Recipe: Protein-Packed Grain Salad

Serves 6-8

Perfect to make ahead of time and keep in the fridge. You’ll have a little extra on hand for a quick and easy side in case you need one!

Ingredients:

• ¼ cup brown rice

• ¼ cup red rice

• ¼ cup quinoa, rinsed

• ½ can chickpeas, drained and rinsed

• 2 roasted red peppers, chopped (jar)

• 8 marinated artichoke hearts, chopped (from a jar)

• 1 medium handful of parsley, chopped

• ¼ cup pine nuts, roasted

• Sea salt and freshly ground pepper, to taste

Directions:

1. Combine the brown and red rice together in a medium-size pot with 1 cup of water. Bring to a boil, cover, and reduce heat to medium-low.

2. Cook for 15 minutes and then add the quinoa and another cup of water. Cook for another 10 minutes or so. You may need to add another ¼ cup of water.

3. Once the grains are cooked, remove from heat and allow to cool for 15 minutes.

4. Combine all the ingredients together in a bowl and mix well. 

5. Taste and adjust seasoning.

6. Enjoy!

Photo Credit: Canva by vm2002

Recipe: Greek Dressing

6 Servings

Ingredients:

• ¼ cup olive oil

• 2 clove pressed garlic

• ¾ tsp oregano

• ¾ tsp basil

• ½ tsp black ground pepper

• ½ tsp sea salt

• ½ tsp onion powder

• 1 tsp Dijon mustard

• ⅓ cup red wine vinegar

Directions:

1. Combine all ingredients into a jar or storage container, and shake well.

2. Let the dressing sit for a minimum of 10 minutes before serving to let flavors blend together.

Photo Credit: Canva by DirkRietschel from Getty Images Signature

Recipe: Chilled Avocado Soup

3-4 Servings

Ingredients:

• 3 ripe avocados

• 3 cups chicken broth

• 3 Tbsp fresh lime juice

• ⅓ cup fresh cilantro leaves

• 1 tsp ground cumin

• ½ jalapeno, diced into small pieces (optional)

• ¼ tsp cayenne pepper

• 1 tsp Himalayan pink salt

• Fresh ground pepper, to taste

Directions:

1. Combine all of the ingredients in a blender or food processor and blend until smooth.

2. Season with additional salt and pepper if necessary.

3. Refrigerate for about 2 hours.

Photo Credit: Canva by Pinkybird from Getty Images Signature

Recipe: Overnight Oats in a Jar

1 Serving

Ingredients:

• ¼ cup oat groats, rinsed (soaked for at least 4 hours)

• ¼ cup steel-cut oats

• 1 Tbsp unsweetened shredded coconut

• 1 Tbsp chia seeds

• 1 Tbsp chopped nuts (I use almonds)

• ⅓ cup blueberries or berries of choice

• ½ - 1 cup almond milk

• 1 tsp ground vanilla beans (optional)

Directions:

1. Mix all of the ingredients in a mason jar the night before.

2. Store in the fridge overnight.

3. Just pull out and eat in the morning. SO easy!

Photo Credit: Canva by VeranikaSmirnaya from Getty Images Pro

Recipe: Cilantro Lime Chicken

Serves 3-4

Ingredients:

• 1 lb. organic chicken breasts

• 1 Tbsp. extra virgin olive oil

• 1 lime, juice and zest

• 2 Tbsp. fresh cilantro, coarsely chopped

• ½ jalapeno, coarsely chopped (optional)

• 1 clove garlic, coarsely chopped

• Salt and pepper to taste

Directions:

1. Purée the oil, lime juice, zest, cilantro, jalapeno, and garlic in a food processor until smooth.

2. Place the chicken on foil on a baking sheet, pat dry, and season with salt and pepper.

3. Spread the cilantro and lime mixture and back in a preheated 400° F oven (or on the grill) until internal temperature reads 165° F (about 25-35 minutes).

Photo Credit: Canva by LauriPatterson from Getty Images

Recipe: Easy Grass-Fed Burgers

Serves 3

Ingredients:

• 1 pound of grass-fed (and finished) ground beef

• Himalayan Pink Salt to taste

• Fresh ground black pepper to taste

• Any other seasoning you like!

