Roasted Tomato and Fennel Soup

Baking Bread at Home

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View Instructions

Servings

4

Ready In:

45min

Calories:

610

Good For:

Lunch

About this Recipe

This healthy, dairy-free roasted vegetable soup really hits the spot on a cold or chilly day. As an added bonus, it tastes even better the next day, so consider making a double or triple batch. It will store in the refrigerator for several days or it can be frozen for a quick lunch or light dinner later.

If you don’t have a stick or immersion blender, you can also process the cooked veggies and liquid in a blender. Make sure blender lid is properly vented to prevent the hot liquid from exploding, however.

Ingredients

1½ lbs. Roma tomatoes, halved
2 medium red bell peppers, deseeded and quartered
1 large fennel bulb, thinly sliced
2 large carrots, cut in half lengthwise
2 medium shallots, outer skin removed and halved
4 cloves garlic, smashed and peeled
2 T. extra virgin olive oil
Sea salt and black pepper, to taste
2 T. fresh thyme leaves
4 c. organic chicken broth
½ c. full-fat coconut milk
½ c. fresh basil leaves, thinly sliced

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar.

Nutrition

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar

Protien 35% 35%
Carbs 76% 76%
Calories 12% 12%

Step by Step Instructions

Step 1

Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.

Step 2

Arrange the tomatoes, red peppers, fennel, carrots, shallots, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and black pepper, to taste. Toss to combine and sprinkle veggies with fresh thyme leaves.

Step 3

Place baking sheet in preheated oven and roast until vegetables are tender and lightly charred, approximately 20-25 minutes.

Step 4

Transfer the roasted veggies and any juices from the baking sheet to a large soup pot and add chicken broth. Cook over medium heat, stirring occasionally, until hot and and bubbly. Remove from heat.

Step 5

Using an immersion blender, blend contents of the soup pot until completely smooth. Stir in the coconut milk and fresh basil, and serve immediately. Enjoy!

People Who’ve Made This

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Garlic and Chive Cauliflower Mash

Baking Bread at Home Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed nec diam ultricies, scelerisque arcu quis, mattis purus. Morbi tellus nibh, sollicitudin a gravida quis, commodo eget eros. Servings 4 Ready In: 25min Calories: 610 Good For: Lunch...

Want healthy eating to be easier?

Get my Insta-worthy recipe book, full of delicious, whole-food recipes that are free of gluten and added sugar!

About the author:

I'm an ACE-Certified personal trainer and women's health coach, specializing in food- and fitness-positive habit change for long-term results!

I don't do diets and the goal is never weight loss. I'll never ask you to drop and give me 20 or to give up your favorite foods.

My goal is to help you develop a lifestyle you love that brings you closer to your goal every day.

Paleo Chocolate Cherry Brownies

Baking Bread at Home

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View Instructions

Servings

9

Ready In:

45 minutes

Calories:

610

Good For:

Snack

About this Recipe

Chocolate Cherry Brownies

These Paleo-friendly chocolate cherry brownies are so incredibly moist and full of flavor, you won’t even miss the processed flour, sugar, and dairy ingredients found in more traditional recipes.

For this version, you can use either fresh or frozen cherries. If using frozen cherries, let them thaw completely at room temperature before chopping and adding to the batter. You can also collect the juice while thawing and add it to the batter, as well. You will need to increase the cooking time by several minutes to account for the extra moisture, however.

.

Ingredients

4 large eggs
2 T. + ¼ c. coconut oil, melted
½ c. honey, preferably local
¼ c. almond milk, unsweetened
1 t. pure vanilla extract
½ c. coconut flour
¼ c. cocoa powder
½ t. baking soda
½ t. salt
1 c. chopped, pitted cherries

Nutrition

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar

Protein 35% 35%
Carbs 76% 76%
Calories 12% 12%

Step-by-Step Instructions

Step 1

Place top oven rack in center position and preheat oven to 350°F. Grease an 8×8-inch brownie pan with 2 tablespoons melted coconut oil and set aside.

Step 2

In a large mixing bowl, whisk together the eggs, ¼ cup melted coconut oil, honey, almond milk, and vanilla until completely smooth. Set aside.

Step 3

In a smaller bowl, combine the coconut flour, cocoa powder, baking soda, and salt. Gently fold the dry ingredients into the wet ingredients.

