Recipes

🏝️TROPICAL BANANA BREAD 🏝️

INGREDIENTS

• 1/2 cup (1 stick) butter softened
• 1 cup beet sugar
• 2 eggs (I used duck)
• 2 mashed ripe bananas
• 1/3 cup drained crushed pineapple (I used frozen)
• 1/2 cup unsweetened flaked coconut
• 4 Tbsp chia seeds
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• optional: 1/2 to 1 tsp. pineapple juice

INSTRUCTIONS

• In a bowl, cream butter and sugar. Beat in eggs. Stir in banana, pineapple and coconut (add pineapple juice now if using), & chia seeds. Combine dry ingredients; stir into creamed mixture just until combined. Spoon into a greased 8-in. x 4-in. loaf pan.
• Bake at 350-f degrees for 65-70 minutes or until toothpick test comes out clean.
• Cool in pan 10 minutes; remove to a wire rack.

Lemon Basil Chicken Salad

3 large boneless chicken breasts

Olive Oil

Grill Seasoning

1 c. Greek yogurt OR mayo (or a mix of both)

1 rib celery, diced

1 sm pkg FRESH basil OR 1 Tbsp dried basil

2 tsp. dried parsley, extra for garnish

Juice of 1 lemon

Zest of 1 lemon

Salt and Pepper to taste

1/2 c. slivered almonds, few reserved for garnish, optional

Preheat oven to 375. Line a baking sheet with aluminum foil. Drizzle chicken with olive oil. Sprinkle with salt, pepper and grill seasoning. Roast for 1 hour until juices run clear. Allow to cool. When chicken is cool, shred with 2 forks or with a stand mixer. In a medium bowl whisk together Greek yogurt OR mayo, lemon juice, lemon zest, basil, parsley, salt and pepper. Add celery and almonds to chicken. Pour mayo mixture over. Stir well to combine. Garnish with extra almonds and parsley. Chill until ready to serve. Serve on bread, rolls, toast, crackers, bagels, croissants, etc.

Mediterranean Barley Salad

WHAT YOU'LL NEED

• 1 14 oz. can small white beans
• About 1.5 cup uncooked quick barley
• 1 tsp. salt
• 1 Tbsp Dill seasoning
• 1 32 oz. container chicken broth
• ½ red onion (thinly sliced)
• 1 cucumber deseeded and diced
• 4 Tbsp Italian parsley (roughly chopped)
• 1 bunch green onions, chopped
• 1/4 cup almond slivers or chopped
• 1/4 cup sliced Kalamata olives
• Tomatoes, optional
• Dressing
• The juice of 1 lemon
• ¼ cup olive oil
• 2 garlic cloves
• 1 tsp. salt
• 1 tsp dried oregano
• ½ cup red wine vinegar

INSTRUCTIONS

1. In a large pot, add the chicken broth & salt and bring to a boil.
2. Add the barley and cook for about 20 minutes or until soft and tender.
3. Add to a large bowl.
4. Open the can of beans and pour into the strainer. Rinse with cold water and add to the barley.
5. Add in the sliced red onion, diced cucumber,  Kalamata olives, green onions, dill, almonds, tomatoes (if using), and roughly chopped parsley.

Dressing

1. In a small bowl combine all of the ingredients for the dressing.
2. Mix with a whisk.
3. Pour over the bean and barley mixture and toss to combine.
4. Chill in the fridge for about 15 minutes to let the flavors meld (optional) and serve!

Mediterranean Cabbage & Carrot Slaw

Ingredients :

Red Cabbage- ½ head grated or chopped. This should be about four cups.

Carrots- 1 pound. Have the carrots cut grated, or spiralized.

Kohlrabi- 3 diced into strips (optional for veggie enthusiasts 😉)

Apple Cider Vinegar– ½ cup.

Extra Virgin Olive Oil– 2 tablespoons

Organic Honey- 1 tablespoon (I used local)

Salt, and/or Pepper

Optional: organic goji berries dried fruit, sunflower seed kernels, chopped nuts, green onion.

Instructions:

In a large bowl, mix together the cabbage, the carrots, and kohlrabi if desired. Next, in a small or medium mixing bowl, whisk together the vinegar, olive oil, honey and salt & pepper. Then pour dressing over the cabbage and carrots. Toss the cabbage and carrots with the dressing. Refrigerate the coleslaw for at least an hour. Enjoy!

