Split Pea Soup​​​​​​​​​

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This Split Pea Soup is gluten-free and dairy-free, and can be customized to fit your flavors. Don’t let the color deter you - this recipe is a winner!

Servings: 4

Ingredients
3 cups low-sodium organic chicken broth
1½ cups chopped low-sodium nitrite- and nitrate-free ham (approx. 6 oz.)
1 cup dry split peas
1 cup chopped onions (approx. 1 1⁄3 medium)
½ cup chopped carrot (approx. 1 medium)
½ cup chopped celery (approx. 1 medium stalk)
3 cloves garlic, finely chopped
1½ tsp. dried thyme
½ tsp. ground black pepper
¼ tsp. sea salt (or Himalayan salt)

Instructions
1. Combine broth, ham, split peas, onions, carrot, celery, garlic, thyme, pepper, and salt in a slow cooker; stir to combine.
2. Cover; cook on high for 4 to 5 hours (or on low for 7 to 8 hours), or until peas are completely soft.

Note:
• Dry split peas more than double in volume when cooked. So, be sure to track your carb servings correctly! Some of these carbohydrates are from fiber so you get added benefits there!
• If you prefer your pea soup extra-thick, you can reduce the chicken broth to 2½ cups.

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Buffalo Chicken Soup​

​​​​​​​​​​​​​​​​​​​​Servings: 4

Ingredients
1 Tbsp. ghee
1 cup finely chopped onion
½ cup chopped carrot
½ cup chopped celery
4 cups low-sodium organic chicken stock
½ cup low-fat (1%) sour cream
¼ cup crumbled blue cheese
¼ cup whipped cream cheese
¼ cup hot pepper sauce
½ tsp. garlic powder
¼ tsp. sea salt (or Himalayan salt)
1 lb. + 4 oz. raw chicken breast, skinless, boneless
3 Tbsp. cornstarch + 3 Tbsp. water (combine to make a slurry)

Instructions
1. Heat ghee in large skillet over medium-high heat; cook onion, carrot, and celery until tender, about 3 to 5 minutes. Remove from heat.
2. Place vegetable mixture in a slow cooker. Add in stock, sour cream, blue cheese, cream cheese, pepper sauce, garlic powder, and salt; mix well.
3. Add chicken to slow cooker; cover. Cook on low for 5 to 6 hours, or until chicken is fork tender.
4. Remove chicken from soup; shred the chicken using two forks. Set aside.
5. Turn the slow cooker up to high. Add cornstarch mixture. Cook, stirring frequently, on a low boil for 2 minutes, or until soup thickens. Add shredded chicken. Turn off heat.
6. Serve immediately.

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​Bubby's Chicken Noodle Soup​​​​​​​​​

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Servings: 4

Ingredients
4 quarts water
1 bunch fresh dill
1 bunch fresh parsley
Butcher’s twine
1 (3 lbs.) whole raw chicken, skin removed
1 medium onion, quartered
1 medium kohlrabi, peeled, cut into 1-inch chunks
1 medium celery root, peeled, cut into 1-inch chunks
3 medium carrots, cut into 1-inch chunks
1 green bell pepper, roughly chopped
3 medium celery stalks, cut into 1-inch chunks
2 medium zucchini, quartered, cut into 1-inch chunks
1 tsp. ground ginger
1 tsp. ground turmeric
1 tsp. garlic powder
1 tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper

Instructions
1. Heat water in a large (8-quart) pot over medium-high heat.
2. Tie dill and parsley together into a bundle with butcher’s twine; set aside.
3. Add chicken to pot; boil for 1 hour. Remove chicken; let cool. Shred; set aside. Return pot (with water used to boil chicken) to heat; reduce heat to medium.
4. Add onion, kohlrabi, celery root, carrots, bell pepper, celery, and herb bundle; bring to a gentle boil. Reduce heat to medium-low; gently boil for 30 minutes.
5. Add zucchini; gently boil for an additional 30 minutes.
6. When vegetables are tender, remove the herb bundle; discard.
7. Add 2 lbs. shredded chicken, ginger, turmeric, garlic powder, salt, and pepper; stir to combine. Divide soup evenly among 4 serving bowls. Enjoy.​

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Chocolate Orange Ricotta Cookies​

 

​​Servings: 10
Total time: 25 minutes

Ingredients
Parchment paper
½ cup almond flour
2 scoops chocolate protein powder
1 tsp. baking powder
1 cup part-skim ricotta cheese
¼ cup unsweetened almond milk (or unsweetened oat milk)
1 large egg
1 tsp. pure vanilla extract
3 Tbsp. semi-sweet chocolate chips
1 tsp. coconut oil
1 Tbsp. finely grated orange peel (orange zest) (optional)

Instructions
Preheat oven to 350° F. Line a large baking sheet with parchment paper; set aside.
Add almond flour, protein powder, and baking powder to a small mixing bowl. Stir until mixed; set aside.
Add ricotta, almond milk, egg, and extract to a medium mixing bowl; stir until combined. Add dry mixture to wet mixture; stir until combined.
Shape into 10 equal balls, approximately 2 Tbsp. each; arrange on a prepared sheet pan. Gently flatten each ball by pressing with the back of a spoon.
Bake for 12 minutes. Set aside on baking sheet for 1 minute; transfer to a cooling rack.
While cookies are still hot, melt chocolate chips and oil in a small microwave-safe bowl for 30 seconds; stir. Repeat, until chocolate is melted. Drizzle chocolate evenly onto cookies. Sprinkle with orange peel.
Store cookies in an airtight container at room temperature for up to four days or freeze for up to 1 month.