Step 4

Add the chopped, pitted cherries and any juices (if using frozen cherries) and fold until combined. Transfer the batter to the prepared pan and place in the pre-heated oven to bake until the brownies are set and a toothpick inserted into the middle comes out clean, approximately 25-30 minutes. (Cooking time will vary by oven. Check after 20 minutes and adjust cooking time accordingly).

Step 5

Remove from oven and cool to room temperature before slicing into squares and serving. Enjoy!

People Who’ve Made This

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Baking Bread at Home Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed nec diam ultricies, scelerisque arcu quis, mattis purus. Morbi tellus nibh, sollicitudin a gravida quis, commodo eget eros. Servings 6Ready In: 40minCalories: 610 Good For: Lunch About...

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Want healthy eating to be easier?

Get my Insta-worthy recipe book, full of delicious, whole-food recipes that are free of gluten and added sugar!

About the author:

I'm an ACE-Certified personal trainer and women's health coach, specializing in food- and fitness-positive habit change for long-term results!

I don't do diets and the goal is never weight loss. I'll never ask you to drop and give me 20 or to give up your favorite foods.

My goal is to help you develop a lifestyle you love that brings you closer to your goal every day.

Paleo Tex-Mex Chicken Tenders

Baking Bread at Home

This healthy entrée features economical chicken tenders and plenty of fresh vegetables, rather than large amounts of more expensive meat. It can be enjoyed on its own or served over a bed of cauliflower rice to absorb the delicious, rich sauce.

The flavor is even better the next day, so consider making a double batch for a quick and healthy lunch the following day.

View Instructions

Servings

4

Ready In:

2hrs 45min

Calories:

610

Good For:

Lunch

Inroduction

About this Recipe

By: John Doe

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Ingredients

1 package yeast
1 T. extra virgin olive oil
1 medium yellow onion, diced
1 medium red bell pepper, diced
2 medium tomatoes, seeded and diced
2-3 fresh garlic cloves, minced
1lb. chicken tenders
2 t. ground cumin
1 t. chili powder
1½ t. smoked paprika
1 t. dried oregano
1 14-oz. can crushed tomatoes
½ c. chicken broth, preferably organic
Sea salt and black pepper, to taste
Ingredients:

Optional toppings:
Avocado, diced
Pickled jalapenos and red onion, to serve

Directions:

1.   Heat the olive oil in a large, non-stick sauté pan over medium-high heat. Add the onion, pepper, tomatoes, and garlic and cook, stirring occasionally, until the veggies are tender, around 4-5 minutes.

2.   Add the chicken tenders and season with salt and black pepper, to taste. Cook until the chicken develops a bit of color on each side, around 6-7 minutes.

3.   Add the cumin, chili powder, smoked paprika, and oregano and cook, stirring occasionally, until everything is well coated and the spices are fragrant, around 2-3 minutes.

4.   Pour in the crushed tomatoes and chicken stock. Reduce heat to medium and cover with a lid. Cook until the chicken is fully cooked through and no longer pink in the middle, around 10 to 12 minutes.

5.   Transfer to a serving dish and top with diced avocado orpickled jalapenos and red onion, if desired, and serve immediately with cauliflower rice or your favorite side dish. Enjoy!

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar.

Nutrition

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar

Protien 35% 35%
Carbs 76% 76%
Calories 12% 12%

Step by Step Instructions

Step 1

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Step 2

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Step 3

Mauris blandit aliquet elit, eget tincidunt nibh pulvinar a. Nulla porttitor accumsan tincidunt.

Step 4

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Step 5

Elementum id enim. Vivamus magna justo, lacinia eget consectetur sed, convallis at tellus. Proin eget tortor risus.

People Who’ve Made This

“Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar. Nunc tristique sapien a mi sagittis facilisis. Vivamus vitae lobortis massa.”

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Baking Bread at Home Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed nec diam ultricies, scelerisque arcu quis, mattis purus. Morbi tellus nibh, sollicitudin a gravida quis, commodo eget eros. Servings 6Ready In: 40minCalories: 610 Good For: Lunch About...

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Baking Bread at Home Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed nec diam ultricies, scelerisque arcu quis, mattis purus. Morbi tellus nibh, sollicitudin a gravida quis, commodo eget eros. Servings 4 Ready In: 25min Calories: 610 Good For: Lunch...

Want healthy eating to be easier?

