Sriracha Shredded Chicken Tacos

Sriracha Shredded Chicken Tacos – Gluten Free

Course Appetizer, Dinner, Lunch
Cuisine Mexican
Keyword Gluten Free
Total Time 30 minutes
Servings 6 Tacos
Calories 128 kcal

Ingredients

  • 2 thinly sliced chicken breasts
  • 2 tbsp Sriracha
  • 6 corn tortillas
  • 1 cup chopped red cabbage
  • 1/2 cup chopped peppers
  • 1/4 cup feta cheese
  • 1 lime

Instructions

  1. Preheat oven to 375 degrees.
  2. Place the chicken breasts on a baking sheet and top with Sriracha. Bake for 30 minutes (or until they’re fully cooked).
  3. While the chicken is baking, heat the tortillas up (optional).
  4. Top each tortilla with chopped red cabbage and chopped peppers.
  5. When the chicken has finished baking, shred it and place in the tortillas.
  6. Top each taco with feta cheese and a drizzle of lime. Enjoy!

Healthy Chocolate Chip Cookies

Healthy Chocolate Chip Cookies

***Sweet Tooth Alert*** When your dying for a cookie, here is your best option!
Prep Time 9 minutes
Cook Time 7 minutes
Total Time 16 minutes
Servings 20 Cookies

Ingredients

  • 2/3 plus 1/2 cup oat flour 140g
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 4 tbsp coconut sugar or brown sugar
  • 4 tbsp regular sugar unrefined if desired
  • 1/3 cup chocolate chips or more if desired
  • 1/3 cup chopped macadamia or walnuts (optional)
  • 1 tsp pure vanilla extract
  • 2 tbsp vegetable or melted coconut oil
  • 3-5 tbsp milk of choice as needed

Instructions

  1. Preheat oven to 380 degrees.

  2. Combine dry ingredients and mix very well. Add wet, and form into a big ball.

  3. Now make little balls from the big one. For soft cookies, refrigerate until cold (otherwise, just bake right away). Bake for 7 minutes.

  4. Remove from oven when they’re still a little undercooked, then it’s important to let cool 10 minutes before removing from the tray, as they’ll continue to cook while cooling. They should have spread out, but every now and then they might not (climate plays a huge role in baking), so just smush down with a spoon if needed.

  5. You can also choose to make extra cookie dough balls and freeze them to bake at a later date.

  6. For softer cookies, store in a lidded plastic container. For crispier cookies, store in a lidded glass container.

Coconut Flour Pancakes

Coconut Flour Pancakes


Course Breakfast
Cuisine American
Keyword Breakfast, Pancakes
Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes

Ingredients

  • 4 Lg Eggs organic, free range
  • 1 Cup Unsweetened Coconut Milk
  • 2 tsp Vanilla Extract
  • 1 tbsp Honey Raw
  • 1/2 Cup Coconut Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • Coconut Oil/Grass Fed Butter For Frying

Instructions

  1. Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey.


  2. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.


  3. Grease pan with butter or coconut oil. Pour 2-3 tablespoons of batter into pan for each pancake. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the batter starts to bubble. Flip and cook an additional 2-3 minutes.


  4. Serve hot with butter, coconut oil, honey, syrup, or fruit.

Sausage Stir-Fry Breakfast

Sausage Stir-Fry Breakfast

Course Breakfast
Keyword Breakfast, breakfast bake
Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes
Servings 2

Ingredients

Ingredients:

  • 1 tsp Coconut Oil
  • ½ Yellow Onion Diced
  • ½ Cup Mushrooms Chopped
  • ½ lb Chicken/Turkey sausages nitrate/nitrite free, sliced
  • 2 Cups Spinach Shredded
  • 2 Cups Kale Shredded
  • ½ Cup Cherry Tomatos Optional

Instructions

  1. Heat a skillet over medium heat, and add coconut oil when hot.
  2. Add diced onions and sauté until they soften. Then add mushrooms and sauté until both are tender
  3. Remove onions and mushrooms from heat and set aside
  4. Add sausage and cook until browned, tossing frequently
  5. Add greens, onions, mushrooms and sausage and reduce heat to medium-low, and cover.
  6. Serve when the greens are wilted and soft (about 5 minutes).

