Ingredients: 4 medium, (about 6 oz each) sweet potatoes, skin on 1 pound boneless skinless chicken breasts 1 teaspoon kosher salt 3/4 teaspoon garlic power 1 cup enchilada sauce, I recommend my homemade chopped scallions, for serving 1/4 cup light sour cream or Greek yogurt 1/2 cup shredded cheddar cheese 1 tablespoon chopped scallions and/or cilantro, for garnish
Instructions: 1) Wash and dry the sweet potatoes. Wrap the potatoes individually in foil. 2) Season the chicken with salt and garlic powder and place on one end of the slow cooker, cover with 1/4 cup enchilada sauce. 3) Place the potatoes on the other end, stacking 2 on top of 2. 4) Cover and cook on low for 6 to 8 hours, or until potatoes are tender. 5) When done, remove the potatoes and chicken. 6) Transfer chicken to a small bowl and roughly shred with 2 forks and add the remaining enchilada sauce. 7) Split open the sweet potatoes, then top with 2/3 cup of the enchilada chicken. 8) Drizzle each half with 1 tablespoon cheese and place under the broiler 2 to 3 minutes, or until melted. 9) Garnish each potato with 1 tablespoon sour cream and scallions or cilantro.
Ingredients: Red Potatoes 3 large red potatoes 1/4 red onion, chopped 1 tablespoon olive oil 2 teaspoons ranch seasoning (we used Simply Organic) salt, to taste Asparagus 1/2 lb. asparagus (8 spears) 4 slices thick-cut bacon, halved pepper, to taste Chicken 1 large chicken breast (or 2 medium) 1 teaspoon olive oil 1 teaspoon ranch seasoning
Instructions: 1) Preheat oven to 400ºF. 2) Place potatoes and onions on half of a baking sheet. Drizzle with olive oil and ranch seasoning. Rub oil and seasonings into the vegetables with your hands or a spatula. 3) Next, chop off the white end of the asparagus spears and wrap a half of a piece of bacon around one asparagus spear and place on one-fourth of the baking sheet. Repeat until asparagus and bacon are gone. Season with pepper. 4) Lastly, place chicken breasts next to asparagus on the baking sheet. Drizzle with olive oil and sprinkle with seasoning. 5) Place baking sheet in the oven and bake for 25-30 minutes depending on how thick your chicken breast is.
Recipe of the Week: Looking for a new side to have with your lean protein? Try out this Oven-Baked Salmon with Almond Parsley Salad. Ingredients: 12 ounce salmon fillet, cut into 4 pieces Coarse-grained salt Freshly ground black pepper Toasted Almond Parsley Salsa, for serving Baked squash, for serving, optional
Toasted Almond Parsley Salad: 1 shallot 1 tablespoons red wine vinegar Coarse grain salt 2 tablespoons capers, rinsed 1 cup fresh flat-leaf parsley 1/2 cup toasted almonds Extra-virgin olive oil
Instructions: 1) Preheat the oven to 450 degrees F. 2) Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes. Serve with the Toasted Almond Parsley Salad and squash, if desired. Toasted Almond Parsley Salad: 3) Mince the shallot and add to a small bowl. Pour the vinegar over the shallots and add a pinch of salt. Let sit for 30 minutes. 4) Roughly chop the capers, parsley and almonds and add to the shallots. Add the olive oil, tasting as you go. Mix again and adjust the seasonings.
Ingredients: 1 1/4 lbs (450g) sirloin steak cut into small cubes 4 medium zucchini, spiralized (or a pack of store-bought Zucchini Noodles) 1 tablespoon olive oil 3 tablespoons butter, divided 2 teaspoons minced garlic 1/4 cup (60ml) beef or vegetable broth 1 tablespoon minced parsley 1 teaspoon fresh thyme leaves 1/2 teaspoon red chili pepper flakes, optional Juice of 1/2 lemon
Marinade: 1/4 cup low-sodium soy sauce (or coconut amino for paleo and gluten-free) 1 tablespoon olive oil 1 tablespoon hot sauce (we used Sriracha) Fresh cracked black pepper, to taste Juice of 1/2 lemon
Instructions: 1) To prepare the garlic butter steak bites recipe: In a mixing bowl, combine the ingredients for the steak marinade (soy sauce, olive oil, hot sauce, pepper, and lemon juice) and add the steak bites. Mix well and marinate for 15 to 20 minutes minimum, while preparing the other ingredients. 2) Heat the olive oil in a large skillet over high heat. Drain steak bites from the marinade. Keep the remaining marinade for later. 3) Place the steak bites in the skillet in a single layer. Do not overcrowd the skillet or meat will steam, so you may have to work in batches depending on the size of your skillet. Cook steak bites for 3-4 minutes, stirring occasionally until steak bites are golden brown. Repeat with remaining steak bites if needed. 4) Once all the steak bites are golden brown, add 2 tablespoons butter and garlic to the skillet; cook for 1-2 minutes, stirring to coat the meat in the sauce. Remove the steak bites to a shallow plate and set aside. 5) In the same skillet, add butter, lemon juice, red pepper flakes, beef broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly. 6) Add the spiralized zucchini noodles and toss for two to three minutes to cook it up. Stir in the fresh parsley and thyme, then allow the cooking juices to reduce for one minute if the zucchini noodles render too much water. Push the zucchini noodles on the side, add the steak bites back to the pan and reheat for another minute. Serve immediately your garlic butter steak bites and zucchini noodles. Enjoy!