Get my Insta-worthy recipe book, full of delicious, whole-food recipes that are free of gluten and added sugar!

About the author:

I'm an ACE-Certified personal trainer and women's health coach, specializing in food- and fitness-positive habit change for long-term results!

I don't do diets and the goal is never weight loss. I'll never ask you to drop and give me 20 or to give up your favorite foods.

My goal is to help you develop a lifestyle you love that brings you closer to your goal every day.

Paleo Beef and Mushroom Chili

Baking Bread at Home

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed nec diam ultricies, scelerisque arcu quis, mattis purus. Morbi tellus nibh, sollicitudin a gravida quis, commodo eget eros.

View Instructions

Servings

6

Ready In:

40min

Calories:

610

Good For:

Lunch

About this Recipe

You’ll never miss the beans in this chunky beef chili thanks to a flavor-packed and satisfying combination of fresh vegetables and Portobello mushrooms.

To top it off, a nice blend of herbs and spices pulls it all together into a delicious and filling meal.

Ingredients

2 T. extra virgin olive oil
1 medium yellow onion, diced
2 large carrots, diced
2 medium celery stalks, diced
2 medium red bell peppers, diced
1 lb. Portobello mushrooms, chopped
1 medium jalapeno pepper, minced
1½ lbs. ground beef
2-3 garlic cloves, minced
Sea salt and black pepper, to taste
2 t. dried oregano
1 T. ground cumin
2 t. chili powder
1 t. cayenne pepper
2 T. tomato paste
1 24-oz. can crushed tomatoes, undrained
1 c. beef (or chicken) broth, preferably organic

Optional toppings:
Pickled jalapeno peppers
Red onion
Avocado
Fresh cilantro leaves, chopped

Nutrition

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar

Protien 35% 35%
Carbs 76% 76%
Calories 12% 12%

Step by Step Instructions

Step 1

Heat the olive oil in a large soup pot over medium-high heat. Add in the onion, carrots, celery, bell peppers, mushrooms, and jalapeno pepper and cook, stirring occasionally, until the vegetables are soft and fragrant, approximately 5-7 minutes.

Step 2

Add in the ground beef and garlic and generously season with salt and black pepper, to taste. Cook, breaking up the meat with a wooden spoon, until the beef is browned, around 5-6 minutes.

Step 3

Add the oregano, cumin, chili powder, cayenne pepper, and tomato paste. Stir everything together and cook for another minute or two, or until the spices become fragrant..

Step 4

Add the crushed tomatoes and the broth and bring to a boil. Once boiling, reduce heat to medium and simmer for 15-20 minutes, stirring occasionally.

Step 5

Remove from heat and adjust seasonings, if necessary. Top with pickled jalapeno pepper and red onionor diced avocado and cilantro, if desired, and serve immediately. Enjoy!.

People Who’ve Made This

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Garlic and Chive Cauliflower Mash

Baking Bread at Home Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed nec diam ultricies, scelerisque arcu quis, mattis purus. Morbi tellus nibh, sollicitudin a gravida quis, commodo eget eros. Servings 4 Ready In: 25min Calories: 610 Good For: Lunch...

Want healthy eating to be easier?

Get my Insta-worthy recipe book, full of delicious, whole-food recipes that are free of gluten and added sugar!

About the author:

I'm an ACE-Certified personal trainer and women's health coach, specializing in food- and fitness-positive habit change for long-term results!

I don't do diets and the goal is never weight loss. I'll never ask you to drop and give me 20 or to give up your favorite foods.

My goal is to help you develop a lifestyle you love that brings you closer to your goal every day.

Garlic and Chive Cauliflower Mash

Baking Bread at Home

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed nec diam ultricies, scelerisque arcu quis, mattis purus. Morbi tellus nibh, sollicitudin a gravida quis, commodo eget eros.

View Instructions

Servings

4

Ready In:

25min

Calories:

610

Good For:

Lunch

About this Recipe

This flavorful cauliflower mash pairs well with a wide range of beef, pork, chicken, and plant-based entrees. Plus, it comes together in under 30 minutes, so it is perfect for those busy weeknights when you want to get a healthy dinner on the table without too much fuss.

