Dinner

Iceberg Lettuce Cups + Ground Beef

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Ingredients:

  • 1/2 lb Grass Fed All Natural Ground Beef
  • 2 Sprigs Green Onions (Chopped)
  • 1 Cup Grilled Veggies (*MP)
  • 1/4 Iceberg lettuce wedge
  • 1/4 cup Coconut Aminos
    (What are Coconut Aminos? Click here to get the scoop)

Directions:

Brown ground beef in a skillet on med-high heat. Transfer to bowl. Chop green onions and top ground beef. Warm up veggies. Cut lettuce cups. Assemble lettuce cups with veggies, beef and top with coconut aminos. Enjoy!

(*MP) Meal Prep - This ingredient is included and prepared ahead of time in Barefood Nutrition's Meal Prep Guide. Download here.

Salmon+ Grilled Veggies

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Ingredients:

Directions:

Season thawed or fresh salmon with a dash of salt and pepper. Pour honey mustard dressing on top of salmon. Heat coconut oil in a small skillet on med-high heat. Cover salmon and cook until salmon is cooked through and flakey (About 4-6 min). Add grilled veggies from Meal Prep Guide to a bowl, add arugula or mixed greens, place salmon filet on top and pour additional table spoon of honey mustard on meal. Enjoy!

(*MP) Meal Prep - This ingredient is included and prepared ahead of time in Barefood Nutrition's Meal Prep Guide. Download here.

Shredded Salmon Tacos

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Ingredients:

  • 1 Filet of Wild Caught Fresh or Frozen Salmon 
    (Why wild caught vs farmed fish? Read Allie's blog by clicking on link above)
  • 1/2 Avocado
  • 1 Tbsp Chopped Red Onion
  • 1/2 Cup Arugula
  • Fresh Lime Juice
  • Corn/Gluten free tortillas/Wrap - Siete Almond Flour Tortillas

Directions:

Season salmon with salt + pepper, heat on med-high heat in small skillet until cooked through and flakey (About 5-7 Min). Let cool. Shred salmon with a fork. Discard the skin (if salmon has skin). Assemble tacos. Top with arugula, onion, avocado and fresh lime juice. Add hot sauce if desired. Enjoy!

Ground Turkey Curry Meatballs

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Ingredients:

Directions:

Empty coconut milk can into large skillet and heat on medium heat. Add tomato paste and Thai Chili Paste. Stir to combine. Dump Turkey Meatballs from package into skillet with sauce mixture. Cover and let simmer for about 10-15 minutes. Meanwhile, cook your rice in a rice cooker or a pot. If you cook the entire package of meatballs, make sure to make enough rice or quinoa. If you're only cooking for one person, you will have left overs. Clean and roughly chop cilantro. Put Naan bread on a cookie sheet and follow cooking instructions on package (heat time 2 minutes). When rice/quinoa is finished, put desired amount int a dish, top with meatball and sauce mixture, add chopped cilantro on top and finish with fresh squeezed lime juice. Enjoy with Naan bread!

Zoodle Fettuccine + Salmon

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Ingredients:

Directions:

1) In a baking dish, coat your salmon with desired glaze and then bake at 375 for 14 min or until cooked through. Remove and set aside. 

2.) In a separate pan,  cook  your veggie noodles and peas in a clean pan, no oils, for about 5 minutes or until soft enough. You can use a paper towel to soak up some of the liquid if you need to. Set aside. 

FOR THE SAUCE:

3.)  In a sauce pan, melt your butter or ghee. Then add your flour and stir until it makes a paste or a "roux." Add 1/2 of your coconut milk, slowly while stirring. Continue to add your milk and stir until you get your desired consistency. Add your lemon juice and curry and mix. Keep on a super low heat and continue to stir occasionally. 

4.) Plate! Zoodles and peas first, salmon next, sauce over the top! Garnish with basil and lemon. Enjoy!

