Mediterranean Veggie and Chicken Pitas

This chicken was unreal and it was made up of a handful of ingredients. Then I used some of my leftover creamy, green sauce and all the veggies that I think are Mediterranean-ish! I added in chopped olives, roasted red pepper, red onions, cucumber, and artichokes topped with a little goat cheese. All stuffed inside a toasted whole wheat pita and you're well on your way to an easy peasy dinner!

serving size: about 4 pitas

What you need for the chicken:

• 1 pound chicken breast, sliced or cubed
• 1 tablespoon fresh squeezed lemon juice
• 1.5 tablespoons chopped fresh parsley
• 1/4 cup greek yogurt
• 1/2 teaspoon salt and pepper
• 1/2 teaspoon crushed red pepper
• 1 teaspoon minced garlic
• 1/4 teaspoon cumin, dried basil and ground ginger

What you need to do:

1. Cube or slice your chicken
2. Add all the other ingredients into a large bowl and stir to combine
3. Add in your diced chicken and mix to coat
4. Store in the refrigerator for at least and hour to "marinate"
5. Heat a large pan over medium high heat and some olive oil (1-2 tablespoons)
6. Cook your chicken for about 10 minutes or until browned and cooked through
7. Assemble your pita!

Chili Honey Garlic Chicken with an Avocado Lime Sauce

Sweet and Spicy chicken with a tangy, creamy avocado sauce! What's not to love about that?! Really easy and you probably have everything on hand already! These bowls, as always, can be customized to your liking.

serving size: about 4 bowls

What you need for the chicken:

• 1 pound chicken breasts
• 1/3 cup honey
• 1/4 cup liquid aminos
• 1 tablespoon avocado oil
• 1 tablespoon grated ginger
• 1/2 teaspoon crushed red pepper
• 2 teaspoons minced garlic

What you need for the sauce:

• 1/2 an avocado
• 1/4 teaspoon salt, pepper and onion powder
• 1/2 cup greek yogurt
• 1 tablespoon honey
• 1/2 jalapeno, de-seeded
• 1 tablespoon cilantro
• 1/3 cup avocado oil
• 2 teaspoons minced garlic
• 1/2 tablespoon honey
• juice of 1 lime
• 1 tablespoon hemp seeds

What you need to do for the chicken:

1. Add everything into a shallow dish, covering the chicken and marinate overnight or for 20 minutes if you're on a time crunch!
2. Heat 1/2 tablespoon oil in a large pan
3. Remove chicken from pan but save the marinade for later use
4. Cook chicken for 5 minutes in oil, then flip and cook another 4 minutes
5. Add in marinade and turn heat down and simmer for another 2-3 minutes
6. Remove chicken, let cool slightly and chop or slice
7. Add to your bowl!

What you need to do for the sauce:

1. Add all ingredients to a food processor and process until smooth and creamy
2. Serve atop your chicken bowl!

Spicy Avocado Cream Sauce and Buffalo Turkey Balls

If you love all things spicy, this is the meal for you! I threw this on top of some zoodles, but it would go awesome with any type of pasta, gluten free pasta or any type of veggie noodles really!

serving size: 15-18 turkey balls and I'd say about a cupish of sauce!

What you need (turkey balls):

• 1 pound ground turkey
• 1/4 cup flour (I used almond)
• 1 egg
• 1/2 onion, diced
• 1/2 teaspoon minced garlic
• 1/4 cup minced celery
• 1/4 cup minced carrot
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup hot sauce 
• 1 green onion, chopped

What you need to do:

1. Preheat oven to 400
2. Prepare a large baking tray
3. In a large bowl, add all ingredients together
4. Mix well, until everything is combined (easiest to use your hands!)
5. Form mixture into meatballs! I got 17 medium sized ones
6. Place on baking sheet and bake for 20-25 minutes (longer the bigger the balls are)
7. Turn oven to broil and broil those suckers for 1 minute
8. Remove and coat in hot sauce and green onion
9. Enjoy!

What you need (avocado sauce):

• 1 large, ripe avocado
• 1/4 cup unsweetened milk (I used coconut since I had some open)
• half of a large jalapeno, seeded
• 1/4 teaspoon salt and pepper
• 1 teaspoon minced garlic
• 2 teaspoons lemon juice
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon dehydrated onion (or onion powder)
• 1 teaspoon dried dill
• 1 tablespoon fresh parsley

What you need to do:

1. Add all ingredients into food processor and process until smooth
2. Top on any and everything! pasta..fish..taco. seriously, anything!

