Recipes

-2 cups dairy free milk (I used 1 cup unsweet macadamia milk and 1 cup unsweet coconut vanilla)

-1 cup rolled oats

-2 Tbsp chia seeds

-1/4-1/2 cup monkfruit sugar (0 on glycemic index!)

- 1 mango, diced

-2 Tbsp walnuts

- 2 Tbsp coconut 🥥 (MCT’s!)

Bring 2 cups liquid to boil, then add 1 cup oats, chia seeds, & monkfruit sugar. Cover & simmer 15 minutes. Add in diced mango 🥭 and toppings! Enjoy!

Ingredients

• 1 small yellow onion , diced
• 1 tbsp olive oil
• 2 cloves garlic , finely minced
• 2 (14.5 oz) cans low-sodium chicken broth
• 2 (4 oz) cans diced green chilies
• 1 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• salt and freshly ground black pepper , to taste
• 1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes or 1 cup dairy free milk
• 1 can organic corn
• 2 (15 oz) cans cannellini beans
• 1 lb chicken breast cutlets, chopped
• 1 Tbsp fresh lime juice
• 2 Tbsp chopped fresh cilantro, plus more for serving
• Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional)
• *if it’s too runny mix a cup or so of the chili juice with a couple Tbsp flour or (cassava flour for gluten free)

Instructions

Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.

Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.

Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth.

Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.

Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

whole30 turkey breakfast skillet: paleo egg free breakfast

Ingredients

• 1 pound ground turkey (can sub for ground pork or chicken)
• 2 cups diced sweet potato (with or without skin)
• 1/2 green pepper, diced
• 1/2 red onion
• 2 tablespoons avocado or olive oil
• 2 tablespoons minced garlic
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• avocado, diced for topping optional 

Instructions

1. Heat oil in a large cast iron pan. Add minced garlic and diced sweet potato once hot. Cook for 5-7 minutes, stirring occasionally until they begin to brown but not cook through
2. Add the ground turkey and all spices and brown turkey for about 5 minutes
3. When turkey is cooked halfway through, add in green pepper and onion. Stir to combine and cook an additional 5-7 minutes until green pepper and onion are fork tender (or done to your liking)
4. Taste and add any additional spices and seasonings. Remove from heat and enjoy!

Serves 4

1 lb shrimp

1 Tbsp olive oil

2 cups thinly sliced green cabbage

chipotle lime seasoning

1/4 tsp garlic powder

1 lime, juiced

organic corn tortillas

1/2 cup cilantro, chopped

jalapeño, fresh sliced optional

2 avocados, mashed

Cheese, optional

Heat indoor grill to med-high. Mix 1 Tbsp olive oil, chipotle lime seasoning, and garlic powder with shrimp. Place 10 shrimp at a time on skewer and place on indoor grill for 2-4 mins or until done. 

Mix shredded cabbage in bowl with cilantro and squeeze lime juice over top. 

Mash avocados.

Heat tortillas on grill for 1-2 mins. 

Put a Tbsp of mashed avocado on each tortilla! Top with cabbage cilantro mix, then 5 shrimp! Top with fresh jalapeños and cheese if desired! 

    -2 Bunches dark leafy kale or curly kale (thinly sliced) – about 5-6 cups 

• 1 teaspoon olive oil
• kosher salt 
• black pepper
• 1/2 cup pistachios or pumpkin seeds 
• 1/2 cup golden raisins or dried cranberries
• 1/2 cup shredded parmesan cheese
• Zest of 1 lemon (about 1 tablespoon)

FOR THE LEMON DRESSING

• 2 tablespoons fresh lemon juice (about the juice of 2 lemons)
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 1 tablespoon maple syrup or honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

