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  • Cajun Shrimp Pasta 😍🍤 This dish has the perfect seasoning! So flavorful and delicious! By: @thedishonhealthy — Ingredients: 1 (single) box of your favorite pasta; for a little protein I love to use chickpea or red lentil penne. Follow the instructions on the box of your choice. 1.5 to ~2 lbs of medium to large shrimp (peel & remove vein at the back) 2 teaspoons of smoked paprika 1 teaspoon of chilli powder 1 teaspoon of thyme Juice of 1 large lemon 1 teaspoon of dried oregano 4 cloves of garlic, finely minced 2 bunches of scallions, chopped 1 large onion finely chopped 1 stalk of celery, chopped and deveined 1 red pepper finely sliced or 2 large tomatoes a handful of fresh bay leaves a handful of parsley (leave some for garnish) your choice of: 1 cup baby spinach, kale or Swiss chard 1-2 tablespoons of extra virgin olive oil 1 tablespoon of grass-fed organic butter Instructions: In a bowl, toss & marinate the shrimp with the lemon, thyme, paprika, chilli powder, garlic & oregano. Bring a saucepan or cast iron pan to medium/high heat and mix the extra virgin olive oil & butter. Add the celery, onion, red pepper or tomatoes, scallions, & bay leaves. Sauté for 2-4 minutes, while stirring often until they soften. Add the shrimp to the same pan & cook for at least 10 minutes or until fully cooked. Towards the end, throw in the greens of your choice. I used Swiss chard in mine. Serve the shrimp over the freshly cooked pasta & top with fresh parsley. Tip: Want it a little saucier? Try adding a tablespoon of organic tomato paste & a pinch of water or broth and stir well while it cooks. Enjoy every bite & abstain from licking the plate. It’s one of those meals you truly mourn once it’s over.
  • This Roasted Cauliflower Salad combines sweet roasted red onions, spiced chickpeas, tender cauliflower, and a tangy lemon tahini dressing! By: @budgetbytes — Ingredients: 1 head cauliflower 1/2 red onion 2 Tbsp olive oil Salt and Pepper to taste 1/2 bunch parsley Lemon Tahini Dressing: 1/3 cup tahini 1/3 cup water 1/4 cup lemon juice 2 cloves garlic, minced 1/2 tsp cumin 1/4 tsp cayenne 1/4 tsp salt Spiced Chickpeas: 15 oz can chickpeas 1 Tbsp olive oil 1/2 tsp smoked paprika 1/4 tsp garlic powder 1/8 tsp cayenne Salt and Pepper to taste — Instructions: Preheat the oven to 400ºF. Chop the cauliflower into small florets and place them on a large baking sheet. Slice the red onion into 1/4-inch strips and place them on the baking sheet. Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper. Toss the cauliflower and onions until coated in oil, salt, and pepper. Roast the cauliflower and onions in the preheated oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly. While the cauliflower and onions are roasting, make the lemon tahini dressing. Add the tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender. Blend until smooth, then refrigerate until ready to serve. Drain and rinse the can of chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat. Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1.5 cups loosely packed, once chopped). To build the salad, combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley. Drizzle the lemon tahini dressing over top, and toss to combine. Serve warm or cold.
  • STEAK AND POTATOES FOIL PACKS 😋😍 Delicious steak and potatoes seasoned with garlic and herbs, then cooked inside foil packets. This easy foil packet recipe can be cooked on the grill OR in the oven. Perfect for a family dinner or a backyard get-together! By: @diethood — Ingredients: 1.5 to 2 pounds top sirloin steak cut into 2-inch pieces 1 pound mini Yukon gold potatoes cut into 1-inch pieces 3 tablespoons extra virgin olive oil 3 cloves garlic minced 1 teaspoon dried thyme 1 teaspoon dried rosemary 1 teaspoon salt 1/4 teaspoon fresh ground pepper — Instructions: In a large bowl combine steak, potatoes, oil, garlic, thyme, rosemary, salt and pepper. Cover and set in the fridge for 30 minutes. Take out from fridge and set on the counter for 15 minutes. Cut out 4 large foil sheets, about 12x12 in size. Divide steak and potatoes between the sheets of foil. TO GRILL Preheat grill to HIGH. Wrap foils tightly around the steak and potatoes and seal it all together. Transfer foil packets to the grill and grill over high heat for 10 minutes PER SIDE. OVEN Preheat oven to 450F. Wrap foils tightly around the steak and potatoes and seal it all together. Cook for 20 minutes, or until internal temperature of steak reaches at least 140F and potatoes are tender. If you want a nice char on the steak, open up the packets and pop them under the broiler for a couple minutes, then serve.
