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Breakfast

EGGWICH

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This recipe makes one eggwich. You will need an egg maker for this recipe, I use this one from amazon: Click Here For Egg Maker

INGREDIENTS

  • 2 eggs

  • 1 tbsp whole milk

  • 1 tbsp parmesan cheese

  • 1/4 tsp onion powder

  • 1/4 tsp garlic salt

  • Pepper

  • 1 turkey breakfast sausage patty

  • 1 slice of cheddar cheese

DIRECTIONS

  1. In a bowl, combine eggs, milk, parmesan cheese, onion powder, garlic salt and pepper to taste. Whisk well.

  2. Pour half of the mixture into the egg maker. Microwave for 40 seconds and then set aside on a plate. Repeat with other half of the egg mixture.

  3. Assemble the eggwich by placing one turkey breakfast patty and a slice of cheddar cheese between the two eggs. NOTE: If your turkey patty is cold from leftovers, warm it up a bit first in the microwave.

  4. In a skillet over medium heat, add the eggwich and cook about 30 seconds per side, or until golden brown. This will help the cheese to melt and the outside to brown.

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Breakfast

TURKEY BREAKFAST SAUSAGE

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INGREDIENTS

  • 1 lb ground turkey, 93%

  • 2 tbsp pure maple syrup

  • 1.5 tsp sage, dried

  • 1/2 tsp garlic powder

  • 1/2 tsp ground thyme, dried

  • 1 tsp salt

  • 1 tbsp olive oil

DIRECTIONS

  1. Combine turkey, maple syrup, sage, garlic powder, thyme and salt together until fully combined. Form into thin patties. (I made mine the size of a burger, but thinner so I could use them on my egg sandwiches).

  2. In a cast iron skillet over medium high heat, add olive oil. Once cast iron is hot, cook each patty for 2 minutes per side, or until fully cooked through. NOTE: mixture is pretty sticky, so I sprayed the backside of my spatula with cooking spray to press the patties down so they were thin.

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Main Dish

ASIAN TURKEY MEATBALLS

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INGREDIENTS

  • 1 lb ground turkey

  • 1 tsp sesame oil

  • 2 tbsp liquid aminos (or soy sauce), divided

  • 1 egg

  • 1/4 cup plain gluten free breadcrumbs

  • 1 tbsp ginger, minced

  • 1 tsp garlic, minced

  • 1/4 cup hoisin sauce (I used gluten free)

  • 1 tbsp honey

  • 1 tsp sriracha

  • 1/2 tsp rice vinegar

  • Optional: chopped green onion and red chili flakes

DIRECTIONS

  1. Preheat oven to 375 degrees F.

  2. In a large bowl, combine turkey, sesame oil, breadcrumbs, 1 tbsp of liquid aminos, egg, ginger, garlic. Mix together and then form into meatballs (about 1.5 inches ) and place on a nonstick baking sheet.

  3. Bake meatballs for 15-16 minutes.

  4. Meanwhile, in a small saucepan, combine 1 tbsp liquid aminos, hoisin sauce, honey, sriracha and rice vinegar. Bring to a boil and then reduce heat to a simmer for 2-3 minutes. Remove from heat and set aside.

  5. Once meatballs are finished baking, drizzle with the hoisin sauce and serve over rice or cauliflower rice and top with chopped green onions and red chili flakes.

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Breakfast

GLUTEN FREE BLUEBERRY GLAZED DONUTS

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DONUT INGREDIENTS

  • 2 cups almond flour

  • 3 eggs

  • 1/3 cup stevia

  • 1 tsp baking powder

  • 1 tsp vanilla

  • 1/4 cup almond milk

  • 1/2 cup fresh blueberries

  • 1/4 tsp salt

GLAZE INGREDIENTS

  • 1/4 cup almond milk

  • 3/4 cup Swerve powdered sugar

  • 1 tsp vanilla extract

DIRECTIONS

  1. Preheat oven to 350 degrees F.

  2. In a mixing bowl, combine all of the donut ingredients and gently mix together until fully mixed.

  3. Spray your donut pan generously with cooking spray so the donuts do not get stuck to the pan, even if you are using a silicone pan. Fill each donut well with the donut mixture, fill about 3/4 of the way.

  4. Bake for 20-22 minutes and then remove from the oven and allow to cool completely.

  5. In a separate bowl, combine donut glaze ingredients and mix together. Dip both sides of the donuts into the glaze and then allow to dry on a wire rack. If you want a thicker glaze, dip in glaze again once the first layer has slightly dried!

