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  • Roasted Chickpea Avocado Toast 😍🤤 This simple and healthy avocado toast is perfect for breakfast, lunch, or snack time! By: @twopeasandpod — Ingredients: For the Chickpeas: 1 15 oz can chickpeas, rinsed and drained 1 tablespoon olive oil 1 teaspoon ground cumin 1/2 teaspoon garlic powder 1/2 teaspoon smoked paprika 1/2 teaspoon kosher salt 1/4 teaspoon tumeric For the Lemon Tahini Dressing 1/3 cup tahini 1 clove garlic minced 1 1/2 lemons juiced (about 4 tablespoons) 1/3 cup hot water Kosher salt and black pepper to taste For the Avocado Toast 4 slices bread I use whole wheat, you can use gluten-free bread 2 large avocados Juice of 1 lemon Salt and pepper to taste — Instructions: Preheat oven to 400 degrees F. In a medium bowl, combine the chickpeas, olive oil, cumin, garlic powder, smoked paprika, salt, and tumeric. Stir until chickpeas are well coated. Place on a large baking sheet and roast the chickpeas for 25-30 minutes, or until chickpeas are crispy. While the chickpeas are roasting, make the lemon tahini dressing. In a small bowl or jar, whisk together the tahini, garlic, lemon juice, and, water. Season with salt and pepper, to taste. If the dressing is too thick, add a little more water and whisk again. Remove the pits from the avocados and discard. Scoop out the avocado flesh with a spoon and place into a medium bowl. Add lemon juice and mash with a fork. Season with salt and pepper. Spread the mashed avocado onto the toast slices. Top with roasted chickpeas and a drizzle of lemon tahini dressing. Serve immediately.
  • Paleo Roasted Brussel Sprouts with Bacon and Apple 😋🤤 This is the simplest dish but I could eat it forever! By: @paleorunningmomma — Ingredients: 1 lb brussels sprouts washed, tops removed and cut in half 2 tsp olive oil + sea salt to taste for roasting 1 medium pink lady apple {or other tart/sweet crisp apple} 4-6 slices nitrate free bacon sugar free (for Whole30) 1 Tbsp fresh rosemary finely chopped additional salt and pepper to taste — Instructions: For this recipe you will roast your brussels sprouts while cooking the bacon and apples in a skillet on the stovetop. Preheat your oven to 400 degrees and line a large baking sheet with parchment paper. Make sure the brussels sprouts halves are uniform in size, if not, cut the larger pieces to ensure even cooking. Toss them with the 2 tsp olive oil + salt and spread out on a parchment lined baking sheet. Roast them in the preheated oven for about 20 minutes, until they're browning and fork tender. Core the apple and chop into 1/2-1 inch cubes, set aside. Heat a medium heavy skillet over med-hi heat (I love my cast iron for this!) and cut your bacon into one inch pieces (my favorite knife does a great job with this) Add the bacon to the skillet and cook, stirring until about 3/4 of the way done (according to your own preference). At this point, add the apples and chopped rosemary and continue to cook and stir until the apples have softened and the bacon is fully cooked, adjusting the heat to avoid excessive browning if necessary. Remove from heat. Once brussels sprouts are done, add them to the skillet and toss to combine all the flavors. Sprinkle with more salt and pepper, if desire, and serve hot! This can be served as a side dish or with fried eggs for breakfast. Enjoy!
  • STIR FRY ZUCCHINI NOODLES! Delicious low carb dinner! By: @diethood — Ingredients: 2 tablespoons vegetable oil 2 yellow onions , spiralized 4 small zucchini , spiralized, patted dry with paper towel 1 tablespoon low sodium soy sauce 2 tablespoons low sodium teriyaki sauce 1 tablespoon sesame seeds — Instructions Heat oil in a wok over medium heat. Add onions and cook for 4 to 5 minutes, or until translucent and tender. Stir in zucchini and continue to cook for 2 minutes. Add soy sauce, teriyaki sauce and sesame seeds; mix and continue to cook for 5 minutes, or until zucchini is tender. Remove from heat. Serve.
  • 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.