1 medium shredded zucchini (grate in your food processor)
2 medium parsnips (or 4-5 large carrots), shredded (grate in your food processor)
1 tsp chili powder
1.5 tsp salt
Shredded cheese (optional) for topping
Mashed cauliflower topping use Heart In Motion mashed cauliflower recipe. You can also make a double recipe of the mashed cauliflower for a quick veggie later in the week. This is also how I use my leftover mashed cauliflower.
Directions
Heat oil in pan. Add onion and garlic until tender. Add parsnips and zucchini and cook until almost done. Add ground beef, chili powder, and salt. Cook until ground beef is done and moisture is cooked out. You want it to be dry before putting it in the oven.
Remove from heat and put ground beef/veggie mixture in the bottom of a small casserole dish or pie pan. Top with mashed cauliflower and bake at 350 degrees for 25 minutes. You can top with a sprinkle of cheddar before baking if desired.
Recipe makes approximately 6 servings. Each serving contains 242 calories, 11g fat, 69mg cholesterol, 12g carbs, 4g fiber, 6g sugar, and 22.9g protein.
3/4 cup chicken broth (homemade or organic/msg free from store)
2-4 tbs lime juice (depending on how much lime flavor you like)
1/2-1 teaspoon chili powder. I like a little more for the kick, but maybe start with 1/2 and add more if you want the spice
1-2 teaspoons cornstarch
1/2 can organic coconut milk
(optional) wait to see thickness of sauce and add if you would like it thicker.
1 head cauliflower cut into small florets
salt and pepper for chicken before cooking and entire dish when you are finished
Directions
Cut cauliflower into florets and put in the oven to roast until done. Leave to roast while cooking chicken.
Melt butter/coconut oil in pan and cook chicken until about 3/4 done. Transfer to a plate and cover. Put onion in pan and cook until fully cooked. Add chicken broth, lime juice, chili powder, coconut milk, and chicken to pan and cook about 5 minutes. Add roasted cauliflower and cook about 5 more minutes so cauliflower can soak up the flavor of the sauce. If sauce is not thick enough, add 1-2 teaspoons organic cornstarch. Salt and pepper to taste. Add extra lime juice if desired.
Recipe makes approximately 6 servings. Each serving contains 195 calories, 8.5g fat, 5.5g saturated fat, 59 mg cholesterol, 7.8 carbs, 2.4g fiber, 3g sugar, and 22.5g protein.
Mix all spices together. Sprinkle on top of ground turkey and mix with hands until thoroughly combined. Make patties and cook in a cast iron skillet or mix in with your favorite veggie to make an amazing one dish meal!
Entire recipe contains approximately 484 calories, 6 g fat, 0g carbs, 0g fiber, and 0g sugar. Nutritional information in serving size will depend on size of patties or quantity used in recipe.
1 lb chicken breast or thighs, cut into bite sized pieces
1 med sweet potato cut into thin slices
2 tablespoons olive oil or grass fed butter
2 bunches baby bok choy, chopped into bite sized pieces
1 clove garlic minced
Instructions
In a bowl, combine the lemon juice,honey, pepper flakes, ginger, and whisk well.
Slowly add the sesame oil whisking until the mixture becomes a little thicker. Set aside.
Cook chicken about 5 minutes or until about 1/2 way done. Add chopped bok choy and sweet potato and cook until all are cooked (about another 5-7 minutes). Add sauce and cook until thick (2-3 minutes). Salt and pepper liberally.
1 cup non dairy milk (almond, coconut, flax, cashew)
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1 packet organic stevia if desired
Directions
Place all ingredients in high speed blender and blend until frothy! Pour into a mug and heat on stove or microwave on low until warm. Pour into mug and sprinkle with cinnamon. This is also good iced if you like.
This recipe makes one serving. Recipe contains 85 calories, 5.7 g fat, 7.9 g carbs, 1.2 g fiber, 6 g sugar, and 1.8 g protein.
1 lb ground pork sausage (Nitrite free….you can choose flavor)
1 lb grass fed ground beef
1 1/2 cups finely chopped mushrooms
1 egg
3/4 tsp salt
2 tsp poultry seasoning, always msg free. I used 2 different ones from my pantry…..McCormick makes a good one
1 tsp oregano
1 tsp basil
Mix all ingredients together and form into balls.
Sauce
6 oz can organic tomato paste
1/2 (15 oz) can organic tomato sauce
2 T apple cider vinegar
2 T maple syrup
1 tsp paprika (I used smoked)
1/2 tsp onion powder
1/4 tsp chili powder (more if you like it spicy)
Directions
Roll meatballs in sauce and place on a cookie sheet (I put them on unbleached parchment paper). Cook at 375 about 20 minutes or until meatballs are cooked throughout (depends on the size of your meatballs).
Recipe Makes approximately 20 meatballs (depending on size). Each meatball contains 79 calories, 5g fat, 28 mg cholesterol, 3.2 carbs, 2.2g sugar, and 8.2g protein.
Saute’ cauliflower in sesame oil until almost done. Add green onions and stir for a few minutes. Mix sauce ingredients together except cornstarch. When cauliflower is almost done, pour mix over cauliflower and cook for about 3 minutes. Add cornstarch to thicken and stir until sauce coats cauliflower.
Recipe makes approximately 5 servings. Each serving contains 102 calories, 5.7g fat, 12.3 carbs, 2.3g fiber, 7.3g sugar, and 2.2g protein.
5 green onions, chopped all the way from green to white tips
2 T grass fed butter
Sauce:
juice of one fresh lime
2 drops lime essential oil
1/4 cup broth
2 T sriracha
1 packet organic stevia
1 teaspoon cornstarch
Caramelize onions (green and regular onions) for about 30 min on low with grass fed butter. Add chopped zucchini and cook until done to your desired level of crunch without being completely done. Add sauce mix (w/o cornstarch) and cook about 2 minutes. Add cornstarch and cook until sauce is thick (few minutes).
Recipe makes approximately 127 calories. Each serving contains 127 calories, 6.6g fat, 15.6g carb, 3.8g fiber, 9.5g sugar, and 3.9g protein.
1-1 1/2 cups raw, nitrite free ground sausage (break into small pieces)
1 cup bone broth
1 tsp onion powder
1 tsp garlic powder
1.5 tablespoon sesame oil (use olive oil if you want less spicy)
1 tablespoon minced garlic
2 tablespoons coconut aminos or soy sauce
2 tablespoons sriracha
2 tablespoons organic sugar
1 tablespoon apple cider vinegar
Directions
Put everything in crock pot and cook 6 hours on high or 8 hours on low.
This recipe makes approximately 5 servings. Each serving contains 189 calories, 8.9 g fat, 39 mg cholesterol, 15 g carbs, 2.2 g fiber, 10 g sugar, 11.4 g protein.