Creamy Healthier Elote Salad

Ingredients

• 6 strips nitrate-free bacon (I used Holy Cow Beef bacon ends)
• 4 green onions, thinly sliced
• 2 jalapenos, seeded and diced
• 2 large avocados, diced
• a large handful of fresh cilantro, chopped
• 3 cups corn fresh or frozen, thawed
• 1/2 cup plain Greek yogurt
• zest and juice of 1 large lime
• 1/2 tsp smoked paprika (optional)
• sea salt and freshly ground black pepper, to taste about 1/2 teaspoon each
• Shredded Parmesan cheese (optional for top)

Instructions

• Cook bacon & set aside until ready to use. While the bacon is cooking, prepare the remaining ingredients.
• In a large serving bowl, add corn, avocado, green onions, jalapeño, cooked bacon, cilantro, yogurt, lime zest and juice.
• Sprinkle with salt & pepper to your taste.
• Stir gently, and thoroughly to combine.
• Top with smoked paprika and Parmesan cheese if desired.
• Enjoy immediately, or keep refrigerated in an air tight container for up to 3 days.

Green Chile Verde Chicken

INGREDIENTS

• 2 pound cooked boneless, skinless chicken thighs and/or breast (we like to use a pound of each)
• 1 (24-ounce) jar 575 green chilies
• 1 (4-ounce) jar Siete green enchilada sauce
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• Fine salt and pepper to taste
• Cucumber, avocado, red onion, lime, cilantro, jalapeños (sliced) (optional for topping)

INSTRUCTIONS

1. Place the chicken in the bottom of the pot on stove
2. Add to chicken: enchilada sauce, green chiles, cumin, and oregano.
3. Cook over medium heat. Season with salt and pepper to taste.
4. Serve over mashed potatoes (pictured), cauliflower rice, cooked rice or in a lettuce leaf wrap or tortilla of choice with optional toppings, if desired.

Instant Pot Directions:

1. Place ingredients in the Instant Pot. Put the lid on and make sure the vent is sealed.
2. Set Instant Pot to ‘High Pressure’ setting then set the cooking time for 10 minutes.
3. Once cooking is completed, allow natural releasing of pressure for 5 minutes then switch the valve to ‘vent’.
4. When all of the pressure releases and the lid unlocks, remove the chicken and shred the chicken with two forks. Toss chicken back into the pot to coat with sauce (or carefully shred the chicken right in the pot, if you’d like).

Avocado chicken salad

Ingredients

• 2 cups cooked, shredded chicken
• 2 avocados
• 1/4 cup Greek yogurt
• ¼ cup diced red onion
•   1 jalapeño diced
• 1 tablespoon fresh cilantro
• 1/2 lime, juiced
• 1 teaspoon garlic powder
• 1/2 teaspoon salt

Instructions

• Add all of the ingredients to a mixing bowl and mix well to break down the avocado.
• Serve immediately.
• To store, press plastic wrap tightly onto the surface of the salad to keep the avocado from browning. Store in the refrigerator for 1-2 days.

*Serve on lettuce wrap, salad, or tortilla.

Mediterranean Chick Pea Salad (Vegan)

INGREDIENTS:

• 2 (15-oz.) Can NO SALT Chickpeas (or garbanzo beans), drained and rinsed
• 1 Organic Seedless English Cucumber, chopped
• 1 Organic Bell Pepper, chopped (I used yellow)
• ¼ Organic Red Onion, thinly sliced (placing the onion is ice cold water for a few min will take out the bitterness)
• ½ Cup Kalamata olives, sliced
• ½ Cup Feta Cheese (leave this out for vegan)
• 1 Cup Organic Cherry Tomatoes, cut in half (I left these out)
• ½ teaspoon Sea Salt
• Freshly ground black pepper

FOR THE VINAIGRETTE:

• ½ Cup Extra-virgin Olive Oil
• ¼ Cup Red Wine Vinegar
• 1 Tbsp. Organic Lemon Juice
• 1 Tbsp.  Organic Parsley, chopped
• ½ tsp. Sea Salt
• Freshly ground black pepper

INSTRUCTIONS

1. Combine all the ingredients for the salad in a large bowl
2. Add the ingredients for the dressing into a mason jar with a lid and shake vigorously or whisk until combined in a small bowl
3. Pour the dressing over the salad and toss to combine.  Refrigerate up to 3 days.