Miso Tempeh Bowl with Veggies and Quinoa

This was so good! I've been incorporating miso into everything from eggs, to my veggies so of course I made a quick sauce using it for my tempeh marinade!

What you need:

• 1 package tempeh
• 1/4 cup liquid aminos
• 3 tablespoons avocado oil
• 3 teaspoons minced garlic
• 1 tablespoon grated ginger
• 1 tablespoon miso paste
• 1 tablespoon chili garlic paste
• 1 cup uncooked quinoa
• any veggies of choice!
• optional* green onions, sesame seeds, shallots, sriracha

What you need to do:

1. Preheat oven to 400
2. Cook quinoa according to package directions and set aside
3. Slice your tempeh into cubes
4. While quinoa is cooking, make your marinade by whisking all the ingredients above together and add in sliced tempeh
5. Marinade for as long as it takes you to dice your veggies up!
6. Toss your veggies in avocado oil and some crushed red pepper, salt and pepper
7. Add veggies and tempeh to greased tray and roast for 15 minutes
8.  Assemble your bowl and drizzle with sriracha!

Avocado Brownies

I took a chance with these guys and they came out SO good. Who woulda ever known putting fruits and veggies into your desserts and it would taste this good. My next endeavor will be with sweet potatoes I think...

Serving size: 12 brownies

What you need:

• 1 ripe avocado
• 2 eggs
• 1 teaspoon maple syrup
• 1/2 cup coconut sugar
• 2.5 tablespoons coconut butter
• 1/2 cup almond flour
• 1/3 cup carob powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• Optional toppings* chocolate chips, coconut shreds, drippy nut butter, more coconut butter!

What you need to do:

1. Preheat oven to 350
2. Grease a baking dish
3. Add your avocado, eggs and coconut butter to a food processor and process
4. Add in the rest of the ingredients and pulse to combine
5. Pour batter into pan and top with whatever your little heart desires!

Stuffed Pizza Peppers

New twist on a classic. I think I'm gonna keep going with this and make different kinds of stuffed peppers..maybe a chicken and veggie combo or an Asian inspired stuffed pepper...hmm. Anyways, super quick, easy, healthy and delicious!

serving size: 4 peppers!

What you need:

• 4 bell peppers
• a medium sized onion, diced
• 2 large handfuls of fresh spinach
• 1 pound ground turkey (or chicken or beef)
• 1 tablespoon avocado oil
• 2 teaspoons minced garlic
• 1/2 cup chopped turkey pepperoni
• 1 can diced tomatoes (no salt if you can)
• 1/2 cup tomato sauce (or pasta)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon pepper
• optional toppings* cheese! I put mozzarella on Sean's peppers and Kite Hill chive cream cheese on mine (it was a game changer, I promise!) I also added leftover quinoa to the bottom of my pan and poured remaining mixture all over, then set my peppers on top

What you need to do:

1. Fill a large pot with water and boil
2. Cut the tops off your peppers and gut the insides of the ribs and seeds
3. Once the water is boiling, set peppers in and boil for about 5-8 minutes or until tender, remove and drain
4. Preheat over to 350 degrees
5. Heat your avocado oil in a large skillet over medium heat. 
6. Once hot add in your onions and saute 3-5 minutes, then add in your garlic and cook til fragrant, 1 extra minute.
7. Dump your ground turkey in and cook til browned, about 8-10 minutes
8. Next, add in your tomatoes and your sauce, and all your seasonings and stir to combine
9. Add in spinach, turn the heat down and simmer everything for about 10 more minutes
10. Grab an oven safe baking dish, add your peppers to the dish and fill with mixture
11. Top with whatever you'd like then bake for 15 minutes!
12. Eat 'em up cause they are so so good

Quick Sweet Potato Noodle "Nests" with an Egg Inside

Quick, healthy, filling breakfast idea here, guys. All you need is a couple ingredients for this recipe and you're good to go!

Serving size: probably a lot of nests..I only made one and I'm using the leftover "noodles" in a recipe for this week!