Creamy Cauliflower Soup

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Ingredients:

  • 1 Head of Cauliflower
  • 2 Tbsp Olive Oil
  • 1 medium White Onion peeled and diced
  • 5 Cloves of Garlic peeled and minced
  • 3 Cups Organic Vegetable Stock
  • 2 Sprigs fresh Thyme
  • 3 Cups Coconut Milk
  • 1/2 Cup Grated Parmesan Cheese
  • Sea Salt + Freshly Cracked Black Pepper
  • Garnish : Roasted Chickpeas

Directions:

Prep your cauliflower. Remove outside leaves and trim off the stem. Quarter the cauliflower and roughly chop all four sections.Heat oil in a large pot over medium/high heat. Add onion and sauté for 5 minutes until soft and translucent, then stir in the garlic until fragrant. Add chopped cauliflower, vegetable stock and thyme and stir. Cook the mixture until it reaches a simmer, then reduce heat, cover with a lid and let simmer for about 20-25 minutes or until you can pierce through the cauliflower with a fork. Remove the thyme sprigs. Next, transfer the soup into a blender or food processor and blend until smooth. Pour soup back into your pot and add in the coconut milk and parmesan cheese. Top with salt and pepper and whatever other garnishes you'd like. Enjoy!

This is a great base for fish/beef dishes and will keep in the refrigerator for 3-4 days.

Chickpea + Broccoli Teriyaki Bowl

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Ingredients:

  • 1 cup brown rice
  • 1 can chickpeas
  • 1 small head broccoli
  • 1 tsp sesame seeds
    Clean Teriyaki Sauce
  • 1/4 cup low sodium soy sauce
  • 1 1/2 tsp maple syrup
  • 2 tsp finely chopped garlic
  • 2 tsp lemon juice
  • 1/2 tsp sesame oil
  • 1/4 tsp sea salt

Directions:

Cook brown rice per package instructions. Roast or steam broccoli florets. While those are cooking, prepare the clean teriyaki sauce by whisking all ingredients together in a small bowl. Assemble bowl - rice first, then chickpeas, then broccoli then teriyaki sauce. Sprinkle a few sesame seeds on top and enjoy!

Lemon Chicken + Greens

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Ingredients:

  • 2 Boneless Skinless Cage Free Chicken Breasts (Butterflied)
  • 1 Cup Gluten free flour
  • 1 Cup Ground Almonds (for bread crumbs)
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Cage Free Eggs
  • 1/2 Tbsp Garlic Powder
  • 1/4 Cup Parsley
  • 1/4 Cup Parmesan Cheese
  • 2 Tbsp Lemon Zest
  • 1/8 Tsp Salt
  • 1/8 Tsp Pepper
  • 1 Lemon

Directions:

Thaw and butterfly your chicken breasts. Crack eggs into a small bowl. Lightly beat them with a fork. Pour flour into a separate bowl. Put parsley, garlic powder, lemon zest, parmesan cheese, salt, pepper and ground almonds in another small bowl. Pat chicken breasts with a paper towel, season both sides lightly with salt and pepper. In a large frying pan, heat olive oil on medium heat. When the pan is hot, dredge each chicken breast in flour, then egg, then ground almond mixture. Put coated chicken breasts in pan. Cook breasts for 5-7 minutes, flip them over and then cook for another 5-7 minutes on opposite side. Chicken should be lightly golden. Remove breasts from pan and plate. Garnish breasts with lemon slices and fresh parsley. Serve with kale salad, sautéed spinach or asparagus.

Lemon Lentil Soup

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Ingredients:

  • 1 cup brown lentils
  • 1 tbsp extra virgin olive oil
  • 2 shallots diced
  • 1 bunch of kale chopped
  • 4 cups low sodium chicken broth
  • 1 cup water
  • juice of 2 small lemons
  • 1/4 tsp crushed red pepper

Directions:

Heat olive oil over medium heat in a large pot. Add shallots and cook for about 3-4 minutes until fragrant and translucent (add a pinch of salt). Add chopped kale and crushed red pepper and stir for another 2-3 minutes until kale is slightly wilted. Add the lentils to the pot along with the chicken broth and water. Turn heat to medium-high and bring to a boil. Cook for 30 minutes, or until lentils are tender. Turn heat to low. Squeeze the juice of two small lemons into the pot and stir. I recommend doing one lemon, tasting and adding the other if desired. Serve in bowls with a slice of lemon and enjoy! Keeps well in the fridge for 2-3 days. 

