Pesto Zoodles with Meatballs

Ingredients:

Main Dish:

• 1lb lean ground turkey 

• ½ c of chopped basil 

• 3 Tbsp dried minced onion 

• 2 tsp garlic powder 

• 1 tsp dried oregano 

• 1 egg 

• 3 tsp almond flour 

• Salt and pepper to taste

• 2 tbsp. nutritional yeast
  

Sauce: 

• 3 Tbsp pesto

• ¼ c coconut milk

• ¼ c chicken broth

Directions:

• Combine all ingredients for the turkey meatballs and shape into 20 meatballs.

• Heat around 2 Tbsp avocado oil over medium heat

• Brown the meatballs on each side (around 5-7 min each side)

• Combine sauce ingredients and pour over top of meatballs once browned

• Cover and cook for another few minutes and add zucchini spirals to soak up the sauce.

• Top with nutritional yeast

• Serve and enjoy!

Veggie Egg Muffins with Turkey Patty

Ingredients

Egg Muffins:

• 1 cup lightly packed baby spinach chopped

• 3/4 cup finely diced red bell pepper (about 1 small pepper)

• 3/4 cup finely diced green bell pepper (about 1 small pepper)

• 3/4 cup quartered cherry tomatoes (or grape tomatoes, about 1 cup whole tomatoes)

• 6 large eggs

• 4 large egg whites

• 1/4 teaspoon kosher salt

• 1/4 teaspoon dried basil

• 1/4 teaspoon dried oregano

• Pinch ground black pepper (or cayenne pepper if you like a little kick!)
  

Turkey Patty:

• 2.2 pounds ground turkey (I use turkey thigh for the juiciest sausages)

• 1 egg

• 1 ½ tsp sea salt

• 1 tsp coarse ground black pepper

• 1 tbsp garlic

• 1 tsp dried thyme

• 1 tsp dried sage

Instructions

Egg Muffin Directions

1. Place a rack in the center of your oven and preheat to 350 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray. 

2. Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups (they will be about two-thirds of the way full).

3. In a large bowl or large measuring cup with a spout (my favorite because it makes the mixture easy to pour), briskly whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined. Carefully fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the feta evenly over the tops of the cups.

4. Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it. Remove them from the pan and enjoy immediately, or let cool on a wire rack and refrigerate or freeze for later (see notes for more details).

MAKE THE TURKEY SAUSAGE MEAT

1. In a large bowl, mix everything together. The best way is to use your hands and really mix it all together (I sometimes even wear food gloves for this step).

SHAPE THE SAUSAGE PATTIES

1. There are a few different ways you can do this. You can just divide the meat into 12 rough balls, and shape each ball into a sausage patty. Lastly, you can also roll out the meat between parchment paper, then cut the sausages with a round cookie cutter/lip of a cup. 

2. Make 12 equal-sized turkey sausages. I make them about ½-inch thick if I am going to cook them straight away, but you can make them according to your preference.

3. If you are going to freeze half the batch, make the ones you are going to freeze no thicker than ½-inch, if you plan on cooking from frozen. Otherwise, you will need to defrost the sausage patties before cooking. 

COOK THE TURKEY SAUSAGE PATTIES

1. Heat some oil in a non-stick skillet over medium-high heat. Add the patties (you might need to do it in batches) and cook the first side for about 3-4 minutes, or until browned. Flip then cook the other side until browned and the sausage is cooked through.

2. If you are cooking from frozen, follow the same instructions, but you will need to slightly increase the cooking time. If the sausages are browned but not cooked through, turn the heat down and finish cooking. 

Lastly… plate everything and bon apétit!

Flank Steak with Chimichurri

Ingredients:

For the steaks:

• 4 5oz. Steaks

• ½ Red Onion

• 2 tbsp Avocado oil

• Salt & Pepper to taste

For the Chimichurri: 

• 2 cloves garlic, chopped (about 2 teaspoons)

• 1 cup fresh mint (spearmint) leaves

• 1 cup fresh basil leaves

• 2 Tbsp red wine vinegar

• ½ teaspoon Kosher salt

• ¼ tsp fresh ground black pepper, to taste 

• ¼c olive oil

Instructions:

Chimichurri:

1. Blend all ingredients in a food processor. 

2. Add on top of steak once cooked

Steaks:

1. Rinse the steaks and pat dry with a paper towel. Make sure you cut the steak into 5 oz. pieces.

2. Season the meat with salt and pepper. 

3. Slice up the onion into small strips and sautee in oil under med-high. 

4. After the onion is sauteed, add steak to the pan and cook for 1 - 2 minutes on each side (depends on your preference of rarity). 

5. Add Chimmichurri and enjoy!
   

Baked Wild Salmon with Cuban Salsa

Ingredients

• 1 pound salmon fillet

• 1 Tbsp coconut oil

• 1/4 tsp sea salt

• 1/2 tsp mixed herbs of choice (thyme, oregano, marjoram, etc.)