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​​​​​​​​​​​​​Savory Tuscan Stew
Serves: 4

3 Tbsp. gluten-free all-purpose flour
1 Tbsp. olive oil
1 lb. raw chicken breast, boneless, skinless, chopped
1 cup chopped onion
1 cup chopped carrots
½ cup chopped red bell pepper
½ cup chopped celery
3 cloves garlic, finely chopped
2 Tbsp. apple cider vinegar
1 Tbsp. Italian seasoning
¾ tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper
½ tsp. garlic powder
1 28-oz. can diced tomatoes (no salt added)
3 cups low-sodium organic chicken broth
1 15-oz. can cannellini beans, drained, rinsed
1 cup chopped zucchini
1 Tbsp. pure maple syrup

1. Heat a dry small nonstick skillet over high heat; add flour. Cook, stirring often, for 2 to 3 minutes, or until golden brown. Transfer to a heatproof plate; set aside.
2. Heat oil in a large soup pot over medium-high heat until fragrant; add chicken. Cook, stirring occasionally, for 2 to 3 minutes.
3. Add onion, carrots, bell pepper, celery, garlic, vinegar, Italian seasoning, salt, pepper, and garlic powder; cook, stirring occasionally, for 3 to 5 minutes, or until onion is translucent and vegetables begin to soften.
4. Add flour; cook, stirring occasionally, for 1 minute; add tomatoes, broth, beans, zucchini, and maple syrup. Bring to a boil; reduce heat to medium-low. Gently boil for 15 minutes.

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Protein-Powered Sweet Potato
Serves: 2

FOR CHORIZO:
¼ cup distilled white vinegar
1 Tbsp. water
2 tsp. ground smoked paprika
2 tsp. chili powder
¾ tsp. sea salt (or Himalayan salt)
½ tsp. dried oregano
½ tsp. garlic powder
½ tsp. onion powder
¼ tsp. ground cumin
¼ tsp. ground coriander
¼ tsp. ground cayenne pepper (optional)
¼ tsp. ground black pepper
1 lb. raw 93% lean ground turkey

FOR SWEET POTATO:
1 medium sweet potato, halved lengthwise
1 tsp. olive oil
½ cup chopped kale (stems removed)
½ cup chopped red bell pepper
1 dash sea salt (or Himalayan salt), divided use

1. Preheat the oven to 400° F. Line a baking sheet with parchment paper. Set aside.
2. To make chorizo, add vinegar, water, paprika, chili powder, salt, oregano, garlic powder, onion powder, cumin, coriander, cayenne pepper (if desired), and black pepper to a medium mixing bowl; stir to combine. Add turkey; using clean hands, knead until thoroughly combined. Set aside.
3. To make sweet potato, place sweet potato, cut-side down, on a prepared sheet.
4. Bake for 25 to 30 minutes, or until fork-tender.
5. With 10 minutes left to bake, heat a medium nonstick skillet over medium-high heat; lightly coat with spray. Add ¼ of chorizo; cook, breaking it up with a wooden spoon, for 5 to 6 minutes, or until cooked through. Remove from the skillet.
6. Heat oil in the same skillet over medium-high heat.
7. Add kale, bell pepper, and 1 pinch salt; cook, stirring occasionally, for 3 to 4 minutes, or until peppers are tender-crisp.
8. When the potato finishes baking, place one half, cut-side up, on each of two serving plates; use a fork to scrape up the insides into a fluffy mound. Season with remaining pinch salt; divide bell pepper mixture and chorizo evenly over top. Enjoy!​

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​​​​​​​​​Drive-Thru Burger Bowls 
Servings: 3
Ingredients
1 lb. raw extra-lean (96%) ground beef
1 large egg
1 Tbsp. Worcestershire sauce
2 tsp. ground paprika
1 tsp. garlic powder
¼ tsp. sea salt (or Himalayan salt)
Nonstick cooking spray
2 medium heads butter lettuce, chopped
2 medium tomatoes, chopped
½ medium onion, thinly sliced
3 Tbsp. chopped dill pickles
3 servings Organic Thousand Island dressing

Instructions
1. Add beef, egg, Worcestershire sauce, paprika, garlic powder, and salt to a medium mixing bowl; using clean hands, mix to combine. Form into 3 patties; set aside.
2. Heat a large nonstick skillet over medium-high heat; lightly coat with spray.
3. Add patties; cook for 5 minutes. Flip; cook for an additional 5 minutes, or until the thermometer inserted in the center reaches 160° F and the meat is no longer pink.
4. Divide lettuce, burgers, tomatoes, onion, pickles, and dressing evenly among 3 serving bowls. Enjoy!

