INGREIDENTS
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½ cup olive oil
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3 tbsp honey
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3 tbsp apple cider vinegar
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1 cup basil
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1 tsp garlic
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½ tsp salt
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¼ cup water
DIRECTIONS
Blend ingredients together and store in your fridge for up to 1 week!
APRICOT SHRIMP SLAW
INGREDIENTS
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1.5 – 2 cups of cabbage, chopped
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¼ cup plain greek yogurt
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1 tbsp mayo (optional)
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1 tbsp lime juice
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2 tbsp apricot preserves
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½ tsp chili powder
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¼ tsp cinnamon
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8 large shrimp
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1 tbsp organic corn starch
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2 tsp of olive oil
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Salt and pepper to taste
DIRECTIONS
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Chop up some cabbage and add it to the bowl.
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Add plain greek yogurt, lime juice, mayonnaise and season with salt and pepper.
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Mix all together and set aside.
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In a separate small bowl, combine apricot preserves, chili powder and cinnamon.
Mix well and set aside. -
Pat dry shrimp and add some corn starch. Toss all the shrimp in the cornstarch until it is fully coated.
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In a skillet over medium heat add olive oil. Once the pan is hot add the shrimp. Cook 2-4 minutes Once the shrimp is fully cooked add the apricot preserves to the skillet and combine with the shrimp until it is all melted.
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Then add the shrimp mixture over the cabbage and enjoy!
CRISPY BRUSSEL SPROUTS WITH CREAMY MUSTARD DIPPING SAUCE
INGREDIENTS
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Brussels Sprouts
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Olive Oil
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Balsamic Glaze
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Salt & pepper to taste
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1 tsp minced garlic
FOR THE DIPPING SAUCE
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Stone Ground Mustard
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Mayonnaise
DIRECTIONS
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Wash your brussel sprouts and pat them dry.
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Start by trimming off the ends and cutting them in half.
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Drizzle with olive oil and balsamic glaze.
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Season with salt & pepper and 1 tsp of minced garlic.
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Toss them until your Brussel Sprouts are fully coated.
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Lay them on a pan in your air fryer for 350 degrees for 12 minutes and flip them half way through.
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Meanwhile, grab some stone ground mustard and mayonnaise to make the dipping sauce.
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Do 2 parts mustard to 1 part mayonnaise. Stir together.
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Grab those brussel sprouts from the air fryer.
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Top with fresh parmesan. Enjoy!
GLUTEN FREE FETA BREAKFAST WRAP
INGREDIENTS
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Tortilla of Choice
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Egg Whites
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Spinach
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Sundried Tomato
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Salt & Pepper
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Italian Seasoning
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Garlic Powder
DIRECTIONS
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In a skillet over medium heat, spray with non-stick cooking spray.
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Add your tortilla of choice. I use a Gluten Free Mission tortilla. I love how crispy these get!
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Add egg whites, spinach, sundried tomato, salt & pepper, italian seasoning and garlic.
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Cover it and let it cook for about 3 minutes or until your egg whites are fully cooked.
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Transfer to a cutting board and top with feta cheese.
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Then wrap it up and cut it up.
BROILED LOBSTER
INGREDIENTS
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Lobster Tail
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1 tsp lemon juice
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Paprika
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Garlic Powder
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Salt & Pepper
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1 tsp of butter
DIRECTIONS
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Preheat the broiler.
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To remove the lobster tail from the shell, grab some kitchen shears.
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Start by cutting from front to back on the back side of the lobster. Use your hands to gently pull apart the shell to separate the halves and pull the meat up from the shell. The meat should still be attached near the tail by the fins.
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Drizzle 1 tsp of lemon juice. Sprinkle with paprika, garlic powder, salt and pepper. And top with 1 tsp of sliced butter.
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Place under the broiler for 10 – 12 minutes.
And if you are anything like me, I LOVE to dip my lobster tail in a little bit of butter. Enjoy!
CARROT FRIES
INGREDIENTS
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Carrots (2 – 3 per serving)
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Avocado Oil
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Seasoning of Choice (I used Garlic Salt and Flavor God’s Cheese and Ranch Seasoning)
DIRECTIONS
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Peel and slice carrots into fries.
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Spray to coat with avocado oil and sprinkle seasoning of choice. Toss carrot fries to ensure evenly coated.
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Spread out on your baking pan.
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Air fray for 6 – 8 minutes at 400 degrees. Timing may vary depending on the thickness of your fries.
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Plate them and serve them with your dipping sauce of choice!