INSTRUCTIONS

1. Add the sliced kale to a medium-size mixing bowl or salad bowl, drizzle on a little olive oil and sprinkle of salt and pepper and lightly massage it for 1 minute to help break it down a little.
2. Add the 1/2 cup chopped pistachios, 1/2 cup golden raisins, 1/2 cup grated parmesan cheese, and the zest of 1 lemon to the kale and lightly toss everything together.
3. Make the dressing: Add the juice from the 2 lemons, 1/4 cup apple cider vinegar, 1/4 cup olive oil, 1 tablespoon maple syrup or honey, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper to a mason jar with a lid and shake it well until it emulsifies. You can also add all dressing ingredients to a small bowl and whisk until it emulsifies (get’s nice and creamy).
4. Pour the dressing on the kale salad and toss well.
5. Serve cold and ENJOY!

AVOCADO, RED BELL PEPPER, AND CUCUMBER ARUGULA SALAD

Ingredients

• ▢ 2 avocados diced
• ▢ 1 english cucumber sliced
• ▢ 1 red bell pepper diced
• ▢ 1/4 cup red onion sliced or caramelized yellow onion cooled
• ▢ 1 cup arugula/spinach
• ▢ 2 Tablespoons olive oil
• ▢ 2 Tablespoons lemon juice
• ▢ salt and pepper
• ▢ 1/4 cup feta cheese

Instructions

• In a large bowl combine avocado, cucumber, red bell pepper, red onion and arugula. Gently toss.
• In a small bowl whisk the olive oil, and lemon juice. Add to the veggies and toss.
• Serve with crumbled feta cheese.

New England Clam Chowder

Ingredients

• 4 center-cut bacon strips, chopped for top
• green onions, chopped for top
• 2 celery ribs, chopped
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 small potatoes, peeled and cubed
• 1 cup water
• 1 bottle (8 ounces) clam juice
• 3 teaspoons reduced-sodium chicken bouillon granules
• 1/4 teaspoon white pepper
• 1/4 teaspoon dried thyme
• 1/3 cup all-purpose flour
• 2 cups fat-free half-and-half, divided
• 2 cans (6-1/2 ounces each) chopped clams, undrained
• oyster crackers, optional for top

Directions

In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside.

Sauté celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes.

In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes.

Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving. Top with chopped green onions!

Oyster Stew Recipe

Ingredients

• 4 tablespoons butter
• 3 tablespoons flour
• 1 small onion chopped
• 1 small bell pepper, chopped
• 1 jalapeño, chopped for a spicier version
• 2 stalks celery chopped
• 2 raw golden beets, diced optional (adds a little sweet with the spicy)
• 1 tablespoon Cajun seasonings
• 2 cups milk
• 1/4 cup oyster juice reserved from the canned oysters
• Salt and pepper to taste
• 1/4 cup chopped parsley
• 1/4 cup chopped green onions
• 3 cloves garlic minced
• Dash of hot sauce
• 2 cans oysters, or fresh 2 dozen
• For Serving: Extra chopped parsley pads of butter (optional), chili flake, extra hot sauce, soda crackers or oyster crackers

Instructions

• Melt 1/4 cup butter in a large pan or pot over medium high heat. Stir in the flour to make the roux. Stir constantly to cook the roux for 5 minutes to make a blonde roux, which is light brown in color.
  
• Stir in the onion, peppers, beets, and celery. Cook for 2 minutes.
  
• Stir in the milk, oyster liquor, Cajun seasonings and salt and pepper to taste. Cook, stirring constantly, for 3-4 minutes, or until the mixture thickens slightly.
  
• Stir in the parsley, green onions, garlic, hot sauce and oysters. Bring to a boil and cook for 3-4 minutes, or until the oysters cook through and their edges curl.
  
• Remove from heat. Garnish with chopped parsley, small chips of extra butter (if desired), chili flakes and a dash of sauce sauce (if desired). Don't forget the crackers!