Cilantro Lime Chicken

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Ingredients:

  • 4 boneless skinless cage free chicken breasts
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil
  • 1 cup low sodium chicken broth
  • 1 tbsp fresh lime juice
  • 1/4 cup chopped onion
  • 1 tbsp chopped cilantro
  • 1/2 tsp red pepper flakes
  • 3 tbsp heavy cream
  • 2 tbsp unsalted homemade butter

Directions:

Preheat oven to 375 degrees. Pound chicken breasts to be even in thickness. Season with salt and pepper. In a large oven proof skillet, heat oil over medium-high heat. Add the chicken and cook it for 6-7 minutes on each side until it is golden brown. Set chicken aside on a plate and cover with foil. Remove your skillet from the heat and add the chicken broth, lime juice, cilantro, onion and red pepper. Bring to a boil and let it boil uncovered for 10 minutes. While this is happening, steam some asparagus on the side. Reduce heat to medium-low and then add the butter and cream. Unwrap the chicken and add it to the sauce. Bake uncovered in same skillet for about 5-10 minutes until the chicken is completely cooked through. Spoon the sauce on top of the chicken, serve with brown rice, garnish with more lime and cilantro. Enjoy!

Coconut Chicken Tenders + Healthy Honey Mustard

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Ingredients:

  • Boneless skinless chicken tenders
  • 2 eggs
  • 1 cup shredded coconut unsweetened
  • 1 cup gluten free flour
  • salt + pepper
  • 1/8 tsp paprika
  • 2 tbsp coconut oil
    Honey Mustard Sauce
  • 1/2 cup plain greek yogurt
  • 2 tbsp yellow mustard
  • 1 1/2 tbsp raw honey
  • 1 tbsp lemon juice

Directions:

Preheat oven to 400 degrees. Line a baking sheet with foil. Heat coconut oil and spread evenly across baking sheet. Lightly season your tenders with salt and pepper. In one bowl beat two eggs lightly. In another pour the flour, salt, pepper and paprika. Grind the shredded coconut in a food processor or ninja until it resembles crumbs. Place in a separate bowl. Now dredge each tenderloin in flour, then the egg, then the coconut. Place on the baking sheet. Bake in oven for 25 minutes flipping one time in between. In the meantime, prepare your honey mustard. Combine all ingredients in a small bowl and whisk. Enjoy! 

Grilled Chicken Salad with Anti-Inflammatory Dressing

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Ingredients:

  • 1 Boneless Skinless Cage Free Chicken Breast
  • 1/8 Tsp Salt + Pepper
  • Mixed Greens
  • Microgreens
  • 1 Tsp Extra Virgin Olive Oil
    Anti-Inflammatory Dressing: (*MP)
  • 1/4 Cup raw Cashews
  • 1 Tbsp Chia Seeds
  • 2/3 Cup Almond Milk
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Raw Honey
  • 1/2 tsp ground Turmeric
  • 1/2 tsp ginger powder
  • 1/2 tsp curry powder
  • 1/8 tsp mustard powder
  • 1/8 tsp salt
  • 1/8 tsp pepper

Directions:

Dressing: Place the cashews and chia seeds in a small food processor or ninja. Grind them into a powder. Put the cashew / chia mix in your blender with the remaining ingredients. Blend until smooth and creamy. Chicken/Salad: Season your raw chicken breast with salt and pepper on both sides. Heat a small frying pan to medium-high heat. Add olive oil. Grill chicken breast on each side for about 5-7 minutes until golden and slightly crispy. Remove chicken from heat and place on cutting board. Slice chicken immediately. Prepare salad with whatever veggies you'd like, top with chicken pieces and creamy dressing.

Separate ingredients into divided mason jar and pack for your lunch. Enjoy!

(*MP) Meal Prep - This ingredient is included and prepared ahead of time in Barefood Nutrition's Meal Prep Guide. Download here.