs. Poach the eggs for 4 minutes. After that, gently take the eggs, one at a time and transfer them into a plate. Do the same with the remaining 2 eggs.

Chop the parsley and sauté the leaves in a pan for 6 minutes. Toast the bread while doing this. When done, make a layer of the sautéed greens and the chopped parsley on top of the toasted rice bread. Put the poached eggs above the bed of greens. Sprinkle each serving with ground pepper, sea salt, and dried mint. 

Nutrition: Calories: 49 kcal Protein: 5.31 g Fat: 2.73 g Carbohydrates: 0.48 g

Barley Breakfast Bowl with Lemon Yogurt Sauce

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Servings: 2  

Ingredients:   

1½ c. cooked barley, keep warm

1 c. mung bean sprouts (or preferred variety)

1/3 c. Cotija cheese or queso fresco - crumbled

¼ c. sliced almonds, toasted

¼ tsp. kosher salt

1 small avocado – peeled/pitted, and flesh diced or sliced

½ tsp. Sea salt

¼ tsp. fresh ground black pepper

Lemon Yogurt Sauce

1 c. Greek plain yogurt

1 tsp. lemon zest, finely grated

1 tsp. Fresh lemon juice

¼ c. fresh mint or parsley, chopped

Sea salt, to taste

Fresh ground black pepper, to taste

Directions:

First, prepare the Lemon Yogurt Sauce: Combine the plain yogurt, lemon zest and juice, fresh mint or parsley, and salt & pepper in a bowl and stir to blend well. Cover and refrigerate until ready to serve.

Next, prepare the barley bowl: In a small mixing bowl, combine the barley, bean sprouts, cheese, almonds, and salt. Stir to mix well.

Divide barley mixture into 2 serving bowls. Top each barley bowl with 2 tbsp. lemon yogurt sauce and avocado. Put a pinch of salt and pepper to taste, serve, and enjoy!

Nutrition: Calories: 432 kcal Protein: 13.6 g Fat: 23.37 g Carbohydrates: 47.62 g

Greek Yogurt with Cherry-Almond Syrup Parfait

Preparation Time: 25 minutes

Cooking Time: 5 minutes 

Servings: 2

Ingredients:

1 c. fresh black or red cherries, pitted

2 tbsp. almond syrup

2 tbsp. coconut palm sugar

1 tsp. fresh-squeezed lemon juice

2 c. Greek plain yogurt, stir to loosen

2 tbsp. sliced almonds, to garnish

4 tbsp. granola of choice, to garnish (opt.)

Directions:

Place a saucepan over medium-high heat and combine cherries, almond syrup, sugar, lemon juice, and 1 tbsp. of water. Stir to combine, then place it to simmer, constantly stirring until sugar is dissolved. Continue to simmer for further 5 minutes, until liquid starts to turn into a syrupy mixture, but the cherries are still holding firm. Place the mixture to a bowl and let cool for 5 minutes at room temperature, then bring it in the refrigerator to chill until it is completely cold.

Place 1 cup of Greek yogurt into 2 serving bowls and spoon ½ of the cherries and their syrupy juices over the yogurt. Garnish with sliced almonds or granola, if desired. Serve immediately.

Nutrition: Calories: 185 kcal Protein: 4.75 g Fat: 4.88 g Carbohydrates: 33.07 g

Strawberry-Oat-Chocolate Chip Muffins

Preparation Time: 10 minutes

Cooking Time: 23 minutes 

Servings: 12

Ingredients:

1¼ c. whole wheat pastry flour

1 c. rolled oats

¾ tsp. Baking soda

½ tsp. Baking powder

¼ tsp. salt

1 heaping cup bananas (about 2 to 3 large very ripe bananas)

1 tbsp. extra virgin olive oil

1 tbsp. honey or agave nectar

1 tsp. vanilla

1 egg

1 egg white

1/3 c. nonfat plain Greek yogurt

½ c. unsweetened vanilla almond milk

1/3 c. mini chocolate chips

2/3 c. diced strawberries

12 thin slices of strawberries (about 3-4 strawberries) for garnish, if desired

Directions:

Set the oven to 350°F and lightly grease a standard 12-cup muffin pan or grease with paper liners. In a large-sized mixing bowl, combine flour, oats, baking powder, baking soda, and salt. Stir to blend. Set aside the 2 tbsp. of the mixture.

In a separate huge mixing bowl, combine together the mashed banana, olive oil, honey, and vanilla. Next, beat in the egg and egg white and beat until combined. Now add in Greek yogurt and almond milk and beat with an electric mixer on low until smooth.

Gradually put wet ingredients to dry ingredients and blend until just combined, but don't over mix the batter as it will make the muffins firm.

Fill each muffin cup 2/3 full of batter. Gently tap the pan on the counter to even out the batter. Place a thin slice of strawberry onto each muffin, if desired. Put the pan in the oven, then cook for 18 to 23 minutes, up to a toothpick place in the middle of the muffins, and comes out clean. Take off from the oven and let sit for 5 to 10 minutes in the pan before placing on a cooling rack.

Nutrition: Calories: 91 kcal Protein: 4.02 g Fat: 2.63 g Carbohydrates: 16.31 g

Blueberry-Bran Breakfast Sundae

Preparation Time: 10 minutes

Cooking Time: 0 minutes 

Servings: 2

Ingredients:

2 c. vanilla or lemon-flavored low-fat yogurt (preferably Greek yogurt) or flavor of choice.

2 c. bran flakes

1/4 c. fresh blueberries

2 tbsp. sliced almonds (or nuts of choice)

2 tbsp. chopped pecans (or nuts of choice)

2 tbsp. dried cranberries (or dried or fresh fruit of choice)

Directions:

In a bowl, place 1 c. yogurt, and one c. bran flakes.

Top with 1/8 c. fresh blueberries, followed by 1 tbsp. Each of sliced almonds, chopped pecans, and dried cranberries.

Repeat using the remaining ingredients to make a second serving. Serve immediately.

Nutrition: Calories: 420 kcal Protein: 21.12 g Fat: 13.58 g Carbohydrates: 59.8 g

Cinnamon-Apple Granola with Greek Yogurt

Preparation Time: 5 minutes

Cooking Time: 10 minutes 

Servings: 2

Ingredients:

1/2 c. raw almonds, chopped (or raw nuts of choice)

1/2 c. raw walnuts, chopped (or raw nuts of choice)

1/2 apple, peeled and diced

1 tbsp. almond flour

2 tbsp. vanilla protein powder

1 tsp. ground cinnamon

1/8 c. applesauce, unsweetened preferred

2 tsp. honey

2 tsp. almond butter

1/16 tsp. vanilla extract

dash of sea salt

1 cup Greek plain or vanilla yogurt (or flavor of choice)

Directions:

In a mixing bowl, combine the chopped almonds, chopped walnuts (or preferred raw nuts), diced apple, vanilla protein powder, almond flour, lucuma (opt), and cinnamon and salt in a bowl. Mix well.

In a second bowl, combine the apple sauce, almond butter, honey, and vanilla extract. Mix well. Pour the bowl with the nuts into the bowl with the wet ingredients and blend together thoroughly. Make sure all dry ingredients get coated.

Place the granola mixture onto a parchment paperlined baking sheet and bake until the desired crunch is obtained approximately 8 to 10 minutes. Take off from oven and let cool or eat hot. Place 1/2 cup each Greek yogurt into two bowls. Divide the granola and sprinkle over the yogurt in each bowl. Serve immediately.

Nutrition: Calories: 312 kcal Protein: 11.72 g Fat: 22.37 g Carbohydrates: 19.92 g

Huevos Rancheros

Preparation Time: 5 minutes

Cooking Time: 5 minutes 

Servings: 2

Ingredients:

(2) 8-inch whole wheat tortillas

2 hard-boiled eggs, sliced

2 slices of Canadian bacon or ham

1-ounce slice of cheddar cheese

2 tbsp. salsa

Directions:

Prepare the hardboiled eggs.

Put 1 tortilla on a plate, top with a slice of Canadian bacon or ham, the sliced egg, and a slice of cheddar cheese. Roll the tortilla up. Repeat with the remaining ingredients to prepare the second burrito.

Serve immediately with 1 tbsp. Salsa.

Nutrition: Calories: 741 kcal Protein: 36.12 g Fat: 30.75 g Carbohydrates: 79.37 g

Oatmeal-Applesauce Muffins

Preparation Time: 15 minutes

Cooking Time: 25 minutes 

Servings: 12

Ingredients:

Topping

1/4 cup rolled oats

1 tbsp. brown sugar

1/8 tsp. cinnamon

1 tbsp. unsalted butter, melted

Muffins

1 c. old fashioned rolled oats (not instant)

1 c. nonfat milk

1 c. whole wheat flour

½ c. brown sugar

½ c. unsweetened applesauce

2 egg whites

1 tsp. Baking powder

½ tsp. Baking soda

½ tsp. Salt

½ tsp. Cinnamon

½ tsp. sugar

raisins or nuts (opt.)

Directions:

To begin, first, presoak the oats in milk for 1 hour,

Set the oven to 400°F then grease a standard 12-cup muffin pan with cooking spray or use paper liners.

In a mixing bowl, combine oat-milk mixture, applesauce, and egg whites. Blend well and set aside.

In a separate bowl, put together the whole wheat flour, brown sugar, baking powder, baking soda, salt, sugar, and cinnamon then mix.

Gradually put wet ingredients to dry ingredients and blend until just combined, but don't over mix the batter as it will make the muffins firm. Add raisins or nuts (opt.).

Prepare topping: In a small bowl, whisk together the oats, brown sugar, and cinnamon. Add in melted butter and toss gently with a fork to coat ingredients.

Fill each muffin cup 2/3 full of batter. Sprinkle topping on the top of each batter-filled muffin cup. Tap the pan gently on the counter to even out the batter. Place muffin pan in preheated oven and cook for 20 to 25 minutes or until a toothpick put in the middle of one of the muffins comes out clean. Take off from the oven and let sit for 5 minutes before serving.

Nutrition: Calories: 115 kcal Protein: 5.06 g Fat: 2.57 g Carbohydrates: 22.33 g

Banana-Oatmeal Vegan Pancakes

Preparation Time: 5 minutes

Cooking Time: 5 minutes 

Servings: 12

Ingredients:

1¼ c. old fashioned oats

½ c. organic whole wheat flour

2 tsp. Baking powder

½ tsp. sea salt

1½ c. soymilk

2 ripe bananas

Directions:

To begin, heat griddle or skillet over medium heat.

Next, place all ingredients, except for banana, into a blender and process until smooth. Add the bananas to blender and blend until smooth.

Lightly grease griddle with olive or coconut oil, then pour ¼ c. of batter onto griddle and cook for at least 2 to 3 minutes, then flip and cook for about 2 minutes or up to the pancake is golden brown and cooked through.

Repeat process with remaining batter.

Nutrition: Calories: 59 kcal Protein: 3.49 g Fat: 1.48 g Carbohydrates: 11.52 g

Peanut Butter-Banana Muffins

Preparation Time: 15 minutes

Cooking Time: 25 minutes 

Servings: 12

Ingredients:

1½ c. all-purpose flour

1 c. old-fashioned oats

1 tsp. Baking powder

½ tsp. Baking soda

½ tsp. salt

2 tbsp. Applesauce

¾ c. light brown sugar

2 large eggs

1 c. mashed banana (about 3 bananas)

6 tbsp. creamy peanut butter

1 c. low-fat buttermilk

Directions:

Bring a small nonstick skillet on medium heat and spray lightly with cooking spray. Add in the bell pepper and onion and sauté for 1 to 2 minutes, or until both are tender and the onion translucent.

In a small bowl, crack in eggs and whisk. Add in milk; whisk until well-blended. Pour eggs into the pan and cook, frequently stirring until eggs are scrambled to your liking.

To serve, spoon half the egg mixture into each tortilla, wrap, and serve. Try serving with a side of fresh fruit for a complete meal.

Nutrition: Calories: 187 kcal Protein: 8.12 g Fat: 6.25 g Carbohydrates: 27.82 g

Breakfast Pitas

Preparation Time: 4 minutes

Cooking Time: 6 minutes 

Servings: 4

Ingredients:

8 egg whites

2 c. bell peppers, chopped (any color)

1 tsp. garlic powder

1 tsp. onion powder

1 c. raw spinach (cook if you prefer)

2 tsp. extra virgin olive oil

4 whole-wheat pita pockets

Directions:

Put the olive oil to a large sauté pan and place over medium heat. When the oil is hot in glistening, toss in the bell pepper and sauté for about 3 minutes or until tender. Add in the spinach now (if you want it cooked) and sauté for about 1 to 3 minutes or just up to the sides starts to wilt.

Place the egg whites into a small bowl, whisk well. Add in spices; whisk well. Pour the egg mixture into the sauté pan and scramble everything together.

Remove from heat and stuff ½ to 1 c. mixture into a pita pocket and serve.

Nutrition: Calories: 153 kcal Protein: 12.4 g Fat: 3.41 g Carbohydrates: 19.32 g

Strawberries and Cream Trifle

Preparation Time: 10 Minutes

Cooking Time: 45 Minutes

Servings: 12

Ingredients:

6 ounces packaged cream cheese, softened 

1 ½ cups condensed milk 

12 ounces frozen whipped cream, thawed 

1 angel food cake, cubed 

3 pints fresh strawberries, hulled and sliced 

Directions:   

In a bowl, put together the cream cheese, sweetened condensed milk, and whip in until smooth. 

In a trifle bowl, put a layer of angel food cake cubes. Add a layer of strawberries and cream on top. Repeat the layers. 

Bring it in the refrigerator to cool for at least 35 minutes. 

Nutrition: Calories: 378 Fat: 17g Carbs: 51g Protein: 7g

Maple Toast and Eggs

Preparation Time: 20 Minutes

Cooking Time: 20 Minutes

Servings: 6

Ingredients:

12 bacon strips, diced 

½ cup maple syrup 

¼ cup butter

12 slices white bread 

12 large eggs

Salt and pepper to taste 

Directions:

Fry the bacon on a skillet on medium heat until the fat has rendered. Take the bacon out and place it on paper towels to drain excess Fat.  

Warm the maple syrup and butter until melted in a saucepan. Set aside. 

Trim the edges of the bread and flatten the slices with a rolling pin. Brush one side with the syrup mixture and press the slices into greased muffin cups.  

Divide the bacon into the muffin cups.  

Break one egg into each cup. 

Sprinkle with salt and pepper to taste 

Cover using foil, then bake in the oven at 4000F for 20 minutes or until the eggs have set.

Nutrition: Calories: 671 Fat: 46g Carbs: 44g Protein: 21g

Sweet Onion and Egg Pie

Preparation Time: 20 Minutes

Cooking Time: 35 Minutes

Servings: 10

Ingredients:

2 sweet onions, halved and sliced 

1 tablespoons butter 

6 eggs  

1 cup evaporated milk 

11 frozen deep-dish pie crust 

Salt and pepper to taste 

Directions:    

Preheat the oven 4000F. 

Melt the butter in a non-stick skillet. Sauté the onions over medium-low heat until very tender.  

Place the onions in a bowl. Add in eggs and evaporated milk. Season with salt and pepper to taste. 

Pour the egg and onion mixture into the commercial pie crust. 

Bake in the oven for 35 minutes. 

Nutrition: Calories: 169 Fat: 7g Carbs: 21g

Mini Breakfast Pizza

Preparation Time: 5 Minutes

Cooking Time: 10 Minutes

Servings: 4

Ingredients:

4 eggs, beaten

1/3 cup commercial pizza sauce 

2 English muffins, split and toasted 

½ cup shredded Italian cheese 

Dried oregano leaves 

Cooking spray

Salt and pepper to taste 

Directions:

Preheat the oven to 4000F. 

Coat a skillet with cooking spray then heat on medium flame. 

Season the eggs with salt and pepper to taste and pour into the skillet. As the eggs begin to set, pull the eggs across the pan with an inverted turner. Continue cooking and folding the egg. Set aside. 

Spread pizza sauce evenly on English muffin halves and top with eggs and cheese. 

Put on a baking sheet then bake for 5 minutes. 

Garnish with oregano last. 

Nutrition: Calories: 282 Fat: 13g Carbs: 25g Protein: 17g

Chicken Muffins

Preparation Time: 1 hour 10 minutes 

Cooking Time: 30 minutes

Servings: 3

Ingredients:

3/4 pound chicken breast; boneless

1/2 teaspoon garlic powder

2 tablespoons green onions; chopped.

3 tablespoons hot sauce mixed with 3 tablespoons melted coconut oil

6 eggs

Salt and black pepper to the taste.

Directions:

Season chicken breast with pepper, salt, and garlic powder, place on a lined baking sheet, and bake in the oven at 425F for at least 25 minutes.

Transfer chicken breast to а bowl, shred with a fork, and mix with half of the hot sauce and melted coconut oil.

Toss to coat and leave aside.

In a bowl, mix eggs with salt, pepper, green onions, and the rest of the hot sauce mixed with oil and whisk very well.

Divide this mix into a muffin tray, top each with shredded chicken, introduce in the oven at 350F then bake for at least 30 minutes.

Serve your muffins hot.

Nutrition: Calories: 140 Fat: 8 Fiber: 1 Carbs: 2 Protein: 13

Pumpkin Pancakes

Preparation Time: 25 minutes 

Cooking Time: 10 minutes

Servings: 6

Ingredients:

2 ounces hazelnut flour

2 ounces flax seeds; ground

1 ounce egg white Protein:

1 teaspoon coconut oil

1 tablespoon chai masala

1 teaspoon vanilla extract

1 teaspoon baking powder

1 cup coconut cream

1 tablespoon swerve

1/2 cup pumpkin puree

3 eggs

5 drops stevia

Directions:

In а bowl, mix flax seeds with hazelnut flour, egg white Protein: baking powder and chai masala and stir.

In another bowl, mix coconut cream with vanilla extract, pumpkin puree, eggs, stevia, and swerve and stir well.

Combine the 2 mixtures and stir well.

Heat а pan with the oil over medium-high heat; pour 1/6 of the batter, spread into а circle, cover, reduce heat to low, cook for 3 minutes on each side and transfer to а plate

Repeat the process using the remaining mixture and serve pumpkin pancakes right away.

Nutrition: Calories: 400 Fat: 23 Fiber: 4 Carbs: 5 Protein: 21

Cauliflower and Chorizo

Preparation Time: 55 minutes 

Cooking Time: 40 minutes

Servings: 4

Ingredients:   

1 cauliflower head; florets separated

4 eggs; whisked

1/2 teaspoon garlic powder

2 tablespoons green onions; chopped.

1 pound chorizo; chopped.

12 ounces canned green chilies; chopped.

1 yellow onion; chopped.

Salt and black pepper to the taste.

Directions:    

Heat а pan on medium heat; put the chorizo and onion; stir and brown for а few minutes

Add green chilies, stir, cook for а few minutes and take off the heat.

In your food processor, mix cauliflower with some salt and pepper and blend.

Transfer this to а bowl, add eggs, salt, pepper, and garlic powder and whisk everything.

Add chorizo mix as well, whisk again and transfer everything to а greased baking dish.

Bake in the oven at 375F then bake at least 40 minutes.

Leave casserole to cool down for а few minutes, sprinkle green onions on top, slice and serve

Nutrition: Calories: 350 Fat: 12 Fiber: 4 Carbs: 6 Protein: 20

Carrot Bread

Preparation Time: 10 minutes

Cooking Time: 1 hour 

Servings: 8

Ingredients:

2 cups almond meal 

1 teaspoon organic baking powder 

1 tablespoon cumin seeds 

Salt, to taste

3 organic eggs

2 tablespoons macadamia nut oil 

1 tablespoon apple cider vinegar 

3 cups carrot, peeled and grated 

½-inch piece of fresh ginger, peeled and grated 

¼ cup sultanas

Directions:   

Set the oven to 35 F, then line a loaf pan with parchment paper. 

In a large bowl, put together the almond meal, baking powder, cumin seeds, and salt and mix.

In another bowl, add eggs, nut oil, and vinegar and beat till well combined. 

Put the egg mixture into the flour mixture and mix till well combined. 

Fold in remaining ingredients.

Place the mixture into prepared loaf pan equally. 

Bake for about 1 hour. 

Nutrition: Calories: 215 Total Fat: 17.1g Total Carbs: 10.8g Fiber: 4.1g Sugars: 3.9g Protein: 7.6g

Fruity Muffins

Preparation Time: 10 minutes

Cooking Time: 2-3 minutes 

Servings: 8

Ingredients:

½ cup almond meal 

1 tablespoon linseed meal 

¼ cup raw sugar 

2 tablespoons crystallized ginger, chopped finely 

½ cup buckwheat flour 

¼ cup brown rice flour 

2 tablespoons arrowroot flour 

2 tablespoons organic baking powder 

½ teaspoon ground ginger 

12 teaspoon ground cinnamon 

Pinch of salt

1 large organic egg 

7 tablespoons almond milk 

¼ cup extra-virgin olive oil 

1 teaspoon organic vanilla extract 

1 small apple, peeled, cored and chopped finely 

1 cup rhubarb, sliced finely 

Directions:

Set the oven to 350F. Grease 8 cups of a large muffin tin. 

In a large bowl, mix together almond meal, linseed meal, sugar, and crystalized ginger.

In another bowl, put together flours, baking powder, spices, and salt, and mix.

Sift the flour mixture into the bowl of almond meal mixture and mix well. 

In a third bowl, add egg, milk, oil, and vanilla and beat till well combined. 

Add egg mixture into the flour mixture and mix till well combined. 

Fold in apple and rhubarb. 

Place the mixture into prepared muffin cups equally. 

Bake for about 20-25 minutes or till a toothpick inserted in the center comes out clean. 

Nutrition: Calories: 227 Total Fat: 4.2g Total Carbs: 26.9g Fiber: 4.9g Sugars: 10.4g Protein: 4.1g

Edamame Omelet

Preparation Time: 5 minutes

Cooking Time: 5 minutes 

Servings: 2

Ingredients:

3 tbsp. olive oil, divided

1 tsp. minced garlic

1 bunch scallions, cut into 1-inch pieces

½ cup shelled edamame

1 tbsp. low-sodium soy sauce, or to taste

3 large eggs or ¾ cup egg substitute

½ cup shredded regular or soy Cheddar cheese

Snips of fresh cilantro, for garnish

Directions:

Warm 2 tablespoons oil in a small skillet over medium heat and sauté the garlic and scallion for about 2 minutes. Add the edamame and soy sauce and sauté 1 minute more. Remove from the skillet and set aside.

Warm the other 1 tablespoon oil in the same skillet.

Whisk the eggs until mixed and pour into the hot oil. Scatter the shredded cheese on top. Lift up the omelet's edges, tipping the skillet back and forth to cook the uncooked eggs.

Once the top looks firm, sprinkle the scallion mixture over one half of the omelet and fold the other half over the top.

Lift the omelet out of the skillet. Divide it in half, sprinkle with the cilantro, and serve.

Nutrition: Calories: 416 Fat: 31 g Protein: 27 g Sodium: 640 g Fiber: 3 g Carbohydrate: 7.5 g

Almond Mascarpone Dumplings

Preparation Time: 10 minutes

Cooking Time: 10 minutes 

Servings: 6

Ingredients:

1 cup whole-wheat flour

1 cup all-purpose unbleached flour

¼ cup ground almonds

4 egg whites

3 ounces mascarpone cheese

1 teaspoon extra-virgin olive oil

2 teaspoons apple juice

1 tablespoon butter

¼ cup honey

Directions:

Strain together both types of flour in a large bowl. Mix in the almonds.

In a separate bowl, whisk together the egg whites, cheese, oil, and juice on medium speed with an electric mixer.

Put the flour, and egg white mixture with a dough hook on medium speed or by hand until a dough forms.

Boil 1 gallon water in a medium-size saucepot. Take a scoop of dough and use a second spoon to push it into the boiling water. Cook up to the dumpling floats to the top, at least 5 to 10 minutes. You can cook several dumplings at once — just take care not to crowd the pot.

Take off with a slotted spoon and drain on paper towels.

Warm a medium-size sauté pan on medium-high heat.

Add the butter, then put the dumplings in the pan and cook until light brown.

Set on serving plates and drizzle with honey.

Nutrition: Calories: 254 Fat: 6.4 g Protein: 7 g Sodium: 20 mg Fiber: 3.5 g Carbohydrate: 44 g

Raisin Bran Muffins

Preparation Time: 15 minutes

Cooking Time: 30 minutes 

Servings: 36

Ingredients:

1 cup boiling water

2½ cups All-Bran cereal

2½ cups all-purpose flour

2½ teaspoons baking soda

1 teaspoon salt

½ cup vegetable oil

1 cup sugar

2 eggs, beaten

2 cups buttermilk

1½ cups raisins

1 cup bran flakes

Directions:

Set the to 400°F.

Grease a muffin tin. Put the boiling water over 1 cup All-Bran, and let sit for 10 minutes.

Place the baking soda, flour, and salt in a mixing bowl then mix, set aside.

Stir the oil into the bran and water mixture, then put the remaining bran, sugar, eggs, and buttermilk.

Put the flour mixture to the bran mixture and mix to combine. Stir in the raisins and bran flakes then fill the muffin cups ¾ full with the batter.

Bake muffins for 20 minutes.

Nutrition: Calories: 104 Fat: 4 g Protein: 2.5 g Sodium: 187 mg Fiber: 2 g Carbohydrate: 17 g

Apple Bread

Preparation Time: 25 minutes

Cooking Time: 1 hour and 10 minutes 

Servings: 8

Ingredients:

1 packet yeast

3 tbsp. sugar

11/3 cups warm water

3 tbsp. soft butter

1 tsp. Salt

¼ tsp. baking powder

1¾ cups all-purpose flour

1¾ cups whole-wheat flour

1 cup peeled, chopped apples

1 tbsp. cinnamon mixed with 1 tablespoon sugar

Directions:

Combine yeast, ½ teaspoon sugar, and 1/3 cup water in a bowl. Let sit for 5 minutes.

In a mixing bowl, put together remaining water, butter, remaining sugar, salt, and baking powder then mix.

Stir in the all-purpose flour, then the yeast mixture with an electric mixer. Put the whole-wheat flour. Knead the dough hook for at least 10 minutes.

Put the dough into an oiled bowl.

Cover then rises in a warm place for at least 1 to 2 hours until doubled in bulk.

Punch down dough, then form into a rectangle.

Scatter the apples on the dough and dust with the cinnamon sugar.

Roll into a cylinder and put in an oiled loaf pan. Cover and let it rise in a warm for 90 minutes until doubled in size.

Preheat oven to 350°F. Uncover bread and bake for 50 minutes.

Nutrition: Calories: 258 Fat: 5 g Protein: 7 g Sodium: 294 mg Fiber: 4.5 g Carbohydrate: 48 g

Zucchini Bread

Preparation Time: 10 minutes

Cooking Time: 60 minutes 

Servings: 16

Ingredients:

1½ cups all-purpose flour

1½ cups 100% whole-wheat flour

1 teaspoon salt

1 teaspoon baking soda

¼ teaspoon baking powder

1 tablespoon cinnamon

3 eggs, beaten, or ¾ cup of egg substitute

1 cup canola oil

2 cups sugar

2 cups grated zucchini

1 cup chopped pecans

1 cup raisins

Directions:

Preheat oven to 350°F. Oil 2 loaf pans and set aside.

Put and combine the flour, salt, baking soda, baking powder, and cinnamon in a bowl.

Mix the eggs, oil, and sugar in another bowl.

Add the zucchini and dry ingredients alternately until fully incorporated into a smooth batter. Fold in the pecans and raisins and scrape the batter into the loaf pans.

Bake for 60 minutes, cool on a rack, and wrap when cool.

Nutrition: Calories: 396 Fat: 20 Protein: 5 g Sodium: 237 mg Fiber: 3 g Carbohydrate: 52 g

Sweetened Brown Rice

Preparation Time: 10 minutes

Cooking Time: 45-60 minutes 

Servings: 8

Ingredients:

1½ cups soy milk

1½ cups water

1 cup brown rice

1 tablespoon honey

¼ teaspoon nutmeg

Fresh fruit (optional)

Directions:

Put all the ingredients excluding the fresh fruit in a medium-size saucepan; place the mixture to a slow simmer then cover using a tight-fitting lid.

Simmer for at least 45-60 minutes, up to the rice is tender and done. Serve in bowls, topped with your favorite fresh fruit.

Nutrition: Calories: 155 Fat: 1.5 g Protein: 3.5 g Sodium: 35 mg Fiber: 1.5 g Carbohydrate: 13 g

Cornmeal Grits

Preparation Time: 5 minutes

Cooking Time: 15 minutes 

Servings: 4

Ingredients:

4 cups water

1 teaspoon salt

1 cup polenta meal

2 tablespoons butter

Directions:

Put water and salt in a saucepan then place it to a boil.

Gradually add polenta and constantly stir over medium-low heat until it has thickened, about 15 minutes. Stir in butter.

Serve immediately for soft grits or pour into a greased loaf pan and let cool.

Once cool, grits can be sliced and fried or grilled.

Nutrition: Calories: 177 Fat: 6 g Protein: 3 g Sodium: 641 mg Fiber: 2.5 g Carbohydrate: 27 g

Grapefruit-Pomegranate Salad

Preparation Time: 10 minutes

Cooking Time: 0 minutes 

Servings: 6

Ingredients:

2 ruby red grapefruits

3 ounces Parmesan cheese

1 pomegranate

6 cups mesclun leaves

¼ cup Basic Vegetable Stock

Directions:

Peel the grapefruit using a knife, take off all the pith. (the white layer under the skin).

Cut out every section with the knife, ensure that no pith remains. Shave Parmesan using a vegetable peeler to form curls.

Peel the pomegranate using a paring knife; take off the berries/seeds.

Toss the mesclun greens in the stock.

To serve, mound the greens on plates and arrange the grapefruit sections, cheese, and pomegranate on top.

Nutrition: Calories: 84 Fat: 2 g Protein: 4 g Sodium: 102 mg Fiber: 2 g Carbohydrate: 14 g

Oatmeal-Raisin Scones

Preparation Time: 10 minutes

Cooking Time: 15 minutes 

Servings: 6

Ingredients:

1½ cups rolled oats

½ cup all-purpose flour

2 tablespoons wheat germ

3 tablespoons sugar

½ teaspoon salt

11/8teaspoons baking powder

6 tablespoons cold unsalted butter

2 eggs or ½ cup egg substitute

2/3 cup buttermilk

½ teaspoon vanilla

1 cup raisins

1 egg white

2 tablespoons granulated sugar

Directions:

Preheat oven to 400°F. Line a baking pan w/ parchment paper or spray lightly with oil. Grind half of the oats into flour in a food processor.

Combine remaining oats, oat flour, all-purpose flour, wheat germ, sugar, salt, baking powder, and butter in a food processor with a metal blade. Process until mixture resembles cornmeal.

In a huge bowl, put together eggs, buttermilk, and vanilla then whisk. Stir in raisins using a spatula or wooden spoon.

Put the dry ingredients and fold in with a spatula. Drop scones into rounds onto the prepared baking sheet.

Brush scones with egg white and dust with granulated sugar. Bake for 15 minutes.

Nutrition: Calories: 456 Fat: 16 g Protein: 13 g Sodium: 277 mg Fiber: 6 g Carbohydrate: 70 g

Yogurt Cheese and Fruit

Preparation Time: 10 minutes

Cooking Time: 0 minutes 

Servings: 6

Ingredients:

3 cups plain nonfat yogurt

1 teaspoon fresh lemon juice

½ cup orange juice

½ cup water

1 fresh Golden Delicious apple

1 fresh pear

¼ cup honey

¼ cup dried cranberries or raisins

Directions:

Prepare the yogurt cheese the day before by lining a colander or strainer with cheesecloth. Scoop the yogurt into the cheesecloth, place the strainer over a pot or bowl to catch the whey, and refrigerate for at least 8 hours before serving.

In a huge mixing bowl, mix together the juices and water. Cut the apple then pear into wedges, place the wedges in the juice mixture, let sit for at least 5 minutes. Strain off the liquid.

When the yogurt is firm, remove from refrigerator, slice, and place on plates. Arrange the fruit wedges around the yogurt. Drizzle with honey and sprinkle with cranberries or raisins just before serving.

Nutrition: Calories: 177 Fat: 1 g Protein: 6.5 g Sodium: 87 mg Fiber: 2 g Carbohydrate: 35 g

MAINS

Cucumber Avocado Salad with Bacon

Preparation Time: 10 minutes

Cooking Time: 0

Servings: 2

Ingredients:

2 cups fresh baby spinach, chopped

½ English cucumber, sliced thin

1 small avocado, pitted and chopped

1 ½ tablespoon olive oil

1 ½ tablespoon lemon juice

Salt and pepper

2 slices cooked bacon, chopped

Directions:

Combine the spinach, cucumber, and avocado in a salad bowl.

Toss with the olive oil, lemon juice, salt and pepper.

Top with chopped bacon to serve.

Nutrition: 365 calories, 24.5g fat, 7g protein, 13g carbs, 8g fibre, 5g net carbs

Baked Cod with Cucumber-Dill Salsa

Preparation Time: 20 minutes

Cooking Time: 10 minutes 

Servings:   3

Ingredients:

For the cucumber salsa:

1⁄2 English cucumber, diced

2 teaspoons of fresh dill Juice of 1 lime Zest of 1 lime

1⁄4 cup of boiling red pepper

1⁄2 teaspoon of granulated sugar

For the fish:

12 ounces of cod fillets, deboned and divided into 3 parts

Juice of 1 lemon

1⁄2 tablespoon of freshly ground black pepper

1 tablespoon of olive oil

Directions:

In a small bowl, combine the cucumber together.

Preheat the oven to 360 degrees F. Place the fish on a pie plate and squeeze the juice over the fillets evenly.

Sprinkle over the fillets evenly with pepper and drizzle the olive oil. Bake the fish with a fork for about 6 minutes or until it easily flakes.

Transfer the fish to 3 plates and serve on top with salsa of cucumber.

Modification of dialysis:

Try this baked fish with a sprinkling of fresh dill and a bit of lime zest instead of salsa to reduce the amount of potassium.

Nutrition: Fat: 2 g; Carbohydrates: 3 g; Phosphorus: 120 mg; Potassium: 286 mg; Sodium: 68 mg; Protein: 20 mg 

Indian Chicken Curry

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Servings: 6

Ingredients:

3 table spoons of olive oil, divided

6 boneless, skinless chicken thighs

1 small sweet onion

2 table spoons of fresh garlic

1 table spoon of fresh ginger

1 table spoon of Hot Curry Powder (here)

3⁄4 cup of water

1⁄4 cup of coconut milk

2 table spoons of fresh cilantro.

Directions

Place 2 table spoons of oil over medium to high place in a large skillet.

Add the chicken and roast for about 10 minutes until the thighs are browned all over.

Remove the chicken on a plate with tongs and set aside.

In the skillet, add the remaining 1 tablespoon of oil and sauté the onion, garlic and ginger for about 3 minutes or until softened.

Remove the curry powder, water and milk from the coconut.

Go back to the skillet with the chicken and bring the liquid to a boil.

Reduce heat to low, cover the skillet and cook for 26 minutes or until the chicken is tender and the sauce is thick. Serve with cilantro on hand.

Nutrition: Fat: 13 g; Carbohydrate: 2 g; Phosphorus: 136 mg; Potassium: 230 mg; Sodium: 86 mg; Protein: 26 g;

Persian Chicken

Preparation Time: 10 minutes,

Cooking Time: 20 minutes

Servings: 6

Ingredients:

1⁄2 small sweet onion,

1⁄4 cup freshly squeezed lemon juice

1 tablespoon dried oregano

1/2 tablespoon of sweet paprika,

1⁄2 tablespoon of ground cumin

1⁄2 cup olive oil

6 boneless, skinless chicken thighs

Directions:

Put the vegetables in a blender. Mix it well. 

Put the olive while the motor is running.

In a sealable bag for the freezer, place the chicken thighs and put the mixture in the sealable bag.

Refrigerate it for 2 hours, while turning it two times.

Remove the marinade thighs and discard the additional marinade. Preheat to medium the barbecue. Grill the chicken, turning once or until the internal

Nutrition: Fat: 21 g; Carbohydrates: 3 g; Potassium: 220 mg; Sodium: 86 mg;  Protein: 22 g 

Pesto Pork Chops

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Servings: 3

Ingredients:

3(3-ounce) top-flood pork chops, boneless, fat

8 table spoons Herb Pesto (here)

1⁄2 cup bread crumbs

1 table spoon olive oil

Directions:

Preheat the oven to 360 ° F. Cover a foil baker's sheet; set aside.

Rub 1 tablespoon of pesto evenly across each pork chop on both sides.

Every pork chop in the crumbs of bread is lightly dredged.

Heat the oil in a medium-high heat large skillet. Brown the pork chops for about 6 minutes on each side.

Place on the baking sheet the pork chops. Bake until the pork reaches 136 ° F in the center for about 10 minutes.

Nutrition:   Fat: 8 g; Carbohydrates: 10 g; Phosphorus: 188 mg; Potassium: 220 mg; Sodium: 138 mg; Protein: 23 g 

Roasted Red Pepper And Eggplant Soup

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Servings: 6

Ingredients:

1 small sweet onion, cut into quarters

2 small red peppers, halved

2 cups of eggplant

2 garlic cloves, crushed

1 cup of olive oil

1 cup of Easy Chicken Stock (here)

Water

1⁄4 cup of chopped fresh basil

Directions:

Preheat the oven to 360 ° F. In a large ovenproof baking dish, place the onions, red peppers, eggplant and garlic.

Add the olive oil to the vegetables.

For about 40 minutes or until slightly charred and soft, roast the vegetables.

Slightly cool the vegetables and remove the peppers from the skin.

In a food processor (or in a large bowl, using a handheld immersion blender) purée the vegetables with the chicken stock.

Move the soup to a large pot and add sufficient water to achieve the desired thickness. Heat the soup and add the basil to a simmer. Season and serve with pepper.

Nutrition: Fat: 2 g; Carbohydrates: 8 g; Phosphorus: 33 mg; Potassium: 188 mg; Sodium: 86 mg; Protein: 2 g 

Cilantro-Lime Flounder

Preparation Time: 20 minutes

Cooking Time: 6 minutes

Servings: 3

Ingredients:

1⁄4 cup homemade mayonnaise (here)

1 lime juice Zest

1 1⁄2 cup fresh cilantro

3(3-ounce) flounder fillets

Directions:

Preheat the oven to 300 ° F. Stir the mayonnaise, lime juice, lime zest and cilantro in a small bowl. Place 3 pieces of foil on a clean work surface, about 8 by 8 inches square. In the center of each square, place a flounder fillet. Top the fillets with the mixture of mayonnaise evenly. Season the pepper to the flounder. Fold the foil sides over the fish, create a snug packet, and place on a baking sheet the foil packets. Bake the fish for three to six minutes. Unfold and display the boxes.

Nutrition: Fat: 3 g; Carbohydrates: 2 g; Phosphorus: 208 mg; Potassium: 138 mg; Sodium: 268 mg; Protein: 12 g 

Seafood Casserole

Preparation Time: 20 minutes

Cooking Time: 36 minutes

Servings: 6

Ingredients:

2 cups of eggplant,

Sliced and cut in1-inch bits of butter,

1 tablespoon of olive oil

1⁄2 small sweet onion,

1 tablespoon of minced garlic

1 celery stalk,

1⁄2 red bell pepper,

3 tablespoons of freshly squeezed lemon juice

1 tablespoon of hot sauce

1⁄4 tablespoon of Creole Seasoning Mix (here)

1⁄2 cup of white rice,

1 large egg

3 ounces of cooked shrimp.

Directions:

Cook the eggplant for 6 minutes in a small saucepan filled with water over medium - high heat. Drain in a large bowl and set aside.

Grease and set aside an 8-by-13-inch butter baking dish. Heat the olive oil in a large pot over medium heat.

Drizzle the onion, garlic, celery, and pepper bell for about 3 minutes or until tender. In addition to the lemon juice, hot sauce, Creole seasoning, rice and egg, add the sauteéd vegetables to the eggplant.

Remove to combine. Fold in the meat of the crab and shrimp.

In the casserole dish, spoon the casserole mixture and pat down the top. Bake for 26 to 40 minutes until the casserole is heated through and the rice is tender. Serve hot.

Nutrition: Fat: 3 g; Carbohydrates: 8 g; Phosphorus: 102 mg; Potassium: 188 mg; Sodium: 236 mg; Protein: 12 g 

Herb Pesto Tuna

Preparation Time: 10 minutes

Cooking Time: 10 minutes 

Servings: 3

Ingredients:

3(3-ounce) yellowfin tuna fillets

1 tablespoon olive oil

Freshly ground black pepper

1⁄4 cup Herb Pesto (see here)

1 lemon, cut into 8 thin slices

Directions:

Heat to medium - high barbecue. Add the olive oil to the fish and season each fillet with pepper. On the barbeque, cook it for 3 minutes.. Turn over the fish and top each piece using the herb slices. Grill until the tuna is cooked to medium-well for 6 to 6 minutes longer.

Modification of dialysis: The pesto adds to this recipe about 16 mg of potassium. The tuna is the reason why the potassium recipe is high. Try this recipe with other fish like haddock or cod, but instead of putting it on the barbecue, broil the fish.

Nutrition: Fat: 2 g;  Phosphorus: 236 mg;  Sodium: 38 mg;

Grilled Calamari With Lemon And Herbs

Preparation Time: 10 minutes

Cooking Time: 3 minutes 

Servings: 3

Ingredients:

•     2 tablespoons of olive oil

•     2 tablespoons of freshly squeezed lemon juice

•     1 tablespoon of chopped fresh parsley

•     1 tablespoon of chopped fresh oregano

•     2 tablespoons of minced garlic

Directions:

Pinch sea salt Pinch freshly ground black pepper 1⁄2 pound of cleaned calamari Lemon wedges, to be garnished In a large bowl, combine olive oil, lemon juice, petroleum, oregano, garlic, salt and pepper. In the bowl, add the calamari and stir to coat. Cover the bowl and cool the calamari to marinate for 1 hour. Preheat to medium - high the barbecue. Grill the calamari for about 3 minutes, turning once, until firm and opaque. Serve with wedges of lemon.

Nutrition: Fat: 8 g; Carbohydrates: 2 g;  Phosphorus: 128 mg;  Potassium: 160 mg;  Sodium: 68 mg;  Protein: 3 g 

Traditional Chicken-Vegetable Soup

Preparation Time: 20 minutes

Cooking Time: 36 minutes 

Ingredients:

1 tablespoon of unsalted butter

1⁄2 sweet onion,

2 tablespoons of chopped garlic

2 celery stalks,

1 carrot chopped,

2 cups of chicken breast chopped

1 cup of Easy Chicken Stock (here)

3 cups of water

1 tablespoon of freshly chopped thyme

Black pepper freshly ground 

2 tablespoons of chopped fresh parsley

Directions:

Melt the butter in a large pot over medium heat. Sauté the onion and garlic for about 3 minutes until softened. Add celery, carrot, chicken, stuffed chicken, and water. Bring the soup to a boil, reduce heat, and simmer until the vegetables are tender for about 40 minutes. Add the thyme and cook the soup for 2 minutes. Season with pepper and serve with parsley on top.

Nutrition:   Fat: 6 g; Carbohydrates: 2 g; Phosphorus: 108 mg;  Potassium: 188 mg; Sodium: 62 mg; Protein: 16 g 

Arroz Con Pollo

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients:

¼ cup avocado oil

1 pound boneless, skinless chicken thighs, chopped

1 onion, chopped

8 ounces mushrooms, sliced

1 (14-ounce) can crushed tomatoes, with their juices

1 tablespoon chili powder

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon garlic powder

½ teaspoon salt

Pinch cayenne pepper

2 cups uncooked Cauliflower Rice

1 cup shredded Monterey Jack cheese

½ cup sour cream, for garnish

Directions:

In a large nonstick skillet, heat the avocado oil over medium-high until it shimmers.

Add the chicken and cook, stirring occasionally, until it is browned, about 5 minutes. Using a slotted spoon, remove the chicken from the oil and set it aside.

Add the onion and mushrooms to the skillet. Cook, stirring occasionally, until the vegetables are browned, about 5 minutes.

Return the chicken to the skillet with the vegetables, adding any juices that have collected on the plate.

Add the tomatoes and their juices, chili powder, oregano, cumin, garlic powder, salt, and cayenne. Bring to a simmer, stirring.

Add the cauliflower. Cook, stirring occasionally, for 5 minutes.

Add the cheese. Cook, stirring, just until the cheese melts and mixes in, about 2 minutes more.

Into 4 containers, divide the chicken and cauliflower rice. To serve, garnish with the sour cream.

Nutrition: Calories: 513; Total Fat: 35g; Protein: 31g; Total Carbs: 20g; Net Carbs: 13g; Fiber: 7g; Sodium: 687mg Macros: 61% Fat; 24% Protein; 15% Carbs

Cheesy Chicken And Mushroom Casserole

Preparation Time : 20 minutes

Cooking Time : 1 hour and 15 minutes

Servings: 8

Ingredients:

8 bone-in chicken thighs

1 pound button mushrooms, halved

1 (8-ounce) bag frozen pearl onions

1 recipe Cream of Mushroom Soup, cooled

1 cup shredded Cheddar cheese

Directions :

Preheat the oven to 350ºF.

In a 9-by-13-inch baking dish, arrange the chicken thighs, mushrooms, and onions so they are well mixed but spread throughout the pan.

In a bowl, stir the soup and cheese together. Pour over the chicken, mushrooms, and onions.

Bake, covered with aluminum foil, for 1 hour and 15 minutes, or until the chicken is cooked through and its juices run clear. Let cool.

Divide the casserole between 8 storage containers.

Nutrition: Calories: 609; Total Fat: 56g; Protein: 25g; Total Carbs: 11g; Net Carbs: 9g; Fiber: 2g; Sodium: 383mg Macros: 83% Fat; 16% Protein; 1% Carbs

Tuna Casserole

Preparation Time: 20 minutes

Cooking Time: 1 hour and 10 minutes

Servings: 9

Ingredients:

¼ cup avocado oil

1 onion, chopped

2 zucchini, sliced

3 garlic cloves, minced

1 recipe Cream of Mushroom Soup, cooled

Zest of 1 lemon

1 teaspoon dried dill

1 tablespoon Dijon mustard

1 pound oil-packed tuna, drained

1 cup shredded Cheddar cheese

Directions:

Preheat the oven to 350ºF.

In a large nonstick skillet, heat the oil over medium-high heat until it shimmers. Add the onion and zucchini and cook, stirring occasionally, until the veggies start to soften, about 5 minutes.

Add the garlic and cook, stirring constantly, for 30 seconds. Remove from the heat and cool.

In a large bowl, combine the cream of mushroom soup, lemon zest, dill, and mustard. Whisk until smooth. Add the cooked vegetables, tuna, and cheese. Mix to combine.

Spread into a 9-by-13-inch baking dish. Bake until bubbling, about 1 hour. Let cool.

Divide the casserole between 9 storage containers.

Nutrition: Calories: 761; Total Fat: 59g; Protein: 53g; Total Carbs: 12g; Net Carbs: 9g; Fiber: 3g; Sodium: 473mg Macros: 70% Fat; 28% Protein; 2% Carbs

Pork Burrito Bowls

Preparation Time: 15 minutes, plus 4 to 8 hours to marinate

Cooking Time: 20 minutes

Servings: 4

Ingredients:

½ cup avocado oil, divided

1 bunch fresh cilantro, leaves chopped

Juice of 3 limes

1 jalapeño pepper, minced

½ teaspoon salt

6 garlic cloves, minced

6 scallions, both white and green parts, finely minced

1 pound pork belly

1 onion, sliced

1 green bell pepper, thinly sliced

2 cups cooked Cauliflower Rice

1 cup shredded Cheddar cheese

½ cup sour cream

1 avocado, halved, pitted, and chopped

Directions:

In a medium bowl, whisk together ¼ cup of the oil, the cilantro, lime juice, jalapeño, salt, garlic, and scallions. Set aside 2 tablespoons of the mixture.

Add the remaining mixture to a large zip-top bag and add the pork belly. Coat the meat with the marinade, seal the bag, and refrigerate for 4 to 8 hours.

In a large skillet, heat the remaining ¼ cup of oil on over medium-high heat until it shimmers.

Remove the meat from the marinade and wipe away any excess. Cook it in the hot oil until it reaches an internal temperature of 145ºF, about 5 minutes per side. Set aside on a platter, tented with foil, to rest.

In the same skillet, add the onion and bell pepper. Cook, stirring occasionally, until the veggies are soft, about 5 minutes.

Slice the meat thinly against the grain and return it to the pan. Add the reserved 2 tablespoons of marinade. Cook, stirring, for 2 minutes, or until the meat and veggies are coated with the marinade.

Into 4 storage containers, divide the sliced pork and vegetables, and into each of 4 separate storage containers, place ½ cup cauliflower rice. To serve, mix the meat, veggies, and cauliflower rice together and top with the cheese, sour cream, and avocado.

Nutrition: Calories: 528; Total Fat: 35g; Protein: 41g; Total Carbs: 18g; Net Carbs: 12g; Fiber: 6g; Sodium: 474mg Macros: 60% Fat; 31% Protein; 9% Carbs

Slow Cooker Pork Chili

Preparation Time: 15 minutes

Cooking Time: 4 hours on high or 8 hours on low

Servings: 8

Ingredients:

2 pounds boneless pork shoulder, cut into cubes

1 onion, chopped

3 tablespoons chili powder

1 teaspoon ground coriander

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon salt

1 cup shredded Cheddar cheese

1 cup sour cream

Directions:

In a large slow cooker, combine the pork shoulder, onion, chili powder, coriander, garlic powder, cumin, and salt.

Stir to mix. Cover and cook on high for 4 hours or on low for 8 hours. Let cool.

Into each of 8 storage containers, place 1½ cups of chili. To serve, garnish with the cheese and sour cream.

Nutrition: Per Serving: Calories: 466; Total Fat: 36g; Protein: 31g; Total Carbs: 5g; Net Carbs: 4g; Fiber: 1g; Sodium: 268mg Macros: 70% Fat; 27% Protein; 3% Carbs

Pork Stir-Fry

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Servings: 6

Ingredients:

3 tablespoons coconut oil

1 pound ground pork

6 scallions

2 cups shredded green cabbage or bagged coleslaw mix

1 tablespoon grated peeled fresh ginger

3 garlic cloves, minced

Juice of 2 limes

1 tablespoon low-sodium soy sauce

½ teaspoon sesame oil

½ teaspoon chili oil

Directions:

In a huge skillet, heat the coconut oil over medium-high heat until it shimmers.

Add the pork and cook, stirring, until it just starts to brown, about 5 minutes.

Add the scallions, cabbage, and ginger. Cook until the vegetables are soft, about 3 minutes more.

Add the garlic and cook, stirring constantly, for about 30 seconds.

Add the lime juice, soy sauce, sesame oil, and chili oil. Cook for 1 to 2 minutes, or until heated through.

Divide the stir-fry between 6 storage containers.

Nutrition: Calories: 698; Total Fat: 50g; Protein: 54g; Total Carbs: 5g; Net Carbs: 4g; Fiber: 1g; Sodium: 367mg Macros: 64% Fat; 31% Protein; 5% Carbs

Meaty Lasagna

Preparation Time: 20 minutes

Cooking Time: 1 hour and 15 minutes

Servings: 12

Ingredients:

¼ cup avocado oil

1 shallot, minced

6 garlic cloves, minced

2 (14-ounce) cans crushed tomatoes (1 can drained, the other with juices reserved)

1 teaspoon Italian seasoning

1 pound bulk Italian sausage

1 (7-ounce) container prepared pesto

1 (15-ounce) container whole-milk ricotta cheese

16 ounces sliced salami

3 cups shredded mozzarella cheese, divided

Directions:

Preheat the oven to 350ºF.

In a huge skillet, heat the oil over medium-high heat until it shimmers.

Put the shallot and cook, stirring, for 2 minutes. Put the garlic and cook, stirring constantly, for 30 seconds.

Add the tomatoes, along with the juices of 1 can, and the Italian seasoning. Bring to a simmer. Simmer, stirring occasionally, for 5 minutes.

As the sauce simmers, in another large skillet, heat the Italian sausage over medium-high heat, crumbling with a spoon until it is browned, about 5 minutes. Remove from the heat and set aside.

In a little bowl, mix the pesto and ricotta.

Spread about a ½ cup of the sauce on the bottom of a 9-by-13-inch baking dish.

Layer a single layer of salami in the pan over the sauce, and spread with a thin layer of the pesto and ricotta mixture. Sprinkle with 1 cup of the shredded cheese. Spread about ¼ to ½ cup more of the sauce over the top, add another layer of salami and another layer of the ricotta mixture, and another cup of the shredded cheese.

Spread a final layer of salami over the top of the shredded cheese and cover with the remaining sauce. Sprinkle with the remaining cup of shredded cheese.

Put the pan on a rimmed baking sheet to catch any drips and place it in the oven. Bake for 1 hour. Cool slightly before slicing into 12 pieces.

Into each of 12 storage containers, place 1 piece of lasagna.

Nutrition: Calories: 554; Total Fat: 43g; Protein: 29g; Total Carbs: 11g; Net Carbs: 9g; Fiber: 2g; Sodium: 1,296mg Macros: 71% Fat; 20% Protein; 9% Carbs

Jarlsberg Lunch Omelet

Preparation Time: 2 minutes

Cooking Time: 8 minutes

Servings: 2

Ingredients:

4 medium mushrooms, sliced, 2 oz 

1 green onion, sliced 

2 eggs, beaten 

1 oz Jarlsberg or Swiss cheese, shredded 

1 oz ham, diced 

Directions:

In a skillet, cook the mushrooms and green onion until tender. 

Add the eggs and mix well. 

Sprinkle with salt and top with the mushroom mixture, cheese and the ham. 

When the egg is set, fold the plain side of the omelet on the filled side. 

Turn the heat off and wait until the cheese has melted. 

Serve!

Nutrition: 525 cal., 37g fat, 40g protein & 2g carbs.

Mu Shu Lunch Pork

Preparation Time: 2 minutes

Cooking Time: 8 minutes

Servings: 4

Ingredients:

4 cups coleslaw mix, with carrots 

1 small onion, sliced thin 

1 lb cooked roast pork, cut into ½" cubes 

2 tbsp. hoisin sauce 

2 tbsp. soy sauce 

Directions:

In a huge skillet, heat the oil on a high heat. 

Stir-fry the cabbage and onion for 4 minutes until tender. 

Add the pork, hoisin and soy sauce.

Cook until browned.

Enjoy

Nutrition: 260 cal., 10g fat, 30g protein & 10g carbs.

Bacon & Chicken Patties

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Servings: 2

Ingredients:

1 ½ oz can chicken breast 

4 slices bacon 

¼ cup parmesan cheese 

1 large egg 

3 tbsp. keto coconut flour 

Directions:

Cook the bacon until crispy. 

Chop the chicken and bacon together in a food processor until fine. 

Add in the parmesan, egg, coconut flour and mix. 

Make the patties by hand and fry on a medium heat in a pan with some oil. 

Once browned, flip over, continue cooking, and lie them to drain.

Serve!

Nutrition: 420 cal., 22g fat, 37g protein & 4g carbs.

Prosciutto Spinach Salad

Preparation Time: 2 minutes

Cooking Time: 5 minutes

Servings: 2

Ingredients:

2 cups baby spinach 

1/3 lb prosciutto 

1 cantaloupe  

1 avocado  

¼ cup diced red onion

Directions:

Add a cup of spinach on each plate. 

Top with the diced prosciutto, cubes of balls of melon, slices of avocado, a handful of red onion and a few walnuts. 

Put some freshly ground pepper, if you like. 

Serve!

Nutrition: 199 cal., 18g fat, 6.5g protein & 2.5g carbs.

Riced Cauliflower & Curry Chicken

Preparation Time: 5 minutes

Cooking Time: 25 minutes

Servings: 6

Ingredients:

2 lbs chicken (4 breasts) 

1 packet curry paste 

3 tbsp. ghee (can substitute with butter) 

½ cup heavy cream 

1 head cauliflower (around 1 kg) 

Directions:

In a large skillet, melt the ghee. 

Add the curry paste and mix.

Once combined, add a cup of water and simmer for 5 minutes. 

Add the chicken, cover the skillet and simmer for 18 minutes.

Cut a cauliflower head into florets and blend in a food processor to make the riced cauliflower. 

When the chicken is cooked, uncover, add the cream and cook for an additional 7 minutes. 

Serve!

Nutrition: 950 cal., 45g fat, 31g protein & 8g carbs.

Mashed Garlic Turnips

Preparation Time: 2 minutes

Cooking Time: 8 minutes

Servings: 2

Ingredients:

3 cups diced turnip 

2 cloves garlic, minced 

¼ cup heavy cream 

3 tbsp. melted butter 

Salt and pepper to season 

Directions:

Boil the turnips until tender. 

Drain and mash the turnips.

Add the cream, butter, salt, pepper and garlic. Combine well. 

Serve!

Nutrition: 150 cal., 14g fat, 3g protein & 4g carbs.

Dijon Halibut Steak

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Servings: 1

Ingredients:

1 6-oz fresh or thawed halibut steak 

1 tbsp. butter 

1 tbsp. lemon juice 

½ tbsp. Dijon mustard 

1 tsp fresh basil 

Directions:

Heat the butter, basil, lemon juice and mustard in a small saucepan to make a glaze.

Brush both sides of the halibut steak with the mixture. 

Grill the fish for 10 minutes over a medium heat until tender and flakey.

Nutrition: 305 cal., 16g fat, 34g protein & 6g carbs.

Cast-Iron Cheesy Chicken

Preparation Time: 2 minutes

Cooking Time: 8 minutes

Servings: 4

Ingredients:

4 chicken breasts 

4 bacon strips 

4 oz ranch dressing 

2 green onions 

4 oz cheddar cheese 

Directions:

Put oil into a skillet and heat on high. Add the chicken breasts and fry both sides until piping hot.

Fry the bacon and crumble it into bits.

Dice the green onions.

Put the chicken in a baking dish and top with soy sauce. 

Toss in the ranch, bacon, green onions and top with cheese. 

Cook until the cheese is browned, for around 4 minutes. 

Serve.

Nutrition: 419 cal., 29g fat, 32g protein & 2g carbs.

Bacon Chops

Preparation Time: 5 minutes

Cooking Time:   15 minutes

Servings: 2

Ingredients:

2 pork chops (I prefer bone-in, but boneless chops work great as well) 

1 bag shredded brussels sprouts 

4 slices of bacon

Worcestershire sauce  

Lemon juice (optional) 

Directions:

Put the pork chops on a baking sheet with the Worcestershire sauce inside a preheated grill for 5 minutes.

Turnover and cook for another 5 minutes. Put to the side when done.

Cook the chopped bacon in a large pan until browned. Add the shredded brussels sprouts and cook together. 

Stir the brussels sprouts with the bacon and grease and cook for 5 minutes until the bacon is crisp.

Nutrition: 439 cal., 39g fat, 12g protein & 9g carbs.

Chicken in a Blanket

Preparation Time: 5 minutes

Cooking Time: 55 minutes

Servings: 3

Ingredients:

3 boneless chicken breasts 

1 package bacon 

1 8-oz package cream cheese 

3 jalapeno peppers 

Salt, pepper, garlic powder or other seasonings 

Directions:

Divide the chicken breast in half lengthwise to create two pieces. 

Cut the jalapenos in half lengthwise and remove the seeds. 

Dress each breast with a half-inch slice of cream cheese and half a slice of jalapeno. Sprinkle with garlic powder, salt and pepper.

Roll the chicken and wrap 2 to 3 pieces of bacon around it—secure with toothpicks. 

Bake in a preheated 375°F/190°C oven for 50 minutes.

Serve!

Nutrition: 380 cal., 29g fat, 11g protein & 3g carbs.

Bell Pepper Veggie Pizza

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Servings: 10

Ingredients:

6 large eggs 

1/2 cup coconut flour

1 cup coconut milk

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon oregano seasoning

1 teaspoon basil seasoning

1 teaspoon rosemary seasoning

1/2 teaspoon baking soda

1 tomato cut into large slices

2 red peppers, chopped into large slices

2 yellow peppers chopped into large slices

1 tablespoon extra virgin olive oil

1/2 cup mozzarella

Directions:

Preheat your oven to 400F.

Separate the egg whites from the yolks.

In a bowl, whisk together the egg whites, oregano, onion powder, rosemary, basil, garlic, baking soda, coconut milk and coconut flour together until it combines well.

Spread the mix onto a baking sheet and place in the oven for 15 minutes or until the dough is firm.

Take out from the oven and reduce temperature to 300 F.

6 Spread the olive oil all over the crust evenly an assemble the pizza using the peppers, tomato and mozzarella.

Either spread the egg yolks over the crust or carefully place them in niches on the crust.

Put in the oven and cook until the yolks don’t look runny. Usually 10-15 minutes

Remove and serve in equal slices. Remember the total serving size!

Nutrition:   Calorie count- 1368 Protein- 66g Carbs- 52g Fat- 90g

Baked Chicken With Cauliflower N Cheese

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Servings: 6

Ingredients:

1 large cauliflower, cut into small florets

2 cups coconut milk

1/4 cup coconut flour

6 chicken breasts, skinless

50g butter

100g cheddar cheese, grated

Salt

Pepper

3 teaspoon rosemary seasoning

3 teaspoon basil seasoning

5 teaspoon paprika

1 tablespoon coconut oil

Directions:

Preheat your oven to 400F.

Rub the chicken breasts with paprika, basil and rosemary. Drizzle the coconut oil over the chicken. Place in a baking tray

Boil the cauliflower florets until soft and drain the excess water. Place in a baking tray.

In a saucepan, add the milk and flour. Add small portions of the butter while continuing to whisk vigorously. Keep whisking for a couple minutes after adding all the butter as the sauce bubbles.

Once it thickens, remove from heat and pour over the cauliflower in the baking tray.

Place both the chicken and the cauliflower in the oven.

Bake until well done. The chicken should be cooked fully through and should be white throughout without any pink left in it. The cheese sauce will bubble when fully cooked.

Serve together and enjoy!

Nutrition: Calorie count- 3550 Protein- 222g Carbs- 90g Fat- 267g

Tangy Beef And Eggplant Keto Wraps

Preparation Time: 5 minutes

Cooking Time: 30 minutes

Servings: 8

Ingredients:

1/2 cup coconut flour 

4 large eggs

1 1/2 cup coconut milk

Salt

800g lean ground beef mince

4 medium sized eggplants, chopped

2 teaspoons turmeric

2 teaspoons paprika

2 teaspoons cumin, powdered

1 tablespoon ginger, minced

1 tablespoon garlic, minced

1 tablespoon coconut oil

Salt

Directions:

Prepare the tortillas. In a bowl whisk together the 4 large eggs, the coconut flour and milk along with a pinch of salt to make the batter.

Let it rest for a minute as it thickens. Ensure that your batter is runny enough to be evenly spread so as to make thinner tortillas.

Spread on a skillet and cook for 2 minutes at the most. Flip to the other side and cook until it is slightly browned.

The batter should yield around 8 tortillas.

Preheat your oven to 375F.

On a pan over a medium flame, add the ground beef and cook for 5 minutes or so until it isn’t pink anymore.

Transfer to a bowl and set aside.

On the same pan, heat the coconut oil and add the ginger and garlic.

Fry on a medium flame for a minute.

Add the eggplant along with the cumin, turmeric, salt and paprika. Stir until eggplant is well coated for about 2 minutes.

Transfer the contents to a baking tray and bake for 15 minutes or until well done.

Assemble the wraps. On a tortilla, divide the beef and eggplant evenly. Serve hot!

Nutrition: Calorie count- 4040 Protein- 268g Carbs- 180g Fat- 250g

Pork Keto Sandwich with Guacamole

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Servings: 1

Ingredients:

7 large eggs 

1 teaspoon baking powder

1/2 cup butter, melted

Salt to taste

2 tablespoons coconut flour

2 small pork sausage links

Guacamole ingredients (increase as required)

1 avocado, peeled and pitted

1 teaspoon lime juice

1/4 cup cilantro, chopped

1 small tomato, chopped

Salt

Few drops of Tabasco sauce

Directions:

Preheat your oven to 400F. Line a loaf pan with parchment paper

Beat the eggs in a bowl and add the butter gradually.

Add ingredients 2, 4 and 5 and beat gently as the mixture starts thickening.

Once the mixture is thick, spread in the pan evenly.

Bake for 40 minutes or until the top is golden brown. Alternatively, stick a toothpick in the center and if it comes out clean, your bread is done!

Cool on a rack for 10 minutes and cut out 2 slices.

Prepare the guacamole. Mash the avocado to your linking. You can leave it chunky or soft.

In a bowl, combine all the ingredients for the guacamole and refrigerate for an hour.

In a pan, cook the sausage links until they’re brown on the outside and attain a firm texture.

Cut the sausage into small pieces.

On the bread, spread the guacamole evenly. Place the sausage on top of the spread. Enjoy!   

Nutrition: Calorie count- 320  Protein- 23g Carbs- 11g Fat- 50g

Blackened Trout With Spicy Avocado Salsa

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Servings: 4

Ingredients:

4 150gm pieces of Trout fillets

Salt

Pepper

2 avocado, diced

1/3 cup onion, diced

1 tablespoon lime juice

1 small jalapeno pepper, chopped

1 tablespoon cilantro, chopped

3 teaspoons paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon cayenne pepper

1 teaspoon dried thyme

1 small tomato chopped

Directions:

In a pan, heat the oil until warm over low heat.

Season the trout fillets with salt and pepper and place skin side down over the oil.

Cook on one side until golden brown to black and then flip to the other side until blackened.

Set aside to cool.

Mix ingredients 4-14 well together along with some salt and pepper.

Spread over the trout fillets and serve the rest as a dipping sauce.

Enjoy!

Nutrition: Calorie count- 1205 Protein- 125g Carbs- 40g Fat- 123g

Keto Chicken Enchiladas

Preparation Time: 5 minutes

Cooking Time: 30 minutes

Servings: 4

Ingredients:

4 medium chicken breasts

1 tablespoon coconut oil

1/4 cup onion

5 medium green chilies, chopped

3 oz butter

1/4 teaspoon cayenne pepper powder

3 teaspoons cumin powder

2 teaspoons coriander powder

2 teaspoons onion powder

300g tomato puree

Salt and pepper

4 keto tortillas

1/2 cup cheddar cheese, grated

Directions:

Preheat your oven to 375F.

In a pan, fry the onion, chilies with the oil until the onions are golden brown. Season the chicken breasts with salt and pepper.

Place the breasts in the pan and fry lightly on both sides. Baste the onion and chilies on top of the chicken.

After a minute or so, place the breasts in the oven. Leave the onion and chilies in the pan. Cook the chicken until it is white in the center.

Melt the butter in the pan.

Add ingredients 6-9 to the butter and fry until fragrant.

Add the tomato puree and stir well. Simmer on low het for around 15 minutes. Add salt to taste.

Remove from heat and set aside.

Remove the cooked chicken from the oven and slice into smaller pieces.

Assemble the enchiladas! On one tortilla, add the chicken, pour some of the sauce over it and add the cheese on top. Wrap the tortilla is you prefer.

Enjoy!

Nutrition: Calorie count- 1100 Protein- 103g Carbs- 32g Fat- 80g

Shrimp and Sausage Quick n ‘Easy

Preparation Time: 5 minutes

Cooking Time: 40 minutes

Servings: 4

Ingredients:

400g medium sized shrimp, heads and tails removed, cleaned

200g sweet Italian sausage, chopped

2 red bell peppers, chopped

2 yellow bell peppers, chopped

1 teaspoon red chili powder

1 medium onion chopped

2 cloves garlic, skin removed, chopped small

2 tablespoons coconut oil

4 leaves of fresh mint, chopped

1 cup baby spinach

Salt

Pepper

Directions:

In a bowl, add salt over the shrimp and let it rest.

In a pan, heat 1 tablespoon of the oil along with the garlic and onion. Fry until the onions are golden brown.

Add the peppers along with the chili powder and salt. Fry on medium heat for 5 minutes or so.

Remove from heat and cool. Transfer to a blender and add the mint leaves. Blend until a paste is formed. If the paste is too thick, add some oil to it. If it is still thick, add a little water.

On the same pan, heat the remaining oil.

Drain the water from the bowl of shrimp in the first step and season with pepper.

Add the sausage and shrimp to the pan and also add the paste prepared in step 4. Add as much or as little as you want.

Fry until the shrimp is cooked.

Serve on a bed of baby spinach or a salad of your choice!

Nutrition: Calorie count- 1150 Protein- 135g Carbs- 30g Fat- 110g

Thai Inspired Cashew Chicken

Preparation Time: 5 minutes

Cooking Time: 35 minutes

Servings: 4

Ingredients:

2 chicken breasts, cut into small pieces

2 chicken thighs, cut into small pieces

3 tablespoons coconut oil

1 teaspoon ginger, minced

1 teaspoon garlic, minced

1/2 medium green bell pepper, diced

1/4 cup raw cashews. Soaked for 30 minutes in water in refrigerated.

1 small red onion, diced

2 tablespoons soy sauce

1 1/2 tablespoon rice wine vinegar

Salt

Pepper

Directions:

In a pan, roast the cashews till browned. Set aside to cool.

Transfer to a food processor and grind. When the texture is grainy, add a little water and grind some more. Keep repeating until a paste is formed to your desired thickness.

Add the ginger, garlic, onion, bell pepper and oil to the pan and fry until the onions are golden brown.

Toss the chicken into the mix and cook on a medium heat.

Once cooked, add the salt, pepper, vinegar and soy sauce and reduce the mixture until the chicken is fully coated.

Enjoy.

Nutrition: Calorie count- 1267 Protein- 90g Carbs- 43g Fat- 104g

Garlic Butter Cod

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Servings: 2

Ingredients:

3 cod fillets, 8 ounces each

¾ pound baby bok choy halved

1/3 cup butter, thinly sliced

1½ tablespoon garlic, minced

Sea salt, as needed

Freshly ground black pepper

Directions:

Preheat your oven to 400 degrees Fahrenheit.

Cut 3 sheets of aluminum foil, large enough to accommodate one fillet.

Place cod fillets on each of the sheets and add butter and garlic on top of the fillets.

Add bok choy and season with pepper and salt according to your taste.

Fold the packet and enclose them in pouches.

Arrange on your baking sheet.

Bake for 20 minutes and transfer to a cooling rack.

Enjoy!  

Nutrition: Calories: 355 Fat: 21g Net Carbohydrates: 3g   Protein: 37g   Fiber: 1g Carbohydrates: 5g

Broccoli & Tilapia

Preparation Time: 4 minutes

Cooking Time: 14 minutes

Servings: 2

Ingredients:

6 ounce of tilapia, frozen

1 tablespoon butter

1 tablespoon garlic, minced 

1 teaspoon lemon pepper seasoning

1 cup broccoli florets, fresh

Directions:

Preheat your oven to 350 degrees Fahrenheit.

Add fish in aluminum foil packets.

Arrange broccoli around fish.

Sprinkle lemon pepper on top.

Close the packets and seal.

Bake for 14 minutes.

Take a bowl and add garlic and butter, mix well, and keep the mixture on the side.

Remove the packet from the oven and transfer it to a platter.

Place butter on top of the fish and broccoli, serve and enjoy! 

Nutrition: Calories: 362 Fat: 25g Net Carbohydrates: 2g Protein: 29g  Fiber: 1g Carbohydrates: 4g

Tuna Croquettes

Preparation Time: 4 minutes

Cooking Time: 9 minutes

Servings: 2

Ingredients:

1 can tuna, drained

1 whole large egg

4 tablespoon parmesan cheese, grated

2 tablespoon flax meal

Dash of salt

Dash of pepper

1 tablespoon onion, minced

Directions:

Add all of the ingredients to a blender (except flax meal) and pulse the mixture into a crunchy texture.

Form patties using the mixture.

Dip both sides of the patties in flax meals and fry them in hot oil until both sides are browned well.  

Nutrition: Calories: 105 Fat: 5g Net Carbohydrates: 2g   Protein: 14g  Fiber: 2g Carbohydrates:  5g

Mexican Beef Zucchini Boats

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Servings: 2

Ingredients:

1/2 pound ground beef

1 tablespoon olive oil

1/2 teaspoon salt

1 tablespoon Tex-Mex seasoning

1/2 teaspoon salt

½ cup fresh cilantro, finely chopped

1/2 tablespoon olive oil

1 zucchini

1¼ cups cheese, grated

¼ cup black olives, sliced

Directions:

Preheat your oven to 400 degrees Fahrenheit. Split the zucchini in half lengthwise and remove the seed. Season with salt and let them sit for 10 minutes. Take a frying pan and place it over medium heat. Add olive oil and let the oil heat up. Season ground meat with salt and Tex-Mex seasoning. Pour meat to the frying pan. Cook until the liquid has evaporated. Blot off drops               of liquid with a kitchen towel. Place zucchini halves in a greased baking dish. Mix 1/3rd of the cheese into ground beef alongside finely chopped cilantro, mix well. Divide the mixture between your zucchini boats. Put olives on the top. Cover with grated cheese. Bake for 20               minutes. Let them cool for 5 minutes. Enjoy! 

Nutrition: Calories: 601 Fat: 49g Net Carbohydrates: 6g Protein: 33g Fiber: 2g Carbohydrates: 8g

Avocado Beef Patties

Preparation Time: 15 minutes

Cooking Time: 10minutes

Servings: 2

Ingredients:

1 pound 85% lean ground beef

1 small avocado, pitted and peeled

2 slices yellow cheddar cheese

Salt, as needed

Fresh ground black pepper, as needed

Directions:

Preheat and prepare your broiler to high.  Divide beef into two equal-sized patties. Season the patties with salt and pepper accordingly. Broil the patties for 5 minutes per side. Place the patties on a platter and add cheese. Slice avocado into strips and place them on top of the patties. Serve and enjoy!

Nutrition: Calories: 568 Fat: 43g Net Carbohydrates: 9g Protein: 38g Fiber: 3g Carbohydrates: 12g

Chicken & Cabbage Platter

Preparation Time: 9 minutes

Cooking Time: 14 minutes

Servings: 2

Ingredients:

½ cup onion, sliced

1 tablespoon sesame garlic-flavored oil

2 cups Bok-Choy/Spinach, shredded

1/2 cup fresh bean sprouts

1½ stalks celery, chopped 

1½ teaspoon garlic, minced

1/2 teaspoon stevia 

1/2 cup chicken broth

1 tablespoon coconut aminos

1/2 tablespoon freshly minced ginger 2 boneless chicken breast salt, to taste

pepper, to taste

Directions:

Cut chicken breasts into pieces, season with salt and pepper. Fry it in the pan with garlic. Add chicken broth and sauté for a while. 

Shred the cabbage with a knife.

Add onion, bean sprouts, celery, and sauté it until tender. Add stevia, coconut aminos, and ginger. Season with salt and pepper according to your taste.

Place the braised cabbage to your platter alongside the rotisserie chicken.

Enjoy!

Nutrition: Calories: 368 | Fat: 18g  |  Net Carbohydrates: 8g | Protein: 42g  |  Fiber: 3g  |  Carbohydrates: 11g

Balsamic Chicken and Vegetables

Preparation Time: 15 minutes

Cooking Time: 10minutes

Servings: 4

Ingredients:

4 chicken thigh, boneless and skinless

5 stalks of asparagus, halved

1 bell pepper, cut in chunks 

1/2 red onion, diced

1 garlic cloves, minced

2-ounces mushrooms, diced

¼ cup balsamic vinegar

1 tablespoon olive oil

½ teaspoon stevia 

½ tablespoon oregano

Salt and pepper, as needed

Directions:

Preheat your oven to 425 degrees Fahrenheit. Mix the spices, olive oil, and vinegar. Combine the vegetables and mushrooms in a bowl.

Season with spices and sprinkle with oil.

Dip the chicken pieces into a spice mix and coat them thoroughly.

Place the veggies and chicken onto a pan in a single layer.

Cook for 25 minutes.

Serve and enjoy!

Nutrition:   Calories: 401  |  Fat: 17g  |  Net Carbohydrates: 11g  |  Protein: 48g  |  Fiber: 3g  |  Carbohydrates: 14g

Onion Bacon Pork Chops

Preparation Time: 10 minutes

Cooking Time: 45 minutes

Servings: 2

Ingredients:

1 onion, peeled and chopped

3 bacon slices, chopped

1/4 cup chicken stock

Salt and pepper to taste

2 pork chops

Directions:

Heat a pan over medium heat and add bacon. Stir and cook until crispy. Transfer to a bowl. Return pan to medium heat and add onions, season with salt and pepper. Stir and cook for 15 minutes. Transfer to the same bowl with bacon. Return the pan to heat (medium-high) and               add pork chops. Season with salt, pepper, and brown for 3 minutes. Flip and lower heat to medium. Cook for 7 minutes more. Add stock and stir cook for 2 minutes. Return the bacon               and onions to the pan and stir cook for 1 minute. Serve and enjoy!

Nutrition: Calories: 325  |  Fat: 18g  |  Carbohydrates: 6g  |  Protein: 36g  |  Fiber: 2g  |  Net Carbohydrates: 4g

Caramelized Pork Chops

Preparation Time: 5 minutes

Cooking Time: 30 minutes

Servings: 2

Ingredients:

2 pounds chuck roast, sliced

2 ounces green chili, chopped

1 tablespoon chili powder

1/4 teaspoon dried oregano

1/4 teaspoon ground cumin

1 garlic cloves, minced

2 tablespoons olive oil

Salt as needed

Directions:

Rub up your chop with 1 teaspoon of pepper and 2 teaspoons of seasoning salt. Take a skillet and heat some oil over medium heat. Brown your pork chops on each side. Add some water and chili to the pan. Cover it up and lower down the heat, simmer it for about 20 minutes. Turn your chops over and add the rest of the pepper and salt.  Cover it up, cook until the water evaporates, and the chili turns to tender.

Remove the chops from your pan and serve with some peppers on top.

Nutrition: Calories: 271  |  Fat: 19g  |  Carbohydrates: 4g  |  Protein: 27g  |  Fiber: 2g  |  Net Carbohydrates: 2g

Chicken Bacon Quesadilla

Preparation Time: 10 minutes

Cooking Time: 35 minutes

Servings: 2

Ingredients:

¼ cup ranch dressing

½ cup cheddar cheese, shredded

20 slices bacon, center-cut

2 cups grilled chicken, sliced

Directions:

Re-heat your oven to 400 degrees F.

Line baking sheet using parchment paper.

Bake bacon slices for 30 minutes.

Lay grilled chicken over bacon square, drizzling ranch dressing on top.

Sprinkle cheddar cheese and top with another bacon square.

Bake for 5 minutes more.

Slice and serve. Enjoy!

Nutrition: Calories: 619  |  Fat: 35g  |  Carbohydrates: 2g  |  Protein: 79g  |  Fiber: 1g  |  Net Carbohydrates: 1g

Sesame-Crusted Tuna with Green Beans

Preparation Time: 15 minutes

Cooking Time: 5 minutes

Servings: 4

Ingredients:

¼ cup white sesame seeds

¼ cup black sesame seeds

4 (6-ounce) ahi tuna steaks

Salt and pepper

1 tablespoon olive oil

1 tablespoon coconut oil

2 cups green beans

Directions:

In a shallow dish, mix the two kinds of sesame seeds.

Season the tuna with pepper and salt.

Dredge the tuna in a mixture of sesame seeds.

Heat up to high heat the olive oil in a skillet, then add the tuna.

Cook for 1 to 2 minutes until it turns seared, then sear on the other side.

Remove the tuna from the skillet, and let the tuna rest while using the coconut oil to heat the skillet.

Fry the green beans in the oil for 5 minutes then use sliced tuna to eat.

Nutrition: Calories: 420 Fats:23 Protein:7 Carbohydrates: 0

Rosemary Roasted Pork with Cauliflower

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients:

1 ½ pounds boneless pork tenderloin

1 tablespoon coconut oil

1 tablespoon fresh chopped rosemary

Salt and pepper

1 tablespoon olive oil

2 cups cauliflower florets

Directions:

Rub the coconut oil into the pork, then season with the rosemary, salt, and pepper.

Heat up the olive oil over medium to high heat in a large skillet.

Add the pork on each side and cook until browned for 2 to 3 minutes.

Sprinkle the cauliflower over the pork in the skillet.

Reduce heat to low, then cover the skillet and cook until the pork is cooked through for 8 to 10 minutes.

Slice the pork with cauliflower and eat.

Nutrition: Calories: 320 Fats:37 Protein:3 Carbohydrates: 1

Grilled Salmon and Zucchini with Mango Sauce

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Servings: 4

Ingredients:

4 (6-ounce) boneless salmon fillets

1 tablespoon olive oil

Salt and pepper

1 large zucchini, sliced in coins

2 tablespoons fresh lemon juice

½ cup chopped mango

¼ cup fresh chopped cilantro

1 teaspoon lemon zest

½ cup canned coconut milk

Directions:

Preheat a grill pan to heat, and sprinkle with cooking spray liberally.

Brush with olive oil to the salmon and season with salt and pepper.

Apply lemon juice to the zucchini, and season with salt and pepper.

Put the zucchini and salmon fillets on the grill pan.

Cook for 5 minutes then turn all over and cook for another 5 minutes.

Combine the remaining ingredients in a blender and combine to create a sauce.

Serve the side-drizzled salmon filets with mango sauce and zucchini.

Nutrition: Calories: 350 Fats:23 Protein:7 Carbohydrates: 6

Beef and Broccoli Stir-Fry

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Servings: 4

Ingredients:

¼ cup soy sauce

1 tablespoon sesame oil

1 teaspoon garlic chili paste

1-pound beef sirloin

2 tablespoons almond flour

2 tablespoons coconut oil

2 cups chopped broccoli florets

1 tablespoon grated ginger

3 cloves garlic, minced

Directions:

In a small bowl, whisk the soy sauce, sesame oil, and chili paste together.

In a plastic freezer bag, slice the beef and mix with the almond flour.

Pour in the sauce and toss to coat for 20 minutes, then let rest.

Heat up the oil over medium to high heat in a large skillet.

In the pan, add the beef and sauce and cook until the beef is browned.

Move the beef to the skillet sides, then add the broccoli, ginger, and garlic.

Sauté until tender-crisp broccoli, then throw it all together and serve hot.

Nutrition: Calories: 350 Fats:19 Protein:37 Carbohydrates: 6

Parmesan-Crusted Halibut with Asparagus

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Servings: 4

Ingredients:

2 tablespoons olive oil

¼ cup butter, softened

Salt and pepper

¼ cup grated Parmesan

1-pound asparagus, trimmed

2 tablespoons almond flour

4 (6-ounce) boneless halibut fillets

1 teaspoon garlic powder

Directions:

Preheat the oven to 400 F and line a foil-based baking sheet.

Throw the asparagus in olive oil and scatter over the baking sheet.

In a blender, add the butter, Parmesan cheese, almond flour, garlic powder, salt and pepper, and mix until smooth.

Place the fillets with the asparagus on the baking sheet, and spoon the Parmesan over the eggs.

Bake for 10 to 12 minutes, then broil until browned for 2 to 3 minutes.

Nutrition: Calories: 415 Fats:26 Protein:42 Carbohydrates: 3

Hearty Beef and Bacon Casserole

Preparation Time: 25 minutes

Cooking Time: 30 minutes 

Servings: 8

Ingredients:

8 slices uncooked bacon

1 medium head cauliflower, chopped

¼ cup canned coconut milk

Salt and pepper

2 pounds ground beef (80% lean)

8 ounces mushrooms, sliced

1 large yellow onion, chopped

2 cloves garlic, minced

Direction:

Preheat to 375 F on the oven.

Cook the bacon in a skillet until it crispness, then drain and chop on paper towels.

Bring to boil a pot of salted water, then add the cauliflower.

Boil until tender for 6 to 8 minutes then drain and add the coconut milk to a food processor.

Mix until smooth, then sprinkle with salt and pepper.

Cook the beef until browned in a pan, then wash the fat away.

Remove the mushrooms, onion, and garlic, then move to a baking platter.

Place on top of the cauliflower mixture and bake for 30 minutes.

Broil for 5 minutes on high heat, then sprinkle with bacon to serve.

Nutrition: Calories: 410 Fats:25 Protein:37 Carbohydrates: 6

Sesame Wings with Cauliflower

Preparation Time: 5 minutes

Cooking Time: 30 minutes 

Servings: 4

Ingredients:

2 ½ tablespoons soy sauce

2 tablespoons sesame oil

1 ½ teaspoons balsamic vinegar

1 teaspoon minced garlic

1 teaspoon grated ginger

Salt

1-pound chicken wing, the wings itself

2 cups cauliflower florets

Directions:

In a freezer bag, mix the soy sauce, sesame oil, balsamic vinegar, garlic, ginger, and salt, then add the chicken wings.

Coat flip, then chill for 2 to 3 hours.

Preheat the oven to 400 F and line a foil-based baking sheet.

Spread the wings along with the cauliflower onto the baking sheet.

Bake for 35 minutes, then sprinkle on to serve with sesame seeds.

Nutrition: Calories: 400 Fats:15 Protein: 5 Carbohydrates: 3

Fried Coconut Shrimp with Asparagus

Preparation Time: 15 minutes

Cooking Time: 10 minutes 

Servings: 6

Ingredients:

1 ½ cups shredded unsweetened coconut

2 large eggs

Salt and pepper

1 ½ pounds large shrimp, peeled and deveined

½ cup canned coconut milk

1-pound asparagus, cut into 2-inch pieces

Directions:

Pour the coconut onto a shallow platter.

Beat the eggs in a bowl with a little salt and pepper.

Dip the shrimp into the egg first, then dredge with coconut.

Heat up coconut oil over medium-high heat in a large skillet.

Add the shrimp and fry over each side for 1 to 2 minutes until browned.

Remove the paper towels from the shrimp and heat the skillet again.

Remove the asparagus and sauté to tender-crisp with salt and pepper, then serve with the shrimp.

Nutrition: Calories: 535 Fats:38 Protein: 16 Carbohydrates: 3

Coconut Chicken Curry with Cauliflower Rice

Preparation Time: 15 minutes

Cooking Time: 30 minutes 

Servings: 6

Ingredients:

1 tablespoon olive oil

1 medium yellow onion, chopped

1 ½ pounds boneless chicken thighs, chopped

Salt and pepper

1 (14-ounce) can coconut milk

1 tablespoon curry powder

1 ¼ teaspoon ground turmeric

3 cups riced cauliflower

Directions:

Heat the oil over medium heat, in a large skillet.

Add the onions, and cook for about 5 minutes, until translucent.

Stir in the chicken and season with salt and pepper-cook for 6 to 8 minutes, stirring frequently until all sides are browned.

Pour the coconut milk into the pan, then whisk in the curry and turmeric powder.

Simmer until hot and bubbling, for 15 to 20 minutes.

Meanwhile, steam the cauliflower rice until tender with a few tablespoons of water.

Serve the cauliflower rice over the curry.

Nutrition: Calories: 430 Fats:29 Protein: 9 Carbohydrates: 3

Pumpkin Spiced Almonds

Preparation Time: 5 minutes 

Cooking Time: 25 minutes 

Servings: 4

Ingredients:

1 tablespoon olive oil

1 ¼ teaspoon pumpkin pie spice

Pinch salt

1 cup whole almonds, raw

Direction:

Preheat the oven to 300 ° F, and line a parchment baking sheet.

In a mixing bowl, whisk together the olive oil, pumpkin pie spice, and salt.

Toss in the almonds until coated evenly, then scatter onto the baking sheet.

Bake and place in an airtight container for 25 minutes then cool down completely.

Nutrition: Calories: 170 Fats:15 Protein: 5 Carbohydrates: 3

Tzatziki Dip with Cauliflower

Preparation Time: 10 minutes 

Cooking Time: 0 minutes 

Servings: 6

Ingredients:

½ (8-ounce) package cream cheese, softened

1 cup sour cream

1 tablespoon ranch seasoning

1 English cucumber, diced

2 tablespoons chopped chives

2 cups cauliflower florets

Directions:

Use an electric mixer to pound the cream cheese until smooth.

Stir in the sour cream and ranch seasoning, beat until smooth.

Fold in the cucumbers and chives, then chill with cauliflower florets for dipping before serving.

Nutrition: Calories: 125 Fats:10 Protein: 5 Carbohydrates: 3

Classic Guacamole Dip

Preparation Time: 15 minutes 

Cooking Time: 0 minutes 

Servings: 4

Ingredients:

2 mediums avocado, pitted

1 small yellow onion, diced

1 small tomato, diced

¼ cup fresh chopped cilantro

1 tablespoon fresh lime juice

1 jalapeno, seeded and minced

1 clove garlic, minced

Salt

Sliced veggies to serve

Directions:

Mash avocado flesh into a bowl.

Stir the onion, tomato, cilantro, lime juice, garlic, and jalapeno in a bowl

Season lightly with salt and spoon into a bowl – serve with sliced veggies.

Nutrition: Calories: 225 Fats:20 Protein: 12 Carbohydrates: 3

Creamy Queso Dip

Preparation Time: 15 minutes 

Cooking Time: 5 minutes 

Servings: 8

Ingredients:

4 ounces chorizo, crumbled

1 clove garlic, minced

¼ cup heavy cream

6 ounces shredded white cheddar cheese

2 ounces shredded pepper jack cheese

¼ teaspoon xanthan gum

Pinch salt

1 jalapeno, seeded and minced

1 small tomato, diced

Directions:

Cook the chorizo in a skillet until browned evenly, then scatter in a dish.

At medium-low heat, pressure the skillet and add the garlic–cook for 30 seconds.

Stir in the heavy cream, then add the cheese a little at a time, stirring frequently until it melts.

Sprinkle with salt and xanthan gum, then mix well, and cook until thickened.

Add the tomato and jalapeno, then serve, dipping with vegetables.

Nutrition: Calories: 195 Fats:16 Protein: 12 Carbohydrates: 1

Herb Butter Scallops

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 3

Ingredients:

1 pound sea scallops, cleaned

Freshly ground black pepper

8 tablespoons butter, divided

2 teaspoons minced garlic

Juice of 1 lemon

2 teaspoons chopped fresh basil

1 teaspoon chopped fresh thyme

Directions:

Pat the scallops dry with paper towels and season them lightly with pepper.

Place a large skillet over medium heat and add 2 tablespoons of butter.

Arrange the scallops in the skillet, evenly spaced but not too close together, and sear each side until they are golden brown, about 2½ minutes per side.

Remove the scallops to a plate and set aside.

Add the remaining 6 tablespoons of butter to the skillet and sauté the garlic until translucent, about 3 minutes.

Stir in the lemon juice, basil, and thyme and return the scallops to the skillet, turning to coat them in the sauce.

Serve immediately.

Nutrition: Calories: 306 Fat: 24g Protein: 19g carbohydrates: 4g Fiber: 0g

Pan-Seared Halibut with Citrus Butter Sauce

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Servings: 3

Ingredients:

4 (5-ounce) halibut fillets, each about 1 inch thick

Sea salt

Freshly ground black pepper

¼ cup butter

2 teaspoons minced garlic

1 shallot, minced

3 tablespoons dry white wine

1 tablespoon freshly squeezed lemon juice

1 tablespoon freshly squeezed orange juice

2 teaspoons chopped fresh parsley

2 tablespoons olive oil

Directions:

Pat the fish dry with paper towels and then lightly season the fillets with salt and pepper. Set aside on a paper towel–lined plate.

Place a small saucepan over medium heat and melt the butter.

Sauté the garlic and shallot until tender, about 3 minutes.

Whisk in the white wine, lemon juice, and orange juice and bring the sauce to a simmer, cooking until it thickens slightly, about 2 minutes.

Remove the sauce from the heat and stir in the parsley; set aside.

Place a large skillet over medium-high heat and add the olive oil.

Panfry the fish until lightly browned and just cooked through, turning them over once, about 10 minutes in total.

Serve the fish immediately with a spoonful of sauce for each.

Nutrition: Calories: 319 Fat: 26g Protein: 22g Carbohydrates: 2g Fiber: 0g

Sole Asiago

Preparation Time: 10 minutes

Cooking Time: 8 minutes

Servings: 4

Ingredients:

4 (4-ounce) sole fillets

¾ cup ground almonds

¼ cup Asiago cheese

2 eggs, beaten

2½ tablespoons melted coconut oil

Directions:

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

Pat the fish dry with paper towels.

Stir together the ground almonds and cheese in a small bowl.

Place the bowl with the beaten eggs in it next to the almond mixture.

Dredge a sole fillet in the beaten egg and then press the fish into the almond mixture so it is completely coated. Place on the baking sheet and repeat until all the fillets are breaded.

Brush both sides of each piece of fish with the coconut oil.

Bake the sole until it is cooked through, about 8 minutes in total.

Serve immediately.

Nutrition: Calories: 406 Fat: 31g Protein: 29g carbohydrates: 6g Fiber: 3g

Cheesy Garlic Salmon

Preparation Time: 15 minutes

Cooking Time: 12 minutes

Servings: 4

Ingredients:

½ cup Asiago cheese

2 tablespoons freshly squeezed lemon juice

2 tablespoons butter, at room temperature

2 teaspoons minced garlic

1 teaspoon chopped fresh basil

1 teaspoon chopped fresh oregano

4 (5-ounce) salmon fillets

1 tablespoon olive oil

Directions:

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

In a small bowl, stir together the Asiago cheese, lemon juice, butter, garlic, basil, and oregano.

Pat the salmon dry with paper towels and place the fillets on the baking sheet skin-side down. Divide the topping evenly between the fillets and spread it across the fish using a knife or the back of a spoon.

Drizzle the fish with the olive oil and bake until the topping is golden and the fish is just cooked through, about 12 minutes.

Serve.

Nutrition: Calories: 357 Fat: 28g Protein: 24g Carbohydrates: 2g Fiber: 0g

Stuffed Chicken Breasts

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Servings: 4

Ingredients:

1 tablespoon butter

¼ cup chopped sweet onion

½ cup goat cheese, at room temperature

¼ cup Kalamata olives, chopped

¼ cup chopped roasted red pepper

2 tablespoons chopped fresh basil

4 (5-ounce) chicken breasts, skin-on

2 tablespoons extra-virgin olive oil

Directions:

Preheat the oven to 400°F.

In a small skillet over medium heat, melt the butter and add the onion. Sauté until tender, about 3 minutes.

Transfer the onion to a medium bowl and add the cheese, olives, red pepper, and basil. Stir until well blended, then refrigerate for about 30 minutes.

Cut horizontal pockets into each chicken breast, and stuff them evenly with the filling. Secure the two sides of each breast with toothpicks.

Place a large ovenproof skillet over medium-high heat and add the olive oil.

Brown the chicken on both sides, about 10 minutes in total.

Place the skillet in the oven and roast until the chicken is just cooked through, about 15 minutes. Remove the toothpicks and serve.

Nutrition: Calories: 389 Fat: 30g Protein: 25g Carbohydrates: 3g Fiber: 0g

Spicy Pork Chops

Preparation Time: 4 hours and  10 minutes

Cooking Time: 15 minutes

Servings: 2

Ingredients:

¼ cup lime juice 2 pork rib chops

1/2 tablespoon coconut oil, melted

1/2 garlic cloves, peeled and minced

1/2 tablespoon chili powder

1/2 teaspoon ground cinnamon

1 teaspoon cumin

Salt and pepper to taste

1/4 teaspoon hot pepper sauce

Mango, sliced

Directions:

Take a bowl and mix in lime juice, oil, garlic, cumin, cinnamon, chili powder, salt, pepper, hot pepper sauce. Whisk well.

Add pork chops and toss. Keep it on the side, and let it refrigerate for 4 hours.

Preheat your grill to medium and transfer pork chops to the preheated grill. Grill for 7 minutes, flip and cook for 7 minutes more.

Divide between serving platters and serve with mango slices. Enjoy!

Nutrition: Calories: 200  |  Fat: 8g  |  Carbohydrates: 3g  |  Protein: 26g  |  Fiber: 1g  |  Net Carbohydrates: 2g

Almond Breaded Chicken Goodness

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Servings: 2

Ingredients:

2 large chicken breast, boneless and skinless

1/3 cup lemon juice

1½ cups seasoned almond meal

2 tablespoons coconut oil

Lemon pepper, to taste

Parsley for decoration

Directions:

Slice hicken breast in half.

Pound out each half until a ¼ inch thick.

Put a pan over medium heat, add oil and heat it.

Dip each chicken breast slice into lemon juice and let it sit for 2 minutes.

Turnover and let the other side sit for 2 minutes as well.

Transfer to almond meal and coat both sides.

Add coated chicken to the oil and fry for 4 minutes per side, making sure to sprinkle lemon pepper liberally.

Transfer to a paper-lined sheet and repeat until all chicken is fried. 

Garnish with parsley and enjoy.

Nutrition: Calories: 325  |  Fat: 24g  |  Carbohydrates: 3g  |  Protein: 16g  |  Fiber: 1g  |  Net Carbohydrates:  1g

Garlic Lamb Chops

Preparation Time: 35 minutes

Cooking Time: 5 minutes

Servings: 2

Ingredients:

¼ cup olive oil

¼ cup mint, fresh and chopped 

8 lamb rib chops

1 tablespoon garlic, minced

1 tablespoon rosemary, fresh and chopped

Directions:

Add rosemary, garlic, mint, olive oil into a bowl and mix well.

Keep a tablespoon of the mixture on the side for later use.

Toss lamb chops into the marinade, letting them marinate for 30 minutes. 

Preheat the cast-iron skillet over medium-high heat.

Add lamb and cook for 2 minutes per side for medium-rare.

Let the lamb rest for a few minutes and drizzle the remaining marinade.

Serve and enjoy!

Nutrition: Calories: 566  |  Fat: 40g  |  Carbohydrates: 2g  |  Protein: 47g  |  Fiber: 1g  |  Net Carbohydrates: 1g

Mushroom Pork Chops

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Servings: 2

Ingredients:

8 ounces mushrooms, sliced

1 teaspoon garlic

1 onion, peeled and chopped

1 cup keto-friendly mayonnaise

3 pork chops, boneless

1 teaspoon ground nutmeg

1 tablespoon balsamic vinegar

½ cup of coconut oil

Directions:

Take a pan and place it over medium heat. Add oil and let it heat up. Add mushrooms, onions, and stir. Cook for 4 minutes.

Add pork chops, season with nutmeg, garlic powder, and brown both sides. Transfer the pan in the oven and bake for 30 minutes at 350 degrees F. Transfer pork chops to plates and keeps               it warm.

Take a pan and place it over medium heat. Add vinegar, mayonnaise over the mushroom mixture, and stir for a few minutes.

Drizzle sauce over pork chops

Enjoy!

Nutrition: Calories: 600  |  Fat: 10g  |  Carbohydrates: 8g  |  Protein: 30g  |  Fiber: 2g  |  Net Carbohydrates: 5g

Mediterranean Pork

Preparation Time: 10 minutes

Cooking Time: 35 minutes

Servings: 2

Ingredients:

2 pork chops, bone-in

Salt and pepper, to taste

1/2 teaspoon dried rosemary

1 garlic clove, peeled and minced

Directions:

Season pork chops with salt and pepper. Place in a roasting pan. Add rosemary, garlic in the pan.

Preheat your oven to 425 degrees F. Bake for 10 minutes. Lower heat to 350 degrees F. Roast for 25 minutes more. Slice pork and divide on plates.

Drizzle pan juice all over. Serve and enjoy!

Nutrition: Calories: 165  |  Fat: 2g  |  Carbohydrates: 2g  |  Protein: 26g  |  Fiber: 1g  |  Net Carbohydrates: 1g

Brie-Packed Smoked Salmon

Preparation Time: 4 minutes

Cooking Time: 0 minutes

Servings: 4

Ingredients:

4 ounce Brie round

1 tablespoon fresh dill

1 tablespoon lemon juice

2-ounce smoked salmon

Directions:

Slice Brie in half lengthwise.

Spread salmon, dill, and lemon juice over the Brie cheese.

Place the other half on top.

Serve with Celery sticks/ cauliflower bites.

Enjoy!   

Nutrition: Calories: 241   |  Fat: 19g  |  Net Carbohydrates: 0g  |  Protein: 18g  |  Fiber: 2g  |  Carbohydrates:  3g

Blackened Tilapia

Preparation Time: 9 minutes

Cooking Time: 9 minutes

Servings: 2

Ingredients:

1 cup cauliflower, chopped 

1 teaspoon red pepper flakes

1 tablespoon Italian seasoning 

1 tablespoon garlic, minced

6 ounce tilapia

1 cup English cucumber, chopped with peel

2 tablespoon olive oil

1 sprig dill, chopped

1 teaspoon stevia

3 tablespoon lime juice

2 tablespoon Cajun blackened seasoning 

Directions:

Take a bowl and add the seasoning ingredients (except Cajun). Add a tablespoon of oil and whip. Pour dressing over cauliflower and cucumber. Brush the fish with olive oil on both sides.

Take a skillet and grease it well with 1 tablespoon of olive oil. Press Cajun seasoning on both sides of the fish.

Cook fish for 3 minutes per side. Serve with vegetables and enjoy!

Nutrition: Calories: 530  |  Fat: 33g  |  Net Carbohydrates: 4g  |  Protein: 32g  |  Fiber: 2g  |  Carbohydrates: 2g

Salsa Chicken Bites

Preparation Time: 4 minutes

Cooking Time: 14 minutes

Servings: 2

Ingredients:

2 chicken rest

1 cup of salsa

1 taco seasoning mix

1 cup plain Greek yogurt

½ cup cheddar cheese, cubed

Directions:

Take a skillet and place it over medium heat.

Add cicken breast, a ½ cup of salsa, and taco seasoning.

Mix well and cook for 12-15 minutes until the chicken is done.

Take the chicken out and cube them.

Place the cubes on toothpick and top with cheddar.

Place yogurt and remaining salsa in cups and use them as dips.

Serve and Enjoy!

Nutrition: Calories: 359  |  Fat: 14g  |   Net Carbohydrates: 14g  |  Protein: 43g  |  Fiber: 3g  |  Carbohydrates: 17g

Tomato & Tuna Balls

Preparation Time: 25 minutes

Cooking Time: 0

Servings: 2

Ingredients:

8 tomatoes, medium

1 tablespoon of capers

2 – 3-ounce cans tuna, drained

10 Kalamata olives, pitted and minced

2 tablespoon parsley

1 tablespoon olive oil

½ teaspoon thyme

Salt, to taste

pepper, as needed

Directions:

Line a cookie pan with a paper towel and scoop guts out from the tomatoes.

Keep the tomato shells on the side.

Take a bowl and mix olives, tuna, thyme, parsley, pepper in a bowl and mix.

Add oil and mix.

Fill the tomato shells with tuna mix.

Enjoy!

Nutrition: Calories: 169  |  Fat: 10g  |  Net Carbohydrates: 5g  |  Protein: 13g  |  Fiber: 5g  |  Carbohydrates: 10g  

Fennel & Figs Lamb

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Servings: 2

Ingredients:

6 ounces lamb racks

1 fennel bulbs, sliced

Salt

pepper, to taste

1 tablespoon olive oil 

2 figs, cut in half

1/8 cup apple cider vinegar

1/2 tablespoon swerve

Directions:

Take a bowl and add fennel, figs, vinegar, swerve, oil, and toss. Transfer to baking dish. Season with salt and pepper. 

Bake it for 15 minutes at 400 degrees F.

Season lamb with salt, pepper, and transfer to a heated pan over medium-high heat. Cook for a few minutes. Add lamb to the baking dish with fennel and bake for 20 minutes. Divide between plates and serve. Enjoy!

Nutrition: Calories: 230  |  Fat: 3g  |  Carbohydrates: 5g  |  Protein: 10g   |  Fiber: 2g  |  Net Carbohydrates: 3g

Tamari Steak Salad

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Servings: 2

Ingredients:

1 large bunches salad greens

4 ounces beef steak

½ red bell pepper, diced

4 cherry tomatoes, cut into halves

2 radishes, sliced

2 tablespoons olive oil

¼ tablespoon fresh lemon juice

1-ounce gluten-free tamari sauce

Salt as needed

Directions:

Marinate steak in tamari sauce.

Make the salad by adding bell pepper, tomatoes, radishes, salad green, oil, salt, and lemon juice to a bowl and toss them well.

Grill the steak to your desired doneness and transfer steak on top of the salad platter.

Let it sit for 1 minute and cut it crosswise.

Serve and enjoy!

Nutrition: Calories: 500  |  Fat: 37g  |  Carbohydrates: 4g  |  Protein: 33g  |  Fiber: 2g  |  Net Carbohydrates:  2g

Blackened Chicken

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 2

Ingredients:

1/4 teaspoon paprika

1/8 teaspoon salt

¼ teaspoon cayenne pepper

¼ teaspoon ground cumin

¼ teaspoon dried thyme

1/8 teaspoon ground white pepper

1/8 teaspoon onion powder

1 chicken breast, boneless and skinless

Directions:

Preheat your oven to 350 degrees Fahrenheit. Grease baking sheet. Take a cast-iron skillet and place it over high heat.

Add oil and heat it for 5 minutes until smoking hot.

Take a small bowl and mix salt, paprika, cumin, white pepper, cayenne, thyme, onion powder. Oil the chicken breast on both sides and coat the breast with the spice mix.

Transfer to your hot pan and cook for 1 minute per side.

Transfer to your prepared baking sheet and bake for 5 minutes.

Serve and enjoy!

Nutrition: Calories: 136   |  Fat: 3g  |  Carbohydrates: 2g  |  Protein: 24g  |  Fiber: 1g  |  Net Carbohydrates: 1g

Mediterranean Mushroom Olive Steak

Preparation Time: 10 minutes

Cooking Time: 14 minutes

Servings: 2

Ingredients:

1/2 pound boneless beef sirloin steak, ¾ inch thick, cut into 4 pieces

1/2 large red onion, chopped

1/2 cup mushrooms

2 garlic cloves, thinly sliced

2 tablespoons olive oil

1/4 cup green olives, coarsely chopped

1/2 cup parsley leaves, finely cut

Directions:

Take a large-sized skillet and place it over medium-high heat.

Add oil and let it heat up. Add beef and cook until both sides are browned, remove beef and drain fat. Add the rest of the oil to the skillet and heat it.

Add onions, garlic, and cook for 2-3 minutes. Stir well.

Add mushrooms olives and cook until mushrooms are thoroughly done. Return beef to skillet and lower heat to medium.

Cook for 3-4 minutes (covered). Stir in parsley.

Serve and enjoy!

Nutrition: Calories: 386  |  Fat: 30g  |  Carbohydrates: 11g  |  Protein: 21g  |  Fiber: 5g  |  Net Carbohydrates: 6g

Buttery Scallops

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 6

Ingredients:

2 pounds sea scallops

3 tablespoons butter, melted

2 tablespoons fresh thyme, minced

Salt and pepper, to taste

Directions:

Preheat your air fryer to 390 degrees F. Grease the air fryer cooking basket with butter.

Take a bowl, mix in all of the remaining ingredients, and toss well to coat the scallops.

Transfer scallops to air fryer-cooking basket and cook for 5 minutes.

Repeat if any ingredients are left, serve, and enjoy!

Nutrition: Calories: 186, Total Fat: 24g, Total Carbs: 4g, Fiber: 1g, Net Carbs: 2g, Protein: 20g

Brussels Sprouts and Garlic Aioli

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Servings: 4

Ingredients:

1 pound Brussels sprouts, trimmed and excess leaves removed

Salt and pepper, to taste

1½ tablespoons olive oil

2 teaspoons lemon juice

1 teaspoon powdered chili

3 garlic cloves

¾ cup whole egg, keto-friendly mayonnaise

2 cups of water

Directions:

Take a skillet and place it over medium heat.

Add garlic cloves (with peel) and roast until brown and fragrant.

Remove skillet with garlic and put a pot with water over medium heat, bring the water to a boil.

Take a knife and cut Brussels sprouts in halves lengthwise, add them to the boiling water, blanch for 3 minutes.

Drain them through a sieve and keep them on the side.

Preheat your air fryer to 350 degrees F.

Remove garlic from skillet and peel, crush them, and keep them on the side.

Add olive oil to skillet and place it over medium heat, stir in Brussels and season with salt and pepper, cook for 2 minutes.

Remove heat and transfer sprouts to your air fryer cooking basket, cook for 5 minutes. Make aioli by taking a small bowl and add mayonnaise, crushed garlic, lemon juice, powdered chili, pepper, salt, and mix.

Serve Brussels with the aioli, enjoy!

Nutrition: Calories: 42, Total Fat: 2g, Total Carbs: 3g, Fiber: 1g, Net Carbs: 2g, Protein: 5g

Broccoli Bites

Preparation Time: 15 minutes

Cooking Time: 12 minutes

Servings: 4

Ingredients:

2 eggs, beaten

¼ cup parmesan cheese, grated

2 cups broccoli florets

1½ cups cheddar cheese, grated

Salt and pepper, to taste

Directions:

Add broccoli to the food processor and pulse until crumbly.

Mix broccoli and remaining ingredients in a large bowl.

Make small balls from the mixture and arrange them in a baking sheet.

Let it refrigerate for 30 minutes.

Preheat your Air Fryer to 360 degrees F.

Transfer balls to air fryer cooking basket and cook for 12 minutes.

Serve and enjoy!

Nutrition: Calories: 234, Total Fat: 17g, Total Carbs: 4g, Fiber: 1g, Net Carbs: 2g, Protein: 16g

Bacon Burger Cabbage Stir Fry  

Preparation Time: 10 minutes  

Cooking Time: 20 minutes 

Servings: 10

Ingredients:

Ground beef (1 lb.) 

Bacon (1 lb.)  Small onion (1)

Minced cloves of garlic (3)  

Cabbage (1 lb./1 small head)    

Directions:

Dice the bacon and onion.  Combine the beef and bacon in a wok or large skillet.

Prepare it until done and store it in a bowl to keep warm.  Mince the onion and garlic.

Toss both into the hot grease.  Slice and toss in the cabbage and stir-fry until wilted. 

Blend in the meat and combine. Sprinkle with pepper and salt as desired. 

Nutrition:   Net Carbohydrates: 4.5 grams  Protein Counts: 32 grams Total Fats: 22 grams Calories: 357  

Bacon Cheeseburger  

Preparation Time: 15 minutes  

Cooking Time: 30 minutes 

Servings: 12

Ingredients:

Low-sodium bacon (16 oz. pkg.) 

Ground beef (3 lb.)

Eggs (2)   

Medium chopped onion (half of 1) 

Shredded cheddar cheese (8 oz.)  

Directions:

Fry the bacon and chop it to bits. Shred the cheese and dice the onion. 

Combine the mixture with the beef and blend in the whisked eggs.

Prepare 24 burgers and grill them the way you like them.  

You can make a double-decker since they are small.

If you like a bigger burger, you can make 12 burgers as a single-decker.  

Nutrition:   Net Carbohydrates: 0.8 grams Protein Counts: 27 grams Total Fats: 41 grams Calories: 489   

Cauliflower Mac & Cheese  

Preparation Time: 15 minutes  

Cooking Time: 20 minutes 

Servings: 4

Ingredients:

Cauliflower (1 head) 

Butter (3 tbsp.) 

Unsweetened almond milk (.25 cup)  

Heavy cream (.25 cup) 

Cheddar cheese (1 cup)     

Directions:   

Use a sharp knife to slice the cauliflower into small florets. Shred the cheese. Prepare the oven to reach 450º Fahrenheit.  Cover a baking pan with a layer of parchment baking paper or foil.   

Add two tablespoons of the butter to a pan and melt. Add the florets, butter, salt, and pepper together. Place the cauliflower on the baking pan and roast 10 to 15 minutes.  

Warm up the rest of the butter, milk, heavy cream, and cheese in the microwave or double boiler. Pour the cheese over the cauliflower and serve.  

Nutrition:   Net Carbohydrates: 7 grams Protein Counts: 11 grams Total Fats: 23 grams Calories: 294   grams

Mushroom & Cauliflower Risotto  

Preparation Time: 5 minutes  

Cooking Time: 10 minutes 

Servings: 4

Ingredients:

Grated head of cauliflower (1)  

Vegetable stock (1 cup)   

Chopped mushrooms (9 oz.)   

Butter (2 tbsp.)   

Coconut cream (1 cup)     

Directions:   

Pour the stock in a saucepan. Boil and set aside. Prepare a skillet with butter and saute the mushrooms until golden.   

Grate and stir in the cauliflower and stock. Simmer and add the cream, cooking until the cauliflower is al dente. Serve.  

Nutrition: Net Carbohydrates: 4 grams Protein Counts: 1 gram Total Fats: 17 grams Calories: 186    

Pita Pizza  

Preparation Time: 15 minutes  

Cooking Time: 10 minutes 

Servings: 2

Ingredients:

Marinara sauce (.5 cup)

Low-carb pita (1) 

Cheddar cheese (2 oz.)   

