Back High Protein Chicken Curry ​ ​ INGREDIENTS: 1 chicken breast, chopped into small pieces 7 ounces of classic, regular fat canned coconut milk (shake well before opening and pouring) Juice from ½ a lime 1 teaspoon finely grated fresh ginger (should be wet and mushy) 1 teaspoon garlic powder 1 teaspoon ground coriander 1 teaspoon curry powder (+ more if needed) 1 tablespoon coconut oil or olive oil for sautéing Salt and pepper to taste DIRECTIONS: Toss chicken with curry powder and generously coat (may need more than 1 teaspoon). Whisk together the coconut milk with the ginger, coriander, and garlic powder until well incorporated. Heat the oil in a deep sauté pan. Add the curried chicken and brown on all sides. When chicken is mostly browned, pour in the coconut milk mixture. Stir to incorporate and then let simmer, stirring occasionally until the sauce thickens. Remove from heat, add the lime juice, stir and season with salt and pepper to taste.

Back The perfect "hard boiled egg" ​ DIRECTIONS 1. Fill a sauce pan/pot with 1.5 inches of water and bring to a boil. Place eggs in steamer basket and set steamer basket in pot of boiling water (it should be suspended slightly above the boiling water. Let the eggs steam for 8 minutes. While eggs are steaming prepare a bowl of ice water. After 8 minutes, remove the steamer basket and submerge all eggs in ice water bath immediately. Once eggs are cooled completely, gently tap on the counter and begin to peel away the shell. Slice and enjoy with some ranch dressing for an extra calorie boost!

Back Guacamole Deviled Eggs INGREDIENTS: 4 soft boiled eggs (we steam ours in a double boiler for 8 minutes, find the method under "Lunch & Dinner" recipes) 1 medium, ripe avocado, pitted and skin removed 1 teaspoon garlic powder Juice form ½ lime, or to taste Salt and pepper, to taste DIRECTIONS: After eggs are boiled/steamed, gently slice each egg in half length-wise. Gently scrape the yolks to remove from each half and transfer to an electric mixer bowl. Add avocado, lime juice and seasonings to taste to the yolk mixture and beat on high until a fluffy smooth texture forms. Transfer 2 tablespoons of the guacamole mixture to the hole in each white.

Back DIRECTIONS: Heat 1 tablespoon olive oil over medium heat in large sauté pan. Slice sausage into thin rounds (we sliced ours at an angle to have bigger slices). Brown sausage slices on both sides. When the second side of the sausage slices are half way through browning, add the onion slices. Stir until onions have turned golden brown and become tender. Add garlic and oregano, stirring to combine well. Add diced tomatoes, stir occasionally, and continue to cook until the tomatoes are soupy and broken down. Season with salt and pepper. Add the rinsed white beans and stir to combine. Add the chopped kale and stir until all kale is wilted. Serve with parmesan cheese on top to garnish. One Pot Chicken Sausage with Kale and White Beans ​ INGREDIENTS: 2 chicken sausage links (we used apple and gouda sausage from Publix!) 1 can small white beans, rinsed well ½ small sweet onion, thinly sliced 1 ½ heaping cups chopped kale 1 large tomato, diced 2 large garlic cloves, minced 1 teaspoon dried oregano Salt and pepper to taste Parmesan cheese for topping

Back Burgers with Bean-ifits! INGREDIENTS: 1 can black beans - drained and rinsed 2/3 cup finely diced onions 2 tablespoon ketchup 1 tablespoon yellow mustard, or dijon mustard 1 teaspoon garlic powder 2 teaspoons cumin 1/3 cup plain quick oats DIRECTIONS: 1. Preheat oven to 400 degrees F. Grease or line a cookie sheet with parchment paper. ​ 2. In a medium-sized bowl, mash the black beans until almost pureed, but keeping some texture. ​ 3. Stir in condiments and spices until well combined. ​ 4. Fold in the oats using a spatula. The mixture should be moist and almost fluffy. ​ 5. Divide the mixture into 4 equal parts and form into thin patties. ​ 6. Bake for 7 minutes and then carefully flip patties over, bake for another 7 minutes, or until crusty. *Patties can keep for up to 5 days in the refrigerator. Reheating may dry them out slightly.

