Recipes

Name: Almond and apple snack

Directions: Pack apple and almonds in a portable container. Eat as a simple snack or pair with meat or boiled eggs for a quick meal.

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Name: Baby Quiche Poppers

Directions: 1. Preheat the oven to 375 degrees F. 2. Coat a 12-cup muffin pan with a bit of non-stick spray or coconut oil. 3. Cook the bacon according to package instructions. Once complete, drain and let it cool and then coarsely chop it. Set aside. 4. In the same skillet you cooked the bacon, add the shallot and mushrooms. Cook until tender and shallot is translucent. Remove from heat and stir in baby spinach. It will begin to wilt and soften. Once this happens set the mixture aside to cool. 5. Whisk together eggs, egg whites, milk and salt and pepper to taste. Divide the mixture evenly into the muffin tin, filling each compartment about half way. Add a scoop of the mushroom and spinach mixture in each tin, then top with bacon. Bake 20-25 minutes. 6. The quiches will rise, turn golden brown and be solid all the way through when they are done. Let the pan cool for about 5 minutes before you pop them out to serve them.

Credit: FitnessHQ

Link: http://www.fitnesshq.com/healthy-side-dishes-for-the-holidays/

Name: Bacon Cauliflower Soup

Directions: 1. Grab a microwave safe dish and cover it with paper towels. Use it to cook your bacon in the microwave three to four pieces at a time. 2. Meanwhile, in a large stock pot, melt your coconut oil. Add in your onions and garlic and stir until translucent. 3. Cut up your cauliflower head into small florets. Feel free to use the leaves as well — it won’t affect the flavor much and they’re just as healthy as the rest of it! 4. Add you cauliflower, chopped carrots and chopped celery to the stock pot, stirring frequently. Cook for five to ten minutes or until the vegetables are soft. 5. Add your water, chicken broth, coconut milk and seasonings to the mixture. 6. Pour the mixture into a blender and puree or use a hand-held mixer or blender to blend the soup while still in the crock pot. Blend it to your desired consistency — I left mine with a little bit of chunk, but you can make it silky smooth if you so prefer. 7.Take your bacon out of the refrigerator and use kitchen shears to cut it into small pieces before adding it to the soup. 8. Enjoy!

Credit: FitnessHQ

Link: http://www.fitnesshq.com/bacon-cauliflower-soup/

Name: Bacon Egg and Cheese Avocado

Directions: 1. In a small skillet, place two pieces of bacon over medium heat. 2. Flip the bacon every three minutes or so. Remove from heat and place on a paper towel. 3. Using the same skillet, crack an egg. Reduce heat and cover the skillet for five minutes. 4. Cut your avocado in half and remove the center. 5. Cook the egg according to your yolk preferences before placing the egg in the center of one of your avocado halves. 6. Place the bacon in the other half and grate cheese, salt and pepper over the top.

Credit: FitnessHQ

Link: http://www.fitnesshq.com/4-fun-avocado-recipes/

Name: Bacon Seared Brussels Sprouts

Directions: 1. Cook bacon according to package in large pan. You'll want it crispy for best results. 2. Drain off most of the bacon grease, but leave enough for a thin coating in the pan. This will serve as your cooking oil. 3. Add the onion and cook for 2-3 minutes, stirring gently until the onions are translucent. 4. Add brussels sprouts. Stir to coat with bacon grease. Turn heat down to low and cover for 5-10 minutes, stirring occasionally. Spouts should be soft when pierced with a fork. They should also begin to brown. Remove from heat and transfer to your dish. Finely chop the bacon and sprinkle on top.

Credit: FitnessHQ

Link: http://www.fitnesshq.com/healthy-side-dishes-for-the-holidays/

Name: Baked Chicken

Directions: Preheat oven to 375 degrees. Sprinkle chicken on both sides with your favorite spice blend. Pick one of: - Curry powder and sea salt - Italian seasoning and sea salt - Rosemary, garlic powder and sea salt. Bake the chicken for one hour.

Credit: FitnessHQ

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Name: Baked Spaghetti Squash

Directions: 1. Preheat your oven to 400 degrees F. 2. Cut the spaghetti squash in half long ways. Warning: Spaghetti squash can be difficult to cut. Put it in the microwave for 30 seconds to 1 minute beforehand to soften the squash before slicing. 3. Using a spoon, clean the seeds out from the middle of each halve of the spaghetti squash. 4. Rub olive oil, salt and pepper on the outer edges of the spaghetti squash before placing it face-down on a cookie sheet. 5. Bake in the oven for thirty minutes. Pull it out of the oven and allow it to cool for 15 minutes. 6. Once the squash is cool enough to touch, use a spoon to hollow out the insides of the squash.

Credit: FitnessHQ

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Name: Baked Sweet Potatoes

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Name: Baked Sweet Pototoes

Directions: Preheat oven to 375 degrees. Using a fork, poke a few holes in each sweet potato. Back for one and one-half hours (90 minutes) or until the sweet potatoes are oozing caramelized sugar and are soft all the way through.

Credit: FitnessHQ

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Name: Beef and Quinoa Stir Fry

Directions: 1. Cook your quinoa according to directions in a stock pot. Once it's done boiling, drain it and put it to the side. 2. In a skillet, cook your ground beef. Once it is fully browned, drain the fat off and return the beef to the skillet. 3. Add your onion, radishes, garlic, mushrooms and seasonings to the skillet. 4. Cook on medium heat for 10 to 15 minutes or until the mushrooms and radishes are soft. 5. Once the mixture has cooked thoroughly, mix the quinoa back in and enjoy lots of flavors and textures!

Credit: FitnessHQ

Link: www.fitnesshq.com/weird-food-wednesday-radishes

Name: Beef Skillet

Directions: 1. Heat 1-2 tablespoons of oil in a large skillet over medium-high heat. 2. Add the radishes and carrots and season with salt, pepper, and garlic powder to taste. 3. Sauté for 5-6 minutes or until halfway tender. 4. Push the veggies to the sides of the pan and add the ground beef in the middle. 5. Cook the ground beef until cooked through. 6. Drain the excess fat and combine the meat with the veggies. Add the spinach and Dijon mustard. Stir to combine and cook until the spinach has wilted and the veggies are tender (cover the pan if necessary to soften the veggies).

Credit: Holistically Engineered

Link: http://holisticallyengineered.com/2012/09/ground-beef-skillet-low-carb-and-gluten.html

Name: Beet and Mushroom Soup

Directions: Heat up coconut oil and garlic and onions in a large stock pot over medium heat. Once the onions become translucent, add sliced beets and mushrooms to mixture and cover. Heat for 15-20 minutes, stirring often until the beets and mushrooms are soft. Add chicken broth, coconut milk and seasonings. Allow to simmer for another 5 minutes. Remove the soup from heat and allow to cool for several minutes before pouring it into a blender and mixing it well for two minutes. Salt and pepper to taste and serve.

Credit: FitnessHQ

Link: http://www.fitnesshq.com/weird-food-wednesday-4-ways-to-cook-beets/

Name: Beets and Sweet Potato Breakfast Hash

Directions: Heat up the coconut oil in a small skillet over medium heat. Add the beet, the sweet potato and onion. Cover with a lid and cook for 20 minutes, stirring occasionally to prevent sticking. Add salt and pepper to taste and serve. Yum! Easy and SO good!

Credit: FitnessHQ

Link: http://www.fitnesshq.com/weird-food-wednesday-4-ways-to-cook-beets/

Name: Beets, Green Bean and Walnut Salad

Directions: 1. Heat up 1 cup of water on the stove. When it reaches the boiling point, add the green beans and let them boil for five to eight minutes or until they’re soft. 2. Drain your green beans and run cold water on them. 3. In a large bowl, mix your salad, your roasted beets (see above recipe on instructions for how to make them) and walnuts. 4. Once your green beans are cool, add them and toss your salad. Add feta cheese if your diet permits. Top with olive oil and viola, you’ve got a yummy breakfast or lunchtime salad. Think the ingredient combination sounds a little strange? Try it for yourself and thank us later!

Credit: FitnessHQ

Link: http://www.fitnesshq.com/weird-food-wednesday-4-ways-to-cook-beets/

Name: Blueberry Breakfast Bowl

Directions: 1. In a small bowl, combine almond milk, chia seeds and blueberries. Enjoy!

Credit: FitnessHQ

Link: http://www.fitnesshq.com/cooking-with-chia-seeds/

Name: Broccoli, Ham and Potato Soup

Directions: Combine all ingredients in a large stock pot on the stove and let it cook for thirty minutes on medium heat. Then, reduce heat and let it simmer and thicken for up to two hours. Less Healthy: This soup is delicious with a fresh heel of bread to dip in it More Healthy: Replace ham steak with a healthier meat alternative like chunks of chicken or turkey and use sweet potatoes instead of white potatoes. You can also always rice up a head of cauliflower and add it to this soup for an extra layer of texture.

Credit: FitnessHQ

Link: http://www.fitnesshq.com/paleo-soups-recipes/

Name: Buffalo Chicken Slaw Wraps

Directions: 1. Using an indoor or outdoor grill, prepare a pound of chicken breast. 2. While the meat is cooking, slice your carrots, cabbage and onion and add them to a sauce pot with coconut oil and hot sauce over low heat. 2. Once the chicken has completed cooking, shred it using a fork and knife before adding it to the sauce pot. 3. Serve the mixture on lettuce wraps or wraps of your choice.

Credit: FitnessHQ

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Name: Buffalo Chicken Tenders

Directions: 1. If you didn't buy your chicken in tender form at the grocery store, cut it into strips using kitchen shears. 2. In a gallon-sized bag, mix 1/2 cup of hot sauce or compliant buffalo sauce with 1-2 tablespoons of melted ghee. Add the chicken strips to the bag and let them marinate in the refrigerator for 1-2 hours. 3. Pour the tenders along with the leftover liquid into a skillet. Turn on medium heat and cover, uncovering every three to five minutes to flip the chicken. 4. Once the chicken strips are cooked all the way through, place them to the side to cool and serve.

