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Cinnamon Apples & Walnuts

Course Snack
Cuisine American
Prep Time 5 minutes
Servings 1
Calories 287kcal

Ingredients

  • 1 Green Apple
  • 1/4 cup Walnuts. chopped or halved
  • 1/8 tsp cinnamon
  • 1 pinch sea salt

Instructions

  • Chop apple into bite sized pieces and place in a bowl. Add walnuts, cinnamon and salt to bowl and toss well.

Notes

If you like interesting flavors, and you like lime, add a squeeze of lime juice. This cuts the cinnamon a bit, and adds complexity to the taste.

Nutrition

Calories: 287kcal | Carbohydrates: 29g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Sodium: 41mg | Potassium: 324mg | Fiber: 6g | Sugar: 20g | Vitamin A: 98IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 1mg
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Roasted Chick Peas

Course Snack
Cuisine Mediterranean
Prep Time 15 minutes
Servings 4
Calories 140kcal

Ingredients

  • 1 16 oz can of chick peas or 2 cups soaked from dry beans
  • 1 T avocado oil
  • 1 tsp cinnamon
  • 1/2 tsp chipotle powder

Instructions

  • Pre heat oven to 425 degrees.
  • Rinse and pat chickpeas with a paper towel.
  • Place chickpeas on ungreased cookie sheet and stick in oven for 2-3 minutes while oven is coming to temp. This will help dry your chickpeas.
  • Remove chickpeas and toss with oil and spices in a bowl.
  • Return the chickpeas to cookie sheet and bake for 10-15 minutes. The oven temp will highly determine the cooking time and I like to check on things sooner rather than later to prevent burning.

Nutrition

Calories: 140kcal | Carbohydrates: 17g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 341mg | Potassium: 174mg | Fiber: 6g | Sugar: 1g | Vitamin A: 118IU | Calcium: 49mg | Iron: 2mg
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Shrimp Taco

Calories 1413kcal

Ingredients

  • ¼ cup avocado or olive oil
  • 3 tablespoons fresh oregano minced (or 1 tablespoon dried oregano)
  • 2 garlic cloves minced
  • Zest from one lime
  • pounds peeled and deveined shrimp 21-25 count
  • 1 small white onion peeled and finely diced
  • ¼ cup cilantro minced
  • ½ teaspoon Diamond Crystal brand kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 head butter lettuce leaves separated
  • 1 lime cut into wedges
  • 1 large Hass avocado
  • ¼ cup full-fat coconut milk
  • 2 tablespoons cilantro roughly chopped
  • ¼ cup chives roughly chopped
  • 2 tablespoons freshly squeezed lime juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  • Pre heat oven to 400.
    In a bowl, stir together the oil, oregano, garlic, and lime zest.
  • Add shrimp and toss well. Refrigerate for 30-2 hours
  • Combine the diced white onion and minced cilantro in a small bowl, and refrigerate until ready to serve.
  • For avocado drizzle, open the avocado scoop the flesh into a food processor or blender. Add the coconut milk, cilantro, chives, lime juice, salt, and pepper.
  • Mix until smooth.
  • Roast shrimp in a single layer on baking sheet.
  • Roast for 6 to 8 minutes or until the shrimp is cooked through.
  • Arrange the shrimp on bib lettuce with onion mix and drizzle with avocado sauce.

Nutrition

Calories: 1413kcal | Carbohydrates: 36g | Protein: 146g | Fat: 77g | Saturated Fat: 19g | Cholesterol: 1715mg | Sodium: 7641mg | Potassium: 1474mg | Fiber: 12g | Sugar: 8g | Vitamin A: 6413IU | Vitamin C: 70mg | Calcium: 1352mg | Iron: 25mg
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Butter Coffee

Course Breakfast
Prep Time 5 minutes
Servings 1
Calories 265kcal

Ingredients

  • 8 oz Coffee – I love Dragon Roasters Coffee
  • 1 T grass fed butter or ghee
  • 1 T Medium Chain Triglycerides MCT

Instructions

  • Place 8 oz of coffee ini a bullet blender or similar
  • Add MCT and butter and blend until frothy, 15-20 seconds

Nutrition

Calories: 265kcal | Protein: 1g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 5mg | Potassium: 111mg
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Grilled Portabella and Squash over Summer Salad

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings 1
Calories 302kcal

Ingredients

  • 2 Large Portabello Mushroom caps or 4 oz filet mignon
  • 2 T balsamic vinegar
  • 2 sprig fresh rosemary
  • 1 tsp sea salt
  • 1 Yellow Squash
  • 1 T avocado oil
  • 1 cup Kale
  • 1/2 cup cherry tomatoes
  • 1 T Greek Dressing

Instructions

  • Warm the grill and keep your flame on medium.
  • Finely chop 1 sprig of rosemary and add to 1 T vinegar, 1 pinch of salt in a bowl and whisk together.
  • Drizzle balsamic mix over the underside of the mushrooms and add to the grill, top side down. If using filet, drizzle over steak.
  • Finely chop the rest of the rosemary and toss with avocado oil.
  • Slice the squash into spears, drizzle with oil and place on the grill.
  • While veggies grill, prepare salad.
  • Add kale, tomatoes and dressing in a large bowl and toss with tongs. Use slightly less dressing as the veggies will add oil to the salad, as well.
  • Flip the mushrooms after about 5-7 minutes. Depending on how thick you cut your squash will deterine how quickly you flip. If cooking steak, cook according to your taste, but most people like the filet medium rare.
  • Serve our veggies over the salad.

Notes

Greek Dressing
1 cup olive oil
1/2 cup red wine vinegar
1 T Greek Seasoning

Nutrition

Calories: 302kcal | Carbohydrates: 29g | Protein: 10g | Fat: 19g | Saturated Fat: 2g | Sodium: 2532mg | Potassium: 1652mg | Fiber: 5g | Sugar: 17g | Vitamin A: 7450IU | Vitamin C: 131mg | Calcium: 130mg | Iron: 3mg
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Roasted Cinnamon Cashews

Course Side Dish
Cuisine American
Prep Time 15 minutes
Servings 4
Calories 211kcal

Ingredients

  • 1 cup raw cashews
  • 1 T avocado oil
  • 1 tsp cinnamon
  • 1 tsp sea salt use in pinches

Instructions

  • Preheat oven to 425
  • Combine nuts, oil, cinnamon and a pinch of the salt in a bowl and mix well.
  • Pace on a baking sheet and roast for 5-8 minutes. (425 is a high heat so keep a close eye to avoid burning)
  • Remove from oven and add the remainder of the salt.
  • Allow to cool fully to enjoy the flavor.

Notes

Use different seasonings to give some variety or a sprinkle of cayenne to spice it up!

Nutrition

Calories: 211kcal | Carbohydrates: 10g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Sodium: 585mg | Potassium: 213mg | Fiber: 1g | Sugar: 2g | Calcium: 18mg | Iron: 2mg