Pepperoni (14 slices) 

Roasted red peppers (1 oz.)  

Directions:   

Program the oven temperature setting to 450º Fahrenheit.  

Slice the pita in half and place onto a foil-lined baking tray. Rub with a bit of oil and toast for one to two minutes.  

Pour the sauce over the bread. Sprinkle using the cheese and other toppings. Bake until the cheese melts (5 min.). Cool thoroughly.  

Nutrition:   Net Carbohydrates: 4 grams Protein Counts: 13 grams Total Fats: 19 grams Calories: 250  

Skillet Cabbage Tacos  

Preparation Time: 10 minutes  

Cooking Time: 15 minutes 

Servings: 4

Ingredients:   

Ground beef (1 lb.) 

Salsa - ex. Pace Organic (.5 cup)  

Shredded cabbage (2 cups)

Chili powder (2 tsp.) 

Shredded cheese (.75 cup)   

Directions:   

Brown the beef and drain the fat. Pour in the salsa, cabbage, and seasoning.  

Cover and lower the heat. Simmer for 10 to 12 minutes using the medium heat temperature setting.  

When the cabbage has softened, remove it from the heat and mix in the cheese.  

Top it off using your favorite toppings, such as green onions or sour cream, and serve.  

Nutrition: Net Carbohydrates: 4 gramsProtein Counts: 30 gramsTotal Fats: 21 grams Calories: 325  

Taco Casserole  

Preparation Time: 10 minutes  

Cooking Time: 20 minutes 

Servings: 8

Ingredients:

Ground turkey or beef (1.5 to 2 lb.)  

Taco seasoning (2 tbsp.)  Shredded cheddar cheese (8 oz.)  

Salsa (1 cup)  Cottage cheese (16 oz.)  

Directions:   

Heat the oven to reach 400° Fahrenheit.  

Combine the taco seasoning and ground meat in a casserole dish. Bake it for 20 minutes.  

Combine the salsa and both kinds of cheese. Set aside for now.  

Carefully transfer the casserole dish from the oven. Drain away the cooking juices from the meat.  

Break the meat into small pieces and mash with a potato masher or fork.  

Sprinkle with cheese. Bake in the oven for 15 to 20 more minutes until the top is browned.  

Nutrition: Net Carbohydrates: 6 grams Protein Counts: 45 grams Total Fats: 18 grams Calories: 367 

Creamy Chicken Salad  

Preparation Time: 10 minutes  

Cooking Time: 30 minutes 

Servings: 4

Ingredients:

Chicken Breast - 1 Lb. 

Avocado - 2 

Garlic Cloves - 2,

Minced Lime Juice - 3 T.   

Onion - .33 C.,

Minced Jalapeno Pepper - 1,

Minced Salt - Dash Cilantro - 1 T.  

Pepper - Dash   

Directions :  

You will want to start this recipe off my prepping the stove to 400. As this warms up, get out your cooking sheet and line it with paper or foil.

Next, it is time to get out the chicken.

Go ahead and layer the chicken breast up with some olive oil before seasoning to your liking.

When the chicken is all set, you will want to line them along the surface of your cooking sheet and pop it into the oven for about twenty minutes.

By the end of twenty minutes, the chicken should be cooked through and can be taken out of the oven for chilling.

Once cool enough to handle, you will want to either dice or shred your chicken, dependent upon how you like your chicken salad.

Now that your chicken is all cooked, it is time to assemble your salad!

You can begin this process by adding everything into a bowl and mashing down the avocado.

Once your ingredients are mended to your liking, sprinkle some salt over the top and serve immediately.

Nutrition: Fats: 20g Carbs: 4g  Proteins: 25g

Spicy Keto Chicken Wings  

Preparation Time: 20 minutes  

Cooking Time: 30 minutes 

Servings: 4

Ingredients:

Chicken Wings - 2 Lbs.

Cajun Spice - 1 t.  

Smoked Paprika - 2 t.  

Turmeric - .50 t.   

Salt - Dash   

Baking Powder - 2 t.  

Pepper - Dash   

Directions:

When you first begin the Ketogenic Diet, you may find that you won’t be eating the traditional foods that may have made up a majority of your diet in the past.

While this is a good thing for your health, you may feel you are missing out! The good news is that there are delicious alternatives that aren’t lacking in flavor! To start this recipe, you’ll want to prep the stove to 400.  

As this heats up, you will want to take some time to dry your chicken wings with a paper towel. This will help remove any excess moisture and get you some nice, crispy wings!  

When you are all set, take out a mixing bowl and place all of the seasonings along with the baking powder. If you feel like it, you can adjust the seasoning levels however you would like.

Once these are set, go ahead and throw the chicken wings in and coat evenly. If you have one, you’ll want to place the wings on a wire rack that is placed over your baking tray. If not, you can just lay them across the baking sheet.  

Now that your chicken wings are set, you are going to pop them into the stove for thirty minutes. By the end of this time, the tops of the wings should be crispy.

If they are, take them out from the oven and flip them so that you can bake the other side. You will want to cook these for an additional thirty minutes.  

Finally, take the tray from the oven and allow to cool slightly before serving up your spiced keto wings. For additional flavor, serve with any of your favorite, keto-friendly dipping sauce.  

Nutrition: Fats: 7g   Carbs: 1g   Proteins: 60g  

Cheesy Ham Quiche  

Preparation Time: 10 minutes  

Cooking Time: 30 minutes 

Servings: 6

Ingredients:

Eggs - 8 

Zucchini - 1 C.,

Shredded  eavy Cream - .50 C. 

Ham - 1 C., Diced  

Mustard - 1 t. 

Salt – Dash   

Directions:

For this recipe, you can start off by prepping your stove to 375 and getting out a pie plate for your quiche. 

Next, it is time to prep the zucchini. First, you will want to go ahead and shred it into small pieces.

Once this is complete, take a paper towel and gently squeeze out the excess moisture. This will help avoid a soggy quiche. 

When the step from above is complete, you will want to place the zucchini into your pie plate along with the cooked ham pieces and your cheese.

Once these items are in place, you will want to whisk the seasonings, cream, and eggs together before pouring it over the top. 

Now that your quiche is set, you are going to pop the dish into your stove for about forty minutes.

By the end of this time, the egg should be cooked through, and you will be able to insert a knife into the center and have it come out clean. 

If the quiche is cooked to your liking, take the dish from the oven and allow it to chill slightly before slicing and serving.  

Nutrition: Fats: 25g Carbs: 2g Proteins: 20g  

Feta and Cauliflower Rice Stuffed Bell Peppers

Preparation Time: 10 minutes 

Cooking Time: 20 minutes

Servings: 3

Ingredients:

1 green Bell Pepper

1 red Bell Pepper

1 yellow Bell Pepper

½ cup Cauliflower rice 

1 cup Feta cheese 

1 Onion, sliced 

2 Tomatoes, chopped 

1 tbsp. black Pepper

2-3 Garlic clove, minced

3 tbsp. Lemon juice

3-4 green Olives, chopped 

3-4 tbsp. Olive oil

Yogurt Sauce:

1 clove Garlic, pressed 

1 cup greek Yogurt 

kosher Salt, to taste

juice from 1 Lemon

1 tbsp. fresh Dill

Directions:

Grease the Instant Pot with olive oil. Make a cut at the top of the bell peppers near the stem. Place feta cheese, onion, olives, tomatoes, cauliflower rice, salt, black pepper, garlic powder, and lemon juice into a bowl; mix well.

Fill up the bell peppers with the feta mixture and insert in the Instant Pot. Set on Manual and cook on High pressure for 20 minutes. When the timer beeps, allow the pressure to release naturally for 5 minutes, then do a quick pressure release. 

To prepare the yogurt sauce, combine garlic, yogurt, lemon juice, salt, and fresh dill.

Nutrition:   Calories 388, Protein 13.5g, Net Carbs 7.9g, Fat 32.4g

Shrimp with Linguine

Preparation Time: 10 minutes 

Cooking Time: 10 minutes

Servings: 4

Ingredients:

1 lb Shrimp, cleaned

1 lb Linguine

1 tbsp. Butter

½ cup white Wine

½ cup Parmesan cheese, shredded

2 Garlic cloves, minced 

1 cup Parsley, chopped

Salt and Pepper, to taste 

½ cup Coconut Cream, for garnish

½ Avocado, diced, for garnish

2 tbsp. fresh Dill, for garnish

Directions:

Melt the butter on Sauté. Stir in linguine, garlic cloves and parsley. Cook for 4 minutes until aromatic. Add shrimp and white wine; season with salt and pepper, seal the lid.

Select Manual and cook for 5 minutes on High pressure. When ready, quick release the pressure. Unseal and remove the lid. Press Sauté, add the cheese and stir well until combined, for 30-40 seconds. Serve topped with the coconut cream, avocado, and dill.

Nutrition:   Calories 412, Protein 48g, Net Carbs 5.6g, Fat 21g

Mexican Cod Fillets

Preparation Time: 10 minutes 

Cooking Time: 10 minutes

Servings: 3

Ingredients:

3 Cod fillets 

1 Onion, sliced

2 cups Cabbage

Juice from 1 Lemon

1 Jalapeno Pepper

½ tsp Oregano

½ tsp Cumin powder

½ tsp Cayenne Pepper

2 tbsp. Olive oil 

Salt and black Pepper to taste

Directions:

Heat the oil on Sauté, and add onion, cabbage, lemon juice, jalapeño pepper, cayenne pepper, cumin powder and oregano, and stir to combine. Cook for 8-10 minutes.

Season with salt and black pepper. Arrange the cod fillets in the sauce, using a spoon to cover each piece with some of the sauce. Seal the lid and press Manual. Cook for 5 minutes on High pressure. When ready, do a quick release and serve.

Nutrition:   Calories 306, Protein 21g, Net Carbs 6.8g, Fat 19.4g

Simple Mushroom Chicken Mix

Preparation Time: 5 minutes 

Cooking Time: 18 minutes

Servings: 2

Ingredients:

2 Tomatoes, chopped

½ lb Chicken, cooked and mashed

1 cup Broccoli, chopped

1 tbsp. Butter

2 tbsp. Mayonnaise

½ cup Mushroom soup

Salt and Pepper, to taste

1 Onion, sliced

Directions:

Once cooked, put the chicken into a bowl. In a separate bowl, mix the mayo, mushroom soup, tomatoes, onion, broccoli, and salt and pepper. Add the chicken.

Grease a round baking tray with butter. Put the mixture in a tray. Add 2 cups of water into the Instant Pot and place the trivet inside. Place the tray on top. Seal the lid, press Manual and cook for 14 minutes on High pressure. When ready, do a quick release. 

Nutrition:   Calories 561, Protein 28.5g, Net Carbs 6.3g, Fat 49.5g

Squash Spaghetti with Bolognese Sauce

Preparation Time: 5 minutes 

Cooking Time: 10 minutes

Servings: 3

Ingredients:

1 large Squash, cut into 2 and seed pulp removed

2 cups Water

Bolognese Sauce to serve

Directions:

Place the trivet and add the water. Add in the squash, seal the lid, select Manual and cook on High Pressure for 8 minutes. Once ready, quickly release the pressure. Carefully remove the squash; use two forks to shred the inner skin. Serve with bolognese sauce. 

Nutrition:   Calories 37, Protein 0.9g, Net Carbs 7.8g, Fat 0.4g

Healthy Halibut Fillets

Preparation Time: 5 minutes 

Cooking Time: 10 minutes

Servings: 2

Ingredients:

2 Halibut fillets

1 tbsp. Dill

1 tbsp. Onion powder

1 cup Parsley, chopped

2 tbsp. Paprika

1 tbsp. Garlic powder 

1 tbsp. Lemon Pepper

2 tbsp. Lemon juice

Directions:

Mix lemon juice, lemon pepper, garlic powder, and paprika, parsley, dill and onion powder in a bowl. Pour the mixture in the Instant pot and place the halibut fish over it. 

Seal the lid, press Manual mode and cook for 10 minutes on High pressure. When ready, do a quick pressure release by setting the valve to venting. 

Nutrition:   Calories 283, Protein 22.5g, Net Carbs 6.2g, Fat 16.4g

Clean Salmon with Soy Sauce

Preparation Time: 10 minutes 

Cooking Time: 30 minutes

Servings: 2

Ingredients:

2 Salmon fillets 

2 tbsp. Avocado oil

2 tbsp. Soy sauce

1 tbsp. Garlic powder 

1 tbsp. fresh Dill to garnish

Salt and Pepper, to taste

Directions:

To make the marinade, thoroughly mix the soy sauce, avocado oil, salt, pepper and garlic powder into a bowl. Dip salmon in the mixture and place in the refrigerator for 20 minutes. 

Transfer the contents to the Instant pot. Seal, set on Manual and cook for 10 minutes on high pressure. When ready, do a quick release. Serve topped with the fresh dill.

Nutrition:   Calories 512, Protein 65g, Net Carbs 3.2g, Fat 21g

Simple Salmon with Eggs

Preparation Time: 2 minutes 

Cooking Time: 5 minutes

Servings: 3

Ingredients:

1 lb Salmon, cooked, mashed

2 Eggs, whisked

2 Onions, chopped

2 stalks celery, chopped

1 cup Parsley, chopped

1 tbsp. Olive oil

Salt and Pepper, to taste

Directions:

Mix salmon, onion, celery, parsley, and salt and pepper, in a bowl. Form into 6 patties about 1 inch thick and dip them in the whisked eggs. Heat oil in the Instant pot on Sauté mode. 

Add the patties to the pot and cook on both sides, for about 5 minutes and transfer to the plate. Allow to cool and serve.

Nutrition:   Calories 331, Protein 38g, Net Carbs 5.3g, Fat 16g

Easy Shrimp

Preparation Time: 4 minutes 

Cooking Time: 5 minutes

Servings: 2

Ingredients:

1 lb Shrimp, peeled and deveined

2 Garlic cloves, crushed

1 tbsp. Butter. 

A pinch of red Pepper

Salt and Pepper, to taste

1 cup Parsley, chopped

Directions:

Melt butter on Sauté mode. Add shrimp, garlic, red pepper, salt and pepper. Cook for 5 minutes, stirring occasionally the shrimp until pink. Serve topped with parsley. 

Nutrition:   Calories 245, Protein 45g, Net Carbs 4.8g, Fat 4g

Scallops with Mushroom Special

Preparation Time: 15 minutes 

Cooking Time: 20 minutes

Servings: 2

Ingredients:

1 lb Scallops

2 Onions, chopped

1 tbsp. Butter

2 tbsp. Olive oil

1 cup Mushrooms

Salt and Pepper, to taste

1 tbsp. Lemon juice 

½ cup Whipping Cream

1 tbsp. chopped fresh Parsley

Directions:

Heat the oil on Sauté. Add onions, butter, mushrooms, salt and pepper. Cook for 3 to 5 minutes. Add the lemon juice and scallops. Lock the lid and set to Manual mode. 

Cook for 15 minutes on High pressure. When ready, do a quick pressure release and carefully open the lid. Top with a drizzle of cream and fresh parsley.

Nutrition:   Calories 312, Protein 31g, Net Carbs 7.3g, Fat 10.4g

Delicious Creamy Crab Meat

Preparation Time: 5 minutes 

Cooking Time: 10 minutes

Servings: 3

Ingredients:

1 lb Crab meat

½ cup Cream cheese

2 tbsp. Mayonnaise

Salt and Pepper, to taste

1 tbsp. Lemon juice 

1 cup Cheddar cheese, shredded

Directions:

Mix mayo, cream cheese, salt and pepper, and lemon juice in a bowl. Add in crab meat and make small balls. Place the balls inside the pot. Seal the lid and press Manual. 

Cook for 10 minutes on High pressure. When done, allow the pressure to release naturally for 10 minutes. Sprinkle the cheese over and serve!

Nutrition:   Calories 443, Protein 41g, Net Carbs 2.5g, Fat 30.4g

Creamy Broccoli Stew

Preparation Time: 10 minutes 

Cooking Time: 20 minutes

Servings: 4

Ingredients:

1 cup Heavy Cream

3 oz. Parmesan cheese 

1 cup Broccoli florets 

2 Carrots, sliced 

½ tbsp. Garlic paste 

¼ tbsp. Turmeric powder 

Salt and black Pepper, to taste

½ cup Vegetable broth 

2 tbsp. Butter 

Directions:

Melt butter on Sauté mode. Add garlic and sauté for 30 seconds. Add broccoli and carrots, and cook until soft, for 2-3 minutes. Season with salt and pepper.

Stir in the vegetable broth and seal the lid. Cook on Meat/Stew mode for 40 minutes. When ready, do a quick pressure release. Stir in the heavy cream.

Nutrition:   Calories 239, Protein 8g, Net Carbs 5.1g, Fat 21.4g

No Crust Tomato and Spinach Quiche

Preparation Time: 10 minutes 

Cooking Time: 30 minutes

Servings: 3

Ingredients:

14 large Eggs

1 cup Full Milk

Salt to taste

Ground Black Pepper to taste

4 cups fresh Baby Spinach, chopped

3 Tomatoes, diced

3 Scallions, sliced

2 Tomato, sliced into firm rings

½ cup Parmesan Cheese, shredded

Water for boiling

Directions:

Place the trivet in the pot and pour in 1 ½ cups of water. Break the eggs into a bowl, add salt, pepper, and milk and whisk it. Share the diced tomatoes, spinach and scallions into 3 ramekins, gently stir, and arrange 3 slices of tomatoes on top in each ramekin.

Sprinkle with Parmesan cheese. Gently place the ramekins in the pot, and seal the lid. Select Manual and cook on High Pressure for 20 minutes. Once ready, quickly release the pressure. 

Carefully remove the ramekins and use a paper towel to tap soak any water from the steam that sits on the quiche. Brown the top of the quiche with a fire torch.

Nutrition:   Calories 310, Protein 12g, Net Carbs 0g, Fat 27g

Peas Soup

Preparation Time: 10 minutes 

Cooking Time: 10 minutes 

Servings: 4

Ingredients:

1 white onion, chopped   

1 tablespoon olive oil 

1 quart veggie stock 

2 eggs  

3 tablespoons lemon juice 

2 cups peas 

2 tablespoons parmesan, grated 

Salt and black pepper to the taste 

Directions:

Heat up a pot with the oil over medium-high heat, add the onion and sauté for 4 minutes. 

Add the rest of the ingredients except the eggs, bring to a simmer and cook for 4 minutes. 

Add whisked eggs, stir the soup, cook for 2 minutes more, divide into bowls and serve. 

Nutrition: Calories 293, fat 11.2 fiber 3.4, carbs 27, protein 4.45 

Minty Lamb Stew

Preparation Time: 10 minutes 

Cooking Time: 1 hour and 45 minutes 

Servings: 4

Ingredients:

3 cups orange juice 

½ cup mint, chopped   

Salt and black pepper to the taste 

2 pounds lamb shoulder, boneless and cubed 

3 tablespoons olive oil 

1 carrot, chopped 

1 yellow onion, chopped 

1 celery rib, chopped 

1 tablespoon ginger, grated 

28 ounces canned tomatoes, crushed 

1 tablespoon garlic, minced 

1 cup apricots, dried and halved 

½ cup mint, chopped 

15 ounces canned chickpeas, drained 

6 tablespoons Greek yogurt 

Directions:

Heat up a pot with 2 tablespoons oil over medium-high heat, add the meat and brown for 5 minutes. 

Add the carrot, onion, celery, garlic and the ginger, stir and sauté for 5 minutes more. 

Add the rest of the ingredients except the yogurt, bring to a simmer and cook over medium heat for 1 hour and 30 minutes. 

Divide the stew into bowls, top each serving with the yogurt and serve. 

Nutrition: Calories 355, fat 14.3, fiber 6.7, carbs 22.6, protein 15.4 

Ratatouille

Preparation Time: 5 minutes 

Cooking Time: 15 minutes

Servings: 4

Ingredients:

1 cup Water

3 tbsp. Olive oil

2 Zucchinis, sliced in rings

2 Eggplants, sliced in rings

3 large Tomatoes, sliced in thick rings

1 medium Red Onion, sliced in thin rings

3 cloves Garlic, minced

2 sprigs Fresh Thyme 

Salt to taste

Black Pepper to taste

4 tsp Plain Vinegar

Directions:

Place all veggies in a bowl, sprinkle with salt and pepper; toss. Line foil in a spring form tin and arrange 1 slice each of the vegetables in, one after the other in a tight circular arrangement. 

Fill the entire tin. Sprinkle the garlic over, some more black pepper and salt, and arrange the thyme sprigs on top. Drizzle olive oil and vinegar over the veggies. 

Place a trivet to fit in the Instant Pot, pour the water in and place the veggies on the trivet. Seal the lid, secure the pressure valve and select Manual mode on High Pressure for 6 minutes. Once ready, quickly release the pressure. Carefully remove the tin and serve ratatouille. 

Nutrition:   Calories 152, Protein 2g, Net Carbs 4g, Fat 12g

Steamed Artichokes

Preparation Time: 5 minutes 

Cooking Time: 20 minutes

Servings: 3

Ingredients:

2 medium Artichokes 

3 Lemon Wedges (for cooking and serving)

1 ½ cup Water

Directions:

Clean the artichokes by removing all dead leaves, the stem, and top third of it. Rub the top of the artichokes with the lemon. Set aside. Place a trivet to fit in the Instant Pot, pour in water.

Place the artichokes on the trivet, seal the lid. Select Manual mode on High Pressure for 9 minutes. Once the timer ends, keep the pressure valve for 10 minutes; then quickly release the remaining pressure. Remove artichokes and serve with garlic mayo and lemon wedges.

Nutrition:   Calories 47, Protein 3.3g, Net Carbs 6g, Fat 0.2g

Creamed Savoy Cabbage

Preparation Time: 5 minutes 

Cooking Time: 15 minutes

Servings: 3

Ingredients:

2 medium Savoy Cabbages, finely chopped

2 small Onions, chopped

2 cups Bacon, chopped

2 ½ cups Mixed Bone Broth, see recipe above

¼ tsp Mace

2 cups Coconut Milk

1 Bay Leaf

Salt to taste

3 tbsp. Chopped Parsley

Directions:

Set on Sauté. Add the bacon crumbles and onions; cook until crispy. Add bone broth and scrape the bottom of the pot. Stir in bay leaf and cabbage. Cut out some parchment paper and cover the cabbage with it.

Seal the lid, select Manual mode and cook on High Pressure for 4 minutes. Once ready, press Cancel and quickly release the pressure. Select Sauteé, stir in the milk and nutmeg. Simmer for 5 minutes, add the parsley. 

Nutrition:   Calories 27, Protein 4g, Net Carbs 3.1g, Fat 3g

Tilapia Delight

Preparation Time: 6 minutes 

Cooking Time: 10 minutes

Servings: 4

Ingredients:

4 Tilapia fillets

4 tbsp. Lemon juice

2 tbsp. Butter 

2 Garlic cloves

½ cup Parsley

Salt and Pepper, to taste

Directions:

Melt butter on Sauté, and add garlic cloves, parsley. Season with salt and pepper; stir well. Cook for 2 to 3 minutes. Then, add tilapia and lemon juice and stir well. 

Seal the lid and set on Manual mode. Cook for 10 minutes on High pressure. When the timer beeps, allow the pressure to release naturally, for 5 minutes.

Nutrition:   Calories 135, Protein 23.7g, Net Carbs 1.3g, Fat 4.4g

Spinach Tomatoes Mix

Preparation Time: 4 minutes

Cooking Time: 10 minutes 

Servings: 2

Ingredients:

2 tbsp. Butter 

1 Onion, chopped

2 cloves Garlic, minced 

1 tbsp. Cumin powder 

1 tbsp. Paprika

2 Tomatoes, chopped

2 cups Vegetable broth

1 small bunch of Spinach, chopped

Cilantro for garnishing

Directions:

Melt the butter on Sauté mode. Add onion, garlic, and cumin powder, paprika, and vegetable broth; stir well. Add in tomatoes and spinach. Seal the lid, press Manual and cook on High pressure for 10 minutes. When ready, do a quick pressure release.

Nutrition:   Calories 125, Protein 7.7g, Net Carbs 8.3g, Fat 5.5g

Spinach Almond Tortilla

Preparation Time: 5 minutes 

Cooking Time: 10 minutes

Servings: 3

Ingredients:

1 cup Almond flour + extra for dusting

1 cup Spinach, chopped

¼ tbsp. Chili flakes 

¼ cup Mushrooms, sliced

½ tbsp. Salt

2 tbsp. Olive oil 

Directions:

In a bowl, combine flour, mushrooms, spinach, salt, and flakes; mix well. Add ¼ cup of water and make a thick batter. Roll out the batter until is thin. Heat oil on Sauté mode.

Cook the tortilla for 5 minutes until golden brown. Serve with cilantro sauce and enjoy.

Nutrition:   Calories 165, Protein 5g, Net Carbs 2.1g, Fat 9g

Zucchini Noodles in Garlic and Parmesan Toss

Preparation Time: 5 minutes 

Cooking Time: 15 minutes

Servings: 4

Ingredients:

3 large Zucchinis, spiralized

2 tbsp. Olive oil

3 cloves Garlic, minced

1 Lemon, zested and juiced

Salt to taste

Black Pepper to taste

5 Mint Leaves, chopped

6 tbsp. Parmesan Cheese, grated

Directions:

Set on Sauté. Heat the oil, and add lemon zest, garlic, and salt. Stir and cook for 30 seconds. Add zucchini and pour lemon juice over. Coat the noodles quickly but gently with the oil. 

Cook for 10 seconds, press Cancel. Sprinkle the mint leaves and cheese over and toss gently. 

Nutrition:   Calories 15, Protein 10g, Net Carbs 2g, Fat 2g

Lemoned Broccoli

Preparation Time: 5 minutes 

Cooking Time: 10 minutes

Servings: 3

Ingredients:

1 lb Broccoli, cut in biteable sizes

3 Lemon Slices

¼ cup Water

Salt to taste

Pepper to taste

Directions:

Pour the water into the Instant Pot. Add the broccoli and sprinkle with lemon juice, pepper, and salt. Seal the lid, secure the pressure valve, and Manual in Low Pressure mode for 3 minutes. Once ready, quickly release the pressure. Drain the broccoli and serve as a side dish.

Nutrition:   Calories 34, Protein 2.8g, Net Carbs 5.6g, Fat 0.4g

Beets with Yogurt

Preparation Time: 10 minutes 

Cooking Time: 40 minutes

Servings: 3 to 4

Ingredients:

1 lb Beets, washed

1 Lime, zested and juiced

1 cup Plain Full Milk Yogurt

1 clove Garlic, minced

Salt to taste

1 tbsp. Fresh Dill, chopped

1 tbsp. Olive oil to drizzle

Black Pepper to garnish

1 cup Water

Directions:

Pour the water in the Instant Pot and fit in a steamer basket. Add the beets, seal the lid, secure the pressure valve and select Manual mode on High Pressure mode for 30 minutes. 

Once ready, do a natural pressure release for 10 minutes, then quickly release the remaining pressure. Remove the beets to a bowl to cool, and then remove the skin. Cut into wedges. 

Place beets in a dip plate, drizzle the olive oil and lime juice over; set aside. In a bowl, mix garlic, yogurt and lime zest. Pour over the beets and garnish with black pepper, salt, and dill.

Nutrition:   Calories 102, Protein 5.7g, Net Carbs 8.2g, Fat 3.8g

Vegetarian Faux Stew

Preparation Time: 5 minutes 

Cooking Time: 25 minutes

Servings: 3

Ingredients:

1 ½ cups Diced Tomatoes

4 cloves Garlic

1 tsp Minced Ginger

1 tsp Turmeric

1 tsp Cayenne Powder

2 tsp Paprika

Salt to taste

1 tsp Cumin Powder

2 cups Dry Soy Curls

1 ½ cups Water

3 tbsp. Butter

½ cup Heavy Cream

¼ cup Chopped Cilantro

Directions:

Place the tomatoes, water, soy curls and all spices in the Instant Pot. Seal the lid, secure the pressure valve and select Manual mode on High Pressure mode for 6 minutes. 

Once ready, do a natural pressure release for 10 minutes. Select Sauté, add the cream and butter. Stir while crushing the tomatoes with the back of the spoon. Stir in the cilantro and serve. 

Nutrition:   Calories 143, Protein 4g, Net Carbs 2g, Fat 9g

Vegetable en Papillote

Preparation Time: 5 minutes 

Cooking Time: 15 minutes

Servings: 3

Ingredients:

1 cup Green Beans

4 small Carrots, widely julienned

¼ tsp Black Pepper

A pinches Salt

1 clove Garlic, crushed

2 tbsp. Butter

2 slices Lemon

1 tbsp. Chopped Thyme

1 tbsp. Oregano

1 tbsp. Chopped Parsley

17 inch Parchment Paper

Directions:

Add all ingredients, except lemon slices and butter, in a bowl and toss. Place the paper on a flat surface and add the mixed ingredients at the center of the paper. Put the lemon slices on top and drop the butter over. Wrap it up well.

Pour 1 cup of water in and lower the trivet with handle. Put the veggie pack on the trivet, seal the lid, and cook on High Pressure for 2 minutes. Once ready, do a quick release. Carefully remove the packet and serve veggies in a wrap on a plate.

Nutrition:   Calories 60, Protein 3g, Net Carbs 1g, Fat 3g

Faux Beet Risotto

Preparation Time: 5 minutes 

Cooking Time: 15 minutes

Servings: 2

Ingredients:

4 Beets, tails and leafs removed

2 tbsp. Olive oil

1 big head Cauliflower, cut into florets

4 tbsp. cup Full Milk

2 tsp Red Chili Flakes

Salt to taste

Black Pepper to taste

½ cup Water

Directions:

Pour the water in the Instant Pot and fit a steamer basket. Place the beets and cauliflower in the basket. Seal the lid, and cook on High Pressure mode for 4 minutes.

Once ready, do a natural pressure release for 10 minutes, then quickly release the pressure.Remove the steamer basket with the vegetables and discard water. Remove the beets’ peels.

Place veggies back to the pot, add salt, pepper, and flakes. Mash with a potato masher. Hit Sauté, and cook the milk for 2 minutes. Stir frequently. Dish onto plates and drizzle with oil.

Nutrition:   Calories 153, Protein 3.6g, Net Carbs 2.5g, Fat 9g

Broccoli Rice with Mushrooms

Preparation Time: 5 minutes 

Cooking Time: 30 minutes

Servings: 3

Ingredients:

2 tbsp. Olive oil

1 small Red Onion, chopped

1 Carrot, chopped

2 cups Button Mushrooms, chopped

½ Lemon, zested and juiced

Salt to taste

Pepper to taste

2 cloves Garlic, minced

½ cup Broccoli rice

½ cup Chicken Stock

5 Cherry Tomatoes

Parsley Leaves, chopped for garnishing

Directions:

Set on Sauté. Heat oil, and cook the carrots and onions for 2 minutes. Stir in mushrooms, and cook for 3 minutes. Stir in pepper, salt, lemon juice, garlic, and lemon zest.

Stir in broccoli and chicken stock. Drop the tomatoes over the top, but don’t stir. Seal the lid, and cook on High pressure for 10 minutes. Once ready, do a natural pressure release for 4 minutes, then quickly release the remaining pressure. Sprinkle with parsley and stir evenly. 

Nutrition:   Calories 160, Protein 6g, Net Carbs 10g, Fat 2g

SIDES

Parmesan Roasted Broccoli

Preparation Time: 10 minutes

Cooking Time: 20 minutes 

Servings: 6

Ingredients:

3 tablespoons of olive oil

4 cups of broccoli florets

3 tablespoons of vegan parmesan, grated

½ teaspoon of Italian seasoning

1 tablespoon of lemon juice

1 tablespoon parsley, chopped

Pepper and salt to taste 

Directions:

Preheat your oven to 450 degrees F. Apply cooking spray on your pan.

Keep the broccoli florets in a freezer bag.

Now add the Italian seasoning, olive oil, pepper, and salt.

Seal your bag. Shake it. Coat well.

Pour your broccoli on the pan. It should be in one layer.

Bake for 20 minutes. Stir halfway through.

Take out from your oven. Sprinkle parsley and parmesan.

Drizzle some lemon juice.

You can garnish with lemon wedges if you want.

Nutrition: Calories 96 Carbohydrates 4g Cholesterol 2mg Total Fat 8g Protein 2g Sugar 1g Fiber 1g Sodium 58mg Potassium 191mg

Thyme with Honey-Roasted Carrots

Preparation Time: 5 minutes

Cooking Time: 30 minutes 

Servings: 4

Ingredients:

1/5 lb. carrots, with the tops

1 tablespoon of honey

2 tablespoons of olive oil

½ teaspoon thyme, dried

½ teaspoon of sea salt

Directions:

Preheat your oven to 425 degrees F.

Keep parchment paper on your baking sheet.

Toss your carrots with honey, oil, thyme, and salt. Coat well.

Keep in a single layer. Bake in your oven for 30 minutes.

Set aside for cooling before serving.

Nutrition: Calories 85 Carbohydrates 6g Cholesterol 0mg Total Fat 8g Protein 1g Sugar 6g Fiber 1g Sodium 244mg

Roasted Parsnips

Preparation Time: 5 minutes

Cooking Time: 30  minutes

Servings: 4

Ingredients:

1 tablespoon of extra-virgin olive oil

2 lbs. parsnips

1 teaspoon of kosher salt

1-1/2 teaspoon of Italian seasoning

Chopped parsley for garnishing

Directions:

Preheat your oven to 400 degrees F.

Peel the parsnips. Cut them into one-inch chunks.

Now toss with the seasoning, salt, and oil in a bowl.

Spread this on your baking sheet. It should be in one layer.

Roast for 30 minutes. Stir every ten minutes.

Transfer to a plate. Garnish with parsley.

Nutrition: Calories 124 Carbohydrates 20g Total Fat 4g Protein 2g Fiber 4g Sugar 5g Sodium 550mg

Green Beans

Preparation Time: 5 minutes

Cooking Time: 10 minutes 

Servings: 5

Ingredients:

½ teaspoon of red pepper flakes

2 tablespoons of extra-virgin olive oil

2 garlic cloves, minced

1-1/2 lbs. green beans, trimmed

2 tablespoons of water

½ teaspoon kosher salt

Directions:

Heat oil in a skillet on medium temperature.

Include the pepper flake. Stir to coat in the olive oil.

Include the green beans. Cook for 7 minutes.

Stir often. The beans should be brown in some areas.

Add the salt and garlic. Cook for 1 minute, while stirring.

Pour water and cover immediately.

Cook covered for 1 more minute.

Nutrition: Calories 82 Carbohydrates 6g Total Fat 6g Protein 1g Fiber 2g Sugar 0g Sodium 230mg

Roasted Carrots

Preparation Time: 10 minutes

Cooking Time: 40 minutes 

Servings: 4

Ingredients:

1 onion, peeled & cut

8 carrots, peeled & cut

1 teaspoon thyme, chopped

2 tablespoons of extra-virgin olive oil

½ teaspoon rosemary, chopped

¼ teaspoon ground pepper

½ teaspoon salt

Directions:

Preheat your oven to 425 degrees F.

Mix the onions and carrots by tossing in a bowl with rosemary, thyme, pepper, and salt. Spread on your baking sheet.

Roast for 40 minutes. The onions and carrots should be browning and tender.

Nutrition: Calories 126 Carbohydrates 16g Total Fat 6g Protein 2g Fiber 4g Sugar 8g Sodium 286mg

Tomato Bulgur

Preparation Time: 7 minutes 

Cooking Time: 20 minutes 

Servings: 2

Ingredients:

½ cup bulgur

1 teaspoon tomato paste 

½ white onion, diced 

2 tablespoons coconut oil 

1 ½ cup chicken stock 

Directions:

Toss coconut oil in the pan and melt it. 

Add diced onion and roast it until light brown. 

Then add bulgur and stir well. 

Cook bulgur in coconut oil for 3 minutes. 

Then add tomato paste and mix up bulgur until homogenous. 

Add chicken stock. 

Close the lid and cook bulgur for 15 minutes over the medium heat.  

The cooked bulgur should soak all liquid. 

Nutrition: Calories 257 Fat 14.5 Fiber 7.1 Carbs 30.2 Protein 5.2

Moroccan Style Couscous

Preparation Time: 10 minutes 

Cooking Time: 10 minutes 

Servings: 4

Ingredients:

1 cup yellow couscous 

½ teaspoon ground cardamom 

1 cup chicken stock 

1 tablespoon butter 

1 teaspoon salt 

½ teaspoon red pepper 

Directions:

Toss butter in the pan and melt it. 

Add couscous and roast it for 1 minute over the high heat. 

Then add ground cardamom, salt, and red pepper. Stir it well. 

Pour the chicken stock and bring the mixture to boil. 

Simmer couscous for 5 minutes with the closed lid. 

Nutrition: Calories 196 Fat 3.4 Fiber 2.4 Carbs 35 Protein 5.9

Creamy Polenta

Preparation Time: 8 minutes 

Cooking Time: 45 minutes 

Servings: 4

Ingredients:

1 cup polenta

1 ½ cup water

2 cups chicken stock 

½ cup cream

1/3 cup Parmesan, grated 

Directions:

Put polenta in the pot. 

Add water, chicken stock, cream, and Parmesan. Mix up polenta well. 

Then preheat oven to 355F. 

Cook polenta in the oven for 45 minutes. 

Mix up the cooked meal with the help of the spoon carefully before serving. 

Nutrition: Calories 208 Fat 5.3 Fiber 1 Carbs 32.2 Protein 8 

Mushroom Millet

Preparation Time: 10 minutes 

Cooking Time: 15 minutes 

Servings: 3

Ingredients:

¼ cup mushrooms, sliced 

¾ cup onion, diced 

1 tablespoon olive oil 

1 teaspoon salt 

3 tablespoons milk 

½ cup millet

1 cup of water

1 teaspoon butter 

Directions:

Pour olive oil in the skillet then put the onion. 

Add mushrooms and roast the vegetables for 10 minutes over the medium heat. Stir them from time to time. 

Meanwhile, pour water in the pan. 

Add millet and salt. 

Cook the millet with the closed lid for 15 minutes over the medium heat. 

Then add the cooked mushroom mixture in the millet. 

Add milk and butter. Mix up the millet well. 

Nutrition: Calories 198 Fat 7.7 Fiber 3.5 Carbs 27.9 Protein 4.7

Spicy Barley

Preparation Time: 7 minutes 

Cooking Time: 42 minutes 

Servings: 5

Ingredients:

1 cup barley

3 cups chicken stock 

½ teaspoon cayenne pepper 

1 teaspoon salt 

½ teaspoon chili pepper 

½ teaspoon ground black pepper 

1 teaspoon butter 

1 teaspoon olive oil 

Directions:

Place barley and olive oil in the pan.  

Roast barley on high heat for 1 minute. Stir it well. 

Then add salt, chili pepper, ground black pepper, cayenne pepper, and butter. 

Add chicken stock. 

Close the lid and cook barley for 40 minutes over the medium-low heat. 

Nutrition: Calories 152 Fat 2.9 Fiber 6.5 Carbs 27.8 Protein 5.1

Tender Farro

Preparation Time: 8 minutes 

Cooking Time: 40 minutes 

Servings: 4

Ingredients:

1 cup farro

3 cups beef broth 

1 teaspoon salt 

1 tablespoon almond butter 

1 tablespoon dried dill 

Directions:

Place farro in the pan. 

Add beef broth, dried dill, and salt. 

Close the lid and place the mixture to boil. 

Then boil it for 35 minutes over the medium-low heat. 

When the time is done, open the lid and add almond butter. 

Mix up the cooked farro well. 

Nutrition: Calories 95 Fat 3.3 Fiber 1.3 Carbs 10.1 Protein 6.4

Wheatberry Salad

Preparation Time: 10 minutes 

Cooking Time: 50 minutes 

Servings: 2

Ingredients:

¼ cup of wheat berries 

1 cup of water

1 teaspoon salt 

2 tablespoons walnuts, chopped 

1 tablespoon chives, chopped 

¼ cup fresh parsley, chopped 

2 oz. pomegranate seeds 

1 tablespoon canola oil 

1 teaspoon chili flakes 

Directions:

Place wheat berries and water in the pan. 

Add salt and simmer the ingredients for 50 minutes over the medium heat. 

Meanwhile, mix up together walnuts, chives, parsley, pomegranate seeds, and chili flakes.

When the wheatberry is cooked, transfer it in the walnut mixture. 

Add canola oil and mix up the salad well. 

Nutrition: Calories 160 Fat 11.8 Fiber 1.2 Carbs 12 Protein 3.4 

Curry Wheatberry Rice

Preparation Time: 10 minutes 

Cooking Time: 1 hour 15 minutes 

Servings: 5

Ingredients:

1 tablespoon curry paste 

¼ cup milk

1 cup wheat berries 

½ cup of rice

1 teaspoon salt 

4 tablespoons olive oil 

6 cups chicken stock 

Directions:

Place wheatberries and chicken stock in the pan. 

Close the lid and cook the mixture for 1 hour over the medium heat. 

Then add rice, olive oil, and salt. 

Stir well.

Mix up together milk and curry paste. 

Add the curry liquid in the rice-wheatberry mixture and stir well. 

Boil the meal for 15 minutes with the closed lid. 

When the rice is cooked, all the meal is cooked. 

Nutrition: Calories 232 Fat 15 Fiber 1.4 Carbs 23.5 Protein 3.9 

Couscous Salad

Preparation Time: 10 minutes 

Cooking Time: 6 minutes 

Servings: 4

Ingredients:

1/3 cup couscous 

1/3 cup chicken stock 

¼ teaspoon ground black pepper 

¾ teaspoon ground coriander 

½ teaspoon salt 

¼ teaspoon paprika 

¼ teaspoon turmeric 

1 tablespoon butter 

2 oz. chickpeas, canned, drained 

1 cup fresh arugula, chopped 

2 oz. sun-dried tomatoes, chopped 

1 oz. Feta cheese, crumbled 

1 tablespoon canola oil 

Directions:

Bring the chicken stock to boil. 

Add couscous, ground black pepper, ground coriander, salt, paprika, and turmeric. Add chickpeas and butter. Stir the mixture well and close the lid. 

Let the couscous soak the hot chicken stock for 6 minutes. 

Meanwhile, in the mixing bowl combine together arugula, sun-dried tomatoes, and Feta cheese.

Add cooked couscous mixture and canola oil. 

Mix up the salad well. 

Nutrition: Calories 18 Fat 9 Fiber 3.6 Carbs 21.1 Protein 6 

Citrus Couscous with Herb

Preparation Time: 5 minutes 

Cooking Time: 15 minutes 

Servings: 2

Ingredients:

1/3 cup couscous 

¼ cup of water

4 tablespoons orange juice 

¼ orange, chopped 

1 teaspoon Italian seasonings 

1/3 teaspoon salt 

½ teaspoon butter 

Directions:

Pour water and orange juice in the pan. 

Add orange, Italian seasoning, and salt.  

Bring the liquid to boil and remove it from the heat. 

Add butter and couscous. Stir well and close the lid. 

Leave the couscous rest for 10 minutes. 

Nutrition: Calories 149, Fat 1.9 Fiber 2.1 Carbs 28.5 Protein 4.1 

Mascarpone Couscous

Preparation Time: 15 minutes 

Cooking Time: 7.5 hours 

Servings: 4

Ingredients:

1 cup couscous

3 ½ cup chicken stock 

½ cup mascarpone 

1 teaspoon salt 

1 teaspoon ground paprika 

Directions:

Place chicken stock and mascarpone in the pan and bring the liquid to boil. 

Add salt and ground paprika. Stir gently and simmer for 1 minute. 

Take off the liquid from the heat and add couscous. Stir well and close the lid. 

Leave couscous for 10 minutes. 

Stir the cooked side dish well before serving. 

Nutrition: Calories 227 Fat 4.9 Fiber 2.4 Carbs 35.4 Protein 9.7 

Crispy Corn

Preparation Time: 8 minutes 

Cooking Time: 5 minutes 

Servings: 3

Ingredients:

1 cup corn kernels 

1 tablespoon coconut flour 

½ teaspoon salt 

3 tablespoons canola oil 

½ teaspoon ground paprika 

¾ teaspoon chili pepper 

1 tablespoon water 

Directions:

In the mixing bowl, combine together corn kernels with salt and coconut flour. 

Add water and mix up the corn with the help of the spoon. 

Pour canola oil in the skillet and heat it. 

Add corn kernels mixture and roast it for 4 minutes. Stir it from time to time. 

When the corn kernels are crunchy, transfer them in the plate and dry with the paper towel's help. 

Add chili pepper and ground paprika. Mix up well. 

Nutrition: Calories 179 Fat 15 Fiber 2.4 Carbs 11.3 Protein 2.1 

Shoepeg Corn Salad

Preparation Time: 10 minutes 

Cooking Time: 0 minute

Servings: 4

Ingredients:

¼ cup Greek yogurt 

1 cup shoepeg corn, drained 

½ cup cherry tomatoes halved 

1 jalapeno pepper, chopped 

1 tablespoon lemon juice 

3 tablespoons fresh cilantro, chopped 

1 tablespoon chives, chopped 

Directions:

In the salad bowl, mix up together shoepeg corn, cherry tomatoes, jalapeno pepper, chives, and fresh cilantro. 

Add lemon juice and Greek yogurt. Mix yo the salad well. 

Place in the refrigerator and store it for up to 1 day. 

Nutrition: Calories 49 Fat 0.7 Fiber 1.2 Carbs 9.4 Protein 2.7

Farro Salad with Arugula

Preparation Time: 10 minutes 

Cooking Time: 35 minutes 

Servings: 2

Ingredients:

½ cup farro

1 ½ cup chicken stock 

1 teaspoon salt 

½ teaspoon ground black pepper 

2 cups arugula, chopped 

1 cucumber, chopped 

1 tablespoon lemon juice 

½ teaspoon olive oil 

½ teaspoon Italian seasoning 

Directions:

Mix up together farro, salt, and chicken stock and transfer mixture in the pan. 

Close the lid and boil it for 35 minutes. 

Meanwhile, place all remaining ingredients in the salad bowl. 

Chill the farro to the room temperature and add it in the salad bowl too. 

Mix up the salad well. 

Nutrition: Calories 92 Fat 2.3 Fiber 2 Carbs 15.6 Protein 3.9 

Stir-Fried Farros

Preparation Time: 5 minutes 

Cooking Time: 35 minutes 

Servings: 2

Ingredients:

½ cup farro

1 ½ cup water

1 teaspoon salt 

1 teaspoon chili flakes 

½ teaspoon paprika 

½ teaspoon turmeric 

½ teaspoon ground coriander 

1 yellow onion, sliced 

1 tablespoon butter 

1 carrot, grated 

Directions:

Place farro in the pan. Add water and salt. 

Close the lid and boil it for 30 minutes. 

Meanwhile, toss the butter in the skillet. 

Heat it and add sliced onion and grated carrot. 

Fry the vegetables for 10 minutes over the medium heat. Stir them with the help of spatula from time to time. 

When the farro is cooked, add it in the roasted vegetables and mix up well. 

Cook stir-fried farro for 5 minutes over the medium-high heat. 

Nutrition: Calories 129 Fat 5.9 Fiber 3 Carbs 17.1 Protein 2.8 

Cauliflower Broccoli Mash

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Serving : 6

Ingredients:

1 large head cauliflower, cut into chunks

1 small head broccoli, cut into florets

3 tablespoons extra virgin olive oil

1 teaspoon salt 

Pepper, to taste

Directions:

Take a pot and add oil then heat it

Add the cauliflower and broccoli

Season with salt and pepper to taste

Keep stirring to make vegetable soft

Add water if needed

When is already cooked, use a food processor or a potato masher to puree the vegetables

Serve and enjoy!

Nutrition: Calories: 39 Fat: 3g Carbohydrates: 2g Protein: 0.89g

Roasted Curried Cauliflower

Preparation Time: 5 minutes

Cooking Time: 30 minutes

Serving : 4

Ingredients:

1 large head cauliflower, cut into florets

1 teaspoon curry powder

1 and ½ tablespoon olive oil

1 teaspoon cumin seeds

1 teaspoon mustard seeds

¾ teaspoon salt

Directions:

Preheat your oven to 375 degrees F

Grease a baking sheet with cooking spray

Take a bowl and place all ingredients

Toss to coat well

Arrange the vegetable on a baking sheet

Roast for 30 minutes

Serve and enjoy!

Nutrition: Calories: 67 Fat: 6g Carbohydrates: 4g Protein: 2g

Caramelized Pears and Onions

Preparation Time: 5 minutes

Cooking Time: 35 minutes

Serving: 4

Ingredients:

2 red onion, cut into wedges

2 firm red pears, cored and quartered

1 tablespoon olive oil

Salt and pepper, to taste

Directions:

Preheat your oven to 425 degrees F

Place the pears and onion on a baking tray

Drizzle with olive oil

Season with salt and pepper

Bake in the oven for 35 minutes

Serve and enjoy!

Nutrition: Calories: 101 Fat: 4g Carbohydrates: 17g Protein: 1g

Spicy Roasted Brussels Sprouts

Preparation Time: 5 minutes

Cooking Time: 30 minutes

Serving: 4

Ingredients:

1 and ¼ pound Brussels sprouts, cut into florets

½ cup kimchi with juice

2 tablespoons olive oil

Salt and pepper, to taste

Directions:

Set the oven to 425 F.

Toss the Brussels sprouts with pepper, salt, and oil.

Bake in the oven for 25 minutes

Remove from oven and mix with kimchi

Return to the oven 

Cook for 5 minutes

Serve and enjoy!

Nutrition: Calories: 135 Fat: 7g Carbohydrates: 16g Protein: 5g

Cool Garbanzo and Spinach Beans 

Preparation Time: 5-10 minutes 

Cooking Time: 0 minute

Serving : 4

Ingredients:

12 ounces garbanzo beans

1 tablespoon olive oil

½ onion, diced

½ teaspoon cumin 

10 ounces spinach, chopped

Directions:

Take a skillet and add olive oil

Place it over medium-low heat

Add onions, garbanzo and cook for 5 minutes

Stir in cumin, garbanzo beans, spinach and season with sunflower seeds 

Use a spoon to smash gently

Cook thoroughly  

Serve and enjoy! 

Nutrition: Calories: 90 Fat: 4g Carbohydrates:11g Protein:4g

Onion and Orange Healthy Salad

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Serving : 3

Ingredients:

6 large orange

3 tablespoon of red wine vinegar

6 tablespoon of olive oil

1 teaspoon of dried oregano

1 red onion, thinly sliced

1 cup olive oil

¼ cup of fresh chives, chopped

Ground black pepper

Directions:

Peel the orange and cut each of them in 4-5 crosswise slices

Transfer the oranges to a shallow dish

Drizzle vinegar, olive oil and sprinkle oregano

Toss  

Chill for 30 minutes 

Arrange sliced onion and black olives on top

Decorate with an additional sprinkle of chives and a fresh grind of pepper

Serve and enjoy! 

Nutrition: Calories: 120 Fat: 6g Carbohydrates: 20g Protein: 2g

Stir-Fried Almond And Spinach 

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serving: 2

Ingredients:

34 pounds spinach

3 tablespoons almonds

Salt to taste

1 tablespoon coconut oil

Directions:

Put oil to a large pot and place it on high heat

Add spinach and let it cook, stirring frequently 

Once the spinach is cooked and tender, season with salt and stir

Add almonds and enjoy!

Nutrition: Calories: 150 Fat: 12g Carbohydrates: 10g Protein: 8g

Cilantro And Avocado Platter

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Serving: 6

Ingredients:

2 avocados, peeled, pitted and diced

1 sweet onion, chopped

1 green bell pepper, chopped

1 large ripe tomato, chopped

¼ cup of fresh cilantro, chopped

½ a lime, juiced

Salt and pepper as needed

Directions:

Take a medium-sized bowl and add onion, bell pepper, tomato, avocados, lime and cilantro

Mix well and give it a toss

Season with salt and pepper according to your taste

Serve and enjoy! 

Nutrition: Calories: 126 Fat: 10g Carbohydrates: 10g Protein: 2g

Spicy Wasabi Mayonnaise

Preparation Time: 15 minutes

Cooking Time: 0 minute

Serving: 4

Ingredients:

½ tablespoon wasabi paste

1 cup mayonnaise

Directions:

Take a bowl and mix wasabi paste and mayonnaise 

Mix well

Let it chill, use as needed

Serve and enjoy

Nutrition: Calories: 388 Fat: 42g Carbohydrates: 1g Protein: 1g

Roasted Portobellos With Rosemary  

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Serving: 4

Ingredients:

8 portobello mushroom, trimmed

1 sprig rosemary, torn

2 tablespoons fresh lemon juice

¼ cup extra virgin olive oil

1 clove garlic, minced

Salt and pepper, to taste

Directions:

Preheat your oven to 450 degrees F

Take a bowl and add all ingredients 

Toss to coat 

Place the  mushroom in a baking sheet stem side up

Roast in the oven for 15 minutes

Serve and enjoy!   

Nutrition: Calories: 63 Fat: 6g Carbohydrates: 2g Protein:1g

Green, Red and Yellow Rice

Preparation Time: 5 minutes

Cooking Time: 15 minutes 

Servings: 10

Ingredients:

2 cups brown rice, rinsed

2 cups green onions, chopped

¼ cup garlic, finely chopped

2 cups red bell pepper, chopped

2 cups frozen corn, thawed

2 tablespoons olive oil

1 cup fresh cilantro, chopped

Salt to taste

Pepper to taste

Cayenne pepper to taste

Directions:

Place a large saucepan over medium heat. Add 4 cups water and brown rice and cook according to the instructions on the package. Once cooked, cover and set aside.

Place a large skillet over medium heat. Add oil. When the oil is heated, add garlic and sauté for about a minute until aromatic. 

Add corn, red bell pepper, green onion, salt, pepper and cayenne pepper and sauté for 2-3 minutes.

Add rice and cilantro. Mix well and heat thoroughly. 

Serve.

Nutrition: Calories: 89 kcal Protein: 2.41 g Fat: 4.01 g Carbohydrates: 11.26 g

Spiced Sweet Potato Bread

Preparation Time: 15 minutes

Cooking Time: 45-55 minutes 

Servings: 2

Ingredients:

For dry Ingredients:

1 cup coconut flour

2 teaspoons ground nutmeg

2 tablespoons ground cinnamon

1 teaspoon ground mace

2 teaspoons baking powder

2 teaspoons baking soda

¼ teaspoon sea salt

Wet Ingredients:

4 large sweet potatoes, peeled, thinly sliced

8 large eggs

1 cup almond butter

2 teaspoons organic almond extract

8 tablespoons melted grass fed butter, unsalted

4 tablespoons coconut oil

Directions:

Grease 2 loaf pans of 9 x 5 inches with coconut oil. Line the bottom of the pan with parchment paper. Set aside.

Place a medium saucepan over medium heat. Add sweet potatoes. Pour enough water to cover the sweet potatoes. Cook until the sweet potatoes are tender.

Turn off the heat and drain the sweet potatoes.

Add the sweet potatoes back into the pan. Mash with a potato masher until smooth. Let it cool completely.

Put all together the dry ingredients into a bowl and mix well.

Add eggs into a large bowl and whisk well. Add sweet potatoes, butter, almond extract and almond butter and whisk until well combined.

Add the dry ingredients into the bowl of wet ingredients and whisk until well combined.

Divide the batter into the prepared loaf pans.

Bake in a preheated oven at 350°F for about 45 -55 minutes or a toothpick when inserted in the center of the loaf comes out clean. 

Remove from oven and cool completely.

Slice with a sharp knife into slices of 1-inch thickness.

Nutrition: Calories: 1738 kcal Protein: 27 g Fat: 145.92 g Carbohydrates: 89.58 g

Broccoli and Black Beans Stir Fry

Preparation Time: 10 minutes

Cooking Time: 15 minutes 

Servings: 4

Ingredients:

4 cups broccoli florets 

1 tablespoon sesame oil

4 teaspoons sesame seeds

2 teaspoons ginger, finely chopped

A pinch turmeric powder

Lime juice to taste (optional)

2 cups cooked black beans

2 cloves garlic, finely minced 

A large pinch red chili flakes

Salt to taste

Directions:

Pour enough water to cover the bottom of the saucepan by an inch. Place a strainer on the saucepan. Place broccoli florets on the strainer. Steam the broccoli for 6 minutes.

Place a large frying pan over medium heat. Add sesame oil. When the oil is just warm, add sesame seeds, chili flakes, ginger, garlic, turmeric powder and salt. Sauté for a couple of minutes until aromatic.

Add steamed broccoli and black beans and sauté until thoroughly heated.

Add lime juice and stir.

Serve hot.

Nutrition: Calories: 196 kcal Protein: 11.2 g Fat: 7.25 g  Carbohydrates: 23.45 g

Hot Pink Coconut Slaw

Preparation Time: 5 minutes

Cooking Time: 0 minutes 

Servings: 3

Ingredients:

2 tablespoons lime juice

1 tablespoon olive oil

¼ teaspoon salt

2 cups purple cabbage, thinly sliced

½ small jalapeño, deseeded, discard membranes, chopped

½ cup large coconut flakes, unsweetened or shredded coconut, unsweetened

2 tablespoons apple cider vinegar

½ tablespoon honey or maple syrup

1 cup red onion, thinly sliced

½ cup radish, thinly sliced or shredded carrots

¼ cup fresh cilantro, chopped

Directions:

Put all together the ingredients into a bowl and toss well. Cover and set aside for 30-40 minutes.

Toss well and serve.

Nutrition: Calories: 179 kcal Protein: 3.92 g Fat: 10.64 g  Carbohydrates: 18.53 g

Fresh Strawberry Salsa

Preparation Time: 10 minutes

Cooking Time: 0 minutes 

Servings: 6-8

Ingredients:

½ teaspoon lime zest, grated

2 teaspoons pure raw honey

2 kiwi fruit, peeled, chopped

½ cup fresh cilantro

¼ cup fresh lime juice

2 pounds fresh ripe strawberries, hulled, chopped

½ cup red onion, finely chopped

1-2 jalapeños, deseeded, finely chopped

Directions:

Add lime juice, lime zest and honey into a large bowl and whisk well.

Add rest of the ingredients then mix well. Cover and set aside for a while for the flavors to set in. Serve.

Nutrition: Calories: 119 kcal Protein: 9.26 g Fat: 4.38 g Carbohydrates: 11.73 g

Rice with Pistachios

Preparation Time: 10 minutes

Cooking Time: 20 minutes 

Servings: 6

Ingredients:

2 dry baby leaves

1 thinly sliced medium onion

5 pods of slightly crushed green cardamom

1 ½ cups of Basmati rice (rinsed in a colander and soaked in water for about 30 minutes, or more)

½ cup of chopped and packed dill leaves

¼ cup of raw pistachios (or more for garnish)

3 cups of vegetable stock or water

½ teaspoon of turmeric

1 teaspoon of vegetable oil

Salt, to taste

Ground black pepper (to taste)

Directions:

In a large saucepan, warm the oil and add the cardamom. Heat it for about 1 minute until it turns slightly brown and add the onion. Sauté for about 1-2 minutes.

Stir in the dill leaves, turmeric and pistachios. Then add the rice and stir-fry for about 1 minute.

Mix the vegetable stock, black pepper and salt to taste, stir it well and bring it to a boil.

Cover the pan using lid and cook over medium-low heat for about 15 minutes.

Take it off from the heat then set aside the rice (covered) for about 10 minutes. Then fluff it with a fork and add more pistachios as garnish, if you desire.

Enjoy!

Nutrition: Calories: 90 kcal Protein: 3.36 g Fat: 5.08 g Carbohydrates: 8.39 g

Red Cabbage with Cheese

Preparation Time: 5 minutes

Cooking Time: 12 minutes 

Servings: 4

Ingredients:

¼ cup & 1 tbsp. of extra virgin olive oil

8 cups of red cabbage, thinly sliced

1 cup of walnuts

1 Tbsp. of crumbled blue cheese

1 tbsp. of Dijon mustard

3 tbsp. of pure maple syrup

3 tbsp. of red wine vinegar

1 tsp of butter

¼ tsp of salt

¼ tsp of freshly ground pepper

2 thinly sliced scallions

Directions:

For the vinaigrette:

Blend the blue cheese, ¼ cup of olive oil, mustard, vinegar, salt, and pepper in a food processor or blender until the mixture has a creamy consistency.

For the salad:

Place a parchment paper near the stove.

Heat 1 tbsp. Of oil over medium heat in a medium-sized skillet and stir in the walnuts, cooking them for about 2 minutes.

Now mix salt and pepper, drizzle maple syrup and cook for about 3-5 minutes while stirring the mixture up to the nuts are evenly coated.

Transfer to the paper and pour the remaining syrup over them using a spoon. Separate the nuts and cool down for about 5 minutes.

In a large bowl, add the cabbage and scallions and toss them with the vinaigrette. Add the walnuts and blue cheese as toppings.

Nutrition: Calories 232 Fat 19 gram Saturated Fat 4 gram Sodium 267 gram Carbs 12 gram Fiber 2 gram Sugar 8 gram Added sugar 5 gram Protein 4 gram

Goat Cheese Salad

Preparation Time: 15 minutes

Cooking Time: 30 minutes 

Servings: 4

Ingredients:

2 tbsp. of red wine vinegar

2 bunches of medium beets (~1 ½ lbs.) with trimmed tops

1 bunch of trimmed and torn arugula

Kosher salt + freshly ground black pepper

1/3 cup extra virgin olive oil

½ cup of walnuts

½ head of escarole (medium), torn

4 oz. crumbled of goat cheese (aged cheese is preferred)

Directions:

Put the beets in water in a saucepan and apply salt as seasoning. Now, boil them over high heat for about 20 minutes or until they’re tender. Peel them off when they’re cool with your fingers or use a knife.

To taste, whisk the vinegar with salt and pepper in a large bowl. Then mix in the olive oil for the dressing. Toss the beets with the dressing, so they’re evenly coated and marinate them for about 15 minutes – 2 hours.

Set the oven to 350F. Bring the nuts on a baking sheet and toast them for about 8 minutes (stirring them once) until they turn golden brown. Allow them to cool.

Mix and toss the escarole and arugula with the beets and place them in four plates. Add the walnuts and goat cheese as toppings and serve.

Enjoy!

Nutrition: Calories: 285 kcal Protein: 11.85 g Fat: 25.79 g Carbohydrates: 2.01 g

Cucumber Yogurt Salad with Mint

Preparation Time: 10 minutes

Cooking Time: 0 minutes 

Servings: 2

Ingredients:

2 chopped organic cucumbers

½ cup chopped organic red onion

¼ cup organic coconut milk

¼ cup organic mint leaves

1 teaspoon organic dill weed

¼ teaspoon pink Himalayan sea salt

3 tablespoons fresh organic lime juice

1 tablespoon extra virgin olive oil

1 tablespoon plain organic goat yogurt

Directions:

Chop the red onion, dill, cucumbers, and mint and mix them in a large bowl.

Blend them until they’re smooth.

Top the dressing onto the cucumber salad and mix thoroughly. Chill for at least 1 hour before you serve.

Enjoy!

Nutrition: Calories: 207 kcal Protein: 6.9 g Fat: 13.87 g Carbohydrates: 18.04 g

Beet Hummus

Preparation Time: 5 minutes

Cooking Time: 0 minutes 

Servings: 2

Ingredients:

1 clove of garlic

1 skinless roasted beet

1 ¾ cup of chickpeas

½ cup of olive oil

2 tbsp. of sunflower seeds

Juice of one lemon

¼ tsp of chili flakes

1 ½ tsp of cumin

1 tsp of curry

1 tsp of maple syrup

½ tsp of oregano

½ tsp of salt

1 nub of fresh ginger

Directions:

Blend all together the ingredients in a food processor until they’re smooth and garnish them with sunflower seeds.

Enjoy!

Nutrition: Calories: 423 kcal Protein: 13.98 g Fat: 24.26 g Carbohydrates: 40.13 g

Feta Cheese Salad

Preparation Time: 10 minutes

Cooking Time: 0 minutes 

Servings: 2

Ingredients:

4 tomatoes

30 g feta cheese

2 cucumbers

1 tbsp. olive oil (extra virgin)

4 spring onions

1 tsp balsamic vinegar

Salt

Directions:

Cube the tomatoes and cucumbers.

Thinly slice the onions.

Crumble the feta cheese.

Mix tomatoes, onions, and cucumbers.

Put olive oil, vinegar, and a bit of salt.

Add feta cheese.

Enjoy your meal!

Nutrition: Calories: 221 kcal Protein: 9.24 g Fat: 13.84 g  Carbohydrates: 17.18 g

Quinoa Salad

Preparation Time: 10 minutes

Cooking Time: 0 minutes 

Servings: 2

Ingredients:

½ cup quinoa (uncooked)

2 brussels sprouts

1 carrot

¼ tsp sea salt

1 tbsp. flaxseed oil

1 tbsp. apple cider vinegar

Directions:

Rinse quinoa thoroughly.

Dice the carrots and brussels sprouts to very small pieces.

Cook the quinoa based on the instruction on the packaging.

Mix flaxseed oil, sea salt, and apple cider vinegar.

Sauté brussels sprouts and carrots on a bit of olive oil for a few minutes.

After both brussels sprouts and carrots, and quinoa are ready, mix them all in a bowl.

Add the dressing and mix thoroughly.

Serve warm.

Nutrition: Calories: 280 kcal Protein: 10.15 g Fat: 12.52 g Carbohydrates: 31.99 g

Lentil Salad

Preparation Time: 10 minutes

Cooking Time: 0 minutes 

Servings: 2

Ingredients:

2 cups lentil

Turmeric – to your taste

1 red bell pepper

3 spring onions

1 tbsp. lime juice

½ cup parsley

1 tbsp. olive oil

15 basil leaves

A pinch of salt

Directions:

Cook the lentils based on the package instructions. Add a garlic clove while cooking.

When cooled, remove the garlic clove and put the lentils into a large bowl.

Chop all the vegetables then add them to the lentils.

Add lime juice, a bit of salt, and olive oil.

Mix well.

Nutrition: Calories: 207 kcal Protein: 11.53 g Fat: 10.49 g  Carbohydrates: 22.37 g

SEAFOOD

Lemon-Caper Trout with Caramelized Shallots

Preparation Time: 10 minutes

Cooking Time: 20 minutes 

Servings: 2

Ingredients:

For the Shallots

2 shallots, thinly sliced

1 teaspoon ghee

Dash salt

For the Trout

1 tablespoon plus 1 teaspoon ghee, divided

2 (4-ounce) trout fillets

¼ cup freshly squeezed lemon juice

3 tablespoons capers

¼ teaspoon salt

Dash freshly ground black pepper

1 lemon, thinly sliced

Directions:

To make the Shallot:

In a huge skillet on medium heat, cook the shallots, ghee, and salt for 20 minutes, stirring every 5 minutes, until the shallots have fully wilted and caramelized.

To make the Trout:

While the shallots cook, in another large skillet over medium heat, heat 1 teaspoon of ghee.

Add the trout fillets. Cook for at least 3 minutes each side, or until the center is flaky. Transfer to a plate and set aside.

In the skillet used for the trout, add the lemon juice, capers, salt, and pepper. Bring it to a simmer. Whisk in the remaining 1 tablespoon of ghee. Spoon the sauce over the fish.

Garnish the fish with the lemon slices and caramelized shallots before serving.

Nutrition: Calories: 399 Total Fat: 22g Saturated Fat: 10g Cholesterol: 46mg Carbohydrates: 17g Fiber: 2g Protein: 21g

Shrimp Scampi

Preparation Time: 10 minutes

Cooking Time: 15 minutes 

Servings: 4

Ingredients:

¼ cup Extra Olive Oil

1 Onion, Finely Chopped

1 Red Bell Pepper, Chopped

1½ Pound Shrimp, Peeled and Tails Removed

6 Garlic Cloves, Minced

2 Lemon Juices

2 Lemon Zest

½ tsp. Sea Salt

⅛ tsp. Freshly Ground Black Pepper

Directions:

In a huge nonstick skillet on medium-high heat, warm the olive oil until it shimmers.

Add the onion and red bell pepper. Cook for about 6 minutes, occasionally stirring, until soft.

Add the shrimp and cook for about 5 minutes until pink.

Add the garlic. Cook for 30 seconds, stirring constantly.

Add the lemon juice and zest, salt, and pepper. Simmer for 3 minutes.

Nutrition: Calories: 345 Total Fat: 16 Total Carbs: 10g Sugar: 3g Fiber: 1g Protein: 40g Sodium: 424mg

Shrimp with Spicy Spinach

Preparation Time: 10 minutes

Cooking Time: 15 minutes 

Servings: 4

Ingredients:

¼  cup Extra Olive Oil. divided

1½ Pound Peeled Shrimp

1 tsp. Sea Salt, divided

4 cups Baby fresh Spinach

6 Garlic cloves, minced

½  cup Freshly Squeezed Orange Juice

1 tbsp. Sriracha Sauce

⅛ tsp. Freshly ground black pepper

Directions:

In a huge nonstick skillet on medium-high heat, heat 2 tablespoons of the olive oil until it shimmers.

Add the shrimp and ½ teaspoon salt. Cook for at least 4 minutes, occasionally stirring, until the shrimp are pink. Transfer the shrimp to a plate, tent with aluminum foil to keep warm, and set aside.

Put back the skillet to the heat and heat the remaining 2 tablespoons of olive oil until it shimmers.

Add the spinach. Cook for 3 minutes, stirring.

Add the garlic. Cook for 30 seconds, stirring constantly.

In a small bowl, put and mix together the orange juice, Sriracha, remaining ½ teaspoon of salt, and pepper. Add this to the spinach and cook for 3 minutes. Serve the shrimp with the spinach on the side.

Nutrition: Calories: 317 Total Fat: 16 Total Carbs: 7g Sugar: 3 Fiber: 1g Protein: 38g Sodium: 911mg

Shrimp with Cinnamon Sauce

Preparation Time: 10 minutes

Cooking Time: 10 minutes 

Servings: 4

Ingredients:

2 tbsp. Extra Virgin Olive Oil

1½ Pound Peeled Shrimp

2 tbsp. Dijon Mustard

1 cup No Salt Added Chicken Broth

1 tsp. Ground Cinnamon

1 tsp. Onion Powder

½ tsp. Sea Salt

¼ tsp. Freshly Ground Black Pepper

Directions:

In a huge nonstick skillet at medium-high heat, heat the olive oil until it shimmers.

Add the shrimp. Cook for at least 4 minutes, occasionally stirring, until the shrimp is opaque.

In a small bowl, whisk the mustard, chicken broth, cinnamon, onion powder, salt, and pepper. Pour this into the skillet and continue to cook for 3 minutes, stirring occasionally.

Nutrition: Calories: 270 Total Fat: 11g Total Carbs: 4g Sugar: 1g Fiber: 1g Protein: 39g Sodium: 664mg

Pan-Seared Scallops with Lemon-Ginger Vinaigrette

Preparation Time: 10 minutes

Cooking Time: 7 minutes 

Servings: 4

Ingredients:

2 tbsp. Extra Virgin Olive Oil

1½ Pound Sea Scallop

½ tsp. Sea Salt

⅛ tsp. Freshly Ground Black Pepper

¼ cup Lemon Ginger Vinaigrette

Directions:

In a huge nonstick skillet at medium-high heat, heat the olive oil until it shimmers.

Season the scallops with pepper and salt and add them to the skillet. Cook for at least 3 minutes per side until just opaque.

Serve with the vinaigrette spooned over the top.

Nutrition: Calories: 280 Total Fat: 16 Total Carbs: 5g Sugar: 1g Fiber: 0g Protein: 29g Sodium: 508mg

Manhattan-Style Salmon Chowder

Preparation Time: 10 minutes

Cooking Time: 15 minutes 

Servings: 4

Ingredients:

¼ cup Extra Virgin Olive Oil

1 Red Bell Pepper, Chopped

1 Pound Skinless Salmon. Pin Bones removed, chopped into ½ inch 

2 (28 oz.) Cans Crushed Tomatoes, 1 Drained, 1 undrained

6 cups No salt added chicken broth

2 cups diced (1/2 inch) Sweet Potato

1 tsp. Onion Powder

½ tsp. Sea Salt

¼ tsp. Freshly Ground Black Pepper

Directions:

Add the red bell pepper and salmon. Cook for at least 5 minutes, occasionally stirring, until the fish is opaque and the bell pepper is soft.

Stir in the tomatoes, chicken broth, sweet potatoes, onion powder, salt, and pepper. Place to a simmer then lower the heat to medium. Cook for at least 10 minutes, occasionally stirring, until the sweet potatoes are soft.

Nutrition: Calories: 570 Total Fat: 42 Total Carbs: 55g Sugar: 24g Fiber: 16g Protein: 41g Sodium: 1,249mg

Roasted Salmon and Asparagus

Preparation Time: 5 minutes

Cooking Time: 15 minutes 

Servings: 4

Ingredients:

1 pound Asparagus Spears, trimmed

2 tbsp. Extra Virgin Olive Oil

1 tsp. Sea Salt, divide

1½ pound Salmon, cut into 4 fillets

⅛ tsp. freshly ground cracked black pepper

1 Lemon, zest, and slice

Directions:

Preheat the oven to 425°F.

Stir the asparagus with the olive oil then put  ½ teaspoon of the salt. Place in a single layer in the bottom of a roasting pan.

Season the salmon with the pepper and the remaining ½ teaspoon of salt. Put skin-side down on top of the asparagus.

Sprinkle the salmon and asparagus with the lemon zest and place the lemon slices over the fish.

Roast at the oven for at least 12 to 15 minutes until the flesh is opaque.

Nutrition: Calories: 308 Total Fat: 18g Total Carbs: 5g Sugar: 2g Fiber: 2g Protein: 36g Sodium: 545mg

Citrus Salmon on a Bed of Greens

Preparation Time: 10 minutes

Cooking Time: 19 minutes 

Servings: 4

Ingredients:

¼ cup Extra Virgin Olive Oil, divided

1½ pound Salmon

1 tsp. Sea Salt, divided

½ tsp. Freshly ground black pepper, divided

1 Lemon Zest

6 cups Swiss Chard, stemmed and chopped

3 Garlic cloves, chopped

2 Lemon Juice

Directions:

In a huge nonstick skillet at medium-high heat, heat 2 tablespoons of the olive oil until it shimmers.

Season the salmon with ½ teaspoon of the salt, ¼ teaspoon of the pepper, and the lemon zest. Put the salmon to the skillet, skin-side up, and cook for about 7 minutes until the flesh is opaque. Flip the salmon and cook for at least 3 to 4 minutes to crisp the skin. Set aside on a plate, cover using aluminum foil.

Put back the skillet to the heat, add the remaining 2 tablespoons of olive oil, and heat it until it shimmers.

Add the Swiss chard. Cook for about 7 minutes, occasionally stirring, until soft.

Add the garlic. Cook for 30 seconds, stirring constantly.

Sprinkle in the lemon juice, the remaining ½ teaspoon of salt, and the remaining ¼ teaspoon of pepper. Cook for 2 minutes.

Serve the salmon on the Swiss chard.

Nutrition: Calories: 363 Total Fat: 25 Total Carbs: 3g Sugar: 1g Fiber: 1g Protein: 34g Sodium: 662mg

Orange and Maple-Glazed Salmon

Preparation Time: 15 minutes

Cooking Time: 15 minutes 

Servings: 4

Ingredients:

2 Orange Juice

1 Orange Zest

¼ cup Pure maple syrup

2 tbsp. Low Sodium Soy Sauce

1 tsp. Garlic Powder

4 4-6 oz. Salmon Fillet, Pin bones removed

Directions:

Preheat the oven to 400°F.

In a small, shallow dish, whisk the orange juice and zest, maple syrup, soy sauce, and garlic powder.

Put the salmon pieces, flesh-side down, into the dish. Let it marinate for 10 minutes.

Transfer the salmon, skin-side up, to a rimmed baking sheet and bake for about 15 minutes until the flesh is opaque.

Nutrition: Calories: 297 Total Fat: 11 Total Carbs: 18g Sugar: 15g Fiber: 1g Protein: 34g Sodium: 528mg

Salmon Ceviche

Preparation Time: 10 minutes +20 resting time

Cooking Time: 0 minutes 

Servings: 4

Ingredients:

1 pound Salmon, skinless & boneless, cut into bite-size pieces

½ cup Fresh squeezed lime juice

2 Tomatoes, diced

¼ cup Fresh Cilantro Leaves, chopped

1 Jalapeno Pepper, seeded and diced

2 tbsp. Extra Virgin Olive Oil

½ tsp. Sea Salt

Directions:

In a medium bowl, put and stir together the salmon and lime juice. Let it marinate for 20 minutes.

Stir in the tomatoes, cilantro, jalapeño, olive oil, and salt.

Nutrition: Calories: 222 Total Fat: 14g Total Carbs: 3g Sugar: 2g Fiber: 1g Protein: 23g Sodium: 288mg

Cod with Ginger and Black Beans

Preparation Time: 10 minutes

Cooking Time: 15 minutes 

Servings: 4

Ingredients:

2 tbsp. Extra Virgin Olive Oil

4 (6 oz.) Cod Fillets

1 tbsp. Grated fresh ginger

1 tsp. Sea Salt, divided

¼ tsp. Freshly ground black pepper

5 Garlic cloves, minced

1 (14 oz.) Can Black Beans, drained

¼ cup Fresh Cilantro Leaves, chopped

Directions:

In a huge nonstick skillet at medium-high heat, heat the olive oil until it shimmers.

Season the cod with the ginger, ½ teaspoon of the salt, and the pepper. Put it in the hot oil then cook for at least 4 minutes per side until the fish is opaque. Take off the cod from the pan and set it aside on a platter, tented with aluminum foil.

Put back the skillet to the heat and add the garlic. Cook for 30 seconds, stirring constantly.

Stir in the black beans and the rest  ½ teaspoon of salt. Cook for 5 minutes, stirring occasionally.

Stir in the cilantro and spoon the black beans over the cod.

Nutrition: Calories: 419 Total Fat: 2g Total Carbs: 33g Sugar: 1g Fiber: 8g Protein: 50g Sodium: 605mg

Rosemary-Lemon Cod

Preparation Time: 5 minutes

Cooking Time: 10 minutes 

Servings: 4

Ingredients:

2 tbsp. Extra Virgin Olive Oil

1½ pound Cod, Skin and Bone Removed, cut into 4 fillets

1 tbsp. Fresh Rosemary Leaves, chopped

½ tsp. Ground black pepper, or more to taste

½ tsp. Sea Salt

1 Lemon Juice

Directions:

In a huge nonstick skillet at medium-high heat, heat the olive oil until it shimmers.

Season the cod with the rosemary, pepper, and salt. Put the fish to the skillet and cook for 3 to 5 minutes per side until opaque.

Pour the lemon juice over the cod fillets and cook for 1 minute.

Nutrition: Calories: 246 Total Fat: 9g Total Carbs: 1g Sugar: 1g Fiber: 1g Protein: 39g Sodium: 370mg

Halibut Curry

Preparation Time: 10 minutes

Cooking Time: 10 minutes 

Servings: 4

Ingredients:

2 tbsp. Extra Virgin Olive Oil

2 tsp. Ground Turmeric

2 tsp. Curry Powder

1½ pound Halibut, skin, and bones removed, cut into 1 inch pieces

4 cups No-salt added chicken broth

1 (14 oz.) can Lite coconut milk

½ tsp. Sea Salt

¼ tsp. Freshly ground black pepper

Directions:

In a huge nonstick skillet at medium-high, heat the olive oil until it shimmers.

Add the turmeric and curry powder. Cook for 2 minutes, constantly stirring, to bloom the spices.

Add the halibut, chicken broth, coconut milk, salt, and pepper. Place to a simmer then lower the heat to medium. Simmer for 6 to 7 minutes, stirring occasionally, until the fish is opaque.

Nutrition: Calories: 429 Total Fat: 47g Total Carbs: 5g Sugar: 1g Fiber: 1g Protein: 27g Sodium: 507mg

Lemony Mussels    

Preparation Time: 5 minutes

Cooking Time: 5 minutes 

Servings: 4

Ingredients:

1 tbsp. extra virgin extra virgin olive oil   

2 minced garlic cloves 

2 lbs. scrubbed mussels 

Juice of one lemon    

Directions:    

Put some water in a pot, add mussels, bring with a boil over medium heat, cook for 5 minutes, discard unopened mussels and transfer them with a bowl.   

In another bowl, mix the oil with garlic and freshly squeezed lemon juice, whisk well, and add over the mussels, toss and serve.   

Enjoy!    

Nutrition: Calories: 140 Fat: 4 g Carbs: 8 g Protein: 8 g Sugars: 4g Sodium: 600 mg

Hot Tuna Steak

Preparation Time: 10 minutes

Cooking Time: 25 minutes 

Servings: 6

Ingredients:

2 tbsps. Fresh lemon juice 

Pepper.

Roasted orange garlic mayonnaise 

¼ c. whole black peppercorns 

6 sliced tuna steaks   

2 tbsps. Extra-virgin olive oil 

Salt  

Directions:

Bring the tuna in a bowl to fit. Put the oil, lemon juice, salt, and pepper. Turn the tuna to coat well in the marinade.

Rest for at least 15 to 20 minutes, turning once. 

Put the peppercorns in a double thickness of plastic bags. Tap the peppercorns with a heavy saucepan or small mallet to crush them coarsely. Put on a large plate.

Once ready to cook the tuna, dip the edges into the crushed peppercorns. Heat a nonstick skillet over medium heat. Sear the tuna steaks, in batches if necessary, for 4 minutes per side for medium-rare fish, adding 2 to 3 tablespoons of the marinade to the skillet if necessary, to prevent sticking.  

Serve dolloped with roasted orange garlic mayonnaise 

Nutrition: Calories: 124 Fat: 0.4 g Carbs: 0.6 g Protein: 28 g Sugars: 0 g Sodium: 77 mg

Marinated Fish Steaks

Preparation Time: 10 minutes

Cooking Time: 15 minutes 

Servings: 4

Ingredients:

4 lime wedges

2 tbsps. Lime juice   

2 minced garlic cloves   

2 tsp. Olive oil 

1 tbsp. snipped fresh oregano  

1 lb. fresh swordfish 

1 tsp. lemon-pepper seasoning 

Directions:

Rinse fish steaks; pat dry using paper towels. Cut into four serving-size pieces, if necessary.  

In a shallow dish, put and combine lime juice, oregano, oil, lemon-pepper seasoning, and garlic. Add fish; turn to coat with marinade.  

Cover and marinate in the refrigerator for 30 minutes to 1-1/2 hours, turning steaks occasionally. Drain fish, reserving marinade. 

Put the fish on the greased unheated rack of a broiler pan.  

Broil 4 inches from the heat for at least 8 to 12 minutes or until fish starts to flake when tested with a fork, turning once and brushing with reserved marinade halfway through cooking.

Take off any remaining marinade. 

Before serving, squeeze the lime juice on each steak. 

Nutrition: Calories: 240 Fat: 6 g Carbs: 19 g Protein: 12 g Sugars: 3.27 g Sodium: 325 mg

Baked Tomato Hake  

Preparation Time: 10 minutes

Cooking Time: 20-25 minutes 

Servings: 4

Ingredients:

½ c. tomato sauce    

1 tbsp. olive oil    

Parsley    

2 sliced tomatoes   

½ c. grated cheese 

4 lbs. de-boned and sliced hake fish 

Salt.

Directions:

Preheat the oven to 400 0F.    

Season the fish with salt.    

In a skillet or saucepan, stir-fry the fish in the olive oil until half-done.    

Take four foil papers to cover the fish.   

Shape the foil to resemble containers; add the tomato sauce into each foil container.   

Add the fish, tomato slices, and top with grated cheese.   

Bake until you get a golden crust, for approximately 20-25 minutes.  

Open the packs and top with parsley. 

Nutrition: Calories: 265 Fat: 15 g Carbs: 18 gProtein: 22 g Sugars: 0.5 g Sodium: 94.6 mg 

Cheesy Tuna Pasta   

Preparation Time: 10 minutes

Cooking Time: 20 minutes 

Servings: 2-4

Ingredients:

2 c. arugula    

¼ c. chopped green onions  

1 tbs. red vinegar    

5 oz. drained canned tuna  

¼ tsp. black pepper    

2 oz. cooked whole-wheat pasta 

1 tbsp. olive oil    

1 tbsp. grated low-fat parmesan 

Directions:    

Cook the pasta in unsalted water until ready. Drain and set aside.   

In a large-sized bowl, thoroughly mix the tuna, green onions, vinegar, oil, arugula, pasta, and black pepper.   

Toss well and top with the cheese.   

Serve and enjoy.    

Nutrition: Calories: 566.3 Fat: 42.4 g Carbs: 18.6 g Protein: 29.8 g Sugars: 0.4 g Sodium: 688.6 mg 

Salmon and Roasted Peppers 

Preparation Time: 5 minutes 

Cooking Time: 25 minutes 

Servings: 4

Ingredients:

1 cup red peppers, cut into strips 

4 salmon fillets, boneless 

¼ cup chicken stock 

2 tablespoons olive oil 

1 yellow onion, chopped 

1 tablespoon cilantro, chopped   

Pinch of sea salt

Pinch black pepper 

Directions:

Warm a pan with the oil on medium-high heat; add the onion and sauté for 5 minutes.

Put the fish and cook for at least 5 minutes on each side. 

Add the rest of the ingredients, introduce the pan in the oven, and cook at 390 degrees F for 10 minutes. 

Divide the mix between plates and serve. 

Nutrition: Calories 265 Fat 7 Fiber 5 Carbs 15 Protein 16 

Shrimp and Beets

Preparation Time: 10 minutes 

Cooking Time: 10 minutes 

Servings: 4

Ingredients:

1 pound shrimp, peeled and deveined 

2 tablespoons avocado oil 

2 spring onions, chopped 

2 garlic cloves, minced 

1 beet, peeled and cubed 

1 tablespoon lemon juice 

Pinch of sea salt

Pinch of black pepper 

1 teaspoon coconut aminos 

Directions:

Warm a pan with the oil on medium-high heat, add the spring onions and the garlic and sauté for 2 minutes. 

Add the shrimp and the other ingredients, toss, cook the mix for 8 minutes, divide into bowls and serve.   

Nutrition: Calories 281 Fat 6 Fiber 7 Carbs 11 Protein 8 

Shrimp and Corn

Preparation Time: 5 minutes 

Cooking Time: 10 minutes 

Servings: 4

Ingredients:

1 pound shrimp, peeled and deveined 

2 garlic cloves, minced 

1 cup corn

½ cup veggie stock 

1 bunch parsley, chopped 

Juice of 1 lime 

2 tablespoons olive oil 

Pinch of sea salt

Pinch of black pepper 

Directions:

Warm a pan with the oil on medium-high heat, then put the garlic and the corn and sauté for 2 minutes. 

Add the shrimp and the other ingredients, toss, cook everything for 8 minutes more, divide between plates and serve.

Nutrition: Calories: 343 kcal Protein: 29.12 g Fat: 10.97 g Carbohydrates: 34.25 g

Chili Shrimp and Pineapple 

Preparation Time: 10 minutes 

Cooking Time: 10 minutes 

Servings: 4

Ingredients:

1 pound shrimp, peeled and deveined 

2 tablespoons chili paste 

Pinch of sea salt

Pinch of black pepper 

1 tablespoon olive oil 

1 cup pineapple, peeled and cubed 

½ teaspoon ginger, grated 

2 teaspoons almonds, chopped   

2 tablespoons cilantro, chopped   

Directions:

Warm a pan with the oil on medium-high heat, add the ginger and the chili paste, stir and cook for 2 minutes. 

Add the shrimp and the other ingredients, toss, cook the mix for 8 minutes more, divide into bowls, and serve. 

Nutrition: calories 261 Fat 4 Fiber 7 Carbs 15 Protein 8

Curry Tilapia and Beans

Preparation Time: 5 minutes 

Cooking Time: 20 minutes 

Servings: 4

Ingredients:

1 tablespoon olive oil 

2 tablespoons green curry paste 

4 tilapia fillets, boneless 

Juice of ½ lime 

1 cup canned red kidney beans, drained

1 tablespoon parsley, chopped   

Directions:

Warm a pan with the oil on medium heat, put the fish, and cook for at least 5 minutes on each side. 

Put the rest of the ingredients, toss gently, cook over medium heat for 10 minutes more, divide between plates and serve. 

Nutrition: Calories 271 Fat 4 Fiber 6 Carbs 14 Protein 7 

Balsamic Scallops

Preparation Time: 5 minutes 

Cooking Time: 10 minutes 

Servings: 4

Ingredients:

1 pound sea scallops 

4 scallions, chopped 

2 tablespoons olive oil 

1 tablespoon balsamic vinegar 

1 tablespoon cilantro, chopped   

A pinch of salt and black pepper 

Directions:

Warm a pan with the oil on medium-high heat, add the scallops, the scallions, and the other ingredients, toss, cook for 10 minutes, divide into bowls and serve.

Nutrition: Calories 300 Fat 4 Fiber 4 Carbs 14 Protein 17 

Whitefish Curry

Preparation Time: 10 minutes

Cooking Time: 15 minutes 

Servings: 6

Ingredients:

1 chopped onion

1 lb. Firm white fish fillets

¼ c. chopped fresh cilantro

1 c. vegetable broth

2 minced garlic cloves

1 tbsp. Minced fresh ginger

1 tsp. Salt

¼ tsp. ground black pepper

Lemon wedges

1 bruised lemongrass

2 c. cubed butternut squash

2 tsp. curry powder

2 tbsps. coconut oil

2 c. chopped broccoli

•         oz. coconut milk

1 thinly sliced scallion

Directions:

In a pot, add coconut oil and melt.

Add onion, curry powder, ginger, garlic, and seasonings then sauté for 5 minutes

Add broccoli, lemongrass and butternut squash and sauté for two more minutes

Stir in broth and coconut milk and bring to a boil. Lower the heat to simmer and add the fish.

Cover the pot, then simmer for 5 minutes, then discard the lemongrass.

Ladle the curry into a medium serving bowl.

Add scallion and cilantro to garnish before serving with lemon wedges.

Enjoy.

Nutrition: Calories: 218 kcal Protein: 18.1 g Fat: 8.57 g Carbohydrates: 18.2 g

Swordfish with Pineapple and Cilantro

Preparation Time: 10 minutes

Cooking Time: 20 minutes 

Servings: 4

Ingredients:

1 c. fresh pineapple chunks

1 tbsp. coconut oil

2 lbs. sliced swordfish

2 tbsps. Chopped fresh parsley

¼ tsp. Ground black pepper.

2 minced garlic cloves

¼ c. chopped fresh cilantro

1 tbsp. coconut aminos

1 tsp. Salt.

Directions:

Preheat the oven to 4000F.

Grease a baking tray with coconut oil

Add cilantro, swordfish, coconut aminos, pepper, salt, garlic, parsley, and pineapple to the dish then mix well.

Put the dish in an already preheated oven and bake for 20 minutes.

Serve and enjoy.

Nutrition: Calories: 444 kcal Protein: 47.53 g Fat: 20.32 g Carbohydrates: 16.44 g

Sesame-Tuna Skewers

Preparation Time: 10 minutes

Cooking Time: 15 minutes 

Servings: 6

Ingredients:

6 oz. cubed thick tuna steaks

Cooking spray

¼ tsp. Ground black pepper.

¾ c. sesame seeds

1 tsp. Salt

½ tsp. Ground ginger.

2 tbsps. toasted sesame oil

Directions:

Preheat the oven to about 4000F.

Coat a rimmed baking tray with cooking spray.

Soak twelve wooden skewers in water

In a small mixing bowl, combine pepper, ground ginger, salt, and sesame seeds.

In another bowl, toss the tuna with sesame oil.

Press the oiled cubes into a sesame seed mixture and put the cubes on each skewer.

Put the skewers on a readily prepared baking tray and put the tray into the preheated oven.

Bake for 12 minutes and turn once.

Serve and enjoy.

Nutrition: Calories: 196 kcal Protein: 14.47 g Fat: 15.01 g  Carbohydrates: 2.48 g

Trout with Chard

Preparation Time: 10 minutes

Cooking Time: 15 minutes 

Servings: 4

Ingredients:

½ c. vegetable broth

2 bunches sliced chard

4 boneless trout fillets

Salt

1 tbsp. extra-virgin olive oil

2 minced garlic cloves

¼ c. golden raisins

Ground black pepper

1 chopped onion

1 tbsp. apple cider vinegar

Directions:

Preheat the oven to about 3750F.

Add seasonings to the trout

Add olive oil in a pan, then heat.

Add garlic and onion, then sauté for 3 minutes.

Add chard to sauté for 2 more minutes.

Add broth, raisins, and cedar vinegar to the pan.

Layer a topping of trout fillets

Cover the pan and put it in the preheated oven for 10 minutes.

Serve and enjoy.

Nutrition: Calories: 284 kcal Protein: 2.07 g Fat: 30.32 g  Carbohydrates: 3.49 g

Sole with Vegetables

Preparation Time: 10 minutes

Cooking Time: 15 minutes 

Servings: 4

Ingredients:

4 tsp. divided extra-virgin olive oil

1 thinly sliced and divided carrot

Salt

Lemon wedges

½ c. divided vegetable broth

5 oz. sole fillets

2 sliced and thinly divided shallots

Ground black pepper

2 tbsps. divided snipped fresh chives

1 thinly sliced and divided zucchini

Directions:

Preheat the oven to about 4250F.

Separate the aluminum foil into medium-sized pieces

Put a fillet on one half of the aluminum foil piece and add seasonings

Add shallots, zucchini, and ¼ each of the carrot on top of the fillet. Sprinkle with 1 ½ teaspoon of chives

Drizzle 2 tablespoons of broth and a tablespoon of olive oil over the fish and vegetables

Seal to make a packet and put the packet on a large baking tray.

Repeat for the rest of the ingredients and make more packets

Put the sheet in a preheated oven and bake the packets for 15 minutes

Peel back the foil and put the contents with the liquid onto a serving plate.

Garnish with lemon wedges before serving.

Enjoy.

Nutrition: Calories: 130 kcal Protein: 9.94 g Fat: 7.96 g  Carbohydrates: 4.92 g

Poached Halibut and Mushrooms  

Preparation Time: 5 minutes 

Cooking Time: 30 minutes 

Servings: 8  

Ingredients:

1/8 teaspoon sesame oil   

2 pounds halibut, cut into bite-sized pieces  

1 teaspoon fresh lemon juice  

½ teaspoon soy sauce 

4 cups mushrooms, sliced ¼ cup water  

Salt and pepper to taste ¾ cup green onions  

Directions:

Place a heavy-bottomed pot on medium-high fire.  

Add all ingredients and mix well.  

Cover and bring to a boil. Once boiling, lower fire to a simmer. Cook for 25 minutes. 

Adjust seasoning to taste.   

Serve and enjoy.   

Nutrition: Calories: 217 Cal Fat 15.8 g Carbs: 1.1 g Protein: 16.5 g Fiber: 0.4 g

Halibut Stir Fry  

Preparation Time: 5 minutes 

Cooking Time: 20 minutes 

Servings: 6  

Ingredients:

2 pounds halibut fillets   

2 tbsp. olive oil ½ cup fresh parsley  

1 onion, sliced 2 stalks celery, chopped  

2 tablespoons capers   

4 cloves of garlic minced  

Salt and pepper to taste  

Directions:

Place a heavy-bottomed pot on high fire and heat for 2 minutes. Add oil and heat for 2 more minutes.  

Stir in garlic and onions. Sauté for 5 minutes. Add remaining ingredients except for the parsley and stir fry for 10 minutes or until fish is cooked. 

Adjust seasoning to taste and serve with a sprinkle of parsley.  

Nutrition: Calories 331 Cal Fat 26 g Carbs 2 g Protein 22 g Fiber 0.5 g

Steamed Garlic-Dill Halibut  

Preparation Time: 5 minutes 

Cooking Time: 25 minutes 

Servings: 4  

Ingredients:   

1-pound halibut fillet   

1 lemon, freshly squeezed   

Salt and pepper to taste  

1 teaspoon garlic powder   

1 tablespoon dill weed, chopped  

Directions:

Place a large pot on medium fire and fill up to 1.5-inches of water. Place a trivet inside the pot.  

In a baking dish that fits inside your large pot, add all ingredients and mix well. Cover dish with foil. Place the dish on top of the trivet inside the pot.  

Cover pot and steam fish for 15 minutes.  

Let fish rest for at least 10 minutes before removing from pot.  

Serve and enjoy.   

Nutrition: Calories: 270 Cal Fat: 6.5 g Carbs: 3.9 g Protein: 47.8 g Fiber: 2.1 g

Italian Halibut Chowder  

Preparation Time: 5 minutes 

Cooking Time: 20 minutes 

Servings: 8  

Ingredients:   

2 tablespoons olive oil   

1 onion, chopped   

3 stalks of celery, chopped  

3 cloves of garlic, minced  

2 ½ pounds halibut steaks, cubed  

1 red bell pepper, seeded and chopped  

1 cup tomato juice 

½ cup apple juice, organic and unsweetened  

½ teaspoon dried basil   

1/8 teaspoon dried thyme   

Salt and pepper to taste  

Directions:

Place a heavy-bottomed pot on medium-high fire and heat pot for 2 minutes. Add oil and heat for a minute.  

Sauté the onion, celery, and garlic until fragrant.  

Stir in the halibut steaks and bell pepper. Sauté for 3 minutes.  

Pour in the rest of the ingredients and mix well.  

Cover and bring to a boil. Once boiling, lower fire to a simmer and simmer for 10 minutes.  

Adjust seasoning to taste.   

Serve and enjoy.   

Nutrition: Calories: 318 Cal Fat: 23g Carbs: 6g Protein: 21g Fiber: 1g

Dill Haddock

Preparation Time: 10 minutes  

Cooking Time: 30 minutes  

Servings: 4  

Ingredients:    

1-pound haddock fillets   

3 teaspoons veggie stock   

2 tablespoons lemon juice   

Salt and black pepper to the taste  

2 tablespoons mayonnaise   

2 teaspoons chopped dill   

A drizzle of olive oil  

Directions:

Grease a baking dish with the oil, add the fish, also add stock mixed with lemon juice, salt, pepper, mayo, and dill. Toss a bit and place in the oven at 350 degrees F to bake for 30 minutes. Divide between plates and serve.  

Enjoy!  

Nutrition: Calories: 214 Fat: 12 Cal Fiber: 4 g Carbs: 7 g Protein: 17 g

Chili Snapper

Preparation Time: 10 minutes  

Cooking Time: 20 minutes  

Servings: 2  

Ingredients:

2 red snapper fillets, boneless and skinless  

3 tablespoons chili paste   

A pinch of sea salt

Black pepper   

1 tablespoon coconut aminos 

1 garlic clove, minced   

½ teaspoon fresh grated ginger  

2 teaspoons sesame seeds, toasted  

2 tablespoons olive oil   

1 green onion, chopped   

2 tablespoons chicken stock   

Directions:

Warm a pan with the oil on medium-high heat, add the ginger, onion, and the garlic, stir and cook for 2 minutes. Add chili paste, aminos, salt, pepper, and the stock stir and cook for 3 minutes more. Add the fish fillets, toss gently and cook for 5-6 minutes on each side.

Divide into plates, sprinkle sesame seeds on top, and serve.  

Enjoy!  

Nutrition: Calories 261 Fat: 10 g Fiber: 7 g Carbs: 15 g Protein: 16 g

Lemony Mackerel

Preparation Time: 10 minutes  

Cooking Time: 15 minutes  

Servings: 4  

Ingredients:

Juice of 1 lemon   

Zest of 1 lemon   

4 mackerels   

1 tablespoon minced chives   

Pinch of sea salt

Pinch black pepper   

2 tablespoons olive oil   

Directions:

Warm a pan with the oil on medium-high heat, add the mackerel and cook for 6 minutes on each side. Add the lemon zest, lemon juice, chives, salt, and pepper then cook for 2 more minutes on each side. Divide everything between plates and serve.  

Enjoy!  

Nutrition: Calories: 289 Cal Fat :20 g Fiber: 0 g Carbs: 1 g Protein: 21 g

Honey Crusted Salmon with Pecans

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Servings: 6

Ingredients:

3 tablespoons olive oil

3 tablespoons mustard

5 teaspoons raw honey

½ cup chopped pecans

6 salmon fillets, boneless

3 teaspoons chopped parsley

Salt and black pepper to the taste

Directions:

In a bowl, whisk the mustard with honey and oil. In another bowl, mix the pecans with parsley and stir. Season salmon fillets with salt and pepper, place them on a baking sheet, brush with mustard mixture, top with the pecans mix, and place them in the oven at 400 degrees F to bake for 20 minutes. Divide into plates and serve with a side salad.

Enjoy!

Nutrition: Calories 200 Fat 10 Fiber 5 Carbs 12 Protein 16

Salmon and Cauliflower

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Servings: 4

Ingredients:

2 tablespoons coconut aminos

1 cauliflower head, florets separated and chopped

4 pieces salmon fillets, skinless

1 big red onion, cut into wedges

1 tablespoon olive oil

Pinch of sea salt

Pinch black pepper 

Directions:

Put the salmon in a baking dish, put the oil all over, and season with salt and pepper. Place in preheated broiler over medium heat and cook for about 5 minutes. Add coconut aminos, cauliflower, and onion, then place in the oven and bake at 400 degrees F for 15 minutes more. Divide between plates and serve.

Enjoy!

Nutrition: Calories 112 Fat 5 Fiber 3 Carbs 8 Protein 7 

Ginger Salmon and Black Beans

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Servings: 4

Ingredients:

1 cup canned black beans, drained

2 tablespoons coconut aminos

½ cup olive oil

1 ½ cup chicken stock

6 ounces salmon fillets, boneless

2 garlic cloves, minced

1 tablespoon fresh grated ginger

2 teaspoons white wine vinegar

¼ cup grated radishes

¼ cup grated carrots

¼ cup chopped scallions 

Directions:

Meanwhile, in a bowl, mix the aminos with half of the oil and whisk. Cut halfway into each salmon fillet, place them in a baking dish and pour the aminos mixture all over. Toss and keep in the fridge for 10 minutes to marinate. Heat a pan with the rest of the oil over medium heat, add garlic, ginger, and black beans. Stir and cook for 3 minutes. Add vinegar and stock, stir, bring to a boil, cook for 10 minutes, and divide between plates. Broil fish for 4 minutes per side over medium-high heat then place a fillet next to the black beans and top with grated scallions, radishes, and carrots.

Enjoy!

Nutrition: Calories 200 Fat 7 Fiber 2 Carbs 9 Protein 9

Clams with Olives Mix

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 2

Ingredients:

3 tablespoons olive oil

2 pound little clams, scrubbed

½ teaspoon dried thyme

1 shallot, minced

½ cup veggie stock

2 garlic cloves, minced

1 apple, cored and chopped

Juice of ½ lemon 

Directions:

Warm a pan with the oil on medium-high heat, add shallot and garlic, stir and cook for 3-4 minutes. Add the stock, clams, thyme, apple, and lemon juice. Stir and cook for 6 minutes more, divide into bowls and serve.

Enjoy!

Nutrition: Calories 180 Fat 9 Fiber 2 Carbs 8 Protein 10

Cod Curry

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Servings: 4

Ingredients:

4 cod fillets, boneless

½ teaspoon mustard seeds

Salt and black pepper to the taste

2 green chilies, chopped

1 teaspoon fresh grated ginger

1 teaspoon curry powder

¼ teaspoon ground cumin

4 tablespoons olive oil

1 small red onion, chopped

1 teaspoon ground turmeric

¼ cup chopped parsley 

1½ cups coconut cream

3 garlic cloves, minced

Directions:

Heat a pot with half of the oil over medium heat. Add mustard seeds and cook for 2 minutes. Add ginger, onion, garlic, turmeric, curry powder, chilies, and cumin, stir and cook for 10 minutes more. Add coconut milk, salt and pepper then stir. Bring to a boil, cook for 10 minutes and take off the heat. Warm another pan with the rest of the oil over medium heat, add fish, and then cook for 4 minutes. Transfer the fish on top of the curry mix, toss gently then cook for 6 more minutes. Divide between plates, sprinkle the parsley on top and serve.

Enjoy!

Nutrition: Calories 210 Fat 14 Fiber 7 Carbs 6 Protein 16

Fast Fish Pie

Preparation Time: 15 minutes

Cooking Time: 45 minutes 

Servings: 4

Ingredients:

2 slices prosciutto

1 cup frozen peas

2 sheets frozen puff pastry

600g firm white fish fillets

1/2 bunch dill

1 tbsp. cornflour

350g cauliflower

1 lemon

1 Coles Australian Free Range Egg

1 tbsp. sesame seeds

Directions:

Preheat broiler to 400°F. Spot the cauliflower, prosciutto, fish, peas, lemon pizzazz, dill & cornflour in an enormous bowl. Season. Delicately hurl until very much consolidated. Move the blend to a 6-cup round pie dish. 

Cut 1 baked good sheet into 3 strips. Brush 2 contiguous edges of residual baked good sheet with egg. Spot 1 baked good strip, somewhat covering, over each edge, squeezing delicately to make an enormous square. 

Brush sides of the pie dish with the use of egg. Spot pastry over fish blend, squeezing into the edge of the dish. Overlay overabundance baked good inwards. Brush the baked good with egg. Utilize a sharp blade to cut 3 cuts in the focal point of the baked good. Sprinkle with sesame seeds. 

Bake the pie until the baked good is brilliant darker & puffed. Slice into wedges to serve.

Nutrition: Calories: 364 kcal Protein: 35.95 g Fat: 20.51 g Carbohydrates: 8.57 g

Quick Chermoula Fish Parcels

Preparation Time: 15 minutes

Cooking Time: 30 minutes 

Servings: 4

Ingredients:

4 x 150g firm skinless white fish fillets

1/2 small red onion

400g can chickpeas

Lemon wedges

100g roasted red capsicum

Baby rocket

Chermoula

1/4 cup olive oil

2 garlic cloves

1 long red chilli

3/4 cup parsley leaves

3/4 cup coriander leaves

1 1/2 teaspoons ground cumin

2 tablespoons lemon juice

Directions:

Preheat a grill barbecue or hotplate on low warmth. Consolidate chickpeas, capsicum, & onion in a bowl.

Make Chermoula. Join all fixings in a bowl. Season with salt & pepper.

Cut four 30cm bits of foil. Top each with a 15cm bit of heating paper. Separation chickpea blend among bits of paper. Top with fish. Spoon 1⁄3 of chermoula over fish. Overlay up edges of paper & foil to encase fish, scrunching foil at the top to seal. Spot fish divides a foil heating plate. Spot plate on grill barbecue. Cook, with hood shut, until fish is cooked through.

Place fish divides serving plates. Cautiously open. Shower fish with remaining chermoula. Serve it.

Nutrition: Calories: 316 kcal Protein: 9.82 g Fat: 18.27 g Carbohydrates: 30.9 g

Healthy Fish Nacho Bowl

Preparation Time: 13 minutes

Cooking Time: 20 minutes 

Servings: 4

Ingredients:

500g white fish fillets

400g red cabbage

3 green shallots

1 tablespoon yogurt

1 tablespoon olive oil

425g can black beans

50g gluten-free corn chips

200g cherry tomatoes

2-3 teaspoons gluten-free chipotle seasoning

1 small avocado

1/3 cup fresh coriander leaves

1 large lime, rind finely grated, juiced

Directions:

Combine the fish, stew powder/chipotle flavoring & 2 tsp oil in a bowl 

Shred the cabbage in a nourishment processor fitted with the cutting connection. Move to a huge bowl with the tomato, lime skin, dark beans, yogurt, 2 tbs lime juice, 2 shallots, & the rest of the oil. Hurl well to consolidate. 

Heat a huge non-stick skillet over high warmth. Cook the fish, turning until simply cooked through. Move to a plate. 

Meanwhile, consolidate the avocado, coriander, remaining shallot & 1 tbs remaining lime squeeze in a little bowl. 

Divide the cabbage blend, fish, guacamole & corn chips among serving bowls. Sprinkle with additional coriander & present with additional lime wedges.

Nutrition: Calories: 388 kcal Protein: 28.17 g Fat: 16.64 g Carbohydrates: 35.72 g 

Fish & Chickpea Stew

Preparation Time: 5 minutes

Cooking Time: 10 minutes 

Servings: 4

Ingredients:

2 cups fish stock

1 brown onion

400g can tomatoes

4 kale leaves

500g firm white fish fillets

Sliced Coles Bakery Stone

2 garlic clove

Finely grated parmesan

400g can chickpeas

1 carrot, peeled

Salt & pepper to taste

Directions:

Spray a skillet with olive oil shower. Spot over medium-low warmth. Include the carrot & onion & cook, mixing, until delicate & brilliant. Include garlic & cook, blending, until sweet-smelling. 

Add the chickpeas stock & tomato, & to the onion blend in the skillet. Bring to the bubble. Lessen warmth to medium-low & stew until the blend thickens somewhat.

Add the kale & fish to the dish & stew until the fish is simply cooked through. Season. 

Divide the stew among serving bowls. Sprinkle with parmesan & present with the bread.

Nutrition: Calories: 1447 kcal Protein: 42.1 g Fat: 127.85 g Carbohydrates: 32.4 g

Easy Crunchy Fish Tray Bake

Preparation Time: 10 minutes

Cooking Time: 20 minutes 

Servings: 4

Ingredients:

600g frozen crumbed whiting fish fillets

1/2 small red onion

2 x 250g punnets tomatoes

2 zucchini

180g baby stuffed peppers

1 tablespoon parmesan

2 teaspoons oregano leaves

1 lemon, cut into wedges

Directions:

Preheat the stove to 400F. Oil an enormous preparing plate. Spot the fish filets on the readied plate. Disperse the oregano & parmesan over the fish. 

Add the zucchini, tomatoes & stuffed peppers to the plate. Disperse the onion rings over the top. Season well. Splash with olive oil. Heat until the fish is brilliant & cooked through. 

Divide the fish & vegetables among plates & present with the rocket & lemon wedges.

Nutrition: Calories: 346 kcal Protein: 3.67 g Fat: 2.8 g Carbohydrates: 81.77 g

Ginger & Chili Sea Bass Fillets

Preparation Time: 5 minutes

Cooking Time: 10 minutes 

Servings: 2

Ingredients:

2 Sea bass fillet

1 tsp. Black pepper

1 tbsp. Extra virgin olive oil

1 tsp Ginger, peeled and chopped

1 Garlic cloves, thinly slice

1 Red chili, deseeded and thinly sliced

2 Green onion stemmed, chopped

Directions:

Get a skillet and heat the oil on a medium to high heat.

Sprinkle black pepper over the Sea Bass and score the fish's skin a few times with a sharp knife.

Add the sea bass fillet to the very hot pan with the skin side down.

Cook for 5 minutes and turn over.

Cook for a further 2 minutes.

Remove seabass from the pan and rest.

Put the chili, garlic, and ginger and cook for approximately 2 minutes or until golden.

Remove from the heat and add the green onions.

Scatter the vegetables over your sea bass to serve.

Try with a steamed sweet potato or side salad.

Nutrition: Calories: 306 kcal Protein: 29.92 g Fat: 8.94 g Carbohydrates: 26.59 g

Nut-Crust Tilapia with Kale

Preparation Time: 5 minutes

Cooking Time: 15 minutes 

Servings: 2

Ingredients:

2 tsp. Extra virgin olive oil

2 tbsp. Low-fat hard cheese, grated

1/2 cup Roasted and Ground Brazil Nuts/Hazelnuts/Any other hard nut

1/2 cup 100% Wholegrain breadcrumbs

2 Tilapia Fillet, skinless

2 tsp. Whole grain mustard

1 Head of kale, chopped

1 tbsp. Sesame seeds, lightly toasted

1 Garlic clove, minced

Directions:

Set the oven to 350°F.

Lightly oil a baking sheet with the use of 1 tsp. extra virgin olive oil.

Mix in the nuts, breadcrumbs, and cheese in a separate bowl.

Spread a thin layer of the mustard over the fish and then dip into the breadcrumb mixture.

Transfer to baking dish.

Bake for at least 12 minutes, till cooked through.

Meanwhile, warm 1 tsp. Oil in a skillet at medium heat temperature then sauté the garlic for 30 seconds, adding in the kale for a further 5 minutes.

Mix in the sesame seeds.

Serve the fish at once with the kale on the side.

