Fall Harvest Salad

• 5 oz. mixed greens
• 1 red apple, chopped
• 1-2 mini cucumbers, sliced
• 1 thickly sliced red onion ring, diced
• 1-2 stalks celery, sliced
• 4 oz. feta cheese (NOT APPROVED)
• 4 oz. pomegranate seeds
• butternut squash
• pecans
• chopped pears

Dressing

• ⅔ c. olive oil
• ⅔ c. balsamic vinegar
• 1 Tbsp. minced red onion
• 1 Tbsp. honey
• 1 tsp. dried oregano
• 2 garlic cloves, minced
• 1 tsp. kosher salt
• ½ tsp. pepper

Balsamic Chicken with Roasted Red Pepper Pesto

Roast Chicken in oven with balsamic dressing.  Top with pesto.

Pesto:

• 3 yellow bell peppers, fire roasted
• 3 red bell peppers, fire roasted
• 2 cloves of garlic
• 1 vidalia onion
• 15 to 20 fresh basil leaves
• Salt and white pepper to taste
• ¼ to ½ cup good quality extra virgin olive oil

blend in blender and chill

Apple Cider Vinaigarette

• ¾ Cup Good Quality Olive Oil
• ¼ cup Apple Cider Vinegar
• 2 tbsp honey
• 1½ tsp salt
• ¼ tsp pepper

Ground Turkey Tacos

1.3 lbs 99% lean ground turkey

1 tsp garlic powder

1 tsp cumin

1 tsp salt

1 tsp chili powder

1 tsp paprika

1/2 tsp oregano

1/2 small onion, minced

2 tbsp bell pepper, minced

3/4 cup water

4 oz can tomato sauce

8 large lettuce leaves from Iceberg lettuce

Brown turkey in a large skillet breaking it into smaller pieces as it cooks. When no longer pink add dry seasoning and mix well. Add the onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.

Wash and dry the lettuce. Divide the meat equally between the 8 leaves and place in the center of each leaf and top with tomatoes.

Cabbage Chicken

• 3 tbsp olive oil
• 1/2 lb boneless chicken thighs, cut into small pieces
• 1 small cabbage
• 2 medium carrots (shredded)
• 1 tbsp paprika
• 2 tomatoes
• 3 bay leaves
• 1 cup chicken stock
•  salt, pepper
•  chopped fresh parsley to garnish

1. Warm up a large saute pan on medium-high heat. Add olive oil and chicken. Fry for 5-7 minutes or until browned.
2. Meanwhile, slice the cabbage into thin strips, just like you would for coleslaw.
3. Add cabbage and paprika to the chicken. Stir, and saute for another five to ten minutes.
4. Puree the tomato in a small food chopper or food processor.
5. Add tomato, chicken stock, carrots and bay leaves. Season with some salt and pepper. Stir everything together. Reduce heat to low, and cover with a tight lid.
6. Cook stirring occasionally for about 45 minutes, until there is no liquid remaining.
7. Garnish with fresh parsley.

Deviled Eggs

2 hard boiled eggs
1/4 mashed avocado
salt and pepper
mustard

mix yolks with avocado and s/p and mustard.  top eggs with paprika.

Avocado Ranch

• 1 medium avocado
• ½ cup milk substitute
• 2 Tablespoons lemon juice
• 1½ Tablespoons extra virgin olive oil
• 1 clove of garlic
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 1 teaspoon dried dill
• 1 teaspoon dijon or stone-ground mustard
• 1 teaspoon maple syrup
• 2 Tablespoons fresh herbs (parsley, basil, dill, etc)
• ½ teaspoon ground pepper
• ½ teaspoon sea salt