Ingredients

1 medium cauliflower head, florets only
2-3 whole garlic cloves, peeled
2 T. extra virgin olive oil
2 T. unsweetened almond milk
1 t. garlic powder
1 t. onion powder
Sea salt and black pepper, to taste
3 T. fresh chives, chopped

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Nutrition

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar

Protien 35% 35%
Carbs 76% 76%
Calories 12% 12%

Step by Step Instructions

Step 1

Place the cauliflower florets and the garlic cloves into a steamer basket set over a pot of gently boiling water. Cover and steam until the cauliflower is fork-tender, around 15 minutes.

Step 2

Transfer the cauliflower and garlic to a food processor or blender and add the olive oil, almond milk, garlic powder, and onion powder. Season with salt and black pepper, to taste, and process until smooth and creamy. Taste and adjust the seasonings, as desired.

Step 3

Transfer to a serving bowl and top with fresh chives before serving. Enjoy!

Tip: Steaming the garlic along with the cauliflower will remove the raw edge and make it more tender.

People Who’ve Made This

“Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar. Nunc tristique sapien a mi sagittis facilisis. Vivamus vitae lobortis massa.”

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Baking Bread at Home Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed nec diam ultricies, scelerisque arcu quis, mattis purus. Morbi tellus nibh, sollicitudin a gravida quis, commodo eget eros. Servings 6Ready In: 40minCalories: 610 Good For: Lunch About...

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Want healthy eating to be easier?

Get my Insta-worthy recipe book, full of delicious, whole-food recipes that are free of gluten and added sugar!

About the author:

I'm an ACE-Certified personal trainer and women's health coach, specializing in food- and fitness-positive habit change for long-term results!

I don't do diets and the goal is never weight loss. I'll never ask you to drop and give me 20 or to give up your favorite foods.

My goal is to help you develop a lifestyle you love that brings you closer to your goal every day.

Avocado Deviled Eggs

Avocado Deviled Eggs

For a tasty twist on classic deviled eggs, give this slightly spicy version a try. The combination of avocado, red pepper flakes, and other spices add tons of extra flavor to an otherwise basic recipe.

Prefer more (or less) heat? Simply adjust the amount of crushed red pepper until you find the right balance.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Baking Bread at Home

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed nec diam ultricies, scelerisque arcu quis, mattis purus. Morbi tellus nibh, sollicitudin a gravida quis, commodo eget eros.

View Instructions

Servings

4

Ready In:

2hrs 45min

Calories:

610

Good For:

Lunch

Inroduction

About this Recipe

By: John Doe

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar. Nunc tristique sapien a mi sagittis facilisis. Vivamus vitae lobortis massa. Nunc interdum euismod lectus, ut iaculis metus consequat et.

Ingredients

1 package yeast
8 large eggs
2 T. white vinegar
2 medium avocados
1 T. lemon juice
1½ T. avocado mayonnaise*
1 t. crushed red pepper flakes
½ t. garlic powder
½ t. onion powder
½ t. smoked paprika
Sea salt and black pepper, to taste
3 T. fresh parsley, minced

Tip: Add white vinegar to the water when making hard-boiled eggs to make them easier to peel.

Directions:

1. Place eggs in a large pot and cover by an inch or two cold water. Add 2 tablespoons of white vinegar to the pot and bring to a rolling boil. Cover and turn off heat. Let the eggs sit on burner, covered, for 11-12 minutes.

2. Drain the eggs and rinse in cold water to stop cooking process. Once cool enough to handle, gently peel and slice each egg in half lengthwise.

3. Carefully remove the yolks with a spoon and transfer to a small mixing bowl. Set the cooked egg whites aside.

4. Add the avocado, lemon juice, avocado mayonnaise, red pepper flakes, garlic powder, onion powder, and smoked paprika to the bowl with the yolks. Season with salt and black pepper, to taste, and mash everything together until thoroughly combined.

5. Fill each egg half with a tablespoon of the avocado mixture and top with fresh parsley. Serve immediately and enjoy!

Nutrition

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar

Protien 35% 35%
Carbs 76% 76%
Calories 12% 12%

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Paleo Beef and Mushroom Chili

Baking Bread at Home Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed nec diam ultricies, scelerisque arcu quis, mattis purus. Morbi tellus nibh, sollicitudin a gravida quis, commodo eget eros. Servings 6Ready In: 40minCalories: 610 Good For: Lunch About...

