Muffin Tin Tacos
• 1 package wonton wrappers
• 1 lb. ground beef
• 3 tbsp. chili powder
• 1/2 tbsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tbsp. paprika
• 2 tbsp. cumin
• shredded lettuce, shredded cheddar cheese, chopped tomatoes-for topping (optional)
• In a skillet heated over Medium, brown ground beef. Drain.
• Add in seasonings and mix well. Set aside.
• Preheat oven to 350 degrees,
• Place two wonton wrappers in each tin cup of the muffin pan. (It is okay for the corners to point upward)
• Spoon ground beef mixture into each cup.
• Bake for 15 minutes until corners of the wonton wrappers are golden brown. Remove from oven.
• Top with your favorite toppings.
Black Bean Burgers
• 1 (15oz) can black beans
• 1 ranch seasoning packet
• 1 egg, beaten
• 1/2 onion, diced
• 2 jalapenos, diced
• 1/2 cup oats
• 2 tbsp. chili powder
• 2 tbsp. paprika seasoning
• 1 tbsp. garlic powder
• 1 tbsp. ground cumin
• 3 tbsp. sriracha sauce
• 3 tbsp. water
• 1 clove garlic, minced
• 1/2 green bell pepper, chopped
• Preheat oven to 350 degrees F (175 degrees C)
• Grease a baking sheet.
• Mash black beans in a bowl; add onion, garlic, jalapenos, & bell pepper. Mix. Set aside.
• Whisk water, sriracha sauce, ranch packet, chili powder, cumin, paprika, & garlic powder together in a separate small bowl.
• Mix oats & egg into the black bean mixture. Combine with the seasoning mixture.
• Spoon ‘burger-sized’ mounds of batter onto the prepared baking sheet, about a 3/4-inch thickness per mound. Shape into burgers.
• Bake in the preheated oven until cooked in the center and crisp in the outside, about 10 minutes on each side.
• Enjoy bunless or you can use lettuce leaves for a Paleo “bun.”
Clean Blueberry Protein Muffins
• 2 ½ cups protein powder
• 1 ½ cups egg whites
• 3 Tbsp. almond flour
• 2 Tbsp. ground flaxseed
• 3 Tbsp. unsweetened almond milk
• 2 Tbsp. Water
• 1 mashed banana
• ¼ cup organic (no sugar added) applesauce
• 2 Tbsp. coconut oil (melted)
• 1 tsp. vanilla extract
• 1 ½ Tbsp. cinnamon
• 3 tsp. baking powder
• Pinch of sea salt
• ½ cup blueberries
• Preheat oven to 350 degrees F.
• In a large bowl, mash banana with almond milk until smooth. Add in the rest of the ingredients up to the blueberries and mix well. Gently fold in your blueberries.
• Spoon mixture into a muffin tin sprayed with coconut oil and fill close to the top. Bake for 15 to 20 minutes or until a toothpick inserted comes out clean. Sprinkle powdered stevia on top and enjoy!
Vanilla-Almond Chia Breakfast Pudding
• 2 cups unsweetened almond milk, homemade or store bought (see recipe for homemade almond milk below)
• 1/2 cup chia seeds
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons pure maple syrup or raw honey
• Seasonal fruit for topping (blueberries, peaches, figs and plums are pictured here)
• Almonds or other nuts for topping
• Combine almond milk, chia seeds, vanilla and sweetener in a bowl. Mix well until combined and the mixture begins to thicken. Store covered in the refrigerator overnight or for at least an hour.
• Stir well before serving and add a bit of water to the pudding if it becomes too thick.
• Top with fresh fruit and nuts of your choice.
Note: This recipe makes enough for two large servings, but feel free to double the recipe and keep it in your refrigerator so that you have breakfast for a few days in a row. It will keep refrigerated for up to 5 days.
Minty Millet & Pomegranate Salad
• 2 cups cooked millet
• 1 bulb fennel, thinly sliced
• 1 cup chickpeas, drained & rinsed
• ¼ cup or so, thinly sliced red cabbage
• ¼ cup scallions chopped scallions
• ⅓ cup pomegranate seeds
• ⅓ cup toasted pistachios
• a few handfuls of baby salad greens
• handful of mint leaves
Dressing: (this will make extra)
• 2 tablespoon olive oil
• 2 tablespoon tahini
• 3 tablespoons fresh squeezed lemon
• 3 tablespoons fresh squeezed orange
• optional: 1-2 teaspoon maple syrup
• salt & pepper
• a little water to thin, (if necessary)
• Whisk together the dressing ingredients, taste and adjust seasonings. Set aside.
