Dinner 🥩
Most chicken salad recipes contain loads of mayonnaise or dairy products, but not this one. A simple can of coconut milk makes this salad deliciously creamy while roasted chiles, fresh cilantro, sweet fruit and crunchy pecans really bring the flavor. Serve on large butter lettuce leaves.
Makes: 8 Servings
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Here’s what you need…
For the Creamy Coconut Dressing:
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1 (14oz) can coconut milk, full fat
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1/4 cup fresh cilantro, chopped
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1 Tablespoon apple cider vinegar
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1 Tablespoon coconut oil, melted
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1/8 teaspoon garlic powder
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lemon zest (all you can get from one small lemon)
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1 teaspoon lemon juice
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dash salt
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dash pepper
For the Salad:
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1 cup celery, finely chopped
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1 cup red grapes, halved
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1/2 cup pecans, chopped
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1 apple, finely chopped
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4oz can mild chopped green chiles
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1 lb roasted chicken, chopped
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For the Creamy Coconut Dressing: Combine all of the ingredients in a medium bowl. Whisk well and then set in the fridge to chill while you prepare the salad.
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For the Salad: Combine all of the ingredients in a large bowl. Add the creamy coconut dressing and mix well. Season with salt and pepper. Serve with large lettuce leaves and Dijon mustard.
Nutritional Analysis: 286 calories, 20g fat, 80mg sodium, 6g carbohydrate, 2g fiber, and 19g protein
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This quick and easy recipe combines chicken, sweet potato, butter beans, green beans and tangy BBQ sauce. It’s simple, the meat turns out tender, and there’s virtually no cleanup!
Be sure to slice the sweet potato very thin, as you want it to be tender at the end of the 30-minute baking time. This is also why we are using thin sliced chicken breast, in order to make sure that the meat is cook through.
Servings: 4
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Here’s what you need
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2 shallots, thinly sliced into half moons
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1 sweet potato, peeled and thinly sliced into half moons
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1 cup green beans, trimmed and cut into 1 inch pieces
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1 (16 ounce) can butter beans
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½ cup natural BBQ sauce (avoid ones with added sugars)
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4 chicken breast, thin sliced
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2 tablespoons fresh chives, minced
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Instructions
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Preheat the oven to 400º F.
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In a large bowl toss the shallots, sweet potatoes, green beans and butter beans with half of the BBQ sauce. Rub the remaining sauce over the chicken breasts.
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Cut four 12-by-16-inch pieces of parchment paper and fold each in half. Open the parchment paper and arrange ¼ of the sweet potato and green beans and a chicken breast in the center of the top half of each parchment. Generously season with salt and pepper. Top with a sprinkle of chives.
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Fold the bottom half of the parchment paper over the chicken and veggies. Start folding and crimping the parchment paper ends together from one end all the way around to the other end, creating a sealed envelope. Fold the end under the packet. The packet should be fully encased, with no breaks in the parchment paper for steam to escape – we need that steam as part of the cooking process! Place the packets on a pan.
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Bake the chicken and veggie packets for 30 minutes and remove from the oven. Serve the packets on plates, tearing them open just before serving. Enjoy!
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Nutritional Analysis
One serving equals: 268 calories, 4g fat, 22g carbohydrate, 3g sugar, 625mg sodium, 5g fiber, and 35g protein.
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How often does your dinner mostly consist of fresh, vibrant produce? The nutrients and fiber found in greens and veggies are vital and delicious! Give this salad a try and add some sliced, grilled chicken breast for added protein. Hopefully this recipe will inspire you to include more veggies and greens in every meal!
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What you need
Serves 6
3 red beets
3 yellow beets
3 grapefruits
3 mandarin oranges
2 tablespoons olive oil
â…› teaspoon Liquid Stevia
2 tablespoons apple cider vinegar
1 teaspoon sea salt
¼ teaspoon black pepper
6 cups Baby Arugula, fresh
¼ cup pistachios, chopped
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Instructions
1. Preheat oven to 350 degrees F. Trim the beets, wash and place in an 8×8 casserole pan with ¼ cup of water. Cover with aluminum foil and bake for an hour, until tender. Remove from the oven, uncover and cool completely. Peel the beets and slice into wedges.
