Slow Cooker Chicken & Black Bean Taco Soup

Slow Cooker Chicken & Black Bean Taco Soup

Slow Cooker Chicken & Black Bean Taco Soup Serves 6 Ingredients: 1 1/2 lb Chicken Thighs, boneless and skinless 1/2 cup, Quinoa, dry and rinsed 1 1/2 cup Black Beans 3 tablespoons Taco Seasoning (I love Siete brand but use your favorite!) 1 can Fire 

Mango Avocado Salsa Shrimp Lettuce Wraps

Mango Avocado Salsa Shrimp Lettuce Wraps

Mango Avocado Salsa Shrimp Lettuce Wraps Serves 4 Ingredients: 2 heads Boston or butter lettuce (leaves pulled apart) For the mango salsa: 2 mango, diced 2 avocado, diced ½ cup red onion, diced ½ cup red bell pepper, finely chopped 1 jalapeno, finely diced 1/3 

Crispy Prosciutto and Leek Soup

Crispy Prosciutto and Leek Soup

Crispy Prosciutto and Leek Soup Ingredients: 1/2 teaspoon avocado oil 2 leeks, white and light green parts only; trimmed and roughly chopped 1/2 yellow onion, chopped 1/2 head large cauliflower head, cut into florets 4 cups chicken broth 1/2 teaspoon sea salt 4 ounces prosciutto, 

Zoodle Carbonara

Zoodle Carbonara

Zoodle Carbonara Ingredients: 1/4 cup cashews 2 tablespoons extra virgin olive oil, divided 8 ozs chicken breast, cubed 4 slices turkey bacon, cooked and chopped 1/2 white onion, diced 1 cup mushrooms, sliced 2 zucchini, medium, spiralized into noodles 2 tablespoons nutritional yeast 1/4 cup 

Lemongrass Chicken Vermicelli Bowl

Lemongrass Chicken Vermicelli Bowl

Lemongrass Chicken Vermicelli Bowl Ingredients: 1 lb chicken thighs, boneless, skinless 1/2 ounce lemongrass, peeled, chopped into large pieces 3 tablespoons fish sauce, divided 1/4 cup lime Juice, divided 1/4 cup coconut sugar, divided 1 tablespoon avocado oil 2 tablespoons tamari 8 ounces Rice Vermicelli 

Grilled Mediterranean Chicken Kabobs

Grilled Mediterranean Chicken Kabobs

Grilled Mediterranean Chicken Kabobs Serves 4 Ingredients: 1 lemon, juiced 1 tablespoon red wine vinegar 1 tablespoon dried oregano 2 tablespoons extra virgin olive oil, divided 1 lb chicken breast, boneless, skinless, diced into cubes 1 large zucchini 1 yellow bell pepper 1 cup red 

Rainbow Lettuce Wrap with Spicy Mango Dressing

Rainbow Lettuce Wrap with Spicy Mango Dressing

Rainbow Lettuce Wrap with Spicy Mango Dressing Serves 4 Vegetable Ingredients: 1 1/2 cups purple cabbage, thinly sliced 1 red bell pepper, thinly sliced 1 medium carrot, shredded 2 stalks green onion, thinly sliced 1 head romaine hearts, large leaves separated, washed and dried 2 

Chopped Tahini Salad

Chopped Tahini Salad

Chopped Tahini Salad Ingredients: 1/4 cup tahini 1/3 cup water 1/4 cup chives Pink Himalayan salt & fresh ground black pepper 2 heads romaine hearts, chopped 1 medium cucumber, chopped 2 medium carrots, peeled and chopped 2 red bell peppers, chopped 2 cups broccoli, chopped 

Tofu Veggie Fried Rice

Tofu Veggie Fried Rice

Tofu Veggie Fried Rice Ingredients: 1 cup brown jasmine rice (uncooked) 1 1/2 tablespoons toasted sesame Oil (divided) 1 pound tofu (extra firm, drained and diced) Pink Himalayan salt & fresh ground black Pepper (to taste, divided) 2 cups broccoli, chopped 1 cup purple cabbage, 

Grilled Watermelon & Honeydew Salad

Grilled Watermelon & Honeydew Salad

Grilled Watermelon & Honeydew Salad Ingredients: 1/2 medium honeydew melon, peeled, seeds removed, cut into wedges 1/4 medium seedless watermelon, cut into wedges 1 1/2 tablespoons extra virgin olive oil 1/4 teaspoon Pink Himalayan salt 1 1/2 teaspoons balsamic vinegar 1/3 cup mint leaves, torn 

Easy Salmon Poke Bowl

Easy Salmon Poke Bowl

Easy Salmon Poke Bowl Serves 4 Ingredients: 2 cups cooked brown rice 1 1/2 tablespoons toasted sesame oil, divided 1 lb Wild-Caught salmon fillet, sushi-grade, skinless, diced into cubes 1/4 cup tamari 2 teaspoons rice vinegar 1 English cucumber, sliced 1/2 cup radishes, thinly sliced 

Asian Quinoa & Edamame Salad

Asian Quinoa & Edamame Salad

Asian Quinoa & Edamame Salad Ingredients: 1/2 cup dry quinoa 1 cup frozen edamame 2 stalks green onion, thinly sliced 1 red bell pepper, thinly sliced 1 small Persian cucumber, sliced into half-moons (about 1 cup) 1 cup shredded purple cabbage 1 cup shredded carrots