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!

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!

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

Paleo Zucchini Chocolatte Muffins

Sneaking veggies into all my desserts is my thing! Healthy is also my thing and these are great alternatives to crazy sugar packed muffins! Chocolate, healthy, decadent dessert (or breakfast!) what more could you want?

What you need:

• 1 medium sized zucchini, shredded
• 1 ripe banana, mashed
• 2 eggs
• 2 tablespoons coconut oil, melted
• 1/4 cup maple syrup or sweetener of choice
• 1/4 teaspoon sea salt
• 1.5 cups almond flour
• 3/4 cup cassava flour
• 1 teaspoon baking soda
• 1/3 cup roasted carob powder, can also use cacao or unsweetened cocoa
• 1/2 teaspoon cinnamon
• 1/8 teaspoon pumpkin spice seasoning
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened almond milk
• 1/4 cup dairy, gf chocolate chips

What you need to do:

1. Preheat oven to 350 degrees
2. Line a muffin tin with liners or grease with cooking spray
3. Shred your zucchini, then squeeze out all excess liquids. Set aside
4. Add everything else in a bowl, minus chocolate chips and stir together. 
5. Fold in zucchini
6. Fold in chocolate chips
7. Bake in oven for 25-28 minutes
8. Let cool for 15 minutes
9. Eaaaat them suckers cause they're good

Vegan Spinach and Artichoke Pizza

I finally got to try the Caulipower pizza crust! It was so good! A lot better than my homemade cauliflower crust, haha. I had to make half of this a normal pizza for Sean (his half is not vegan, it has cheese). I was pleasantly surprised that he enjoyed the crust too!

serving size: one pizza, we got 6 slices out of this

What you need:

• 1/2 teaspoon olive oil
• 1 tablespoon avocado oil
• half of a shallot, diced
• 2 teaspoon minced garlic
• 3 cups spinach
• 1 can of artichokes, chopped
• 2 ounce Kite Hill chive cream cheese
• 1/4 cup Just Mayo
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt 
• 1/8 teaspoon pepper
• pepper flakes to top

What you need to do:

1. Preheat oven to 425 
2. Brush crust with olive oil
3. In a pan, saute avocado oil, shallot and garlic until fragrant, about 1 minute
4. Add in spinach, artichokes, garlic powder, salt and pepper
5. Cook until spinach is wilted, then add vegan mayo and cream cheese
6. Cook until combined
7. Top crust with spinach mixture and bake on the top rack (or pizza stone) for 16 minutes or whatever the package says, I forget!
8. Let cool a couple minutes then enjoy!

Grilled Curry Chicken Flatbread

This came together fast and was so tasty! I adapted it from a Cooking Light recipe but changed a bunch of things around. I don't normally cook with curry powder and I don't know why I don't because it is so delicious! This is really filling and topped with veggies and a great yogurt sauce.

Serving size: I'd say about 2 flatbreads? 

What you need:

• 1/2 cup shaved carrot
• 2 teaspoons grated fresh ginger
• 1/2 cup rice vinegar 
• 1 teaspoon coconut sugar
• 1.5 teaspoons curry powder
• 1/2 teaspoon turmeric
• 2 tablespoons avocado oil
• 1/2 cup plain yogurt 
• 2 teaspoons honey
• 1/2 teaspoon salt
• Pinches of garlic powder, curry, turmeric, salt and onion powder for chicken breast
• 2 cups chicken breast, diced
• Kale
• Fresh cilantro
• Chopped peanuts
• Whole wheat pitas

What you need to do:

1. Combine carrots, ginger, vinegar, 1/4 cup water and sugar. Bring to a boil then remove from heat
2. Combine curry, turmeric and 1 teaspoon oil in a microwaveable bowl and cook 30 seconds
3. Add in yogurt, honey and salt
4. Heat a pan with 1 tablespoon avocado oil and sprinkle your diced chicken with curry powder, turmeric, salt, garlic powder, onion powder and a dollop of the yogurt mixture.
5. Cook chicken about 12 minutes or until cooked throughout.
6. Heat a pan with 1 tablespoon avocado oil 
7. Wait til the oil is shimmering then place pitas in and cook til char marks start showing
8. Assemble! Top pita with yogurt mixture, chicken, kale, chopped peanuts and carrot mixture. Top with kale and cilantro
9. Enjoy!

Baked St. Patrick's Day Paleo Gluten Free Donuts

Happy almost St. Patrick's day! Even though I really don't care about this holiday, I had to make some green donuts! These have 2 cups of spinach packed into them too, so they're a healthy dessert. 

Serving size: 12 normal sized donuts

What you need:

• 2 cups spinach
• 1 cup almond flour
• 1/2 cup cassava flour
• 1/4 cup coconut flour
• 2 tablespoons coconut sugar
• 1/2 cup unsweetened vanilla almond milk
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup 
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla extract
• *Extras* I topped mine with Enjoy Life's mini (dairy, gluten, soy, everything free) chocolate chips and unsweetened coconut flakes. can also make a frosting with powdered sugar and water!