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​​Air Fryer Salmon Bowl
 

Servings: 1
Ingredients
FOR MARINADE:
2 Tbsp. reduced-sodium coconut liquid aminos
1 Tbsp. honey
1 tsp. sesame oil
½ tsp. garlic powder
½ tsp. ground ginger
FOR SALMON:
4 oz. raw salmon, boneless, skinless, cut into 2-inch pieces
½ cup shelled organic edamame
¼ tsp. sea salt (or Himalayan salt)
½ cup cooked brown rice
¼ medium avocado, chopped

FOR SAUCE:
¼ cup unsweetened coconut yogurt
1 Tbsp. chopped fresh cilantro (coriander leaves)
1 tsp. hot pepper sauce
½ tsp. chili powder
1 dash sea salt (or Himalayan salt)

Instructions
1. Make marinade by adding liquid aminos, honey, oil, garlic powder, and ginger to a medium mixing bowl; whisk to combine. Make salmon by adding salmon and edamame to marinade; toss to combine. Set aside to marinate for 5 to 10 minutes.
2. Drain salmon and edamame; sprinkle with salt. Add to air-fryer; air-fry at 400° F for 7 to 10 minutes, or until salmon is cooked through.
3. While salmon cooks, make sauce by adding yogurt, cilantro, hot pepper sauce, chili powder, and salt to a small mixing bowl; whisk to combine. Set aside.
4. Once salmon finishes cooking, add rice to a serving bowl; top with salmon and edamame mixture. Finish with avocado and sauce and enjoy!​

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Peach Cobbler Breakfast
 

Servings: 6
Ingredients
Nonstick cooking spray
6 medium peaches, sliced
1 Tbsp. pure maple syrup
1 Tbsp. cornstarch
1 tsp. ground cinnamon, divided use
1½ cups crushed bran cereal (approx. 2 cups whole)
¾ cup almond flour
¼ cup chopped unsalted walnuts
2 Tbsp. coconut sugar
1 tsp. baking powder
1 pinch sea salt (or Himalayan salt)
2 Tbsp. unsalted butter (organic grass-fed, if possible), chilled, chopped
2 large eggs, lightly beaten
⅔ cup low-fat (1%) milk
3 cups reduced-fat (0 or 2%) plain Greek yogurt
1 tsp. pure vanilla extract
Liquid stevia (optional; to taste)

Instructions
1. Preheat the oven to 400° F. Lightly coat a 9 x 13-inch baking dish with spray.
2. Add peaches, maple syrup, cornstarch, and ½ tsp. cinnamon to prepared dish; toss to combine.
3. Add cereal, flour, walnuts, sugar, baking powder, and salt to a medium mixing bowl; stir to combine. Cut in butter until a crumbly texture is reached; add eggs and milk. Stir to combine. Scoop 6 equally sized dollops onto peach mixture, leaving space in between.
4. Bake for 24 to 25 minutes, or until cobbler biscuits are browned and the filling is bubbling.
5. Add yogurt, extract, remaining ½ tsp. cinnamon, and stevia (if desired) to a small mixing bowl; stir to combine.
6. Divide cobbler evenly among six serving bowls; top each with approximately ½ cup yogurt mixture. Enjoy!​

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​​​​​​​BAHAMA SMASH BOWL
Time: 5 minute
Time: 10 minutes

INGREDIENTS
1 mini watermelon
1 cup unsweetened coconut milk beverage
1 cup ice
1 scoop Vanilla protein powder
½ large banana peeled and frozen
1 Tbsp. lime juice
2 tsp. lime zest
½ tsp. pure rum extract

DIRECTIONS
Cut watermelon in half; cover and refrigerate half for another use. Use other half as a bowl by scooping out flesh. Reserve 1 cup; store remaining watermelon refrigerated n an airtight container for up to 3 days. Place coconut milk beverage, ice, protein powder, watermelon, banana, lime juice, lime zest, and extract in blender; cover and blend until smooth. Pour into watermelon bowl and enjoy! 