Oven Roasted Sweet Potatoes and Roasted Brussels Sprouts Recipe

Ingredients

• 1 pound Brussels sprouts, trimmed
• 1 large sweet potato, 1 pound
• 2 cloves garlic, smashed
• 1/3 cup olive oil
• 1 teaspoon cumin
• 1/4 teaspoon garlic salt
• 1 teaspoon salt
• pepper, to taste
• 1 tablespoon red wine vinegar
• thyme, fresh, to garnish

Instructions

• Preheat your oven to 400 degrees F.
• Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
• Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
• Smash 2 cloves of garlic and add it to the bowl.
• Pour 1/3 cup olive oil over the vegetables.
• Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
• Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
• Pour the veggies onto the pan.
• Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.
• Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme if you want. Eat hot!

Ingredients

1 Tbsp Olive or avocado oil

1 onion, chopped

3 cloves garlic

3 golden potatoes or 1 large russet potato, diced

1 cooked chicken breast shredded

1 can organic hominy 14 Oz (or corn)

4 cans green chilies (4 Oz per can)

32-64 Oz chicken or veggie stock

1 tsp salt

1/4 tsp pepper

1/2 tsp cumin

lime quarters, optional

cilantro, optional

Start oil in large soup pan or stock pot. Add chopped onions and cook for 5 mins. Add chopped garlic, diced potatoes, chicken, hominy, green chilies, stock, & seasonings. Bring to boil and eat when potatoes are done. Top with lime juice & cilantro!

Roasted Golden Beet Salad

INGREDIENTS

• 3 large golden beets
• 4-5 large rainbow carrots
• 5 rainbow radishes, optional
• 2 tbsp olive oil divided
• 1 tbsp dried thyme
• 1 tbsp honey
• 1 clove minced garlic
• 1 tbsp water
• 1 tsp apple cider vinegar
• Salt & pepper to taste
• ⅓ cup feta cheese
• ⅓ cup chopped walnuts

INSTRUCTIONS

• Preheat the oven to 400 degrees F.
  
• Wash and peel the beets, cut off the tops (where the greens are) and cut into cubes.
  
• Wash and peel carrots and cut into matchsticks.
• Place the cut beets and carrots on a parchment-lined baking sheet. Drizzle with olive oil, thyme, salt and pepper. Roast for a total of 30-45 minutes (depending on your oven) stirring every 15 minutes.
• To make the dressing combine 1 tbsp olive oil with honey, water, apple cider vinegar, minced garlic, salt and pepper and whisk until combined.
• Plate the roasted vegetables and top with walnuts, cheese and dressing and serve warm.

NUTRITION

Calories: 229kcal

Carbohydrates: 19g

Protein: 5g

Fat: 16g

Saturated Fat: 3g

Cholesterol: 11mg

Sodium: 231mg

Potassium: 438mg

Fiber: 4g

Sugar: 12g

Vitamin A: 10289IU

Vitamin C: 7mg

Calcium: 114mg

Iron: 2mg

Italian Brussel Sprouts

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 1½ teaspoons freshly ground pepper
• Crushed red pepper flakes
• 1 clove garlic or 1/2 tsp garlic powder
• 14 ounces shredded Brussels sprouts, see Note
• 1 teaspoon kosher salt
• 1 1/4 cups freshly grated Parmesan cheese (or feta!), plus more for serving
• Zest of 1 lemon
• Juice of 1 lemon
• 1/3 cup toasted hazelnuts or pecans, roughly chopped
• 1/4 cup chopped fresh parsley for topping, optional
• *This is a fun recipe change it up by adding olives for Greek or chili powder for some flare!*

INSTRUCTIONS

• In a large skillet over medium heat, cook the olive oil, pepper, fresh garlic and red pepper flakes together until toasted, 30 seconds to 1 minute.
  
• Add the Brussels sprouts and cook, without stirring, until they begin to soften, about 2 minutes.
  
• Season with the salt, and cook until the Brussels sprouts just begin to char, about 2 minutes.
  
• Remove the skillet from the heat and add the Parmesan (or feta!), lemon zest, and hazelnuts.
  
• Serve warm, topped with more fresh Parmesan, if desired.