Tiffany’s Tailgating Chili

 2 Vidalia onions

1 cubanelle pepper

1 orange bell pepper

1 green bell pepper

7 fresh garlic cloves

16 oz. carton of fresh mushrooms

4 stalks of green onion

5 fresh vine ripe tomatoes

 2 lbs. ground bison (or 93/7lean ground beef, ground chicken, ground turkey)

2 6oz. Cans tomato paste

1 Tablespoon sea salt

2 pinches crushed red pepper

1 tsp pepper

6 packets of Truvia (or 1 teaspoon of Agave)

1 packet of McCormick’s 30% Less Sodium Chili mix powder

1 Tblspn Extra Virgin Olive Oil 

In a large pot on medium to high heat:

Heat 1 Tblspn Extra Virg Olive Oil, sauté all veggies exept the tomatoes. Make sure all veggies are finely chopped in inform sizing.

Add spices/seasonings to pot. Stir occasionally.

While veggies are sautéing, chop 5 tomatoes, place in med/lrge bowl

Mash the tomatoes for 30-60 seconds with masher to release the juices in the bowl

Add tomatoes and excess juice to the sautéing veggies in pot. Stir.

Add 2 lb.s of ground bison, mix into veggies and stir occasionally.

Let cook on med heat until meat is brown/cooked.

When meat is almost 100% cooked add in 2 cans of tomato paste.

Let simmer for 30sec to 1 minute. Take off of heat, keep stiring.

Serving Size: 8 Servings

Serve and enjoy....For even better results: transfer into crockpot and continue cooking for up to 5-6 hours on low heat. In this recipe, you may have extras which is a great way to prep your food during the week or following days.

*Competition Friendly

Chicken Teriyaki Stir-fry

  1Vidalia Onions

1 Red Bell Pepper

2 Broccoli Crowns

5 Fresh Garlic Cloves (chopped)

8 oz. Carton of Fresh Mushrooms

3 Stalks of Celery

1 Cup Sugar Snap Peas (Peapods)

2 Tablespoons Fresh ginger

3 Small Chicken Breast

1 tsp sea salt

1 tsp pepper

2 Tblspn Extra Virgin Olive Oil

4 Tablespoons Soy Vay Low Sodium teriyaki sauce/ marinade

¼ cup water

Wok

Large Cooking Pan

 Clean and chop all veggies in uniformed slices. On a separate cutting board, slice 3 chicken breasts into uniform bite size pieces. In a wok, turn on med/high heat, pour 1 Tablespoon of Olive Oil and bring to simmer. Add in Onions, bell pepper, broccoli, mushrooms, celery, and peapods. Mix so that all veggies are slightly coated with olive oil. Put cover on wok and reduce to medium heat. Mix periodically until steamed. Add sea salt and pepper

When you turn on heat for wok, turn on heat med/high in cooking pan as well. In pan, pour 1 tablespoon of olive oil let warm up for a few seconds. Add fresh garlic and ginger. Let golden, and add in chicken. Let simmer for about 3 minutes. Turn chicken over and add simmer for another 3 minutes. Add Water, Teriyaki Seasoning/Sauce and Splenda Packets. Raise heat to high until sauce boils, then remove from heat. Serving size: 3

Serve and enjoy!

*Competition Friendly

Chicken Cacciatore

4 skinless chicken breast halves on the bone (about 2 pounds)

½ teaspoon Sea Salt

½ teaspoon freshly ground black pepper

2 teaspoons olive oil

1 medium Vidalia onion, thinly sliced

1 red bell pepper, thinly sliced

½ pound white mushrooms, thinly sliced

5 fresh garlic cloves, chopped finely/minced

½ cup dry white wine

5 medium vine ripe tomatoes chopped (crushed separately in bowl, save excess juice)

½ teaspoon dried oregano

1/8 teaspoon red pepper flakes or more to taste

Rinse chicken and pat dry with paper towels. Season the chicken with sea salt and pepper (pinch on each). Heat the oil in a sauté pan over med-high heat. Brown the chicken on both sides, about 8 minutes. Remove the chicken. 

Reduce the heat to moderate(medium). Add the onion, pepper, and mushrooms, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and juice, remainder of sea salt and pepper, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer the mixture covered for 10 minutes.

