Oven-Baked Fries

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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A healthy alternative for a popular side.

Ingredients

  • 2 large potatoes (peeled)
  • 1 tablespoon avocado oil
  • 1 teaspoon salt
  • 1 teaspoon onion powder

Directions

  1. Preheat oven to 425F (220C). Line a large baking sheet with parchment paper.
  2. Cut the potatoes into ½ inch fries.
  3. Pat them dry on all sides with paper towels to absorb as much moisture as possible.
  4. Put the fries in a large bowl and toss evenly with the oil, salt, and onion powder.
  5. Place the fries on the baking sheet.
  6. Make sure they have least ½ inch of space between each one. This ensures crispier fries!
  7. Bake for 20 minutes, then take them out so you can turn them over.
  8. Lower the heat to 400F (200C) and continue to bake another 20 minutes or until golden brown and crispy.
  9. Accompanies well with homemade ketchup or onion dip.
  10. Enjoy!

Baked Meatballs with Zoodles

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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A healthy alternative to a classic Italian favorite.

Ingredients

Meatballs

  • 1 lb minced beef
  • 1 large egg
  • ½ cup onion (diced)
  • 3 garlic cloves (minced)
  • 2 tablespoons parsley (finely chopped)
  • 1 tablespoon fresh thyme (finely chopped)
  • 2 tablespoons organic napolitana sauce (Kirkland)
  • 1 tablespoon avocado oil
  • 1 lemon (juiced)

Zoodles

  • 8 cups zucchini noodles
  • 1 teaspoon sea salt
  • 1 tablespoon garlic powder

Directions

  1. Preheat oven to 400F (200C).
  2. In a large bowl combine the beef with the onions, garlic, egg, herbs, and lemon juice.
  3. Once it is mixed well, shape into round balls.
  4. Place into the oven for 20 minutes and bake until meatballs are fully cooked
  5. When there is about 5 minutes left, start on the zucchini noodles.
  6. Heat avocado oil in a medium pan over high heat.
  7. Use a paper towel to squeeze excess water excess water out of zucchini noodles.
  8. Add zucchini to the pan and toss for 3-5 minutes.
  9. Add the salt and garlic powder while tossing.
  10. Plate, top with marinara sauce and meatballs.
  11. Enjoy!

Baked Pesto Chicken

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A fast and filling all-time favorite dish.

Ingredients

Directions

  1. Preheat oven to 375F (185 C).
  2. Rinse the chicken and pat dry.
  3. In a mixing bowl pour half the pesto sauce.
  4. Add in the chicken pieces and fully coat with the pesto sauce.
  5. Place into a baking dish and make sure the chicken is evenly spread out.
  6. Bake for 30 minutes or until chicken is fully cooked.
  7. Take the dish out of the oven and top with the remaining pesto sauce.
  8. Enjoy!

Herb Crusted Salmon

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A delightful take on a popular recipe.

Ingredients

  • 2 salmon fillets (boneless and skinless)
  • 2 tablespoons avocado oil
  • 1 tablespoon mixed herbs (thyme, rosemary, basil, oregano, sage)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 lemon (juiced)
  • 1 teaspoon salt

Directions

  1. Preheat oven to 350F (180 C).
  2. Rinse the salmon and pat dry. Pour in the avocado oil.
  3. In a bowl, mix the rest of the dry ingredients. Coat the salmon on all sides.
  4. Place the salmon on a baking sheet. Add lemon juice on top.
  5. Bake for 15 minutes.
  6. Accompany with Sautéed Vegetables.
  7. Enjoy!

Baked Coconut Shrimp

  • Servings: 3
  • Difficulty: easy
  • Rating: ★★★★★
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A crisp, golden and delicious light meal.

Ingredients

  • 24 raw shrimp (prawns)
  • 1 medium egg
  • ½ cup shredded coconut
  • 1½ tablespoon coconut four
  • ½ teaspoon salt
  • 1 tablespoon avocado oil
  • 3 cups cauliflower rice (store bought or homemade)

Directions

  1.  Preheat oven to 300 F (150 C) and line a baking sheet with aluminum foil.
  2. In a bowl combine the shredded coconut with the coconut flour, meanwhile whisk the egg in a separate bowl.
  3. Dip one shrimp at a time into the egg, followed by the coconut mixture and make sure it is fully coated.
  4. Place the shrimp on the baking sheet and repeat the process with the remaining shrimps.
  5. Drizzle avocado oil on top of the coated shrimp, lightly.
  6. Bake for 20 minutes or until lightly golden.
  7. Remove the baking sheet from the oven and gently flip the shrimp. Drizzle some additional avocado oil.
  8. Bake for another 20 minutes or until lightly golden.
  9. While the shrimp bake, prepare the Creamy Cilantro Lime Dip and cauliflower rice.
  10. Serve the coconut shrimp immediately with cauliflower rice and the creamy lime cilantro dip on the side.
  11. Enjoy!