Credit: FitnessHQ

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Name: Cajun "Fried" Shrimp

Directions: 1. Put your arrowroot (or other Paleo-friendly flour) and Cajun seasoning in one container and crack an egg in another. 2. Melt two tablespoons of ghee in a skillet. 3. Take your thawed and de-vained shrimp and dredge it through the egg before coating it thoroughly in the flour/Cajun mixture. 4. Add the shrimp to the hot skillet, flipping with tongs until the shrimp is cooked through. 5. Move the shrimp to a plate, let cool and serve.

Credit: FitnessHQ

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Name: Carne Asada

Directions: 1. Combine the white vinegar, olive oil, lime juice, garlic and spices together in a bowl. Mix well. Pour the marinade over the steak and turn to coat. Marinate in the fridge for at least 1 hour up to 24 hours. 2. After it’s finished marinating, place the steak a baking sheet, turn the oven to broil and set the rack to the top position. Broil the steak for 6 minutes, flip, broil 5 more minutes for medium. Cook longer for more well done steak, but keep in mind that flank steak will get tough the more you cook it. Let rest 10 minutes. Cut the steak into slices and serve with Tomatillo Avocado Salsa, fresh cilantro and lime wedges. Enjoy! Tomatillo Avocado Salsa 1. Put everything (4-5 tomatillos with the husk removed, 1 jalapeño with the seeds removed, ½ bunch of cilantro, 1 medium onion, 2 garlic cloves, 1 avocado with seed and skin removed, 1 juiced lime, 1 teaspoon of salt) in a high powered blender and blend for a few minutes until pureed or to desired consistency. If you don’t have a high powered blender, make sure to at least quarter the tomatillos, onion, avocado, jalapeno, etc before adding it to your blender. This will keep for 2 weeks in the refrigerator. Enjoy!

Credit: Primally Inspired

Link: http://www.primallyinspired.com/carne-asada-mexican-paleo/

Name: Caulimash

Directions: 1. Cut cauliflower into equal size florets and place them in a small pot of boiled water. Boil for five to ten minutes or until the florets are soft. Drain the water. 2. Your next step depends on how fine you want your caulimash to be. Think of it in relation to mashed pototoes -- if you love super smooth and creamy caulimash, I would advise putting it in a food processor and giving it a few pulses. If you like a little more chunk, use a fork to smash the cauliflower by hand. 3. Add salt, pepper and coconut milk to taste. More milk will make a creamier and thinner mash, whereas less will make a thicker mash.

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Name: Celery with Almond Butter, Fruit and Nuts

Directions: 1. Slather almond butter on celery sticks and top with almonds and raspberries.

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Name: Chicken Fajita Mix

Directions: 1. Cut up 1 pound of chicken breast or filets. 2. Heat them in a skillet with coconut oil, onions and garlic. 3. When the onions and garlic are cooked through, add red and green peppers. Cook for ten minutes, stirring occasionally. 4. While the peppers are cooking, combine the tomatoes, cilantro, lime juice and garlic in a food processor, pulsing until the mixture is liquid. 5. Add the liquid mixture to the skillet and cover with a lid. Reduce heat and cook for ten minutes. 6. Spoon the mixture into large lettuce leaves and roll them up to create wraps.

Credit: FitnessHQ

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Name: Chicken Fried Caulirice

Directions: Pre-prep - Finely chop all the vegetables - for the "caulirice" use a chopper, if you have one, to get it really fine, otherwise use a large chef knife - slice chicken breasts into bit sized pieces - sprinkle chicken with salt and garlic powder 1) Heat a large skillet over medium/high heat and add the 1 tablespoon of ghee 2) Pan saute the chicken for 8 to 10 minutes or until cooked through 3) Remove chicken from the pan, leaving any "juice" 4) Add onion to the pan and cook for 2 minutes 5) Add finely chopped cauliflower to the pan and cook for 8 to 10 minutes or until soft. 6) Return meat to the pan and add the tomatoes and cilantro. Warm through and serve hot! Make sure to salt to taste and enjoy!!

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Name: Chicken Nuggets

Directions: 1. Cut your chicken breast into small pieces. 2. Place your coconut flour or other flour substitute in a container. Crack your egg in a separate container. 3. Dredge the chicken first through the egg and then through the flour. 4. In a skillet, warm up two tablespoons of ghee. Once the ghee has melted, place the coated chicken pieces in it, flipped with tongs every two minutes until they're cooked all the way through.

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Name: Chicken Scampi al Fresca

Directions: To Start - Smash, peel and finely chop garlic. - Season chicken breasts with sea salt and slice in long strips - Finely chop cilantro and tomato (season tomato with salt) 1) Heat a large skillet over medium/high heat and add the 2 tablespoons of ghee 2) Saute chicken on each side for about 5 minutes 3) Remove chicken from pan and roughly chop crosswise into bite sized pieces. 4) Return chicken to pan and thoroughly coat with drippings from pan 5) Remove from heat and add tomato and cilantro and fully incorporate The tomato and cilantro will add a freshness to the garlicky delicious chicken!! Who said chicken breast had to be plain and boring! Enjoy!

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Name: Chicken Strawberry Spinach Salad

Directions: 1. Rinse your spinach and dry well by patting it with paper towels. 2. Slice the tops off of the strawberries and slice them in halves or in thirds. Wash, peel and slice your cucumbers. 3. Chop the spinach up finely. Mix it together with the spinach and sunflower seeds. Top with your shredded chicken breast. Add salt, pepper and olive oil to taste.

Credit: FitnessHQ

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Name: Chunky Avocado Salsa

Directions: This is super simple. 1. Simply dice up some tomato, sweet onion, jalapeno, and cilantro. 2. Halve a couple avocados, remove the seeds and dice. 3. Squeeze the juice of one lime onto the vegetables, add some sea salt, and gently mix Note: You don’t really want a mash here… just a chunky “salsa”.

Credit: FitnessHQ

Link: http://www.fitnesshq.com/healthy-super-bowl-snacks/

Name: Classic Buffalo Wings

Directions: 1. Cut the wings and set them aside in a bowl. 2. In a skillet, melt the butter, Frank’s and other spices together. Pour half the mixture over the wings and let them marinate on the counter for about 15 minutes. These also could be marinated overnight, but should be kept in the refrigerator if that’s the case. 3. Preheat the broiler while the chicken marinates. 4. Set the wings on a baking sheet and bake under the broiler for about 10 to 12 minutes. The wings are done when they pull away from the bone. 5. When cooked through, toss them in the remaining sauce mixture. Serve with blue cheese and celery.

Credit: FitnessHQ

Link: http://www.fitnesshq.com/healthy-super-bowl-snacks-baked-chicken-wings/

Name: Cowboy Burgers

Directions: 1. Cook your bacon either in the microwave or on the stovetop. Drain (save the grease to use as a yummy fat for a later dish!) and set the bacon to the side. 2. Once the bacon has cooled, crumble it using your hands or kitchen shears. 3. In a bowl, combine ground beef, chopped onion, chopped garlic, bacon, a chopped and seeded jalapeño and seasonings with your hands. 3. Using your hands, create burger patties and place them in the skillet. 4. Cover the skillet and cook for 15 minutes or until the burgers have reached an internal temperature of 160 degrees F.

Credit: FitnessHQ

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Name: Crockpot Boston Butt

Directions: 1. Place pork shoulder in the crockpot. You may have to cut it in several pieces depending on how large your crockpot is. 2. Season it with Italian seasoning and salt. 3. Cook on low for 6-8 hours before serving.

Credit: FitnessHQ

Link: http://www.fitnesshq.com/healthy-super-bowl-snacks/

Name: Crockpot Chicken Cacciatore

Directions: Pre-prep - Roughly chop the onion peppers. - Season chicken breasts with salt and Italian seasoning 1) Add all ingredients to the crockpot!! Start with chicken, then pile on onions and peppers and add tomato sauce and chicken broth. 2) Cook overnight or throughout the workday on low (anywhere from 4 to 8 hours... the moisture will keep it from drying out or burning) 3) Remove chicken, remove any bones and shred. 4) Return chicken to pot, stir and serve. This can be served over kale or spinach or right by itself! Enjoy!

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Name: Crockpot Pot Roast

Directions: 1. Add all your ingredients to the crockpot and turn it on medium heat for 4-6 hours. Less Healthy: You can use white potatoes instead of sweet potatoes if you don’t like them More Healthy: Add several different color peppers

Credit: FitnessHQ

Link: http://www.fitnesshq.com/5-fall-recipes-for-the-clean-eater/

Name: Cucumber Tomato Salad

Directions: 1. Chop up one cucumber 2. Chop up on tomato 3. Toss the chopped vegetables in a bowl with salt and pepper to taste. 4. Add a drizzle of balsamic vinegar and serve.

Credit: FitnessHQ

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Name: Dry-Rubbed Jerk Wings

Directions: 1. Cut the chicken wings. 2. Preheat the broiler. 3. To make your own homemade jerk seasoning, mix together the spices – coriander through black pepper. 4. Toss the dry wings in the mixture until well coated. Grease a baking sheet and bake the wings under the broiler for about 10-12 minutes or until cooked through. If you’re feeling up to it, make extra jerk and save it for later use. It’s great any night of the week.

Credit: FitnessHQ

Link: http://www.fitnesshq.com/healthy-super-bowl-snacks-baked-chicken-wings/

Name: Easy Chicken Bake

Directions: 1. Preheat your oven to 375 degrees F. 2. In a casserole dish, cut up two chicken breasts, two cups of green beans and two red potatoes. Place them side by side in the dish. You can substitute sweet potatoes or other vegetables as well. 3. Season the mixture with salt, pepper and Old Bay poultry seasoning. 4. Add 16 ounces of chicken broth or enough to make sure the chicken is almost completely submerged. 5. Cook in the oven for one hour.

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Name: Easy Chicken Fajitas

Directions: 1. In a skillet over medium heat, add coconut oil, onion and garlic. Sautee until the onions are translucent. 2. Slice up three bell peppers -- colors are optional and add them to the skillet along with seasonings. 3. Take a rotisserie chicken and shred it with your hands and add it to the skillet. 4. Cover it with a lid and steam for five minutes. 5. Serve as is or over lettuce wraps.