Keto Cauliflower Taco Casserole

Ingredients

SAVE TO MY RECIPES

FOR THE BEEF

• 1 tbsp. extra-virgin olive oil
• 1/2 yellow onion, diced
• 2 lb. ground chicken
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. keto taco seasoning mix
• 4 large eggs, lightly beaten

FOR THE CAULIFLOWER

• Kosher salt
• 1 small head cauliflower, cut into small florets

FOR THE CHEESE SAUCE

• 4 oz. cream cheese
• 2/3 c. heavy cream
• 2 tbsp. butter
• 1/2 tsp. ground mustard
• 1/4 tsp. garlic powder
• 3 c. shredded cheddar, divided
• Kosher salt
• 1/4 c. sliced green onions

TO SERVE WITH IF NOT DOING KETO:

-Quinoa w cilantro and lime added

-Avocado sliced

Directions

• Step 1
  Preheat oven to 350°. Make chicken: In a large skillet over medium, heat oil. Add onion and cook until slightly softened, 2 minutes. Add ground beef and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain excess fat and sprinkle in taco seasoning, stirring to coat meat. Remove from heat and let cool slightly. 
• Step 2
  In a medium mixing bowl, whisk eggs, then stir in meat mixture. Spread mixture into an even layer in the bottom of a 9"-x-13" baking dish. 
• Step 3
  Meanwhile, make cauliflower: In a large pot of salted boiling water, blanch cauliflower, 3 minutes. Drain and squeeze water from cauliflower. Arrange cauliflower in an even layer on top of beef in baking dish.
• Step 4
  Make cheese sauce: In a medium saucepan, combine cream cheese, heavy cream, butter, ground mustard, and garlic powder, and cook over medium, stirring constantly, until melted and smooth. Remove from heat and whisk in 2 cups cheddar until smooth. Season with salt and stir in green onions.
• Step 5
  Pour cheese sauce over cauliflower in baking dish and top with remaining 1 cup cheddar. Bake until cauliflower is tender, beef is set, and cheese is melty, about 30 minutes. If desired, broil until golden, about 2 minutes.
• Step 6 While quinoa cooks, slice avocado for topping. After quinoa is finished add cilantro, lime juice, & salt to taste.

Berry Broccoli Protein Salad

6 servings

For the salad:

4 cups chopped raw broccoli 🥦

1 container raspberries

1/2 lb strawberries 🍓, sliced

1 cup diced cheddar cheese, cubed

2 🥑 avocados, diced

For the dressing:

1/4 - 1/2 cup Greek yogurt

2 -4 Tbsp cottage cheese

1/4-1/2 cup Briannas Home Style Blush Vinaigrette dressing (or if you don’t have this just add red wine vinaigrette and honey or maple syrup to taste)

5 raspberries

5 strawberries

*or just add sugar free organic strawberry yogurt 

1. Add the salad ingredients to bowl.
2. Make the dressing in a food processor or blender until puréed.
3. Pour dressing over salad and mix. Enjoy!

• 2 English cucumbers, small diced
• 1/2 red bell pepper, diced
• 1 (12 oz) package steamed shelled edamame
• 1 cup chopped green onion
• 1 handful chopped fresh cilantro
• 1/4 cup olive oil
• 1/4 cup coconut vinegar
• 1 tablespoon coconut aminos
• 2 teaspoons toasted sesame oil
• 1 teaspoon pure maple syrup
• 1/2 tablespoon chili paste
• 2 cloves garlic, minced
• 1/2 teaspoon grated ginger
• Salt, to taste
• Crushed red chili pepper for topping, optional

1. Start by dicing up the cucumber.   Add the diced cucumber to a large bowl. Next, add the edamame, green onion, red bell pepper, and cilantro.
2. Make the dressing: add all dressing ingredients to a small bowl and mix until combined.  Give it a taste and adjust ingredient amounts as needed.
3. Pour the dressing over the salad and mix until everything is combined.  Top with crushed red chili pepper, if desired and enjoy!

Quick German (Blender) Pancakes

Ingredients:

• 6 eggs
• 1 cup milk
• 1 cup flour
• dash of salt
• 1 tsp vanilla
• 4 Tbs butter, melted
• Zest of 1 lemon
• 1 lemon, juiced
• Fresh organic Berries for topping (optional)
• Serve w maple syrup or honey, (optional)

Instructions

• Preheat oven to 425 degrees F. As oven preheats, place the butter in a 9x13 baking dish and put in oven for the butter to melt.
  
• Place the eggs, milk, flour, salt, lemon zest, and vanilla in a blender; cover and process until smooth. 
  
• Pour batter into the baking dish with the melted butter. Bake for 20 minutes or until golden brown and puffy
  
• Remove from oven and sprinkle generously with syrup and powdered sugar or fresh lemon juice and powdered sugar & fresh berries. 
  

Notes

• To keep German Pancakes from sticking to the pan, make sure you let the butter completely melt in the pan before pouring the batter in.