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Garlic and Chive Cauliflower Mash

Baking Bread at Home Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed nec diam ultricies, scelerisque arcu quis, mattis purus. Morbi tellus nibh, sollicitudin a gravida quis, commodo eget eros. Servings 4 Ready In: 25min Calories: 610 Good For: Lunch...

Want healthy eating to be easier?

Get my Insta-worthy recipe book, full of delicious, whole-food recipes that are free of gluten and added sugar!

About the author:

I'm an ACE-Certified personal trainer and women's health coach, specializing in food- and fitness-positive habit change for long-term results!

I don't do diets and the goal is never weight loss. I'll never ask you to drop and give me 20 or to give up your favorite foods.

My goal is to help you develop a lifestyle you love that brings you closer to your goal every day.

Apple and Rosemary Stuffed Pork Chops

Apple and Rosemary Stuffed Pork Chops

These delicious stuffed pork chops pack incredible flavor into every bite. The fresh lemon zest helps pull all the flavors together, while adding an unexpected bright note. The result? A thoroughly enjoyable and healthy meal your whole family will love!

Prep time: 10 minutes
Cook time: 30-35 minutes
Serves: 4

Ingredients:

3 T. extra virgin olive oil, divided
1 small yellow onion, diced small
2-3 fresh garlic cloves, finely minced
2 c. kale leaves, stems removed, finely chopped
1 large apple, diced small
1 t. ground cinnamon
2 t. organic lemon zest
2 T. fresh rosemary leaves, finely minced
Sea salt and black pepper, to taste
4 1” thick-cut bone-in pork chops

Directions:

1. Place top oven rack in center position and pre-heat oven to 375°F.

2. Heat one tablespoon olive oil in a large, ovenproof skillet or sauté pan over medium-high heat. Add diced onion and garlic and cook, stirring occasionally, until the onion is soft and fragrant, around 4-5 minutes.

3. Reduce heat to medium and add another tablespoon of olive oil. Add the kale, apple, cinnamon, lemon zest, and fresh rosemary to skillet and cook, stirring occasionally, until the apple is soft and the kale is just wilted, approximately 3-4 minutes. Season with salt and black pepper, to taste, and stir to combine. Remove from heat and transfer apple mixture to a medium-sized bowl and set aside.

4. With a sharp knife, carefully make a slit through the center of each pork chop to form a pocket. Do not cut all the way through. Divide the apple-rosemary filling between the 4 pork chops and secure the openings with toothpicks to hold the stuffing inside.

5. Return the skillet to medium-high heat and add remaining olive oil. Sear the pork chops on both sides until golden brown, around 3-4 minutes per side. Season with additional salt and black pepper, if desired.

6. Transfer the skillet with the pork chops to the pre-heated oven and roast until the pork chops are cooked through, around 15-20 minutes or until an instant read thermometer inserted in the center reads 145°F.

7. Allow pork chops to rest for 3-5 minutes before serving with Garlic and Chive Cauliflower Mashor your favorite side dish. Enjoy!

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Marinated Grilled Chicken Breast

Marinated Grilled Chicken Breast

Everyone needs a quick and versatile grilled chicken recipe that consistently delivers great flavor. This healthy and delicious option fits the bill!

The best part about this recipe is the flavors go with just about anything else you want to serve, including grilled garden vegetables, leafy salads or more substantial sides, such as potato or pasta salad. To save time, you can double or triple this recipe to pull together quick lunches or dinners throughout the week.

Ingredients:

Marinade:

2 T. extra virgin olive oil

½ c. apple cider vinegar

2 T. lime juice

2 t. organic lime zest

2 T. fresh oregano, rinsed and crushed with fingers to release oils

2 sprigs fresh rosemary, rinsed and crushed with fingers to release oils

3 garlic cloves, crushed and peeled

salt and pepper, to taste

4 6-oz. boneless, skinless chicken breasts

Directions:

Add the marinade ingredients to a large glass bowl and whisk to combine. Add chicken breasts to a 1-gallon sealable freezer bag and pour marinade mixture over top. Seal bag and turn to coat breasts thoroughly.

Place the bag in the refrigerator for 1 to 3 hours. Turn the bag a couple times to evenly distribute the marinade.

Remove chicken from the refrigerator and discard marinade. Grill breasts over medium direct heat, turning once, for 10 – 12 minutes total. Remove from heat and let set for 5 minutes before serving.

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Want healthy eating to be easier?