• Optional step: toss your chickpeas in a small skillet w/ a little olive oil, salt and pepper until browned.
• Toss together all salad ingredients with enough dressing to coat (you don’t have to use it all).
• Taste and adjust seasonings.
Mediterranean Baked Sweet Potatoes
• 4 medium sweet potatoes*
• 1 15-ounce can chickpeas, rinsed and drained
• 1/2 Tbsp olive oil
• 1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
Optional: Pinch of sea salt or lemon juice
Garlic Herb Sauce:
• 1/4 cup hummus (or tahini)
• juice of 1/2 lemon (~1 Tbsp)
• 3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh)
• 3 cloves garlic, minced
• Water or unsweetened almond milk to thin
• Optional: Sea salt to taste
• 1/4 cup cherry tomatoes, diced
• 1/4 cup chopped parsley, minced
• 2 Tbsp lemon juice
• Chili garlic sauce
• Preheat oven to 400 degrees and line a large baking sheet with foil.
• Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time 45 min – 1 hour).
• Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
• Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).
• While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to almond milk to thin so it’s pourable.
• Taste and adjust seasonings as needed.
• Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor.
• Prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
• Once sweet potatoes are fork tender and the chickpeas are golden brown – roughly 25 minutes – remove from oven.
For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.
Chocolate Avocado Pudding
• 2 Avocados, peeled and cut
• ½ cup unsweetened cocoa powder
• ¼ cup raw honey
• 2 Tbsp plain Greek Yogurt
• ½ cup vanilla almond milk
• 2 tsp. vanilla extract
• Pinch sea salt
• Place all ingredients in a blender or food processor and mix until smooth
• Serve with fresh fruit or whipped topping, enjoy!
Chocolate Peanut Butter Balls
• 1 cup rolled oats (use gluten-free if sensitive to gluten)
• 1 medium banana
• 4 Tbsp powdered peanut butter (like PB2)
• 1 Tbsp unsweetened organic cocoa powder
• 1 tsp vanilla
• 1 packet stevia
• Combine all ingredients in a bowl and mix thoroughly until completely combined.
• Then using a tablespoon, scoop out mixture and roll into a ball. Place on cookie sheet or plate and continue until all balls are made.
• Refrigerate balls for at least an hour or feel free to dive right in. Enjoy!
Lightened-Up Shepherd’s Pie
• 1 lb. ground turkey or beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 large carrots, chopped
• ½ cup mushrooms, chopped
• ½ cup frozen corn
• 1 Tbsp chopped fresh rosemary, divided
• 1 Tbsp chopped fresh sage, divided
• 1 Tbsp chopped fresh thyme, divided
• ½ cup + 2 Tbsp chicken stock
• 1 Tbsp potato starch
• ½ head cauliflower, chopped
• 1 egg
• Salt and pepper, to taste
• Preheat oven to 400 degrees F.
• In a large skillet, saute ground turkey or beef on medium heat until browned. Add onion, garlic, carrot and mushrooms and cook until soft, about 3 minutes.
• Add a ½ cup of chicken stock, potato starch, and corn and bring mixture to a light boil, mixing often.
• Turn off heat and add half of your fresh herbs (you’ll reserve the other half for your cauliflower mash) along with salt and pepper. Set aside.
• Fill a medium saucepan with water and bring to a rolling boil. Cook cauliflower for about 7-10 minute, until nice and soft, and drain.
• In a separate bowl, whisk together egg, 2 tablespoons of chicken stock (or more if needed) and cauliflower. Using a potato masher or whisk, mash cauliflower until smooth and add reserved herbs along with a good pinch of salt.
• Evenly divide 6 ramekins with the meat mixture until almost entirely full. Using a spatula, spread cauliflower mixture over top until meat is completely covered.
• Place ramekins on a baking sheet and cook in the oven for 10 minutes then switch your oven to broil and cook for an additional 10 minutes. Allow a few minutes to cool and enjoy!