Return the chicken breasts to the pan and simmer, covered, until the chicken is just done, about 20 minutes longer.

Serves 4. Serve and Enjoy!!

*Competition Friendly

Crock Pot Chicken Soup

    1 3-pound whole chicken, cut into 8 pieces

1 large Vidalia onion, peeled and quartered

4 celery stalks cleaned and chopped

5 fresh garlic cloves chopped

3 sprigs flat-leaf parsley

1 teaspoon sea salt

1/2 teaspoon crushed dried thyme

1/2 teaspoon crushed dried marjoram

1/2 teaspoon freshly ground pepper

1 quart canned no-salt, no-fat chicken broth

1 quart boiling water

4 ounces button mushrooms, sliced

1/2 pound fresh spinach, well washed and large stems removed

 Rinse and pat dry chicken. Place in a 5-quart (5 L) or larger crockery slow cooker. Place the onion, celery, mushrooms, garlic cloves, and parsley around chicken pieces. Sprinkle with thyme, marjoram, and pepper. Add chicken broth, cover, and cook on LOW for 7 to 8 hours or on HIGH for 2 1/2 to 3 hours. When chicken is done, remove from broth and cool for about 10 minutes, until cool enough to handle. Remove and discard the chicken skin and bones. Shred chicken and set aside. Skim off and discard all surface fat from the broth. If cooking on LOW, change setting to HIGH. Add the boiling water, add spinach and continue to cook until spinach wilts. Gently stir in shredded chicken and heat through.

Sean’s Mashed Sweet Potato

 2-3 Large Sweet Potatoes

1 Cup Fat Free Sour Cream

1 Tablespoon of Truvia

2 Tablespoons of “I can’t believe it’s not Butter” Spread

1 Tablespoon Cinnamon

Large cooking pot

Large mixing bowl

 Clean, peel and quarter, and boil sweet potatoes in large pot. Boil until potatoes are soft consistency. Approx 30-45 min. or until soft

Drain potatoes and place in large mashing bowl. Mash potatoes until desired consistency. Add sour cream, butter spread, truvia, and cinnamon. Continue to whip until mixed evenly and potatoes are smooth.

Serve and Enjoy!

*Competition Friendly /minus the Sour Cream

Tomato & Basil Egg white Omelet

4 egg whites

½ cup Fat Free Shredded Mozzerela Cheese

½  vine ripe tomato

4-5 fresh basil leaves

Sea Salt

Fresh Ground Pepper

Medium cooking pan

Olive oil cooking spray

On med/high heat place pan on stove and spray cooking spray inside pan. Place egg whites inside pan and cook until egg whites solidify. Use large plastic spatula and flip over. Place cheese, chopped tomatoes, and chopped basil on one half of omelet. Pinch of seal salt and black pepper over the pile. Fold empty side over the filled side to make a half circle shape (sandwiching the veggies/cheese). Cook until inside is warm and melted and egg is golden.

Serve and Enjoy!

*Competition Friendly / minus cheese

Gluten-Free, Grain-Free, Dairy-Free PIZZA

Pizza Crust:

Yeast Ingredients:

⅔ cup warm water

1 Tbsp. raw honey

1 Tbsp. active dry yeast

Dry and Wet Ingredients:

1 cup almond flour

¾ cup coconut flour

⅓ cup arrowroot

2 eggs

2 tsp. coconut oil (melted)

1 Tbsp. flaxseed meal

1 tsp. raw apple cider vinegar

½ tsp. sea salt

Preheat oven to 450 degrees. Place the water, honey and yeast in a small bowl and mix. Let the ingredients sit for 5 minutes. 

Add the remaining ingredients into a large bowl and beat with an electric mixer for 3 minutes. Add the yeast ingredients in and mix again for an additional 2 minutes.

Sprinkle a teaspoon of almond flour onto a silicone baking sheet. Place the dough onto a silicone baking sheet. Using a rolling pin, roll crust out very thin.

Bake crust on silicone baking sheet for 10 minutes. Add pizza sauce, cheese (or Daiya dairy free cheese) and your choice of toppings. Bake for an additional 10 minutes or until bottom of crust is golden brown.