CHIPOTLE CHICKEN SALAD
CHIPOTLE CHICKEN SALAD
Ingredients
SALAD INGREDIENTS
CHICKEN MARINADE
Instructions
- For the chicken, blend the chicken marinade ingredients together and marinate the chicken for 24 hours and then grill!
- Assemble salad with lettuces, chicken, rice, red onions and pico, then top with spicy queso!
Notes
MEAL PREP TIPS: I like to prep my chicken, banza rice and chop all my veggies during my meal prep. Allows me to save so much time during the week!
CHICKEN GOAT CHEESE SALAD WITH SHALLOT DRESSING
This dressing will make enough for a few salads. This is perfect for a lunch or dinner. For lunch, I typically add in rice or chickpeas for some carbohydrates!
CHICKEN GOAT CHEESE SALAD WITH SHALLOT DRESSING
Ingredients
Dressing
Salad
Instructions
- Mix together all ingredients for the shallot dressing in a jar and shake up, then set aside.
- Assemble salad and top with dressing.
PEANUT SAUCE POWER BOWL
This recipe has been a go to for me for lunches and dinners. It will make enough sauce for a few bowls, but amount of chicken and veggies will be based on how many bowls you are making!
BOWL INGREDIENTS (MULTIPLY PER BOWL):
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3/4 cup baked chicken, sliced
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1/4 cup tofu, diced in 1 inch cubes
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1/2 cup sweet potatoes, cubed
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3 cups veggies of choice, chopped: cauliflower, broccoli, cabbage, carrots, brussels sprouts
PEANUT SAUCE INGREDIENTS:
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⅓ cup natural peanut butter
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2 tbsp rice vinegar
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2 tbsp liquid aminos (or soy sauce)
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2 tbsp honey
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1 tbsp sesame oil
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1.5 tsp garlic, minced
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Water, as needed
DIRECTIONS:
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Preheat oven to 400 degrees.
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Arrange tofu, sweet potatoes and veggies of choice on a baking sheet lined with parchment paper. Spray with olive oil and season well with salt and pepper.
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Bake for 30 minutes and remove from heat.
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Add veggies and tofu to bowl, add sliced chicken and top with peanut sauce.
KALE CHIPS
INGREDIENTS
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1 bunch of kale, stems removed and ripped in 2 inch pieces
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1 tbsp olive oil
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1/4 cup cashews
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4 tbsp nutritional yeast
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1 tsp garlic powder
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1/2 tsp salt
DIRECTIONS
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Preheat oven to 400 degrees.
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In a large mixing bowl, add kale and olive oil. Use hands to massage the olive oil into the kale until kale is coated and softened.
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In a blender, blend cashews, nutritional yeast, garlic powder and salt until cashews form a powder.
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Sprinkle powder over kale and mix until kale is evenly coated.
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Add kale to baking sheet and bake for 30 minutes, flipping halfway through.
JUICY BAKED CHICKEN
I know this is a basic recipe, but after years of eating dry chicken, I have finally figured out how to bake juicy chicken! Love thinly slicing this chicken and storing it in the fridge to add to salads, wraps, power bowls, etc!
INGREDIENTS:
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Chicken breasts
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Avocado oil
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Coarse sea salt and pepper
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Tool: meat mallet tenderizer
DIRECTIONS:
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Preheat oven to 400 degrees.
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Spray baking dish with nonstick cooking spray.
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On a cutting board, pound out chicken with the flat side of the mallet until it is even in thickness.
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Add chicken to baking dish and drizzle each chicken breast with about a teaspoon of avocado oil, then season well with coarse salt and pepper.
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Bake chicken for 18-22 minutes until chicken is no longer pink or until it reaches 165 degrees. Key is not to overcook! Chicken will continue cooking as it cools.
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Let chicken rest on a clean cutting board and then thinly slice.
VEGAN SUN DRIED TOMATO SAUCE
INGREDIENTS:
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1 cup chopped onions
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1 tbsp garlic, minced
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1 tbsp oil from sun dried tomatoes
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1/3 cup tahini
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2/3 cup sun dried tomatoes, packed in oil
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1 tbsp lemon juice
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1/4 cup nutritional yeast
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1 tsp salt
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1 tsp garlic powder
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1 tsp basil
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1 tsp red pepper flakes
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Vegetable broth (about 1 cup)
DIRECTIONS:
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In a skillet over medium heat, add 1 tbsp oil from sun dried tomatoes, onion and garlic. Saute for 3-4 minutes and then remove from heat and add to blender.
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Add the rest of the ingredients to the blender and blend until smooth. Slowly add vegetable broth to the blender until it reaches the desired consistency.