Nutrition: Calories: 475 kcal Protein: 37.14 g Fat: 33.44 g Carbohydrates: 11.08 g

Wasabi Salmon Burgers

Preparation Time: 5 minutes

Cooking Time: 10 minutes 

Servings: 1

Ingredients:

1/2 tsp. Honey

2 tbsp. Reduce-salt soy sauce

1 tsp. Wasabi powder

1 Beaten free-range egg

2 can Wild Salmon, drained

2 Scallion, chopped

2 tbsp. Coconut Oil

1 tbsp. Fresh ginger, minced

Directions:

Combine the salmon, egg, ginger, scallions, and 1 tbsp. oil in a bowl, mixing well with your hands to form 4 patties.

In a separate bowl, add the wasabi powder and soy sauce with the honey and whisk until blended.

Heat 1 tbsp. oil over medium heat in a skillet and cook the patties for 4 minutes each side until firm and browned.

Glaze the top of each patty with the wasabi mixture and cook for another 15 seconds before you serve.

Serve with your favorite side salad or vegetables for a healthy treat.

Nutrition: Calories: 591 kcal Protein: 63.52 g Fat: 34.3 g Carbohydrates: 3.83 g

Citrus & Herb Sardines

Preparation Time: 5 minutes

Cooking Time: 15 minutes 

Servings: 2

Ingredients:

10 Sardines, scaled and clean

2 Whole Lemon zest

Handful-Flat leafy parsley, chopped

2 Garlic cloves, finely chopped

1/2 cup Black Olives (pitted and halves)

3 tbsp. Olive oil

1 can Tomato, chopped, (optional)

1/2 can Chickpeas or Butterbeans, drained and rinsed

8 Cherry Tomatoes, halved (optional)

Pinch of Black Pepper

Directions:

In a bowl, add the lemon zest to the chopped parsley (save a pinch for garnishing) and half of the chopped garlic, ready for later.

Put a very large skillet on the hob and heat on high.

Now add the oil and once very hot, lay the sardines flat on the pan.

Sauté for 3 minutes until golden underneath and turn over to fry for another 3 minutes. Place onto a plate to rest.

Sauté the remaining garlic (add another splash of oil if you need to) for 1 min until softened. Pour in the tin of chopped tomatoes, mix and let simmer for 4-5 minutes.

If you’re avoiding tomatoes, just avoid this step and go straight to chickpeas.

Tip in the chickpeas or butter beans and fresh tomatoes and stir until heated through.

Here’s when you add the sardines into the lemon and parsley dressing prepared earlier and add to the pan, cooking for a further 3-4 minutes.

Once heated through, serve with a pinch of parsley and remaining lemon zest to garnish.

Nutrition: Calories: 493 kcal Protein: 24.16 g Fat: 35.67 g Carbohydrates: 20.92 g

Daring Shark Steaks

Preparation Time: 35 minutes

Cooking Time: 40 minutes 

Servings: 2

Ingredients:

2 Shark steak, skinless

2 tbsp. Onion powder

2 tsp. Chili powder

1 Garlic clove, minced

¼ cup Worcestershire sauce

1 tbsp. Ground black pepper

2 tbsp. Thyme, chopped

Directions:

In a bowl, put then mix all of the seasonings and spices to form a paste before setting aside.

Spread a thin layer of paste on all sides of the fish, cover, and chill for 30 minutes (If possible).

Preheat oven to 325°F/150°C/Gas Mark 3.

Bake the fish in parchment paper for 30-40 minutes, until well cooked.

Serve on a bed of quinoa or whole-grain couscous and your favorite salad.

Nutrition: Calories: 112 kcal Protein: 4.87 g Fat: 3.65 g Carbohydrates: 16.78 g

Spicy Kingfish

Preparation Time: 15 minutes

Cooking Time: 10 minutes 

Servings: 2

Ingredients:

1 teaspoon dried unsweetened coconut 

1 teaspoon cumin seeds 

1 teaspoon fennel seeds 

1 teaspoon peppercorns 

10 curry leaves 

½ teaspoon ground turmeric 

1½ teaspoons fresh ginger, grated finely 

1 garlic clove, minced 

Salt, to taste

1 tablespoon fresh lime juice 

4 (4-ounce) kingfish steaks 

1 tbsp. olive oil 

1 lime wedge

Directions:

Heat a cast-iron skillet on low heat. 

Add coconut, cumin seeds, fennel seeds, peppercorns, and curry leaves and cook, stirring continuously for about 1 minute. 

Take off from the heat and cool completely. 

In a spice grinder, add the spice mixture and turmeric and grind rill powdered finely.

Transfer the mixture into a large bowl with ginger, garlic, salt, and lime juice and mix well. 

Add fish fillets and cat with the mixture evenly. 

Refrigerate to marinate for about 3 hours. 

In a huge nonstick skillet, warm oil on medium heat. 

Put the fish fillets and cook for at least 3-5 minutes per side or till the desired doneness.

Transfer onto a paper towel-lined plate to drain.  

Serve with lime wedges.

Nutrition: Calories: 592 kcal Protein: 67.03 g Fat: 34.55 g Carbohydrates: 4.91 g

Gingered Tilapia

Preparation Time: 15 minutes

Cooking Time: 6 minutes 

Servings: 5

Ingredients:

2 tablespoons coconut oil 

5 tilapia fillets 

3 garlic cloves, minced 

2 tablespoons unsweetened coconut, shredded 

4-ounce freshly ground ginger 

2 tablespoons coconut aminos 

8 scallions, chopped 

Directions:

In a huge skillet, melt coconut oil on medium heat. 

Add tilapia fillets and cook for about 2 minutes. 

Flip the side and add garlic, coconut, and ginger and cook for about 1 minute. 

Add coconut aminos and cook for about 1 minute. 

Add scallion and cook for about 1-2 minutes more. 

Serve immediately.  

Nutrition: Calories: 135 Fat: 3g Carbohydrates: 2g Protein: 26g

Haddock with Swiss Chard 

Preparation Time: 15 minutes

Cooking Time: 10 minutes 

Servings: 1

Ingredients:

2 tablespoons coconut oil, divided 

2 minced garlic cloves 

2 teaspoons fresh ginger, grated finely 

1 haddock fillet 

Salt, to taste

Freshly ground black pepper, to taste 

2 cups Swiss chard, chopped roughly 

1 teaspoon coconut aminos 

Directions:

In a skillet, put 1 tablespoon of coconut oil then melt it on medium heat. 

Add garlic and ginger and sauté for about 1 minute. 

Add haddock fillet and sprinkle with salt and black pepper. 

Cook for at least about 3-5 minutes per side or till the desired doneness. 

Meanwhile, in another skillet, melt remaining coconut oil on medium heat. 

Add Swiss chard and coconut aminos and cook for about 5-10 minutes. 

Serve the salmon fillet over Swiss chard. 

Nutrition: Calories: 486 kcal Protein: 39.68 g Fat: 34.34 g  Carbohydrates: 5.57 g

Rockfish Curry

Preparation Time: 15 minutes

Cooking Time: 30 minutes 

Servings: 8

Ingredients:

2 pound rockfish 

¾ teaspoon ground turmeric, divided 

Salt, to taste

2 tablespoons coconut oil 

12 pearl onions, halved 

2 medium red onions, sliced thinly 

2 Serrano peppers halved 

40 small leaves, divided 

1 (½-inch) piece fresh ginger, minced  

Freshly ground black pepper, to taste 

¼ cup water

1½ (14-ounce) cans coconut milk, divided 

1 teaspoon apple cider vinegar 

Directions:

In a bowl, season the fish with ¼ teaspoon of the turmeric and salt and keep aside. 

In a huge skillet, melt coconut oil on medium heat. 

Add pearl onions, red onions, ginger, Serrano peppers, and 20 curry leaves and sauté for about 15 minutes. 

Add ginger, remaining turmeric, salt, and black pepper and sauté for about 2 minutes. 

Move half of the mixture into a bowl and keep aside. 

Add remaining curry leaves, fish fillets, water, and 1 can of coconut milk and cook for about 2 minutes. 

Now cook, covered for about 5 minutes. 

Add apple cider vinegar and remaining half can of coconut milk and cook for about 3-5 minutes or till done completely. 

Serve hot with the topping of reserved onion mixture. 

Nutrition: Calories: 331 kcal Protein: 24.72 g Fat: 18.38 g  Carbohydrates: 18.83 g

Coconut Rice with shrimps in Coconut curry 

Preparation Time: 10 minutes

Cooking Time: 40 minutes 

Servings: 2-3

Ingredients:

16 oz. Shrimp (deveined) 

3 cloves Garlic (chopped) 

2 Tsp. Curry powder

¼ cup Scallions (chopped) 

15 oz.  Coconut milk

1 ½ cup Water

⅛ cup Cilantro (chopped) 

2 tbsp.

Butter

½ Lime juice

2 tbsp. Ginger (shredded) 

1 cup Jasmine rice

Salt and red pepper flakes 

Directions:

On medium heat, melt 1 tbsp. of butter, then add rice and stir to coat. 

Pour 1 cup coconut milk and the water and cook for 30 minutes until rice is cooked. 

Melt butter in a large pan on medium heat, add scallions, garlic, and ginger and leave to cook for 3 minutes.  

In a separate bowl, mix coconut milk and curry powder 

After the scallions are cooked, add the shrimps and cook till they are pink. 

Add the coconut and curry mixture and cook then season accordingly. 

Remove from heat and serve rice mixed with lime juice and cilantro alongside the shrimps.

Nutrition: Calories: 400 kcal Protein: 40.46 g Fat: 18.01 g  Carbohydrates: 29.99 g

Grilled fish tacos

Preparation Time: 10 minutes

Cooking Time: 10 minutes 

Servings: 8

Ingredients:

1 pound mahimahi fillets

2 tablespoons canola oil

2 tablespoons omega-3-rich margarine

Juice of 1 lime 

1 teaspoons salt, divided 

1 teaspoon chili powder

1/2 teaspoon crushed red pepper 

1/2 teaspoon garlic powder

1/2 teaspoon oregano

1/2 teaspoon ground cumin 

2 mangoes

1/4 cup cilantro, chopped 

8 wheat flour tortillas

Directions:

In a medium-size bowl, whisk together the canola oil, margarine, lime juice, one teaspoon of salt, and the residual dried spices. Pour mix over the fish. Cover and marinate for 45 minutes in the fridge. 

In the meantime, peel mangoes and cut into cubes. Mix with cilantro and remaining salt.

Preheat grill to medium-high. Remove fish from the marinade, place on the grill, and cook 2 to 3 minutes on both sides. Place tortillas on the grill and heat 10 to 15 seconds on each side. Fill with fish fillets and mango topping. 

Nutrition: Calories: 231 kcal Protein: 13.99 g Fat: 17.04 g  Carbohydrates: 6.02 g

Curried Fish

Preparation Time: 10 minutes

Cooking Time: 35 minutes 

Servings: 4

Ingredients:

1 1/2 cups basmati rice

2 tablespoons canola oil 

1 yellow onion, finely chopped

1 tablespoon curry powder 

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon turmeric

1/2 teaspoon cayenne pepper, optional 

1 bell pepper, cored and thinly chopped 

Four 5-ounce fish fillets

2 large tomatoes, diced

1/4 cup hot water

Directions:

Place the rice in a pan, add approximately 3 cups water, then leave to come to a boil; then reduce the heat and simmer for 20 minutes until all of the liquid is assimilated. 

In a separate pan, heat canola oil over high heat. Add the onions and sauté for a couple of minutes. Add spices and bell pepper, and cook 1 to 2 minutes longer, stirring continually. Place fillets in the pan and spoon seasoning mixture over the top, then combine tomatoes and water to the dish. Once the liquid comes a to simmer, turn the heat down and cover. Cook 8 to 10 minutes longer.

Serve with rice. 

Nutrition: Calories: 362 kcal Protein: 14.26 g Fat: 24.98 g Carbohydrates: 35.58 g

Herbed Rockfish

Preparation Time: 10 minutes

Cooking Time: 20 minutes 

Servings: 8

Ingredients:

1 1/2 pounds rockfish fillets 

2 egg whites

1 1/2 tablespoons nonfat milk

1/2 tablespoons canola oil

1 cup nonfat plain yogurt 

1 tablespoon lemon juice 

1 tablespoon oregano

1 tablespoon fresh parsley, chopped

1 tablespoon pimento, minced 

1 teaspoon garlic, minced

1 teaspoon ground black pepper

6 slices wheat bread, toasted

1/4 cup flaxseed, ground fresh

1/4 cup extra virgin olive oil

1 pint cherry tomatoes, chopped 

2 fresh lemons, wedges

Directions:

Clean rockfish fillets in cold water, remove the skin and remove any bones — Pat dry with paper towels. In a medium-size bowl, combine egg whites, nonfat milk, yogurt, canola oil, and lemon juice — place in a pie pan. 

Put the next 8 ingredients (oregano-flaxseed) in a food processor until finely ground — place in a separate dish. 

Heat the olive oil in a pan. First, soak the fillets in the spice mixture, succeeded by the yogurt blend, and then once again in the spice mixture, compressing the crumbs gently into the fish for the final layer. 

Place the fillets in hot olive oil. When the underneath begins to brown, flip the fillets over, and reduce heat — Cook for a further 15 to 20 minutes.

Complete with tomatoes and lemon wedges.

Nutrition: Calories: 178 kcal Protein: 19.62 g Fat: 8.96 g Carbohydrates: 4.73 g

Salmon Sushi

Preparation Time: 30 minutes

Cooking Time: 20 minutes 

Servings: 26

Ingredients:

1 1/2 cups water

1 cup of sushi rice

1/2 tablespoons rice vinegar 

1/2 teaspoons sugar

1 teaspoon salt 

4 ounces smoked salmon

4 nori seaweed sheets 

Optional: low-sodium soy sauce or wasabi paste.

Directions:

Using a pot with a lid, bring water to a boil. Combine rice, cover, and lessen the temperature. 

Simmer 18 to 20 minutes, turn off the heat, and leave the rice to cool for 10 minutes. Place the rice in a bowl and dampen with vinegar, salt, and sugar. Blend with a wooden spoon, and allow the rice to stand. Chop smoked salmon into strips. 

Make each sushi roll as follows: 

Place 1 seaweed layer on a clean, dry surface.

Place 1/2 cup cooked rice over the seaweed, and delicately spread evenly over the sheet. Lay the strips of salmon in a perpendicular line in the center of the rice.

Delicately roll so as not to rip the seaweed, starting at the left edge, and ending just before the right edge — Tuck rice in at the sides of the roll. 

Run a damp finger along the exhibited edge of the seaweed, and conclude rolling, pressing down to seal the border to the roll. 

Slice into pieces using a cutting knife. 

Nutrition: Calories: 25 kcal Protein: 1.78 g Fat: 1.49 g Carbohydrates: 2.33 g

Spicy herb catfish

Preparation Time: 10 minutes

Cooking Time: 25 minutes 

Servings: 4

Ingredients:

For the spice mixture: 

1/4 cup coriander seeds 

1/2 teaspoons cumin seeds

1/2 tablespoon ground red pepper

1/2 teaspoon crushed cardamom 

1 tablespoon raw sugar

1 tablespoon kosher salt

1 teaspoon ground black pepper 

Four 6-ounce catfish fillets 

1/2 cup flaxseed, freshly ground 

Canola oil spray 

For the garnish: 

Several sprigs of fresh cilantro 1 medium tomato and

1 lemon quartered 

Directions:

Preheat oven to 350°F. Place the spice blend ingredients into a mixing bowl, and combine well. Place the mixture inside a pie pan. 

Clean the catfish fillets and pat dry. Put ground flaxseed into an alternate pie pan. Dredge fillets in the spice mixture first, followed by flaxseed. Spray the baking sheet with canola oil and place fillets on a baking sheet and cook for 18 minutes. Boil the stock juices for an additional 6 minutes. Pour the juices over the fillets and serve decorated with cilantro, a portion of tomato, and a lemon quarter. 

Nutrition: Calories: 208 kcal Protein: 13.5 g Fat: 12.65 g Carbohydrates: 13.66 g

Stuffed Trout

Preparation Time: 20minutes

Cooking Time: 1 hour and 15 minutes 

Servings: 4

Ingredients:

1 cup chicken broth 

1/2 cup quinoa

2 tablespoons omega-3-rich margarine

1 yellow onion, finely dices

1 cup (100 g) mushrooms, sliced 

2 teaspoons dehydrated tarragon

Salt and pepper 

1 cup cherry tomatoes, chopped 

2 tablespoons lemon juice

2 tablespoons canola oil

2 whole lake trout

2 tablespoons flour 

Directions:

In a pan, place the chicken broth on to simmer. Combine the quinoa, cover, and decrease the heat to low — Cook for 45 to 60 minutes.

Preheat oven to 400°F and proceed to line a baking tray with parchment paper. 

To make the stuffing, melt margarine in a wide pan over medium heat. Sauté the onions and mushrooms till tender. Season by including tarragon, and salt and pepper. Combine cherry tomatoes and sauté 1 to 2 minutes further, mixing continually. Take off the heat and combine with cooked quinoa. Add in lemon juice and stir.

Spray the canola oil covering the trout. In a bowl, blend together flour, salt, and pepper. Glaze the interior and exterior of the trout with the flour batter. Stuff the trout with the stuffing blend. 

Cook uncovered for 10 minutes per inch of trout.

Nutrition: Calories: 342 kcal Protein: 18.76 g Fat: 19.1 g Carbohydrates: 24.38 g

Thai Chowder

Preparation Time: 10 minutes

Cooking Time: 20 minutes 

Servings: 6

Ingredients:

3 cups 98 % fat-free chicken broth 

10 small red potatoes, diced 

3 cobs fresh sweet corn

3/4 cup coconut milk

1/2 teaspoon fresh ginger, diced 

1 teaspoon dried lemongrass

1 teaspoon green curry paste 

1/2 cup cabbage, chopped 

Four 5-ounce tilapia fillets

2 tablespoons fish sauce

3/4 cup fresh shrimp, cleaned, with tails on

3/4 cup bay scallops

3/4 cup cilantro, chopped 

Directions:

In a saucepan, boil chicken stock at high heat until it reaches a simmer. Decrease temperature and add the cabbage, ginger, coconut milk, lemongrass, sweet corn, lemongrass, curry paste, and potatoes — cover and cook for 15 minutes.

Firstly, combine fish fillets and fish sauce, and cook for 6 minutes. Secondly, add the shrimp, and cook for a further 2 to 3 minutes. Finally, add the scallops and cook until scallops are opaque in color.

Serve with cilantro. 

Nutrition: Calories: 761 kcal Protein: 33.25 g Fat: 5.34 g Carbohydrates: 150.45 g

Tuna-Stuffed Tomatoes

Preparation Time: 10 minutes

Cooking Time: 10 minutes 

Servings: 2

Ingredients:

1 medium tomato

1 6oz. can tuna, drained and flaked

2 tbsp. mayonnaise

1 tbsp. celery, chopped

½ tsp. Dijon mustard

¼ tsp. seasoning salt

Shredded mild cheddar cheese, to garnish

Directions:

Preheat oven to 375°. Wash tomato and cut in half from the stem. Using a tsp., scoop out tomato pulp and any seeds until you have two ½” shells remaining.

In a small mixing bowl, combine tuna, mayonnaise, celery, mustard, and seasoning salt. Stir until well blended.

Scoop an equal amount of tuna mixture into each ½ tomato shell. Place on a baking sheet and sprinkle shredded cheddar cheese over the top of each tuna-stuffed tomato shell. Bake for 7 to 8 minutes or until cheese is melted and golden-brown in color.

Serve immediately. Any remaining mixture can be safely stored, covered, in the fridge for up to 72 hours.

Nutrition: Calories: 175 kcal Protein: 21.24 g Fat: 8.79 g Carbohydrates: 3.04 g

Seared Ahi Tuna

Preparation Time: 10 minutes

Cooking Time: 15 minutes 

Servings: 2

Ingredients:

2 (4-ounces each) ahi tuna steaks (3/4-inch thick)

2 tbsp. dark sesame oil

2 tbsp. soy sauce

1 tbsp. of grated fresh ginger

1 clove garlic, minced

1 green onion (scallion) thinly sliced, reserve a few slices for garnish

1 tsp. lime juice

Directions:

Begin by preparing the marinade. In a small bowl, put together the sesame oil, soy sauce, fresh ginger, minced garlic, green onion, and lime juice. Mix well.

Place tuna steaks into a sealable Ziploc freezer bag and pour marinade over the top of the tuna. Seal bag and shake or massage with hands to coat tuna steaks well with marinade. Bring the bag in a bowl, in case of breaks, and place tuna in the refrigerator to marinate for at least 10 minutes.

Place a large non-stick skillet over medium-high to high heat. Let the pan heat for 2 minutes, when hot, remove tuna steaks from the marinade and lay them in the pan to sear for 1-1½ minutes on each side.

Remove tuna steaks from pan and cut into ¼-inch thick slices. Garnish with a sprinkle of sliced green onion. Serve immediately.

Nutrition: Calories: 213 kcal Protein: 4.5 g Fat: 19.55 g Carbohydrates: 5.2 g

Bavette with Seafood

Preparation Time: 10 minutes

Cooking Time: 10 minutes 

Servings: 4

Ingredients:

Braised olive oil

200g clean medium shrimp

200g of clean octopus

200g mussel without shell

200g of clean squid cut into rings

Salt to taste

Black pepper to taste

1 clove minced garlic

400g peeled tomatoes

2 tablespoons coarse salt

350g of Bavette Barilla

Chopped cilantro to taste

½ Lemon Juice

Directions:

In olive oil sauté the shrimp, the octopus, the mussel and the squid separately. Season with salt and black pepper.

In the same pan, sauté the garlic.

Add the peeled tomatoes, mix well — Cook for 2 minutes.

In a pan of boiling water, arrange 2 tablespoons of coarse salt and cook Bavette Barilla.

Remove Bavette Barilla 2 minutes before the time indicated on the package. Reserve the pasta cooking water if necessary.

Return the seafood to the sauce.

Arrange 1 scoop of the cooking water in the seafood sauce and add the drained pasta. Cook for another 2 minutes.

Finish with cilantro and lemon juice.

Serve immediately.

Nutrition: Calories: 526 kcal Protein: 40.59 g Fat: 24 g Carbohydrates: 38.02 g

Quick Shrimp Moqueca

Preparation Time: 10 minutes

Cooking Time: 10 minutes 

Servings: 4

Ingredients:

600g Shrimp Peeled and Clean

Salt to taste

Juice of 2 lemons

Braised olive oil

2 chopped purple onions

4 cloves garlic, minced

3 chopped tomatoes

1 chopped red pepper

1 chopped yellow pepper

1 cup tomato passata

200ml of coconut milk

2 finger peppers

2 tablespoons palm oil

Chopped cilantro to taste

Directions:

In a container, arrange shrimp, season with salt and lemon juice and set aside.

In a hot pan, arrange olive oil and sauté onion and garlic.

Add the chopped tomatoes and sauté well.

Add the peppers and the tomato passata. Let it cook for a few minutes.

Add coconut milk, mix well.

Add the shrimp to the sauce.

Finally, add the finger pepper, palm oil, and chopped coriander.

Serve with rice and crumbs.

Nutrition: Calories: 426 kcal Protein: 46.15 g Fat: 15.46 g Carbohydrates: 26.26 g

Fried ball of cod

Preparation Time: 10 minutes

Cooking Time: 10 minutes 

Servings: 4

Ingredients:

Braised olive oil

1 red onion cut into strips

2 cloves garlic, minced

700g desalted and shredded cod

½ cup sliced ​​ black olive

3 minced boiled eggs

Parsley to taste

Salt to taste

Black pepper

Directions:

In a hot skillet, arrange the olive oil and sauté the onion and then the garlic.

Add cod and sauté well.

Turn off the heat, then put the olives, the chopped eggs, and the parsley.

Correct salt if necessary, add pepper, and set aside to cool.

Stuff the pastry dough and close by brushing water and kneading with a fork.

Fry in hot oil by dipping until golden brown.

Drain on paper towels and serve.

Nutrition: Calories: 253 kcal Protein: 35.45 g Fat: 9.61 g Carbohydrates: 3.86 g

Seafood Paella

Preparation Time: 10 minutes

Cooking Time: 15 minutes 

Servings: 2

Ingredients:

Extra virgin olive oil

1 chopped onion

2 cloves minced garlic + 4 whole cloves garlic in shell

½ chopped green peppers

½ chopped yellow pepper

½ chopped red peppers

400g of the pump or parboiled rice

400g of sliced ​​ cooked octopus

400g squid in rings

2 packets of turmeric dissolved in 1.2 liters of fish stock

Salt to taste

Black pepper to taste

400g of pre-cooked shrimp

200g of frozen pea

500g mussel

½ packet of chopped parsley

Chilies to decorate

4 units pre-cooked whole prawn

Lemon juice

Directions:

In olive oil, sauté onion, garlic, peppers, and rice.

Add the octopus, the squid, and half the broth. Adjust salt and pepper.

As the liquid dries, add more broth taking care of the rice point.

When the stock is almost completely dry, add the shrimp and the pea.

Add the mussels and parsley.

Arrange peppers on top for garnish and prawns

Let it cook for 15 minutes with the pan covered.

Finish with lemon juice and olive oil.

Nutrition: Calories: 1468 kcal Protein: 177.19 g Fat: 28.65 g Carbohydrates: 115.89 g

Vietnamese Roll and Tarê

Preparation Time: 20 minutes

Cooking Time: 10 minutes 

Servings: 4

Ingredients:

1 cup of soy sauce

1 cup of sake baby

1 cup of sugar

6 sheets of rice paper

Warm water

Mint leaves

250g sauteed medium prawns

1 cup carrot cut into sticks

1 cup chopped Japanese cucumber

6 shredded lettuce leaves

1 ½ cup rice noodles prepared per package instructions

Directions:

Bring the soy sauce, sake, and sugar to medium heat. Stir from time to time and cook the mixture until it reduces to ⅓ of the initial amount and obtain a soft syrup consistency. Set aside to cool.

Dip the rice leaf in warm water for about 30 seconds or until it softens.

Arrange on a flat surface and stuff the center of the rice paper with mint leaves, prawns, carrot, cucumber, lettuce, and pasta.

Roll up, cut in half and half again. Repeat the process with the other sheets of rice paper.

Serve with taré sauce.

Nutrition: Calories: 552 kcal Protein: 10.54 g Fat: 20.48 g Carbohydrates: 82.12 g

Shrimp Pie

Preparation Time: 15 minutes

Cooking Time: 35 minutes 

Servings: 4-8

Ingredients:

250g of flour

200g of unsalted cold butter

1 teaspoon salt

3 tbsp. water

2 tbsp. olive oil

2 cloves garlic, minced

400g peeled clean shrimp

1 tomato without skin and without chopped seed

2 tbsp. coconut milk

1 minced finger pepper

salt

¼ cup sour cream

2 tbsp. chopped cilantro

1 gem

Directions:

Place the flour in a bowl then add the diced butter.

Knead with fingertips until crumbly.

Add salt and, gradually, water until it turns into dough. Cover with plastic and refrigerate for 1 hour.

Heat a frying pan, sprinkle with olive oil and brown the garlic and prawns.

Add the tomatoes, sauté for a couple of minutes, then add coconut milk and pepper and cook for another two minutes.

Season with salt, add the cream, turn off the heat and add the cilantro. Set aside to cool.

To open the dough in portions and cover the pancakes, stuff with the shrimp, and cover with a circle of dough.

Brush with the yolk and bake in the preheated oven at 180 degrees for about 30 minutes or until golden brown.

Nutrition: Calories: 344 kcal Protein: 15.6 g Fat: 19.79 g  Carbohydrates: 25.33 g

Seafood Noodles

Preparation Time: 10 minutes

Cooking Time: 20 minutes 

Servings: 2

Ingredients:

Braised olive oil

4 cloves garlic, minced

300g of clean squid cut into rings

200g mussel without shell

200g shell-less volley

10 clean prawns

150g of dried tomatoes

salt to taste

black pepper to taste

500g of pre-cooked noodles

½ pack of watercress

½ Lemon Juice

parsley to taste

Directions:

In olive oil, sauté the garlic and add the squid, the mussel, the shrimp, and the shrimp.

Put the dried tomatoes and season with salt and pepper.

Add the noodles, watercress, season with lemon juice, and parsley.

Nutrition: Calories: 2049 kcal Protein: 56.21 g Fat: 143.36 g Carbohydrates: 139.98 g

Potato Dumpling with Shrimp

Preparation Time: 15 minutes

Cooking Time: 50 minutes 

Servings: 6-8

Ingredients:

500g of pink potatoes

1 egg

salt to taste

1 tbsp. chopped parsley

2 tablespoons flour + flour for handling and breading

10 units of clean giant tailed shrimp

black pepper to taste

½ packet of chopped cilantro

3 tablespoons palm oil

4 lemon juice

frying oil

Directions:

Put the potato to cook for 40 minutes.

When very tender, remove from heat, let cool and mash potatoes already peeled.

Add the egg and mix well, season with salt and parsley and add the flour. Set aside in the fridge for 2 hours.

Make small transverse cuts on the belly of the shrimp, without cutting to the end. Season the shrimp with black pepper, salt chopped coriander, palm oil, and lemon juice. Leave marinating for 15 minutes.

Take a portion of the potato flour dough in your hands and shape around a shrimp leaving the tail out.

Rinse flour again and fry in hot oil until golden.

Nutrition: Calories: 159 kcal Protein: 6.95 g Fat: 8.42 g Carbohydrates: 14.48 g

Shrimp Rissoles

Preparation Time: 10 minutes

Cooking Time: 30 minutes 

Servings: 4

Ingredients:

1 tbsp. olive oil

½ diced onion

400g of shrimp

2 tbsp. tomato extract

½ packet of chopped parsley

Salt to taste

250ml of water

250ml of milk

50g of butter

3 cups flour

100 g of curd

3 beaten eggs

Breadcrumbs for breading

Directions:

Sauté with olive oil, onion, and shrimp.

Add tomato extract, parsley, and salt. Reserve.

In a pan, bring to medium heat water, milk and butter.

When the butter has melted, add 2 cups of wheat flour at a time and stir until the dough begins to unglue from the bottom of the pan. Set aside until warm.

When the dough is warm, knead, adding the remaining flour until it is smooth and elastic.

Roll the dough into a floured surface.

The format in circular portions.

Stuff with the shrimp and arrange a spoonful of curd. Close by tightening the ends.

Dip into beaten egg, breadcrumbs, and fry in hot oil until golden brown.

Nutrition: Calories: 736 kcal Protein: 42.45 g Fat: 26.71 g Carbohydrates: 78.58 g

Pumpkin Shrimp

Preparation Time: 20 minutes

Cooking Time: 1 hour and 10 minutes 

Servings: 4-6

Ingredients:

1 average pumpkin

1kg medium shrimp

1 white onion

3 cloves of garlic

2 cans of peeled tomatoes

1 cup of white wine

1 box of sour cream

1 cup of curd

salt

Aluminum paper

Directions:

Cut the lid off the pumpkin, wrap in foil and bake at 180 degrees for 15 minutes.

Remove from oven, remove seeds and return to oven for another 40 minutes at 180 degrees.

In a pan, sauté the chopped onion. When golden, add the garlic and sauté until the aroma is released.

Add the peeled tomato cans and the white wine. Cook for 15 minutes over medium heat. Add water if it dries too fast.

When the tomato is already well crushed, add the cream and 1/2 cup of curd. Let reduce until thickened — season with salt.

In a skillet with olive oil, cook the prawns over high heat. When they are golden, add to the sauce. Remove the pumpkin from the oven, pass the remaining cream cheese on the inner walls, and place the shrimp sauce inside.

Nutrition: Calories: 218 kcal Protein: 29.55 g Fat: 5.94 g Carbohydrates: 10.65 g

Fish Sandwich

Preparation Time: 10 minutes

Cooking Time: 10 minutes 

Servings: 4

Ingredients:

1 lb. quartered Salmon fillet

2 tsp. Cajun seasoning

1 pitted Avocado, peeled

2 tbsp. Mayonnaise

4 Wheat rolls

1 cup Arugula

2 Plum tomatoes, sliced thin

.5 cup Red onion, sliced thin

2 tbsp. Coconut oil

Directions:

Coat the grill in coconut oil before ensuring it is heated to high heat.

Coat the fish using the seasoning before adding it to the grill and let it cook for approximately 3 minutes on each side.

Mash the avocado before blending it with the mayonnaise and spreading on the rolls before serving. 

Season as required, serve hot and enjoy.

Nutrition: Calories: 389 kcal Protein: 26.88 g Fat: 26.27 g Carbohydrates: 12.21 g

Sardine Casserole

Preparation Time: 15 minutes

Cooking Time: 40 minutes 

Servings: 4

Ingredients:

2 tbsp. Bread crumbs

1 tbsp. Basil

1 cloves Garlic, chopped

.5 lbs. Cherry tomatoes, diced

17.5 oz. Sardines

3 tbsp. Coconut oil

1 lb. Russet potatoes 

Direction:

Add the potatoes to a pot before covering them with salted water and letting the pot boil.

Once it boils, turn the heat to low/medium before placing a lid on it and letting the potatoes cook for 20 minutes.

Drain the potatoes and cover them in cold water to let them cool.

Slice and peel the potatoes.

Ensure your oven is heated to 350F.

Add the coconut oil to a casserole and coat well.

Alternate layers of potato and layers of sardine, adding the tomatoes to the sardine layers. Top with bread crumbs, basil, and garlic.

Let the casserole cook for 20 minutes, serve hot, and enjoy.

Nutrition: Calories: 553 kcal Protein: 37.22 g Fat: 26.88 g Carbohydrates: 40.95 g

Mexican Salad with Mahi-Mahi

Preparation Time: 20 minutes

Cooking Time: 75 minutes 

Servings: 4

Ingredients:

1 lb. Ground beef

Pepper (as desired)

Salt (as desired)

Hot pepper sauce (as desired)

.5 tsp. Chili powder

.5 tbsp. Cumin, ground

.25 cup Cilantro, chopped

1 clove Garlic, crushed

2 tbsp. Agave sweetener

1 tbsp. Lemon juice

2 tbsp. Lime juice

.5 cup Red wine vinegar

.5 cup Coconut oil

1 Red onion, chopped

10 oz. Corn kernels, frozen

1 Red bell pepper, frozen

1 Green bell pepper, chopped

15 oz. Cannellini beans, rinsed and drained

15 oz. Kidney beans, rinsed and drained

15 oz. Black beans, rinsed and drained

32 oz. Mahi-mahi

Directions:

In a serving bowl, combine the red onion, frozen corn, bell peppers, and beans and mix well. 

In a smaller separate bowl, combine the pepper, cumin, cilantro, hot pepper sauce, garlic, salt, sugar, lemon juice, lime juice, red wine vinegar, and coconut oil and whisk well. 

Pour the dressing over the salad and toss well to coat, cover the salad with plastic wrap, and chill in the refrigerator and serve chilled. 

Prior to serving Season the fish as desired.

Add the coconut oil to a pan before placing the pan on the stove over a medium heat burner.

Add in the fish and let it cook for approximately 5 minutes on each side.

Nutrition: Calories: 709 kcal Protein: 39.23 g Fat: 47.12 g Carbohydrates: 36.61 g

Fish Cakes

Preparation Time: 2 hours and 30 minutes

Cooking Time: 10 minutes 

Servings: 4

Ingredients:

4 tbsp. Whole wheat flour

•         oz. Shrimp

9 oz. Tuna

.5 cup Bread crumbs

1 tbsp. Italian seasoning 

2 Chili pepper, seeded

6 Basil leaves

1 Egg

5 Sun-dried tomatoes, chopped

4 cloves Garlic

.5 Onion

6 oz. Scallops

4 tbsp. Coconut oil 

Directions:

Coat a pan in 1 T oil and place it on the stove above a burner that has been turned to a high/medium heat. 

Add in the scallops and let them cook until they are completely white.

In a food processor, mix in 1 T coconut oil, the egg, tomatoes, garlic, and onion before adding in the seasoning, chilies, basil and parsley, and medium setting process.

Add in the shrimp, scallops, and tuna and process on a low setting. 

Add in the breadcrumbs and keep processing until everything binds together.

Make the results into patties before adding them to a plate and placing the plate in the refrigerator for at least 2 hours.

Coat a pan in the remaining oil and place it on the stove above a burner that has been turned to medium heat. 

Cook the patties in the pan until both sides have turned a golden brown.

Nutrition: Calories: 396 kcal Protein: 35.52 g Fat: 19.68 g Carbohydrates: 22.73 g

Crab Salad Cakes

Preparation Time: 10 minutes

Cooking Time: 5 minutes 

Servings: 4

Ingredients:

.5 tsp. Black pepper

.5 tsp. Salt

1 tbsp. Extra virgin coconut oil

.5 cup Swiss cheese, shredded

2 Hot sauce, dashes

.25 tsp. Old Bay seasoning

1 tbsp. Mayonnaise

4 tsp. Lemon juice

1 Scallion, chopped

.25 cup Red bell pepper, chopped

.3 cup Celery, chopped

8 oz. Crabmeat

4 asparagus spears, sliced

Directions:

Pace the rack high in the oven and heat your broiler.

Microwave the asparagus in a covered bowl with 1 tsp. Water for 30 seconds.

Mix in the seasonings as desired and the mayonnaise, lemon juice, scallion, bell pepper, celery, and crab.

For the results into 4 patties and top with the cheese.

Broil the patties for 3 minutes. 

Nutrition: Calories: 310 kcal Protein: 28.19 g Fat: 12.45 g Carbohydrates: 24.34 g

Simple Founder in Brown Butter Lemon Sauce 

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 4

Ingredients:

For the Sauce:

½ cup unsalted grass-fed butter, cut into pieces

Juice of 1 lemon

Sea salt, for seasoning

Freshly ground black pepper, for seasoning

For the Fish:

4 (4-ounce) boneless flounder fillets

Sea salt, for seasoning

Freshly ground black pepper, for seasoning

¼ cup almond flour

2 tablespoons good-quality olive oil

1 tablespoon chopped fresh parsley

Directions:

To make the Sauce:

Brown the butter. In a medium saucepan at medium heat, cook the butter, stirring it once in a while, until it is golden brown, at least 4 minutes.

Finish the sauce. Remove the saucepan from the heat and stir in the lemon juice. Spice the sauce with salt and pepper and set it aside.

To make a Fish: Season the fish. Pat the fish fillets dry then spice them lightly with salt and pepper. Spoon the almond flour onto a plate, then roll the fish fillets through the flour until they are lightly coated. Cook the fish. In a large skillet at medium-high heat, warm the olive oil. Add the fish fillets and fry them until they are crispy and golden on both sides, 2 to 3 minutes per side. Serve. Moved the fish to a serving plate and drizzle with the sauce. Top with the parsley and serve it hot.

Nutrition: Calories: 389 Total fat: 33g Total carbs: 1g Fiber: 0g Net carbs: 1g Sodium: 256mg Protein: 22g

Grilled Calamari

Preparation Time: 10 minutes  

Cooking Time: 5 minutes  

Servings: 4

Ingredients:

2 pounds calamari tubes and tentacles, cleaned

½ cup good-quality olive oil

Zest and juice of 2 lemons

2 tablespoons chopped fresh oregano

1 tablespoon minced garlic

¼ teaspoon sea salt

⅛ teaspoon freshly ground black pepper

Directions:

Prepare the calamari. Score the top layer of the calamari tubes about 2 inches apart.

Marinate the calamari. In a large bowl, stir together the olive oil, lemon zest, lemon juice, oregano, garlic, salt, and pepper. Add the calamari and toss to coat it well, then place it in the refrigerator to marinate for at least 30 minutes to 1 hour.
Grill the calamari. Preheat a grill to high heat. Grill the calamari, turning once, for about 3 minutes total, until it’s tender and lightly charred.

Serve. Divide the calamari between four plates and serve it hot.

Nutrition: Calories: 455 Total fat: 30g Total carbs: 8g Fiber: 1g; Net carbs: 7g Sodium: 101mg Protein: 35g

Souvlaki Spiced Salmon Bowls

Preparation Time: 10 minutes  

Cooking Time: 20 minutes  

Servings: 4

Ingredients:

For the Salmon:

¼ cup good-quality olive oil

Juice of 1 lemon

2 tablespoons chopped fresh oregano

1 tablespoon minced garlic

1 tablespoon balsamic vinegar

1 tablespoon smoked sweet paprika

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

4 (4-ounce) salmon fillets

Directions:

To make the Salmon:

Marinate the fish. In a medium bowl, put and mix the olive oil, lemon juice, oregano, garlic, vinegar, paprika, salt, and pepper. Put the salmon and turn to coat it well with the marinade. Cover the bowl and let the salmon sit marinating for 15 to 20 minutes.

Grill the fish. Preheat the grill to medium-high heat and grill the fish until just cooked through, 4 to 5 minutes per side. Set the fish aside on a plate.

For the Bowls:

2 tablespoons good-quality olive oil

1 red bell pepper, cut into strips

1 yellow bell pepper, cut into strips

1 zucchini, cut into ½-inch strips lengthwise

1 cucumber, diced

1 large tomato, chopped

½ cup sliced Kalamata olives

6 ounces feta cheese, crumbled

½ cup sour cream

Directions:

To make the Bowls:

Grill the vegetables. In a medium bowl, put the oil, red and yellow bell peppers, and zucchini. Grill the vegetables, turning once, until they are lightly charred and soft, about 3 minutes per side.

Assemble and serve. Divide the grilled vegetables between four bowls. Top each bowl with cucumber, tomato, olives, feta cheese, and the sour cream. Put 1 salmon fillet on top of every bowl and serve immediately.

Nutrition: Calories: 553 Total fat: 44g Total carbs: 10g Fiber: 3g; Net carbs: 7g Sodium: 531mg Protein: 30g

Proscuitto-Wrapped Haddock

Preparation Time: 10 minutes  

Cooking Time: 15 minutes  

Servings: 4

Ingredients:

4 (4-ounce) haddock fillets, about 1 inch thick

Sea salt, for seasoning

Freshly ground black pepper, for seasoning

4 slices prosciutto (2 ounces)

3 tablespoons garlic-infused olive oil

Juice and zest of 1 lemon

Directions:

Preheat the oven. Set the oven temperature to 350°F. Line a baking sheet with parchment paper.

Prepare the fish. Pat the fish dry using paper towels then spice it lightly on both sides with salt and pepper. Wrap the prosciutto around the fish tightly but carefully so it doesn’t rip.

Bake the fish. Bring the fish on the baking sheet and drizzle it with the olive oil. Bake for 15 to 17 minutes until the fish flakes easily with a fork.

Serve. Divide the fish between four plates and top with the lemon zest and a drizzle of lemon juice.

Nutrition: Calories: 282 Total fat: 18g Total carbs: 1g Fiber: 0g; Net carbs: 1g Sodium: 76mg Protein: 29g

Grilled Salmon with Caponata

Preparation Time: 15 minutes  

Cooking Time: 20 minutes  

Servings: 4

Ingredients:

¼ cup good-quality olive oil, divided

1 onion, chopped

2 celery stalks, chopped

1 tablespoon minced garlic

2 tomatoes, chopped

½ cup chopped marinated artichoke hearts

¼ cup pitted green olives, chopped

¼ cup cider vinegar

2 tablespoons white wine

2 tablespoons chopped pecans

4 (4-ounce) salmon fillets

Freshly ground black pepper, for seasoning

2 tablespoons chopped fresh basil

Directions:

Make the caponata. In a large skillet at medium heat, warm 3 tablespoons of the olive oil. Add the onion, celery, garlic, and sauté until they have softened, about 4 minutes. Stir in the tomatoes, artichoke hearts, olives, vinegar, white wine, and pecans. Place the mixture to a boil, then reduce the heat to low and simmer until the liquid has reduced, 6 to 7 minutes. Take off the skillet from the heat and set it aside.

Grill the fish. Preheat a grill to medium-high heat. Pat the fish dry using paper towels then rub it with the remaining 1 tablespoon of olive oil and season lightly with black pepper. Grill the salmon, turning once, until it is just cooked through, about 8 minutes total.

Serve. Divide the salmon between four plates, top with a generous scoop of the caponata, and serve immediately with fresh basil.

Nutrition: Calories: 348 Total fat: 25g Total carbs: 7g Fiber: 3g Net carbs: 4g Sodium: 128mg Protein: 24g

Sweet Crab Cakes

Preparation Time: 15 minutes  

Cooking Time: 10 minutes  

Servings: 4

Ingredients:

1 pound cooked lump crabmeat, drained and picked over

¼ cup shredded unsweetened coconut

1 tablespoon Dijon mustard

1 scallion, finely chopped

¼ cup minced red bell pepper

1 egg, lightly beaten

1 teaspoon lemon zest

Pinch cayenne pepper

3 tablespoons coconut flour

3 tablespoons coconut oil

¼ cup Classic Aioli

Directions:

Make the crab cakes. In a medium bowl, mix the crab, coconut, mustard, scallion, red bell pepper, egg, lemon zest, and cayenne until it holds together. Form the mixture into eight equal patties about ¾ inch thick.

Chill. Place the patties on a plate, cover the plate with plastic wrap, and chill them in the refrigerator for around 1 hour to 12 hours.

Coat the patties. Spread the coconut flour on a plate. Dip each patty in the flour until it is lightly coated.

Cook. In a large skillet at medium heat, warm the coconut oil. Fry the crab-cake patties, turning them once, until they are golden and cooked through, about 5 minutes per side.

Serve. Place two crab cakes on each of four plates and serve with the aioli.

Nutrition: Calories: 370 Total fat: 24g Total carbs: 12g Fiber: 6g Net carbs: 6g Sodium: 652mg Protein: 26g

Herbed Coconut Milk Steamed Mussels 

Preparation Time: 10 minutes  

Cooking Time: 15 minutes  

Servings: 4

Ingredients:

2 tablespoons coconut oil

½ sweet onion, chopped

2 teaspoons minced garlic

1 teaspoon grated fresh ginger

½ teaspoon turmeric

1 cup coconut milk

Juice of 1 lime

1½ pounds fresh mussels, scrubbed and debearded

1 scallion, finely chopped

2 tablespoons chopped fresh cilantro

1 tablespoon chopped fresh thyme

Directions:

Sauté the aromatics. In a huge skillet, warm the coconut oil. Add the onion, garlic, ginger, and turmeric and sauté until they have softened, about 3 minutes. Add the liquid. Mix in the coconut milk, lime juice then bring the mixture to a boil. Steam the mussels. Put the mussels to the skillet, cover, and steam until the shells are open, about 10 minutes. Take the skillet off the heat and throw out any unopened mussels. Add the herbs. Stir in the scallion, cilantro, and thyme. Serve. Divide the mussels and the sauce into 4 bowls and serve them immediately.

Nutrition: Calories: 319 Total fat: 23g Total carbs: 8g Fiber: 2g; Net carbs: 6g Sodium: 395mg Protein: 23g

Basil Halibut Red Pepper Packets

Preparation Time: 10 minutes  

Cooking Time: 20 minutes  

Servings: 4

Ingredients:

2 cups cauliflower florets

1 cup roasted red pepper strips

½ cup sliced sun-dried tomatoes

4 (4-ounce) halibut fillets

¼ cup chopped fresh basil

Juice of 1 lemon

¼ cup good-quality olive oil

Sea salt, for seasoning

Freshly ground black pepper, for seasoning

Directions:

Preheat the oven. Set the oven temperature to 400°F. Cut into four (12-inch) square pieces of aluminum foil. Have a baking sheet ready.
Make the packets. Divide the cauliflower, red pepper strips, and sun-dried tomato between the four pieces of foil, placing the vegetables in the middle of each piece. Top each pile with 1 halibut fillet, and top each fillet with equal amounts of the basil, lemon juice, and olive oil. Fold and crimp the foil to form sealed packets of fish and vegetables and place them on the baking sheet.
Bake. Bake the packets for about 20 minutes, until the fish flakes with a fork. Be careful of the steam when you open the packet!
Serve. Transfer the vegetables and halibut to four plates, season with salt and pepper, and serve immediately.

Nutrition: Calories: 294 Total fat: 18g Total carbs: 8g Fiber: 3g Net carbs: 5g Sodium: 114mg Protein: 25g

Sherry and Butter Prawns

Preparation Time: 5 minutes  

Cooking Time: 5 minutes  

Servings: 4

Ingredients:

1 ½ pounds king prawns, peeled and deveined

2 tablespoons dry sherry

1 teaspoon dried basil

1/2 teaspoon mustard seeds 

1 ½ tablespoons fresh lemon juice

1 teaspoon cayenne pepper, crushed 

1 tablespoon garlic paste 

1/2 stick butter, at room temperature

Directions:

Whisk the dry sherry with cayenne pepper, garlic paste, basil, mustard seeds, lemon juice and prawns. Let it marinate for 1 hour in your refrigerator.

In a frying pan, melt the butter over medium-high flame, basting with the reserved marinade.

Sprinkle with salt and pepper to taste.

Nutrition: 294 Calories 14.3g Fat 3.6g Carbs 34.6g Protein 1.4g Fiber

Clams with Garlic-Tomato Sauce

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients:

40 littleneck clams

For the Sauce:

2 tomatoes, pureed

2 tablespoons olive oil

1 shallot, chopped

Sea salt, to taste

Freshly ground black pepper, to taste

1/2 teaspoon paprika

1/3 cup port wine

2 garlic cloves, pressed

1/2 lemon, cut into wedges

Directions:

Grill the clams until they are open, for 5 to 6 minutes.

In a frying pan, heat the olive oil over moderate heat. Cook the shallot and garlic until tender and fragrant.

Stir in the pureed tomatoes, salt, black pepper and paprika and continue to cook an additional 10 to 12 minutes, up to well cooked.

Heat off and add in the port wine; stir to combine. Garnish with fresh lemon wedges.

Nutrition: 134 Calories 7.8g Fat 5.9g Carbs 8.3g Protein 1g Fiber

Amberjack Fillets with Cheese Sauce

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 4

Ingredients:

6 amberjack fillets

1/4 cup fresh tarragon chopped

2 tablespoons olive oil, at room temperature

Sea salt, to taste

Ground black pepper, to taste

For the Sauce:

1/3 cup vegetable broth

3/4 cup double cream

1/3 cup Romano cheese, grated

3 teaspoons butter, at room temperature

2 garlic cloves, finely minced

Directions:

In a non-stick frying pan, warm the olive oil until sizzling.

Once hot, fry the amberjack for about 6 minutes per side or until the edges are turning opaque. Sprinkle them with salt, black pepper, and tarragon. Reserve.

To make the sauce, melt the butter in a saucepan over moderately high heat. Sauté the garlic until tender and fragrant or about 2 minutes.

Add in the vegetable broth and cream and continue to cook for 5 to 6 minutes more; heat off.

Stir in the Romano cheese and continue stirring in the residual heat for a couple of minutes more.

Nutrition: 285 Calories 20.4g Fat 1.2g Carbs 23.8g Protein 0.1g Fiber

Tilapia with Spicy Dijon Sauce

Preparation Time: 10 minutes  

Cooking Time: 5 minutes  

Servings: 4

Ingredients:

1 tablespoon butter, room temperature 

2 chili peppers, deveined and minced

1 cup heavy cream

1 teaspoon Dijon mustard

1 pound tilapia fish, cubed

Sea salt, to taste

Ground black pepper, to taste

1 cup white onions, chopped

1 teaspoon garlic, pressed 

1/2 cup dark rum

Directions:

Toss the tilapia with salt, pepper, onions, garlic, chili peppers and rum. Let it marinate for 2 hours in your refrigerator.

In a grill pan, melt the butter over a moderately high heat. Sear the fish in hot butter, basting with the reserved marinade.

Add in the mustard and cream and continue to cook until everything is thoroughly cooked, for 2 to 3 minutes.

Nutrition: 228 Calories 13g Fat 6.5g Carbs 13.7g Protein 1.1g Fiber

Garlic Butter Shrimps

Preparation Time: 13 minutes  

Cooking Time: 16 minutes  

Servings: 3

Ingredients:

½ pound shrimp, peeled and deveined

2 garlic cloves

½ white onion

3 tbsp. ghee butter

1 tsp black pepper

1 lemon (peeled)

Himalayan rock salt to taste

Directions:

Preheat the oven to 425F

Mince the garlic and onion, cut the lemon in half

Season the shrimps with pink salt and pepper

Slice one-half of the lemon thinly, cut the other half into 2 pieces

Grease a baking dish with the butter; combine the shrimp with the garlic, onion and lemon slices, put in the baking dish

Bake the shrimps for 15 minutes, stirring halfway through

Remove the shrimps from the oven and squeeze the juice from 2 lemon pieces over the dish

Nutrition: Carbs: 3,9 g Fat: 19,8 g Protein: 32 g Calories: 338

Oven-Baked Sole Fillets

Preparation Time: 10 minutes  

Cooking Time: 20 minutes  

Servings: 4

Ingredients:

2 tablespoons olive oil

1/2 tablespoon Dijon mustard

1 teaspoon garlic paste

1/2 tablespoon fresh ginger, minced

1/2 teaspoon porcini powder

Salt and ground black pepper, to taste

1/2 teaspoon paprika

4 sole fillets

1/4 cup fresh parsley, chopped

Directions:

Combine the oil, Dijon mustard, garlic paste, ginger, porcini powder, salt, black pepper, and paprika.

Rub this mixture all over sole fillets. Place the sole fillets in a lightly oiled baking pan.

Bake in the preheated oven at 400 degrees F for about 20 minutes.

Nutrition: 195 Calories 8.2g Fat 0.5g Carbs 28.7g Protein 0.6g Fiber

Keto Zoodles with White Clam Sauce

Preparation Time: 10 minutes  

Cooking Time: 10 minutes  

Servings: 4

Ingredients:

2 pounds small clams 

8 cups zucchini noodles

1/2 cup dry white wine

1/4 cup butter

1/4 cup fresh parsley (chopped)

2 tablespoons lemon juice

2 tablespoons olive oil

1 tablespoon garlic (minced)

1 teaspoon kosher salt 

1 teaspoon lemon zest (grated)

1/4 teaspoon black pepper (ground)

Directions:

In a pan at medium heat, place the olive oil, butter, pepper, and salt. Stir to melt the butter.

Put in the garlic. Sautee the garlic until fragrant for at least 2 minutes

Set in the lemon juice and wine. Cook for at least 2 minutes, until the liquid is slightly reduced

Put in the clams. Cook the clams until they are all opened (about 3 minutes). Discard any clam that does not open after 3 minutes.

Remove the pan from the heat. Put in the zucchini noodles. Toss the mixture to combine well. Let the zoodles rest for a couple of minutes to soften them.

Put in the lemon zest and parsley. Stir. Serve.

Nutrition: Calories: 311 Carbs: 9 g Fats: 19 g Proteins: 13 g Fiber: 2 g

Fried Codfish with Almonds

Preparation Time: 8 minutes  

Cooking Time: 18 minutes  

Servings: 3

Ingredients:

16 oz. codfish fillet

3 oz. chopped almonds

½ tsp chili pepper

1 egg

1 tbsp. ghee butter

1 tsp psyllium

3 oz. cream

3 tbsp. keto mayo

1 tbsp. chopped fresh dill

1 tsp minced garlic

½ tsp onion powder

Salt and pepper to taste

Directions:

In a small mixing bowl, combine the psyllium, onion powder, chili, and almonds

Beat the eggs in another bowl, mix well

Warm the butter in a skillet at medium heat.

Cut the fillet into 3 slices

Dip into the egg mixture, then into almonds and spices

Fry in the skillet for about 7 minutes each side

Meanwhile, in another bowl combine the cream, garlic, dill, and salt, stir well

Serve the fish with this sauce

Nutrition: Carbs: 4,9 g Fats: 63 g Protein: 33,6 g Calories: 709  

Salmon Balls

Preparation Time: 5 minutes  

Cooking Time: 13 minutes  

Servings: 2

Ingredients:

1 can of tuna

2 tbsp. keto mayo

1 avocado

1 egg

1 garlic clove

½ cup heavy cream

3 tbsp. coconut oil

½ tsp ginger powder

½ tsp paprika

½ tsp dried cilantro

2 tbsp. lemon juice

2 tbsp. water

Salt and ground black pepper to taste

Directions:

Drain the salmon, chop it

Mince the garlic clove, peel the avocado

In a bowl, combine the fish, mayo, egg, and garlic, season with salt, paprika, and ginger, mix well

Make 4 balls of it

Warm the oil in a skillet at medium heat

Put the balls and fry for 4-6 minutes each side

Meanwhile, put the heavy cream, avocado, cilantro, lemon juice, and 1 tablespoon of oil in a blender. Pulse well

Serve the balls with the sauce

Nutrition: Carbs: 3,9 g Fats: 50 g Protein: 20,1 g Calories: 555  

Codfish Sticks

Preparation Time: 8 minutes  

Cooking Time: 15 minutes  

Servings: 2

Ingredients:

9 oz. codfish fillet

2 eggs

2 tbsp. ghee butter

2 tbsp. coconut flour

½ tsp paprika

Salt and pepper to taste

Directions:

Slice the fish into sticks

In a bowl, put and mix the eggs, flour, paprika, pepper, and salt

Warm the butter in a skillet at medium heat.

Dip each fish slice into the spice mixture

Fry in the skillet over low heat for 4-5 minutes per side

Nutrition: Carbs: 1,5 g Fat: 31 g Protein: 22,5 g Calories: 329

Shrimp Risotto

Preparation Time: 10 minutes  

Cooking Time: 15 minutes  

Servings: 4

Ingredients:

14 oz. shrimps, peeled and deveined

12 oz. cauli rice

4 button mushrooms

½ lemon

4 stalks green onion

3 tbsp. ghee butter

2 tbsp. coconut oil

Salt and black pepper to taste

Directions:

Preheat the oven to 400F

Put a layer of cauli rice on a sheet pan, season with salt and spices; sprinkle the coconut oil over it

Bake in the oven for 10-12 minutes

Cut the green onion, slice up the mushrooms and remove the rind from the lemon

Heat the ghee butter in a skillet over medium heat. Add the shrimps; season it and sauté for 5-6 minutes

Top the cauli rice with the shrimps, sprinkle the green onion over it

Nutrition: Carbs: 9,2 g Fat: 26,2 g Protein: 25 g Calories: 363  

Lemony Trout

Preparation Time: 10 minutes  

Cooking Time: 20 minutes  

Servings: 2

Ingredients:

5 tbsp. ghee butter

5 oz. trout fillets

2 garlic cloves

1 tsp rosemary

1 lemon

2 tbsp. capers

Salt and pepper to taste

Directions:

Preheat the oven to 400F

Peel the lemon, mince the garlic cloves and chop the capers

Season the trout fillets with salt, rosemary, and pepper

Grease a baking dish with the oil and place the fish onto it

Warm the butter in a skillet over medium heat

Add the garlic and cook for 4-5 minutes until golden

Remove from the heat, add the lemon zest and 2 tablespoons of lemon juice, stir well

Pour the lemon-butter sauce over the fish and top with the capers

Bake for 14-15 minutes. Serve hot

Nutrition: Carbs: 3,1 g Fat: 25 g Protein: 15,8 g Calories: 302  

Quick Fish Bowl

Preparation Time: 11 minutes  

Cooking Time: 15 minutes  

Servings: 2

Ingredients:

2 tilapia fillets

1 tbsp. olive oil

1 avocado

1 tbsp. ghee butter

1 tbsp. cumin powder

1 tbsp. paprika

2 cups coleslaw cabbage, chopped

1 tbsp. salsa sauce

Himalayan rock salt, to taste

Black pepper to taste

Directions:

Preheat the oven to 425F. Line a baking sheet with the foil

Mash the avocado

Brush the tilapia fillets using  olive oil, season with salt and spices

Place the fish onto the baking sheet, greased with the ghee butter

Bake for 15 minutes, then remove the fish from the heat and let it cool for 5 minutes

In a bowl, combine the coleslaw cabbage and the salsa sauce, toss gently

Add the mashed avocado, season with salt and pepper

Slice the fish and add to the bowl

Bake for 14-15 minutes. Serve hot

Nutrition: Carbs: 5,2 g Fat: 24,5 g Protein: 16,1 g Calories: 321

Tender Creamy Scallops

Preparation Time: 15 minutes  

Cooking Time: 21 minutes  

Servings: 2

Ingredients:

8 fresh sea scallops

4 bacon slices

½ cup grated parmesan cheese

1 cup heavy cream

2 tbsp. ghee butter

Salt and black pepper to taste

Directions:

Heat the butter in a skillet at medium-high heat

Add the bacon and cook for 4-5 minutes each side (till crispy)

Moved to a paper towel to remove the excess fat

Lower the heat to medium, sprinkle with more butter. Put the heavy cream and parmesan cheese, season with salt and pepper

Reduce the heat to low and cook for 8-10 minutes, constantly stirring, until the sauce thickens

In another skillet, heat the ghee butter over medium-high heat

Add the scallops to the skillet, season with salt and pepper. Cook for 2 minutes per side until golden

Transfer the scallops to a paper towel

Top with the sauce and crumbled bacon

Nutrition: Carbs: 11 g Fat: 72,5 g Protein: 24 g Calories: 765

Salmon Cakes

Preparation Time: 10 minutes  

Cooking Time: 10 minutes  

Servings: 2

Ingredients:

6 oz. canned salmon

1 large egg

2 tbsp. pork rinds

3 tbsp. keto mayo

1 tbsp. ghee butter

1 tbsp. Dijon mustard

Salt and ground black pepper to taste

Directions:

In a bowl, combine the salmon (drained), pork rinds, egg, and half of the mayo, season with salt and pepper. Mix well

With the salmon mixture, form the cakes

Heat the ghee butter in a skillet over medium-high heat

Place the salmon cakes in the skillet and cook for about 3 minutes per side. Moved to a paper towel to get rid of excess fat

In a small bowl, combine the remaining half of mayo and the Dijon mustard, mix well

Serve the salmon cakes with the mayo-mustard sauce

Nutrition: Carbs: 1,2 g Fat: 31 g Protein: 24,2 g Calories: 370

Salmon with Mustard Cream

Preparation Time: 10 minutes  

Cooking Time: 12 minutes  

Servings: 2

Ingredients:

2 salmon fillets

¼ cup keto mayo

1 tbsp. Dijon mustard

2 tbsp. fresh cilantro, minced

2 tbsp. ghee butter

½ tsp garlic powder

Salt and pepper to taste

Directions:

Preheat the oven to 450F. Grease a baking dish with the ghee butter

Season the salmon with salt and pepper and put in the baking dish

In a mixing bowl, put and combine the Dijon mustard, mayo, parsley, and garlic powder. Stir well

Top the salmon fillets with the mustard sauce

Bake for 10 minutes

Nutrition: Carbs: 2 g Fat: 41,5 g Protein: 32,9 g Calories: 505

Shrimp and Black Beans Enchalada

Preparation Time: 5 minutes  

Cooking Time: 15 minutes  

Servings: 4

Ingredients:

2 cans (10 g) of red or green enchilada sauce 

1 lb. shrimp

2 cans (15 oz.) black beans 

2 cups grated Mexican cheese mixture 

12 to 13 small flour tortillas 

Directions:

Preheat the oven to 400° F. Put ¼ cup sauce (enchiladas) in a saucepan. Increase the heat and add the shrimp. Cook until the shrimp are clean and no longer transparent for about 5 minutes. Remove from the heated container. 

Place the enchiladas in a 9 x 13-inch baking dish. Organize a pea breakfast, 3 or 4 shrimp, and a slice of cheese on an omelet. Fold the tortilla edges into the oven dish on the filling and with the seam facing down.  

Repeat with the remaining tortillas. Pour out the rest of the enchilada sauce after preparing all the enchiladas.  

Bake until all the cheese has melted for 15 minutes.

Nutrition: Calories: 196 Fat: 12g Net Carbs: 4g Protein: 17g

Tuna Steaks with Shirataki Noodles

Preparation Time: 10 minutes  

Cooking Time: 20 minutes  

Servings: 4

Ingredients:

1 pack (7 oz.) miracle noodle angel hair

3 cups water

1 red bell pepper, seeded and halved

4 tuna steaks

Salt and black pepper to taste

Olive oil for brushing

2 tablespoons pickled ginger

2 tablespoons chopped cilantro

Directions:

Cook the shirataki rice based on the package instructions: In a colander, rinse the shirataki noodles with running cold water. 

Place a pot of salted water to a boil; blanch the noodles for 2 minutes. 

Drain and moved to a dry skillet over medium heat. 

Dry roast for a few minutes until opaque.

Grease a grill’s grate using a cooking spray and preheat on medium heat. Spice the red bell pepper and tuna with salt and black pepper, brush with olive oil, and grill covered. 

Cook both for at least 3 minutes on each side. Moved to a plate to cool. Dice bell pepper with a knife. 

Arrange the noodles, tuna, and bell pepper into the serving plate. 

Top with pickled ginger and garnish with cilantro. 

Serve with roasted sesame sauce.

Nutrition: Calories: 310 Fat: 18.2g Net Carbs: 2g Protein: 22g

Tilapia with Parmesan Bark

Preparation Time: 4 minutes  

Cooking Time: 12 minutes  

Servings: 4

Ingredients:

¾ cup freshly grated Parmesan cheese 

2 teaspoons pepper 

1 tablespoon chopped parsley 

4 tilapia fillets (4 us) 

Lemon cut into pieces 

Directions:

Set the oven to 400° F. Mix cheese in a shallow dish with pepper and parsley and season with salt and pepper.  

Mix the fish in the cheese with olive oil and flirt. Place on a baking sheet with foil and bake for 10 to 12 minutes until the fish in the thickest part is opaque. 

Serve the lemon slices with the fish.

Nutrition: Calories: 210 Fat: 9.3g Net Carbs: 1.3g  Protein: 28.9g

Blackened Fish Tacos with Slaw:

Preparation Time: 14 minutes  

Cooking Time: 6 minutes  

Servings: 4

Ingredients:

1 tablespoon olive oil

1 teaspoon chili powder

2 tilapia fillets

1 teaspoon paprika

4 low carb tortillas

Slaw:

½ cup red cabbage, shredded

1 tablespoon lemon juice

1 teaspoon apple cider vinegar

1 tablespoon olive oil 

Salt and black pepper to taste

Directions:

Season the tilapia with chili powder and paprika. Heat the vegetable oil during a skillet over medium heat.

Add tilapia and cook until blackened, about 3 minutes per side. Cut into strips. Divide the tilapia between the tortillas. Blend all the slaw ingredients in a bowl and top the fish to serve.

Nutrition: Calories: 268 Fat: 20g Net Carbs: 3.5g Protein: 13.8g

Mozzarella Fish

Preparation Time: 5 minutes  

Cooking Time: 10-15 minutes  

Servings: 6-8

Ingredients:

2 lbs. of bone gold sole 

Salt and pepper to taste 

½ teaspoon dried oregano 

1 cup grated mozzarella cheese 

1 large fresh tomato, sliced thinly 

Directions:

Excellent source of cooking the butter. Organize a single layer of trout. Add salt, pepper, and oregano. 

Top with sliced cheese slices and tomatoes. 

Cook, covered, for 10 to 15 minutes at 425°F. 

Nutrition: Calories: 156 Fat: 6g Net Carbs: 5g Protein: 8g

Popcorn Shrimp

Preparation Time: 5 minutes  

Cooking Time: 20 minutes  

Servings: 2

Ingredients:

1/2 lb. (225 g) small shrimp, peeled

2 eggs, whisked

6 Tablespoons (36 g) cajun seasoning

6 Tablespoons (42 g) coconut flour

Coconut oil for frying

Directions:

Warm the coconut oil in a saucepan (use enough coconut oil so that it’s 1/2 inch (1-2 cm) deep) or deep fryer.

Place the whisked eggs into a large bowl, and in another large bowl, combine the coconut flour and seasoning.

Toss a handful of the shrimp into the whisked eggs and stir around so that each shrimp is coated.

Then take the shrimp out of the whisked eggs the put into the seasoning bowl. Coat the shrimp using the coconut flour and seasoning mixture.

Bring the coated shrimp into the hot oil and fry until golden. (Don't stir the pot and the shrimp must in deep-fried)

Using a slotted spoon, take off the shrimp and place on paper towels to absorb the excess oil. Repeat for the remaining shrimp (change the oil if there are too many solids in it).

Cool for at least 10 minutes.

Nutrition: Calories: 390 Fat: 23 g Net Carbohydrates: 3 g Protein: 30 g

Cucumber Ginger Shrimp

Preparation Time: 5 minutes  

Cooking Time: 10 minutes  

Servings: 1

Ingredients:

1 large cucumber, sliced into 1/2-inch round

10-15 large shrimp/prawns

1 teaspoon (1 g) fresh ginger, grated

Salt to taste

Coconut oil to cook with

Directions:

Pour 1 Tablespoon (15 ml) of coconut oil into a frying pan on medium heat.

Put the ginger and the cucumber and sauté for 2-3 minutes.

Add in the shrimp then cook until they turn pink and are no longer translucent.

Add salt to taste and serve.

Nutrition: Calories: 250 Fat: 16 g Net Carbohydrates: 4 g Protein: 20 g

Salmon with Pesto

Preparation Time: 10 minutes  

Cooking Time: 15 minutes  

Servings: 4

Ingredients:

4 salmon fillets 

2 teaspoons olive oil 

Pinch of salt

½-cup pesto

Directions:

Arrange the greased Cook & Crisp Basket in the pot of Ninja Foodi. 

Close the Ninja Foodi with crisping lid and select Air Crisp. 

Set the temperature to 270 degrees F for 5 minutes. 

Press Start/Stop to begin preheating. 

Drizzle the salmon fillets with oil evenly and sprinkle with a pinch of salt. 

After preheating, open the lid. 

Place the salmon fillets into the Cook & Crisp Basket. 

Close the Ninja Foodi with crisping lid and select Air Crisp. 

Set the temperature to 270 degrees F for 20 minutes. 

Press Start/Stop to begin cooking.  

Transfer the salmon fillets onto a platter and top with the pesto.  

Serve immediately.  

Nutrition: Calories: 380 Fats: 25.8g Carbohydrates: 2g Proteins: 36g

Salmon in Dill Sauce

Preparation Time: 10 minutes  

Cooking Time: 2 hours  

Servings: 6

Ingredients:

2 cups water

1-cup homemade chicken broth 

2 tablespoons fresh lemon juice 

¼ cup fresh dill, chopped 

6 salmon fillets 

1 teaspoon cayenne pepper 

Salt and ground black pepper

Directions:

In the pot of Ninja Foodi, mix together the water, broth, lemon juice, lemon juice and dill. 

Organize the salmon fillets on top, skin side down, and sprinkle with cayenne pepper, salt black pepper. 

Close the Ninja Foodi with crisping lid and select Slow Cooker. 

Set on Low for 1-2 hours. 

Press Start/Stop to begin cooking. 

Serve hot.

Nutrition: Calories: 164 Fats: 7.4g Carbohydrates 1.6 g Proteins: 23.3g

Seasoned Catfish

Preparation Time: 15 minutes  

Cooking Time: 23 minutes  

Servings: 4

Ingredients:

4 catfish fillets 

2 tablespoons Italian seasoning 

Salt and ground black pepper

1 tablespoon olive oil 

1 tablespoon fresh parsley, chopped 

Directions:

Arrange the greased Cook & Crisp Basket in the pot of Ninja Foodi. 

Close the Ninja Foodi with crisping lid and select Air Crisp. 

Set the temperature to 400 °Ffor 5 minutes. 

Press Start/Stop to begin preheating. 

Rub the fish fillets with seasoning, salt, and black pepper generously and then coat with oil. 

After preheating, open the lid. 

Place the catfish fillets into the Cook & Crisp Basket. 

Close the Ninja Foodi with crisping lid and select Air Crisp. 

Set the temperature to 400°F for 20 minutes. 

Press Start/Stop to begin cooking.  

Flip the fish fillets once halfway through.   

Serve hot with the garnishing of parsley.  

Nutrition: Calories: 205 Fats: 14.2g Carbohydrates 0.8 g Proteins: 17.7g

Parsley Tilapia

Preparation Time: 15 minutes  

Cooking Time: 1 hour and 30 minutes  

Servings: 6

Ingredients:

6 tilapia fillets 

Salt and ground black pepper

½ cup yellow onion, chopped 

3 teaspoons fresh lemon rind, grated finely 

¼ cup fresh parsley, chopped 

2 tablespoon unsalted butter, melted 

Directions:

Grease the pot of Ninja Foodi.

Spice the tilapia fillets with salt and black pepper generously. 

In the prepared pot of Ninja Foodi, place the tilapia fillets. 

Arrange the onion, lemon rind, and parsley over fillets evenly and drizzle with melted butter.

Close the Ninja Foodi with crisping lid and select Slow Cooker. 

Set on Low for 1½ hours. 

Press Start/Stop to begin cooking. 

Serve hot.

Nutrition: Calories: 133 Fats: 4.9g Carbohydrates: 1.3g Proteins: 21.3g

Crispy Tilapia

Preparation Time: 15 minutes  

Cooking Time: 14 minutes  

Servings: 4

Ingredients:

¾ cup pork rinds, crushed 

1 packet dry ranch-style dressing mix 

2½ tablespoons olive oil 

2 organic eggs

4 tilapia fillets 

Directions:

Arrange the greased Cook & Crisp Basket in the pot of Ninja Foodi. 

Close the Ninja Foodi with crisping lid and select Air Crisp. 

Set the temperature to 355 degrees F for 5 minutes. 

Press “Start/Stop” to begin preheating. 

In a shallow bowl, beat the eggs. 

In another bowl, add the pork rinds, ranch dressing, and oil and mix until a crumbly mixture form. 

Put the fish fillets into the egg then coat with the pork rind mixture. 

After preheating, open the lid. 

Arrange the tilapia fillets in the prepared Cook & Crisp Basket in a single layer.  

Close the Ninja Foodi with crisping lid and select Air Crisp.  

Set the temperature to 350°F for 14 minutes.  

Press Start/Stop to begin cooking.  

Serve hot.

Nutrition: Calories: 304 Fats: 16.8g Carbohydrates 0.4 g Proteins: 38g

Cod with Tomatoes

Preparation Time: 15 minutes

Cooking Time: 16 minutes

Servings: 4

Ingredients:

1-pound cherry tomatoes halved

2 tablespoons fresh rosemary, chopped

4 cod fillets

2 garlic cloves, minced

1 tablespoon olive oil

Salt and ground black pepper

Directions:

At the bottom of a greased a large heatproof bowl, place half of the cherry tomatoes followed by the rosemary.

Arrange cod fillets on top in a single layer, followed by the remaining tomatoes.

Sprinkle with garlic and drizzle with oil.

At the bottom of Ninja Foodie, arrange the bowl.

Close the Ninja Foodi with the pressure lid and place the pressure valve to Seal position.

Select Pressure and set to High for 6 minutes.

Press Start/Stop to begin cooking.

Switch the valve to Vent and do a quick release.

Transfer the fish fillets and tomatoes onto serving plates.

Sprinkle with salt and black pepper and serve.

Nutrition: Calories: 149 Fats: 5g Carbohydrates 6 g Proteins: 21.4g

Crab Casserole

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Servings: 5

Ingredients:

2 tbsp. of oil, for frying

1 onion, finely chopped

150 g finely chopped celery stalks

salt and pepper

300 ml homemade mayonnaise

4 eggs

450 g canned crab meat

325 g grated white cheddar cheese

2 tsp. paprika

¼ tsp. cayenne pepper

For filing

75 g leafy greens

2 tbsp. of olive oil

Directions:

Set the oven to 350°F. Grease a 9x12 baking dish.

Fry onion and celery in oil until translucent.

In another bowl, add mayonnaise, eggs, crab meat, seasonings, and ⅔ chopped cheese. Add the fried onions and celery and stir.

Add the mass to the baking dish. Sprinkle the remaining cheese on top and bake for about 30 minutes or until golden brown.

Serve with salad and olive oil.

Nutrition: Carbohydrates: 6 g Fats: 95 g Proteins: 47 g Calories: 400

Cod with Bell Pepper

Preparation Time: 15 minutes  

Cooking Time: 1 hour and 30 minutes  

Servings: 4

Ingredients:

1 bell pepper, seeded and sliced 

½ small onion, sliced 

3 garlic cloves, minced 

1 can sugar-free diced tomatoes 

1 tablespoon fresh rosemary, chopped 

¼ cup homemade fish broth 

¼ teaspoon red pepper flakes 

Salt and ground black pepper

1-pound cod fillets 

Directions:

In the pot of Ninja Foodi, add all the ingredients except cod and stir to combine.

Season cod fillets with salt and black pepper evenly. 

Arrange the cod fillets over broth mixture. 

Close the Ninja Foodi with crisping lid and select Slow Cooker. 

Set on High for 1½ hours. 

Press Start/Stop to begin cooking. 

Serve hot.

Nutrition: Calories: 129 Fats: 1.6g Carbohydrates 7.7 g Proteins: 22.1g

Salmon Skewers in Cured Ham

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Servings: 4

Ingredients:

Salmon Skewers

60 ml finely chopped fresh basil

450 g salmon

salt black pepper

100 g dried ham sliced

1 tbsp. l Olive oil

8 pcs wooden skewers

Innings

225 ml mayonnaise

Directions:

Soak the skewers in water.

Finely chop fresh basil.

Cut salmon fillet into rectangular pieces and fasten on skewers.

Roll each kebab in the basil and pepper.

Cut the cured ham into thin slices and wrap her every kebab.

Lubricate with olive oil and fry on in a pan, grill, or in the oven.

Serve with mayonnaise or salad

Nutrition: Carbohydrates: 1 g Fats: 62 g Proteins: 28 g Calories: 680

Fish Casserole with Cream Cheese Sauce

Preparation Time: 10 minutes

Cooking Time: 35 minutes

Servings: 4

Ingredients:

280 g broccoli

280 g cooked fish

85 g grated Gouda cheese

1 tsp. chopped green onions

1 liter of water

For the sauce:

119 ml of fat cream

2 tbsp. grated Parmesan cheese

1 tbsp. butter

56.7 g cream cheese

1/4 tsp. chopped garlic

1/8 tsp. Chile

Sea salt and black pepper to taste

Directions:

Preheat the oven to 350° F.

Set all the sauce ingredients into a saucepan and simmer for 3 minutes, stirring occasionally.

In another saucepan, bring the water to a boil and cook the broccoli for 3 minutes or until tender.

Mash the fish with a fork.

Put the broccoli in a casserole dish, put the chopped fish on top, pour the sauce and sprinkle with grated cheese.

Bake for at least 20 minutes or until golden brown.

Let stand for 5 minutes, sprinkle with chopped green onions and enjoy!

Nutrition: Carbohydrates: 9 g Fats: 36 g Proteins: 32 g Calories: 474

Bacon and Jalapeno Wrapped Shrimp

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 2

Ingredients:

4 jalapeño peppers, seedless and cut into 3 to 4 long strips each

12 large shrimp, deveined, butterflied, tail-on

Salt

Freshly ground black pepper

6 thin bacon slices

¼ cup shredded pepper jack cheese

Directions:

Preheat the oven to 350°F.

On a baking sheet, arrange the jalapeño strips in a single layer and roast for 10 minutes.

In a small bowl, season the shrimp with salt and pepper.

Remove the jalapeño strips from the oven. Place a strip inside each open butterflied shrimp. Wrap each shrimp with bacon and insert it with a toothpick. Organize in a single layer on a baking sheet.

Cook for 8 minutes until the bacon is crispy.

Adjust the oven to broil.

Sprinkle the cheese on top of the shrimp and broil for about 1 minute, until the cheese is bubbling.

Nutrition: Calories: 240 Total Fat: 16 g Protein: 21 g Total Carbs: 3g Fiber: 1g Net Carbs: 2g

Crispy Fish Stick

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 4

Ingredients:

1 cup avocado oil or other cooking oil, plus more as needed

1 pound frozen cod, thawed

2 large eggs

2 tablespoons avocado oil mayonnaise

1 cup almond flour

½ cup grated Parmesan cheese

½ cup ground pork rinds

½ teaspoon chili powder

½ teaspoon chopped fresh parsley

Salt

Freshly ground black pepper

¼ cup Dairy-Free Tartar Sauce

Directions:

In a skillet, heat the avocado oil at high heat. You want the oil to be about ½ inch deep, so adjust the amount of oil-based on your pan's size.

Pat the dry fish using paper towels to remove any excess water.

In a small bowl, put the eggs and mayonnaise then whisk.

In another bowl, put the almond flour, Parmesan, pork rinds, chili powder, and parsley and mix well. Season with salt and pepper.

Cut the cod into strips.

Put the fish into the egg mixture then dredge in the dry mixture. Press the strips into the dry mixture so that the “breading” sticks well on all sides.

Add 3 to 4 fish sticks at a time to the hot oil. The oil should sizzle when you put the fish sticks. Cook for at least 2 minutes each side, or until golden and crispy.

Place the cooked fish sticks on a paper towel-lined plate while you continue to fry the rest of the fish sticks.

Serve with the tartar sauce.

Nutrition: Calories: 402 Total Fat: 30g Protein: 30g Total Carbs: 3g Fiber: 1g Net Carbs: 2g

Prosciutto-Wrapped Cod

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Servings: 2

Ingredients:

2 (6-ounce) cod fillets

Freshly ground black pepper

4 prosciutto slices

2 tablespoons butter or ghee

Directions:

Pat the dry fish using paper towels to remove any excess water.

Season the fillets with pepper and wrap the prosciutto around the fillets.

Heat a skillet at medium heat then add the butter.

Once the pan is hot, add the fillets and cook on each side for 5 minutes, up to the outside is crispy and the inside is flaky.

Place the cooked fish onto a paper towel-lined plate to absorb any excess oil.

Nutrition: Calories: 317 Total Fat: 18g Protein: 38g Total Carbs: 0g Fiber: 0g Net Carbs: 0g

Coconut Mahi-Mahi Nuggets

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 2

Ingredients:

1 cup avocado oil or coconut oil, plus more as needed

1 pound frozen mahi-mahi, thawed

2 large eggs

2 tablespoons avocado oil mayonnaise

1 cup almond flour

½ cup shredded coconut

¼ cup crushed macadamia nuts

Salt

Freshly ground black pepper

½ lime, cut into wedges

¼ cup Dairy-Free Tartar Sauce

Directions:

In a skillet, warm the avocado oil at high heat. You want the oil to be about ½ inch deep, so adjust the amount of oil-based on the size of your pan.

Pat the fish to try using paper towels to take off any excess water.

In a small bowl, put and combine the eggs and mayonnaise.

In a medium mixing bowl, put and combine the almond flour, coconut, and macadamia nuts. Season with salt and pepper. Cut the mahi-mahi into nuggets.

Put the fish into the egg mixture then dredge in the dry mix. Press into the dry mixture so that “breading” sticks well on all sides.

Add the fish into the hot oil. It should sizzle when you add the nuggets. Cook for 2 minutes per side, until golden and crispy.

Place the cooked nuggets on a paper towel-lined plate and squirt the lime wedges over them.

Nutrition: Calories: 733Total Fat: 53g Protein: 54g Total Carbs: 10g Fiber: 6g Net Carbs: 4g

Garlic Crab Legs

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 2

Ingredients:

4 tablespoons butter or ghee

2 tablespoons extra-virgin olive oil

½ lemon, juiced and zested

4 garlic cloves, crushed and minced

2 teaspoons Old Bay Seasoning

1 tablespoon red pepper flakes

2 pounds crab legs

2 tablespoons chopped fresh parsley

Directions:

Preheat the oven to 375°F.

Heat a large oven-safe skillet at medium-low heat. Add the butter, olive oil, lemon juice, lemon zest, garlic, Old Bay, and red pepper flakes. Sauté for 2 minutes.

Add the crab legs and parsley to the skillet. Spoon the butter mixture over the crab and baste for 3 minutes.

Bring the skillet in the oven then bake for 15 minutes, basting every 5 minutes.

Place the crab legs on a platter and pour the butter mixture into a small dish for dipping.

Nutrition: Calories: 514 Total Fat: 38g Protein: 41g Total Carbs: 2g Fiber: 0g Net Carbs: 2g

Salmon and Coconut Mix

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients:

4 salmon fillets, boneless

3 tbsp. avocado mayonnaise

1 tsp. lime zest, grated

¼ cup coconut cream

¼ cup lime juice

½ cup coconut, unsweetened and shredded

2 tsp. Cajun seasoning

A pinch of salt

Pinch of black pepper

Directions:

Set the instant pot on Sauté mode, put the coconut cream and the rest of the ingredients except the fish, mix and cook for at least 5 minutes.

Add the fish, set the lid on, and cook on High for at least 10 minutes.

Release the pressure for 10 minutes, divide the salmon and sauce between plates and serve.

Nutrition: Calories 306 Fat: 17.5 Fiber: 1.4 Carbs: 2.5 Protein: 25.3

Tilapia and Red Sauce

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients:

4 tilapia fillets, boneless

A pinch of salt and black pepper

2 tablespoons avocado oil

1 tablespoon lemon juice

2 spring onions, minced

½ cup chicken stock

¼ cup tomato passata

1 teaspoon garlic powder

1 teaspoon oregano, dried

1 cup roasted red peppers, chopped

10 ounces canned tomatoes and chilies, chopped

Directions:

Set the instant pot on Sauté mode, put the oil, heat it up, add the onions, and cook for 2 minutes.

Put the rest of the ingredients exclude the fish, and simmer everything for 8 minutes more.

Put the fish, set the lid on, and cook on High for 10 minutes.

Release the pressure naturally for 10 minutes, divide everything between plates and serve.

Nutrition: Calories 184 Fat: 2.2 Fiber: 1.6 Carbs: 1.9 Protein: 22.2

Lime Cod Mix

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Servings: 4

Ingredients:

4 cod fillets, boneless

½ teaspoon cumin, ground

A pinch of salt and black pepper

1 tablespoon olive oil

½ cup chicken stock

3 tablespoons cilantro, chopped

2 tablespoons lime juice

2 teaspoons lime zest, grated

Directions:

Set the instant pot on Sauté mode, put oil, heat it, add the cod and cook for 1 minute on each side.

Add the remaining ingredients, put the lid on, and cook on High for 13 minutes.

Release the pressure naturally for around 10 minutes, divide the mix between plates and serve.

Nutrition: Calories 187 Fat: 13.1 Fiber: 0.2 Carbs: 1.6 Protein: 16.1

Salmon and Shrimp Mix

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients:

4 salmon fillets, boneless

1 pound shrimp, peeled and deveined

1 teaspoon Cajun seasoning

A pinch of salt and black pepper

2 tablespoons olive oil

Juice of 1 lemon

½ cup chicken stock

2 tablespoons tomato passata

Directions:

Set the instant pot on Sauté mode, put the oil, heat it, add the rest of the ingredients except the salmon and shrimp and cook for 3 minutes.

Add the salmon and cook for 2 minutes on each side.

Put the shrimp, set the lid on, and cook on High for 10 minutes.

Release the pressure fast for 5 minutes, divide the mix between plates and serve.

Nutrition: Calories 393 Fat: 20 Fiber: 0.1 Carbs: 2.2 Protein: 25

Avocado & Salmon Omelet Wrap 

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 2

Ingredients:

3 Large eggs

oz. Smoked salmon

.5 of 1 average size Avocado

1 Spring onion

2 tbsp. Cream cheese - full-fat

2 tbsp. Chives - freshly chopped 

1 tbsp. Butter or ghee

Pepper and salt (as desired)

Directions:

Add a sprinkle of pepper and salt to the eggs. Use a fork or whisk—mixing them well. Blend in the chives and cream cheese.

Prepare the salmon and avocado (peel and slice or chop).

Combine the butter/ghee and the egg mixture in a frying pan. Continue cooking on low heat until done. 

Place the omelet on a serving dish with a portion of cheese over it. Sprinkle the onion, prepared avocado, and salmon into the wrap. 

Close and serve!

Nutrition: Calories: 765 Net Carbs: 6 g Total Fat Content: 67 g Protein: 37 g

Baked Tilapia with Cherry Tomatoes

Preparation Time: 10 minutes

Cooking Time: 25-30 minutes

Servings: 2

Ingredients:

2 tsp. Butter

1-4 oz. Tilapia fillets

8 Cherry tomatoes

.25 cup Pitted black olives

.5 tsp. Salt

.25 tsp. Paprika

.25 tsp. Black pepper

1 tsp. Garlic powder

1 tbsp. Freshly squeezed lemon juice

1 tbsp. Optional: Balsamic vinegar

Directions:

Warm the oven to reach 375º Fahrenheit.

Grease a roasting pan and add the butter along with the olives and tomatoes.

Season the tilapia with the spices. Lastly, add the fish fillets into the pan with a spritz of the lemon juice.

Add a piece of foil over the pan. Bake until the fish easily flakes (25 to 30 min.).

Garnish with the vinegar if desired.

Nutrition: Calories: 180 Net Carbs: 4 g Total Fat Content: 8 g Protein: 23 g

Garlic & Lemon Shrimp Pasta

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Servings: 4

Ingredients:

2 pkg. Miracle Noodle Angel Hair Pasta

4 Garlic cloves

2 tbsp. Olive oil

2 tbsp. Butter

1 lb. Large raw shrimp

.5 of 1 Lemon

.5 tsp. Paprika

Fresh basil (as desired)

Pepper and salt (to taste)

Directions:

Drain the water from the package of noodles and rinse them in cold water. Toss into a pot of boiling water for two minutes. Transfer to a hot skillet over medium heat to remove the excess liquid (dry roast). Set them aside.

Use the same pan to warm the butter, oil, and mashed garlic. Sauté for a few minutes but don’t brown.

Slice the lemon into rounds and add them to the garlic along with the shrimp. Sauté for approximately three minutes on each side.

Fold in the noodles and spices and stir to blend the flavors.

Nutrition: Calories: 360 Net Carbs: 3.5 g Total Fat Content: 21 g Protein: 36 g

Sesame Ginger Salmon

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 2

Ingredients:

1-10 oz. Salmon fillet

1-2 tsp. Minced ginger

2 tbsp. White wine

2 tsp. Sesame oil

1 tbsp. Rice vinegar

2 tbsp. Keto-friendly soy sauce substitute

1 tbsp. Sugar-free ketchup

1 tbsp. Fish sauce – Red Boat

Directions:

Combine all fixings in a plastic canister with a tight-fitting lid (omit the ketchup, oil, and wine for now). Marinade them for about 1o to 15 minutes.

On the stovetop, prepare a skillet using the high-heat temperature setting. Pour in the oil. Add the fish when it’s hot, skin side down.

Brown each side for 3-5 minutes.

Pour in the marinated juices to the pan to simmer when the fish is flipped. Arrange the fish on two dinner plates.

Pour in the wine and ketchup to the pan and simmer five minutes until it’s reduced. Serve with your favorite vegetable.

Nutrition: Calories: 370 Net Carbs: 2.5 g Total Fat Content: 24 g Protein: 33 g

Salmon Rolls

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Servings: 3

Ingredients:

1 tbsp. butter

½ cup cream cheese

1 tbsp. oregano

1 tsp cilantro

1 tsp salt

1 tbsp. dill

½ tsp garlic, minced

1 oz. walnuts, crushed

1 tsp nutmeg

10 oz. smoked salmon, sliced

Directions:

In a medium bowl, using a mixer, put butter and cream cheese, then mix until smooth and fluffy.

Add oregano, cilantro, salt, dill, garlic, and walnuts, stir carefully.

Add nutmeg and stir until you get homogenous mass.

Put this cream mixture on each salmon slice and roll them.

Place salmon rolls in the fridge and wait for 10 minutes.

Take out rolls from the fridge and serve.

Nutrition: Calories 349 Carbs 3.98g Fat 26.9g Protein 23.1g

Crab Rissoles

Preparation Time: 10 minutes

Cooking Time: 45 minutes

Servings: 5

Ingredients:

12 oz. crab meat

2 eggs, beaten

1 tbsp. flax meal

1 tsp onion powder

2 tbsp. butter

1 tsp salt

1 tsp ground black pepper

1 tsp chives

1 tsp nutmeg

¼ cup almond milk

1 tbsps. coconut flour

1 tbsp. almond flour

1 tbsp. coconut oil

Directions:

Cut crab meat into tiny pieces.

In a bowl, combine eggs with crab meat, stir to get homogenous mass.

Add flax meal, onion powder, butter, salt, and black pepper, stir.

Add chives and nutmeg. Mix carefully.

Make medium rissoles and dip in almond milk.

In a bowl, mix coconut flour and almond flour.

Season rissoles with flour mixture.

Heat skillet with coconut oil over medium heat.

Fry rissoles for 4 minutes on both sides.

Let them cool for 2-3 minutes and serve.

Nutrition: Calories 229 Carbs 5.98g Fat 18g Protein 12.95g

Mackerel Bombs

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Servings: 4

Ingredients:

10 oz. mackerel, chopped

1 white onion, peeled and diced

1 tsp garlic, minced

1/3 cup almond flour

1 egg, beaten

½ tsp thyme

1 tsp salt

1 tsp mustard

1 tsp chili flakes

¼ cup spinach, chopped

4 tbsp. coconut oil

Directions:

Place mackerel in blender or food processor and blend until texture is smooth.

In a bowl, combine onion with mackerel.

Add garlic, flour, egg, thyme, salt, and mustard, stir well.

Add chili flakes and mix up the mixture until get homogenous mass.

Add spinach and stir.

Heat a pan at medium heat then add oil.

Shape fish mixture into bombs 1½ inch in diameter.

Put bombs on a pan and cook for 5 minutes on all sides.

Transfer to paper towels and drain grease. Serve.

Nutrition: Calories 318 Carbs 3.45g Fat 26.5g Protein 20.1g

Sardine Fritters

Preparation Time: 25 minutes

Cooking Time: 35 minutes

Servings: 6

Ingredients:

2 lbs. sardines, minced

1 tsp salt

1 tsp cilantro

½ tbsp. ground ginger

¼ cup spinach, chopped roughly

2 tbsp. butter

3 tbsp. fish stock

4 tbsp. coconut milk

Directions:

In a bowl, combine sardines, salt, cilantro, and ginger. Stir gently.

Place spinach in a blender and blend for 1 minute.

Add spinach in sardine mixture and mix well.

Shape fish mixture into balls and flatten them.

Heat pan over medium heat and melt butter.

Place fish fritters on a pan and fry for 2 minutes on one side.

Flip on the other side; pour in fish stock and coconut milk.

Then close the lid and simmer fritters for 10 minutes.

Serve hot.

Nutrition: Calories 369 Carbs  1g Fat 24g Protein 38g

Grilled Squid with Guacamole

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Servings: 3

Ingredients:

2 medium squids

Salt and ground black pepper to taste

½ tsp olive oil

Juice from 1 lime

For the guacamole:

2 avocados, pitted

1 tomato, cored and chopped

Juice from 2 limes

Fresh coriander, chopped

1 onion, peeled and chopped

2 red chilies, chopped

Directions:

Separate tentacles from squid and score tubes lengthwise.

Rub squid and tentacles with black pepper, salt, and olive oil.

Heat grill over medium-high heat and put squid and tentacles score side down.

Cook for 2 minutes, flip, and cook for 2 minutes more.

Transfer to bowl and sprinkle all parts with lime juice.

Peel and chop avocado.

In a medium bowl, mash avocado using a fork.

Add tomato, the juice from 2 limes, coriander, onion, and chilies. Mix well.

Serve squid with guacamole.

Nutrition: Calories 498 Carbs 6.95g Fat  44.5g Protein  19.9g

Fish Meatballs

Preparation Time: 12 minutes

Cooking Time: 15 minutes

Servings: 6

Ingredients:

15 oz. salmon, chopped roughly

½ tsp chili flakes

1 tsp parsley, chopped

1 tbsp. dill, chopped

1 tsp kosher salt

1 tsp garlic, minced

2 eggs, beaten

8 oz. almond flour

4 tbsp. butter

¼ cup fish stock

Directions:

Place salmon in blender or food processor and blend until smooth.

In a medium bowl, mix chili flakes, parsley, dill, and salt.

Add blended salmon to spice mixture and stir well.

Add garlic and eggs, stir carefully until get a homogeneous mass.

Shape mixture into meatballs 1½ inch in diameter and set aside.

Sprinkle meatballs with almond flour.

Preheat pan on medium heat and melt butter.

Put fish meatballs in the pan and cook on high heat for 1 minute on both sides.

Then, add fish stock and close lid. Simmer for 10 minutes on medium heat.

Serve hot.

Nutrition: Calories 209 Carbs 1.75g Fat 16.1g Protein 16.8g

Delicious Oysters And Pico De Gallo 

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 6

Ingredients:

18 oysters; scrubbed

2 tomatoes; chopped.

1 jalapeno pepper; chopped.

1/4 cup red onion; finely chopped.

1/2 cup Monterey Jack cheese; shredded

2 limes; cut into wedges

Handful cilantro; chopped.

Juice from 1 lime

Salt and black pepper to the taste.

Directions:

In а bowl, mix the onion with jalapeno, cilantro, tomatoes, salt, pepper, and lime juice and stir well.

Place oysters on preheated grill over medium-high heat; cover grill and cook for 7 minutes until they open.

Transfer opened oysters to а heatproof dish and discard unopened ones

Top oysters with cheese then put on the preheated broiler for 1 minute

Arrange oysters on а platter, top each with tomatoes mix you’ve made earlier and serve with lime wedges on the side

Nutrition: Calories: 70 Fat: 2 Fiber : 0 Carbs: 1 Protein: 1

Special Oysters

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Servings: 4

Ingredients:

12 oysters; shucked

Juice of 1 lemon

2 tablespoons ketchup

1 Serrano chili pepper; chopped.

Juice from 1 orange

Zest from 1 orange

1/4 cup cilantro; chopped.

1/4 cup scallions; chopped.

Juice from 1 lime

Zest from 1 lime

1 cup tomato juice

1/2 teaspoon ginger; grated

1/4 cup olive oil

1/4 teaspoon garlic; minced

Salt to the taste.

Directions:

In а bowl, mix lemon juice, orange juice, orange zest, lime juice and zest, ketchup, chili pepper, tomato juice, ginger, garlic, oil, scallions, cilantro and salt and stir well.

Spoon this into oysters and serve them.

Nutrition: Calories: 100 Fat: 1 Fiber : 0 Carbs: 2Protein: 5

Octopus Salad

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Servings: 2

Ingredients:

21 ounces octopus; rinsed

Juice of 1 lemon

4 celery stalks; chopped.

4 tablespoons parsley; chopped.

3 ounces olive oil

Salt and black pepper to the taste.

Directions:

Put the octopus in а pot, add water to cover, cover the pot, bring to а boil over medium heat; cook for 40 minutes, drain and leave aside to cool down.

Chop octopus and put it in а salad bowl.

Add celery stalks, parsley, oil, and lemon juice and toss well.

Spice with salt and pepper, toss again and serve

Nutrition: Calories: 140Fat: 10  Fiber :3 Carbs: 6 Protein: 23

Irish Style Clams

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Servings: 4

Ingredients:

2 pounds clams; scrubbed

3 ounces pancetta

1 small green apple; chopped.

2 thyme springs; chopped.

1 tablespoon olive oil

3 tablespoons ghee

2 garlic cloves; minced

1 bottle infused cider

Juice of 1/2 lemon

Salt and black pepper to the taste.

Directions:

Heat а pan with the oil over medium-high heat; add pancetta, brown for 3 minutes and reduce temperature to medium.

Add ghee, garlic, salt, pepper, and shallot; stir and cook for 3 minutes

Increase the heat again, add cider; stir well and cook for 1 minute

Add clams and thyme, cover the pan and simmer for 5 minutes

Discard unopened clams, add lemon juice and apple pieces; stir and divide into bowls. Serve hot.

Nutrition: Calories: 100 Fat: 2 Fiber: 1 Carbs: 1 Protein: 20

Grilled Swordfish

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 3

Ingredients:

Ingredients:

4 swordfish steaks

3 garlic cloves; minced

1 tablespoon parsley; chopped.

1/4 cup lemon juice

1 lemon; cut into wedges

1/3 cup chicken stock

1/2 teaspoon marjoram; dried

3 tablespoons olive oil

1/2 teaspoon rosemary; dried

1/2 teaspoon sage; dried

Salt and black pepper to the taste.

Directions:

In а bowl, mix chicken stock with garlic, lemon juice, olive oil, salt, pepper, sage, marjoram, and rosemary and whisk well.

Put swordfish steaks, toss to coat and keep in the fridge for 3 hours

Place marinated fish steaks on preheated grill over medium-high heat and cook for 5 minutes on each side

Arrange on plates, top with parsley, then serve with lemon wedges on the side.

Nutrition: Calories: 136 Fat: 5 Fiber : 0 Carbs: 1 Protein: 20

Salmon Patties

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Servings: 4

Ingredients:

1 egg  

14 oz. canned salmon, drained 

4 tbsp. keto almond flour 

4 tbsp. cup cornmeal 

4 tbsp. Onion, minced 

½ tsp. garlic powder 

2 tbsp. mayonnaise 

Salt and pepper to taste 

Directions:

Flake apart the salmon with a fork. 

Put the flakes in а bowl and combine with the garlic powder, mayonnaise, keto almond flour, cornmeal, egg, onion, pepper, and salt. 

Use your hands to shape equal portions of the mixture into small patties and put each one in the Air Fryer basket. 

Air fry the salmon patties at 350°F for 15 minutes. Serve hot. 

Nutrition: Calories:

Cheese Tilapia

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 4

Ingredients:

1 lb. tilapia fillets 

¾ cup parmesan cheese, grated 

1 tbsp. parsley, chopped 

2 tsp. paprika

1 tbsp. olive oil 

Pepper and salt to taste 

Directions:

Preheat the Air Fryer to 400°F. 

In а shallow dish, combine the paprika, grated cheese, pepper, salt, and parsley. 

Puta light drizzle of olive oil at the tilapia fillets. Cover the fillets with the paprika and cheese mixture. 

Lay the fillets on a sheet of aluminum foil and transfer to the Air Fryer basket. Fry for 10 minutes. Serve hot. 

Nutrition: Calories: 246 kcal Protein: 30.12 g Fat: 12.22 g Carbohydrates: 4.35 g

Parmesan Crusted Tilapia

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Servings: 4

Ingredients:

¾ cup grated parmesan cheese 

4 tilapia fillets 

1 tbsp. olive oil 

1 tbsp. chopped parsley 

2 tsp. paprika

Pinch garlic powder 

Directions:

Preheat your Air Fryer at 350°F. 

Coat each of the tilapia fillets with a light brushing of olive oil. 

Combine all of the other ingredients in а bowl. 

Cover the fillets with the parmesan mixture. 

Line the base of а baking dish with a sheet of parchment paper and place the fillets in the dish. 

Moved to the Air Fryer and cook for 5 minutes. Serve hot. 

Nutrition: Calories: 244 kcal Protein: 30.41 g Fat: 12.24 g Carbohydrates: 3.29 g

Salmon Croquettes

Preparation Time: 8 minutes

Cooking Time: 7 minutes

Servings: 4

Ingredients:

1 lb. can red salmon, drained and mashed 

⅓ cup olive oil 

2 eggs, beaten

1 cup keto-friendly bread crumbs 

½ bunch parsley, chopped 

Directions:

Preheat the Air Fryer to 400°F. 

In а mixing bowl, combine the drained salmon, eggs, and parsley. 

In а shallow dish, stir together the bread crumbs and oil to combine well. 

Mold equal-sized amounts of the mixture into small balls and coat each one with bread crumbs. 

Put the croquettes in the fryer’s basket and air fry for 7 minutes. 

Nutrition: Calories: 442 kcal Protein: 30.48 g Fat: 32.64 g Carbohydrates: 5.31 g

Chunky Fish

Preparation Time: 10 minutes

Cooking Time: 8 minutes

Servings: 4

Ingredients:

2 cans canned fish 

2 celery stalks, trimmed and finely chopped 

1 egg, whisked

1 cup keto-friendly bread crumbs 

1 tsp. whole-grain mustard 

½ tsp. sea salt 

¼ tsp. freshly cracked black peppercorns 

1 tsp. paprika

Directions:

Combine all of the ingredients in which they appear. Mold the mixture into four equal-sized cakes. Leave to chill in the refrigerator for 50 minutes. 

Put on an Air Fryer grill pan. Spritz all sides of each cake with cooking spray. 

Grill at 360°F for 5 minutes. Turn the cakes over and resume cooking for an additional 3 minutes. 

Serve with mashed potatoes if desired. 

Nutrition: Calories: 245 kcal Protein: 40.31 g Fat: 5.67 g Carbohydrates: 5.64 g

Glazed Halibut Steak

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Servings: 3

Ingredients:

1 lb. halibut steak 

2/3 cup low-sodium soy sauce 

½ cup mirin

2 tbsp. lime juice 

¼ cup stevia

¼ tsp. crushed red pepper flakes 

¼ cup orange juice 

1 garlic clove, smashed 

¼ tsp. ginger, ground 

Directions:

Make the teriyaki glaze by mixing all of the ingredients except for the halibut in а saucepan. 

Place it to а boil and lower the heat, continually stirring until the mixture reduces by half. Take off from the heat and leave to cool. 

Pour half of the cooled glaze into а Ziploc bag. Add in the halibut, making sure to coat it well in the sauce. Place in the refrigerator for 30 minutes. 

Preheat the Air Fryer to 390°F. 

Put the marinated halibut in the fryer and allow it to cook for 10 – 12 minutes. 

Use any the remaining glaze to brush the halibut steak with lightly. 

Serve with white rice or shredded vegetables. 

Nutrition: Calories: 357 kcal Protein: 29.34 g Fat: 23.16 g Carbohydrates: 7.15 g

Tilapia Fillets

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Servings: 3

Ingredients:

1 lb. tilapia fillets, sliced 

4 wheat buns

2 egg yolks

1 tbsp. fish sauce 

2 tbsp. mayonnaise 

3 sweet pickle relish 

1 tbsp. hot sauce 

1 tbsp. nectar

Directions:

In a bowl, put and whisk the egg yolks and fish sauce. 

Throw in the mayonnaise, sweet pickle relish, hot sauce, and nectar. 

Transfer the mixture to а round baking tray. 

Put it in the Air Fryer and line the sides with the tilapia fillets. Cook for 15 minutes at 300°F. 

Remove and serve on hamburger buns if desired. 

Nutrition: Calories: 248 kcal Protein: 35.29 g Fat: 10.79 g Carbohydrates: 2.15 g

Fish Fingers

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Servings: 2

Ingredients:

2 eggs  

10 oz. Fish, such as mackerel, cut into fingers 

½ tsp. Turmeric Powder 

½ Lemon, juiced 

1 + 1 tsp. mixed dried herbs 

1 + 1 tsp. Garlic Powder, separately 

½ tsp. Red Chili Flakes 

1 cup keto-friendly bread crumbs 

2 tbsp. Maida

3 tsp. Keto almond flour 

¼ tsp. baking soda 

1 tsp. Ginger garlic paste 

½ tsp. Black pepper 

½ tsp. sea salt 

1 – 2 tbsp. olive oil 

Ketchup or tartar sauce [optional] 

Directions:

Put the fish fingers in a bowl. Cover with 1 teaspoon of mixed herbs, 1 teaspoon of garlic powder, salt, red chili flakes, turmeric powder, black pepper, ginger garlic paste, and lemon juice. Leave to absorb for approximately 10 minutes. 

In a separate bowl, mix the keto almond flour and baking soda. Beat the eggs in the mixture and stir again. 

Throw in the marinated fish and set aside again for at least 10 minutes. 

Combine the bread crumbs and the remaining teaspoon of mixed herbs and teaspoon of garlic powder. 

Roll the fish sticks with the bread crumb and herb mixture. 

Preheat the Air Fryer at 360°F. 

Line the basket of the fryer with a sheet of aluminum foil. Place the fish fingers inside the fryer and pour over a drizzle of the olive oil. 

Cook for 10 minutes, ensuring the fish is brown and crispy before serving. Enjoy with ketchup or tartar sauce if desired. 

Nutrition: Calories: 534 kcal Protein: 40.85 g Fat: 34.52 g Carbohydrates: 13.52 g

Keto Salmon Tandoori with cucumber sauce

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients:

25 ounces salmon (bite-sized pieces)

2 tablespoons coconut oil

1 tablespoon tandoori seasoning

For the cucumber sauce

1/2 shredded cucumber (squeeze out the water completely)

Juice of 1/2 lime

2 minced garlic cloves

1 1/4 cup sour cream or mayonnaise

1/2 teaspoon salt (optional)

For the crispy salad

3 1/2 ounces lettuce (torn)

3 scallions (finely chopped)

2 avocados (cubed)

1 yellow bell pepper (diced)

Juice of 1 lime

Directions:

Preheat the oven to 350 degrees Fahrenheit

Mix the tandoori seasoning with oil in a small bowl and coat the salmon pieces with this mixture.

Line the baking tray using parchment paper and spread the coated salmon pieces in it.

Bake for 20 minutes until soft and the salmon flakes with a fork

Take another bowl and place the shredded cucumber in it. Add the mayonnaise, minced garlic, and salt (if the mayonnaise doesn’t have salt) to the shredded cucumber. Mix well. Squeeze the lime juice at the top and set the cucumber sauce aside.

Mix the lettuce, scallions, avocados, and bell pepper in another bowl. Drizzle the contents with the lime juice.

Transfer the veggie salad to a plate and place the baked salmon over it. Top the veggies and salmon with cucumber sauce.

Serve immediately and enjoy!

Nutrition: Calories 847 Kcal Fat: 73 g Protein: 35 g Net carb: 6 g

Crab Stuffed Salmon

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Servings: 8

Ingredients:

2 lbs. Salmon (wider filet works best)

2 tsp Lemon zest

2 tbsp. Butter (melted)

Sea salt

Black pepper

Crab Filling:

8 oz. Lump crab meat

1/2 large onion (chopped)

2 tbsp. Mayonnaise

2 tbsp. Fresh parsley (chopped)

2 cloves Garlic (minced)

1 tbsp. Lemon juice

1 tsp Old Bay seasoning

Directions:

Preheat the oven to 400°F. Line a baking sheet using foil or parchment paper.

In a pan at medium heat, sauté onion for about 7-10 minutes, until translucent and browned (or cook longer to caramelize if desired).

On the other hand, whisk together the mayonnaise, minced garlic, fresh parsley, lemon juice, and Old Bay seasoning.

Stir in the sautéed onion. Carefully fold in the lump crab meat, without breaking up the lumps.

Place the salmon fillet on the baking sheet. Organize the crab mixture lengthwise down the middle of the salmon. Starting from the thinner sides of the filet, fold over the long way.

Mix together the melted butter and lemon zest. Brush the lemon butter at the top of the salmon. Dust lightly with sea salt and black pepper.

Bake for at least  16-20 minutes, until the fish flakes easily with a fork. Sprinkle with additional fresh parsley. Cut crosswise into individual filets to serve.

Nutrition: Calories: 243 Fat: 13g Carbs: 1g Protein: 29g

Spicy Salmon Tempura Roll

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Servings: 8

Ingredients:

4 ounces canned wild salmon

1 tbsp. mayonnaise

1/2 tbsp. Sirach

1/4 tsp ground ginger

Nori sheet

20 grams pork rinds or cracklings

1/4  English cucumber, julienned

1/2 avocado, sliced into strips

Sesame seeds (optional)

Soy sauce (optional)

Wasabi (optional)

Pickled ginger (optional)

Directions:

Add salmon, mayonnaise, Siracha, and ginger to a bowl and mix until well incorporated. 

Put pork rinds in a plastic bag and crush until you get large crumbs.

Put nori sheet on your work surface with the shiny side down.

Combine pork rind crumbs into the salmon mixture.

Arrange salmon/pork rind mixture and veggies on the nori, at least an inch away from the edge closest to you. Roll the nori around the filling tightly, tucking the edge under as you go. Spread a small amount of water on the remaining “rough” side of the nori and continue rolling to bind together and create a uniform roll.

Slice in half, then continue to slice every portion in half until you get 8 pieces 

Garnish with sesame seeds, soy sauce, wasabi or pickled ginger.

Serve.

Nutrition: Calories: 243 Fat: 14g Carbs: 6g Protein: 23g

Lemon Butter Tilapia

Preparation Time: 10 minutes

Cooking Time: 10-12 minutes

Servings: 4

Ingredients:

1/4 cup unsalted butter, melted

3 cloves garlic, minced

2 tablespoons freshly squeezed lemon juice

Zest of 1 lemon

4 (6-ounce) tilapia fillets

Kosher salt, to taste

Freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley leaves

Directions:

Set oven to 425°F. Lightly grease using oil a 9×13 baking dish or coat with nonstick spray.

In a small bowl, put butter, garlic, lemon juice, and lemon zest, whisk together and set aside.

Spice the tilapia with salt and pepper to taste and place onto the prepared baking dish. Drizzle with butter mixture.

Bring into the oven and bake until fish flakes easily with a fork, about 10-12 minutes.

Serve immediately, garnished with parsley, if desired.

