Garlic Shrimp & Zucchini
Ingredients:
1 Tbsp + 1 tsp olive oil
4 cloves garlic finely chopped
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp sea salt
1/4 tsp ground black pepper
4 medium zucchini cut into 1/2-inch slices
1 lb. medium shrimp peeled and deveined
1/2 cup grated Parmesan cheese
1 Tbsp fresh lemon juice
2 Tbsp finely chopped fresh parsley
Instructions:
1. Preheat oven to 400º F.
2. Line large sheet pan with parchment paper and grease VERY well!
3. Combine oil, garlic, oregano, basil, salt, and pepper in a small bowl and whisk to blend
4. Place zucchini on pan
5. Drizzle with half of oil mixture and mix well to coat
6. Bake for 10 minutes
7. Add shrimp to pan and mix well
8. Drizzle with remaining half of oil mixture and mix well
9. Sprinkle with cheese and bake for 6 to 8 minutes, or until shrimp is firm and opaque, and zucchini is tender-crisp
10. Drizzle with lemon juice and parsley and serve immediately
11. Enjoy!
Recipes
Ingredients:
1/4 c Coconut Flour
1/4 tsp Baking Soda
1 TB Cacao
3/4 c Egg Whites
1/3 c Almond/Coconut Milk
1 tsp Vanilla/Almond Extract
​
Instructions:
1. In a large mixing bowl combine all ingredients with a hand mixer or whisk.
2. Heat pan and spray with coconut oil to prevent sticking.
3. Drop batter into pan in (approx 1/4 c each pancake).
4. Flip when you start to see bubbles in the batter.
5. Serve immediately and enjoy!
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Have fun adding toppings: bananas, blueberries, strawberry, unsweetened coconut flakes, etc!
Ingredients:
1 1/2 c Fresh Cranberries
1 Medium Orange (Peeled & Chopped)
1/4 c Sugar
1/2 c Red Wine Vinegar
1/2 c Walnuts (Chopped)
1/4 tsp Cinnamon
1/4 tsp Ginger
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Instructions:
1. Add all ingredients to sauce pan and bring to a boil.
2. Simmer 20-25 minutes.
3. Serve warm and enjoy!
Grain Free Pumpkin Snickerdoodles
Ingredients:
* 2 cups almond flour
* ½ tsp baking powder
* ¼ tsp salt
* ½ tsp pumpkin pie spice
* 3 tbsp coconut oil (melted)
* 3 tbsp pumpkin puree (not pumpkin pie)
* ¼ cup maple syrup
* 2 tsp vanilla extract
* ¼ cup cinnamon
* 1 tbsp coconut sugar
Instructions:
1. Preheat the oven to 350.
2. In a large bowl, mix together almond flour, baking powder, salt, and pumpkin pie spice.
3. In a separate small bowl, whisk together coconut oil (melted), pumpkin puree, maple syrup, and vanilla extract.
4. Add the wet ingredients to dry. Mix together until wet, and sticky.
5. Refrigerate for about 30 minutes.
6. While dough is refrigerating mix together cinnamon and coconut sugar in a small bowl.
7. Form dough into small balls (1.5 inches in diameter).
8. Roll in cinnamon and coconut sugar mixture.
9. Place on a cookie sheet.
10. Using a jar or glass, flatten cookies to about ½ inch thick.
11. Bake cookies for 10-12 minutes (Cookies should feel firm on the top, but may be soft in the center).
12. Cool for 5 minutes on cookie sheet, then place cookies on cooling rack.
Mock Mashed Potatoes
Ingredients:
1 Medium Head Cauliflower
1 TB Cream Cheese (Neufchâtel; 1/3 less fat), Softened
1/4 c Grated Parmesan
1/2 tsp Minced Garlic
1/4 tsp Sea Salt
1/4 tsp Fresh Ground Pepper
1/2 tsp Chopped Fresh or Dry Chives, For Garnish
3 TB Unsalted Butter
Instructions:
1. Set a stockpot of water to boil over high heat.
2. Clean and cut cauliflower into small pieces.
3. Cook in boiling water for about 6 minutes, or until well done.
4. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
5. In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, salt, pepper, and butter, until almost smooth.
6. Garnish with chives, and serve hot.
7. Enjoy!
Pumpkin Pancakes
Ingredients:
* 1/4 c Pumpkin Puree (NOT pumpkin pie)
* 3 TB Unsweetened Almond Milk
* 1 TB Honey
* 3 Eggs
* 1 TB Coconut Oil (melted), Plus Additional For Pan
* 1 tsp Vanilla
* 1/4 c Coconut Flour
* 1 tsp Cinnamon
* Pinch of Nutmeg
* 1/2 tsp Salt
* 1/4 tsp Baking Soda
Instructions:
1. In a large bowl, whisk together the dry ingredients (the coconut flour, cinnamon, nutmeg, salt, and baking soda).
2. Then in a separate bowl, whisk together the wet ingredients (the pumpkin puree, almond milk, honey, eggs, oil, and vanilla).