Toppings:

1/2 lb. Ground Buffalo

2 Vine Ripe Tomatoes

1/2 teaspoon Italian Seasoning

1/4 teaspoon Oregano

1 teaspoon Sea Salt

1/4 teaspoon Crushed Black Pepper

2 Packets of Stevia/Truvia

2 Cloves of Fresh Garlic

12 oz. All Natural Tomato Paste (Ingredients:Tomatoes Only)

1 Medium Red Onion

1-1/2 Cup of Baby Bella Mushrooms

1 Green Bell Pepper

1 Tablespoon of Extra Virgin Olive Oil

1 Cup Dairy-Free Cheese or Kraft Fat-Free Mozzarella Cheese

Finely chop all vegetables into diced dime sized pieces. In a large saute pan, place on med-high heat on stove top. Pour olive oil in pan. Place ground buffalo and vegetables into pan. Mix vegetables and buffalo in pan until buffalo is brown. Take ingredients off heat and add tomato paste into the mix of ingredients. Place mixture on top of prepared crust. Sprinkle cheese on top of pizza. Bake for the remaining cook time. (See Crust Ingredients & Preparation Time Above)

Serve and enjoy. 

Grilled Tuna Melt

2 Slices of Ezekiel or Whole Wheat Multi-Grain Bread

1 can White Albacore Tuna in Water

1-2 slices of Fat Free White Cheddar Cheese

1 Small Vine Ripe Tomato

1 Tablespoon Smart Balance Omega3 Butter

1-2 Tablespoons Low Fat Mayonnaise

Medium Cooking Pan

Sea Salt and Pepper to taste

Mix 1-2 tablespoons of low fat mayonnaise with one can of white albacore tuna in small mixing bowl.  On both slices of bread, spread half of tablespoon smart balance butter on one side. Turn heat on med-high heat and place pan on heat. Place one slice of bread in pan, buttered side down. Scoop tuna mix on top of bread slice in pan, neatly. Clean and slice tomato and place on top of tuna mix in pan. Place to slices of fat free cheese on top of tomato. Sprinkle a pinch of seal salt and pepper, and place second piece of bread on top of cheese, buttered side up. Wait until heated bread is golden, then flip onto other side. Cook until golden and cheese is nicely melted. Plate it then slice in half.

 Serve and Enjoy!

Cajun Salmon & Mashed Cauliflower

 1 lb. Atlantic Salmon Fillet

I can’t believe it’s not Butter spray

 1Tsp Ground Cayenne Pepper

1 Tablespoon Chili Powder

½ tablespoon garlic powder

½ tablespoon onion powder

1 tsp black pepper

1 tsp crushed red pepper

1 tsp sea salt

Tin foil

Cooking spray

Baking sheet

***

2 cups of cauliflower (fresh or frozen)

½ cup fat free sour cream

1 tablespoon sea salt

½ tablespoon garlic powder

1 tsp black pepper

2 tablespoons of smart balance omega3 butter 

Place cauliflower into med-large pot fill with water and bring to a boil. Let boil for 45 minutes. When cauliflower has been boiling for 30 min., prepare Salmon fillet. Wrap baking sheet with tin foil and spray foil with cooking spray. Preheat oven for 400*. Place Salmon fillet scale side down on foil. Spray Salmon with butter spray, coating top layer. Lightly sprinkle cayenne pepper, chili powder, garlic powder, onion powder, black pepper, crushed red pepper, and sea salt. Recoat salmon with butter spray. Place in oven for 15-20 minutes or until salmon starts to flake.  Drain cauliflower, place back in empty pot. Mash cauliflower with a potato masher until smooth consistency. Add fat free sour cream, sea salt, garlic powder, black pepper, and smart balance omega3 butter. Continue to mix until all ingredients are blended evenly.

Serve and enjoy! 

*Competition Friendly

Super Bowl Boneless Buffalo Chicken Tenders

 2 lb. Boneless Chicken Tenders

1 Cup Sriracha Sauce

¼ tsp Sea Salt

¼ tsp Black Pepper

1 Splenda Packet

1 tsp Cayenne Pepper

1 tsp Chili Powder

¼ tsp Onion Powder

2 Tablespoons Ketchup

Fat Free or Low Fat Blue Cheese Salad Dressing

1-2 Tablespoons Melted Smart Balance Omega 3 Butter

Fresh Cleaned Celery Stalks

In a medium mixing bowl, mix Sea Salt, Black Pepper, Cayenne Pepper, Chili Powder, and Onion Powder with whisk. Fully coat chicken tenders with dry rub in bowl.