2. Cut the ends off the grapefruits, and slice off the peel and the white pith. Remove cut into segments and peel the membrane off each slice. Reserve ¼ cup of grapefruit juice.
3. Whisk together the olive oil, stevia, vinegar, sea salt, black pepper and reserved grapefruit juice. Toss the dressing with the beets and grapefruit wedges.
4. Arrange the arugula on a platter. Top with the beet and grapefruit mixture and sprinkle with pistachios.
Nutrition
One serving equals 142 calories, 6g fat, 15g carbohydrate, 4g fiber, and 2g protein.
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Here’s a delicious weeknight dinner recipe that’s quick to throw together. With lots of fiber and protein, this is the type of meal that will help make your fitness goals a reality. Servings: 6
Here’s what you need…
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2/3 cup coconut aminos or low-sodium soy sauce
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1 1/2 Tablespoons fresh ginger, minced
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4 garlic cloves, minced
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1/2 cup filtered water
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1/3 cup pure maple syrup, grade b
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3 Tablespoons arrowroot starch
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2 Tablespoon Olive oil, divided
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1 bunch green onions, chopped
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4 cups organic broccoli, cut into small pieces
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1.5 lbs grass-fed flank, skirt or minute steak, cut into very thin strips
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In a medium bowl combine the coconut aminos, ginger, garlic, water, syrup and arrowroot. Set aside.
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Heat 1 tablespoon of the olive oil, on high, in a large skillet or wok. Add the green onions and broccoli, saute for 5 minutes. Remove from skillet.
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Heat the remaining 1 tablespoon of olive oil and stir-fry the steak until almost done, about 4 minutes.
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Return the veggies to the skillet and add the sauce. Heat until the sauce boils and thickens, about 3 minutes. Serve and enjoy.
Nutritional Analysis: 371 calories, 14g fat, 684mg sodium, 15g carbohydrate, 2g fiber, and 34g protein
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Quick and easy to prepare, these hummus and broccoli-filled pita pockets make for a great lunch, or even a light dinner, any day of the week.
Categories: Lunch, Low Calorie, Dinner, Low Fat, Low Cholesterol, Dairy Free, High Fiber Diet, Vegetarian
Here’s What You Need
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4 teaspoons jalapenos, fresh and finely chopped
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2 pita breads (6 inches in diameter)
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4 tomato slices, large
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2/3 cup hummus (Middle Eastern chickpea dip), purchased or homemade
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2 cups Mann’s Broccoli Cole Slaw
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Instructions
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<p>In a medium bowl, mix together Mann’s Broccoli Cole Slaw, hummus, and jalapeno peppers.
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Using kitchen scissors or a sharp knife, cut pita breads in half.
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Fill each pita half with 1 or 2 tomato slices and 1/2 cup of the broccoli slaw-hummus mixture.
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</p>.
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Nutrition Facts
Servings: 4, Calories: 174, Fat: 4.7g, Cholesterol: 0mg, Sodium: 353mg,Carbohydrate: 26.8g, Protein:6.7g
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The World’s Best Steak Salad
What do you do with that extra rib-eye steak leftover from last night’s dinner? Turn it into the world’s best
steak salad of course.
This salad is filled with only wholesome, real food ingredients and delicious homemade dressing.
If you have leftover Real Healthy Steak Sauce then drizzle some of that over the steak as well!
Here’s what you need:
For the Dressing:
• 1 clove garlic, minced
• 1/2 teaspoon powdered stevia
• juice from 1 lemon
• 2 teaspoon balsamic vinegar
• 2 Tablespoon olive oil
• 2 Tablespoons fresh chives, minced
• dash of salt and pepper
For the Salad
• 4 oz cooked and sliced rib-eye steak (grassfed
of course!)
• 2 hard boiled eggs, sliced
• 1/2 cup cherry tomatoes, halved
• 1 avocado, sliced and dressed with lemon
juice and sweet paprika
• 6 green onions, grilled
• 4 cups mixed greens
1. Prepare your ingredients and set them aside, ready for salad assembly.
2. In a small bowl whisk together the dressing ingredients.
3. Arrange the greens on two plates, then top with the remaining salad ingredients. Drizzle with the
dressing.
3 Servings
Nutritional Analysis: One serving equals: 364 calories, 28g fat, 110mg sodium, 13g carbohydrate, 7g fiber, and 15g protein