3. Add the dry ingredients to the wet ingredients. Stir together until just combined.
4. Heat a griddle or non-stick skillet to medium heat. Coat pan with coconut oil.
5. Pour about 1/4 cup of batter onto the skillet. Cook for 2-4 minutes until the bottom is cooked through, and then flip. Cook for another 2-4 minutes until lightly browned. Repeat with remaining batter.
6. Serve warm and enjoy!
Tip: Top with your favorite nuts (walnuts, pecans, etc.) and some pure maple syrup!
A Healthier Version of Sweet Potato Casserole
Ingredients:
FOR THE SWEET POTATOES:
* 4 1/1 lbs Sweet Potatoes (4-5 large sweet potatoes)
* 1 c Unsweetened Vanilla Almond Milk
* 1 TB Vanilla Extract
* 2 TB Virgin Coconut Oil (melted)
* 3/4 tsp Cinnamon
* 3/4 tsp Sea Salt
* 1/2 tsp Freshly Grated Nutmeg
* 1/4 tsp Pepper
FOR THE PECAN OAT TOPPING:
* 1 1/3 c Old Fashioned Rolled Oats
* 1 c Roughly Chopped Pecans
* 1/2 Cup Almond Meal
* 1/4 tsp Cinnamon
* 1/4 tsp Sea Salt
* 5 TB Coconut Oil (melted)
* 1 TB Pure Maple Syrup
Instructions:
1. Preheat the oven to 375 degrees.
2. Lightly grease a 9x13-inch casserole dish or 3 quart dish.
3. Prick the sweet potatoes all over with a fork, then place them on a baking sheet.
4. Bake until the potatoes are fork tender (about 1 hour).
5. Remove from the oven and let sit until cool enough to handle (about 5 minutes).
6. Peel and discard the skins (they should come off easily with your fingers).
7. Break the potatoes in large chunks with a fork, then place the chunks into a bowl.
8. Pour the almond milk, and vanilla extract into the bowl with the sweet potato chunks.
9. Add the melted coconut oil, cinnamon, salt, nutmeg, and pepper.
10. Mash the potatoes together with the milk and spices (or beat gently with a mixer or your paddle attachment or run though a food mill) until fairly smooth with some texture remaining.
11. Transfer to the prepared baking dish. With the back of a rubber spatula, press and smooth into a single layer.
12. In a separate bowl, combine the topping ingredients: oats, pecans, almond meal, cinnamon, salt, coconut oil, and maple syrup until moist and evenly mixed.
13. Sprinkle over the sweet potatoes.
14. Bake until the topping is toasted and fragrant and casserole is warmed through, (about 20 minutes).
15. Serve warm and enjoy!
Pumpkin Pie Shakeology
Ingredients
* ¼ cup Water
* ¾ cup Unsweetened Vanilla Almond Milk
* 1 scoop Vanilla Shakeology
* ½ cup Canned Pumpkin Purée (NOT pumpkin pie(
* 1 tsp. Pure Maple Syrup or Raw Honey
* 1 Tbsp. Coarsely Chopped Raw Pecans
* 1 tsp. Pumpkin Pie Spice
* 1 cup Ice
​
Instructions
1. Place water, almond milk, Shakeology, pumpkin puree, maple syrup, pecans, pumpkin pie spice, and ice in blender
2. Blend until smooth & Enjoy!
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If you don't have Shakeology you can certainly use your favorite protein powder instead!
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Grilled Peaches & Cherries
Serves: 2
​
Ingredients:
2 tsp. organic grass-fed butter, melted
2 tsp. raw honey
½ tsp. ground cinnamon
32 fresh cherries, cut in half, pitted
2 ripe medium peaches, cut into 1-inch pieces
​
Instructions:
1. Combine butter, honey, and cinnamon in a small bowl; mix well. Set aside.
2. Preheat grill or broiler to high.
3. Place 16 cherry halves on each of four medium skewers. Set aside.
4. Evenly place peaches on four medium skewers.
5. Brush skewers evenly with half of butter mixture.
6. Grill for about 3 to 4 minutes, turning every minute, until just charred but still firm.
7. Remove from heat.
8. Brush with remaining butter mixture.
9. Serve immediately and enjoy!
(The Beachbody Blog)
Chocolate Banana Ice Cream
Serves: 4
Ingredients:
2 large ripe bananas
2 TB cocoa powder
Instructions:
1. Slice the bananas into approximately ¼ inch slices and place them on a plate.
2. Place them into the freezer and freeze for at least 3-4 hours to allow to fully harden.
3. Place the frozen banana slices into the bowl of a food processor or a heavy duty blender.
4. Process/blend the banana, scraping the sides of the food processor as needed. After a few minutes, the mixture will resemble soft-serve ice cream.