Grill tenders, bake, or sear in pan. In a large mixing bowl, add Frank’s Hot Sauce, Ketchup and splenda packet, and melted butter. Whisk for 30 seconds. Add cooked chicken tenders into bowl and coat with buffalo mix. Mix tenders until evenly coated. Wash, clean, and dry celery, cut to desired pieces, add blue dress as desired.   Serve and enjoy!! 

*Competition Friendly

Tiffany’s Brussels Sprouts 

1LB Fresh Brussels Sprouts

16 oz. Fresh Baby Portabella Mushrooms

8 0z. Can of Sliced Water Chestnuts

2 Tablespoons of Extra Virgin Olive Oil

1 Teaspoon of Sea Salt

½ Teaspoon of Crushed Black Pepper 

In a large skillet, place heat to low/medium and pour in Olive Oil. Take stems off of mushrooms and wash mushrooms, wash Brussels sprouts. On a chopping board, chop ends off of Brussels sprouts and then cut them quarters (cut in half one way and in half the other way too). Slice mushrooms in thin slices, and then finely chop them after all are sliced. Place in heating skillet. Turn heat up to medium/high. Open can of water chestnuts, drain water out. Empty water chestnuts onto chopping board and finely chop them into smaller pieces.  Add chestnuts into skillet. Mix all vegetables together in skillet, making sure all ingredients are slightly kissed by the olive oil. Add sea salt and pepper. Cook/Sauté until Brussels sprouts fall apart, look moist and are extremely green, the water chestnuts are slightly golden, and the mushrooms look fully cooked.

Serve and Enjoy!!

*Competition Friendly

 Shredded BBQ CrockPot Chicken

9 pieces of Chicken Breast

Crockpot

1/2 bottle of "Weber Original BBQ Sauce"

1 tablespoon Sea Salt

1 teaspoon Black Pepper

1 teaspoon Onion Powder

1 teaspoon Garlic Powder

Clean, cut off fat, and slice chicken into 1/2 inch pieces. Place chicken (plain chicken, do not add any seasonings) into crockpot and set on "Warm" for 8 hours or early in the morning (should be ready by evening when you get home) or at night (should be ready by the time you wake in the morning). 

  Once chicken is ready, once a draining spoon to take all pieces of chicken out and place into a Large Mixing Bowl. Use a large 2-pronged fork and "Stab & Twist) into the chicken. This creates the "Chicken Shreds". Once chicken is fully shredded, add all seasonings and BBQ Sauce. This makes a ton of meals and is a great way to have many of your meals prepped for the week ahead for yourself. And most importantly, it's DELICIOUS!! Serve and Enjoy..

*Competition Friendly

BSN Chocolate Protein Cake

1 scoop of BSN Lean Dessert Protein Powder (Chocolate Fudge Pudding Flavor)

1 tbsp unsweetened apple sauce

1 egg white

1/4 tsp baking powder

1 packet truvia

Mix all in a mug or bowl. Cook in microwave for 1 minute 45 seconds.

Serving size: 1

Enjoy!!

Cauliflower Pizza

CRUST:
1/2 LARGE head cauliflower (or 2+ cups shredded cauliflower)
1 large egg
1 cup finely shredded mozzarella cheese (or Almond cheese)
1 teaspoon dried oregano
1/2 teaspoon dried minced garlic (or fresh garlic)
1/2 teaspoon onion salt

TOPPINGS:
1/2 cup tomato-basil all natural marinara sauce (you can make it from scratch if preferred) 
1/2 cup finely shredded mozzarella cheese (or almond cheese)
4 Leaves Chopped Fresh Basil

Shred the cauliflower into small crumbles. You can use the food processor if you'd like, but you just want crumbles, not puree. You'll need a total of about 2 cups or so of cauliflower crumbles (which is about half a large head of cauliflower. Place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes (see Tips below if you do not have a microwave). Give the cauliflower a chance to cool.

