Ingredients:

Serves: 4

2 Ripe Avocados, 4 Fresh Eggs, 1 Tablespoon Chopped Fresh Chives, Sea Salt & Pepper, to taste.

Directions:

1. Preheat the oven to 425 degrees.
2. Slice the avocados in half and take out the pit. Scoop out about 2 tablespoons of flesh from the center of the avocado, just enough so that the eggs will fit in the center.
3. Place the avocados in a small baking dish. Crank an egg into each avocado half.
4. Place in the oven and bake for 15-20 minutes. Remove from the oven, season with salt & pepper. Sprinkle each half with chives and serve.

Nutrition Facts per Serving:

Calories 268, Total Fat 24g, Saturated Fat 5g, Fiber 6.8g, Protein 7.5g, Carbohydrates 9g, Sugars 0.9g

Ingredients:

Serves: 2

8 oz. Skim Milk, 1 Green Apple, cored & chopped, 2/3 cup Frozen Pineapple Chunks, 1 Celery Stalk, chopped, 2 Tbsp. Ground Flax Seeds,  2 Tbsp. Parsley chopped, 2 cups Kale, chopped, 1 Frozen Banana, cut into pieces

Directions:

Place all the ingredients in a blender and puree until smooth. Pour into 2 glasses and serve.

Nutrition Facts per Serving:

Calories 251, Total Fat 5.7g, Sat. Fat 0.7g, Protein 10g, Carbohydrates 45g, Fiber 9g

Ingredients:

Serves: 6

1 cup Quinoa, 2 tsp. Cinnamon, ½ tsp. Allspice, 2 Eggs, 2 cups Skim Milk, 2 Tbsp. Maple Syrup, 1 ½ cups Frozen Berries, 1 Pear, peeled, cored & diced, ½ c. Walnuts or Pecans, chopped.

Directions:

1. Preheat the oven to 350 degrees. Lightly grease an 8 x 8 inch square baking pan and set aside.
2. In a medium sized bowl, stir together the quinoa, cinnamon, and allspice. Pour quinoa mixture over bottom of prepared pan.
3. In the same bowl, beat the eggs with the milk until fully mixed. Whisk in the maple syrup and beat to combine.
4. Scatter berries, pear and nuts evenly on top of the quinoa. Pour the egg mixture over the top of the fruit and quinoa. Lightly stir to partially submerge the fruit.
5. Bake for 1 hour, or until the casserole is mostly set with only a small amount of liquid left. Serve warm and refrigerate leftovers.

Nutrition Facts per Serving:

Calories 279,Total Fat 10g, Sat. Fat 1.4g, Protein 10.4g, Carbohydrates 39g, Fiber 4.6g

Ingredients:

Serves: 4

1 Large Sweet Potato, cut into ½ inch dice, 2 Tbsp. Olive Oil, 1 Green Bell Pepper diced, 1 Red Bell Pepper diced, 1 Onion diced, 2 tsp. Hot Sauce ¼ cup Fresh Parsley, chopped Sea Salt & Pepper, to taste.

Directions:

1. Place sweet potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat and simmer until potatoes are tender, about 5 minutes. Drain and set aside.
2. Heat oil in a large non-stick or cast iron skillet over high heat. Add the drained potatoes and spread in an even layer. Cook until browned on one side, about 5 minutes. Add the peppers and onion and toss to combine. Continue to cook, allowing the bottom of the vegetables to brown. Keep turning the vegetables until all sides are browned, about 10 minute’s total.
3. Stir in parsley and hot sauce. Remove from heat. Season, to taste, with salt and pepper.

Nutrition Facts per Serving:

Calories 117, Total Fat 7g, Sat. Fat 1g, Protein 1.6g, Carbohydrates 12g, Fiber 3g

Ingredients:

Serves: 4

1 Tbsp. Olive Oil; 1 Tbsp. Unsalted Butter; ½ Head of Green Cabbage, shredded; 1 bunch Green Onions, chopped

Directions:

1. Heat the oil and butter in a large saucepan over medium heat. Add the cabbage, green onions and garlic. Cook until the cabbage is slightly softened, about 5 minutes.
2. Add the chicken broth and potatoes to the saucepan and bring to a boil. Simmer, covered, until the cabbage is tender, about 15 minutes.
3. Using a blender, puree until smooth. Season, to taste, with salt & pepper.
4. Serve garnished with chopped green onion and fresh herbs, if desired.