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Name: Easy Cod Bake

Directions: 1. Preheat your oven to 375 degrees F. Lightly grease your casserole dish using ghee or olive oil. 2. Take a large cod filet and rinse it thoroughly. Pat it dry and set it inside the casserole dish. 3. Chop up one large onion into large chunks and place them in the casserole dish. 4. Peel and chop three carrots and place them in the casserole dish. 5. Squeeze two limes over the mixture. Then, spread two tablespoons of ghee over the mixture. Sprinkle the paprika over the top before placing in the oven. 6. Bake in the oven for 20 minutes or until the fish is cooked all the way through.

Credit: FitnessHQ

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Name: Easy Mediterranean Skillet

Directions: 1. In a large skillet over medium heat, add 1 tablespoon of olive oil and sauté the chopped onions for 3-4 minutes 2. Add the minced garlic in with the onions, and sauté together one more minute 3. Add the sliced mushrooms to the sautéed onions and garlic and cook 5-7 minutes until the mushrooms are golden. 4. Add salt and pepper to taste while cooking 5. Add 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar to the pan then toss in the Roma tomatoes, sun-dried tomatoes, artichoke hearts, and olives. Sprinkle in the parsley, oregano, and stir a few minutes 6. Next add the chopped chicken and spinach to the pan – stir and cook 1-2 minutes, or until chicken is heated through. 7. Add more salt and pepper if needed. 8. Serve hot garnished with the fresh basil

Credit: Trina's Paleo Newbie

Link: http://www.paleonewbie.com/one-skillet-paleo-mediterranean-chicken-recipe

Name: Easy Paleo Pizza Bake

Directions: 1. Preheat your oven to 350 degrees F. 2. In a large skillet, brown one pound of lean ground beef. Once it is cooked, drain the meat and return it to the skillet. 3. Add chopped onions and garlic, sauteeing until the onions are translucent. 4. Add cleaned and chopped mushrooms and spinach to the mixture. Stir for five to ten minutes or until the spinach is wilted. 5. Add the can of tomato sauce, the can of diced tomatoes and the Italian seasoning. 6. Once you've mixed together all of your ingredients, transfer the mixture to an oven-safe baking container. 7. Cook in the oven for 25 minutes. When you pull it out, top it lightly with parmesan cheese if your diet permits and enjoy!

Credit: FitnessHQ

Link: http://www.fitnesshq.com/paleo-pizza-bake-recipe/

Name: Egg and Almond Stuffed Peppers

Directions: 1. Preheat oven to 275 degrees F. 2. Cut the heads off the peppers and clean them out. 3. In a small skillet, scramble eggs with salt, pepper and grated almonds or slivered almonds. 4. Once the egg mixture has cooked, add it to the peppers. 5. Place the peppers in the oven and allow them to cook for ten minutes before serving.

Credit: FitnessHQ

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Name: Eggs, Fruit and Almonds

Directions: 1. Combine boiled eggs, blueberries and almonds into a container for a quick and portable breakfast

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Name: Fennel Fish Bake

Directions: 1. Tear off two large pieces of aluminum foil. 2. Preheat your oven to 350 degrees F. 3. Place half of your fennel leaves in each piece of foil. Lay your fish filets on top of them. 4. Sprinkle the bay leaves, paprika and garlic powder on top of each fish filet and then wrap the aluminum foil around the fish. 5. Bake in the oven for 30 minutes before serving.

Credit: FitnessHQ

Link: http://www.fitnesshq.com/weird-food-wednesday-cooking-with-fennel/

Name: Fiesta-Stuffed Chicken

Directions: 1 Preheat oven to 350 degrees F. 2. Take the heads off of your peppers and clean them out before slicing them up into small pieces. 3. Slice your tomatoes into small pieces along with your onion and garlic. 4. Combine all your chopped vegetables into a skillet with your coconut oil and cook for five minutes. 5. Slice a vertical pocket into your chicken breast. 6. Place the chicken breast into an oven-safe dish. 7. Using a spoon, fill the pocket of the chicken breast with the pepper and tomato mix. Put the remaining mixture in the bottom of the oven-safe dish. 8. Coat the chicken breast with salt, pepper, oregano and cumin. 9. Bake in the oven for 30-45 minutes or until the chicken is cooked all the way through. Garnish with lime juice and serve with salsa.

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Name: Fig Chicken

Directions: 1. Cut your chicken into seven to eight pieces, throwing out the parts you don't need or saving them for another recipe. 2. Season your chicken with salt and pepper and set to the side. 3. In a small container, soak your figs in hot water. 4. Heat up butter in a large stock pot over medium heat and begin browning the chicken. 5. Remove the chicken from the stock pot and add in onions, garlic, saffron, cinnamon and cumin. Sautee until the onions are translucent and then add chicken broth and tomatoes. 6. Add cilantro, lemon juice, parsley and the browned chicken to the pot. Increase heat and bring the mixture to a boil. 7. While the chicken is cooking, peel and slice your butternut squash and then add it to the pot. 8. Let the mixture cook for another 20-30 minutes before removing from heat and serving. Garnish with the figs and parsley.

Credit: FitnessHQ

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Name: Fiona's Green Chicken

Directions: 1. In a blender, purée the onion, basil, cilantro, mint, garlic, fish sauce, apple juice, Aleppo pepper, black pepper, and lime zest. The mixture should be thick and smooth, with no chunks. Taste and adjust for seasoning. 2. Place the chicken in a gallon-size zip-top bag. Pour in the marinade and squeeze out the air in the bag before sealing. Marinate the chicken in the refrigerator for at least 1 hour and up to a day. 3. Take the chicken out of the fridge at least 30 minutes before cooking so it can come up to room temperature. Remove the chicken from the bag. 4. If oven-roasting: Preheat the oven to 400⁰F with the rack in the middle position. Then, place a wire rack atop a foil-lined rimmed baking tray. Arrange the chicken in a single layer on the rack, and roast for 35 to 40 minutes, flipping the bird (ha!) at the midpoint. 5. If grilling: Arrange the marinated chicken on a medium-hot grill and cook for about 25 minutes, turning every 5 to 7 minutes. 6. The chicken’s ready when the internal temperature reaches 170⁰F or when the juices run clear. Serve with lime wedges.

Credit: Nom Nom Paleo

Link: http://nomnompaleo.com/post/7486821187/my-sisters-phenomenal-grilled-green-chicken

Name: Fish Tacos

Directions: 1. Take two filets of your fish of choice (ours is cod) and cut them up into small cubes. In a separate container, pour one cup of almond flour. In another seperate container, crack on egg. 2. Dredge the fish pieces through the egg and then through the flour. Heat up one tablespoon of coconut oil in a skillet. Once you have completed the dredging process, put the fish in the skillet to cook. 3. Cook on medium heat for five to ten minutes or until each fish piece is cooked all the way through. 4. Take romaine lettuce and pull the outer leaves off to use as your taco shells. 5. After the fish is cooked, place it into the taco shells and top if with shredded cabbage and carrots and Paleo mayo.

Credit: FitnessHQ

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Name: Flank Steak Stir Fry

Directions: Pre-prep - Finely chop the onion, green pepper and jalapenos (remove seeds for less spice) - Finely chop broccoli - Finely chop cilantro - Finely slice flank steak 1) Heat a large skillet over medium/high heat and add the 1 tablespoon of ghee 2) Add the onion and peppers and saute for about 5 minutes 3) Remove vegetables from pan and turn up heat 4) In a hot pan, stir fry the sliced flank steak until it is cooked through. 5) Add broccoli to the pan and cover allow broccoli to cook for 5 to 7 minutes 6) Return onions and peppers to the pan and make sure everything is warm. 7) Salt entire dish to taste and sprinkle cilantro over the pan. Enjoy!

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Name: Fried Eggs

Directions: 1) Melt ghee in a medium sized skillet 2) Crack eggs directly in pan 3) Cook for 2 to 3 minutes on each side to desired doneness. Serve with veggies or steak or pork chops for a great breakfast or dinner!

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Name: Fried Pork Chops

Directions:

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Name: Gourmet Scrambled Egg and Prosciutto Wraps

Directions: 1. In a small skillet, scramble eggs with 1 cup of almond milk and salt and pepper. 2. Serve over slices of prosciutto, using the meat to create wraps.

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Name: Green Beans with Pecan Garnish

Directions: 1. Preheat your oven to 370 degrees. 2. Using a food processor, pulse together pecans and olive oil until they make a fine crumble. 3. Clean and slice green beans and put them in a gallon-size bag. 4. Add the nut/oil mixture to the bag and toss until the green beans are evenly covered. 5. Spread the mixture across a baking sheet and cook for ten to fifteen minutes or until the beans are soft.

Credit: FitnessHQ

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Name: Green Chicken

Directions: Pre-prep - Slice jalapenos length-wise down the middle, and remove seeds - Finely dice jalapenos using a chopper or a knife - Peal and wash the tomatillos and slice them in halves or quarters - Sprinkle salt on each side of the chicken 1) Heat up a sturdy pot (like a Le Creuset or stainless steel) over medium high heat 2) Brown the chicken thighs, skin side down first, on each side for about 4 minutes each. 3) Remove the chicken from the pot, and leaving the rendered fat in the pot 4) Saute the jalapenos in the same pot for about 3 minutes 5) Add chicken broth and the tomatillos into the pot and let simmer for 15 minutes (with lid on pot) 6) Using a masher or a submersible blender, break down the tomatillos into more of a sauce (Note: if using a submersible blender, tilt the pot to ensure you don't splatter hot sauce on yourself, OUCH!) 7) Now put the chicken back into the pot, put on lid, and simmer on medium/low heat for 30 minutes (should be a slow boil) When serving, finely chop a healthy handful of cilantro and sprinkle over the chicken and sauce Enjoy!

Credit: FitnessHQ

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Name: Guacamole

Directions: This is super simple. 1. Simply dice up some tomato, sweet onion, a jalapeño, and cilantro. 2. Halve three avocados, remove the seeds and dice. 3. Squeeze the juice of one lime onto the vegetables, add some sea salt, and gently mix Mash it to your preference for guacamole texture, with less mashing for a more chunky dip and more mashing for a smoother dip.

