Melissa's Blog

Glazed Tofu Fried Rice

Ingredients12 ounces extra firm tofu1 T sesame oil1 inch ginger, minced or ½ t dried ginger3 cloves garlic, minced1 large l head cauliflower or 3-4 cups riced cauliflower1 red bell pepper, sliced2 cups broccoli2 carrotsSauce:¼ cup soy sauce (or coconut aminos)T brown sugar1 T sriracha¼ cup peanut butter or almond butter2 T waterOptional Topping:2-3 green onions, thinly sliced¼ cup slivered almondsDirections1. Preheat oven to 400F.2. Remove excess liquid from tofu by placing between two paper

Melissa's Blog

Chicken Burrito Bowls

Ingredients:1 pound cooked shredded chicken¼ cup lime juice½ cup salsaT chili powder2 t cumin1 t oregano1 large head cauliflower or 3-4 cups riced cauliflower1 T ghee, olive oil, or coconut oil4 cups shredded romaine lettuce1 cup diced tomatoes1 cup black beans1 jalapeno, seeded and diced½ cup diced red onion¼ cup cilantro, choppedGarnish:Sliced avocadoPlain Greek yogurtLime wedgesTortilla chipsDirections1. Combine shredded chicken, lime juice, salsa, and spices in skillet on low-medium heat for

Melissa's Blog

Sausage and Vegetable Cauli-rice Skillet

Ingredients1 large head cauliflower or 3-4 cups riced cauliflower1 T coconut oil½ red onion, diced2 zucchini, diced12 ounces mushrooms, slicedJuice 1/2 lemon2 t salt½ t cayenne pepper2 cups baby spinach12 ounces turkey sausage, precookedOptional: shredded mozzarella or parmesan cheeseDirections1. Rice the cauliflower using a food processor or blender.2. In a large skillet, heat coconut oil. Add chopped zucchini, onion, and mushrooms. Saute approximately 5 minutes.3. Add lemon juice, salt,

Savory BBQ Bites

Ingredients1/2 cup rolled oats1/2 cup BBQ quinoa chips (or lentil chips)1/3 cup almond butter1/4 cup each almonds and cashews2 T barbecue sauce2 T honey1/4 t cayenne (optional)DirectionsBlend dry ingredients in food processor. Place in bowl and add honey, barbecue sauce, and almond butter. Combine and form into approximately 14 balls. Store in refrigerator.

Paleo Turkey Chili

Ingredients1.5lbs ground turkey1 clove garlic2T olive oil1/2 cup chopped celery1 cup diced carrots2T chili powder1t cumin1t oregano1t salt1/4t cayenne4 cups chopped zucchini15oz. tomato sauce15oz. diced tomatoesDirectionsSautee’ garlic,onion, and olive oil in cast iron skillet.Add ground turkey and brown.Add carrots, celery and spices. Stir to combine.Add zucchini, tomato sauce and tomato paste. Combine well. Simmer on low until zucchini is tender (approximately 10 minutes). Enjoy!

Shakshuka Zoodles

Ingredients1 red onion chopped olive oil 3 cloves of chopped garlic 1 cup tomato sauce 2 T sofrito (garlic, peppers, onion & cilantro chopped) 5 eggs 1 large zucchini, spiralized (zoodles) fresh sage to garnish salt, pepper to taste Directions Preheat oven to 350. Prepare raw vegetables. In sauce pan over medium heat add a generous amount of olive oil, brown onion, garlic and add sofrito. Add zoodles and cook until soft. Add in tomato sauce and simmer for 5 minutes. Crack all eggs in sauce pan

Paleo Turkey Chili

Ingredients1.5 lbs ground turkey 1 clove of garlic 2 T olive oil 1/2 cup celery 1 cup chopped carrots 2 T Chili powder 1 t ground cumin 1 t oregano 1 t salt 1/4 t cayenne 4 cups chopped zuccchinis 1 15 ounce can tomato purée or tomato sauce 1 15 ounce can diced tomatoes Directions Heat oil in a cast iron pan. Cook garlic and onions, brown turkey. Add carrots, celery, and seasonings. Add in zucchini. Add in sauces and tomatoes. Cook thoroughly.

Paleo Egg Cups

Ingredients1 Tbsp olive oil1/2 vidalia onion, thinly sliced3/4 cup red bell peppers, chopped1.5 cup spinach (fresh or frozen)1 tsp fresh oregano9 eggs3/4 tsp salt1/4 cup coconut milk pepper to tasteDirectionsLine muffin pan with tinfoil cups. Spray each with olive oil spray. Preheat oven to 350. Cook peppers and onions in oil. Add in spinach and cook down. Mix eggs, salt, and pepper in separate bowl. Combine all ingredients together. Pour into muffin cups. Cook for 18-20 minutes or until egg is

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