Ginger Chicken Stir Fry with Spaghetti Squash



1 5- to 6-lb spaghetti squash

¼ cup avocado oil, divided

1 yellow onion, peeled and diced

3 cups sliced carrots

3 cups sliced white mushrooms

1¼ lb boneless, skinless chicken breasts, cut into strips

8 cups chopped bok choy

3 green onions, sliced

¼ cup sesame seeds, divided hot sauce, optional


½ cup coconut aminos

¼ cup sesame oil

2 cloves garlic

1 tbsp arrowroot starch 1½ tsp peeled and minced fresh ginger

¼ tsp red pepper flakes


  1. Preheat oven to 400°F. Cut squash in half and scoop out and discard seeds. Brush cut sides of squash with 2 tbsp avocado oil and place on a parchment-lined baking sheet, cut sides down. Bake for 35 minutes or until flesh is soft when poked with a fork. Remove squash from rind by scraping with a fork to make strands that resemble spaghetti; set aside in a bowl.
  2. Meanwhile, in a large skillet on medium-low, heat remaining 2 tbsp avocado oil. Add yellow onion and cook until translucent, 5 minutes. Add carrots and mushrooms and cook 5 minutes more. Add chicken and cook until chicken is no longer pink inside, about 10 minutes more.
  3. Make sauce, in a blender, place sauce ingredients and pulse until blended. Add sauce to skillet along with bok choy. Sauté until bok choy wilts, about 5 minutes.
  4. Divide spaghetti squash among bowls. Divide veggie-chicken mixture among bowls and top each with green onions and sesame seeds. Serve with hot sauce, if desired.

NOTE: If following our Meal Plan, store spaghetti squash and veggie- chicken mixture separately in refrigerator and reheat when called for, then top with garnishes.

Clean Eating Magazine

Chicken Fajita Stew


2 tbsp avocado oil

1 ½ boneless skinless chicken breasts, thighs or a combo cut into strips

½ tsp each sea salt and ground black pepper

3 large bell peppers, cut into 1-in strips

1 large yellow onion, sliced

6 cloves garlic, minced

2-3 tsp taco seasoning

1 ½ cups low sodium chicken broth

1 12-oz all natural jar salsa


  1. In a large pot on medium high, heat oil. Season chicken with ¼ tsp each salt and pepper and add to pot.  Cook turning occasionally, until browned on all sides, 3 to 4 minutes.  Transfer to a plate.
  2. Add bell pepper and onion to pot, season with ¼ tsp each salt and pepper and cook, stirring occasionally, until tender and beginning to caramelize, 6 to 8 minutes. Add garlic and taco seasoning, saute 1 minute, until fragrant.  Pour in broth and stir up any browned bits from the bottom of pot.
  3. Return chicken and any collected juices from plate to pot. Stir in salsa. Bring just to a boil, then reduce heat and simmer uncovered until chicken is cooked through and stew has thickened, about 30 minutes.
  4. Transfer chicken pieces to a cutting board and chop or shed, then return to pot. Season with additional salt and pepper.


From Clean Eating Magazine

Baked Chicken topped with Spinach, Eggplant & Goat Cheese with Fig Balsamic Drizzle


4 organic thin chicken breasts

2 cups crushed dried chickpeas w/Italian spices

2 beaten eggs

raw spinach

baked eggplant - baked w/avocado oil and salt & pepper (bake ahead)

goat cheese

fig balsamic


  1. Preheat oven to 400
  2. Beat eggs
  3. Dip chicken in egg and coat w/crushed dried chick peas
  4. Bake chicken 12-14 minutes
  5. Take baked chicken on cookie sheet and top with spinach, eggplant, & goat cheese Bake 5-7 minutes
  6. Serve over quinoa or riced cauliflower or cauliflower pasta
  7. Drizzle fig balsamic over


