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!

Pork Carnitas

  • Servings: 8
  • Difficulty: easy
  • Rating: ★★★★★
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A healthy take on a classic Mexican dish.

Ingredients

  • 5 lb pork shoulder
  • 1 large onion (diced)
  • 4 garlic cloves (chopped)
  • 1 tablespoon oregano
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 orange (juiced)
  • 2 tablespoons bbq coconut amino sauce

Directions

  1. Place the onion, garlic and orange juice into a slow cooker.
  2. In a small bowl mix all of the seasoning together. Set aside.
  3. Rinse and pat dry the pork. Trim the excess fat.
  4. Rub the seasoning mixture generously around the entire pork shoulder.
  5. Place into the slow cooker and set the timer for 4-5 hours on high or 7-8 hours on low.
  6. Once cooked, transfer to a cutting board in order to shred the pork.
  7. Transfer to serving platter and mix in the bbq sauce.
  8. 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!

Breakfast Potatoes

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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A heart breakfast side that helps you start the day.

Ingredients

  • 2 tablespoons avocado oil
  • 2 medium potatoes (diced)
  • ½ medium onion (diced)

Directions

  1. Heat avocado oil in a pan over medium-high heat.
  2. Add diced potatoes and onions, evenly distributed in a single layer.
  3. Stir occasionally for about 5-10 minutes until the sides of potatoes have browned.
  4. If potatoes have browned but are still hard, cover the pan with a lid and reduce heat to medium for 2 to 3 minutes.
  5. Plate the potatoes and garnish with fresh herbs.
  6. Enjoy!

Mango Salsa

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A simple side that is full of flavor.

Ingredients

  • 1 cup mango (diced)
  • 1 tablespoon onion (diced)
  • 1 tablespoon cilantro (chopped)
  • ½ lime (juiced)

Directions

  1. Place the mango, cilantro, and onion into a medium bowl.  Stir to combine.
  2. Add in the lime juice slowly, until you reach your desired consistency.
  3. Enjoy!

Chicken Casserole

  • Servings: 6
  • Difficulty: easy
  • Rating: ★★★★
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An easy dish full of flavor.

Ingredients

  • 4 cups shredded chicken (cooked)
  • 2 tablespoons avocado oil
  • heads broccoli (florets removed)
  • 1 cup mushrooms (sliced)
  • ½ small onion (diced)
  • ¼ cup chicken broth
  • 2 cup vegan Alfredo sauce (primal kitchen)
  • 1 teaspoon salt

Directions

  1. Preheat the oven to 400F (200C).
  2. Heat the avocado oil in a large pan over medium heat. Add the mushrooms and onion.
  3. Stir for 3 minutes. Add the broccoli florets and stir for another 3 minutes.
  4. Place the shredded chicken into a casserole dish, covering the bottom.
  5. Add the sautéed mushrooms, onions and broccoli in a flat layer on top.
  6. Stir the chicken broth into the Alfredo sauce, then pour on top.
  7. Use a spatula if needed to make sure everything is well coated.
  8. Cook the casserole for 20-25 minutes. The sauce should be bubbling and slightly reduced and thickened.
  9. Enjoy!

Spiced Pork Chops

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

Ingredients

  • 6 pork chops
  • 1 teaspoon onion powder
  • 1 teaspoon cinnamon
  • 1 teaspoon dry mixed herbs (rosemary, thyme, basil, oregano)
  • 3 tablespoons ghee
  • 2 large apples (sliced)
  • 1 small onion (thinly sliced)
  • 2 teaspoons salt
  • 1 cup chicken broth
  • 2 teaspoons fresh rosemary (minced)

Directions

  1. Combine half the salt, onion powder, cinnamon, and mixed herbs in a bowl.
  2. Rinse pork chops and pat dry. Season on both sides with the rubbing spices.
  3. Heat half the ghee in a large skillet over medium-high heat.
  4. Add pork chops to hot skillet and brown on each side. After a few minutes set them aside.
  5. Lower the heat to medium and add the remaining ghee. Add the apples and onions.
  6. Cook, stirring occasionally until they just begin to soften.
  7. Add in the remaining salt, chicken broth and rosemary. Stir to combine.
  8. Return pork chops to skillet, continue to simmer until pork chops are cooked fully through.
  9. Enjoy!

Animal-Style Fries

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A healthier version of an In-n-Out classic.

Ingredients

Fries

  • 3 large potatoes (sliced)
  • 1  large onion (diced)
  • 2 tablespoons olive oil
  • 2 teaspoons salt

Sauce

Directions

  1. Preheat your air fryer.
  2. Meanwhile heat 1 tablespoon of olive oil in a skillet over medium-high heat.
  3. Add onions and 1 teaspoon of salt. Reduce the heat to medium-low.
  4. Toss the fries with the remaining salt and olive oil. Place into the air fryer.
  5. Cook for 7 minutes on 400F (200C) then take out to shake. Place back into air fryer.
  6. Cook for another 8 minutes until fries are crispy and golden brown.
  7. Stir the onions occasionally until browned. Add 1 tablespoon of water to the skillet and continue cooking until the water evaporates and onions begin sizzling again.
  8. Repeat until the onions are dark brown and extremely caramelized, about 2 times.
  9. Place fries into a bowl topped with the onions followed by the animal-style spread.
  10. Accompanies well with a double-double protein style burger.
  11. Enjoy!

Egg Drop Soup

  • Servings: 6
  • Difficulty: easy
  • Rating: ★★★★★
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A restaurant classic that makes a great starter.

Ingredients

Soup

  • 8 large eggs
  • 8 cups chicken broth
  • 1 medium onion (diced)
  • 4 tablespoons arrowroot or tapioca flour
  • 2 tablespoons sesame oil
  • 1 tablespoon coconut aminos
  • 2 teaspoons salt
  • 1 drop fish sauce (very small)

Garnish

  • 2 tablespoons chives

Directions

  1. Add the sesame oil to a pot over medium heat. Once very warm, add in the onions.
  2. Sauté the onions until they are soft. Add in the remaining soup ingredients.
  3. Bring the pot to a boil, then reduce to a simmer.
  4. Whisk the eggs in bowl. While stirring the soup in a circular motion, pour the eggs slowly into the pot.
  5. Taste and add additional salt or seasoning if needed.
  6. Garnish with chives before serving if desired.
  7. Enjoy!