Lunches and dinners

Thai Basil Meatballs with Peanut Sauce 

Servings: 4-6

Meatballs:

• 1 1/2 lb. ground turkey or chicken

• 2 cloves garlic, minced

• 1 1/2 cup basil, finely chopped

• 1 tsp. ginger, grated

• 1 Tbsp. coconut aminos

• 1/2 tsp. fish sauce

• 1 tsp. onion powder

• 1/2 jar (4 oz) of green curry paste (green curry is spicy, so adjust, if desired)

Peanut Sauce: 

• 3/4 cup creamy peanut butter (look for sugar in the ingredients )

• 2 tbsp apple cider vinegar

• 1/3 cup cup water

• 1/3 cup coconut aminos

• 1.5 tsp. grated fresh ginger or ½ tsp. ground ginger

• 2 cloves garlic, minced

• 1/4 tsp. red pepper flakes

Garnish:

• Peanuts, chopped & roasted 

• Red pepper flakes

Preheat oven to 400°.

In a large bowl combine all meatball ingredients thoroughly. Line two baking sheets with parchment paper. Roll meatballs into desired size or use an ice cream scoop for uniform size meatballs.  Place on baking sheet.  Bake until browned, approximately 15-17 minutes.

For peanut sauce, combine ingredients in a small blender and blend until smooth.

Serve with your favorite veggies and brown rice! Top with chopped roasted peanuts and additional red chili flakes if desired! Enjoy!

Spicy cauliflower breakfast bowl

Servings: 4-6

Spicy Cauliflower: Make ahead.

• 1/2 tbsp coconut oil

• 1 onion, diced

• 2 tbsp garlic, minced

• 1 tsp turmeric

• 1 1/2 tsp paprika

• 1 tsp cumin

• 1 tbsp chili powder

• 1/2 tsp cayenne pepper, optional

• 1 large cauliflower, cut into bitesized pieces

Bowl: Add to prepped cauliflower to finish meal.

• 1 cup arugula

• Splash of lemon juice

• salt and pepper to taste

• 1/4 avocado, sliced

• Scrambled eggs and whites (I suggest 1/2 cup liquid whites and 1 whole egg)

*Add any other “Unlimited Foods” that you enjoy to your bowl.

Directions:

To prep the cauliflower, heat the coconut oil in a large skillet over medium heat. Add onion, garlic, and spices, cooking for 3-5 minutes. Add cauliflower and 2 tbsp of water to help soften the cauliflower. Cook for 8-10 minutes, stirring occasionally. Allow to cool and enjoy right away or store for the week.

When you are ready to eat, assemble your bowl ingredients in a large bowl or plate. Add spicy cauliflower and top with scrambled eggs to finish your plate. Enjoy!

SWeet potato salmon hash

Servings: 4-6

Hash:

• 1 1/2 cups sweet potatoes, cubed

• 1 1/2 cups brussels sprouts, quartered

• 1 onion, chopped

• 2 tbsp avocado oil

• 2 cups baby kale, chopped

• 2 cups spinach, chopped

• 1 cup grape tomatoes, halved

• 1/2 cup pecans or walnuts, chopped

• Salt & pepper to taste

• 10 ounces smoked salmon

• Avocado, optional topping

Directions

Preheat your oven to 425 degrees and line a large baking sheet with parchment paper. Toss sweet potatoes, brussel sprouts, and onion in avocado oil and sprinkle with salt and pepper. Spread in a single layer on baking sheet and roast in the preheated oven for 20- 25 minutes or until soft and toasty.

Heat large skillet over medium heat. Add pecans or walnuts and toast lightly, stirring often so they don’t burn. Add tomatoes, kale and spinach , allowing the greens to wilt a bit. Set aside.

To assemble your plate or bowl, add roasted veggies on the bottom first, then the tomatoes and greens, then top with about 2-3 ounces of smoked salmon, finishing with toasted nuts, and salt and pepper to taste.

DELISH Warming cereal

Servings: 1

Ingredients:

• 1 tbsp raw pumpkin seeds

• 2 tbsp unsweetened shredded coconut

• 1 tbsp flax seeds

• 1/2 tbsp chia seeds

• 1 tbsp dried gogi berries

• 1/2 tbsp bee pollen, optional

• 1/2 tsp cinnamon

• 1/4 cup pear

Directions

Blend all ingredients (expect the pear) in small high speed blender, blend until fine. Add into a small bowl, then add about 2/3 cup boiling water (more or less depending on your texture preference). Stir until combined and comes together. Add pear on top and enjoy!

Raspberry chocolate Chia pudding

Servings: 2

Ingredients:

• 1 cup plant milk of choice

• 4 scoops chocolate collagen peptides

• 1/2 tsp vanilla extract, optional

• 1 tbsp honey or 5-7 drops of stevia (or taste)

• 1/3 cup chia seeds

• 2 cups raspberries

Directions

Whisk all ingredients (except raspberries) together in small bowl. Top pudding with raspberries and place in refrigerator and allow pudding to thicken (at least 60 minutes). Enjoy!

snickers chia pudding

Servings: 2

Pudding:

• 1 cup plant milk of choice

• 4 scoops chocolate collagen peptides

• 1/2 tsp vanilla extract, optional

• 1 tbsp honey or 5-7 drops of stevia (or taste)

• 1/3 cup chia seeds

Peanut Butter Caramel:

• 2 medjool dates, pitted

• Pinch of sea salt

• 1/2 tsp. vanilla extract

• 2 Tbsp. peanut butter

• 1/4 cup unsweetened vanilla almond milk

• 1 tsp. maple syrup or honey

• 1 Tbsp. peanuts, chopped for topping

Directions

Whisk all ingredients for pudding together in small bowl. Place in refrigerator and allow pudding to thicken (at least 60 minutes).

Once your chia pudding has set, it's time to make the Peanut Butter Caramel. In a small food processor, combine all caramel ingredients (except peanuts). Process until you get an almost smooth, thick “caramel”. Top the chia pudding with ooey-gooey caramel mixture and garnish with chopped peanuts. Enjoy!