• 1 sweet potato

• 2 cups kale

• 2 cloves garlic, chopped (about 2 teaspoons)

• 1 cup fresh mint (spearmint) leaves

• 1 cup fresh basil leaves

• 2 Tbsp red wine vinegar

• ½ teaspoon Kosher salt

• ¼ tsp fresh ground black pepper, to taste 

• ¼c olive oil

Instructions

Salmon Directions:

1. Line a baking sheet with parchment paper and grease with coconut oil. Preheat the oven to 375 degrees Fahrenheit.

2. Place the salmon fillet on the lined baking sheet, skin side down. Season with salt & herbs of choice and place a Tbsp of coconut oil on top of the salmon.

3. Cook for 20 minutes or until your desired level of crispiness is reached. Serve immediately.

4. Store in a glass container in the fridge for up to 2 days or freeze.

Baked Sweet Potato Directions:

1. Preheat oven 375

2. Coat with coconut oil

3. Place the potato on a baking tray lined with parchment paper and bake 

4. Bake for 40 min (estimated)

5. Check the inside of the potato by poking with a knife to feel if it is soft in the inside

For the Chimichurri: 

1. Using a food processor, blend together the garlic, mint, basil, red wine vinegar, Kosher salt, black pepper, and olive oil.

2. Top of the salmon with Chimichurri. 

Sauteed Kale: 

1. Sautee 2 cups of kale in ½ tsp avocado oil add a small pinch of salt and pepper

Mediterranean Chicken Bake

Ingredients

• 1 lb chicken thighs (skin on or off, bone in-or boneless)

• 1 Tbsp avocado oil or ghee

• 1 tsp dried oregano

• 1 tsp garlic powder

• 1 tsp onion powder

• 3 cups diced parsnips (about 1 large or 2 small)

• ½ medium yellow onion, sliced

• ½ tsp fresh ground black pepper (AIP omit)

• 1 cup kalamata olives, drained

• 2 Tbsp capers

• ½ lemon, sliced

• ¼ cup parsley, chopped

Directions

1. Preheat the oven to 425 F.

2. Pull out a large cast-iron skillet (or another ovenproof skillet) and warm it up over medium heat with 1 Tbsp avocado oil for about 1 ½ - 2 minutes. Pat the chicken dry with paper towels and season both sides with a pinch of salt and pepper.

3. When the skillet is very hot, add the chicken (skin-side down if you have it). Careful so the oil doesn’t spit at you.

4. Cook the chicken for about 1-2 minutes, until the chicken is a little browned and you can easily flip each piece over and it doesn’t stick to the pan.

5. Meanwhile, combine your oregano, garlic, onion, and the remaining sea salt and pepper in a small bowl.

6. When the chicken is ready, flip it on the other side and cook for about a minute, then add the sliced onions, parsnips, olives, and capers to the pan. Season everything by sprinkling your spice blend over the whole skillet.

7. Add in the lemon slices around the pan and place the skillet in the oven. Roast for about 25 minutes, until the chicken is fully cooked through.

8. Garnish with fresh chopped parsley and serve.

Coconut Shrimp Salad

INGREDIENTS

Coconut Shrimp

• 2 Tablespoons of coconut flour (14 g)

• 1/2 cup of coconut flakes (32 g)

• 7oz of shrimp (196 g)

• coconut oil, for frying

• salt

• lime wedges, to serve

Salad

• Mixed greens

• Cucumber

• Cherry tomatoes

• Optional topping: Nutritional yeast

Dressing

• Olive oil

• Balsamic vinegar

DIRECTIONS

Coconut Shrimp Instructions:

• Combine the coconut flour and coconut in a bowl. Add the shrimp and press the coconut into the shrimp well.

• Heat oil for deep-frying the shrimp. Place a shrimp on a slotted spoon and place it in the oil. Fry for 1-2 minutes. Remove with the slotted spoon and place on a tray or plate lined with a paper towel.

• Serve warm, seasoned with salt, and a generous squeeze of lime.

Salad Instructions:

Combine 2 cups of Mixed Greens, ½ cup cucumber, ½ cherry tomatoes & add dressing

Dressing Instructions: 

Mix 2 tbsp of olive oil with 1 tsp sp balsamic vinegar 

Optional: for a cheese-like and nutritious kick on top of the salad, add 1 tbsp. of nutritional yeast!

Delicious Matcha Smoothie

INGREDIENTS

1. ½ c unsweetened coconut milk

2. ½ frozen banana

3. 1 tbsp almond butter

4. 1 cup spinach

5. 1 tbsp matcha

INSTRUCTIONS

Simply blend together and serve!

Caldo De Pollo

Ingredients:

• 6 Chicken thighs 

• 1 Bell Pepper

• 2 Potatoes

• 2 Celery 

• ½ Cilantro bunch

• 1 Garlic clove

• 1 Chayote

Directions: 

1. Fill up ½ of a large pot with water and bring to medium heat. 

2. Rinse chicken.

3. Chop up veggies into quarter pieces (except for corn) and cut up cilantro fine. 

4. Put chicken, carrots, corn, cilantro, bell pepper and celery into the pot to cook. 

5. Once the carrots are a little soft, throw in potatoes and chayote.  

6. When the potatoes are cooked, your soup is done. 

7. Top with fresh cilantro and lemon.