Chicken And Vegetable Stir Fry

Ingredients

4 tbsp coconut oil or ghee

2 chicken breasts

Celtic or pink salt, pepper, garlic powder (to taste)

3 tbsp Braggs Liquid Aminos (more or less to taste)

Variety of vegetables: broccoli, onion, snap peas, zucchini, squash, peas, cauliflower, mushrooms, carrots, etc.

Instructions:

Sauté chicken in coconut or ghee until cooked.  Add vegetables and seasonings and sauté until tender.  Can serve over cauliflower rice if preferred.

Guilt-Free Chicken Tenders Recipe

Total Time: 20 minutes Serving Size: 2

Ingredients

2 chicken breasts cut into strips

2 eggs, beaten

1 cup almond or coconut flour, (salt, pepper, garlic powder to taste)

6 tablespoons coconut oil or olive oil

Instructions

In a small bowl mix flour and seasoning, set aside.

Dip chicken strips into egg and then the flour mixture. Be sure they are well coated. Cover the bottom of a frying pan with melted coconut oil or olive oil.  Be sure pan is covered.  Fry on medium-low to medium heat until golden brown on both sides and chicken is cooked through.

Serve with a green or carrot salad

Crunchy Lemon Zucchini

Great side for a dinner or a healthy snack

Ingredients

2 tsps.  Extra Virgin Olive Oil

3 lbs. Zucchini, sliced

1/2 tsp Lemon zest

2 tsps. Dried oregano - or 2 tablespoons fresh, chopped

2 tbsp Fresh cut dill (optional)

Instructions

Preheat oven to 375 degrees

Place either parchment paper on the baking sheet or olive oil. Mix all the ingredients together but oregano and fresh cut dill. Coat both sides of zucchini.

Place coated zucchini on a baking sheet

Bake for 10-15 minutes.

Remove from heat and sprinkle oregano and fresh cut dill.

Sweet Potato Fries

Total Time: 45 minutes

Serving Size: 2

Ingredients

2 large, sweet potatoes

3 tbsp coconut oil, melted (or olive oil/ghee)

pink salt or Celtic salt and pepper (to taste)

Optional: 1/2 tsp paprika

Instructions

Peel potatoes and cut into 1/2″ wide strips.  In a bowl or a large baggie toss all ingredients until the potatoes are coated.  Put onto a baking sheet and bake at 425 degrees F for 30-45 minutes or until golden brown.  Flip half-way through.

Enjoy with a variety of greens.

Almond Crushed Baked Salmon

Total Prep Time: 30 min

Serving size: 4

Ingredients

Fresh salmon (not farm raised, and no color added).

1 whole lemon zest

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon vegenaise

1/2 teaspoon dry dill

1/2 cup of crushed almonds

Instructions

Preheat oven to 375 degrees F. Line a large, rimmed baking sheet with parchment paper. Combine all the ingredients in a small bowl, all but the crushed almonds. Place salmon on the prepared baking sheet. Spread mixture over the fish and sprinkle with the almonds. Lightly coat with a bit of extra virgin olive oil on top. Bake until the fish flakes easily with a fork, 24 minutes, do not overbake. Sprinkle with parsley and serve with lemon wedges, if desired. Serve with a side of salad and/or baked veggies.

Rice Pad Tai Noodles with Veggies

Serves 2

Ingredients

⅓ cup raw unsalted chopped almonds

¼ cup natural almond butter

¼ cup apple cider vinegar or lemon juice

3 Tbsp. reduced-sodium tamari or Coconut Aminos

1 1-inch piece fresh ginger, peeled

1 teaspoon garlic powder

Blend everything

Rice Pad Tai Noodles (cooked to package instructions)

*The following vegetables need to be cooked in boiling water for 2 minutes only.

4 yellow zucchinis, grated or spiralized

2 carrots, grated, spiralized or cut into thin strips

1/2 red bell pepper, cut into thin strips

Instructions

To drained rice pad tai, add the cooked vegetables, add 2 green onions, thinly sliced, add the sauce and top with ½ cup chopped raw unsalted almonds and ¼ cup chopped fresh cilantro.

