Recipes

 

Chicken Tacos297F0D14-5262-41E1-8A98-F6AA1B548368

 

Ingredients

-4 organic, pasture-raised, boneless, skinless chicken breasts
***1 TBSP fajita seasoning
-2 red bell peppers, sliced
-2 green bell peppers, sliced
-1 yellow onion, sliced
-cilantro
-limes
-EVOO
-avocados
-corn tortillas

Marinate chicken breast in large storage bag with the juice of 1 lime, 1/2 cup EVOO, and fajita seasoning (at least one hour).  Grill whole breasts and let rest before slicing.

Sauté peppers and onions.  Build your taco and top off with lime, cilantro, and some avocado. Add lettuce, tomato, and cheese if you like.

*** I make my own Fajita seasoning.  This allows me to make sure there are NO unwanted ingredients in my meal. Store in mason jar.

1 TBSP of each seasoning:

Chili Powder
Cumin
Sea Salt
Garlic Powder
Parsley

2 tsp each:

Oregano
Paprika
Onion Powder
Black Pepper

Serving size: 1 TBSP

Low-Carb Blueberry MuffinsD183C52A-BA73-4FC3-83D6-45C081F39010

Ingredients
2 ½ cup Blanched almond flour
½ cup Erythritol (or any granulated sweetener)
1 ½ tsp Baking powder
¼ tsp Sea salt
1/3 cup Coconut oil (or butter) melted
1/3 cup Unsweetened almond milk
3 Eggs
½ tsp Vanilla extract
¾ cup Blueberries
Instructions
Preheat the oven to 350°F. Line a muffin pan with 12 parchment paper muffin liners.
In a large bowl, stir together the almond flour, erythritol, baking powder, and sea salt.
Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
Distribute the batter evenly among the muffin cups. Bake for about 20 minutes, until the top is golden and an inserted toothpick comes out clean.

-Recipe from Trinity School of Natural Health-

 

AF5C3C9C-7640-4DBF-8F35-8A8C74CA40D5

Fall Broccoli Salad

Ingredients
3 medium broccoli heads cut into bite-sized florets
1/2 red onion sliced
1/2 cup almond slices
1/2 cup dried cranberries or raisins
1-2 clementine mandarin, or other sweet orange, peeled
3/4 cup plain Greek yogurt
2 TBSP fresh honey
1 TBSP fresh lime juice
1 TBSP coconut sugar
1.5 tsp white wine vinegar
poppy seeds for garnish
Instructions
In a large bowl, combine the broccoli, onion, almond slices, dried cranberries, and orange pieces. Set aside.

In a medium mixing bowl combine the Greek yogurt, honey, lime juice, sugar, and vinegar and stir until well combined.

Drizzle the sweet and tangy cream sauce over the fruit and vegetables and stir carefully until evenly coated.

Serve immediately or store in the fridge in an airtight container up to a few days.

-Recipe from Bless Her Heart Y’all