Nutrition Facts per Serving:

Calories 207, Total Fat 7g, Sat. Fat 2g, Protein 9g, Carbohydrates 32g, Fiber 10g

Ingredients:

Serves: 4

1 Tbsp. Olive Oil, 1 Tbsp. Unsalted Butter, ½ Head of Green Cabbage, shredded, 1 bunch Green Onions, chopped. 3 Cloves Garlic, halved, 4 Cups Chicken Broth, 2 Cups Boiled Potatoes, cut into ½ inch slices, Sea Salt & Pepper, to taste

Directions:

1. Heat the oil and butter in a large saucepan over medium heat. Add the cabbage, green onions and garlic. Cook until the cabbage is slightly softened, about 5 minutes.
2. Add the chicken broth and potatoes to the saucepan and bring to a boil. Simmer, covered, until the cabbage is tender, about 15 minutes.
3. Using a blender, puree until smooth. Season, to taste, with salt & pepper.
4. Serve garnished with chopped green onion and fresh herbs, if desired.

Nutrition Facts per Serving:

Calories 207, Total Fat 7g, Sat. Fat 2g, Protein 9g, Carbohydrates 32g, Fiber 10g

Ingredients:

Serves: 4

1 Tbsp. Olive Oil 5 Yellow Squash, chopped ½ cup Carrot, shredded 1 Large Onion, diced, 3 Cloves Garlic, chopped, 2 cups Vegetable Broth, ¼ cup Fresh Basil, julienned, Sea Salt & Pepper, to taste

Directions:

1. Heat the oil in a medium sauce pan over medium high heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic and shredded carrots and cook, until fragrant, about 2-3 minutes. Add the squash and the broth and bring to a boil. Reduce the heat and simmer, covered, until the squash is tender, about 15 minutes. Let cool slightly, then season, to taste, with salt and pepper.
2. Puree the soup in batches in a blender until smooth. Garnish each bowl with the fresh basil and serve.

Ingredients:

Serves: 12

1 Medium Zucchini, seeded & diced, 4 Eggs, 12 Pitted Dates, ¼ cup Coconut Oil, melted, 1 tsp. Vanilla Extract, ½ cup Coconut Flour, 1 Tbsp. Cinnamon, 1 tsp. Baking Soda, 1 Tbsp., Apple Cider Vinegar, ¼ tsp. Sea Salt

Directions:

1. Preheat the oven to 350 degrees.
2. Add zucchini chunks, dates, eggs, melted coconut oil and vanilla extract to a blender and blend until smooth.
3. Add the coconut flour, cinnamon, baking soda, apple cider vinegar and sea salt and blend again until thoroughly mixed.
4. Pour batter into a well-greased or parchment lined 8 x 4 inch loaf pan.
5. Bake for 60 minutes. Let cool slightly before serving.

Nutrition Facts per Serving:

Calories 129, Total Fat 7g, Sat. Fat 5g, Protein 3.6g, Sugars 5.7g, Fiber 5g

Ingredients:

Serves: 4

1/2 cup each, 1 Tbsp. Olive Oil, 2.5 oz. Whole Wheat Pasta, 1 lb. Brussel Sprouts, chopped, 1/3 cup Gorgonzola Cheese, 2 Jonathon Apples, chopped, 1/3 cup Pecans, toasted, Salt & Pepper, to taste, 1 Small Lemon

Directions:

1. Heat the oven to 400 degrees. Grease a 9x9 inch baking pan. Bring a large pot of salted water to a boil. Add the pasta and cook it halfway through the cooking directions. Add the Brussel sprouts to the pot and cook, until the pasta and Brussel sprouts are just barely tender, about 3 minutes. Drain, reserving some of the cooking water. Return the pasta and Brussel sprouts to the pot.
2. Stir in half the gorgonzola cheese, apples, olive oil, and a splash of the cooking water. Sprinkle with salt & pepper, to taste. Pour the pasta mixture into the prepared baking dish. Sprinkle with a little more gorgonzola cheese.
3. Bake until the mixture is bubbling, about 15-20 minutes, checking once or twice and adding a bit more of the cooking liquid, if needed. Sprinkle lemon juice.