  • Fall Panzanella Salad 🍂 Healthy and delicious 😊 By: @lastingredient — Ingredients: For salad: 1/2 loaf seedy multigrain bread (about 6 ounces), cut into 1/2-inch cubes 3 tablespoons olive oil 1-1/2 teaspoons kosher salt 3/4 teaspoons black pepper 2 large sweet potatoes (about 2 pounds) peeled and diced 1 pound brussels sprouts, trimmed and halved Seeds of 1 pomegranate 1 handful baby greens 2 tablespoons minced chives For vinaigrette: 2 tablespoons sherry vinegar 1/4 cup olive oil 1 garlic clove, minced 1/2 teaspoon kosher salt 1/4 teaspoon black pepper — Instructions: Preheat the oven to 400 degrees F. Toss the bread, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper on a sheet pan and spread into a single layer. Bake for 12-15 minutes until toasted and golden brown. Toss the sweet potatoes and brussels sprouts with 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread on 2 sheet pans, and roast for 25 minutes until the sprouts are browned at the edges and the sweet potatoes are tender. Place the toasted bread, sweet potatoes, brussels sprouts and pomegranate seeds in a large bowl. Stir in the baby greens and chives. For the vinaigrette, whisk together the vinegar, olive oil garlic, salt and pepper. Toss with the salad.
  • Paleo Orange Cranberry Chicken We take crisp, savory spiced chicken thighs and a healthy, refined sugar free orange cranberry sauce and bake them together to delicious perfection! By: @paleorunningmomma — Ingredients: for the chicken: 1.5 lbs boneless skinless chicken thighs 2 tbsp ghee preferred, or coconut oil for browning 1/2 tsp sea salt 1/8 tsp pepper 3/4 tsp onion powder 3/4 tsp garlic powder 1 tsp organic poultry seasoning 1/4 tsp cinnamon for the cranberry sauce: 1 cup whole fresh cranberries 6 Tbsp orange juice Finely grated zest of one large orange 1 1/2 - 2 tsp 2-3 tbsp pure maple syrup or adjust for sweetness preference or use 2 tbsp date paste for whole 30*) 1/2 tsp tapioca starch or arrowroot powder 1/4 tsp ground cinnamon 1/4 tsp ground cloves 1/4 tsp ground ginger — Instructions: Preheat your oven to 400 degrees.  Combine the salt, pepper, and other spices for the chicken in a small bowl. Heat a large one proof skillet oven medium high heat and add the ghee or coconut oil.  Rub salt/spice mixture into chicken and place in hot pan, smooth side down.  Brown one side for 5 minutes then flip and add cranberry mixture (see below), place in preheated oven as instructed below.
 Either beforehand, or while the chicken browns, combine cranberries, orange juice, zest, and maple syrup (or date paste) in a saucepan over medium heat. Stir and bring to a boil. Once boiling, lower the heat and whisk in the tapioca starch, continue to boil and stir until thickened, 1-2 minutes. Stir in the spices for the cranberry sauce, then remove from heat.
 Pour sauce over the browned chicken and place the skillet in the oven, bake for 10-15 more minutes until chicken is cooked through and sauce is bubbling.
 Spoon any additional sauce with pan juices over the chicken to serve, enjoy!
  • Sautéed Brussels Sprouts with Pancetta 😍Healthy and so delicious 😋 perfect side to any meal! By: @skinnytaste — Ingredients: 2 oz pancetta, minced 2 lb brussels sprouts, weight after outer leaves and stems removed 1.5 tbsp extra virgin olive oil 4 cloves garlic, minced or sliced thin kosher salt and fresh ground pepper — Instructions: With a large sharp knife, finely shred the brussels sprouts after thoroughly washing. In a deep heavy saute pan, sauté pancetta on medium-low heat until fat melts and pancetta becomes golden, about 5 minutes. Add olive oil and garlic and sauté until golden. Add shredded brussels sprouts, salt and pepper to taste and sauté on high heat for about 6 to 10 minutes, until tender crisp. Makes about 7 cups.
