This recipe is low in carbohydrates, making it ideal for those looking to manage their carb intake and stabilize blood sugar levels. It features nutrient-rich vegetables like baby spinach and cauliflower rice, which provide essential vitamins and minerals such as vitamins A and C and iron to support immune health and overall vitality. Additionally, the use of turmeric and ginger adds natural anti-inflammatory benefits that may help reduce inflammation and support joint health.
Ingredients:
- 2 tbsps Avocado Oil (divided)
- 1 Yellow Onion (large, chopped)
- 3 Garlic (clove, minced)
- 1 tsp Ginger (fresh, minced)
- 1 lb Extra Lean Ground Beef
- 1/2 tsp Turmeric (ground)
- 1/4 tsp Cinnamon
- 1 tsp Sea Salt (divided)
- 3/4 cup Canned Coconut Milk
- 1 tbsp Coconut Aminos
- 3 cups Cauliflower Rice (thawed)
- 4 cups Baby Spinach
- 1/3 cup Cilantro (chopped)
Instructions:
- Heat a Dutch oven over medium heat and add half the oil. Once hot, add the onion and cook for three to four minutes until softened. Add the garlic and ginger during the last minute.
- Add the beef and cook for four to five minutes or until no longer pink, breaking it up as it cooks. Add the turmeric, cinnamon, and 3/4 of the salt. Add the coconut milk and coconut aminos and bring to a simmer. Reduce the heat, cover, and cook for 10 to 12 minutes, until everything is cooked through.
- Meanwhile, heat the remaining oil in a pan over medium heat. Add the cauliflower rice and cook for five to seven minutes until tender. Season with the remaining salt.
- Once the beef has finished cooking, add the spinach, stir, and cook until just wilted.
- Divide the cauliflower rice and beef curry evenly between bowls. Top with cilantro and enjoy!
I know this is a simple recipe here, but it’s one of my favorite ways to bring lunch or a snack for Benjamin when we go to the library, as we’re often there during lunch. You can sub the crackers for another gluten free cracker, or use canned salmon or another fruit- lots of different twists!
Ingredients:
- 1 can Tuna (drained)
- 2 tbsps Mayonnaise
- 1/2 tsp Dijon Mustard
- Sea Salt & Black Pepper (to taste)
- 1 oz Seed Crackers
- 1 Apple (medium, cored, sliced)
- 2 tbsps Almonds
Instructions:
- In a small bowl, mix the tuna with mayonnaise, mustard, salt, and pepper until well combined.
- Divide the tuna salad and the remaining ingredients evenly between plates or containers with separate compartments. Enjoy!
This recipe is packed with nutrient-dense ingredients that support overall health and well-being. Sweet potatoes and green beans provide a rich source of vitamins, minerals, and antioxidants, while avocado oil and chicken thighs add healthy fats and protein that may promote heart health by supporting healthy cholesterol levels and cardiovascular function. To top it off, spices like cinnamon and cayenne pepper, combined with the nourishing profile of the vegetables, offer anti-inflammatory benefits that can help reduce the risk of chronic disease and strengthen the immune system.
Ingredients
- 1 Sweet Potato (large, cut into large wedges)
- 1 1/2 tbsps Avocado Oil (divided)
- 1/4 tsp Cinnamon
- 1/4 tsp Cayenne Pepper (divided)
- Sea Salt & Black Pepper (to taste)
- 12 ozs Chicken Thighs (boneless, skinless)
- 1/2 tsp Smoked Paprika
- 2 cups Green Beans (trimmed)
Instructions
- Preheat the oven to to 400ºF (205ºC).
- In a large bowl, combine the sweet potato with 1/3 of the oil, cinnamon, half the cayenne, salt, and pepper. Transfer to a baking sheet and cook in the oven for 15 minutes.
- In the same bowl, add the chicken and drizzle with half of the remaining oil, paprika, the remaining cayenne, salt, and pepper. Add the chicken to the baking sheet with the sweet potato and place back in the oven for another 10 minutes.