Oven Roasted Potatoes and Asparagus

Ingredients

1 pound asparagus, ends trimmed

1-pound yellow potatoes, chopped into 1-inch pieces

2 tablespoons avocado or olive oil

2 teaspoons garlic powder

1 teaspoon onion powder

2 tablespoons fresh rosemary, minced

3/4 teaspoon pink or Celtic salt

Instructions

Preheat oven to 400°F and line and grease a baking sheet.

Trim asparagus and chop potatoes and place them in a large bowl.

Add oil, garlic powder, onion powder, rosemary, and salt to the bowl, and toss to coat evenly. Set asparagus aside.

Arrange potatoes in a single layer on the prepared baking sheet, and bake in the preheated oven for 20 minutes, turning halfway through. Leave room for the asparagus on your pan. After 20 minutes, place the asparagus on the baking sheet in a single layer. During the last 2-3 minutes of baking time, turn the oven up to broil to get golden potatoes. Remove from the oven and serve!

Turmeric Broccoli Fried Rice

Ingredients

For cooked rice:

3 cups cooked organic rice (white or brown), preferably leftover and previously chilled 

3-4 tablespoons sesame oil

Pinch of salt (pink or Celtic)

¼ cup sesame seeds

1/4 teaspoon of turmeric

1/4 teaspoon black pepper

For cooked eggs:

2 eggs

2 tablespoons Coconut Aminos sauce

1 tsp sesame oil

1 garlic clove finely minced

(Optional): chopped green onions, any other cooked veggies zucchini, mushrooms, peas

Instructions

Prepare egg mixture first by beating eggs, coconut aminos and sesame oil together in a small bowl.

Heat sesame oil in pan on medium-high and add cooked rice. Fry rice until somewhat translucent or at least until hot.

Sprinkle salt to taste. Cook the veggies for 2 minutes in a boiling water, then drain and add to rice.

Turn heat to low and add egg mixture to rice. Stir to coat all rice and continue to stir constantly until all egg is cooked. Once cooked, add sesame seeds and other garnishes if using. Enjoy

Roasted Potatoes with Sauerkraut

Serves: 4-6

Ingredients

1 jar of sauerkraut

6 large, boiled potatoes, diced

1 onion, diced

1/4 cup green or red peppers, diced (optional)

1/4 cup olive oil or ghee

Instructions

Drain sauerkraut and wash well. Fry potatoes, inions, and peppers (if using) in oil or ghee, using a large fry pan. When potatoes begin to brown well, add sauerkraut.

Season as desired and mix. Serve right away.  

Brown Rice Stuffed Peppers

Ingredients

2 tablespoons of Olive oil or ghee

1 large onion, finely chopped

1 small zucchini, chopped

2 tomatoes, chopped in eighths (optional)

3 cups cooked brown rice (other grain may be substituted)

4 green peppers, tops sliced off, seeded and scalded

1 tablespoon miso or coconut aminos

1/2 cup water

variation: 1 can of stewed tomatoes

Instructions

In a skillet, heat oil and sauté the onions, garlic, and zucchini. Add the tomatoes and stir until tender.

Combine the rice and the vegetables mixture in a bowl and stuff the peppers with the mixture.

Combine the miso (or coconut aminos) with the water and pour equally over each stuffed pepper just enough to moisten. Pour any of the remainder in the bottom of a greased pan lined with the peppers.

If you use stewed tomatoes, pour them over the peppers.

Bake at 350 degrees for 20 minutes

Loaded Sprout Sandwich

Ingredients

7-grain sprouted bread or gluten free sourdough bread, toasted

1-2 slice green pepper

1-2 slice onion

1-2 slice tomatoes

6 slices cucumbers

alfalfa sprouts

Avocado sauce (below)

For Avocado Sauce, mix together:

1 cup Vegenaise

1/2 avocado, mashed

Vegeta seasoning to taste

Coconut aminos to taste

Instructions

Spread the avocado sauce on warm bread. Layer each vegetable with sprouts. Enjoy.

Hearty Stew

*This is a meatless receipe, however, chicken or grass fed beef can be added with elimination of potatoes.

