-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
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:
2 tsp each:
Serving size: 1 TBSP
Low-Carb Blueberry Muffins
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
½ tsp Vanilla extract
¾ cup Blueberries
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-
Fall Broccoli Salad
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
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