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Link: http://www.fitnesshq.com/wp-admin/post.php?post=539&action=edit

Name: Hamburger Salad

Directions: 1. This salad is a delicious and nontraditional, but in my experience, it is best if eaten fresh. First, put two eggs on to boil in a small pot. 2. While you're waiting on the eggs to boil, pull out your ground beef and begin browning it. 3. Then, take your bacon and start cooking it in a separate skillet or a cast iron skillet if you have one. 4. While those three things are cooking, chop up your lettuce, spinach and cherry tomatoes finely. 5. When your eggs have finished boiling, remove them from heat and allow them to cool before peeling them and chopping them up. Toss them in a bowl with your lettuce and chopped tomatoes. 6. When your meat has finished browning, drain the grease off VERY well. After draining it through a colander, use a paper towel to press the meat and absorb any last grease. 7. When your bacon has finished cooking, drain it using a plate covered with a paper towel. After it has cooled sufficiently, use a pair of kitchen shears to chop it up over the lettuce mixture. 8. Make a bowl of your lettuce mixture and top it with the hamburger meat while it's still warm. Top it with Paleo mayo and/or mustard. Note: If you want to store this, store the meat separately so it can be reheated without making the rest of the salad soggy or greasy. You can also add cheese if your diet allows.

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Name: Homemade Pumpkin Spice Iced Coffee

Directions: 1. Using a blender, mix all your ingredients and then serve over ice. Less Healthy Alternatives: You can put whipped coconut cream on top. You can also add vanilla extract. Note: This is a substitute that will get you by on those chilly mornings! If you prefer the hot version, simply replace cold-pressed coffee with your choice of hot coffee.

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Link: http://www.fitnesshq.com/5-fall-recipes-for-the-clean-eater/

Name: Hot n' Spicy Cauliflower

Directions: Preheat your oven to 300 degrees F. De-leaf (is that a thing?) your cauliflower and chop it up into small, bite-sized florets. Place the florets in a large mixing bowl. In a microwave safe container, heat up your coconut oil. Once it’s melted, add your salt, pepper and hot sauce and then pour the mixture over the top of the cauliflower florets. Toss those cauliflower like the super chef you are until everything is thoroughly coated with the mixture. Place the cauliflower on a baking sheet and bake in the oven for 10 minutes or until the florets are soft.

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Link: http://www.fitnesshq.com/spicy-cauliflower-recipe/

Name: Italian Stuffed Mushroom Caps

Directions: 1. Wash your mushroom caps thoroughly and set them aside. 2. In a skillet, begin browning your ground beef. Once the beef is cooked, drain it using a colander and then return the meat to the skillet. Add a tablespoon of coconut oil, onion and garlic and cook until the vegetables are soft. 3. Add the diced tomatoes, tomato paste and chopped zucchini to the mixture. Simmer for 10-15 minutes. Preheat your oven to 350 degrees F. 4. When the 15 minutes is up, spoon the mixture into the mushroom caps. Top with parmesan cheese if your diet allows. Cook in the oven for 20 minutes or until the mushrooms are fully cooked. Serve.

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Name: Jambalaya Over Caulirice

Directions: 1. Combine all ingredients except your cauli-rice in a slow cooker for 4-6 hours. Once the house smells nice and delicious and the chicken, sausage and shrimp have soaked up all that delicious Cajun flavoring, boil your “rice” in a stock pot for five to ten minutes or until it’s soft. Serve the jambalaya with a ladle over a bed of rice. If you’re feeling frisky, there’s also the option to mix it all in the crockpot together! Less Healthy: Light and dark kidney beans and black beans always make a hearty addition to this New Orleans-inspired entrée. More Healthy: Eliminate the sausage if you’re worried about processed meat or make sure to get it from a local butcher. For those of you who are really ambitious, you can also make it yourself.

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Link: http://www.fitnesshq.com/paleo-soups-recipes/

Name: Kale and Quinoa Super Food Soup

Directions: 1. Start the quinoa first by placing it in pot and rinsing it thoroughly to remove all of the saponins, which can leave a bitter, soapy taste. Not the ideal flavor for your soup! Then, cover the quinoa with water. You could use broth to make this soup, particularly if you make your own, but with strong flavored foods like kale, I prefer to add my own flavorings, with the garlic, shallot, salt and pepper. You end up with a much more pure tasting soup, which is to my liking. If you would rather use broth, cover the quinoa with 1 part water to 1 part broth instead. You’ll want about 4-5 volumes of liquid for 1 volume of quinoa. 2. Season the quinoa with about a teaspoon of salt (you can always add more, but you can’t take it away once you’ve added it!) Stir the salt into the quinoa. Cook the quinoa over medium heat while you prepare the kale. 3. The next step is going to be to de-stem the kale. You don’t need to remove all the stems – just the big, central ones that run through each leaf. The easiest way to do this is to pull the kale leaf off the stem into bite-sized pieces. You’ll be cutting the kale later, so there’s no need to worry about pulling the kale off into pieces that are all the same size; just be sure you get rid of all of the large stems. I like to work directly in my salad spinner bowl, placing all the kale into the base of the spinner so that I can easily wash it afterwards. You’ll be left with a pile of stems. Don’t throw them out! You can save them and add them to your next veggie stock or even put them through your electric juicer for a nice shot of kale juice. Just be sure to wash them first! 4. Wash your kale thoroughly. There’s nothing worse than a bit of grit getting left behind and making its way into your soup! I use the base of the salad spinner to make this super easy. Fill it with water, then massage the kale leaves with your fingers to remove any grit that might be left. Place the kale into the sieve of the spinner and dump out the water and sand in the salad spinner bowl. Then, rinse the kale one last time. No need to spin the kale dry for this recipe! Just place it in the basket of the spinner and set it aside in the sink while you prepare the aromatics. You’ll see why in just a moment! 5. Add your onions and garlic and remember: not only is garlic a natural anti-bacterial and anti-fungal, so great for your health, but only part of the sautéed kale will be used for this recipe. In other words, yes, this recipe is rich in garlic, but no, you won’t be eating four cloves all on your own! 6. Start by slicing the shallot. Slice it in half lengthwise through the root and tip. Then peel it and thinly slice each half into half-moon slices. 7. Heat the olive oil in a pan over medium heat and add the shallot. Season with a bit of salt, and let it sauté while you mince the garlic. Garlic burns more quickly than shallots do, so you can caramelize the shallot a bit before adding the garlic to cook quickly at the end. 8. Peel the garlic by smashing each of the cloves with the side of your knife and removing the papery skin. Mince the garlic very finely. By this point, the shallot should be nicely sautéed and a bit brown. 9. Add the garlic to the pan and stir. Cook only until the garlic becomes fragrant, about a minute or two. Add the kale in handfuls, allowing any water still clinging to the leaves to come into the pan as well. This will help keep the garlic from burning while the kale steams. See? I told you not spin-drying the kale would be useful! You’ll end up with a big pile of kale in your pan, but don’t worry – it’ll cook down! 10. Cover the pan with a lid. It might not cover all the way, but that’s ok. Let it steam over medium or medium-low heat. After just 5-10 minutes of steaming, the kale will have reduced quite a bit in volume. At this point, you can remove the cover and stir the kale a bit to make sure that it’s all wilted evenly. Your kale may have rendered some liquid. Continue cooking it, uncovered, until this liquid has evaporated. Then turn off the heat and set the kale aside to cool a bit. 11. Allow the kale to cool enough that you can handle it without burning yourself. Then mound the kale on your cutting board and finely slice it. You’ll only need a handful or two for each serving of soup. At this point, your quinoa will have finished cooking. Taste it to make sure that it’s the consistency you want. 12. Add handfuls of chopped kale to the quinoa until you have about equal parts kale and quinoa. Stir everything together. Add a touch more water as needed to get a bit more broth, but this soup is really intended to be more chunky than brothy. You can taste the base at this point and season with salt as needed. 13. Keep the soup over low heat while you poach the egg for the top, just to heat the kale through. Heat some water to a low simmer. Add a touch of white vinegar to the water to help the egg white congeal, and crack the egg into a ramekin before adding it to the water. Stir the water with a spoon to form a whirlpool, then pour the egg directly into the whirlpool. 14. Cook for about 2 minutes for set whites and a runny yolk. When the egg is cooked, carefully remove it with a spoon or slotted spoon and place it on a paper towel or dishtowel to dry it slightly before setting it on top of the soup. 15. Serve a bowl of soup and add the egg on top. Season with a touch of salt and fresh cracked black pepper. Note: This recipe makes far more sautéed kale than you’ll need for just one portion of soup. But that’s because making a whole bunch of sautéed kale is an easy step you can take to make the rest of your meals for the week that much easier! The sautéed kale keeps very well in a container in the fridge and is perfect for adding to other soups and breakfast omelets.

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Link: http://www.fitnesshq.com/kale-quinoa-super-food-simple-paleo-soup/

Name: Kraut Breakfast Mix

Directions: 1. Slice up two cucumbers and one pack of your choice of deli meat. We list turkey on the ingredients list, but you can use ham, roast beef or really any deli meat that is Whole30/Paleo compliant. 2. Mix them in a bowl with the other ingredients. Refrigerate and eat within four days. Note: You can substitute green olives for black olives or use both.

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Name: Lemon Chicken Tenders

Directions: 1. Sprinkle salt and pepper over the chicken tenders. 2. Heat up coconut oil in a heavy skillet before placing tenders in the skillet. 3. Flip the tenders until they are cooked all the way through. Remove from heat. 4. Squeeze the lemons over the chicken to add a yummy tangy flavors. These tenders are great as lunches throughout the week or grab and go protein!