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Main Dish

BROCCOLI CHICKEN MAC AND CHEESE

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**Recipe serves 2-3, double if you are cooking for more!

INGREDIENTS

  • 3 cups of broccoli, chopped

  • 1/2 cup of chickpea elbow pasta (I use Banza)

  • 1 tsp butter

  • 2 tsp gluten free flour

  • 1/2 cup 2% milk

  • 1 cup sharp cheddar, shredded

  • 1/4 cup chicken broth

  • 1/4 tsp garlic salt

  • 1 cup chicken, shredded (I used rotisserie)

  • 1 tbsp italian breadcrumbs

  • Cooking spray

DIRECTIONS

  1. Preheat oven to 400 degrees.

  2. In a saucepan, bring water to a boil and add in broccoli and pasta. Cook for 8 minutes or until pasta is cooked and broccoli is tender. Drain water and set aside.

  3. In a separate saucepan over medium heat, add butter and flour. Stir together butter and flour. Once butter is melted, add milk, cheddar, chicken broth and garlic salt. Turn heat down to low and stir together until cheese is fully melted.

  4. In a small casserole dish, spray it with non-stick cooking spray and then add pasta, broccoli and chicken. Pour over the cheese mixture and gently mix it into the broccoli, pasta and chicken, then top with breadcrumbs. I like to spray my breadcrumbs lightly with cooking spray so they get nice and golden brown while baking. Season with salt and pepper to taste.

  5. Place in the oven and bake for 10 minutes. If you want the top to get more golden brown, turn on your broiler for another 1-2 minutes.

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Recipes

CHEESY CAULI BITES

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INGREDIENTS

  • 2 cups riced cauliflower (I let mine thaw a bit)

  • 1 cup sharp cheddar cheese, shredded

  • 1/4 cup mozzarella cheese, shredded

  • 1/4 tsp onion powder

  • 1 egg

  • 1/2 tsp garlic salt

  • 1/4 cup gluten free breadcrumbs

DIRECTIONS

  1. Preheat oven to 400 degrees F.

  2. In a bowl, combine all ingredients and mix well.

  3. In a mini muffin pan, spray generously with cooking spray and then put 1 tablespoon of the cauliflower mixture into each well and press down.

  4. Bake for 20 minutes and then remove from the oven. Serve immediately. Pairs great with marinara sauce or ranch dressing!

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Breakfast

LOW CARB CINNAMON SUGAR DONUTS

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INGREDIENTS FOR DONUTS

  • 2 cups almond flour

  • 1/3 cup monk fruit sweetener (use 1/2 cup if you like sweeter donuts)

  • 1/4 cup almond milk

  • 3 eggs

  • 1 tbsp cinnamon

  • 2 tsp baking powder

  • 1 tsp vanilla extract

INGREDIENTS FOR CINNAMON SUGAR GLAZE

  • 2 tbsp butter, melted

  • 2 tbsp monk fruit sweetener

  • 2 tsp cinnamon

DIRECTIONS

  1. Preheat the oven to 350 degrees.

  2. In a medium sized bowl, combine all of the ingredients for the donuts (not the glaze). Mix well.

  3. Spray your donut pan with cooking spray, even if it is silicone. Spoon batter into the donut holes and fill each about 3/4 of the way full.

  4. Bake for 18-20 minutes. Remove from oven and allow to fully cool before removing from the pan.

  5. On a small plate, combine monk fruit sweetener and cinnamon for the glaze. Dip one side of each donut into the melted butter and then into the cinnamon sugar mixture.

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Recipes

BROCCOLI CAULIFLOWER SALAD

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INGREDIENTS

  • 2 cups broccoli, chopped

  • 2 cups cauliflower, chopped

  • 1/2 cup cheddar, shredded

  • 2 tbsp salted sunflower seeds

  • 3 slices of cooked bacon, chopped

  • 1/2 cup light mayonaise

  • 2 tsp truvia

  • 1 tsp apple cider vinegar

DIRECTIONS

  1. Add all of the ingredients to a bowl and combine. Simple as that 😉 Salad is best after refrigerating for an hour before serving.