Nutrition: Calories: 276 Fat: 14.5g Carbs: 1.8g Protein: 35.5g

Thai Salmon Fishcakes

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 2

Ingredients:

2 salmon fillets, skin removed

1 egg

2 tbsp. fresh cilantro roughly chopped

2 green onions roughly chopped

½ tsp red Thai curry paste

salt and black pepper to taste

Directions:

Set all the ingredients into a food processor and process until smooth.

Put some wax paper or baking parchment onto a plate. Divide the mixture into 4, then spoon each portion onto the paper. Cover with another layer of paper and a layer of plastic wrap, and leave in the fridge for at least an hour.

Warm, a large non-stick frying pan and fry the fishcakes for 5 minutes at medium heat. Turnover and cook for another five minutes or until cooked through.

Nutrition: Calories: 278 Fat: 12g Carbs: 1g Protein: 36g

Ahi Tuna Poke

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Servings: 2

Ingredients:

½ lbs. Ahi tuna

1 Avocado

2 scallions

2 tbsp. Soy sauce

1 tbsp. Sesame oil

1 tbsp. Chili garlic sauce

1 tbsp. Sesame seeds

Directions:

Rinse the ahi tuna and chop it into bite-sized cubes.

Rinse the green onions and chop it finely.

Combine soy, sesame oil, chili garlic sauce, green onion, and half the sesame seeds in a bowl.

Put the ahi to the dressing and mix well. Allow it to sit in the fridge for 10-20 minutes for the flavors to mix.

Chop the avocado into small cubes and gently mix it into the rest of the dish right before serving.

Sprinkle the remaining sesame seeds on top.

Serve with chips or bread and enjoy!

Nutrition: Calories: 350 Fat: 20g Carbs: 9.5g Protein: 30g

Squid Rings with Potato and Spinach

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Servings: 3

Ingredients:

1 lb. squid rings, frozen

1 lb. fresh spinach, torn

2 cups cauliflower, roughly chopped

4 tbsp. extra virgin olive oil

2 tbsp. lemon juice

Spices:

1 tsp garlic paste

1 tsp dried rosemary, crushed

2 thyme sprigs, fresh

1 tsp sea salt

Directions:

Put squid rings in a deep bowl and pour in enough warm water to cover. Let it sit for a while. Moved to a large colander and drain. Set aside.

Set the instant pot and grease the inner pot with 2 tbsp. of olive oil. Press the ‘’Sauté’’ button then put garlic paste and rosemary. Stir-fry for 1 minute, then put the spinach. Season with salt and cook for at least 3-4 minutes or until wilted. Take off the spinach from the pot and set aside.

Put the remaining oil to the pot and heat up on the ‘’Sauté’’ mode. Put chopped cauliflower, making an even layer. Top with squid rings and squezze of lemon juice and optionally some olive oil to taste. Dust with salt, add thyme sprigs and pour in one cup of water (or fish stock). 

Close the lid then set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Fish’’ button then set the timer for 9 minutes. 

When you hear the cooker’s end signal, gently move the pressure valve to the ‘’Venting’’ position to release the pressure. 

Open the pot and mix in the spinach. Optionally, put some more garlic powder or dried thyme. 

Serve immediately.

Nutrition: Calories 353 Total Fats 21.5g Net Carbs: 8.9g Protein: 29.3g Fiber: 5g

Chili Hake Fillets

Preparation Time: 25 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients:

2 lbs. hake fillets, skinless

½ cup olive oil

¼ cup apple cider vinegar

1 red onion, finely chopped

3 garlic cloves, minced

¼ cup soy sauce

3 cups fish stock

Spices:

2 tsp fresh rosemary

1 tsp sea salt

2 tbsp. fresh dill, finely chopped

2 tsp chili powder

Directions:

Rinse fillets under cold running water and put them in a deep bowl. Drizzle with olive oil and apple cider vinegar. Sprinkle with rosemary, salt, dill, and chili powder. Cover with the lid and set aside.

Set the instant pot and grease the inner pot with some oil. Press the ‘’Sauté’’ button then put onions and garlic. Stir-fry for 3-4 minutes and season with some salt and optionally some pepper. 

Take off the fillets from the bowl and place it in the pot. Drizzle about 2 tbsp. of the marinade and pour in the stock. Close the lid and set the steam release handle.

Press the ‘’Manual’’ button then set the timer for 12 minutes on HIGH pressure.

Once done, perform a quick release and carefully open the lid. Press the ‘’Sauté’’ button and pour it in the soy sauce.

Gently stir again and cook for at least 3-4 minutes.

Turn off the pot and serve immediately. 

Nutrition: Calories 46 Total Fats 30.6g Net Carbs: 2.6g Protein: 43.9g Fiber: 0.5g

Mussel Chowder

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients:

1 lb. fresh mussels, cleaned

2 large onions, finely chopped

1 cup celery stalk, chopped

2 cups cauliflower, cut into florets

¼ cup olive oil

5 cups fish stock

1 cup heavy cream

¼ cup Parmesan cheese, grated

2 tbsp. fresh parsley, finely chopped

Spices:

1 tsp sea salt

¼ tsp of chili flakes

½ tsp white pepper, freshly ground

Directions:

Rinse mussels and drain in a large strainer. Put in a deep pot and drizzle with some olive oil. Dust with chili flakes and white pepper. Mix well and set aside,

Set the instant pot and press the ‘’Sauté’’ button. Warm the remaining oil in the instant pot, then put onions and chopped celery stalks. Stir well, then cook for 5-6 minutes. 

Add the cauliflower then cook for 2 more minutes.

Put mussels then place in the fish stock. Press the ‘’Cancel’’ button.

Closed the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ button then set the timer for 8 minutes on high pressure.

Once done, perform a quick release and open the lid. Mix in the heavy cream and divide the chowder between serving bowls.

Sprinkle with grated Parmesan and chopped parsley. Serve immediately. 

Nutrition: Calories 428 Total Fats 30.3g Net Carbs: 12.5g Protein: 25g Fiber: 3.3g

Tiger Prawn Paella

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Servings: 4

Ingredients:

1 lb. tiger prawns, whole

2 cups cauliflower, chopped into florets

1 small red bell pepper, finely chopped

4 cups fish stock

1 tsp apple cider vinegar

2 small onion, finely chopped

3 garlic cloves, crushed

5 bacon slices, chopped

3 tbsp. butter

Spices:

4 tbsp. fresh parsley, finely chopped

1 tsp sea salt

½ tsp black pepper, freshly ground

2 tsp turmeric powder

½ tsp saffron threads

Directions:

Set the instant pot then put cauliflower. Put in the fish stock and sprinkle with salt. Close the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ button then set the timer for 5 minutes on high pressure.

Once done, perform a quick release and open the lid. Take off the cauliflower from the pot and drain. Make sure to reserve the stock. Set aside.

Press the ‘’Sauté’’ button then grease the inner pot with butter. Heat up then add onions and garlic. Stir-fry for 4-5 minutes.

Put bell pepper and bacon. Cook and stir for  3-4 more minutes. Season with some more salt, pepper, and turmeric powder.

Stir well and add prawns and cauliflower. Put in the remaining stock and close the lid.

Set the steam release handle again and press the ‘’Manual’’ button. Set the timer for at least 8 minutes on high pressure.

Once done, release the pressure and open the lid. Mix well and sprinkle with saffron and fresh parsley. Allow it to sit for a while before serving.

Optionally, press the ‘’Sauté’’ button again and simmer until all the liquid evaporates.

Nutrition: Calories 419 Total Fats 22.6g Net Carbs: 8.5g Protein: 41.8g Fiber: 2.5g

Simple Squid Stew

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Servings: 4

Ingredients:

7 oz. squid rings, defrosted

7 oz. shrimps, cleaned

1 medium-sized yellow bell pepper, sliced

1 small onion, finely chopped

1 cup cabbage, shredded

2 cups cherry tomatoes, diced

3 cups fish stock

¼ cup olive oil

Spices:

2 tsp pink Himalayan salt

½ tsp dried oregano

1 tsp rosemary powder

1 tsp stevia powder

Directions:

Grease the inside of the pot with olive oil and heat up on the ‘’Sauté’’ mode. Put onions and stir-fry until translucent. Add bell pepper and season with salt. Stir and cook for 2 minutes more.

Stir in tomatoes and pour  ¼ cup of the stock. Cook until the liquid evaporates and press the ‘’Cancel’’ button.

Put the rest of the  ingredients and season with oregano, rosemary, and stevia powder. Stir well and close the lid.

Place the steam release handle to the ‘’Sealing’’ position, then press the ‘’Manual’’ button then set the timer for around 20 minutes on high pressure.

Once done, perform a quick release and open the lid. Divide between serving plates and optionally sprinkle a parmesan.

Serve immediately.

Nutrition: Calories 279 Total Fats 15.8g Net Carbs: 8.4g Protein: 24.5g Fiber: 2.3g

Steamed Mussels with Thyme

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 2

Ingredients:

1 lb. mussels, cleaned

2 cups fish stock

5 garlic cloves, crushed

2 tbsp. lemon juice, freshly squeezed

3 tbsp. butter

¼ cup Parmesan cheese, grated

Spices:

1 tsp dried thyme

½ tsp chili flakes

2 tbsp. fresh parsley, finely chopped

Directions:

Rinse well the mussels under running water then take off any dirt. Drain and set aside.

Set instant pot and press the ‘’Sauté’’ button. Grease the inner pot with butter and add garlic. Sauté for at least  2-3 minutes, then pour in the stock. Drizzle with lemon juice and season with thyme, chili flakes, and parsley.

Bring the mussels in a steam basket and moved to the pot. Close the lid and set the steam release handle to the ‘’Sealing’’ position.

Press the ‘’Manual’’ button then set the timer for 5 minutes on high pressure.

Once done, perform a quick release and open the lid. Take off any mussels that didn’t open and transfer to serving bowls. Drizzle with the sauce from the pot and serve immediately.

Nutrition: Calories 207 Total Fats17.1g Net Carbs: 5.6g Protein: 17.1g Fiber: 0.1g

Tuna Handrolls

Preparation Time: 15 minutes

Cooking Time: 2 minutes

Servings: 2

Ingredients:

5 oz. canned tuna, drained

1 avocado, pitted, peeled

2 ounces cucumber

6 black olives

2 tablespoons mayonnaise

1 teaspoon lemon juice (optional)

4 nori sheets

2 tablespoons green onions

Salt to taste

Directions:

Chop black olives, green onions, and half of the cucumber; add everything to a large bowl. Cut half of the cucumber into thin slices (half-moon slices if your cucumber is big). Thinly slice the avocado as well. Set cucumber and avocado slices aside.

Add tuna to the large bowl and chop it with a fork.

Add lemon juice and mayo to the bowl. Season everything with salt as preferred; stir everything well.

Take 2 nori sheets and line them one upon the other.

Now add ½ of your mixture to the bottom of nori; top everything with a few slices of cucumber and avocado.

Roll the nori sheets up and repeat the same with two other pieces of nori and the rest of the tuna mixture. Your tuna handrolls are ready to serve. Cut each roll in two pieces and enjoy (the serving size is 1 long roll or 2 smaller ones).

Nutrition: Calories: 367 Total Carbs: 11g Fiber: 7g Net Carbs: 4g Fat: 28g Protein: 20g

Tuna Cakes

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Servings: 2

Ingredients:

12 ounces canned in water tuna, drained (2 cans)

1 egg

2 tablespoons mayonnaise

2 tablespoons coconut oil

½ teaspoon black pepper

½ teaspoon paprika

1 tablespoon raw parsley

1 tablespoon fresh dill

Salt to taste

Directions:

Put tuna, egg, salt, pepper, mayo, and paprika in a medium-sized bowl. Before adding tuna, drain the water from the can. Chop parsley and dill and add them too. Mix everything.

Take a shallow skillet, and add coconut oil on medium-high heat. By using hands, divide your mixture and form 4 or 8 cakes. Make them around ¾-inch thick.

Cook your patties in the coconut oil for 3-4 minutes each side or until you see they are firm and golden brown.

Nutrition: Calories: 473 Total Carbs: 1,1g Fiber: 0,45gNet Carbs: 0,65g Fat: 30,5g Protein: 43,5g

POULTRY

Basic “Rotisserie” Chicken

Preparation Time: 15 minutes

Cooking Time: 6 to 8 hours 

Servings: 6

Ingredients:

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon paprika

1 teaspoon dried thyme leaves

1 teaspoon sea salt

Pinch cayenne pepper

Freshly ground black pepper

1 (4-5 lb.) whole chicken, neck and giblets removed

½ medium onion, sliced

Directions:

In a small bowl, stir together the garlic powder, chili powder, paprika, thyme, salt, and cayenne. Season with black pepper, and stir again to combine. Rub the spice mix all over the exterior of the chicken.

Place the chicken in the cooker with the sliced onion sprinkled around it.

Cover the cooker and set to low. Cook for at least 6 to 8 hours, or until the internal temperature reaches 165ºF on a meat thermometer and the juices run clear, and serve.

Nutrition: Calories: 862 Total Fat: 59g Total Carbs: 7g Sugar: 6g Fiber: 0g Protein: 86g Sodium: 1,200mg

Tangy Barbecue Chicken

Preparation Time: 15 minutes

Cooking Time: 3-4 hours

Servings: 4

Ingredients:

4- 5 ( 2 lb.)boneless, skinless chicken breasts

2 cups Tangy Barbecue Sauce with Apple Cider Vinegar

Directions:

In your slow cooker, combine the chicken and barbecue sauce. Stir until the chicken breasts are well coated in the sauce.

Cover the cooker and set to high. Cook for 3 to 4 hours, or until the internal temperature of the chicken reaches 165°F on a meat thermometer and the juices run clear.

Shred the chicken with a fork, mix it into the sauce, and serve.

Nutrition: Calories: 412 Total Fat: 13g Total Carbs: 22g Sugar: 19g Fiber: 0g

Protein: 51g

Sodium: 766mg

Salsa Verde Chicken

Preparation Time: 15 minutes

Cooking Time: 6 to 8 hours

Servings: 4

Ingredients:

4 to 5 boneless, skinless chicken breasts (about 2 pounds)

2 cups green salsa

1 cup chicken broth

2 tablespoons freshly squeezed lime juice

1 teaspoon sea salt

1 teaspoon chili powder

Directions:

In your slow cooker, combine the chicken, salsa, broth, lime juice, salt, and chili powder. Stir to combine.

Cover the cooker and set to low. Cook for at approximately 6 to 8 hours, or until the internal temperature of the chicken reaches 165°F on a meat thermometer and the juices run clear.

Shred the chicken with a fork, mix it into the sauce, and serve.

Nutrition: Calories: 318 Total Fat: 8g Total Carbs: 6g Sugar: 2g Fiber: 1g Protein: 52g Sodium: 1,510mg

Lemon & Garlic Chicken Thighs

Preparation Time: 15 minutes

Cooking Time: 7 to 8 hours

Servings: 4

Ingredients:

2 cups chicken broth

1½ teaspoons garlic powder

1 teaspoon sea salt

Juice and zest of 1 large lemon

2 pounds boneless skinless chicken thighs

Directions:

Pour the broth into the slow cooker.

In a small bowl, put the garlic powder, salt, lemon juice, and lemon zest then stir. Baste each chicken thigh with an even coating of the mixture. Place the thighs along the bottom of the slow cooker.

Cover the cooker and set to low. Cook for around 7 to 8 hours, or until the internal temperature of the chicken reaches 165°F on a meat thermometer and the juices run clear, and serve.

Nutrition: Calories: 29 Total Fat: 14g Total Carbs: 3g Sugar: 0g Fiber: 0g Protein: 43g Sodium: 1,017mg

Slow Cooker Chicken Fajitas

Preparation Time: 15 minutes

Cooking Time: 7 to 8 hours

Servings: 4

Ingredients:

1 (14.5-ounce) can diced tomatoes

1 (4-ounce) can Hatch green chiles

1½ teaspoons garlic powder

2 teaspoons chili powder

1½ teaspoons ground cumin

1 teaspoon paprika

1 teaspoon sea salt

Juice of 1 lime

Pinch cayenne pepper

Freshly ground black pepper

1 red bell pepper, seeded and sliced

1 green bell pepper, seeded and sliced

1 yellow bell pepper, seeded and sliced

1 large onion, sliced

2 pounds boneless, skinless chicken breast

Directions:

In a medium bowl, put together the diced tomatoes, chiles, garlic powder, chili powder, cumin, paprika, salt, lime juice, and cayenne, and season with black pepper then mix.  Pour half the diced tomato mixture into the bottom of your slow cooker.

Layer half the red, green, and yellow bell peppers and half the onion over the tomatoes in the cooker.

Place the chicken on top of the peppers and onions.

Cover the chicken with the remaining red, green, and yellow bell peppers and onions. Pour the remaining tomato mixture on top.

Cover the cooker and set to low. Cook for around 7 to 8 hours, or until the internal temperature of the chicken reaches 165°F on a meat thermometer and the juices run clear, and serve.

Nutrition: Calories: 310 Total Fat: 5g Total Carbs: 19g Sugar: 7g Fiber: 4g Protein: 46gb Sodium: 1,541mg

White Bean, Chicken & Apple Cider Chili

Preparation Time: 15 minutes

Cooking Time: 7 to 8 hours

Servings: 4

Ingredients:

3 cups chopped cooked chicken (see Basic “Rotisserie” Chicken)

2 (15-ounce) cans white navy beans, rinsed well and drained

1 medium onion, chopped

1 (15-ounce) can diced tomatoes

3 cups Chicken Bone Broth or store-bought chicken broth

1 cup apple cider

2 bay leaves

1 tablespoon extra-virgin olive oil

2 teaspoons garlic powder

1 teaspoon chili powder

1 teaspoon sea salt

½ teaspoon ground cumin

¼ teaspoon ground cinnamon

Pinch cayenne pepper

Freshly ground black pepper

¼ cup apple cider vinegar

Directions:

In your slow cooker, combine the chicken, beans, onion, tomatoes, broth, cider, bay leaves, olive oil, garlic powder, chili powder, salt, cumin, cinnamon cayenne, and season with black pepper.

Cover the cooker and set to low. Cook for 7 to 8 hours.

Remove and discard the bay leaves. Stir in the apple cider vinegar until well blended and serve.              

Nutrition: Calories: 469 Total Fat: 8g Total Carbs: 46g Sugar: 13g Fiber: 9g Protein: 51g Sodium: 1,047mg

Buffalo Chicken Lettuce Wraps

Preparation Time: 15 minutes

Cooking Time: 7 to 8 hours

Servings: 4

Ingredients:

1 tablespoon extra-virgin olive oil

2 pounds boneless, skinless chicken breast

2 cups Vegan Buffalo Dip

1 cup water

8 to 10 romaine lettuce leaves

½ red onion, thinly sliced

1 cup cherry tomatoes, halved

Directions:

Coat the bottom of the slow cooker with olive oil.

Add the chicken, dip, and water, and stir to combine.

Cover the cooker and set to low. Cook for around 7 to 8 hours, or until the internal temperature reaches 165°F on a meat thermometer and the juices run clear.

Shred the chicken using a fork, then mix it into the dip in the slow cooker.

Divide the meat mixture among the lettuce leaves. Top with onion and tomato, and serve.

Nutrition: Calories: 437 Total Fat: 18g Total Carbs: 18g Sugar: 8g Fiber: 4g Protein: 49g Sodium: 993mg

Cilantro-Lime Chicken Drumsticks

Preparation Time: 15 minutes

Cooking Time: 2 to 3 hours

Servings: 4

Ingredients:

¼ cup fresh cilantro, chopped

3 tablespoons freshly squeezed lime juice

½ teaspoon garlic powder

½ teaspoon sea salt

¼ teaspoon ground cumin

3 pounds chicken drumsticks

Directions:

In a bowl, mix together the cilantro, lime juice, garlic powder, salt, and cumin to form a paste.

Put the drumsticks in the slow cooker. Spread the cilantro paste evenly on each drumstick.

Cover the cooker and set to high. Cook for 2 to 3 hours, or until the internal temperature of the chicken reaches 165°F on a meat thermometer and the juices run clear, and serve (see Tip).

Nutrition: Calories: 417 Total Fat: 12g Total Carbs: 1g Sugar: 1g Fiber: 1g Protein: 71g Sodium: 591mg

Coconut-Curry-Cashew Chicken

Preparation Time: 15 minutes

Cooking Time: 7 to 8 hours

Servings: 4

Ingredients:

1½ cups Chicken Bone Broth

1 (14-ounce) can full-fat coconut milk

1 teaspoon garlic powder

1 tablespoon red curry paste

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

½ teaspoon coconut sugar

2 pounds boneless, skinless chicken breasts

1½ cup unsalted cashews

½ cup diced white onion

Directions:

In a bowl, combine the broth, coconut milk, garlic powder, red curry paste, salt, pepper, and coconut sugar. Stir well.

Put the chicken, cashews, and onion in the slow cooker. Pour the coconut milk, mixture on top.

Cover the cooker and set to low. Cook for around 7 to 8 hours, or until the internal temperature of the chicken reaches 165°F on a meat thermometer and the juices run clear.

Shred the chicken using a fork, then mix it into the cooking liquid. You can also remove the chicken from the broth and chop it with a knife into bite-size pieces before returning it to the slow cooker. Serve.

Nutrition: Calories: 714 Total Fat: 43g Total Carbs: 21g Sugar: 5g Fiber: 3g Protein: 57g Sodium: 1,606mg

Turkey & Sweet Potato Chili

Preparation Time: 15 minutes

Cooking Time: 4 to 6 hours

Servings: 4

Ingredients:

1 tablespoon extra-virgin olive oil

1 pound ground turkey

3 cups sweet potato cubes

1 (28-ounce) can diced tomatoes

1 red bell pepper, diced

1 (4-ounce) can Hatch green chiles

½ medium red onion, diced

2 cups broth of choice

1 tablespoon freshly squeezed lime juice

1 tablespoon chili powder

1 teaspoon garlic powder

1 teaspoon cocoa powder

1 teaspoon ground cumin

1 teaspoon sea salt

½ teaspoon ground cinnamon

Pinch cayenne pepper

Directions:

In your slow cooker, combine the olive oil, turkey, sweet potato cubes, tomatoes, bell pepper, chiles, onion, broth, lime juice, chili powder, garlic powder, cocoa powder, cumin, salt, cinnamon, and cayenne. Using a large spoon, break up the turkey into smaller chunks as it combines with the other ingredients.

Cover the cooker and set to low. Cook for 4 to 6 hours.

Stir the chili well, continuing to break up the rest of the turkey, and serve.

Nutrition: Calories: 380 Total Fat: 12g Total Carbs: 38g Sugar: 12g Fiber: 6g Protein: 30g Sodium: 1,268mg

Moroccan Turkey Tagine

Preparation Time: 15 minutes

Cooking Time: 7 to 8 hours

Servings: 4

Ingredients:

4 cups boneless, skinless turkey breast chunks

1 (14 oz.) can diced tomatoes

1 (14 oz.) can chickpeas, drained

2 large carrots, finely chopped

½ cup dried apricots

½ red onion, chopped

2 tablespoons raw honey

1 tablespoon tomato paste

1 teaspoon garlic powder

1 teaspoon ground turmeric

½ teaspoon sea salt

¼ teaspoon ground ginger

¼ teaspoon ground coriander

¼ teaspoon paprika

½ cup water

2 cups broth of choice

Freshly ground black pepper

Directions:

In your slow cooker, combine the turkey, tomatoes, chickpeas, carrots, apricots, onion, honey, tomato paste, garlic powder, turmeric, salt, ginger, coriander, paprika, water, and broth, and season with pepper. Gently stir to blend the ingredients.

Cover the cooker and set to low. Cook for 7 to 8 hours and serve.

Nutrition: Calories: 428 Total Fat: 5g Total Carbs: 46g Sugar: 25g Fiber: 8g Protein: 49g Sodium: 983mg

Turkey Sloppy Joes

Preparation Time: 15 minutes

Cooking Time: 4 to 6 hours

Servings: 4

Ingredients:

1 tablespoon extra-virgin olive oil

1 pound ground turkey

1 celery stalk, minced

1 carrot, minced

½ medium sweet onion, diced

½ red bell pepper, finely chopped

6 tablespoons tomato paste

2 tablespoons apple cider vinegar

1 tablespoon maple syrup

1 teaspoon Dijon mustard

1 teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon sea salt

½ teaspoon dried oregano

Directions:

In your slow cooker, combine the olive oil, turkey, celery, carrot, onion, red bell pepper, tomato paste, vinegar, maple syrup, mustard, chili powder, garlic powder, salt, and oregano. Using a large spoon, break up the turkey into smaller chunks as it combines with the other ingredients.

Cover the cooker and set to low. Cook for 4 to 6 hours, stir thoroughly and serve.

Nutrition: Calories: 251 Total Fat: 12g Total Carbs: 14g Sugar: 9g Fiber: 3g Protein: 24g Sodium: 690mg

Turkey Meatballs with Spaghetti Squash

Preparation Time: 15 minutes

Cooking Time: 7 to 8 hours

Servings: 4

Ingredients:

1 spaghetti squash, halved lengthwise and seeded

For the Sauce:

1 (15-ounce) can diced tomatoes

½ teaspoon garlic powder

½ teaspoon dried oregano

½ teaspoon sea salt

For the Meatballs:

1 pound ground turkey

1 large egg, whisked

½ small white onion, minced

1 teaspoon garlic powder

½ teaspoon sea salt

½ teaspoon dried oregano

½ teaspoon dried basil leaves

Freshly ground black pepper

Directions:

Place the squash halves in the bottom of your slow cooker, cut-side down.

To make the Sauce:

Pour the diced tomatoes around the squash in the bottom of the slow cooker.

Sprinkle in the garlic powder, oregano, and salt.

To make the meatballs:

In a medium bowl, mix the turkey, egg, onion, garlic powder, salt, oregano, and basil, and season with pepper. Form the turkey mixture into 12 balls, and place them in the slow cooker around the spaghetti squash.

Cover the cooker and set to low. Cook for 6 to 7 hours.

Transfer the squash to a work surface, and use a fork to shred it into spaghetti-like strands. Combine the strands with the tomato sauce, top with the meatballs, and serve.

Nutrition: Calories: 253 Total Fat: 8g Total Carbs: 22g Sugar: 4g Fiber: 1g Protein: 24g Sodium: 948mg

Chimichurri Turkey & Green Beans

Preparation Time: 15 minutes

Cooking Time: 7 to 8 hours

Servings: 4

Ingredients:

1 pound green beans

1 (2-to 3-pound) whole, boneless turkey breast

2 cups Chimichurri Sauce (double the recipe)

½ cup broth of choice

Directions:

Put the green beans in the slow cooker. Put the turkey on top. Pour on the sauce and broth.

Cover the cooker and set to low. Cook for 6 to 7 hours, or until the internal temperature of the turkey reaches 165°F on a meat thermometer and the juices run clear, and serve.

Nutrition: Calories: 776 Total Fat: 59g Total Carbs: 14g Sugar: 4g Fiber: 6 Protein: 60g Sodium: 1,128mg

Balsamic-Glazed Turkey Wings

Preparation Time: 15 minutes

Cooking Time: 7 to 8 hours

Servings: 4

Ingredients:

1¼ cups balsamic vinegar

2 tablespoons raw honey

1 teaspoon garlic powder

2 pounds turkey wings

Directions:

In a bowl, put together the vinegar, honey, and garlic powder then mix.

Put the wings in the bottom of the slow cooker, and pour the vinegar sauce on top.

Cover the cooker and set to low. Cook for 7 to 8 hours.

Baste the wings with the sauce from the bottom of the slow cooker and serve.

Nutrition: Calories: 501 Total Fat: 25g Sugar: 9g Fiber: 0g Protein: 47g Sodium: 162mg

Hidden Valley Chicken Drummies  

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Servings: 4

Ingredients:

2 tbsps. Hot sauce   

½ c. melted butter   

Celery sticks   

2 packages Hidden Valley dressing dry mix  

3 tbsps. Vinegar   

12 chicken drumsticks   

Paprika  

Directions:   

Preheat the oven to 350 0F.  

Rinse and pat dry the chicken.  

In a bowl, blend the dry dressing, melted butter, vinegar, and hot sauce. Stir until combined.  

Place the drumsticks in a large plastic baggie, pour the sauce over drumsticks. Massage the sauce until the drumsticks are coated.  

Place the chicken in a single layer on a baking dish. Sprinkle with paprika.  

Bake for 30 minutes, flipping halfway.  

Serve with crudité or salad.  

Nutrition: Calories: 155 Fat: 18 g Carbs: 96 g Protein:15 g Sugars: 0.7 g Sodium: 340 mg

Chicken Divan    

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Servings: 4

Ingredients:

1 c. croutons   

1 c. cooked and diced broccoli pieces  

½ c. water   

1 c. grated extra sharp cheddar cheese  

½ lb. de-boned and skinless cooked chicken pieces 

1 can mushroom soup   

Directions:   

Preheat the oven to 350◦F  

In a large pot, heat the soup and water. Add the chicken, broccoli, and cheese. Combine thoroughly.   

Pour into a greased baking dish.    

Place the croutons over the mixture.    

Bake for 30 minutes or until the casserole is bubbling, and the croutons are golden brown.  

Nutrition: Calories: 380 Fat: 22 g Carbs: 10 g Protein: 25 g Sugars: 2 g Sodium: 475 mg

Spicy Pulled Chicken Wraps 

Preparation Time: 15 minutes

Cooking Time: 6 to 8 hours

Servings: 4

Ingredients:

1 head romaine lettuce 

1½ tsp. ground cumin 

1½ c. low-fat, low-sodium chicken broth 

1 tsp. paprika

1 tsp. garlic powder 

1 lb. skinless, deboned chicken breasts 

2 tsp. Chili powder 

Directions:

In a slow cooker, put all together the ingredients except lettuce and gently stir to combine. 

Set the slow cooker on low.  

Cover and cook for about 6-8 hours. 

Uncover the slow cooker and transfer the breasts into a large plate. 

With a fork, shred the breasts. 

Serve the shredded beef over lettuce leaves. 

Nutrition: Calories: 150 Fat: 3.4 g Carbs: 12 g Protein: 14 g Sugars: 7 g Sodium: 900 mg

Apricot Chicken Wings  

Preparation Time: 15 minutes

Cooking Time: 45-60 minutes

Servings: 3-4

Ingredients:

1 medium jar apricot preserve  

1 package Lipton onion dry soup mix  

1 medium bottle Russian dressing  

2 lbs. chicken wings   

Directions:    

Preheat the oven to 350◦F.  

Rinse and pat dry the chicken wings.  

Bring the chicken wings on a baking pan, single layer.  

Bake for 45 – 60 minutes, turning halfway.  

In a medium bowl, combine the Lipton soup mix, apricot preserve, and Russian dressing. 

Once the wings are cooked, toss with the sauce, until the pieces are coated. 

Serve immediately with a side dish. 

Nutrition: Calories: 162 Fat:17 g Carbs:76 g Protein:13 g Sugars:24 g Sodium:700 mg

Champion Chicken Pockets

Preparation Time: 5 minutes

Cooking Time: 0 minutes

Servings: 4

Ingredients:

½ c. chopped broccoli 

2 halved whole wheat pita bread rounds 

¼ c. bottled reduced-fat ranch salad dressing 

¼ c. chopped pecans or walnuts  

1 ½ c. chopped cooked chicken  

¼ c. plain low-fat yogurt 

¼ c. shredded carrot 

Directions:

In a bowl, put together yogurt and ranch salad dressing then mix.

In a medium bowl, put then combine chicken, broccoli, carrot, and, if desired, nuts. Pour yogurt mixture over chicken; toss to coat.  

Spoon chicken mixture into pita halves.  

Nutrition: Calories: 384 Fat: 11.4 g Carbs: 7.4 g Protein: 59.3 g Sugars: 1.3 g Sodium: 368.7 mg 

Chicken-Bell Pepper Sauté

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Servings: 6

Ingredients:

1 tbsp. olive oil

1 sliced large yellow bell pepper

1 sliced large red bell pepper

3 c. onion sliced crosswise

6 4-oz skinless, boneless chicken breast halves

Cooking spray

20 Kalamata olives

¼ tsp. Freshly ground black pepper

½ tsp. salt

2 tbsps. finely chopped fresh flat-leaf parsley

2 1/3 c. coarsely chopped tomato

1 tsp. chopped fresh oregano

Directions:

Adjust your heat to medium-high and set non-stick frying in place. Heat the oil. Sauté the onions for 8 minutes once the oil is hot.

Add bell pepper and sauté for 10 more minutes.

Add tomato, salt, and black pepper to cook for about 7 minutes until the tomato juice has evaporated.

Add parsley, oregano, and olives to cook for 2 minutes until heated. Set into a bowl and keep warm.

Using a paper towel, wipe the pam and grease with cooking spray. Set back to heat and add chicken breasts. Cook for 3 more minutes on each of the sides. You can opt to cook the chicken in batches

When cooking the last batch, add back the previous batch of chicken and onion-bell pepper mixture then cook for a minute as you toss.

Serve warm and enjoy.

Nutrition: Calories: 223 kcal Protein: 28.13 g Fat: 7.82 g Carbohydrates: 9.5 g

Avocado-Orange Grilled Chicken

Preparation Time: 10 minutes

Cooking Time: 12 minutes

Servings: 4

Ingredients:

1 c. low-fat yogurt

Salt

4 pieces of 4-6oz boneless, skinless chicken breasts

2 tbsps. chopped cilantro

1 tbsp. honey

1 thinly sliced small red onion

¼ c. fresh lime juice

1 deseeded avocado, peeled and chopped

2 peeled and sectioned oranges

Pepper

¼ c. minced red onion

Directions:

Set up a large mixing bowl and mix yogurt, minced red onion, cilantro and honey

Add chicken into the mixture and marinate for half an hour

Grease grate and preheat the grill to medium-high heat.

Set the chicken aside and add seasonings

Grill for 6 minutes on each side

Set the avocado in a bowl.

Add lime juice and toss avocado to coat well.

Add oranges, thinly sliced onions, and cilantro into the bowl with avocado and combine well.

Serve avocado dressing alongside grilled chicken.

Enjoy.

Nutrition: Calories: 216 kcal Protein: 8.83 g Fat: 11.48 g Carbohydrates: 21.86 g

Honey Chicken Tagine

Preparation Time: 60 minutes

Cooking Time: 25 minutes

Servings: 12

Ingredients:

1 tbsp. extra virgin olive oil

1 tsp. ground coriander

1 tbsp. Minced fresh ginger

½ tsp. ground pepper

2 thinly sliced onions

12-oz. seeded and roughly chopped kumquats

14-oz. vegetable broth

1/8 tsp. Ground cloves

½ tsp. salt

1 ½ tbsps. honey

1 tsp. ground cumin

2 lbs. boneless, skinless chicken thighs

4 slivered garlic cloves

15-oz rinsed chickpeas

¾ tsp. ground cinnamon

Directions:

Preheat the oven to about 3750F.

Put a heatproof casserole on medium heat and heat the oil.

Add onions to sauté for 4 minutes

Add garlic and ginger to sauté for 1 minute

Add coriander, cumin, cloves, salt, pepper, and cloves seasonings. Sauté for a minute.

Add kumquats, broth, chickpeas, and honey, then bring to a boil before turning off the heat.

Set the casserole in the oven while covered. Bake for 15 minutes as you stir at a 15-minute interval.

Serve and enjoy

Nutrition: Calories: 586 kcal Protein: 15.5 g Fat: 40.82 g Carbohydrates: 43.56 g

Roasted Chicken

Preparation Time: 60 minutes

Cooking Time: 60 minutes

Servings: 8

Ingredients:

½ tsp. thyme

3 lbs. whole chicken

1 bay leaf

3 garlic cloves

4 tbsps. Coarsely chopped orange peel

½ tsp. Black pepper

½ tbsp. salt

Directions:

Put the chicken under room temperature for about 1 hour.

Using paper towels, pat dry the inside and outside of the chicken.

Preheat the oven to 4500F as soon as you start preparing the chicken seasoning.

Combine thyme, salt, and pepper in a small bowl.

Wipe inside the using 1/3 of the seasoning. Inside the chicken, put the garlic, citrus peel, and bay leaf.

Tuck the tips of the wing and tie the legs together. Spread the rest of the seasoning all over the chicken and put on a roasting pan.

Put in the oven to bake for 60 minutes at 1600F.

Set aside to rest for 15 minutes.

Cut up the roasted chicken and serve.

Enjoy.

Nutrition: Calories: 201 kcal Protein: 35.48 g Fat: 5.36 g Carbohydrates: 0.5 g

Chicken in Pita Bread

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 4

Ingredients:

1 tbsp. Greek seasoning blend

Two lightly beaten large egg whites

½ c. chopped green onions

½ c. diced tomato

2 c. shredded lettuce

4 pieces of 6-inch halved pitas

2 tsp. Divided grated lemon rind

½ c. plain low-fat yogurt

1 tbsp. olive oil

1 ½ tsps. chopped fresh oregano

1 lb. Ground chicken

½ tsp. coarsely ground black pepper

Directions:

Combine egg whites, Greek seasoning, a tablespoon lemon rind, green onions, and black pepper. Separate into 8 parts and mold each into ¼ inch thick patty.

Adjust your heat to medium-high. Set a non-stick skillet in place and fry patties until browned.

Lower the heat to medium. Then, cover the skillet to cook for 4 more minutes.

Set up a small bowl and combine yogurt, oregano, and a tablespoon of lemon rind.

Spread the mixture on the pita and add ¼ cup lettuce and a tablespoon of tomato.

Nutrition:

Calories: 421 kcal

Protein: 29.72 g

Fat: 23.37 g

Carbohydrates: 23.26 g

Orange Chicken Legs

Preparation Time: 10 minutes

Cooking Time: 8 hours

Servings: 4

Ingredients:

Zest of 1 orange

Juice of 1 orange

¼ cup red vinegar

A pinch of salt and black pepper

4 chicken legs

5 garlic cloves, minced

1 red onion, cut into wedges

7 ounces canned peaches, halved

½ cup chopped parsley

Directions:

In a slow cooker, mix the orange zest with the orange juice, vinegar, salt, pepper, garlic, onion, peaches, and parsley. Add the chicken, toss, cover, and cook on Low for 8 hours. Divide between plates and serve.

Enjoy!

Nutrition:

Calories:251

Fat: 4

Fiber: 8

Carbs: 14

Protein: 8

Skillet Chicken with Brussels Sprouts Mix

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Servings: 4

Ingredients:

1½ pounds chicken thighs, skinless and boneless

1 tablespoon olive oil

2 teaspoons chopped thyme

A pinch of salt and black pepper

12 ounces Brussel sprouts, shredded

1 apple, cored and sliced

½ red onion, sliced

1 garlic clove, minced

2 tablespoons balsamic vinegar

¼ cup walnuts, chopped

Directions:

Warm a pan with the oil over medium-high heat, then add the chicken thighs, season with salt, pepper, and thyme. Cook for 5 minutes on each side and transfer to a bowl. Heat the pan again over medium heat, add the onion, apple, sprouts, and garlic. Toss the mix and cook for 5 minutes. Add vinegar to the pan and return the chicken as well. Add the walnuts, toss, cook for 1-2 minutes more then divide between plates and serve.

Enjoy!

Nutrition: Calories: 211 Fat: 4 Fiber: 7 Carbs:13 Protein: 8

Spicy Chipotle Chicken

Preparation Time: 10 minutes

Cooking Time: 12 minutes

Servings: 4

Ingredients:

1 pound chicken breasts, skinless, boneless and cut into strips

1 teaspoon chili powder

1 teaspoon ground cumin

A pinch of salt and black pepper

1 tablespoon olive oil

1 red bell pepper, sliced

1 cup halved mushrooms

1 yellow onion, chopped

3 garlic cloves, minced

1 tablespoon chopped chipotles in adobo

1½ tablespoons lime juice

Directions:

Warm a pan with the oil on medium-high heat and add the chicken. Mix and cook for 3-4 minutes. Add the chili powder, the cumin, salt, pepper, bell pepper, mushrooms, onion, garlic, chipotles, and lime juice. Mix and cook for 7 minutes more, divide into bowls and serve.

Enjoy!

Nutrition: Calories: 241 Fat: 4 Fiber: 7 Carbs: 14 Protein: 7

Chicken with Fennel

Preparation Time: 10 minutes

Cooking Time: 8 minutes

Servings: 4

Ingredients:

1 ¼ pounds chicken cutlets

1 ½ teaspoon smoked paprika

A pinch of salt and black pepper

3 tablespoons olive oil

1 fennel bulb, sliced

¾ cup fennel fronds

1/3 cup red onion, sliced

1 avocado, peeled, pitted and sliced

2 tablespoons lemon juice

Directions:

Warm a pan with 1 tbsp. Olive oil on medium-high heat temperature, then add the chicken, season with salt, pepper, and smoked paprika and cook for 4 minutes on each side. Divide between plates. In a bowl, mix the rest of the oil with the fennel, fennel fronds, onion, avocado, and lemon juice. Toss the salad and place next to the chicken then serve.

Enjoy!

Nutrition: Calories: 288 Fat: 4 Fiber: 6 Carbs: 12 Protein: 7

Adobo Lime Chicken Mix

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Servings: 6

Ingredients:

6 chicken thighs

Salt and black pepper to the taste

1 tablespoon olive oil

Zest of 1 lime

1½ teaspoons chipotle peppers in adobo sauce

1 cup sliced peach

1 tablespoon lime juice

Directions:

Warm a pan with the oil on medium-high heat and add the chicken thighs. Season with salt and pepper, then brown for 4 minutes on each side and bake in the oven at 375 degrees F for 20 minutes. In your food processor, mix the peaches with the chipotle, lime zest, and lime juice, then blend and pour over the chicken. Bake for 10 minutes more, divide everything between plates and serve.

Enjoy!

Nutrition: Calories: 309 Fat: 6 Fiber: 4 Carbs: 16 Protein: 15

Cajun Chicken & Prawn

Preparation Time: 5 minutes

Cooking Time: 35 minutes

Servings: 2

Ingredients:

2 Free-range Skinless Chicken breast, chopped

1 Onion, chopped

1 Red pepper, chopped

2 Garlic cloves, crushed

10 Fresh or frozen prawn

1 tsp. Cayenne powder

1 tsp. Chili powder

1 tsp. Paprika

1/4 tsp. Chili powder

1 tsp. Dried oregano

1 tsp. Dried thyme

1 cup Brown or wholegrain rice

1 tbsp. Extra Virgin olive oil

1 can Tomatoes, chopped

2 cups Homemade chicken stock

Directions:

In a bowl, put all the spices and herbs then mix to form your Cajun spice mix.

Grab a large pan and add the olive oil, heating on medium heat.

Add the chicken and brown each side for around 4-5 minutes. Place to one side.

Add the onion to the pan and fry until soft.

Add the garlic, prawns, Cajun seasoning, and red pepper to the pan and cook for around 5 minutes or until prawns become opaque.

Add the brown rice along with the chopped tomatoes, chicken, and chicken stock to the pan.

Cover the pan and allow to simmer for around 25 minutes or until the rice is soft.

Serve and enjoy!

Nutrition: Calories: 557 kcal Protein: 18.96 g Fat: 12.34 g Carbohydrates: 93.28 g

Healthy Turkey Gumbo

Preparation Time: 5 minutes

Cooking Time: 2 hours

Servings: 1

Ingredients:

1 Whole Turkey

1 Onion, quartered

Stalk of Celery, chopped

3 Cloves garlic, chopped

1/2 cup Okra

1 can chopped tomatoes

1 tbsp. Extra virgin olive oils

1-2 Bay leaves

Black pepper to taste

Directions:

Take the first four ingredients and add 2 cups of water in a stockpot, heating on a high heat until boiling.

Lower the heat and simmer for 45-50 minutes or until turkey is cooked through.

Remove the turkey and strain the broth.

Grab a skillet and then heat the oil on medium heat and brown the rest of the vegetables for 5-10 minutes.

Stir until tender, and then add to the broth.

Add the tomatoes and turkey meat to the broth and stir.

Add the bay leaves and continue to cook for an hour or until the sauce has thickened.

Season with black pepper and enjoy.

Nutrition: Calories: 261 kcal Protein: 11.72 g Fat: 12.91 g Carbohydrates: 28.33 g

Chinese-Orange Spiced Duck Breasts

Preparation Time: 4 minutes

Cooking Time: 20 minutes

Servings: 2

Ingredients:

1 tsp. EXTRA Virgin olive oil

2 Duck breasts, skin removed

1 White onion, sliced

3 Cloves garlic, minced

2 tsp. Ginger, grated

1 tsp. Cinnamon

1 tsp. Cloves

1 Orange-Zest and Juice (Reserved the wedges)

2 Bok or Pak Choy plants leaves separated

Directions:

Slice the duck breasts into strips and add to a dry, hot pan, cooking for 5-7 minutes on each side or until cooked through to your liking.

Remove to one side.

Add olive oil to a clean pan and sauté the onions with the ginger, garlic, and the rest of the spices for 1 minute.

Put the juice and zest of the orange and continue to sauté for 3-5 minutes.

Add the duck and bok choi and heat through until wilted and duck is piping hot.

Serve and garnish with the orange segments.

Nutrition: Calories: 267 kcal Protein: 36.58 g Fat: 11.1 g Carbohydrates: 3.31 g

Super Sesame Chicken Noodles

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 2

Ingredients:

2 Free-range skinless chicken breasts, chopped

1 cup Rice/Buckwheat noodles such as Japanese Udon

1 Carrot, chopped

1/2 orange juiced

1 tsp. Sesame Seed

2 tsp. Coconut Oil

1 Thumb size piece of ginger, minced

1/2 cup Sugar snap peas

Directions:

Warm 1 tsp oil on medium heat in a skillet.

Sauté the chopped chicken breast for about 10-15 minutes or until cooked through.

While cooking the chicken, place the noodles, carrots, and peas in a pot of boiling water for about 5 minutes. Drain.

In a bowl, mix together the ginger, sesame seeds, 1 tsp oil, and orange juice to make your dressing.

Once the chicken is cooked and noodles are cooked and drained, add the chicken, noodles, carrots, and peas to the dressing and toss.

Serve warm or chilled.

Nutrition: Calories: 168 kcal Protein: 5.31 g Fat: 8.66 g Carbohydrates: 19.34 g

Lebanese Chicken Kebabs and Hummus

Preparation Time: 10 minutes + 1 hour marinate

Cooking Time: 35 minutes

Servings: 4

Ingredients:

For the Chicken:

1 cup Lemon Juice

8 Garlic cloves, minced

1 tbsp. Thyme, finely chopped

1 tbsp. Paprika

2 tsp. ground cumin

1 tsp. Cayenne pepper

4 Free-range skinless chicken breasts, cubed

4 Metal kebabs skewers

Lemon wedges to garnish

For the Hummus:

1 can Chickpeas/ 1 cup dried (soaked overnight)

2 tbsp. Tahini paste

1 Lemon juice

1 tsp. Turmeric

1 tsp. Black pepper

2 tbsp. Olive oil

Directions:

Whisk the lemon juice, garlic, thyme, paprika, cumin, and cayenne pepper in a bowl.

Skewer the chicken cubes using kebab sticks (metal).

Baste the chicken per side with the marinade, covering for as long as possible in the fridge (the lemon juice will tenderize the meat and means it will be more suitable for the anti-inflammatory diet).

When ready to cook, set the oven to 400°F/200 °C/Gas Mark 6 and bake for 20-25 minutes or until chicken is thoroughly cooked through.

Prepare the hummus by putting the ingredients to a blender and whizzing up until smooth. If it is a little thick and chunky, add a little water to loosen the mix.

Serve the chicken kebabs, garnished with the lemon wedges and the hummus on the side.

Nutrition: Calories: 576 kcal Protein: 61.66 g Fat: 18.55 g Carbohydrates: 42.07 g

Nutty Pesto Chicken Supreme

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Servings: 2

Ingredients:

2 Free ranges skinless chicken/ turkey breasts

1 bunch of fresh basil

1/2 cup raw spinach

1 cup Crashed macadamias/almonds/walnuts or a combination

2 tbsp. Extra virgin olive oil

1/2 cup low-fat hard cheese (optional)

Directions:

Set the oven to 350°F.

Get the chicken breasts and use a meat pounder to ‘thin’ each breast into a 1cm thick escalope.

Reserve a handful of the nuts before adding the rest of the ingredients and a little black pepper to a blender or pestle and mortar and blend until smooth (you can leave this a little chunky for a rustic feel if you wish).

Add a little water if the pesto needs loosening.

Coat the chicken in the pesto.

Bake for at least 30 minutes in the oven, or until chicken is completely cooked through.

Top each chicken escalope with the remaining nuts and place under the broiler for 5 minutes for a crispy topping to complete.

Nutrition: Calories: 2539 kcal Protein: 444.61 g Fat: 71.66 g Carbohydrates: 5.99 g

Delicious Roasted Duck

Preparation Time: 10 minutes 

Cooking Time: 4 hours and 50 minutes 

Servings: 4

Ingredients:

1 medium duck

1 celery stalk, chopped 

2 yellow onions, chopped 

2 teaspoons thyme, dried 

8 garlic cloves, minced 

2 bay leaves

¼ cup parsley, chopped 

A pinch of salt and black pepper 

One teaspoon herbs de Provence 

For the sauce:

1 tablespoon tomato paste 

1 yellow onion, chopped 

½ teaspoon sugar 

½ cup white wine 

3 cups water

1 cup chicken stock 

1 and ½ cups black olives, pitted and chopped 

¼ teaspoon herbs de Provence 

Directions:

In a baking dish, arrange thyme, parsley, garlic, and 2 onions.  

Add duck, season with salt, 1 teaspoon herbs de Provence and pepper.  

Place in the oven at 475 degrees F and roast for 10 minutes.  

Cover the dish, reduce heat to 275 degrees F, and roast duck for 3 hours and 30 minutes.  

Meanwhile, heat a pan over medium heat, add 1 yellow onion, stir and cook for 10 minutes.  

Add tomato paste, stock, sugar, ¼ teaspoon herbs de Provence, olives and water, cover, reduce heat to low, and cook for 1 hour.  

Transfer duck to a work surface, carve, discard bones, and divide between plates. 

Drizzle the sauce all over and serve right away. 

Nutrition: Calories: 254 Fat: 3 Fiber: 3 Carbs: 8 Protein: 13

Duck Breast with Apricot Sauce  

Preparation Time: 10 minutes 

Cooking Time: 20 minutes 

Servings: 4

Ingredients:

4 duck breasts, boneless 

Salt and black pepper to taste 

¼ teaspoon cinnamon, ground 

¼ teaspoon coriander, ground 

5 tablespoons apricot preserving 

3 tablespoons chives, chopped 

2 tablespoons parsley, chopped 

A drizzle of olive oil 

3 tablespoons apple cider vinegar 

2 tablespoons red onions, chopped 

1 cup apricots, chopped 

¾ cup blackberries 

Directions:

Season duck breasts with salt, pepper, coriander, and cinnamon, place them on a preheated grill pan over medium-high heat, cook for 2 minutes, flip them and cook for 3 minutes more.  

Flip duck breasts again, add 3 tablespoons apricot preServings, cook for 1 minute, transfer them to a cutting board, leave aside for 2-3 minutes and slice.  

Heat a pan over medium heat, add vinegar, onion, 2 tablespoons apricot preServings, apricots, blackberries, and chives, stir and cook for 3 minutes.  

Divide sliced duck breasts between plates and serve with apricot sauce drizzled on top. 

Nutrition: Calories: 275 Fat: 4 Fiber: 4 Carbs: 7 Protein: 12

Duck Breast Salad

Preparation Time: 10 minutes 

Cooking Time: 20 minutes 

Servings: 4

Ingredients:

3 tablespoons white wine vinegar 

2 tablespoons sugar 

2 oranges, peeled and cut into segments 

1 teaspoon orange zest, grated 

1 tablespoon lemon juice 

1 teaspoon lemon zest, grated 

3 tablespoons shallot, minced 

tablespoons canola oil 

Salt and black pepper to taste 

2 duck breasts, boneless but the skin on, cut into 4 pieces 

1 head of frisee, torn 

2 small lettuce heads washed, torn into small pieces 

2 tablespoons chives, chopped 

Directions:

Warm a small saucepan on medium-high heat, add vinegar and sugar, stir and boil for 5 minutes and take off the heat.  

Add orange zest, lemon zest and lemon juice, stir and leave aside for a few minutes. 

Add shallot, salt, and pepper to taste and the oil, whisk well and leave aside. 

Pat dry duck pieces score skin, trim, and season with salt and pepper.  

Warm a pan on medium-high heat for 1 minute, arrange duck breast pieces skin side down, brown for 8 minutes, reduce heat to medium and cook for 4 more minutes. 

Flip pieces, cook for 3 minutes, transfer to a cutting board and cover them with foil. 

Put frisee and lettuce in a bowl, stir and divide between plates.  

Slice duck, arrange on top, add orange segments, sprinkle chives, and drizzle the vinaigrette. 

Nutrition: Calories: 320 Fat: 4 Fiber: 4 Carbs: 6 Protein: 14

Duck Breast and Blackberries Mix 

Preparation Time: 10 minutes 

Cooking Time: 25 minutes 

Servings: 4

Ingredients:

4 duck breasts

2 tablespoons balsamic vinegar 

3 tablespoons sugar 

Salt and black pepper to taste 

1 ½ cups water

4 ounces blackberries 

¼ cup chicken stock 

1 tablespoon butter 

2 teaspoons cornflour 

Directions:

Pat dry duck breasts with paper towels score the skin, season with salt and pepper to taste, and set aside for 30 minutes.  

Put breasts skin side down in a pan, heat over medium heat, and cook for 8 minutes. 

Flip breasts and cook for 30 more seconds.  

Transfer duck breasts to a baking dish skin side up, place in the oven at 425 degrees F, and bake for 15 minutes.  

Pull out the meat from the oven and leave aside to cool down for 10 minutes before you cut them.  

Meanwhile, put sugar in a pan, heat over medium heat, and melt it, stirring all the time.  

Take the pan off the heat, add the water, stock, balsamic vinegar, and the blackberries. 

Heat this mix to medium temperature and cook until sauce is reduced to half.  

Transfer sauce to another pan, add cornflour mixed with water, heat again, and cook for 4 minutes until it thickens.  

Add salt and pepper, the butter, and whisk well. Slice the duck breasts, divide between plates and serve with the berries sauce on top.   

Nutrition: Calories: 320 Fat: 15 Fiber: 15 Carbs: 16 Protein: 11

Duck Legs and Wine Sauce 

Preparation Time: 10 minutes 

Cooking Time: 1 hour and 30 minutes 

Servings: 4

Ingredients:

4 duck legs, trimmed 

Salt and black pepper 

1 teaspoon olive oil 

2 shallots, chopped 

1 carrot, chopped 

1 and ½ cups red wine 

2 teaspoons tomato paste 

½ cup chicken stock 

2 tablespoons sugar 

1 tablespoon balsamic vinegar 

1 teaspoon rosemary, dried 

Directions:

Warm a pan with the oil on medium-high heat.  

Add duck legs, season with salt and pepper, brown for 5 minutes on all sides and transfer to a plate.  

Heat the same pan over medium heat, add the shallots and carrots, stir and cook for 2 minutes.  

Add the wine, tomato paste, stock, sugar, vinegar, rosemary, stir and simmer for 5 minutes.  

Return the duck legs, toss, cook everything for 1 hour and 30 over medium-low heat stirring often, divide everything between plates and serve. 

Nutrition: Calories: 257 Fat: 14 Fiber: 6 Carbs: 14 Protein: 8

Chicken Piccata

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Servings: 4

Ingredients:

4 boneless, skinless chicken breast

1 cup ground almond meal

1/4 cup grated Parmesan cheese

1/2 teaspoon Dijon mustard

1 yellow onion, chopped

1 teaspoon of sea salt

1/2 teaspoon ground black pepper

4 tablespoons olive oil

4 tablespoons organic unsalted butter

1/2 cup organic, gluten-free chicken broth

3 tablespoons lemon juice

2 tablespoons capers

3 tablespoons organic butter

1/4 cup fresh parsley, chopped

Directions:

Combine the almond meal, cheese, mustard, salt, and pepper spread the mixture on a shallow dish.

Wash the pounded chicken breasts in water and shake off the excess. Dredge the chicken in the flour mixture.

Add tablespoons of butter in a large saucepan over high heat; add the olive oil.

Cook chicken in butter and oil for approximately 3-4 minutes on each side until golden brown.

Place the cooked chicken on a serving dish and cover to keep warm.

Stir in the chicken broth, lemon juice, and capers, scraping up any brown bits in the pan.

Add the chicken broth, lemon juice, and capers to the skillet, stirring and scraping up any brown bits in the skillet. Simmer until the sauce is reduced and reaches a light syrup consistency. Reduce heat to low and stir in remaining butter.

Ladle the sauce over the chicken breasts and top with chopped parsley. Serve with lemon slices or wedges.

Nutrition: Calories: 357 kcal Protein: 4.51 g Fat: 35.73 g Carbohydrates: 6.16 g

Honey-Mustard Lemon Marinated Chicken

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients:

1 pound lean chicken breast

1/4 cup Dijon mustard

1 tablespoon olive oil

1/4 cup rosemary leaves, chopped

1 lemon, zested and juiced

1 tablespoon cayenne pepper

1/2 teaspoon ground black pepper

1/2 teaspoon sea salt

Directions:

Place chicken breasts in a 7 x 11-inch baking dish.

Mix together all ingredients except the chicken in a medium bowl.

Pour prepared marinade over chicken; turn sides to coat. Cover, place in the fridge and marinate for an hour or overnight for the best flavor.

Bake at 350°F for 20 minutes.

Use the extra sauce over the top and serve.

Nutrition: Calories: 265 kcal Protein: 26.12 g Fat: 16.27 g Carbohydrates: 3.08 g

Spicy Almond Chicken Strips with Garlic Lime Tartar Sauce

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 4

Ingredients:

Chicken sticks:

1 ½ pounds chicken breast, cut into 1x5-inch pieces

2 organic free-range eggs, whisked

1/2 cup blanched almond flour

1/2 teaspoon ground cayenne pepper

1/4 cup dried basil

3 cloves garlic, finely chopped

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup coconut oil

Garlic Lime Tartar Sauce:

1 cup mayonnaise

1 teaspoon garlic powder

2 tablespoons lime juice

1 1/2 tablespoon dill pickle relish

1 tablespoon dried onion flakes

1/2 teaspoon salt

Directions:

Whisk together all the ingredients for the tartar sauce until well-combined. Chill for at least30 minutes until serving.

Whisk eggs in a medium bowl. In another bowl, combine almond flour, cayenne pepper, basil, garlic, salt, and pepper.

Dip chicken strips in egg, then flour mixture; coat well and place sticks in a plate.

Heat some coconut oil in a saucepan over medium-high heat. Add half of the chicken strips and cook for 2-3 minutes on each side until well-browned. Leave enough room around chicken strips so that they aren’t overcrowded.

Drain sticks on paper towels on a plate. Heat another 1/4 cup coconut oil and cook the remaining half of the chicken strips. Serve with the prepared Garlic Lime Tartar Sauce.

Nutrition: Calories: 1092 kcal Protein: 94.15 g Fat: 75.01 g Carbohydrates: 7.5 g

Lemon and Herb Crusted Chicken Fillets

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients:

4 Chicken Fillets

2 teaspoons salt

1 teaspoon ground black pepper

1 cup gluten-free breadcrumbs

2 tablespoons chives

2 tablespoons fresh thyme, finely chopped

2 tablespoons parsley

1 teaspoon Dijon mustard

1 teaspoon ginger, grated

1/2 teaspoon garlic powder

1/2 teaspoon onion 

1 teaspoon lemon peel

1/4 cup lemon juice

Directions:

Preheat the oven to 400 degrees F.

Line a baking tray with parchment.

Season both sides of chicken fillets. Place skin side down on the

prepared baking sheet.

Combine the breadcrumbs, chives, thy me, parsley, mustard, ginger, garlic powder, onion powder, and lemon peel in a medium bowl.

Sprinkle chicken with lemon juice and press the breadcrumb mixture on top of the chicken fillets.

Cook for 20 minutes.

Nutrition: Calories: 1123 kcal Protein: 196.72 g Fat: 27.62 g Carbohydrates: 9.99 g

Grilled Chicken with Black Bean Mango Salsa

Preparation Time: 10 minutes

Cooking Time: 7 minutes

Servings: 2

Ingredients:

2 Chicken Breast

1 clove garlic, minced

1 tablespoon dried parsley flakes

1 teaspoon dried basil

1 tablespoon lemon juice

1/3 cup extra-virgin olive oil

1 teaspoon ground black pepper

1/2 teaspoon salt

1/2 cup black beans

1 large ripe mango

1 tablespoon orange juice

2 tablespoons lemon juice

2 tablespoons red onion, minced

1/2 red bell pepper, diced

1 tablespoon fresh cilantro, chopped

1 teaspoon ground cumin

1/4 teaspoon ground black pepper

Directions:

In a mixing bowl, mix all the salsa ingredients and refrigerate until serving.

Place chicken in a large dish.

Whisk together the garlic, parsley, basil, lemon juice, olive oil, salt, and pepper in a bowl. Pour marinade onto chicken and turn sides to coat. Place in the fridge for 1 hour.

Preheat a lightly oiled grill to medium-high.

Discard tilapia marinade and grill the chicken 7 minutes each side.

Nutrition: Calories: 876 kcal Protein: 75.37 g Fat: 46.56 g Carbohydrates: 37.2 g

Mango & Lime BBQ Turkey

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 4

Ingredients:

4 boneless, skinless turkey breasts (about 1.5-lbs.)

Juice of 2 limes

Zest of 2 limes

1/2 tsp. black pepper

1 medium mango, chopped

Directions:

Combine the lime juice, lime zest, and black pepper in a sealable Ziploc bag. Add in the turkey, seal bag, and toss to coat.

Set the grill to medium-high and spray grates with a high heat cooking spray. Grill turkey for 5 to 7 minutes each side or until an internal temperature of about 165°F is reached.

While the turkey is grilling, chop up mango.

Remove turkey from grill and place each breast on a serving dish. Top each turkey breast with chopped mango, to garnish. Drizzle with a little lime juice, if preferred. Serve and enjoy!

Nutrition: Calories: 2110 kcal Protein: 427.56 g Fat: 30.95 g Carbohydrates: 3.94 g

Turkey Club Wraps

Preparation Time: 5 minutes

Cooking Time: 5 minutes

Servings: 1

Ingredients:

1 flatbread wrap or whole wheat tortilla

2-ounce of smoked turkey (sliced deli-thin)

½ slice sharp American cheese (sliced deli-thin)

2 slices cooked bacon

1 tbsp. ranch yogurt dressing

2 tomato slices

romaine lettuce (or baby spinach)

Directions:

Begin by spreading ranch dressing out over the center of the wrap or tortilla.

Next, layer on the turkey, cheese, bacon, tomato, and lettuce (or spinach).

Finally, fold in each side of wrap or tortilla and then roll up and enjoy!

Nutrition: Calories: 791 kcal Protein: 31.84 g Fat: 63.37 g Carbohydrates: 22.53 g

Turkey Bacon Melt Sandwich

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 2

Ingredients:

6 strips organic/natural turkey bacon, cut in half

2 sprouted whole-grain English muffin

4 thick slices of organic tomato

4 slices of organic cheese

Directions:

Preheat oven to 400°F.

Prepare turkey bacon according to package directions.

Split the muffins in half then place the muffin halves face-up on a baking sheet.

Layer only two of the halves with 3 half-slices of bacon, followed by a slice of cheese, followed by 3 half-slices of bacon, followed by the remaining second slice of cheese. Place the baking sheet in the preheated oven and bake for 3-5 minutes or until the muffins are toasted and the cheese melted.

Take off the baking sheet from the oven and place 1 to 2 thick slices of tomato on the top of two of the muffin halves. If desired, place the baking sheet back in the oven and continue baking for an additional 3-4 minutes or until the tomato slices are warm.

Remove from the oven and transfer the layered half of the English muffins onto two separate breakfast plates. Top each layered-half of muffin with the remaining non-layered halves to complete the sandwich. Serve immediately.

Nutrition: Calories: 431 kcal Protein: 23.05 g Fat: 23.22 g Carbohydrates: 32.92 g

Chicken Church (Chicken with Bulgur)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Servings: 2

Ingredients:

1 hen

1 teaspoon bulgur

2 chromid onions

1 k. h. melted pork fat

1 k. teaspoon

3 red tomatoes

10 grains black pepper

salt to taste

1 teaspoon red pepper

Directions:

For the Chicken Church (Bulgur) recipe, the chicken is cut into portions, and they are stewed in fat and some water.

After about 15 minutes, the chopped chromite is added.

Wait until browned and seasoned with red pepper and salt to taste.

Stir and pour hot water to cover the products.

The dish is slammed and allowed to simmer over moderate heat.

When the meat begins to soften, the bulgur and black pepper are added, and the stew is continued over moderate heat.

After a quarter of an hour, peel the peeled and grated tomatoes.

Stew until meat is completely softened.

The hen church (Bulgur hen) is served while hot.

Nutrition: Calories: 120 kcal Protein: 6.11 g Fat: 3.52 g Carbohydrates: 17.9 g

Chicken in pastry

Preparation Time: 20 minutes

Cooking Time: 1 hour and 30 minutes

Servings: 4-6

Ingredients:

1 yogurt

salt

1 tsp bicarbonate of soda

1 egg

1 tbsp. oil

flour

1 chicken

4-5 heads chromium onion

1-2 peppers

1-2 tomatoes

1 packet cow butter

1 parsley

1 tbsp. savory thyme

black pepper, red pepper, fenugreek, salt

Directions:

The dough mixes with the products and rolls over a crust larger than the pan in which the chicken will be baked.

Put the peel in a greased pan and sprinkle with more fat.

In the hot oil, stew the onion and the peppers, finely chopped, then add the spices.

Cut the chicken into portions and sprinkle with salt, fenugreek, red and black pepper.

Pour half of the stewed onions and peppers over the peel.

Meat is sliced ​​ and covered with other vegetables.

Cut tomatoes from above.

The stuffing thus prepared is wrapped in the bark as a grease-packed and punched in several places with a fork.

Bake the chicken in the pastry for about 1 hour and 30 minutes, initially in the oven at 220 ° C and then gradually reduce to 180

° C., covered with foil.

Allow the chicken in the pastry to cool shortly before serving.

Nutrition: Calories: 322 kcal Protein: 37.39 g Fat: 9.47 g Carbohydrates: 21.27 g

Chicken galantine

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Servings: 2

Ingredients:

1 larger chicken

1 box of Ruse boiled

1 carrot

1 small head of onion kromid

3-4 rounds of salami

2-3 mushrooms

1 tbsp. spicy

1/3 grated nutmeg

1/2 bunch parsley

salt and ground black pepper

1 large slice of bread

1 k. including fresh milk

Directions:

The chicken is cleaned and washed thoroughly.

Tears very carefully, taking care not to tear his skin.

The meat is boiled in salted water, and even hot, they are chopped very finely or ground with other products.

The bread is soaked in milk, squeezed and added to the mixture.

Fill the skin.

The neck is folded so that it does not come out of the filling. The legs are well-shaped and sewn.

The abdominal opening is also sutured.

Put in a saucepan, pour in some broth and cover with pieces of oil.

Bake in an oven up to golden brown.

Served on a large plateau, with the feet adorned with foil or special cooking curls.

Chicken galantine is served warm and cut into portions.

Nutrition: Calories: 638 kcal Protein: 102.87 g Fat: 16.47 g Carbohydrates: 13.99 g

Chicken medallions

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 2

Ingredients:

500 g chicken fillet

50 grams of cheese

1/2 tsp. + 2 tsp flour

200 ml of tomato juice

100 g canned mushrooms

150 grams of ham

1 pc egg

2 pc slice of bread

pepper

salt

Directions:

Fill the chicken fillet lightly with a piece of yellow cheese on each steak.

Then roll into a ball and roll into flour (1/2 hour).

Fry on both sides until red.

The slices are dipped in the broken egg and fried.

Prepare the sauce by frying the mushrooms, ham, flour, and tomato juice (if you find it very thick, add some water).

Season with pepper and salt and simmer for a few minutes.

In a serving platter, place the fried fillet, fillet on it, and pour over the tomato sauce.

Nutrition: Calories: 2567 kcal Protein: 169.83 g Fat: 55.32 g Carbohydrates: 440.93 g

Chicken with rice in the oven

Preparation Time: 20 minutes

Cooking Time: 4 hours and 15 minutes

Servings: 4

Ingredients:

3L of water

700 g chicken legs (upper and lower)

1 tbsp. salt

3 tbsp. butter or oil

1 bromide onion

2 carrots

1 red pepper

200 g (1 h) rice

salt

ground black pepper

savory

parsley

Directions:

For the recipe "Chicken with Oven Rice" in a large saucepan boil the water together with 1 tablespoon salt.

Start chicken legs and cook for about 30-35 minutes.

The chicken legs are removed and boned, and the broth is cooked and strained.

In a large frying pan, the oil burns.

Add the peeled and sliced ​​ onions and carrots.

Simmer until soft for about 5 minutes and add chopped pepper.

Cook for further 5 minutes, then pour the rice.

Fry until whitening.

Meat and rice are distributed in a refractory pan.

Sprinkled with savory, salt, and ground black pepper.

Pour over 3 hours of strained broth.

The oven is heated to 220° C.  

Chicken with rice in the oven is baked for 25-30 minutes or until the rice has absorbed all the water and is left with only fat.

The dish "Chicken with Oven Rice" is distributed on plates and served, sprinkled, if desired, with finely chopped parsley.

Nutrition: Calories: 360 kcal Protein: 36.22 g Fat: 18.19 g

Chicken Cheese Steak

Preparation Time: 20 minutes

Cooking Time: 5 hours

Servings: 4

Ingredients:

Black pepper (as desired)

Sea salt (as desired)

6 Oopsie Bread, slices

2 tbsp. Steak seasoning

2 Garlic cloves, chopped

6 Provolone cheese, sliced

2 Green peppers, thinly sliced

1 Onion, sliced

2 tbsp. Light Coconut oil 

1 lb. Chicken breasts 

Directions:

Thinly slice the chicken into strips before adding it to a bowl and seasoning with steak seasoning, pepper, and salt as needed.

Add the coconut oil to the slow cooker before adding in the green peppers and the onions and then top it all with the chick.

Cover the slow cooker and let it cook on low heat for 5 hours.

Divide the results into 6 servings and add the results to each roll before topping with the cheese and toasting for 2 minutes prior to serving.

Nutrition: Calories: 532 kcal Protein: 39.63 g Fat: 31.06 g Carbohydrates: 22.1 g

Chicken Korma

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Servings: 3

Ingredients:

16 oz. Chicken breast, grilled

100 milliliters 35 percent fat Cooking cream

5 tbsp. Coconut oil

1 stick Cinnamon

.5 tbsp. Curry

2 cloves Garlic, chopped

2 tbsp. Ginger, grated

7 pods Cardamom 

2 leaves bay

1 Onion

Cayenne pepper (as desired)

30 grams Coconut oil

.5 tsp. Salt

3 tbsp. Water 

Directions:

Cut the onion so that one half is chopped, and the other is thinly sliced.

Place the coconut oil and coconut oil together into a frying pan before adding a medium heat.

Once the mixture is heated, add in the cardamom pods, bay leaves, and cinnamon sticks and sizzle for just a few seconds.

Add the onion slices into the mixture and allow them to become light brown.

Mix the salt, curry, cayenne pepper, garlic, ginger, and chopped onion together well before adding in the cooking cream.

Add the results to the chicken and mix well.

Add the water to the pan before letting it simmer for 10 minutes.

Nutrition: Calories: 6290 kcal Protein: 132.39 g Fat: 47.08 g  Carbohydrates: 1287.37 g

Teriyaki Chicken

Preparation Time: 2 hours and 25 minutes

Cooking Time: 20 minutes

Servings: 3

Ingredients:

Black pepper (as needed)

Salt (as needed)

lbs. Chicken breast

3 tbsp. Coconut oil

Sweetener (as desired)

1 tbsp. Powdered ginger

1 tbsp. Powdered garlic

1 tbsp. White vinegar

1 tbsp. Worcestershire sauce 

.5 cup Soy sauce

Directions:

Combine the Worcestershire sauce, coconut oil, sweetener, soy sauce, pepper, salt, ginger, garlic, and vinegar together using a large bowl.

Add in the chicken, cover the bowl and let the chicken marinate for 2 hours. 

Add the chicken to a frying pan before placing the pan on the stove over a burner turned to medium heat. 

Cook the chicken until the marinate has nearly completely evaporated, and the internal temperature has reached 165 degrees F.

Nutrition: Calories: 675 kcal Protein: 52.97 g Fat: 44.35 g Carbohydrates: 14.43 g

Celery Fries and Chicken

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Servings: 6

Ingredients:

Chicken

2 tbsp. Coconut oil 

Salt (as needed)

4 Chicken breasts

Pepper (as needed)

Celery Fries

.5 tsp. Salt

.25 tsp. Pepper

1.5lbs. Root celery

2 tbsp. Coconut oil

Directions:

Ensure your oven is on and turn to 400F.

Cube the chicken before adding it to a large mixing bowl before adding in 2 T coconut oil and seasoning as needed. Allow the chicken to marinate for at least 15 minutes.

At the same time, cut the root celery into strips and place it in a large bowl before adding in the remaining coconut oil and seasoning as needed. Shake well to coat.

Place the celery strips and chicken on a baking sheet before placing the sheet in the oven to bake for 20 minutes.

Nutrition: Calories: 623 kcal Protein: 74.67 g Fat: 32.46 g  Carbohydrates: 4.26 g

Chicken Cacciatore with Spaghetti Squash

Preparation Time: 60 minutes

Cooking Time: 30 minutes

Servings: 6

Ingredients:

4 Chicken thighs, boneless, skinless, bite-size

1 medium Onion, diced

1 Large Bell peppers (bite-sized)

2 cloves Garlic, minced 

.5 tsp. Dried thyme

1 cup Chicken stock

1 (28 oz.) can diced tomatoes

1 (8 oz.) can Tomato sauce

.5 tsp. Dried basil

Salt (as desired)

Pepper (as desired)

.5 Yellow squash, diced

.5 tsp. Dried oregano

1 small Spaghetti squash

Directions:

Dice the veggies. Set them aside.

Cut the chicken up. Season it as desired.

Bring the chicken in a Dutch oven and let it brown for about 8 minutes.

Add in the onion, garlic, and bell pepper and cook for approximately 5 minutes or until the onions soften.

Add the chicken tomato sauce, tomatoes, and chicken stock.

Season as desired and mix well before letting everything boil.

Lower the heat then cook for at least 30 minutes.

Add the yellow squash. Cook between 15 and 30 more minutes.

Nutrition: Calories: 524 kcal Protein: 57.01 g Fat: 27.23 g Carbohydrates: 11.31 g

Chicken Burrito

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Servings: 6-8

Ingredients:

pounds chicken thighs, diced

2 teaspoons gram masala

2 cans (15 ounces each) diced tomatoes

2 onions, chopped

1 teaspoon chili flakes

1 teaspoon cumin powder

2 carrots, peeled, grated

2 bell peppers (any 2 colors), sliced

2 zucchinis, grated

½ teaspoon dried basil

Iceberg lettuce leaves, as required

2 tablespoons olive oil or ghee

Directions:

Add tomatoes and basil into a pan. Place the pan over medium heat. Heat thoroughly. Turn off the heat.

Place a wok or large pan over medium heat. Add ½ tablespoon oil. When the oil is heated, put the onion and sauté until light brown.

Add garam masala, chili flakes, cumin, and basil and sauté for a few seconds until fragrant. Transfer into a bowl and set aside.

Place the pan back overheat. Add remaining oil. When the oil is heated, put the chicken and sauté until brown.

Add the onions back into the pan and sauté until chicken is tender.

Divide chicken into bowls. Top with tomato mixture. Top lettuce leaves with carrot, zucchini, and bell pepper. Serve.

Nutrition: Calories: 346 kcal Protein: 22.58 g Fat: 25.16 g Carbohydrates: 6.96 g

Chicken and Snap Peas Stir Fry

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 8

Ingredients:

4 tablespoons vegetable oil

4 cloves garlic, peeled, minced

5 cups snap peas

Salt to taste

Freshly ground pepper to taste

4 tablespoons rice vinegar

4 tablespoons sesame seeds

2 bunches scallions, thinly sliced

2 red bell peppers, thinly sliced

2 ½ cups chicken breast, skinless, boneless, thinly sliced

6 tablespoons soy sauce

4 teaspoons Sriracha sauce (optional)

1/3 cup fresh cilantro, chopped

Directions:

Place a large skillet over medium heat. Add oil. Once the oil is heated, put the garlic and onion and cook until aromatic.

Stir in the bell peppers and snap peas and cook for 3-4 minutes until slightly tender.

Stir in the chicken and cook until brown and cooked through.

Stir in the soy sauce, sesame seeds, sriracha, and vinegar. Mix well. Let it cook for 3-5 minutes.

Add most of the cilantro and mix well.

Garnish with remaining cilantro and serve.

Nutrition: Calories: 296 kcal Protein: 21.79 g Fat: 20.62 g  Carbohydrates: 5.36 g

White Bean and Chicken Chili Blanca

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Servings: 4-5

Ingredients:

½ pound chicken tenders or boneless chicken breasts, skinless

1 small onion, chopped

1 can (15 ounces) white or Great Northern beans, drained, rinsed

2 ounces canned green chilies

1 teaspoon chili powder

1 ½ cups water

1 tablespoon fresh cilantro, chopped

1 tablespoon extra-virgin olive oil

1 clove garlic, peeled, minced

½ cup corn kernels, fresh or frozen

1 teaspoon cumin powder

A pinch cayenne pepper

1 cup Monterey Jack cheese, grated

Salt to taste

Pepper to taste

Directions:

Sprinkle salt and pepper over the chicken.

Place a skillet over high heat. Add oil. When the oil is heated, place chicken and sauté until brown.

Lower the heat to medium heat. Stir in the garlic and onion and sauté until soft.

Stir in corn, beans, green chilies, water, cumin powder, chili powder, salt, and cayenne pepper. Simmer for 20-25 minutes.

Ladle into bowls. Garnish with cheese and cilantro and serve.

Nutrition: Calories: 243 kcal Protein: 20.57 g Fat: 13.94 g  Carbohydrates: 11.96 g

Chicken Scarpariello with Spicy Sausage

Preparation Time: 10 minutes

Cooking Time: 45 minutes

Servings: 6

Ingredients:

1 pound boneless chicken thighs

Sea salt, for seasoning

Freshly ground black pepper, for seasoning

3 tablespoons good-quality olive oil, divided

½ pound Italian sausage (sweet or hot)

1 tablespoon minced garlic

1 pimiento, chopped

¼ cup dry white wine

1 cup chicken stock

2 tablespoons chopped fresh parsley

Directions:

Preheat the oven. Set the oven temperature to 425°F.

Brown the chicken and sausage. Pat the chicken thighs to dry using paper towels and season them lightly with salt and pepper. In a large oven-safe skillet over medium-high heat, warm 2 tablespoons of the olive oil. Add the chicken thighs and sausage to the skillet and brown them on all sides, turning them carefully, about 10 minutes.

Bake the chicken and sausage. Bring the skillet into the oven and bake for 25 minutes or until the chicken is cooked through. Take the skillet out of the oven, transfer the chicken and sausage to a plate, and put the skillet over medium heat on the stovetop.

Make the sauce. Warm the remaining 1 tablespoon of olive oil, add the garlic and pimiento and sauté for 3 minutes. Pour the white wine and deglaze the skillet by using a spoon to scrape up any browned bits from the bottom of the skillet. Pour in the chicken stock and bring it to a boil, then reduce the heat to low and simmer until the sauce reduces by about half, about 6 minutes.

Finish and serve. Put back the chicken and sausage to the skillet, toss it to coat it with the sauce, and serve it topped with the parsley.

Nutrition: Calories: 370 Total fat: 30g Total carbs: 3g Fiber: 0g Net carbs: 3g Sodium: 314mg Protein: 19g

Almond Chicken Cutlets

Preparation Time: 10 minutes  

Cooking Time: 15 minutes  

Servings: 4

Ingredients:

2 eggs

½ teaspoon garlic powder

1 cup almond flour

1 tablespoon chopped fresh oregano

4 (4-ounce) boneless skinless chicken breasts, pounded to about ¼ inch thick

¼ cup good-quality olive oil

2 tablespoons grass-fed butter

Directions:

Bread the chicken. Whisk together the eggs, garlic powder in a medium bowl, and set it aside. Stir together the almond flour and oregano on a plate and set the plate next to the egg mixture. Pat the chicken breasts to dry using paper towels and dip them into the egg mixture. Remove excess egg then roll the chicken in the almond flour until they are coated.

Fry the chicken. In a large skillet over medium-high heat, warm the olive oil and butter. Add the breaded chicken breasts and fry them, turning them once, until they are cooked through, very crispy, and golden brown, and 14 to 16 minutes in total.

Serve. Place one cutlet on each of four plates and serve them immediately.

Nutrition: Calories: 328 Total fat: 23g Total carbs: 0g Fiber: 0g Net carbs: 0g Sodium: 75mg Protein: 28g

Slow Cooker Chicken Cacciatore

Preparation Time: 15 minutes  

Cooking Time: 10 minutes  

Servings: 4

Ingredients:

¼ cup good-quality olive oil

4 (4-ounce) boneless chicken breasts, each cut into three pieces

1 onion, chopped

2 celery stalks, chopped

1 cup sliced mushrooms

2 tablespoons minced garlic

1 (28-ounce) can sodium-free diced tomatoes

½ cup red wine

½ cup tomato paste

1 tablespoon dried basil

1 teaspoon dried oregano

⅛ teaspoon red pepper flakes

Directions:

Brown the chicken. In a skillet at medium-high heat, warm the olive oil. Add the chicken breasts and brown them, turning them once, about 10 minutes in total.

Cook in the slow cooker. Place the chicken in the slow cooker and stir in the onion, celery, mushrooms, garlic, tomatoes, red wine, tomato paste, basil, oregano, and red pepper flakes. Cook it on high for approximately 3 to 4 hours or on low for 6 to 8 hours, until the chicken is fully cooked and tender.

Serve. Divide the chicken and sauce between four bowls and serve it immediately.

Nutrition: Calories: 383 Total fat: 26g Total carbs: 11g Fiber: 4g Net carbs: 7g Sodium: 116mg Protein: 26g

Cheesy Chicken Sun-Dried Tomato Packets

Preparation Time: 15 minutes  

Cooking Time: 40 minutes  

Servings: 4

Ingredients:

1 cup goat cheese

½ cup chopped oil-packed sun-dried tomatoes

1 teaspoon minced garlic

½ teaspoon dried basil

½ teaspoon dried oregano

4 (4-ounce) boneless chicken breasts

Sea salt, for seasoning

Freshly ground black pepper, for seasoning

3 tablespoons olive oil

Directions:

Preheat the oven. Set the oven temperature to 375°F.

Prepare the filling. In a medium bowl, put the goat cheese, sun-dried tomatoes, garlic, basil, and oregano then mix until everything is well blended.

Stuff the chicken. Make a horizontal slice in the middle of each chicken breast to make a pocket, making sure not to cut through the sides or ends. Spoon one-quarter of the filling into each breast, folding the skin and chicken meat over the slit to form packets. Secure the packets with a toothpick. Lightly season the breasts with salt and pepper.

Brown the chicken. In a large oven-safe skillet over medium heat, warm the olive oil. Add the breasts and sear them, turning them once, until they are golden, about 8 minutes in total.

Bake the chicken. Bring the skillet into the oven and bake the chicken for 30 minutes or until it’s cooked through.

Serve. Remove the toothpicks. Divide the chicken into 4 plates and serve them immediately.

Nutrition: Calories: 388 Total fat: 29g Total carbs: 4g Fiber: 1g; Net carbs: 3g Sodium: 210mg Protein: 28g

Tuscan Chicken Saute

Preparation Time: 10 minutes  

Cooking Time: 35 minutes  

Servings: 4

Ingredients:

1 pound boneless chicken breasts, each cut into three pieces

Sea salt, for seasoning

Freshly ground black pepper, for seasoning

3 tablespoons olive oil

1 tablespoon minced garlic

¾ cup chicken stock

1 teaspoon dried oregano

½ teaspoon dried basil

½ cup heavy (whipping) cream

½ cup shredded Asiago cheese

1 cup fresh spinach

¼ cup sliced Kalamata olives

Directions:

Prepare the chicken. Pat, the chicken, breasts dry and lightly season them with salt and pepper.

Sauté the chicken. In a large skillet over medium-high heat, warm the olive oil. Add the chicken and sauté until it is golden brown and just cooked through, about 15 minutes in total. Transfer the chicken to a plate and set it aside.

Make the sauce. Put the garlic to the skillet, then sauté until it’s softened about 2 minutes. Stir in the chicken stock, oregano, and basil, scraping up any browned bits in the skillet. Bring to a boil, then reduce the heat to low and simmer until the sauce is reduced by about one-quarter, about 10 minutes.

Finish the dish. Stir in the cream, Asiago, and simmer, stirring the sauce frequently, until it has thickened about 5 minutes. Put back the chicken to the skillet along with any accumulated juices. Stir in the spinach and olives and simmer until the spinach is wilted about 2 minutes.

Serve. Divide the chicken and sauce between four plates and serve it immediately.

Nutrition: Calories: 483 Total fat: 38g Total carbs: 5g Fiber: 1g; Net carbs: 3g Sodium: 332mg Protein: 31g

Breaded Chicken Fillets

Preparation Time: 5 minutes  

Cooking Time: 10-25 minutes  

Servings: 4

Ingredients:

1 pound chicken fillets

3 bell peppers, quartered lengthwise

1/3 cup Romano cheese

2 teaspoons olive oil

1 garlic clove, minced

Kosher salt, to taste

Ground black pepper, to taste

1/3 cup crushed pork rinds

Directions:

Set oven to 410°F

Mix the crushed pork rinds, Romano cheese, olive oil, and minced garlic. Dredge the chicken into this mixture.

Bring the chicken into a lightly greased baking sheet. Sprinkle with salt and black pepper to taste.

Scatter the peppers around the chicken and bake in the preheated oven for 20 to 25 minutes or until thoroughly cooked.

Nutrition: 367 Calories 16.9g Fat 6g Carbs 43g Protein 0.7g Fiber

Turkey Ham and Mozzarella Pate

Preparation Time: 10 minutes  

Cooking Time: 0 minutes  

Servings: 6

Ingredients:

4 ounces turkey ham, chopped

2 tablespoons fresh parsley, roughly chopped

2 tablespoons flaxseed meal

4 ounces mozzarella cheese, crumbled

2 tablespoons sunflower seeds

Directions:

Thoroughly combine the ingredients, except for the sunflower seeds, in your food processor.

Spoon the mixture into a serving bowl and scatter the sunflower seeds over the top.

Nutrition: 212 Calories 18.8g Fat 2g Carbs 10.6g Protein 1.6g Fiber

Boozy Glazed Chicken

Preparation Time: 5 minutes

Cooking Time: 55 minutes

Servings: 4

Ingredients:

2 pounds chicken drumettes

2 tablespoons ghee, at room temperature

Sea salt, to taste

Ground black pepper, to taste

1 teaspoon Mediterranean seasoning mix

2 vine-ripened tomatoes, pureed

3/4 cup rum

3 tablespoons coconut aminos

A few drops of liquid Stevia

1 teaspoon chile peppers, minced

1 tablespoon minced fresh ginger

1 teaspoon ground cardamom

2 tablespoons fresh lemon juice, + wedges for serving

Directions:

Toss the chicken with the melted ghee, salt, black pepper, and Mediterranean seasoning mix until well coated on all sides.

In another bowl, thoroughly combine the pureed tomato puree, rum, coconut aminos, Stevia, chile peppers, ginger, cardamom, and lemon juice.

Pour the tomato mixture over the chicken drumettes; let it marinate for 2 hours. Bake in the preheated oven at 410 degrees F for about 45 minutes.

Add in the reserved marinade and place under the preheated broiler for 10 minutes.

Nutrition: 307 Calories 12.1g Fat 2.7g Carbs 33.6g Protein 1.5g Fiber

Pan-Fried Chorizo Sausage

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Servings: 4

Ingredients:

16 ounces smoked turkey chorizo

1 ½ cups Asiago cheese, grated

1 teaspoon oregano

1 teaspoon basil

1 cup tomato puree

4 scallion stalks, chopped

1 teaspoon garlic paste

Sea salt, to taste

Ground black pepper, to taste

1 tablespoon dry sherry

1 tablespoon extra-virgin olive oil

2 tablespoons fresh coriander, roughly chopped

Directions:

In a skillet, put oil and heat it over moderately high heat. Now, brown the turkey chorizo, crumbling with a fork for about 5 minutes.

Add in the other ingredients, except for cheese; continue to cook for 10 minutes more or until cooked through.

Nutrition: 330 Calories 17.2g Fat 4.5g Carbs 34.4g Protein 1.6g Fiber

Easy Chicken Tacos

Preparation Time: 5 minutes

Cooking Time: 27 minutes

Servings: 4

Ingredients:

1 pound ground chicken

1 ½ cups Mexican cheese blend

1 tablespoon Mexican seasoning blend

2 teaspoons butter, room temperature

2 small-sized shallots, peeled and finely chopped

1 clove garlic, minced

1 cup tomato puree

1/2 cup salsa

2 slices bacon, chopped

Directions:

In a saucepan, put butter then melt in over a moderately high flame. Now, cook the shallots until tender and fragrant.

Then, sauté the garlic, chicken, and bacon for about 5 minutes, stirring continuously and crumbling with a fork. Add the in Mexican seasoning blend.

Fold in the tomato puree and salsa; continue to simmer for 5 to 7 minutes over medium-low heat; reserve.

Line a baking pan with wax paper. Place 4 piles of the shredded cheese on the baking pan and gently press them down with a wide spatula to make “taco shells.”

Bake in the preheated oven at 365 degrees F for 6 to 7 minutes or until melted. Allow these taco shells to cool for about 10 minutes.

Nutrition: 535 Calories 33.3g Fat 4.8g Carbs 47.9g Protein 1.9g Fiber

Cheesy Bacon-Wrapped Chicken with Asparagus Spears

Preparation Time: 20 minutes  

Cooking Time: 30 minutes  

Servings: 4

Ingredients:

4 chicken breasts 

8 bacon slices

1 pound (454 g) asparagus spears 

2 tablespoons fresh lemon juice 

½ cup Manchego cheese, grated

From the cupboard

4 tablespoons olive oil, divided

Salt, to taste

Freshly ground black pepper, to taste 

Directions:

Set the oven to 400ºF. Line a baking sheet using parchment paper, then grease with 1 tablespoon olive oil.

Put the chicken breasts in a large bowl, and sprinkle with salt and black pepper. Toss to combine well.

Wrap every chicken breast with 2 slices of bacon. Place the chicken on the baking sheet, then bake in the preheated oven for 25 minutes or until the bacon is crispy.

Preheat the grill to high, then brush with the remaining olive oil.

Place the asparagus spears on the grill grate, and sprinkle with salt. Grill for 5 minutes or until fork-tender. Flip the asparagus frequently during the grilling.

Transfer the bacon-wrapped chicken breasts to four plates, drizzle with lemon juice, and scatter with Manchego cheese. Spread the hot asparagus spears on top to serve.

Nutrition: Calories: 455 Total fat: 38.1g Net carbs: 2g Protein: 26.1g

Bacon-Wrapped Chicken with Cheddar Cheese

Preparation Time: 10 minutes  

Cooking Time: 4 hours  

Servings: 6

Ingredients:

2 large chicken breasts, each cut into 6 pieces

6 slices of streaky bacon, each cut in half widthways

4 garlic cloves, crushed

½ cup Cheddar cheese, grated

From the cupboard:

1 tablespoon olive oil

Salt, to taste

Freshly ground black pepper, to taste

Directions:

Grease the insert of the slow cooker with olive oil.

Wrap each piece of chicken breast with each half of the bacon slice, and arrange them in the slow cooker. Sprinkle with garlic, salt, and black pepper.

Put the lid and then cook on LOW for 4 hours.

Set the oven to 350ºF (180ºC).

Transfer the cooked bacon-wrapped chicken to a baking dish, then scatter with cheese.

Cook in the preheated oven for 5 minutes or until the cheese melts.

Take it off from the oven and serve warm.

Nutrition: Calories: 308 Total fat: 20.8g Total carbs: 2.9g Fiber: 0g Net carbs: 2.9g Protein: 26.1g

Delightful Teriyaki Chicken Under Pressure

Preparation Time: 5 minutes  

Cooking Time: 20 minutes  

Servings: 8

Ingredients:

1 cup Chicken Broth

¾ cup Brown Sugar

2 tbsp. ground Ginger

1 tsp Pepper

3 pounds Boneless and Skinless Chicken Thighs

¼ cup Apple Cider Vinegar

¾ cup low-sodium Soy Sauce

20 ounces canned Pineapple, crushed

2 tbsp. Garlic Powder

Directions:

Mix all of the ingredients, excluding the chicken. Add the chicken meat and turn to coat. Seal the lid, press POULTRY, and cook for 20 minutes at High. Do a quick pressure release by turning the valve to an “open” position.

Nutrition: Calories 352 Carbs 31g Fat 11g Protein 31g

Turkey and Potatoes with Buffalo Sauce

Preparation Time: 10 minutes  

Cooking Time: 20 minutes  

Servings: 2

Ingredients:

3 tbsps. Olive Oil

4 tbsp. Buffalo Sauce

1 pound Sweet Potatoes, cut into cubes

1 ½ pound Turkey Breast, cut into pieces

½ tsp Garlic Powder

1 Onion, diced

½ cup Water

Directions:

Heat 1 tbsp. Of olive oil on SAUTÉ mode at High. Stir-fry onion in hot oil for about 3 minutes. Stir in the remaining ingredients. Seal the lid, set to PRESSURE COOK/MANUAL mode for 20 minutes at high pressure.

When cooking is over, do a quick pressure release by turning the valve to an “open” position.

Nutrition: Calories 377 Carbs 32g Fat 9g Protein 14g

Exquisite Pear and Onion Goose

Preparation Time: 15 minutes  

Cooking Time: 20 minutes  

Servings: 8

Ingredients:

2 cups Chicken Broth

1 tbsp. Butter

½ cup slice Onions

1 ½ pounds Goose, chopped into large pieces

2 tbsp. Balsamic Vinegar

1 tsp Cayenne Pepper

3 Pears, peeled and sliced

¼ tsp Garlic Powder

½ tsp Pepper

Directions:

Melt the butter on SAUTÉ. Add the goose and cook until it becomes golden on all sides. Transfer to a plate. Add the onions and cook for 2 minutes. Return the goose to the cooker.

Add the rest of the ingredients, stir well to combine and seal the lid. Select PRESSURE COOK/MANUAL mode, and set the timer to 18 minutes at High Pressure. Do a quick pressure release. Serve and enjoy!

Nutrition: Calories 313 Carbs 14g Fat 8g Protein 38g

Turkey Breast with Fennel and Celery

Preparation Time: 10 minutes  

Cooking Time: 15 minutes  

Servings: 3

Ingredients:

2 pounds Boneless and Skinless Turkey Breast

1 cup Fennel Bulb, chopped

1 cup celery with leaves, chopped

2 ¼ cups Chicken Stock

¼ tsp Pepper

¼ tsp Garlic Powder

Directions:

Throw all ingredients in your pressure cooker. Give it a good stir and seal the lid. Press PRESSURE COOK/MANUAL, and cook for 15 minutes at High. Do a quick pressure release. Shred the turkey with two forks.

Nutrition: Calories 272 Carbs 7g Fat 4g Protein 48g

Pancetta and Chicken Risotto

Preparation Time: 15 minutes  

Cooking Time: 15 minutes  

Servings: 2

Ingredients:

3/4-pound. Chicken meat, diced   

2 to 3 slices pancetta; diced  

3/4 cup risotto or Arborio rice  

1 teaspoon fresh thyme   

1 tablespoon lemon zest   

1 tablespoon unsalted butter   

1 tablespoon olive oil   

2 tablespoon parmesan; grated   

2 garlic cloves; chopped   

1/2 onion; chopped   

1/3 cup white wine   

3 ½ cups chicken stock  

Salt and Pepper to taste 

Directions:   

Put oil and butter to Instant Pot and press the "Sauté" button (*Normal* preset), wait till you see Hot on display.  

Add onion, cook for 1 to 2 minutes. Add pancetta, chicken, and garlic. Cook for another 2 to 3 minutes.  

Add rice and mix well, the rice should be covered with oil-butter mixture. Pour the wine and scrape the sides of the pot. Cook for 2 to 3 minutes, stirring constantly. Press *Cancel* button.  

Add chicken stock, thyme, lemon zest, salt, and pepper. Seal the lid and turn the vent to *Sealed*. Press *Pressure Cook* (Manual) button, use *+* or *-* button to set the timer for 6 minutes. Use *Pressure level* button to set Pressure to *HIGH*.  

When the timer is up, press *Cancel* button and allow the pressure to be released naturally; until the float valve drops down.  

Open the lid; Add parmesan cheese to the pot and stir well until it melts. Serve topped with extra parmesan and lemon zest.  

Nutrition: Calories: 586 g Total Fat: 22.5 g Total Carbohydrate: 23.6 g Protein: 45  

Spinach Chicken Cheesy Bake

Preparation Time: 25 minutes  

Cooking Time: 20 minutes  

Servings: 6

Ingredients:

6 chicken breasts, skinless and boneless

1 teaspoon mixed spice seasoning

Pink salt and black pepper to season

2 loose cups baby spinach

3 teaspoons olive oil

4 oz cream cheese, cubed

1 ¼ cups shredded mozzarella cheese

4 tablespoons water

Directions:

Preheat oven to 3700F.

Season chicken with spice mix, salt, and black pepper. Pat with your hands to have the seasoning stick on the chicken. 

Put in the casserole dish and layer spinach over the chicken. 

Mix the oil with cream cheese, mozzarella, salt, and black pepper and stir in water a tablespoon at a time. 

Pour the mixture over the chicken and cover the pot with aluminum foil. 

Bake for at least  20 minutes, take off the foil and continue cooking for 15 minutes until a nice golden brown color is formed on top. Take out and allow sitting for 5 minutes. Serve warm with braised asparagus.

Nutrition: Calories: 340 Fat: 30.2g Net Carbs: 3.1g Protein: 15g

Roasted Whole Chicken

Preparation Time: 20 minutes  

Cooking Time: 1 and 32 minutes  

Servings: 6

Ingredients:

10 tablespoons unsalted butter 

3 garlic cloves, minced 

1 (3-pounds) grass-fed whole chicken, neck, and giblets removed 

Salt and ground black pepper, as required

Directions:

Preheat the oven to 4000F. Arrange an oven rack into the lower portion of the oven.

Grease a large baking dish. 

Place the butter and garlic in a small pan over medium heat and cook for about 1-2 minutes. 

Remove the pan from heat and let it cool for about 2 minutes. 

Season the inside and outside of chicken evenly with salt and black pepper. 

Arrange the chicken into a prepared baking dish, breast side up. 

Pour the garlic butter over and inside of the chicken. 

Bake for about 1-1½ hours, basting with the pan juices every 20 minutes. 

Remove from oven and place the chicken onto a cutting board for about 5-10 minutes before carving. 

Cut into desired size pieces and serve.  

Nutrition: Calories: 772 Fat: 39.1g Net Carbs: 0.7g Protein: 99g

Buffalo Pizza Chicken

Preparation Time: 5 minutes  

Cooking Time: 5-6 minutes  

Servings: 5

Ingredients:

Vegetable cooking spray 

½ cup Buffalo-style hot sauce 

1 (16-oz) package prebaked Italian pizza crust 

2 cups chopped deli-roasted whole chicken 

1 cup (4 oz) shredded Provolone cheese 

¼ cup crumbled blue cheese 

Directions:

Coat the grill with the spray and put it on the grill. Preheat grill to 350° F (medium heat). 

Spread the hot sauce over the crust, and the next 3 ingredients surface. 

Place the crust on the cooking grate directly. Grill at 350° F (medium heat) for 4 min, covered with the grill lid. 

Rotate 1-quarter turn pizza and grill, covered with grill top, for 5 to 6 min or until heated thoroughly. Serve right away. 

Nutrition: Calories: 365 Fat: 11g Net Carbs: 42g Protein: 24g

Hot Chicken Meatballs

Preparation Time: 5 minutes  

Cooking Time: 21 minutes  

Servings: 2

Ingredients:

1 pound ground chicken

Salt and black pepper, to taste 

2 tablespoons yellow mustard

½ cup almond flour

¼ cup mozzarella cheese, grated

¼ cup hot sauce 

1 egg

Directions:

Preheat oven to 4000F and line a baking tray with parchment paper.

In a bowl, combine the chicken, black pepper, mustard, flour, mozzarella cheese, salt, and egg. Form meatballs and arrange them on the baking tray. 

Cook for 16 minutes, then pour over the hot sauce and bake for 5 more minutes.

Nutrition: Calories: 487 Fat: 35g Net Carbs: 4.3g,  Protein: 31.5g

Keto Chicken Enchaladas

Preparation Time: 10 minutes  

Cooking Time: 25 minutes  

Servings: 6

Ingredients:

2 cups gluten-free enchilada sauce  

Chicken

1 tablespoon Avocado oil 

4 cloves Garlic (minced) 

3 cups Shredded chicken (cooked) 

¼ cup Chicken broth 

¼ cup fresh cilantro (chopped) 

Assembly  

12 Coconut tortillas   

3/4 cup Colby jack cheese (shredded) 

¼ cup Green onions (chopped) 

Direction:

Warm oil at medium to high heat in a large pan. Add the chopped garlic and cook until fragrant for about a minute. 

Add rice, 1 cup enchilada sauce (half the total), chicken, and coriander. Simmer for 5 minutes. 

In the meantime, heat the oven to 3750 F. Grease a 9x13 baking dish. 

In the middle of each tortilla, place ¼ cup chicken mixture. Roll up and place seam side down in the baking dish. 

Pour the remaining cup enchilada sauce over the enchiladas. Sprinkle with shredded cheese.

Bake for 10 to 12 minutes Sprinkle with green onions.

Nutrition: Calories: 349 Fat: 19g Net Carbs: 9g Protein: 31g

Home-Style Chicken Kebab

Preparation Time: 10 minutes  

Cooking Time: 10 minutes  

Servings: 2

Ingredients:

2 Roma tomatoes, chopped   

1 pound chicken thighs, boneless, skinless and halved

2 tablespoons olive oil

1/2 cup Greek-style yogurt

1 ½ ounce Swiss cheese, sliced

Directions:

Place the chicken thighs, yogurt, tomatoes, and olive oil in a glass storage container. You can add in mustard seeds, cinnamon, and sumac if desired.

Cover then place in the fridge to marinate for 3 to 4 hours.

Thread the chicken thighs onto skewers, creating a thick log shape. Grill the kebabs over medium-high heat for 3 or 4 minutes on each side.

Use an instant-read thermometer to check the doneness of meat; it should read about 165 degrees F.

Top with the cheese; continue to cook for 4 minutes or until cheesy is melted. Enjoy!

Nutrition: 498 Calories 23.2g Fat 6.2g Carbs 61g Protein 1.7g Fiber

Traditional Hungarian Gulyás

Preparation Time: 10 minutes  

Cooking Time: 1 hour and 10 minutes  

Servings: 4

Ingredients:

1/2 cup celery ribs, chopped

1 ripe tomato, pureed

1 tablespoon spice mix for goulash

2 (1-ounce) slices bacon, chopped

1/2 pound duck legs, skinless and boneless

Directions:

Heat a heavy-bottomed pot over the medium-high flame; then, fry the bacon for about 3 minutes. Stir in the duck legs and continue to cook until they are nicely browned on all sides.

Shred the meat and discard the bones. Set aside.

In the pan drippings, sauté the celery for about 3 minutes, stirring with a wide spatula. Add in pureed tomatoes and spice mix for goulash; add in the reserved bacon and meat.

Pour 2 cups of water or chicken broth into the pot.

Place heat to medium-low, cover, and simmer for 50 minutes more or until everything is cooked thoroughly. Serve warm and enjoy!

Nutrition: 363 Calories 22.3g Fat 5.1g Carbs 33.2g Protein 1.4g Fiber

Greek Chicken Stifado

Preparation Time: 10 minutes  

Cooking Time: 35 minutes  

Servings: 2

Ingredients:

2 ounces bacon, diced

1 teaspoon poultry seasoning mix

2 vine-ripe tomatoes, pureed

3/4 pound whole chicken, boneless and chopped

1/2 medium-sized leek, chopped

Directions:

Cook the bacon in the preheated skillet over medium-high heat. Fold in the chicken and continue to cook for 5 minutes more until it is no longer pink; set aside.

In the same skillet, sauté the leek until it has softened or about 4 minutes. Stir in the poultry seasoning mix and 2 cups of water or chicken broth.

Now, reduce the heat to medium-low and continue to simmer for 15 to 20 minutes.

Add in tomatoes along with the reserved meat. Continue to cook for a further 13 minutes or until cooked through. Bon appétit!

Nutrition: 352 Calories 14.3g Fat 5.9g Carbs 44.2g Protein 2.4g Fiber

Tangy Chicken with Scallions

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Servings: 4

Ingredients:

3 tablespoons butter, melted

1 pound chicken drumettes

2 tablespoons white wine

1 garlic clove, sliced

1 tablespoon fresh scallions, chopped

Directions:

Arrange the chicken drumettes on a foil-lined baking pan. Brush with melted butter.

Add in the garlic and wine. Spice with salt and black pepper to taste. Bake in the preheated oven at 400 degrees F for about 30 minutes or until internal temperature reaches about 165 degrees F.

Serve garnished with scallions and enjoy!

Nutrition: 209 Calories 12.2g Fat 0.4g Carbs 23.2g Protein 1.9g Fiber

Double Cheese Italian Chicken

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 2

Ingredients:

2 chicken drumsticks

2 cups baby spinach

1 teaspoon Italian spice mix

1/2 cup cream cheese

1 cup Asiago cheese, grated

Directions:

In a saucepan, heat 1 tbsp. of oil over medium-high heat. Sear the chicken drumsticks for 7 to 8 minutes or until nicely browned on all sides; reserve.

Pour in 1/2 cup of chicken bone broth; add in spinach and continue to cook for 5 minutes more until spinach has wilted.

Add in Italian spice mix, cream cheese, Asiago cheese, and reserved chicken drumsticks; partially cover and continue to cook for 5 more minutes. Serve warm.

Nutrition: 589 Calories 46g Fat 5.8g Carbs 37.5g Protein 2g Fiber

Middle Eastern Shish Kebab

Preparation Time: 10 minutes  

Cooking Time: 20 minutes  

Servings: 5

Ingredients:

2 pounds chicken tenders, cut into bite-sized cubes

1/2 cup ajran

1 tablespoon mustard

1/2 cup tomato sauce

Turkish spice mix

Directions:

Place chicken tenders with the remaining ingredients in a ceramic dish. Cover and let it marinate for 4 hours in your refrigerator.

Thread chicken tenders onto skewers and place them on the preheated grill until golden brown on all sides approximately 15 minutes.

Serve immediately and enjoy!

Nutrition: 274 Calories 10.7g Fat 3.3g Carbs 39.3g Protein 0.8g Fiber

Capocollo and Garlic Chicken

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Servings: 5

Ingredients:

2 pounds chicken drumsticks, skinless and boneless, butterflied

10 thin slices of capocollo

1 garlic clove, peeled and halved

Coarse sea salt, to taste

Ground black pepper, to taste

1/2 teaspoon smoked paprika

Directions:

Rub garlic halves over the surface of chicken drumsticks. Season with paprika, salt, and black pepper.

Place a slice of capocollo on each chicken drumsticks and roll them up; secure with kitchen twine.

Bake in the oven at 410°F for 30 to 35 minutes until your chicken begins to brown. Bon appétit!

Nutrition: 485 Calories 33.8g Fat 3.6g Carbs 39.2g Protein 1g Fiber

Cheesy Mexican-Style Chicken

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Servings: 6

Ingredients:

1 ½ pounds chicken breasts, cut into bite-sized cubes

2 ripe tomatoes, pureed

4 ounces sour cream

6 ounces Cotija cheese, crumbled

1 Mexican chili pepper, finely chopped

Directions:

Preheat your oven to 390 degrees F.

In a saucepan, heat 2 tablespoons of olive oil over medium-high heat. Cook the chicken breasts for about 10 minutes, frequently stirring to ensure even cooking.

Then, add in Mexican chili pepper and cook until it has softened.

Add in the pureed tomatoes and continue to cook, partially covered, for 4 to 5 minutes—season with the Mexican spice mix. Transfer the mixture to a lightly greased baking dish.

Top with the sour cream and Cotija cheese. Bake in the preheated oven for about 15 minutes or until hot and bubbly. Enjoy!

Nutrition: 354 Calories 23.2g Fat 6g Carbs 29.3g Protein 0.6g Fiber

Asian Saucy Chicken

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Servings: 4

Ingredients:

1 tablespoon sesame oil

4 chicken legs

1/4 cup Shaoxing wine

2 tablespoons brown erythritol

1/4 cup spicy tomato sauce

Directions:

Heat the sesame oil in a wok at medium-high heat. Fry the chicken until golden in color; reserve.

Add Shaoxing wine to deglaze the pan.

Add in erythritol and spicy tomato sauce, and bring the mixture to a boil. Then, immediately reduce the heat to medium-low.

Let it simmer for about 10 minutes until the sauce coats the back of a spoon. Add the chicken back to the wok.

Continue to cook until the chicken is sticky and golden or about 4 minutes. Enjoy!

Nutrition: 367 Calories 14.7g Fat 3.5g Carbs 51.2g Protein 1.1g Fiber

Duck Stew Olla Tapada

Preparation Time: 15 minutes  

Cooking Time: 30 minutes  

Servings: 3

Ingredients:

1 red bell pepper, deveined and chopped

1 pound duck breasts, boneless, skinless, and chopped into small chunks

1/2 cup chayote, peeled and cubed

1 shallot, chopped

1 teaspoon Mexican spice mix

Directions:

In a clay pot, heat 2 teaspoons of canola oil over a medium-high flame. Sauté the peppers and shallot until softened about 4 minutes.

Add in the remaining ingredients; pour in 1 ½ cups of water or chicken bone broth. Once your mixture starts boiling, reduce the heat to medium-low. 

Let it simmer, partially covered, for 18 to 22 minutes, until cooked through. Enjoy!

Nutrition: 228 Calorie 9.5g Fat 3.3g Carbs 30.6g Protein 1g Fiber

Cheesy Ranch Chicken

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients:

2 chicken breasts

1/2 tablespoon ranch seasoning mix

4 slices bacon, chopped

1/2 cup Monterey-Jack cheese, grated

4 ounces Ricotta cheese, room temperature

Directions:

Preheat your oven to 360 degrees F.

Rub the chicken with ranch seasoning mix.

Heat a saucepan over medium-high flame. Now, sear the chicken for about 8 minutes. Lower the chicken into a lightly greased casserole dish.

Top with cheese and bacon and bake in the preheated oven for about 10 minutes until hot and bubbly. Serve with freshly snipped scallions, if desired.

Nutrition: 295 Calories 19.5g Fat 2.9g Carbs 25.5g Protein 0.4g Fiber

Turkey Crust Meatza

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Servings: 4

Ingredients:

1/2 pound ground turkey

2 slices Canadian bacon

1 tomato, chopped

1 tablespoon pizza spice mix

1 cup Mozzarella cheese, grated

Directions:

Mix the ground turkey and cheese; season with salt and black pepper and mix until everything is well combined.

Press the mixture into a foil-lined baking pan. Bake in the preheated oven at 380 degrees F for 25 minutes.

Top the crust with Canadian bacon, tomato, and pizza spice mix. Continue to bake for a further 8 minutes.

Let it rest for a few minutes before slicing and serving. Bon appétit!

Nutrition: 360 Calories 22.7g Fat 5.9g Carbs 32.6g Protein 0.7g Fiber

Simple Turkey Goulash

Preparation Time: 15 minutes  

Cooking Time: 45 minutes  

Servings: 4

Ingredients:

2 tablespoons olive oil

1 large-sized leek, chopped

2 cloves garlic, minced

2 pounds turkey thighs, skinless, boneless and chopped

2 celery stalks, chopped 

Directions:

In a clay pot, heat 2 olive oil over a medium-high flame. Then, cook the leeks until tender and translucent.

Then, continue to sauté the garlic for 30 seconds to 1 minute. 

Stir in the turkey, celery, and 4 cups of water. Once your mixture starts boiling, let it simmer, partially covered, for about 40 minutes.

Bon appétit!

