Recipes

🍍Teriyaki Chicken Stuffed Pineapple 🍍

INGREDIENTS

1 small pineapple

1/3 c. Coconut aminos

3 tbsp. packed brown sugar or honey 🍯

1 tbsp. pineapple juice 🍍

3 cloves garlic, minced 🧄

2 tsp. minced fresh ginger

1 tsp. sesame oil (or olive oil)

1 tbsp. Olive oil

3/4 lb. boneless skinless chicken breast, chopped

2 tsp. Tapioca starch

2 tsp. water

2 c. cooked quinoa (or rice), for serving

Sesame seeds, for garnish (optional)

Thinly sliced green onions, for garnish (optional)

1 cup fresh green beans, optional

DIRECTIONS

• Make bowls: Slice pineapple in half, leaving the stem intact. Slice the fruit around the perimeters, angling your knife towards the middle, then make a few cuts across. Scoop chunks out with a spoon and reserve about 1 tablespoon of pineapple juice for sauce. Chop pineapple into smaller pieces to add  to chicken mixture later.
• Make sauce: In a small bowl, whisk together coconut aminos, brown sugar, pineapple juice, garlic, ginger, and sesame oil. 
• Season chicken all over with salt. In a large skillet over medium-high heat, heat vegetable oil. Add chicken in an even layer and cook until golden, about 3 minutes. Flip and cook until golden on second side, about 3 minutes more. Pour sauce over chicken and bring mixture to a simmer. 
• Make slurry: Whisk together tapioca starch and water, then stir into sauce. Simmer until sauce is thickened and chicken is cooked through, 8 to 10 minutes more. Add green beans, cook for 5 mins. Add chopped pineapple.
• Divide quinoa and chicken between bowls and garnish with chopped pineapple, sesame seeds and green onions, if using. 

Quick & Easy KETO Crustless Pizza

Ingredients

• 1 lb Holy Cow beef sausage
• 1 tablespoon olive oil
• 2 cloves garlic minced
• 1 small onion diced
• 1 tablespoon Italian seasonings
• 1 cup cheddar cheese grated

        1/2 cup keto pizza sauce (or I used homemade beet pizza sauce)

• 4 small mushrooms chopped (or I used canned artichoke hearts)
• 1/4 cup olives slices
• 8 slices pepperoni
• 1/2 cup mozzarella cheese grated
• 1 jalapeño diced for top, optional

Instructions

• Preheat the oven to 200C/400F.
  
• Add the olive oil to a skillet and place it over medium heat. Once hot, add the garlic and cook for a minute. Add the ground beef sausage and break apart using a rubber spatula. Cook for 4-5 minutes, until no longer pink. Stir through the Italian seasonings.
  
• Remove the skillet off the heat. Put 1 cup cheddar cheese on top. Spread the pizza sauce on top, followed by the mushrooms (or artichokes). Top with the mozzarella cheese, olives, pepperoni, & jalapeño.
  
• Place the skillet in the oven and bake the crustless pizza for 10-15 minutes, or until the cheese is bubbly and golden.
  
• Remove the skillet from the oven and slice into four portions and serve immediately.
  

Notes

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days.

TO FREEZE: Place the cooled pizza in an airtight container and store it in the freezer for up to 6 months.

TO REHEAT: Either microwave for 30-40 seconds or warm up in a preheated oven.

Nutrition

Serving: 1slice | Calories: 282kcal | Carbohydrates: 3g | Protein: 25g | Fat: 19g | Sodium: 494mg | Potassium: 272mg | Fiber: 2g | Vitamin A: 419IU | Vitamin C: 1mg | Calcium: 342mg | Iron: 1mg | NET CARBS: 1g

🌈Rainbow Slaw 🌈

Ingredients:

2 golden beets

5 carrots

3 jalapeños

7 purple kohlrabi (or purple cabbage)

1/2 head purple or green cabbage

1 cup pineapple, diced

1/4 cup cilantro

Dressing:

1 cup vegan mayonnaise
1/2 cup organic honey

3 tbsp organic apple cider vinegar
1/2 tsp onion powder
1/4 tsp celery salt
1/4 tsp poppy seeds

Shred all the veggies in a food processor. Dump into bowl and mix. Make dressing- mix well and pour over top. Mix all together. Enjoy cold!

