Category: Recipes

1/2 tsp. Himalayan salt 1 Tbsp. agave nectar juice of 1 lime 1 1/2 tsp. extra virgin olive oil 1/2 avocado, ripe but firm, cut into chunks 1/2 medium jicama root, peeled and sliced in thin matchsticks 2 Tbsp chopped fresh cilantro leaves   In large bowl, whisk together, slat, agave nectar, lime juice and… Continue reading Jicama-Avocado Salad

Two 4-oz. pieces lean, boneless pork loin chop 2 Tbsp. rosemary 1/2 tsp. olive oil 1 cup peas 1/3 cup wild rice (measured dry), cooked according to directions Salt and pepper, to taste   Directions: Marinate pork chops in rosemary, olive oil, salt, and pepper. Broil or grill the pork (about 4 to 5 mins.… Continue reading Rosemary Pork Chop with Peas and Wild Rice

2 hard-boiled eggs, yolk removed from one 1/4 cup of low-fat cottage cheese Whole wheat tortilla (approx 70 calories) 1 Tbsp. Dijon mustard 1/2 tsp of either dried dill or tarragon (optional) Salt and pepper to taste   Directions: Chop up hard-boiled eggs and mix with cottage cheese, mustard, salt, pepper, and herbs (optional). Place… Continue reading Egg Salad Wrap

Two 6-oz. chicken breasts, grilled and then diced 5 Tbsp pico de gallo (found in your grocer’s deli section) 1 Tbsp. low-fat sour cream 4 small whole wheat flour tortillas 1/2 avocado, peeled, sliced 5 sprigs fresh cilantro   2 cups of black beans, cooked 2-1/2 cups of quinoa, cooked   Directions: assemble chicken taco… Continue reading Chicken Tacos with Beans and Quinoa

1 medium baked potato 1 Tbsp. low-fat sour cream 1 scallion, diced 1 slice of turkey bacon, cooked and crumbled 1 slice of low-fat cheese   Directions: Wash potato and poke holes in the skin with a fork. Bake in the microwave on high for 7 minutes or until fully cooked. Slice open in the… Continue reading Loaded Baked Potato

3 slices turkey breast, approximately 3.5 inches square or 3 to 4 oz 1 whole wheat tortilla (approx. 70 calories) 1/2 tomato, diced 1/4 avocado, sliced 3 lettuce leaves or a handful of mixed greens 1 Tbsp. nonfat Italian dressing   Directions: assemble all ingredients on top of the tortilla and fold into a cone.… Continue reading Turkey Avocado Wrap

3 cups mixed greens or choice of lettuce 4 oz water-packed tun, drained 5 cherry tomatoes 1 stalk celery, chopped 3 scallions, diced 2 Tbsp fat-free ranch dressing   1 cup of tea, sweetened with stevia   Directions: Fill a large bowl with lettuce. Top it off with cherry tomatoes and tuna mixed with chopped… Continue reading Tuna Salad

2 Tbsp. miso paste 1/4 cup rice vinegar 1 Tbsp Bragg Liquid Aminos 1/4 cup toasted sesame oil 1 tsp miced ginger root Water (as desired) Place first five ingredients in blender and blend on medium high for 30 seconds or until well mixed, adding water as needed for desired consistency. Store in airtight container… Continue reading Ginger Sesame Miso Dressing

INGREDIENTS 1 tablespoon coconut oil 1 cup cauliflower, processed into “rice” with a food processor 1 zucchini, peeled and grated 1 carrot, peeled and grated ½ onion, minced 4 cloves garlic, minced ½ cup parsley, chopped 2 teaspoons sea salt 2 tablespoons fresh thyme and/or marjoram 2 egg yolks (omit if on the elimination diet) 2 lbs ground beef,… Continue reading Autoimmune Protocol Meatloaf

Ingredients 4 cups of shredded chicken (I used one rotisserie chicken de-boned) 6 cups bone broth 1 bunch of kale (I used dino kale) 3 lemons (I used meyer lemons) 2 Tbls fresh lemon juice 1 cup onions (large onion) 1/2 cup olive oil Salt to taste Instructions Wash kale and working in two batches,… Continue reading Crockpot Creamy Lemon Chicken Kale Soup