INGREDIENTS
DIRECTIONS
Servings: 2
Courtesy of ARIIX Healthy Snacking
Ingredients
Directions
Courtesy of Chef Nelda of ARIIX Kitchen
Ingredients:Preheat oven to 400°F. In a large bowl, combine cauliflower, eggs, cheese, almond flour, coconut flour, baking powder, Italian seasoning. Mix with a large spoon until everything is thoroughly mixed. The mixture should be wet but not liquid.
Courtesy of Kirbies Cravings
Ingredients
Directions
1. Cut off the stems from the peppers.
2. Scoop out the seeds on the inside, leaving a hollow shell.
3. In a bowl, mix the ground turkey and spices.
4. Stir in the cauliflower and coconut oil in the bowl.
5. Mix in the Monterey jack cheese in the bowl.
6. Scoop up some of the turkey mixture and pack it into each pepper shell.
7. Place each stuffed pepper into a Crock-Pot and pour a cup of water into the bottom.
8. Cook on high for four hours or low for eight hours. Top with a little extra cheese 10 minutes before they are done.
Serves 6
Chicken Ingredients
Sauce Ingredients
Directions
277 Calories, 13 g Carbs, 36 g Protein, 9 g Fat
Tzatziki Sauce Is A Traditional Greek Sauce That Is Good On Just About Everything. This Easy Refreshing Cucumber Sauce Only Takes 10 Minutes To Make And Is Very Versatile. This Classic Recipe Is Always A Hit!
Ingredients
2 cups plain Greek yogurt*
1 cup minced, seedless cucumber
2 tablespoons fresh lemon juice
2 garlic cloves minced
2 tablespoons finely chopped fresh dill
Salt and pepper to taste
Instructions
In a medium bowl, combine Greek yogurt, cucumber, lemon juice, garlic, and dill. Stir until well combined. Taste and season with salt and pepper. If you have time, chill before serving. Will keep in the refrigerator 2-3 days. Stir before serving.
*Protein count will depend on your choice of yogurt, look for high protein, single ingredient options.
This sauce/dip is best alongside fish or meat, stirred into drained, canned tuna or as the STAR of your fresh vegetable tray.
Ingredients
Directions
1. Heat a large skillet over high heat and add the canola oil.
2. Arrange the chicken pieces in a single layer on a baking sheet, and season them with salt and red pepper flakes. Turn the pieces over and season on the other side.
3. When the oil begins to smoke lightly, reduce the heat to medium. Use a pair of metal tongs to carefully add the chicken, skin side down, to the skillet. Do not overcrowd the pan.
4. Sautée, resisting the temptation to move or turn the pieces until they have browned on the first side, 5 to 8 minutes. Turn the chicken pieces over and brown on that side, 5 to 8 minutes. Transfer the chicken pieces to a rimmed baking sheet and set aside.
5. To make the sauce add the onions and a pinch of salt to the skillet you browned the chicken in, and cook until the onions become translucent, 3 to 5 minutes. Add garlic and mushrooms and cook over medium heat, until the vegetables turn light brown, 10 to 12 minutes.
6. Add the white wine, season with salt, and simmer until almost all of the liquid is gone, 5 to 8 minutes (Cooking the wine out first is important so that there won’t be any raw alcohol flavor in the sauce.) Add the tomatoes with their juices and bring to a simmer. Add the bay leaves and thyme sprigs.
7. Arrange the chicken pieces in a single layer in the pan and pour any accumulated juices into the sauce as well. Simmer over low heat until the chicken is cooked through, 40 to 50 minutes. Use a wooden spoon to break up some of the tomatoes.
8. Remove the pan from the heat and add the rosemary. Allow the chicken to rest on the stove, off the heat, for about 10 minutes and then remove and discard the rosemary sprig, thyme sprig, and bay leaves. Taste for seasoning and serve.
Ingredients
Directions
1. Squeeze excess moisture out of zucchini with a clean kitchen towel. In a medium bowl, combine zucchini with egg, Parmesan cheese, green onions, and cornstarch or Arrowroot. Season with salt and pepper.
2. In a large skillet, pour enough vegetable oil to layer the bottom of the pan. Scoop about 1/4 cup of the zucchini mixture onto one side of the pan and shape into a small square. Repeat to form another patty on the other side.
3. Cook until lightly golden on both sides, about 4 minutes per side. Remove from heat to drain on paper towels and repeat with remaining zucchini mixture. Wipe skillet clean.
4. Place two zucchini patties in the same skillet over medium heat. Top both with shredded cheese, then place two more zucchini patties on top to form two sandwiches. Cook until the cheese has melted, about 2 minutes per side.
5. Repeat with remaining ingredients. Serve immediately.
Ingredients
Directions
1. Cut sweet potatoes into cubes.
2. Add your cubed sweet potatoes into a pot with boiling salted water and cook until tender.
3. Once cooked, make sure to remove excess moisture from the potato so it will crisp later on.
4. Heat 2 to 3 tablespoons of coconut oil in a pan and add the finely chopped red onions, garlic and bell peppers. Season these veggies with salt, pepper and garlic powder.
5. Sauté this mixture until golden brown, which will take approximately five to seven minutes, remove them and place aside.
6. In the same pan, add the rest of the olive oil, and add your drained and dried sweet potatoes to the pan. Season it with salt, pepper, and paprika.
7. Cook until potatoes have a golden brown crust on all sides. This will take another five to eight minutes.
8. Once that is achieved, add the onion and pepper mixture with the potato in the pan and sauté together for another minute or two.
9. Garnish with the cilantro.
Ingredients
Preparation
1. Preheat oven to 375F. Grease a 9 x 13 baking dish with cooking spray.
2. Layer spinach and kale along the bottom of baking dish, spreading evenly. Sprinkle feta, cheddar, and scallions over top.
3. Beat together eggs, garlic powder, milk, red pepper flakes, salt, and black pepper. Pour over top leafy greens and cheeses.
4. Bake for about 25-30 minutes, or until center is set and the top is slightly browned.
Cool for about 5 minutes, then cut into squares to serve.