Nutrition Facts per Serving:

Calories 298, Total Fat 14g, Sat. Fat 1.5g, Fiber 10g, Protein 10g, Carbohydrates 38g

Ingredients:

Serves: 4

1 Tbsp. Fennel Seeds, 4 Tbsp. Olive Oil, 2 lbs. Boneless Pork Loin, 2 Red Onions, quartered, 2 Cloves Garlic, minced, 1 lb. Potatoes, quartered, 3 Firm Pears, cored & quartered, Sea Salt & Pepper, to taste

Directions:

1. Preheat the oven to 400 degrees. Using the bottom of a heavy pan, crush the fennel seeds. In a small bowl, mix the seeds, the garlic, 2 tbsp. olive oil, ½ tsp. salt & ¼ tsp. pepper. Rub the mixture over the pork, and then place the pork in a large roasting pan.
2. In a bowl, mix the onions, potatoes, pears, ½ tsp. salt ¼ tsp. pepper, and the remaining oil. Scatter around the pork and roast until cooked through, about 70 minutes with an internal temperature of 160 degrees. Transfer the pork to a cutting board and let rest for at least 5 minutes before slicing. Serve with the roasted fruit and vegetables and fresh parsley, if desired. Recipe via www.realsimple.com

Nutrition Facts per Serving:

Calories 421, Total Fat 15g, Sat. Fat 3g, Protein 41.5g, Carbohydrates 29g, Fiber 4.9g

Ingredients:

Serves: 2

2 Boneless, Skinless Chicken Breasts, sliced into ½ inch strips, 2 tsp. Olive Oil, 2 tsp. Butter, 1 Red Onion, thinly sliced, ½ tsp. sugar, 1 Lemon, sliced into rounds, Sea Salt & Pepper, to taste

Directions:

1. Season the chicken with salt & pepper. Set aside.
2. Heat a large skillet over medium heat. Add the olive oil and butter to the pan and swirl to coat. Add the onions to the pan with ¼ tsp. salt and the ½ tsp. sugar. Cook, stirring occasionally, for about 8 minutes, then adds the lemon slices. Add a splash of water to the pan, if needed. Continue cooking until the onions are a deep reddish-brown color. Decrease the heat if necessary to prevent burning. Add splashes of water, if the pan becomes too dry.
3. Add the strips of chicken to pan and cook over medium high heat until the center is no longer pink, about 6-8 minutes, turning occasionally to prevent burning. Serve immediately.

Nutrition Facts per Serving:

Calories 354, Total Fat 20g, Sat. Fat 7g, Protein 32.9g, Carbohydrates 8.3g, Sugar 4.5g

Ingredients:

1 lb. Lean Ground Turkey, 1 Jalapeno, diced, 1 Garlic Clove, crushed, 2 tsp. Ground Cumin, 1 tsp. Ground Coriander, 1 tsp. Red Pepper Flakes, ½ tsp. Ground Cinnamon, 1 Tbsp. Soy Sauce, 1 Tbsp. Extra Virgin Olive Oil, 10-12 Romaine Lettuce Leaves, 1 Cup Cherry Tomatoes, halved, 2 Scallions, minced, 1 Avocado, diced, 2 Tbsp. Lime Juice, 2 Tbsp. Cilantro, chopped, Salt & Pepper, to taste

Directions:

1. Combine the tomatoes, scallions & avocado. In a small bowl, whisk together the lime juice, cilantro & a pinch of salt. Pour the dressing over the tomato-avocado mixture. Set aside.
2. Mix the ground spices with the ground turkey, minced garlic & diced jalapeno. Stir in the soy sauce & cinnamon. Add olive oil to a skillet over medium heat. Cook the ground turkey mixture until it is well browned & cooked through, about 8 minutes.
3. When the turkey is cooked, scoop into each lettuce leaf, being careful not to overfill. Top with the tomato-avocado mixture. Serve immediately. Makes 4 servings.