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​No Bake Key Lime Pies
Serves: 12

Ingredients
For crust:
2 ⅔ crushed gluten-free graham crackers
¼ cup + 2 Tbsp. extra-virgin organic coconut oil
1 Tbsp. pure maple syrup

For filling:
¾ cup key lime juice
¾ cup pure maple syrup
1¼ cups unsweetened coconut cream, shake well before using
1 dash sea salt (or Himalayan salt)
3 Tbsp. cornstarch (preferably GMO-free) (combine with 3 Tbsp. water to make a slurry)
1 Tbsp. key lime zest

Instructions
To make the crust, line a 12-cup muffin pan with muffin liners; lightly coat with spray. Set aside.
Add graham crackers to a food processor (or blender); cover. Process until finely ground. Add oil and maple syrup to graham crackers; pulse until thoroughly combined. Place 2 Tbsp. graham cracker mixture into each muffin liner; press down with fingers, molding it to cover the bottom and sides of each muffin cup. Place muffin pan in freezer to set.
To make filling, add lime juice, maple syrup, coconut cream, and salt to a medium saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low. Add cornstarch slurry; cook, stirring frequently, for 1 to 2 minutes, or until mixture thickens. Remove from heat. Add lime zest; mix well. Refrigerate filling for 30 minutes, or until it reaches room temperature.
Fill each muffin cup with approximately ¼ cup lime juice mixture. Chill muffin cups in
refrigerator for 3 hours, or until filling has set.​

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Fried Green Tomatoes​

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​​​​​​Serves: 4

Ingredients
For Vegan mayo:
¼ cup aquafaba (canned chickpea liquid)
2 Tbsp. white vinegar
2 tsp. pure maple syrup
½ tsp. onion powder
½ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
1¼ cups olive oil

For tomatoes:
½ cup cornmeal
½ cup panko bread crumbs, gluten-free
1 tsp. ground smoked paprika
1 tsp. sea salt (or Himalayan salt)
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. ground black pepper
2 large eggs, lightly beaten
½ cup gluten-free all-purpose flour
4 medium green tomatoes, cut into ½-inch thick slices

Instructions
To make vegan mayo, add aquafaba, vinegar, maple syrup, onion powder, salt, and pepper to a food processor; cover. Process until smooth. With processor running, add oil to plunger reservoir; continue to process while oil slowly drips down until fully emulsified.
To make tomatoes, add cornmeal, bread crumbs, paprika, salt, garlic powder, onion powder, and pepper to a shallow bowl; mix well. Set aside. Place eggs in a second shallow bowl. Set aside. Place flour in a third shallow bowl. Dip both sides of a tomato slice in flour, then eggs, and then cornmeal mixture. Repeat with remaining slices. Set aside.
Heat a large nonstick skillet over medium-high heat; lightly coat with spray. Add tomato slices; cook for 3 minutes. Flip; cook for 3 additional minutes, or until golden brown. Repeat with remaining tomatoes. Divide tomatoes evenly among four serving plates; add 1 tsp. vegan mayo to each plate

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​​𝕄𝕒𝕟𝕘𝕠 𝕊𝕒𝕝𝕤𝕒 𝔽𝕚𝕤𝕙 𝕋𝕒𝕔𝕠
𝕊𝕖𝕣𝕧𝕖𝕤: 𝟚
𝕀𝕟𝕘𝕣𝕖𝕕𝕚𝕖𝕟𝕥𝕤
½ 𝕞𝕖𝕕𝕚𝕦𝕞 𝕝𝕚𝕞𝕖, 𝕛𝕦𝕚𝕔𝕖𝕕
𝟚 𝕥𝕤𝕡. 𝕖𝕩𝕥𝕣𝕒-𝕧𝕚𝕣𝕘𝕚𝕟 𝕠𝕝𝕚𝕧𝕖 𝕠𝕚𝕝, 𝕕𝕚𝕧𝕚𝕕𝕖𝕕 𝕦𝕤𝕖
𝟙 𝕥𝕤𝕡. 𝕙𝕠𝕟𝕖𝕪
¼ 𝕥𝕤𝕡. 𝕔𝕙𝕚𝕝𝕚 𝕡𝕠𝕨𝕕𝕖𝕣
¼ 𝕥𝕤𝕡. 𝕘𝕣𝕠𝕦𝕟𝕕 𝕔𝕦𝕞𝕚𝕟
¼ 𝕥𝕤𝕡. 𝕘𝕣𝕠𝕦𝕟𝕕 𝕤𝕞𝕠𝕜𝕖𝕕 𝕡𝕒𝕡𝕣𝕚𝕜𝕒
¼ 𝕥𝕤𝕡. 𝕤𝕖𝕒 𝕤𝕒𝕝𝕥 (𝕠𝕣 ℍ𝕚𝕞𝕒𝕝𝕒𝕪𝕒𝕟 𝕤𝕒𝕝𝕥), 𝕕𝕚𝕧𝕚𝕕𝕖𝕕 𝕦𝕤𝕖
𝟙 𝕡𝕚𝕟𝕔𝕙 𝕘𝕣𝕠𝕦𝕟𝕕 𝕔𝕒𝕪𝕖𝕟𝕟𝕖 𝕡𝕖𝕡𝕡𝕖𝕣
𝟙𝟘 𝕠𝕫. 𝕣𝕒𝕨 𝕔𝕠𝕕, 𝕔𝕦𝕥 𝕚𝕟𝕥𝕠 𝟛-𝕚𝕟𝕔𝕙 𝕡𝕚𝕖𝕔𝕖𝕤
ℕ𝕠𝕟𝕤𝕥𝕚𝕔𝕜 𝕔𝕠𝕠𝕜𝕚𝕟𝕘 𝕤𝕡𝕣𝕒𝕪
𝟙 𝕥𝕤𝕡. 𝕒𝕡𝕡𝕝𝕖 𝕔𝕚𝕕𝕖𝕣 𝕧𝕚𝕟𝕖𝕘𝕒𝕣
𝟛 𝕔𝕦𝕡𝕤 𝕔𝕙𝕠𝕡𝕡𝕖𝕕 𝕣𝕠𝕞𝕒𝕚𝕟𝕖 𝕝𝕖𝕥𝕥𝕦𝕔𝕖
𝟙 𝕔𝕦𝕡 𝕙𝕒𝕝𝕧𝕖𝕕 𝕔𝕙𝕖𝕣𝕣𝕪 𝕥𝕠𝕞𝕒𝕥𝕠𝕖𝕤
½ 𝕞𝕖𝕕𝕚𝕦𝕞 𝕒𝕧𝕠𝕔𝕒𝕕𝕠, 𝕔𝕙𝕠𝕡𝕡𝕖𝕕
𝟜 𝕔𝕠𝕣𝕟 𝕥𝕠𝕣𝕥𝕚𝕝𝕝𝕒𝕤, 𝕨𝕒𝕣𝕞𝕖𝕕