Nutrition: 220 Calories 7.4g Fat 2.7g Carbs 35.5g Protein 1g Fiber

Chicken Frittata with Asiago Cheese and Herbs

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Servings: 4

Ingredients:

1 pound chicken breasts, chopped  into small strips

4 slices of bacon

1 cup Asiago cheese, shredded

6 eggs

1/2 cup yogurt

Directions:

Preheat an oven-proof skillet. Then, fry the bacon until crisp and reserve. Then, in the pan drippings, cook the chicken for about 8 minutes or until no longer pink.

Add the reserved bacon back to the skillet.

In a mixing dish, thoroughly combine the eggs and yogurt; season with Italian spice mix.

Pour the egg mixture over the chicken and bacon. Top with cheese and bake in the preheated oven at 380 degrees F for 22 minutes until hot and bubbly.

Let it sit for 1-2 minutes before slicing and serving. Bon appétit!

Nutrition: 484 Calories 31.8g Fat 5.8g Carbs 41.9g Protein 0.7g Fiber

Stuffed Chicken with Sauerkraut and Cheese

Preparation Time: 10 minutes

Cooking Time: 35 minutes

Servings: 4

Ingredients:

5 chicken cutlets

1 cup Romano cheese, shredded

2 garlic cloves, minced

5 Italian peppers, deveined and chopped

5 tablespoons sauerkraut, for serving

Directions:

Spritz a baking pan with 1 tablespoon of the olive oil. Brush the chicken with another tablespoon of olive oil.

Season the chicken with Italian spice mix. You can spread Dijon mustard on one side of each chicken cutlet if desired.

Divide the garlic, peppers and Romano cheese between chicken cutlets; roll them up.

Bake at 360°F for 25 to 33 minutes until nicely brown on all sides. Serve with the sauerkraut and serve. Bon appétit!

Nutrition: 376 Calories 16.7g Fat 5.8g Carbs 47g Protein 1g Fiber

Chicken Bacon Burger

Preparation Time: 10 minutes  

Cooking Time: 15 minutes  

Servings: 8

Ingredients:

4 chicken breasts

4 slices of bacon

1/4 medium onion

2 cloves of garlic

1/4 cup (60 ml) avocado oil, to cook with

Directions:

Food process the chicken, bacon, onion, and garlic and form 8 patties. You need to do this in batches.

Fry patties in the avocado oil in batches. Make sure burgers are fully cooked.

Serve with guacamole (see page 131 for recipe).

Nutrition: Calories: 319 Fat: 24 g  Net Carbohydrates: 1 g Protein: 25 g

Basil Chicken Saute

Preparation Time: 10 minutes  

Cooking Time: 15 minutes  

Servings: 2

Ingredients:

1 chicken breast, minced or chopped very small

2 cloves of garlic, minced

1 chili pepper, diced (optional)

1 cup ) basil leaves, finely chopped

1 Tablespoon tamari sauce

2 Tablespoons  avocado or coconut oil to cook in

Salt, to taste

Directions:

Add oil to a frying pan and saute the garlic and pepper.

Then add in the minced chicken and saute until the chicken is cooked.

Add the tamari sauce and salt to taste. Add in the basil leaves and mix it in.

Nutrition: Calories: 320 Fat: 24 g Net Carbohydrates: 2 g Protein: 24 g

Slow Cooker Jerk Chicken

Preparation Time: 10 minutes  

Cooking Time: 5 hours

Servings: 4

Ingredients:

chicken drumsticks and 8 chicken wings

4 teaspoons (20 g) salt

4 teaspoons (9 g) paprika

1 teaspoon (2 g) cayenne pepper

2 teaspoons (5 g) onion powder

2 teaspoons (3 g) dried thyme

2 teaspoons (4 g) white pepper

2 teaspoons (6 g) garlic powder

1 teaspoon (2 g) black pepper

Directions:

Put all the spices in a bowl, then mix to make a rub for the chicken.

Wash the chicken meat in cold water briefly. Place the washed chicken meat into the bowl with the rub, and rub the spices onto the meat thoroughly, including under the skin.

Place each piece of chicken covered with the spices into the slow cooker (no liquid required).

Set the slow cooker on medium heat, and cook for 5 hours or until the chicken meat falls off the bone.

Nutrition: Calories: 480 Fat: 30 g Net Carbohydrates: 4 g Protein: 45 g

Pulled Buffalo Chicken Salad with Blue Cheese

Preparation Time: 10 minutes  

Cooking Time: 30 minutes  

Servings: 2

Ingredients:

2 boneless, skinless free-range chicken breasts

4 uncured center-cut bacon strips

¼ cup Buffalo Sauce

4 cups chopped romaine lettuce, divided

½ cup blue cheese dressing, divided

½ cup crumbled organic blue cheese, divided

¼ cup chopped red onion, divided

Directions:

Place a large pot of water to a boil over high heat.

Put the chicken breasts to the water, lower the heat then simmer the breasts until their internal temperature reaches 180°F, about 30 minutes.

Take the chicken to a bowl and let it cool for about 10 minutes.

On the other hand, crisp the bacon strips in a skillet over medium heat, about 3 minutes per side. Drain the bacon on a paper towel.

Shred the chicken using a fork and toss it with the buffalo sauce.

Divide the lettuce into 2 bowls.  Top each with half of the pulled chicken, half of the blue cheese dressing, blue cheese crumbles, and chopped red onion. Crumble the bacon over the salads and serve.

Nutrition: Calories: 843 Total Fat: 65g Saturated Fat: 14g Protein: 59g Cholesterol: 156mg Carbohydrates: 6g Fiber: 1g Net Carbs: 5g

Red Pepper and Mozarella-Stuffed Chicken Caprese

Preparation Time: 10 minutes  

Cooking Time: 40 minutes  

Servings: 2

Ingredients:

2 tablespoons extra-virgin olive oil

2  chicken breasts, butterflied

10 fresh basil leaves

1 (8-ounce) ball mozzarella cheese, cut into 4 pieces

1 cup Roasted Red Peppers

2 tablespoons Italian seasoning

Sea salt

Freshly ground black pepper

Directions:

Preheat the oven to 400°F.

Line a rimmed baking sheet using a parchment paper.

Place 5 basil leaves inside each chicken breast.

Place 2 mozzarella slices inside each breast.

Divide the roasted red peppers into 2 breasts. Sprinkle the Italian seasoning generously over each breast and season them with salt and pepper. Close each breast to envelop the filling.

Put the breasts on the baking sheet and bake until cooked through about 40 minutes. Serve hot.

Nutrition: Calories: 539 Total Fat: 30g Saturated Fat: 5g Protein: 63g Cholesterol 152mg Carbohydrates: 4g Fiber: 1g Net Carbs: 3g

Lemon-Garlic Chicken and Green Beans with Caramelized Onions

Preparation Time: 10 minutes  

Cooking Time: 65 minutes  

Servings: 2

Ingredients:

3 tbsp.  extra-virgin olive oil

3 tbsp. freshly squeezed lemon juice

2 tbsp. minced garlic

1 tsp. sea salt, plus additional for seasoning

¼ tsp.freshly ground black pepper

¼ tsp. paprika

⅛ tsp. red pepper flakes

2 large boneless, skinless free-range chicken breasts

1 yellow onion, quartered

2 cups trimmed green beans

¼ cup Golden Ghee, melted

Directions:

In .a medium bowl or a zipper-top plastic bag, combine the olive oil, lemon juice, garlic, salt, black pepper, paprika, and red pepper flakes.

Put the chicken then coat it in the marinade.

Cover the bowl or seal the bag then marinate the chicken in the fridge for at least 1 hour, or overnight if possible.

Preheat the oven to 350°F.

Dice 1 of the onion quarters, and cut the remaining 3 quarters into large chunks.

Put the larger chunks of onion across the bottom of a cast iron or ovenproof skillet.

Put the green beans, then scatter the diced onion above. Place on the top the green beans and onion with the ghee. Put the marinated chicken breasts on the green beans then spoon the remaining marinade at the chicken. Season the dish with a sprinkle of sea salt.

Bake the chicken until its internal temperature reaches at least 165°F, about 65 minutes. Serve hot.

Nutrition: Calories: 803 Total Fat: 61g Saturated Fat: 23g Protein: 53g Cholesterol: 217mg Carbohydrates: 14g Fiber: 5g Net Carbs: 9g

Three-Cheese Chicken Cordon Bleu

Preparation Time: 10minutes  

Cooking Time: 50 minutes  

Servings: 2

Ingredients:

½ cup shredded organic Gruyère cheese

½ cup shredded organic Emmentaler (Swiss) cheese

¼ cup shredded organic Appenzeller cheese

⅛ teaspoon ground nutmeg

2 large boneless, skinless, free-range chicken breasts, butterflied and pounded thin

4 slices nitrate-free ham

2 teaspoons Dijon mustard (optional)

1 tablespoon extra-virgin olive oil

½ cup grated organic Parmesan cheese

½ teaspoon Seasoned Salt (here)

Directions:

Preheat the oven to 375°F.

Line a rimmed baking sheet using parchment paper.

In a small bowl, combine the Gruyère, Emmentaler, and Appenzeller cheeses with the nutmeg.

Lay the butterflied chicken breasts flat on a work surface and divide the cheese mixture between the two breasts.

Then place 2 slices of ham on top of the cheese on each breast, followed by 1 teaspoon of Dijon mustard in the middle (if using). Fold the chicken breast over to enclose the filling.

Brush the olive oil into a chicken, and sprinkle it with the Parmesan cheese and seasoned salt.

Place the stuffed chicken breasts on the baking sheet and bake until the internal temperature reaches at least 165°F, about 50 minutes. Serve hot.

Nutrition: Calories: 848 Total Fat: 52g Saturated Fat: 23g Protein: 88g Cholesterol: 278mg Carbohydrates: 4g  Fiber: 1g Net Carbs: 3g

Blue Cheese Buffalo Chicken Balls

Preparation Time: 10 minutes  

Cooking Time: 18 minutes  

Servings: 4-6

Ingredients:

1 pound free-range ground chicken

1 large free-range egg, lightly beaten

1 cup shredded organic mozzarella cheese

½ cup crumbled organic blue cheese

¼ cup chopped celery

2 tablespoons water

1 teaspoon onion powder

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

1 recipe Buffalo Sauce

Directions:

Preheat the oven to 450°F.

Line a baking pan with parchment paper.

In a large bowl, put and combine the chicken, egg, mozzarella, blue cheeses, celery, water, onion powder, salt, and pepper. Use your hands to mix the ingredients well.

Make 20 meatballs into a mixture then place them in the baking pan as you do.

Bake until the internal temperature reaches 165°F, about 18 minutes.

On the other hand, warm the buffalo sauce in a medium saucepan over low heat.

When the meatballs are done, toss them in the warm sauce and serve.

Nutrition: Calories: 340 Total Fat: 17g Saturated Fat: 6g Protein: 44g Cholesterol: 157mg Carbohydrates: 2g Fiber: 0g Net Carbs: 2g

Chicken & Cheese Filled Avocados

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Servings: 2

Ingredients:

2 avocados

¼ cup mayonnaise

1 tsp dried thyme

2 tbsp. cream cheese

1 ½ cups chicken, cooked and shredded

Salt and black pepper, to taste

¼ tsp cayenne pepper

½ tsp onion powder

½ tsp garlic powder

1 tsp paprika

Salt and black pepper, to taste

2 tbsp. lemon juice

Directions:

Halve the avocados and scoop the insides.

Put the flesh in a bowl, then add in the chicken; stir in the remaining ingredients.

Fill the avocado cups with chicken mixture and serve.

Nutrition: Calories 518 Fat 41.6 Net Carbs 5.3g Protein 23.2g

Paprika Chicken & Pancetta in a Skillet

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Servings: 2

Ingredients:

1 tbsp. olive oil

5 pancetta strips, chopped

1/3 cup Dijon mustard

Salt and black pepper, to taste

1 onion, chopped

1 cup chicken stock

2 chicken breasts, skinless and boneless

¼ tsp sweet paprika

2 tbsp. oregano, chopped

Directions:

In a bowl, combine the paprika, black pepper, salt, and mustard. Sprinkle this mixture the chicken breasts and massage.

Heat a skillet over medium heat, stir in the pancetta, cook until it browns, for about 3-4 minutes, and remove to a plate.

To the pancetta fat, add olive oil and cook the chicken breasts for 2 minutes per side. Place in the stock, black pepper, pancetta, salt, and onion. Sprinkle with oregano and serve.

Nutrition: Calories 323 Fat 21g Net Carbs 4.8g Protein 24.5g

Cheesy Pinwheels with Chicken

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Servings: 2

Ingredients:

2 tbsp. ghee

1 garlic, minced

1/3 pound chicken breasts, cubed

1 tsp creole seasoning

1/3 red onion, chopped

1 tomato, chopped

½ cup chicken stock

¼ cup whipping cream

½ cup mozzarella cheese, grated

¼ cup fresh cilantro, chopped

Salt and black pepper, to taste

4 ounces cream cheese

5 eggs

A pinch of garlic powder

Directions:

Season the chicken with creole seasoning. Heat a pan at medium heat and warm 1 tbsp. ghee. Put chicken and cook per side for 2 minutes; remove to a plate.

Melt the rest of the ghee and stir in garlic and tomato; cook for 4 minutes. Return the chicken to the pan and pour in stock; cook for 15 minutes. Place in whipping cream, red onion, salt, mozzarella cheese, and black pepper; cook for 2 minutes.

In a blender, mix the cream cheese with garlic powder, salt, eggs, and black pepper, and pulse well. Place the mixture into a lined baking sheet, and then bake for 10 minutes in the oven at 320 F. Allow the cheese sheet to cool down, place on a cutting board, roll, and slice into medium slices.

Organize the slices on a serving plate and top with chicken mixture. Sprinkle with cilantro to serve.

Nutrition: Calories 463 Fat 36.4g Net Carbs 6.3g Protein 35.2g

Peanut-Crusted Chicken

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Servings: 2

Ingredients:

1 egg

Salt and black pepper, to taste

3 tbsp. canola oil

1 ½ cups peanuts, ground

2 chicken breast halves, boneless and skinless

Lemon slices for garnish

Directions:

Whisk egg in one bowl and pour the peanuts in another one. Season the chicken, dip in the egg, and then in peanuts. Warm oil in a pan over medium heat and brown the chicken for 2 minutes per side.

Remove the chicken pieces to a baking sheet, set in the oven, and bake for 10 minutes at 360 F. Serve topped with lemon slices.

Nutrition: Calories 634 Fat 51g Net Carbs 4.7g Protein 43.6g

Turnip Greens & Artichoke Chicken

Preparation Time: 5 minutes

Cooking Time: 30 minutes

Servings: 2

Ingredients:

4 ounces cream cheese

2 chicken breasts

4 oz. canned artichoke hearts, chopped

1 cup turnip greens

¼ cup Pecorino cheese, grated

½ tbsp. onion powder

½ tbsp. garlic powder

Salt and black pepper, to taste

2 ounces Monterrey Jack cheese, shredded

Directions:

Line a baking dish using parchment paper and place it in the chicken breasts. Season with black pepper and salt. Set in the oven at 350 F and bake for 35 minutes.

In a bowl, combine the artichokes with onion powder, Pecorino cheese, salt, turnip greens, cream cheese, garlic powder, and black pepper. Take off the chicken from the oven, cut each piece in half, divide artichokes mixture on top, spread with Monterrey cheese, and bake for 5 more minutes.

Nutrition: Calories 443 Fat 24.5g Net Carbs 4.2g Protein 35.4g

Winter Chicken with Vegetables

Preparation Time: 5 minutes

Cooking Time: 30 minutes

Servings: 2

Ingredients:

2 tbsp. olive oil

2 cups whipping cream

1 pound chicken breasts, chopped

1 onion, chopped

1 carrot, chopped

2 cups chicken stock

Salt and black pepper, to taste

1 bay leaf

1 turnip, chopped

1 parsnip, chopped

1 cup green beans, chopped

2 tsp fresh thyme, chopped

Directions:

Heat a pan at medium heat and warm the olive oil. Sauté the onion for 3 minutes, pour in the stock, carrot, turnip, parsnip, chicken, and bay leaf. Place to a boil, and simmer for 20 minutes.

Add in the asparagus and cook for 7 minutes. Discard the bay leaf, stir in the whipping cream, adjust the seasoning, and scatter it with fresh thyme to serve.

Nutrition: Calories 483 Fat 32.5g Net Carbs 6.9g Protein 33g

Pancetta & Cheese Stuffed Chicken

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Servings: 2

Ingredients:

4 slices pancetta

2 tbsp. olive oil

2 chicken breasts

1 garlic clove, minced

1 shallot, finely chopped

2 tbsp. dried oregano

4 oz. mascarpone cheese

1 lemon, zested

Salt and black pepper to taste

Directions:

Warm the oil in a small skillet, then sauté the garlic and shallots for 3 minutes. Stir in salt, black pepper, and lemon zest. Transfer to a bowl and let it cool. Stir in the mascarpone cheese and oregano.

Score a pocket in each chicken’s breast, fill the holes with the cheese mixture and cover it with the cut-out chicken. Wrap each breast with two pancetta slices and secure the ends with a toothpick.

Set the chicken on a greased baking sheet and cook in the oven for 20 minutes at 380 F.

Nutrition: Calories 643 Fat 44.5g Net Carbs 6.2g Protein 52.8g

Chili Chicken Kebab with Garlic Dressing

Preparation Time: 7 minutes

Cooking Time: 10 minutes

Servings: 2-4

Ingredients:

Skewers

2 tbsp. olive oil

3 tbsp. soy sauce, sugar-free

1 tbsp. ginger paste

2 tbsp. swerve brown sugar

Chili pepper to taste

2 chicken breasts, cut into cubes

Dressing

½ cup tahini

1 tbsp. parsley, chopped

1 garlic clove, minced

Salt and black pepper to taste

¼ cup warm water

Directions:

To make the marinade:

In a small bowl, place and mix the soy sauce, ginger paste, brown sugar, chili pepper, and olive oil. Put the chicken in a zipper bag, pour the marinade over, seal, and shake for an even coat. Marinate in the fridge for 2 hours.

Preheat a grill to high heat. Thread the chicken on skewers and cook for 10 minutes, with three to four turnings to be golden brown. Transfer to a plate.

Mix the tahini, garlic, salt, parsley, and warm water in a bowl. Serve the chicken skewers topped with the tahini dressing.

Nutrition: Calories 410 Fat 32g Net Carbs 4.8g Protein 23.5g

Chili & Lemon Marinated Chicken Wings

Preparation Time: 5 minutes

Cooking Time: 12 minutes

Servings: 2-4

Ingredients:

3 tbsp. olive oil

1 tsp coriander seeds

1 tsp xylitol

1 pound wings

Juice from 1 lemon

½ cup fresh parsley, chopped

2 garlic cloves, minced

1 red chili pepper, chopped

Salt and black pepper, to taste

Lemon wedges, for serving

½ tsp cilantro

Directions:

Using a bowl, stir together lemon juice, xylitol, garlic, salt, red chili pepper, cilantro, olive oil, and black pepper. Place in the chicken wings and toss well to coat. Refrigerate for 2 hours.

Preheat grill over high heat. Add the chicken wings, and grill each side for 6 minutes. Serve the chicken wings with lemon wedges.

Nutrition: Calories 223 Fat 12g Net Carbs 5.1g Protein 16.8g

Cipollini & Bell Pepper Chicken Souvlaki

Preparation Time: 5 minutes

Cooking Time: 12 minutes

Servings: 2-4

Ingredients:

2 chicken breasts, cubed

2 tbsp. olive oil

2 cloves garlic, minced

1 red bell pepper, cut into chunks

8 oz. small cipollini

½ cup lemon juice

Salt and black pepper to taste

1 tsp rosemary leaves to garnish

2 to 4 lemon wedges to garnish

Directions:

Thread the chicken, bell pepper, and cipollini onto skewers and set aside. In a bowl, mix half of the oil, garlic, salt, black pepper, and lemon juice, and add the chicken skewers. Cover the bowl and let the chicken marinate for at least 2 hours in the refrigerator.

Preheat a grill to high heat and grill the skewers for 6 minutes on each side. Remove and serve garnished with rosemary leaves and lemons wedges.

Nutrition: Calories 363 Fat 14.2g Net Carbs 4.2g Protein 32.5g

Tarragon Chicken with Roasted Balsamic Turnips

Preparation Time: 10 minutes

Cooking Time: 50 minutes

Servings: 2-4

Ingredients:

1 pound chicken thighs

2 lb. turnips, cut into wedges

2 tbsp. olive oil

1 tbsp. balsamic vinegar

1 tbsp. tarragon

Salt and black pepper, to taste

Directions:

Set the oven to 400°F then grease a baking dish with olive oil. Cook turnips in boiling water for 10 minutes, drain and set aside. Add the chicken and turnips to the baking dish.

Sprinkle with tarragon, black pepper, and salt. Roast for 35 minutes. Remove the baking dish, drizzle the turnip wedges with balsamic vinegar and return to the oven for another 5 minutes.

Nutrition: Calories: 383 Fat: 26g Net Carbs: 9.5g Protein: 21.3g

Tomato & Cheese Chicken Chili

Preparation Time: 5 minutes

Cooking Time: 25 minutes

Servings: 2-4

Ingredients:

1 tbsp. butter

1 tbsp. olive oil

1 pound chicken breasts, skinless, boneless, cubed

½ onion, chopped

2 cups chicken broth

2 cups tomatoes, chopped

2 oz. tomato puree

1 tbsp. chili powder

1 tbsp. cumin

1 garlic clove, minced

1 habanero pepper, minced

½ cup mozzarella cheese, shredded

Salt and black pepper to taste

Directions:

Season the chicken using salt and pepper. Set a large pan at medium heat and add the chicken; cover it with water, and bring it to a boil. Cook until no longer pink, for 10 minutes.

Transfer the chicken to a flat surface to shred with forks. In a pot, pour in the butter and olive oil and set over medium heat. Sauté onion and garlic until transparent for 5 minutes.

Stir in the chicken, tomatoes, cumin, habanero pepper, tomato puree, broth, and chili powder. Adjust the seasoning and let the mixture boil.

Reduce heat to simmer for about 10 minutes. Top with shredded cheese to serve.

Nutrition: Calories: 322 Fat: 16.6g Net Carbs: 6.2g Protein: 29g

Turmeric Chicken Wings with Ginger Sauce

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Servings: 2-4

Ingredients:

2 tbsp. olive oil

1 pound chicken wings, cut in half

1 tbsp. turmeric

1 tbsp. cumin

3 tbsp. fresh ginger, grated

Salt and black pepper, to taste

Juice of ½ lime

1 cup thyme leaves

¾ cup cilantro, chopped

1 tbsp. water

1 jalapeño pepper

Directions:

In a bowl, stir together 1 tbsp. ginger, cumin, salt, half of the olive oil, black pepper, turmeric, and cilantro. Place in the chicken wings pieces, toss to coat, and refrigerate for 20 minutes.

Heat the grill to high heat. Remove the wings from the marinade, drain, and grill for 20 minutes, turning from time to time, then set aside.

Using a blender, combine thyme, remaining ginger, salt, jalapeno pepper, black pepper, lime juice, the remaining olive oil, and water, and blend well. Serve the chicken wings topped with the sauce.

Nutrition: Calories 253 Fat 16.1g Net Carbs 4.1g Protein 21.7g

Feta & Bacon Chicken

Preparation Time: 20 minutes

Cooking Time: 10minutes

Servings: 2-4

Ingredients:

4 oz. bacon, chopped

1 pound chicken breasts

3 green onions, chopped

2 tbsp. coconut oil

4 oz. feta cheese, crumbled

1 tbsp. parsley

Directions:

Place a pan over medium heat and coat with cooking spray. Add in the bacon and cook until crispy. Remove to paper towels, drain the grease and crumble.

To the same pan, add in the oil and cook the chicken breasts for 4-5 minutes, then flip to the other side; cook for an additional 4-5 minutes. Place the chicken breasts to a baking dish. Place the green onions, set in the oven, turn on the broiler, and cook for 5 minutes at high temperature. Remove to serving plates and serve topped with bacon, feta cheese, and parsley.

Nutrition: Calories 459 Fat 35g Net Carbs 3.1g Protein 31.5g

Chicken Pie with Bacon

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Servings: 24

Ingredients:

3 tbsp. butter

1 onion, chopped

4 oz. bacon, sliced

1 carrot, chopped

3 garlic cloves, minced

Salt and black pepper, to taste

¾ cup crème fraîche

½ cup chicken stock

1 pound chicken breasts, cubed

2 tbsp. yellow mustard

¾ cup cheddar cheese, shredded

Dough

1 egg

¾ cup almond flour

3 tbsp. cream cheese

1 ½ cups mozzarella cheese, shredded

1 tsp onion powder

1 tsp garlic powder

Salt and black pepper, to taste

Directions:

Sauté the onion, garlic, black pepper, bacon, and carrot in melted butter for 5 minutes. Add in the chicken and cook for 3 minutes. Stir in the crème fraîche, salt, mustard, black pepper, and stock, and cook for 7 minutes. Add in the cheddar cheese and set aside.

In a bowl, combine the mozzarella cheese with the cream cheese and heat in a microwave for 1 minute. Stir in the garlic powder, salt, flour, black pepper, onion powder, and egg. Knead the dough well, split into 4 pieces, and flatten each into a circle.

Set the chicken mixture into 4 ramekins, top each with a dough circle, and cook in the oven at 370 F for 25 minutes.

Nutrition: Calories 563 Fat 44.6g Net Carbs 7.7g Protein 36g

Flying Jacob Casserole

Preparation Time: 15 minutes

Cooking Time: 20-25 minutes

Servings: 6

Ingredients:

1 pc Grilled Chicken

2 tbsp. Butter

225 g Diced bacon

250 g Mushrooms

475 ml Cream

125 ml hot chili sauce

1 tsp. Seasoning curry

Salt and black pepper to taste

125 g Peanuts

Salad

175 g Spinach

2 pcs Tomato

Directions:

Preheat the oven to 400 ° F.

Chop the mushrooms into small pieces then fry in oil with bacon. Salt and pepper to taste.

Separate the chicken meat from the bones and chop it into small pieces.

Put these pieces of chicken in a mold for baking, oiled. Add mushrooms and bacon.

Beat the cream until soft peaks. Put chili sauce, curry, and salt and pepper to taste.

Pour the chicken into the resulting mixture.

Bake in the oven for at least 20-25 minutes until the dish will get a pleasant golden color. Sprinkle toasted and chopped nuts on top. Serve with salad.

Nutrition: Carbohydrates: 11 g Fats: 80 g Proteins: 40 g Calories: 912

BBQ Chicken Zucchini Boats

Preparation Time: 10 minutes

Cooking Time: 15-20 minutes

Servings: 4

Ingredients:

3 Zucchini halved

1 lb. cooked Chicken breast

.5 cup BBQ sauce

.33 cup Shredded Mexican cheese

1 Avocado, sliced

.5 cup Halved cherry tomatoes

.25 cup Diced green onions

3 tbsp. Keto-friendly ranch dressing

Also Needed: 9x13 casserole dish

Directions:

Set the oven to reach 350° Fahrenheit.

Using a knife, cut the zucchini in half. Discard the seeds. Make the boat by carving out of the center. Place the zucchini flesh side up into the casserole dish.

Discard and cut the skin and bones from the chicken. Shred and add the chicken in with the barbeque sauce. Toss to coat all the chicken fully.

Fill the zucchini boats with the mixture using about .25 to .33 cup each.

Sprinkle with Mexican cheese on top.

Bake for approximately 15 minutes. (If you would like it tenderer; bake for an additional 5 to 10 minutes to reach the desired tenderness.)

Remove from the oven. Top it off with avocado, green onion, tomatoes, and a drizzle of dressing. Serve.

Nutrition: Calories: 212 Net Carbs: 9 g Total Fat Content: 11 g Protein: 19 g

Cashew Chicken Curry

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Servings: 4

Ingredients:

1 cups Cauliflower

2 large fresh tomatoes

1 medium Red onion 

2 cups Cucumber 

2 tbsp. Coconut oil

1 tbsp. & .5 tsp. Yellow curry powder - divided

Sea salt & Black pepper (as desired)

.66 cup Roasted - salted cashews (

1.lb Breasts of chicken, 4 small

1 large Egg white

For the Garnish:

Freshly chopped fresh mint

Minced fresh cilantro

Also Needed: Food processor & Rimmed baking sheet

Directions:

Chop the cauliflower into florets and quarter the tomatoes. Roughly chop the onion and thinly slice the cucumber into halves. Take off the skin and bones from the chicken.

Heat the oven to 425° Fahrenheit.

Toss the quartered tomatoes, cauliflower florets, and onion into a mixing container. Melt the coconut oil and sprinkle using 1.5 teaspoons of curry powder. Mix until well. 

Prepare on a baking sheet in one layer. Dust with pepper and salt to your liking. Add the rest of the curry powder and cashews into a food processor. Pulse leaving a few chunks for texture. 

Pat to remove the moisture from the chicken breasts using a paper towel.

Put the egg white and cashews into two shallow plates. 

Dredge the chicken through the egg white. Shake off any excess, and press into the cashews. 

Flip and lightly press the other side into the cashews.

Put the chicken breast onto a small cooling rack that fits on your sheet pan (one with legs is preferred, so it sits over the veggies).  

Continue the process with the remaining chicken. Place the cooling rack over a sheet pan (over the top of the veggies).

Bake the chicken to reach an internal temperature of 165° Fahrenheit (14-15 min.). Once it’s done, toss the fresh cucumbers onto the pan. Garnish with mint and cilantro.

Nutrition: Calories: 364 Net Carbs: 14 g Total Fat Content: 18 g Protein: 34 g

Creamy Chicken & Greens

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients:

1 lb. Chicken thighs – skins on

1 cup. Chicken stock

1 cup. Cream 

2 tbsp. Coconut oil

1 tsp. Italian herbs 

2 cups Dark leafy greens

Pepper & Salt (your preference)

2 tbsp. Coconut flour

2 tbsp. Melted butter

Directions:

On the stovetop, add oil in a skillet using the med-high temperature setting. 

Remove the bones from the chicken and dust using salt and pepper. Fry the chicken until done.

Make the sauce by adding the butter to a saucepan. Whisk in the flour to form a thick paste. Slowly, whisk in the cream. Once it boils, mix in the herbs.

Transfer the chicken to the counter and add the stock.

Deglaze the pan, and whisk the cream sauce. Toss in the greens until thoroughly coated with the sauce.

Arrange the thighs on the greens, warm up, and serve.

Nutrition: Calories: 446 Net Carbs: 3 g Total Fat Content: 38 g Protein: 18 g

Curry Chicken Lettuce Wraps

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Servings: 5

Ingredients:

2 Minced garlic cloves

.25 cups Minced onion

1 lb. Chicken thighs – skinless & boneless

2 tbsp. Ghee 

1 tsp. Black pepper

2 tsp. Curry powder 

1.5 tsp. Salt

1 cup Riced cauliflower

5-6 Lettuce leaves

Keto-friendly sour cream (as desired - count the carbs)

Directions:

Mince the garlic and onions. Set aside for now.

Pull out the bones and skin from the chicken and dice into one-inch pieces.

On the stovetop, add 2 tbsp. of ghee to a skillet and melt. Toss in the onion and sauté until browned. Fold in the chicken and sprinkle with the garlic, pepper, and salt.

Cook for eight minutes. Stir in the remainder of the ghee, riced cauliflower, and curry. Stir until well mixed.

Prepare the lettuce leaves and add the mixture. 

Serve with a dollop of cream.

Nutrition: Calories: 554 Net Carbs: 7 g Total Fat Content: 36 g Protein: 50 g

Nacho Chicken Casserole

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Servings: 6

Ingredients:

1 medium Jalapeño pepper

1.75lb. Chicken thighs 

Pepper and salt (to taste)

2 tbsp. Olive oil 

1.5tsp. Chili seasoning 

4 oz. Cheddar cheese 

4 oz. Cream cheese 

3 tbsp. Parmesan cheese 

1 cup Green chilies and tomatoes

.25 cup Sour cream

1 pkg. Frozen cauliflower

Also Needed: Immersion blender

Directions:

Warm the oven to reach 375º Fahrenheit. 

Slice the jalapeño into pieces and set aside. 

Cutaway the skin and bones from the chicken. Chop it and sprinkle using the pepper and salt. Prepare in a skillet using a portion of olive oil on the med-high temperature setting until browned. 

Mix in the sour cream, cream cheese, and ¾ of the cheddar cheese. Stir until melted and combined well. Place in the tomatoes and chilies. Stir then put it all to a baking dish.

Cook the cauliflower in the microwave. Blend in the rest of the cheese with the immersion blender until it resembles mashed potatoes. Season as desired.

Spread the cauliflower concoction over the casserole and sprinkle with the peppers. Bake approximately 15 to 20 minutes.

Nutrition: Calories: 426 Net Carbs: 4.3 g Total Fat Content: 32.2 g Protein: 31 g

Pesto & Mozzarella Chicken Casserole

Preparation Time: 10 minutes

Cooking Time: 25-30 minutes

Servings: 8

Ingredients:

Cooking oil (as needed)

2 lb. Grilled & cubed chicken breasts

8 oz. Cubed mozzarella

8 oz. Cream cheese 

8 oz. Shredded mozzarella 

.25 cup Pesto

.25 to .5 cup Heavy cream 

Directions:

Warm the oven to 400º Fahrenheit. Spritz a casserole dish with a spritz of cooking oil spray.

Combine the pesto, heavy cream, and softened cream cheese.

Add the chicken and cubed mozzarella into the greased dish.

Sprinkle the chicken using the shredded mozzarella. Bake for 25-30 minutes.

Nutrition: Calories: 451 Net Carbs: 3 g Total Fat Content: 30 g Protein: 38 g

Rotisserie Chicken & Cabbage Shreds

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Servings: 2

Ingredients:

.5 of 1 Red onion

7 oz. Fresh green cabbage

1 lb. Precooked rotisserie chicken 

.5 cup Keto-friendly mayo

1 tbsp. Olive oil 

Pepper & Salt 

Direction:

Use a sharp kitchen knife to shred the cabbage and slice the onion into thin slices. 

Place the chicken on a platter, add the mayo, and a drizzle of oil. Dust using salt and pepper. Serve.

Nutrition: Calories: 423 Net Carbs: 6 g Total Fat Content: 35 g Protein: 17 g

Chicken Quiche

Preparation Time: 15 minutes

Cooking Time: 50 minutes

Servings: 6

Ingredients:

16 oz. almond flour   

7 medium eggs   

Salt and ground black pepper to taste  

2 tbsp. coconut oil   

1 lb. ground chicken

2 small zucchini, grated   

1 tsp dried oregano   

1 tsp fennel seeds   

½ cup heavy cream    

Directions:

Place almond flour, 1 egg, salt, and coconut oil in blender or food processor and blend.

Grease pie pan and pour the dough in it. Press well on the bottom.

Preheat pan on medium heat and toss ground chicken, cook for 2 minutes, set aside.

In a medium bowl, whisk together 6 eggs, zucchini, oregano, salt, pepper, fennel seeds, and heavy cream.

Add chicken to egg mixture and stir well.

Preheat oven to 350 F.

Pour egg mixture into pie pan and place in oven. Cook for 40 minutes.

Let it cool and slice. Serve.

Nutrition: Calories 295 Carbs 3.95g Fat 24g Protein 19g

Chicken Parmigiana

Preparation Time: 15 minutes

Cooking Time: 26 minutes

Servings: 4

Ingredients:

1 large organic egg, beaten 

½ cup of superfine blanched almond flour 

¼ cup Parmesan cheese, grated 

½ teaspoon dried parsley 

½ teaspoon paprika 

½ teaspoon garlic powder 

Salt and ground black pepper, as required 

4 -6-ounces grass-fed skinless, boneless chicken breasts, pounded into a ½-inch thickness

¼ cup olive oil 

1½ cups marinara sauce 

4 ounces mozzarella cheese, thinly sliced 

2 tablespoons fresh parsley, chopped 

Directions:

Preheat the oven to 375 degrees F. 

Add the beaten egg into a shallow dish. 

Place the almond flour, Parmesan, parsley, spices, salt, and black pepper in another shallow dish and mix well. 

Dip each chicken breast into the beaten egg and then coat with the flour mixture. 

Heat the oil in a deep skillet over medium-high heat and fry the chicken breasts for about 3 minutes per side. 

Using a slotted spoon, moved the chicken breasts onto a paper towel-lined plate to drain. 

At the bottom of a casserole, put about ½ cup of marinara sauce and spread evenly.

Arrange the chicken breasts over marinara sauce in a single layer. 

Top with the remaining marinara sauce, followed by mozzarella cheese slices. 

Bake for about at least 20 minutes or until done completely.  

Take off from the oven and serve hot with the garnishing of fresh parsley.  

Nutrition: Calories: 542 Net Carbs: 5.7g Carbohydrate: 9g Fiber: 3.3g Protein: 54.2g Fat: 33.2g Sugar: 3.8g Sodium: 609mg

Vodka Duck Fillets

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Servings: 4

Ingredients:

1 tablespoon lard, room temperature 

4 duck fillets

4 green onions, chopped

Salt and cayenne pepper, to taste 

1 teaspoon mixed peppercorns 

1 ½ cups turkey stock

3 tablespoons Worcestershire sauce

2 ounces vodka

1/2 teaspoon ground bay leaf 

1/2 cup sour cream 

Directions:

Melt the lard in a skillet that is preheated over medium-high heat. Sear the duck fillets, turning once, for 4 to 6 minutes.

Now, add the remaining ingredients, except for the sour cream, to the skillet. Cook, partially covered, for a further 7 minutes. 

Serve warm, garnished with sour cream. Bon appétit!

Nutrition: 351 Calories 24.7g Fat 6.6g Carbs 22.1g Protein

Baked Chicken Meatballs - Habanero & Green Chili 

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Servings: 15

Ingredients:

1 pound ground chicken   

1 poblano pepper

1 habanero pepper

1 jalapeno pepper

1/2 cup cilantro   

1 tbsp. vinegar   

1 tbsp. olive oil 

salt to taste

Directions:

Preheat broiler to 400 degrees Fahrenheit.  

In an enormous blending bowl, join chicken, minced peppers, cilantro, salt, and vinegar with your hands. Structure 1-inch meatballs with the blend  

Coat every meatball with olive oil, at that point, place on a rimmed heating sheet or meal dish.  

Heat for 25 minutes   

Nutrition: Calories 54 Fat 3g Carbs 5g Protein 5g

BBQ Chicken Liver and Hearts 

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients:

1 lb. chicken hearts   

1 lb. chicken livers 

sea salt  

black pepper  

bamboo skewers   

Directions:

The liver and hearts defrost and bring to room temperature.  

The heart's extreme top parts can be evacuated with a sharp blade.  

Meanwhile, set up the BBQ - we utilize just charcoals; however, you can utilize gas, and bring to prescription/high warmth.  

Presently string the hearts on the sticks, 5 to 7 each, contingent upon their size.  

After cleaning the livers, focusing not to break or smash them, lay level on an adaptable barbecuing bushel  

Season both liver and hearts with ocean salt and naturally ground dark pepper.  

The livers will generally stick on the barbecue and effectively break separated currently set on the flame broil and cook until the ideal doneness is come to. 

Nutrition: Calories 361 Fat 28g Carbs 4.5g Protein 23g

Buffalo Balls

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Servings: 18

Ingredients:

For the Meatballs:

1lb ground chicken or turkey

1/4 cup almond flour

2 oz. cream cheese softened

1 egg

2 tbsp. chopped celery

3 tbsp. crumbled blue cheese

1/4 tsp black pepper

For the Sauce:

1/2 stick (4 oz.) unsalted butter

1/2 cup Frank’s Red Hot

Directions:

In a medium bowl, put all the meatballs ingredients then mix. Form into about 1 inch balls.

Set it on a greased cookie sheet (with sides) and bake at 350°F for at least 10 minutes.

To make the sauce: put the Frank’s and butter in a small saucepan on medium heat, or place in a microwave-safe bowl for 2 minutes on high.

After 10 minutes, remove balls from the oven and dunk carefully in the buffalo sauce.

Return onto the cookie sheet and bake for another 12 minutes. If you have a leftover sauce, you could pour it over the meatballs and bake for another 3 to 4 minutes if you want them saucy.

Nutrition: Calories: 331 Fat: 28g Carbs: 2g Protein: 17g

Turkey Chili  

Preparation Time: 5 minutes

Cooking Time: 30 minutes

Servings: 2

Ingredients:

1 ounce jalapeno pepper 

1 ounce red bell pepper (or other colors) 

3 ounces zucchini

1 ½ tablespoon olive oil

5 ounces ground turkey 

1 cup water or as needed 

1 ½ ounces cauliflower rice 

1 ½ tablespoons sour cream

4 tablespoons shredded cheddar cheese

¼ teaspoon pepper 

1 teaspoon paprika 

1/3 teaspoon onion powder or garlic powder (optional) 

¼ teaspoon ground cumin (optional)

Salt to taste

Directions:

Chop the red bell pepper, jalapeno pepper, and zucchini into smaller, bite-sized pieces. Feel free to slice jalapeno pepper into larger pieces if you want to avoid them and control the spiciness in your mouth later on.

Take a large stewing pot, add the olive oil, and put it on medium heat. Put the ground turkey and cook it until it becomes brown. Use a spatula to break it up.

Mix bell pepper, jalapeno, and zucchini with turkey. Put a cover on your pot and let your mixture cook on a low heat for approximately 5 minutes or until you see that vegetables became a little bit softer.

Season everything and add water. Stir the chili. 

Cover your pot once again and bring your mixture to a simmer. Continue to stir it for about 10 more minutes.

Add the cauliflower rice. Remove the cover and keep cooking at the low heat.

Fill approximately ½ of a cup with the liquid you remove from the pot. Place it into a clean bowl and mix it with the sour cream. 

Bring the thickened liquid back to the pot. Stir your ingredients once again and let your chili simmer for 5 more minutes for it to thicken a little bit more.

While serving this meal, fill 2 bowls and top each of those with 2 tablespoons of cheddar cheese.

Nutrition: Calories: 378 Total Carbs: 6,3g Fiber: 2g Net Carbs: 4,3g Fat: 30g Protein: 23g

MEAT

Beef with Carrot & Broccoli

Preparation Time: 15 minutes

Cooking Time: 14 minutes

Servings: 4

Ingredients:

2 tbsp. coconut oil, divided

2 medium garlic cloves, minced

1 lb. beef sirloin steak, sliced into thin strips

Salt, to taste

¼ cup chicken broth

2 tsp. fresh ginger, grated

1 tbsp. Ground flax seeds

½ tsp. Red pepper flakes, crushed

¼ tsp. freshly ground black pepper

1 large carrot, peeled and sliced thinly

2 cups broccoli florets

1 medium scallion, sliced thinly

Directions:

In a skillet, warm 1 tbsp. of oil on medium-high heat.

Put garlic and sauté approximately 1 minute.

Add beef and salt and cook for at least 4-5 minutes or till browned.

Using a slotted spoon, transfer the beef in a bowl.

Take off the liquid from the skillet.

In a bowl, put together broth, ginger, flax seeds, red pepper flakes, and black pepper then mix.

In the same skillet, warm remaining oil on medium heat.

Put the carrot, broccoli, and ginger mixture then cook for at least 3-4 minutes or till desired doneness.

Mix in beef and scallion then cook for around 3-4 minutes.

Nutrition: Calories: 412 Fat: 13g Carbohydrates: 28g Fiber: 9g Protein: 35g

Beef with Mushroom & Broccoli

Preparation Time: 15 minutes

Cooking Time: 12 minutes

Servings: 4

Ingredients:

For Beef Marinade:

1 garlic clove, minced

1 (2-inch piece fresh ginger, minced

Salt, to taste

Freshly ground black pepper, to taste

3 tbsp. white wine vinegar

¾ cup beef broth

1 lb. flank steak, trimmed and sliced into thin strips

For Vegetables:

2 tbsp. coconut oil, divided

2 minced garlic cloves

3 cups broccoli rabe, chopped

4 oz. shiitake mushrooms halved

8 oz. cremini mushrooms, sliced

Directions:

For marinade in a bowl, put together all ingredients except beef then mix.

Add beef and coat with marinade.

Bring in the fridge to marinate for at least 15 minutes.

In the skillet, warm oil on medium-high heat.

Take off beef from the bowl, reserving the marinade.

Put beef and garlic and cook for about 3-4 minutes or till browned.

Using a slotted spoon, transfer the beef in a bowl.

In the same skillet, put the reserved marinade, broccoli, and mushrooms and cook for at least 3-4 minutes.

Stir in beef and cook for at least  3-4 minutes.

Nutrition: Calories: 417 Fat: 10g Carbohydrates: 23g Fiber: 11g Protein: 33g

Citrus Beef with Bok Choy

Preparation Time: 15 minutes

Cooking Time: 11 minutes

Servings: 4

Ingredients:

For Marinade:

2 minced garlic cloves

1 (1-inch piece fresh ginger, grated

1/3 cup fresh orange juice

½ cup coconut aminos

2 tsp. fish sauce

2 tsp. Sriracha

1¼ lb. sirloin steak, sliced thinly

For Veggies:

2 tbsp. coconut oil, divided

3-4 wide strips of fresh orange zest

1 jalapeño pepper, sliced thinly

½ pound string beans stemmed and halved crosswise

1 tbsp. arrowroot powder

½ pound Bok choy, chopped

2 tsp. sesame seeds

Directions:

For marinade in a big bowl, put together garlic, ginger, orange juice, coconut aminos, fish sauce, and Sriracha then mix.

Put the beef and coat with marinade.

Place in the fridge to marinate for around a couple of hours.

In a skillet, warm oil on medium-high heat.

Add orange zest and sauté approximately 2 minutes.

Take off the beef from a bowl, reserving the marinade.

In the skillet, add beef and increase the heat to high.

Stir fry for at least  2-3 minutes or till browned.

With a slotted spoon, transfer the beef and orange strips right into a bowl.

With a paper towel, wipe out the skillet.

In a similar skillet, heat remaining oil on medium-high heat.

Add jalapeño pepper and string beans and stir fry for about 3-4 minutes.

Meanwhile, add arrowroot powder in reserved marinade and stir to mix.

In the skillet, add marinade mixture, beef, and Bok choy and cook for about 1-2 minutes.

Serve hot with garnishing of sesame seeds.

Nutrition: Calories: 398 Fat: 11g Carbohydrates: 20g Fiber: 6g Protein: 34g

Beef with Zucchini Noodles

Preparation Time: 15 minutes

Cooking Time: 9 minutes

Servings: 4

Ingredients:

1 teaspoon fresh ginger, grated

2 medium garlic cloves, minced

¼ cup coconut aminos

2 tablespoons fresh lime juice

1½ pound NY strip steak, trimmed and sliced thinly

2 medium zucchinis, spiralized with Blade C

Salt, to taste

3 tablespoons essential olive oil

2 medium scallions, sliced

1 teaspoon red pepper flakes, crushed

2 tablespoons fresh cilantro, chopped

Directions:

In a big bowl, mix together ginger, garlic, coconut aminos, and lime juice.

Add beef and coat with marinade generously.

Refrigerate to marinate for approximately 10 minutes.

Place zucchini noodles over a large paper towel and sprinkle with salt.

Keep aside for around 10 minutes.

In a big skillet, heat oil on medium-high heat.

Add scallion and red pepper flakes and sauté for about 1 minute.

Add beef with marinade and stir fry for around 3-4 minutes or till browned.

Add zucchini and cook for approximately 3-4 minutes.

Serve hot with all the topping of cilantro.

Nutrition: Calories: 434 Fat: 17g Carbohydrates: 23g Fiber: 12g Protein: 29g

Beef with Asparagus & Bell Pepper

Preparation Time: 15 minutes

Cooking Time: 13 minutes

Servings: 4-5

Ingredients:

4 garlic cloves, minced

3 tablespoons coconut aminos

1/8 teaspoon red pepper flakes, crushed

1/8 teaspoon ground ginger

Freshly ground black pepper, to taste

1 bunch asparagus, trimmed and halved

2 tablespoons olive oil, divided

1-pound flank steak, trimmed and sliced thinly

1 red bell pepper, seeded and sliced

3 tablespoons water

2 teaspoons arrowroot powder

Directions:

In a bowl, mix together garlic, coconut aminos, red pepper flakes, crushed, ground ginger, and black pepper. Keep aside.

In a pan of boiling water, cook asparagus for about 2 minutes.

Drain and rinse under cold water.

In a substantial skillet, heat 1 tablespoon of oil on medium-high heat.

Add beef and stir fry for around 3-4 minutes.

With a slotted spoon, transfer the beef in a bowl.

In a similar skillet, heat remaining oil on medium heat.

Add asparagus and bell pepper and stir fry for approximately 2-3 minutes.

Meanwhile, in the bowl, mix together water and arrowroot powder.

Stir in beef, garlic mixture, and arrowroot mixture, and cook for around 3-4 minutes or till desired thickness.

Nutrition:   Calories: 399 Fat: 17g Carbohydrates: 27g Fiber: 8g Protein: 35g

Spiced Ground Beef

Preparation Time: 10 minutes

Cooking Time: 22 minutes

Servings: 5

Ingredients:

2 tablespoons coconut oil

2 whole cloves

2 whole cardamoms

1 (2-inch piece cinnamon stick

2 bay leaves

1 teaspoon cumin seeds

2 onions, chopped

Salt, to taste

½ tablespoon garlic paste

½ tablespoon fresh ginger paste

1-pound lean ground beef

1½ teaspoons fennel seeds powder

1 teaspoon ground cumin

1½ teaspoons red chili powder

1/8 teaspoon ground turmeric

Freshly ground black pepper, to taste

1 cup coconut milk

¼ cup water

¼ cup fresh cilantro, chopped

Directions:

In a sizable pan, heat oil on medium heat.

Add cloves, cardamoms, cinnamon stick, bay leaves, and cumin seeds and sauté for about 20-a few seconds.

Add onion and 2 pinches of salt and sauté for about 3-4 minutes.

Add garlic-ginger paste and sauté for about 2 minutes.

Add beef and cook for about 4-5 minutes, entering pieces using the spoon.

Cover and cook approximately 5 minutes.

Stir in spices and cook, stirring for approximately 2-2½ minutes.

Stir in coconut milk and water and cook for about 7-8 minutes.

Season with salt and take away from heat.

Serve hot using the garnishing of cilantro.

Nutrition: Calories: 444 Fat: 15g Carbohydrates: 29g Fiber: 11g Protein: 39g

Ground Beef with Cabbage

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Servings: 6

Ingredients:

1 tbsp. olive oil

1 onion, sliced thinly

2 teaspoons fresh ginger, minced

4 garlic cloves, minced

1-pound lean ground beef

1½ tablespoons fish sauce

2 tablespoons fresh lime juice

1 small head purple cabbage, shredded

2 tablespoons peanut butter

½ cup fresh cilantro, chopped

Directions:

In a huge skillet, warm oil on medium heat.

Add onion, ginger, and garlic and sauté for about 4-5 minutes.

Add beef and cook for approximately 7-8 minutes, getting into pieces using the spoon.

Drain off the extra liquid in the skillet.

Stir in fish sauce and lime juice and cook for approximately 1 minute.

Add cabbage and cook approximately 4-5 minutes or till desired doneness.

Stir in peanut butter and cilantro and cook for about 1 minute.

Serve hot.

Nutrition: Calories: 402 Fat: 13g Carbohydrates: 21g Fiber: 10g Protein: 33g

Ground Beef with Veggies

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Servings: 2-4

Ingredients:

1-2 tablespoons coconut oil

1 red onion, sliced

2 red jalapeño peppers, seeded and sliced

2 minced garlic cloves

1-pound lean ground beef

1 small head broccoli, chopped

½ of head cauliflower, chopped

3 carrots, peeled and sliced

3 celery ribs, sliced

Chopped fresh thyme, to taste

Dried sage, to taste

Ground turmeric, to taste

Salt, to taste

Freshly ground black pepper, to taste

Directions:

In a huge skillet, melt coconut oil on medium heat.

Add onion, jalapeño peppers and garlic and sauté for about 5 minutes.

Add beef and cook for around 4-5 minutes, entering pieces using the spoon.

Add remaining ingredients and cook, occasionally stirring for about 8-10 min.

Serve hot.

Nutrition: Calories: 453 Fat: 17g Carbohydrates: 26g Fiber: 8g, Protein: 35g

Ground Beef with Cashews & Veggies

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Servings: 4

Ingredients:

1½ pound lean ground beef

1 tablespoon garlic, minced

2 tablespoons fresh ginger, minced

¼ cup coconut aminos

Salt, to taste

Freshly ground black pepper, to taste

1 medium onion, sliced

1 can water chestnuts, drained and sliced

1 large green bell pepper, sliced

½ cup raw cashews, toasted

Directions:

Heat a nonstick skillet on medium-high heat.

Add beef and cook for about 6-8 minutes, breaking into pieces with all the spoon.

Add garlic, ginger, coconut aminos, salt, and black pepper and cook approximately 2 minutes.

Put the vegetables and cook approximately 5 minutes or till desired doneness.

Stir in cashews and immediately remove from heat.

Serve hot.

Nutrition: Calories: 452 Fat: 20g Carbohydrates: 26g Fiber: 9g Protein: 36g

Ground Beef with Greens & Tomatoes

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Servings: 4

Ingredients:

1 tbsp. organic olive oil

½ of white onion, chopped

2 garlic cloves, chopped finely

1 jalapeño pepper, chopped finely

1-pound lean ground beef

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon ground turmeric

½ teaspoon ground ginger

½ teaspoon ground cinnamon

½ teaspoon ground fennel seeds

Salt, to taste

Freshly ground black pepper, to taste

8 fresh cherry tomatoes, quartered

8 collard greens leaves, stemmed and chopped

1 teaspoon fresh lemon juice

Directions:

In a huge skillet, warm oil on medium heat.

Put onion and sauté for approximately 4 minutes.

Add garlic and jalapeño pepper and sauté for approximately 1 minute.

Add beef and spices and cook approximately 6 minutes breaking into pieces while using spoon.

Stir in tomatoes and greens and cook, stirring gently for about 4 minutes.

Stir in lemon juice and take away from heat.

Nutrition: Calories: 432 Fat: 16g Carbohydrates: 27g Fiber: 12g Protein: 39g

Beef & Veggies Chili

Preparation Time: 15 minutes

Cooking Time: 1 hour

Servings: 6-8

Ingredients:

2 pounds lean ground beef

½ head cauliflower, chopped into large pieces

1 onion, chopped

6 garlic cloves, minced

2 cups pumpkin puree

1 teaspoon dried oregano, crushed

1 teaspoon dried thyme, crushed

1 teaspoon ground cumin

1 teaspoon ground turmeric

1-2 teaspoons chili powder

1 teaspoon paprika

1 teaspoon cayenne pepper

¼ teaspoon red pepper flakes, crushed

Salt, to taste

Freshly ground black pepper, to taste

1 (26 oz.) can tomatoes, drained

½ cup water

1 cup beef broth

Directions:

Heat a substantial pan on medium-high heat.

Add beef and stir fry for around 5 minutes.

Add cauliflower, onion, and garlic and stir fry for approximately 5 minutes.

Add spices and herbs and stir to mix well.

Stir in remaining ingredients and provide to a boil.

Reduce heat to low and simmer, covered approximately 30-45 minutes.

Serve hot.

Nutrition: Calories: 453 Fat: 10g Carbohydrates: 20g Fiber: 8g Protein: 33g

Ground Beef & Veggies Curry

Preparation Time: 15 minutes

Cooking Time: 36 minutes

Servings: 6-8

Ingredients:

2-3 tablespoons coconut oil

1 cup onion, chopped

1 garlic clove, minced

1-pound lean ground beef

1½ tablespoons curry powder

1/8 teaspoon ground ginger

1/8 teaspoon ground cinnamon

1/8 teaspoon ground turmeric

Salt, to taste

2½-3 cups tomatoes, chopped finely

2½-3 cups fresh peas shelled

2 sweet potatoes, peeled and chopped

Directions:

In a sizable pan, melt coconut oil on medium heat.

Add onion and garlic and sauté for around 4-5 minutes.

Add beef and cook for about 4-5 minutes.

Add curry powder and spices and cook for about 1 minute.

Stir in tomatoes, peas, and sweet potato and bring to your gentle simmer.

Simmer covered approximately 25 minutes.

Nutrition: Calorie: 432 Fat: 16g Carbohydrates: 21g Fiber: 11g Protein: 36g

Spicy & Creamy Ground Beef Curry

Preparation Time: 15 minutes

Cooking Time: 32 minutes

Servings: 4

Ingredients:

1-2 tablespoons coconut oil

1 teaspoon black mustard seeds

2 sprigs curry leaves

1 Serrano pepper, minced

1 large red onion, chopped finely

1 (1-inch) fresh ginger, minced

4 garlic cloves, minced

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon ground turmeric

¼ teaspoon red chili powder

Salt, to taste

1-pound lean ground beef

1 potato, peeled and chopped

3 medium carrots, peeled and chopped

¼ cup water

1 (14 oz.) can coconut milk

Salt, to taste

Freshly ground black pepper, to taste

Chopped fresh cilantro, for garnishing

Directions:

In a big pan, melt coconut oil on medium heat.

Add mustard seeds and sauté for about thirty seconds.

Add curry leaves and Serrano pepper and sauté approximately half a minute.

Add onion, ginger, and garlic and sauté for about 4-5 minutes.

Add spices and cook for about 1 minute.

Add beef and cook for about 4-5 minutes.

Stir in potato, carrot, and water and provide with a gentle simmer.

Simmer, covered for around 5 minutes.

Stir in coconut milk and simmer for around fifteen minutes.

Stir in salt and black pepper and remove from heat.

Serve hot while using garnishing of cilantro.

Nutrition:   Calories: 432 Fat: 14g Carbohydrates: 22g Fiber: 8g Protein: 39g

Curried Beef Meatballs

Preparation Time: 20 minutes

Cooking Time: 22 minutes

Servings: 6

Ingredients:

For Meatballs:

1-pound lean ground beef

2 organic eggs, beaten

3 tablespoons red onion, minced

¼ cup fresh basil leaves, chopped

1 (1-inch fresh ginger piece, chopped finely

4 garlic cloves, chopped finely

3 Thai bird’s eye chilies, minced

1 teaspoon coconut sugar

1 tablespoon red curry paste

Salt, to taste

1 tablespoon fish sauce

2 tablespoons coconut oil

For Curry:

1 red onion, chopped

Salt, to taste

4 garlic cloves, minced

1 (1-inch) fresh ginger piece, minced

2 Thai bird’s eye chilies, minced

2 tablespoons red curry paste

1 (14 oz.) coconut milk

Salt, to taste

Freshly ground black pepper, to taste

Lime wedges, for

Directions:

For meatballs in a huge bowl, put all together the ingredients except oil and mix till well combined.

Make small balls from the mixture.

In a huge skillet, melt coconut oil on medium heat.

Add meatballs and cook for about 3-5 minutes or till golden brown all sides.

Transfer the meatballs right into a bowl.

In the same skillet, add onion and a pinch of salt and sauté for around 5 minutes.

Add garlic, ginger, and chilies, and sauté for about 1 minute.

Add curry paste and sauté for around 1 minute.

Add coconut milk and meatballs and convey to some gentle simmer.

Reduce the warmth to low and simmer, covered for around 10 minutes.

Serve using the topping of lime wedges.

Nutrition: Calories: 444 Fat: 15g Carbohydrates: 20g Fiber: 2g Protein: 37g

Beef Meatballs in Tomato Gravy

Preparation Time: 20 minutes

Cooking Time: 37 minutes

Servings: 4

Ingredients:

For Meatballs:

1-pound lean ground beef

1 organic egg, beaten

1 tablespoon fresh ginger, minced

1 garlic oil, minced

2 tablespoons fresh cilantro, chopped finely

2 tablespoons tomato paste

1/3 cup almond meal

1 tablespoon ground cumin

Pinch of ground cinnamon

Salt, to taste

Freshly ground black pepper, to taste

¼ cup coconut oil

For Tomato Gravy:

2 tablespoons coconut oil

½ small onion, chopped

2 garlic cloves, chopped

1 teaspoon fresh lemon zest, grated finely

2 cups tomatoes, chopped finely

Pinch of ground cinnamon

1 teaspoon red pepper flakes, crushed

¾ cup chicken broth

Salt, to taste

Freshly ground black pepper, to taste

¼ cup fresh parsley, chopped

Directions:

For meatballs in a sizable bowl, add all ingredients except oil and mix till well combined.

Make about 1-inch sized balls from the mixture.

In a substantial skillet, melt coconut oil on medium heat.

Add meatballs and cook for approximately 3-5 minutes or till golden brown all sides.

Transfer the meatballs into a bowl.

For gravy in a big pan, melt coconut oil on medium heat.

Add onion and garlic and sauté for approximately 4 minutes.

Add lemon zest and sauté approximately 1 minute.

Add tomatoes, cinnamon, red pepper flakes, and broth and simmer approximately 7 minutes.

Stir in salt, black pepper, and meatballs and reduce the warmth to medium-low.

Simmer for approximately twenty minutes.

Serve hot with all the garnishing of parsley.

Nutrition: Calories: 404 Fat: 11g Carbohydrates: 27g Fiber: 4g Protein: 38g

Pork with Lemongrass  

Preparation Time: 10 minutes  

Cooking Time: 30 minutes  

Servings: 4  

Ingredients:   

4 pork chops   

2 tablespoons olive oil   

2 spring onions, chopped    

A pinch of salt and black pepper  

½ cup vegetable stock   

1 stalk lemongrass, chopped   

2 tablespoons coconut aminos   

2 tablespoons cilantro, chopped        

Directions:   

Warm a pan with the oil on medium-high heat, add the spring onions, and the meat and brown for 5 minutes.  

Add the rest of the ingredients, toss, and cook everything over medium heat for 25 minutes.  

Divide the mix between plates and serve.  

Nutrition: Calories 290 Fat 4 Fiber 6 Carbs 8 Protein 14  

Pork with Olives   

Preparation Time: 10 minutes  

Cooking Time: 40 minutes  

Servings: 4  

Ingredients:   

1 yellow onion, chopped   

4 pork chops   

2 tablespoons olive oil   

1 tablespoon sweet paprika   

2 tablespoons balsamic vinegar   

¼ cup kalamata olives, pitted and chopped  

1 tablespoon cilantro, chopped    

Pinch of Sea Salt

Pinch black pepper   

Directions:   

Warm a pan with the oil on medium heat; add the onion and sauté for 5 minutes. 

Add the meat and brown for a further 5 minutes. 

Put the rest of the ingredients, toss, cook over medium heat for 30 minutes, divide between plates and serve.  

Nutrition: Calories 280 Fat 11 Fiber 6 Carbs 10 Protein 21  

Pork Chops with Tomato Salsa    

Preparation Time: 10 minutes  

Cooking Time: 15 minutes  

Servings: 4  

Ingredients:   

4 pork chops   

1 tablespoon olive oil   

4 scallions, chopped    

1 teaspoon cumin, ground   

½ tablespoon hot paprika   

1 teaspoon garlic powder   

Pinch of sea salt

Pinch of black pepper    

1 small red onion, chopped  

2 tomatoes, cubed   

2 tablespoons lime juice   

1 jalapeno, chopped   

¼ cup cilantro, chopped   

1 tablespoon lime juice       

Directions:   

Warm a pan with the oil on medium heat, add the scallions and sauté for 5 minutes.  

Add the meat, cumin paprika, garlic powder, salt, and pepper, toss, cook for 5 minutes on each side, and divide between plates.  

In a bowl, combine the tomatoes with the remaining ingredients, toss, divide next to the pork chops and serve.  

Nutrition: Calories 313 Fat 23.7 Fiber 1.7 Carbs 5.9 Protein 19.2  

Mustard Pork Mix  

Preparation Time: 10 minutes  

Cooking Time: 35 minutes  

Servings: 4     

Ingredients:   

2 shallots, chopped    

1 pound pork stew meat, cubed  

2 garlic cloves, minced   

2 tablespoons olive oil   

¼ cup Dijon mustard   

2 tablespoons chives, chopped   

1 teaspoon cumin, ground   

1 teaspoon rosemary, dried    

Pinch of sea salt

Pinch black pepper   

Directions:   

Warm a pan with the oil on medium-high heat, add the shallots and sauté for 5 minutes.  

Put the meat and brown for a further 5 minutes.  

Put the rest of the ingredients, toss, cook on medium heat for 25 minutes more. 

Divide the mix between plates and serve.  

Nutrition: Calories 280 Fat 14.3 Fiber 6 Carbs 11.8 Protein 17  

Pork with Chili Zucchinis and Tomatoes   

Preparation Time: 10 minutes  

Cooking Time: 35 minutes  

Servings: 4  

Ingredients:   

2 tomatoes, cubed   

2 pounds pork stew meat, cubed  

4 scallions, chopped    

2 tablespoons olive oil   

1 zucchini, sliced   

Juice of 1 lime   

2 tablespoons chili powder   

½ tablespoons cumin powder   

Pinch of sea salt

Pinch black pepper   

Directions:   

Warm a pan with the oil on medium heat, add the scallions and sauté for 5 minutes.  

Add the meat and brown for 5 minutes more.  

Add the tomatoes and the other ingredients, toss, cook over medium heat for 25 minutes more, divide between plates and serve.  

Nutrition: Calories 300 Fat 5 Fiber 2 Carbs 12 Protein 14  

Pork with Thyme Sweet Potatoes 

Preparation Time: 10 minutes 

Cooking Time: 35 minutes 

Servings: 4

Ingredients:

2 sweet potatoes, cut into wedges 

4 pork chops

3 spring onions, chopped   

1 tablespoon thyme, chopped 

2 tablespoons olive oil 

4 garlic cloves, minced 

Pinch of sea salt

Pinch black pepper 

½ cup vegetable stock 

½ tablespoon chives, chopped   

Directions:

In a roasting pan, combine the pork chops with the potatoes and the other ingredients, toss gently and cook at 390 degrees F for 35 minutes. 

Divide everything between plates and serve. 

Nutrition: Calories 210 Fat 12.2 Fiber 5.2 Carbs 12 Protein 10 

Pork with Pears and Ginger 

Preparation Time: 10 minutes 

Cooking Time: 35 minutes 

Servings: 4

Ingredients:

2 green onions, chopped 

2 tablespoons avocado oil 

2 pounds pork roast, sliced 

½ cup coconut aminos 

1 tablespoon ginger, minced 

2 pears, cored and cut into wedges 

¼ cup vegetable stock 

1 tablespoon chives, chopped   

Directions:

Warm a pan with the oil on medium heat, add the onions, and the meat and brown for 2 minutes on each side. 

Add the rest of the ingredients, toss gently, and bake at 390 degrees F for 30 minutes.

Divide the mix between plates and serve. 

Nutrition: Calories 220 Fat 13.3 Fiber 2 Carbs 16.5 Protein 8

Parsley Pork and Artichokes 

Preparation Time: 10 minutes 

Cooking Time: 35 minutes 

Servings: 4    

Ingredients:

2 tbsp. balsamic vinegar 

1 cup canned artichoke hearts, drained

2 tbsp. olive oil 

2 lb. pork stew meat, cubed 

2 tbsp. parsley, chopped   

1 tsp. cumin, ground 

1 tsp. turmeric powder   

2 garlic cloves, minced 

Pinch of sea salt

Pinch black pepper 

Directions:

Warm a pan with the oil on medium heat, add the meat and brown for 5 minutes. 

Add the artichokes, the vinegar, and the other ingredients, toss, cook over medium heat for 30 minutes, divide between plates and serve. 

Nutrition: Calories 260 Fat 5 Fiber 4 Carbs 11 Protein 20 

Pork with Mushrooms and Cucumbers 

Preparation Time: 10 minutes 

Cooking Time: 25 minutes 

Servings: 4

Ingredients:

2 tablespoons olive oil 

½ teaspoon oregano, dried 

4 pork chops

2 garlic cloves, minced 

Juice of 1 lime 

¼ cup cilantro, chopped 

Pinch of sea salt

Pinch black pepper 

1 cup white mushrooms, halved 

2 tablespoons balsamic vinegar   

Directions:

Warm a pan with the oil on medium heat, add the pork chops and brown for 2 minutes on each side. 

Put the rest of the ingredients, toss, cook on medium heat for 20 minutes, divide between plates and serve. 

Nutrition: Calories 220 Fat 6 Fiber 8 Carbs 14.2 Protein 20

Oregano Pork

Preparation Time: 10 minutes 

Cooking Time: 8 hours  

Servings: 4

Ingredients:

2 pounds pork roast, sliced 

2 tablespoons oregano, chopped   

¼ cup balsamic vinegar   

1 cup tomato paste 

1 tablespoon sweet paprika 

1 teaspoon onion powder 

2 tablespoons chili powder 

2 garlic cloves, minced 

A pinch of salt and black pepper  

Directions:

In your slow cooker, combine the roast with the oregano, the vinegar, and the other ingredients, toss, put the lid on and cook on Low for 8 hours. 

Divide everything between plates and serve. 

Nutrition: Calories 300 Fat 5 Fiber 2 Carbs 12, Protein 24

Creamy Pork and Tomatoes 

Preparation Time: 10 minutes  

Cooking Time: 35 minutes 

Servings: 4

Ingredients:

2 pounds pork stew meat, cubed 

2 tablespoons avocado oil 

1 cup tomatoes, cubed 

1 cup coconut cream 

1 tablespoon mint, chopped   

1 jalapeno pepper, chopped 

Pinch of sea salt

Pinch  of black pepper  

1 tablespoon hot pepper 

2 tablespoons lemon juice     

Directions:

Warm a pan with the oil over medium heat, add the meat and brown for 5 minutes. 

Add the rest of the ingredients, toss, cook over medium heat for 30 minutes more, divide between plates and serve. 

Nutrition: Calories 230 Fat 4 Fiber 6 Carbs 9 Protein 14

Pork with Balsamic Onion Sauce 

Preparation Time: 10 minutes 

Cooking Time: 35 minutes 

Servings: 4

Ingredients:

1 yellow onion, chopped 

4 scallions, chopped 

2 tablespoons avocado oil 

1 tablespoon rosemary, chopped 

1 tablespoon lemon zest, grated 

2 pounds pork roast, sliced 

2 tablespoons balsamic vinegar 

½ cup vegetable stock 

Pinch of sea salt

Pinch black pepper 

Directions:

Warm a pan with the oil on medium heat, add the onion, and the scallions and sauté for 5 minutes. 

Add the rest of the ingredients except the meat, stir, and simmer for 5 minutes. 

Add the meat, toss gently, cook over medium heat for 25 minutes, divide between plates and serve. 

Nutrition: Calories 217 Fat 11 Fiber 1 Carbs 6 Protein 14

Ground Pork Pan

Preparation Time: 5 minutes 

Cooking Time: 15 minutes 

Servings: 4

Ingredients:

2 garlic cloves, minced 

2 red chilies, chopped 

2 tablespoons olive oil 

2 pounds pork stew meat, ground 

1 red bell pepper, chopped 

1 green bell pepper, chopped 

1 tomato, cubed 

½ cup mushrooms, halved 

Pinch of sea salt

Pinch black pepper 

1 tablespoon basil, chopped 

2 tablespoons coconut aminos 

Directions:

Warm a pan with the oil on medium heat, add the garlic, chilies, bell peppers, tomato, and the mushrooms and sauté for 5 minutes. 

Add the meat and the rest of the ingredients, toss, cook over medium heat for 10 minutes more, divide between plates and serve. 

Nutrition: Calories 200 Fat 3 Fiber 5 Carbs 7 Protein 17 

Baked Pork Chops with Cashew

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Servings: 4

Ingredients:

4 pork chops

2 eggs, whisked

½ cup cashew meal

1/3 cup sunflower seeds, minced

2 teaspoons garlic powder

A pinch of salt and black pepper

1½ teaspoon smoked paprika

1 teaspoon chipotle chili powder

Directions:

In a bowl, mix the cashew meal with sunflower seeds, garlic powder, salt, pepper, paprika, and chili powder. Dip the pork chops in whisked eggs, then in cashew mix and place them on a lined baking sheet and bake at 400 degrees F for 25 minutes. Divide between plates and serve.

Enjoy!

Nutrition:   Calories 251 Fat 12 Fiber 4 Carbs 7 Protein 16

Cranberry Pork

Preparation Time: 10 minutes

Cooking Time: 8 hours

Servings: 4

Ingredients:

1 ½ pound pork roast

½ teaspoon fresh grated ginger

1 tablespoon coconut flour

A pinch of mustard powder

A pinch of salt and black pepper

½ cup cranberries

¼ cup water

Juice of ½ lemon

2 garlic cloves, minced

Directions:

In your slow cooker, mix the roast with the ginger, flour, mustard, salt, pepper, cranberries, water, lemon juice, and garlic. Cover then cook on low temperature for at least 8 hours. Slice and divide everything between plates and serve.

Enjoy!

Nutrition: Calories 261 Fat 4 Fiber 8 Carbs 9 Protein 17

Pork Tenderloin with Date Gravy and Mustard

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Servings: 6

Ingredients:

1 ½ pound pork tenderloin

2 tablespoons veggie stock

1/3 cup dates, pitted

¼ teaspoon onion powder

¼ teaspoon smoked paprika

2 tablespoons mustard

¼ cup coconut aminos

Salt and black pepper to the taste

Directions:

In your food processor, mix dates with the stock, coconut aminos, mustard, paprika, salt, pepper, and onion powder and blend well. Put pork tenderloin in a baking dish, drizzle the date sauce all over, toss and bake in the oven at 400 degrees F for 40 minutes. Divide between plates and serve.

Enjoy!

Nutrition: Calories  270 Fat 8 Fiber 5 Carbs 13 Protein 24

Creamy Coconut Pork Mix

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Servings: 4

Ingredients:

12 mushrooms, sliced

1 shallot, chopped

1 pound pork meat, cubed

2 garlic cloves, minced

2 tablespoons olive oil

¼ cup Dijon mustard

1 ¼ cup coconut cream

2 tablespoons chopped parsley

Pinch of sea salt

Pinch of black pepper

Directions:

Warm a pan with the oil on medium-high heat, add the pork, season with salt and pepper and cook for 4 minutes on each side. Add garlic and shallots, stir and cook for 3 minutes. Add mushrooms, coconut cream, mustard, parsley, salt, and black pepper. Stir, cook for 6 minutes more, divide everything into bowls and serve.

Enjoy!

Nutrition: Calories 280 Fat 12 Fiber 6 Carbs 10 Protein 14

Pork Kabobs with Bell Peppers

Preparation Time: 10 minutes

Cooking Time: 12 minutes

Servings: 4

Ingredients:

2 red bell peppers, chopped

2 pounds pork, cubed

1 red onion, chopped

1 zucchini, sliced

Juice of 1 lime

2 tablespoons chili powder

2 tablespoon hot sauce

½ tablespoons cumin powder

¼ cup olive oil

¼ cup salsa

Pinch of sea salt 

Pinch of black pepper

Directions:

In a bowl, whisk the salsa with lime juice, oil, hot sauce, chili powder, cumin, salt, and black pepper. Arrange the meat, bell peppers, zucchini, and onion onto skewers then brush them with the salsa. Place them on the preheated grill over medium-high heat and cook them for 6 minutes on each side. Divide between plates and serve.

Enjoy!

Nutrition: Calories 300 Fat 5 Fiber 2 Carbs 12 Protein 14

Pork and Leeks

Preparation Time: 10 minutes 

Cooking Time: 1 hour and 15 minutes 

Servings: 4

Ingredients:

2 pounds pork, cubed 

2 carrots, chopped 

3 leek, chopped 

1 celery stalk, chopped 

1 teaspoon black peppercorns 

2 yellow onions, chopped   

1 tablespoon chopped parsley 

2 cups coconut cream 

1 teaspoon mustard 

A pinch of salt and black pepper 

Directions:

Put the pork in a pot, add peppercorns, leeks, carrots, celery, onions, and water to cover. Bring to a boil over medium heat and cook for 1 hour stirring often. Add cream, mustard, salt, and pepper, stir, cook for 15 minutes, divide into bowls and serve with parsley on top. 

Enjoy!  

Nutrition: Calories 250 Fat 7 Fiber 7 Carbs 18 Protein 18 

Almond Cinnamon Beef Meatballs 

Preparation Time: 10 minutes 

Cooking Time: 25 minutes 

Servings: 8

Ingredients:

2 lbs. ground beef 

3 eggs  

½ cup fresh parsley, minced 

1 tsp cinnamon

1 ½ tsp dried oregano 

2 tsp cumin

1 tsp garlic, minced 

1 cup almond flour 

1 medium onion, grated 

1 tsp pepper

2 tsp salt

Directions:

Set the oven to 400 F. 

Put all together ingredients into the mixing bowl and mix until well combined. 

Make small meatballs from mixture and place on a greased baking tray and bake for 20-25 minutes.

Serve and enjoy. 

Nutrition: Calories 325 Fat 16 g Carbohydrates 6 g Sugar 2 g Protein 40 g Cholesterol 54 mg

Creamy Beef Stroganoff

Preparation Time: 10 minutes 

Cooking Time: 20 minutes 

Servings: 4

Ingredients:

1 lb beef strips 

3/4 cup mushrooms, sliced 

1 small onion, chopped 

1 tbsp. butter

2 tbsp. olive oil 

2 tbsp. green onion, chopped 

1/4 cup sour cream 

1 cup chicken broth 

Pepper  

Salt  

Directions:

Add meat in bowl and coat with 1 teaspoon oil, pepper and salt. 

Heat remaining oil in a pan. 

Add meat to the pan and cook until golden brown on both sides.  

Transfer meat in bowl and set aside. 

Add butter in the same pan. 

Add onion and cook until onion softened. 

Add mushrooms and sauté until the liquid is absorbed. 

Add broth and cook until the sauce thickened. 

Add sour cream, green onion, and meat and stir well. 

Cook over medium-high heat for 3-4 minutes.  

Serve and enjoy.  

Nutrition: Calories 345 Fat 20 g Carbohydrates 3 g Sugar 2 g Protein 35 g Cholesterol 115 mg

Spicy Beef

Preparation Time: 10 minutes 

Cooking Time: 4 Hours 

Servings: 6

Ingredients:

2 lbs. beef chuck, sliced 

1 1/2 tsp garlic powder 

1 cup beef broth 

1/2 onion, sliced 

3 bell pepper, chopped 

1 tbsp. sriracha sauce 

1/2 cup parsley, chopped 

1/2 tsp pepper

1 1/2 tsp salt

Directions:

Place meat into the crockpot. 

Top with onion and bell pepper. 

Season with garlic powder, pepper, and salt. 

Mix together sriracha and broth and pour over meat. 

Cover and cook on high for 4 hours. 

Garnish with parsley and serve. 

Nutrition: Calories 326 Fat 12 g Carbohydrates 6 g  Sugar 3 g Protein 48 g Cholesterol 66 mg

Beef Stuffed Cabbage

Preparation Time: 20 minutes 

Cooking Time: 1 hour and 15 minutes 

Servings: 6-8

Ingredients:

1 medium head cabbage

1 pound ground beef

1 cup cooked brown rice

1 organic, free-range egg

1 tablespoon dried parsley flakes

1/2 teaspoon garlic powder

2 celery stalks with leaves

1 1/2 cup gluten-free tomato sauce

1 tablespoon apple cider vinegar

1 tablespoon raw honey

Directions:

In a hotpot placed over high heat, add 2 quarts water and cabbage and bring to a boil for 15 minutes, or until outer leaves are tender. Drain the cabbage and allow it to cool completely. Using a paring knife, remove the outer core of the cabbage.

Mix together the beef, rice, egg, parsley flakes, garlic powder, and celery in a large

bowl.

Stuff the center of each cabbage leaf with 1/3 cup of the beef mixture. Fold sides over, tucking in the sides of the leaf.

Pile up the stuffed cabbage leaves in a large pot over medium-low heat, placing the larger leaves on the bottom. Add the tomato sauce, Vinegar, honey, and enough water to cover. 

Simmer for an hour, or until cabbage is very tender. Add tomato sauce as needed.

Nutrition: Calories: 208 kcal Protein: 19.22 g Fat: 10.05 g  Carbohydrates: 10.6 g

Beef Pad See Ew

Preparation Time: 10 minutes 

Cooking Time: 20 minutes 

Servings: 4-6

Ingredients:

1 tablespoon olive oil

1 1/2 pound beef steak

2 cloves garlic, minced

1 small onion

1 cup mushrooms, sliced

2 cups broccoli, chopped

1 medium carrot

1/2 cup low-sodium chicken broth

3 tablespoon coconut aminos

1 teaspoon raw honey

1 teaspoon cornflour 

1/4 teaspoon ground black pepper

2 tablespoon dark soy sauce

1 ½ tablespoon Oyster sauce

1 tablespoon Vinegar

1 tablespoon Sugar 

Directions:

Sauce: Combine Dark soy sauce, Oyster sauce, Vinegar, & Sugar in a bowl

Place the oil in a saucepan over medium heat. Add the beef, garlic, and onions for 5 minutes or until the chicken is golden brown. Stir in the mushrooms and cook for 10 minutes more.

Add broccoli, carrots, chicken broth and coconut aminos, and pepper.

Add sauce to the mixture

Cover and simmer for 5 more minutes. Stir in the corn flour and simmer until sauce thickens.

Nutrition: Calories: 242 kcal Protein: 26.71 g Fat: 10.75 g Carbohydrates: 8.61 g

Baked Fillet Mignon with Potatoes

Preparation Time: 20 minutes 

Cooking Time: 1 Hour 

Servings: 4

Ingredients:

1 pound of fillet Mignon

4 large potatoes, peeled and cut into 1” chunks

¼ cup coconut oil

1-1/2 cup balsamic vinaigrette

Onion

Garlic

Salt and pepper to taste

Directions:

Preheat oven to 250 degrees Fahrenheit.

Rub the fillet mignon with garlic, salt, and pepper. In an iron skillet on medium heat, put 1 tablespoon of coconut oil. Brown the fillet mignon for two minutes on each side. Set aside to cool.

In the same skillet, add the remaining coconut oil. Saute the onion until translucent. Stir in the potatoes and brown it for about two minutes. Set aside.

Cube the fillet mignon in the same size as the potatoes. Add the potatoes. Toss until the ingredients are incorporated well. Transfer to a baking dish.

Bake for 45 to 1 hour.

Nutrition: Calories: 770 kcal Protein: 35.9 g Fat: 35.97 g Carbohydrates: 79.16 g

Chili Beef and Beans

Preparation Time: 10 minutes 

Cooking Time: 10 minutes 

Servings: 5-6

Ingredients:

ounces beef, finely chopped

4 carrots, chopped

2 onions, chopped

1 can (14 ounces) diced tomatoes

2 cans (14 ounces each) mixed beans, drained

1 teaspoon garam masala

2 teaspoons cumin powder

2 teaspoons chili paste or sambal oelek

Oil, to cook

½ cup water

Cooked brown rice to serve

Directions:

Place a pan over high heat. Add a little oil. When the oil is heated, add 1 teaspoon chili powder, beef, and 1 teaspoon cumin powder, and sauté for a couple of minutes. Transfer into a bowl.

Put a bit of oil into the same pan. When the oil is heated, add carrots and onion and sauté until onions are light brown.

Add the rest of the ingredients and mix well. Cook for 3-5 minutes. Add some water if you find the chili very thick.

Add beef into the pan and mix well. Heat for 3-5 minutes.

Place brown rice in serving bowls. Ladle chili on top and serve.

Nutrition: Calories: 149 kcal Protein: 13.04 g Fat: 4.99 g Carbohydrates: 14.27 g

Mustard Lamb Lunch

Preparation Time: 10 minutes 

Cooking Time: 35 minutes 

Servings: 4

Ingredients:

2 (8-rib) lamb racks, patted dry

¼ cup Dijon mustard

2 tablespoons chopped fresh thyme

1 tablespoon chopped fresh rosemary

Freshly ground black pepper, to taste

Salt, to taste

1 tablespoon olive oil

Directions:

Preheat an oven to 425°F.

In a mixing bowl, put together the mustard, thyme, and rosemary then mix.

Coat the lamb racks with sea salt and pepper.

Place a large ovenproof skillet over the medium-high cooking flame and heat the olive oil.

Add the lamb rack; stir-cook for about 2 minutes per side, turning once.

Take it out from the heat and top with the mustard mix.

Bake for 30 minutes or until cooks well.

Remove the lamb racks and cut them into pieces. Serve warm.

Nutrition: Calories 413 Fat 24g Carbohydrates 2g Fiber 1g Protein 52g

Apple Pork Raisins

Preparation Time: 10 minutes 

Cooking Time: 30 minutes 

Servings: 4

Ingredients:

Salsa:

½ teaspoon (shredded or grated) fresh ginger

2 apples, peeled, cored, and diced

1 teaspoon olive oil

¼ cup finely chopped sweet onion

½ cup dried raisins

Pinch sea salt

Chops:

4 (4-ounce) boneless center-cut pork chops, trimmed and patted dry

Freshly ground black pepper, to taste

Salt to taste

1 teaspoon garlic powder

1 teaspoon ground cinnamon

1 tablespoon olive oil

Directions:

In a skillet or saucepan, warm the oil on the medium stove flame.

Add the onions, ginger, stir the mixture and cook while stirring for about 2-3 minutes until softened.

Stir in the apples and raisins. Sauté for about 4-5 minutes.

Season with sea salt and set it aside.

Coat the pork chops each side with the garlic powder, cinnamon, sea salt, and pepper.

In a skillet or saucepan, warm the oil on the medium stove flame.

Add the chops and cook, while stirring, until it becomes evenly brown.

Serve the chops with the apple salsa.

Nutrition: Calories 384 Fat 27g Carbohydrates 11g Fiber 2g Protein 26g

Avocado Pineapple Pork

Preparation Time: 10 minutes 

Cooking Time: 40 minutes 

Servings: 4

Ingredients:

1 teaspoon cumin

8 ounces canned pineapple, crushed

1 tablespoon olive oil

1 pound pork, ground

1 teaspoon chili powder

1 teaspoon garlic powder

(ground) black pepper and salt to taste

1 mango, chopped

Juice of 1 lime

2 avocados, pitted, peeled and chopped

¼ cup cilantro, chopped

Directions:

In a skillet or saucepan, warm the oil on the medium stove flame.

Put the pork and cook, while stirring, until it becomes evenly brown.

Add the garlic, cumin, chili powder, salt and pepper, stir cook for 7-8 minutes.

Add the pineapple, mango, avocados, lime juice, cilantro, salt, and pepper; stir-cook for 5-6 minutes.

Divide between serving plates and serve.

Nutrition: Calories 238 Fat 6g Carbohydrates 12g Fiber 7g Protein 17g

Berry Chops Dinner

Preparation Time: 10 minutes 

Cooking Time: 15 minutes 

Servings: 4

Ingredients:

2 pounds pork chops

½ teaspoon thyme, dried

2 tablespoons water

1 teaspoon cinnamon powder

(ground) black pepper and salt to taste

12 ounces blackberries

½ cup balsamic vinegar

Directions:

Spice the pork chops with salt, pepper, cinnamon, and thyme.

Heat up a cooking pot; add the blackberries and heat over medium heat.

Add the vinegar, water, salt, and pepper, stir the mix.

Simmer for 3-5 minutes and take it off the heat.

Brush the pork chops with half of the blueberry mix.

Preheat your grill and grill the chops over medium heat for 6 minutes on each side.

Divide the pork chops between serving plates; top with the rest of the blackberry sauce. Serve warm.

Nutrition: Calories 286 Fat 6g Carbohydrates 11g Fiber 6g Protein 22g

Cauliflower Lamb Meal

Preparation Time: 5 minutes 

Cooking Time: 20 minutes 

Servings: 4

Ingredients:

Mash:

1 large head cauliflower, cut into florets

½ teaspoon garlic powder

½ teaspoon salt

Dash cayenne pepper

Lamb:

2 (8-ounce) grass-fed lamb fillets

2 tablespoons avocado oil

1 teaspoon dried rosemary

1 teaspoon salt

½ teaspoon freshly ground black pepper

Directions:

In cooking (you can also use a saucepan), add the cauliflower and water to cover it.

Heat it over the medium stove flame. Boil and cook for 10 minutes. Drain water and transfer the cauliflower to a food processor (or blender).

Add the ghee, garlic powder, salt, and cayenne pepper. Blend to a smooth consistency.

Spice the lamb with the pepper and salt.

In a skillet or saucepan, warm the oil on the medium stove flame.

Add the lamb, rosemary, and cook, while stirring, until it becomes evenly brown for 8-10 minutes.

Slice the lamb into coins and serve with the cauliflower mash.

Nutrition: Calories 294 Fat 17g Carbohydrates 11g Fiber 3g Protein 36g

Lamb Garlic Kebabs with Greens/Rice

Preparation Time: 10 minutes 

Cooking Time: 15 minutes 

Servings: 2-3

Ingredients:

1 tablespoon dried oregano

2 teaspoons minced garlic

2 tablespoons olive oil

2 tablespoons apple cider vinegar

½ teaspoon sea salt

1 pound lamb shoulder, cut into 1-inch cubes

Directions:

In a mixing bowl, combine the olive oil, cider vinegar, oregano, garlic, and sea salt.

Mix in the lamb. Cover and refrigerate it for 1-2 hours to marinate.

Preheat your broiler. Arrange a rack on the higher side.

Take 8 wooden skewers, thread 4 or 5 pieces of lamb on each, and arrange them on a baking sheet.

Broil for about 12-15 minutes total, turn in between, until browned evenly.

Serve with mixed greens or cooked rice (optional).

Nutrition: Calories 426 Fat 26g Carbohydrates 3g Fiber 1g Protein 54g

Cinnamon Pork Chops

Preparation Time: 20 minutes 

Cooking Time: 15 minutes 

Servings: 4

Ingredients:

4 pork chops

½ teaspoon cinnamon powder

½ teaspoon sweet paprika

A drizzle of olive oil

Pinch of (ground) black pepper

Pinch of  salt

Directions:

In a bowl (medium size), coat the pork chops with salt, pepper, oil, cinnamon, and paprika.

Heat up a grill over medium-high flame.

Cook the pork chops for at least 10-15 minutes on each side, until cook well.

Serve with a side salad.

Nutrition: Calories 248 Fat 6g Carbohydrates 15g Fiber 7g Protein 17g

VEGETABLES

Lentils with Tomatoes and Turmeric

Preparation Time: 10 minutes 

Cooking Time: 10 minutes

Servings: 4

Ingredients:

2 tbsp. Extra Olive Virgin Oil, plus extra for garnish

1 Onion, finely chopped

1 tbsp. Ground turmeric

1 tsp. Garlic powder

1 (14 oz.) can Lentils, drained

1 (14 oz.) can Chopped tomatoes, drained

½ tsp. Sea salt

¼  tsp. Freshly ground black pepper

Directions:

In a huge pot on medium-high heat, warm the olive oil until it shimmers.

Add the onion and turmeric, and cook for about 5 minutes, occasionally stirring, until soft.

Add the garlic powder, lentils, tomatoes, salt, and pepper. Cook for 5 minutes, stirring occasionally. Serve garnished with additional olive oil, if desired

Nutrition: Calories: 24 Total Fat: 8g Total Carbs: 34g Sugar: 5g Fiber: 15g Protein: 12g Sodium 243mg

Whole-Wheat Pasta with Tomato-Basil Sauce

Preparation Time: 15 minutes 

Cooking Time: 10 minutes

Servings: 4

Ingredients:

2 tbsp. Extra Olive virgin oil

1 Onion, minced

6 Garlic cloves, minced

2 (28 oz.) can crushed tomatoes, undrained

½ tsp. Sea salt

¼ tsp. Ground black pepper

¼ cup Basil leaves, chopped

1 (8 oz.) Package whole-wheat pasta

Directions:

In a huge pot on medium-high heat, warm the olive oil until it shimmers.

Add the onion. Cook for about 5 minutes, occasionally stirring, until soft.

Add the garlic. Cook for 30 seconds, stirring constantly.

Stir in the tomatoes, salt, and pepper. Bring it to a simmer. Reduce the heat to medium and cook for 5 minutes, stirring occasionally.

Pull it out from the heat then stir in the basil. Toss with the pasta.

Nutrition: Calories: 330 Total Fat: 8g Total Carbs: 56g Sugar: 24g Fiber: 17g Protein: 14g Sodium: 1,000mg

Fried Rice with Kale

Preparation Time: 10 minutes 

Cooking Time: 12 minutes

Servings: 4

Ingredients:

2 tbsp. Extra olive virgin oil

8 oz. Tofu, chopped

6 Scallion, white and green parts, thinly sliced

2 cups Kale, stemmed and chopped

3 cups Cooked brown rice

¼ cup Stir fry sauce

Directions:

In a huge skillet on medium-high heat, warm the olive oil until it shimmers.

Add the tofu, scallions, and kale. Cook for 5 to 7 minutes, frequently stirring, until the vegetables are soft.

Add the brown rice and stir-fry sauce. Cook for 3 to 5 minutes, occasionally stirring, until heated through.

Nutrition: Calories: 301 Total Fat: 11g Total Carbs: 36g Sugar: 1g Fiber: 3g Protein: 16g Sodium: 2,535mg

Nutty and Fruity Garden Salad

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 2

Ingredients:

6 cups baby spinach

½ cup chopped walnuts, toasted

1 ripe red pear, sliced

1 ripe persimmon, sliced

1 teaspoon garlic minced

1 shallot, minced

1 tablespoon extra-virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon wholegrain mustard

Directions:

Mix well garlic, shallot, oil, lemon juice, and mustard in a large salad bowl.

Add spinach, pear, and persimmon. Toss to coat well.

To serve, garnish with chopped pecans.

Nutrition: Calories 332 Total Fat 21g Saturated Fat 2g Total Carbs 37g Net Carbs 28g Protein 7g Sugar: 20g Fiber 9g Sodium 75mg Potassium 864mg

Roasted Root Vegetables

Preparation Time: 10 minutes 

Cooking Time: 1 hour and 30 minutes

Servings: 6

Ingredients:

2 tbsp. olive oil

1 head garlic, cloves separated and peeled

1 large turnip, peeled and cut into ½-inch pieces

1 medium-sized red onion, cut into ½-inch pieces

1 ½ lb. beets, trimmed but not peeled, scrubbed and cut into ½-inch pieces

1 ½ lb. Yukon gold potatoes, unpeeled, cut into ½-inch pieces

2 ½ lbs. butternut squash, peeled, seeded, cut into ½-inch pieces

Directions:

Grease 2 rimmed and large baking sheets. Preheat oven to 425oF.

In a huge bowl, mix all ingredients thoroughly.

Into the two baking sheets, evenly divide the root vegetables, spread in one layer.

Season generously with pepper and salt.

Place it into the oven, then roast for at least 1 hour and 15 minutes or until golden brown and tender.

Remove from the oven and let it cool for at least 15 minutes before serving.

Nutrition: Calories 278 Total Fat 5g, Saturated Fat 1g Total Carbs 57g Net Carbs 47g Protein 6g Sugar: 15g Fiber 10g Sodium 124mg Potassium 1598mg

Stir-Fried Brussels Sprouts and Carrots

Preparation Time: 10 minutes 

Cooking Time: 15 minutes

Servings: 6

Ingredients:

1 tbsp. cider vinegar

1/3 cup water

1 lb. Brussels sprouts halved lengthwise

1 lb. carrots cut diagonally into ½-inch thick lengths

3 tbsp. olive oil, divided

2 tbsp. chopped shallot

½ tsp pepper

¾ tsp salt

Directions:

On medium-high fire, place a nonstick medium fry pan and heat 2 tbsp. oil.

Ass shallots and cook until softened, around one to two minutes while occasionally stirring.

Add pepper salt, Brussels sprouts, and carrots. Stir fry until vegetables start to brown on the edges, around 3 to 4 minutes.

Add water, cook, and cover.

After 5 to 8 minutes, or when veggies are already soft, add remaining butter.

If needed, season with more pepper and salt to taste.

Turn off fire, transfer to a platter, serve and enjoy.

Nutrition: Calories 98 Total Fat 4g Saturated Fat 2g Total Carbs 14g Net Carbs 9g Protein 3g Sugar: 5g Fiber 5g Sodium 357mg Potassium 502mg

Curried Veggies and Poached Eggs

Preparation Time: 10 minutes 

Cooking Time: 50 minutes

Servings: 4

Ingredients:

4 large eggs

½ tsp white vinegar

1/8 tsp crushed red pepper – optional

1 cup water

1 14-oz can chickpeas, drained

2 medium zucchinis, diced

½ lb. sliced button mushrooms

1 tbsp. yellow curry powder

2 cloves garlic, minced

1 large onion, chopped

2 tsp extra virgin olive oil

Directions:

On medium-high fire, place a large saucepan and heat oil.

Sauté onions until tender around four to five minutes.

Put the garlic and continue sautéing for another half minute.

Add curry powder, stir and cook until fragrant around one to two minutes.

Add mushrooms, mix, cover, and cook for 5 to 8 minutes or until mushrooms are tender and have released their liquid.

Add red pepper if using, water, chickpeas, and zucchini. Mix well to combine and bring to a boil.

Once boiling, reduce fire to a simmer, cover, and cook until zucchini is tender around 15 to 20 minutes of simmering.

Meanwhile, in a small pot filled with 3-inches deep water, bring to a boil on a high fire.

When boiling, lower the heat temperature to a simmer and add vinegar.

Slowly add one egg, slipping it gently into the water. Allow to simmer until egg is cooked, around 3 to 5 minutes.  

Take off the egg using a slotted spoon and transfer to a plate, one plate one egg.

Repeat the process with remaining eggs.

Once the veggies are done cooking, divide evenly into 4 servings and place one serving per plate of the egg.

Serve and enjoy.

Nutrition: Calories 254 Total Fat 9g Saturated Fat 2g Total Carbs 30g Net Carbs 21g Protein 16g Sugar: 7g Fiber 9g Sodium 341mg Potassium 480mg

Braised Kale

Preparation Time: 10 minutes 

Cooking Time: 15 minutes

Servings: 3

Ingredients:

2 to 3 tbsp. water

1 tbsp. coconut oil

½ sliced red pepper

2 stalk celery (sliced to ¼-inch thick)

5 cups of chopped kale

Directions:

Heat a pan over medium heat. 

Add coconut oil and sauté the celery for at least five minutes.

Add the kale and red pepper.

Add a tablespoon of water. 

Let the vegetables wilt for a few minutes. Add a tablespoon of water if the kale starts to stick to the pan. 

Serve warm.

Nutrition: Calories 61 Total Fat 5g Saturated Fat 1g Total Carbs 3g Net Carbs 2g Protein 1g Sugar: 1g Fiber 1g Sodium 20mg Potassium 185mg

Braised Leeks, Cauliflower and Artichoke Hearts

Preparation Time: 10 minutes 

Cooking Time: 10 minutes

Servings: 4

Ingredients:

2 tbsp. coconut oil

2 garlic cloves, chopped

1 ½ cup artichoke hearts

1 ½ cups chopped leeks

1 ½ cups cauliflower flowerets

Directions:

In a skillet, warm oil on medium-high heat temperature.

Put the garlic and sauté for one minute. Add the vegetables and constantly stir until the vegetables are cooked.

Serve with roasted chicken, fish or pork.

Nutrition: Calories 111 Total Fat 7g Saturated Fat 1g Total Carbs 12g Net Carbs 8g Protein 3g Sugar: 2g Fiber 4g Sodium 65mg Potassium 305mg

Celery Root Hash Browns

Preparation Time: 10 minutes 

Cooking Time: 10 minutes

Servings: 4

Ingredients:

4 tbsp. coconut oil 

½ tsp sea salt

2 to 3 medium celery roots

Directions:

Scrub the celery root clean and peel it using a vegetable peeler.

Grate the celery root in a manual grater.

In a skillet, add oil and heat it over medium heat. 

Place the grated celery root on the skillet and sprinkle with salt. 

Let it cook for 10 minutes on each side or until the grated celery turns brown. 

Serve warm.

Nutrition: Calories 160 Total Fat 14g Saturated Fat 3g Total Carbs 10g Net Carbs 7g Protein 1.5g Sugar: 0g Fiber 3g Sodium 314mg Potassium 320mg

Braised Carrots ‘n Kale

Preparation Time: 10 minutes 

Cooking Time: 10 minutes

Servings: 2

Ingredients:

1 tablespoon coconut oil

1 onion, sliced thinly

5 cloves of garlic, minced

3 medium carrots, sliced thinly

10 ounces of kale, chopped

½ cup water

Salt and pepper to taste

A dash of red pepper flakes

Directions:

Warm oil in a skillet over medium flame and sauté the onion and garlic until fragrant.

Toss in the carrots and stir for 1 minute. Add the kale and water. Season with salt and pepper to taste.

Close the lid and allow to simmer for 5 minutes.

Sprinkle with red pepper flakes.

Serve and enjoy.

Nutrition: Calories 161 Total Fat 8g Saturated Fat 1g Total Carbs 20g Net Carbs 14g Protein 8g Sugar: 6g Fiber 6g Sodium 63mg Potassium 900mg

Stir-Fried Gingery Veggies

Preparation Time: 10 minutes 

Cooking Time: 10 minutes

Servings: 4

Ingredients:

1 tablespoon oil

3 cloves of garlic, minced

1 onion, chopped

1 thumb-size ginger, sliced

1 tablespoon water

1 large carrots, peeled and julienned and seedless

1 large green bell pepper, julienned and seedless

1 large yellow bell pepper, julienned and seedless

1 large red bell pepper, julienned and seedless

1 zucchini, julienned

Salt and pepper to taste

Directions:

Heat oil in a nonstick saucepan over a high flame and sauté the garlic, onion, and ginger until fragrant.

Stir in the rest of the ingredients.

Keep on stirring for at least 5 minutes until vegetables are tender.

Serve and enjoy.

Nutrition: Calories 70 Total Fat 4g Saturated Fat 1g Total Carbs 9g Net Carbs 7g Protein 1g Sugar: 4g Fiber 2g Sodium 273mg Potassium 263mg

Cauliflower Fritters

Preparation Time: 10 minutes 

Cooking Time: 15 minutes

Servings: 6

Ingredients:

1 large cauliflower head, cut into florets

2 eggs, beaten

½ teaspoon turmeric

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon coconut oil

Directions:

Put the cauliflower florets in a pot with water and bring to a boil. Cook until tender, around 5 minutes of boiling. Drain well. 

Place the cauliflower, eggs, turmeric, salt, and pepper into the food processor.

Pulse until the mixture becomes coarse.

Transfer into a bowl. Using your hands, form six small flattened balls and place in the fridge for at least 1 hour until the mixture hardens.

Warm the oil in a nonstick pan and fry the cauliflower patties for 3 minutes on each side.

Serve and enjoy.

Nutrition: Calories 53 Total Fat 6g Saturated Fat 2g Total Carbs 2 Net Carbs 1g Protein 3g Sugar: 1g Fiber 1g Sodium 228mg Potassium 159mg

Stir-Fried Squash

Preparation Time: 10 minutes 

Cooking Time: 10 minutes

Servings: 4

Ingredients:

1 tablespoon olive oil

3 cloves of garlic, minced

1 butternut squash, seeded and sliced

1 tablespoon coconut aminos

1 tablespoon lemon juice

1 tablespoon water

Salt and pepper to taste

Directions:

Heat oil over medium flame and sauté the garlic until fragrant.

Stir in the squash for another 3 minutes before adding the rest of the ingredients.

Close the lid and allow to simmer for 5 more minutes or until the squash is soft.

Serve and enjoy.

Nutrition: Calories 83 Total Fat 3g Saturated Fat 0.5g Total Carbs 14g Net Carbs 12g Protein 2g Sugar: 1g Fiber 2g Sodium 8mg Potassium 211mg

Cauliflower Hash Brown

Preparation Time: 10 minutes 

Cooking Time: 20 minutes

Servings: 6

Ingredients:

4 eggs, beaten

½ cup coconut milk

½ teaspoon dry mustard

Salt and pepper to taste

1 large head cauliflower, shredded

Directions:

Place all together ingredients in a mixing bowl and mix until well combined.

Place a nonstick frypan and heat over medium flame.

Add a large dollop of cauliflower mixture in the skillet.

Fry one side for 3 minutes, flip and cook the other side for a minute, like a pancake. Repeat process to remaining ingredients. 

Serve and enjoy.

Nutrition: Calories 102 Total Fat 8g Saturated Fat 1g Total Carbs 4g Net Carbs 3g Protein 5g Sugar: 2g Fiber 1g Sodium 63mg Potassium 251mg

Sweet Potato Puree

Preparation Time: 10 minutes 

Cooking Time: 15 minutes

Servings: 5

Ingredients:

2 pounds sweet potatoes, peeled

1 ½ cups water

5 Medjool dates, pitted and chopped

Directions:

Place water and potatoes in a pot.

Close the lid and boil for at least 15 minutes until the potatoes are soft.

Drain the potatoes and place them in a food processor together with the dates.

Pulse until smooth.

Serve and enjoy.

Nutrition: Calories 172 Total Fat 0.2g Saturated Fat 0g Total Carbs 41g Net Carbs 36g Protein 3g Sugar: 14g Fiber 5g Sodium 10mg Potassium 776mg

Curried Okra

Preparation Time: 10 minutes 

Cooking Time: 12 minutes

Servings: 4

Ingredients:

1 lb. small to medium okra pods, trimmed

¼ tsp curry powder

½ tsp kosher salt

1 tsp finely chopped serrano chile

1 tsp ground coriander

1 tbsp. canola oil

¾ tsp brown mustard seeds

Direction:

On medium-high fire, place a large and heavy skillet and cook mustard seeds until fragrant, around 30 seconds.

Add canola oil. Add okra, curry powder, salt, chile, and coriander. Sauté for a minute while stirring every once in a while.

Cover and cook low fire for at least 8 minutes. Stir occasionally.

Uncover, increase the fire to medium-high and cook until okra is lightly browned, around 2 minutes more.

Serve and enjoy.

Nutrition: Calories 78 Total Fat 6g Saturated Fat 0.7 Total Carbs 6g Net Carbs 3g Protein 2g Sugar: 3g Fiber 3g Sodium 553mg Potassium 187mg

Vegetable Potpie

Preparation Time: 10 minutes 

Cooking Time: 10 minutes

Servings: 8

Ingredients:

1 recipe pastry for double-crust pie

2 tbsp. cornstarch

1 tsp ground black pepper

1 tsp kosher salt

3 cups vegetable broth

1 cup fresh green beans, snapped into ½ inch 

2 cups cauliflower florets

2 stalks celery, sliced ¼ inch wide

2 potatoes, peeled and diced

2 large carrots, diced

1 clove garlic, minced

8 oz. mushroom

1 onion, chopped

2 tbsp. olive oil

Directions:

In a large saucepan, sauté garlic in oil until lightly browned, add onions and continue sautéing until soft and translucent.

Add celery, potatoes, and carrots and sauté for 3 minutes.

Add vegetable broth, green beans, and cauliflower and bring to a boil. Slow fire and simmer until vegetables are slightly tender. Season with pepper and salt.

Mix ¼ cup water and cornstarch in a small bowl. Stir until the mixture is smooth and has no lumps. Then pour into the vegetable pot while mixing constantly.

Continue mixing until soup thickens, around 3 minutes. Remove from fire.

Meanwhile, roll out pastry dough and place on an oven-safe 11x7 baking dish. Pour the vegetable filling and then cover with another pastry dough. Seal and flute the edges of the dough and prick the top dough with a fork in several places.

Bake the dish in a preheated oven of 425oF for 30 minutes or until the crust has turned a golden brown.

Nutrition: Calories 202 Total Fat 10g Saturated Fat 2g Total Carbs 26g Net Carbs 23g Protein 4g Sugar: 3g Fiber 3g Sodium 466m Potassium 483mg

Grilled Eggplant Roll-Ups

Preparation Time: 5 minutes 

Cooking Time: 3 minutes

Servings: 8

Ingredients:

1 tomato

2 tbsps. chopped fresh basil

2 tbsps. olive oil

4 oz. mozzarella cheese

1 eggplant, sliced

Directions:

Thinly slice the tomato and mozzarella and reserve.

Rub the eggplant slices with olive oil and grill them in a skillet for 3 minutes per side.

Lay a slice of cheese and tomato on top of each zucchini.

Sprinkle basil and black pepper and grill for 3 minutes to soften the cheese.

Remove the slices and set them on a plate.

Roll each of the slices before serving.

Enjoy.

Nutrition: Calories: 50 kcal Protein: 6.12 g Fat: 0.92 g  Carbohydrates: 5.14 g

Eggplant Gratin

Preparation Time: 10 minutes 

Cooking Time: 40 minutes

Servings: 6

Ingredients:

¾ c. Gruyere cheese

½ tsp. black pepper

1 c. heavy cream

2 sliced eggplant

3 tbsps. Olive oil

½ c. tomato sauce

½ tsp. salt

3 oz. crumbled feta cheese

1 tsp. Chopped thyme

¼ c. chopped fresh basil

1 tbsp. chopped chives

Directions:

Heat the oven to about 3750F.

Cover the slices of eggplant with salt, pepper, and olive oil and bake them for 20 minutes on a baking pan.

Meanwhile, put feta cheese and heavy cream in a pot and boil them.

Remove the pot from heat and add chives and thyme, then stir before setting aside.

Spread the tomato sauce on a medium-sized pan and lay the eggplant slices over it.

Cover eggplant slices with basil and Gruyere cheese.

Add another layer of the remaining eggplant and cover it with the heavy cream mixture.

Bake for about 20 minutes and serve.

Nutrition: Calories: 217 kcal Protein: 8.37 g Fat: 15.47 g  Carbohydrates: 13.66 g

Veggie Stuffed Peppers

Preparation Time: 5  minutes

Cooking Time: 0 minutes

Servings: 6

Ingredients:

1 c. quartered cherry tomatoes

1 tsp. black pepper

3 tbsps. Dijon mustard

¼ c. chopped fresh parsley

3 halved green bell peppers

½ peeled and sliced cucumber

1 bunch sliced scallions

2 tbsps. rice wine vinegar

½ tsp. Salt

½ c. Greek yogurt

4 diced celery stalks

Directions:

In a medium bowl, combine salt, pepper, yogurt, rice wine vinegar, and mustard.

Add cucumbers, celery, tomatoes, and scallions and combine well.

Stuff the mix into the pepper halves.

Add the chopped parsley to garnish.

Serve immediately and enjoy

Nutrition: Calories: 41 kcal Protein: 2.49 g Fat: 1.78 g  Carbohydrates: 4.3 g

Cheesy Gratin Zucchini

Preparation Time: 15 minutes 

Cooking Time: 45 minutes

Servings: 9

Ingredients:

Spray oil

½ c. heavy cream

1 tsp. rosemary

1 tsp. turmeric

1 tsp. black pepper

2 tbsps. olive oil

1 peeled and sliced small white onion

4 c. sliced raw zucchini

1 tbsp. garlic powder

2 c. shredded pepper jack cheese

½ tsps. salt

Directions:

Heat the oven to about 3750F.

Grease the baking tray with cooking oil

Add a third of the zucchini and onion slices on the pan and sprinkle seasonings and half of the pepper jack cheese.

Add one more layer of zucchini slices, and onion then season with pepper, salt, and the remaining pepper jack cheese.

Lay on the remaining zucchini slices and onions.

Microwave garlic powder, butter, and heavy cream for a minute to melt the butter and mix well.

Pour the mixture over the top layer of slices

Bake uncovered for 45 minutes

Serve and enjoy

Nutrition: Calories: 151 kcal Protein: 8.49 g Fat: 12.08 g Carbohydrates: 2.49 g

Caprese Tomatoes with Basil Dressing

Preparation Time: 10 minutes 

Cooking Time: 30 minutes

Servings: 4

Ingredients:

1 tsp. minced garlic

2 tbsps. Olive oil

½ tsp. black pepper

1 tbsp. olive oil

2 tbsps. Balsamic vinegar

½ tsp. ground thyme

2 tbsps. lemon juice

1 ½ tbsps. Dried basil

½ tsp. salt

1 tbsp. Garlic powder

½ tsp. salt

4 thin mozzarella cheese slices

Directions:

Heat the oven to 3500F.

Cut the core end of the tomatoes then slice each tomato in half.

Put the tomato halves on a cookie sheet with the inside up.

Add a coating of pepper, salt, balsamic vinegar, olive oil mixture to each of the halves

Bake the tomato halves for about 25 minutes

Lay one of the thin mozzarella cheese slices on each tomato bottom half and bake for 5 minutes more.

Put crushed basil on each of the tomatoes and place the top half back on the bottom half.

Drizzle the dressing over the tomatoes before serving.

Enjoy.