5. Add the cocoa powder and blend again.
6. While you could eat the ice cream right now, but you can transferr it to an airtight container and freeze a little longer for firmer ice cream.
7. Feel free to add mini chocolate chips, nuts, etc.
8. Enjoy!
Coconut & Lime Cauliflower "Fried" Rice
Serves: 8
Ingredients:
2 medium heads cauliflower, cut into bite-sized pieces
1 Tbsp. extra-virgin organic coconut oil, divided use
1 (13.66-oz.) can unsweetened organic lite coconut milk
1 cup shredded unsweetened coconut
4 Tbsp. fresh lime juice, divided use
4 tsp. finely chopped lime zest
½ cup finely chopped cilantro; reserve a small amount for garnish
¼ tsp. sea salt (or Himalayan salt)
Instructions:
1. Place half of cauliflower in food processor; pulse until cauliflower is chopped into pieces about the size of rice. Repeat with the other half. Set aside.
2. Heat oil in large nonstick skillet over medium-high heat.
3. Add cauliflower; cook, stirring frequently, for 4 to 6 minutes.
4. Add coconut milk, coconut, and 3 Tbsp. lime juice.
5. Bring to a boil.
6. Reduce heat to medium-low; gently boil, stirring occasionally, for 8 to 12 minutes, or until tender and liquid evaporates.
7. Add remaining 1 Tbsp. lime juice, lime zest, cilantro, and salt; cook for 2 minutes, or until lime juice evaporates.
8. Divide evenly into eight serving bowls; garnish evenly with cilantro.
Oven Baked Zucchini Chips
Serves: 2
Ingredients:
1 large zucchini
2 tbsp olive oil
Kosher salt
Instructions:
1. Preheat oven to 225 degrees Fahrenheit.
2. Line two large baking sheets (I used two 17" baking sheets) with silicon
baking mats or parchment paper.
3. Slice your zucchini on a mandolin.
4. Place the slices on a sheet of paper towels and take another paper towel and
sandwich the zucchini slices and press on them.
5. Line up the zucchini slices on the prepared baking sheet tightly next to each
other in a straight line, making sure not to overlap them.
6. In a small bowl, pour your olive oil in and take a pastry brush to brush the
olive oil on each zucchini slice.
7. Sprinkle salt throughout the baking sheet. Do NOT over-season!
8. Bake for 2+ hours until they start to brown and aren't soggy and are crisp.
9. Let cool before removing and serving.
10. Keep in an airtight container for no more than 3 days.
Apple Pie Overnight Oats
Ingredients:
1/4 cup old-fashioned rolled oats
1 tsp chia seeds
1/3 cup plain Greek yogurt
1/4 cup almond milk
1 tsp ground cinnamon
1/4 tsp pure vanilla extract
1 tsp pure maple syrup (optional)
1/2 chopped apple
4 walnut halves, chopped
Instructions:
1. Stir together oats and chia seeds in a mason jar or lidded container
2. Add remaining ingredients and stir VERY WELL!
3. Cover and place in the fridge overnight
4. The next day, just take off the lid and enjoy cold or heated!
Egg Roll In A Bowl
Ingredients:
1 pound ground pork (or ground beef or turkey)
1 16 oz bag coleslaw mix (shredded carrots and cabbage)
3 cloves garlic, minced
1 tsp ginger, minced (or 1/2 tsp dried ginger)
1/3 cup coconut aminos or low sodium soy sauce
2 Tbsp sesame oil
Instructions:
1. In a small bowl, combine the garlic, ginger, coconut aminos/low sodium soy sauce and sesame oil and set aside
2. In a large skillet, brown the pork/beef over medium-high heat
3. Add the shredded cabbage and carrots mix, and stir to combine
4. Add the sauce mixture to the meat and veggies
5. Stir and cook for about 3 to 5 minutes, until the cabbage has just begun to wilt but still a little crunchy
6. Enjoy!
Fried Rice
Ingredients:
4 tsp coconut aminos
8 Tbsp low-sodium organic chicken broth
2 tsp coconut sugar
1 tsp cornstarch
2 tsp extra-virgin organic coconut oil/olive oil
4 cloves of garlic, finely chopped
4 Tbsp green onion, thinly sliced
1 cup cubed pineapple
2 cup veggies (favorite veggies; carrots, broccoli, green beans, etc.)