Prepare the crust: Preheat the oven to 450 degrees F. Spray a cookie sheet or pizza pan with nonstick spray (or use a nonstick surface). In a medium bowl, mix the cauliflower crumbles (about 1 1/2 cups since they shrink after cooking) with the remaining crust ingredients. Pat the "crust" into a 9 to 12-inch round on the prepared pan. Spray the crust lightly with nonstick spray and bake for 15 minutes (or until golden). Remove the crust from the oven and turn the heat up to broil.

Prepare the pizza: Spread the sauce on top of the baked crust, leaving a 1/2-inch border around the edge. Sprinkle 1/4 cup cheese on top. Add the fresh basil spreading it out around the pizza. Sprinkle the remaining cheese on top. Broil the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted and bubbly. Cut into 6 slices and serve immediately and enjoy!!

Sean's Famous Vegetable Turkey Loaf

 1-1.5 Lbs. All Natural Lean Ground Turkey

2 Vidalia Onions

1 Large Green Pepper

16 oz. Freshly Chopped Mushrooms

8 oz. Spinach & Arugula Mix

2 Egg Whites

1 Yolk

1 Tsp Sea Salt

1 Tsp Black Pepper

1 Tbsp Garlic Powder

1 Tbsp Onion Powder

2 Tbsp Mayonnaise or Vegenaise

Preheat oven to 425*. Wash all vegetables. Finely chop onions, green peppers, and mushrooms. Sauté in a pan with Extra Virgin Olive Oil until caramelized. Add spinach and arugula mix into caramelized vegetables and sweat down until fully saturated with mixture. In large mixing bowl, combine lean ground turkey, two egg whites and yolk, mayonnaise/vegenaise, season with sea salt, black pepper, garlic powder, and onion powder. Mix ingredients together. Add sautéed vegetable mixture into ground turkey mixture. Spray cooking-spray onto a 9x13 baking pan. Evenly distribute turkey mixture into baking pan. Place into oven for 20-30 minutes or until sides brown and pull away from baking pan.  Cut into 4x4 pieces and serve with your favorite tomato sauce and/or Sean's favorite Goat Cheese.

Serve and enjoy!

*Competition Friendly

Tiffany's Sunday Sweet Potato Pancakes

1 Large Sweet Potato

4 Egg Whites

1 Yolk

1/2 Scoop Whey Protein Powder

1 Tsp Baking Powder

1 Tbsp Cinnamon

1 Tbsp Extra Virgin Olive Oil

2 Packets of Truvia

Wash and dry, peel, and dice sweet potato. Steam sweet potato in microwavable steamer in microwave for 9 minutes. In large mixing bowl mash sweet potato with a potato masher. Combine egg whites, yolk, protein powder, baking powder, cinnamon, olive oil, and truvia. Whisk all ingredients together for 1 minute or until smooth consistency. Heat large skillet or non-stick frying pan on Medium Heat. Pour 1/4 cup mixture onto skillet or pan. Flip pancake as soon as mixture does not stick to the skillet or pan. Cook until golden. Sprinkle a pinch of cinnamon and truvia on top to taste. Serve with a dollop of All Natural Peanut Butter or Almond Butter and/or sugar-free toppings such as Sugar-Free Maple Syrup and Sugar-Free Jam...and enjoy. Tiffany Serving Size: 2 Pancakes. Mixture Serving size: 6-8 Pancakes.

*Competition Friendly

Guilt-Free Wasabi Mashed Cauliflower

1 large head cauliflower – leaves & core removed

1 Tbsp prepared wasabi

1 Tbsp butter

Sea Salt & Black Pepper to Taste

Boil water.  Quarter the cauliflower & boil about ten minutes.  Drain & puree with remaining ingredients – adding a LITTLE water if they are too thick.  Serve & Enjoy!

