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portion fix, Recipes, Uncategorized

LIIFT4 Approved Zucchini Roll-Ups

SERVING SIZE: 1 Portion Fix Counts: 1 green 1 red 1 purple 1 tsp 1 blue Ingredients 1 medium zucchini 1 purple container marinara 1 red container part skim ricotta cheese 1 blue container mozzarella cheese 1 tsp olive oil Salt, pepper, additional seasonings    Grilled Zucchini -Heat a grill or grill pan to medium… Continue reading LIIFT4 Approved Zucchini Roll-Ups

Clean Eating Recipes, Low-Carb, Salad Dressing, vegan, vegetarian, whole30

Creamy Avocado Dressing { GF + DF + WHOLE30 }

This creamy and zesty dressing also doubles as a dip for veggies and crackers! CREAMY AVOCADO DRESSING (GF + DF) 1 avocado (large, or 2 small ripe) 1/4 cup olive oil  1 handful fresh cilantro 3 cloves garlic 1 lime 2 tablespoons apple cider vinegar 1/4 cup water (you may want more if you want it thinner) Put everything in a blender… Continue reading Creamy Avocado Dressing { GF + DF + WHOLE30 }

Clean Eating Recipes, Keto, Low-Carb, whole30

Low-Carb Zucchini Chicken Enchiladas

Ingredients 1lb. chicken tenders2 Tbsp extra-virgin olive oil1 yellow onion, diced1 tsp. ground cumin2 tsp. chili powder1 can enchilada sauce (10oz) 4 large zucchini, sliced with a wide peeler1/3 cup shredded cheesesea salt and fresh ground black pepper, to taste Instructions Preheat oven to 350ºF. In large skillet over medium, heat the oil. Sprinkle salt and pepper… Continue reading Low-Carb Zucchini Chicken Enchiladas

Uncategorized

Chickpea and Tomato Coconut Curry Soup {vegan + gluten free + dairy free}

Chickpea and Tomato Coconut Curry Soup{vegan + gluten free + dairy free} INGREDIENTS: 2 tablespoons avocado oil1 medium sized onion, diced small4 cloves of garlic, thinly sliced1 teaspoon salt1 tablespoon curry powderpinch of crushed dried chilies (optional – leave out for less spicy)1 can of fire roasted tomatoes2 cans of chickpeas, drained and rinsed1 can… Continue reading Chickpea and Tomato Coconut Curry Soup {vegan + gluten free + dairy free}

Recipes, vegetarian

Tomato and Goat Cheese Roasted Asparagus

INGREDIENTS: 1 lb asparagus, stalks trimmed2 tbsp olive oil1 tbsp balsamic vinegar salt and pepper to taste1 cup grape tomatoes, halved3 tbs. fresh goat cheese, crumbled OPTIONAL: More cheese and fresh chopped basil, for garnish DIRECTIONS: Preheat your oven to 400 degrees. Line a baking sheet with parchment paper. Place the asparagus on one side… Continue reading Tomato and Goat Cheese Roasted Asparagus

vegan, vegetarian, whole30

Veggie Chowder { vegan }

Ingredients 2 tbsp extra virgin olive oil1 medium onion, chopped2 cloves garlic, minced2 carrots, diced1 medium head broccoli, finely chopped (florets and stalk, about 4 cups)1 medium head cauliflower, finely chopped (about 4 cups)1 small-medium sweet potato, diced1/4 cup coconut flour4 cups vegetable broth1 cup unsweetened, unsweetened, plain almond milk kosher salt Freshly ground black pepper Instructions Heat oil in a soup pot or Dutch oven over medium… Continue reading Veggie Chowder { vegan }