Nutrition: Calories: 66 kcal Protein: 2.17 g Fat: 4.98 g Carbohydrates: 3.92 g

Korean Barbecue Tofu  

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Servings: 3  

Ingredients:

1 tbsps. olive oil   

2 tsp onion powder   

4 garlic cloves, minced

2 tsp dry mustard   

3 tbsp. brown sugar

½ cup soy sauce   

1 ½ lb. firm tofu, sliced to ¼-inch cubes  

Directions:

In a re-sealable bag, mix all ingredients except for tofu and oil. Mix well until sugar is dissolved.  

Add sliced tofu and slowly turn bag to mix. Seal bag and place flatly inside the ref for an hour.  

After an hour, turn the bag to the other side and marinate for another hour.  

To cook, in a nonstick fry pan, heat oil on medium-high fire. Add tofu and stir fry until sides are browned.  

Serve and enjoy.   

Nutrition: Calories 437 Fat 25g Carbs 23g Protein 40g Fiber 6g

Fruit Bowl with Yogurt Topping  

Preparation Time: 15 minutes

Cooking Time: 0 minutes

Servings: 6  

Ingredients:

¼ cup golden brown sugar  

2/3 cup minced fresh ginger  

1 16-oz Greek yogurt   

¼ tsp ground cinnamon

2 tbsp. honey   

½ cup dried cranberries   

3 navel oranges

2 large tangerines   

1 pink grapefruit, peeled   

Directions:

Into sections, break tangerines and grapefruit.  

Slice tangerine sections in half and grapefruit sections into thirds. Place all sliced fruits and its juices in a large bowl.  

Peel oranges, remove the pith, slice into ¼-inch thick rounds, and then cut into quarters. Transfer to the bowl of fruit along with juices. In a bowl, add cinnamon, honey, and ¼ cup of cranberries. Place in the ref for an hour. In a medium bowl, mix ginger and yogurt. Place on top of the fruit bowl, drizzle with remaining cranberries and brown sugar.  

Serve and enjoy.   

Nutrition:   Calories 171 Fat 1g Carbs 35g Protein 9g Fiber 3g

Collard Green Wrap

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Servings: 4

Ingredients:

½ block feta, cut into 4 (1-inch thick) strips (4-oz) 

½ cup purple onion, diced 

½ medium red bell pepper, julienned 

1 medium cucumber, julienned 

4 large cherry tomatoes, halved 

4 large collard green leaves, washed 

8 whole kalamata olives, halved 

Sauce Ingredients:

1 cup low-fat plain Greek yogurt 

1 tablespoon white vinegar 

1 teaspoon garlic powder 

2 tablespoons minced fresh dill 

2 tablespoons olive oil 

2.5-ounces cucumber, seeded and grated (¼-whole) 

Salt and pepper to taste 

Directions:

Make the sauce first: make sure to squeeze out all the excess liquid from the cucumber after grating. In a small bowl, put all together the sauce ingredients and mix thoroughly then refrigerate.

Prepare and slice all wrap ingredients. 

On a flat surface, spread one collard green leaf. Spread 2 tablespoons of Tzatziki sauce in the middle of the leaf. 

Layer ¼ of each of the tomatoes, feta, olives, onion, pepper, and cucumber. Place them on the center of the leaf, like piling them high instead of spreading them. 

Fold the leaf-like you would a burrito. Repeat process for remaining ingredients. 

Serve and enjoy. 

Nutrition: Calories 463 Fat 31g Carbs 31g Protein 20g Fiber 7g

Zucchini Garlic Fries

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 6

Ingredients:

¼ teaspoon garlic powder 

½ cup almond flour 

2 large egg whites, beaten 

3 medium zucchinis, sliced into fry sticks 

Salt and pepper to taste 

Directions:

Set the oven to 400F. 

Mix all together the ingredients in a bowl until the zucchini fries are well coated. 

Place fries on the cookie sheet and spread evenly.  

Put in the oven and cook for 20 minutes. 

Halfway through cooking time, stir-fries. 

Nutrition: Calories 11 Fat 0.1g, Carbs 1g Protein1.5 g Fiber 0.5g

Mashed Cauliflower

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 3

Ingredients:

1 cauliflower head 

1 tablespoon olive oil 

½ tsp salt   

¼ tsp dill

Pepper to taste 

2 tbsp. low-fat milk 

Directions:

Place a small pot of water to a boil. 

Chop cauliflower in florets. 

Add florets to boiling water and boil uncovered for 5 minutes. Turn off fire and let it sit for 5 minutes more. 

In a blender, add all ingredients except for cauliflower and blend to mix well. 

Drain cauliflower well and add it to a blender. Puree until smooth and creamy. 

Serve and enjoy. 

Nutrition: Calories 78 Fat 5g Carbs 6g Protein 2g Fiber 2g

Stir-Fried Eggplant

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 2

Ingredients:

1 tablespoon coconut oil 

2 eggplants, sliced into 3-inch in length 

4 cloves of garlic, minced 

1 onion, chopped

1 teaspoon ginger, grated 

1 teaspoon lemon juice, freshly squeezed 

½ tsp salt

½ tsp pepper

Directions:

Heat oil in a nonstick saucepan. 

Pan-fry the eggplants for 2 minutes on all sides. 

Add the garlic and onions until fragrant, around 3 minutes. 

Stir in the ginger, salt, pepper, and lemon juice. 

Add a ½ cup of water and bring to a simmer. Cook until eggplant is tender. 

Nutrition: Calories 232 Fat 8g Carbs 41g Protein 7g Fiber 18g

Sautéed Garlic Mushrooms

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 4

Ingredients:

1 tablespoon olive oil 

3 cloves of garlic, minced 

16 ounces fresh brown mushrooms, sliced 

7 ounces fresh shiitake mushrooms, sliced 

½ tsp salt   

½ tsp pepper or more to taste 

Directions:

Place a nonstick saucepan on medium-high fire and heat pan for a minute. 

Add oil and heat for 2 minutes. 

Stir in garlic and sauté for a minute. 

Add remaining ingredients and stir fry until soft and tender, around 5 minutes. 

Turn off fire, let mushrooms rest while the pan is covered for 5 minutes. 

Serve and enjoy. 

Nutrition: Calories 95 Fat 4g Carbs 14g Protein 3g, Fiber 4g

Stir-Fried Asparagus and Bell Pepper 

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 6

Ingredients:

1 tablespoon olive oil 

4 cloves of garlic, minced 

1-pound fresh asparagus spears, trimmed 

2 large red bell peppers, seeded and julienned 

½ teaspoon thyme 

5 tablespoons water 

½ tsp salt   

½ tsp pepper or more to taste 

Directions:

Place a nonstick saucepan on high fire and heat pan for a minute. 

Add oil and heat for 2 minutes. 

Stir in garlic and sauté for a minute. 

Add remaining ingredients and stir fry until soft and tender, around 6 minutes. 

Turn off fire, let veggies rest while the pan is covered for 5 minutes. 

Nutrition: Calories 45 Fat 2g Carbs 5g, Net Protein 2g Fiber 2g

Wild Rice with Spicy Chickpeas

Preparation Time: 15 minutes 

Cooking Time: 60 minutes

Servings: 6-7

Ingredients:

1 Cup basmati rice

1 Cup wild rice

Salt & pepper to taste

4tbsp Olive oil

1tbsp Garlic powder

2tsp cumin powder

¼ Cup sunflower oil

3 Cups chickpeas

1tsp Flour

1tsp Curry powder

3tsp Paprika powder

1tsp Dill

3tbsp parsley (chopped)

1 Medium onion (thinly sliced)

2 Cups currants

Directions:

For cooking wild rice, fill the half pot with water and bring it to boil. Put the rice and let it simmer for at least 40 minutes.

Take olive in the pot and heat it on medium flame. Now add cumin powder, salt, and water and bring it to boil. Then add basmati rice and cook for 20 minutes.

Leave rice for cooking and prepare spicy chickpeas. Heat 2tbsp of olive oil in the pan and toss chickpeas, garlic powder, salt & pepper, cumin, and paprika powder in it.

In another pan, cook onion with sunflower oil until it is golden brown and add flour.

Mix flour and onion with your hands.

For serving, place both types of rice in a bowl with spicy chickpeas and fry the onion. Garnish it with parsley and herbs.

Nutrition: Calories: 647 kcal Protein: 25.43 g Fat: 25.72 g Carbohydrates: 88.3 g

Cashew Pesto & Parsley with veggies

Preparation Time: 15 minutes 

Cooking Time: 10 minutes

Servings: 3-4

Ingredients:

3 Zucchini (sliced)

8 Soaked bamboo skewers

2 Red capsicums

¼Cup olive oil

750grams Eggplant

4 Lemon cheeks

For Serving

Couscous salad

For Preparing Cashew Pesto

½Cup cashew (roasted)

½ Cup parsley

2 Cup grated parmesan

2tbsp Lime juice

¼Cup olive oil

Directions:

Toss capsicum, eggplant, and zucchini with oil and salt and thread it onto skewers.

Cook bamboo sticks for 6-8 minutes on a barbecue grill pan on medium heat. 

Also, grill lemon cheeks from both sides. 

For preparing cashew pesto, combine all ingredients in the food processor and blend.

For serving, place grill skewers in a plate with grill lemon slices and drizzle some cashew pesto over it. 

Nutrition: Calories: 666 kcal Protein: 23.96 g Fat: 48.04 g  Carbohydrates: 41.4 g

Spicy Chickpeas with Roasted Vegetables

Preparation Time: 10 minutes 

Cooking Time: 25 minutes

Servings: 2-3

Ingredients:

1 Large carrot (peeled)

2tbsp Sunflower oil

1 Cauliflower head

1tbsp ground cumin

½ Red onions (diced)

1 Red pepper (deseeded)

400g Can chickpeas

Directions:

Line a large baking tine in the preheated oven (at 240C).

Cut all the vegetables and toss with salt, pepper, and onion. 

In a bowl, whisk olive oil, pepper, and cumin powder. 

Add all veggies in the bowl and toss. 

Transfer vegetables on baking tin and baked it almost for 15 minutes. 

Now add chickpeas and stir. 

Return to the oven and bake it for the next 10 minutes. 

Serve it with toast bread. 

Nutrition: Calories: 348 kcal Protein: 14.29 g Fat: 15.88 g Carbohydrates: 40.65 g

Special Vegetable Kitchree

Preparation Time: 10 minutes 

Cooking Time: 46 minutes

Servings: 5-6

Ingredients:

½Cup brown grain rice

1 Cup dry lentil or split peas

1tsp Sea salt, cumin powder, ground turmeric, ground fenugreek, and ground coriander

3tbsp Coconut oil 

1tbsp Ginger

5 Cups vegetable stock

1 Cup baby spinach

1 Medium Zucchini (roughly chopped)

1 Small crown broccoli (chopped)

Greek Yogurt (for serving)

Directions:

In a saucepan, warm the coconut oil on medium flame and add ginger, cumin, coriander, fennel seeds, fenugreek, and turmeric and cook it for 1 minute. 

Now add lentils and brown rice in the spices and stir. Pour the vegetable stock in it and simmer for 40 minutes. 

Add broccoli in the tender rice and lentils and cook for another 5 minutes. Now add other vegetables and stir for 10 minutes. 

For serving, pour some Greek yogurt over vegetable kitcheree and serve hot.

Nutrition: Calories: 1728 kcal Protein: 4.13 g Fat: 190.35 g Carbohydrates: 17.31 g

Mashed Sweet Potato Burritos

Preparation Time: 15 minutes 

Cooking Time: 60 minutes

Servings: 4

Ingredients:

4 Tortillas

1 Avocado

1tsp Capsicum, paprika powder, and oregano

Salt & pepper as needed

½Cup sour cream

1 Can diced tomato

2 Sweet Potatoes (mashed)

2 Garlic cloves (minced) 

1tbsp Cumin powder

Fresh cilantro or parsley

Directions:

Before mashing roast sweet potatoes for 45 minutes in an already preheated (at 160°C) oven. 

Cook onion in a frying pan with oil on medium heat. Add garlic cloves and cook for 1 minute.

Add 1 tin of tomatoes and leave it to simmer for 10 minutes. In halfway through, add salt & pepper, paprika, cumin powder, and black beans. 

After 5 minutes, add avocado in it. 

Now make burritos, mix one scoop of mashed potatoes with avocado filling. 

Wrap your tortilla and grill it in the oven at 200C for 30seconds. 

Serve it with sour cream and hot sauce. 

Nutrition: Calories: 442 kcal Protein: 12.05 g Fat: 15.43 g Carbohydrates: 66.85 g

Zucchini & Pepper Lasagna

Preparation Time: 10 minutes 

Cooking Time: 60 minutes

Servings: 1

Ingredients:

½  pack Soft Tofu

½  pack Firm Tofu

½ Box Wholegrain Lasagna Sheet

1 cup Baby spinach

1 cup Almond milk

¼  tsp. Garlic powder

½ cup Lemon Juice

1 ½

tbsp. Fresh basil, chopped

1 can Chopped Tomato

Pinch ground black pepper

1 Zucchini, diced

1 Red pepper, diced (optional)

Directions:

Set the oven to 325°F.

In a blender, process the soft and firm tofu, garlic powder, almond milk, basil, lemon juice, and pepper until smooth.

Toss in the spinach and zucchini for the last 30 seconds.

Put about 1/3 of the chopped tomatoes at the bottom of an oven dish.

Top the sauce with 1/3 of the lasagna sheets and then 1/3 of the spinach/tofu mixture.

Repeat the layers finishing with the chopped tomatoes on top.

Cook for at least  1 hour, up to the pasta sheets are soft.

Serve with a lovely side salad and enjoy.

Nutrition: Calories: 337 kcal Protein: 19.17 g Fat: 15.29 g Carbohydrates: 37.01 g

Toasted Cumin Crunch

Preparation Time: 10 minutes 

Cooking Time: 1 minute

Servings: 1

Ingredients:

1 tbsp. Ground cumin seeds (Use pestle and mortar or Blender)

2 tbsp. Extra virgin olive oil

1 tsp. Crack black peppercorns

½  tsp. Cumin seeds, whole

1 tsp. Cilantro, finely chopped

1/2 Jalapeno, finely chopped

2 cups Green Cabbage, sliced

2 cups Carrots, grated

½ cup of Cilantro, chopped

3 tbsp. Lime Juice

Directions:

Get a large saucepan, and then heat the oil over medium heat.

Cook the peppercorns, coriander, and the whole cumin seeds for about a minute until browned.

Add in the jalapeno and then cook for another 45 seconds until tender.

Add in then the carrots and the cabbage, cooking for about 5 minutes or until the cabbage starts to soften.

Add in the crushed cumin seeds and cook for 30 seconds before taking off the heat and then stirring in the lime juice and the cilantro.

Serve warm.

Nutrition: Calories: 377 kcal Protein: 12.77 g Fat: 20.54 g Carbohydrates: 41.82 g

Spicy Vegetable Burgers

Preparation Time: 2 minutes 

Cooking Time: 15 minutes

Servings: 2

Ingredients:

1 pack Extra firm tempeh

1 tsp. Red chili flakes

1 Red pepper, diced (optional)

1/2 Red Onion, diced

1/2 cup Baby spinach

1 tbsp. Olive Oil

2 100% Wholegrain Bun (optional)

Directions:

Heat the broiler on medium-high heat.

Marinate the tempeh in oil and red chilli flakes.

In a skillet, warm a little bit of oil on medium heat.

Sauté the onion in the skillet for 6-7 minutes or until caramelized.

Stir in the pepper and baby spinach for a further 3-4 minutes.

Broil the tempeh for around 4 minutes on each side.

Lay down the tempeh in the buns and then add the caramelized onion, spinach, and diced peppers.

Serve immediately while hot with a side of arugula.

Nutrition: Calories: 833 kcal Protein: 14.1 g Fat: 54.47 g Carbohydrates: 73.01 g

Chickpea Shawarma Dip

Preparation Time: 10 minutes 

Cooking Time: 20 minutes

Servings: 4

Ingredients:

2 tablespoons fresh lemon juice

1 teaspoon curry powder

2 teaspoons extra virgin olive oil

3/4 teaspoon salt

1/2 teaspoon ground cumin

3 cloves garlic, minced

1 chicken breast without skin and boneless 500 g, cut into strips

Cooking spray

4 pits (6 inches)

1 cup sliced ​​ romaine lettuce

8 slices of tomato 1/4 inch thick.

Directions:

Preheat the grill over medium-high heat.

To prepare the chicken, combine the first 6 ingredients in a medium bowl.

Add the chicken to the well-stretched bowl until covered.

Let stand at room temperature for 20 minutes.

Screw 2 chicken strips into each of the 8 skewers.

Place the kebabs on a spray-covered grill rack to cook about 4 minutes on each side or until done.

Place the pitas on the grill rack

Leave on the grill 1 minute on each side or until lightly toasted

Place 1 pita on each of 4 plates

Cover each serving with 1/4 cup of lettuce, 2 slices of tomato and 4 pieces of chicken

Nutrition: Calories: 45 kcal Protein: 2.36 g Fat: 2.76 g Carbohydrates: 3.22 g

Light Mushroom Risotto

Preparation Time: 10 minutes

Cooking Time: 35 minutes

Servings: 4

Ingredients:

500g  medium potatoes

300 g of mushrooms

250 g of arborous rice or carnaroli

1 onion

1 clove garlic

1 l of vegetable broth

1glass of white wine

50 g of Parmesan cheese

4 tablespoons of olive oil

A sprig of parsley

Salt and pepper

Directions:

Heat the vegetable broth. Put the vegetable broth to heat. Wash the parsley, potatoes, dry it, reserve some whole leaves for decorating, and chopping the rest. Grate the Parmesan cheese.

Poach the garlic and onion. Peel and clean the garlic and onion and chop them. In a casserole with olive oil, beat them for about 5 minutes or so over low heat.

Skip the mushrooms. Meanwhile, clean the mushrooms. Leave a few whole pieces for decoration and the rest of the pieces in small pieces. Add them all to the casserole and sauté everything around five more minutes.

Incorporate the rice. Once you have sautéed the mushrooms with the onion and garlic, remove the ones that you had left whole and reserve them. Add the rice to the pan, arborous rice or carnaroli, and then sauté everything together for another 5 minutes, stirring constantly.

Make the risotto. Pour the glass of white wine and a broth of broth, and cook for 15 minutes, stirring frequently, and adding broth as the rice absorbs it.

Complete the risotto. After the indicated time, add the cheese, parsley, salt and pepper to taste, and the rest of the broth and cook for three more minutes, stirring vigorously. Let stand for 2 minutes and serve.

Nutrition: Calories: 111 Total Fat: 2g Carbohydrates: 19g Fiber: 0 g Sugar: 18 g

Vegetable Pie

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Servings: 6-8

Ingredients:

1 red pepper (you can make it green)

1 bunch parsley

1/2 grated carrot

6 mushrooms cut it into slices

6 eggs

1 tablespoon oil

1 teaspoon salt, one pepper and a small cup of bread crumbs

Directions:

First of all, put to heat the oven to 180F.

You must cut everything in small squares (parsley) the carrot, the mushrooms cut in sheets ah, and use natural, but everything is to your liking you can use the pot.

Once you have everything cut, put a small piece of oil and put it in a pan to brown (all the vegetables).

Once the vegetables are golden brown, put the six eggs in a bowl, salt, pepper, and bread crumbs.

Put the vegetables in the mold (or muffin molds) to taste and the time of each one, pour the ingredients of the bowl and put it in the oven for 35 or 40 minutes.

Serve and enjoy.

Nutrition: Calories: 127 kcal Protein: 7.81 g Fat: 9.74 g Carbohydrates: 1.77 g

Turmeric Nachos

Preparation Time: 5 minutes 

Cooking Time: 20-30 minutes

Servings: 2-3

Ingredients:

1 cup Cornmeal

½  cup Flour

1/4 teaspoon turmeric powder

1/4 teaspoon Aji wine

Water as needed

2 tablespoons Oil

Directions:

Put cornmeal and flour in a bowl.

Add salt, turmeric powder, and aji wine.

Mix everything very well.

Now knead the dough firmly with warm water.

Cover the dough and leave it for 10-15 minutes to harden.

Grease your hands with a small amount of oil and knead the dough again.

Make a ball with the dough.

Take the ball and round it.

Push it a little and place it on the rolling board.

It grows a little like Chapati.

After placing the poor, stab it with the help of a fork.

Then cut in half from the center and repeat the process.  

TIPS

Heat the oil in a deep pan and fry nachos over medium heat.

After this, lift the tip continuously. Stir until golden.

On the other hand, chips from other dough balls are also prepared.

When finished, drain the chip on the paper to remove excess oil. Allow the tip to cool completely.

Then put the fries on a plate and put the grated cheese, finely chopped onion, finely chopped tomatoes, and mayonnaise on top of the fries.

Nutrition: Calories: 378 kcal Protein: 8.03 g Fat: 12.22 g Carbohydrates: 57.66 g

Rucola Salad

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 2

Ingredients:

4 teaspoons fresh lemon juice

4 teaspoons walnut oil

low sodium salt and freshly ground pepper

6 cups rucola leaves and tender stems (about 6 ounces)

Garlic powder to taste

Directions:

Put the lemon juice into a bowl. Gradually whisk in the oil. Season with low sodium salt and pepper. 

Add the greens, toss until evenly dressed, and serve at once. This is delicious, and feel free to add tomatoes or grated carrot and onion slices.

Substitution: Any mild green, such as lamb's lettuce, will do.

Nutrition: Calories: 163 kcal Protein: 9.16 g Fat: 12.94 g Carbohydrates: 5.92 g

Tasty Spring Salad

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 2

Ingredients:

5 cups of any salad greens in the season of your choice

Dressing:

125 mL ( 1/2 cup) olive oil

45 mL (3 tbsp.) lemon juice

15 mL (1 tbsp.) pure mustard powder

45 mL (3 tbsp.) capers, minced (optional)

low sodium salt

Pepper

Directions:

Combine salad greens and any other raw vegetables of choice.

Combine oil, lemon juice, and mustard. Mix well. 

Add capers, low sodium salt, and pepper to taste. 

Pour dressing over salad, toss and serve.

Nutrition: Calories: 2140 kcal Protein: 4.8 g Fat: 234.59 g Carbohydrates: 3.96 g

Pure Delish Spinach Salad

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 2

Ingredients:

2 bunches fresh spinach

1 bunch scallions, chopped

juice of 1 lemon

1/4 tbsp. olive oil

pepper to taste

optional: rice vinegar to taste

Directions:

Wash spinach well. Drain and chop. 

After a few minutes, squeeze excess water. 

Add scallions, lemon juice, oil, and pepper.

Nutrition: Calories: 157 kcal Protein: 13.6 g Fat: 6.86 g Carbohydrates: 16.7 g

Sexy Salsa Salad

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 2

Ingredients:

1 bunch of cilantro

5-6 Roma tomatoes

1 small yellow or red onion

1 small chili pepper

2 ripe avocados.

Handful of rucola leaf

Directions:

Chop cilantro, diced tomatoes, diced onion, finely dice chili pepper, diced avocado. 

After dicing each ingredient, add to a large bowl. Add rucola to bowl. 

When finished, toss.

Nutrition: Calories: 433 kcal Protein: 10.66 g Fat: 33.22 g Carbohydrates: 32.46

Jalapeno Salsa

Preparation Time: 10 minutes + fridge time

Cooking Time: 0 minutes

Servings: 2

Ingredients:

1 jalapeno pepper seeded and chopped fine

2 large ripe tomatoes, peeled and chopped

1 medium onion, minced

2 tbsp. olive oil

juice of 1 lemon

1/2 tsp dried oregano

pepper to taste

Directions:

Combine all ingredients and mix well. 

Refrigerate covered until ready to eat.

Nutrition: Calories: 238 kcal Protein: 6.03 g Fat: 17.78 g Carbohydrates: 16.65 g

Lentil Curry

Preparation Time: 10 minutes

Cooking Time: 16 minutes

Servings: 2

Ingredients:

1½ cups of filtered water

½ cup of split red lentils

½ tablespoon of olive oil

½ teaspoon of ginger paste

½ teaspoon of curry powder

¼ teaspoon of red pepper flakes, crushed

Salt

1 tablespoon of freshly squeezed lemon juice

Directions:

Put water and lentils in a microwave-safe bowl and microwave it for around 14 minutes.

Remove the new bowl from your microwave and stir it.

Cover the bowl and set it aside.

Put oil in another microwave-safe bowl and heat it for a few seconds.

Add the remaining ingredients (except the lemon juice) and microwave it for another minute (stir after 30 seconds.)

Add the oil mixture and fresh lemon juice to a bowl containing lentils and stir. Serve immediately.

Nutrition: Calories: 205 Fats: 4.2g Carbs: 29.7g Sugar: 1.2g Proteins: 12.6g Sodium: 82mg

Lentils in Tomato Sauce

Preparation Time: 10 minutes 

Cooking Time: 20 minutes

Servings: 4

Ingredients:

For the Tomato Puree: 

1 cup of tomatoes, chopped 

1 garlic clove, chopped 

A (1-inch) piece of fresh ginger (chopped)

1 green chili, chopped 

¼ cup of filtered water  

For the Lentils: 

1 cup of red lentils  

3 cups of filtered water  

1 tablespoon of olive oil  

½ medium-sized onions (white,) chopped finely 

½ teaspoon of ground cumin 

½ teaspoon of red pepper cayenne 

¼ teaspoon of ground turmeric 

¼ cup of fresh parsley leaves, chopped 

Directions:

.For the tomato paste: put all ingredients into a blender and pulse. Set the puree aside.

Put three servings of water and lentils in a large pan and let it boil on high heat. 

Lessen the temperature to medium-low and simmer (covered) for 15 minutes or until they tenderize. Drain the lentils. 

Heat oil on a large skillet over medium heat and sauté the onion for 2-3 minutes. 

Add the spices and sauté for another minute. 

Add the tomato puree and cook for 4-5 minutes while stirring continuously. 

Add the lentils and cook for 4-5 minutes or until you attain the desired doneness. 

Serve hot while garnished with parsley. 

Nutrition: Calories: 219 Fats: 4.3g Carbs: 32.9g Sugar: 2.9g Proteins: 13.2g Sodium: 9mg  

Black Eyed-Peas Curry

Preparation Time: 10 minutes 

Cooking Time: 15 minutes

Servings: 3

Ingredients:

1 teaspoon of olive oil 

1 red bell pepper (seeded and chopped)

¼ cup of shallot, chopped 

2 teaspoons of fresh ginger, minced 

3 garlic cloves, minced 

1 fresh green chili, chopped finely 

1 tablespoon of fresh thyme, chopped 

2 bay leaves

2 teaspoons of curry powder 

½ teaspoon of ground cumin 

1 (16-ounce) can of black-eyed peas (drained and rinsed)

¾ cup of filtered water 

¾ cup of unsweetened coconut milk 

1 teaspoon of raw honey 

A tablespoon of fresh lime juice 

Salt and ground black pepper 

2 tablespoons of fresh parsley, chopped    

Directions:

In a pan, warm the heat on medium heat. Sauté chopped bell pepper and shallots for 4-5 minutes. 

Add ginger, garlic, green chili, thyme, bay leaves, curry powder, and cumin. Sauté them for one minute. 

Add the black-eyed peas, water, coconut milk, and honey to the mixture and let it boil.

Cover the pan then cook for at least  5 minutes. 

Add lime juice, salt, and black pepper. Stir and cook for 1 minute. 

Remove the food from heat and discard the bay leaves. 

Serve hot while garnished with parsley. 

Nutrition: Calories: 282 Fats: 15.9g Carbs: 30.4g Sugar: 4.1g Proteins: 9.8g, Sodium: 98mg

SOUPS AND STEWS

Gut-Healing Bone Broth

Preparation Time: 15 minutes 

Cooking Time: 8 to 24 hours

Servings: 4

Ingredients:

2 pounds beef marrow bones

4 garlic cloves

3 medium carrots, chopped

2 celery stalks, chopped

1 medium onion, chopped

2 bay leaves

1 tablespoon apple cider vinegar

Filtered water, to cover

Directions:

In a 6-quart slow cooker, combine the bones, garlic, carrots, celery, onion, bay leaves, and vinegar. Cover with filtered water. Set the cooker on low and simmer for at least 8 hours and up to 24 hours.

Skim off and discard any foam that forms on the surface. Ladle the broth through a fine-mesh sieve or cheesecloth to strain out the solids. Pour into airtight glass containers. The broth can be kept refrigerated for up to 1 week; just reboil it before use. To freeze, allow the broth to completely cool and then fill jars up to 1 inch below the top to allow for expansion, and keep for 4 to 5 months.

Nutrition: Calories: 40 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Carbohydrates: 5g Fiber: 0g Protein: 6g

Spicy Ramen Noodles

Preparation Time: 15 minutes 

Cooking Time: 0 minutes

Servings: 4

Ingredients:

8 ounces buckwheat noodles or rice noodles, cooked

2 tablespoons sesame seeds

¼ cup thinly sliced cucumber

¼ cup sliced scallion

¼ cup chopped fresh cilantro

2 tablespoons sesame oil

2 tablespoons rice vinegar

1 tablespoon grated peeled fresh ginger

1 tablespoon coconut aminos

1 tablespoon raw honey

1 tablespoon freshly squeezed lime juice

1 teaspoon chili powder

Directions:

In a large serving bowl, thoroughly mix the noodles, sesame seeds, cucumber, scallion, cilantro, sesame oil, vinegar, ginger, coconut aminos, honey, lime juice, and chili powder. Divide among 4 soup bowls and serve at room temperature.

Nutrition: Calories: 663 Total Fat: 28g Saturated Fat: 4g Cholesterol: 0mg Carbohydrates: 115g Fiber: 39g Protein: 21g

Quick Miso Soup with Wilted Greens

Preparation Time: 10 minutes 

Cooking Time: 5 minutes

Servings: 4

Ingredients:

3 cups filtered water

3 cups vegetable broth

1 cup sliced mushrooms

½ teaspoon fish sauce

3 tablespoons miso paste

1 cup fresh baby spinach, thoroughly washed

4 scallions, sliced

Directions:

In a huge soup pot on high heat, add the water, broth, mushrooms, and fish sauce, and bring to a boil. Remove from the heat.

In a small bowl, mix the miso paste with ½ cup of heated broth mixture to dissolve the miso. Stir the miso mixture back into the soup.

Stir in the spinach and scallions. Serve immediately.

Nutrition: Calories: 44 Total Fat: 0 Saturated Fat: 0g Cholesterol: 0mg Carbohydrates: 8g Fiber: 1g Protein: 2g

Minestrone Soup with Quinoa

Preparation Time: 10 minutes 

Cooking Time: 20 minutes

Servings: 6

Ingredients:

1 tablespoon ghee

2 garlic cloves, minced

1 medium white onion, diced

2 carrots, chopped

2 celery stalks, diced

1 small zucchini, diced

½ red bell pepper, diced

5 cups vegetable broth

1 (14 oz.) can diced tomatoes with its juice

1 (14 oz.) can cannellini beans, drained and rinsed well

1 cup packed kale, stemmed and thoroughly washed

½ cup quinoa, rinsed well

1 tablespoon freshly squeezed lemon juice

2 teaspoons dried rosemary

2 teaspoons dried thyme

1 bay leaf

½ teaspoon salt

Freshly ground black pepper

Directions:

In a huge soup pot on medium heat, add the ghee, garlic, onion, carrots, and celery, and sauté for 3 minutes.

Add the zucchini and red bell pepper, and sauté for 2 minutes.

Stir in the broth, tomatoes, beans, kale, quinoa, lemon juice, rosemary, thyme, bay leaf, and salt, and season with black pepper. Place it to a simmer, lower the heat temperature, cover, and cook for 15 minutes, or until the quinoa is cooked. Remove the bay leaf and discard it. Serve hot.

Nutrition: Calories: 319 Total Fat: 5g Saturated Fat: 2g Cholesterol: 0mg Carbohydrates: 42g Fiber: 9g Protein: 18g

Zesty Broccoli Soup

Preparation Time: 10 minutes 

Cooking Time: 20 minutes

Servings: 4

Ingredients:

1 tablespoon ghee

1 medium white onion, diced

3 garlic cloves, minced

1 head broccoli, roughly chopped

1 carrot, chopped

1 celery stalk, diced

3 cups vegetable broth

½ teaspoon salt

½ teaspoon freshly squeezed lemon juice

½ teaspoon lemon zest

Freshly ground black pepper

Directions:

In a huge soup pot over medium heat, melt the ghee.

Put the onion and garlic, and sauté for 5 minutes.

Add the broccoli, carrot, and celery, and sauté for 2 minutes.

Stir in the broth, salt, lemon juice, and lemon zest, and season with pepper. Bring to a simmer, and cook for at least 10 minutes. Serve immediately.

Nutrition: Calories: 80 Total Fat: 4g Saturated Fat: 2g Cholesterol: 0mg Carbohydrates: 10g Fiber: 3g Protein: 2g

Creamy & Culture Tomato Sauce

Preparation Time: 10 minutes 

Cooking Time: 15-20 minutes

Servings: 6

Ingredients:

1 tablespoon ghee

1 small onion, chopped

3 garlic cloves, chopped

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon salt

¼ teaspoon chili powder

⅛ teaspoon freshly ground black pepper

⅛ teaspoon dried thyme

2 (14-ounce) cans diced tomatoes with their juice

2 cups vegetable broth

¼ cup tomato paste

½ cup plain whole-milk yogurt

Directions:

In a huge soup pot over medium heat, melt the ghee.

Put the onion and garlic, and sauté for 5 minutes.

Mix in the basil, oregano, salt, chili powder, pepper, and thyme.

Put the tomatoes, broth, and tomato paste, and stir to combine. Bring to a simmer, turn the heat to low, and cook for 5 to 10 minutes. Remove the pot from the heat. With an immersion blender (or in batches in a standard blender), purée the mixture in the pot until you have the desired consistency.

Add the yogurt. Blend for 1 minute more. Serve immediately.

Nutrition: Calories: 157 Total Fat: 6g Saturated Fat: 3g Cholesterol: 3mg Carbohydrates: 25g Fiber: 13g Protein: 8g

White Velvet Cauliflower Soup

Preparation Time: 10 minutes 

Cooking Time: 20 minutes

Servings: 6

Ingredients:

1 tbsp. avocado oil

1 small white onion, diced

3 garlic cloves, minced

1 small celery root, peeled, cut into 1-inch pieces

1 head cauliflower, chopped into 1-inch pieces

4 cups vegetable broth

2 tbsp.  ghee

2 scallions, sliced

Directions:

In a huge soup pot on medium heat, heat the avocado oil.

Put the onion and garlic, and sauté for 5 minutes.

Put the celery root and cauliflower.

Increase the heat to medium-high, then continue to sauté for at least 5 minutes, or until the cauliflower begins to brown and caramelize the sides.

Stir in the broth and ghee and place it to a boil. Lessen the heat to medium-low and simmer for 10 minutes. Remove the pot from the heat.

Using an immersion blender, or in batches in a standard blender, purée the soup until creamy. Serve immediately, sprinkled with the scallions.

Nutrition: Calories: 183 Total Fat: 8g Saturated Fat: 3g Cholesterol: 0mg Carbohydrates: 10g Fiber: 3g Protein: 9g

Russian Cabbage Soup (Shchi)

Preparation Time: 10 minutes 

Cooking Time: 20 minutes

Servings: 6

Ingredients:

6 cups vegetable broth

1 bay leaf

1 large potato, peeled and diced

1 tablespoon ghee

1 medium white onion, diced

3 garlic cloves, minced

2 carrots, shredded

1 celery stalk, diced

½ large head cabbage, shredded

1 (14 oz.) can diced tomatoes with its juice

½ teaspoon salt

Freshly ground black pepper

Directions:

In a huge soup pot over high heat, combine the broth, bay leaf, and potato, and bring to a boil. Reduce the heat to low and simmer for 15 minutes.

Meanwhile, in a medium saucepan over medium heat, heat the ghee. Put the onion and garlic, and sauté for 5 minutes.

Add the carrots, celery, and cabbage, and cook for 2 minutes, stirring often. Transfer to the soup pot.

Stir in the tomatoes and salt, and season with pepper. Mix well and continue to simmer until all ingredients have softened and cooked, about 5 minutes. Take off and discard the bay leaf, and serve immediately.

Nutrition: Calories: 180 Total Fat: 3g Saturated Fat: 2g Cholesterol: 7mg Carbohydrates: 20g Fiber: 5g Protein: 12g

Red Lentil Dal

Preparation Time: 10 minutes 

Cooking Time: 20 minutes

Servings: 6

Ingredients:

3 cups vegetable broth

1 cup red dried lentils, sorted and rinsed well

1 bay leaf

1 medium white onion, diced

2 garlic cloves, minced

1 tablespoon coconut oil

1 medium tomato, diced

1 teaspoon sesame seeds

1 teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon mustard seeds

½ teaspoon salt

Dash ground cinnamon

1 (14-ounce) can unsweetened coconut milk

2 tablespoons chopped fresh cilantro leaves

Directions:

In a huge soup pot over high heat, mix the broth, lentils, and bay leaf, and place to a boil. Lessen the heat to medium-low and simmer for 20 minutes, or until the lentils are cooked.

Meanwhile, in a medium saucepan over medium heat, sauté the onion and garlic in the coconut oil for 2 minutes.

Add the tomato, sesame seeds, ginger, cumin, turmeric, mustard seeds, salt, and cinnamon. Cook, frequently stirring, for 5 minutes.

Stir in the coconut milk, then put it to a simmer.

Remove and discard the bay leaf. Add the coconut milk mixture to the lentils along with the cilantro, and stir to combine. Serve alone or over rice if desired.

Nutrition: Calories: 283 Total Fat: 6g Saturated Fat: 5g Cholesterol: 0mg Carbohydrates: 32g Fiber: 7g Protein: 14g

Coconut Cashew Soup with Butternut Squash

Preparation Time: 10 minutes 

Cooking Time: 20 minutes

Servings: 6

Ingredients:

2 tbsp. coconut oil

¾ cup toasted cashews

2 red chili peppers, seeded and diced

3 garlic cloves, peeled and minced

1 white onion, diced

1½ tbsp.  Ginger, peeled and minced

2 carrots, chopped

1 small butternut squash, halved, diced

1 small Napa cabbage, shredded

2 cups green beans, trimmed

3 cups vegetable broth

1 (14-ounce) can full-fat coconut milk

½ tsp. salt

Freshly ground black pepper

1 cup mung bean sprouts

4 tablespoons toasted coconut shavings

Directions:

In a huge soup pot on medium heat, melt the coconut oil.

Put the cashews and sauté for 2 minutes. Take off from the pan and set aside.

Put the peppers, garlic, and onion, and sauté for at least 6 minutes. Then put the ginger and carrots, and sauté for at least 3 minutes, or until the carrots and squash begin to soften.

Mix in the cabbage, green beans, broth, coconut milk, and salt, season with pepper. Simmer for 15 minutes. Turn off the heat.

Stir in the bean sprouts and coconut shavings.

Pour into soup bowls and serve immediately.

Nutrition: Calories: 340 Total Fat: 25g Saturated Fat: 20g Cholesterol: 0mg Carbohydrates: 23g Fiber: 5g Protein: 7g

Turkey Meatball Soup

Preparation Time: 15 minutes 

Cooking Time: 15 minutes

Servings: 6

Ingredients:

For the Meatballs:

1 pound ground turkey

1 tablespoon Dijon mustard

1 teaspoon dried basil

1 teaspoon garlic powder

½ teaspoon dried oregano

½ teaspoon salt

¼ teaspoon red pepper flakes

Freshly ground black pepper

1 tablespoon ghee

For the Soup:

1 medium white onion, diced

2 carrots, diced

2 garlic cloves, minced

½ teaspoon dried thyme

6 cups vegetable broth

2 cups shredded kale leaves, stemmed and thoroughly washed

1 bay leaf

Directions:

To make the Meatballs:

In a medium bowl, put the turkey, mustard, basil, garlic powder, oregano, salt, and red pepper flakes, and season with pepper. With your hands, mix the ingredients until they are well combined.

Add the ghee to a stockpot over medium-high heat. Roll the meat mixture into 1-inch balls and layer across the bottom of the pot. Cook for at least 2 minutes per side, until almost cooked through. Transfer the meatballs to a plate.

To make the Soup:

To the stockpot, add the onion, carrots, garlic, and thyme. Cook for about 2 minutes, gently stirring, until the onions are translucent.

Add the broth, kale, bay leaf, and meatballs. Place to a simmer, lessen the heat to medium-low and simmer for about 15 minutes until the meatballs are cooked through, and the kale has softened. Remove and discard the bay leaf. Serve hot.

Nutrition: Calories: 259 Total Fat: 14g Saturated Fat: 5g Cholesterol: 88mg Carbohydrates: 9g Fiber: 2g Protein: 26g

Spicy Lime-Chicken “Tortilla-Less” Soup

Preparation Time: 10 minutes 

Cooking Time: 20 minutes

Servings: 6

Ingredients:

1 tablespoon avocado oil

3 garlic cloves, minced

1 medium white onion, diced

1 jalapeño pepper, seeded and minced

6 cups chicken broth or vegetable broth

1 pound shredded cooked chicken

1 (14 oz.) can diced tomatoes, and it's juice

1 (4oz. ) can diced green chiles

3 tablespoons freshly squeezed lime juice

1 teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon salt

¼ teaspoon cayenne pepper

Freshly ground black pepper

1 avocado, sliced

Fresh cilantro, for garnishing

Directions:

In a huge soup pot on medium heat, heat the avocado oil.

Add the garlic, onion, and jalapeño pepper, and sauté for 5 minutes.

Stir in the broth, chicken, tomatoes, green chiles, lime juice, chili powder, cumin, salt, and cayenne pepper, and season with black pepper. Place it to a simmer, and cook for 10 minutes.

Serve hot, topped with slices of avocado and garnished with cilantro.

Nutrition: Calories: 283 Total Fat: 7g Saturated Fat: 1g Cholesterol: 47mg Carbohydrates: 12g Fiber: 3g Protein: 29g

Sweet Potato and Black Bean Chili

Preparation Time: 10 minutes 

Cooking Time: 20 minutes

Servings: 8

Ingredients:

2 tablespoons avocado oil

1 red onion, diced

5 garlic cloves, minced

1 red bell pepper, diced

1 green bell pepper, diced

3 cups cooked sweet potato cubes

3 cups black beans, drained and rinsed well

2 cups vegetable broth

1 (28-ounce) can diced tomatoes with their juice

1 tablespoon freshly squeezed lime juice

1 tablespoon chili powder

1 teaspoon cocoa powder

1 teaspoon ground cumin

1 teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon cayenne pepper

¼ teaspoon dried oregano

Directions:

In a huge soup pot on medium heat, warm the avocado oil.

Put the onion and garlic, and sauté for 2 minutes.

Stir in the red bell pepper and the green bell pepper, and sauté for about 3 minutes until soft.

Add the sweet potato, beans, broth, tomatoes, lime juice, chili powder, cocoa powder, cumin, salt, cinnamon, cayenne pepper, and oregano, then stir to combine. Place to a simmer, and cook for 15 minutes. Serve immediately.

Nutrition: Calories: 160 Total Fat: 4g Saturated Fat: 0g Cholesterol: 0mg Carbohydrates: 29g Fiber: 6g Protein: 8g

Chicken Chili Blanco

Preparation Time: 10 minutes 

Cooking Time: 20 minutes

Servings: 4

Ingredients:

1 tablespoon ghee

2 small onions, chopped

6 garlic cloves, minced

2 (4-ounce) cans diced mild green chiles with their liquid

4 cups white beans, drained and rinsed well

4 cups chicken broth or vegetable broth

4 teaspoons ground cumin

2 teaspoons dried oregano

1 teaspoon chili powder

¼ teaspoon cayenne pepper

4 cups shredded cooked chicken

2 scallions, sliced

Directions:

In a huge soup pot on medium heat, melt the ghee.

Add the onions and garlic, and sauté for 5 minutes.

Put the chiles, and cook for 2 minutes, stirring.

Stir in the beans, broth, cumin, oregano, chili powder, and cayenne pepper. Bring it to a simmer.

Add the chicken, bring to a simmer, reduce the heat to medium-low, and cook for 10 minutes. Serve immediately, sprinkled with the scallions.

Nutrition: Calories: 304 Total Fat: 4g Saturated Fat: 2g Cholesterol: 0mg Carbohydrates: 46g Fiber: 12g Protein: 21g

Fennel and Pear Soup

Preparation Time: 15 minutes 

Cooking Time: 20 minutes

Servings: 4

Ingredients:

2 tablespoons extra-virgin olive oil

4 pears, cored and cut into ½-inch dice

2 fennel bulbs, trimmed and cut into ½-inch dice

2 shallots, halved

4 cups vegetable broth

¼ cup freshly squeezed lemon juice

¼ cup honey

1 teaspoon salt

¼ teaspoon freshly ground black pepper

⅛ Teaspoon ground nutmeg

1 teaspoon finely chopped fresh tarragon

Directions:

In a huge pot, heat the oil on high heat.

Add the pears, fennel, and shallots, and sauté until the pears and fennel just begin to brown, about 5 minutes.

Pour the broth, then bring to a boil.

Lower the heat to a simmer, then cook, occasionally stirring, until the fennel is tender, 5 to 8 minutes.

Mix in the lemon juice, honey, salt, pepper, and nutmeg.

Using an immersion blender, purée the soup in the pot until smooth.

Sprinkle with the tarragon and serve.

Nutrition: Calories: 328 Total Fat: 9g Total Carbohydrates: 60g Sugar: 39g Fiber: 10g Protein: 7g Sodium: 1413mg

Creamy Turmeric Cauliflower Soup

Preparation Time: 10 minutes 

Cooking Time: 15 minutes

Servings: 4

Ingredients:

2 tablespoons extra-virgin olive oil

1 leek, white part only, thinly sliced

3 cups cauliflower florets

1 garlic clove, peeled

1 (1¼-inch) piece fresh ginger, peeled and sliced

1½ teaspoons turmeric

½ teaspoon salt

¼ teaspoon freshly ground black pepper

¼ teaspoon ground cumin

3 cups vegetable broth

1 cup full-fat coconut milk

¼ cup finely chopped fresh cilantro

Directions:

In a huge pot, heat the oil on high heat.

Add the leek, and sauté until it just begins to brown, 3 to 4 minutes.

Add the cauliflower, garlic, ginger, turmeric, salt, pepper, and cumin and sauté to lightly toast the spices, 1 to 2 minutes.

Pour the broth then bring to a boil.

Lower the heat and cook until the cauliflower is tender about 5 minutes.

Using an immersion blender, purée the soup in the pot until smooth.

Mix in the coconut milk and cilantro, heat through, and serve.

Nutrition: Calories: 264 Total Fat: 23g Total Carbohydrates: 12g Sugar: 5g Fiber: 4g Protein: 7g Sodium: 900mg

“Eat your Green” Soup

Preparation Time: 10 minutes 

Cooking Time: 20 minutes

Servings: 4

Ingredients:

¼ cup extra-virgin olive oil

2 leeks, white parts only, thinly sliced

1 fennel bulb, trimmed and thinly sliced

1 garlic clove, peeled

1 bunch Swiss chard, coarsely chopped

4 cups coarsely chopped kale

4 cups coarsely chopped mustard greens

3 cups vegetable broth

2 tablespoons apple cider vinegar

1 teaspoon salt

¼ teaspoon freshly ground black pepper

¼ cup chopped cashews (optional)

Directions:

In a huge pot, heat the oil on high heat.

Add the leeks, fennel, and garlic and sauté until softened, for about 5 minutes.

Add the Swiss chard, kale, and mustard greens and sauté until the greens wilt, 2 to 3 minutes.

Pour the broth then bring to a boil.

Lower the heat to a simmer and cook until the vegetables are completely soft and tender about 5 minutes.

Stir in the vinegar, salt, pepper, and cashews (if using).

Using an immersion blender, purée the soup in the pot until smooth and serve.

Nutrition: Calories: 238 Total Fat: 14g Total Carbohydrates: 22g Sugar: 4g Fiber: 6g Protein: 9g Sodium: 1294mg

Sweet Potato and Corn Soup

Preparation Time: 10 minutes 

Cooking Time: 20 minutes

Servings: 4

Ingredients:

¼ cup extra-virgin olive oil or coconut oil

1 medium zucchini, cut into ¼-inch dice

1 cup broccoli florets

1 cup thinly sliced mushrooms

1 small onion, cut into ¼-inch dice

4 cups vegetable broth

2 cups peeled sweet potatoes cut into ¼-inch dice

1 cup frozen corn kernels

1 cup coconut milk or almond milk

2 tablespoons finely chopped fresh flat-leaf parsley

1 teaspoon salt

¼ teaspoon freshly ground black pepper

Directions:

In a huge pot, heat the oil on high heat.

Add the zucchini, broccoli, mushrooms, and onion and sauté until softened, 5 to 8 minutes.

Pour the broth and sweet potatoes and place it to a boil.

Reduce the heat to a simmer and cook until the sweet potatoes are tender, 5 to 7 minutes.

Add the corn, coconut milk, parsley, salt, and pepper. Cook on low heat up to the corn is heated through and serve.

Nutrition: Calories: 402 Total Fat: 29g Total Carbohydrates: 31g Sugar: 9g Fiber: 6g Protein: 10g Sodium: 1406mg

Chickpea Curry Soup

Preparation Time: 10 minutes 

Cooking Time: 25 minutes

Servings: 4

Ingredients:

¼ cup extra-virgin olive oil or coconut oil

1 medium onion, finely chopped

2 garlic cloves, sliced

1 large apple, cored, peeled, and cut into ¼-inch dice

2 teaspoons curry powder

1 teaspoon salt

3 cups peeled butternut squash cut into ½-inch dice

3 cups vegetable broth

1 cup full-fat coconut milk

1 (15-ounce) can chickpeas, drained and rinsed

2 tablespoons finely chopped fresh cilantro

Directions:

In a huge pot, heat the oil on high heat.

Add the onion and garlic and sauté until the onion begins to brown, 6 to 8 minutes.

Put the apple, curry powder, and salt and sauté to toast the curry powder, 1 to 2 minutes.

Put the squash and broth then bring to a boil.

Lower the heat then cook until the squash is tender about 10 minutes.

Stir in the coconut milk.

Using an immersion blender, purée the soup in the pot until smooth.

Stir in the chickpeas and cilantro, heat through for 1 to 2 minutes, and serve.

Nutrition: Calories: 469 Total Fat: 30g Total Carbohydrates: 45g Sugar: 14g Fiber: 10g Protein: 12g Sodium: 1174mg

Onion, Kale and White Bean Soup

Preparation Time: 15 minutes 

Cooking Time: 25 minutes

Servings: 4

Ingredients:

¼ cup extra-virgin olive oil

1 large onion, thinly sliced

2 garlic cloves, thinly sliced

1 teaspoon salt

¼ teaspoon freshly ground black pepper

⅛ Teaspoon red pepper flakes (optional)

3 cups stemmed kale leaves cut into ½-inch pieces

4 cups vegetable broth

1 (15½-ounce) can white beans, drained and rinsed

1 teaspoon finely chopped fresh rosemary

Directions:

In a huge pot, heat the oil on high heat.

Reduce the heat to medium, and add the onion, garlic, salt, pepper, and red pepper flakes (if using). Sauté until the onion is golden, about 10 minutes.

Add the kale, and sauté until wilted, 1 to 2 minutes.

Pour the broth then bring to a boil.

Reduce the heat to simmer, and cook until the kale is soft about 5 minutes.

Add the beans and rosemary. Cook until the beans are warmed through at least 2 to 3 minutes and serve.

Nutrition: Calories: 285 Total Fat: 15g Total Carbohydrates: 28g Sugar: 3g Fiber: 9g Protein: 13g Sodium: 1368mg

Brown Rice and Shitake Miso Soup with Scallion

Preparation Time: 10 minutes 

Cooking Time: 45 minutes

Servings: 4

Ingredients:

2 tablespoons sesame oil

1 cup thinly sliced shiitake mushroom caps

1 garlic clove, minced

1 (1½-inch) piece fresh ginger, peeled and sliced

1 cup medium-grain brown rice

½ teaspoon salt

1 tablespoon white miso

2 scallions, thinly sliced

2 tablespoons finely chopped fresh cilantro

Directions:

In a huge pot, heat the oil on medium-high heat.

Add the mushrooms, garlic, and ginger and sauté until the mushrooms begin to soften, about 5 minutes.

Put the rice and stir to evenly coat with the oil.

Add 2 cups of water and salt and place it to a boil.

Lower the heat then cook until the rice is tender, 30 to 40 minutes.

Use a little of the soup broth to soften the miso, then stir it into the pot until well blended.

Mix in the scallions and cilantro, then serve.

Nutrition: Calories: 265 Total Fat: 8g Total Carbohydrates: 43g Sugar: 2g Fiber: 3g Protein: 5g Sodium: 456mg

Garlic and Lentil Soup

Preparation Time: 15 minutes 

Cooking Time: 15 minutes

Servings: 4

Ingredients:

2 tablespoons extra-virgin olive oil

2 medium carrots, thinly sliced

1 small white onion, cut into ¼-inch dice

2 garlic cloves, thinly sliced

1 teaspoon ground cinnamon

1 teaspoon salt

¼ teaspoon freshly ground black pepper

3 cups vegetable broth

1 (15-ounce) can lentils, drained and rinsed

1 tablespoon minced or grated orange zest

¼ cup chopped walnuts (optional)

2 tablespoons finely chopped fresh flat-leaf parsley

Directions:

In a huge pot, heat the oil over high heat.

Add the carrots, onion, and garlic and sauté until softened, 5 to 7 minutes.

Put the cinnamon, salt, and pepper and stir to evenly coat the vegetables, 1 to 2 minutes.

Pour the broth then bring to a boil.

Lower the heat to a simmer, add the lentils and cook until they are heated through about 1 minute.

Stir in the orange zest and serve, sprinkled with the walnuts (if using) and parsley.

Nutrition: Calories: 201 Total Fat: 8g; Total Carbohydrates 22g Sugar: 4g Fiber: 8g Protein: 11g Sodium: 1178mg

Italian Summer Squash Soup

Preparation Time: 10 minutes 

Cooking Time: 15 minutes

Servings: 4

Ingredients:

3 tablespoons extra-virgin olive oil

1 small red onion, thinly sliced

1 garlic clove, minced

1 cup shredded zucchini

1 cup shredded yellow squash

½ cup shredded carrot

3 cups vegetable broth

1 teaspoon salt

2 tablespoons finely chopped fresh basil

1 tablespoon finely chopped fresh chives

2 tablespoons pine nuts

Directions:

In a huge pot, heat the oil over high heat.

Add the onion and garlic and sauté until softened, 5 to 7 minutes.

Add the zucchini, yellow squash, and carrot and sauté until softened, 1 to 2 minutes.

Pour the broth and salt then bring to a boil.

Lower the heat and cook until the vegetables are soft, 1 to 2 minutes.

Stir in the basil and chives and serve, sprinkled with the pine nuts.

Nutrition: Calories: 172 Total Fat: 15g Total Carbohydrates: 6g Sugar: 3g Fiber: 2g Protein: 5g Sodium: 1170mg

Leek, Chicken and Spinach Soup

Preparation Time: 10 minutes 

Cooking Time: 15 minutes

Servings: 4

Ingredients:

3 tablespoons unsalted butter

2 leeks, white parts only, thinly sliced

4 cups baby spinach

4 cups chicken broth

1 teaspoon salt

¼ teaspoon freshly ground black pepper

2 cups shredded rotisserie chicken

1 tablespoon thinly sliced fresh chives

2 teaspoons grated or minced lemon zest

Directions:

In a huge pot, melt the butter on high heat.

Add the leeks and sauté until softened and beginning to brown, 3 to 5 minutes.

Add the spinach, broth, salt, and pepper and bring to a boil.

Lower the heat and cook till the spinach wilts, 1 to 2 minutes.

Put the chicken and cook until warmed through 1 to 2 minutes.

Sprinkle with the chives and lemon zest and serve.

Nutrition: Calories: 256 Total Fat: 12g Total Carbohydrates: 9g Sugar: 3g Fiber: 2g Protein: 27g Sodium: 1483mg

Saffron and Salmon Soup

Preparation Time: 10 minutes 

Cooking Time: 20 minutes

Servings: 4

Ingredients:

¼ cup extra-virgin olive oil

2 leeks, white parts only, thinly sliced

2 medium carrots, thinly sliced

2 garlic cloves, thinly sliced

4 cups vegetable broth

1 lb. salmon fillets, cut into 1-inch pieces

1 tsp. salt

¼ tsp. freshly ground black pepper

¼ tsp. saffron threads

2 cups baby spinach

½ cup dry white wine

2 tablespoons chopped scallions, both white and green parts

2 tablespoons finely chopped fresh flat-leaf parsley

Directions:

In a huge pot, heat the oil over high heat.

Add the leeks, carrots, and garlic and sauté until softened, 5 to 7 minutes.

Pour the broth then bring to a boil.

Lower the heat to a simmer then add the salmon, salt, pepper, and saffron. Cook until the salmon is cooked through, at least 8 minutes.

Add the spinach, wine, scallions, and parsley and cook until the spinach has wilted, 1 to 2 minutes, and serve.

Nutrition: Calories: 418 Total Fat: 26g Total Carbohydrates: 13g Sugar: 4g Fiber: 2g Protein: 29g Sodium: 1455mg

Butternut Squash Soup with Shrimp

Preparation Time: 10 minutes 

Cooking Time: 20 minutes

Servings: 4

Ingredients:

3 tablespoons unsalted butter

1 small red onion, finely chopped

1 garlic clove, sliced

1 teaspoon turmeric

1 teaspoon salt

¼ teaspoon freshly ground black pepper

3 cups vegetable broth

2 cups peeled butternut squash cut into ¼-inch dice

1 pound cooked peeled shrimp, thawed if necessary

1 cup unsweetened almond milk

¼ cup slivered almonds (optional)

2 tablespoons finely chopped fresh flat-leaf parsley

2 teaspoons grated or minced lemon zest

Directions:

In a huge pot, melt the butter on high heat.

Add the onion, garlic, turmeric, salt, and pepper and sauté until the vegetables are soft and translucent, 5 to 7 minutes.

Add the broth and squash and bring to a boil.

Lower the heat and cook until the squash has softened, about 5 minutes.

Add the shrimp and almond milk and cook until heated through, about 2 minutes.

Sprinkle with the almonds (if using), parsley, and lemon zest and serve.

Nutrition: Calories: 275 Total Fat: 12g Total Carbohydrates: 12g Sugar: 3g Fiber: 2g; Protein: 30g Sodium: 1665mg

Clear Clam Chowder

Preparation Time: 10 minutes 

Cooking Time: 15 minutes

Servings: 4

Ingredients:

2 tablespoons unsalted butter

2 medium carrots, cut into ½-inch pieces

2 celery stalks, thinly sliced

1 small red onion, cut into ¼-inch dice

2 garlic cloves, sliced

2 cups vegetable broth

1 (8-ounce) bottle clam juice

1 (10-ounce) can clams

½ teaspoon dried thyme

½ teaspoon salt

¼ teaspoon freshly ground black pepper

Directions:

In a huge pot, melt the butter on high heat.

Add the carrots, celery, onion, and garlic and sauté until slightly softened 2 to 3 minutes.

Pour the broth and clam juice, then bring it to a boil.

Lower the heat and cook until the carrots are soft, 3 to 5 minutes.

Stir in the clams and their juices, thyme, salt, and pepper, heat through for 2 to 3 minutes, and serve.

Nutrition: Calories: 156 Total Fat: 7g Total Carbohydrates: 7g Sugar: 3g Fiber: 1g Protein: 14g Sodium: 981mg

Golden Chickpea And Vegetable Soup

Preparation Time: 15 minutes 

Cooking Time: 20 minutes

Servings: 6

Ingredients:

1 tbsp. Grated ginger

1 cup diced carrots

2 tsp. Coconut oil

2 tbsp. Curry powder

2 cups Cauliflower florets 

2 cloves minced garlic

1 cup cooked chickpeas

1 ½ cup Diced celery

1 ½ cup Sliced leeks

4 cups Bone broth

2 tbsp. Minced organic parsley

1 cup Torn curly kale leaves

Directions:

Warm the coconut oil in a pot and add the garlic and ginger. Sauté for a minute before adding the turmeric and curry powder and sautéing for another minute. 

Throw in celery, leeks, carrots, and cauliflower, constantly stirring for about a minute. 

Add the bone broth and chickpeas. Cover the pot and leave to boil. Lower the heat and let it simmer for at least 15 minutes. 

Turn off heat and add parsley and kale, leaving the heat to cook the leaves. 

Sprinkle salt and pepper. 

Serve.  

Nutrition: Calories: 142 kcal Protein: 8.64 g Fat: 4.79 g Carbohydrates: 17.57 g

Anti-inflammatory Spring Pea Soup

Preparation Time: 5 minutes 

Cooking Time: 15 minutes

Servings: 6

Ingredients:

2 tbsp. Coconut oil

700 g. Fresh peas

1 medium Chopped onion

Chopped mint leaves 

1 liter Vegetable stock

Chopped flat-leaf parsley 

Fresh lemon juice

½ tsp. ground cumin

2 tsp. Celtic sea salt

Toasted sunflower seeds

Grated nutmeg

½ tsp. Black pepper powder

Directions:

Warm the coconut oil in a pan set over medium heat. 

Stir in onions and stir fry for about 5 minutes. 

Put in the stock and raise the heat. Throw in fresh peas and cook for 5 minutes. If you're using frozen peas, it should take half the time. 

Pour in the lemon juice, salt, pepper, herbs, and spices. Stirring constantly 

Turn off the heat and let it cool before running it through a food processor to whatever consistency you like. 

Serve with sunflower seed sprinkles and mint or parsley leaves. 

Enjoy!  

Nutrition: Calories: 115 kcal Protein: 5 g Fat: 5.91 g Carbohydrates: 11.8 g

Roasted Butternut Squash Apple Soup

Preparation Time: 10 minutes 

Cooking Time: 40 minutes

Servings: 4

Ingredients:

2 red, sweet apples

3 cups low-sodium chicken/vegetable stock

1 butternut squash

1/4 teaspoon nutmeg

4 tablespoons olive oil

1 small onion

1/4 teaspoon ginger

1 celery rib

1/4 teaspoon cinnamon

1 cup water

Salt & pepper to taste

Directions:

Preheat the oven to 400°F.

Place diced apple on a one-sheet pan & place the diced butternut squash on the second sheet pan.

Allow season to squash olive oil & add pepper & salt. Stir get everything mix well. Add apple with one tablespoon olive oil & stir to coat.

Apple & Roast squash for 25-30 minutes, until browned.

Heat olive oil (remaining 1 1/2 tablespoons) in a large stockpot.

Sauté celery & onion for 6-8 minutes, until tender. Add Pepper & salt to taste.

Add vegetable or chicken stock & water & bring to a simmer.

Once the apple & squash are roasted, add them to the pot. Add cinnamon, nutmeg & ginger.

Now blend the soup until smooth. Season pepper & salt to taste.

Serve with desired toppings.

Nutrition: Calories: 251 kcal Protein: 4.06 g Fat: 15.93 g Carbohydrates: 25.14 g

Detox Cabbage Soup

Preparation Time: 10 minutes 

Cooking Time: 35 minutes

Servings: 4

Ingredients:

1 tbs. freshly grated ginger root

1/2 medium onion

2 large carrot

1 cup whole canned tomatoes with juice

1 whole head of cabbage

1/4 cup extra virgin olive oil

1 tbs. freshly grated turmeric root

3 celery stalks with leaves

Enough water to cover the vegetables

2 medium Russet potatoes

Sea salt & black pepper to taste

Directions:

Heat the oil in an enormous pot on medium warmth for 1-2 minutes. 

Add the celery, onions, ginger, carrots & turmeric, then sauté on medium until translucent. Season with salt & pepper to taste. 

With the warmth still on medium, dice the potatoes & generally slash the cabbage at that point add to the pot alongside the entire tomatoes & juice.

As they cook, break separated the tomatoes with a fork or blade. Fill the pot with enough water to simply cover the cabbage. 

Cover with a top & heat to the point of boiling. When bubbling, evacuate the top & cook for around 30 minutes or until the potatoes & cabbage are fork delicate. Place in the ice chest for as long as 5 days & in the cooler for as long as 3 months.

Nutrition: Calories: 359 kcal Protein: 10.85 g Fat: 12.68 g Carbohydrates: 54.94 g

Anti-Inflammatory Sweet Potato Soup

Preparation Time: 20 minutes 

Cooking Time: 30 minutes

Servings: 8

Ingredients:

1 white onion

4 tablespoons olive oil

1 teaspoon black pepper

1 garlic clove

1 teaspoon turmeric

A pinch of cinnamon

1 teaspoon cayenne pepper

A pinch of cloves

3 medium-sized sweet potatoes,

1 tablespoon sweet yellow curry powder

2 medium-sized white potatoes,

4 cups of hot water

1 13.66-ounce can lite coconut milk

1 liter low-sodium vegetable stock

1 large zucchini, cut width-wise

3/4 tablespoons salt

Directions:

Prepare every one of your vegetables by cutting, cleaning & cubing. Put in a safe spot. 

To a huge pot, include 4 tablespoons of additional virgin olive oil. Let it heat up quickly; at that point, include your white onion. Let it sweat for at least  5 minutes on low warmth. 

Add all your flavoring & garlic. Give it a decent mix; at that point, including the potatoes.

Let these cook on medium warmth for around 5 minutes to get a pleasant darker shading. Continue blending to abstain from consuming. 

Add your stalk & water, warm it to the point of boiling & then stew for around 20-25 minutes. Part of the way through the stewing procedure, include your zucchini. 

After 20-25 minutes, include your coconut milk. Before pouring the soup to the blender, do a fork content to guarantee your potatoes are cooked. 

Using a blender of your decision, purée the soup. Embellishment with lemon juice, dark pepper & herbs & flavors of your decision.

Nutrition: Calories: 281 kcal Protein: 4.1 g Fat: 20.22 g Carbohydrates: 23.8 g

Spicy Cabbage Turmeric Coconut Soup

Preparation Time: 10 minutes 

Cooking Time: 20 minutes

Servings: 4

Ingredients:

2 tablespoons coconut oil

3 cups vegetable/chicken stock

½  teaspoon black pepper

1 head white cabbage

2 cloves garlic

1 teaspoon cumin powder

2 teaspoons turmeric powder

1/4  cup coconut milk

½  teaspoon salt

Directions:

Heat the oil in a skillet on medium warmth. 

Add the cabbage & garlic & sauté until the cabbage is delicate. 

Add the stock, bubble, spread, & stew for 20 minutes. 

Remove from the warmth, including the coconut milk & flavors. 

Blend until smooth & season to taste. Serve, gulp & appreciate!

Nutrition: Calories: 207 kcal Protein: 13.52 g Fat: 10.79 g Carbohydrates: 16.84 g

Lebanese Lentil Soup

Preparation Time: 15 minutes 

Cooking Time: 60 minutes

Servings: 6

Ingredients:

4 cups chicken broth low sodium

3 stalks celery

1 lemon juiced

1 tablespoon olive oil

1 medium onion

4 cloves garlic

2 medium carrots

4 cups water

2 teaspoons cumin

2 teaspoons cinnamon

1 cup brown lentils

8 cups spinach

salt& pepper to taste

Directions:

Over medium heat, heat oil in a soup pot, Add & cook carrots, celery & onions until become tender for 7 minutes, add pepper & salt to taste.

Stir cumin, cinnamon & garlic heat it for 30-60 minutes. Add lentils & heat for 1-2 minutes to slightly toast. Pour in the lemon juice, water & chicken broth, then bring the pot to a boil. When lentils are tender, reduce heat to low & simmer, about 30-45 minutes.

Before serving, stir in the spinach, cook until the color is green, now served to add pepper, lemon juice & salt.

Nutrition: Calories: 102 kcal Protein: 6.33 g Fat: 4.58 g Carbohydrates: 11.6 g

Cream of Mushroom Soup

Preparation Time: 20 minutes 

Cooking Time: 30 minutes

Servings: 6

Ingredients:

5 cups mushrooms (sliced)

1-1/2 cups chicken broth

1 tablespoon sherry

3 tablespoons butter

3 tablespoons flour

1 cup half-and-half 

1/8 teaspoon dried thyme

1/2 cup onion (chopped)

Salt

Ground black pepper

Directions:

Cook mushrooms with onion and thyme in the broth until tender.

Puree the mixture.

Whisk some flour in a pan of melted butter. Add half-and-half, vegetable puree, and seasoning. Boil until thickened. 

Add sherry.

Nutrition: Calories: 148 kcal Carbs: 8.6 g Fat: 11 g Protein: 4 g

Creamy Parsnip Soup

Preparation Time: 25 minutes 

Cooking Time: 60 minutes

Servings: 10

Ingredients:

2 pounds parsnips (peeled, cut)

3 carrots (peeled, cut)

4 cups chicken stock

1 large onion (diced)

3 stalks celery (diced)

3 cloves garlic (minced)

1 teaspoon ground ginger

1/2 teaspoon ground cardamom

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/4 teaspoon cayenne pepper

1 tablespoon brown sugar

1 cup whole milk

1 tablespoon butter

1 tablespoon olive oil

Salt  

Ground black pepper 

Directions:

Preheat oven to 425 F.

Toss the parsnips and carrots with oil and seasoning in a bowl. Place them over a baking sheet.

Roast in oven until for 30 minutes.

Cook the onion and celery in oil till golden brown, about 7 minutes. Add butter, brown sugar, garlic, and the parsnips and carrots, cooking for 10 minutes.

Season and stir. Add the chicken stock to a boil until tender. 

Puree the soup. 

Add milk and cream and simmer some more before serving with seasoning. 

Nutrition: Calories: 187 kcal Carbs: 24 g Fat: 9 g Protein: 3 g

Cannellini Bean Soup

Preparation Time: 25  minutes

Cooking Time: 30 minutes

Servings: 6

Ingredients:

2 slices smoked bacon (chopped)

6 cups chicken broth

1 cannellini beans 

1 bunch red Swiss chard

2 tablespoons chopped sun-dried tomatoes

2 ounces Parmesan cheese rind

1 onion (chopped)

1 clove garlic (minced)

5 large sage leaves (minced)

5 leaves basil (chopped)

1/4 teaspoon nutmeg (grated)

1/8 teaspoon red pepper flakes (crushed)

1 tablespoon extra-virgin olive oil

Directions:

Cook the bacon with garlic, onion, nutmeg, and red pepper flakes for 5 minutes. 

Pour in beans, chicken broth, sun-dried tomatoes, and Parmesan cheese rind, simmering for 10 minutes.

Add the cut chard and chard leaves into the soup. 

Simmer and then add into bowls with a drizzle of oil and Parmesan cheese.

Nutrition: Calories: 215 kcal Carbs: 23 g Fat: 10 g Protein: 9.7 g

Kumara & Chickpea Soup 

Preparation Time: 25 minutes 

Cooking Time: 35 minutes

Servings: 6

Ingredients:

2 cups kumara (peeled, chopped)

3 cups chicken broth

200g garbanzo beans 

1 tomato (chopped)

Mixed vegetables

1 onion (chopped)

2 cloves garlic (minced)

2 tablespoons olive oil

1 bay leaf

1 teaspoon dried basil

1/2 teaspoon dried thyme

1/4 teaspoon paprika

Salt  

Ground black pepper 

Directions:

Sauté onion, garlic, and sweet potatoes in oil for 5 minutes.

Add broth, bay leaf, herbs, and seasoning. 

Boil until tender. 

Add tomato, beans, and chickpeas, simmering some more before serving. 

Nutrition value per serving: Calories: 197 kcal Carbs: 30 g Fat: 6 g Protein: 7.5 g

Greek Split Pea Soup

Preparation Time: 15 minutes 

Cooking Time: 120 minutes

Servings: 6

Ingredients:

2-1/4 cups dried split peas

1 potato (diced)

1-1/2 pounds ham bone

1 pinch dried marjoram

3 stalks celery (chopped)

3 carrots, (chopped)

2 onions (sliced)

2 quarts cold water

Salt

Ground black pepper

Directions:

Simmer the peas in a pot for 2 minutes and then soak for an hour.

Add ham bone, onion, marjoram, and seasoning. 

Boil for 1½hours.

Remove bone and meat. Add the meat (diced) to the soup. 

Put the remaining vegetables and cook until tender.

Nutrition: Calories: 310 kcal Carbs: 58 g Fat: 20 g Protein: 2 g

Hungarian Lentil Soup

Preparation Time: 15 minutes 

Cooking Time: 120 minutes

Servings: 8

Ingredients:

1-1/2 Cups Lentils (Soaked, Rinsed, Drained)

3/4 Cup White Wine

7 Cups Chicken Stock

1/2  Teaspoon Paprika

1/2 Cup Grated Parmesan Cheese

3-1/2 Cups Crushed Tomatoes

3 Carrots (Diced)

2 Stalks Celery (Diced)

1 Teaspoon Garlic (Minced)

2 Bay Leaves

1 Sprig Fresh Parsley (Chopped)

2 Tablespoons Olive Oil

2 Large Onions (Cubed)

Salt

Ground Black Pepper

Directions:

Sauté onions in oil until glossy and add garlic, paprika, celery, and carrots, cooking for 10 minutes.

Stir in tomatoes, chicken stock, lentils, bay leaves, seasoning, and wine to boil. 

Cook until the lentils are tender.

Top with parsley and Parmesan before serving.

Nutrition: Calories: 258 kcal Carbs: 34 g Fat: 6 g Protein: 14 g

Moong Daal

Preparation Time: 15 minutes 

Cooking Time: 30 minutes

Servings: 6

Ingredients:

2-1/2 Cups Moong Dal (Rinsed)

1/2 Teaspoon Ginger Root (Grated)

1 Teaspoon Jalapeno (Diced)

1/2 Cup Tomatoes (Diced)

3 Teaspoons Lemon Juice

1/2 Teaspoon Ground Turmeric

2 Teaspoons Vegetable Oil

1 Teaspoon Cumin Seed

1 Pinch Asafoetida

1/2 Dried Red Chili Pepper

2 Cloves Garlic (Chopped)

1/4 Cup Cilantro (Chopped)

2-1/2 Cups Water

Salt

Directions:

Soak daal for 30 minutes before boiling in water with salt until thick.

Add ginger, jalapeno, tomato, lemon juice, and turmeric.

Heat cumin seed and red Chile pepper in a pan before adding asafoetida powder and garlic.

Mix with split peas and serve with cilantro.

Nutrition: Calories: 330 kcal Carbs: 57 g Fat: 3 g Protein: 21 g

Ribollita

Preparation Time: 45 minutes 

Cooking Time: 195 minutes

Servings: 12

Ingredients:

2 Cups Dry Cannellini Beans (Rinsed)

32 Ounce Chicken Broth

1 Bunch Swiss Chard (Trimmed, Chopped)

1 Bunch Kale (Trimmed, Chopped)

Ounce Tomatoes (Diced)

12-1/2 Inch-Thick Slices French Bread (Toasted)

3 Carrots (Peeled, Sliced)

3 Large Stalks Celery (Chopped)

2 Potatoes (Peeled, Cut) 

1-1/2 Cups Cabbage (Chopped)

5 Cloves Garlic (Minced)

4 Sage Leaves

2 Bay Leaves

2 Onions (Diced)

1/2 Cup Olive Oil

4 Cups Water

Salt  

Ground Black Pepper 

Grated Parmesan Cheese 

Directions:

Boil beans in water for at least 5 minutes and cool for 70 minutes. 

Boil beans, garlic, sage leaves, bay leaves, and salt in chicken broth until tender. 

Discard the leaves from half of the mixture. 

Blend the remaining until smooth. Set aside.

Cook onions in oil, adding carrots, potatoes, cabbage, celery, Swiss chard, and kale, tomatoes, and seasoning for 20 minutes. 

Add the pureed bean and cook for 40 minutes before adding the remaining mixture. 

Add toasted bread slices. Heat the soup for 20 minutes. 

Serve with Parmesan cheese and olive oil.

Nutrition: Calories: 418 kcal Carbs: 41.8 g Fat: 22 g Protein: 14 g

Thai Winter Vegetable Soup

Preparation Time: 60 minutes 

Cooking Time: 6 hours

Servings: 12

Ingredients:

4 Large Sweet Potatoes (Peeled, Cut)

3 Red Bell Peppers (Quartered, Seeded)

14 Ounce Peeled Italian Plum Tomatoes

3 Carrots (Peeled, Chopped)

14 Ounce Coconut Milk

2 Large Onions (Peeled, Quartered)

3 Cloves Garlic (Peeled, Chopped)

1 Piece Ginger (Peeled, Grated)

1 Teaspoon Cumin

4 Tablespoons Cilantro (Chopped)

1/2 Of Lemon Juice

1 Lime Juice

2 Stalks Lemongrass (Split)

Salt  

Ground Black Pepper 

Optional: 1 Green Chili Pepper (Chopped)

Directions:

Cook the vegetables with ginger and chili before pouring in coconut milk. 

Stir in cilantro, cumin, lemon juice, and seasoning, cooking for 6 hours.

Remove lemongrass and blend until thick. 

Add lime juice, seasoning, and cilantro to serve.  

Nutrition: Calories: 468 kcal Carbs: 81 g Fat: 15 g Protein: 8.5 g

Broccoli Soup with Gorgonzola Cheese

Preparation Time: 10 minutes 

Cooking Time: 30 minutes

Servings: 4

Ingredients:

1 large broccoli, divided into small roses

2 potatoes, peeled and diced

5 garlic cloves, chopped

1 onion, diced

1 tablespoon of oil

750 ml broth

1 flat teaspoon of sweet pepper

1 tablespoon of chopped parsley

1 tablespoon of chopped fresh basil

a pinch of sugar

150 g Gorgonzola cheese, diced

1/2 cup 18% cream

salt and pepper

4 tablespoons of almond flakes roasted in a dry pan

pumpkin oil (optional)

Directions:

In a big saucepan, warm the oil on medium heat, put the onion and garlic, and fry it until the vitrified glass onion.

Then put the broccoli with potatoes, pour the broth and cook for about 15-20 minutes until the vegetables soften. Add basil, parsley, sugar, pepper, and pepper to taste.

Add cheese and cream, and when the cheese dissolves, blend with a blender until smooth. Season with salt and pepper if necessary.

Serve the soup sprinkled with almond flakes and sprinkled with pumpkin oil.

Nutrition: Calories: 382 kcal Protein: 13.06 g Fat: 18.93 g Carbohydrates: 41.65 g

Thai Chicken Noodle Soup

Preparation Time: 10 minutes 

Cooking Time: 10 minutes

Servings: 2-3

Ingredients:

6 cups low-sodium chicken broth

1-2 fresh chicken breasts, chopped

1 stalk lemongrass, minced

1 bay leaf

1 tablespoon ginger, grated

1 large carrot, sliced

1 cup broccoli florets, trimmed

1 cup mushrooms, quartered

1/2 teaspoon. cayenne pepper

3 cloves garlic, minced

1/4 cup fresh lime juice

2 Tablespoon. gluten-free soy sauce

1/4 cup coconut milk

Salt and black pepper (to taste)

a handful of fresh cilantro, chopped

8-10 oz. gluten-free flat Thai rice noodles

Directions:

Boil noodles according to package directions, or until al dente. Drain and set aside.

Pour chicken broth in a large pot and bring to a boil over high heat. Add chicken, broccoli, mushrooms, lemongrass, ginger, carrot, bay leaf. Turn heat to high and allow the broth to boil for 1 minute. Cover the pot and reduce heat to medium. Simmer the soup for 6 more minutes.

While the soup is simmering, stir in cayenne, garlic, lime juice, and soy sauce. Turn heat to low and add the coconut milk; stir well.

Place cooked noodles into bowls. Pour soup over the noodles, then sprinkle with cilantro.

Nutrition: Calories: 503 kcal Protein: 48.11 g Fat: 19.63 g Carbohydrates: 35.9 g

Coconut Curried Ban-Apple Soup

Preparation Time: 10 minutes 

Cooking Time: 10-15 minutes

Servings: 4

Ingredients:

2 cups Basic Vegetable Stock or low-sodium canned vegetable stock

1 ripe banana

1 large potato 1 Granny Smith apple

1 celery heart

1 sweet onion

1 cup coconut milk

1 teaspoon curry powder

1 teaspoon salt

¼ cup toasted coconut, for garnish

2 tablespoons chopped fresh cilantro, for garnish

Directions:

Put the vegetable stock in a soup pot.

Peel the banana and potato, chop them, and put them in the soup pot. Core the apple, chop it, and add it to the soup pot. Chop the celery heart and onion and add them to the soup pot.

Place the soup to a boil, then lower the heat and simmer for 10 to 15 minutes. Add the coconut milk, curry powder, and salt.

Put the hot soup in a blender and purée.

Serve the soup hot. Garnish with toasted coconut and cilantro.

Nutrition: Calories: 344 Fat: 19 g Protein: 6 g Sodium: 886 mg Fiber: 7 g Carbohydrate: 40 g

Wedding Soup

Preparation Time: 15 minutes 

Cooking Time: 60 minutes

Servings: 6

Ingredients:

3 slices Italian bread, toasted

¾ pound lean ground beef

1 egg or ¼ cup egg substitute

1 yellow onion, chopped

3 cloves garlic, minced

¼ bunch fresh parsley, chopped

3 sprigs fresh oregano, chopped

2 sprigs fresh basil, chopped

Freshly cracked black pepper, to taste

4 ounces fresh grated Parmesan cheese

1 cup rough chopped fresh spinach with stems removed

2 quarts Rich Poultry Stock or low-sodium canned chicken stock

Directions:

Preheat oven to 375°F.

Wet the toasted Italian bread with water, then squeeze out all the liquid.

In a big bowl, mix together the bread, beef, egg, onion, garlic, parsley, oregano, basil, pepper, and half of the Parmesan. Form the mixture into 1- to 2-inch balls; place in a baking dish and cook for 20 to 30 minutes. Take off from the oven and drain on paper towels.

Steam the spinach al dente. In a large stockpot, combine the stock, spinach, and meatballs; simmer for 30 minutes.

Spoon the soup into serving bowls then top with the remaining cheese

Nutrition: Calories: 245 Fat: 10 g Protein: 26 g Sodium: 1,021 mg Fiber: 0.5 g Carbohydrate: 9 g

Harvest Stew

Preparation Time: 15 minutes 

Cooking Time: 60 minutes

Servings: 6

Ingredients:

1 pound stewing beef cubes

2 tablespoons olive oil

¼ cup flour

¾ cup diced onions

½ cup sliced carrots

½ cup diced celery

1 leek, cleaned and diced

6 garlic cloves, peeled

2 cups diced zucchini

1 potato, peeled and diced

3 turnips, diced

2 tomatoes, chopped

1 bay leaf

3 sprigs fresh thyme

4 cups low-sodium beef broth

2 tablespoons Worcestershire sauce

Salt and pepper, to taste

Directions:

Brown the beef cubes in olive oil. Dust the flour on the meat and stir to coat and distribute.

Add the onions, carrots, celery, leek, garlic, zucchini, potato, turnips, tomatoes, bay leaf, thyme sprigs, and beef broth. Place to a boil, then lower the heat and simmer for 60 minutes.

Remove the bay leaf and thyme sprigs. Add the Worcestershire sauce, salt, and pepper. Serve hot.

Nutrition: Calories: 254 Fat: 9.5 g Protein: 20 g Sodium: 514 mg Fiber: 3.5 g Carbohydrate: 22 g

Mediterranean Stew

Preparation Time: 10 minutes 

Cooking Time: 15 minutes

Servings: 4

Ingredients:

3 tablespoons olive oil

3 cloves garlic, crushed and minced

1 (15½-ounce) can chickpeas, drained and rinsed

1 (19-ounce) can cannellini beans, drained and rinsed

2 cups roasted tomatoes

1½ cups artichoke hearts, quartered

1 cup Basic Vegetable Stock or low-sodium canned vegetable stock

4 tablespoons grated Parmesan cheese

1 teaspoon red pepper, crushed or to taste

1 teaspoon dried oregano

Salt, to taste

Freshly ground black pepper, to taste

Chopped sun-dried tomatoes, for garnish

Chopped Italian parsley, for garnish

Garlic-seasoned croutons, for garnish

Crumbled feta cheese, for garnish

Fresh oregano leaves, for garnish

Directions:

Warm the olive oil in a huge saucepan on medium heat and sauté the garlic for 2 to 3 minutes or until golden.

Reduce the heat to medium-low. Stir in the chickpeas, cannellini beans, roasted tomatoes, artichoke hearts, stock, Parmesan cheese, crushed red pepper, oregano, salt, and pepper. Cook and stir for about 10 minutes. Serve in individual bowls, garnishing as desired.

Nutrition: Calories: 445 Fat: 16 g Protein: 18 g Sodium: 530 mg Fiber: 12 g Carbohydrate: 61 g

Spicy Seafood Stew

Preparation Time: 10 minutes 

Cooking Time: 20 minutes

Servings: 6

Ingredients:

2 tablespoons olive oil

½ cup chopped yellow onion

½ cup diced green pepper

1 tablespoon minced garlic

3 cups canned peeled, chopped tomatoes, undrained

½ cup coconut milk

1 teaspoon hot pepper sauce

¼ cup freshly squeezed lime juice

Seasoned salt, to taste

¾ pound skinless firm-fleshed fish fillets, (cod, center-cut salmon, or halibut)

¾ pound medium-size shrimp, shelled and deveined

½ cup thinly sliced scallions

½ cup chopped fresh cilantro

Directions:

Warm the oil in a huge nonstick skillet on medium-high heat. Add the onions, green pepper, garlic, and tomatoes. Place to a simmer, stirring occasionally, then cook for 3 to 4 minutes.

Add the coconut milk, pepper sauce, lime juice, and seasoned salt. Set to a simmer and cook for at least 2 minutes. Add the fish and stir, being careful not to break apart the fillets. Cook till the fish is cooked through, about 8 minutes. Add the shrimp and cook until opaque and cooked through, about 5 minutes.

To serve, use a slotted spoon to take equal amounts of the fish and shrimp to 4 shallow serving bowls. Put the sauce over the seafood and garnish with scallions and cilantro. Serve hot.

Nutrition: Calories: 219 Fat: 11 g Protein: 19g Sodium: 375 mg Fiber: 2 g Carbohydrate: 10 g

Chicken Tortilla Soup

Preparation Time: 10 minutes 

Cooking Time: 20 minutes

Servings: 8-10

Ingredients:

4 teaspoons olive oil

4 cups celery, sliced

8 medium tomatoes, chopped

2 cups onions, chopped

8 cups chicken broth

4 cups water

6 cups rotisserie chicken, skinless, chopped or shredded

8 cloves garlic, minced

4 cups carrots, sliced

2 teaspoons chili powder

2 teaspoons dried oregano 

2 teaspoons garlic powder

1 teaspoon cayenne pepper or to taste

2 teaspoons cumin powder

Salt to taste

Pepper powder to taste

For the topping: Use any (optional)

Avocado, peeled, pitted, chopped

Greek yogurt

Tortilla chips, crumbled

Fresh cilantro, chopped

Directions:

Place a soup pot over medium heat. Add oil.

When the oil is warmed, put the onion and celery and sauté until slightly tender.

Add garlic and sauté for a few seconds until fragrant. Mix in the tomatoes and cook until soft. Turn off the heat.

Transfer into a blender. Add water and blend until smooth.

Put back the blended mixture into the pot. Add the rest of the ingredients and stir.

If it's starting to boil, lower the heat then simmer until vegetables are soft.

Ladle into soup bowls and serve.

Nutrition: Calories: 1593 kcal Protein: 147.22 g Fat: 102.27 g Carbohydrates: 13.17 g

Tomato And Basil Soup

Preparation Time: 5 minutes

Cooking Time:   15 minutes

Servings: 4

Ingredients:

1 (14.5-ounce / 411-g) can diced tomatoes

¼ cup heavy whipping cream

2 ounces (57 g) cream cheese

¼ cup chopped fresh basil leaves

From the cupboard:

4 tablespoons butter

Salt and freshly ground black pepper, to taste

Directions:

Arrange the diced tomatoes in a food processor. Process until smooth.

Melt the butter in a saucepan over medium heat. Add the tomato purée, cream, and cheese. Cook for 10 minutes or until well combined. Keep stirring during the cooking.

Sprinkle with chopped basil leaves, salt, and black pepper. Keep cooking for an additional 5 minutes or until smooth and the soup has thickened. Stir constantly.

Spoon the soup into a large bowl and serve warm.

Nutrition: calories: 238 | total fat: 22.1g | total carbs: 8.9g | fiber: 2.1g | net carbs: 6.8g | protein: 3.1g

Cheesy Broccoli Soup

Preparation Time: 5 minutes

Cooking Time:   20 minutes

Servings: 4

Ingredients:

1 cup broccoli, cut into florets

1 cup chicken broth

1 cup heavy whipping cream

1 cup shredded Cheddar cheese, plus more for topping

From the cupboard:

2 tablespoons butter

Salt and freshly ground black pepper, to taste

Directions:

Put the butter in a saucepan, and melt over medium heat.

Add and sauté the broccoli for 4 to 5 minutes or until soft.

Mix in the chicken broth and heavy whipping cream over the broccoli, and sprinkle with salt and black pepper. Cook for about 15 minutes or until the soup is smooth and thickened. Keep stirring during the cooking.

Reduce the heat to low and gently fold in the Cheddar cheese. Keep stirring until well combined.

Spoon the soup into a large bowl. Scatter more cheese over the soup before serving.

Nutrition: calories: 386 | total fat: 37.3g | total carbs: 3.8g | fiber: 1.1g | net carbs: 2.7g | protein: 9.8g

Cauliflower, Coconut Milk, And Shrimp Soup

Preparation Time: 5 minutes

Cooking Time:   2 hours and 15 minutes

Servings: 4

Ingredients:

2 cups riced cauliflower

2 tablespoons red curry paste

1 (13.5-ounce / 383-g) can unsweetened full-fat coconut milk

2 tablespoons chopped fresh cilantro leaves, divided

1 cup shrimp, peeled, deveined, tail off, and cooked

From the cupboard:

1 cup water

Salt and freshly ground black pepper, to taste

Directions:

Add the riced cauliflower, red curry paste, coconut milk, 1 tablespoon cilantro, water, then sprinkle with salt and black pepper. Blend the mixture to combine well.

Put the slow cooker lid on and cook on HIGH for 2 hours.

Put the shrimp on a clean working surface, then sprinkle salt and black pepper to season.

Put the shrimp in the slow cooker and cook for 15 minutes more.

Transfer the soup into a large bowl and top with the remaining cilantro leaves before serving.

Nutrition: calories: 268 | total fat: 21.3g | total carbs: 7.8g | fiber: 3.2g | net carbs: 4.6g | protein: 16.1g

Lamb Stew

Preparation Time: 5 minutes

Cooking Time:   8 hours

Servings: 6

Ingredients:

2 pounds (907 g) boneless lamb, cut into cubes

1 lamb stock cube

2 teaspoons dried rosemary

1 onion, roughly chopped

4 garlic cloves, finely chopped

From the cupboard:

2 tablespoons olive oil, plus more for greasing the skillet

Salt and freshly ground black pepper, to taste

3 cups water

Directions:

Arrange the lamb into a lightly greased nonstick skillet, and cook over high heat for 2 minutes or until browned.

Grease a slow cooker with olive oil, then add the cooked lamb, stock cube, rosemary, onion, garlic, salt, black pepper, and 3 cups of water. Blend to combine well.

Put the slow cooker lid on and cook on LOW for 8 hours.

Remove the cooked lamb stew from the slow cooker and serve warm.

Nutrition: calories: 252 | total fat: 9.5g | carbs: 4.9g | protein: 34.9g

Rich Onion And Beef Stew

Preparation Time: 5 minutes

Cooking Time:   10 hours

Servings: 6

Ingredients:

2 pounds (907 g) boneless stewing beef, cut into cubes 

1 beef stock cube

1 teaspoon dried mixed herbs (such as Italian seasoning)

5 garlic cloves, crushed

2 onions, roughly chopped

From the cupboard:

3 tablespoons olive oil, divided

Salt and freshly ground black pepper, to taste

3 cups water

Directions:

Grease the insert of the slow cooker with 2 tablespoons of olive oil. Coat a nonstick skillet with the remaining olive oil.

Heat the oil in the skillet over medium-high heat, then put the beef in the skillet and sear for 2 minutes or until medium-rare. Shake the skillet constantly to sear the beef cubes evenly.

Arrange the cooked beef in the slow cooker, then add the stock cube, mixed herbs, garlic, onions, salt, black pepper, and water. Stir to mix well.

Put the slow cooker lid on and cook on LOW for 10 hours.

Spoon the stew in a large bowl and serve warm.

Nutrition: calories: 199 | total fat: 6.3g | carbs: 1.9g | protein: 33.8g

Pork Stew

Preparation Time: 5 minutes

Cooking Time:   8 hours

Servings: 6

Ingredients:

2 pounds (907 g) pork loin, cut into cubes

3 cups chicken stock

1 onion, finely chopped

1 teaspoon dried mixed spices (homemade or store-bought)

4 garlic cloves, crushed

From the cupboard:

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

Directions:

Grease the insert of the slow cooker with olive oil.

Mix the pork, chicken stock, onion, dried mixed spices, garlic, salt, and black pepper in the slow cooker.

Put the slow cooker lid on and cook on LOW for 8 hours.

Spoon the stew in a large bowl and serve warm.

Nutrition: calories: 381 | total fat: 18.3g | carbs: 9.2g | protein: 42.3g

Cauliflower And Clam Chowder

Preparation Time: 10 minutes

Cooking Time:   10 minutes

Servings: 6

Ingredients:

3 (6.5-ounce / 184-g) cans chopped clams

1 small yellow onion

4 cups chopped cauliflower

1½ cups heavy whipping cream

½ teaspoon dried thyme

From the cupboard:

3 tablespoons butter

Salt and freshly ground black pepper, to taste

Directions:

Divide the clams and clam juice into two bowls. Thin the clam juice with water to make 2 cups of juice.

Put the onion and butter in an instant pot and press the Sauté bottom, then sauté for 2 minutes or until the onion is translucent.

Add the clam juice and cauliflower into the instant pot. Put the lid on and press the Manual button, and set the temperature to 375ºF (190ºC), then cook for 5 minutes.

Quick Release the pressure, then open the lid and mix in the heavy cream and clams.

Press the Sauté bottom and cook for 3 minutes or until the clams are opaque and firm, then sprinkle with thyme, salt, and black pepper. Stir to mix well.

Spoon the chowder in a large bowl and serve warm.

Nutrition: calories: 252 | total fat: 17.3g | total carbs: 8.9g | fiber: 2.1g | net carbs: 6.8g | protein: 17.1g

Chicken And Kale Soup

Preparation Time: 5 minutes

Cooking Time:   4 hours

Servings: 4

Ingredients:

1 large chicken breast, cut into small strips

6 cups chicken stock

1 (7-ounce / 198-g) bunch kale, trimmed and chopped

3 tablespoons fresh ginger, grated

6 garlic cloves, finely chopped

From the cupboard:

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

Directions:

Grease the insert of the slow cooker with olive oil.

Mix the chicken breast, stock, kale, ginger, garlic, ginger, salt, and black pepper in the slow cooker.

Put the slow cooker lid on and cook on HIGH for 4 hours.

Spoon the stew in a large bowl and serve warm.

Nutrition: calories: 168 | total fat: 7.6g | total carbs: 8.3g | fiber: 2.1g | net carbs: 6.2g | protein: 18.7g

Creamy Celery And Chicken Broth

Preparation Time: 5 minutes

Cooking Time:   20 minutes

Servings: 4

Ingredients:

¼ cup celery, chopped

1 onion, chopped

2 chicken breasts, chopped 

½ cup coconut cream

From The Cupboard:

3 tablespoons butter

Salt and freshly ground black pepper, to taste

4 cups water

Directions:

Put the butter in a saucepan, and melt over medium heat.

Add and sauté the celery and onion for 3 minutes or until the onion is translucent.

Add the chicken, salt, black pepper, and water, and simmer for 15 minutes. Keep stirring during the simmering.

Stir in the coconut cream. Pour the soup in a large bowl and serve warm.

Nutrition: calories: 398 | total fat: 24.4g | net carbs: 5.9g | protein: 29.3g

Buffalo Sauce And Turkey Soup

Preparation Time: 5 minutes

Cooking Time:   10 minutes

Servings: 4

Ingredients:

⅓ cup buffalo sauce 

4 ounces (113 g) cream cheese 

4 cups chicken broth

2 cups turkey, cooked, shredded

4 tablespoons cilantro, chopped   

From The Cupboard:

3 tablespoons butter, melted

Salt and freshly ground black pepper, to taste

Directions:

Put the buffalo sauce, cream cheese, and melted butter in a blender, and process until smooth.

Pour the buffalo sauce mixture in a saucepan, and add the chicken broth. Heat the soup over high heat until hot and almost boil but not boil. Keep stirring during the heating.

Add the shredded turkey, and sprinkle with salt and black pepper. Cook for 5 minutes or until smooth. Stir constantly.

Ladle the soup into a large bowl and top with chopped cilantro before serving.

Nutrition: calories: 409 | total fat: 29.7g | net carbs: 9.2g | protein: 26.4g

Mushroom And Thyme Soup

Preparation Time: 5 minutes

Cooking Time:   20 minutes

Servings: 4

Ingredients:

2 garlic cloves, minced

12 ounces (340 g) wild mushrooms, chopped

4 cups vegetable broth

5 ounces (142 g) crème fraiche

2 teaspoons thyme leaves

From the cupboard:

¼ cup butter

Salt and freshly ground black pepper, to taste

Directions:

Put the butter in a saucepan and melt over medium heat.

Add the minced garlic and cook for 1 minutes or until fragrant.

Add the chopped mushrooms, and sprinkle with salt and black pepper. Stir to combine and cook for 10 minutes or until the mushrooms are tender.

Add the vegetable broth and bring the soup to a boil. Stir constantly. Lower the heat and simmer the soup for 10 minutes or until lightly thickened.

Pour the soup in a blender, and process until smooth, then fold in the crème fraiche.

Transfer the soup in a large bowl and top with thyme leaves before serving.

Nutrition: calories: 282 | total fat: 25.1g | net carbs: 6.3g | protein: 7.8g

Creamy Pumpkin Puree Soup

Preparation Time: 10 minutes

Cooking Time:   45 minutes

Servings: 3

Ingredients:

1 cup Pumpkin puree

2 cups Chicken broth

4-5 Garlic cloves

Salt and black pepper to taste

1 cup Heavy Cream

2 tbsp. Olive oil

Directions:

In the Instant Pot, add all ingredients. Seal the lid and cook for 40 minutes on Meat/Stew mode on High. When ready, press Cancel and do a quick pressure release.Transfer to a blender and blend well. Pour into serving bowls to serve.

Nutrition: Calories 465, Protein 15.4g, Net Carbs 6.2g, Fat 43.5g

Carrot Broccoli Stew

Preparation Time: 10 minutes

Cooking Time:   45 minutes

Servings: 3

Ingredients:

1 cup Broccoli, florets

1 cup Carrots, sliced

Salt and black pepper to taste

3 cups Chicken broth

1 cup Heavy Cream

Directions:

Add florets, cream, carrots, salt, and chicken broth; toss well. Seal the lid and cook on Meat/Stew mode for 40 minutes on High. When ready, do a quick pressure release.

Transfer into serving bowls and sprinkle black pepper on top.

Nutrition: Calories 145, Protein 1.5g, Net Carbs 1.2g, Fat

Garlic Mushroom & Beef Soup

Preparation Time: 10 minutes

Cooking Time:   40 minutes

Servings: 6

Ingredients:

1 pound beef chuck, cubed

1½ cups cremini mushrooms

6 cups beef broth

½ cup heavy cream

½ cup whipped cream cheese

1 yellow onion, chopped

2 cloves garlic, chopped

Salt & pepper, to taste

1 tablespoon coconut oil, for cooking

Directions:

Add the coconut oil to a skillet and brown the beef.

Once cooked, add the beef to the base of a stockpot with all of the ingredients minus the heavy cream. Mix well.

Bring to a simmer and whisk again until the cream cheese is mixed evenly into the soup.

Cook for 30 minutes.

Warm the heavy cream, and then add to the soup.

Nutrition: Calories: 315Carbs: 5gFiber: 1gNet Carbs: 4gFat: 19gProtein: 30g

Crock-Pot Turkey Taco Soup

Preparation Time: 10 minutes

Cooking Time:   4 hours

Servings: 6

Ingredients:

1 pound ground turkey

5 cups chicken bone broth (you can also use regular chicken broth)

1 cup canned diced tomatoes (no sugar added)

1 cup whipped cream cheese

1 yellow onion, chopped

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Directions:

Add all the ingredients to the base of a Crock-Pot minus the cream cheese and cover with the chicken broth.

Set on high and cook for 4 hours adding in the cream cheese at the 3.5 hour mark.

Stir well before serving.

Nutrition: Calories: 335Carbs: 6gFiber: 1gNet Carbs: 5gFat: 23gProtein: 28g

Slow Cooker Lamb & Cauliflower Soup

Preparation Time: 10 minutes

Cooking Time:   4 hours

Servings: 6

Ingredients:

1 pound ground lamb

5 cups beef broth

1 cauliflower head, cut into florets

1 cup heavy cream

1 yellow onion, chopped

2 cloves garlic, chopped

1 tablespoon freshly chopped thyme

½ teaspoon cracked black pepper

½ teaspoon salt

Directions:

Add the ground lamb and cauliflower to the base of a stockpot.

Add in the remaining ingredients minus the heavy cream, and cook on high for 4 hours.

Warm the heavy cream before adding to the soup. Use an immersion blender to blend the soup until creamy.

Nutrition: Calories: 263 Carbs: 6g Fiber: 2g Net Carbs: 4g Fat: 14g Protein: 27g

Lemon Chicken Soup

Preparation Time: 10 minutes

Cooking Time:   4 hours

Servings: 4

Ingredients:

2 boneless, skinless chicken breasts

6 cups chicken broth

¼ cup freshly squeezed lemon juice

2 tablespoons chives, chopped

1 yellow onion, chopped

2 cloves garlic, chopped

Salt & pepper, to taste

Directions:

Add all the ingredients to a slow cooker and cook on high for 4 hours.

Once cooked, shred the chicken and stir back into the soup.

Nutrition: Calories: 171 Carbs: 6g Fiber: 1g Net Carbs: 5g Fat: 6g Protein: 22g

Hamburger & Tomato Soup

Preparation Time: 10 minutes

Cooking Time:   4 hours

Servings: 6

Ingredients:

1 pound lean ground beef

½ cup no-sugar added marinara sauce

½ cup beef broth

½ cup shredded cheddar cheese

1 yellow onion, chopped

2 cloves garlic, chopped

Salt & pepper, to taste

Directions:

Add all the ingredients to a slow cooker minus the shredded cheese and cook on high for 4 hours.

Stir in the cheese and serve.

Nutrition: Calories: 209 Carbs: 5g Fiber: 1g Net Carbs: 4g Fat: 9g Protein: 26g

Vegetable Beef Soup

Preparation Time: 10 minutes

Cooking Time:   4-6 hours

Servings: 6

Ingredients:

1 pound lean ground beef

4 cups beef broth

1 zucchini, diced

2 stalks celery, chopped

½ cup diced tomatoes

1 yellow onion, chopped

2 cloves garlic, chopped

1 teaspoon freshly chopped thyme

1 teaspoon freshly chopped rosemary

Salt & pepper, to taste

Directions:

Add all the ingredients to a slow cooker and cook on high for 4 to 6 hours.

Stir well before serving.

Nutrition: Calories: 185 Carbs: 5g Fiber: 1g Net Carbs: 4g Fat: 6g Protein: 7g

Lamb Taco Soup

Preparation Time: 10 minutes

Cooking Time:   4-6 hours minutes

Servings: 6

Ingredients:

1 pound ground lamb

4 cups beef broth

1 cup shredded cheddar cheese

1 cup diced tomatoes

1 green bell pepper, chopped

1 yellow onion, chopped

2 cloves garlic, chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

½ teaspoon cayenne pepper

Salt & pepper, to taste

Directions:

Add all the ingredients to a slow cooker minus the shredded cheese and cook on high for 4 to 6 hours.

Stir in the shredded cheese and serve.

Nutrition:   Calories: 265 Carbs: 6g Fiber: 1g Net Carbs: 5g Fat: 13g Protein: 30g

Carrot, Ginger & Turmeric Soup

Preparation Time: 15 minutes

Cooking Time:   40 minutes

Servings: 8

Ingredients:

6 cups vegetable broth

¼ cup full-fat unsweetened coconut milk

¾ pound carrots, peeled and chopped

2 teaspoons grated ginger

1 teaspoon ground turmeric

1 sweet yellow onion, chopped

2 cloves garlic, chopped

Pinch of sea salt & pepper, to taste

Directions:

Add all the ingredients minus the coconut milk to a stockpot over medium heat and bring to a boil. Reduce to a simmer and cook for 40 minutes or until the carrots are tender.

Use an immersion blender and blend the soup until smooth. Stir in the coconut milk.

Enjoy right away and freeze any leftovers.

Nutrition: Calories: 73 Carbs: 7g Fiber: 2g Net Carbs: 5g Fat: 3g Protein: 4g

Vegetarian Garlic, Tomato & Onion Soup

Preparation Time: 15 minutes

Cooking Time:   30 minutes

Servings: 6

Ingredients:

6 cups vegetable broth

½ cup full-fat unsweetened coconut milk

1½ cups canned diced tomatoes

1 yellow onion, chopped

3 cloves garlic, chopped

1 teaspoon Italian seasoning

1 bay leaf

Pinch of salt & pepper, to taste

Fresh basil, for serving

Directions:

Add all the ingredients minus the coconut milk and fresh basil to a stockpot over medium heat and bring to a boil. Reduce to a simmer and cook for 30 minutes.

Remove the bay leaf, and then use an immersion blender to blend the soup until smooth. Stir in the coconut milk.

Garnish with fresh basil and serve.

Nutrition: Calories: 104 Carbs: 6g Fiber: 1g Net Carbs: 5g Fat: 7g Protein: 6g

Pumpkin, Coconut & Sage Soup

Preparation Time: 15 minutes

Cooking Time:   30 minutes

Servings: 6

Ingredients:

6 cups vegetable broth

1 cup canned pumpkin

1 cup full-fat coconut milk

1 teaspoon freshly chopped sage

2 cloves garlic, chopped

Pinch of salt & pepper, to taste

Directions:

Add all the ingredients minus the coconut milk to a stockpot over medium heat and bring to a boil. Reduce to a simmer and cook for 30 minutes.

Add the coconut milk and stir.

Nutrition: Calories: 146 Carbs: 7g Fiber: 2g Net Carbs: 5g Fat: 11g Protein: 6g

Italian Beef Soup

Preparation Time: 10 minutes

Cooking Time:   4 hours

Servings: 6

Ingredients:

1 pound lean ground beef

1 cup beef broth

1 cup heavy cream

½ cup shredded mozzarella cheese

½ cup diced tomatoes

1 yellow onion, chopped

2 cloves garlic, chopped

1 tablespoon Italian seasoning

Salt & pepper, to taste

Directions:

Add all the ingredients to a slow cooker minus the heavy cream and mozzarella cheese. Cook on high for 4 hours.

Warm the heavy cream, and then add the warmed cream and cheese to the soup. Stir well and serve.

Nutrition: Calories: 241 Carbs: 4g Fiber: 1g Net Carbs: 3g Fat: 14g Protein: 25g

Bacon & Cheese Soup

Preparation Time: 15 minutes

Cooking Time:   40 minutes

Servings: 6

Ingredients:

1 pound of lean ground beef

6 slices uncured bacon

6 cups beef broth

1 cup heavy cream

1 cup shredded cheddar cheese

1 yellow onion, chopped

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon cumin

½ teaspoon paprika

½ cup sour cream, for serving

1 tablespoon coconut oil, for cooking

Directions:

Add the coconut oil to a skillet and cook the bacon until crispy. Allow the bacon to cool and chop into small pieces. Set aside.

Once cooked, add the lean ground beef to the same skillet with the bacon fat and cook until browned.

Add the onions and cook for another 2 to 3 minutes.

Add all the ingredients minus the bacon, heavy cream, sour cream and cheese to a stockpot and stir. Cook for 25 minutes.

Warm the heavy cream, and then add the warmed cream and cheese and serve with the bacon and a dollop of sour cream.

Nutrition: Calories: 498 Carbs: 5g Fiber: 1g Net Carbs: 4g Fat: 34g Protein: 41g

Cheesy Chicken Soup

Preparation Time: 20 minutes

Cooking Time:   33-40 minutes

Servings: 6

Ingredients:

2 boneless, skinless chicken breasts

2 cups chicken broth

2 cups water

1 cup whipped cream cheese

½ cup shredded cheddar cheese

1 yellow onion, chopped

2 cloves garlic, chopped

1 teaspoon chili powder

½ teaspoon cumin

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon coconut oil, for cooking

Directions:

Heat a large skillet over medium heat with a ½ tablespoon of the coconut oil.

Brown the chicken breasts until cooked through. Set aside.

Add the garlic and onion to a large stockpot with the remaining 1 tablespoon of the coconut oil and sauté until translucent over low to medium heat. This should take about 3 to 5 minutes.

Add this chicken broth and water.

Whisk in the cream cheese and keep whisking over low to medium heat until combined.

Add in the spices and bring to a boil.

While the water is boiling, cut the chicken into bite-sized pieces and add to the stockpot.

Reduce to a simmer and cook for 30 to 35 minutes.

Stir in the cheddar cheese and serve.

Nutrition: Calories: 157 Carbs: 5g Fiber: 1g Net Carbs: 4g Fat: 7g Protein: 17g

Garlicky Chicken Soup

Preparation Time: 10 minutes

Cooking Time:   15 minutes

Servings: 6

Ingredients:

2 boneless, skinless chicken breasts

4 cups chicken broth

½ cup whipped cream cheese

3 cloves garlic, chopped

1 teaspoon thyme

1 teaspoon salt

¼ teaspoon black pepper

1 tablespoon butter for cooking

Directions:

Preheat a stockpot over medium heat with the butter.

Add the chicken and brown until completely cooked through. Remove from heat.

Shred the chicken and add it back to the stockpot along with the remaining ingredients minus the cream cheese.

Bring to a simmer.

Add in the cream cheese and whisk until there are no more clumps.

Simmer for 10 minutes and serve.

Nutrition: Calories: 128 Carbs: 2g Fiber: 0g Net Carbs: 2g Fat: 6g Protein: 16g

Broccoli Cheddar & Bacon Soup

Preparation Time: 10 minutes

Cooking Time:   10 minutes

Servings: 6

Ingredients:

2 cups chicken broth

1 cup broccoli florets finely chopped

1 cup heavy cream

1 cup shredded cheddar cheese

½ white onion, chopped

2 cloves garlic, chopped

3 slices cooked bacon, crumbled for serving

½ teaspoon salt

¼ teaspoon black pepper

Directions:

1.     Add all the ingredients minus the heavy cream, cheddar cheese and bacon to a stockpot over medium heat.

2.     Bring to a simmer and cook for 5 minutes.

3.     Warm the cream, and then add the warm cream and cheddar cheese. Whisk until smooth.

4.     Serve with crumbled bacon.

Nutrition: Calories: 220 Carbs: 4g Fiber: 1g Net Carbs: 3g Fat: 18g Protein: 11g

Tomato Bisque Soup

Preparation Time: 10 minutes

Cooking Time:   40 minutes

Servings: 6

Ingredients:

3 cups canned whole, peeled tomatoes

4 cups chicken broth

1 cup heavy cream

3 cloves garlic, chopped

2 tablespoons butter

1 teaspoon freshly chopped thyme

Salt & black pepper, to taste

Directions:

Add the butter to the bottom of a stockpot.

Add in all the remaining ingredients minus the heavy cream. Bring to a boil, and then simmer for 40 minutes.

Warm the heavy cream, and then stir into the soup.

Nutrition: Calories: 144 Carbs: 4g Fiber: 1g Net Carbs: 3g Fat: 12g Protein: 4g

Creamy Turkey Soup

Preparation Time: 15 minutes

Cooking Time:   4 hours

Servings: 7

Ingredients:

1 pound turkey breast, cubed

5 cups chicken broth

1 cup cream cheese

1 carrot, chopped

1 stalk celery, chopped

3 cloves garlic, chopped

1 teaspoon freshly chopped rosemary

Salt & black pepper, to taste

Directions:

Add all the ingredients minus the cream cheese to the base of a slow cooker.

Cook on high for 4 hours.

Stir in the cream cheese until well combined.

