Try some healthy lunch receipes!

Taco Salad

Ingredients

  • 1 lb ground organic turkey

  • ½ head romaine lettuce, chopped

  • 1 C spring mix lettuce

  • ½ C chopped cilantro

  • 1 C cubed raw cheese

  • 1 C organic, non GMO corn kernels

  • 1 15 oz can of black beans, drained

  • 2 roma tomatoes, chopped

  • 1 avocado, chopped

Dressing Ingredients

  • ¼ C organic ketchup

  • ¼ C honey

  • ¼ C red wine vinegar

  • ¼ C onion, chopped

  • ½ tsp paprika

  • ½ tsp Worcestershire sauce

  • ½ C coconut oil

  • salt and pepper to taste

 Directions

  • Brown the ground turkey in a skillet with salt and pepper until cooked. Drain excess grease

  • Combine all dressing ingredients together in a food processer until smooth and refrigerate.

  • Toss all salad ingredients together with the cooled meat and serve.

 


 

Crockpot Beef and Broccoli

Ingredients

  • 1 lb thin Beef Ribeye, sliced into strips

  • 1/4 cup Braggs Liquid Aminos

  • 2 Tbsp white wine

  • 2 Tbsp apple cider vinegar

  • 2 tsp grapeseed oil

  • 2 cloves smashed and chopped garlic

  • 1/2 tsp crushed red pepper flakes

  • 1 head of broccoli, broken into pieces

  • 1 Tbsp Sesame Seeds

 

Directions

  • Add the liquid to the crockpot

  • Add Garlic, stir in spices

  • Toss meat in crockpot to coat

  • Cook on low for 6-8 hours

  • Add broccoli about an hour before serving

  • Sprinkle Sesame seeds over top and serve

Gluten Free Flatbread Pizza

Ingredients

  • 1 Gluten-free tortilla or Ezekiel wrap

  • 1/2 cup organic pizza sauce

  • 6oz cooked organic chicken (shredded)

  • 1 cup raw spinach

  • 1/2 cup raw fresh basil leaves

  • 1/8 cup cooked onions

  • 6 cloves cooked garlic sliced

  • Sliced tomatoes

  • 1 cup raw cheddar cheese (shredded)

 

Directions

  • Cook chicken and shred.

  • Cook garlic and onions for 3 minutes in grapeseed oil.

  • Put tortilla on baking pan, add pizza sauce.

  • Place all other ingredients on top.

  • Top off with shredded raw cheddar.

  • Bake in oven at 350F for 10-12 minutes.

Avacado Bison Burgers

Ingredients

  • 2 lb. ground 100% grass-fed bison meat

  • 2/3 cup finely diced shallots

  • 1/2 cup sliced scallions

  • 2 tbsp Bragg’s Liquid Aminos

  • 1 tsp dijon mustard

  • 2 garlic clove, minced

  • 4 tsp. fresh thyme (or 1 tsp. dried thyme)

  • Salt and pepper

  • 4 large pieces of iceberg lettuce

  • 1 whole avocado cut into large pieces

  • 1 large tomato cut into slices

 

Directions

  • In a medium bowl, mix all ingredients together.

  • Form into 4 half lb. patties or 8 sliders.

  • Chill in refrigerator for about 10-20 minutes to firm up.

  • Grill over high heat until cooked through to medium.

  • Serve hot on an Ezekiel bread or gluten free bun topped with lettuce, avocado and tomato slice

Chicken Salad

Ingredients

  • Cooked Chicken, shredded or cut into small pieces

  • 1 celery stalk, chopped

  • 6-8 grapes, sliced

  • 6-8 grape tomatoes

  • Small handful walnuts, chopped

  • 1 Tbsp. Raw Milk Yogurt or Amasai

  • 1 tsp Dijon mustard

  • 1 tsp Cracked pepper

  • Fresh spinach or lettuce

 

Directions

  • Mix chicken, chopped celery, grapes, and a small handful of walnuts in a bowl.

  • Mix in pepper, yogurt, mustard.

  • Serve on bed of spinach.


 

Thai Fish Recipe

Ingredients

  • 4 wild caught white fish fillets, such as mahi mahi, snapper or grouper

  • 2 Tbsp coconut oil

  • 2 tsp paprika

  • 1/2 tsp onion powder

  • 1/4 tsp garlic powder

  • Sea salt and pepper to season

Directions

Combine all spices and rub into fillets  Heat coconut oil over medium/high heat and cook fillets until they are cooked through and flake easily, turning once.

FISH SAUCE 

Ingredients

  • 2 Tbsp coconut oil

  • 1 shallot, finely minced

  • 1 1/2 cup sliced baby portobello mushrooms

  • 1/2 cup diced red bell pepper

  • 2 Tbsp lemon grass paste

  • 1 tsp Thai red curry paste

  • 1  – 1 1/2 tsp  chili pepper

  • 1 tsp worcestershire sauce

  • 6 Tbsp coconut milk

 Directions

  • Sauté the shallot, mushrooms and red bell pepper in coconut oil in skillet, over medium heat. 

  • While mushroom mixture is cooking, mix lemon grass paste, curry paste, chili pepper paste, worcestershire and coconut milk in a small bowl. 

  • When mushrooms are done and onion is transparent, add the curry paste mixture to your skillet and stir well. 

  • Spoon sauce over fish and serve.