Kale Sweet Potato White Bean Skillet

Not only is this kale sweet potato white bean skillet healthy by hitting your fat, fiber and protein buckets, it also happens to taste really good too. And it's always important to make a meal that you enjoy!
Serves 4
·        1-1/2 tablespoons coconut oil (divided)
·        1 small onion, diced
·        2 large sweet potatoes, cleaned, peeled and diced into equal, small 1/4" cubes
·        1 teaspoon cumin
·        1 teaspoon curry powder
·        1 large bunch of organic kale, chopped with ribs removed (try this recipe with the kale stems)
·        1 BPA-free can of cannellini beans
·        1/2 BPA-free can of full fat coconut milk
·        Red pepper flakes
·        Salt and pepper
1. Heat 1/2 tablespoon of coconut oil over medium heat in a large skillet (I love my ceramic Xtrema skillet mentioned and pictured in the photos). Place the onion in the pan and sauté until translucent, and then add the sweet potatoes and cover for about 5 minutes. Season with salt, pepper, cumin and curry powder, and remove from the pan.
2. Add 1 tablespoon coconut oil to the pan and then throw in the kale. Lightly salt and pepper. You can add more seasoning at the end if desired. Stir until the kale is slightly wilted and then add the coconut milk and cover. Allow to cook for about 10-15 minutes or until tender.
3. Combine the cooked sweet potatoes, cannellini beans and red pepper with the kale. Stir and cover for a few minutes, until heated through. Adjust the seasoning as necessary and serve.
(1 pound turkey sausage can be added for a meat option)
*From the Tasting Page

Brussels Sprouts Salad with Chicken




  1. Preheat oven to 400°F. On a  parchment-lined baking sheet,  drizzle chicken with 1 tsp oil and  sprinkle with garlic powder and  1/8 tsp each salt and pepper. Bake for 10 minutes, flip and continue baking  for 15 minutes, or until chicken is cooked through. On a second parchment-lined baking sheet, toss Brussels sprouts with remaining  2 tsp oil and 1/8 tsp each salt and pepper. Add to oven with chicken  and bake for 20 minutes, stirring halfway. Set both aside to cool. Cut chicken into thin slices.
  2. Meanwhile, in a small bowl, whisk together all dressing ingredients.
  3. In a large bowl, place Brussels sprouts, apple, onion, walnuts and chicken. Drizzle dressing over top; toss to coat.

NOTE: If following our 20-Ingredient, 7-Day Meal Plan refrigerate salad and dressing separately. Toss servings of salad with dressing when called for.

Grilled Cod & Poblano Tacos with Gremolata

There’s nothing that says breezy beach barbecue like fish tacos.

MAKE AHEAD: Cut, stem and seed poblanos. Prepare the gremolata (through Step 1). Cut foil and parchment pieces for the grill.

FINISH ON SITE: Grill tortillas, poblanos, avocados and cod; assemble tacos.

PACK THESE TOOLS: Grill, grilling tongs, brush, spatula, knife, cutting board and fork.


6 tbsp fresh cilantro

¼ cup fresh flat-leaf parsley

3 cloves garlic

½ red jalapeño or serrano chile, halved and seeded

2 tsp finely chopped lime zest + 3 limes, quartered, for serving

12 6-inch corn tortillas

4 poblanos (4 oz each), each cut into 3–4 large pieces, stemmed and seeded

4½ tbsp olive oil, divided

3 avocados, halved and pitted

1¼ tsp sea salt, divided

¾ tsp ground black pepper, divided

1½ lb skinless cod fillets

1 tsp ground coriander



  1. Prepare gremolata: On a cutting board, chop cilantro, parsley, garlic, chile and lime zest together (or pulse together in a food processor). Transfer to a portable lidded container; refrigerate.
  2. Preheat a grill or grill pan on medium. Grill tortillas until grill-marked, about 2 minutes per side.
  3. Brush poblanos with 2 tbsp oil and halved avocados with 1 tbsp oil. Grill avocados on high, cut side down, until grill-marked, about 2 minutes. Grill poblanos until crisp-tender, about 5 minutes per side. Season poblanos with ½ tsp salt and ¼ tsp pepper. Thinly slice poblanos crosswise and thinly slice avocados.
  4. Reduce heat on grill to medium. Brush cod with remaining 1½ tbsp oil, sprinkle with coriander, ¾ tsp salt and ½ tsp pepper, and grill until marked and flaky, 4 to 5 minutes per side. Transfer to a cutting board and flake into large chunks. (NOTE: To prevent delicate fish from flaking too much on the grill, cut pieces of foil an inch wider than the size of the fish and line with a smaller piece of parchment paper. Brush generously with oil, then cookw fish on top. If you’re using a grill pan, you can place fish straight into pan.)
  5. Divide avocados, poblano, flaked fish and gremolata among tortillas. Serve with lime wedges.

Orzo with Grilled Shrimp & Summer Vegetables

Serve this cold or at room temperature—perfect for a picnic or barbecue.



  1. Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.
  2. Prepare barbecue (medium-high heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.
  3. Grill zucchini and bell pepper until crisptender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper; add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover; chill.
  4. Garnish with basil sprigs and serve cold or at room temperature.

Baked Cilantro Mango Chicken

Summer Flavors in Full Force

Cauliflower Rice with Grilled Shrimp and Spicy Drizzle

Grilled Zucchini & Veggie Wrap