Category: Recipes

Easy Chicken Salad

10/1/2019

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Ingredients

4 ounces grilled chicken breast, skin removed
2 cups romaine lettuce, chopped
1/3 cup sliced carrots
1/3 cup chopped cucumber
1/4 cup chopped red onion
1 ounce goat cheese, crumbled
to taste Raspberry vinegar

Instructions

Cut the chicken into bite-size pieces.
Toss chicken with the lettuce, vegetables, and cheese.
Add raspberry vinegar and toss again.

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Cucumber Salad with Chickpea, Tomato and Broccoli Rabe

9/30/2019

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Ingredients
1 bunch broccoli rabe
1 15 ounce can chickpeas, drained and rinsed
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, diced
2 tablespoons dijon mustard
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Remove the stems of the broccoli rabe and shred leaves.
Blanch broccoli rabe until just tender, about 1 minute. Transfer broccoli to an ice-water bath until cool, then drain and pat leaves dry.
Combine broccoli rabe, chickpeas, cucumbers, tomatoes, and red onion in a bowl.
In a small bowl mix mustard, olive oil, lemon juice, salt, and pepper until well combined.
Pour over salad, toss until coated, and enjoy, or store in fridge to have throughout the week!

Recipe and Photo from Nutrious Life

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HEALTHY PUMPKIN PIE BARS

8/12/2019

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INGREDIENTSCRUST

1.5 cups almond flour, superfine
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 tablespoons coconut oil, melted
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/8 teaspoon salt

FILLING

1/2 cup coconut sugar
1 cup pumpkin puree
3 large eggs, beaten
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

WHIPPED CREAM TOPPING

1/2 cup heavy whipping cream
2 teaspoons maple syrup
1/2 teaspoon vanilla extract

INSTRUCTIONS

Preheat the oven to 350ºF and lay parchment paper in the bottom of an 8×8-inch cake pan. Spray parchment paper with cooking spray. Set aside.
Prepare the crust by mixing together all crust ingredients, forming a ball. Transfer dough into the greased pan and use your hands and/or a spatula to spread dough to the edges of the pan. The key is to make sure the crust is relatively the same thickness all around, so the spatula comes in handy especially for the edges.
Place crust in the oven at 350ºF and bake for 10 minutes.
While crust is baking, make the filling. Add coconut sugar and pumpkin puree to a large bowl. Mix until combined. Slowly add eggs to the pumpkin mixture. Then add the rest of the filling ingredients and mix well.
Remove crust from the oven and carefully pour pumpkin mixture over the crust. Place pan back into the oven and bake at 350ºF for 24-28 minutes*.
Let pumpkin bars cool for at least an hour. When you are ready to remove bars from the cake pan, simply lift the parchment paper up out of the pan. The bars should easily come out of the pan. Place bars on a cutting board and cut into 9 squares.
For the whipped topping, add whipped cream ingredients to a large bowl. Using an electric mixer, whisk ingredients on high speed until stiff peaks form.
Add a healthy dollop of whipped cream onto each bar when ready to serve.

Recipe and Photo from Fit Foodie Finds

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Paleo Sweet Potato Blueberry Breakfast Bars

4/24/2019

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Ingredients

3/4 cup mashed sweet potato
1 tablespoon vanilla extract
1 tablespoon coconut oil, melted
1 tablespoon raw honey
1 egg
1/2 cup almond meal
1/8 cup coconut flour
3/4 teaspoon baking powder
1/2 cup blueberries

Instructions

Preheat oven to 350 degrees
Roast or microwave one large sweet potato until soft. Scoop out the inside and reserve 3/4 cup
In a medium bowl, combine the mashed sweet potato, vanilla extract, melted coconut oil, raw honey, and egg
Add the almond meal, coconut flour, and baking powder. Mix well
Grease a 9×5 inch loaf pan and pour in the batter, pushing it into all the corners and middle of the pan to avoid large air bubbles. Smooth out the top
Place the blueberries in a single layer on the top and gently press the berries into the batter
Bake for 35-40 minutes, or until the middle is set
Let cool and cut into small bars. Serve immediately or refrigerate to store

Recipe and Photo from Physical Kitchness

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Skillet Taco Cauliflower Rice

3/21/2019

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INGREDIENTS:

1 lb 93% lean ground turkey
1 1/4 tsp kosher salt
1 tsp garlic powder
1 tsp cumin
1 tsp chili powder
1 tsp paprika
1/2 tsp dried oregano
1/2 small onion, minced
2 tbsp bell pepper, minced
3/4 cup water
4 oz canned tomato sauce (1/2 can)
4 cups uncooked riced cauliflower

For the toppings:

4 ounces avocado (1 small)
chopped cilantro
1 cup chopped lettuce
1/4 cup jarred salsa
lime wedges

DIRECTIONS:

Over high heat, brown the turkey in a large skillet breaking it into smaller pieces as it cooks, about 5 minutes.
When no longer pink add 1 teaspoon salt and the dry seasoning and mix well.
Add the onion, pepper, water and tomato sauce and cover.
Simmer on low for about 15 minutes.
Remove the cover and add the cauliflower, add 1/4 teaspoon salt and cook until tender, about 8 minutes.
Transfer to a plate and serve with avocado, lettuce, salsa and lime.

Recipe and Photo from Skinnytaste

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Chicken and Avocado Soup

3/21/2019

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Ingredients:

2 tsp olive oil
1-1/2 cups scallions, chopped fine
2 cloves garlic, minced
1 medium tomato, diced
5 cups reduced sodium chicken broth
2 cups shredded chicken breast (12 oz)
8 ounces (from 2 small) ripe hass avocados, diced
1/3 cup chopped cilantro
4 lime wedges
kosher salt and fresh pepper, to taste
1/8 teaspoon cumin
pinch chipotle chile powder (optional)

DIRECTIONS:

Heat a large pot over medium heat.
Add the oil, 1 cup of scallions and garlic. Sauté about 2 to 3 minutes until soft then add the tomatoes and sauté another minute, until soft.
Add chicken stock, cumin and chile powder and bring to a boil. Simmer, covered on low for about 15 minutes.
In four bowls, fill each with 1/2 cup chicken, 1/2 avocado, remainder of the scallions, and cilantro. Ladle 1 cup chicken broth over the chicken and serve with a lime wedge.

Recipe and Photo from: Skinnytaste

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Cauliflower Rice Chicken Biryani

2/20/2019

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Ingredients:

1 pound NeverAny! Fresh ABF Chicken Breasts, cut into 1 inch chunks
2 teaspoon kosher salt
1 teaspoons grated ginger
1 teaspoons minced garlic
1 teaspoon garam masala
3/4 teaspoon ground turmeric
1/4 teaspoons chili powder
1 tablespoon fresh lemon juice
3 teaspoons Carlini Ghee Clarified Butter
1 large yellow onion, diced
1 to 2 hot green chili pepper, sliced
2 packages (6 cups) frozen Season’s Choice Plain or Garlic Riced Cauliflower
1/4 cup chopped cilantro
lemon wedges, for serving

DIRECTIONS:

Season the chicken with 1 teaspoon salt, ginger, garlic, 1/2 teaspoon garam masala, chili powder, 1/4 teaspoon turmeric and lemon juice.
In a large skillet over high heat, add 1 teaspoon ghee. Add half of the chicken and cook until browned, and cooked through, about 5 minutes stirring halfway.
Set aside and repeat with the remaining ghee and chicken. Set aside.
Add 2 teaspoons ghee to the skillet, reduce heat to medium-high and add the onion, cook until they become golden about 3 to 4 minutes.
Add the green chili, cauliflower rice, remaining 1 teaspoon of salt, 1/2 teaspoon garam masala and 1/2 teaspoon turmeric.
Cook, stirring until tender, about 6 minutes.
Stir in chicken and garnish with cilantro.
Serve with lemon wedges.

Recipe and Image from Skinnytaste

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Easy Chicken Salad

Cucumber Salad with Chickpea, Tomato and Broccoli Rabe

HEALTHY PUMPKIN PIE BARS

Paleo Sweet Potato Blueberry Breakfast Bars

Skillet Taco Cauliflower Rice

Chicken and Avocado Soup

Cauliflower Rice Chicken Biryani

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Easy Chicken Salad

Cucumber Salad with Chickpea, Tomato and Broccoli Rabe

HEALTHY PUMPKIN PIE BARS

Paleo Sweet Potato Blueberry Breakfast Bars

Skillet Taco Cauliflower Rice

Chicken and Avocado Soup

Cauliflower Rice Chicken Biryani

Archives

Categories

Site Links

Hours of Operation

Contact Information

Member Affiliations

Stay Up To Date