Shrimp Sausage Skillet With Homemade Pesto

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So tasty and the whole thing took 30 mins from start to finish. Enjoy!!

Ingredients
• 1 lb shrimp
• 1 package pork sausage
• 1/2 onion, chopped
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 bok choy bundle, chopped
Avocado oil
• Quinoa (~ 2 cups)

Ingredients – Pesto
• 1/2 cup walnuts
• 2 cups fresh basil
• lemon juice from 1/2 a lemon
• 1/2 cup olive oil
• sea salt to taste

Directions
1. Cook shrimp & chopped sausage on stovetop, set aside.
2. Chop 1/2 onion, 1 bell pepper, 1 zucchini & 1 bok choy bundle & sauté in @chosenfoods avocado oil for about 10 mins.
3. Meanwhile, blend 1/2 cup walnuts, 2 cups fresh basil, lemon juice from 1/2 a lemon, 1/2 cup olive oil & pinch of sea salt until combined.
4. Add all ingredients to 1 large pan, add some quinoa, mix & serve immediately!

Thai Turkey Meatballs w Coconut Curry Sauce

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Ingredients
• 1 lb ground turkey
• 1 zucchini, finely grated
• 1/2 yellow onion, chopped
• 4 garlic cloves, minced
• 1/8 cup cilantro, chopped
• juice of 1 lime
• 1 tbsp cumin
• 1 tbsp garlic powder
• 4 tbsp collagen powder
• 1 tbsp sea salt to taste
• 4 tbsp red chili paste
• 1 can full fat coconut milk
• 1 cup bone broth
• 2 tbsp butter or ghee
• 1/2 cup green onions chopped

Directions
1. In a large bowl, mix together the turkey, zucchini, onion, garlic, cilantro, lime juice cumin, garlic powder, collagen and sea salt until well blended.
2. Form meatballs into 1 1/2 inch balls and set aside
3. In a large pan, heat chili paste, coconut milk, bone broth and butter/ghee over medium high heat.
4. Add meatballs to pan and simmer until meat is thoroughly cooked, about 25 minutes. With about 5 minutes left, add in the green onions.
5. Serve hot over rice, quinoa, sorghum, spaghetti squash, cauliflower rice, etc.

Enjoy!

Garden Fresh Bowl With Ground Beef

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My favorite part of this recipe is that over half the ingredients came fresh from the garden. Enjoy!

Ingredients
• 1/2 lb grass-fed ground beef
• 3 tbsp Kerrygold butter
• 1 sweet onion, chopped
• 4 garlic, minced
• 1 zucchini, chopped
• 1 large eggplant, chopped
• 6 medium-sized tomatoes, chopped
• 1 tbsp sea salt
• 1 tbsp cinnamon
• 1 tbsp fennel
• 1 tbsp thyme
• handful of fresh basil, chopped

Directions
1. In a pan, saute ground beef, cooking for 7 – 10 minutes or until meat is cooked.
2. Meanwhile, in another pan, melt butter, then add onion and garlic, cooking for 3 – 4 minutes or until fragrant.
3. Add in the veggies, ground beef and spices to the onion/garlic pan. Mix thoroughly and simmer until the zucchini and eggplant can be pierced with a fork, about 12-15 minutes.
4. Transfer to a bowl, top with fresh basil and serve immediately!

Tomato Basil Chicken With Garlic Butter Sauce

Tomato Basil Chicken With Garlic Butter Sauce

Garlic…basil…butter…it’s hard to go wrong with these three ingredients. (: Enjoy!

Ingredients
• 1 lb chicken breast
• 4 tbsp butter
• 1 cup tomato sauce (This if my favorite brand – no sugar added!)
• 4 garlic cloves, minced
• Sea salt

Directions
1. Melt butter on stovetop, then add garlic. Saute for 4 – 5 minutes until garlic is fragrant and golden brown.
2. Add chicken, season with sea salt and cook for several minutes on both sides. Make sure the chicken is cooked thoroughly through the middle. No pink on the inside!
3. Cover chicken with tomato sauce and cook for 4 – 5 additional minutes.
4. Remove from heat, top with fresh basil and serve immediately!

What is your favorite chicken recipe?

Beet Cauliflower Rice

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Here’s a variation on regular cauliflower rice. Delicious and a beautiful color to boot. Enjoy!

Ingredients
• 1 small cauliflower
• 1/2 cup beets, cooked & chopped into small pieces
• 2 tbsp Kerrygold butter
• 3 tbsp nutrition yeast
• 1/2 yellow onion, chopped
• 1/2 cup bone broth
• sea salt to taste

Directions
1. Chop cauliflower head into small pieces, wash, rinse and pulse in blender until cauliflower is similar in size to pieces of rice.
2. Heat butter on stovetop in a large pan. Add onion and saute until fragrant and translucent, about 3 – 4 minutes.
3. Add cauliflower rice, bone broth and nutrition yeast. Cook on low for about 5 minutes or until bone broth is absorbed.
4. Fold beets into cauliflower mixture and cook for another 3 – 4 minutes.
5. Season with sea salt and serve warm.

What’s your favorite cauliflower rice variation?

Spaghetti Squash With Spinach + Bacon

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It’s hard to go wrong when the meal includes bacon. Enjoy!

Ingredients
• 1 spaghetti squash
• 4 strips bacon (this brand is sugar-free – from Whole Foods!)
• 2 tbsp Kerrygold butter
• 4 cloves garlic, minced
• 1 leek, chopped
• 4 cups fresh spinach
• sea salt to taste
sauerkraut dressing

Directions
1. Bake spaghetti squash, scrape out the “spaghetti” part and set aside.
2. Cook bacon according to directions, then remove from pan and set aside.
3. In the same bacon pan, melt the butter, then add garlic and saute for about 2 – 3 minutes. Then add the leek and saute for another 4 – 5 minutes.
3. Add the spinach to the same pan and continue to saute until spinach has cooked down, about 5 minutes.
4. Add in the spaghetti squash and crumbled bacon, toss until combined.
5. Remove from heat and season with the dressing and sea salt to taste.
6. Serve immediately!