Recipes

Ingredients (Salad)

2 cups sweet potatoes, diced

1 Tbsp olive oil, plus sea salt for potatoes

3 cups kale, chopped

1 Tbsp olive oil, plus sea salt for kale

2 cups brussels sprouts, shredded

2 cups red cabbage, shredded

¾ cups cashews

1/3 cup dried tart cherries, no sugar added

Ingredients (Dressing)

2 ½ Tbsp lemon juice

1 teaspoon ground stone mustard

1/8 teaspoon sea salt

1/8 teaspoon black pepper

2 teaspoons date paste honey, or maple syrup

1/3 cup light flavored olive oil or avocado oil

Instructions

1. Preheat oven to 425°F .

2. Drizzle olive oil and salt over diced sweet potatoes and spread in a single layer on a parchment lined baking sheet. Roast about 25 minutes, until browning and soft.

3. Place cashews on a separate baking sheet and roast for the last 6-7 minutes with the potatoes, or until toasty; sprinkle with sea salt if desired.

4. Drizzle olive oil and sprinkle salt over kale and massage for about one minute until desired texture is achieved. Add shredded brussels sprouts, cabbage, roasted cashews, cherries, and sweet potatoes.

5. For the dressing, place all the ingredients in a tall container and blend with an immersion blender until smooth.

6. Toss the salad with the dressing and serve right away or refrigerate until ready to serve. This salad can be prepared and dressed a day ahead of time without a problem. Enjoy!

Serves 8

Inspired by: Paleo Running Momma

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Rainbow Veggie Salad

Servings

Servings

Ingredients

4 6-ounce skinless mahi mahi fillets (about ¾ inch thick)

Kosher salt and freshly ground black pepper

4 Tbsp unsalted butter

½ head cauliflower, fluorets cut into ½ inch pieces

¼ cup sliced almonds

¼ cup golden raisins

¼ teaspoon ground coriander

1 Tbsp fresh lemon juice

¼ cup chopped fresh parsley

Lemon or lime wedges, for serving

Instructions

1. Preheat oven to 375°F.

2. Season the fish with salt and pepper.

3. Heat 1 Tbsp butter in a large nonstick skillet over medium-high heat. Sear the fish until golden brown on one side, about 3 minutes. Transfer to a rimmed baking sheet, cooked-side up, and roast in the oven until just cooked through, about 10 minutes.

4. While fish is cooking, melt the remaining 3 Tbsp butter in the skillet over medium-high heat. Add the cauliflower and cook, stirring, until golden brown and crisp-tender, about 6 minutes.

5. Add the almonds, raisins, coriander, ¼ teaspoon salt, and pepper to taste; cook until the almonds are golden, about 2 minutes. Remove from the heat and stir in the lemon juice and parsley.

6. Divide the fish among plates and serve with the cauliflower and lemon wedges.

Serves 4

Inspired by: Food Network

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Mahi Mahi with Cauliflower

Servings

Servings

Ingredients

4 medium sweet potatoes, chopped

8 cups chicken broth

8 slices bacon, cooked

4 14-ounce cans artichoke hearts, drained

2 cloves garlic, minced

½ teaspoon sea salt

½ teaspoon ground ginger

4 Tbsp green onion, chopped

Instructions

1. Combine the sweet potato and chicken broth in a large stockpot and bring to a boil.

2. Reduce heat and simmer for 25 minutes or until the potatoes are fork-tender.

3. Transfer the potatoes and broth to a blender with the bacon (reserving a little bit for garnish), artichoke, garlic, salt, and ginger.

4. Process until smooth. If needed, return to the stove to heat through. Pour into serving bowls and serve garnished with green onion and extra bacon.

Serves 4

Inspired by: A Clean Plate

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Sweet Potato Bacon Soup

Servings

Servings

Ingredients

2 heads cauliflower, cut into florets; about 10 cups

2 Tbsp olive oil

½ teaspoon sea salt

¼ teaspoon black pepper

1 ½ cups avocado mayonnaise

¼ cup yellow mustard

1 cup dill pickles, diced

1 cup white onion, minced

½ cup celery, diced

6 large hard-boiled eggs, diced

1 Tbsp apple cider vinegar

Chives, chopped (for topping)

Instructions

1. Preheat the oven to 375°F. Line 2 large baking sheets with parchment paper.

2. Dice the cauliflower into 1-inch cubes and toss with olive oil and salt and pepper. Spread onto the baking sheets in a single layer. Bake for 30 minutes (flipping halfway through) until the tops just start to turn golden. Let cool.

3. While the cauliflower is baking, hard boil the eggs.

4. In a large bowl, combine the remaining ingredients, add in the cauliflower and 4 diced eggs, toss to coat. Add salt and pepper to taste.

5. Layer the salad into a serving dish, thinly slice the remaining eggs and lay them across the top. Sprinkle with paprika and chill until ready to serve.

Serves 12

Inspired by: Wicked Spatula

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Cauliflower Potato Salad

Servings

Servings

Ingredients

3 chicken breasts

8 oz bag of fresh spinach (can substitute with frozen spinach)

½ cup feta cheese, crumbled

4 oz cream cheese

1 clove garlic, minced

1/4 teaspoon salt

extra salt and pepper to taste

2 Tbsp olive oil, divided

Instructions

1. Preheat the oven to 450° F.

2. In a large sauté pan over medium heat, add 1 tablespoon of olive oil. Add the spinach and use a wooden spoon and gently stir for 2-3 minutes until wilted. If the pan is too small to hold all the spinach, start with half a bag, allow it to wilt, and add the remaining spinach.

3. Once all the spinach has wilted, remove from heat and spoon into a colander. Press out as much of the excess liquid as possible.

4. In a medium-sized bowl, add the cooked spinach, feta, cream cheese, garlic and salt.

5. Place the chicken breasts on a cutting board. Use a large, flat spatula to press down on the top of the chicken breast and use your other hand to insert a knife into the thickest side of the chicken. Cut a pocket, being careful not to cut all the way through the other side and stopping before you get to the end of the chicken (creating a pocket, not a flap).

5. Season the chicken breasts with salt and pepper.

6. Place about a ½ cup of the spinach cheese mixture into each chicken pocket.

7. Heat 1 tablespoon of olive oil in a pan (preferably oven-safe) on medium-high heat. After the pan is heated through, add the chicken breasts – top side down. Allow to cook for 5 minutes without touching.

If you used an oven-safe pan, simply place in the oven for 10-15 minutes until chicken has cooked through. If not using an oven-safe pan, simply transfer the chicken breasts to an oven-safe dish and bake. If your chicken breasts are quite large – they will need the full 15 minutes.

8. Once the chicken is completely cooked, remove from pan or oven and allow to rest for 5 minutes.

9. Enjoy, and serve!

Serves 3

Inspired by: https://www.thecentsableshoppin.com/keto-spinach-feta-stuffed-chicken/

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Spinach & Feta Stuffed Chicken

Servings

Servings