Jalapeño Mac and Cheese w Broccoli

You’ll need:

2 cups macaroni or small pasta of choice
2 cups broccoli florets
3 tablespoons butter
1/4 cup flour
2 1/2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper

1/2 tsp garlic powder
2 cups grated cheese of choice (I use a combo of cheddar and pepper jack)
2 diced jalapeños, or to taste

Optional- crumbled cooked bacon for top

Boil your macaroni until al dente, according to the package directions. When there’s 30 seconds to a minute left on the cooking time, add the broccoli to the boiling water. Once the macaroni is finished and the broccoli turns bright green, drain, rinse with cold water and set aside until your sauce is finished.

In a large sauté pan or skillet, melt the butter over medium heat. Add the flour and stir constantly for about three minutes, until completely smooth and incorporated. Pour in one cup of the milk in a thin stream while whisking. It will start out lumpy, but keep whisking and it will smooth out into a thick paste. Add the rest of the milk and whisk until smooth. Keep on medium heat, stirring occasionally, for about 10 minutes, until the sauce thickens. Remove from the heat and add the salt and pepper, diced jalapeños and cheese. Stir until cheese is melted. Add the drained pasta and broccoli and gently mix. Taste and adjust seasonings if needed. Top w bacon if desired. Enjoy hot.

Mediterranean Lentils

Ingredients:

• 1/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• juice of 1/2 lemon
• 1 teaspoon Dijon mustard or (white balsamic vinegar)
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1 1/2 cups cooked, drained, cooled lentils
• 1 cup cherry tomatoes, halved (I used red bell pepper)
• 1 cup sliced Persian cucumbers
• 1 cup diced red or yellow bell peppers
• 1/2 cup kalamata olives, halved
• 1 small red onion, thinly sliced
• 1/2 cup crumbled soft cheese such as Feta
• 1/4 cup Italian parsley, chopped

INSTRUCTIONS

• To make the dressing, in a small bowl or jar, whisk together the olive oil, vinegar, lemon juice, mustard, oregano, and salt. Set aside. Note, the vinaigrette will probably separate and need whisking again before dressing.
• In a large salad bowl, arrange the cooked lentils, tomatoes, cucumbers, bell pepper, olives, onions, cheese, and parsley.
• Dress with desired amount of vinaigrette. Cover and refrigerate, or enjoy right away.

Ingredients

• 1 cup unsalted butter, room temperature
• 2 cups light or dark brown sugar (I used monkfruit for low sugar)
• 3 tsp vanilla extract
• 1 tsp fine salt
• 2 large eggs, room temperature
• 2 cup all-purpose flour
• 2 cups mashed overripe banana - about 4 medium banana
• 1.5 cups chocolate chips, chopped
• Optional add ins: chia (for protein) and or flax seeds

Instructions

1. Preheat the oven to 350°F. Line a 9X13 baking dish with parchment paper or foil and spray with cooking spray. Set aside
2. In a large bowl or the bowl of a stand mixer, cream together 1 cup unsalted butter and 2 cups brown sugar. Mix on a medium high speed for about 2 minutes, until the mixture becomes lighter in color.
3. Add in 3 tsp vanilla extract, 1 tsp salt, and 2 large eggs. Mix on a medium-low speed until fully incorporated. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
4. Mix in 2 cups all-purpose flour and mix on low until just combined and streaks of flour aren't visible anymore.
5. Add 2 cups mashed banana and mix on a low speed until you can't see any big chunks of banana.
6. Fold in 1.5 cups mini chocolate chips or chopped chocolate chips, saving a few to sprinkle on top of batter before they're baked.
7. Pour into the prepared pan and sprinkle with a few additional bits of chocolate.
8. Bake for 32-36 minutes, until the edges are golden brown and the center is baked through. Rotate the pan halfway through to help the bars bake evenly.
9. Cool fully before cutting to get clean sliced squares. Cut as desired.
10. Leftovers can be covered with plastic wrap or stored in an airtight container in the fridge for up to a week.

● 1lb of Kiwi Fruit
● ½ cup Red Onions
● 2 large Jalapeño
● 1 TBSP Fresh Mint Leaves, chopped
● ¼ cup fresh Cilantro, chopped
● 1 TBSP honey
● ½ tsp Salt
● Juice of 1 large lime
1 mango, diced

dice and add all to a bowl! Mix! Enjoy on burgers, fish, tacos, or w veggie chips!

Mediterranean Cucumber Salad

Ingredients

• ¾ English cucumber cut into thin half-circles (about 1 ¾ cups)
• 1 roasted red pepper, cut into thin 1-inch long pieces (I used a bit of red onion instead)
• 4 canned (in water) artichoke hearts, quartered
• 2 tablespoons crumbled feta cheese
• 2 tablespoons minced flat leaf parsley
• ½ teaspoon dried oregano
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 teaspoons balsamic vinegar
• 1 teaspoon extra virgin olive oil
• Avocado, diced optional

Instructions

• In a medium bowl, combine the cucumber, roasted red pepper, artichoke hearts, avocado, feta cheese and parsley. Sprinkle the oregano salt and pepper over top.
  
