Buffalo Cauliflower Bites

 

What You’ll Need 

5 cups fresh cauliflower florets
2 teaspoons garlic powder
Pinch salt
Pinch pepper
1 tablespoon butter, melted
3/4 cup hot sauce

The How To

Preheat oven to 450 F.
Spray baking sheet with cooking oil or olive oil, set aside.
Mix together the garlic powder, salt, pepper, melted butter, and hot sauce in a small bowl to create Buffalo sauce.
Add the cauliflower into a large gallon-sized bag, pour the Buffalo sauce into the bag. Shake until the cauliflower florets are fully coated. Spread onto a baking sheet.
Bake for 20 minutes.

 

 

 

Healthy Egg Breakfast Muffins

 

What You’ll Need 

8 eggs
1 cup diced broccoli
1 cup diced onion
1 cup diced green peppers
salt and pepper, to taste
makes 8 muffins

The How To

Preheat oven to 350 degrees F.
Dice all vegetables. You can add more or less of any of them,
but keep the overall portion of vegetables the same for best results.
In a large mixing bowl, whisk together eggs, vegetables, salt, and pepper.
Pour mixture into a greased muffin pan, the mixture should evenly fill 8 muffin cups.Bake 18-20 minutes, or until a toothpick inserted in the middle comes out clean.

Serve and enjoy!
Leftovers can be saved in the refrigerator throughout the week!

 

 

The. Best. Ever. Baked Chicken

 

What you’ll need

4 Boneless, skinless chicken breasts
1/2 a cup of mustard
Stevia to taste
1 Tablespoon red wine vinegar
Salt & Pepper
Fresh Rosemary

The How-To

Preheat oven to 425
In a small bowl whisk together mustard, stevia, and vinegar
Place chicken breasts into a 9x13 lined baking dish
Season with salt & pepper
Pour mustard mixture over chicken, making sure each breast is coated
Bake for 30-40 minutes or until meat thermometer reads  165 degrees
Season with fresh rosemary
Serves 3-4

 

Avocado, Tomato & Cucumber Salad

 

What You’ll Need

1 lb Roma tomatoes
1 English cucumber
1/2 medium red onion, sliced
2 avocados, diced
2 Tbsp extra virgin olive oil
Juice of 1 medium lemon (about 2 Tbsp)
1/4 cup (1/2 bunch) cilantro, chopped*
1 tsp sea salt or 3/4 tsp table salt
1/8 tsp black pepper
*Note: if you aren’t keen on cilantro, fresh dill works too!

 

The How To

Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl.

Drizzle with 2 Tbsp olive oil and 2 Tbsp lemon juice. Toss gently to combine. Just before serving toss with 1 tsp sea salt and 1/8 tsp black pepper. And your done!

 

Grain-Free Apple Pancake Rings

 

What you’ll need

2 medium apples, sliced thin and cored
3 eggs from pastured hens
3 Tbs. coconut oil,plus extra for cooking the pancake
3 Tbs coconut milk
1/8 tsp. liquid Stevia
1/2 tsp. sea salt
1 tsp. cinnamon
3 Tbs. coconut flour

The How-To

In a mixing bowl, whisk together eggs, coconut oil, coconut milk, honey, cinnamon, and salt. Once evenly mixed, whisk in coconut flour. Stir until evenly mixed, then let sit for 5 minutes.

Heat a griddle or cast iron skillet to medium heat. Melt a dab of coconut oil on your cooking surface. While that’s heating and your batter is resting (an essential step when working with coconut flour), this is a good time to peel, slice, and core your apples if you haven’t already.

Before coating your apples, double check that the batter is at pancake consistency. Coconut flour is VERY absorbent, so it’s possible that if it sits too long it will get too thick to easily coat the apples. If your batter is a bit thicker than normal pancake batter, just add more liquid (water, coconut milk, or even eggs) until it is the right consistency.

Using a toothpick, pick up an apple ring and dunk it in the pancake batter. Then, put it on the griddle. Repeat for as many apple pancake rings as you’ve got room to cook. Once the batter has cooked firm around the edges and turned golden brown, flip once to cook the other side to golden brown.

When finished, serve apple pancake rings warm.


Tuna Avocado Lettuce Wraps

What you’ll need

1 can tuna
½ very ripe avocado
2 tbsp Vegenaise
¼ cup green olives
2 tbsp diced green chiles
1 scallion
2 large leaves of green leaf lettuce (or your favorite green!)

The how to

Cut olives in half and dice scallion. Mash the avocado until it’s a creamy consistency, and then mix with Veganaise.
Add in the tuna, olives, scallion, and diced green chiles to the avocado-Vegenaise mixture.
Place one scoop of tuna salad into a large leaf of lettuce, wrap, and enjoy!
This recipe serves two, but is so good you just may eat the whole thing yourself.