Ingredients: Chili 1 tablespoon avocado oil 1 tablespoon fresh garlic, minced 1 cup diced onion 1/2 green bell pepper, diced 1 1/2 lb 95% lean ground bison (or beef, veggies, turkey, chicken) 6oz tomato paste 1 tablespoon chili powder 1 tablespoon cumin 2 teaspoons smoked paprika 1 tablespoon oregano 1/2 teaspoon cinnamon (OPTIONAL) pinch of sea salt & pepper 2 cups no salt added chicken broth
Cornbread Dry 1 cup almond flour 1 cup corn meal 1 teaspoon baking powder 1 teaspoon cinnamon 1 teaspoon smoked paprika, OPTIONAL pinch of sea salt Wet 1/2 cup unsweetened applesauce 3 eggs, lightly beaten 2/3 cup almond milk (or choice of milk) 2/3 cup frozen corn, thawed 1 jalapeño, seeded and diced (OR green bell pepper diced) 1 cup reduced fat shredded cheddar
Instructions: 1) Set oven to 350F. 2) Set a 10-inch deep skillet on medium high heat. Once hot, add oil, onion, garlic and bell peppers. Cook for 2 – 4 minutes or until onions turn brown and translucent. 3) Add the ground meat and chop it up in the skillet as it cooks. Cook for 5 to 7 minutes, the meat may not completely cook but that’s ok. 4) Increase the heat to HIGH, then add tomato paste and the seasonings. Cook for 1 – 2 minutes to “bloom” the spices – it should be like a thick meaty paste and very fragrant. 5) Reduce the heat to low-medium and pour in the broth – if needed, use it to deglaze the bottom of the skillet and scrap it with a wooden spatula. Reduce the heat to a simmer, then cover and cook for 15 minutes while you prepare the cornbread batter. 6) In a large bowl, mix together all the dry ingredients. In a separate bowl, mix together the wet ingredients. Add the wet ingredients to the dry ingredients and fold everything together. Then fold in the corn, jalapeño and cheddar. 7) Take the chili off the heat and let it rest for a minute so it is settled. NOTE: make sure the chili is not “watery” or too thin. Then gently add the cornbread batter on top of the chili. 8) Bake uncovered for about 30 minutes, or until you can pierce the cornbread with a toothpick and it come out clean. 9) Let it cool down for 10 – 15 minutes before slicing open and enjoying!
Ingredients: 1 salmon fillet 1 cup fresh parsley, chopped ½ cup walnuts, chopped 1 tablespoon garlic, minced pepper, to taste ¼ cup lemon juice, + 3 tablespoons ½ cup olive oil, + 2 tablespoons SALMON RUB ¼ teaspoon pepper ¼ teaspoon salt ¼ teaspoon cayenne pepper 2 tablespoons olive oil ¼ cup lemon juice
Instructions: 1) Mix together parsley, walnuts, garlic, 3 tbsp lemon juice, olive oil, and pepper. Stir until fully incorporated. Set aside. 2) Mix together pepper, salt, and cayenne pepper. Rub filet of salmon with seasonings. 3) In a large skillet, heat 2 tablespoons of olive oil. Place salmon skin side down. Cook for 5 minutes. Flip salmon, then cook for another 5 minutes 4) Pour ¼ cup (60 ml) lemon juice over salmon. Cook for 3 more minutes until lemon juice has reduced. Remove salmon from heat. 5) Spread the parsley walnut mixture over salmon. Serve immediately. Enjoy!
Instructions: 1) Mix together the ingredients for the sauce and set aside. As an alternative to this sauce, you can just use Gochujang. 2) Set a skillet on HIGH heat. Once hot, lightly spray with a little avocado oil and add sugar snap peas. Let the peas rest in the skillet for a minute – without stirring – in order to let them sear. Then begin stirring the peas with a spatula. Cook for 2 to 3 minutes, then remove from the skillet. 3) Reduce the heat to medium high heat, add a drop of oil, then add the beef. Begin chopping up the meat in the skillet, then add garlic, onions and ginger. Continue chopping and stirring the beef while folding in the onions, garlic and ginger. Cook for 6 to 8 minutes. 4) When the beef is nearly finished, reduce the heat to low then pour in the sauce. Stir and ensure all the beef is covered in the sauce. Remove from the heat. 5) Garnish with sesame oil, green onion, sesame seeds and jalapeño (if desired).