*Competition Friendly

Baked Zucchini Chips
1 zucchini

Olive Oil Cooking Spray

Seasoned Sea salt, or other seasoning(s) of your choice

Preheat oven to 225 degrees Fahrenheit. Line a baking sheet with parchment paper or nonstick foil, and spray with canola oil. Set aside.
Slice zucchini into thin medallions, about the thickness of a quarter. (You can either use a knife and a very steady hand, or a mandoline slicer.)
Lay out slices on prepared baking sheet, and spray tops lightly with additional cooking spray. Sprinkle with seasonings of your choice. (A note on seasoning, however - use LESS than what seems appropriate. These shrink considerably in the oven, and if you use too much it gets very concentrated. It's better to end up underseasoning and add more later.)
Place in preheated oven and bake 45 minutes. Rotate baking sheet, and bake an additional 30-50 minutes, until chips are browned and crisped to your liking. These are best eaten within a couple hours of removing from the oven, as they start to get chewy if left out. One zucchini makes one serving (1/4 C. - 1/3 C. of chips depending on the size of your squash). Serve & Enjoy!

*Competition Friendly

Seared Ahi Tuna Steaks

2 (5 ounce) Ahi Tuna Steaks

1 tsp Sea Salt

1/4 tsp Cayenne Pepper

1/2 Tbsp I Can't Believe It's Not Butter

2 Tbsp Extra Virgin Olive Oil

1 tsp Fresh Crushed Black Peppercorns

Season the tuna steaks with salt and cayenne pepper. Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture for 1 minute. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 - 1 minute and 30 seconds per side for rare. Serve & Enjoy!

*Competition Friendly

Cauliflower Rice

One Head of Cauliflower

Sauté Pan or Baking Sheet Pan

1 Tablespoon Sea Salt

1/2 Tablespoon Pepper

Food Processor or Cheese Grater

Take cauliflower and make sure there are no brown or black spots on it. If so, remove with a paring knife. Remove the leaves off of the bottom. Cut the cauliflower in half and cut the florets off from core. Break up the florets into somewhat evenly sized pieces. Place florets in bowl of food processor in batches. Process until evenly chopped but not completely pulverized or evenly grate the florets using the cheese grater until rice consistency.

Oven Cooking Method: Preheat oven to 425F. Spread cauliflower rice out on one or more baking sheets (depending on how much you have) into a single layer. Don't make yourself crazy about the single layer thing, you just don't want to crowd the pan or it will steam and remain moist. Bake for 15 minutes, flipping the "rice" at least 1x. Remove, serve and Enjoy!

Sauté Pan Cooking Method: Heat a small amount of olive oil non-stick pan over medium high heat and add cauliflower rice removing as much of the moisture as possible. Make sure to season with sea salt, pepper and another complimentary spice if possible. Enjoy!

*Competition Friendly

Megan Toner's Faux Shepard's Pie

2 Heads Cauliflower

1 Package Sliced Baby Bella Mushrooms

1 Whole Onion Chopped

2 Cloves Fresh Garlic  Minced

3 Stalks Celery Sliced

2 lb. Ground Chicken, Ground Bison, or Ground Turkey

1 Tbsp Extra Virgin Olive Oil

Worcestershire Sauce (to taste)  

Black Pepper (to taste)

Sea Salt (to taste)

1 tsp Low Sodium Beef Paste

1/4 Cup Chicken broth

Spray butter 

Sauté onion and garlic in olive oil until soft. Add mushrooms, black pepper, Worcestershire and cook that until soft. Add ground chicken/bison/or turkey and beef paste. Let simmer on low until fully cooked and thickened. 
Next steam cauliflower until very soft. Put in food processor or if you have a hand blender, blend together cauliflower, spray butter, chicken broth, salt and pepper to taste. Blend until whipped consistency. 
In large casserole pan, layer chicken/bison/or turkey mixture on bottom and then on top of that the cauliflower mash. Bake 30 min at 375. 

***You can also add any other veg you want, get creative with it. You can also broil it for a little bit to get a nice golden top to the mash.

Serve and Enjoy

Eggplant Goat Cheese Salad

2 large eggplants, about 2 pounds

Kosher salt

1/3 Cup Extra Virgin Olive Oil

2 Tbsp Cider Vinegar

1 Tbsp Honey

1 tsp Smoked Paprika

1/2 tsp Cumin

4 Large Garlic Cloves, Roughly Chopped 

2 Tbsp Fresh Lemon Juice

1 Tbsp Low Sodium Soy Sauce

1 Cup Flat Parsley Leaves, Roughly Chopped

1/2 cup Smoked Almonds, Roughly Chopped

2 oz. Goat Cheese, Crumbled and Divided

1/4 Cup Finely Chopped Scallions

Heat the oven to 400°F. Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle lightly with kosher salt and set aside while making the marinade.

