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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.