Chicken Avocado Soup

2 chicken breasts

3 teaspoons olive oil, divided

salt & freshly ground pepper to taste

1 1/2 cups green onions, finely chopped, divided

1 teaspoon minced garlic

1 tomato, diced

3 - 14.5oz cans chicken broth

1/8 teaspoon cumin

1 teaspoon coarse kosher salt

2 avocados, diced

1/2 cup cilantro, finely chopped

lime wedges

1. Season chicken with salt and pepper. In a large skillet over medium-high, heat 1 teaspoon of the olive oil. Add chicken to the heated skillet and lower temperature to medium, cover pan and grill chicken until the internal temperature reaches 165° F. Shred chicken and cover with foil to keep warm, then set aside.
2. In a dutch oven or equivalent, heat the remaining 2 teaspoons of oil over medium heat until hot.
3. Add the 1 cup chopped green onions and minced garlic to pot; Sauté about 2 minutes.
4. Add diced tomato; Sauté 1 minute, until soft.
5. Add chicken broth, cumin, and salt to pot.
6. Stir well and bring to a boil.
7. Cover pot and simmer on low for 15 to 20 minutes.
8. Layering in separate bowls; Fill each bowl with shredded chicken, diced avocado, chopped green onions (from the remaining 1/2 cup), and cilantro. Next, ladle the chicken broth onto the layered chicken in each bowl. Serve each bowl with a lime wedge.

Chili Lime Fajita Salad

Marinade/Dressing:

• 3 tablespoons olive oil
• 100ml (just over ⅓ cup) freshly squeezed lime juice
• 2 tablespoons fresh chopped cilantro
• 2 cloves garlic, crushed
• 1 squirt stevia or T of maple syrup
• ¾ teaspoon red chilli flakes (adjust to your preference of spice)
• ½ teaspoon ground Cumin
• 1 teaspoon salt

Salad:

• 4 chicken thigh fillets, skin removed (no bone)
• ½ yellow bell pepper, deseeded and sliced
• ½ red bell pepper, deseeded and sliced
• ½ an onion, sliced
• 5 cups Romaine (or cos) lettuce leaves, washed and dried
• 2 avocados, sliced
• Extra cilantro leaves to garnish

1. Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
2. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking.
4. Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve

Chicken and Rice

Saute
1 T. avo oil
1 onion, diced
2 cloves garlic

add
2 c. uncooked basmati rice
2 c. chicken broth

simmer, covered until water is almost gone

add
2 c. carrots
2 c. celery
2 bay leaves
parsely
salt and pepper
4 c. bone broth

cook until veggies are tender.  add 2 cups cooked chicken and serve.

Lettuce Wraps

1 lb ground turkey
1/4 cup aminos
1 T basil
1/2 t ginger
1/2 t garlic and onion powder
1 squirt stevia

mix together  and brown in avocado oil.

add
1c. chopped jicama
water chestnuts
1c. mushrooms
2 medium carrots, shredded
1/4 c. aminos

cover and simmer for 3-5 minutes.  serve in lettuce leaf.

Chicken Tacos

• 1 lb. chicken breasts or thighs.
• A couple of juicy limes.
• A splash of red wine vinegar.
• 2-3 cloves garlic, pressed or coarsely chopped.

Marinate for several hours.

rub and grill.

• 1 tsp. chili powder.
• 1/2 tsp. cumin.
• 1/2 tsp. Kosher salt.
• 1/2 tsp. black pepper.

Serve with avocado and salsa in lettuce wrap

Our Best Bites Tortilla Soup

1 recipe Taco Chicken
1 large onion, chopped
6 cloves garlic, minced or pressed
4 cans chicken broth
1 15-oz. can chopped or diced tomatoes
2 jalapeno peppers (if you’re scared, try serrano peppers; they’re milder)
1/4 c. fresh lime juice (3-4 limes)
1 tsp. salt
1/4 tsp. black pepper

Cauliflower "Fried Rice"

Saute
1 t. oil
1/4 c. onion
2 cloves garlic

add and scramble
1 egg

add
2 c. cauliflower riced
1/2 c. peas
cocoaminos
salt and pepper

cook until cauliflower is tender

Vegetable Soup

2T. oil
1 whole onion, chopped
1t. garlic

saute until onion is clear.

3 stalks celery
3 carrots
2 c. fresh beans
6 cups chicken stock
2 cans diced tomatoes
2 bay leaves
1 t. salt
1/2 t. pepper
1/2 t. thyme
2 t. parsley
splash of cocoaminos

boil until veggies are tender

add 1/2-3/4 c. frozen peas

Lemon Dill Salmon

1/2 c. oil
1/4 cup lime or lemon juice
salt and pepper to taste
1 t. dried dill
1T. dijon mustard

whisk all ingredients and pour over salmon.  bake at 350 until internal temperature reaches 135.  let rest 5 minutes.

Whole Chicken

7 minutes per pound in instant pot.  NPR for 15 minutes then quick release.  Rub with salt and pepper and put half a lemon, garlic, and parsley inside.