Chicken Burrito Bowl

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A healthy and filling meal full of protein.

Ingredients

Chicken

  • 1 lb chicken (breast or thigh)
  • 1 tablespoon garlic powder
  • 1½ tablespoons coco aminos original seasoning sauce and marinade (big tree farms)
  • ½ teaspoon salt
  • 1 teaspoon sesame oil
  • 2 teaspoons avocado oil

Rice

  • 1½ cups cauliflower rice
  • 1 tablespoon coconut aminos garlic sauce (coconut secret)
  • 1 teaspoon cumin
  • ½ lime (juiced)
  • ½ teaspoon salt
  • 1 tablespoon avocado oil

Guacamole

Pico De Gallo

  • 1 tomato (diced)
  • ½ onion (diced)
  • 1 tablespoons cilantro (chopped)
  • ½ lime (juiced)

Directions

  1. Season chicken with the dry ingredients and put into a bowl.
  2. Add in the seasoning sauce and let it marinade for several minutes.
  3. Heat avocado oil in a saucepan over medium heat.
  4. Add in the cauliflower rice and the remaining ingredients for the rice.
  5. Cook fully through, making sure the rice is evenly seasoned. Once cooked, set aside.
  6. Heat the avocado oil and sesame oil in a skillet over medium-high heat.
  7. Once hot, add in the chicken. Cook fully through on all sides.
  8. Transfer to a cutting board and let it rest for 5 minutes. Dice the chicken into small cubes.
  9. Spoon the cauliflower rice into serving bowls and top with the chicken.
  10. Add in the pico de gallo and top with half the guacamole per bowl.
  11. Garnish with cilantro or parsley if desired. Accompany with your favorite salsa.
  12. Enjoy!

Smoky Shrimp Cucumber Bites

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A delicious healthy and simple snack.

Ingredients

  • 1 lb shrimp
  • 2 avocados
  • 1 large cucumber
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ cup onion (diced)
  • ¼ cup cilantro (chopped)
  • 1 tablespoon avocado oil

Directions

  1. Place the shrimp into a bowl. Season with the dry ingredients and toss gently to coat.
  2. Place the avocado oil in a pan over medium-high heat, once it is hot, add the shrimp.
  3. Cook fully through on both sides, about 8 minutes.
  4. While shrimp are cooking, mash the avocados and slice the cucumber.
  5. Place the cucumber slices onto a plate and create space between each one.
  6. Scoop some mashed avocado and place onto each individual cucumber slice.
  7. Once shrimp are cooked, add them one by one, on top of the avocado.
  8. Sprinkle the onion and cilantro on top.
  9. Enjoy!

Grilled Chicken Salad

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A salad full of protein.

Ingredients

  • 1 lb chicken (breasts or thighs)
  • 1 large avocado (diced)
  • 2 tomatoes (cut up)
  • 6 cups romaine lettuce (chopped)
  • 1 teaspoon salt
  • 3 tablespoon dry mixed herbs (rosemary, oregano, thyme, sage)
  • 2 tablespoons garlic powder
  • 2½ tablespoons balsamic vinaigrette (primal kitchen)
  • 2 tablespoons avocado oil

Directions

  1. Heat avocado oil in a skillet over medium-high heat.
  2. Place the chicken into pan and season with mixed herbs, salt, and garlic powder.
  3. Sear until both sides are fully cooked.
  4. Take the chicken off the stove and cut into pieces. Place into a mixing bowl.
  5. Add in the lettuce, tomatoes, and avocado. Toss the salad with the balsamic vinaigrette.
  6. Enjoy!

Crispy Avocado Toast

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A popular Australian favorite breakfast.

Ingredients

  • 4 pieces of bread (gluten-free, keto, or paleo depending on dietary restriction)
  • 2 avocado
  • 8 strips prosciutto

Directions

  1. Preheat your oven to 400F (200C).
  2. Place prosciutto into the oven for 15-20 minutes.
  3. Cut open the avocados and slice into pieces.
  4. Toast the bread according to your preference.
  5. Remove toast and prosciutto. Place avocado slices onto the toast.
  6. Crumble prosciutto and place on top of the avocado.
  7. Enjoy!

Baja Breakfast Tacos

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A fresh and colorful breakfast dish.

Ingredients

  • 4 large eggs
  • 2 tomatoes
  • 1 avocado
  • ½ onion
  • 2 tablespoons cilantro
  • 1 tablespoon avocado oil
  • ½ lime (juiced)
  • 6 corn tortillas (gluten free)

Directions

  1. Dice the tomatoes and onion. Roughly chop the cilantro.
  2. Place the mixture into a bowl and add the lime. Mix all together.
  3. Heat the avocado oil in a pan over medium heat.
  4. Add the eggs to the hot pan and cook fully through. Place the cooked eggs aside.
  5. Add the tortillas to the pan and heat up both sides.
  6. Place the tortillas onto a plate. Divide the egg onto each tortilla evenly.
  7. Top with the pico de gallo. Slice the avocado and place on top.
  8. Enjoy!

