Category Archives: Recipes

The Best of the Ultimate Reset

I am on Day 21(of 21) of the Ultimate Reset!  Do you know what that means???  After tonight, I’m DONE!!!

I can’t WAIT to share my results with you!!  (Stay tuned)

ULTIMATE-RESET

I did have to do some things differently since I’m currently breastfeeding, though.  The first week I was following the plan exactly as prescribed but my milk supply started to suffer and we can’t have that!  I did have to add a few more snacks than what the meal plan allows and I had to add in some extra protein.

However, with that being said, I found some recipes that I REALLY liked and will continue to make!!  And because they were so yummy, I wanted to share them with you!!

Yes, the Ultimate Reset takes a good amount of planning, meal prepping and mental effort BUT I will say that all of the recipes in the meal plan guide are VERY simple to make!

Each recipe below can be a main meal or a side dish.  (During the Ultimate Reset these are the main meal).  Each recipe serves 1 so adjust accordingly!

Microgreen Salad

microgreen salad
3 cups baby salad greens
1/4 medium carrot, shredded
1/2 medium cucumber, chopped
1/2 medium red bell pepper, sliced
1/4 cup sprouts (like radish, alfalfa, or broccoli)
1/2 tomato, chopped
1/4 cup chopped jicama
1 Tbsp fresh chopped cilantro (optional)

Add 1/4 cup to a 1/3 cup Toasted Pumpkin Seeds to the salad.

Add 2 Tbsp of dressing of your choice.  (During the Ultimate Reset I made my own from the dressing choices in the meal plan guide)

Combine everything together in a large bowl and toss gently to blend!  ENJOY!

*This salad is GREAT for lunch!

*Meal Prep Tip:  Quadruple this recipe, chop everything up, divide it evenly into meal prep containers and eat it throughout the week!

Kabocha Squash with Garlic-Tahini Sauce

Kabocha

  1.  Kabocha squash, seeds removed
  2. 2 Tbsp. sesame tahini
  3. 1 Tsp. miso paste
  4. 1/4 Tsp. finely chopped garlic
  5. 1 Tsp. extra virgin olive oil
  6. Preheat oven to 400 degrees.
  7. Place squash on baking sheet lined with foil.   Bake for 30 minutes or until tender.
  8. Mix together tahini, miso, garlic, and oil
  9. Cut the squash into fourths, pour the sauce on top and ENJOY!

*1/4 of the squash is 1 serving.  This is very filling (surprisingly) because of the Tahini sauce

Pinto Beans and Rice

pinto

1 cup cooked brown rice
1/2 cup canned pinto beans (with liquid)
1 teaspoon smoked paprika
1/8 tsp. cumin
1/4 tsp coriander
1 tsp. extra virgin olive oil
1 tsp. Bragg liquid aminos
Himalayan salt to taste

Directions:
Heat beans gently in saucepan over medium high heat until simmering.  Drain and return to pan.   Add oil, spices, aminos, and salt.  Stir well.  Gently fold cooked rice into beans.

*This would make a great side for tacos, enchiladas, or other Mexican dishes

*I ate a 1/2 serving of this with a Microgreen Salad and that is by far, one of my FAVORITE meals on the reset!

Roasted Root Medley

roasted

1/4 medium yam, washed, peeled & cut into 1 inch chunks

1/2 large carrot, washed & cut into 1 inch chunks

1/2 large beet, washed & cut into 1 inch chunks

1/4 yellow onion, peeled & cut into large wedges

2 tsp. extra virgin olive oil

Himalayan salt (to taste)

Directions

Preheat oven to 400 degrees. In a bowl, toss all ingredients together. Spread on a cookie sheet and bake for 40-50 minutes or until tender, turning once or twice to preventing burning.

*This is a great side for steak or chicken!

I hope you enjoy these recipes as much as I did!  Share this blog with others, make the recipes, share the food with others and leave comments because I love to hear from you!

 

 

 

Chocolate, please

So, I am on Day 1, Week 2 of the Ultimate Reset and maybe you’re curious as to how it is going.   (If you’re not, I’m going to tell you anyway).