Whisk together the olive oil, cider vinegar, honey, smoked paprika, and cumin. Dab away any extra water that has beaded up on the eggplant and toss with the marinade. Stir in the garlic. Spread the eggplant on a large baking sheet, lined with parchment and slide onto a rack placed in the center of the oven. Roast at 400°F for 40 minutes, or until very tender and slightly browned. (Stir every 15 minutes and check after 30 minutes to make sure it isn't burning.) Remove from the oven and cool slightly.

Whisk together the lemon juice and soy sauce. Return the eggplant to the bowl and toss with the lemon juice mixture. Stir in the parsley leaves, smoked almonds, and most of the goat cheese, reserving a little.

Spread the finished salad in a serving bowl and sprinkle the reserved goat cheese crumbles and scallions on top.

Serve and Enjoy.

*Vegetarian Friendly

Chicken Pot Pie 

(Gluten-Free, Dairy-Free, Grain-Free, Paleo Friendly)-Heaven in a Ramekin ;)

Chicken Marinade:

1 Cup Extra Virgin Olive Oil

1 tsp Sea Salt

1 tsp Onion Powder

1 tsp Garlic Powder

1 tsp Rosemary

4 Chicken Breasts (2 Whole Breasts)

Vegetable Mix Ingredients:

2 Medium Vidalia Onions

5 Garlic Cloves

4 Celery Stalks

2 Large Carrots

15 oz. Can of Unsalted Peas

1/4 Cup Extra Virgin Olive Oil

2 tsp Sea Salt

1/2 tsp Black Pepper

2 Packets of Truvia

1/2 tsp Rosemary

Cream Sauce Ingredients:

1 Head Cauliflower 

6 Cups Gluten-Free Chicken Stock

1 tsp Sea Salt

1/4 tsp Rosemary

Grain-Free Pastry:

12 Tbsp Almond Flour

1/4 Cup Almond Oil

1 Eggwhite

Clean and chop Cauliflower into 2-3 inch pieces. Place all cauliflower into large pot and fill with water. Place pot on high heat on stove and bring to boil.Continue to boil until cauliflower is tender and falls apart when stabbing into it with fork. Turn off heat and drain cauliflower. Place cauliflower back into large pot and mash until all pieces are equally mashed consistency. Add chicken stock, sea salt, and rosemary into mixture. Pour mixture into high speed blender and blend ingredients until smooth and creamy consistency. Set aside.

Tenderize chicken breasts. Mix chicken marinade ingredients in large plastic ziplock bag. Add in chicken and mix well. Grill chicken breast 6 minutes per side or until done on medium heat. 

Preheat oven to 350F

In a large frying pan, saute garlic, onions, celery stalks, carrots, and add spices and seasonings. Sauté until soften. Turn off heat and add in drained peas, stir in well. 

Chop grilled chicken into 1/2-3/4 inch cubes and add into vegetable mix. Add cream sauce to chicken and vegetable mixture. Stir well then transfer to 6 small ramekins.

Prepare pastry by adding almond flour, egg white, and almond oil into a mixing bowl and mix with hand mixer. 

Separate dough into 6 equal parts. One part at a time, transfer to a piece of parchment paper, cover with second parchment and roll until about 1/2 inch thick. Cut a circle out of the rolled dough (use a drinking cup if preferred). Poke the top with the end of a fork. repeat with remaining dough. 

Place 6 ramekins are large baking sheet. Place pastry on top of filling in ramekins and place in oven for 30 minutes or until dough starts to golden. 

Serve & Enjoy!!

Shepherd's Pie

(Grain-Free, Dairy-Free, Gluten-Free)

Ingredients:

