1.Leftover blackened shrimp easy frozen stir fried veggies heated over medium heat for 6-8 minutes (I thaw them beforehand) with coconut aminos added to them. Sooo tasty
2.1 piece of salmon with a sprinkle of garlic powder, pepper, salt, and lemon squeezed on it cooked over medium heat for 3 mins on each side (get the pan hot first and add olive oil) + sautéed zoodles cooked for 3-4 mins over low medium heat in olive oil + 1/2 avocado
3.1 piece of skillet chicken leftover from a few meals ago (recipe a few posts back!) + easy broiled sweet potatoes + 1/2 avocado + tomatoes
4.leftover @eatbanza chickpea pasta with 1 tbsp of avocado oil + 1 tsp garlic powder + 1 tsp onion powder + sprinkle of red pepper flakes + leftover shrimp with @primalpalate new bae seasoning + sautéed mushrooms and spinach + 1/2 avocado
INGREDIENTS: * 12 ounces dried orecchiette * 1-15 ounce can chickpeas, rinsed and drained * 1/2 cup pitted Kalamata olives * 2 tablespoons tomato paste * 2 sprigs fresh rosemary * Pinch of red pepper flakes * 1/2 teaspoon kosher salt * 1/2 teaspoon black pepper * 3 tablespoons olive oil * 5 cups water * 1/2 cup grated Parmesan plus more for serving * 1 handful baby arugula * 1 cup halved cherry tomatoes * 1 tablespoon fresh chives
▶DIRECTIONS: 1. In a large sauté pan, add the orecchiette, chickpeas, olives, tomato paste, rosemary, red pepper flakes, salt, pepper, olive oil, and water. 2. Bring the mixture to a boil and cook for 10-12 minutes until the liquid has reduced into a sauce and the orecchiette is al dente. 3. Stir in the Parmesan, arugula, cherry tomatoes and chives. 4. Garnish with additional Parmesan before serving.
Light, fresh, and packed with powerful antioxidants, these rainbow veggie collard wraps are the perfect summertime lunch for work, a picnic, or the beach! – ▶Ingredients: * 4 large collard leaves * 1/2 cup hummus (any variety, store-bought or homemade) * 1/2 cup uncooked quinoa * 1 cup shredded carrot * 1 cup shredded cabbage * 1 avocado * 1/2 cup microgreens or sprouts * 1 batch lemon tahini dressing – ▶ Directions: 1. Cook quinoa according to package instructions (using a 1:2 ratio of quinoa to water. Or use veggie broth for more flavor). 2. Wash and dry the collard leaves. 3. Cut off the very bottom of the stem (where it meets the main leaf) and carefully slice off the top of the stem. 4. Add roughly 2 tbsp of hummus to the inner part (the outer part is darker if you’re unsure) a leaf and spread it out along the stem. 5. Add the cooked and cooled quinoa, 1/4 of the veggies, avocado, and microgreens if using. Feel free to also add the dressing to the inside of the wrap instead of just the outside. 6. Fold the bottom and top of the leaf in about 2 inches on top of the filling (see pictures). 7. Now, take the one side that hasn’t been folded, and roll it on top of the filling. 8. Tuck it in to keep the filling secure and keep rolling until you get to the end. 9. Cut the wrap in half and enjoy! .
With this recipe, you can jazz up a simple vegetable into high protein Zoodle pasta. – ▶Ingredients: 🔸2cups Zoodles (you can buy either pre-made at stores or make your own with a spiralizer) 🔸4oz Grilled/Baked Chicken breast 🔸A handful of fresh Cilantro 🔸1/2cup Tomato sauce – ▶Directions: 🔸Prepare chicken breast first and foremost by either baking or grilling. Cut or shred into thin slices & set aside. 🔸Preheat frying pan medium to high heat with a drizzle of coconut oil 🔸Transfer the zoodles into the pan and cook gently for 2minutes. 🔸Put your favorite tomato sauce in and cook for another 2 minutes. 🔸 Towards the end, mix in the prepared chicken breast pieces and stir gently. 🔸serve with fresh cilantro and other herbs/spice of your choice! • •
What you need: . 2 lbs sweet potatoes peeled and sliced into 1/2-inch thick sticks 1 Tbsp cornstarch 1 tsp salts 1/2 tsp freshly ground black pepper 1 tsp paprikas 1/2 tsp garlic powder 2 1/2 Tbsp olive oil . How you make it: . Preheat oven to 425 degrees, and place a rimmed 18 by 13-inch baking sheet in oven to preheat as well.
In a small mixing bowl whisk together cornstarch, salt, pepper, paprika, and garlic powder. Place sliced sweet potatoes in a large mixing bowl. Toss sweet potatoes with olive oil then pour cornstarch mixture over sweet potatoes and toss to evenly coat. Remove baking sheet from oven then pour sweet potatoes onto a baking sheet and spread into an even layer working to keep a little space between them (careful pan will be hot!). Bake in preheated oven 15 minutes then remove from oven and toss and spread into an even layer again. Return to oven and bake until fries are golden brown in spots, about 10 minutes longer. Serve warm with fry sauce (see notes in post for fry sauce recipe) or ketchup if desired.
1 1/2 lbs bonless skinless chicken breasts Olive oil Salt and freshly ground black pepper 6 Tbsp Greek vinaigrette dressing 4 (10-inch, burrito size) flour tortillas (wheat, low carb or spinach is fine) 3/4 cup hummus, store-bought or homemade (homemade recipe in notes below) 3 cups chopped romaine lettuce 2 medium roma tomatoes, diced 1 medium cucumber, peeled and diced 1/2 cup (2.5 oz) feta cheese, crumbled See a Chicken Broccoli Divan Recipe Recipes by Campbell’s Directions
Preheat a grilled over medium-high heat to 425 degrees.Pound chicken to an even thickness using the flat side of a meat mallet. Brush chicken breasts lightly with about 1 Tbsp olive oil, season with salt and pepper. Brush grilled grates lightly with oil, and grill chicken, rotating once halfway through cooking, until it registers 165 in center on an instant read thermometer, about 6 – 8 minutes. Transfer to a plate, cover with foil, let rest 10 minutes then dice into cubes. Transfer chicken to a bowl, pour vinaigrette over chicken and toss to evenly coat. To assemble wraps spread about 3 Tbsp hummus over each tortilla, top with chicken, lettuce, tomatoes, cucumber and feta cheese and wrap tortillas. Recipe source: adapted from Kraft Notes
For the homemade hummus – to a food processor add 1 (14.5 oz) can drained chickpeas, 3 1/2 Tbsp drained chickpea liquid or water, 3 Tbsp tahini, 2 1/2 Tbsp fresh lemon juice, 2 Tbsp olive oil, 1 clove garlic sliced, 1/2 tsp salt, 1/4 tsp cumin. Pulse until smooth (it will take about 3 – 5 minutes depending on your food processor). Season with more salt to taste if desired and add more liquid if needed.