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Main Dish

Cauli-Cheeseburger Soup

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INGREDIENTS

  • 2 tsp olive oil

  • 1/2 cup diced onions

  • 1/2 cup diced celery

  • 1 tsp garlic, minced

  • 1 lb lean ground beef (I used 96/4)

  • 4 cups beef broth

  • 2 bags of frozen cauliflower florets (two 10 ounce bags)

  • 1 tsp mustard

  • 1 tsp dried basil

  • 1.5 tsp dried parsley

  • 1 tbsp tomato paste

  • 1 can diced tomatoes

  • 1.5 tsp garlic salt

  • 1/4 cup whole milk

  • 2 tbsp nutritional yeast

  • 1.5 cups shredded sharp cheddar cheese

  • Salt and pepper

DIRECTIONS

  1. In a large pot over medium heat, add olive oil, onion, celery and garlic. Cook until the onions are translucent, 2-3 minutes.

  2. Add ground beef. Break apart the meat and cook until no longer pink, about 5-6 minutes.

  3. Add beef broth, frozen cauliflower, basil, parsley, tomato paste, diced tomatoes and garlic salt. Bring broth to a boil and then reduce to a simmer. Stir occasionally and allow to simmer for 20 minutes, or until cauliflower is tender.

  4. Break larger pieces of cauliflower apart to bite size pieces and then add milk, nutritional yeast and cheddar cheese. Stir together until fully melted and remove from heat. Season with salt and pepper to taste.

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Breakfast

Gluten Free Everything Bagels

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Cannot take full credit for this recipe as I adapted from Skinnytaste!

INGREDIENTS

  • 2 1/4 cup gluten free flour (I used Bobs 1:1 flour)

  • 4 teaspoons baking powder

  • 1.5 teaspoon kosher salt

  • 2 cup non-fat Greek yogurt

  • 1 egg

  • Egg whites

  • Everything but the bagel seasoning

DIRECTIONS

  1. Preheat oven to 375 degrees F.

  2. Place parchment paper on a baking sheet and spray well with cooking spray.

  3. In a bowl combine flour, baking powder and salt. Add the yogurt and egg then mix until well combined, it will look like small crumbles.

  4. Knead the dough on a clean countertop a few times until dough is tacky, but not sticky.

  5. Divide into 7 equal balls and then roll each ball into thick ropes and join the ends to form bagels.

  6. Brush on egg whites and sprinkle with seasoning.

  7. Bake for 25 minutes and allow to cool before diving in!

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Main Dish

Meatball Parmesan Casserole

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INGREDIENTS

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  • 2 lbs ground chicken

  • 1 egg

  • 1/4 cup heavy cream

  • 1 tbsp garlic, minced

  • 1 tbsp italian seasoning

  • 3/4 cup parmesan cheese, grated (divided)

  • 2 cups marinara

  • 1 cup mozzarella

  • 1 cup ricotta cheese

  • Dried oregano

  • Salt and pepper

DIRECTIONS

  1. Preheat oven to 375 degrees.

  2. In a bowl, combine ground chicken, egg, heavy cream, garlic, italian seasoning and1/2 cup parmesan cheese. Mix together and then form 12 meatballs.

  3. Place meatballs in a 9×13 pan that is sprayed with cooking spray. Top with marinara and then spoon dollips of ricotta over the meatballs. Lastly, top with mozzarella, salt and pepper to taste and sprinkle with oregano.

  4. Bake in the oven for 35-45 minutes, or until meatballs are fully cooked through.

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Main Dish

Jalapeno Popper Chicken

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Recipe adapted from SkinnyTaste.

INGREDIENTS

  • 2 chicken breasts

  • 1 jalapeno, chopped and seeded

  • 2 ounces of low fat cream cheese

  • 2 slices of cooked bacon, chopped

  • 1/2 cup mexican cheese, shredded

  • 1 tbsp lime juice

  • 1 tbsp olive oil

  • 1/4 cup gluten free breadcrumbs

  • Salt and pepper

  • Toothpicks

DIRECTIONS

  1. Preheat oven to 425 degrees.

  2. With a sharp knife, slice chicken in half horizontally to butterfly it open.

  3. In a bowl, combine jalapeno, cream cheese, bacon and mexican cheese. Salt to taste. Mix together.

  4. Spoon half of the jalapeno mixture into each chicken breast.

  5. Roll chicken breasts up horizontally and secure sides together with toothpicks.

  6. Combine lime juice and olive oil in one bowl and gluten free breadcrumbs in a separate bowl.

  7. Dip chicken in the lime juice mixture and then coat in breadcrumbs. Spray coated chicken rolls ups with cooking spray or olive oil.

  8. Place chicken roll ups in a 9×13 pan and bake for 20-25 minutes, or until it reaches an internal temperature of 165 degrees F. I broiled mine for the last 2 minutes to make it golden brown!

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