- Remove the baking sheet from the oven and add the green beans. Drizzle with the remaining oil. Return to the oven and cook for 10 minutes until everything is cooked through.
- Divide evenly into bowls or plates and enjoy!
2 servings
This recipe uses turkey breast, but feel free to swap in chicken or even a mild white fish.
Why I love it:
- Protein: Turkey keeps your muscles happy and your immune system in check.
- Veggies: Coleslaw mix + cucumber = a vitamin-packed crunch that your body will thank you for.
- Healthy fats: Avocado oil (and a bit from the turkey) give your heart some love and help keep you full.
Ingredients:
- 1/2 cup Jasmine Rice (dry)
- 1/2 tsp Garlic Powder
- 1/4 tsp Paprika
- Sea Salt & Black Pepper (to taste)
- 12 ozs Turkey Breast (chopped)
- 1 tbsp Avocado Oil
- 1 1/2 tbsps Mayonnaise
- 2 1/2 tbsps Sweet Chili Sauce
- 1 1/2 tsps Lime Juice
- 2 cups Coleslaw Mix
- 1/2 Cucumber (medium, sliced)
- 1 stalk Green Onion (sliced)
Instructions:
- Cook the rice according to the package directions.
- Meanwhile, in a bowl, mix the garlic powder, paprika, salt, and pepper. Add the turkey and toss to coat.
- Heat the oil in a pan over medium-high heat. Add the turkey and sauté for eight to 10 minutes until cooked through. Transfer to a plate.
- In a large bowl, mix the mayonnaise and the chili sauce together. Set aside 1/4 of the mixture. Add the cooked turkey to the bowl and toss until coated.
- Whisk the lime juice into the reserved sauce.
- Divide the rice, turkey, coleslaw mix, cucumber, and green onions evenly between bowls. Top with sauce and enjoy!
2 servings
This recipe is a well-rounded, nutrient-dense meal that supports overall health by delivering a balance of protein, healthy fats, vitamins, and minerals. Lean chicken breast and nutritional yeast provide a strong source of protein for muscle repair, while extra virgin olive oil and healthy fats from chicken and almond milk promote heart health and support healthy cholesterol levels. Additionally, the fiber-rich spaghetti squash and other ingredients aid digestion, helping to maintain regularity and prevent digestive issues.
Ingredients:
- 1 Spaghetti Squash (small, halved lengthwise, seeds removed)
- 2 tbsps Extra Virgin Olive Oil (divided)
- Sea Salt & Black Pepper (to taste)
- 8 ozs Chicken Breast (boneless, skinless, cubed)
- 1/4 Yellow Onion (medium, finely chopped)
- 1 Garlic (clove, minced)
- 1 1/2 tbsps Arrowroot Powder
- 1 1/3 cups Unsweetened Almond Milk
- 2 tbsps Nutritional Yeast
- 2 tbsps Parsley (chopped)
Instructions:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place the halved squash cut-side up on the baking sheet. Brush with half of the oil and season with salt and pepper. Cook in the oven for 40 to 45 minutes, or until the flesh is tender and the strands can be easily pulled with a fork.
- Meanwhile, season the chicken with salt and pepper. Heat the remaining oil in a pan over medium heat. Add the chicken and cook for four to six minutes, until cooked through. Remove the chicken and set it aside.
- In the same pan, add the onion and garlic and sauté over low heat for three to four minutes, until softened. Add the arrowroot and stir to combine. Add the almond milk, bring to a gentle simmer, stirring constantly until the sauce begins to thicken.
- Add the nutritional yeast and the cooked chicken, then stir to coat and cook until everything is warmed through. Season with salt and pepper.
- Use a fork to scrape the squash into strands. Top with the creamy chicken sauce. Alternatively, add the strands of spaghetti squash to a large bowl and toss with the creamy chicken sauce. Garnish with chopped parsley and enjoy!
2 servings
