These are mouth watering!! They are just as good the next day for a left over lunch!!
Serving size: 3 big portions
2 medium sweet potatoes
2 Al Fresco chicken sausages
1 package of 99% fat free ground organic turkey
1.5 cup organic salsa
1/2 cup crushed hunts tomato sauce
1/2 tbsp. olive oil
1/2 onion (chopped)
1 package chilli powder
pepper and salt to taste
1. Peel the skin off both sweet potatoes. Cut the sweet potato into 4 quadrants then slice into thin frie-shaped pieces.
2. Toss the sweet potato fries in a bowl of 1/2 tbsp. olive oil and sprink with pepper and salt.
3. Lay them on a flat cooking pan and bake in the over for 1 hour or till crispy at 350 degrees. (Key is to cook them long so they are crispy like fries)
1. Cook the package of ground turkey and sausages on the stove. Once its almost fully cooked you can add it to the crockpot.
2. Add 1.5 cups of salsa, 1/2 cup crushed tomatoes, 1/2 cup chopped onions and 1/2 packet of chilli powder to the crock pot.
3. Cook on high for 1-2 hours or low for 3 hours. Occasionally stir, adding more chili powder if needed.
4. After everything has cooked, add the chili on top of the sweet potato fries. Enjoy!!
Nutrition per serving (3 large servings)
30 grams carbs
46 grams protein
10 grams fat
I am a big fan of the Paleo Diet so I will be posting my latest creations in the kitchen. If you are into CrossFit or looking for a fresh clean and doable diet to start off the New Year try some of these easy and delicious recipes. They are Gluten Free, Dairy Free and have no Artificial Sweeteners. Remember it’s not a diet, its a lifestyle!
2 boneless chicken breasts
4 slices of turkey bacon or regular bacon
6 asparagus spears
2 tbsp. organic raw honey
2 tbsp. olive oil
2 tbps. yellow mustard
1. Cut both chicken breasts in half to make 4 thin chicken cutlets.
2. Cook the chicken on the stove till almost fully cooked.
3. Mix 2 tbsp. of honey and 2 tbsp. of mustard and add half of the mixture to the chicken. Let it maranade the chicken for a few minutes.
4. Take each piece of chicken and wrap it in a slice of bacon. Add a tooth pick to help hold it together.
5. Dip the wrapped chicken in the left over honey mustard mixture and set it on a cooking pan.
6. Cook the chicken in the oven on 350 degrees for 15-20 minutes or until the bacon becomes crispy.
7. In the meantime, cook the asparagus on the stove with 2 tbsp. olive oil. Key is to cook it with a lid on the frying pan to trap the heat and give it a crispy texture.
8. Drizzle the remaining honey mustard mixture on top of the asparagus and serve.
Nutrition facts (pictured serving above)
Calories: 438 calories
Protein: 61 grams
Carbohydrates: 19 grams
Fat: 10 grams
Ingredients (1 serving):
1 medium banana
1 cup egg beaters
2 tbsp. coconut flour
1 tbsp. dark chocolate chips
- Cut up the banana into little pieces and put it into a bowl.
- Add 1 cup egg beaters and 2 tbsp. coconut flour to the bowl.
- Mash the banana and mix so that it becomes a batter-like consistency.
- Add a tbsp. dark chocolate chips and mix (optional)
- Pour the batter onto a non-stick frying pan and cook on one side until it starts to bubble.
- Flip the pancake and cook the other side.
- Add a little organic maple syrup to taste (1 tbsp. of maple syrup contains only 50 calories!)
Protein: 27.3 grams
Carbohydrates: 38 grams
Fat: 2.4 grams
Buffalo Turkey & Beef Meatballs with Sweet Potato Fries (Makes 2 BIG servings)
To make Sweet Potato Fries:
2 sweet potatoes
2 tsp. olive oil
- Peel the skin off of the sweet potato with a peeler.
- Cut the sweet potato into 4 quarters (once in half and then cut the half again).