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Name: Lime Chicken

Directions: 1. Cook 1 pound of chicken breast in a skillet over medium heat with one tablespoon of ghee. 2. Add salt, pepper and poultry seasoning. 3. When done, remove from heat and squeeze the juice from two limes over the chicken

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Name: Maple Bacon Meatballs

Directions: 1. Cook your bacon in a cast iron skillet using 1 tablespoon of coconut oil. Once it’s crispy, pull it off the heat and lay it on a paper towel to drain the grease. Leave the cast iron skillet on low heat. 2. Mix up all the ingredients in a bowl with your hands. Form small 1-2 inch balls with your hands and then stick them in a cast iron skillet. 3. Let the meatballs cook for five minutes on one side and then use tongs to flip them over. Repeat the process until the meatballs are cooked all the way through. Then, sit them on a paper towel to drain.

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Link: http://www.fitnesshq.com/5-fall-recipes-for-the-clean-eater/

Name: Maple Chicken Meatballs

Directions: 1. Preheat the oven to 375 degrees F. 2. Line a cookie sheet with wax paper. 3. In a large mixing bowl, combine ground chicken, maple syrup, liquid smoke, the egg and salt and pepper. 4. Mix the ingredients well and then using your hands, form small, 1-2 inch balls. Place each one on the baking sheet. 5. Bake in the oven for 25 minutes or until the meatballs are cooked all the way through.

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Name: Muffaletta Frittata

Directions: 1.Combine all ingredients in a skillet over medium/low heat. Mix the eggs in until they are evenly distributed throughout the pan. 2. Cover the skillet and cook on low until the frittata is cooked all the way through, which will take approximately 15 minutes. Serve and enjoy.

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Link: http://www.fitnesshq.com/muffaletta-frittata-and-more-4-healthy-cajun-recipes/

Name: On the Go Lunch

Directions: 1. Place four ounces of grilled chicken or deli meat in a container along with an apple and 2 ounces of walnuts.

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Name: On the Go Protein Pack

Directions: 1. Place 1 boiled egg in a container with 4 ounces of grilled chicken or deli meat, 2 ounces of almonds and 2 ounces of raspberries.

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Name: Oven Roasted Beets

Directions: Preheat your oven to 300 degrees F. Clean your beets thoroughly and scrape off any remaining roots. Some people choose to peel them, but I’m all about maximizing my nutrients, so I left the skins on. Slice your beets up and spread them out on a cookie pan. In a small microwave-safe dish, heat up your coconut oil for 30 seconds or until it’s melted. Add your salt, pepper and rosemary to the oil and then use a brush to brush it over the beets. Roast in the oven for 25 minutes and bam, you’ve got yourself a delicious and nutritious snack.

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Link: http://www.fitnesshq.com/weird-food-wednesday-4-ways-to-cook-beets/

Name: Pablano Turkey Burgers

Directions: 1. Using clean hands, mix together ground turkey, onion, cilantro, garlic, pablano peppers, egg and salt in a large bowl. 2. Divide mixture and form into indicated number of patties. 3. Heat pan, melt ghee, and fry over medium-high heat for about 4 minutes on each side 4. Continue cooking until cooked through.

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Name: Paleo Breakfast Burritos

Directions: 1. Spray a skillet with a nonstick spray and then crack six eggs in the skillet. Add salt and pepper to taste. 2. Slice up a zucchini and a squash and add them to your egg mixture, stirring often to create scrambled eggs. Stir until the eggs are cooked though and the vegetables are soft. 3. Lay out your slices of turkey on a plate and cover them with spinach. step 1 4. When the egg mixture is fully cooked, mix in your salsa for a delicious treat. Spoon the mixture into the turkey and wrap it up like a burrito, and viola! You’re done!

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Link: http://www.fitnesshq.com/paleo-breakfast-burrito-recipe/

Name: Paleo Chicken Salad

Directions: 1. First things first, you need to make Paleo mayo. Go ahead and put your chicken breasts on to boil while you're working on this. I advise making up a batch to keep in your kitchen at all times because it's so useful. Whether you're using it as a mayo substitute or as a salad dressing, it's so versatile and helpful. You can make Paleo mayo simply using a whisk, but to truly get a mayonnaise-like texture, you'll need an emulsion blender. Combine a room temperature egg, the juice from half of a lemon, a cup of olive oil, 1/4 teaspoon of dijon mustard and a teaspoon of vinegar in a container and then use your emulsion blender to whip up some mayo-like goodness. 2. Once you've completed that step, set one cup of the mayo to the side for this recipe and store the rest. Be sure to use it within three to four days. Take your (fully cooked) chicken breasts out and shred them. Add the chicken shredding to your food processor and pulse it several times depending on how smooth you like for your chicken salad to be. 3. Chop up your pecans, grapes, apples and celery. Mix them in a bowl with the mayo and shredded chicken.

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Name: Paleo Red Pepper Spread Meat Sauce

Directions: 1. Start by browning your ground beef in a large pan. 2. Then, remove from the pan and give it a fine chop. If you are in a hurry, just break the meat up in the pan with your spoon. 3. Next add about a cup (8 ounces) of the red pepper spread and let simmer for a couple of minutes until it is warmed throughout. 4. That is really it for the meat sauce. Give it a taste at this point and make sure to season it to taste with sea salt. Serving Options There are a couple options for serving. First, as a Paleo friendly recipe, dress some chopped romaine lettuce or baby salad greens with some olive oil and serve the red pepper meat sauce over the greens as salad. Below, I also sprinkled a bit of parmesan cheese and fresh basil ribbons. Here is dish #2 – a salad with red pepper meat sauce: Like a traditional Italian (non-Paleo!) dish, you could serve this over some type of whole wheat pasta with some basil ribbons on top. This would work with spaghetti, macaroni or any other pasta. For our strict clean eating and Whole30 friends, you could also substitute pasta with spaghetti squash.

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Link: http://www.fitnesshq.com/paleo-red-pepper-spread-meat-sauce/

Name: Paleo Shepherd's Pie

Directions: 1. Preheat your oven to 350 degrees F. 2. Peel and slice your potatoes -- feel free to substitute sweet potatoes if you have an aversion to white potatoes. 3. Bring a pot of water to a boil and add the potatoes. 4. In a separate skillet, add the ground turkey and cook till brown. Drain off any excess grease and then add your chopped onion, rosemary, chopped carrots, celery and chicken broth and reduce heat, stirring frequently. 5. When your potatoes are cooked all the way through, add butter, salt and pepper and use a hand mixture to create mashed potatoes. 6. In a casserole dish, spread half of the mashed potatoes across the bottom. Expert tip: A fork is the easiest way to do this. 7. Create a second layer with the turkey and vegetable mix and then top that layer with the rest of the mashed potatoes. Garnish with parsley before cooking in the oven for 15 minutes.

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Name: Perfectly boiled eggs

Directions: 1) Fill a medium sized pot half full of water and bring to a boil. 2) Gently place eggs into the boiling water 3) Boil for 7 minutes for soft boiled eggs; 11 minutes for hard boiled. 4) Drain water and add cold water and let sit for 10 minutes to stop the cooking process. Serve immediately or store in the refrigerator for quick meals throughout the week. Note: the number of eggs is not important; boil as many as you need for the week.

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Name: Pistachio-Crusted Carrots

Directions: 1. Preheat your oven to 250 degrees F. 2. Combine shelled pistachios, parsley and mint into a food processor. Pulse until the nuts and herbs are blended together. 3. Add softened butter and lime zest to the food processor and pulse until the mixture forms a paste. 4. Peel and chop your carrots. 5. Lay the carrots on the baking sheet and spread the mixture around the pan. It will not spread easily -- this is fine. Leave clumps scattered around the pan. 6. Place the carrots in the oven for five minutes. After the five minutes, pull the carrots out and spread the now softened mixture throughout the carrots. 7. Place the carrots back in the oven for fifteen minutes before serving.

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Name: Pistachio-Crusted Pork Chops

Directions: 1. Use a food processor to finely chop the pistachios. Mix them with salt and set them aside. 2. In a small bowl, combine honey and lemon juice and also set aside. 3. In another small container, combine pepper, cayenne and cumin and a pinch of salt. 4. Slice your pork loin into inch-wide pieces. 5. Place the pork slices in a skillet or on an indoor grill over medium heat. Using your fingers or a brush, coat the meat with olive oil and the seasoning mixture on both sides. 6. Flip the pork slices occasionally until they are cooked all the way through -- it should take less than fifteen minutes. 7. Use a brush to coat one side of the pork loin chops with honey and then sprinkle them with pistachios. Cook that side for 1 to 2 minutes or until the outside is crispy. Repeat on the other side. 8. Serve and enjoy!

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Name: Pork and Veggie Quiche

Directions: 1. Preheat your oven to 350 degrees F. 2. Take your shredded or pulled pork and mix it in a bowl with a chopped head of broccoli, spinach, sliced mushrooms, salt and pepper to taste and paprika. Mix together and add in six eggs. Mix together quickly. 3. In a cake or casserole pan, rub down the sides with butter or olive oil before pouring the egg mixture in. Bake in the oven for 15-20 minutes or until the egg is cooked all the way through. When you pull it out of the oven, top with a pinch of cheddar cheese if your diet allows.

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Name: Pork Chop Bake

Directions: 1. Preheat your oven to 400 degrees F. 2. Tear off four squares of aluminum foil, each one approximately 12 inches by 12 inches. 3. Slice up your onion, potatoes and carrots. 4. In each piece of foil, place a porkchop and a quarter of the chopped vegetables. 5. Top with seasonings. 6. Bake in the oven for 45 minutes to an hour or until the pork chop has reached an internal temperature of 160 degress F.

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Name: Pot Roast

Directions: Season the pot roast with salt, pepper and garlic powder. (I don't measure this... simply get good coverage of the meat). Place roast into a crock pot and add two cups of beef broth. Cook for 10 hours. (Ideal for starting the morning so it will be ready at dinner time). After 10 hours, the meat should shred easily and provide meat for dinner recipes or grab 'n go lunches. Salt to taste.

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Name: Proscuttio and Kraut Wraps with a Boiled Egg

Directions: 1. Lay out your romaine lettuce, using each large leaf as a wrap. 2. Place a piece or two of proscuttio on each leaf. 3. Put a tablespoon of kraut on each wrap. Note: I usually used canned sauerkraut for everything, but for these, I'll spring for a flavored or pickled type like the kinds made by Osuke. 4. Top with mustard. Roll up for a quick and portable meal. Boiled Egg 1. Bring a pot of water to boiling. 2. Sit egg in the boiling water for 10-12 minutes. 3. Remove and let cool before peeling.

