CROCK POT SALSA VERDE CHICKEN

Simple, healthy, and delicious sums up this meal! I’m all about meals that take little preparation, without giving up on taste. This crockpot chicken is definitely going to be on rotation, and the whole family loves it!

What you need:

• 4 boneless chicken breasts

• 16 oz. Jar of salsa verde

• Salt, pepper, and cumin

• 2 bags of frozen cauliflower rice

• 2 limes

• 2 Avocados

What you do:

• Place chicken breasts in crockpot, and cover with salsa. Add a dash of salt, pepper, and cumin, and cook on low for 7 hours.

• I place cauliflower in microwaveable safe dish for 6 minutes.

• I then make a side of guacamole- mash avocado in bowl with salt, pepper, lime juice, and cumin.

• Once chicken is done I shred it in the crockpot, and serve it over the cauliflower rice with all the delicious juice, and add some more lime juice over the chicken. I like to mix a little guacamole in for some extra added flavor!

Enjoy

SPICY AVOCADO TOAST 🥑

As basic as it seems, there are so many different ways to spice up your avocado toast! This is my new favorite breakfast/lunch. It’s easy, and only requires a few ingredients:

• Ezekiel bread, toasted

• mashed avocado

• salt

• pepper

• chili flakes

• minced garlic

• sprouted micro greens or alfalfa sprouts

• aged parmesan

• pepperoncini peppers

ENJOY!

BIG MAC BOWL 🥙

This dish is so easy, delicious, low carb, and tastes like a Big Mac minus all the carbs!

Here is what you need :

• 1lb of ground beef

• 1tsp onion powder

• 1 tsp garlic powder

• 1 tbs olive oil

• Iceberg lettuce

• White onion

• Dill pickles

• Bolthouse salsa ranch dressing

Here is what you do:

Brown ground beef in skillet with a little oil, onion powder, and garlic powder. Once that’s done line bowls with lettuce and add the beef, some chopped onion, some chopped pickle, and top it off with the dressing, and oila!

CAULIFLOWER SHRIMP FRIED RICE 🍤

As you can probably tell, I’m obsessed with making different kinds of bowls. Wether it’s with cauliflower rice, quinoa, couscous, or mixed veggies, its my go to for dinner most nights. Tonight’s meal was delicious and low carb!

Here is what you need (serving for two): 2 bags of frozen cauliflower rice, 1/2 a bag of frozen shrimp peeled and deveined, 1 bundle of chopped green onion, 2 cups of chopped baby carrots, 2 cloves of garlic, 1 teaspoon of salt, 1/2 teaspoon of pepper, 1 tablespoon of fresh minced ginger, 1/4 cup coconut aminos, 2 tablespoons of rice vinegar, 1 tablespoon of coconut oil, 2 tablespoons sesame oil.

Here is what you do:

1) Heat a large wok or pan over medium heat and add coconut oil. Season the shrimp with salt and pepper before adding to hot pan.

2) Cook shrimp in an even layer, turning once until pink (about 90 seconds per side.) Remove cooked shrimp from the pan and set aside.

4) Add cauliflower rice to pan with the baby carrots, sesame oil, coconut aminos, rice vinegar, garlic, and ginger. Cook for about 15 minutes or so until done.

5) Add the shrimp and scallions to the rice, and cook for an additional 2 minutes to warm shrimp back up.

6) I did not add an egg or peas to this recipe, but it would make it more like a fried rice and probably be delicious as well! I topped my dish off with some green dragon hot sauce from Trader Joe’s.

Enjoy

Low Carb Avocado Dressing 🥑

Today for lunch I was craving a creamy dressing on my salad, but still wanted something low carb, so I made this zingy avocado dressing and it was sooooo good! I will definitely be making this again.

Here is what you need:

• 3 medium sized avocados

• 1/8 cup lime juice

• 1/4 cup olive oil

• 3 cloves garlic

• 2 tsp salt

• 3/8 cup water (add more for a thinner dressing)

• 1/4 cup fresh cilantro

• 2 Tbs of honey

• Add all of the ingredients in a blender and combine until smooth. There will be plenty left over. Enjoy!

Spicy Chickpea Avocado Salad Sandwich

I came across this recipe the other day, and thought I have got to try this! I made a few changes to make it the way I would like it, and I have to say, this is definitely going to be on my lunch rotation. It was so yummy!

What I used: 1 drained 15 oz. can of chickpeas, 1 ripe avocado, juice from 1 fresh squeezed lime, 1/4 cup of finely chopped red onion, 1/2 tsp of ground cumin, 1/2 tsp of red chili powder, a pinch of garam masala, a generous pinch of ground black pepper, salt to taste, greens, a handful of sliced mini kumato tomatoes, and toasted Ezekiel bread.

What you do: In a mixing bowl, mash the avocado and chickpeas, until the avocado is well mashed, and most of the chickpeas are not whole. Mix in all the spices, onion, and lime juice, and adjust according to your liking. Toast a piece of bread, and top it off with greens ( I used spinach), chickpea salad, and tomatos. I did mine open faced. Enjoy!!

BUFFALO CAULIFLOWER QUINOA BOWL

Last nights dinner was a last minute, thrown together dish of what we had in the fridge, and it was delicious! It’s a pretty simple meal, and takes about 30 minutes to make.

Here’s what you need: 1 head of cauliflower, 1 cup of quinoa, a handful of green onion, 1 cup of franks hot sauce, 1 tbs of butter, 1 cup of almond milk, 3/4 cup of coconut flour, 4 cups of water, crumbled blue cheese, dash of salt, pepper, cumin, and paprika.

Here’s what you do: Preheat oven to 450 and spray a baking pan with coconut oil. Cut the cauliflower up into small pieces, and in a bowl mix the coconut flour, almond milk, and 2 cups of water until well mixed, then add the spices. Dip the the cauliflower in the mixture and put in oven for about 20 mins. Cook the quinoa according to package (1 cup of quinoa to 2 cups of water). In a sauce pan melt the butter, then add the hot sauce and heat on low until mixed for a couple of minutes, then set aside. Once the cauliflower has cooked for about 20 minutes, take it out of the oven and pour the hot sauce over it and mix. Return the cauliflower to the oven for an extra 10 minutes. Once that’s done, mix the cauliflower with the quinoa, then top it off with green onion and crumbled blue cheese. Enjoy!