- Slice the halves into ¼ inch thick strips (the thinner they are the crispier they will get when you bake them).
- Toss the sweet potatoe strips in bowl with olive oil.
- Preheat the oven to 350 degrees and spray a baking pan with olive oil spray.
- Lay out the fries on the baking pan and cook in the oven for 1 hour or until crispy (I leave mine in a little longer than an hour because I like mine a little burnt!)
- Add sea salt and pepper to taste!
To make Buffalo Turkey & Beef Meatballs:
½ package of 93% fat free ground turkey
½ package of 93% fat free ground beef
1 cup chopped peppers and onions
1 cup buffalo hot sauce
- You can either mix the turkey and beef meet together or keep them separate. If you mix, add the meat to a bowl and add an egg to help the meat stick together. Add the veggies to the mixture.
- Roll the meat mixture into balls (it should make 8-10 meat balls)
- Put them on a baking sheet and cook them in the oven for 25 minutes on 350 degrees.
- After 25 minutes, take them out and dip each one in a bowl of hot cause (make sure to cover the whole thing).
- Put them back on the baking pan and let them cook for another 5-8 minutes.
Total nutrition per serving: (2 servings): 460 calories, 20 g fat, 25 g carbs, 46 g
(Makes 2 servings)
2 grilled chicken breasts (cut up into little strips)
2 slices turkey bacon
2 cups shredded lettuce
1 tomato (diced)
2 Tbsp. Olive oil
1 Tbsp. Raw honey
2 tbsp. mustard
To make the dressing: Mix 1 Tbsp. Raw honey and 2 Tbsp. mustard together. Add pepper to taste.
To make Plantain:
1 Plantain (I like to use ripe because its easier to cut)
1 Tbsp. olive oil
- Peel the plantain skin off using a peeler or sharp knife.
- Cut the Plantain in half. Take each half of the Plantain and cut them into long thin pieces (about ¼ of an inch thick).
- Pour the olive oil into a frying pan and add the Plantains. Let them cook until they turn yellow on one side, and then flip them. You will know they are done when they are a bright yellow color.
- Cut into little pieces and put into fridge to cool.
Nutrition: 335 calories, 14 g fat, 55 g carbs, 2 g protein
To make eggplant:
1 Tbsp. Olive oil
- Peel the skin off of the eggplant using a peeler or sharp knife.
- Cut the Eggplant long ways into ¼ inch circles.
- Brush olive oil on both sides of each piece of eggplant.
- Spray a baking pan with olive oil and cook the eggplant for 15 min on 350 degrees. After 15 min, flip the eggplant over to cook the other side. (You could also cook them in a skillet on the stove but the oven makes them extra crispy!)
Nutrition: 230 calories, 14 g fat, 30 g carb, 5 g protein
The rest is pretty obvious.. Cook the chicken and bacon on the stove and mix all together into a salad.
Total nutrition: (2 big servings): 470 calories, 14 g fat, 44 g carbs, 34 g protein
This is a great Sunday prep meal for the week!!
Ingredients for Salad:
– 3/4 cup sliced kalamata olives
– 1.5 cups artichoke hearts (sliced in half)
– 1 cup diced tomatoes
– 34 turkey pepperonis (cut them in half peices)
– 2 slices turkey bacon
– 1 package Natures Promise boneless chicken (cut into little pieces)
– 3 tbsp. basil
– 3 tbsp. parsley
– ½ package shredded lettuce
Ingredients for dressing:
– 1/3 cup olive oil
– ¼ cup white wine
– 1 clove minced garlic minced
– 1 tsp. Dijon mustard
– 1 tsp. Italian seasoning
– 1 tsp. garlic powder
– 1 tsp. honey
– Ground black pepper to taste
- In a bowl, mix together salad ingredients.
- In another bowl, mix the ingredients for the salad together.
- Pour the dressing over the salad and toss.
- Serve or store in the refrigerator for later!
Nutrition per serving (4 servings): 390 calories, 24 g fat, 15 g carbs, 32 g protein