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Name: Roast beef

Directions:

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Name: Roasted Asparagus

Directions: 1. Preheat oven to 300 degrees F. 2. Take your bunch of asparagus and rinse it thoroughly. 3. Chop off the hard rubbery ends of the asparagus a few inches up from the bottom. 4. Lay the asparagus flat on a cookie pan. Using a spritzer, coat the vegetables with olive oil. 5. Add salt and pepper to taste. 6. Bake in the oven for fifteen minutes before serving.

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Name: Roasted Red Pepper Hummus

Directions: 1. In food processor blend two cans of chickpeas, one jar of drained roasted red peppers, some olive oil and a little salt. 2. Blend it. Eat it. Love it.

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Link: http://www.fitnesshq.com/healthy-super-bowl-snacks/

Name: Rosemary Roasted Carrots

Directions: 1. Preheat your oven to 400 degrees F. 2. Peel and slice 10 carrots "hotdog" style into long, slender pieces before placing them on a baking sheet or stone. 3. In a small container, combine olive oil, salt, pepper and rosemary. 4. Using a basting brush, coat each carrot stick with your oil and seasoning mixture. 5. Bake in the oven for 25 minutes.

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Name: Rosemary Roasted Turkey Breast

Directions: Note, this is a half of a turkey breast. If using a whole turkey breast, it will take more time to cook. 1) Preheat oven to 350 degress 2) Season turkey breast with salt, pepper and the rosemary 3) Insert a meat thermometer into the deepest part of the turkey breast 4) Bake until the internal temperature of the turkey reads 165 degrees (depending on the size this will take one to one and a half hours) Let rest for about 15 minutes then slice. Use right away in a turkey and vegetable meal or store for some quick protein in a grab 'n go meal!

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Name: Rosemary Shrimp Skewers

Directions: 1. Start with the cauliflower purée, as it will take the longest to make. Remove as many of the external leaves of the cauliflower as you can. Insert the point of your chef’s knife into the place where the leaves meet the core, and cut all around to remove the leaves from the core. When you have removed as many of the leaves as you can, discard them. Place the cauliflower on its base and cut it in half. 2. You will only need one half for this recipe, so save the other half in the fridge for another dish. Because the cauliflower will be cooked and then puréed, you can keep some of the core. But do remove the harder, exterior core and any remaining leaves. To do this, cut a wedge of the core out of the bottom of the cauliflower. 3. Break the cauliflower into manageable pieces, and then break it into florets. Ideally, all the florets should be about the same size so that they cook evenly, but no need to make yourself crazy! Just break them where they break naturally. 4. Get all of the kids into the pool, uhhh… I mean a small pot or saucepan that has a lid. And the milk and the water. Depending on the size of your pot, you may have to add slightly more or slightly less liquid. What you want is to cover the cauliflower as best you can with liquid. Next, add the nutmeg, and season with salt and pepper. 5. Grab your garlic cloves and peel them. For this recipe, you’ll be leaving them whole. Toss them in the pool! Add them to the pot with the cauliflower and stir to combine all the ingredients. Cover the pot with a lid. Heat over medium heat until the liquid reaches a simmer, then reduce the heat to low and cook for 20-30 minutes, until the cauliflower is fork-tender. 6. In the meantime, you can move on to the shrimp. Use scissors or your hands to break the rosemary into manageable skewers. If you’re going to be cooking these inside, make sure the skewers are no longer than the diameter of your pan. Also, pick the narrowest stalks you have, otherwise you’ll risk tearing the shrimp when you skewer them. It’s very important to have fresh rosemary for this recipe. The rosemary branches will serve as the skewers for the shrimp, and they’ll impart a nice, mild flavor. If you use dried rosemary stalks, the flavor may be too pronounced and overpower the shrimp, and you also run the risk of the branches burning, particularly if you’re cooking the skewers over an open flame. rosemary shrimp and cauliflower puree. 7. Press the skewer into the back of the shrimp. This is easiest with deveined shrimp, which you can purchase at most fishmongers, because you’ll just be pressing the skewer into the break that already exists in the shrimp from the deveining process. Press the skewer all the way through the shrimp, and carefully slide the shrimp up to the top of the skewer, leaving about an inch of rosemary branch at the top. Continue skewering shrimp onto the branches. 8. When the cauliflower is tender, use a large spoon to remove it from the liquid. This will allow you to control the thickness of your purée. Place the cauliflower and whole garlic cloves in a large, heat-safe bowl, keeping the liquid nearby in case you need to add some to loosen your purée. Add half of the butter to the warm cauliflower. 9. Use an immersion blender to blend your purée. This can also be done with a blender, but bear in mind that hot liquids tend to rise in a blender, so be very careful! Blend until you have a very smooth purée. Season to taste with salt and pepper. Note: You can decide how smooth and thick you would like the finished purée to be. Note that the purée can now be refrigerated or even frozen and reheated to enjoy at a later date. 10. Time to cook the shrimp! Melt the butter in a skillet set over high heat. Cook on one side until the shrimp just start to become pink. This will take about a minute or two. When the shrimp are pink, pick up the skewer and flip it over so the shrimp can cook on the other side. This is where that extra inch or so of rosemary comes in handy! Cook until the shrimp are just cooked through and slightly brown on the outside. Serve a mount of hot purée in the center of each plate. Top with the shrimp skewers and a garnish of rosemary. This dish can just as easily be served as an appetizer or as a main. Also, if you’re avoiding dairy, you can easily cook your shrimp in a bit of coconut oil and use soy milk or a neutrally flavored almond or oat milk to make the purée. You can even make it just with water if you prefer, but in that case, you may want to roast the garlic beforehand to add a bit more flavor to the finished dish.

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Link: http://www.fitnesshq.com/paleo-shrimp-recipes-rosemary-shrimp-skewers-cauliflower-puree/

Name: Salmon with Brown Sugar Rub

Directions: 1. In a small bowl, combine rub seasonings. 2. Rub one side of each filet down with the rub. 3. Place the filets in a skillet or steam pan with the seasoned side facing up. Cook for five minutes on medium heat and then flip. 4. Cook for another five minutes before serving

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Name: Salmon with Pear and Walnut Chutney

Directions: 1. On an indoor grill or flat grilling pan, place two salmon filets over low heat. 2. Season the filets with salt, pepper and any other seasonings or rubs of choice. 3. Add a chopped pear and walnuts to your food processor and pulse a few times, creating a chunky sort of relish. 4. When the salmon is cooked all the way through, top it with the chutney and serve.

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Name: Salsa

Directions: 1. Finely chop up two tomatoes, 1 yellow onion, and a bunch of cilantro. 2. Add salt and lime juice. 3. Add some cumin if you are feeling a bit crazy. Enjoy!

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Link: http://www.fitnesshq.com/healthy-super-bowl-snacks/

Name: Sausage and Pepper Medley

Directions: 1. Heat up 1 tablespoon of coconut oil in a skillet over medium heat. Chop up half of a white onion and one clove of garlic. Add them to the skillet and cook for 4-5 minutes or until the mixture is fragrant and slightly browned. 2. Chop up three peppers and two turkey keilbasa sausages. Remember, if you're on Whole30, you need to check all of your sausage ingredients carefully or substitute with a different meat. Once your onions and garlic are ready, add the peppers and sausage to skillet and cook for ten minutes, stirring often. 3. In the same skillet, fry four eggs using the leftover coconut oil. 4. Divide the sausage mixture into containers (this will make 3-4 servings) and top each one with a fried egg. Add salt and pepper to taste.

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Name: Sausage and Salsa-Stuffed Mushrooms

Directions: 1. Preheat your oven to 350 degrees F. 2. Brown 1 pound of ground pork. 3. Rinse your portabella mushroom caps gently before using a spoon to remove the black gills on the under side. Once they are cleaned out, set them aside. 4. Once your pork has cooked thoroughly, drain it and add Italian seasoning, salt, pepper and garlic powder. Mix together thoroughly. 5. Add in spinach to the mixture, stirring thoroughly. 6. Spoon the mixture into the mushroom caps before placing them in the oven. If you have any leftover, save it in the refrigerator to create a Pork Egg Scramble later. Bake for 25 minutes or until the mushrooms are soft. 7. Serve with a dollop of your favorite salsa on top.

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Name: Sausage and Spinach Soup

Directions: 1. Start by melting one tab of butter in a large soup pot and the brown your sausage on both sides. (I like these heavy colorful pots like the one pictured). In a hot pan, this should take about five or six minutes. 2. While the sausage is browning, finely chop the onion. Remove the sausage from the pot and melt the second tab of butter. Now saute the onions in the same pot. 3. Cook the onions for around five minutes on high heat. While the onions are cooking, finely chop the sausage using a chopper. I like this step because it infuses the sausage flavor throughout the soup and amps up the taste! Boom! 4. After the onions are starting to get translucent, add the lamb (or ground beef) to the pot and sprinkle a healthy dose of italian seasoning on the meat. Cook the meat thoroughly and use a wooden spoon to make sure it is broken up into smaller bit sized pieces. 5. After the meat is cooked, add back the sausage and enjoy the smell of all those herbs and meat and onions getting cozy in your pot. 6. We are now getting close to being done!! Next pour in the quart of chicken stock. Note here that this recipe doesn’t include any extra salt. I’ve used the regular chicken stock that already has a good bit of sodium included. This is enough salt to make the soup taste great and keep it from being too salty. As always though you can taste it when you are done and see if you need to add some salt. 7. Then add the can of tomato sauce to give the soup some color and a richer taste. 8. Now the soup is basically done. Bring it to a boil and then let it simmer for anywhere from 15 min (if you are in a hurry) to one hour. It honestly will taste delicious right now, but let it simmer for a bit until you are ready to serve it. 9. Now… in order to give this soup an extra nutritional punch we’ll serve the soup over spinach which is high in vitamin A and K and all kinds of good things. Hey Popeye! Take a handful of spinach and chop it finely and place it in a serving bowl. Having it in small pieces like the meat, will make the soup easier (and more fun!) to eat. (Note: I like to add the spinach to the actual serving bowls, but if you want you can just finely chop the whole bag and stir it all into the soup. Don’t worry that it will be too much. It will quickly cook down and won’t overwhelm the soup.) 10. Lastly ladle a generous serving of the steaming hot soup over the spinach and let it sit for just one minute. The spinach will cook down and leave you with a fresh taste that is bright and full of nutrition.