Back Herb Cauliflower "Bread" Grilled Cheese Serves 2 INGREDIENTS: 1 head cauliflower, trimmed into florets and steamed until very tender 1 large egg, beaten 1/2 cup grated swiss cheese 1 tablespoon fresh minced rosemary 1 teaspoon dried Italian seasoning blend 1/2 teaspoon garlic powder 2 thin slices of cheddar cheese, or any preferred cheese 1 cup arugula Condiment of your choice, we used chipotle mayo~ DIRECTIONS: 1. Preheat oven to 450 degrees F. Steam the cauliflower. After the cauliflower is very tender (about 30 + minutes), transfer to a bowl and mash with a potato masher until the texture resembles small grains of rice throughout (see picture). Lay a double layer of paper towels on the counter and pour cauliflower mash onto it. Using another double layer paper towel, press the cauliflower to remove as much moisture as possible, you may go through a couple paper towels for this step. 2. Once the water is removed as best as possible, transfer to a bowl and add the remaining ingredients (herbs, seasoning, cheese, egg). Stir to combine, an airy moist dough ball should begin to form in the bowl as you incorporate the mixture. 3. Separate the "dough ball" into four segments. On a baking sheet lined with parchment paper or a Silpat, flatten out each portion and shape to your desired "bread shape." Bake at 450 for 15-20 minutes, or until the tops and edges begin to brown and crisp up. Remove from oven and allow them to sit on the pan for a few minutes. 4. Assemble sandwich with the condiments, cheese and arugula (and anything else you can imagine, sliced apple and caramelized onion would be amazing...). Place in a pinini press and enjoy warm!

Back Glamoured-Up Grapefruits INGREDIENTS: 1 large grapefruit Honey (about 1-2 tablespoons) Ground cinnamon (about 2 teaspoons, 1 teaspoon per half grapefruit) DIRECTIONS: 1. Preheat oven to 400 degrees. 2. Cut the grapefruit in half as seen in the picture. Cut the triangular segments to loosen for easy eating after they have baked. Drizzle honey over the cut surface of the fruit and then sprinkle generously with a coating of cinnamon. 3. Place the prepared grapefruits in a small baking dish and bake for about 30 minutes, or until the pink park of the fruit is puffed up where the cuts were made and the tops look slightly caramelized. Remove from the oven and serve warm or chilled. *After enjoying the grapefruit, be sure to drink the sweet juice, or squeeze and save it to flavor water with later on!

Back Herb Parmesan Jalapeno Crisps Super Bowl Sunday anyone?? INGREDIENTS: ​ For the crisps: 2 medium jalapenos, very thinly sliced and seeds removed 8 ounces grated parmesan cheese 3 large sprigs rosemary, minced 4 medium-large garlic cloves, minced 2 pinches ground black pepper, or more to taste ​ For the blue cheese dressing: 1 cup plain Greek yogurt, or sour cream 4 ounces blue cheese crumbles 4 ounces cream cheese at room temperature DIRECTIONS: 1. Preheat the oven to 375 degrees. Prepare a baking sheet with a silicone mat or parchment paper. ​ 2. In a mixing bowl, combine grated Parmesan cheese, minced rosemary, minced garlic and black pepper. Toss and mix well to evenly combine. ​ 3. Arrange thinly sliced jalapenos on the baking sheet, two per crisp and arrange to where they will be about an inch away from each other on the baking sheet. ​ 4. Top the jalapeno slices with a mound of the Parmesan cheese mixture. The cheese will melt down and spread thin, make sure it is a generous amount. 5. Bake for 10-15 minutes, or until cheese melts and turns golden brown around the edges. 6. Remove from oven and transfer crisps to a wire rack for cooling. Leave them on the wire rack until cooled and crisp. Transfer to a paper towel and then layer paper towel and crisps to help absorb the grease before serving. 7. For the dip, use an electric mixer to whip together the yogurt, cream cheese and blue cheese crumbles until smooth.

Back Creamy, Dreamy Mango Coconut Overnight Oats Makes 2 servings (for me at least...) INGREDIENTS: 1/4 cup diced mango 1/2 cup oats 2 teaspoons chia seeds A little less than 1/4 cup unsweetened medium shred coconut 1 cup milk (dairy or nut milk, whatever you prefer) 1 teaspoon vanilla extract DIRECTIONS: 1. Combine all ingredients in an airtight container and mix well. Leave in refrigerator overnight. 2. In the morning, stir before enjoying!

Back Chickpea "Meatballs" Makes approx. 8 large meatballs INGREDIENTS: 1 spaghetti squash 1 can chickpeas, drained and rinsed 1/4 cup rolled oats 2 tablespoons hemp seeds 2 tablespoons minced rosemary 1 large garlic clove, minced 1 shallot, minced 2 eggs, beaten 1/2 cup chopped walnuts 1 teaspoon smoked paprika 1 teaspoon cumin Salt and pepper to taste Tomato-basil sauce (or other marinara of your choice) DIRECTIONS: 1. Poke holes in squash with sharp knife and roast the whole squash directly on the rack in the oven at 400 degrees for 45 minutes. ​ 2. Combine remaining ingredients, minus marinara, into food processor and process until smooth. Transfer mixture to bowl and chill in refrigerator for 2 hours. ​ 3. Remove and form mixture into balls, whatever size your prefer. We were able to get 8 medium size balls out of one batch. ​ 4. Heat olive oil in non-stick, oven-proof skillet over medium heat. Add the balls and cook, rotating occasionally so that they all get cooked and browned evenly. Once they are brown all around, transfer skillet to oven at 375 degrees and let cook until cooked through, about 8 minutes (or less if you would like them to be more on the moist side). Be careful not to overcook and let them get too dry. **Enjoy over spaghetti squash with marinara and shaved Parmesan cheese.