𝔽𝕠𝕣 𝕄𝕒𝕟𝕘𝕠 𝕊𝕒𝕝𝕤𝕒:
𝟙 𝕞𝕖𝕕𝕚𝕦𝕞 𝕣𝕚𝕡𝕖 𝕞𝕒𝕟𝕘𝕠, 𝕡𝕖𝕖𝕝𝕖𝕕, 𝕗𝕚𝕟𝕖𝕝𝕪 𝕔𝕙𝕠𝕡𝕡𝕖𝕕
½ 𝕞𝕖𝕕𝕚𝕦𝕞 𝕔𝕦𝕔𝕦𝕞𝕓𝕖𝕣, 𝕗𝕚𝕟𝕖𝕝𝕪 𝕔𝕙𝕠𝕡𝕡𝕖𝕕
¼ 𝕞𝕖𝕕𝕚𝕦𝕞 𝕣𝕖𝕕 𝕠𝕟𝕚𝕠𝕟, 𝕗𝕚𝕟𝕖𝕝𝕪 𝕔𝕙𝕠𝕡𝕡𝕖𝕕
¼ 𝕞𝕖𝕕𝕚𝕦𝕞 𝕛𝕒𝕝𝕒𝕡𝕖ñ𝕠, 𝕗𝕚𝕟𝕖𝕝𝕪 𝕔𝕙𝕠𝕡𝕡𝕖𝕕
𝟚 𝕋𝕓𝕤𝕡. 𝕔𝕙𝕠𝕡𝕡𝕖𝕕 𝕗𝕣𝕖𝕤𝕙 𝕔𝕚𝕝𝕒𝕟𝕥𝕣𝕠 (𝕔𝕠𝕣𝕚𝕒𝕟𝕕𝕖𝕣 𝕝𝕖𝕒𝕧𝕖𝕤)
½ 𝕞𝕖𝕕𝕚𝕦𝕞 𝕝𝕚𝕞𝕖, 𝕛𝕦𝕚𝕔𝕖𝕕
¼ 𝕥𝕤𝕡. 𝕘𝕒𝕣𝕝𝕚𝕔 𝕡𝕠𝕨𝕕𝕖𝕣
¼ 𝕥𝕤𝕡. 𝕤𝕖𝕒 𝕤𝕒𝕝𝕥 (𝕠𝕣 ℍ𝕚𝕞𝕒𝕝𝕒𝕪𝕒𝕟 𝕤𝕒𝕝𝕥)