Credit: FitnessHQ

Link: http://www.fitnesshq.com/simple-paleo-soup-sausage-and-spinach/

Name: Sausage, Egg and Kraut Medley

Directions: 1. Slice up your chicken apple sausages into small pieces. 2. Melt one tablespoon of coconut oil in a skillet and add sausage, eggs and kraut. 3. Cook for ten minutes, stirring often and in turn, creating scrambled eggs. Add salt and pepper to taste.

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Name: Sauteed Baby Bok Choy

Directions:

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Name: Sautéed Cabbage and Carrots

Directions: 1. Cut up 1/2 head of cabbage. Save the rest for something else. 2. Cut up 4 large carrots. 3. Melt one tablespoon of coconut oil in a skillet. Add chopped onion, cabbage and carrots. Cook until mix becomes soft and then remove from heat

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Name: Sauteed Spinach

Directions: 1) Thaw out frozen spinach either overnight or throughout the day 2) Thoroughly drain spinach by squeezing it in your hands or using cheese cloth or hand towel. 3) Heat small pan and melt ghee over medium heat. 4) Add spinach to the pan and saute for about 5 minutes. Use as a simple side dish for breakfast, lunch or dinner! For additional flavor, top with fresh salsa or some type of clean store bought salsa.

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Name: Sesame Seed Crusted Chicken

Directions: 1. Take your chicken breast and place them between two pieces of plastic wrap. Use a meat tenderizer to beat them until they're approximately 1/2 inch thick. 2. Crack an egg into a container. In a separate container, place your sesame seeds. 3. Rub each piece of chicken down with salt, pepper and paprika. 4. Dredge the chicken through the egg and then through the sesame seeds. 5. Place them in a skillet over medium heat with melted coconut oil, cooking until each side is golden brown.

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Name: Shrimp and Mushroom Linguine

Directions: 1. Preheat your oven to 350 degrees F. 2. Take a spaghetti squash and cut it in half long ways (or hot dog style). Be careful -- spaghetti squash are hard to cut. 3. Clean the seeds out of the inside and throw them away. Rub the outer rim with olive oil, salt and pepper. Bake in the oven for 20 minutes. 4. Meanwhile, in a skillet, place chopped mushrooms and shrimp over medium heat. Season and cover with a lid, stirring frequently for about 15 minutes. 5. Once the squash is done, pull it out of the oven and allow it to cool before scraping the noodles out. Serve the shrimp and mushroom mixture over the noodles.

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Name: Shrimp n' Veggies

Directions: 1. In a large skillet, combine coconut oil, shrimp, mushrooms and broccoli over medium heat. 2. Cover with a lid and cook for ten minutes before serving.

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Name: Shrimp Scampi

Directions: To Start - Pre-heat oven to 350 degrees - Put the ghee in a glass baking dish (8x8 or 12x9) and put in the oven immediately to melt ghee - Smash, peel and finely chop garlic. 1) Peel shrimp 2) Sprinkle with parsley (dried or fresh Italian parsley) 3) After butter is melted, place garlic and shrimp into glass baking dish 4) Bake for 15 minutes or until shrimp is completely pink and white (not translucent)

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Name: Shrimp Skewers

Directions: 1. Peel some shrimp 2. Season with Old Bay 3. Put them on a skewer (metal or soaked wood), and grill those puppies. 4. If you don't have a grill or can't get outside, broil them instead. Either way cook for around 3 minutes on each side.

Credit: FitnessHQ

Link: http://www.fitnesshq.com/healthy-super-bowl-snacks/

Name: Simple Asian Stir Fry

Directions: 1. Combine broccoli, carrots, beef stew meat, onion, garlic and coconut aminos in a skillet over medium heat. Cook for 15-20 minutes, stirring occasionally. Avoid overcooking so your meat won't be rubbery. 2. Rice your cauliflower. Bring a small pot of water to a boil and cook the caulirice in the pot for five to ten minutes or until it's soft. 3. Serve the stir fry over a bed of rice.

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Name: Simple Beef Skillet

Directions: Pre-prep - Finely chop the onion - Rough chop (larger pieces) the two tomatoes and salt them (tomatoes need salt!) 1) Heat a large skillet over medium/high heat and add the 1 tablespoon of ghee 2) Add the onion and saute for about 3 or 4 minutes 3) Push onion to the outer edge of the pan, and push ground beef down in the center 4) After about five minutes flip or stir the beef to cook through. 5) After beef is browned, stir and throughly mix with onion. 6) Add the complete bag of spinach. It will pile up a good bit, but will wilt quickly 7) Stir in spinach a few times to wilt it all into the mix 8) Reduce heat and add the tomatoes, cook for another minute or two, just enough to warm up the tomatoes. 9) Salt the entire skillet to taste. Enjoy!

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Name: Simple Pan-Seared Pork Chops

Directions: 1) Season pork chop with salt, pepper, and garlic powder 2) Add ghee to pan over medium heat 3) Fry pork chops for about four minute on each side 4) Let rest for about five minutes and serve

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Name: Simple Scramble Eggs

Directions: 1) Over medium/high heat, melt ghee in a sauce pan 2) Crack two eggs directly into pan and scramble 3) Cook to desired doneness. Season with salt and pepper. Brilliant I know! :-)

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Name: Slow Cooker Chicken Zoodle Soup

Directions: 1. In a crockpot, combine chicken broth, green beans, water, coconut milk, celery, carrots, chicken tenderloins and spices. 2. Using a spiralizer, create zoodles with two zucchinis and place them into the crockpot. 3. Cook on low heat for six to eight hours.

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Name: Southwest Egg Scramble

Directions: 1) Finely chop onion and red bell pepper 2) Heat pan to medium/high heat and add ghee 3) Saute onion and pepper for five minutes until onion is translucent 4) Remove from pan 5) Beat 4 eggs in a bowl 6) Add one more tablespoon of ghee and pour eggs into pan 7) Scramble in pan at medium/high heat until they reach desired doneness 8) Mix eggs with vegetables 9) Sprinkle with finely chopped cilantro.

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Name: Spaghetti with Meat Sauce

Directions: 1. Preheat your oven to 350 degrees F. Cut your spaghetti squash in half and clean out the seeds in the middle into the trashcan. Rub the inner edges down with olive oil and salt and pepper. Place them face down on a baking sheet and bake for thirty minutes or until the flesh of the squash is soft. 2. In a skillet, melt on tablespoon of coconut oil. Slice up half of one white onion and two cloves of garlic. Add them to the skillet and cook them until they're brown. Add in washed mushrooms and cook for five minutes or so until they're done. Remove from heat. 3. In a separate skillet, brown your ground beef until it is cooked all the way through. Once you drain your grease off, put the meat back into the skillet and add the onion, garlic and mushroom mixture. Add in one can of tomato paste, one container of tomato sauce and 1 1/2 tablespoons of Italian seasoning. Bring the sauce to a simmer and put a lid on it, stirring occasionally. 4. Once your spaghetti squash is finished cooking, pull it out of the oven. Once it's cooled down enough to touch, use a spoon to pull the noodles out of the squash by scraping the insides (similar to how you would clean out a pumpkin, except the insides are fibrous in a spaghetti squash) 5. Mix the two together or serve the noodles and sauce separately.

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Name: Spicy Red Cod Puttanesca

Directions: 1. Preheat your oven to 350 degrees F. 2. In a skillet over medium heat, heat up your butter before adding garlic, tomatoes, black olives, basil, capers, mint and red pepper flakes. 3. Cook the sauce for three to five minutes. 4. Add your cod to a slightly greased oven-safe dish. Season with salt and pepper before adding the sauce on top. 5. Cover the oven-safe container with aluminum foil and bake in the oven for 15 to 20 minutes or until the fish is cooked all the way through.

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Name: Spicy Tuna Cakes

Directions: 1. Preheat the oven to 350°F, and use a brush to grease a 12-cup regular sized muffin tin with one tablespoon of melted ghee. 2. In a large bowl, mix together the tuna, scallions, and cilantro. Add the mashed sweet potato to the tuna mixture, and gently combine. 3. Then, mix in the lemon zest, jalapeño, the remaining two tablespoons of ghee, eggs, and red pepper flakes. Season with salt and pepper to taste. Not sure if you’ve added enough S&P? Take a small portion and fry up a little pancake to see if the seasoning is right! I use my hands to mix everything together because that way I can make sure that the fish chunks aren’t overly broken up. 4. Scoop a quarter cup of the mixture into each greased muffin tin cup and flatten with the back of a spoon. 5. Bake the tuna cakes for 20-25 minutes or until an inserted toothpick comes out cleanly. 6. Transfer the cakes to a wire rack to cool. The easiest way I’ve found to get them out is to put the wire rack on top of the muffin tin, flip everything upside-down, and tap them gently on the counter. Voilà! 7. Grab a lemon wedge and squeeze some juice on your tuna cake before your pop it in your mouth. They’re fantastic right out of the oven. Alternatively, store them in the fridge in a air-tight container for up to four days, and when you’re ready to eat, skillet-fry the cakes in some melted fat over medium heat. Crisp the edges, and you’re good to go.

Credit: Nom Nom Paleo

Link: http://nomnompaleo.com/post/91332244628/spicy-tuna-cakes

Name: Steamed Broccoli

Directions: 1. Cut up one head of broccoli into small flourets. 2. Place in a pot over medium heat and cook until the florets are soft and tender. Cook longer or shorter depending on your preference.

