If cooking isn't your thing, or you want to try something new, below are a few quick and easy recipes to get you kick started! The best part is if you have leftovers, you can either refrigerate them for the next day or freeze them for a future meal!
BREAKFAST
Tomato, Spinach and Egg Scramble
2 eggs
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2 egg whites
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1 cup spinach
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¼ cup chopped tomatoes. Serve with 1 slice Ezekiel toast
Banana Nut Protein Pancake
1 cup Old Fashioned Oatmeal
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½ cup Low Fat Ricotta or Cottage Cheese or Greek yogurt (can’t taste it) (or ½ cup pumpkin puree for dairy free)
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1 mashed ripe banana
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2 tablespoons Walnuts
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4 egg whites
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1 whole egg
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1 teaspoon baking powder (blend all together in a food processor or blender and cook on griddle)
Coffee Tip
If you normally have creamer in your coffee, try this: 1/3 cup unsweetened almond milk
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1 teaspoon coconut oil
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dash of cinnamon
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½ teaspoon vanilla (or another extract of your choice; almond or coconut are also delicious), and if needed 1 packet of Stevia. If you have a little blender, whip the ingredients together for a few seconds, this will make it frothy and delicious! You’ll have a yummy cup of coffee you can feel good about without any added chemicals or preservatives!
LUNCH
Egg Salad Wrap with Raw Veggies
2 hard boiled eggs (whites only)
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¼ cup cottage cheese
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1 tablespoon yellow mustard
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½ teaspoon dried dill
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salt and pepper to taste. Add to low calorie wheat tortilla and add veggies (lettuce, cucumber, etc) if you wish.
Creamy Tomato Soup:
1 tablespoon olive oil
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½ cup chopped onion (approx. ¾ medium onion)
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2 cloves garlic, finely chopped
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1 (28-oz.) can whole peeled tomatoes, pureed
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1½ cups unsweetened coconut milk
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1 tablespoon + 1 teaspoon sugar + ¼ teaspoon sea salt (or Himalayan salt)
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1 sprig fresh basil, leaves and stem attached
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Ground black pepper (optional)
Directions:
Heat oil in medium saucepan over medium heat for 1 minute, or until fragrant. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until translucent. Add garlic; cook, stirring frequently, for 2 minutes. Add tomatoes, almond milk, sugar, salt, and basil. Bring to a boil. Reduce heat to medium low; gently boil for 10 minutes. Remove basil. If you want a smooth soup, place soup in a blender or food processor, in small batches; cover with lid and kitchen towel. Blend until smooth. Sprinkle with pepper(optional)
DINNER
One Pan Oven Roasted Steak with Potatoes & Veggies
Preheat oven to 350 degrees. In a large oven pan spray non-stick cooking spray or oil on the pan. Quarter 12-15 organic fingerling potatoes • ½ sweet visalia onion • pinch of salt • pinch of peppercorn • 1 teaspoon of Brozzian Roasted Potato Seasoning • 1 teaspoon of extra virgin olive oil. Mix together and place in pan to one side. Peel 1 bushel of organic rainbow carrots, then slice in half the long way. Place carrots in pan on other side, and add 2 teaspoon of minced garlic and oil to carrots, then sprinkle with Brozzian Vegetable seasoning. Then place 3 medium sized ribeye steaks in the center of the pan, sprinkle with minced garlic, salt and pepper. Cook for 20 min, then flip the steaks and cook for an additional 15 minutes. Remove pan from oven and cut open steaks for a nice warm pink interior. Enjoy!
Clean Eating Crockpot Chicken Soup
1 large onion – chopped • 2 large leeks – chopped • 6 small carrots – peeled and sliced • 3 medium celery stalks- sliced • ½ bunch of Kale (about 5-6 leaves chopped) • 2 parsnips – peeled and sliced • 4 cups organic chicken broth • 4 cups water • 3 large, raw organic, free range chicken breasts – cut into bite size pieces • 1 teaspoon garlic powder • 2 garlic cloves diced • 1 tablespoon marjoram • 1 tsp ground pepper • 1 tsp Himalayan salt • ¼ tsp red pepper flakes Place all ingredients into crock pot and cook on low for 8 hours or high for 4
Serve over Quinoa, Brown rice or noodles – Cooked separately according to package directions
Low Carb Crockpot Turkey Chili
In a large non-stick sauté pan, cook the 1 small diced onion and 1.25 lbs. ground turkey meat over medium high heat until the meat is just browned, breaking it up as it cooks. Pour the meat and onion into the Crockpot and add 1 ½ cups cubed butternut squash or sweet potatoes
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1 large diced green pepper
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2 stalks celery, diced
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1 (6 oz.) tomato paste
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1 (14.5 oz.) diced tomatoes
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1 (14.5 oz) crushed tomatoes
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2 teaspoon salt
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1 teaspoon pepper
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3 tablespoons chili powder
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon dried oregano
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1 tablespoon Worcestershire sauce. Cook on high heat for 4 hours, or on low heat for 8 hours.
Enjoy with toppings of choice if desired (low fat shredded cheese, Greek yogurt, chopped green onions).
Crockpot Honey Mustard Pork Tenderloin
Makes 8 servings
Whisk together ¼ cup honey
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¼ cup low sugar maple syrup or additional honey
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1/3 cup mustard, ½ cup orange juice
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1 tablespoon balsamic vinegar
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½ teaspoon paprika
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½ teaspoon salt
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¼ teaspoon pepper
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½ teaspoon onion powder
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2 teaspoons minced garlic in a bowl. Transfer to a Ziploc bag and add 1pound. boneless lean pork tenderloin. Let marinade for at least 30 minutes.
Brown sides in skillet before transferring to crockpot, cook on high for 4 hours