I’m not going to sugar coat it for you- it isn’t easy.  There are some days I want to stop.  (Thank goodness I have my online accountability group to keep me going!)  There’s a lot of prep work involved and there are a TON of cucumbers to eat and I am having to make 2 meals for dinner – one for me and one for the rest of the fam.

BUT am I glad I’m doing it?  YES!  I’ve discovered some new foods like jimaca and I have discovered some delicious new recipes like Zucchini Cashew Soup!  I’ve already lost some weight and some inches!  I have my eye on the prize – my favorite pair of jeans and a bikini.

Despite the fact that I love a good challenge and I am NOT going to stop, there is something I REALLY miss – chocolate!!!

choc

Since I have chocolate on my mind, I thought I’d share some HEALTHY recipes that have chocolate in them.

Pick your favorite, make it, and have some chocolate for me!

FLOURLESS BROWNIE MUFFINS

Beachbody-Blog-Flourless-Chocolate-Muffin_iivlht

Ingredients
  • 1 (15 oz.) can chickpeas (garbanzo beans), drained, rinsed
  • 3 large eggs
  • ½ cup pure maple syrup
  • ⅓ cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 3 Tbsp. coconut oil, melted
  • 1 tsp. pure vanilla extract
  • ⅓ cup dark chocolate chips
Instructions
  1. Preheat oven to 350° F.
  2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
  3. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
  4. Divide batter among 12 prepared muffin cups.
  5. Top each muffin with about four chocolate chips; push into batter.
  6. Bake for 18-20 minutes, or until toothpick inserted in center comes out clean.
  7. Cool completely and enjoy!

21 Day Fix Containers
1½ Yellow
1 tsp

source: https://www.beachbody.com/beachbodyblog/recipes/flourless-brownie-muffins

CHOCOLATE CHIP COOKIES

chocolate-chip-cookie-FIXATE

Ingredients:

  • 3 cups almond flour
  • 1 teaspoon gluten free baking soda
  • 1/2 teaspoon sea salt
  • 1/4 cup organic coconut oil, melted
  • 1/4 cup raw maple syrup
  • 1 large egg
  • 2 large egg whites (1/4 cup)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup semi sweet or dark chocolate chips

Directions:

  1. Preheat oven to 375. Line baking sheets with parchment paper. 
  2. Combine almond flour, baking soda and salt in medium bowl, mix well, set aside.
  3. Beat oil and maple syrup in large mixer bowl until creamy, 4-5 minutes.
  4. Add egg, egg whites and extract and beat for 2 more minutes.
  5. Add almond flour mixture to egg mixture and mix until blended. Add chocolate chips. 
  6. Drop rounded teaspoons onto parchment paper and bake 14-16 minutes. Enjoy! 

21 Day Fix Container:  1 cookie is equal to 1.5 yellow

Source: http://ellisandpage.com/2015/12/21-day-fix-approved-chocolate-chip-cookies.html

 VANILLA CAKE WITH CHOCOLATE FROSTING

Fixate-Chocolate-Cake-5

1 1/2 cups white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon sea salt
3/4 cup unsalted organic butter, room temperature, divided use
1 cup of honey (or maple syrup), divided use
4 large eggs
1/4 cup + 3 tablespoons unsweetened almond milk, divided use
1 teaspoon pure vanilla extract
2/3 cup unsweetened cocoa powder

Preheat oven to 350 degrees.  Coat a 9-inch round cake pan with non-stick cooking spray and set aside.  Combine the flour, baking powder and salt in a medium bowl and mix well.  Set aside.

In a medium bowl, using an electric mixer, cream together 1/2 cup butter and 3/4 cup honey for 1 minute.  Add eggs 1 at a time, beat until blended.  Add 1/4 cup almond milk and extract, beat until blended.  Add flour mixture to butter mixture and beat until creamy.

Pour batter into prepared pan.  Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.  Cool on a baking rack.