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Name: Stuffed Buffalo Peppers

Directions: 1. Preheat your oven to 350 degrees. Chop up your chicken into cubes while your coconut oil melts in a skillet on medium heat. Once your chicken is cubed, throw it into a skillet with all of your spices. 2. While your chicken cooks, cut the top off your peppers and clean them out. 3. Once your chicken is cooked all the way through, turn your heat on low and add the buffalo sauce. Add more or less sauce to your liking – our favorite brand is Frank’s Red Hot Sauce, but you can use your favorite sauce. Cover for five minutes and let the chicken marinate. 4. Once your oven is preheated, take the peppers and fill them with the chicken. Stick them in the oven for about twenty minutes or until the peppers are soft. Take out and serve Less Healthy: Add feta cheese on top before putting in the oven More Healthy: Mix in sliced mushrooms and spinach when you add the chicken

Credit: FitnessHQ

Link: http://www.fitnesshq.com/5-fall-recipes-for-the-clean-eater/

Name: Sweet and Sour Crunch Salad

Directions: 1. Preheat your oven to 300 degrees F. Chop up one bulb of fennel. 2. In the microwave, melt 1 tablespoon of coconut oil. Mix the oil with mustard powder and parsley once you pull it out of the microwave. 3. Place the chopped fennel on a baking sheet and brush the coconut oil mixture on top. Bake in the oven for 20 minutes. 4. Chop up a grapefruit. 5. Chop up your pecans. 6. Once the fennel bulb has finished cooking, combine the ingredients in a bowl and toss before serving.

Credit: FitnessHQ

Link: http://www.fitnesshq.com/weird-food-wednesday-cooking-with-fennel/

Name: Sweet and Spicy Asian Wings

Directions: 1. Before getting started, I like to cut my chicken wings, especially for a party. Simply cut the tip of the wing off at the joint and then split the rest by cutting at the larger joint. You should have three pieces. You can discard the tip or leave it to make stock. Set the chicken wings in a bowl. 2. Next, mix the soy sauce, honey, red pepper flakes, garlic, ginger, sesame oil and paprika in a bowl. Whisk it all together. Pour half of the mixture over the chicken wings and let them marinate for about 15 minutes on the counter. 3. Preheat the broiler. 4. Lay the marinated chicken wings on a cookie sheet and bake under the broiler for about 10 minutes, flipping halfway through. Keep on eye on them because the sugar in the honey tends to burn faster than other ingredients and you don’t want these to be charred. 5. When they’re cooked through, toss them in the remaining sauce, sprinkle with chives and sesame seeds and serve.

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Link: http://www.fitnesshq.com/healthy-super-bowl-snacks-baked-chicken-wings/

Name: Sweet Potato and Bacon Bites

Directions: 1. Cook half a pound of bacon in a skillet. When done, sit to the side on a papertowel to drain and cool. 2. In the same skillet using the bacon grease, add 2 cubed sweet potatoes. Cook for 10-15 minutes or until the potatoes are soft. 3. Take kitchen shears and chop up the bacon into small pieces before adding it back to sweet potato mixture. Add salt and pepper to taste.

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Name: Sweet Potato and Pepper Bake

Directions: 1. Preheat your oven to 400 degrees F. 2. Peel and cube your sweet potatoes. 3. Lay the sweet potatoes across a greased baking sheet and put in the oven for 25-30 minutes. 4. In the meantime, cut the heads off your sweet peppers and clean out the seeds. 5. Slice the peppers into small pieces. 6. Melt your ghee in a small, microwave-safe container. 7. After the 30 minutes are up, pull the potatoes out and add the peppers to the baking sheet. Coat with ghee and put back in the oven for another 10-15 minutes or until the potatoes are soft. 8. Salt and pepper to taste.

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Name: Sweet Potato Bites

Directions: 1. Preheat the oven to 400 degrees F. 2. Slice the sweet potato/yam in slices of about 1/4 inch to 1/2 inch of thickness. 3. Coat with coconut oil and place on a baking sheet. Give them a pinch of salt. 4. Bake for between 30-40 minutes, until the bottoms are brown and the sweet potatoes are soft. 5. Remove from heat and top with about 1 teaspoon of cheese, one to two walnuts (or a sprinkle if they’re chopped), and one to two dried berries. Drizzle honey over them to finish. Serve and watch them disappear. Just as a tip, I usually make a triple batch of these as no one eats just one!

Credit: FitnessHQ

Link: http://www.fitnesshq.com/healthy-side-dishes-for-the-holidays/

Name: Sweet Potato Fries

Directions: 1. Preheat your oven to 350 degrees F. 2. Take your sweet potatoes and slice them into fry-like pieces. Note: Sweet potatoes are notoriously hard to slice, so be sure you have a sharp knife and that you're being safe. 3. In a gallon size bag, mix two tablespoons of olive oil and salt and pepper to taste. 4. Put your sliced potatoes in the bag and shake them around until they're thoroughly coated. 5. Place your coated potatoes on a cookie pan and cook them in the over for 20-25 minutes or until the potatoes are soft.

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Name: Thai Chicken Soup

Directions: 1. In a large stockpot, cook the chicken in a little coconut oil. Cook until the chicken starts to brown and is cooked through. 2. Add the chopped Vidalia onion, carrots and garlic. Sauté for 4-5 minutes and then add the ginger and chicken broth. 3. Bring the soup to a low boil and let it simmer for about 25 minutes, or until the carrots are tender. 4. Add the chopped chard, cilantro, lemon juice, green onions and coconut milk. Continue cooking for about 10 more minutes. Check for salt and adjust accordingly. Now you're ready to serve it.

Credit: Delicious Obsessions

Link: http://www.deliciousobsessions.com/2010/11/thai-chicken-coconut-soup/

Name: The Easiest Turkey Paleo Chili

Directions: 1. First things first, mix your chili seasoning up. You can of course buy the pre-made packets at the store, but if you want to avoid additives, this an easy alternative. Mix the following ingredients in equal parts: Paprika Chili powder Red pepper powder Garlic powder Onion powder I’m not a big spicy person, so I slack on the chili powder just a tad. If you have extra, put it away for another day! 2. Chop up your onion while your coconut oil melts in a stock pot over medium heat. Add them in and let them brown. While you’re waiting, chop up your zucchini and the pepper. 3. After the onions are browned, add in your turkey and brown it. Throw in your peppers and zucchini and let me them cook for about five minutes. 4. Once the vegetables are soft, add in your tomatoes, your tomato paste, your cup of water and your seasonings. Give it a taste (make sure your meat is cooking ALL the way through!) and if everything is to your liking, let it simmer for about two hours. Less Healthy Alternatives: Add corn and cubed sweet potatoes, garnish with cheddar cheese when you’re done.

Credit: FitnessHQ

Link: http://www.fitnesshq.com/5-fall-recipes-for-the-clean-eater/

Name: Trashcan Veggie Soup

Directions: Brown your meat in a skillet and then drain it. Combine the meat in a stockpot with all of the other ingredients and let it cook on medium heat for thirty minutes. Then, let it simmer and thicken for as long as you would like. More Healthy: The beauty of this soup is that you can literally add any vegetables you have laying around the house or in your crisper. Broccoli, zucchini, asparagus, spinach, Brussels sprouts, corn, cabbage, tomatoes – anything that you want to use before it goes bad, hence the name “Trashcan Veggie Soup.” Yeah, you can thank me later! You can also use ground chicken or ground turkey if you are trying to cut back on red meat or don’t happen to have any lying around.

Credit: FitnessHQ

Link: http://www.fitnesshq.com/paleo-soups-recipes/

Name: Tuna Salad Wraps

Directions: 1. Take your lettuce and pull off the large leaves, laying them out to use as wraps. 2. Combine your tuna with Paleo Mayo (directions below) 3. Spoon the tuna salad mixture into wraps and serve. Paleo Mayo: 1. I advise making up a batch to keep in your kitchen at all times because it's so useful. Whether you're using it as a mayo substitute or as a salad dressing, it's so versatile and helpful. You can make Paleo mayo simply using a whisk, but to truly get a mayonnaise-like texture, you'll need an emulsion blender. Combine a room temperature egg, the juice from half of a lemon, a cup of olive oil, 1/4 teaspoon of dijon mustard and a teaspoon of vinegar in a container and then use your emulsion blender to whip up some mayo-like goodness. Use 1/2 cup of the Paleo mayo for this recipe and store the recipe.

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Name: Two Eggs and Sausage with a Green Apple

Directions: 1. Cook two eggs to your liking by scrambling, frying, etc. Add salt and pepper to taste. 2. Slice up two pieces of Aidells Chicken Apple Sausage and cook them in a skillet for five to ten minutes. 3. Slice up a green apple and serve all three together.

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Name: Veggie Delight Scrambled Eggs

Directions: 1. This recipe is an opportunity to clean out the leftover vegetables you have in your refrigerator. Combine six eggs in a skillet with whatever you can think of -- zuchinni, mushrooms, onions, spinach, avocados, squash, kale -- the more the merrier. Add salt and pepper to taste and scramble before serving.

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Name: White Chicken Soup

Directions: 1. Slice up your onion and garlic and place them in a skillet with coconut oil over medium heat. Cook until translucent. 2. Add in your ground chicken, salt, pepper, ginger and parsley. 3. Peel and slice potatoes before adding them to the skillet. Cover the skillet until the chicken is cooked entirely, stirring frequently. 4. Add chicken broth and water and bring to a boil. 5. Reduce heat and add in spinach before serving.

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Name: Zoodles with Pesto

Directions: 1. Peel three zucchinis and chop off the ends. 2. Using a spiralizer, create noodles. 3. In a saucepot over medium heat, boil the noodles for three to five minutes before draining. 4. In a food processor, combine brazil nuts, basil, lemon juice, salt, pepper, garlic powder and olive oil. Pulse until the mixture is a fine, pesto-like consistency. 5. Serve the pesto over the noodles.

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Name: Zucchini and Squash Oven Bake

Directions: 1. Preheat your oven to 350 degrees F. 2. Slice your zucchinis and squash. Try to make your pieces approximately the same size so that they will cook evenly. 3. In a gallon size bag, mix your olive oil, salt and pepper to taste. 4. Toss the zucchini and squash in the bag until they are thoroughly coated. 5. Place the zucchini and squash on a pan and bake them in the oven for 20-25 minutes or until they're soft.

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