Nutrition: Calories: 216 Carbs: 6g Fiber: 1g Net Carbs: 5g Fat: 14g Protein: 17g

Beef And Veggie Soup

Preparation Time: 10 minutes

Cooking time; 20 minutes

Servings: 8

Ingredients:

1 pound (454 g) ground beef

½ cup onion, chopped

2 cloves garlic, minced

1 teaspoon chili powder

1 tablespoon ground cumin

1 (8 ounces / 227 g) package cream cheese, softened

2 (10 ounces / 284 g) cans diced tomatoes and green chiles (such as RO*TEL)

2 (14.5 ounces / 411 g) cans beef broth

½ cup heavy whipping cream

2 teaspoons salt, or to taste

Directions:

Arrange the ground beef, chopped onion, and garlic in a pot, stir to combine well. Cook over medium-high heat for 5 to 7 minutes or until the beef is well browned. Stir constantly.

Discard the grease extract from the beef, then add chili powder and cumin, and cook for another 2 minutes. Stir constantly.

Add the cream cheese to the pot and cook for 3 to 5 minutes more, then fold in the tomatoes and green chiles, beef broth, heavy whipping cream, and salt, and cook for 10 minutes to cook through. Keep stirring during the cooking.

Serve the soup in a large serving bowl. Let stand for 2 minutes before serving.

Nutrition: calories: 288 | total fat: 24g | carbs: 5.4g | protein: 13.4g | cholesterol: 85mg | sodium: 1310mg

Cheesy Tomato And Basil Soup

Preparation Time: 5 minutes

Cooking Time:   15 minutes

Servings: 12

Ingredients:

2 (14 ounces / 397 g) canned whole tomatoes, diced

1 tablespoon dried basil

2 tablespoons coconut oil

4 ounces (113 g) red onions, finely diced

1 teaspoon dried oregano

2 garlic cloves, minced

8 ounces (227 g) cream cheese, softened

4 cups chicken broth

5 ounces (142 g) grated Parmesan cheese, plus more for garnishing

1 teaspoon salt

¼ teaspoon ground black pepper

Fresh basil, chopped, for garnishing

Directions:

Grease a nonstick skillet with coconut oil, and sauté the onions, basil, oregano, and garlic in the skillet for 4 minutes or until aromatic.

Put in the cream cheese and fully whisk until no clump, then fold in the chicken broth, and put in the cheese, tomatoes, salt, and pepper. Stir to combine well.

Cover the lid and bring them to a simmer over medium heat for 8 minutes. Transfer the soup into a blender, then blitz until thickened.

Gently pour the soup into a large serving bowl and scatter with Parmesan cheese and basil as garnish.

Nutrition:   calories: 146 | total fat: 12g | net carbs: 3g | fiber: 1g | protein: 6g

Chicken And Cauliflower Curry Stew

Preparation Time: 15 minutes

Cooking Time:   4 hours

Servings: 7

Ingredients:

1.5pounds (680 g) skinless, boneless chicken thighs, cut into bite-sized pieces

1 pound (454 g) cauliflower, chopped into small pieces

⅓ cup coconut oil

2 tablespoons ginger garlic paste

2 tablespoons curry powder

Salt and ground black pepper, to taste

1 green bell pepper, chopped

14 ounces (397 g) unsweetened coconut milk

¼ cup fresh cilantro, chopped

Directions:

Warm half of the coconut oil in a nonstick skillet over medium heat, then sauté the garlic ginger paste and curry powder for 1 minutes or until aromatic.

Put in the chicken pieces, and sprinkle with salt and pepper. sauté for an additional 10 minutes or until the chicken is lightly browned. Remove from the skillet and set aside in warm.

Warm another half of coconut oil in the skillet, then sauté the cauliflower and bell pepper over medium-high heat for 1 to 2 minutes.

Then fold in the coconut milk and lower the heat to low. Cover with lid and stew for 45 minutes.

Sprinkle with salt and pepper, then put in the sautéed chicken. Transfer the stew to a large platter and serve with cilantro on top as garnish.

Nutrition: calories: 782 | total fat: 68g | net carbs: 9g | fiber: 5g | protein: 33g

Creamy Broccoli Soup

Preparation Time: 15 minutes

Cooking Time:   4 hours

Servings: 7

Ingredients:

20 ounces (567 g) broccoli, cut into stalks and florets

3 tablespoons butter

1 tablespoon olive oil

1 red onion, roughly chopped

3 garlic cloves, chopped

1 pinch cayenne pepper

½ teaspoon paprika powder

½ teaspoon salt

¼ teaspoon ground black pepper

2 cups chicken broth

ounces (99 g) Cheddar cheese, shredded

⅔ cup heavy whipping cream

Directions:

Warm 1 tablespoon of butter and olive oil in a saucepan, then fry the broccoli stalks and chopped onion over medium heat for 5 minutes until tender.

Put in the garlic and keep frying for 2 minutes until lightly browned, then sprinkle with cayenne pepper, paprika, salt, and ground black pepper. Cook for an additional 1 minutes.

Pour over the chicken broth. Cover the lid and leave to simmer for 5 minutes.

Remove the cooked vegetables from the saucepan to a food processor and process. Gently ladle the soup into the food processor while processing until creamy.

Melt the remaining butter in the saucepan, and fry the broccoli florets for 5 minutes until soft and tender.

Pour the soup from the food processor into the saucepan. Blend to mix well. If the soup is too thick, you can add some water to make it thinner.

Bring the soup to a boil, then lower the heat and bring to a simmer over low heat for 3 minutes.

Put in the Cheddar cheese and heavy whipping cream and cook for 2 minutes more until the cheese melts.

Remove the soup from the saucepan and serve warm.

Nutrition: calories: 266 | total fat: 23g | net carbs: 7g | fiber: 3g | protein: 8g

Pumpkin And Sausage Soup

Preparation Time: 5 minutes

Cooking Time:   33 minutes

Servings: 4

Ingredients:

½ cup pumpkin puree

pounds (680 g) fresh sausage

1 medium-sized red onion, minced

1 small red bell pepper, diced

½ teaspoon red chili pepper flakes (optional)

½ teaspoon ground dried thyme

½ teaspoon dried sage

1 garlic clove, minced

1 pinch salt

2 cups chicken broth

½ cup heavy whipping cream

2 tablespoons butter, melted

Directions:

Sauté the sausage in a nonstick skillet over medium-high heat for 1 minutes, then add the onion and bell pepper. Continue sautéing for 6 minutes until the sausage is lightly browned and the onion is translucent.

Fold in the chili pepper flakes, thyme, sage, minced garlic, and salt, then add the pumpkin puree, chicken broth, and heavy whipping cream.

Lower the heat and bring them to a simmer over low heat for 15 minutes or until thickened.

Pour the cooked soup into a large serving bowl and add the butter. Stir to mix well before serving.

Nutrition: calories: 777 | total fat: 70g | net carbs: 7g | fiber: 2g | protein: 27g

Tex-Mex Chicken Soup

Preparation Time: 10 minutes

Cooking Time:   1 hour

Servings: 4

Ingredients:   

12 ounces (340 g) boneless chicken thighs

2 tablespoons coconut oil

1 yellow onion, chopped

3 tablespoons Tex-Mex seasoning

Salt and ground black pepper, to taste

1¾ cups coconut cream

¼ cup roasted pumpkin seeds

1 teaspoon paprika powder

4 tablespoons lime juice

Fresh cilantro, chopped

Directions:

Cook the chicken thighs in a pot of water, covered, for 30 minutes or until the chicken is entirely fork-tender. Transfer the chicken to a bowl and reserve the chicken broth until ready to use.

Warm the coconut oil in a nonstick skillet over medium heat, then put in the onion and sprinkle with Tex-Mex seasoning, salt, and pepper. sauté for 5 minutes until the onion is translucent.

Pour over the reserved chicken broth and coconut cream. Bring them to a simmer for 20 minutes or until thickened.

Add the chicken, pumpkin seeds, paprika powder, lime juice, and cilantro to the soup. Stir to combine well before serving.

Nutrition: calories: 730 | total fat: 63g | net carbs: 19g | fiber: 9g | protein: 23g

Zucchini And Chicken Broth

Preparation Time: 20 minutes

Cooking Time:   20 minutes

Servings: 2

Ingredients:

1 pound (454 g) boneless, skinless chicken breasts, cut into small pieces

1 large zucchini, thinly sliced

2 tablespoons olive oil, divided

2 white onions, finely chopped

2 garlic cloves, minced

3 tablespoons green curry paste

¾ cup coconut milk

1 tablespoon fresh parsley or fresh cilantro, finely chopped

2 cups water

Salt and ground black pepper, to taste

Directions:

Drizzle 1 tablespoon of olive oil in a saucepan and warm over medium heat.

Lower the heat and cook the onions and garlic in the saucepan over low heat for 3 to 4 minutes until translucent.

Then put the curry paste, coconut milk, parsley and water into the saucepan. Bring them to a simmer for 3 minutes.

Add the chicken pieces and simmer for another 6 minutes until the chicken is cooked through.

Meanwhile, warm the remaining olive oil in a nonstick skillet, then sauté the zucchini in the skillet for 3 minutes. Sprinkle with salt and ground black pepper and sauté for another 2 minutes until soft.

Add the cooked zucchini into the chicken broth and serve warm.

Nutrition: calories: 790 | total fat: 54g | net carbs: 18g | fiber: 5g | protein: 54g

Tuscan Style Soup

Preparation Time: 3 minutes

Cooking Time: 5 minutes

Servings: 4

Ingredients:

2 tablespoons butter, melted   

1/2 cup leeks, sliced 

2 garlic cloves, minced 

4 cups broccoli rabe, broken into pieces 

2 cups water 

2 cups broth, preferably homemade 

1 zucchini, shredded 

1 carrot, trimmed and grated 

Sea salt, to taste 

1/4 teaspoon ground black pepper

Directions:

Press the “Sauté” button to heat up your Instant Pot; now, melt the butter. Cook the leeks for about 2 minutes or until softened. 

Add minced garlic and cook an additional 40 seconds. 

Add the remaining ingredients. Secure the lid. 

“Manual” mode and Low pressure; cook for 3 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid. Bon appétit!

Nutrition:   95 Calories; 6.7g Fat; 5.2g Total Carbs; 4.2g Protein; 1.4g Sugars 

Hearty Root Vegetable Soup

Preparation Time: 5 minutes 

Cooking Time: 10 minutes

Servings: 4

Ingredients:

4 tablespoons olive oil

4 cups chicken stock 

2 cups cauliflower, cut into small florets 

1 celery, diced 

1 carrot, sliced 

1 parsnip, sliced 

1 garlic clove, minced 

1 bay leaf

1 tablespoon fresh parsley, roughly chopped 

1 teaspoon fresh sage

Kosher salt and freshly ground black pepper, to taste

Directions:

Simply drop all of the above ingredients into your Instant Pot. 

Secure the lid. Choose “Manual” mode and High pressure; cook for 10 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid. 

Taste, adjust the seasonings and serve immediately. Bon appétit!

Nutrition:   190 Calories; 15.6g Fat; 6.1g Total Carbs; 6.7g Protein; 2.6g Sugars 

Celery Soup

Preparation Time: 10 minutes 

Cooking Time: 20 minutes

Servings: 4

Ingredients:

3 cups celery, chopped 

1 carrot, chopped 

1/2 cup brown onion, chopped 

1 garlic clove, pressed 

1/2 pound with Salsiccia links, casing removed and sliced

1/2 cup full-fat milk 

3 cups roasted vegetable broth

Kosher salt, to taste 

1/2 teaspoon ground black pepper

1/2 teaspoon dried chili flakes 

2 teaspoon coconut oil 

Directions:

Simply throw all of the above ingredients into your Instant Pot; gently stir to combine. 

Secure the lid. Choose “Soup/Broth” mode and High pressure; cook for 25 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.

Ladle into four soup bowls and serve hot. Enjoy!

Nutrition:   150 Calories; 5.9g Fat; 5.9g Total Carbs; 16.4g Protein; 4.1g Sugars 

Spicy Asian-Style Soup

Preparation Time: 10 minutes 

Servings: 4

Ingredients:

2 tablespoons butter, softened 

1 shallot, diced

2 cloves garlic, diced

2 cups Crimini mushrooms 

4 cups water

2 chicken bouillon cubes 

1/2 cup soy milk

1 cup celery, diced 

1/2 pound asparagus, diced 

1 tablespoon coconut aminos 

Sea salt and black pepper, to taste 

1 teaspoon Taco seasoning

1/4 teaspoon freshly ground black pepper 

1 bay leaf 

Directions:

Press the “Sauté” button to heat up your Instant Pot. Once hot, melt the butter; then, sweat the shallot until softened.

Stir in garlic; cook an additional 40 seconds, stirring frequently.

Add the remaining ingredients. 

Secure the lid. Choose “Manual” mode and High pressure; cook for 7 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid. 

Ladle into individual bowls and serve warm. Bon appétit!

Nutrition:   104 Calories; 7g Fat; 6.6g Total Carbs; 3.9g Protein; 3.5g Sugars 

Yummy Cabbage Soup

Preparation Time: 2 minutes 

Cooking Time: 8 minutes

Servings: 4

Ingredients:

1/2 pound Capocollo, chopped 

Coarse sea salt and ground black pepper, to your liking 

1/2 teaspoon cayenne pepper 

1 onion, chopped 

1 celery stalk, chopped 

1 parsnip, chopped 

1 pound cabbage, cut into wedges 

2 cups broth, preferably homemade 

1 cup tomatoes, puréed

1 cup water 

1 bay leaf

Directions:

Add all of the above ingredients to your Instant Pot. 

Secure the lid. Choose “Manual” mode and High pressure; cook for 3 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.

Ladle into four soup bowls and serve hot. Bon appétit!

Nutrition:   258 Calories; 20.4g Fat; 6g Total Carbs; 9.9g Protein; 3.6g Sugars 

Creamy Leek Soup

Preparation Time: 2 minutes 

Cooking Time: 8 minutes

Servings: 4

Ingredients:

1 tablespoon sesame oil

1 cup leeks, chopped 

1/2 pound chorizo, sliced 

2 cloves garlic, minced

1 green chili, deseeded and finely chopped

4 cups water 

1/2 cup tomato purée 

1/2 cup heavy cream 

2 chicken bouillon cubes 

1 bay leaf

1/2 cup Monterey-Jack cheese, shredded 

Directions:

Press the “Sauté” button to heat up your Instant Pot. Once hot, heat the oil and sauté the leeks until tender.

Now, stir in chorizo, garlic, and green chili; continue to cook until aromatic. Then, add water, tomato puree, heavy cream, bouillon cubes, and bay leaf. 

Secure the lid. Choose “Manual” mode and High pressure; cook for 6 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.

Then, press the “Sauté” button and add the cheese; let it simmer until the cheese is melted and heated through.

Nutrition:   428 Calories; 36g Fat; 6.1g Total Carbs; 18.9g Protein; 2.1g Sugars 

Italian Modena Soup

Preparation Time: 2 minutes 

Cooking Time: 8 minutes

Servings: 4

Ingredients:

2 tablespoons olive oil 

1 onion, chopped 

16 ounces Cotechino di Modena, sliced 

2 cups tomatoes, purée 

3 cups roasted vegetable broth 

1 cup water 

Sea salt and ground black pepper, to taste 

1/2 teaspoon crushed chili

1 tablespoon Italian seasonings

1/2 cup Parmigiano-Reggiano cheese, shaved

Directions:

Press the “Sauté” button to heat up your Instant Pot. Once hot, heat the oil and sauté the onions until tender and translucent.

Now, add the sausage and cook an additional 3 minutes, 

Stir in tomatoes, broth, water, sea salt, black pepper, crushed chili, and Italian seasonings. 

Secure the lid. Choose “Manual” mode and High pressure; cook for 5 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.

Top with shaved Parmigiano-Reggiano cheese and serve warm

Nutrition:   340 Calories; 27.9g Fat; 5g Total Carbs; 14.1g Protein; 2.6g Sugars

French Caramelized Onion Soup

Preparation Time: 5 minutes

Cooking Time: 10 minutes 

Servings: 4

Ingredients:

1/2 stick butter, softened

3/4 pound yellow onions, sliced 

4 cups chicken stock

1/2 teaspoon dried basil 

Kosher salt and ground black pepper, to taste 

1/2 cup Swiss cheese, freshly grated

Directions:

Press the “Sauté” button to heat up your Instant Pot. Once hot, melt the butter and sauté the onions until caramelized and tender. 

Add chicken stock, basil, salt, and black pepper. 

Secure the lid. Choose “Manual” mode and High pressure; cook for 10 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.

Ladle the soup into individual bowls and top with grated cheese. Enjoy!

Nutrition:   228 Calories; 18g Fat; 5.3g Total Carbs; 10.5g Protein; 3.5g Sugars 

SNACKS

Spiced Nuts

Preparation Time: 10 minutes 

Cooking Time: 10-15 minutes

Servings: 2

Ingredients:

½ Cup Walnuts

1 Cup Almonds

1 Teaspoon Ground Turmeric

¼ Cup Sunflower Seeds

¼ Cup Pumpkin Puree

¼ Teaspoon Garlic Powder

½ Teaspoon Ground Cumin

¼ Teaspoon Red Pepper Flakes

Directions:

Start by heating the oven to 350. 

Combine all ingredients together, and then get out a baking sheet. Spread your nuts over your baking sheet, cooking for ten to fifteen minutes. 

Let it cool well before you store it.

Nutrition: Calories: 180 Protein: 6 Grams Fat: 16 Grams Carbs: 7 Grams

Easy Guacamole

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 3

Ingredients:

4 Avocados, Halved & Pitted

1 Teaspoon Garlic Powder

½ Teaspoon Sea Salt

Directions:

Scoop your avocado flesh out, placing it in a bowl. 

Add in your salt and garlic powder mashing until it’s creamy. You can refrigerate it, and it’ll keep for two days. 

Nutrition: Calories: 358 Protein: 7.3 Grams Fat: 32.2 Grams Carbs: 13.7 Grams

Spicy Bean Dip

Preparation Time:   10 minutes

Cooking Time: 0 minutes

Servings: 3

Ingredients:

14 Ounce Can Black Beans, Drained & Rinsed

14 Ounce Can Kidney Beans, Drained & Rinsed

2 Cherry Tomatoes

2 Cloves Garlic

2 Tablespoons Water

1 Tablespoon Apple Cider Vinegar

2 Teaspoon Honey, Raw

1 Teaspoon Lime Juice, Fresh

¼ Teaspoon Sea Salt

¼ Teaspoon Ground Cumin

Pinch Cayenne Pepper

Black Pepper to Taste

Directions:

Combine all of your ingredients in a food processor, and blend until it’s smooth. Cover, and refrigerate before serving.

Nutrition: Calories: 166 Protein: 9.4 Grams Fat: 0.6 Grams Carbs: 34.2 Grams

Cashew “Humus”

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 1

Ingredients:

1 Cup Cashews, Raw & Soaked in Water for 15 Minutes & Drained

2 Cloves Garlic

¼ Cup Water

1 Tablespoon Olive Oil

1 Teaspoon Lemon juice, Fresh

2 Teaspoon Coconut Aminos

½ Teaspoon Ground Ginger

Pinch Cayenne Pepper

¼ Teaspoon Sea Salt, Fine

Directions:

Blend all ingredients together, and make sure to scrape the sides. Continue to blend until smooth, and then refrigerate it before serving.

Nutrition: Calories: 112 Protein: 2.9 Grams Fat: 8.8 Grams Carbs: 5.3 Grams

Roasted Garlic Chickpeas

Preparation Time: 5 minutes 

Cooking Time: 20 minutes

Servings: 2

Ingredients:

4 Cups Cooked Chickpeas, Rinsed, Drained & Dried

1 Teaspoon Garlic Powder

1 Teaspoon Sea Salt

Black Pepper to Taste

2 Tablespoons Olive Oil

Directions:

Start by heating your oven to 400. 

Spread your chickpeas on a baking sheet, coating them with your olive oil. 

Bake of twenty minutes, making sure to stir them at the ten-minute mark.

Place your hot chickpeas in a bowl, seasoning before sealing them in an airtight container. They’ll keep at room temperature for up to two days.

Nutrition: Calories: 150 Protein: 6 Grams Fat: 5 Grams Carbs: 21 Grams

Salt & Vinegar Kale Crisps

Preparation Time: 5 minutes 

Cooking Time: 20-25 minutes

Servings: 2

Ingredients:

4 Cups Kale, Torn into 2 Inch Pieces

2 Tablespoons Olive Oil

2 Tablespoon Apple Cider Vinegar

1 Teaspoon Sea Salt, Fine

Directions:

Start by heating your oven to 350. Get out a bowl, and combine all of your ingredients.

Place your kale on a baking sheet, baking for twenty to twenty-five minutes. Toss halfway through this time. 

Put at room temperature in an airtight container. They’ll keep for two days.

Nutrition: Calories: 135 Protein: 1 Gram Fat: 14 Grams Carbs: 3 Grams

Sweet Potato Muffins

Preparation Time: 15 minutes 

Cooking Time: 20-25 minutes

Servings: 12

Ingredients:

1 Cup Sweet Potato, Cooked & Pureed

1 ½ Cups Rolled Oats

1 Teaspoon Baking Powder

½ Teaspoon Baking Soda

1/3 Cup Coconut Sugar

1 Cup Almond Milk

¼ Cup Almond Butter

1 Egg

2 Tablespoons Olive Oil 

1 Teaspoon Ground Cinnamon

1 Teaspoon Vanilla Extract, Pure 

¼ Teaspoon Sea Salt

Directions:

Start by heating your oven to 375. 

Line your muffin tin with liners, and get out a food processor. 

Pulse your oats until it forms a course flour. Transfer it to a small bowl before setting it to the side. 

Add all of your ingredients except for the oat flour, blending until smooth. 

Slowly add in your oat flour, pulsing until it’s well incorporated. 

Cut between your cupcake liners, and bake for 20-25 minutes. Allow them to cool for at least five minutes before serving. 

Nutrition: Calories: 143 Protein: 4 Grams Fat: 7 Grams Carbs: 12 Grams

Anti-Inflammatory Key Lime Pie

Preparation Time: 20 minutes + 35 minutes fridge time

Cooking Time: 0

Servings: 8

Ingredients:

1 cup walnuts

1 cup unsweetened shredded coconut

1/4 teaspoon sea salt

1/2 cup Medjool dates, chopped and pitted

3 firm avocados

1/2 cup honey

3 tablespoons lime juice

1 teaspoon lime zest

Pinch of sea salt

Lime slices

Directions:

In a food processor, put all together the walnuts, coconut, and the salt, then process until coarsely ground.   

Put the dates and process until the mixture looks like bread crumbs, trying to clump together.  

Press the mixture into the edges and bottom of a non-stick greased 9-inch pie pan. Use your fingers or the back of a spoon to press the crust into an even layer. Bring the crust into the freezer for at least 15 minutes while preparing the filling.  

Use the food processor again and combine the avocado, honey, lime juice, lime zest, and salt. Process until smooth.  

Pour the filling into the now-chilled piecrust and place it in the refrigerator for 20 minutes.  

Garnish with fresh lime slices and serve cold. Store any leftovers in the refrigerator.   

Nutrition: Calories: 273 kcal Protein: 4.19 g Fat: 18.4 g Carbohydrates: 28.49 g

Apple Crisp

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Servings: 6-8

Ingredients:

Topping:

1 1/2 cups old-fashioned rolled oats

2/3 cup shredded, unsweetened coconut

1 teaspoon salt

1/2 cup stevia

1/3 cup almond meal

1/4 teaspoon ground nutmeg

2 teaspoons ground cinnamon

1 cup nuts, coarsely chopped

3 tablespoon melted coconut oil.

Apple filling:

10 tart apples

1/2 cup stevia

2 tablespoons fresh-squeezed lemon juice

1 tablespoon ground cinnamon

1/4 cup arrowroot flour

1/4 teaspoon salt

3 tablespoons melted coconut oil

1 teaspoon vanilla

The zest of 1 orange

Directions:

Set the oven to 350 F then grease a 9 by a 13-inch baking pan with coconut oil.

Put together the topping ingredients in a bowl, then mix and set aside.

Mix the filling ingredients (except for the apples) in a second large bowl.

Leave the skins on the apples, if desired. Core them and slice very thin (1/8 inch thick).

Toss the apples in the filling ingredients to coat evenly. Place the apple mixture in a baking pan and spread the topping over it all, pressing down firmly.

Place in the oven with a pan underneath to catch any drips.

Bake for 25 minutes or until the topping is brown and juices are bubbling. Apples should be soft.

Cool slightly on a rack then serve.

Nutrition: Calories: 446 kcal Protein: 6.15 g Fat: 27.39 g Carbohydrates: 57.45 g

Apple Sauce Treat

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Servings: 1

Ingredients:

1/4 cup low fat cottage cheese

1/4 cup unsweetened applesauce

1/2 teaspoon cinnamon

1 1/2 teaspoons toasted slivered almonds

Directions:

Mix the cottage cheese and applesauce in a bowl, stirring well.

Sprinkle with cinnamon and mix well.

Sprinkle the top with almonds, pick up your spoon, and enjoy.

Nutrition: Calories: 225 kcal Protein: 16.24 g Fat: 14.17 g Carbohydrates: 8.54 g

Brownies Avocado

Preparation Time: 10 minutes 

Cooking Time: 25 minutes

Servings: 6-8

Ingredients:

1/2 cup almond meal

3/4 cup cocoa powder

1 1/2 teaspoon instant coffee (with or without caffeine, as you wish)

2 teaspoons ground cinnamon

1/2 teaspoon salt

2 cups nuts or seeds, chopped

1 avocado

1 apple, cored and chopped, with the skin on

1 cup cooked and diced sweet potato

4 tablespoons ground chia seeds 

1 teaspoon vanilla

1/2 cup almond butter

1/2 cup coconut butter, softened

1/4 cup coconut oil

2 1/4 cup stevia

Directions:

Set the oven to 350F then line a 9 by 13-inch pan with parchment. Let it overlap the sides to make handles for lifting the brownies out when done.

In a bowl, combine the almond meal, cocoa, coffee, cinnamon, salt, and nuts. Whisk and set aside.  

Bring the rest of the ingredients in a food processor and mix until smooth. Add the ingredients in the bowl and pulse. This combination should be chunky.  

Pour into pan and bake for at least 25 minutes.  

Let cool and chill in the refrigerator for two hours before slicing. The baked product will be a little gooey, so refrigerating it makes the brownies easier to cut. The chilled results will be somewhat crumbly.  

Nutrition: Calories: 591 kcal Protein: 11.03 g Fat: 53.8 g Carbohydrates: 26.58 g

Brussels Sprout Chips

Preparation Time: 10 minutes 

Cooking Time: 10 minutes

Servings: 4

Ingredients:

2 cups Brussels sprout leaves

2 tablespoons ghee

Kosher salt

Lemon zest

Directions:

Set the oven to 350F, then cover two cookie sheets with parchment paper.  

Put the leaves in a huge bowl and pour melted ghee over the top, and add salt. 

Bake for at least  8 to 10 minutes or until the leaves are crispy. If they are soft at all, put them back in the oven.  

While still hot, sprinkle the lemon zest over the leaves. Serve warm.  

Nutrition: Calories: 42 kcal Protein: 3.13 g Fat: 1.68 g  Carbohydrates: 4.77 g

Cauliflower Snacks

Preparation Time: 10 minutes 

Cooking Time: 60 minutes

Servings: 4

Ingredients:

1 head of cauliflower

4 tablespoons extra virgin olive oil

1 teaspoon salt

Directions:

Set the oven to 425F, then prepare two cookie sheets by lining them with parchment paper.  

Trim off the cauliflower florets and discard the core. Cut the florets into golf-ball-sized pieces.  

Place the cauliflower in a bowl, and pour olive oil over them and sprinkle with salt. Mix to coat. Spread in a single layer, not touching.  

Roast about 1 hour, turning the cauliflower three to four times until golden brown. Serve warm.  

Nutrition: Calories: 91 kcal Protein: 2.93 g Fat: 7.7 g Carbohydrates: 3.29 g

Cucumber Yogurt

Preparation Time: 5 minutes 

Cooking Time: 0 minutes

Servings: 1

Ingredients:

1 cup cucumbers, skin removed and chopped in chunks

2 tablespoons chopped cashews

1/4 cup fat-free Greek yogurt

2 teaspoons fresh-squeezed lemon juice

1 teaspoon fresh dill, chopped fine

Directions:

Peel and chop the cucumbers, then place them in a bowl.  

Add the cashews, yogurt, lemon juice, and dill.

Mix well, grab a spoon, and enjoy. 

Nutrition: Calories: 300 kcal Protein: 11.35 g Fat: 23.55 g Carbohydrates: 14.13 g

Hummus Deviled Eggs

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 6

Ingredients:

6 hard-boiled eggs

1/2 cup hummus

Paprika

Directions:

Slice the hardboiled eggs in half lengthwise and remove the yolk.  

Fill the egg whites with hummus and sprinkle with paprika before serving.

Nutrition: Calories: 179 kcal Protein: 11.03 g Fat: 12.41 g Carbohydrates: 5.14 g

Hummus with Celery

Preparation Time: 15 minutes

Cooking Time: 0 minutes

Servings: 4

Ingredients:

1/4 cup lemon juice

1/4 cup tahini

3 cloves of garlic, crushed

2 tablespoons extra virgin olive oil

1/2 teaspoon salt

1/2 teaspoon cumin

1 (15–ounce) can chickpeas

2 to 3 tablespoons water

Dash of paprika

6 stalks celery, cut into 2-inch pieces

3 tablespoons salsa

Directions:

Using a food processor mix the lemon juice and tahini for about a minute, until it is smooth. Scrape the sides down and process for 30 more seconds.

Add the garlic, olive oil, salt, and cumin. Blend for about 1 minute.

Drain the chickpeas, put the half of them on the food processor, and blend for another minute. Scrape down the sides, add the other half of the chickpeas, and process until smooth, about 2 minutes. If it like a little too thick, add water, 1 tablespoon at a time until you reach the desired consistency.

Fill the celery sticks with hummus and sprinkle paprika on top.

Serve with salsa for dipping.

Nutrition: Calories: 240 kcal Protein: 9.27 g Fat: 14.51 g Carbohydrates: 21.01 g

Kale Chips

Preparation Time: 10 minutes 

Cooking Time: 2 hours

Servings: 8

Ingredients:

2 bunches of curly kale with stems removed, washed and torn into bite-sized pieces

1 cup grated sweet potato

1 cup cashews, soaked and softened in water about 2 hours

2 tablespoons nutritional yeast (found at health food stores)

The juice of 1 lemon

2 tablespoons honey

1/2 teaspoon sea salt

2 tablespoons water

Directions:

Put the kale in a huge bowl and set aside.  

In a blender or food processor, process the sweet potato, softened cashews yeast, lemon juice, honey, salt, and water until smooth. Put the mixture on the kale and toss with your hands to coat the leaves.  

Spread the kale leaves out on a large cookie sheet in a single layer without touching.

Set the oven to its lowest setting.  

Prop the oven door slightly ajar and dehydrate the chips for about 2 hours, turning the cookie sheet and watching to make sure the chips do not burn.  

When crisp, remove from the oven and let cool. Store in an airtight container.  

Nutrition: Calories: 40 kcal Protein: 2.19 g Fat: 0.87 g Carbohydrates: 6.39 g

Lemony Ginger Cookies

Preparation Time: 15 minutes + 30 minutes chill time

Cooking Time: 10-12 minutes

Servings: 25

Ingredients:

1/2 cup arrowroot flour

1 1/2 cups stevia 

3/4 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon nutritional yeast

3 inches of ginger root, peeled and diced

1 1/2 cup coconut butter, softened

Zest of 1 lemon

2 teaspoons vanilla 

Directions:

Set the oven to 350F, then line two or three cookie sheets with parchment paper.   

Mix the arrowroot flour, stevia, salt, soda, and yeast in a bowl.  

In another bowl, put the remaining ingredients and mix well.  

Put in the dry ingredients gradually until well combined. If the dough is too soft, put an additional 1 to 2 tablespoons of arrowroot powder. The dough will stiffen when chilled, so be careful.  

Wrap the dough in parchment and press it flat. Chill for 30 minutes.

Take a chunk of the chilled dough and flatten it between two pieces of parchment until it is 1/8 inch thick. Dust with a little arrowroot powder and cut into shapes.  

Place on baking sheets about 1 inch apart and bake 10 to 12 minutes. Cool on cookie sheets for 15 minutes before removing.  

Nutrition: Calories: 112 kcal Protein: 0.44 g Fat: 11.3 g Carbohydrates: 2.49 g

Mandarin Cottage Cheese

Preparation Time: 5 minutes

Cooking Time: 0 minutes

Servings: 1

Ingredients:

1/2 cup low-fat cottage cheese

1/2 cup canned mandarin oranges

1 1/2 tablespoons slivered almonds

Directions:

Place the cottage cheese in a bowl.

Drain the mandarin oranges, place them atop the cottage cheese, and sprinkle with almonds.

Nutrition: Calories: 360 kcal Protein: 26.24 g Fat: 21.37 g Carbohydrates: 15.22 g

Mushroom Chips

Preparation Time: 10 minutes 

Cooking Time: 45-60 minutes

Servings: 2-4

Ingredients:

16 ounces of king oyster mushrooms

2 tablespoons ghee

Kosher salt and ground pepper to taste

Directions:

Set the oven to 300F, then line two cookie sheets with parchment paper.  

Cut every mushroom in half lengthwise, then cut with a mandolin into 1/8 inch slices or strips. Place them on cookie sheets with some room in between. Melt the ghee and brush it over the mushrooms, then season with the salt and pepper.  

Bake for at least 45 minutes to 1 hour, until they are completely crisp. Store in airtight containers.  

Nutrition: Calories: 62 kcal Protein: 5.58 g Fat: 2 g Carbohydrates: 7.97 g

Toasted Pumpkin Seeds

Preparation Time: 5 minutes

Cooking Time: 30 minutes

Servings: 2-4

Ingredients:

1 to 2 cups pumpkin seeds

Water

1 teaspoon salt

1/2 teaspoon extra virgin olive oil

Sea salt

Directions:

Put seeds in a saucepan and cover with water. Add salt.

Bring it to a boil and boil for 10 minutes.

Simmer uncovered for 10 more minutes. This makes the seeds very crispy when baked. Drain the seeds and pat dry using a paper towel.

Cover a baking sheet with parchment paper and spread out the seeds in a single layer.

Dust with salt, then bake in an oven at 325F for at least 10 minutes, stirring halfway through.

Cool, then store in an airtight container.

Nutrition: Calories: 192 kcal Protein: 10.41 g Fat: 16.23 g Carbohydrates: 4.34 g

Tofu Pudding

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 4

Ingredients:

12 ounces silken tofu, softened and well-drained

2 scoops of protein powder

3/4 cup blueberries 

1 cup strawberries

1 teaspoon honey

1 teaspoon pumpkin pie spice

1 teaspoon vanilla

4 almonds

Fresh mint leaves

Directions:

Blend the tofu and protein powder in a blender until well mixed.  

Add the blueberries, strawberries, honey, pumpkin pie spice, and vanilla. Blend until smooth.  

Cover and place on the fridge to chill for at least 2 hours. 

Spoon into four dessert bowls and top with an almond and a mint leaf before serving. 

Nutrition: Calories: 371 kcal Protein: 23.31 g Fat: 21.1 g Carbohydrates: 27.17 g

Turmeric Gummies

Preparation Time: 5 minutes

Cooking Time: 4 hours and 10 minutes

Servings: 4

Ingredients:

6 tbsp. Maple syrup 

3 ½ cups Water

8 tbsp. Unflavored gelatin powder

1 tsp. Ground turmeric

¼ tsp. Ground pepper

Directions:

Mix the ground turmeric, maple syrup, and water in a pot set over medium heat. Stir constantly for 5 minutes before removing from heat and pouring in the gelatin powder. Stir with a wooden spoon to dissolve the gelatin. 

Put back the pan on the heat and stir for another 2 minutes. 

Turn off the heat and take the mixture to a deep bowl that you will seal with plastic wrap right after. 

Refrigerate the mixture for about 4 hours.

It should be firm now, cut it into small squares, and serve or store. 

Nutrition: Calories: 123 kcal Protein: 2.15 g Fat: 1.56 g Carbohydrates: 25.67 g

Paleo Ginger Spiced Mixed Nuts

Preparation Time: 5 minutes 

Cooking Time: 40 minutes

Servings: 8

Ingredients:

1 tsp. Grated fresh ginger

2 Large Egg,

Egg whites

½ tsp. Vietnamese cinnamon

2 cups Mix nuts; Cashew, goji berries, raw almonds, pumpkin seeds, etc.

Coconut oil spray 

½ tsp. Fine sea salt

Directions:

Prepare the oven by preheating to 250°F.

Whisk egg whites in a bowl until it gets fluffy. Pour in sea salt, grated ginger, and Vietnamese cinnamon. Whisk until it's one large mix. 

Pour in the mixed nuts and stir to mix. 

Coat the parchment-lined baking sheet with coconut oil spray and spread the nut mixture all across the baking sheet. 

Let it bake for about 20 minutes, rotate the sheet then bake for an additional 20 minutes.

Take off the baking sheet from the oven and leave to cool. 

Once it's completely cool and hard, break them into bits with clean hands. 

Serve or store. 

Nutrition: Calories: 212 kcal Protein: 6.92 g Fat: 17.3 g Carbohydrates: 10.05 g

Easy Peasy Ginger Date

Preparation Time: 20 minutes 

Cooking Time: 10 minutes

Servings: 8

Ingredients:

¾ cup Dates

1 tsp. Ground ginger 

1 or 1 ½ cup Almonds or almond flour

¼ cup Almond milk

Directions:

Prep oven by preheating it to 350ºF. 

If you're using fresh almonds, put it through a blender to turn it to almond flour. Blitz for 2 minutes or so until it looks and feels smooth. 

Don't blitz for too long, or you might end up making nut butter. Now that you have your almond powder put it in a bowl and set it aside. 

Pour the dates and almond milk into the blender and pulse for 5 minutes. If it doesn't resemble a paste, pulse for another 2 minutes. 

Pour in the ground ginger and almond flour. Pulse for 3 to 4 minutes to mix. 

Put the mixture to a baking dish and bake for about 20 minutes. 

Remove from the oven and leave to cool before cutting into bits. 

Serve or store. 

Nutrition: Calories: 55 kcal Protein: 1.24 g Fat: 0.99 g Carbohydrates: 11.24 g

Baked Veggie Turmeric Nuggets 

Preparation Time: 10 minutes 

Cooking Time: 25 minutes

Servings: 24

Ingredients:

2 cups Broccoli florets 

¼ tsp. Sea salt

2 cups Cauliflower florets

1 tsp. Minced garlic 

½ cup Almond meal

1 cup Chopped carrots

½ tsp. Turmeric powder

1 large Whole egg

¼ tsp. Black pepper powder

Directions:

Prep oven by preheating to 400°F.

Get a parchment-lined baking sheet ready. 

Pour cauliflower, turmeric, broccoli, carrots, black pepper, garlic, and sea salt in the blender and blitz until it's smooth. 

Pour in the egg and almond meal and mix until it's incorporated. 

Pour the paste into a mixing bowl. Scoop out a bit onto your hand and form a circular disc. Place this disc on the baking sheet and repeat the process until the mixing bowl is empty. 

Slide into the oven then bake for at least 15 minutes on one before flipping and baking for 10 minutes on the other side.

Serve with a side of Paleo ranch sauce. 

Nutrition: Calories: 12 kcal Protein: 0.88 g Fat: 0.52 g Carbohydrates: 1.12 g

Turmeric Coconut Flour Muffins

Preparation Time: 5 minutes 

Cooking Time: 25 minutes

Servings: 8

Ingredients:

½ cup Unsweetened coconut milk

¾ cup & 2 tbsp. Coconut flour

1 tsp. Vanilla extract

6 large Whole eggs

½ tsp. Baking soda

1/3 cup Maple syrup

2 tsp. Turmeric

Pepper and salt

½ tsp. Ginger powder

Directions:

Prep oven by preheating to 350ºF. 

Line 8 muffin tins with 8 muffin liners. 

Whisk eggs, maple syrup, milk, and vanilla extract in a mixing bowl until the egg starts to form bubbles. 

In a different bowl, mix the coconut flour, turmeric powder, pepper, baking soda, ginger powder, and salt. 

Put the dry mixture into the wet mixture then stir until it's all mixed and thick. 

Spoon out the batter into prepared muffin tins. 

Leave to bake for 25 minutes or until it looked golden. 

Let the muffins cool for 1-2 minutes before transferring them to a rack. 

Nutrition: Calories: 143 kcal Protein: 6.18 g Fat: 8 g Carbohydrates: 11.8 g

Ginger Flour Banana Ginger Bars

Preparation Time: 10 minutes 

Cooking Time: 40 minutes

Servings: 4-6

Ingredients:

1 cup Coconut flour

1 ½ tbsp. Grated ginger

2 large Ripe bananas

1 tsp. Baking soda

1/3 cup melted butter

2 tsp. Cinnamon 

2 tsp. Apple cider vinegar 

1/3 cup Honey or maple syrup

1 tsp. Ground cardamom

6 medium While eggs 

Directions:

Prep the oven by preheating to 350ºF. 

Line a glass baking dish with parchment paper. If you don't have any paper, just grease the pan. 

Put all the ingredients except the baking soda and apple cider vinegar through a food processor and blend until it's all mixed up. 

Now add the last two ingredients and blitz once before pouring the mix into the glass dish. 

Bake up to a toothpick inserted into the center comes out clean. This usually takes 40 minutes. 

Nutrition: Calories: 1407 kcal Protein: 42.18 g Fat: 100.26 g Carbohydrates: 88.33 g

Tangy Turmeric Flavored Florets

Preparation Time: 10 minutes

Cooking Time: 55 minutes

Servings: 1

Ingredients:

1-head cauliflower, chopped into florets

1-Tbsp olive oil

1-Tbsp turmeric

A pinch of cumin

A dash of salt

Directions:

Set the oven to 400°F.

Put all together the ingredients in a baking pan. Mix well until thoroughly combined.

Cover the pan with foil. Roast for 40 minutes. Remove the foil cover and roast additionally for 15 minutes.

Nutrition: Calories: 90 Fat: 3g Protein: 4.5g Sodium: 87mg Total Carbs: 16.2g Dietary Fiber: 5g Net Carbs: 11.2g

Buttered Banana Chickpea Cookies

Preparation Time: 10 minutes

Cooking Time: 12 minutes

Servings: 8

Ingredients:

15-oz. chickpeas, rinsed and drained

½-cup creamy peanut butter

1-pc small banana, very ripe

2-tsp vanilla extract

⅓ -cup coconut sugar

2-Tbsps ground flaxseed

1-tsp baking powder

¼-tsp salt

¼-tsp cinnamon

⅓ -cup chocolate chips

Directions:

Preheat your oven to 350F. Grease a baking pan with cooking spray.

Stir in all the ingredients except the chocolate chips in your blender. Blend the batter for two minutes, or until turning into a smooth consistency.

Stir in the chocolate chips. Spoon the batter to form cookies. Place the cookies in the pan, and bake for 12 minutes.

Nutrition: Calories: 372 Fat: 12.4g Protein: 18.6g Sodium: 174mg Total Carbs: 58.1g Dietary Fiber: 11.6g Net Carbs: 46.5g

Cereal Chia Chips

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Servings: 10

Ingredients:

¼-cup rolled oats, gluten-free

½-cup white quinoa, uncooked

¾-cup pecans, chopped

2-Tbsps chia seeds

2-Tbsps coconut sugar

A pinch of sea salt (optional)

2-Tbsps coconut oil

½-cup maple syrup

Directions:

Preheat your oven to 325°F. Line a baking pan with parchment paper.

Stir in the first six ingredients in a mixing bowl. Mix well until thoroughly combined. Set aside.

Pour the oil and syrup in a small saucepan placed over medium-low heat. Heat the mixture for 3 minutes, stirring occasionally.

Fold in the dry ingredients; stir well to coat thoroughly.

Pour the mixture in the baking pan, and spread to an even layer using a spoon.

Put the pan in the oven. Bake for 15 minutes. Turn the pan around to cook evenly. Bake for 8-10 minutes until the mixture turns golden brown.

Allow cooling entirely before breaking the chips into bite-size pieces.

Nutrition: Calories: 157 Fat: 5.2g Protein: 7.8g S Sodium: 25mg Total Carbs: 22.1g Dietary Fiber: 2.5g Net Carbs: 19.6g

Sweet Sunup Seeds

Preparation Time: 5 minutes 

Cooking Time: 60 minutes

Servings: 8

Ingredients:

4-cups rolled oats

1-cup raw pumpkin seeds

½-cup flaxseed

¼-sesame seeds

3-tsp cinnamon

⅓ -cup honey

¼-cup pure maple syrup

¼-cup sunflower oil

1-tsp vanilla extract

1-cup dried cranberries

Directions:

Preheat the oven to 350°F. Prepare two units of baking sheets by lining them with parchment paper.

In a large-sized mixing bowl, combine the rolled oats, pumpkin seeds, flaxseed, sesame seeds, and cinnamon. Mix gently until thoroughly combined.

Pour all the liquid ingredients into the mixture and stir until blended well.

On the baking sheets, spread the mixture evenly. Put the sheets in the oven. Cook for at least an hour. While baking, stir the mixture every quarter of an hour to achieve uniform color on its surfaces.

Remove the sheets from the oven. Allow cooling completely. Add the cup of dried cranberries, and mix well.

Store the granola in an airtight container to maintain its freshness and crunchiness.

Nutrition: Calories: 189 Fat: 6.3g Protein: 9.4g Sodium: 5mg Total Carbs: 27.6g Dietary Fiber: 4g Net Carbs: 23.6g

Chia Cashew Cream

Preparation Time: 2 hours and 5 minutes 

Cooking Time: 0 minutes

Servings: 1

Ingredients:

2-Tbsps maple syrup or a dash of liquid stevia

2-Tbsps hemp hearts

2-Tbsps chia seeds

¾-cup cashew milk

¼-tsp vanilla powder

¼-cup quinoa, cooked

A pinch of cinnamon

Directions:

Combine all the ingredients in a jar. Mix well until thoroughly combined. Cover the jar and refrigerate for 2 hours.

To serve, top with your desired toppings.

Nutrition: Calories: 258 Fat: 8.6g Protein: 12.9g Sodium: 123mg Total Carbs: 34.2g Dietary Fiber: 2g Net Carbs: 32.2g

Dried Dates & Turmeric Truffles

Preparation Time: 15 minutes 

Cooking Time: 0 minutes

Servings: 4

Ingredients:

⅓ -cup walnuts

½-cup rolled oats

1-Tbsp turmeric powder + more for rolling

¼-tsp black pepper

¾-cup dates, pitted

Directions:

Stir in all the ingredients, excluding the dates in a food processor. Blend until thoroughly combined.

Add the dates gradually until forming into the dough.

Shape and roll balls from the mixture. Roll each ball with the additional turmeric powder until coating fully.

Store the truffles in an airtight jar until ready to serve.

Nutrition: Calories: 95 Fat: 3.1g Protein: 4.7g Sodium: 62mg Total Carbs: 13.8g Dietary Fiber: 2g Net Carbs: 11.8g

Coco Cherry Bake-less Bars

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 6

Ingredients:

1-cup old-fashioned oats

⅓ -cup ground flaxseed

⅓ -cup coconut, unsweetened and shredded

3-scoops vanilla plant-based protein powder

½-cup almond butter

¼-cup pure maple syrup

1-Tbsp almond milk

1-Tbsp vanilla extract

⅓ -cup dried cherries or cranberries

Directions:

Line a loaf pan with parchment paper.

Stir in the first four ingredients in your blender. Blend until the mixture becomes powdery.

Transfer the mixture in a mixing bowl. Add in all the remaining ingredients. Mix well until thoroughly combined.

Place the mixture in the pan, and press down onto a uniformly flat surface.

Freeze for 30 minutes before slicing into six bars.

Nutrition: Calories: 193 Fat: 6.4g Protein: 9.6g Sodium: 200mg Total Carbs: 27.1g Dietary Fiber: 3g Net Carbs: 24.1g

Flourless & Flaky Muffin Munchies

Preparation Time: 25 minutes 

Cooking Time: 20 minutes

Servings: 4

Ingredients:

½-cup quick oats or quinoa flakes, loosely packed

¾-tsp baking powder

¼-tsp salt

⅛-tsp baking soda

1-pc medium mashed banana, very ripe

1-cup white beans, cooked

¼-cup peanut butter or allergy-friendly substitution

¼-cup pure maple syrup or honey

2-tsp pure vanilla extract

A handful of mini chocolate chips, crushed walnuts, shredded coconut, pinch cinnamon, etc. (optional)

Directions:

Preheat the oven to 350 F. Line 8-muffin cups with glassine.

Combine all the ingredients in your blender. Blend to a smooth consistency. Pour the mixture into the muffin cups at ⅔ full.

Put the cups in the oven, and bake for 20 minutes.

Allow the muffins to sit and cool for 20 minutes.

Nutrition: Calories: 119 Fat: 3.9g Protein: 8.9g Sodium: 102mg Total Carbs: 14.4g Dietary Fiber: 2.5g Net Carbs: 11.9g

Ants on a Log

Preparation Time: 5 minutes 

Cooking Time: 0 minutes

Servings: 2

Ingredients:

6 celery sticks

3 tablespoons of almond butter

3 tablespoons of raisins

Directions:

Spread half a tablespoon of almond butter on each celery stick.

Top with half a tablespoon of raisins on each celery stick.

Divide the celery sticks between two plates, and enjoy!

Nutrition: Total Carbohydrates: 17g Dietary Fiber: 2g Net Carbs: Protein: 4g Total Fat: 14g Calories: 201

Candied Dates

Preparation Time: 5 minutes 

Cooking Time: 0 minutes

Servings: 2

Ingredients:

4 pitted Medjool dates

2 tablespoons of peanut butter

2 tablespoons of dark cocoa nibs

Directions:

Slice the pitted dates in half, and spread half a tablespoon of peanut butter on each date.

Top each date with half a tablespoon of dark cocoa nibs.

Divide the candied dates between two plates, and enjoy!

Nutrition: Total Carbohydrates: 20g Dietary Fiber: 3g Net Carbs: Protein: 5g Total Fat: 12g Calories: 187

Berry Delight

Preparation Time: 15 minutes 

Cooking Time: 0 minutes

Servings: 6

Ingredients:

1 cup of fresh organic blueberries

1 cup of fresh organic raspberries

1 cup of fresh organic blackberries

¼ cup of raw honey

1 tablespoon of cinnamon

Directions:

Mix all the berries together in a large bowl, add in the honey, and gently stir.

Sprinkle with the cinnamon.

Nutrition: Total Carbohydrates: 20g Dietary Fiber: 3g Net Carbs: Protein: 1g Total Fat: 0g Calories: 78

Blueberry & Chia Flax Seed Pudding

Preparation Time: 10 minutes 

Cooking Time: 15 minutes

Servings: 4

Ingredients:

2 cups of almond milk

3 tablespoons of chia seeds

3 tablespoons of ground flaxseed

¼ cup of blueberries

Directions:

Warm a pan on medium heat then put all together of the ingredients except the blueberries.

Stir all the ingredients until the pudding is thick, this will take around 3 minutes.

Put the pudding into a bowl then top with blueberries.

Nutrition: Total Carbohydrates: 23g Dietary Fiber: 12g Net Carbs: Protein: 7g Total Fat: 15g Calories: 243

Spicy Roasted chickpeas

Preparation Time: 10 minutes 

Cooking Time: 40 minutes

Servings: 6

Ingredients:

2 (15 ounce) cans of chickpeas, drained and rinsed

1 teaspoon of paprika

1 teaspoon of turmeric

¼ teaspoon of cayenne pepper

2 teaspoons of coconut oil, melted

Directions:

Set the oven to 425°F.

Line a baking sheet using a paper towels, then place the chickpeas on them and use more paper towels to take off the excess water in the chickpeas. Remove all of the paper towels.

Put the oil and spices to the chickpeas and mix well.

Roast your chickpeas for 40 minutes, stirring every 10 minutes.

Once the chickpeas are done, take it off from the oven and let completely cool.

Nutrition: Total Carbohydrates: 19g Dietary Fiber: 6g Net Carbs: Protein: 7g Total Fat: 4g Calories: 138

Berry Energy bites

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 6

Ingredients:

½ cup of coconut flour

1 teaspoon of cinnamon

1 tablespoon of coconut sugar

¼ cup of dried blueberries

½ - 1 cup of almond milk

Directions:

In a huge mixing bowl, put together the coconut flour, cinnamon, coconut sugar, and blueberries, and mix well.

Add the almond milk slowly until a firm dough is formed.

Form into bite-sized balls and refrigerate for 30 minutes so they can harden up.

Store leftovers in the refrigerator.

Nutrition: Total Carbohydrates: 18g Dietary Fiber: 1g Net Carbs: Protein: 1g Total Fat: 1g Calories: 80

Roasted Beets

Preparation Time: 10 minutes 

Cooking Time: 35-45 minutes

Servings: 6

Ingredients:

2 and a ½ pounds of beets, peeled and diced

1 tablespoon of coconut oil, melted

1 teaspoon of salt

Directions:

Preheat the oven to 400°F.

Spread the beets onto a baking sheet and drizzle with melted coconut oil.

Add salt and mix well.

Roast the beets in the oven for 35-45 minutes, until the beets are soft.

Nutrition: Total Carbohydrates: 7g Dietary Fiber: 2g Net Carbs: Protein: 1g Total Fat: 4g Calories: 59

Bruschetta

Preparation Time: 60 minutes 

Cooking Time: 0 minutes

Servings: 4

Ingredients:

4 medium tomatoes, diced

1 red onion, diced

¼ cup of extra virgin olive oil

2 tablespoons of balsamic vinegar

2 cloves of garlic, minced

1 teaspoon of sea salt

¼ teaspoon of ground black pepper

Directions:

Place all together the ingredients into a large bowl, and stir gently.

Refrigerate for 1 hour before serving on gluten-free toast (toast is not included in nutritional information)

Nutrition: Total Carbohydrates: 8g Dietary Fiber: 2g Net Carbs: Protein: 1g Total Fat: 14g Calories: 156

Cashew Cheese

Preparation Time: 2 hours  

Cooking Time: 0 minutes

Servings: 6

Ingredients:

1 cup of raw cashews

Juice of ½ lemon

1 tablespoon of nutritional yeast

Salt and pepper to taste

¼ cup of fresh basil

Directions:

In a1 cup of water, soak the cashew for at least 2 hours. Drain.

Place the cashews, lemon juice, nutritional yeast, and fresh basil into a food processor and blend until smooth. Put in 1 tablespoon of water at a time to make it creamy, but not runny.

Season with pepper and salt, then spread it on gluten-free bread or toast.

Store in an airtight jar in the refrigerator.

Nutrition: Total Carbohydrates: 126g Dietary Fiber: 1g Net Carbs: Protein: 4g Total Fat: 10g Calories: 126

Low Cholesterol-Low Calorie Blueberry Muffin

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Servings: 12

Ingredients:

1 cup blueberries, fresh

2 tablespoons melted margarine

2 teaspoons baking powder

1 and ½ cup of flour, all-purpose

1 egg white

½ cup skim milk or non-fat milk

1 tablespoon coconut oil

½ cup white sugar

Pinch of salt

Directions:

Set the oven to 205C.

Grease a 12-cup muffin pan using oil.

In a small bowl, place the blueberries. Add ¼ cup of the flour and mix it together. Set aside.

In another bowl, whisk the egg white and the coconut oil. Add the melted margarine.

In a separate bowl, mix all together the dry ingredients and sift. Sift again over the egg white mixture. Mix to moisten the flour. The flour should look lumpy, so do not overmix.

Fold in the blueberries. Separate the blueberries, so that each scoop will have blueberries. Scoop the mixture into the muffin pans. Fill only up to two-thirds of the pan.

Bake for 25 minutes or until the muffin turns golden brown.

Nutrition: Calories: 114 kcal Protein: 2.66 g Fat: 5.34 g Carbohydrates: 14.25 g

Carrot Sticks with Avocado Dip

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 6

Ingredients:

1 large avocado, pitted

6 ounces shelled edamame

½ cup cilantro, tightly packed

½ onion

Juice of one lemon

2 tablespoon olive oil

1 tablespoon of chili-garlic sauce or chili sauce

Salt and pepper

Directions:

Place the edamame, cilantro, onion, and chili sauce in a blender or food processor. Pulse it to chop and mix the ingredients. Add the avocado and the lemon juice. Gradually add the olive oil as you blend. Transfer to a jar.

Scoop 2 spoons and serve with carrot sticks.

Nutrition: Calories: 154 kcal Protein: 5.16 g Fat: 11.96 g Carbohydrates: 8.44 g

Boiled Okra and Squash

Preparation Time: 5 minutes 

Cooking Time: 5 minutes

Servings: 1

Ingredients:

½ cup of okra, cut in 1” cubes

½ cup of squash, cut in 1” cubes

1 clove garlic, minced

2/3 cup Vegetable stock or fish stock, plain water may be used as well

Salt to taste

Directions:

Boil the liquid in high heat.

Add the okra and squash. Bring to a boil. Add the garlic. Reduced the heat and simmer for at least 5 minutes or until the squash is tender.

Add salt to taste and serve hot.

Nutrition: Calories: 117 kcal Protein: 8.2 g Fat: 6.25 g Carbohydrates: 7.82 g

Oven Crisp Sweet Potato

Preparation Time: 10 minutes 

Cooking Time: 20 minutes

Servings: 2

Ingredients:

1 medium-sized sweet potato, raw

1 teaspoon sugar

1 teaspoon coconut oil

Directions:

Preheat the oven to 160C.

Using a mandolin slicer or a peeler, slice the sweet potato into thin chips or strips. Wash and pat dry.

Drizzle the coconut oil over the potatoes. Toss until all chips are coated.

Arrange in an oven baking sheet. Bake for 10 minutes. Check the crispiness. If it is not that crispy enough, bake for another 5 or 1o minutes or until the chips attain the crispiness desired.

Take out the crispy sweet potatoes. Sprinkle with sugar and serve.

Nutrition: Calories: 123 kcal Protein: 4.23 g Fat: 5.39 g Carbohydrates: 14.63 g

Olive and Tomato Balls

Preparation Time: 10 minutes

Cooking Time: 35 minutes

Servings: 5

Ingredients:

5 tbsp. Parmesan cheese, grated

.25 tsp. Salt

Black pepper (as desired)

2 cloves Garlic, crushed

4 Kalamata olives, pitted

4 pcs. Sun-dried tomatoes, drained

2 tbsp. Oregano, chopped

2 tbsp. Thyme, chopped

2 tbsp. Basil, chopped

.25 cup Coconut oil

.5 cup Cream cheese

Directions:

Chop the coconut oil, add it to a small mixing bowl with the cream cheese, and leave them to soften for about 30 minutes. Mash together and mix well to combine.

Add in the Kalamata olives and sun-dried tomatoes and mix well before adding in the herbs and seasonings. Combine thoroughly before placing the mixing bowl in the refrigerator to allow the results to solidify.

Once it has solidified, form the mixture into a total of 5 balls using an ice cream scoop. Roll each of the finished balls into the parmesan cheese before plating.

Stored the extra's in the fridge in an air-tight container for up to 7 days.

Nutrition: Calories: 212 kcal Protein: 4.77 g Fat: 20.75 g Carbohydrates: 3.13 g

Mini Pepper Nachos

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Servings: 8

Ingredients:

.5 cup Tomato, chopped

1 tbsp. Chili powder

cup Cheddar cheese, shredded

1 tsp. Cumin, ground 

16 oz. Mini peppers, seeded, halved

1 tsp. Garlic powder

16 oz. Ground beef

1 tsp. Paprika

.25 tsp. Red pepper flakes

5 tsp. Salt

.5 tsp. Oregano

5 tsp. Pepper

Directions:

Mix seasonings together in a bowl.

On medium heat, brown the meat, be sure all the clumps are broken up.

Mix in the spices and continue to sauté until the seasoning has gone through all of the meat.

Heat the oven to 400F.

Place the peppers in a single line. They can touch.

Coat with the beef mix.

Sprinkle with cheese.

Bake for at least 10 minutes or until cheese has melted.

Pull out of the oven and top with the toppings.

Nutrition: Calories: 240 kcal Protein: 11.01 g Fat: 18.2 g Carbohydrates: 9.49 g

Avocado Hummus

Preparation Time: 15 minutes 

Cooking Time: 0 minutes

Servings: 4

Ingredients:

.25 tsp. Pepper

.5 tsp. Salt

5 tsp. Cumin

1 clove pressed garlic

.5 Lemon juice

.25 cup Tahini

.25 cup Sunflower seeds

.5 cup Coconut oil

.5 cup Cilantro

3 Avocados

Directions:

Halve the avocados, take off the pits, then spoon out the flesh. 

Put all together ingredients in a blender and mix until completely smooth. 

Add water, lemon juice, or oil if you need to loosen the mixture bit.

Nutrition: Calories: 651 kcal Protein: 9.62 g Fat: 64.05 g Carbohydrates: 19.95 g

Flavorsome Almonds

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Servings: 8

Ingredients:

2 cups of whole almonds

3 tbsp. of raw honey

1 tsp. of extra-virgin olive oil

1 tbsp. of filtered water

½ tsp. of chili powder

½ tsp. of ground cinnamon

¼ tsp. of ground cumin

¼ tsp. of cayenne pepper

Salt, to taste

Directions:

Preheat the oven to 350 degrees F.

Arrange the almonds onto a large rimmed baking sheet in a single layer.

Roast for about 10 minutes.

Meanwhile, in a microwave-safe bowl, add honey and microwave on Hugh for about 30 seconds.

Remove from microwave and stir in oil and water.

In a small bowl, mix together all spices.

Remove the almonds from the oven, add it into the bowl of honey mixture, and stir to combine well.

Transfer the almond mixture onto the baking sheet in a single layer.

Sprinkle with spice mixture evenly.

Roast for about 3-4 minutes.

Take off from oven and keep aside to cool completely before serving.

You can preserve these roasted almonds in an airtight jar.

Nutrition: Calories: 168 Fat: 12.5g Carbs: 11.8g Protein: 5.1g Fiber: 3.1g

Chewy Blackberry Leather

Preparation Time: 15 minutes 

Cooking Time: 5-6 hours

Servings: 8

Ingredients:

2 cups of fresh blackberries

1 tbsp. of fresh mint leaves

1 tsp. of ground cinnamon

1/8 tsp. of fresh lemon juice

¼ cup of raw honey

Directions:

Set the oven to 170F. Line baking sheet with parchment paper.

In a food processor, put all ingredients and pulse till smooth.

Take the mixture onto the prepared baking sheet and, with the back of a spoon, smooth the top.

Bake for about 5-6 hours.

Cut the leather into equal-sized strips.

Now, roll each rectangle to make fruit rolls.

Nutrition: Calories: 49 Fat: 0.2g Carbs: 12.5g Protein: 0.6g Fiber: 2.1g

Party-Time Chicken Nuggets

Preparation Time: 10 minutes 

Cooking Time: 25 minutes

Servings: 6

Ingredients:

2 (6-ounce) grass-fed skinless, boneless chicken breasts

2 large organic eggs

1½ cups of blanched almond flour

½ cup tapioca flour

½ tsp. of paprika

½ tsp. of onion powder

½ tsp. of garlic powder

Salt, to taste

Freshly ground black pepper, to taste

Directions:

Set the oven to 400F then grease a large baking sheet.

With a rolling pin, roll the chicken breasts to an even thickness.

Cut each breast into bite-sized pieces.

In a shallow dish, crack the eggs and beat well.

In another shallow dish, mix together flours and spices.

Dip the chicken nuggets in beaten eggs.  

Then roll in flour mixture completely. 

Arrange the nuggets onto the prepared baking sheet in a single layer.

Bake for about 10-12 minutes, flipping once after 5 minutes.

Nutrition: Calories: 312 Fat: 17.8g Carbs: 15.4g Protein: 23.6g Fiber: 3.2g

Protein-Packed Croquettes

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Servings: 12

Ingredients:

¼ cup plus 1 tbsp. of olive oil, divided

½ cup of thawed frozen peas

2 minced garlic cloves

1 cup of cooked quinoa

2 large peeled and mashed boiled potatoes

¼ cup of chopped fresh cilantro leaves

2 tsp. of ground cumin

½ tsp. of paprika

¼ tsp. of ground turmeric

Salt, to taste

Freshly ground black pepper, to taste

Directions:

In a frying pan, heat 1 tbsp. of oil on medium heat.

Add peas and garlic and sauté for about 1 minute.

Transfer the peas mixture into a large bowl.

Put remaining ingredients then mix till well combined.

Make equal sized oblong shaped patties from the mixture.

In a huge skillet, warm remaining oil on medium-high heat.

Add croquettes in batches and fry for about 4 minutes per side.

Nutrition: Calories: 152 Fat: 6.9g Carbs: 20.1g Protein: 3.5g Fiber: 2.9g

Energy Dates Balls

Preparation Time: 10 minutes 

Cooking Time: 25 minutes

Servings: 7

Ingredients:

1 cup of toasted almonds 

1 cup of pitted and chopped dates 

¼ cup of fresh lemon juice

½ cup of shredded sweetened coconut

Directions:

Line a large baking sheet using a parchment paper. Keep aside.

In a food processor, add almonds and pulse till chopped coarsely.

Add dates and lemon juice and pulse till a soft dough forms.

Make equal sized balls from the mixture.

In a shallow, dish place shredded coconut.

Roll the balls in shredded coconut evenly. 

Put the balls onto the baking sheet in a single layer.

Refrigerate to set completely before serving.

Nutrition: Calories: 173 Fat: 7.9g Carbs: 23g Protein: 3.8g Fiber: 4.3g

Energetic Oat Bars

Preparation Time: 10 minutes 

Cooking Time: 25 minutes

Servings: 6

Ingredients:

½ cup of gluten-free rolled oats

2 tbsp. of flax seeds

1 tbsp. of sunflower seeds

1 tbsp. of chopped walnuts

2 tbsp. of raisins

¾ cup fresh blueberries

1 peeled and mashed banana

2 tbsp. of pitted and chopped finely dates

1 tbsp. of fresh pomegranate juice

Directions:

Set the oven to 350F. Lightly, oil an 8-inch baking dish.

In a huge mixing bowl, put all ingredients and mix till well combined.

Place the mixture into the prepared baking dish evenly.

Bake for about 25 minutes. Take off from the oven then cool. 

Using a knife, divide the bars into the size your desired pieces then serve.

Nutrition: Calories: 88 Fat: 2.3g Carbs: 18.2g Protein: 2.3g Fiber: 2.8g

Soft Flourless Cookies

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Servings: 4

Ingredients:

¾ cup of shredded unsweetened coconut

1 peeled large banana

Pinch of ground cinnamon

¼ teaspoon of organic vanilla extract

Directions:

Set the oven to 350F. Line a cookie sheet with a large greased parchment paper.

In a large food processor, put all ingredients and pulse till well combined.

Spoon the mixture onto the prepared cookie sheet. With your hands, flatten the cookies slightly.

Bake for at least 25 minutes or till golden brown.

Nutrition: Calories: 84 Fat: 5.1g Carbs: 10.1g Protein: 0.9g Fiber: 2.3g

Delectable Cookies

Preparation Time: 20 minutes 

Cooking Time: 15-20 minutes

Servings: 6

Ingredients:

1 cup of almonds

1 1/3 cups of almond flour

¼ cup of arrowroot flour

1 tbsp. of coconut flour

1 tsp. ground turmeric

Salt, to taste

Freshly ground black pepper, to taste

1 organic egg

¼ cup of olive oil

3 tbsp. of raw honey

1 tsp. of organic vanilla extract

Directions:

In a food processor, put the almonds and pulse till chopped roughly

Transfer the chopped almonds in a large bowl.

Put the flours and spices and mix well.

In another bowl, put the remaining ingredients then beat till well combined.

Place the flour mixture into the egg mixture and mix till well combined.

Arrange a plastic wrap over the cutting board.

Place the dough over the cutting board.

Using your hands, pat into about 1-inch thick circle.

Gently cut the circle in 6 wedges.

Set the scones onto a cookie sheet in a single layer.

Bake for about 15-20 minutes.

Nutrition: Calories: 335 Fat: 27.7g Carbs: 17.6g Protein: 9g Fiber: 4.8g

Turmeric Chickpea Cakes

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Servings: 8

Ingredients:

2 small onions, minced

2 cans (15oz.) chickpeas, rinsed, drained

Freshly ground pepper to taste

1 teaspoon cayenne pepper, to taste (optional)

4 cloves garlic, minced

4 tablespoons cornstarch

1 teaspoon salt or to taste

2 teaspoons turmeric powder

8-10 tablespoons chickpea flour

Avocado dipping sauce to serve

½ cup fresh parsley, minced

Grapeseed oil to fry

Directions:

Place a skillet over medium heat. Add a little oil. When the oil is heated, put onion and garlic and sauté until translucent. Turn off the heat and cool completely.

Add chickpeas into the food processor bowl and process until very finely chopped.

Add the onion mixture, salt, pepper, cayenne pepper, and turmeric powder and pulse again until well combined.

Transfer into a bowl. Add parsley and mix well.

Make small balls of the mixture (of about 1 inch diameter) and shape into patties. Place chickpea flour on a plate.

Place a nonstick pan over medium heat. Add a little oil and swirl the pan so that the oil spreads.

Dredge the patties in the chickpea flour and place a few on the pan. Cook in batches.

Cook until the underside is golden brown. Flip then cook the other side till it's golden brown.

Repeat steps 6-8 to fry the remaining patties.

Serve with avocado dipping sauce.

Nutrition: Calories: 154 kcal Protein: 7.32 g Fat: 2.85 g Carbohydrates: 25.43 g

Almonds and Blueberries Yogurt Snack

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 2

Ingredients:

1 ½ cups nonfat Greek yogurt

20 almonds, chopped

1 cup blueberries

Directions:

Take 2 bowls and add ¾ cup yogurt into each bowl.

Divide the blueberries among the bowls and stir.

Sprinkle half the almonds in each bowl and serve.

Nutrition: Calories: 223 kcal Protein: 6.57 g Fat: 9.45 g Carbohydrates: 30.82 g

Peanut Butter and Honey Oat Bars

Preparation Time: 10 minutes 

Cooking Time: 25 minutes

Servings: 18

Ingredients:

¼ cup honey

3 tablespoons peanut butter

¼ cup honey roasted peanuts, chopped

2 teaspoons coconut oil

¼ teaspoon cinnamon powder

¼ teaspoon vanilla extract

1 cup oats

Directions:

Line a small baking pan using a parchment paper such that the parchment paper is hanging over the sides of the baking pan.

Add honey, oil, and peanut butter into a microwave-safe bowl. Microwave on High for around 20 -30 seconds or until the peanut butter melts completely. If it takes longer than 30 seconds, stir and cook in increments of 10 seconds, stirring each time.

Take off from the microwave and add the rest of the ingredients. Mix well and pour into the prepared baking pan. Spread the mixture and press with a spatula.

Bake in a preheated oven 300° F for about 20 minutes or until the top is light brown.

Remove from the oven and press once again.

Cool for a while and slice.

Cool completely and serve.

Transfer leftover bars into an airtight container. Refrigerate until use.

Nutrition: Calories: 44 kcal Protein: 1.47 g Fat: 1.69 g Carbohydrates: 8.06 g

Cottage Cheese with Apple Sauce

Preparation Time: 5 minutes 

Cooking Time: 0 minutes

Servings: 2

Ingredients:

5-6 tablespoons cottage cheese

½ teaspoon cinnamon powder

2-3 tablespoons applesauce or more if required

Directions:

Divide the cottage cheese into 2 bowls.

Spread applesauce over the cottage cheese.

Sprinkle ¼ teaspoon cinnamon powder on each and serve.

Nutrition: Calories: 79 kcal Protein: 8.09 g Fat: 3.45 g Carbohydrates: 3.92 g

Cucumber Rolls Hors D’oeuvres

Preparation Time: 20 minutes 

Cooking Time: 0 minutes

Servings: 8-10

Ingredients:

2 large organic English cucumbers or 4 normal cucumbers

For the avocado spread:

½ cup capers

1 teaspoon Himalayan pink salt

¼ cup fresh dill, finely chopped

½ cup fresh parsley + extra to garnish, finely chopped

5-6 ripe avocadoes, peeled, pitted, mashed

Freshly cracked pepper to taste

Directions:

Peel the cucumbers and cut thin slices along the length on a mandolin slicer.

Place the cucumber slices on your countertop.

To make the avocado spread: Add all the ingredients of avocado spread into a bowl and mix until well combined.

Spread the avocado mixture evenly and thinly on the cucumber slices. 

Start rolling from one of the shorter ends to the other end and place on a serving platter with its seam side facing down.

Repeat the above step with the remaining cucumber slices.

Serve immediately as the cucumbers tend to get soggy after a while.

Nutrition: Calories: 227 kcal Protein: 3.77 g Fat: 19.88 g Carbohydrates: 12.99 g

Ginger Turmeric Protein Bars

Preparation Time: 10 minutes + 20 cooling time

Cooking Time: 25 minutes

Servings: 7

Ingredients:

½ cup coconut

1 Tbsp. ginger

1 scoop turmeric protein bone broth

2 Tbsp. maple syrup

1/3 cup sunflower butter

1 cup cashews

Directions:

Add coconut pieces and cashews to a blender or food processor. Use the pulse option to obtain a coarse mixture.

Add butter, broth, maple syrup, and ginger and pulse the mixture to form a coarse, yet even and somewhat sticky mass.

Evenly place the mixture to a baking pan (8x8 inches) with your hands or a spoon. Push firmly to the baking pan.

Bring it in a refrigerator and let it cool for 20 minutes.

Cut the mixture into even squares.

You can consume immediately or store in a glass container in your fridge (up to 7 days).

Nutrition: 107 kcal Protein: 1.15 g Fat: 9.59 g Carbohydrates: 4.63 g

Avocado with Tomatoes and Cucumber

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 2

Ingredients:

2 avocados

1 cucumber

4 Roma tomatoes

½ red onion

1/8 cup parsley

¼ cup cilantro

¼ cup olives – to your choice

1 lemon

1 Tbsp. turmeric

Salt and pepper – to your taste

Directions:

Dice the tomatoes, cucumber, avocado, and olives.

Slice the cilantro, parsley, and onion.

Add the above ingredients into a bowl.

Squeeze the lemon juice then add to the vegetables.

Add olive oil, turmeric, salt, and pepper.

Toss well.

Consume immediately after adding lemon juice and olive oil.

If you prefer to consume the salad later, add the dressing immediately before consuming it.

Nutrition: Calories: 480 kcal Protein: 11.57 g Fat: 35.27 g Carbohydrates: 39.77 g

Salmon & Avocado Toast

Preparation Time: 10 minutes 

Cooking Time: 5 minutes

Servings: 1

Ingredients:

oz. pink salmon (wild)

2 slices of gluten-free bread

½ avocado

¼ tsp red pepper

1 tsp lemon juice

salt and pepper - to taste

Directions:

Slice the avocado.

Toast the bread to your taste.

Mix the salmon and lemon juice.

When the toast is ready, lay avocado slices onto it.

Cover with salmon.

Add some red pepper, salt, and pepper to your taste.

Feel free to put the other ingredients you like (tomatoes, onions)

Enjoy your salmon snack!

Nutrition: Calories: 481 kcal Protein: 28.08 g Fat: 27.52 g Carbohydrates: 33 g

Avocado and Egg Sandwich

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 2

Ingredients:

1 avocado (ripe)

1 egg, organic

½ lime juice

2 slices of who wheat, seed bread

2 radishes

Black pepper – to your taste

A pinch of salt (sea or Himalayan)

1 scallion

Mixed seeds – to your choice

Directions:

Peel the avocado.

Boil the egg (soft boiled).

Cut the radishes to thin slices.

Dice the scallion (finely).

Mix avocado, salt, and lime juice in a bowl. Mash the mixture thoroughly.

Spread the mixture onto the bread.

Add some radish.

Put soft boiled eggs on top.

Add some scallion, seeds, and pepper.

Nutrition: Calories: 342 kcal Protein: 12.36 g Fat: 22.99 g Carbohydrates: 26.54 g

Coconut Porridge

Preparation Time: 20 minutes 

Cooking Time: 10 minutes

Servings: 2

Ingredients:

2 cups oats

1 tbsp. coconut oil

Coconut milk

Fresh, shredded coconut (for serving)

750 ml of water

2 tsp turmeric

330ml evaporated coconut milk

1 vanilla bean

2 tbsp. maple syrup

2 tsp ginger

1 tsp cinnamon

Directions:

Mix 750 ml water and turmeric in a bowl. Let it sit for 10 minutes.

Mix all ingredients except coconut milk and shredded coconut in a saucepan.

Heat it on medium heat, stirring constantly, and cook for 8 minutes.

Let it cool for 10 minutes.

Divide into serving bowls.

Add coconut milk and shredded coconut on top.

Add some extra cinnamon to your taste.

Eat warm.

Nutrition: Calories: 417 kcal Protein: 20.63 g Fat: 16.8 g Carbohydrates: 83.03 g

Almond and Honey Homemade Bar

Preparation Time: 15 minutes  + 30 minutes fridge time

Cooking Time: 15 minutes

Servings: 8

Ingredients:

A ¼ cup of almonds

1 cup oats

¼ cup sunflower seeds

1/3 cup currants

1 tbsp. flaxseeds

1/3 cup apricots (dried and chopped)

1/3 cup raisins (chopped)

1 tbsp. sesame seeds

1 cup whole-grain puffed cereal (unsweetened)

¼ cup almond butter

¼ cup honey

1/8 tsp salt

¼ cup sugar (or another sweetener to your taste in adjusted amount)

½ teaspoon vanilla extract

Directions:

Preheat the oven to 350 degrees Fahrenheit.

Put a baking paper to an 8-inch pan or coat it with cooking spray/oil.

Mix the almonds, oats, and seeds and spread the mixture on a rimmed baking sheet.

Bake the mixture until you notice that the oats are lightly toasted (for about 10 minutes).

Transfer the mixture to a bowl.

Add cereal, raisins, currants, and apricots to the bowl.

Toss well to combine.

Mix honey, almond butter, vanilla, salt, and sugar in a saucepan.

Heat over medium heat. Stir frequently for 2-5 minutes until you see light bubbles.

As soon as you notice the bubbles, pour the mixture over the dry mixture with apricots and oats you prepared previously.

Mix well with a spatula. There mustn't be any dry spots.

Transfer the new mixture to the previously prepared pan.

Press it to the pan to make a firm and flat layer.

Refrigerate for 30 minutes.

Cut the layer into eight equal bars or squares, to your taste.

Consume immediately or refrigerate up to seven days.

You can store these energy bars in the freezer as well (for long-term storage). Wrap them in stretch plastic folium and store at –16 to –18 degrees.

Nutrition: Calories: 213 kcal Protein: 6.92 g Fat: 9.59 g Carbohydrates: 32.33 g

DESSERTS

Lemon Vegan Cake

Preparation Time: 10 minutes 

Cooking Time: 10 minutes

Servings: 3

Ingredients:

1 cup of pitted dates

2-1/2 cups pecans

1-1/2 cup agave

3 avocados, halved & pitted

3 cups of cauliflower rice, prepared

1 lemon juice and zest

½ lemon extract

1-1/2 cups pineapple, crushed

1-1/2 teaspoon vanilla extract

Pinch of cinnamon

1-1/2 cups of dairy-free yogurt

Directions:

Line your baking sheet with parchment paper.

Pulse the pecans in your food processor.

Add the agave and dates. Pulse for a minute.

Transfer this mix to the baking sheet. Wipe the bowl of your processor.

Bring together the pineapple, agave, avocados, cauliflower, lemon juice, and zest in your food processor. Get a smooth mixture.

Now add the lemon extract, cinnamon, and vanilla extract. Pulse.

Pour this mix into your pan, on the crust.

Refrigerate for 5 hours minimum.

Take out the cake and keep it at room temperature for 20 minutes.

Take out the cake’s outer ring.

Whisk together the vanilla extract, agave, and yogurt in a bowl.

Pour on your cake.

Nutrition: Calories 688 Carbohydrates 100g Fat 28g Protein 9g Sugar 40g

Dark Chocolate Granola Bars

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Servings: 12

Ingredients:

1 cup tart cherries, dried

2 cups buckwheat

¼ cup of flaxseed

1 cup of walnuts

2 eggs

1 teaspoon of salt

¼ cup dark cocoa powder

2/3 cup honey

½ cup dark chocolate chips

1 teaspoon of vanilla

Directions:

Preheat your oven to 350 degrees F.

Apply cooking spray lightly on your baking pan.

Pulse together the walnuts, wheat, tart cherries, salt, and flaxseed in your food processor. Everything should be chopped fine.

Whisk together the honey, eggs, vanilla, and cocoa powder in a bowl.

Add the wheat mix to your bowl. Stir to combine well.

Include the chocolate chips. Stir again.

Now pour this mixture into your baking dish.

Sprinkle some chocolate chips and tart cherries.

Bake for 25 minutes. Set aside for cooling before serving.

Nutrition: Calories 364 Carbohydrates 37g Cholesterol 60mg Fat 20g Protein 6g Sugar 22g Fiber 4g Sodium 214mg

Blueberry Crisp

Preparation Time: 5 minutes 

Cooking Time: 30 minutes

Servings: 4

Ingredients:

¼ cups pecans, chopped

1 cup buckwheat

½ teaspoon ginger

1 teaspoon of cinnamon

2 tablespoons olive oil

¼ teaspoon nutmeg

1 lb. blueberries

1 teaspoon of honey 

Directions:

Preheat your oven to 350 degrees F.

Grease your baking dish.

Whisk together the pecans, wheat, oil, spices, and honey in a bowl.

Add the berries to your pan. Layer the topping on your berries.

Bake for 30 minutes at 350 F.

Nutrition: Calories 327 Carbohydrates 35g Fat 19g Protein 4g Sugar 14g Fiber 5g Sodium 2mg Potassium 197mg

Chocolate Chip Quinoa Granola Bars

Preparation Time: 5 minutes 

Cooking Time: 10 minutes

Servings: 16

Ingredients:

½ cup of chia seeds

½ cup walnuts, chopped

1 cup buckwheat

1 cup uncooked quinoa

2/3 cup dairy-free margarine

½ cup flax seed

1 teaspoon of cinnamon

½ cup of honey

½ cup of chocolate chips

1 teaspoon of vanilla

¼ teaspoon salt

Directions:

Preheat your oven to 350 degrees F.

Spread the walnuts, quinoa, wheat, flax, and chia on your baking sheet.

Bake for 10 minutes.

Line your baking dish with plastic wrap. Apply cooking spray. Keep aside.

Melt the margarine and honey in a saucepot.

Whisk together the vanilla, salt, and cinnamon into the margarine mix.

Keep the wheat mix and quinoa in a bowl. Pour the margarine sauce into it.

Stir the mixture. Coat well. Allow it to cool. Stir in the chocolate chips.

Spread your mixture into the baking dish. Press firmly into the pan.

Plastic wrap. Refrigerator overnight.

Slice into bars and serve.

Nutrition: Calories 408 Carbohydrates 31g Fat 28g Protein 8g Sugar 14g Fiber 6g Sodium 87mg

Strawberry Granita

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 8

Ingredients:

2 lb. strawberries, halved & hulled

1 cup of water

Agave to taste

¼ teaspoon balsamic vinegar

½ teaspoon lemon juice

Just a small pinch of salt

Directions:

Rinse the strawberries in water.

Keep in a blender. Add water, agave, balsamic vinegar, salt, and lemon juice.

Pulse many times so that the mixture moves. Blend to make it smooth.

Pour into a baking dish. The puree should be 3/8 inch deep only.

Refrigerate the dish uncovered till the edges start to freeze. The center should be slushy.

Stir crystals from the edges lightly into the center. Mix thoroughly.

Chill till the granite is almost completely frozen.

Scrape loose the crystals like before and mix.

Refrigerate again. Use a fork to stir 3-4 times till the granite has become light.

Nutrition: Calories 72 Carbohydrates 17g Fat 0g Sugar 14g Fiber 2g Protein 1g

Apple Fritters

Preparation Time: 15 minutes 

Cooking Time: 10 minutes

Servings: 4

Ingredients:

1 apple, cored, peeled, and chopped

1 cup all-purpose flour

1 egg

½ cup cashew milk

1-1/2 teaspoons of baking powder

2 tablespoons of stevia sugar

Directions:

Preheat your air fryer to 175 degrees C or 350 degrees F.

Keep parchment paper at the bottom of your fryer.

Apply cooking spray.

Mix together ¼ cup sugar, flour, baking powder, egg, milk, and salt in a bowl.

Combine well by stirring.

Sprinkle 2 tablespoons of sugar on the apples. Coat well.

Combine the apples into your flour mixture.

Use a cookie scoop and drop the fritters with it to the air fryer basket’s bottom.

Now air fry for 5 minutes.

Flip the fritters once and fry for another 3 minutes. They should be golden.

Nutrition: Calories 307 Carbohydrates 65g Cholesterol 48mg Total Fat 3g Protein 5g Sugar 39g Fiber 2g Sodium 248mg

Roasted Bananas

Preparation Time: 2 minutes 

Cooking Time: 7 minutes

Servings: 1

Ingredients:

1 banana, sliced into diagonal pieces

Avocado oil cooking spray

Directions:

Take parchment paper and line the air fryer basket with it.

Preheat your air fryer to 190 degrees C or 375 degrees F.

Keep your slices of banana in the basket. They should not touch.

Apply avocado oil to mist the slices of banana.

Cook for 5 minutes.

Take out the basket. Flip the slices carefully.

Cook for 2 more minutes. The slices of banana should be caramelized and brown. Take them out from the basket.

Nutrition: Calories 121 Carbohydrates 27g Cholesterol 0mg Total Fat 1g Protein 1g Sugar 14g Fiber 3g Sodium 1mg

Berry-Banana Yogurt

Preparation Time: 10 minutes 

Cooking Time: 0 minute 

Servings: 1

Ingredients:

½ banana, frozen fresh 

1 container 5.3ounes Greek yogurt, non-fat 

¼ cup quick-cooking oats 

½ cup blueberries, fresh and frozen 

1 cup almond milk 

¼ cup collard greens, chopped 

5-6 ice cubes   

Directions:

Take microwave-safe cup and add 1 cup almond milk and ¼ cup oats 

Place the cups into your microwave on high for 2.5 minutes 

When oats are cooked and 2 ice cubes to cool  

Mix them well 

Add all ingredients in your blender 

Blend it until it gets a smooth and creamy mixture 

Serve chilled and enjoy! 

Nutrition: Calories: 379 Fat: 10g Carbohydrates: 63g Protein: 13g

Avocado Chocolate Mousse

Preparation Time: 10 minutes 

Cooking Time: 0 minute 

Servings: 9

Ingredients:

3 ripe avocado, pitted and flesh scooped out 

6 ounces plain Greek yogurt 

1/8 cup almond milk, unsweetened 

¼ cup espresso beans, ground 

¼ cup of cocoa powder 

½ teaspoon salt 

2 tablespoons raw honey 

1 bar dark chocolate 

1 teaspoon vanilla extract 

Directions:

Place all ingredients in your food processor 

Pulse until smooth 

Serve chilled and enjoy! 

Nutrition: Calories: 208 Fat: 4g Carbohydrates: 17g Protein: 5g

Anti-Inflammatory Apricot Squares

Preparation Time: 20 minutes 

Cooking Time: 0 minute 

Servings: 8

Ingredients:

1 cup shredded coconut, dried 

1 teaspoon vanilla extract 

1 cup apricot, dried 

1 cup macadamia nuts, chopped 

1 cup apricot, chopped 

1/3 cup turmeric powder 

Directions:

Place all ingredients in your food processor 

Pulse until smooth 

Place the mixture into a square pan and press evenly 

Serve chilled and enjoy! 

Nutrition: Calories: 201 Fat: 15g Carbohydrates: 17g Protein: 3g

Raw Black Forest Brownies 

Preparation Time: 2 hours and 10 minutes 

Cooking Time: 0 minute 

Servings: 6

Ingredients:

1 and ½ cups cherries, pitted, dried and chopped 

1 cup raw cacao powder 

½ cup dates pitted 

2 cups walnuts, chopped 

½ cup almonds, chopped 

¼ teaspoon salt 

Directions:

Place all ingredients in your food processor 

Pulse until small crumbs are formed 

Press the brownie batter in a pan  

Freeze for two hours 

Slice before serving and enjoy! 

Nutrition: Calories: 294 Fat: 18g Carbohydrates: 33g Protein: 7g

Berry Parfait

Preparation Time: 10 min 

Cooking Time: 10 min 

Servings: 5

Ingredients:

7oz / 200g almond butter 

3.5oz / 100g Greek yogurt 

14oz / 400g mixed berries 

2 tsp honey

7oz / 200g mixed nuts 

Directions:

Mix the Greek yogurt, butter, and honey until its smooth. 

Add a layer of berries and a layer of the mixture in a glass until it’s full. 

Serve immediately with sprinkled nuts. 

Nutrition: Calories: 250 Carbohydrates: 17 g Protein: 7.2 g Fat: 19.4 g Sugar: 42.3 g Fiber: 6.6 g Sodium: 21 mg

Sherbet Pineapple

Preparation Time: 20 Minutes 

Cooking Time: 0 Minute

Servings: 4

Ingredients:

1 can of 8-ounce pineapple chunks

1/3 cup of orange marmalade

¼ teaspoon of ground ginger 

¼ teaspoon of vanilla extract 

1 can of 11-ounce orange sections 

2 cups of pineapple, lemon or lime sherbet 

Directions:

Drain the pineapple, ensure you reserve the juice.

Take a medium-sized bowl and add pineapple juice, ginger, vanilla and marmalade to the bowl

Add pineapple chunks, drained mandarin oranges as well 

Toss well and coat everything 

Free them for 15 minutes and allow them to chill 

Spoon the sherbet into 4 chilled stemmed sherbet dishes

Top each of them with fruit mixture

Enjoy!  

Nutrition: Calories: 267 Cal Fat: 1 g Carbohydrates: 65 g Protein: 2 g

Easy Peach Cobbler

Preparation Time: 5 minutes 

Cooking Time: 20 minutes 

Servings: 6

Ingredients:

5 organic peaches, pitted and chopped 

¼ cup coconut palm sugar, divided 

½ teaspoon cinnamon 

¾ cup chopped pecans 

½ cup gluten-free oats 

¼ cup ground flaxseeds 

¼ brown rice flour 

¼ cup extra virgin olive oil 

Directions:

Preheat the oven to 3500F. 

Grease the bottom of 6 ramekins. 

In a bowl, mix the peaches, ½ of the coconut sugar, cinnamon, and pecans. 

Distribute the peach mixture into the ramekins. 

In the same bowl, mix the oats, flaxseed, rice flour, and oil. Add in the remaining coconut sugar. Mix until a crumbly texture is formed. 

Top the mixture over the peaches. 

Place for 20 minutes. 

Nutrition: Calories 26 Fat: 11g Carbohydrates: 28g Protein: 10g Sugar: 12g Fiber: 6g

Thar She’ Salts Peanut Butter Cookies

Preparation Time: 15 Minutes 

Cooking Time: 0 0 Minute

Servings: 9

Ingredients:

1 cup of raw almonds 

½ a cup of peanut butter (creamy and unsalted) 

1 cup of pitted Medjool dates 

1 and a ¼ teaspoon of vanilla extract 

Sea salt as needed 

Directions:

Take a food processor and add almonds, peanut butter, vanilla, dates and blend the whole mixture until a dough-like texture comes (should take a few minutes) 

If you want, add some more peanut butter to make the dough sticker.

Form balls using the dough and press down using a fork to create a criss-cross pattern

Sprinkle salt generously 

Serve immediately.

Nutrition: Calories: 350 Cal Fat: 17 g Carbs: 27 g Protein: 18 g

Almond Butter Balls Vegan 

Preparation Time: 10 Minutes 

Cooking Time: 0 0 Minute

Servings: 4

Ingredients:

12 dates, pitted and diced

1/3 cup of unsweetened shredded coconut 

2 and a ½ tablespoon of almond butter

Directions:

Take a bowl and add dates, almond butter, and coconut

Mix well

Use the mixture to form small balls

Store them in your fridge and chill them 

Enjoy!  

Nutrition: Calories: 62 Cal Fats: 3 g Carbohydrates:8 g Protein:1 g

Coffee Cream

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Servings: 4

Ingredients:

¼ cup brewed coffee

2 tablespoons swerve

2 cups heavy cream

1 teaspoon vanilla extract 

2 tablespoons ghee, melted

2 eggs

Directions:

In a bowl, combine the coffee with the cream and the other ingredients, whisk well and divide it into 4 ramekins and whisk well.

Introduce the ramekins in the oven at 350 degrees F and bake for 15 minutes.

Serve warm.

Nutrition: Calories 300  Fat: 11g Carbohydrates: 3g Protein: 4g Sugar: 12g

Almond Cookies

Preparation Time: 15 min 

Cooking Time: 15 min 

Servings: 12

Ingredients:

14oz / 400g non-wheat flour 

1tsp baking soda 

1tsp baking powder 

3.5oz / 100g tahini 

1.7oz / 50g coconut butter 

½ tsp vanilla

½ tsp honey

Salt  

Directions:

Mix the flour, soda, salt, baking powder together.

Mix tahini and coconut butter together and add 2 tbsp. water in the same bowl. 

Add honey, vanilla to the tahini mixture and blend it well with a mixer. 

Preheat your oven (180C/356F) and put a baking sheet on it.

Add 24 tablespoons of the mixture onto the baking sheet and let it bake in the oven for 11-15 minutes. 

Let it get cold a little bit and serve. 

Nutrition: Calories: 112 Carbohydrates:18 g Protein: 3.2 g Fat: 1.6 g Sugar: 23.1 g Fiber: 7.4 g Sodium: 28 mg

Chocolate Mousse

Preparation Time: 10 Minutes 

Cooking Time: 0 Minute

Servings: 4

Ingredients:

Coconut cream scraped from the upper side of 2 pieces of 13.5-ounce chilled cans of full-fat coconut milk 

4 tablespoons of cocoa

3 tablespoons of Agave Nectar 

1 teaspoon of vanilla extract 

Directions:

Take a large bowl and scoop out the thick coconut cream from the can to the bowl 

Add nectar, vanilla extract and cocoa to the bowl 

Beat it well using an electric mixer, starting from low and going to medium until a foamy texture appears 

Divide the mix evenly amongst ramekins and chill to your desired level of cold 

Enjoy!  

Nutrition: Calories: 134 Cal Fat: 3.8 g Carbohydrates: 16 g  Protein: 3.8 g

Raspberry Diluted Frozen Sorbet 

Preparation Time: 10 min 

Cooking Time: 20 min 

Servings: 4

Ingredients:

14oz / 400g frozen raspberry 

fl oz / 50g almond milk 

1 tsp honey

Mint

Directions:

Put the almond milk and raspberry in a mixer till it’s smooth and leave the consistency in the freezer for 20 minutes. 

When serving, put them in ice cream bowls and serve with mint on top. 

Nutrition: Calories: 47 Carbohydrates: 11 g Protein: 1 g Fat: 0.4 g Sugar: 37.2 g Fiber: 6.0 g Sodium: 24 mg

Chocolate Covered Strawberries

Preparation Time: 15 Minutes

Cooking Time: 0 Minute

Servings: 24

Ingredients:

16 ounces milk chocolate chips

2 tablespoons shortening

1-pound fresh strawberries with leaves

Directions:

In a bain-marie, melt chocolate and shorter, occasionally stirring until smooth. Hold them by the toothpicks and immerse the strawberries in the chocolate mixture.

Put toothpicks in the top of the strawberries.

Turn the strawberries and put the toothpick in the Styrofoam so that the chocolate cools.

Nutrition: Calories: 115 Cal Fat: 12.5 g Carbohydrates: 3.2 g Protein: 6g

Coconut Muffins

Preparation Time: 5 Minutes

Cooking Time: 25 Minutes

Servings: 8

Ingredients:

½ cup ghee, melted

3 tablespoons swerve

¼ teaspoon vanilla extract 

1 cup coconut, unsweetened and shredded

¼ cup of cocoa powder

eggs, whisked

1 teaspoon baking powder

Directions:

In a bowl, combine the ghee with the swerve, coconut, and the other ingredients, stir well and divide it into a lined muffin pan. Bake at 370 degrees F for 25 minutes, cool down and serve. 

Nutrition: Calories: 324 Fat: 31g Carbohydrates: 8.3g Protein: 4g Sugar: 11g

Chocolate Cherry Chia Pudding 

Preparation Time: 4 hours and 5 minutes 

Cooking Time: 0 minutes

Servings: 4

Ingredients:

1 ½ cup Any non-dairy milk like coconut or almond milk

3 tbsp. Raw cacao powder

½ cup Sliced pitted cherries

¼ cup Chia seeds You can also use chia seed powder. 

3 tbsp. Maple syrup or honey

Additional toppings:

Raw cacao nibs

Extra cherries

Dark chocolate shavings (Preferably 70% dark chocolate or more) 

Directions:

Use a mason jar or a bowl. If you're using a bowl, just pour in the milk, maple syrup, chia seeds or powder, and raw cacao. Stir thoroughly and place in the refrigerator for 4 hours or more. 

If you decide to use a mason jar, just pour in the same ingredients, screw the lid on and shake vigorously! 

Serve in separate dishes and top with any or all of the toppings I listed above. 

Enjoy!  

Nutrition: Calories: 811 kcal Protein: 2.38 g Fat: 83.36 g Carbohydrates: 16.88 g

Strawberry Orange Sorbet

Preparation Time: 5 minutes

Cooking Time: 0 minutes

Servings: 3

Ingredients:

1 cup Orange juice or coconut water

1 pound Frozen strawberries

Direction:

Pour strawberries in a blender and pulse until all you have left are flakes. 2 minutes tops.

Now add the coconut water or orange juice and pulse until you get a nice and smooth puree. Have a spatula handy because you might need to scrape some of the puree off the walls of the blender sometimes.

Serve as soon as you're done or put in the freezer for 45 minutes for a sorbet feel.

Also, you can pour the smoothie into popsicle molds and freeze for hours or even overnight.

Enjoy!

Nutrition: Calories: 118 kcal Protein: 2.88 g Fat: 2.19 g Carbohydrates: 23.25 g

Pineapple Cake

Preparation Time: 15 minutes 

Cooking Time: 50 minutes

Servings: 8

Ingredients:

2 Whole medium eggs 

5 tbsp. Raw honey

1 tbsp. Almond flour

1 tsp. Vanilla extract

15 pcs. Frozen sweet cherries 

3 tbsp. Melted coconut oil

2 slices Fresh pineapples

½ tsp. Baking powder

Directions:

Prep oven by preheating to 350°F.

Remove the skin and core of the pineapples. Set aside. 

Drizzle 1½ tablespoons of raw honey in a round cake tin. 

Layer the pineapple rings and sweet cherries on the honey in a decorative fashion. 

Bring the cake tin in the oven then bake for 15 minutes. 

While all that is going on, mix in the almond and baking powder. 

In a separate bowl, combine the eggs and leftover honey. Drizzle in coconut oil and stir. 

Now add the almond mix to the egg mix and stir thoroughly. 

Take out the cake tin and drizzle batter over the top of the partially baked pineapple rings and use a spatula to spread it evenly. 

Put the cake tin back in the oven and bake for an additional 35 minutes.  

When it's all set, take it out of the oven and leave it to sit for 10 minutes before place it to a plate.  

Serve with extra cherries if you like.

Nutrition: Calories: 120 kcal Protein: 2.3 g Fat: 6.99 g Carbohydrates: 12.98 g

Mediterranean Rolled Baklava With Walnuts

Preparation Time: 20 minutes 

Cooking Time: 40 minutes

Servings: 12

Ingredients:

2 cups Walnuts 

1 Lemon zest 

1 cup Cream of wheat or plain breadcrumbs

8 sheets Thawed phyllo dough

3 tbsp. Sugar

1/3 cup Milk

3 sticks Melted Unsalted butter

Syrup:

1 medium Lemon

3 cups Granulated sugar

3 cups Water

Directions:

Mix 3 cups of sugar, 3 cups of water and lemon slices in a pan and leave to boil

Lower the heat, then let it simmer until the sugar completely dissolves. It should take 15 minutes. You should have a nice smooth syrup now. Now leave it to cool for a bit. 

Chop the walnuts in a blender into bits using short pulses. 

Pour the walnuts in a bowl along with the cream of wheat, lemon zest and 4 tablespoons of sugar. 

Stir in milk and set aside. 

Now, preheat your oven to 375°F. 

Spread out the phyllo dough and fit it into a baking pan. Trim off the edges that don't fit with scissors. Cover the remaining phyllo sheets while you work so they don't dry out. 

Place a sheet on a clean flat surface and glaze with melted butter. Do this for all the sheets until it's finished. 

Arrange the walnut mixture on one side of the sheets and roll them up like you're trying to make a sausage. Do this for all the sheets and walnuts. 

Arrange the walnut rolls on an ungreased baking pan and glaze with the leftover butter.

Bake for about 45 minutes. It's ready when it looks golden.  

Turn off the oven then pull out the baking pan. Drizzle syrup over the baklava, making sure the syrup gets everywhere.  

Bring back the baking pan into the oven then leave to sit for 5 minutes.  

Take off from the oven and leave it to cool for a few hours. Slice the rolls into tiny bits and serve.  

Nutrition: Calories: 488 kcal Protein: 4.49 g Fat: 36.89 g Carbohydrates: 38.21 g

Mint Chocolate Chip Ice-cream 

Preparation Time: 5 minutes 

Cooking Time: 0 minutes

Servings: 2

Ingredients:

2 Frozen overripe bananas

Pinch Spirulina or any natural food coloring, optional. 

3 tbsp. Chocolate chips or sugar-free chocolate chips

1/8 tsp. Pure peppermint extract

½ cup Raw cashews or coconut cream, optional. 

Pinch Salt  

Directions:

Mint or imitation peppermint won't be a substitute for this. Use pure peppermint extract and pour it all at once because a drop is more potent than you realize, so add slowly. 

Peel and cut the bananas first. Place the slices in a Ziplock bag then freeze. 

For the ice cream, put all the ingredients in a blender and pulse. You can skip the chocolate chips and just add them after blending. It'll turn out delicious either way.

Serve as soon as it's ready or freeze until it's firm enough, then serve! 

Nutrition: Calories: 250 kcal Protein: 6.13 g Fat: 24.37 g Carbohydrates: 7.72 g

Flourless Sweet Potato Brownies

Preparation Time: 10 minutes 

Cooking Time: 30 minutes

Servings: 9

Ingredients:

½ cup Cooked sweet potato

2 tsp. Vanilla extract

½ cup Almond butter

6 tbsp. Honey

½ tsp. Baking soda

1 large Whole egg

¼ cup  Unsweetened Cocoa powder

3 tbsp. Dairy-free chocolate chips, optional. 

Directions:

Prep your oven by preheating to 350ºF. 

Line a baking pan with parchment paper leaving a few extra inches on the sides to make it easier to discard or remove 

Blend all the ingredients, excluding the chocolate chips until you get a very smooth and soft batter. 

Transfer the creamy batter to your prepared baking pan and use a spatula to spread it around, so it looks almost even.

Slide it in the oven, then bake for 30 minutes or until a knife inserted into the pan comes out clean. 

Take off from the oven and leave to cool in the pan for 15 minutes before putting it up on a wire rack. 

If you decide to use the chocolate chip topping, put the chips in a microwave-safe dish and heat until it completely melts. Take off from the microwave and drizzle over the brownies. 

Serve or store! 

Nutrition: Calories: 171 kcal Protein: 5.17 g Fat: 9.28 g  Carbohydrates: 20.01 g

Paleo Raspberry Cream Pie

Preparation Time: 20 minutes 

Cooking Time: 0 minutes

Servings: 12

Ingredients:

For the crust:

1 ½ tbsp. Maple syrup 

Pinch Salt

½ cup Unsweetened shredded coconut

1 tsp. Vanilla extract

1 cup Roasted or salted cashews 

Raspberry filling:

¾ cup Unrefined coconut oil

1 ½ cup Roasted or salted cashews

½ cup & 1 tbsp. Maple syrup

¼ cup & 2 tsp. Fresh lemon juice

¼ cup Coconut cream from the top solid part of a can of coconut milk that has been refrigerated overnight

2 tsp. Vanilla extract

3 cups Fresh raspberries

Pinch Salt

Directions:

Prepare 12 muffin pans, line them with muffin liners, and set them aside. 

Make the crust. Set a pan over medium heat and the coconut and stir until it's completely toasted. Stay by the pan because coconuts tend to burn very easily.

Transfer the toasted coconuts to a bowl and leave to cool for 5 minutes or so. Honestly, this toasting step isn't particularly necessary, but I feel it adds amazing flavor to the crust. 

To make the crust, put all the ingredients in a blender and pulse at the lowest speed until the mix gets all clumpy. Also, don't pulse for too long, or you might end up with a paste. To know if it's ready, put a bit of the mixture on your fingers and pinch. If it gets clumpy, you're on track, if not, add a little water and pulse at the lowest speed for further minutes. 

Scoop the mix into the lined tins using your fingers to pack the mix tightly inside the pan.

Put the pans to refrigerate while you get to make the filling. 

In a tiny pot set over low heat, stir in all the ingredients until the oil and coconut cream melts completely. Clean the blender using a paper towel and pour in the filling. 

Pulse at high-speed for like 60 seconds or until it’s completely smooth. The only clumps we can forgive are the raspberry seeds. 

Drizzle a quarter of the filling over the top of each crust. There should be extra filling; you can store and use that in another dish. 

Place the coated muffins in the fridge to cool. This will take a few hours, like 6 hours, so if you don't have time for that, put it in the freezer.  

To serve, leave them to defrost for 80 minutes or until obviously creamy.

Nutrition: Calories: 565 kcal Protein: 7.74 g Fat: 43.72 g Carbohydrates: 42.72 g

Caramelized Pears

Preparation Time: 20 minutes 

Cooking Time: 5 minutes

Servings: 5

Ingredients:

1 Teaspoon Cinnamon

2 Tablespoon Honey, Raw

1 Tablespoon Coconut Oil

4 Pears, Peeled, Cored & Quartered

2 Cups Yogurt, Plain

¼ Cup Toasted Pecans, Chopped

1/8 Teaspoon Sea Salt 

Directions:

Get out a large skillet, and then heat the oil over medium-high heat. 

Add in your honey, cinnamon, pears, and salt. Cover, and allow it to cook for four to five minutes. Stir occasionally, and your fruit should be tender. 

Uncover it, and allow the sauce to simmer until it thickens. This will take several minutes. 

Soon your yogurt into four dessert bowls. Top with pears and pecans before serving. 

Nutrition: Calories: 290 Protein: 12 Grams Fat: 11 Grams Carbs: 41 Grams

Berry Ice Pops

Preparation Time: 3 Hours 5 Minutes

Cooking Time: 0 minutes

Servings: 4

Ingredients:

1 Cup Strawberries, Fresh or Frozen

2 Cups Whole Milk Yogurt, Plain

1 Cup Blueberries, Fresh or Frozen

¼ Cup Water

1 Teaspoon Lemon Juice, Fresh

2 Tablespoons Honey, Raw

Directions:

Place all together the ingredients in a blender, and blend until smooth. 

Pour into your molds, and freeze for at least three hours before serving.

Nutrition: Calories: 140 Protein: 5 Grams Fat: 4 Grams Carbs: 23 Grams

Fruit Cobbler

Preparation Time: 10 minutes 

Cooking Time: 20 minutes

Servings: 8

Ingredients:

1 Teaspoon Coconut Oil 

¼ Cup Coconut Oil, Melted

2 Cups Peaches, Fresh & Sliced 

2 Cups Nectarines, Fresh & Sliced

2 Tablespoons Lemon Juice, Fresh

¾ Cup Rolled Oats

¾ Cup Almond Flour

¼ Cup Coconut Sugar

½ Teaspoon Vanilla Extract, Pure

1 Teaspoon Ground Cinnamon

Dash Salt

Filter Water for Mixing

Directions:

Start by heating your oven to 425. 

Get out a cast-iron skillet, coating it with a teaspoon of coconut oil. 

Mix your lemon juice, peaches, and nectarines together in the skillet. 

Get out a food processor, mixing your almond flour, oats, coconut sugar, and remaining coconut oil. Add in your cinnamon, vanilla, and salt, pulsing until the oat mixture resembles a dry dough. 

If you need more moisture, add filtered water a tablespoon at a time, and then break the dough into chunks, spreading it across the fruit. 

Bake for twenty minutes before serving warm. 

Nutrition: Protein: 4 Grams Fat: 12 Grams Carbs: 15 Grams

Watermelon and Avocado Cream

Preparation Time: 2 hours

Cooking Time: 0 minutes

Servings: 4

Ingredients:

2 cups coconut cream

1 watermelon, peeled and chopped

2 avocados, peeled, pitted and chopped

1 tablespoon honey

2 teaspoons lemon juice

Directions:

In a blender, put all together the ingredients. Divide it into bowls, and keep in the fridge for 2 hours before serving.

Nutrition: Calories 121 Fat 2 Fiber: 2 Carbs: 6 Protein: 5

Coconut and Chocolate Cream

Preparation Time: 2 hours

Cooking Time: 0 minutes

Servings: 4

Ingredients:

2 cups coconut milk

2 tablespoons ginger, grated

2 tablespoons honey 

1 cup dark chocolate, chopped and melted

½ teaspoon cinnamon powder

1 teaspoon vanilla extract

Directions:

In a blender, put all together the ingredients and blend. Divide into bowls and place in the fridge for 2 hours before serving.

Nutrition: Calories: 200 Fat: 3 Fiber:5 Carbs: 12 Protein: 7

Chocolate Bananas

Preparation Time: 5 Minutes

Cooking Time: 15 Minutes

Servings: 4

Ingredients:

3 Bananas, large & cut into thirds

12 oz. Dark Chocolate

1 tbsp. Coconut Oil 

Directions:

Melt the chocolate and coconut oil in a double boiler for 3 to 4 minutes, till you get a smooth and glossy mixture. 

Next, keep the popsicles into the end of each of the banana by inserting it. 

After that, immerse the chocolate into the warm chocolate mixture. 

Shake off the excess chocolate and place them on parchment paper.

Sprinkle with the topping of your choice. 

Finally, place them in the freezer for a few hours or until set. 

Tip: You can use topping like chopped pistachios or with unsweetened chocolate sprinkles etc. 

Nutrition: Calories: 427Kcal Proteins:5.9g Carbohydrates: 80g Fat: 15.6g

Watermelon Sorbet

Preparation Time: 5 Minutes

Cooking Time: 15 Minutes

Servings: 4

Ingredients:

1 Seedless Watermelon, cubed 

Directions:

To start with, place the watermelon cubes in a baking sheet in an even layer.

After that, keep the sheet in the freezer for 2 hours or until the watermelon is solid.

Next, transfer the frozen watermelon cubes in the high-speed blender and puree them until you get a smooth puree. 

Then, pour the puree among the two loaf pans. 

Nutrition: Calories: 427Kcal Proteins:5.9g Carbohydrates: 80g Fat: 15.6g

Cinnamon Apple Chips

Preparation Time: 10 Minutes

Cooking Time: 2 Hours 

Servings: 3

Ingredients:

¾ tsp. Cinnamon, grounded 

3 Honey crisp Apple, large & sweet 

Directions:

For making this dessert fare, preheat the oven to 200 ˚ F.

After that, keep a parchment paper-lined baking sheet in the middle and lower rack.

With the help of an apple corer, core the apples and then slice the apples into 1/8-inch-thick rounds. 

Then, arrange the apples in the preheated baking sheet in a single layer. 

Next, sprinkle the cinnamon over the apples. 

Once sprinkled, bake them for 1 hour. 

Remove the baking sheet and then switch their position. 

Bake them for another 1 to 1 ½ hour or until the chips are crispy. 

Finally, once they are crisp according to your liking, remove the apple chips from the oven.

Allow the chips to cool for one hour before serving.  

Tip: You can top the apple crisps on top of ice creams or yogurt etc.   

Nutrition: Calories: 96Kcal Proteins: 0g Carbohydrates: 25.5g Fat: 0g

Avocado Brownies

Preparation Time: 10 Minutes

Cooking Time: 25 Minutes 

Servings: 16

Ingredients:

1 tsp. Baking Soda

1 Avocado, large 

¼ tsp. Sea Salt

½ cup Applesauce, unsweetened 

½ cup Cocoa Powder, Dutch-processed & unsweetened 

½ cup Maple Syrup

½ cup Coconut Flour 

3 Eggs, large

1 tap. Vanilla Extract 

Directions:

First, preheat the oven to 350 ˚ F. 

After that, place avocado, vanilla, applesauce, and maple syrup in a high-speed blender and blend for 2 minutes or until smooth.

