Chicken Burrito Bowl

Try making this Chicken Burrito Bowl for your next dinner option! Organic jasmine rice supports heart health, is a great source of healthy carbohydrates, and promotes regular bowel movements. Chicken is an excellent source of protein and helps boost immunity. Organic black beans are a great source of fiber, help lower cholesterol, and help with weight management. Enjoy!

Ingredients:

• 1 chicken breast

• 1 can of organic black beans

• ½ can of organic corn

• 1 tomato, diced

• 2 garlic cloves, diced

• ½ zucchini, sliced

• ½ bunch coriander, chopped

• ½ onion, diced

• ½ capsicum, diced

• 1 cup organic brown jasmine rice

• ½ cup dairy-free Mexican-style cheese

• ½ cup chopped lettuce

• 2 tablespoons organic coconut aminos

• 2 tablespoons chipotle tabasco

• Coconut Oil

Instructions:

1) Cook rice according to package instructions and add to a small bowl. Set aside.

2) Marinate chicken in coconut aminos and chipotle tabasco for a least 2 hours before cooking. In a pan with melted coconut oil, cook chicken breast. After fully cooked, slice into cubes. Set aside.

3) In a separate pan, sauté zucchini, onion, capsicum, and garlic. Once veggies are cooked, add black beans and corn to pan. Place lid on pan and turn heat to low to allow the black beans and corn to warm up.

4) Place diced tomato in a small bowl. Add coriander and mix.

5) Place cooked rice at the bottom of your serving bowl. Top with chicken, cheese, lettuce, sautéed vegetables, black beans, corn, and tomato/coriander mixture and enjoy!

Shrimp Tomato Salad

Try making this Shrimp Tomato Salad for your next dinner option! Shrimp is a great source of protein, supports immune function, and is low in calories. Tomatoes reduce the risk of heart disease, promote digestion, and reduce the risk of infection. Spring mix provides nutritious leafy greens that are high in vitamins, fiber, and antioxidants. Serve this Shrimp Tomato Salad during any occasion and enjoy!

Ingredients:

For the Shrimp

• ½ lb raw shrimp (peeled and deveined tail-off)

• 1 tbsp coconut oil

• Salt and pepper

For the Salad

• 4 cups spring mix (washed and chopped)

• 1 cup cherry tomatoes (cut in half)

• Fresh parsley

For the Dressing

• 1 tbsp freshly squeezed lemon juice

• 3 tbsp olive oil

• 1 tbsp Dijon mustard

• Salt and pepper

Instructions:

1) Pat shrimp dry with paper towels, add in a medium bowl.

2) Add salt and pepper and stir.

3) In a skillet, heat coconut oil over medium-high heat. Add shrimp and cook for about 1-2 minutes on each side until they are cooked through. Set aside.

4) In a large bowl, add spring mix, cherry tomatoes, and cooked shrimp.

5) In a mason jar, pour freshly squeezed lemon juice, olive oil, and Dijon mustard. Add salt and pepper to taste. Stir until combined.

6) Pour dressing over salad, top with fresh parsley and enjoy!

Spaghetti Squash Bolognese

Try making this Spaghetti Squash Bolognese for your next dinner option! Squash offers an extensive list of benefits for your health, as it is rich in vitamins A, C, and B6, is an excellent source of potassium, and supports gut health. Grass-fed ground beef is an excellent source of iron and improves immune function. Tomatoes support bone health and promote digestion. Serve this gluten-free Bolognese with garlic bread and enjoy!

Ingredients:

• 1 medium spaghetti squash

• 2 large carrots, peeled and diced

• 2 celery ribs, diced

• 1 yellow onion, diced

• 6 cloves garlic, minced

• 1 lb grass fed ground beef

• 1 lb ground pork

• 28 oz crushed tomatoes

• 2 cups chicken broth

• ½ cup full fat coconut milk

• ¼ cup balsamic vinegar

• ½ teaspoon dried thyme

• 1 teaspoon dried oregano

• 3 dried bay leaves

• Coconut Oil

• 1 teaspoon salt

• Black pepper to taste

Instructions:

For the squash

1) Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Cut squash in half lengthwise and scoop out seeds and strings. Brush inside of squash with melted coconut oil, sprinkle with salt and pepper.

2) Position squash face down on baking sheet and roast for 20-25 minutes, depending on preference for softness.

3) Use a fork to scrape “spaghetti” strands from the cooked squash and place in a serving bowl.

For the sauce

1) Heat a large pot over medium high heat. Add 1 tsp of coconut oil, celery, carrots, onion, and minced garlic. Cook for 3-4 minutes until onions become transparent.

2) Add ground beef and ground pork. Sear meat until browned, breaking it up as it cooks.

3) When meat is cooked, add crushed tomatoes, dried herbs, balsamic vinegar, chicken broth, salt, and pepper. Stir to combine.

4) Bring sauce to a boil, then reduce to a simmer. Let Bolognese sauce simmer uncovered for 15-20 minutes.

5) Once sauce is done simmering, add coconut milk and stir. Season with salt and pepper to taste.

6) Serve sauce over spaghetti squash. Garnish with fresh parsley and a sprinkle of your favorite cheese and enjoy!

Coconut Lime Chicken

Try making this Coconut Lime Chicken for your next dinner option! Chicken serves as an excellent source of protein and supports healthy bones. Coconuts offer an extensive list of benefits including boosting brain health, supporting healthy digestion, lowering bad cholesterol, and providing your body with a beneficial amount of antioxidants. Limes will add a boost of flavor to this recipe, while also providing you with a rich source of Vitamin C. They also help prevent the development of kidney stones and maintain healthy blood sugar levels. Incorporating ginger into your diet will help reduce both constipation and chronic pain. Enjoy!

Ingredients:

• Six chicken cutlets

• 1 tsp ground paprika

• ½ tsp black pepper

• 2 tsp sea salt

• 2 tbsp coconut oil

• 1 yellow onion, diced

• 4 tsp peeled ginger

• 3 garlic cloves, chopped

• 2 large tomatoes, chopped

• 1 tbsp tomato paste

• 1 13.5 oz can coconut milk

• 1 tbsp maple syrup

• ¼ cup fresh basil, chopped

• 1 tbsp fresh lime juice

Instructions:

1) Coat the chicken with paprika, pepper, and 1 tsp of the sea salt.

2) Heat 1 tbsp of the coconut oil in a large skillet over medium-high heat.

3) Once coconut oil is melted, cook each side of the chicken cutlets until golden brown and fully cooked through. Once all cutlets are cooked, transfer them to a dish with a lid to keep warm.

4) Over medium-high heat, melt the remaining 1 tbsp of coconut oil in the same large skillet. Cook the chopped white onion for about 5 minutes or until tender.

5) Toss in the ginger and garlic cloves and cook for an additional 1-2 minutes.

6) Add in the chopped tomatoes and tomato paste. Stir frequently and cook for about 2-3 minutes or until the chopped tomato has softened.

7) Pour in the coconut milk and maple syrup. Add in the remaining 1 tsp of sea salt. Bring mixture to a boil.

8) Transfer the chicken cutlets into the skillet while the mixture is still boiling and cook for an additional 2 minutes or so.

9) Remove from heat and top with chopped basil and lime juice.

10) Allow to cool before serving and enjoy!