𝕀𝕟𝕤𝕥𝕣𝕦𝕔𝕥𝕚𝕠𝕟𝕤
𝕋𝕠 𝕞𝕒𝕜𝕖 𝕥𝕒𝕔𝕠𝕤, 𝕒𝕕𝕕 𝕝𝕚𝕞𝕖 𝕛𝕦𝕚𝕔𝕖, 𝟙 𝕥𝕤𝕡. 𝕠𝕚𝕝, 𝕙𝕠𝕟𝕖𝕪, 𝕔𝕙𝕚𝕝𝕚 𝕡𝕠𝕨𝕕𝕖𝕣, 𝕔𝕦𝕞𝕚𝕟, 𝕡𝕒𝕡𝕣𝕚𝕜𝕒, 𝟙 𝕕𝕒𝕤𝕙 𝕤𝕒𝕝𝕥, 𝕒𝕟𝕕 𝕔𝕒𝕪𝕖𝕟𝕟𝕖 𝕡𝕖𝕡𝕡𝕖𝕣 𝕥𝕠 𝕒 𝕞𝕖𝕕𝕚𝕦𝕞 𝕞𝕚𝕩𝕚𝕟𝕘 𝕓𝕠𝕨𝕝; 𝕨𝕙𝕚𝕤𝕜 𝕥𝕠 𝕔𝕠𝕞𝕓𝕚𝕟𝕖. 𝔸𝕕𝕕 𝕔𝕠𝕕; 𝕥𝕠𝕤𝕤 𝕘𝕖𝕟𝕥𝕝𝕪.
ℍ𝕖𝕒𝕥 𝕒 𝕝𝕒𝕣𝕘𝕖 𝕟𝕠𝕟𝕤𝕥𝕚𝕔𝕜 𝕤𝕜𝕚𝕝𝕝𝕖𝕥 𝕠𝕧𝕖𝕣 𝕞𝕖𝕕𝕚𝕦𝕞-𝕙𝕚𝕘𝕙 𝕙𝕖𝕒𝕥; 𝕝𝕚𝕘𝕙𝕥𝕝𝕪 𝕔𝕠𝕒𝕥 𝕨𝕚𝕥𝕙 𝕤𝕡𝕣𝕒𝕪. 𝔸𝕕𝕕 𝕔𝕠𝕕; 𝕔𝕠𝕠𝕜 𝕗𝕠𝕣 𝟛 𝕥𝕠 𝟜 𝕞𝕚𝕟𝕦𝕥𝕖𝕤. 𝔽𝕝𝕚𝕡; 𝕔𝕠𝕠𝕜 𝕗𝕠𝕣 𝟛 𝕥𝕠 𝟜 𝕞𝕚𝕟𝕦𝕥𝕖𝕤, 𝕠𝕣 𝕦𝕟𝕥𝕚𝕝 𝕔𝕠𝕠𝕜𝕖𝕕 𝕥𝕙𝕣𝕠𝕦𝕘𝕙. ℝ𝕖𝕞𝕠𝕧𝕖 𝕗𝕣𝕠𝕞 𝕥𝕙𝕖 𝕤𝕜𝕚𝕝𝕝𝕖𝕥.
𝕋𝕠 𝕞𝕒𝕜𝕖 𝕞𝕒𝕟𝕘𝕠 𝕤𝕒𝕝𝕤𝕒, 𝕒𝕕𝕕 𝕞𝕒𝕟𝕘𝕠, 𝕔𝕦𝕔𝕦𝕞𝕓𝕖𝕣, 𝕠𝕟𝕚𝕠𝕟, 𝕛𝕒𝕝𝕒𝕡𝕖ñ𝕠, 𝕔𝕚𝕝𝕒𝕟𝕥𝕣𝕠, 𝕝𝕚𝕞𝕖 𝕛𝕦𝕚𝕔𝕖, 𝕘𝕒𝕣𝕝𝕚𝕔 𝕡𝕠𝕨𝕕𝕖𝕣, 𝕒𝕟𝕕 𝕤𝕒𝕝𝕥 𝕥𝕠 𝕒 𝕞𝕖𝕕𝕚𝕦𝕞 𝕞𝕚𝕩𝕚𝕟𝕘 𝕓𝕠𝕨𝕝; 𝕥𝕠𝕤𝕤 𝕥𝕠 𝕔𝕠𝕞𝕓𝕚𝕟𝕖. 𝕊𝕖𝕥 𝕒𝕤𝕚𝕕𝕖. 𝔸𝕕𝕕 𝕣𝕖𝕞𝕒𝕚𝕟𝕚𝕟𝕘 𝟙 𝕥𝕤𝕡. 𝕠𝕚𝕝, 𝕧𝕚𝕟𝕖𝕘𝕒𝕣, 𝕒𝕟𝕕 𝕣𝕖𝕞𝕒𝕚𝕟𝕚𝕟𝕘 𝕕𝕒𝕤𝕙 𝕤𝕒𝕝𝕥 𝕥𝕠 𝕒 𝕝𝕒𝕣𝕘𝕖 𝕞𝕚𝕩𝕚𝕟𝕘 𝕓𝕠𝕨𝕝; 𝕨𝕙𝕚𝕤𝕜 𝕥𝕠 𝕔𝕠𝕞𝕓𝕚𝕟𝕖. 𝔸𝕕𝕕 𝕝𝕖𝕥𝕥𝕦𝕔𝕖 𝕒𝕟𝕕 𝕥𝕠𝕞𝕒𝕥𝕠𝕖𝕤; 𝕥𝕠𝕤𝕤 𝕥𝕠 𝕔𝕠𝕒𝕥.
ℙ𝕝𝕒𝕔𝕖 𝟚 𝕥𝕠𝕣𝕥𝕚𝕝𝕝𝕒𝕤 𝕠𝕟 𝕖𝕒𝕔𝕙 𝕠𝕗 𝟚 𝕤𝕖𝕣𝕧𝕚𝕟𝕘 𝕡𝕝𝕒𝕥𝕖𝕤; 𝕕𝕚𝕧𝕚𝕕𝕖 𝕝𝕖𝕥𝕥𝕦𝕔𝕖 𝕞𝕚𝕩𝕥𝕦𝕣𝕖 𝕖𝕧𝕖𝕟𝕝𝕪 𝕓𝕖𝕥𝕨𝕖𝕖𝕟 𝕥𝕠𝕣𝕥𝕚𝕝𝕝𝕒𝕤 𝕒𝕟𝕕 𝕡𝕝𝕒𝕥𝕖𝕤. 𝔻𝕚𝕧𝕚𝕕𝕖 𝕔𝕠𝕕 𝕖𝕧𝕖𝕟𝕝𝕪 𝕓𝕖𝕥𝕨𝕖𝕖𝕟 𝕥𝕠𝕣𝕥𝕚𝕝𝕝𝕒𝕤; 𝕥𝕠𝕡 𝕖𝕒𝕔𝕙 𝕥𝕒𝕔𝕠 𝕨𝕚𝕥𝕙 𝕒𝕧𝕠𝕔𝕒𝕕𝕠 𝕒𝕟𝕕 𝕞𝕒𝕟𝕘𝕠 𝕤𝕒𝕝𝕤𝕒. 𝔻𝕚𝕧𝕚𝕕𝕖 𝕒𝕟𝕪 𝕣𝕖𝕞𝕒𝕚𝕟𝕚𝕟𝕘 𝕞𝕒𝕟𝕘𝕠 𝕤𝕒𝕝𝕤𝕒 𝕖𝕧𝕖𝕟𝕝𝕪 𝕠𝕧𝕖𝕣 𝕥𝕙𝕖 𝕝𝕖𝕥𝕥𝕦𝕔𝕖 𝕞𝕚𝕩𝕥𝕦𝕣𝕖. 𝔼𝕟𝕛𝕠𝕪!