Caesar Salad

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A simple alternative to a classic salad.

Ingredients

  • 1 chicken breast
  • 2 cups mixed greens
  • 1 large avocado (cubed)
  • 2 scallions (thinly sliced)
  • ¼ cup caesar dressing (primal kitchen)
  • 2 tablespoons cilantro
  • 1 tablespoon crispy garlic (dried)
  • 1 tablespoon avocado oil
  • 1 teaspoon sesame seeds

Directions

  1. Place avocado oil in a pan over medium heat. Add chicken breast.
  2. Cook fully through and set aside to cool off. Cut into cubes.
  3. In a mixing bowl combine the mixed greens, cilantro, crispy garlic, and avocado.
  4. Add the chicken, scallions, sesame seeds, and the caesar dressing.
  5. Mix thoroughly until the sauce has seasoned the entire dish.
  6. Enjoy!

Baja Scrambled Eggs

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A fresh and colorful breakfast dish.

Ingredients

  • 4 large eggs
  • 2 tomatoes
  • 1 avocado
  • ½ onion
  • 2 tablespoons cilantro
  • 1 tablespoon avocado oil
  • ½ lime (juiced)

Directions

  1. Dice the tomatoes and onion. Roughly chop the cilantro.
  2. Place the mixture into a bowl and add the lime. Mix all together.
  3. Heat the avocado oil in a pan over medium heat.
  4. Add the eggs to the hot pan. Scramble and cook fully through.
  5. Place the eggs on a plate and top with the pico de gallo.
  6. Slice the avocado and place on the side.
  7. Enjoy!

Salmon Poke

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A quick and easy dish to enjoy.

Ingredients

  • 1 lb salmon sashimi (cut into cubes)
  • 2 cups mixed greens
  • 1 large avocado (cubed)
  • 2 scallions (thinly sliced)
  • ¼ cup teriyaki sauce (primal kitchen)
  • 1 cup bean sprouts
  • 1 tablespoon crispy garlic
  • 4 tablespoons smelt eggs

Directions

  1. In a mixing bowl combine the mixed greens, bean sprouts, crispy garlic and avocado.
  2. In a separate bowl mix the salmon cubes with the smelt eggs.
  3. Place the salad mixture onto a plate followed by the seasoned salmon cubes.
  4. Add the scallions and the teriyaki sauce.
  5. Mix thoroughly until the sauce has seasoned the entire dish.
  6. Enjoy!

Garlic Shrimp Salad

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A healthy lunch with added protein.

Ingredients

  • 1 lb shrimp
  • 1 large avocado (diced)
  • 2 tomatoes (cut up)
  • 6 cups romaine lettuce (chopped)
  • 2 cups arugula
  • 1 teaspoon salt
  • 3 tablespoon mixed dry herbs (rosemary, oregano, thyme, sage)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons minced garlic
  • 2½ tablespoons balsamic vinaigrette (primal kitchen)
  • 1 tablespoon ghee

Directions

  1. Rinse shrimp and pat dry.
  2. Heat ghee in a skillet over medium-high heat.
  3. Place shrimp into pan and season with mixed herbs, salt, garlic powder, onion powder, and minced garlic.
  4. Sear until both sides are fully cooked.
  5. Take shrimp off the stove place into a mixing bowl.
  6. Add in the lettuce, arugula, tomatoes, and avocado. Toss the salad with the balsamic vinaigrette.
  7. Enjoy!

Grilled Turkey Breast Salad

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A salad full of protein.

Ingredients

  • 1 lb turkey breasts
  • 1 large avocado (diced)
  • 2 tomatoes (cut up)
  • 6 cups romaine lettuce (chopped)
  • 1 teaspoon salt
  • 3 tablespoon mixed dry herbs (rosemary, oregano, thyme, sage)
  • 2 tablespoons garlic powder
  • 2½ tablespoons balsamic vinaigrette (primal kitchen)
  • 2 tablespoons avocado oil

Directions

  1. Rinse turkey breasts and pat dry.
  2. Heat avocado oil in a skillet over medium-high heat.
  3. Place turkey breasts into pan and season with mixed herbs, salt, and garlic powder.
  4. Sear until both sides are fully cooked.
  5. Take turkey breasts off the stove and cut into pieces. Place into a mixing bowl.
  6. Add in the lettuce, tomatoes, and avocado. Toss the salad with the balsamic vinaigrette.
  7. Enjoy!