Avocado Salad

by Cori Lefkowith | Dec 16, 2015

Avocado Salad

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Servings 6

Ingredients
2 avocados, peeled and diced
1 sweet onion, chopped
1 bell pepper, chopped
1 large ripe tomato, chopped
1/2 cup chopped cilantro
1/2 lime, juiced
1 clove garlic
Salt and Pepper to taste
Optional – diced Jalapeno

Directions:
In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro, garlic and lime juice. Gently toss until evenly coated. Season with salt and pepper.

To keep everything fresh, you may want to chop everything but the avocado and have the lime juice on the side to toss before eating.

Bunless Burger

by Cori Lefkowith | Dec 6, 2015

Bunless Burger

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Servings 6

Ingredients:
2 lbs Ground Beef, lean
Oregano, Basil, Salt, Pepper, Garlic for seasoning
6-12 Iceberg Lettuce leaves
1 onion, cut into slices/rings
1 tomato, sliced
1-1.5 cups mushrooms, sliced
1 tbsp Balsamic
1 tbsp Olive Oil
Optional: Broth for steaming or Sliced Avocado for topping

Directions:
Form ground beef into 6 patties. Sprinkle with desired seasonings. Set aside.

Heat skillet over medium-high heat with oil. Add onions and mushrooms and start to sauté them down. Once they begin to soften, lower temperature and add balsamic.

Reduce the balsamic. Once veggies are soft, remove to a dish.

Raise the heat back up on the skillet and then place burger patties in the skillet.

Cook 1-2 minutes on that first side then flip and lower heat. Cook 3-4 more minutes depending on thickness and desired temperature of burger. To prevent them from drying out, you may want to even add a little chicken or veggie broth to the skillet and cover to steam them a bit.

Once burgers are cooked, you can store everything separately.

For burger, take 1-2 lettuce leaves, one patty, a scoop of veggies and a slice of tomato and serve. May add a tsp or so of mustard or even some sliced avocado if desired.

Low-Carb Enchilada Bake

by Cori Lefkowith | Dec 5, 2015

Low-Carb Enchilada Bake

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Servings 6

Ingredients:
4 cups shredded cauliflower (about 1 medium head)
1 lb lean ground turkey
1/2 red onion
1/2 green bell pepper
1 jalapeño, minced
3 eggs
1 cup tomato sauce
1 Tbsp chili powder
1/4 tsp cumin
1/4 tsp garlic
1/4 tsp oregano
Salt & pepper to taste (be generous!)

Directions:
Preheat the oven to 400ºF.

Combine the tomato sauce, chili powder, cumin, garlic, and oregano in a small bowl until smooth for the sauce.

Saute the ground meat & onion in a large pan. Cook until the meat is no longer pink.

Add the bell pepper, jalapeño, and sauce to the pan. Stir until combined.

Grease a 9 x 13″ baking dish with coconut oil or olive oil.

Fill the bottom of your dish with the shredded cauliflower, then top with the meat and veggie mixture.

Then crack the eggs into the casserole, and stir them in until the eggs are no longer visible.

Bake for 45 minutes to 1 hour, until browned around the edges.

Let it cool for a few minutes, slice into squares. Freeze squares you don’t plan to eat for awhile, if prepping for the week, so you can defrost and eat later.

Steamed Broccoli

by Cori Lefkowith | Dec 5, 2015

Steamed Broccoli

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Servings 6

Ingredients:
2-3 large heads of broccoli (want about 1.5-2 cups per serving chopped up)
Salt and Pepper
Water

Directions:
Take a pot and add about 1 inch of water to the bottom. Bring to a boil then add broccoli and reduce to medium heat.

Cover and cook about 5-6 minutes. Make sure not to overcook. You don’t want the broccoli to be a drab green but a vibrant one and just pierce-able with a fork.

Spicy Mustard Chicken

by Cori Lefkowith | Nov 25, 2015

Spicy Mustard Chicken

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Servings 8

Ingredients:
2 lb chicken breasts
Marinade:
1/3 cup coarse ground mustard
¼ cup honey
1 tablespoon apple cider vinegar
½ tablespoon smoked paprika
1.5 teaspoon garlic (minced or paste)
1 teaspoon cayenne (optional for extra spice)
1 teaspoon cumin
Salt & Pepper to taste

Directions:

Set the heat on your grill (or oven) to 400F.

Mix all of the ingredients for the marinade in a bowl. In a plastic bag, add the chicken breasts and then pour about 2/3 of the marinade in the bag with the chicken. Seal and shake, covering the chicken in the marinade. Allow the chicken breasts to marinate in the bag for about 15 to 20 minutes at least.

Next place the chicken breasts on the grill – or a baking sheet for the oven – and cook for about 10 minutes on one side, then flip. Coat the chicken with the remaining marinade and cook on the other side for another 8 to 10 minutes. Depending on the size and thickness of your chicken, you may need to cook a bit longer or shorter.

Allow the chicken to cool to room temperature then freeze it or refrigerate. Defrost it in the refrigerator the night before you are going to eat it. You can also put uncooked chicken and marinade in the freezer and cook just prior to eating.

Serve with a side salad or veggies.