To make the frosting: beat the remaining 1/4 cup butter in a medium bowl for 1 to 2 minutes or until creamy.  Add remaining 3 tablespoons of almond milk to butter and beat until blended.  Add cocoa powder, beat until blended, scraping down the sides of the bowl.

Slowly add the remaining 1/4 cup honey while beating on medium speed.  Once cake is cooled, evenly spread with frosting and cut into 12 slices.

21 Day Fix Containers: 2 yellows and 1 1/2 blues

Source:  http://simplycleanandfitmom.com/chocolate/21-day-fix-approved-vanilla-cake-with-chocolate-frosting/

COCONUT TRUFFLES

coconuttruffles5-780x521

coconut flour-1/4 Cups

cacao powder-2 Teaspoons

raw, local honey- 2 Teaspoons

raw almond butter- 1/2 Cups

virgin coconut oil -1/4 Cups

Preparation mode:

1. In a bowl, mix together the coconut flour and cocoa powder (or carob). In another small bowl, microwave the almond butter and coconut oil until melted and smooth.

2. Pour in the honey and stir until mixture is creamy. Slowly dump the coconut oil mixture into the dry ingredients. Stir well until both dry and wet ingredients are incorporated completely.

3. Line a 8×8 baking pan with parchment paper and pour the coconut mixture into it. Chill in the fridge for two hours. Once set, use a tablespoon to scoop out the mixture.

4. Roll into balls, one tablespoon in size, then roll in unsweetened coconut shreds if using.

5. If making fudge, use a smaller pan in order to achieve a thicker fudge piece. Serving size will vary depending on the size of the pan and how large you slice the pieces.

21 Day Fix Containers (for one truffle): 1 yellow, 1 tsp

Source: http://cleaneatingfix.com/recipes/coconut-fudge-truffles/

I hope you try all of these!  I hope you LOVE them!  I hope you share this blog and these recipes with your friends and loved ones!

All About the Veggies

In 6 days I will be embarking on my Ultimate Reset journey.  This 21 day program is designed to reset your body to it’s “factory settings” (so to speak).  There’s a complete guidebook on how this is to be done.  Essentially you end up eating a vegan diet (which is totally fine with me since I could care less about meat!)

After the 21 days, it’s recommended to ease back into regular eating habits…so…in light of that…I thought I’d share some delicious 21 Day Fix Approved vegetarian recipes!

EGGPLANT ROLL-UPS

EGG

 

Ingredients
  • 1 medium eggplant, cut into ¼ inch oblong pieces from end to end.
  • 1 medium onion, chopped
  • 3 cloves of garlic minced, or 1 tsp garlic power
  • 1 cup of organic spinach, chopped
  • 1 cup of 2% cottage cheese
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp parsley
  • 3 cups marinara sauce
  • 4 tbs of goat cheese to sprinkle on top
  • 2 tbs oil
  • salt
Instructions
  1. Pre-heat to 450 degrees Fahrenheit and place middle rack in the oven.
  2. Take eggplant pieces and place on a cookie sheet with parchment paper. Salt the eggplant and set aside for 30 minutes.
  3. Roast in the oven for 12 minutes and baste with oil.
  4. Take the chopped onion, minced garlic and olive oil and place into a skillet to saute until both the garlic and onion become translucent and soft, do this while the eggplant is roasting.
  5. In another small mixing bowl add in the cottage cheese, chopped spinach, basil, oregano, parsley, sauteed garlic and onion to mix thoroughly.
  6. Take a ½ cup of marinara sauce and using a spoon spread evenly on the bottom of the 2 qt glass Pyrex casserole dish.
  7. Pat your eggplant strips dry and place 2 tablespoons full of the cottage cheese mixture into the top of the eggplant and roll up. Place the eggplant roll up into the dish with the seam facing down.
  8. Repeat this process until you have no more eggplant and cottage cheese.
  9. Take 2.5 cups left of the marinara sauce and spread over the top of the eggplant roll ups.
  10. Sprinkle the 4 tablespoons of goat cheese over the top of the roll ups and place in the oven.
  11. Cook for 20-25 minutes or until bubbly.
  12. serving = 1 eggplant medium sized eggplant rollup (some are smaller due to the end of the eggplant so the largest size you make I consider 1 serving)
  13. The 21 Day Fix containers = 1 green container, ½ red container, ½ blue container, ½ purple and 2 tsps