• In a small bowl, stir together the balsamic vinegar and olive oil. Drizzle over the cucumber mixture. Stir gently to coat the vegetables with the dressing. Serve.

Ingredients

• 2 cups organic whole milk (we use raw milk)
• 2 cups organic heavy cream (we use raw cream)
• 3/4 cup organic sugar
• 1 Tbsp vanilla
• Pinch sea salt
• 4 Bananas, diced (or any fresh fruit)
• Walnuts, optional for top
• Chocolate chips, optional for top

Instructions

1. Throw everything into a bowl and whisk together until well combined. Then add diced bananas.

2. Process according to your ice cream makers directions.

3. We store our ice cream in freezer ice cream containers (Amazon) because they freeze it well and make serving it up really easy!

4. If you eat the ice cream right away it will be more like soft-serve, but still delicious. Put it into the freezer for several hours to get more solid ice cream.

Ingredients

Sweet Potato Latkes

• 3 sweet potatoes , medium (1.5 lb total), scrubbed clean
• 2 cups leeks , thinly sliced and thoroughly rinsed (white and light green parts)
• 1/4 cup olive oil , divided
• 3 eggs
• Salt to taste (about 1/2 tablespoon), pepper to taste

Cumin-Garlic Yogurt Sauce

• 1/2 cup plain fat free Greek yogurt (low-fat plain Greek yogurt can be used too)
• 1 garlic clove , minced
• 1 tablespoon chives or scallions
• 1/4 teaspoon ground cumin
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper

Instructions

Sweet Potato Leek Latkes

• Grate the sweet potatoes with a food processor and place into a large bowl.
  
• In a small pan, heat 1 tablespoon of olive oil and add the sliced leeks. Saute leeks for about 5 minutes over medium heat, or until they are softened and just start to brown (don't let them burn). 
  
• Add the leeks, eggs, salt, and pepper to the bowl of grated sweet potatoes, and mix well.
  
   
  
• Heat about 1 tablespoon of oil in a skillet, and fry the latkes in batches of ~4-6, depending on the size of your skillet. To form the latkes, grab a scant 1/4 cup of sweet potato mixture and use your hang to squeeze the liquid out into an extra bowl. Form a 3-inch rough patty, and place it on the griddle. Cook about 3-5 minutes per side, until each side is nicely browned. Set aside while cooking the rest of the latkes.

Veggie Fajitas

Ingredients:

2 Tbsp Olive oil

1-2 kohlrabi (or any veggie)

1/4-1/2 cup purple cabbage, sliced thin

1-2 golden beets (or any veggie)

1/4 cup sweet potato diced (or any veggie)

1 onion

1 red bell pepper

1 green bell pepper

1 jalapeño, seeded and sliced thin

Cilantro, for topping

Avocado for topping, Optional

Wheat Flour Tortillas

salt & pepper to taste

chili powder, garlic powder, cumin to taste

1/2 lime juiced 

Heat olive oil in cast iron skillet. Once hot, add all the sliced veggies and cook until desired doneness. (I prefer mine a little crispy still). Add seasonings and half of lime to taste. Put it in a tortilla and add desired toppings. Enjoy!

Healthy Creamy Cilantro Lime Coleslaw Recipe:



1 small head purple cabbage (core and outer leaves removed, finely shredded)



1 teaspoon kosher salt (use a heaping teaspoon )

½ cup fresh cilantro (stems removed and chopped)



3-4 large scallions (thinly sliced)



1 large jalapeno (stem and seeds removed, julienned or minced)

Dressing:



3/4 cup plain greek yogurt 


1/2 cup Mayo (I used vegan)

1 tablespoon honey (raw honey recommended)



3 limes juiced



1 teaspoon lime zest 



2 cloves garlic (minced)



½ teaspoon cumin

pepper to taste

* Shred your cabbage and place in a large strainer in the sink. Sprinkle the salt all over the cabbage and work it in with your hands. Allow to sit for at least 15min to allow the cabbage to get mildly limp. 

* In a small bowl, combine yogurt, honey, lime juice, zest, garlic, and cumin.

* In a large bowl, toss together cilantro, scallions, jalapeno, and salted cabbage. Cover with dressing and stir to combine.
* Serve immediately or prepare up to one day in advance.