Directions:

1. Take the meat out of the fridge and allow it to come to room temperature for 20-30 minutes.

2. Divide the meat into 3 parts and by hand, create four separate patties.

3. Heat a sauté to medium heat.

4. Season both sides of the patties with salt and pepper (and any other seasoning you like).

5. Place all 3 patties in the pan for 3-5 minutes per side.

6. Remove from the pan and allow to rest for a few minutes.

7. Enjoy!

Photo Credit: Canva by tbralninaphotos

Recipe: Prosciutto Wrapped Mini Frittata Muffins

Servings:

6 Servings (serving size = 2 muffins)

Recipe yields 12 muffins.

Inspired by NomNomPaleo.com 

Ingredients:

• 4 Tbsp coconut oil

• ½ medium onion, finely diced

• 3 cloves of garlic, minced

• ½ lbs cremini mushrooms, thinly sliced

• ½ lbs frozen spinach, thawed and squeezed dry

• 8 large eggs

• ¼ cup of coconut milk

• 2 Tbsp coconut flour

• 1 cup of cherry tomatoes, halved

• 5 ounces of Prosciutto di Parma

• Himalayan pink salt and fresh ground pepper to taste

• 12 cup muffin tin

Directions:

1. Pre-heat oven to 375° F.

2. Heat coconut oil over medium heat in a large cast-iron skillet and saute onion until soft and translucent. Add garlic and mushrooms and cook until the mushroom moisture evaporates. Season with salt and pepper and spoon to a plate to cool to room temperature.

3. In a large bowl, beat the eggs with coconut milk, coconut flour, salt, and pepper until combined. Then, add the sautéed mushrooms and spinach and stir to combine.

4. Brush the remainder of melted coconut oil onto a muffin tin and line each cup with prosciutto, covering the bottom and sides.

5. Spoon the egg mixture into the prosciutto cups and top with halved cherry tomatoes. 

6. Bake in the over for 20 minutes- rotating the tray at the halfway point. Let muffins cool in the pan for a few minutes. Enjoy!

7. Keep on hand in the refrigerator for breakfast in a hurry.

Photo Credit: Canva by SEE D JAN from Getty Images

Recipe: Homemade Gatorade

Ingredients:

• 33 oz. water or coconut water

• ¼ tsp Himalayan pink salt

• ½ tsp calcium magnesium powder or crushed tablets

• ¼ cup of juice (lemon, lime. Grape, apple, etc.)

• 1 tsp sweetener (raw honey or stevia)

Directions:

1. Mix ingredients together and drink.

Photo Credit: Canva by emre563 from Getty Images Signature

Recipe: How to Bake a Sweet Potato

Serving Size: 4oz

Ingredients:

• 2-4 Sweet potatoes, rinsed and dried

Directions:

1. Pre-heat oven to 400° F.

2. Pierce each sweet potato a few times with a fork (don’t get trigger happy… it’s just to let some of the steam out).

3. Place the sweet potatoes on a rimmed baking sheet lined with foil.

4. Bake for about 45 minutes, or until potatoes are tender.

5. That’s it!

Photo Credit: Canva by ClarkandCompany from Getty Images Signature

Recipe: Pan-Seared Trout with Tomato Basil

Serving Size: 2

Ingredients:

• 1 ounce chopped pancetta

• 1 cup cherry tomatoes, halved

• ½ tsp minced garlic

• ½ tsp freshly ground black pepper, divided

• ¼ tsp Himalayan salt, divided

• ¼ cup small basil leaves

• 1 Tbsp olive oil, divided

• 2 trout fillets, divided (12-16 ounces total)

• 2 lemon wedges

Directions:

1. Over low heat, heat pancetta in skillet. Cook just until pancetta begins to brown (for about 4 minutes).

2. Add cherry tomatoes, garlic, ½ the pepper, and ½ the salt, and cook for 3 minutes or until tomatoes begin to soften. Remove from the heat, and stir in basil leaves. 

3. In another large non-stick skillet, heat over medium-high heat. Add enough oil to lightly coat the bottom of the pan. Sprinkle fish evenly with remaining salt and pepper.

4. Add both fillets to the pan; cook for 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan. Top fish with tomato sauce. Serve with lemon wedges.

Photo Credit: Canva by dulezidar from Getty Images Pro