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Crab Cakes
Serves: 6

Ingredients
2 large eggs, lightly beaten
¼ cup sliced green onions
2 Tbsp. reduced-fat (2%) plain Greek yogurt
2 Tbsp. chopped fresh parsley
2 tsp. Dijon mustard
2 tsp. Worcestershire sauce
1 tsp. Old Bay seasoning
¼ tsp. sea salt (or Himalayan salt)
1 lb. cooked lump crab meat
½ cup panko bread crumbs, gluten-free
1 Tbsp. ghee
 

Instructions
Add eggs, green onions, yogurt, parsley, mustard, Worcestershire sauce, Old Bay, and salt to a medium bowl; mix until thoroughly combined.
Add crab meat and bread crumbs to a large mixing bowl; toss gently to blend. Add egg mixture to crab mixture; mix until just combined. (Try not to overmix.) Form mixture into twelve ¼-cup patties.
Heat ghee in a large cast-iron (or nonstick) skillet over medium-high heat until shimmering. Add a few crab cakes, taking care not to overcrowd your skillet; cook for 3 to 5 minutes. Flip; cook for an additional 3 to 5 minutes, or until golden brown and crispy. Repeat with remaining crab cakes.​

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Easy Jambalaya

Serves: 3
 

Ingredients:
2 Tbsp. unsalted butter (organic grass-fed, if possible)
1 medium onion, chopped
3 stalks celery, sliced
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1½ cups canned fire-roasted diced tomatoes 2 cups cauliflower rice
1 cup low-sodium organic beef broth
4 oz. cooked chopped andouille sausage
3 Tbsp. Worcestershire sauce
1 tsp. cornstarch (combine with 1 Tbsp. water to form a slurry)
1 tsp. coconut sugar
1 tsp. dried thyme
½ tsp. garlic powder
½ tsp. chili powder
½ tsp. ground cumin
½ tsp. ground smoked paprika
¼ to ½ tsp. hot pepper sauce (to taste; optional)
¼ tsp. dried oregano
¼ tsp. ground black pepper
1 lb. raw shrimp, peeled, deveined
1 Tbsp. chopped fresh parsley
Instructions:
Heat butter in a large pot over medium-high heat. Add onion; cook, stirring occasionally, for 3 to 4 minutes, or until softened. Add celery and bell peppers; cook, stirring occasionally, for 3 to 4 additional minutes, or until the onion is translucent. Add tomatoes, cauliflower rice, broth, sausage, Worcestershire sauce, cornstarch slurry, sugar, thyme, garlic powder, chili powder, cumin, paprika, hot pepper sauce (if desired), oregano, and pepper; stir to combine. Bring to a boil; reduce heat to medium low. Gently boil, stirring occasionally, for 18 to 20 minutes, or until thickened. Add shrimp; cook for 3 to 5 additional minutes, or until shrimp is opaque. Divide jambalaya evenly among 3 serving bowls; garnish with parsley. Enjoy!​