Source: http://www.inspiredhousewife.com/eggplant-roll-ups/

CHEESY SPAGHETTI SQUASH

SQUASH

Ingredients:

  • 1 large spaghetti squash
  • 1 16oz container of lowfat cottage cheese
  • 1 jar of no sugar added marinara sauce
  • 2 tablespoons Italian seasoning
  • 1 cup of cheese

Directions:

  1. Preheat oven to 400 degrees while you cook your spaghetti squash. We typically slice the spaghetti squash in half, place it on a platter with a small amount of water and steam it in the microwave for 10-12 minutes until cooked.
  2. Scoop out the seeds, then use a fork to pull the spaghetti squash from the sides so it resembles spaghetti and place it into a bowl
  3. Add one container of cottage cheese, Italian herbs and one jar of marinara sauce to the bowl.
  4. Mix until well combined and then add to an 8×10 banking dish.
  5. Top with one cup of cheese and bake at 400 degrees for about 20 minutes, until the dish is warm throughout and the cheese is bubbly.
  6. Slice casserole into 6 portions.

One slice counts as 2 green, 1/2 red, and 1 blue container. (serves 6)

Source: http://www.coupleinthekitchen.com/blog/2016/2/1/cheesy-spaghetti-squash-casserole

STUFFED PEPPERS

stuffed

Ingredients:

  • 2 cups quinoa, cooked
  • 1 cup sliced mushrooms
  • 1 cup whole, peeled canned tomatoes
  • 1 clove garlic
  • Herbs of your choice (we usedHerbs de Provance and oregeno)
  • 4 bell peppers, tops cut off and insides removed
  • 2/3 cups shredded cheese

Directions:

  1. To start, preheat your oven to 400 degrees and also start to make up your quinoa. Upon cooking, it usually doubles in size so keep that in mind while making your quinoa. Once cooked, remove from heat.
  2. In a saucepan, sautee sliced mushrooms until soft.
  3. Add garlic until fragrant then add the can of tomatoes. Use your spoon to break them up a bit.
  4. Mix in quinoa and your herbs.
  5. Scoop filling into each bell pepper.
  6. Pop them into a 400 degree oven for about 20 minutes.
  7. Remove from the oven and sprinkle with shredded cheese.
  8. Put your oven on broil and place the peppers back in for about 3 minutes or until the cheese is toasted and bubbly.

This recipe counts as 2 green containers, 1 yellow, and 1/2 of a blue container. (serves 4)

Source: http://www.coupleinthekitchen.com/blog/2016/1/17/stuffed-peppers

CHUNKY VEGETABLE CHILI

chili

Ingredients:
2 tsp. olive oil
2 medium sweet potatoes, peeled, cubed
1 medium onion, chopped
1 medium yellow bell pepper, coarsely chopped
1 Tbsp. chile powder
1 tsp. ground cumin
1 (28-oz) can whole tomatoes, undrained
1 (15-oz) can chickpeas (garbanzo beans), drained, rinsed
1 (15-oz) can black beans, drained, rinsed
1 (8-oz) can tomato sauce, no sugar added
1 medium zucchini, cubed
6 Tbsp. nonfat plain yogurt

Preparation:
1. Heat oil in large saucepan over medium-high heat.
2. Add sweet potatoes, onion, and bell pepper; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
3. Add chile powder, cumin, tomatoes, chickpeas, beans, and tomato sauce. Stir to combine all ingredients. Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 20 minutes.
4. Add zucchini; cook, stirring occasionally, for 6 to 10 minutes, or until zucchini is tender.
5. Top each serving with 1 Tbsp. yogurt.

container counts: 1/2 green, 2 yellow

Source: https://www.beachbody.com/beachbodyblog/recipes/chunky-vegetable-chili

Spring Forward with Salads

There’s something about Spring that makes me think of salads.

spring

Maybe it’s because the trees are starting to bloom or because the air smells fresher or because it’s a new beginning OR maybe it’s because Spring is quickly followed by Summer which means it’s bikini time and I am DETERMINED to wear one despite having a baby in January!

