Ready to lose weight for the last time?
Let's do this
Main Dish

ORANGE CHICKEN

IMG_5935.jpg

INGREDIENTS

  • 1 lb chicken thighs, cut into 1 inch pieces

  • 1/2 cup + 2 tsp cornstarch (divided)

  • 1 egg

  • 2 tbsp rice vinegar

  • 1/4 cup water

  • 2 tsp sesame oil

  • 1/4 cup liquid aminos

  • 1/2 cup + 1 tbsp stevia

  • 1/2 cup white vinegar

  • 1/3 cup orange juice

  • 2 tsp ginger paste

  • 1 tsp garlic, chopped

  • 1/2 tsp red chili flakes (or more to taste)

  • 1 tbsp avocado oil

DIRECTIONS

  1. In a mixing bowl, combine chicken thighs, 1/2 cup cornstarch and 1 egg. Mix until chicken is fully coated and set aside.

  2. In a saucepan over medium heat, add 2 tsp cornstarch, rice vinegar, water, sesame oil, liquid aminos, white vinegar, stevia, orange juice, ginger, garlic and red chili flakes. Mix together and bring to a boil. Once boiling, reduce heat to low and cook for 1-2 minutes until sauce begins to thicken. Remove from heat and set aside.

  3. In a large skillet over medium high heat, add 1 tbsp of avocado oil. Once oil is hot, add chicken pieces individually to the pan so they are not stuck together. Cook chicken 3 minutes and then flip and cook another 3 minutes, or until chicken is golden brown and fully cooked through.

  4. Add orange sauce to chicken and mix together until chicken is fully coated. Cook for another 2 minutes.

Leave A Comment
Recipes

EVERYTHING BUT THE BAGEL CUCUMBERS

IMG_5754.JPG

INGREIDENTS

  • 1 cucumber, sliced

  • 4 ounces neufchatel cheese

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/4 tsp garlic salt

  • Everything but the bagel seasoning

DIRECTIONS

  1. In a bowl, combine neufchatel cheese, garlic powder, onion powder and garlic salt.

  2. Spread cheese mixture on top of each cucumber slice and sprinkle with everything but the bagel seasoning. NOTE: to make them a little prettier, use a piping bag or cut the corner off of a ziplock bag!

Leave A Comment
Breakfast

EGGWICH

IMG_5601.jpg

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.

Leave A Comment
Breakfast

TURKEY BREAKFAST SAUSAGE

IMG_4367.JPG

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.

Leave A Comment
Main Dish

ASIAN TURKEY MEATBALLS

IMG_4292.jpg

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.

Leave A Comment
Breakfast

GLUTEN FREE BLUEBERRY GLAZED DONUTS

IMG_4280.JPG

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!

Leave A Comment
Main Dish

BROCCOLI CHICKEN MAC AND CHEESE

IMG_3131.JPG

**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.

Leave A Comment
Recipes

CHEESY CAULI BITES

IMG_4284.JPG

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!

Leave A Comment
Breakfast

LOW CARB CINNAMON SUGAR DONUTS

IMG_3974.JPG

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.

Leave A Comment
Recipes

BROCCOLI CAULIFLOWER SALAD

IMG_3955.jpg

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.

Leave A Comment
Main Dish

Cauli-Cheeseburger Soup

IMG_3965.jpg

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.

Leave A Comment
Breakfast

Gluten Free Everything Bagels

IMG_3227+2.jpg

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!

Leave A Comment

Subscribe Here

Get weekly doses of motivation, practical tips, and inspiration delivered straight to your inbox. I share weight loss strategies, healthy recipes, and mindset shifts to help you reach your goals and create lasting change.