Asian Chicken Stirfry (100 cal/serving)

Keep it Simple September – Meal Prep Sautee – 4 servings

Sometimes you just want a meal that has two ingredients: chicken and broccoli. Boom. But then you think that it’s so boring you couldn’t possibly eat JUST chicken and broccoli two days in a row so you add a little asian twist.

2 chicken breasts
2 cups frozen broccoli
3 tbsp Aminos (soy sauce substitute)
3 tbsp balsamic vinegar
5 garlic cloves, chopped
½ yellow onion, chopped

Sautee onion, and garlic in frying pan on medium heat.
Add chicken and sautee until chicken in halfway cooked through.
Add balsamic and aminos and continue to cook until chicken is thoroughly cooked.
Add broccoli, stir, lower heat, cover and let cook for an additional 5 minutes.



Sweet Potato Apple Sausage Bake

Lunch Hash:

1 onion
2 apples
1 sweet potato
3 sausage links

Julienne apple and sweet potato, and slice onion.

In skillet, sautee onion.

Add sausage and cook until browned.

Add apples and sweet potato and cook about 5 minutes until reduced.

Place in broiler for 5 minutes until crispy and delicious.


Red White and Burger

Happy Fourth of July! Grilled Red Pepper and Onion Turkey Burgers with Tomato and Lettuce Wrapped have been waiting oh so patiently for the mid-summer holiday! I love an excuse to buy every red fruit and vegetable in the produce section.


Red White and Burger:

1.25 lb ground turkey
1 red bell pepper
2 small onions
1 tsp cumin
1 tsp paprika
1 tsp chili powder
1 tbsp garlic powder
1 egg
2 tbsp nutritional yeast (optional)

Chop pepper into large chunks and grill until become slightly soft with nice black char marks.

Slice and dice onions and mix into ground turkey with egg and seasoning.

Let pepper cool, dice, and mix into ground turkey mix.

Form into patties and throw on the grill.


Serve with iceburg lettuce to wrap, onions, tomatoes, avocado and any other patriotic fixins you may fancy. Happy Independence!


Paleo Personal “Pale” Pizza (1 serving @ 110 cal)

This fun frisky and lonesome take on paleo white pizza is just what the single twentysomething wants on a Sunday evening with a few extra minutes to spend on cooking without getting too complicated. It’d be great for a week night too when you’re arm is too tired to open the freezer…


Personal Paleo Pale Pizza:
1 serving @ 110 cal/ea — 35 minutes

2 tbsp coconut flour/almond flour
1 egg white
1 tbsp water
½ tsp salt
½ tbsp garlic powder
½ tbsp thyme
dash of paprika


Artichoke heart (if available)
Paleo Italian “Addressing Dressing” (if available)
2 tbsp chopped garlic
handful of spinach

Preheat oven to 350F.

Combine almond/coco flour, egg white, water salt, garlic powder, paprika and thyme as your dough.

Flatten with hands or with a sheet of wax paper on cookie sheet.

Put dough alone in the oven for 5-10 minutes to crisp up.

Remove and spread Italian dressing or just garlic over dough, then put artichoke, spinach and onion on top.

Bake for 20-25 minutes until desired crispyness. Happy Sunday.

Sunday Paleo Pizza Party comes with a BONUS side of…
Red Hot Eggplant Chips (1 serving @ 20 cal/ea)


Thinly sliced eggplant on baking sheet @ 350F (same as the pizza) for 40-45 minutes. Sprinkle with red pepper flakes, chili powder, salt, and garlic powder. Oh hello chips that don’t come from a bag…

Mushroom Chicken Bake (4 servings @ 275 cal/ea)


Mushroom Chicken Bake
4 servings @ 275 cal/ea.– 1 hour

4 cups sliced mushrooms
2 yellow onions, chopped
1 cup water
1 cup almond milk
1 lb chicken boneless skinless chicken breast (cut into at least 4 pieces)
2 potatoes with skins, cubed
4 tbsp spicy brown mustard or 1 tsp mustard powder
4 tbsp minced garlic
1 tsp salt

Preheat oven to 400F.

Sautee mushrooms, onions, and 3 tsp garlic until well done.

Dump sautéed veggies into blender/food processor with mustard rest of garlic (and don’t stop until it’s officially a liquid).

Add water and almond milk and blend one more time.

Place cubed potato and chicken in casserole or baking dish and cover with mushroom goop.
Bake uncovered for 45 minutes. (Add 5-10 minutes if the chicken/potatoes aren’t cooked through)

Let cool at least 20 minutes, then package up for freezing!