Nutrition Facts per Serving:

Calories 305, Total Fat 20g, Sat. Fat 2.7g, Protein 24g, Carbohydrates 8g, Fiber 4.5g

Ingredients:

Serves: 4

2 Red Grapefruit 2 Tbsp. plus 1 tsp. Extra Virgin Olive Oil 1 Tbsp. Red-Wine Vinegar 1 Tbsp. Shallot, minced, 4 oz. Halloumi Cheese, cut crosswise into 8 thin slices, ¼ cup Fresh Mint, chopped, Salt & Freshly Ground Pepper, to taste

Directions:

1. With a sharp knife, remove the skin and white pith from the grapefruit; remove any seeds. Slice each grapefruit into 4 rounds.
2. In a small bowl, whisk 2 tablespoons of the olive oil together with the vinegar, shallot, salt & pepper.
3. Heat the remaining 1 teaspoon of olive oil in a large non-stick skillet over medium-high heat. Add the slices of cheese and cook, turning once, until golden brown on both sides, 3-4 minutes total.
4. To serve: place 2 grapefruit rounds on each plate and top each with a piece of the Halloumi cheese. Drizzle each serving with about 1 teaspoon of the vinaigrette and sprinkle with 1 tablespoon of mint.

Nutrition Facts per Serving:

Calories 221, Total Fat 16g, Saturated Fat 6g, Fiber 2g, Protein 7g, Carbohydrates 14g, Cholesterol 20mg

Ingredients:

Serves: 8

2-3 tsp. Olive Oil, 15 oz. Container of Part-Skim Ricotta Cheese, 2 Cloves Garlic, finely chopped, Zest from 1 Lemon, 1 Tbsp. Lemon Juice, 1 Tbsp. Basil, chopped, 1 Tbsp. Parsley, chopped, 1 tsp. Oregano, chopped, Sea Salt & Pepper, to taste, Assorted Fresh Veggies for Dipping

Directions:

Combine all the ingredients in a medium bowl and mix well to combine. Refrigerate for at least 30 minutes, until ready to serve.

Nutrition Facts per Serving:

Calories 109, Total Fat 5g, Sat. Fat 2.8g, Protein 7g, Carbohydrates 8g, Cholesterol 16mg, Fiber 2g

Ingredients:

Serves: 4-6

12 cups Kale, blanched, 6 Garlic Cloves, 1/3 cup Olive Oil, 1 ½ cups Parmesan Reggiano, ¾ cup Pine Nuts, ¾ tsp. Red Chili Pepper Flakes, Salt & Pepper, to taste

Directions:

1. Wash the kale and remove the large middle vein from each leaf. Blanch the kale by briefly placing the kale in a large pot of boiling water for 1-3 minutes. Drain and place kale in an ice bath, until cool, to prevent further cooking. Drain, roughly chop and set aside.
2. Place garlic in a food processor and blend with some of the olive oil.
3. Add the blanched kale to the garlic and oil and process until it forms a paste. Add the Parmesan Reggiano and pine nuts to the food processor. With the food processor running, slowly add the rest of the olive oil until the pesto is well blended. Adjust seasonings, with salt & pepper. Serve on toasted whole grain bread.

Nutrition Facts per Serving:

Calories 59, Total Fat 4.8g, Saturated Fat 1g, Fiber 1g, Protein 2.3g, Sugars 0.1g, Sodium 231mg

Ingredients:

Serves: 4, 4 cups 1% Milk, 3 Tbsp. Unsweetened Cocoa Powder, 2 Tbsp. Bittersweet Chocolate Chips, 8 Dates, pitted, 1 tsp. Cinnamon, 3” piece Orange peel

Directions:

1. Blend the milk, dates, cocoa powder, and cinnamon in the pitcher of a blender.
2. Pour the mixture into a sauce pan on low heat. Add the chocolate chips and orange peel and stir to combine. Heat over low until the chocolate chips are melted and the cocoa is heated through.
3. Remove from the heat and strain the cocoa into mugs. Serve garnished with cinnamon sticks, if desired.

Nutrition Facts per Serving:

Calories 188, Total Fat 4.5g, Sat. Fat 3g, Protein 10g, Carbohydrates 30g, Fiber 3g