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About the author:

I'm an ACE-Certified personal trainer and women's health coach, specializing in food- and fitness-positive habit change for long-term results!

I don't do diets and the goal is never weight loss. I'll never ask you to drop and give me 20 or to give up your favorite foods.

My goal is to help you develop a lifestyle you love that brings you closer to your goal every day.

Pineapple-Shrimp Stuffed Avocados

These delicious pineapple-stuffed avocados are perfect as a healthy lunch entree or a light dinner – especially on those warm summer days when you don’t want to spend much time in the kitchen!

Prep time: 20 minutes
Cooking time: 2-3 minutes

Serves: 4

Ingredients

2 T. extra virgin olive oil
8 oz. Jumbo shrimp, peeled and deveined
2 t. ground cumin
Salt and pepper, to taste
¼ c. fresh lemon juice, divided

2 large avocados
1 c. fresh pineapple, diced
1 T. fresh pineapple juice
1 small red onion, diced
3 T. fresh cilantro, stems removed and chopped

Directions

Heat olive oil in a medium-sized skillet over medium heat. Pat the shrimp dry with paper towels and add to the hot skillet. Add ground cumin and season with salt and pepper, to taste.

Cook shrimp for approximately 2-3 minutes, stirring frequently. Remove pan from heat and add 2 tablespoons of fresh lemon juice. Stir to combine and transfer to a small bowl. Cover and place in the refrigerator to chill.

Cut avocados in half lengthwise. Remove seed and score the flesh in evenly spaced rows lengthwise and crosswise to create equal-sized chunks. Scoop avocado out of shell and toss with remaining 2 tablespoons of lemon juice to prevent browning. Reserve avocado shells and set aside.

Add avocado, pineapple, pineapple juice, onion, and cilantro to a large non-reactive bowl and stir gently to combine.

Remove chilled shrimp from the refrigerator and chop into equal-size chunks. Fold shrimp into avocado-pineapple mixture. Season with salt and pepper, to taste.

Spoon shrimp mixture into reserved avocado shells and serve immediately. Enjoy!

Nutritional info (per serving)*

Calories: 316
Protein: 16g
Carbohydrates: 18g
Dietary Fiber: 8g
Fat Total: 22 (saturated fat: 3.1g)

*Nutritional information is from HappyForks.com. It is provided for entertainment purposes only

Want healthy eating to be easier?

Get my Insta-worthy recipe book, full of delicious, whole-food recipes that are free of gluten and added sugar!

About the author:

I'm an ACE-Certified personal trainer and women's health coach, specializing in food- and fitness-positive habit change for long-term results!

I don't do diets and the goal is never weight loss. I'll never ask you to drop and give me 20 or to give up your favorite foods.

My goal is to help you develop a lifestyle you love that brings you closer to your goal every day.

Refreshing Mixed Berry Salad with Raspberry Vinaigrette

Refreshing Mixed Berry Salad with Raspberry Vinaigrette

Fresh seasonal berries and mint give this vibrant salad a refreshing burst of flavor. The addition of raspberries to the homemade vinaigrette lends some natural sweetness to this Whole30-compliant dish.

Prep time: 15 minutes
Cook time: none
Serves: 4

Ingredients:

¼ c. rice wine vinegar
1/3 c. fresh raspberries, washed

2 t. fresh lemon juice
½ c. extra virgin olive oil
½ t. sea salt
1 head Romaine lettuce, washed, stem removed, and chopped
1/3 c. fresh mint, chopped

1 c. fresh strawberries, washed, hulled, and sliced
1 c. fresh blackberries, washed
1/3 c. sliced almonds, toasted

Note: Chill salad plates prior to preparing this recipe.

Directions:

Add vinegar, raspberries, lemon juice, and olive oil to a food processor and blend until smooth. Add salt and taste. Adjust other flavors to achieve the desired balance. Set aside.

Add lettuce, mint, strawberries, blackberries, and toasted almonds to a large bowl and gently toss to combine.

Drizzle with raspberry vinaigrette and serve immediately on chilled salad plates for a refreshing appetizer.

Nutritional information (per serving)*

Calories: 123
Protein: 3g
Carbohydrates: 13g
Dietary Fiber: 7g
Fat: 7.6g (1g saturated)

*Nutritional information is from HappyForks.com. It is provided for entertainment purposes only.

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