4 large eggs, lightly beaten (or 1 cup egg beaters/liquid egg whites)
2 cups cooked brown rice
1.5 cups cooked chicken breast (shredded or cubed)
Instructions:
1. Combine coconut aminos, broth, coconut sugar, and cornstarch
2. Whisk to blend and set aside
3. Heat oil in medium nonstick skillet over high heat
4. Add garlic, and green onion, and cook, stirring frequently, for 1 minute
5. Add pineapple, veggies, and cook, stirring frequently, for 2 to 3 minutes, or until pineapple is beginning to caramelize around the edges
6. Push ingredients to sides of skillet
7. Add egg/egg whites to middle and cook, stirring constantly, for 2 to 3 minutes, or until scrambled and then push to sides of pan
8. Add rice and cook, stirring frequently, for 1 minute
9. Add sauce mixture and cook, stirring frequently, for 2 minutes, or until all ingredients are nearly dry
10. Enjoy!
Sweet Potato and Chicken Wraps
(Adapted From Fixate)
Serves: 4 (2 wraps each)
Ingredients:
1⁄4 cup extra-virgin olive oil
3 Tbsp white wine vinegar
1.5 tsp Dijon mustard
1 tsp raw honey
1⁄4 cup fresh basil leaves
1⁄2 tsp + 1 dash sea salt, divided use
1⁄2 tsp + 1 dash ground black pepper, divided use
8 large collard green leaves
2 cups mashed cooked sweet potato (approx. 2 small)
1 Tbsp + 1 tsp melted ghee (organic grass-fed, if possible)
3 cups chopped cooked chicken breast, boneless, skinless
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1⁄2 cup chopped tomato (approx. 1 medium)
Instructions:
1. Place oil, vinegar, mustard, honey, basil, 1 dash salt, and 1 dash pepper in blender, cover and blend until smooth
2. Remove stem from each collard green leaf where it touches base of leaf
3. Pare down remaining stem with a vegetable peeler until it is flush with rest of leaf
4. Combine sweet potatoes, ghee, remaining 1⁄2 tsp salt and remaining 1⁄2 tsp pepper in a large bowl and mix well
5. Add chicken, bell peppers, tomato, and green onions and mix well
6. Lay out prepared collard leaves, dark green side down. Evenly top with (approx. 2⁄3 cup) sweet potato mixture. You may add 1 Tbsp. of dressing to each leaf, or reserve it to dip in later
7. Roll up each leaf like a burrito, then wrap it tightly in plastic wrap.
8. When ready to serve, slice each wrap in half while still in plastic wrap and peel back plastic wrap
9. Enjoy!
Cheesy Cauliflower Breadsticks
Ingredients:
3 cups cauliflower florets
3/4 cup shredded low-fat mozzarella cheese
1/4 cup + 1 Tbsp grated Parmesan cheese, divided use
2 large eggs, lightly beaten
1/2 tsp + 1 pinch sea salt, divided use
1 Tbsp butter
1 clove garlic, finely chopped
1/2 cup Marinara sauce
Instructions:
1. Preheat oven to 400 F
2. Line a 6 x 8-inch casserole dish with parchment paper or grease
VERY well!
3. Place cauliflower in food processor (or blender) and pulse until it
resembles rice, seven to ten 1-second pulses
4. Boil water in steamer or large saucepan over high heat
5. Reduce heat to medium-high and place cauliflower in steamer
basket and cook for 5 to 7 minutes, or until just tender
6. Transfer cauliflower to cheesecloth to cool
7. Squeeze dry (If you do not have cheesecloth, use a heavy-duty paper towel to cool and squeeze dry the cauliflower “crumbs”)
8. Combine cooled cauliflower, 1⁄2 cup mozzarella cheese, 1⁄4 cup Parmesan cheese, eggs, and 1⁄2 tsp. salt in a medium mixing bowl and mix well
9. Transfer cauliflower mixture to casserole dish and press down and out with fingertips, spreading until it forms one even layer that fills bottom of the dish
10. Bake for 20 to 25 minutes, or until cauliflower has set in the center and browned around the edges
11. While cauliflower is baking, heat butter and garlic in small saucepan over medium heat for 2 to 3 minutes, or until garlic just begins to brown
12. Remove from heat and allow to infuse
13. Remove cauliflower from oven and brush with infused butter and sprinkle with remaining pinch of salt, remaining 1⁄4 cup mozzarella cheese, and remaining 1 Tbsp Parmesan cheese
14. Bake for 3 to 5 minutes, or until cheese is melted
15. Allow to cool to room temperature
16. Remove from dish and slice into eight 1 x 6-inch sticks
17. Serve with Marinara sauce and enjoy!