Chicken Breakfast Sausage PattiesA great way to make a healthier breakfast sausage patty with chicken or turkey and some added tasty items to make it flavorful and fun!Keto Cauliflower Everything BagelsThis recipe allows you to enjoy a traditional recipe without the empty calories of white flour. Enter these keto, gluten-free, low-carb everything bagels that are quick and easy to make and cure your bagel cravings without the guilt and with a dose of healthy nutrients.Caramelized Pork and Black Rice WrapsLet's make some healthy, but oh-so-yummy wraps! Black rice keeps is lower in carbs while the cabbage wraps curbs the carb content. Make extra pork tenderloin and use it in spring rolls or salad for the week!Crispy Coconut Rice with Sweet and Spicy ChickenThis recipe is gluten-free, dairy-free, and full of flavor. it also has us using those leftovers to make crispy rice with and add in chicken and veggies to make it a balanced, healthy meal. Pre-chopped slaw makes this prep time shorter.
MEAL PREP TIP: make multiple meals instead of mixing all of these together by keeping all 3 sections separate to use them in a variety of recipes.
MY EXAMPLE OF REPURPOSING IT ALL: The chicken would be great in cabbage wraps with stir fry veggies, the rice is fantastic for breakfast with an egg on top, the slaw can be added to anything, and so much more!Buffalo Cauliflower HummusThis low-carb, gluten- and dairy-free dip is amazingly tasty without any guilt. The buffalo sauce you use can be mild or spicy too! Try this with raw veggies, baked pita chips, or use it as a sandwich spread.Chicken Thighs with a Green Goddess DressingI started introducing chicken thighs (skinless, boneless) to my diet more often since I was getting B-O-R-E-D with the same old breasts 🙂 No, really, the last thing you want is to get bored with your healthy meals- we need to still be excited to cook and eat in order to live healthy! This small addition to my protein intake has had a profound affect. This recipe is fantastic for fresh dinner and then used as leftovers for atop a salad or in a grain bowl the next day.Paleo Ranch Chicken Salad with Smashed Brussels SproutsThe trick to this chicken salad recipe is to use leftover veggies as a base! I love to make Brussels sprouts because those little ditties are not only healthy, but super filling. Make em' smashed (SO fun to do with your kids in the kitchen) and add them into a simple salad for lunch leftovers and you have another meal and no food is wasted.Asian Chicken Chopped Salad with Carrot-Ginger DressingBuying rotisserie chicken, removing the skin, + hand-shredding it has saved me so much time and sanity in the kitchen! This salad is easy because of that + you have the time leftover to prepare your own fresh dressing!Spaghetti Squash BologneseThis is a recipe rehab for a classic pasta dish that we all know and love (and want to eat, and eat, and eat.) I have made into something you won't have to feel guilty about!
SWAPS + QUICK COOKING TIPS:
If you don't want to roast a squash, you can buy zucchini noodles for a quicker prep.Pan-Grilled BBQ Pork TenderloinThis is the most simple, classic recipe made in under 20 minutes! Lean, veggie-filled, + paleo-approved.Salmon Cakes with Dijon AioliI am known for my love of seafood, especially crab. Nom, nom. I decided to take my crab cake recipe to a heartier level with wild salmon. This is a gluten-free, very lightly breaded salmon cake with a healthy Dijon-aioli sauce.
COMPLETE THE PLATE: To make it a complete meal, serve a salmon cake with 1-2 cups of steamed or roasted veggies-of-choice + if it is lunchtime, toss in a whole grain like toasted whole grain bread or 1/2 of a whole grain bagel to eat the cake on!Crispy Thai Pork + Rice NoodlesI am digging on the Thai spices these days with such simple sauces. This dish to me is a great combination of what you'd imagine a spring roll is like without the wrap along with a super tasty lean protein topper.
TWO WAYS TO CUT DOWN THE CARBS/SERVING:
Replace half of the rice noodles with either zucchini noodles or kelp noodles or,
Add in 2 cups of shredded Napa or purple cabbage to add to the base and make half of the rice noodles