Paleo Tangerine Chicken Lettuce Wraps

Ingredients: 

1 lb ground chicken 

1 tbsp avocado oil 

1 c mushrooms, diced 

1/4 c green onion, chopped 

4 cloves of garlic, minced 

1 tbsp white wine vinegar 

1 tbsp raw honey 

1-2 tsp cayenne pepper 

1 tsp ground cumin 

1 tsp black pepper 

1/4 tsp sea salt 

1 tsp ground mustard 

2 tangerines, peeled 

8 large romaine lettuce leaves 

Directions:

1. In a skillet, heat avocado oil on medium heat. Add ground chicken. Cook until almost done.

2. Add mushrooms and onions. Cook until onions and mushrooms are limp. Stir in garlic, white wine vinegar, honey, and seasonings. Allow to simmer 5-10 minutes on low heat.

3. Add tangerine sections and allow to simmer another 3-5 minutes.

4. While mixture is simmering, trim romaine leaves to use as the wrap.

*makes 4 servings*

Adapted from Emily Schromm's Asian Lettuce Wraps, be sure to check out her amazing Superhero Challenge!

Skinny Snickerdoodles

Ingredients:

3/4 cup ww pastry flour or white flour (See below for notes on a gluten-free option)

1/4 tsp baking powder

1/4 tsp salt (just under level)

1/4 tsp plus 1/8 tsp baking soda

1/4 cup coconut sugar

1/2 tsp pure vanilla extract

1 and 1/2 tablespoons almond milk

1/4 cup vegan butter (i.e. Earth Balance)

Directions:

1. Preheat oven to 330 F.

2. Combine dry ingredients and mix very, very well.

3. In a separate bowl, melt the butter of choice, then stir in vanilla and milk.

4. Pour dry ingredient mixture into wet and mix again.

5. Form balls. For true snickerdoodles, roll each ball in a mix of cinnamon and sugar (either equal parts OR two parts sugar to one part cinnamon.)

6. If you want soft cookies, you’ll need to get the balls very cold. (So roll the balls, cover in the cinnamon-sugar, then fridge until cold.)

7. Bake for 9-10 minutes. They’ll look way underdone when you take them out, but that’s okay.

Guilt-Free Breakfast Recipes

Meal planning always seems so easy when I'm planning lunches and dinners, it's always the breakfasts that throw me off. I often find myself rushing around in the morning and it's easy to forget about breakfast, convince myself I don't have time, or just grab something quick that's definitely NOT on my meal plan.

Today I want to share some of my favorite breakfast recipes with you. If you would like more recipes like this, please take a second to subscribe and you'll have them delivered straight to your inbox!

Guacamole Toast & Egg

Ingredients:

½ avocado

1 tsp lime juice

1 egg

Coconut oil cooking spray

All-natural sea salt & pepper, to taste

Directions:

1. Mash the avocado in a small bowl and season with all-natural sea salt, pepper, and lime juice.

2. Put toast in toaster or toast in oven until toasted to your liking.

3. Heat a small nonstick skillet over low heat, spray with cooking spray and gently crack the egg into the skillet. Cook to your liking.

4. Place mashed avocado over toast, top with egg, and enjoy!!

Gluten Free Waffle & Fruit

Ingredients:

¼ c coconut flour (I like Bob’s Red Mill brand)

¼ tsp baking soda

1 tbsp apple pie spice

¾ c egg whites

½ c almond or coconut milk

1 tsp vanilla extract

Coconut oil cooking spray

Fruit of your choice (I love it with strawberries)

Directions:

1. In a large mixing bowl, combine all ingredients with a hand mixer.

2. Heat waffle iron and spray lightly with cooking spray to prevent sticking.

3. Drop waffle batter into center of iron, fill about ¾ of the area.

4. Waffle is ready when it easily separates from the iron, about 3-5 minutes.

5. In a small skillet, sauté the fruit of your choice for a few minutes to get them warm and soft.

6. Top waffle with warm fruit and enjoy!

Clean Eating Raspberry Crepes

Crepe Batter Ingredients:

½ cup oatmeal

2 eggs

½ c almond milk

¼ c water

1 tsp vanilla

1 tsp coconut oil

Raspberry Filling Ingredients:

1 c frozen raspberries

1 tbsp raw honey

1 tsp fresh lemon juice

Instructions:

1. Put the oatmeal into a blender and pulse a few times until it turns into flour.

2. Add the rest of the crepe batter ingredients to blender and blend until smooth.

3. Heat another teaspoon of coconut oil in a frying pan, then pour ¼ of the batter into pan. Swirl the batter around the pan so the crepe is very thin.

4. Cook until the top surface starts to look dry, then flip over and cook the other side.

5. Your crepe should be golden brown when done.

6. Add filling ingredients to a small sauce pan and simmer until thick and bubbly.

7. Fill crepe with filling and enjoy!!

Deconstructed Tacos {21 Day Fix Approved}

{Photo Cred: Pinterest}

Y'all I could seriously eat tacos every single day. I love them!! I've yet to find a taco I didn't love. I mean even a less than stellar taco is still pretty amazing. But, I generally find that when I'm eating tacos, they're also slightly less than healthy. So, today I'm sharing my super delicious Deconstructed Tacos. These tacos are amazing and feel like a cheat meal, but they're completely clean!

Ingredients:

1 lb ground beef (I use 97/3 grass fed angus beef, but you could easily substitute ground turkey and make this meal even healthier).

1 packet of your favorite taco seasoning (I use the low sodium version)

1/4 cup water

1 small red onion

1 tbsp minced garlic

Brown rice (I use Seeds of Change's Seven Whole Grain rice)

Broccoli slaw

Tomatoes, chopped

Fresh avocado, mashed (in a pinch I've also used Good Foods Chunky Tableside Guacamole)

Directions:

1. In a large skillet, brown ground beef (or turkey) until no longer pink. 

2. Add taco seasoning packet and 1/4 cup water.

3. Add onion and garlic.

4. We assembled with brown rice on the bottom, then taco meat, topped with broccoli slaw, tomatoes, and fresh avocado (or guacamole).

If you are following the 21 Day Fix Meal Plan:

1 YELLOW of brown rice

1 RED of ground beef (or turkey)

.5 GREEN of broccoli slaw

.5 GREEN of tomatoes

1 BLUE of guacamole (or mashed avocado)

{Photo Cred: Pinterest}