Here’s what’s on the menu this week (click on the name or picture for the recipe): Chicken Zoodle Soup: Sheet Pan Sausage and Peppers with Parmesan-Garlic Cauliflower Rice (I will use chicken sausage): Zucchini Lasagna With Ground Beef:
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Here’s what’s on the menu this week (click the links OR the yummy pictures for the recipes!): French Onion Chicken (I’ll skip the flour and have kale on the side): White Chicken Chili: Balsamic BLT Chicken Avocado & Feta Salad (THIS
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MONDAY: Healthy Zucchini Falafel over this Greek Quinoa Salad TUESDAY: Baby Kale Paleo Taco Salad WEDNESDAY: Sweet & Spicy Chicken w/ Roasted Brussels Sprouts on the side THURSDAY:
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MONDAY: Healing Bowls TUESDAY: Taco Chicken Bowls WEDNESDAY: Paleo Buffalo Chicken Casserole THURSDAY: Spicy Grilled Chicken with Avocado Salsa FRIDAY:
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MONDAY: Creamy Paleo Chicken Skillet TUESDAY: Slow Cooker Chicken Carnitas Tacos WEDNESDAY: Pulled Pork Stuffed Sweet Potatoes THURSDAY: One Skillet Paleo Mediterranean Chicken FRIDAY:
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MONDAY: One Pan Balsamic Chicken & Veggies TUESDAY: Sweet Potato Taco Bowls WEDNESDAY: Coconut Curry Chicken Meatballs THURSDAY: Paleo Chicken Tortilla-Less Soup FRIDAY:
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It’s Sunday, which means it is time to prep for the week ahead! This week will be a little bit extra tricky since Valentine’s Day is on Tuesday. So there will be lots of extra treats and celebrations BUT at least I have my dinners covered. I hope you all have a wonderful Valentine’s Day,
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This is going to surprise you, but I have started eating meat! EEK!! After 5 years of being a vegetarian/vegan my doctor has advised me to start eating meat again due to protein deficiency. My body isn’t working properly and I am dealing with a lot of issues because of it. So here goes nothing!
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I just took my vegan cheese game to the NEXT LEVEL with this mozzarella recipe. I was skeptical when I saw it, but it really is AH-mazing! Ingredients: 1 cup raw cashews, soaked overnight and drained 3/4 cup water 1/4 cup tapioca starch (no substitutions, this is what makes it stretch) 1/2 tsp salt (you
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Monday: Vegan Mushroom Ramen Soup Tuesday: Buffalo Cauliflower Tacos: I’ll use gluten free tortillas Wednesday: Spicy Kale & Chipotle Chickpea & Butternut Squash Salad Thursday: Quinoa Chili
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