Eggs with Avocado & Salsa

Eggs With Avocado And Salsa

Course Breakfast
Keyword avacado eggs, eggs, southwestern cuisine
Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Servings 2

Ingredients

  • 4 Eggs Free Range
  • 1 tsp Olive Oil
  • ½ Avocado sliced
  • ½ cup Raw Almonds Sliced or Slivered
  • 4 tbsp Salsa Garden Fresh
  • Salt and Pepper To Taste

Instructions

  1. Heat non-stick skillet over medium-high heat with olive oil
  2. Beat eggs in a small bowl, and pour into skillet
  3. Cook for 1 minute and turn heat to medium-low and add seasonings. Finish cooking (about 2-4 minutes longer).
  4. Top with almonds, avocado and salsa

Tex-Mex Breakfast Scamble

Tex-Mex Breakfast Scramble

Course Breakfast
Keyword eggs, southwestern cuisine
Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings 2

Ingredients

  • 1 tsp Coconut Oil
  • 4 Eggs
  • ½ tsp Cumin
  • ½ tsp Chili Powder Sub: Ground Chipotle
  • ¼ tsp Sea Salt
  • 1 tbsp Water
  • ¼ Red Onion Diced
  • 1 Green Bell Pepper Diced
  • 1 Jalapeno Diced (Optional)
  • 12 oz Chicken Breasts Cooked
  • 1 Medium Tomato Diced
  • ¼ cup Fresh Cilantro Chopped

Instructions

  1. Heat coconut oil in a medium skillet over medium-high heat.
  2. Scramble eggs in a bowl. Add cumin, chili powder, sea salt, and water.
  3. Add onions, bell peppers, and jalapeno to the hot skillet. Sautee 3-5 minutes, or until slightly softened.
  4. Add eggs and chicken, and cook while continuously stirring until eggs are light and fluffy.
  5. Remove from heat. Stir in tomatoes, and top with fresh cilantro to serve.

Breakfast Stir-Fry

Breakfast Stir-Fry

Course Breakfast
Keyword breakfast hash, breakfast stir-fry, southwestern cuisine
Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes
Servings 2

Ingredients

  • 8 Bacon Slices Diced
  • 1 tbsp Coconut Oil
  • ½ Yellow Onion Diced
  • 1 Medium Sweet Potato Diced
  • 1 Medium Zucchini Diced
  • 7-8 Green Beans
  • 2 Handfuls Spinach
  • 1 Avocado Sliced
  • Freshly Ground Black Pepper To Taste

Instructions

  1. Cook chopped bacon in a medium skillet over medium-low heat. Drain fat when done
  2. Meanwhile, heat a large sauté pan over medium-high heat. Add coconut oil and when hot add sweet potato stirring often for about 10-15 minutes
  3. Once potatoes are softened add in onions and sauté until they turn translucent
  4. Add zucchini and green beans to the sweet potato mixture and cook just until they turn bright green
  5. Combine bacon and vegetables and spinach. Season with freshly ground black pepper, and top with avocado to serve

Recipe Notes

Optional – Add a poached egg to your dish for added protein and texture!

Fruit Salad with Salmon

Fruit Salad With Cinnamon

Course Breakfast, Dessert, Snack
Keyword fruit salad, quick meal
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 2

Ingredients

  • 1 cup Mixed Berries
  • 1 Apple Diced
  • ½ cup Pecans or Walnuts Chopped (optional)
  • ½ tsp Cinnamon

Instructions

  1. Place the fruit evenly into two bowls
  2. Sprinkle with chopped nuts (optional) and cinnamon

Smoked Salmon Scrambled Eggs

Smoked Salmon Scrambled Eggs

Course Breakfast
Keyword quick breakfast, scrambled eggs, smoked salmon
Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Servings 2

Ingredients

  • 1 tsp olive Oil
  • 4 Eggs
  • ½ cup Egg Whites
  • 4 oz Smoked Salmon sliced into small pieces
  • ½ Avocado
  • Freshly Ground Black Pepper to taste
  • 4 Chives Minced
  • Capers (to taste) Optional

Instructions

  1. Heat a medium skillet over medium heat. Add olive oil to pan when hot.
  2. Meanwhile, crack eggs into a small bowl and mix in egg whites.
  3. Add eggs to the hot skillet, along with smoked salmon. Stirring continuously, cook eggs until soft and fluffy.
  4. Remove from heat. Top with black pepper, avocado, and chives to serve.

Breakfast Smoothie

Breakfast Smoothie

Course Breakfast, Snack
Keyword breakfast smoothie, smoothie
Cook Time 2 minutes
Total Time 2 minutes

Ingredients

  • 2 cups Frozen Berries
  • 1 cup Unsweetened Almond Milk
  • 4 tbsp Hemp Seeds
  • 2 tbsp Chia Seeds
  • 2 Scoops Protein Powder Your choice of flavour

Instructions

  1. Fill a blender (or magic bullet or whatever) with the frozen berries
  2. Add chia, hemp seeds, protein powder and almond milk
  3. Continue to blend until smooth, and divide into two glasses

Recipe Notes

Substitute Almond Milk for Canned Coconut Milk, if you are looking for a meal with more calories/fat

Feeling Fancy? Turn your smoothie into a smoothie bowl by pouring smoothie mix into a bowl. Top with fresh or frozen berries and sprinkle with hemp seeds and chia seeds. Add nuts for extra flavour, texture and fat!