What you need:

• 1 tablespoon avocado oil
• 1 teaspoon dehydrated onion (can use fresh, I'm just lazy)
• 2 teaspoons minced garlic 
• 1 egg
• 1 handful sweet potato noodles
• 1/4 teaspoon black pepper
• Hemp seeds
• Optional* paprika, salt, garlic salt, sriracha, crushed red pepper flakes, hemp seeds

What you need to do:

1. Heat your oil over medium heat on your stovetop
2. Add in garlic and onions and saute until fragrant, about 1 minute
3. Add in your sweet potato noodles and cook for about 6 minutes or until tender 
4. Form a hole in the middle of your noodles and crack an egg inside the hole
5. Cook for about 2 minutes 
6. Then, add in a splash of water and cover your egg for an additional 1-2 minutes or until desired doness of egg. (I like mine dippy!)
7. You're done! Top with any optional toppings and enjoy

Mediterranean Chickpea and Tuna Salad

This is one of the tastiest, easiest, quickest dinners to make on a weeknight when you don't have much time AND it's great as leftovers for the remainder of the week.

serving size: this bowl

What you need:

• 1 can of chickpeas, rinsed and drained
• 2 cans of tuna, drained
• 3 tablespoons avocado oil
• 1/4 cup lemon juice
• 1/2 cup cucumber, diced
• 1/2 cup red onion, diced
• 1/2 cup cole slaw mix
• 1/2 cup cilantro or parsley, fresh
• 1/2 avocado, diced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• optional add in's capers, bell peppers, olives, nuts..anything really!

What you need to do:

1. Toss all the veggies and tuna in a bowl and mix well
2. Add in olive oil lemon juice and spices
3. Serve over salad, on a sandwich, or stuffed inside a pita

Vegan Black Bean Sweet Potato Burgers with Avocado Basil Pesto

Definitely making these a million times in the summer. I didn't even mash the black beans so this was literally the easiest homemade burger recipe I've ever made. And it was crunchy on the outside and softer on the inside and just great! You also have to make this pesto to go on top. GAME CHANGER!

serving size: 4 normal sized burgers, or can make smaller to have sliders. (I definitely had 5 uneven burgers from this batch...haha)

What you need:

For the burgers:

• 1 can of black beans
• 1 medium sized sweet potato, cooked either in the microwave or roasted in the oven
• 1 medium onion, diced
• 1 teaspoon minced garlic
• 1/4 cup sun dried tomatoes in oil
• 1 tablespoon dried basil
• 1/4 cup whole wheat bread crumbs
• 1/4 whole wheat flour
• 1-2 tablespoons avocado oil or olive
• 2 teaspoons salt
• 1/4 teaspoon pepper

For the pesto:

• 1/2 an avocado
• 2 cups packed basil and spinach
• 3 tablespoons olive oil
• 1/2 cup pine nuts
• 1 tablespoon Parmesan cheese (sub nutritional yeast to keep vegan)
• 1/2 tablespoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon pepper

What you need to do:

Burgers:

1. Heat 1 tablespoon oil in pan
2. Saute onions, sun dried tomatoes and garlic for 3 minutes
3. Scoop out the inside of your sweet potato and combine with black beans in a large bowl
4. Heat 1 more tablespoon in the same pan
5. Next, add in your onion mixture from the pan
6. Add breadcrumbs, flour, basil, salt and pepper
7. You can mash your mixture at this point but I chose not to
8. Form into patties
9. Add patties to heated pan and cook about 5 minutes on each side on medium heat
10. Top burgers with whatever you desire and a dollop of the pesto and you have a delicious veggie burger!

Avocado Pesto:

1. Add all ingredients to a food processor and process til desired consistency
2. Eat on everything!

Copycat Taco Bell Egg Tacos

This was really good, really easy and kinda messy but so worth it! Great weekend breakfast meal that will keep you full for awhile!

serving size: one taco! with some leftover fillings

What you need:

• 2 tablespoon olive oil or coconut or avocado
• cooking spray
• 2 eggs
• 1/2 cup of onion, chopped
• 1 bell pepper, chopped
• 2 cups spinach or kale, roughly chopped
• 2.5 teaspoons minced garlic
• pinch of salt and pepper
• little bit of your cheese of choice, I went for goat!

What you need to do:

1. In your first skillet, add oil and cook bell peppers and onion for about 3 minutes or until onions are translucent. transfer to bowl for later
2. In another skillet add your oil of choice and saute greens for about 3 minutes, until wilted. add your minced garlic. transfer to bowl with peppers.
3. In a bowl, add your 2 eggs, cheese, salt and pepper and whisk
4. In anotheeeeeeeeeeer skillet, spray with cooking oil and add your egg mixture. let cook until it's like an omelette, around 5 ish minutes. flip and repeat cooking until it's like a pancake.
5. Assemble! add any optional fixin's! I put hemp seeds and sriracha