Sundays are meal prep days and for the past few weeks I’ve been prepping salads to eat for lunch for the week.  (This has worked out REALLY well since, during the day, I don’t have time to chop veggies and put together something other than a PB&J – which is what was happening before I started meal prepping).

So, I wanted to share some delicious salads that I’ve recently discovered that you can have for lunch OR dinner OR both 🙂

QUINOA AND SMOKED TOFU SALAD

(serves 6)

q salad
INGREDIENTS
  • 2 cups water
  • ¾ teaspoon salt, divided
  • 1 cup quinoa, rinsed well (see Tip)
  • ¼ cup lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 2 small cloves garlic, minced
  • ¼ teaspoon freshly ground pepper
  • 1 6- or 8-ounce package baked smoked tofu, (see Tip), diced
  • 1 small yellow bell pepper, diced
  • 1 cup grape tomatoes, halved
    1 cup diced cucumber
  • ½ cup chopped fresh parsley
  • ½ cup chopped fresh mint

PREPARATION

  1. Bring water and ½ teaspoon salt to a boil in a medium saucepan. Add quinoa and return to a boil. Reduce to a simmer, cover and cook until the water has been absorbed, 15 to 20 minutes. Spread the quinoa on a baking sheet to cool for 10 minutes.
  2. Meanwhile, whisk lemon juice, oil, garlic, the remaining ¼ teaspoon salt and pepper in a large bowl. Add the cooled quinoa, tofu, bell pepper, tomatoes, cucumber, parsley and mint; toss well to combine.

source: http://www.eatingwell.com/recipe/251928/quinoa-smoked-tofu-salad/

QUINOA SPINACH SALAD

QUI

Ingredients
  1. 2 cups fresh spinach
  2. 1 orange, sliced
  3. 1/2 cups strawberries, sliced
  4. 1/4 cup blackberries
  5. 1 apple, diced
  6. 1/2 cup prepared quinoa
  7. 1 lemon, juiced
  8. 1/2 cup olive oil
  9. 1/4 cup fresh basil, sliced into strips
  10. salt and pepper to taste
Instructions
  1. Assemble the ingredients for the salad.
  2. Sprinkle with prepared quinoa
  3. For the dressing, combine olive oil, lemon juice and fresh basil into a small mason jar.
  4. Cover and shake until well combined.
  5. Toss the salad with some dressing and serve.

source: http://www.carrieelle.com/quinoa-spinach-salad-lemon-basil-vinaigrette/

(NO MAYO) MEDITERRANEAN TUNA SALAD

tun

INGREDIENTS

  • 1 Tbs extra virgin olive oil
  • 1 Tbs fresh lemon juice
  • 1 can light tuna in water, drained
  • 1/4 cup red onion, sliced thin
  • 1/4 cup roasted red bell peppers (jarred in water), chopped
  • 2 Tbs fresh basil, chopped
  • black pepper to season

DIRECTIONS

  1. In a small bowl, whisk together the lemon juice and olive oil until emulsified. Stir in the tuna, red onions, roasted bell peppers and basil. Season to taste with black pepper. Boom.
  2. Serve as a sandwich with bread, half of a pita, or a sandwich thin. This is also AMAZING served over some greens for a yummy, filling salad.

source: http://thefoodieandthefix.com/no-mayo-mediterranean-tuna-salad/

DECONSTRUCTED FISH TACOS  SALAD

FISH

INGREDIENTS

  • 12 oz fish or shrimp
  • salt-free taco seasoning
  • fresh cilantro
  • 3 limes
  • 1 cup diced mango
  • 1 avocado, 1/2 of it diced
  • 1/4 cup diced red onion
  • 1 Tablespoon diced jalapeno
  • 1/4 cup plain Greek yogurt
  • 1/2 cup water
  • 1 clove garlic
  • Salad greens, chopped
  • Cabbage, shredded