What you need to do:

1. Preheat over to 375
2. Grease a donut or muffin tray
3. Add your flours, baking soda, baking powder, salt and sugar to a large bowl
4. In a blender, blend spinach, almond milk, maple syrup, eggs, coconut oil and vanilla on a low speed
5. Add the wet ingredients to the dry and mix well
6. Scoop your batter into the greased tray, filling only halfway
7. Bake for 15-18 minutes or until tops start to brown slightly
8. Remove from oven and let sit 5-10 minutes to cool
9. Enjoy! These make your house smell AMAZING

Wild Caught Salmon with a Pesto Coconut Milk Sauce

I really just threw this together in about 20 minutes and it was SO GOOD. Minimal ingredients, minimal chopping (!) it's a great, quick weeknight meal. Checkkkk checkkkk it out below!

Serving size: 2 fillets of salmon

What you need:

• Wild caught salmon, 2 fillets
• 1 tablespoon coconut oil (can sub olive or avocado, I used Nutiva's that's magically always liquid)
• salt and pepper
• half an onion, diced
• 1 teaspoon minced garlic
• 1/2 cup coconut milk (I used unsweetened)
• 1/3 cup stock (I used chicken)
• 2 cups packed spinach
• 2 tablespoons pesto (I used my homemade spinach/pine nut/nutritional yeast pesto)
• pinch of dried basil 

What you need to do:

1. Dump in your coconut oil
2. Pat your fillets dry
3. Sprinkle with salt, pepper, and dried basil
4. Once oil is hot, place your fillets in and cook 4 ish minutes each side
5. Remove fillets then add your chopped up garlic and onions
6. Cook about 2 minutes, don't burn the garlic! Keep stirring it
7. Add in your broth and pesto and cook another 2 minutes
8. Dump in your coconut milk and spinach and cook until wilted, about 2 minutes
9. Place your fillets back in the pan and simmer for about 3-4 minutes
10. Woah, you're done. Eat it up! 
11. Would be great with a side of grains

Vegan Bang Bang Tofu Bowl

I love Bang Bang shrimp and this version is made a smidge healthier using tofu, vegan mayo, and I mix my panko with whole wheat breadcrumbs for the coating! These bowls are super versatile, as in you can literally customize this with anything! I am a bit low on quinoa at the moment, so I opted for farro and then I added some veggies I had on hand. Keep in mind, if you aren't vegan or veg, or just don't like the taste/texture of tofu, this breading will work with chicken also. (and shrimp, duh) I am definitely an "add a pinch of this and a splash of that kinda gal" so I'm gonna try real hard with these measurements here! Anyway, here I present to you my healthy, Vegan Bang Bang tofu bowl recipe!

What you'll need:

For the tofu:

• 1 package firm or extra firm tofu (cubed)
• 1/4 cup vegan mayo (I like the brand Just)
• 2 tablespoons Sriracha (more/less depending on preference) 
• 1 teaspoon seasoned rice vinegar
• 1/2 cup or more flour (I used whole wheat from King Arthur)
• 1/2 cup or more Panko bread crumbs 
• 1/2 cup* or more whole wheat breadcrumbs (I grabbed mine from Whole Foods) *optional
• Water (add bit by bit til you get a batter consistency)
• 1 1/2 teaspoon garlic powder
• 1 teaspoon onion powder

For the rest of the bowl:

• 1/2 cup uncooked and rinsed grains (I used farro, quinoa would be awesome here too!)
• 1 ish cup of veggies (I used up my carrots and kale and some edamame, this is where this recipe is fun because you can use ANYTHING and customize it to your liking)
• 1-2 teaspoons soy Sauce or tamari (I used Bragg's Liquid Amino's cause it's delicious and better for you)
• 1 teaspoon toasted sesame oil
• more sriracha!

What you need to do:

1. Press out liquid from tofu. This is important! I place multiple paper towels on the tofu then set my heavy marble cutting board on top for at least 30 minutes.
2. Preheat oven to 450℉.
3. Line a baking sheet with parchment paper.
4. Cut your tofu into cubes.
5. Mix your flour, spices and water until you get a batter like consistency. 
6. Toss tofu in batter, than transfer to your panko/breadcrumb mixture
7. Roll tofu cubes in mixture.
8. Place tofu cubes on baking sheet, evenly spread out. I had to use two sheets.
9. Place in oven for 40 ish minutes, it's a good idea to flip them halfway through, so they brown and crisp up evenly.
10. Make your bang bang sauce! In a medium bowl combine, sriracha, rice vinegar, and vegan mayo, whisking well.
11. While the tofu is cooking, make your grains, following package directions.
12. When the tofu is done, add tofu to sauce mixture and toss to coat evenly.
13. Add your sesame oil to a small frying pan over medium-high heat. Once hot, add in your veggies, soy sauce (or alternative) and sriracha. Could also add in a little honey!
14. Cook until veggies are tender.
15. Assemble that bowl!
16. Top with more sriracha, sesame seeds, chopped spring onion, whatever!
17. You're done! Enjoy!

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