  • Vegan Creamy Mushroom Ramen 🙌😋 This incredibly simple Vegan Creamy Mushroom Ramen is a rich and flavorful 15 minute meal that only requires a handful of ingredients!  By: @budgetbytes — Ingredients: 1/2 Tbsp cooking oil 4 oz. baby bella mushrooms 1.5 cups vegetable broth 1 handful fresh spinach 1 package ramen noodles (discard seasoning) 1/2 cup coconut milk Optional garnishes: 1 green onion, sliced 1 Tbsp chili garlic sauce — Instructions: Slice the mushrooms. Add them to a small sauce pot with the cooking oil and sauté over medium heat until the mushrooms are soft, dark, and all the moisture in the bottom of the pot has evaporated.
 Add the vegetable broth, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, add the ramen noodles (without the seasoning packet) to the broth. Cook the noodles in the boiling broth for about 3 minutes, or until tender.
 Turn the heat off, add a heaping handful of fresh spinach, and stir until the spinach is wilted (about 30 seconds). Pour the coconut milk into the pot and stir to combine.
 Serve the Vegan Creamy Coconut Ramen as-is, or with garnishes like green onion or chili garlic sauce
  • Pesto Quinoa Bowl With Broccoli & Sweet Potato 😍 It’s a nutritious weeknight dinner or a great meal prep lunch option! By: @walderwellness — Ingredients: 1/3 cup dry quinoa (or 1 cup cooked) 2/3 cup water 1 med-large sweet potato 1 crown broccoli 2 Tbsp extra virgin olive oil (to toss veggies) 2 large eggs Approx. 2 cups baby spinach 1/4 cup raw pecans Salt + pepper, to taste Hemp Seed Pesto: 2 cups fresh basil 2 cloves garlic 1/4 cup hemp seeds 1/3 cup nutritional yeast 1/3 cup extra virgin olive oil Salt + pepper, to taste — Instructions: Preheat the oven to 350F and line a large baking sheet for the veggies.
 Cook Quinoa. Rinse dry quinoa in a sieve, then add rinsed quinoa and water to a saucepan with lid. Bring to a boil, then cover and reduce heat to a simmer. Cook for about 15 minutes, or until all water has been absorbed. Remove from heat and set aside. Keep lid on to allow quinoa to steam and fluff up.
 While the quinoa cooks, prepare the broccoli and sweet potatoes. Chop the broccoli into florets and chop the sweet potatoes into small 1-inch cubes. Toss the veggies in olive oil, salt, and pepper before spreading them on the lined baking sheet. Pop them in the oven for 30 minutes, until tender and slightly browned.
 Meanwhile, hard boil the eggs. Place eggs in a saucepan and cover with water. Bring the water to a boil, then cover and remove from heat. Set your timer for 12 minutes, then drain and place in cold water to stop the cooking process.
 Prepare the vegan hemp seed pesto. Add all pesto ingredients to a food processor, and process until well-combined.
 Once everything is ready, assemble grain bowls by dividing ingredients evenly. Start with a base of baby spinach, add quinoa, roasted veggies, the hard-boiled egg, pecans, and top with pesto and additional salt + pepper if desired. Mix everything together in order to distribute pesto!
  • Smoky Potato Chickpea Stew 🤤 This recipe is a must try! By: @budgetbytes — Ingredients: 2 Tbsp olive oil 2 cloves garlic 1 tsp fresh grated ginger 1 onion 1 Tbsp curry powder 1 Tbsp smoked paprika pinch red pepper flakes 15 oz can fire roasted diced tomatoes 2 russet potatoes 15 oz can chickpeas 4 cups vegetable broth 1/4 lb. fresh kale, chopped — Instructions: Finely dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large soup pot with the olive oil and sauté over medium heat until the onions are soft and transparent.
 Add the curry powder, smoked paprika, and red pepper flakes to the pot and continue to stir and cook for 1-2 minutes more to toast the spices.
 While the onion, garlic, and ginger are sautéing, peel the potatoes and cut them into 1-inch cubes. Drain the chickpeas. Once the spices are toasted, add the potatoes, fire roasted diced tomatoes (with juices), and chickpeas to the pot. Pour the vegetable broth over top, then stir until everything is combined.
 Place a lid on the pot, turn the heat up to medium-high, and allow it to come to a boil. Once boiling, turn the heat down to low and allow the soup to simmer with the lid in place for 45 minutes, stirring occasionally.
 After 45 minutes, stir the stew well and smash the potatoes against the side of the pot to help them break down and thicken the stew. Add the chopped kale and stir it into the stew until it has wilted. Taste the soup and adjust the salt or other spices if desired. Serve hot with crusty bread or crackers.