Serves 4-6

Ingredients

3 tablespoons oil

2 celery stalks and leaves

1 medium green pepper, cut in strips

3 cloves garlic, minced

2 bay leaves

6 medium size potatoes

6 small white onions

3 tomatoes, cut in 1" chunks

2 large carrots, sliced

1 small cauliflower, chopped

1 medium yellow squash, diagonally sliced

2 cups tomato juice

2 tablespoon coconut aminos

1 teaspoon pink or Celtic salt

1 teaspoon oregano

1 teaspoon thyme

1/2 teaspoon dillweed

1/8 teaspoon pepper

1 cup each (peas, corn, green beans)

Instructions

Sauté celery, green peppers and garlic in olive oil until tender. Stir in 1 cup water, potatoes and remaining ingredients except for peas, corn and green beans. Bring to boil. Reduce heat to low. Cover and simmer 50 minutes. Stir in corn, peas and green beans Cover and cook until tender.

Remove bay leaves before serving.

Rice Rolls Goodness With Almond Butter Sauce

Ingredients

6-8 each rice paper wraps

4 large romaine lettuce leaves

1 cup bean sprouts

1/2 medium red bell pepper sliced into strips

1/2 medium yellow bell pepper sliced into strips

2 medium carrots cut into sticks

1/2 medium cucumber cut into sticks

1/2 cup red cabbage chopped

1 cup edamame shelled, cooked

1/2 avocado sliced thin

fresh mint or cilantro chopped, for garnish

For the dipping sauce:

2 tbsp almond or cashew butter (no sugar or oils added)

1 tbsp fresh lime juice

2 tbsp coconut aminos

1 tsp pure maple syrup

1/4 teaspoon cayenne pepper (optional)

1/4 teaspoon grated ginger

2 tbsp hot water

Instructions 

Wash, chop and prep all your veggies/filling ingredients. Fill a medium to large shallow dish or bowl (9-inch cake works) with cold water.

Place one rice paper wrap in the dish of cold water and let it sit for 30-60 seconds, until it softens. Remove from water, pat dry on a dish towel and place on a large plate or cutting board.

Fill the wrap starting with a romaine leaf followed by the bean sprouts, sliced veggies, and then sprinkle on the cabbage, edamame, and mint. Start to roll the rice paper wrap over from one end, fold in the sides and then finishing rolling the wrap. Slice the wrap in half and set aside. Repeat for the remaining rice paper wraps. For the dipping sauce, combine all sauce ingredients in a small bowl and whisk together until smooth and creamy. Serve immediately or store in the fridge. Enjoy!

Hawaiian Baked Salmon Poke Bowl

Ingredients

2 of 4 oz salmon fillets

1 tsp olive oil or ghee

1 tbsp coconut aminos

1 tsp sesame oil

1 tbsp unsweetened coconut flakes (optional)

1 tsp sesame seeds

pinch of salt & pepper

1 cup cooked basmati rice (optional) 

3 cups mixed greens

1/3 cup fine shredded carrots

1/2 cup finely shredded purple cabbage (optional)

1/4-1/2 cup fresh sliced or cubed pineapple

1/4 cup red or yellow bell pepper sliced thin

¾ cup sliced cucumber

1/2 sliced avocado (optional)

⅓ cup chopped scallion

3 tbsp chopped cilantro

Sauce Ingredients

1/2 cup Vegenaise

2 tbsp coconut aminos

1 ½ tsp sriracha

3 tbsp lemon juice

2 tbsp sesame oil

Instructions

First, make the sauce. Whisk together all ingredients in a small bowl and set aside. Drizzle some sauce over the salmon and bake the salmon at 375 degrees on a lined sheet for 22 minutes. Then turn the oven to low broil for 5 minutes to give that crispy glaze, watch so it does not burn. When the salmon is cooked, grab a pair of tongs or a fork and flake the salmon or cube it, whatever your preference is. Add a bit more sauce on top of salmon and sesame seeds, salt & pepper. Now, it's time to assemble the bowls. Grab 2 bowls and place mixed greens, rice (optional), sliced cucumbers, carrots, avocado, pineapple, purple cabbage (optional), bell peppers, chopped scallion, chopped cilantro and salmon in each. Evenly distribute the sauce over the bowls. Top with sesame seeds and crushed almonds, if desired and enjoy!