Next, transfer the smooth mixture to a large mixing bowl.

To this, stir in the eggs and combine until whisked well. 

Then, spoon in the coconut flour, sea salt, and cocoa powder to the mixture. 

Give a good stir until everything comes together. 

Now, pour the mixture to a greased baking dish and bake for 23 to 25 minutes or until cooked.

Lastly, take off from the oven and allow it to cool for 15 to 20 minutes before serving.

Nutrition: Calories: 91Kcal Proteins: 1.9g Carbohydrates: 12.1g Fat: 4.3g

Fruit Salad

Preparation Time: 10 Minutes

Cooking Time: 20 Minutes 

Servings: 2-3

Ingredients:

½ of 1 Watermelon, chopped into small pieces

1 Pineapple, cut into small pieces

Dash of Turmeric 

4 Strawberries, chopped 

1 Red Papaya, cut into small pieces

1 tsp. Ginger, freshly grated 

1 Pomegranate, small 

Directions:

To start with, place all the fruits in a large-sized bowl. 

After that, spoon in the turmeric and ginger over the fruits. 

Toss well and serve. 

Tip: Instead of ginger, you can use cinnamon or clove. 

Nutrition: Calories: 118Kcal Proteins: 1.6g Carbohydrates: 36.6g Fat: 0.5g

Chocolate Chip Cookies

Preparation Time: 10 Minutes

Cooking Time: 20 Minutes 

Servings: 16

Ingredients:

½ cup Maple Syrup 

2 cups Almond Flour, finely sifted

½ cup Almond Butter

½ cup Dark Chocolate Chips, sugar-free 

Directions:

Preheat the oven to 350 ˚ F. 

Next, combine the almond flour, almond butter, and maple syrup in a medium-sized mixing bowl until mixed well.

To this, stir in the chocolate chips and mix again. 

With the help of an ice cream scooper, scoop out the mixture to a greased baking sheet. Flatten the top slightly with your hand. 

Finally, bake them for 10 to 12 minutes or until they are going to get browned. 

Nutrition: Calories: 176Kcal Proteins: 5g Carbohydrates: 16g Fat: 11g

Hot Chocolate

Preparation Time: 5 Minutes

Cooking Time: 5 Minutes 

Servings: 2

Ingredients:

½ tsp. Cinnamon 

1 tbsp. Coconut Oil

2 cups Almond Milk 

1 tbsp. Honey, raw

2 tbsp. Cocoa Powder, unsweetened 

¼ tsp. Turmeric

Directions:

To begin with, bring the almond milk to a boil in a deep saucepan over medium heat.

Now, bring this mixture to a simmer and then stir in the cocoa powder to it. 

After that, spoon in the turmeric powder and cinnamon to it. Mix well/

Then, add honey to it and once combined well, add the coconut oil

Give the drink a good mix until everything comes together. 

Serve immediately.  

Nutrition: Calories: 150 Kcal Proteins: 2.1g Carbohydrates: 15.2g Fat: 11.1gm

Tropical Popsicles

Preparation Time: 10 Minutes

Cooking Time: 10 Minutes 

Servings: 6

Ingredients:

2 Kiwi, sliced

3 cups Pineapple, chopped

2 tbsp. Coconut Oil 

2 tsp. Turmeric 

½ tsp. Black Pepper 

Directions:

First, place all the ingredients needed to make the popsicles excluding the kiwi in a high-speed blender for 2 minutes or until you get a smooth mixture. 

Next, pour the smoothie into the popsicle molds.

After that, insert the kiwi slices into the molds and then place the frames in the freezer until set. 

Tip: If you want texture, you can blend it less. 

Nutrition: Calories: 101 Kcal

Proteins: 0.5g

Carbohydrates: 15g

Fat:4g

Strawberry Ice Cream

Preparation Time: 5 Minutes 

Cooking Time: 5 Minutes 

Servings: 2-3

Ingredients:

1 Banana, frozen & sliced

1 cup Strawberries, frozen

1 tsp. Vanilla extract

2 tbsp. Coconut Milk 

Directions:

Start by placing strawberries and banana in a high-speed blender and blend it for 2 to 3 minutes.

While blending, spoon in the coconut milk, and the vanilla extract.

Continue blending until the mixture is thick and smooth.

Serve the ice-cream immediately since it does not keep well in the freezer.

Nutrition:

Calories: 78 Kcal

Proteins: 1g

Carbohydrates: 13.6g

Fat:2.7g

Blueberry Tarts

Preparation Time: 10 Minutes 

Cooking Time: 30 Minutes 

Servings: 5

Ingredients:

To make the crust:

1 cup Dates

1 cup Cashews

½ cup Raisins

½ tsp. Himalayan Salt

1 cup Walnuts

To make the filling:

1/8 tsp. Cinnamon

1 tbsp. Maple syrup

4 cups Blueberries

Directions:

To make this yummy dessert fare, keep all the nuts in a food processor and process the nuts until it becomes coarse flour.

Next, spoon in the dates, salt, and raisin to the nuts mixture and process them again.

Then, spread this mixture onto a greased parchment paper-lined baking sheet and place it in the refrigerator until set. 

For the filling, mix all the ingredients needed in a medium-sized bowl and mix them well.

Finally, spoon in the filling on to the crust and spread across evenly on all sides. 

Top with blueberries if desired. 

Nutrition: Calories: 544 Kcal Proteins: 12.4g Carbohydrates: 69.2g Fat:28.1g

Cookie Dough Bites

Preparation Time: 10 Minutes 

Cooking Time: 5 Minutes 

Servings: 2

Ingredients:

¼ cup Almond Flour

1 ½ cups Chickpeas, cooked

½ tsp. Salt

½ cup Almond Butter or any nut butter 

¼ cup Chocolate Chips, dairy-free & sugar-free

1 tsp. Vanilla Extract 

2 tbsp. Maple Syrup 

Directions:

First, place all the ingredients excluding the chocolate chips in a high-speed blender for 3 minutes or until you get a thick, smooth mixture. 

Next, transfer the mixture to a medium-sized bowl.

Then, fold in the chocolate chips into the batter.

Check for sweetness and add more maple syrup if needed. 

Serve and enjoy. 

Tip: Instead of maple syrup, you can also use Medjool dates. 

Nutrition: Calories: 373 Kcal Proteins: 12.6g Carbohydrates: 59.1g Fat:10g

Banana Cinnamon

Preparation Time: 2 minutes

Cooking Time: 8 minutes

Servings: 2-4

Ingredients:

1 large banana, chopped into ½ inch

2 tsp. honey

1 tsp. cinnamon

Directions:

In a small bowl, put the honey and cinnamon and combine well.

Heat the olive oil in a pan. Cook banana slices for 2 minutes or until browned all over.

Pour honey and cinnamon mixture over the bananas. Serve.

Nutrition: Calories: 33 kcal Protein: 1.64 g Fat: 1.52 g Carbohydrates: 3.43 g

Banana Cinnamon Cookies

Preparation Time: 5 minutes 

Cooking Time: 10 minutes

Servings: 2

Ingredients:

2 ripe bananas, peeled 

2/3 cup applesauce, unsweetened 

¼ cup almond milk, unsweetened 

4 pitted dates

1 tablespoon cinnamon

2/3 cup coconut flour

1 teaspoon vanilla

1 1/2 teaspoon lemon juice

3 tablespoons dried and chopped cranberries

1 teaspoon baking powder

2 tablespoons dried and chopped raisins

Directions:

Preheat the oven to 350 degrees F.  

In a food processor, combine almond milk, applesauce, dates, and bananas. Blend until you achieve a smooth consistency. 

Add in coconut flour, baking powder, cinnamon, vanilla, and lemon juice. Blend for 1 minute. Fold in cranberries and raisins.  

Pour a baking sheet with the cookie dough. Place inside the oven for 20 minutes. 

Allow to sit for 5 minutes and let it harden. Serve. 

Nutrition: Calories: 53 kcal Protein: 9.28 g Fat: 7.58 g Carbohydrates: 65.87 g

Avocado Chia Parfait

Preparation Time: 5 minutes 

Cooking Time: 20 minutes

Servings: 2

Ingredients:

1 tablespoon cashew nuts, chopped

For the Avocado Jam

2 avocados, diced

2 tablespoons chia seeds

⅛ teaspoon nutmeg powder

¾ teaspoon cinnamon powder

Pinch of sea salt 

For the Parfait Base 

1¼ cups almond milk

1 banana, mashed

⅛ teaspoon nutmeg powder

½ teaspoon cinnamon powder

2 tablespoons pumpkin seeds

Directions:

In a bowl, combine almond milk, banana, nutmeg powder, cinnamon powder, and pumpkin seeds. Mix until well combined. Chill in the fridge. 

Meanwhile, place the saucepan on medium heat. Combine avocados, nutmeg powder, cinnamon powder, and salt. Bring to a boil. Allow simmering for 20 minutes. 

Turn off the heat. Mash half of the jam using a wooden spoon. Let cool. Set aside. 

Spoon 2 tablespoons of parfait base and apple jam into parfait glasses. Garnish with cashew nuts. Serve.

Nutrition: Calories: 671 kcal Protein: 13.13 g Fat: 54.86 g Carbohydrates: 43.76 g

Choco Chia Cherry Cream

Preparation Time: 4 hours and 5 minutes 

Cooking Time: 0 minutes

Servings: 4

Ingredients:

1½-cups almond milk

¼-cup chia seeds, powdered

3-Tbsps raw cacao, powdered

2-Tbsps pure maple syrup or honey

½-cup cherries, pitted and sliced + extra for plating

Additional toppings: extra raw cacao nibs, cherries, and 70% or higher dark chocolate shavings

Directions:

Stir in all the ingredients, excluding the cherries in a mason jar. Mix well until thoroughly combined. Refrigerate overnight or for 4 hours.

When ready to serve, divide the pudding equally among four serving plates. Top each plate with the cherries. Garnish with the additional toppings.

Nutrition: Calories: 502 Fat: 16.7g Protein: 25.1g Sodium: 68mg Total Carbs: 86.3g Dietary Fiber: 23.6g Net Carbs: 62.7g

Avocado Choco Cake

Preparation Time: 10 minutes 

Cooking Time: 25 minutes

Servings: 8

Ingredients:

1-pc large avocado

1-tsp vanilla extract

½-cup maple syrup

½-cup applesauce, unsweetened

3-pcs large eggs

1-tsp baking soda

½-cup cocoa powder, unsweetened and Dutch-processed

½-cup coconut flour

¼-tsp sea salt

Directions:

Preheat your oven to 350°F. Grease a baking pan with coconut oil.

Combine the avocado, vanilla, syrup, and applesauce in your food processor. Blend until thoroughly combined.

Transfer the mixture in a large mixing bowl. Whisk in the eggs. Add the baking soda, cocoa powder, coconut flour, and sea salt. Mix well until thoroughly combined.

Add the batter in the baking pan. Put the pan in the oven. Bake for 25 minutes.

Allow cooling for 20 minutes before cutting the cake into 16 squares.

Nutrition: Calories: 253 Fat: 8.4g Protein: 12.6g Sodium: 245mg Total Carbs: 43.9g Dietary Fiber: 12.3g Net Carbs: 31.6g

Date Dough & Walnut Wafer

Preparation Time: 15 minutes 

Cooking Time: 18 minutes

Servings: 8

Ingredients:

1½-cup oats (divided)

6-pcs Medjool dates, pitted and sliced into quarters

½-cup coconut, unsweetened

½-tsp baking soda

¼-tsp sea salt

½-cup walnuts

2-Tbsps ground flaxseed

1-pc egg

¼-cup coconut oil

For the Date Layer:

18-pcs Medjool dates, pitted

1-tsp lemon juice

½-tsp sea salt

Directions:

Preheat your oven to 325ºF. Line a baking pan with parchment paper.

Pulse a cup of oats in your food processor until forming a flour consistency.

Add in the dates, coconut, baking soda, and sea salt. Pulse again until the dates entirely break up.

Add the remaining oats and walnuts, and pulse until the nuts break, but still a bit chunky. Add the flaxseed, egg, and oil. Pulse the mixture further until thoroughly combined.

Set aside ½-cup of the date mixture to use as a topping later. Press down the remaining mix to an even layer in the pan.

Rinse your food processor, and add all the date layer ingredients. Pulse the mixture until the dates entirely break up and take on a light caramel color.

With wet hands, press the mixture down, smoothing it on the date mixture. Crumble and sprinkle the reserved date mixture over the top.

Put the pan in the oven. Bake for 18 minutes. Allow the wafer to cool completely before slicing into 16 pieces.

Nutrition: Calories: 203 Fat: 6.7g Protein: 10.1g Sodium: 76mg Total Carbs: 28.3g Dietary Fiber: 3g Net Carbs: 25.3g

Pineapple Pie

Preparation Time: 15 minutes 

Cooking Time: 50 minutes

Servings: 8

Ingredients:

5-Tbsps raw honey (divided)

15-pcs sweet cherries, fresh or frozen

2-pcs fresh pineapple, peeled, cored, and sliced into rings

3-Tbsps liquid coconut oil

2-pcs eggs

1-tsp pure vanilla extract

1-cup almond flour

½-tsp baking powder

Directions:

Preheat your oven to 350 ºF.

Pour 1½-tablespoon of the honey in a round baking tin. Arrange the cherries and pineapple rings on the bed of honey in a decorative pattern. Place the pan in the oven, then bake for at least  15 minutes.

In the meantime, stir in all the remaining ingredients in a mixing bowl. Mix well until forming the mixture into dough. Set aside.

Take the pan out from the oven. Press down the batter over the pineapple rings, smoothing it at the top.

Return the pan in the oven, and bake further for 35 minutes.

Nutrition: Calories: 213 Fat: 7.1g Protein: 15.9g Sodium: 39.2mg Total Carbs: 23.7g Dietary Fiber: 2.4g Net Carbs: 21.3g

Citrus Cauliflower Cake

Preparation Time: 5 hours and 30 minutes 

Cooking Time: 0 minutes

Servings: 10

Ingredients:

For the Crust:

2½-cups pecan nuts

1-cup dates, pitted

2-Tbsps maple syrup or agave

For the Filling:

3-pcs avocados, halved and pitted

3-cups cauliflower, riced

1½-cups pineapple, crushed

¾-cup maple syrup or agave

1-pc lemon, zest, and juice

A pinch of cinnamon

½-tsp lemon extract

½-tsp pure vanilla extract

For the Topping:

3-Tbsps maple syrup or agave

1-tsp pure vanilla extract

1½-cups plain coconut yogurt

Directions:

For the Crust:

Line a baking tray with parchment paper. Set the outer ring of a 9-inch springform pan onto the baking tray.

Pulse the pecans in your food processor to a finely ground texture. Add the remaining crust ingredients, and pulse further until the mixture holds together.

Transfer and press the mixture to an even layer in the baking tray.

For the Filling:

Wipe the bowl of your food processor, and add in the avocado, cauliflower, pineapple, syrup, and lemon zest and juice. Process the mixture to a smooth consistency.

Add the cinnamon and the lemon and vanilla extracts. Pulse until thoroughly combined. Pour the mixture over the crust. Place the tray in your freezer overnight, or for 5 hours.

Take the cake out from your freezer, and let it sit at room temperature for 20 minutes. Remove the outer ring.

For the Topping:

Stir in all the topping ingredients in a mixing bowl. Pour the mixture over the cake and spread evenly.

Nutrition: Calories: 667 Fat: 22.2g Protein: 33.3g Sodium: 237mg Total Carbs: 88.1g Dietary Fiber: 4.8g Net Carbs: 83.3g

Creamy & Chilly Blueberry Bites

Preparation Time: 2 hours and 5 minutes 

Cooking Time: 0 minutes

Servings: 2

Ingredients:

1-pint blueberries

2-tsp lemon juice

8-oz. vanilla yogurt

Directions:

Coat the blueberries with the lemon juice and yogurt in a mixing bowl. Toss carefully without squishing the berries.

Scoop out each of the coated berries and place them on a baking sheet lined with parchment paper. Put the sheet in your freezer for two hours before serving.

Nutrition: Calories: 394 Fat: 13.1g Protein: 19.7g Sodium: 164mg Total Carbs: 58.9g Dietary Fiber: 9.7g Net Carbs: 49.2g

Pistachioed Panna-Cotta Cocoa

Preparation Time: 18 minutes 

Cooking Time: 2 minutes

Servings: 6

Ingredients:

12-oz. dark chocolate

1-Tbsp coconut oil

3-pcs large bananas, sliced into thirds

Cocoa nibs, chopped

Spiced or smoked almonds, chopped

Salted pistachios, chopped

Directions:

Line a baking pan with parchment paper.

Melt the dark chocolate with oil in your microwave. Set aside.

Pierce a Popsicle stick halfway into one end of each banana.

Dip each banana into the melted chocolate. Place dipped bananas into the baking sheet. Sprinkle generously with the cocoa nibs, almonds, and pistachios. Place the sheet in your freezer to harden and set.

Nutrition: Calories: 454 Fat: 15.1g Protein: 22.7g Sodium: 91mg Total Carbs: 61.6g Dietary Fiber: 4.9g Net Carbs: 56.7g

Pure Avocado Pudding

Preparation Time: 3 hours 

Cooking Time: 0 minutes

Servings: 4

Ingredients:

1 cup almond milk

2 avocados, peeled and pitted

¾ cup cocoa powder

1 teaspoon vanilla extract

2 tablespoons stevia 

¼ teaspoon cinnamon

Walnuts, chopped for serving 

Directions:

Add avocados to a blender and pulse well

Add cocoa powder, almond milk, stevia, vanilla bean extract and pulse the mixture well

Place into serving bowls then top with walnuts

Chill for 2-3 hours and serve!

Nutrition: Calories: 221 Fat: 8g Carbohydrates: 7g Protein: 3g

Sweet Almond And Coconut Fat Bombs

Preparation Time: 10 minutes + 20 minutes chill time

Cooking Time: 0 minutes

Servings: 4

Ingredients:

¼ cup melted coconut oil

9 and ½ tablespoons almond butter

90 drops liquid stevia

3 tablespoons cocoa

9 tablespoons melted almond butter, sunflower seeds 

Directions:

Take a bowl and add all of the listed ingredients

Mix them well

Pour scant 2 tablespoons of the mixture into as many muffin molds as you like

Chill for 20 minutes and pop them out

Serve and enjoy!

Nutrition: Total Carbs: 2g Fiber: 0g Protein: 2.53g Fat: 14g

Spicy Popper Mug Cake 

Preparation Time: 5 minutes 

Cooking Time: 5 minutes

Servings: 2

Ingredients:

2 tablespoons almond flour

1 tablespoon flaxseed meal

1 tablespoon almond butter

1 tablespoon cashew cheese

1 large egg

1 bacon, cooked and sliced

½ a jalapeno pepper

½ teaspoon baking powder

¼ teaspoon sunflower seeds 

Directions:

Take a frying pan then place it on medium heat

Put sliced bacon and cook until they have a crispy texture

Take a microwave proof container and mix all of the listed ingredients(including cooked bacon), clean the sides

Microwave for 75 seconds making to put your microwave to high power

Take out the cup and slam it against a surface to take the cake out

Garnish with a bit of jalapeno and serve!

Nutrition: Calories: 429 Fat: 38g Carbohydrates: 6g Protein: 16g

The Most Elegant Parsley Soufflé Ever

Preparation Time: 5 minutes 

Cooking Time: 6 minutes

Servings: 5

Ingredients:

2 whole eggs

1 fresh red chili pepper, chopped

2 tablespoons coconut cream

1 tablespoon fresh parsley, chopped

Sunflower seeds to taste

Directions:

Preheat your oven to 390 degrees F

Almond butter 2 soufflé dishes 

Put the ingredients to a blender and mix well

Divide batter into soufflé dishes and bake for 6 minutes

Serve and enjoy! 

Nutrition: Calories: 108 Fat: 9g Carbohydrates: 9g Protein: 6g

Fennel and Almond Bites

Preparation Time: 10 minutes + 3 hours freezing time

Cooking Time: 25 minutes

Servings: 10

Ingredients:

1 teaspoon vanilla extract 

¼ cup almond milk

¼ cup of cocoa powder

½ cup almond oil

A pinch of sunflower seeds

1 teaspoon fennel seeds

Directions:

Take a bowl and mix the almond oil and almond milk

Beat until smooth and glossy by using an electric beater

Mix in the rest of the ingredients

Take a piping bag and pour into a parchment paper-lined baking sheet

Freeze for 3 hours and stored in the fridge

Nutrition: Total Carbs: 1g Fiber: 1g Protein: 1g Fat: 20g 

Coconut Butter Fudge

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 6

Ingredients:

1 cup of coconut butter

2 tablespoons of raw honey

¼ teaspoon of salt

1 teaspoon of pure vanilla extract

Directions:

Begin by lining an 8 x 8 inch baking dish with parchment paper.

Melt the coconut butter, honey, and vanilla over low heat.

Put the mixture into the baking pan, and refrigerate for 2 hours before serving.

Nutrition: Total Carbohydrates: 6g Dietary Fiber: 0g Net Carbs: Protein: 0g Total Fat: 36g Calories: 334

Raspberry Gummies

Preparation Time: 5 minutes 

Cooking Time: 15 minutes

Servings: 6

Ingredients:

1 cup of frozen raspberries

3 tablespoons of raw honey

¼ cup of grass-fed gelatin

¾ cup of cold water

Directions:

Place the water and frozen raspberries into a blender, and blend until smooth. Put into a large saucepan on medium heat.

Add the honey and gelatin and whisk together. Lower the heat, then whisk for another 5 minutes.

Pour into molds or a baking dish, and place in the refrigerator for at least 1 hour until firm. If you use a baking dish, cut the gelatin into squares; if not, just pop the gelatin out of the molds.

Nutrition: Total Carbohydrates: 9g Dietary Fiber: 1g Net Carbs: Protein: 0g Total Fat: 0g Calories: 37

Turmeric Milkshake

Preparation Time: 5 minutes 

Cooking Time: 0 minutes

Servings: 2

Ingredients:

2 cups of unsweetened almond milk

3 tablespoons of raw honey

2 tablespoons of raw cocoa powder

1 tablespoon of ground flaxseeds

1 teaspoon of turmeric

2 frozen bananas

Directions:

Put all together the ingredients into a high-speed blender, and blend until smooth.

Divide between two serving glasses, and enjoy straight away.

Nutrition: Total Carbohydrates: 74g Dietary Fiber: 7g Protein: 4g Total Fat: 6g Calories: 334

No-Bake Carrot Cake Bites

Preparation Time: 15 minutes 

Cooking Time: 0 minutes

Servings: 6

Ingredients:

1 and a ½ cups of carrots

1 cup of pitted Medjool dates

½ teaspoon of ground ginger

1 tablespoon of pure maple syrup

1 teaspoon of cinnamon

1 cup of walnuts

¾ cup of shredded coconut

Directions:

Place all together the ingredients into a high-speed blender or food processor, and blend until the mixture comes together, adding a teaspoon of water at a time if needed.

Take the carrot mixture and press down into a cupcake tin, and refrigerate until firm.

Pop the carrot cakes out of the muffin tin, and enjoy!

Nutrition: Total Carbohydrates: 32g Dietary Fiber: 5g Net Carbs: Protein: 3g Total Fat: 12g Calories: 231

Chocolate Fudge Bites

Preparation Time: 10 minutes 

Cooking Time: 3 minutes

Servings: 10

Ingredients:

1 and a ¼ cup of boiling water

3 tablespoons of grass-fed gelatin

½ cup of cold water

½ cup of raw cocoa powder

½ cup of coconut milk powder

1 cup of coconut oil

1/3 cup of pure maple syrup

Directions:

Mix one and a quarter cup of boiling water with the gelatin, and boil for 3 minutes. Then, place the gelatin mixture into a blender with the cold water and remaining ingredients. Blend for a couple of minutes to help the gelatin solidify.

Place the mixture into the bottom of a greased baking dish, then refrigerate until firm.

Cut into small serving squares.

Nutrition: Total Carbohydrates: 30g Dietary Fiber: 3g Net Carbs: Protein: 2g Total Fat: 24g Calories: 317

Blueberry Energy Bites

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 6

Ingredients:

½ cup of gluten-free oat flour

¼ teaspoon of cinnamon

2 tablespoons of pure maple syrup

2 tablespoons of organic peanut butter

½ teaspoon of sea salt

2 tablespoons of dried blueberries

½ cup of unsweetened almond milk

Directions:

Place the dry ingredients into a mixing bowl, including the peanut butter, and stir until combined.

Put in the almond milk and maple syrup, and stir.

Form into 1 inch balls, and place in the refrigerator to firm up before serving.

Nutrition: Total Carbohydrates: 13g Dietary Fiber: 1g Net Carbs: Protein: 3g Total Fat: 1g Calories: 93

Beet Pancakes

Preparation Time: 10 minutes 

Cooking Time: 12 minutes

Servings: 3

Ingredients:

4 Cups Roasted Beet, Puree

1 Cup Flour

3 Cup Whole Wheat Flour

6 Tsp. Brown Sugar

1 Tbsp. Baking Powder

Salt

1/4 Tsp Baking Soda

1/2 Cup Heavy Milk

1/3 Cup Plain Greek Yoghurt

1 Large Egg

1/2 Cup Melted Butter

1 Tsp. Vanilla Extract

Directions:

.Mix the dry ingredients in a bowl.

In another bowl, mix the wet ingredients.

Combine both mixtures until smooth. 

Fry the batter on a pan to make pancakes.

Serve with whip cream.

Nutrition: Calories: 359 kcal Carbs: 60 g Fat: 3.0 g Protein: 18.4 g.

Green Tea Pudding

Preparation Time: 20 minutes 

Cooking Time: 10 minutes

Servings: 3

Ingredients:

1 Tsp. Matcha Green Tea Powder

3 Eggs

100g Butter

2 Cup Heavy Milk

Salt

1/4 Cup Brown Sugar

1/4 Cup Corn Starch 

1/8-Tbsp. Cinnamon Powder

Directions:

In a big pot, mix brown sugar, milk, cornstarch, and matcha powder.

In medium heat, keep whisking until mixed.

Mix the hot batter with whisked eggs slowly.

Cook for 3-5 minutes.

Strain the mixture and add butter.

Put the mixture in a container, refrigerate for a few hours and serve.

Nutrition: Calories: 359 kcal Carbs: 60 g Fat: 3.0 g Protein: 18.4 g

Banana Bars

Preparation Time: 10 minutes 

Cooking Time: 60 minutes

Servings: 4

Ingredients:

5 Cup Ripe Mashed Banana

2 Eggs

2 Cup Brown Sugar

1/2 Cup Melted Butter

1/2 Cup Coconut Milk

1 Tsp. Pure Vanilla Extract

2 Cup Whole Wheat Flour

1 Tsp. Baking Soda

1/4 Tbsp. Cinnamon

Salt

1 Cup Chocolate Chips

Direction:

Preheat oven to 170C. 

Mix all together the ingredients to make the batter.

Place the batter in a wide tray and bake for 20 minutes at 170C.

Serve with liquid chocolate or fruits.

Nutrition: Calories: 330 kcal Carbs: 8.80 g Fat: 13.0 g Protein: 12.4 g.

Blueberry Sour Cream Cake

Preparation Time: 20 minutes 

Cooking Time: 70 minutes

Servings: 4

Ingredients:

2 Cups Of Brown Sugar

2 Tbsp. All-Purpose Flour

1 Cup Of Melted Butter

Salt

2 Large Eggs

1 Tsp Vanilla Extract

1 Tsp. Baking Powder

1 Cup Sour Cream

1 Tsp. Cinnamon Powder

1 Cup Blueberry

Direction:

Preheat oven on 175C.

Combine together the butter and sugar till light and fluffy.

Put sour cream, vanilla extract, and eggs into the mixture.

In another bowl, put all together the dry ingredients then mix.

Put the dry mixture into the butter mixture, adding blueberries, then combine well.

Place the batter into a greased pan then bake for 50-55 minutes at 170C.

Serve with sour cream and blueberries. 

Nutrition: Calories: 234 kcal Carbs: 43 g Fat: 21 g Protein: 14.4 g.

Peanut Butter Balls

Preparation Time: 20 minutes 

Cooking Time: 30 minutes

Servings: 5

Ingredients:

250g Creamy Peanut Butter

90g Melted Butter

200g Powdered Sugar

1 Tsp. Vanilla Extract

250g Chocolate

2 Tbsp. Peanut Oil.

Direction:

Mix everything except the oil and chocolates to form a batter

Refrigerate the batter for 45 minutes.

Make small balls with the batter using and place them on a parchment paper. Refrigerate for one more hour.

Melt some dark chocolate. Put the peanut balls into the chocolate and refrigerate for 20-25 minutes.

Serve with strawberry.

Nutrition: Calories: 340 kcal Carbs: 32 g Fat: 21 g Protein: 1.4 g.

Black Tea Cake

Preparation Time: 10 minutes  

Cooking Time: 35 minutes  

Servings: 10  

Ingredients:   

6 tablespoons black tea powder  

2 cups coconut milk   

½ cup coconut butter   

Chicory root powder to the taste  

4 eggs  

2 teaspoons vanilla extract   

½ cup coconut oil   

3 ½ cups almond flour  

1 teaspoon baking soda   

3 teaspoons baking powder   

Directions:

Put the coconut milk in a pot and warm it up over medium heat. Add tea, stir well, take off the heat and cool down, In a bowl, mix the coconut butter with the chicory powder, eggs, vanilla, coconut oil, almond flour, baking soda, baking powder, and tea mix. Stir well, pour into a lined cake pan, and bake in the oven at 350 degrees F for 30 minutes. Slice, divide between plates, and serve.  

Enjoy!  

Nutrition: Calories: 170 Fat: 4 Fiber: 5 Carbs: 6 Protein: 2  

Matcha and Blueberries Pudding

Preparation Time: 3 hours  

Cooking Time: 0 minutes  

Servings: 2  

Ingredients:

2 cups almond milk   

1 cup matcha green tea powder  

4 tablespoons chia seeds   

1 cup blueberries   

1 banana, sliced    

Directions:

Put chia seeds, milk and matcha powder in a bowl. Stir, cover, then place in the refrigerator for 3 hours. Divide into bowls, top with banana slices and blueberries and serve.  

Enjoy!  

Nutrition: Calories: 324 Fat: 9 Fiber: 18 Carbs: 24 Protein: 8  

Spiced Tea Pudding

Preparation Time: 10 minutes  

Cooking Time: 10 minutes  

Servings: 3  

Ingredients:

1 can coconut milk   

½ cup coconut flakes   

1 cup almond milk   

1 teaspoon nutmeg   

1 tablespoon ground cinnamon    

½ teaspoon cloves   

1 teaspoon allspice   

1 tablespoon raw honey   

2 teaspoons ground ginger   

1 teaspoon cardamom   

2 tablespoons pumpkin seeds   

1 ½ cups berries 

1 tablespoon chia seeds   

1 teaspoon green tea powder  

Directions:

In your blender, puree tea powder with coconut milk, almond milk, cinnamon, coconut flakes, nutmeg, allspice, cloves, honey, cardamom, and ginger divide into bowls. Heat a pan over medium heat, add berries until bubbling, then transfer to your blender and pulse well. Divide the berries into the bowls with the coconut milk mix, top with chia seeds and pumpkin seeds and serve.  

Enjoy!  

Nutrition: Calories: 150 Fat: 6 Fiber: 5 Carbs: 14 Protein: 8  

Lemonade Ice Pops

Preparation Time: 4 hours and 10 minutes  

Cooking Time: 0 minutes  

Servings: 4  

Ingredients:

2 cups cold water   

2 iced tea and lemonade tea bags  

1 cup hot water   

Directions:

Put hot water in a bowl, add tea bags, cover, and set aside for 10 minutes to steep. Squeeze the tea bags to take off all the water and then discard them. Add cold water, divide into your ice pop maker, freeze for 6 hours, and serve.  

Enjoy!  

Nutrition: Calories: 38 Fat: 0 Fiber: 0 Carbs: 0 Protein: 1  

Café-Style Fudge

Preparation Time: 10 minutes + chilling time 

Cooking Time: 0 minutes

Servings: 6

Ingredients:

1 tablespoon instant coffee granules

4 tablespoons confectioners’ Swerve 

4 tablespoons cocoa powder

1 stick butter

1/2 teaspoon vanilla extract

Directions:

Beat the butter and Swerve at low speed. 

Add in the cocoa powder, instant coffee granules, and vanilla and continue to mix until well combined. 

Spoon the batter into a foil-lined baking sheet. Refrigerate for 2 to 3 hours. Enjoy!

Nutrition: 144 Calories 15.5g Fat 2.1g Carbs 0.8g Protein 1.1g Fiber

Rum Butter Cookies

Preparation Time: 10 minutes + chilling time

Cooking Time: 5 minutes   

Servings: 12

Ingredients:

1/2 cup coconut butter 

1 teaspoon rum extract

4 cups almond meal

1 stick butter

1/2 cup confectioners’ Swerve 

Directions:

Melt the coconut butter and butter. Stir in the Swerve and rum extract. 

Afterward, add in the almond meal and mix to combine. 

Roll the balls and place them on a parchment-lined cookie sheet.

Keep in the refrigerator until ready to serve.

Nutrition: 400 Calories 40g Fat 4.9g Carbs 5.4g Protein 2.9g Fiber

Vanilla Cakes

Preparation Time: 10 minutes 

Cooking Time: 15 minutes

Servings: 8

Ingredients:

tsp. Vanilla extract

C.5 cup warmed coconut oil

.5 tsp.

Salt

.5 tsp. Baking soda

2 tsp. Baking powder

1 cup Agave sweetener

2 cup Whole wheat flour

1 cup Almond milk

1 tbsp. Apple cider vinegar

Directions:

Ensure your oven is set to 350F.

Prepare two muffin pans (12 c) for use by greasing them.

Add the apple cider vinegar into a measuring c that is large enough to hold at least 2 c. Add in the almond milk for a total of 1.5 c. Allow the results to curdle approximately 5 minutes or until done.

Put together the salt, baking soda, baking powder, sugar, and flour together in a large bowl and whisk well.

Separately, combine the vanilla, coconut oil, and curdled almond in its bowl before combining the two bowls and blending well. Add the results to the muffin pans, dividing evenly.

Place the muffin pans in the oven and let them cook for about 15 minutes. You will know if it's all already cook when you can press down on the tops and spring back when pressed lightly.

All the cake pans to cool on a wire rack before removing the cakes for the best results.

Nutrition: Calories: 336 kcal Protein: 5.75 g Fat: 16.25 g Carbohydrates: 44.15 g

Strawberry Shortcake

Preparation Time: 15 minutes 

Cooking Time: 0 minutes

Servings: 4

Ingredients:

1 tbsp. Low-calorie margarine

.25 cup Semi-sweet chocolate chips

2.3-inch Shortcake, quartered

12 hulled Strawberries 

Directions:

Using waxed paper, line a cookie sheet. 

Thread 2 shortcake pieces and 3 strawberries on 4 skewers.

In a small saucepan, combine together the margarine and chocolate chips before placing the saucepan on the stove over a burner turned to low heat. Stir until the ingredients are well blended.

Drizzle the chocolate onto the kabobs and then place them in the refrigerator for 4 minutes to cool. 

Nutrition: Calories: 40 kcal Protein: 1.85 g Fat: 2.3 g Carbohydrates: 3.32 g

Fried Pineapple Slice

Preparation Time: 10 minutes 

Cooking Time: 8 minutes

Servings: 8

Ingredients:

1 fresh pineapple (peeled and cut into large slices)

¼ cup of coconut oil 

¼ cup of coconut palm sugar 

¼ teaspoon of ground cinnamon 

Directions:

Warm a huge cast-iron skillet on medium heat. 

Add oil and sugar and cook until the coconut oil has melted while stirring continuously.

Add the pineapple slices into two batches and cook for approximately 1-2 minutes. 

Flip the medial side and cook for about a minute. Continue cooking for another minute.

Repeat the steps with the remaining slices. 

Sprinkle with cinnamon and serve. 

Nutrition: Calories: 138,Fats: 7g Carbs: 20.9g Sugar: 15.7g Proteins: 0.6g Sodium: 15mg

Grilled Peaches

Preparation Time: 10 minutes 

Cooking Time: 10 minutes

Servings: 6

Ingredients:

3 medium peaches (halved and pitted)

½ cup of coconut cream 

1 teaspoon of organic vanilla extract 

¼ cup of walnuts, chopped 

Ground cinnamon  

Directions:

Preheat the grill over medium-low heat. Grease the grill grate. 

Arrange the peach slices on the grill with the cut-side down. 

Grill each side for 3-5 minutes or until the desired doneness is attained. 

.Meanwhile, mix coconut cream with vanilla extract in a bowl. Beat until smooth. 

Spoon the whipped cream over each peach half. 

Top with walnuts and sprinkle with cinnamon. Serve immediately. 

Nutrition: Calories: 110 Fats: 8g Carbs: 8.8g Sugar: 7.8g Proteins: 2.4g Sodium: 3mg

Pumpkin Ice Cream

Preparation Time: 15 minutes 

Cooking Time: 0 minutes

Servings: 6

Ingredients:

1 (15-ounce) can of sugar-free pumpkin puree 

½ cup of dates (pitted and chopped)

2 (14-ounce) cans of unsweetened coconut milk 

½ teaspoon of vanilla flavor 

1 ½ teaspoon of pumpkin pie spice 

½ teaspoon of ground cinnamon 

Pinch of salt

Directions:

Put all together the ingredients in a high-speed blender and pulse. 

Transfer the puree to an airtight container and freeze for approximately 1-120 minutes.

Transfer the frozen puree to an ice-cream maker and process following the manufacturers.

Return the ice-cream to the airtight container and freeze for about 1-120 minutes before serving. 

Nutrition: Calories: 373 Fats: 31.9g Carbs: 24.7g Sugar: 16.2g Proteins: 4.2g Sodium: 51mg 

Raspberry Gummies

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Servings: 6

Ingredients:

1 cup of frozen raspberries

3 tablespoons of raw honey

¼ cup of grass-fed gelatin

¾ cup of cold water

Directions:

Pour water into a blender followed by frozen raspberries. Puree and transfer them to a saucepan over medium heat.

Add honey and gelatin. Whisk. Lower the heat, then whisk continuously for 5 minutes.

Put the mixture on a baking dish or molds and refrigerate for 60 minutes or until it firms.

If you used a baking dish, cut the gelatin into squares. Pop the gelatin out with the molds.

Nutrition: Total Carbohydrates: 9g Dietary Fiber: 1g Protein: 0g Total Fat: 0g Calories: 37

Lemon Sorbet

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 2

Ingredients:

2 tablespoons of fresh lemon zest, grated 

½ cup of raw honey 

2 cups of filtered water 

½ cups of fresh lemon juice 

Directions:

Freeze the ice-cream maker tub for a day before making the sorbet. 

Put all together the ingredients in a pan, excluding the freshly squeezed lemon juice and cook over medium heat.

Simmer for at least 1 minute, up to the sugar dissolves while stirring continuously. 

Remove the mixture from the heat and add lemon juice. 

Transfer the combination to an airtight container and refrigerate for around 2hours.

Put it into an ice-cream maker and process following the manufacturer’s instructions.

Add one tablespoon of oil when the motor is running. 

Return the ice-cream into the airtight container and freeze for approximately 2 hours.

Nutrition: Calories: 305 Fats: 1.5g Carbs: 74.9g Sugar: 73.8g Proteins: 1.9g Sodium: 40mg

Banana & Avocado Mousse

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 4

Ingredients:

2 cups of bananas (peeled and chopped)

2 ripe avocados (peeled, pitted, and chopped) 

1 teaspoon of fresh lime zest, grated finely 

1 teaspoon of fresh lemon zest, grated finely 

½ cup of fresh lime juice 

½ cup of fresh lemon juice 

1/3 cup of raw honey 

Directions:

Put all together the ingredients in a blender and pulse to puree.

Transfer the mousse to four serving glasses. 

Refrigerate for around 3 hours before eating. 

Nutrition: Calories: 368 Fats: 20.1g Carbs: 50.2g Sugar: 33.6g Proteins: 3.1g Sodium: 14mg

Strawberry Soufflé

Preparation Time: 15 minutes 

Cooking Time: 12 minutes

Servings: 6

Ingredients:

18 ounces of fresh strawberries, hulled 

1/3 cup of raw honey, divided 

5 organic egg whites, divided 

4 teaspoons of fresh lemon juice 

Directions:

Preheat the oven to 350F.  

Put the strawberries in a blender then pulse until a puree form. 

Strain the strawberry puree using a strainer while discarding the seeds. 

Combine the strawberry puree to three tablespoons of honey, two egg whites, and fresh lemon juice. Pulse until a frothy and light-weight develops. 

Beat the eggs in a separate bowl up to it becomes frothy. 

Add the remaining honey and beat until a stiff peak forms. 

Gently- fold the egg whites into the strawberry mixture. 

Transfer the mixture into six large ramekins and arrange them on a baking sheet. 

Bake for around 10-12 minutes. 

Remove from the oven and serve immediately.  

Nutrition: Calories: 100 Fats: 0.3g Carbs: 22.3g Sugar: 19.9g Proteins: 3.7g Sodium: 30mg  

Tropical Fruit Crisp

Preparation Time: 10 minutes 

Cooking Time: 15 minutes

Servings: 6

Ingredients:

For the Filling:

2 tablespoons of coconut oil 

2 tablespoons of coconut sugar 

1 large mango (cut into chunks) 

1 large pineapple (cut into chunks)

1/8 teaspoon of ground cinnamon 

1/8 teaspoon of ground ginger 

For the Topping:

¾ cup of almonds 

1/3 cup of unsweetened coconut, shredded 

½ teaspoon of ground allspice 

½ teaspoon of ground cinnamon 

½ teaspoon of ground ginger 

Directions:

Preheat the oven to 375 degrees F. 

For the filling: melt the coconut oil in a pan on medium-low heat and cook the coconut sugar for 1-2 minutes while stirring.

Add the remaining ingredients then cook for at least 5 minutes. Stir.

Remove the contents from heat and transfer it to a baking dish. 

For the topping: Put all together the ingredients in a mixer and pulse until a coarse meal forms.

Place the topping over the filling. 

Bake for at least 15 minutes or until the top becomes golden brown. 

Nutrition: Calories: 265 Fats: 12.4g Carbs: 38g Sugar: 23.3g Proteins: 4.3g Sodium: 17mg

No-Bake Cheesecake

Preparation Time: 20 minutes

Cooking Time: 0 minutes

Servings: 12

Ingredients:

For Crust:

1 cup of dates (pitted and chopped)

1 cup of raw almonds 

2-3 tablespoons of unsweetened coconut, shredded 

For Filling:

3½ cups of cashews, soaked overnight 

½ cup of coconut oil, melted 

2 tablespoons of fresh lemon rind, grated finely 

¾ cup of fresh lemon juice 

¾ cup of raw honey 

10 drops of liquid stevia 

1 teaspoon of organic vanilla extract 

Salt  

A thinly sliced lemon 

Directions:

Put together the dates, almonds, and coconut in a blender and pulse.

Transfer the puree a greased springform pan. 

Smooth the outer lining of the crust using a spatula.

Put cashews and oil in a food processor and pulse. 

Add the remaining ingredients except for lemon slices and pulse until it turns creamy and smooth. 

Place the combination over the crust evenly. 

Smooth the counter of filling using the corner of a spatula. 

Refrigerate for one hour. 

Take it off from the refrigerator and garnish with lemon slices. 

Cut it into desired sized slices and serve.  

Nutrition: Calories: 468 Fats: 32g Carbs: 6.6g Sugar: 44.1g Proteins: 8.4g Sodium: 23mg   

Citrus Strawberry Granita

Preparation Time: 15 minutes 

Cooking Time: 0 minutes

Servings: 4

Ingredients:

12 ounces of fresh strawberries, hulled 

1 grapefruit (peeled, seeded, and sectioned) 

2 oranges (peeled, seeded and sectioned)

¼ lemon

¼ cup of raw honey 

Directions:

Put strawberries, grapefruit, oranges, and lemon in a juicer and extract juice following the manufacturer’s instructions. 

Put 1½ cups of the veggie juice and honey to a pan and cook over medium heat for 5 minutes while stirring continuously. 

Remove it from heat and add it to the remaining juice. 

Set aside for approximately 30 minutes. 

Transfer the juice mixture into an 8x8-inch glass baking dish. 

Freeze for 4 hours while scraping after every 30 minutes. 

Nutrition: Calories: 145 Fats: 0.4g Carbs: 37.5g Sugar: 32.4g Proteins: 1.7g Sodium: 2mg 

Glazed Banana

Preparation Time: 10 minutes 

Cooking Time: 5 minutes

Servings: 2

Ingredients:

1 tbsp. of olive oil

1 peeled and sliced under-ripened banana

1 tbsp. of filtered water 

1 tbsp. of raw honey

1/8 tsp. of ground cinnamon 

Directions:

In a nonstick skillet, warm oil on medium heat.

Add banana slices and cook for about 1-2 minutes per side.

Meanwhile, in a small bowl, add water and honey and beat well.

Transfer the banana slices on a serving plate.

Immediately, pour honey mixture over banana slices.

Keep aside to cool completely. Serve with the sprinkling of cinnamon. 

Nutrition: Calories: 145 Fat: 7.2g Carbs: 22.2g Protein: 0.7g Fiber: 1.6g

Refreshing Raspberry Jelly

Preparation Time: 10 minutes+ 1 hour freezing 

Cooking Time: 30 minutes

Servings: 4

Ingredients:

2 pound of fresh raspberries 

¼ cup of water

1 tbsp. of fresh lemon juice 

Directions:

In a medium pan, add raspberries and water on low heat and cook for about 8-10 minutes until done completely.

Add lemon juice and cook for about 30 minutes, stirring occasionally.

Remove from heat and place the mixture into a sieve.

Arrange a strainer over a bowl.

Through strainer, strain the mixture by pressing with the back of a spoon.

Put the mixture into a blender then pulse till a jelly-like texture is formed.

Transfer into serving glass bowls and refrigerate for at least for about 1 hour.

Nutrition: Calories: 119 Fat: 1.5g Carbs: 27.2g Protein: 2.8g Fiber: 14.8g

Comforting Baked Rice Pudding

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 8

Ingredients:

2 cups of cooked brown rice

2 cups of unsweetened almond milk

2 large organic eggs

¼ cup of raw honey

1 tsp. fresh lemon zest, finely grated

1 tsp. of ground cinnamon

½ tsp. of ground ginger

½ tsp. of ground cardamom

1 peeled and sliced banana

¼ cup of almond flakes

Directions:

Set the oven to 390 F, then grease a baking dish.

Spread cooked rice at the bottom of the prepared baking dish evenly.

In a large bowl, put together the coconut milk, eggs, honey, lemon zest, spices, and beat until well combined.

Place the egg mixture over the rice evenly.

Arrange banana slices over egg mixture evenly and sprinkle with almonds.

Bake for about 20 minutes.

Serve warm.

Nutrition: Calories: 264 Fat: 4.9g Carbs: 50g Protein: 6.2g Fiber: 2.9g

Fall-Time Custard

Preparation Time: 15 minutes 

Cooking Time: 60 minutes

Servings: 6

Ingredients:

1 cup of canned pumpkin

1 tsp. of ground cinnamon

¼ tsp. of ground ginger

2 pinches of freshly grated nutmeg

Pinch of salt

2 organic eggs

1 cup of coconut milk

8-10 drops of liquid stevia

1 tsp. of organic vanilla extract

Directions:

Preheat the oven to 350 degrees F. 

In a large bowl, put together pumpkin and spices then mix.

In another bowl, add the eggs and beat well.

Add the remaining ingredients then whisk till well combined.

Add egg mixture into pumpkin mixture and mix till well combined.

Transfer the mixture into 6 ramekins.

Arrange the ramekins in a baking dish,

Add enough water in the baking dish about 2-inch high around the ramekins.

Bake for about 1 hour or till a toothpick inserted in the center comes out clean.

Nutrition: Calories: 131 Fat: 11.1g Carbs: 6.1g Protein: 3.3g Fiber: 2.3g

Creamy Frozen Yogurt

Preparation Time: 10 minutes + 2-3 hours freezing

Cooking Time:

Servings: 3

Ingredients:

2 peeled, pitted and chopped medium avocados

½ cup of unsweetened almond milk

½ cup of coconut yogurt

1 tbsp. of raw honey

2 tbsp. of fresh lemon juice

1 tsp. of organic vanilla extract

1 tsp. of fresh mint leaves

Directions:

In a blender, put all together the ingredients except mint leaves and pulse till creamy and smooth.

Place into an airtight container then freeze for at least 2-3 hours.

Take off from the freezer and keep aside for 10-15 minutes. 

With a spoon stir well.

Top with fresh mint leaves and serve.

Nutrition: Calories: 105 Fat: 1.3g Carbs: 20.3g Protein: 2.8g Fiber: 1.4g

Yummy Fruity Ice-Cream

Preparation Time: 20 minutes  + 3-4 hours freezing

Cooking Time: 0 minutes

Servings: 4

Ingredients:

1 cup fresh strawberries, hulled and sliced

½ peeled and sliced small banana

2 tbsp. of shredded coconut

½ cup of coconut cream

Directions:

In a powerful blender, put all together the ingredients and pulse till smooth.

Place it into an ice cream maker, then process according to the manufacturer’s directions.

Now, transfer into an airtight container. Freeze to set for at least 3-4 hours, stirring after every 30 minutes.

Nutrition: Calories: 103 Fat: 8.2g Carbs: 8.2g Protein: 1.2g Fiber: 2g

Glorious Blueberry Crumble

Preparation Time: 10 minutes 

Cooking Time: 30 minutes

Servings: 6

Ingredients:

For Crust:

1 cup of almond meal 

1 cup of toasted and finely crushed almonds

2 tbsp. of coconut sugar

½ tsp. of ground cinnamon

½ cup of softened coconut oil

4 cups of fresh blueberries

Directions:

Set the oven to 350F then lightly, grease a pie dish.

In a huge bowl, mix together all ingredients except blueberries.

Divide half of the almond mixture at the bottom of the prepared pie dish.

Place blueberries over almond mixture evenly.

Top with the remaining almond mixture evenly.

Bake for at least 30 minutes or till the top becomes golden brown.

Serve warm.

Nutrition: Calories: 411 Fat: 34.3g Carbs: 24.9g Protein: 7.4g Fiber: 6.4g

DRESSING AND SAUCE

Balsamic Vinaigrette

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 2-4

Ingredients:

½ cup of extra-virgin olive oil

½ cup of rice vinegar

2 tsp of Dijon mustard

1 clove of freshly minced garlic

1 tbsp. of honey or maple syrup

1 tsp of sea or kosher salt

¼ tsp of freshly ground black pepper

Directions:

Place all ingredients in a mason jar and cover tightly. Shake well until all ingredients are combined.

Keep in the refrigerator for at least 30 minutes before serving to keep its freshness.

Serve with your favorite salad or as your meat marinate.

Nutrition: Calories: 147 kcal Protein: 1.85 g Fat: 13.21 g Carbohydrates: 4.02 g

Dairy-Free Creamy Turmeric Dressing

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 2-4

Ingredients:

½ cup of tahini 

½ cup of extra-virgin olive oil

2 tbsp. of lemon juice

2 tsp of honey

1 tbsp. of turmeric powder

Some sea salt and pepper

Directions:

In a bowl, whisk all ingredients until well combined. Store in a mason jar and refrigerate for up to 5 days.

Nutrition: Calories: 328 kcal Protein: 7.3 g Fat: 29.36 g Carbohydrates: 12.43 g

Creamy Avocado Dressing

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 2-4

Ingredients:

2 small or 1 large-sized avocado, pitted and chopped

½ cup of extra-virgin olive oil

1 tsp of honey or maple syrup

1 clove of garlic, chopped

3 tbsp. of red wine vinegar

2 tsp of lemon or lime juice

3 tbsp. of chopped parsley

Onion powder

Some Kosher salt and ground black pepper

Directions:

Put all together the ingredients into a blender, except the oil. As the ingredients are blended, gradually add the oil into the mixture. Blend until smooth or becomes liquidy.

Use as a vegetable or fruit salad dressing. Put in the refrigerator for up to 5 days.

Nutrition: Calories: 300 kcal Protein: 4.09 g Fat: 27.9 g Carbohydrates: 11.41 g

Creamy Raspberry Vinaigrette

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 2-4

Ingredients:

2 tbsp. of raspberry vinegar

2 tbsp. of honey or maple syrup

1 tbsp. of Greek yogurt

1 tbsp. of Dijon mustard

½ cup of raspberries

1/3 cup of extra-virgin olive oil

Directions:

Place all together the ingredients except the oil into a blender, according to the ordered list. Cover and blend for 10 seconds, by slowly increasing the speed.

After 10 seconds, reduce the speed and gradually add the oil into the mixture. Keep the speed at a steady pace until all of the oil has been poured in. Blend until emulsified.

Store in a mason jar then refrigerate for up to 5 days. Serve with your favorite vegetable or fruit salad.

Nutrition: Calories: 151 kcal Protein: 2.22 g Fat: 9.47 g Carbohydrates: 14.65 g

Creamy Homemade Greek Dressing

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 2-4

Ingredients:

1/4 cup of white wine vinegar

2 tbsp. of lemon or lime juice

1/3 cup of extra-virgin olive oil

½ cup of high-quality mayonnaise, without preservatives

2 cloves of garlic, minced

½ tsp dried basil

½ tsp dried oregano

½ tsp parsley

½ tsp thyme

2 tsp of honey

¼ cup non-dairy milk (e.g., almond, rice milk)

A few tablespoons of water 

Some Kosher salt and pepper

Directions:

Place all together ingredients in a mason jar and shake, cover tightly, and shake well. Refrigerate for a few hours before serving or serve immediately on your favorite vegetable or fruit salad.

Shake well before use. Put in the refrigerator for up to 5 days.

You may add a few tablespoons of water to adjust the consistency as per your preference.

Nutrition: Calories: 474 kcal Protein: 2.08 g Fat: 50.1 g Carbohydrates: 5.31 g

Creamy Siamese Dressing

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 2-4

Ingredients:

1 cup of mayonnaise

¼ cup of non-dairy milk (e.g., almond, rice, soymilk)

¼ cup of unsweetened peanut sauce

2 tbsp. rice vinegar

1 tbsp. of honey or maple syrup

1 tbsps. freshly chopped cilantro

2 tbsp. of unsalted peanuts

Directions:

Place all ingredients except the cilantro and peanuts into a blender and blend until smooth and creamy. Then, add in the cilantro and peanuts and pulse the blender a few times until completely crushed and well combined. Put in a mason jar and bring it in the refrigerator.

Serve with your favorite garden salad, pasta or as a dipping sauce.

Nutrition: Calories: 525 kcal Protein: 18.14 g Fat: 45.55 g Carbohydrates: 11.01 g

Homemade Ranch

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 2-4

Ingredients:

½ cup of natural mayonnaise, without preservatives

¼ cup of Greek yogurt

2 tsp of dried chives

½ tsp of dried dill

½ tsp of dried parsley

½ tsp of garlic powder

½ tsp of onion powder

¼ tsp Kosher salt

1/8 tsp Freshly ground black pepper

¾ cup of non-dairy milk

Directions:

Put all together the ingredients except the milk into a medium bowl. Whisk together until well combined.

Add in the milk and mix well.

Pour in a mason jar or an airtight container. Serve immediately or refrigerate for up to 2 hours to keep the freshness. Place in the fridge for up to 5 days.

Serve with your favorite garden or fruit salad.

Nutrition: Calories: 482 kcal Protein: 3.55 g Fat: 51.98 g Carbohydrates: 1.63 g

Homemade Lemon Vinaigrette

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 2-4

Ingredients:

½ tsp of lemon zest

2 tbsp. of freshly squeezed lemon juice

1 tsp of honey or maple syrup

½ tsp of Dijon mustard, without preservatives

¼ tsp of sea salt

3 tbsp. of extra-virgin olive oil

Freshly ground black pepper

Directions:

Whisk all together the ingredients except olive oil and black pepper in a small bowl. Then gradually add 3 tbsp. of olive oil while constantly whisking until well combined. Add some ground black pepper to taste.

Put mason jar and refrigerate for up to 3 days.

Serve with your favorite garden salads.

Nutrition: Calories: 68 kcal Protein: 1.69 g Fat: 6.06 g Carbohydrates: 1.71 g

Strawberry Poppy Seed Dressing

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 2-4

Ingredients:

1/3 cup of honey 

¼ cup of raspberry vinegar

2 tbsp. of freshly squeezed orange juice

½ tsp of onion powder

¼ tsp of sea salt

¼ tsp of ground ginger

1/3 cup of extra-virgin olive oil

½ tsp of poppy seeds

Directions:

Place all ingredients, except the poppy seeds and oil into a blender. Blend until smooth and creamy. Then, gradually put the oil into the mixture until emulsified. Add in the poppy seeds and stir well.

Place in a mason jar then refrigerate before serving. Keep for up to 3 days.

Serve with your garden salads. 

Nutrition: Calories: 167 kcal Protein: 1.84 g Fat: 9.35 g Carbohydrates: 18.89 g

Homemade Ginger Dressing

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 2-4

Ingredients:

1 cup of chopped onion

6 tbsp. of freshly grated ginger

¼ cup of chopped celery

½ cup of chopped carrots

1 tsp of freshly minced garlic

2/3 cup of rice vinegar

¼ cup of water

2 tbsp. of ketchup

2 ½ tbsp. of unsalted, gluten-free soy sauce

¼ cup of honey or maple syrup

1 tsp of kosher salt

½ tsp of white pepper

1 cup of extra-virgin olive oil

Directions:

Place the onion, ginger, celery, carrots, and garlic into a blender. Blend until the mixture are fine but still lumpy from the small vegetable chunks.

Add in the vinegar, water, ketchup, soy sauce, honey or maple syrup, lemon juice, salt, and pepper. Pulse until the ingredients are well combined.

Gradually add the oil while blending, until everything is well mixed. The mixture should be runny but still grainy.

Serve with your favorite winter salad.

Nutrition: Calories: 389 kcal Protein: 2.71 g Fat: 32.08 g Carbohydrates: 22.14 g

Herby Raita

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 2-4

Ingredients:

1 large-sized cucumber, shredded

½ tsp of sea salt

1 cup of Greek yogurt

¼ cup of freshly chopped mint

1 tsp of lemon juice

¼ tsp of freshly ground black pepper

Directions:

Mix the cucumber with ¼ tsp of salt in a sieve and leave to drain for 15 minutes. Shake to release any excess liquid and transfer to a kitchen towel. Squeeze out as much liquid as possible using the paper towel.

Place the cucumber into a medium bowl then stir in the remaining ingredients until well combined.

Place in the refrigerator for at least 2 hours to keep its freshness. Best consume with spicy foods as it could relief the spiciness.

Nutrition: Calories: 69 kcal Protein: 4.33 g Fat: 3.66 g Carbohydrates: 4.93 g

Soy with Honey and Ginger Glaze

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 2-4

Ingredients:

¼ cup of honey

2 tbsp. gluten-free soy sauce

1 tbsp. of rice vinegar

1 tsp of freshly grated ginger

Directions:

Place all together the ingredients into a small bowl and whisk well. 

Serve with your favorite vegetables, chickens, or seafood. 

Keep the glaze in a mason jar, tightly covered, and refrigerate for up to 4 days.

Nutrition: Calories: 90 kcal Protein: 2.32 g Fat: 1.54 g Carbohydrates: 17.99 g

Apple and Tomato Dipping Sauce

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 2-4

Ingredients:

1 tbsp. of extra-virgin olive oil

1 large-sized shallot, diced

1 tbsp. natural tomato paste

1 garlic clove, finely chopped

½ tsp of sea salt

¼ tsp of freshly ground black pepper

1/8 tsp of ground cloves

3 medium-sized apples, roughly chopped

3 medium-sized tomatoes, roughly chopped

¼ cup of cider vinegar

1 tbsp. of maple syrup

Directions:

Put oil into a huge saucepan and heat it up over medium heat. 

Add shallot and cook until light brown for about 2 minutes. 

Mix in the tomato paste, garlic, salt, pepper, and cloves for about 30 seconds. Then add in the apples, tomatoes, vinegar, and maple syrup.

Bring to a boil then reduce the heat to let it simmer for about 30 minutes. Let cool for another 20 minutes before placing the mixture into the blender. Blend the mixture until smooth.

Keep in a mason jar or an airtight container; refrigerate for up to 5 days.

Serve it on a burger or with fries.

Nutrition: Calories: 142 kcal Protein: 3 g Fat: 3.46 g Carbohydrates: 26.93 g

Cucumber and Dill Sauce

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 2-4

Ingredients:

450g of Greek yogurt

1 cucumber, peeled and squeezed to remove excess liquid

1 cup of freshly chopped dill

¼ cup of lemon juice

1 tsp of sea salt

Directions:

In a medium bowl, put together the yogurt, cucumber, and dill then mix until well combined. Add in the lemon juice and salt to taste.

Cover and refrigerate for about 1-2 hours before serving to keep its freshness. Best serve with Mediterranean food, chips, fish, or even bread.

Nutrition: Calories: 97 kcal Protein: 13.49 g Fat: 2.1 g Carbohydrates: 6.34 g

Tomato and Mushroom Sauce

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 2-4

Ingredients:

1 medium-sized leek, chopped

2 stalks of celery, chopped

2 medium-sized carrots, chopped

450g of button mushrooms, diced

680g of unsalted tomato puree

½ cup of water

2 tsp of dried oregano

4 cloves of garlic, crushed

5 tbsp. of coconut milk

Some sea salt, seasoning

Black pepper, seasoning

Directions:

In a large skillet, place a few tablespoons of water and heat over medium heat. Once it sizzles, add in the mushrooms and Sautee for about 5 minutes, stir occasionally.

Next, add in the leek, carrots, and celery. Stir well and cook for about 5 minutes or until the vegetables are tender. Add more water if needed.

Stir in the tomato puree with ½ cup of water and dried oregano. Bring to a boil and then reduce the heat to let it simmer for about 15 minutes.

Take off from heat and mix in the garlic, coconut milk, and salt and pepper to taste.

Put in an airtight container, then store for up to 4 days in the refrigerator or freeze for up to 1 month. Serve with your favorite pasta.

Nutrition: Calories: 467 kcal Protein: 16.91 g Fat: 3.81 g Carbohydrates: 109.68 g

Tahini Dip

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 2-4

Ingredients:

1 small grated or finely minced clove of garlic (this is optional)

¼ cup of tahini

1 tbsp. of apple cider vinegar

1 tbsp. of freshly squeezed lemon juice

1 tbsp. of tamari

1 tsp of finely grated ginger, or ½ tsp of ground ginger

½ tsp of maple syrup

1 tsp of turmeric

1/3 cup of water

Directions:

Blend or whisk all ingredients together. Put the dressing in an airtight container then refrigerate for about 5 days.

Enjoy!

Nutrition: Calories: 120 kcal Protein: 4.77 g Fat: 9.63 g Carbohydrates: 5.12 g

Honey Bean Dip

Preparation Time: 5 minutes 

Cooking Time: 0 minutes

Servings: 3-4

Ingredients:

2 cherry tomatoes

2 tablespoons filtered water

1 tablespoon apple cider vinegar

1 (14-ounce) can each of kidney beans and black beans

2 garlic cloves

¼ teaspoon ground cumin

¼ teaspoon salt

2 teaspoons raw honey

1 teaspoon lime juice

Pinch cayenne pepper to taste

Freshly ground black pepper to taste

Directions:

In a blender or food processor, put together the beans, garlic, tomatoes, water, vinegar, honey, lime juice, cumin, salt, cayenne pepper, and black pepper.

Blend until it turns smooth. Add the mix in a bowl.

Cover and refrigerate to chill. You can refrigerate for up to 5 days.

Nutrition: Calories 158 Fat 1g Carbohydrates 33g Fiber 8g Protein 9g

Bean Potato Spread

Preparation Time: 25 minutes 

Cooking Time: 0 minutes

Servings: 7-8

Ingredients:

2 tablespoons lime juice

1 tablespoon olive oil

5 garlic cloves, minced

1 cup garbanzo beans, drained and rinsed

4 cups cooked sweet potatoes, peeled and chopped

¼ cup sesame paste

½ teaspoon cumin, ground

2 tablespoons water

A pinch of salt

Directions:

In a blender, put all together the ingredients and blend to make a smooth mix.

Transfer to a bowl.

Serve with carrot, celery, or veggie sticks.

Nutrition: Calories 156 Fat 3g Carbohydrates 10g Fiber 6g Protein 8g

Cashew Ginger Dip

Preparation Time: 5 minutes 

Cooking Time: 0 minutes

Servings: 1

Ingredients:

1 tablespoon extra-virgin olive oil

2 teaspoons coconut aminos

1 cup cashews, soaked in water for 20-25 minutes and drained

2 garlic cloves

¼ cup filtered water

1 teaspoon lemon juice

½ teaspoon ground ginger

¼ teaspoon salt

Pinch cayenne pepper

Directions:

In a blender or food processor, put together the cashews, garlic, water, olive oil, aminos, lemon juice, ginger, salt, and cayenne pepper.

Add the mix in a bowl.

Cover and refrigerate until chilled. You can use store it for 4-5 days in the refrigerator.

Nutrition: Calories 124 Fat 9g Carbohydrates 5g Fiber 1g Protein 3g

SMOOTHIE AND DRINKS

Blueberry Matcha Smoothie

Preparation Time: 5 minutes 

Cooking Time: 0 minutes

Servings: 2

Ingredients:

2 Cups Blueberries, Frozen

2 Cups Almond Milk

1 Banana

2 Tablespoons Protein Powder, Optional

¼ Teaspoon Ground Cinnamon

1 Tablespoon Chia Seeds

1 Tablespoon Matcha Powder

¼ Teaspoon Ground Ginger

A Pinch Sea Salt

Directions:

Blend everything until smooth. 

Nutrition: Calories: 208 Protein: 8.7 Grams Fat: 5.7 Grams Carbs: 31 Grams

Pumpkin Pie Smoothie

Preparation Time: 5 minutes 

Cooking Time: 0 minutes

Servings: 2

Ingredients:

1 Banana

½ Cup Pumpkin, Canned & Unsweetened

2-3 Ice Cubes

1 Cup Almond Milk

2 Tablespoons Almond Butter, Heaping

1 Teaspoon Ground Nutmeg

1 Teaspoon Ground Cinnamon

1 Teaspoon Vanilla Extract Pure

1 Teaspoon Maple Syrup, Pure

Directions:

Blend everything together until smooth.

Nutrition: Calories: 235 Protein: 5.6 Grams Fat: 11 Grams Carbs: 27.8 Grams

Fig Smoothie

Preparation Time: 5 minutes 

Cooking Time: 0 minutes

Servings: 2

Ingredients:

7 Figs, Halved (Fresh or Frozen)

1 Banana

1 Cup Whole Milk Yogurt, Plain

1 Cup Almond Milk

1 Teaspoon Flaxseed, Ground

1 Tablespoon Almond Butter

1 Teaspoon Honey, Raw

3-4 Ice Cubes

Directions:

Blend all together ingredients until smooth, and serve immediately.

Nutrition: Calories: 362 Protein: 9 Grams Fat: 12 Grams Carbs: 60 Grams

Ginger, Carrot, and Turmeric Smoothie

Preparation Time: 5 minutes 

Cooking Time: 0 minutes

Servings: 2

Ingredients:

1/8 tsp. Cayenne pepper

1 tsp. Turmeric, ground

1 tsp. Ginger, ground

1 tbsp. Hemp seeds, raw, shelled

1 cup Coconut water

½ cup Mango, fresh or frozen chunks

1 large Carrot, peeled and chopped 

1 Orange, peeled and separated

Directions:

Puree all of the ingredients together with one-half cup of ice until smooth and drink immediately.

Nutrition: Calories 250 35 grams sugar 4.5 grams fat 7 grams fiber 48 grams carbs 6 grams protein

Kiwi Strawberry Smoothie

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 1

Ingredients:

1 Kiwi, peeled and chopped

½ cup Strawberries, fresh or frozen, chopped

1 cup Milk, almond or coconut

1 tsp. Basil, ground

1 tsp. Turmeric, ground

1 Banana, diced

¼ cup Chia seed powder

Directions:

Drink immediately after all the ingredients have been well mixed.

Nutrition: Calories 250 9.9 grams sugar 1 gram fat 34 carbs grams 4.3 grams fiber

Blended Coconut Milk and Banana Breakfast Smoothie

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 4

Ingredients:

4 ripe medium-sized bananas

4 tbsp. flax seeds

2 cups almond milk

2 cups coconut milk

4 tsp. cinnamon

Directions:

Peel the banana and slice it into ½-inch pieces. Put all the ingredients in the blender and blend into a smoothie. Add a dash of cinnamon at the top of the smoothie before serving.

Nutrition: Calories: 332 kcal Protein: 12.49 g Fat: 14.42 g Carbohydrates: 42.46 g

Kale Smoothie

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 2

Ingredients:

10 kale leaves

5 bananas, peeled and cut into chunks

2 pears, chopped

5 tbsp. almond butter

5 cups almond milk

Directions:

In your blender, mix the kale with the bananas, pears, almond butter, and almond milk.

Pulse well, divide into glasses, and serve. Enjoy!

Nutrition: Calories: 267 Fat: 11 g Protein: 7 g Carbs: 15 g Fiber: 7 g

Raspberry Smoothie

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 2

Ingredients:

1 avocado, pitted and peeled

3/4 cup raspberry juice

3/4 cup orange juice

1/2 cup raspberries

Directions:

In your blender, mix the avocado with the raspberry juice, orange juice, and raspberries.

Pulse well, divide into 2 glasses, and serve. Enjoy!

Nutrition: Calories: 125 Fat: 11 g Protein: 3 g Carbs: 9 g Fiber: 7 g

Pineapple Smoothie

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 2

Ingredients:

1 cup coconut water

1 orange, peeled and cut into quarters

1 1/2 cups pineapple chunks

1 tbsp. fresh grated ginger

1 tsp. chia seeds

1 tsp. turmeric powder

A pinch black pepper

Directions:

In your blender, mix the coconut water with the orange, pineapple, ginger, chia seeds, turmeric, and black pepper. 

Pulse well, pour into a glass.

Serve for breakfast. Enjoy!

Nutrition: Calories: 151 Fat: 2 g Protein: 4 g Carbs: 12 g Fiber: 6 g

Beet Smoothie

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 2

Ingredients:

10 oz. almond milk, unsweetened

2 beets, peeled and quartered

1/2 banana, peeled and frozen

1/2 cup cherries, pitted

1 tbsp. almond butter

Directions:

In your blender, mix the milk with the beets, banana, cherries, and butter. 

Pulse well, pour into glasses, and serve. Enjoy!

Nutrition: Calories: 165 Fat: 5 g Protein: 5 g Carbs: 22 g Fiber: 6 g

Blueberry Smoothie

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 1

Ingredients:

1 banana, peeled

2 handfuls baby spinach

1 tbsp. almond butter

1/2 cup blueberries

1/4 tsp. ground cinnamon

1 tsp. maca powder

1/2 cup water

1/2 cup almond milk, unsweetened

Directions:

In your blender, mix the spinach with the banana, blueberries, almond butter, cinnamon, maca powder, water, and milk. 

Pulse well, pour into a glass, and serve. Enjoy!

Nutrition: Calories: 341 Fat: 12 g Protein: 10 g Carbs: 54 g Fiber: 12 g

Strawberry Oatmeal Smoothie

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 1

Ingredients:

1 cup soy milk

1/2 cup rolled oats

1 banana, broken into chunks

14 frozen strawberries

1/2 tsp. vanilla extract

1 1/2 tsp. honey

Directions:

Add everything to a blender jug.

Cover the jug tightly.

Blend until smooth. Serve and enjoy!

Nutrition: Calories: 172 Fat: 0.4 g Protein: 5.6 g Carbs: 8 g Fiber: 2 g

Raspberry Banana Smoothie

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 1

Ingredients:

1 banana

16 whole almonds

1/4 cup rolled oats

1 tbsp. flaxseed meal

1 cup frozen raspberries

1 cup raspberry yogurt

1/4 cup Concord grape juice

1 cup almond milk

Directions:

Add everything to a blender jug.

Cover the jug tightly.

Blend until smooth and then serve. Enjoy!

Nutrition: Calories: 214 Fat: 0.4 g Protein: 5.6 g Carbs: 8 g Fiber: 2.3 g

Almond Blueberry Smoothie

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 1

Ingredients:

1 cup frozen blueberries

1 banana

1/2 cup almond milk

1 tbsp. almond butter

Water, as needed

Directions:

Add everything to a blender jug.

Cover the jug tightly.

Blend until smooth. Serve and enjoy!

Nutrition: Calories: 211 Fat: 0.2 g Protein: 5.6 g Carbs: 3.4 g Fiber: 2.3 g

Green Vanilla Smoothie

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 1

Ingredients:

1 banana, cut in chunks

1 cup grapes

1 tub (6 oz.) vanilla yogurt

1/2 apple, cored and chopped

1 1/2 cups fresh spinach leaves

Directions:

Add everything to a blender jug.

Cover the jug tightly.

Blend until smooth. Serve and enjoy!

Nutrition: Calories: 131 Fat: 0.2 g Protein: 2.6 g Carbs: 9.1 g Fiber: 1.3 g

Purple Fruit Smoothie

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 1

Ingredients:

2 frozen bananas, cut in chunks

1/2 cup frozen blueberries

1 cup orange juice

1 tbsp. honey, optional

1 tsp. vanilla extract, optional

Directions:

Add everything to a blender jug.

Cover the jug tightly.

Blend until smooth. Serve and enjoy!

Nutrition: Calories: 133 Fat: 1.1 g Protein: 3.6 g Carbs: 7.6 g Fiber: 1.3 g

Vanilla Avocado Smoothie

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 1

Ingredients:

1 ripe avocado, halved and pitted

1 cup almond milk

1/2 cup vanilla yogurt

3 tbsp. honey

8 ice cubes

Directions:

Add everything to a blender jug.

Cover the jug tightly.

Blend until smooth. Serve and enjoy!

Nutrition: Calories: 143 Fat: 1.2 g Protein: 4.6 g Carbs: 21 g Fiber: 2.3 g

Triple Fruit Smoothie

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 1

Ingredients:

1 kiwi, sliced

1 banana, peeled and chopped

1/2 cup blueberries

1 cup strawberries

1 cup ice cubes

1/2 cup orange juice

1 container (8 oz.) peach yogurt

Directions:

Add everything to a blender jug.

Cover the jug tightly.

Blend until smooth. Serve and enjoy!

Nutrition: Calories: 124 Fat: 0.4 g Protein: 5.6 g Carbs: 8 g Fiber: 2.3 g

Peach Maple Smoothie

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 1

Ingredients:

4 large peaches, peeled and chopped

2 tbsp. maple syrup

1 cup fat-free yogurt

1 cup ice

Directions:

Add everything to a blender jug.

Cover the jug tightly.

Blend until smooth. Serve and enjoy!

Nutrition: Calories: 125 Fat: 0.4 g Protein: 5.6 g Carbs: 8 g Fiber: 2.3 g

Pink California Smoothie

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 1

Ingredients:

7 large strawberries

1 container (8 oz.) lemon yogurt

1/3 cup orange juice

Direction:

Add everything to a blender jug.

Cover the jug tightly.

Blend until smooth. Serve and enjoy!

Nutrition: Calories: 144 Fat: 0.4 g Protein: 5.6 g Carbs: 8 g Fiber: 2.3 g

Carrot and Orange Turmeric Drink

Preparation Time: 5 minutes 

Cooking Time: 0 minutes

Servings: 2

Ingredients:

2 carrots, peeled, chopped

1 cup orange juice

1/2 inch ginger slice

2 tbsp. sugar

1 tbsp. lemon juice

1/4 tsp. turmeric powder

Direction:

In a blender, add orange juice, sugar, turmeric powder, carrots, and lemon juice. Blend well.

Pour into serving glasses. Serve and enjoy!

Nutrition: Calories: 153 kcal Protein: 4.47 g Fat: 3.3 g Carbohydrates: 27.02 g

Voluptuous Vanilla Hot Drink

Preparation Time: 10 minutes 

Cooking Time: 0 minutes

Servings: 1

Ingredients:

3 cups unsweetened almond milk (or 1 1/2 cup full-fat coconut milk + 1 1/2 cups 

water)

Stevia to taste 

1 scoop of hemp protein 

1/2 Tbsp. ground cinnamon (or more to taste)

1/2 Tbsp. vanilla extract

Directions:

Place the almond milk into a pitcher. Place ground cinnamon, hemp, vanilla extract in a small saucepan over medium-high heat. Heat until the pure liquid stevia is just melted and then pour the pure liquid stevia mixture into the pitcher.

Stir until the pure liquid stevia is well combined with the almond milk. Bring the pitcher in the fridge and allow to chill for at least two hours. Stir well before serving.

Nutrition: Calories: 656 kcal Protein: 42.12 g Fat: 33.05 g Carbohydrates: 44.45 g

Almond Butter Smoothies

Preparation Time: 5 minutes 

Cooking Time: 0 minutes

Servings: 1

Ingredients:

1 scoop of hemp protein 

1 Tablespoon natural almond butter

1 cup of hemp milk 

1 banana, preferably frozen for a creamier shake

few ice cubes

Directions:

Blend all ingredients together and enjoy!

Nutrition: Calories: 533 kcal Protein: 31.23 g Fat: 26.31 g Carbohydrates: 47.13 g

Baby Kale Pineapple Smoothie

Preparation Time: 5 minutes 

Cooking Time: 0 minutes

Servings: 1

Ingredients:

1 cup almond milk 

1/2 cup frozen pineapple 

1 cup Kale

1 tablespoon hemp protein powder

Directions:

Place the almond milk, pineapple, and greens in the blender and blend until smooth.

Nutrition: Calories: 389 kcal Protein: 20.29 g Fat: 16.2 g Carbohydrates: 42.29 g

Vanilla Blueberry Smoothie

Preparation Time: 5 minutes 

Cooking Time: 0 minutes

Servings: 1

Ingredients:

2 cups hemp milk

1 cup fresh blueberries

Handful of ice/ 1 cup frozen blueberries

1 tbsp. flaxseed oil 

2 tbsp. hemp protein powder

Directions:

Combine milk and fresh blueberries plus ice (or frozen blueberries) in a blender.

Blend for 1 minute, transfer to a glass, and stir in flaxseed oil.

Nutrition: Calories: 1041 kcal Protein: 35.21 g Fat: 41.04 g Carbohydrates: 140.4 g

Zesty Citrus Smoothie

Preparation Time: 5 minutes

Cooking Time: 0 minutes

Servings: 1

Ingredients:

1 cup almond milk

half cup lemon juice

1 med orange peeled, cleaned, and sliced into sections

Handful of ice

1 tbsp. flaxseed oil

2 tsp hemp protein powder

Directions:

Combine milk, lemon juice, orange, and ice in a blender.

Blend for 1 minute, transfer to a glass, and stir in flaxseed oil.

Nutrition: Calories: 427 kcal Protein: 17.5 g Fat: 28.88 g Carbohydrates: 24.96 g

Mango and Ginger Infused Water

Preparation Time: 5 minutes 

Cooking Time: 5 minutes

Servings: 4

Ingredients:

1 cup fresh mango, chopped

2-inch piece ginger, peeled, cubed

Water to cover ingredients

Directions:

Place ingredients in the mesh steamer basket.

Place basket in the instant pot.

Add water to cover contents.

Lock the lid. Cook on HIGH pressure 5 minutes.

Once done, release pressure quickly.

Remove steamer basket. Discard cooked produce.

Allow flavored water to cool. Chill completely. Serve.

Nutrition: Calories: 209 Fat: 1g Carbohydrates: 51g Protein: 2g

White Hot Chocolate

Preparation Time: 5 minutes 

Cooking Time: 6 minutes

Servings: 2

Ingredients:

3 cups coconut milk

¼ cup cocoa powder/butter

2 - 2½ Tbsp honey

2 tsp vanilla extract

Pinch of sea salt

Directions:

Add milk, cocoa powder/butter, honey, vanilla extract, and salt to the instant pot.

Lock the lid. Cook on LOW pressure 6 minutes.

Release pressure quickly.

Using a hand blender, blend contents 25 seconds. 

Serve hot.

Nutrition: Calories: 331 Fat: 14g Carbohydrates: 47g Protein: 4g

Peach And Raspberry Lemonade

Preparation Time: 5 minutes 

Cooking Time: 5 minutes

Servings: 4

Ingredients:

1 cup fresh peaches, chopped

½ cup fresh raspberries

Zest and juice of 1 lemon

Water to cover ingredients

Directions:

Place ingredients in mesh basket for instant pot. Place in pot.

Add water to barely cover the fruit.

Lock the lid. Cook on HIGH pressure 5 minutes.

Once done, release pressure quickly.

Remove steamer basket. Discard cooked produce.

Allow flavored water to cool. Chill completely before serving. 

Nutrition: Calories: 77 Fat: 0g Carbohydrates: 19g Protein: 0g

Hot Apple Cider

Preparation Time: 5 minutes 

Cooking Time: 15 minutes

Servings: 4

Ingredients:

7 medium apples, cored, quarter 

1 orange, peeled, cut into segments

1 lemon, peeled, cut into segments

½ cup fresh cranberries

2 cinnamon sticks

½ tsp whole cloves

½ star of anise

½ cup honey

Water to cover ingredients

Directions:

Add apples, lemon, orange, and cranberries to the instant pot.

Add cinnamon stick, star anise, and cloves.

Pour in water to cover ingredients.

Lock the lid. Cook on HIGH pressure 15 minutes.

Release pressure naturally.

Mash fruit with a masher to release juices.

Strain the liquid. Chill completely before serving.

Nutrition: Calories: 153 Fat: 9g Carbohydrates: 14g Protein: 4g

Blueberry Lime Juice

Preparation Time: 5 minutes 

Cooking Time: 5 minutes

Servings: 4

Ingredients:

1 cup fresh blueberries

Zest and juice of 1 lime

Water to cover contents

Directions:

Place ingredients in a mesh steamer basket for instant pot. Place in pot.

Pour in water to cover contents.

Lock the lid. Cook on HIGH pressure 5 minutes.

Once done, release pressure quickly. 

Remove steamer basket. Discard cooked produce.

Allow flavored water to cool. Chill completely before serving. 

Nutrition: Calories: 86 Fat: 0g Carbohydrates: 22g Protein: 0g

Sweet Cranberry Juice

Preparation Time: 5 minutes 

Cooking Time: 8 minutes

Servings: 4

Ingredients:

4 cups fresh cranberries

1 cinnamon stick

1 gallon filtered water

½ cup honey

Juice of 1 lemon

Directions:

Add cranberries, ½ of water, cinnamon stick to the instant pot.

Lock the lid. Cook on HIGH pressure 8 minutes.

Release pressure naturally.

Once cool, strain liquid. Add remaining water.

Stir in honey and lemon. Cool completely. 

Chill before serving. 

Nutrition: Calories: 184 Fat: 0g Carbohydrates: 49g Protein: 1g

Hot Peppermint Vanilla Latte

Preparation Time: 5 minutes 

Cooking Time: 5 minutes

Servings: 4

Ingredients:

4 cups almond milk 

2 cups coffee

1 tsp vanilla

¼ cup honey

23 drops peppermint oil

Directions:

Add listed ingredients to the instant pot.

Lock the lid. Cook on HIGH pressure 5 minutes.

Once done, release pressure naturally. 

Serve warm.

Nutrition: Calories: 279 Fat: 3g Carbohydrates: 61g Protein: 3g

Berry Shrub

Preparation Time: 10 minutes 

Cooking Time: 20 minutes

Servings: 4

Ingredients:

1 cup of dried elderberries

2 cups of apple cider vinegar

2 cups of water

2 cups of honey

½ a cup of chopped fresh oregano

Directions:

Add listed ingredients to the instant pot.

Lock the lid. Cook on HIGH pressure 20 minutes.

Once done, release pressure naturally.

Pour ingredients through a sieve into a jar.

Allow to cool down. Chill. 

Nutrition: Calories: 127 Fat: 0g Carbohydrates: 6g Protein: 0g

Cooked Iced Tea

Preparation Time: 2 minutes 

Cooking Time: 4 minutes

Servings: 4

Ingredients:

4 regular tea bags

6 cups water

2 tbsp. honey

Directions:

Add ingredients to the instant pot.

Lock the lid. Cook on HIGH pressure 4 minutes.

Once done, release pressure naturally.

Allow to cool completely. Serve over ice.

Nutrition: Calories: 22 Fat: 0g Carbohydrates: 6g Protein: 0g

Hibiscus Tea

Preparation Time: 5 minutes 

Cooking Time: 10 minutes

Servings: 4

Ingredients:

2 cup dried hibiscus petals

10 cups water

1 tbsp. honey

1 tsp fresh ginger, grated

Rind from 1 pineapple

Directions:

Rinse hibiscus leaves thoroughly with cold water.

Remove the dust.

Add water, honey, and ginger to the instant pot. Stir. 

Stir in hibiscus petals and pineapple rind.

Lock the lid. Cook on HIGH pressure 10 minutes.

Once done, release pressure naturally.

Remove pineapple rind. Pass liquid through a fine-mesh strainer.

Cool completely. Chill before serving.

Nutrition: Calories: 114 Fat: 0g Carbohydrates: 28g Protein: 0g

Apple Cinnamon Water

Preparation Time: 5 minutes 

Cooking Time: 5 minutes

Servings: 4

Ingredients:

1 whole apple, diced

5 cinnamon sticks

Water to cover contents

Directions:

Place ingredients in the steamer basket. Place in pot. 

Add water cover contents.

Lock the lid. Cook on HIGH pressure 5 minutes.

Once done, release pressure quickly. 

Remove steamer basket. Discard cooked produce.

Allow flavored water to cool. Chill completely before serving.

Nutrition: Calories: 194 Fat: 0g Carbohydrates: 12g Protein: 0g

Wassail

Preparation Time: 5 minutes 

Cooking Time: 10 minutes

Servings: 4

Ingredients:

8 cups apple cider

4 cups orange juice

5 cinnamon sticks

10 cloves

½ tsp nutmeg

Zest and juice of 2 lemons

1 inch peeled ginger

2 vanilla beans, split or 2 Tbsp pure vanilla extract

Directions:

Pour cider and orange juice in the instant pot. 

Place cinnamon sticks, nutmeg piece, cloves, lemon zest, vanilla beans in the steamer basket.

If you didn’t use vanilla beans, pour in vanilla extract. Add lemon juice.

Lock the lid. Cook on HIGH pressure 10 minutes.

Once done, release pressure naturally.

Discard contents of the steamer basket.

Serve hot from the pot.

Nutrition: Calories: 221 Fat: 0g Carbohydrates: 42g Protein: 0g

Instant Horchata

Preparation Time: 5 minutes 

Cooking Time: 5 minutes

Servings: 4

Ingredients:

32 ounces rice milk

6 tbsp. honey

1 cinnamon stick, broken into small chunks 

Directions:

Add listed ingredients to the instant pot. 

Lock the lid. Cook on HIGH pressure 5 minutes.

Once done, release pressure naturally over 10 minutes.

Cool completely. Chill before serving. 

Nutrition: Calories: 226 Fat: 1g Carbohydrates: 53g Protein: 2g

Jamaican Hibiscus Tea

Preparation Time: 5 minutes 

Cooking Time: 5 minutes

Servings: 4

Ingredients:

1 cup dried hibiscus flowers

8 cups water

1 tbsp. honey

½ tsp ginger, minced

Juice of 1 lime

Ice as needed

Directions:

Add hibiscus flowers, water, honey, and ginger to the instant pot.

Lock the lid. Cook on HIGH pressure 5 minutes. 

Once done, release pressure naturally.

Cool completely. Transfer to glass decanter. Stir in lime Juice. Pour over ice. 

Nutrition: Calories: 197 Fat: 0g Carbohydrates: 18g Protein: 0g

Ginger Ale

Preparation Time: 5 minutes 

Cooking Time: 30 minutes

Servings: 4

Ingredients:

1 pound fresh ginger, unpeeled, diced

Juice and rind of 2 lemons

1 tbsp. honey

1 quart carbonated water

Lime wedges

Ice for serving

Directions:

Place ginger and lemon juice in a food processor. Pulse to smooth consistency.

Transfer puree to the instant pot. Stir in honey.

Add lemon peel to the instant pot.

Lock the lid. Cook on HIGH pressure 30 minutes.

Once done, release pressure naturally. Strain and chill. 

Serve over ice.

Nutrition: Calories: 108 Fat: 0g Carbohydrates: 28g Protein: 0g

Blackberry Italian Drink

Preparation Time: 5 minutes 

Cooking Time: 15 minutes

Servings: 4

Ingredients:

1 cup blackberries

2 tbsp. honey

1 bottle sparkling water

1 lemon, sliced

Directions:

Add 1 cup (non-carbonated) water to the instant pot. 

Add blackberries to the instant pot. 

Lock the lid. Cook on HIGH pressure 10 minutes.

Once done, release pressure naturally. 

Mash the berries in the instant pot. Transfer to dish. Allow to cool. 

As blackberries cook, in a separate small saucepan with a heavy bottom. Add honey. Simmer 5 minutes. Cool down.

To make the drink. Spoon 1 teaspoon honey. Pour in fruit mixture. Add carbonated water. Stir.

Nutrition: Calories: 249 Fat: 0.6g Carbohydrates: 55g Protein: 7.5g

Turmeric Hot Chocolate

Preparation Time: 5 minutes 

Cooking Time: 10 minutes

Servings: 2

Ingredients:

2 cups milk

2 tsp. ground turmeric

1/8 tsp. pepper

4 tsp. honey

3 tbsp. cacao or cocoa powder

4 tsp. coconut oil​

1/8 tsp. cayenne pepper, optional

Directions:

Add milk, turmeric, cocoa, and coconut oil into a saucepan. Place the saucepan over medium heat. Coconut oil and pepper are added because it helps to absorb the turmeric.

Whisk frequently until well incorporated.

When it begins to boil, take off from the heat. Add honey, cayenne pepper, and pepper and whisk well.

Divide into 2 cups and serve.

Nutrition: Calories: 339 kcal Protein: 12.76 g Fat: 21.19 g Carbohydrates: 30.35 g

Turmeric Tea

Preparation Time: 5 minutes 

Cooking Time: 15 minutes

Servings: 2

Ingredients:

2 cups water

½ tsp ground cinnamon

2 lemon juices

½ teaspoon turmeric powder

½ teaspoon ground ginger

2 tablespoons honey

Directions:

Add water into a saucepan. Place the saucepan over medium heat.

When it begins to boil, add turmeric, cinnamon, and ginger and stir gently.

Turn off the heat. Cover and let the mixture steep for 12 – 15 minutes. Add honey and lemon juice.

Stir and pour into mugs.

Serve.

Nutrition: Calories: 121 kcal Protein: 3.57 g Fat: 3.2 g Carbohydrates: 21.97 g

Lemon Ginger Iced Tea

Preparation Time: 5 minutes

Cooking Time: 10  minutes

Servings: 2-3

Ingredients:

3-4 cups water

¼ teaspoon turmeric

1 tablespoon maple syrup

2 inches fresh ginger, peeled, thinly sliced or to taste

1 tablespoon fresh lemon juice or to taste (optional)

A pinch ground cinnamon

2 – 3 lemon slices

Directions:

Pour water into a saucepan. Add ginger, turmeric, lemon slices, and cinnamon. Place the saucepan over medium heat.

Cover and simmer for 8 - 10 minutes.

Strain and pour into a jar. Put the maple syrup, and lemon juice, then stir. Chill for 8 – 10 hours.

Stir well. Pour into glasses and serve.

Nutrition: Calories: 55 kcal Protein: 2.32 g Fat: 2.13 g Carbohydrates: 7.47 g

Pineapple & Ginger Juice

Preparation Time: 5 minutes

Cooking Time: 0 minutes

Servings: 2

Ingredients:

8 celery stalks, chopped

2 cups chopped pineapple

2 cups spinach

2 inches ginger, peeled, sliced

2 cucumbers, chopped

2 apples, cored, chopped

2 lemons, peeled, halved

Directions:

Juice together all the ingredients in a juicer.

Pour into 2 glasses and serve.

Nutrition: Calories: 339 kcal Protein: 7.44 g Fat: 4.23 g Carbohydrates: 75.38 g

Parsley Ginger Green Juice

Preparation Time: 5 minutes

Cooking Time: 0 minutes

Servings: 2

Ingredients:

4 cups chopped parsley

2 green apples, cored

2 cucumbers, chopped

4 inches fresh ginger, peeled, sliced

4 cups chopped spinach

2 lemons, peeled, halved

6 stalks celery, chopped

Directions:

Juice together all the ingredients in a juicer.

Pour into 2 glasses and serve.

Nutrition: Calories: 239 kcal Protein: 10.74 g Fat: 5.08 g Carbohydrates: 44.86 g

Vanilla Turmeric Orange Juice

Preparation Time: 5 minutes

Cooking Time: 0  minutes

Servings: 2

Ingredients:

6 oranges, peeled, separated into segments, deseeded

2 teaspoons vanilla extract

½ teaspoon turmeric powder

2 cups unsweetened almond milk

1 teaspoon ground cinnamon

Pepper to taste

Directions:

Juice the oranges. Add the rest of the ingredients.

Pour into 2 glasses and serve.

Nutrition: Calories: 223 kcal Protein: 11.47 g Fat: 11.79 g Carbohydrates: 15.9 g

Turmeric and Ginger Tonic

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Servings: 4

Ingredients:

2 tablespoons grated, fresh ginger

2 tablespoons grated, fresh turmeric

Juice of 2 lemons

6 cups water

The rind of 2 lemons, peeled

1/8 teaspoon cayenne pepper

Maple syrup or honey to taste

Directions:

Add water, ginger, turmeric, cayenne pepper, and lemon rind into a saucepan.

Place the saucepan over medium-high heat. (Don't boil)

When the mixture is hot, take off from the heat.

Strain into 4 mugs. Add honey and lemon juice and stir.

Serve warm.

Nutrition: Calories: 48 kcal Protein: 2.28 g Fat: 1.81 g Carbohydrates: 7.03 g

Flu Fighting Tonic

Preparation Time: 5 minutes

Cooking Time: 10  minutes

Servings: 2

Ingredients:

Juice of 2 lemons

½ teaspoon turmeric powder

2 tablespoons clear honey preferably manuka

Boiling water, as required

Lemon slices to garnish

Directions:

Divide the lemon juice into 2 mugs. Add ¼ teaspoon turmeric powder into each mug.

Add a tablespoon of honey into each mug.

Pour boiling water to fill up the mugs. Stir.

Garnish with a slice of lemon and serve.

Nutrition: Calories: 123 kcal Protein: 3.59 g Fat: 3.23 g Carbohydrates: 22.78 g

Golden Chai Latte

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Servings: 2

Ingredients:

½ cup water

1 ¼ cups cashew milk or any other non-dairy milk of your choice

½ tablespoon turmeric powder

1/8 teaspoon ground nutmeg

1 teaspoon loose leaf chai tea

½ cup water

¼ teaspoon ground cinnamon

A pinch ground cardamom

½ tablespoon maple syrup

Directions:

Add water and 1-cup milk into a saucepan. Place the saucepan over medium heat.

Add chai leaves in a tea strainer (the type that that has a lid and you can close). Lower the strainer in the saucepan. Add spices.

When it just comes to a light boil, turn off the heat. Let it cool for 5 minutes. Take out the tea strainer and discard the leaves.

Add maple syrup and stir.

Pour into glasses. Drizzle remaining cashew milk on top. Garnish with cinnamon and nutmeg and serve.

Nutrition: Calories: 142 kcal Protein: 8.59 g Fat: 6.26 g Carbohydrates: 13.3 g

Chocolate Latte with Reishi

Preparation Time: 5 minutes

Cooking Time: 10  minutes

Servings: 2

Ingredients:

1 teaspoon Reishi powder

A pinch sea salt

4 cups almond milk, unsweetened

Sweetener of your choice

4 teaspoons raw cacao powder

A pinch ground cinnamon

2 tablespoons coconut butter

Directions:

Add almond milk into a saucepan. Place the saucepan over low heat.

When the milk is warm and just begins to bubble, turn off the heat. Transfer into a blender.

Add the rest of the ingredients and blend for 30 – 40 seconds or until smooth.

Pour into mugs and serve.

Nutrition: Calories: 461 kcal Protein: 19.32 g Fat: 30.57 g Carbohydrates: 28.08 g

Mango Tomato Smoothie

Preparation Time: 5 minutes

Cooking Time: 0 minutes

Servings: 4

Ingredients:

2 mangoes, peeled, pitted

4 Campari tomatoes, chopped

2 cups chopped cilantro

1 cup almond milk

2 cups pineapple chunks

6 cups fresh baby spinach

Directions:

Put all together the ingredients into a blender and blend until smooth.

Pour into 4 tall glasses and serve.

Nutrition: Calories: 395 kcal Protein: 13.1 g Fat: 8.19 g Carbohydrates: 73.65 g

Spicy Tomato Smoothie

Preparation Time: 5 minutes

Cooking Time: 0  minutes

Servings: 2

Ingredients:

6 small vine tomatoes

1 small cucumber

1 small bunch cilantro, chopped

¼ cup chopped red onion

2 large carrots, chopped

2 cloves garlic, peeled

Juice of 2 limes

1 jalapeño, sliced, deseed if desired

Directions:

Put all together the ingredients into a blender and blend until smooth.

Pour into 2 tall glasses and serve.

Nutrition: Calories: 269 kcal Protein: 24.87 g Fat: 8.71 g Carbohydrates: 26.89 g

Broccoli Smoothie

Preparation Time: 5 minutes

Cooking Time: 0  minutes

Servings: 4

Ingredients:

1 cup broccoli florets

2 cups frozen mango chunks

1 cup chopped spinach

1 ½ cups water

2 bananas, sliced, frozen

1 ½ cups strawberries

2 cups pineapple juice

Directions:

Put all together the ingredients into a blender and blend until smooth.

Pour into 4 tall glasses and serve.

Nutrition: Calories: 222 kcal Protein: 3.51 g Fat: 1.98 g Carbohydrates: 51.45 g

Cherry Smoothie

Preparation Time: 5 minutes

Cooking Time: 0  minutes

Servings: 4-6

Ingredients:

3 cups cherry juice

3 cups pitted, froze dark sweet cherries

2 bananas, sliced

1 ½ cups vanilla Greek yogurt

To garnish: Optional

Fresh cherries, pitted

Mint sprigs

Directions:

Put all together the ingredients into a blender and blend until smooth.

Pour into 4 tall glasses.

Garnish with optional ingredients if using and serve.

Nutrition: Calories: 114 kcal Protein: 2.36 g Fat: 1.88 g Carbohydrates: 23.49 g

Chocolate Cherry Smoothie

Preparation Time: 5 minutes

Cooking Time: 0  minutes

Servings: 2

Ingredients:

4 cups pitted, frozen cherries

4 tablespoons cocoa or cacao powder

2 scoops protein powder or 4 tablespoons almond butter (optional)

2 cups almond milk, unsweetened

2 dates, pitted, chopped or 2 teaspoons pure maple syrup

To serve: Optional

Cacao nibs

Granola

Hemp hearts

Directions:

Put all together the ingredients into a blender and blend until smooth.

Pour into 2 tall glasses and serve topped with optional ingredients.

Nutrition: Calories: 339 kcal Protein: 16.37 g Fat: 21.34 g Carbohydrates: 27.99 g

Cucumber Kiwi Green Smoothie

Preparation Time: 5 minutes

Cooking Time: 0 minutes

Servings: 2

Ingredients:

2 ripe kiwi fruit

1 cup of seedless cucumber, chopped

1 cup of coconut water

6 to 8 ice cubes

ice cubes

¼ cup of canned coconut milk

2 tbsps. of fresh chopped cilantro

Directions:

Combine the smoothie ingredients in your high-speed blender.

Pulse the ingredients a few times to chop them up.

Blend the mixture on the highest speed setting for 30 to 60 seconds.

Pour your finished smoothie into glasses and drink.

Nutrition: Calories: 140 kcal Protein: 5.1 g Fat: 10.52 g Carbohydrates: 7.4 g

Tropical Pineapple Kiwi Smoothie

Preparation Time: 5 minutes

Cooking Time: 0 minutes

Servings: 2

Ingredients:

1 ½ cup of frozen pineapple

1 ripe kiwi; peeled and chopped

1 cup of canned full-fat coconut milk

6 to 8 ice cubes

1 tsp of spirulina powder

3 tsp of lime juice

Directions:

Combine the smoothie ingredients in your high-speed blender.

Pulse the ingredients a few times to chop them up.

Blend the mixture on the highest speed setting.

Pour your finished smoothie into glasses and drink.

Nutrition: Calories: 480 kcal Protein: 7.38 g Fat: 31.92 g Carbohydrates: 48.35 g

Dreamy Yummy Orange Cream Smoothie  

Preparation Time: 5 minutes

Cooking Time: 0 minutes

Servings: 2

Ingredients:

1 navel orange, peel removed

1 cup of almond milk

6 to 8 ice cubes

½ cup of canned full-fat coconut milk

¼ cup of fresh orange juice

Directions:

Combine the smoothie ingredients in your high-speed blender.

Pulse the ingredients a few times to chop them up.

Blend the mixture on the highest speed setting for 30 to 60 seconds.

Pour your finished smoothie into glasses and drink.

Nutrition: Calories: 269 kcal Protein: 8.63 g Fat: 21.36 g Carbohydrates: 12.75 g

Peachy Keen Smoothie

Preparation Time: 5 minutes

Cooking Time: 0 minutes

Servings: 2

Ingredients:

1 ½ cups of frozen peaches

1 small frozen banana

1 cup of almond milk

6 to 8 ice cubes

2 tbsp. of raw hemp seeds

Pinch of ground ginger

Directions:

Combine the smoothie ingredients in your high-speed blender.

Pulse the ingredients a few times to chop them up.

Blend the mixture on the highest speed setting for 30 to 60 seconds.

Pour your finished smoothie into glasses and drink.

Nutrition: Calories: 388 kcal Protein: 10.59 g Fat: 11.93 g Carbohydrates: 64.08 g

Cucumber Melon Smoothie

Preparation Time: 5 minutes

Cooking Time: 0 minutes

Servings: 2

Ingredients:

1 ½ cups of chopped honeydew

1 cup of seedless cucumber, diced

1 cup of chilled coconut water

6 to 8 ice cubes

2 tbsp. of fresh mint

Directions:

Combine the smoothie ingredients in your high-speed blender.

Pulse the ingredients a few times to chop them up.

Blend the mixture on the highest speed setting for 30 to 60 seconds.

Pour your finished smoothie into glasses and drink.

Nutrition: Calories: 300 kcal Protein: 5.83 g Fat: 8.55 g Carbohydrates: 51.21 g

Tropical Mango Coconut Smoothie

Preparation Time: 5 minutes

Cooking Time: 0 minutes

Servings: 2

Ingredients:

1 ½ cups of frozen mango

1 medium frozen banana

½ cup of fresh orange juice

½ cup of canned coconut milk

1 tbsp. of fresh lemon juice

1 ½ tsp of honey

Directions:

Combine the smoothie ingredients in your high-speed blender.

Pulse the ingredients a few times to chop them up.

Blend the mixture on the highest speed setting for 30 to 60 seconds.

Pour your finished smoothie into glasses and drink.

Nutrition: Calories: 354 kcal Protein: 6.7 g Fat: 18.09 g Carbohydrates: 47.42 g

Blueberry Pomegranate Smoothie

Preparation Time: 5 minutes

Cooking Time: 0  minutes

Servings: 2

Ingredients:

2 cup of frozen blueberries

1 cup of pomegranate juice, unsweetened

6 to 8 ice cubes

¼ cup of canned coconut milk

1 tbsp. of hemp seeds

Directions:

Combine the smoothie ingredients in your high-speed blender.

Pulse the ingredients a few times to chop them up.

Blend the mixture on the highest speed setting for 30 to 60 seconds.

Pour your finished smoothie into glasses and drink.

Nutrition: Calories: 282 kcal Protein: 5.64 g Fat: 13.8 g Carbohydrates: 37.75 g

Pineapple and Greens Smoothie

Preparation Time: 5 minutes

Cooking Time: 0  minutes

Servings: 2

Ingredients:

1 cup of chopped spinach

1 cup of frozen pineapple

1 small frozen banana

¾ cup of almond milk

2 tbsp. Of chia seeds

1 tbsp. of honey

Directions:

Combine the smoothie ingredients in your high-speed blender.

Pulse the ingredients a few times to chop them up.

Blend the mixture on the highest speed setting for 30 to 60 seconds.

Pour your finished smoothie into glasses and drink.

Nutrition: Calories: 272 kcal Protein: 5.27 g Fat: 4.5 g Carbohydrates: 56.37 g

Blueberry And Spinach Shake

Preparation Time: 5 minutes

Cooking Time: 0  minutes

Servings: 2

Ingredients:

1 cup of low-fat Greek yogurt (optional)

1 cup of organic blueberries (or washed if non-organic)

1/2 cup of spinach

ice cubes to the desired concentration

Directions:

Add ingredients together in a blender until smooth and then serve in a tall glass.

Sprinkle a few fresh berries on top if you wish!

Nutrition: Calories: 233 kcal Protein: 10.68 g Fat: 5.38 g Carbohydrates: 37.13 g

Wonderful Watermelon Drink

Preparation Time: 5 minutes

Cooking Time: 0  minutes

Servings: 2

Ingredients:

1 cup of watermelon chunks

2 cups of frozen mixed berries

1 cup of coconut water

2 tbsp.. of chia seeds 

1/2 cup of tart cherries

Directions:

Put all together the ingredients in a blender or juicer then blend until pureed.

Serve immediately and enjoy!

Nutrition: Calories: 330 kcal Protein: 10.22 g Fat: 9.71 g Carbohydrates: 53.3 g

Sweet & Savoury Smoothie

Preparation Time: 5 minutes

Cooking Time: 0  minutes

Servings: 2

Ingredients:

2 cups of carrots, peeled and sliced

2 cups of filtered water.

1 apple, peeled and sliced

1 banana, peeled and sliced

1 cup of fresh pineapple, peeled and sliced

1/2 tbsp. of ginger, grated

1/4 tsp of ground turmeric

1 tbsp. of lemon juice

1 cup of almond or soy milk

Directions:

Blend carrots and water to make a pureed carrot juice.

Pour into a Mason jar or sealable container, cover, and place in the fridge.

Once done, add the rest of the smoothie ingredients to a blender or juicer until smooth.

Add the carrot juice in at the end, blending thoroughly until smooth.

Serve with or without ice.

Nutrition: Calories: 225 kcal Protein: 6.03 g Fat: 5.78 g Carbohydrates: 39.93 g

Blackberry & Ginger Milkshake

Preparation Time: 5 minutes

Cooking Time: 0 minutes

Servings: 2

Ingredients:

1 thumb-sized piece of ginger, grated

2 cups of blackberries, washed

2 cups of chopped peaches

2 cups of almond milk

Directions:

Put all together the ingredients to a blender or juicer and blend until smooth.

Serve with a scattering of fresh blackberries and enjoy!

Nutrition: Calories: 619 kcal Protein: 15.42 g Fat: 11.63 g Carbohydrates: 123.04 g

Fresh Cranberry And Lime Juice

Preparation Time: 5 minutes

Cooking Time: 0  minutes

Servings: 2

Ingredients:

4 cups of cranberries

2 limes, juiced

1/2½ cups of spinach

1/2½ cups of mixed berries (frozen are fine)

Directions:

Mix all the ingredients with water in a juicer until pureed and served immediately over ice.

Nutrition: Calories: 578 kcal Protein: 6.83 g Fat: 9.92 g Carbohydrates: 119.35 g

Fresh Tropical Juice

Preparation Time: 5 minutes

Cooking Time: 0  minutes

Servings: 2

Ingredients:

1 whole pineapple, peeled and cut into chunks.

1/2 can of low-fat coconut milk

1 cup of water

Directions:

Add all ingredients to a juicer and blend until smooth.

Serve over ice.

Nutrition: Calories: 116 kcal Protein: 3.72 g Fat: 3.13 g Carbohydrates: 19.55 g

Mixed Fruit & Nut Milkshake

Preparation Time: 5 minutes

Cooking Time: 0  minutes

Servings: 2

Ingredients:

1/2½ grapefruit; peeled and chopped

2 tbsp. of chopped almonds

1/2½ inch piece of ginger, minced

juice of 1 orange

1 tbsp. of honey

1/2 cup of almond milk

12 strawberries

Directions:

Put everything but the strawberries in a blender until smooth.

Add in the strawberries and blend until pureed, serving in a tall glass.

Nutrition: Calories: 140 kcal Protein: 5.89 g Fat: 5.84 g Carbohydrates: 17.36 g

Pineapple- Ginger Smoothie

Preparation Time: 5 minutes

Cooking Time: 0  minutes

Servings: 1

Ingredients:

1 cup pineapple slice 

½ inch thick ginger, sliced 

1 cup coconut milk 

Directions:

Place all ingredients in a blender. 

Pulse until smooth. 

Chill before serving.   

Nutrition: Calories 299 Fats 8 g Protein 9 g Carbohydrates 51 g

Beet and Cherry Smoothie 

Preparation Time: 5 minutes

Cooking Time: 0  minutes

Servings: 4

Ingredients:

10-ounce almond milk, unsweetened 

2 small beets, peeled and cut into four

½ cup frozen cherries, pitted 

½ teaspoon frozen banana 

1 tablespoon almond butter 

Directions:

Add all ingredients in a blender. 

.Blend until smooth. 

Nutrition: Calories 470 Carbohydrates 24 g Fats 38 g Protein 16 g

Turmeric Delight

Preparation Time: 5 minutes

Cooking Time: 0 minutes

Servings: 2

Ingredients:

2 Cups Yogurt, Plain & Whole Milk

1 Tablespoon Lemon Juice, Fresh

1 Banana, Sliced

2 Teaspoons Honey, Raw

1 Teaspoon Turmeric

½ Teaspoon Cinnamon

¼ Teaspoon Ginger

Directions:

Put all together the ingredients into a blender then blend until smooth.

Nutrition: Calories: 234 Protein: 9.3 Grams Fat: 8.2 Grams Carbs: 33.5 Grams

30 DAY MEAL PLAN

CONCLUSION

Thank you for making it through to the end of the Anti-Inflammatory Diet Cookbook. Let’s hope it was informative and able to provide you with all of the tools you must attain your goals, whatever they may be. Inflammation is a normal process of our immune system and completely necessary to protect us from threats that will damage our cells and tissues. If it weren’t for our immune system, our bodies would be ravaged instantly by deadly diseases, and the results would be fatal. As long as the inflammatory process does not last beyond its normal time, there is usually no issue. Once the inflammation becomes chronic or long-term, it becomes an inflammatory disease and will create damaging results.

The inflammatory disease will lead to many different health consequences and will even attack our most vital organs. The best way to do this is to prevent chronic inflammation in the first place. The next best thing is to recognize the signs and symptoms as early as possible, so proper interventions can be done to limit and reverse the impact of chronic inflammation. Inflammatory disease is the root cause of many long-term diseases, so ignoring the warning signs can create major consequences for your health.

Unfortunately, if the inflammatory disease gets out of control, preventative measures may be out of the question, and medical interventions will need to be done. Our goal is to prevent you from getting to this point. Lucky for us, many lifestyle changes can be performed to stop and reverse this disease process when it is still in its in advance stages. This is another reason why we should recognize and not ignore the signs and symptoms. A major lifestyle change we can commit to is a new diet plan. The anti-inflammatory diet is a meal plan that boasts healthy and nutritious cuisines, but still flavorful and appealing to the taste buds. There is a major myth out there that healthy food cannot be delicious. We have proven this myth wrong by providing numerous recipes from around the world that follow our healthy meal plan.

We hope that the information you read in this book gives you a better understanding of how the immune system functions and how a proper diet plan can help protect it and our other valuable cells and tissues. The recipes we have provided are just a starting point. Use them as a guide to create many of your dishes that follow the diet plan. Just make sure you use the proper ingredients and food groups. Also, for maximum results, follow the Anti-Inflammatory Diet food Guide Pyramid. 

The next step is to take the instruction we have provided and begin taking steps to change your life and improve your health. Begin recognizing the signs and symptoms of chronic inflammation and make the necessary lifestyle changes to prevent further health problems. Start transitioning to the anti-inflammatory diet today by incorporating small meals into your schedule and increase the amount as tolerated. Within a short period, the diet will be a regular part of your routine. You will notice increased energy, improved mental function, a stronger and well-balanced immune system, reduction in chronic pain, some healthy weight loss, and overall better health outcomes. If you are ready to experience these changes, then wait no longer and begin putting your knowledge from this book into action.