DIRECTIONS

  1. Marinade the fish in taco seasoning, juice from 1 lime, and a small bunch of cilantro. Let sit for 20 minutes.
  2. Combine the mango through the diced red onion from the list of ingredients to make the salsa, using the 1/2 diced avocado. Add juice from one lime and a tablespoon of chopped cilantro.
  3. Grill fish until flaky and white.
  4. While the fish is cooking, make the Avocado Cilantro dressing. Simply place 1 cup of cilantro leaves and stems, the remaining half of avocado, the Greek yogurt, water, garlic and squeeze of lime. Pulse and you are DONE! Go check on your fish.
  5. Plate your salad with greens and cabbage, fish, mango salsa, and top with a Tablespoon of the delicious dressing.

source: http://confessionsofafitfoodie.com/2015/08/21-day-fix-deconstructed-taco-salad-with-avocado-cilantro-dressing/

 

I hope you enjoy these!!!

Weekly Dinner Menu Made Easy

Alright y’all!  As I said, I’m back on this blog and one of the things I like to do is post a weekly dinner menu.  Let’s face it – it’s HARD to come up with meals that are HEALTHY for your family and relatively easy to make.  Maybe it’s not that hard…but…having to do it every…single…week makes it seem tedious and monotonous.

If I don’t have the mental energy to devote some of my creativity to meal planning for the week, I’ll ask my husband – “What do you want for dinner this week?”

His answer usually?  “I don’t know.  Food.”  OR “Something with meat.”

(Insert eye roll here)

I don’t know if it goes like that in your house or not…but in case it does…my goal is to make it simple for you!!

So…here you go…here are 4, HEALTHY and TASTY meals you can make!!!

P.S. They are all Paleo since my plan this week is to follow the Ultimate Reset recipes for breakfast and lunch and have a Paleo meal for dinner.

CHICKEN SATAY WITH CREAM ALMOND SAUCE AND CUCUMBER SALAD

satay

Ingredients:

1 lb chicken thighs, boneless skinless

½ small bunch cilantro

2  English cucumbers

1 (1 inch) piece ginger root

1 lime½ medium red onion

crushed red pepper

honey

natural almond butter

rice vinegar

tamari soy sauce

turmeric

virgin coconut oil

 

Directions:

1. Peel and mince ginger. In a medium bowl, whisk together ginger, almond butter, water, vinegar, soy sauce, honey, lime juice, turmeric, and crushed red pepper. Transfer ½ of mixture to a small bowl (to use as sauce) and set aside.
1 (1 inch) piece ginger
3 tbsp natural almond butter
2 tbsp warm water
2 tbsp rice vinegar
1 ½ tbsp gluten-free soy sauce
½ tbsp honey
½ lime
1 tsp turmeric
⅛ tsp crushed red pepper

2. Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves. Add ½ (save the rest for the salad) to the medium bowl.

½ small bunch cilantro
3. Cut chicken into bite-sized pieces. Add to medium bowl and toss to coat.
1 lb chicken thighs, boneless skinless
4. Heat a grill pan, outdoor grill, or skillet over medium-high heat.
5. Thread chicken onto 6 skewers and place on a plate. Alternatively, you can cook the chicken pieces directly on the grill/skillet without using skewers.
6. Coat grill or bottom of skillet with oil. Add skewers and cook until chicken is cooked through but still juicy, 3-4 minutes per side.
about 1 tbsp virgin coconut oil
7. In a medium bowl, prepare salad dressing by whisking together remaining cilantro, lime juice, vinegar, soy sauce, honey, and crushed red pepper.
½ lime
2 tbsp rice vinegar
1 tbsp gluten-free soy sauce
1 tbsp honey
⅛ tsp crushed red pepper
8. Peel and thinly slice onion. Wash, trim ends, halve lengthwise, and thinly slice cucumbers into half rounds. Add everything to bowl with dressing and toss.
½ medium red onion
2 English cucumbers
9. To serve, place chicken skewers on a plate, add salad, and have with almond sauce on the side. Enjoy!
Source: http://cooking.mealime.com/recipes/chicken-satay-creamy-almond-sauce-thai-cucumber-salad/1204?servings=4

