Are you having a hard time trying to think of a healthy appetizer to bring to a party this weekend? Or what to cook for your family dinner? Or do you want a “treat” that is healthy for you, but also tastes great?
In case you missed it this past month- here are 5 recipes we included in our recent Newsletters that a guaranteed to be a hit!
Easy Baked Meatballs
These meatballs are packed with protein and veggies, making it the perfect snack, breakfast, lunch or dinner. Make a quick batch on the weekend, and then enjoy throughout your week. Makes: 24 Meatballs Here’s what you need…
- 2 lbs ground pork
- 1/2 teaspoon salt
- 1/2 teaspoon ground fennel
- 1/4 teaspoon ground sage
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- dash of pepper
- 2 teaspoons coconut oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, finely chopped
- 1/4 cup pecans, finely chopped
- 1/4 cup fresh parsley, finely chopped
- Preheat oven to 425 degrees F.
- In a medium bowl combine the ground pork with all of the spices. Don’t be afraid to get your hands dirty!
- Place a skillet over medium heat and warm the coconut oil. Add the garlic, onion, celery, carrots, pecans and parsley. Cook for about 3 minutes, until soft. Set the mixture aside to cool.
- Add the vegetable mixture into the ground pork and combine well. Use your hands to form golf ball sized meatballs.
- Place the meatballs in an oven-safe baking dish. Bake for 30 minutes, or until cooked all the way through.
Nutritional Analysis: 77 calories, 4g fat, 76mg sodium, 1g carbohydrate, .5g fiber, and 8g protein
Here’s a slice of cake that won’t mess with your brain chemistry. The wholesome and lightly sweet flavor will satisfy your sweet tooth and power your day with real energy. Servings: 20 Here’s what you need: Caramel Topping:
- 1/4 cup coconut oil, melted
- 1/4 cup coconut crystals
- 1/2 teaspoon ground cinnamon
- 2 organic apples, thinly sliced and chopped
- 1/3 cup coconut flour
- 1/3 cup blanched almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 5 organic eggs
- 2 teaspoons vanilla extract
- 1/4 cup pure maple syrup, grade B
- 1/4 cup organic, full fat coconut milk
- 2 Tablespoons coconut oil, melted
- Preheat oven to 325 degrees F. Grease an 8×8 pan with coconut oil.
- Caramel Topping: In a small bowl combine the melted coconut oil, coconut crystals and cinnamon. Pour into the prepared pan. Evenly sprinkle the chopped apples over the caramel.
- In a medium bowl combine the coconut flour, almond flour, salt, baking powder, cinnamon and nutmeg.
- In another medium bowl combine the eggs, vanilla, syrup, and coconut milk. Blend well.
- Add the wet ingredients to the dry ones, and then slowly mix in the melted coconut oil.
- Carefully spread the cake batter over the apples and caramel in the pan.
- Bake for 35 minutes. Remove from oven and cool for 15 minutes.
- Loosen the edges of the cake with a knife. Invert the cake by placing a plate over the top of the pan and then flipping it over.
- Slice, serve and enjoy!
Nutritional Analysis: One serving equals: 105 calories, 7g fat, 44mg sodium, 7g carbohydrate, 1g fiber, and 3g protein
Here’s a delicious weeknight dinner recipe that’s quick to throw together. With lots of fiber and protein, this is the type of meal that will help make your fitness goals a reality. Servings: 6 Here’s what you need…
- 2/3 cup coconut aminos or low-sodium soy sauce
- 1 1/2 Tablespoons fresh ginger, minced
- 4 garlic cloves, minced
- 1/2 cup filtered water
- 1/3 cup pure maple syrup, grade b
- 3 Tablespoons arrowroot starch
- 2 Tablespoon Olive oil, divided
- 1 bunch green onions, chopped
- 4 cups organic broccoli, cut into small pieces
- 1.5 lbs grass-fed flank, skirt or minute steak, cut into very thin strips
- In a medium bowl combine the coconut aminos, ginger, garlic, water, syrup and arrowroot. Set aside.
- Heat 1 tablespoon of the olive oil, on high, in a large skillet or wok. Add the green onions and broccoli, saute for 5 minutes. Remove from skillet.
- Heat the remaining 1 tablespoon of olive oil and stir-fry the steak until almost done, about 4 minutes.
- Return the veggies to the skillet and add the sauce. Heat until the sauce boils and thickens, about 3 minutes. Serve and enjoy.
Nutritional Analysis: 371 calories, 14g fat, 684mg sodium, 15g carbohydrate, 2g fiber, and 34g protein
Who doesn’t love ordering crispy orange chicken? Forget the restaurant. Now you can stay in and make it yourself at home. Rest assured that this meal is filled with healthy ingredients that will not derail your fitness results. Servings: 6 Here’s what you need:
- 1/2 cup orange juice concentrate (no sugar added)
- 3 Tablespoons coconut aminos
- 1 Tablespoon olive oil
- Zest from one orange
- 3 cloves garlic, minced
- Dash red pepper flakes
- 2 packets Stevia
- 1 tablespoon coconut oil
- 2.5 lbs boneless skinless chicken thigh, cut into bite sized pieces
- Dash salt and pepper
- Dash granulated onion
- 1 tablespoon sesame seeds
- 3 green onions, chopped
- Combine the orange juice concentrate, coconut aminos, olive oil, orange zest, red pepper flakes and Stevia in a small bowl. Mix well and set aside.
- In a large skillet, heat the coconut oil on medium-high.
- Generously season the chicken pieces with salt, pepper and granulated onion. Add chicken to hot skillet and brown on all sides.
- When chicken is almost fully cooked, add the orange sauce, stirring to coat all of the chicken. Cook, uncovered, simmering the sauce until thickened and fully sticking to the chicken.
- Garnish with sesame seeds and freshly chopped green onion.
Nutritional Analysis: One Serving Equals, 282 calories, 12g fat, 505mg sodium, 12g carbs, 1g fiber, 35g protein
Salty, crunchy snack foods are a weakness for most people. Instead of eating chips or popcorn or crackers, which quickly add up in unwanted pounds, make a batch of these delicious, crunchy kale chips. Kale chips are low in carbs and make a delicious crunchy snack. Servings: 5 Here’s what you need
- 1 bunch kale, washed and torn, stems discarded
- 1 Tablespoon olive oil
- dash of salt and pepper
- Preheat oven to 300 degrees F.
- In a large bowl mix the kale pieces with all of the ingredients.
- Spread evenly on foil-lined baking sheets.
- Bake for 12 minutes, watching closely that they do not burn. Remove from oven when crispy.
Nutritional Analysis: 51 calories, 3g fat, 68mg sodium, 5g carbohydrate, 1g fiber, 2g protein