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Sweet Potato + Roasted Red Pepper Dip

Servings: 12

Ingredients
2 whole red bell peppers
2 cups mashed sweet potato (approx. 3 medium; skins removed)
¼ cup tahini paste
2 Tbsp. fresh lemon juice
1 Tbsp. extra-virgin olive oil
2 cloves garlic
1½ tsp. sea salt (or Himalayan salt)
1 tsp. ground cumin
1 tsp. ground smoked paprika
½ tsp. ground black pepper

Instructions
1. Preheat the oven to 450° F (or your oven’s hottest setting).
2. Line a baking sheet with foil; set aside.
3. Place the oven rack on the top position about 4 inches from the broiler. Lay peppers on a foil-lined baking sheet. Roast for 15 to 20 minutes or until skins are black. Once darkened remove from the oven; set aside until peppers are cool enough to handle.
4. Remove seeds and stems from peppers, and scrape away charred skin.
5. Place peppers, sweet potato, tahini paste, lemon juice, oil, garlic, salt, cumin, paprika, and pepper into a food processor and process until smooth.
6. Serve immediately, or store refrigerated in an airtight container for up to 4 days

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Vodka Sauce with Zoodles & Chicken 

Serves: 4

Ingredients
1 cup silken organic tofu, drained
½ cup unsweetened organic soy milk
2 tsp. garlic powder
1 pound raw chicken breast, boneless, skinless, cut into 1-inch cubes
½ tsp. ground black pepper
Nonstick cooking spray
½ cup vodka (or low sodium chicken broth to sub)
3 cups all-natural marinara sauce
2 tsp. dried oregano
4 Tbsp. nutritional yeast
8 cups zucchini noodles (approx. 6 medium)
4 Tbsp. torn fresh basil leaves

Instructions
1. Add tofu, soy milk, and garlic powder to a blender; pulse until smooth. Set aside.
2. Season chicken all over with pepper; set aside.
3. Heat a large nonstick skillet over medium-high heat; lightly coat with spray.
4. Add chicken; cook, stirring occasionally, for 3 to 4 minutes, or until browned on all sides.
5. Add vodka, marinara sauce, and oregano; bring to a gentle boil. Reduce heat to low; gently boil for 5 minutes, stirring occasionally, or until sauce thickens.
6. Stir in tofu mixture and nutritional yeast; mix well. Cook for 1 minute, or until heated through.
7. Add zucchini noodles; cook, stirring occasionally, for 1 to 2 minutes, or until tender-crisp.
8. Evenly divide between four containers; garnish with basil. Enjoy!​

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​​​​Chicken Fajita Bowls

Serves: 2

Ingredients
Nonstick cooking spray
Parchment paper
1 clove garlic, finely chopped
1 (10-oz.) bag frozen (or fresh) cauliflower rice
¼ cup reduced-sodium organic chicken broth
1 Tbsp. water
½ medium lime, juiced (approx. 1 Tbsp.)
1 tsp. olive oil
1 clove garlic, finely chopped
1 tsp. chili powder
1 tsp. ground cumin
¼ tsp. sea salt (or Himalayan salt)
1 (8-oz.) chicken breast, boneless, skinless
1 cup red bell peppers
½ cup frozen corn kernels
Aluminum foil
3 cups chopped romaine lettuce
½ cup black beans, drained, rinsed
¼ medium red onion, chopped
¼ medium avocado, chopped
2 Tbsp. chopped fresh cilantro
Greek yogurt to top, optional

Instructions
1. Preheat the oven to 400° F.
2. Lightly coat a 9 x 13-inch baking dish with spray. Line a large baking sheet with parchment paper; set aside.
3. To make cauliflower rice, spread cauliflower rice in a prepared dish; bake, stirring once halfway through, for 30 minutes. Pour chicken broth and garlic over rice; stir to combine. Bake for an additional 5 minutes or until liquid evaporates; stir. Remove from the oven; set aside.
4. While cauliflower rice bakes, make marinade by adding water, lime juice, oil, garlic, chili powder, cumin, and salt to a medium mixing bowl; whisk to combine. Add chicken breast, bell peppers, and corn; using clean hands, toss to coat. Cover; refrigerate for 30 minutes.
5. When chicken and bell peppers finish marinating, spread in a single layer on a prepared sheet; bake, stirring vegetables once halfway through, for 15 to 16 minutes, or until a thermometer inserted into the thickest part of chicken reads 165° F. Remove chicken to a cutting board; tent with aluminum foil. Let rest for 10 minutes. Shred using two forks. Return vegetables to the oven; bake for an additional 5 minutes.
6. Build salad by dividing romaine, cauliflower rice, black beans, and onion evenly between two containers; top evenly with shredded chicken, bell peppers, corn, greek yogurt, avocado, and cilantro. Enjoy!​

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