ZUCCHINI AND SWEET POTATO FRITTATA

FRI

Ingredients:

  • 2 tbsp butter (Ghee) or coconut oil;
  • 8 eggs;
  • 1 large sweet potato, peeled and cut in slices;
  • 2 sliced zucchinis;
  • 1 sliced red bell pepper;
  • 2 tbsp fresh parsley;
  • Salt and pepper to taste.

Preparation

  1. Heat a pan over a medium-low heat;
  2. Add the oil and sweet potato slices and cook until soft, about 8 minutes;
  3. Add the zucchini and red bell pepper slices and cook for another 4 minutes;
  4. While it cooks, whisk the eggs in a bowl, making sure to incorporate a lot of air in the mixture;
  5. Season the egg mixture with salt and pepper and add to the cooking veggies;
  6. Cook on low heat until just set, about 10 minutes;
  7. Finish the frittata until golden under a heated broiler.
  8. Cut the finished frittata into wedges and serve with fresh parsley.
Tip:  Serve it with a side salad!
Source: https://paleoleap.com/zucchini-and-sweet-potato-frittata/

PALEO PIZZA SOUP

tall

Ingredients:

  • 12 oz chicken sausage, sliced (check ingredients)
  • 4 oz uncured pepperoni, cut into 4ths
  • 1 25 oz jar marinara (check ingredients for no added sugar or oil)
  • 1 14.5 oz can fire roasted tomatoes
  • 1 large onion, diced
  • 16oz mushrooms, sliced
  • 1 3oz can sliced black olives (optional)
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt, or to taste

Instructions:

  1.  In a large saucepan, cook all ingredients until the onions and mushrooms are tender or for 30 minutes.
  2. Taste add any extra seasonings as desired.
  3. Serve hot!
Tip:  Serve it with a side salad and/or paleo bread
Source: www.jaysbakingmecrazy.com
CREAMY BASIL & TOMATO CHICKEN
Creamy+Basil+&+Tomato+Chicken

Ingredients:

  • 1 pound chicken boneless skinless chicken thighs or breasts
  • 1/2 yellow onion
  • 1 teaspoon coconut oil
  • 3 garlic cloves
  • 2 tablespoons sunflower seeds
  • 1 tablespoon nutritional yeast
  • 1 package basil
  • 1 tablespoon avocado oil
  • Salt & Pepper
  • 1/2 cup coconut milk
  • 1/2 teaspoon arrowroot powder
  • 1/3 cup cold water
  • 1 cup cherry tomatoes, sliced in half

Directions:

  1. Heat the coconut oil in a large skillet over medium heat until it sizzles. Slice the onion into strips while the oil heats, and then add it to the pan. Cook until translucent.
  2. Once the onion is translucent, add the chicken to the pan. Cook for 12 minutes, then flip over and cook for 13 more minutes. (To get the best sear, avoid moving it around too much between flips). Chicken should be cooked through. If it is not, continue to cook until chicken has no pink in the middle and juice run clear).
  3. Meanwhile, prepare the pesto: place the garlic in the bowl of a food processor. Pulse until the garlic is finely minced. Add the sunflower seeds and pulse serval times. Add the nutrition yeast, a sprinkle of salt, and a dash of pepper to the food processor. Finally, add the basil and avocado oil. Pulse until the basil is well minced.
  4. In a small bowl, whisk the arrowroot powder into the water. Add the coconut milk, and then whisk in the pesto. Pour the sauce into the skillet with the chicken. Bring to a gentle simmer. Add the sliced cherry tomatoes. Allow to simmer for 1-2 more minutes, until tomatoes are warmed, and serve.

Tip:  Serve it with a spinach salad

There you go!  I hope you and your family enjoy these recipes!