1 Head Cauliflower

2 Tablespoons Coconut Oil

1 Small Vidalia Onion, diced

3 Celery Ribs, diced

2 Large Carrots, diced

4 Cloves Garlic, minced

1 Pound Ground Bison

1/4 Cup Gluten-Free Beef Broth

1 Tablespoon All Natural Ketchup or Tomato Paste

4 Tablespoons Fresh Chopped Parsley

Salt & Pepper To Taste

Preheat over to 400 degrees. Grease a 2-3 quart casserole dish and set aside. In a large pot, steam or boil cauliflower until tender. Heat 2 tablespoons of coconut oil in a large skillet or sauce pan over medium high heat. Add the onion, celery, carrots, and garlic and cook until beginning to soften, around 5 minutes.  Add ground meat to the pan and cook until browned. Add beef broth as necessary (We never need to use any more than 1/4 cup) to keep mixture wet. Add the ketchup or paste, 2 tablespoons of parsley, and season with salt and pepper. Let simmer while you prepare the cauliflower topping. To make the topping, drain the cooked cauliflower. Mash or puree with a stick blender until smooth. Add 2 more tablespoons of fresh parsley and season with salt and pepper. To assemble, spread the meat mixture on the bottom of the dish. Top with cauliflower mixture and smooth with a spoon. Bake for 30 minutes or until the top is brown and bubbly.

Serve warm and enjoy!!

Kale Chips

Ingredients:

1 Large Head of Lacinato kale (aka Tuscan kale) 

Olive oil

Sea salt
 

Preheat the oven to 350 degrees. Separate the leaves and wash the kale thoroughly in cold water. Pat dry. Slice out the tough center stem, then cut the leaf crosswise into 3-inch pieces. Toss into a large shallow roasting pan (or use a baking sheet). Drizzle with olive oil and massage the pieces to coat each piece. Spread them evenly in the pan, in a single layer. Pop into the oven and bake for 15 minutes. Stir gently to loosen the chips and separate them. Bake for an additional 7 to 10 minutes or so, until good and crispy. Sprinkle with sea salt. (Makes 2-3 servings.)

Serve and enjoy.

*Competition Friendly

Chocolate, Peanut Butter, Banana MILK SHAKE

1 Pouch Advocare Chocolate MRS (Meal Replacement Shake)

10 Small Ice Cubes

1/2 Banana

1 Tablespoon All Natural Peanut Butter

1-2 Cups Almond Milk

Blender

Fill blender with 11 ice cubes. Add in banana, peanut butter, and pour in almond milk. Open Advocare MRS pouch and pour protein powder in blender. Immediately blend shake until smooth consistency. If shake seems too thick for satisfaction, add a small amount of water and blend again. Repeat until preferred consistency is achieved. 

Serve and Enjoy!

Chocolate Peanut Gelato

1 Pouch  Advocare Chocolate MRS 

2 Tablespoons All Natural Peanut Butter

2 Cups Almond Milk

1 Tablespoon Coconut Oil

1 Cup Ice

Blender

Plastic Mixing Bowl

Pour ice in blender. Then add peanut butter and coconut oil into blender. Pour in almond milk then add pouch of Advocare Chocolate MRS protein powder. Blend until smooth consistency. Add blended mixture into mixing bowl. Place bowl into freezer and freeze mixture for 1 hour. Take out bowl and stir mixture with spoon until evenly mixed. Re-freeze for 2 hours. 

Scoop, Serve, and Enjoy. 

(4 servings)

Spicy Mango Chicken & Rice

4-5 oz. Cooked Chicken Breast

1-2 Cups Cooked Brown Rice

1 Whole Mango Diced

1 Tablespoon Olive Oil

1 Tablespoon Agave Sweetener

1 Tablespoon Sriracha Hot Chili Sauce

1/2 Tablespoon Cilantro

1 Pinch of Black Pepper

1 Pinch of Sea Salt

Mix all components into bowl and top with fresh cilantro per serving.

Serve & Enjoy!

2-3 Servings Per Recipe 

The Perfect Filet & Grilled Asparagus

1 4-5 oz Filet Mignon (Cut 1.5-2 inches thick)

5-6 Asparagus Spears

1 tsp Sea Salt

1 tsp Cracked Black Peppercorns

1 tsp Onion Powder

1 tsp Garlic Powder

1 tsp Extra Virgin Olive Oil

Preparation: Lightly coat filet mignon and asparagus spears with olive oil and sprinkle sea salt, pepper, onion and garlic powder. 

Cook: On high heat, sear filet for 4 minutes on each side for the perfect medium preparation. On medium heat, grill asparagus spears4-5 minutes (Place on higher level of grill if available) Let steak rest for 3 minutes after grilling. 

Serving size: 1 

Serve & Enjoy!