Chickpea Edamame Salad
1 can chickpeas 15 ounces 1 cup edamame beans 1 cup bell peppers finely chopped 1/2 cup shredded carrots 1/4 cup dried cranberries 1 clove…
Chickpea Edamame Salad Read More »
1 can chickpeas 15 ounces 1 cup edamame beans 1 cup bell peppers finely chopped 1/2 cup shredded carrots 1/4 cup dried cranberries 1 clove…
Chickpea Edamame Salad Read More »
1/2 avocado 1/2 tbsp lemon juice 1 tbsp red onion 1 tbsp celery chopped finely 1 can solid white tuna dash salt & pepper
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1/2 cup rolled oats 1 cup water 2 egg whites 1/3 scoop vegan protein (garden of life vanilla protein) 1 drop vanilla extract 1/4
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2 cups romaine lettuce chopped 2 sweet potatoes chopped 1 tsp. cumin 1 tsp. chili powder 1 can black beans rinse and drained 1
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FOR THE CHEESECAKE DIPPING SAUCE: 4 oz 1/3 less fat cream cheese (softened) 1 cup fat free Greek yogurt 1 tsp vanilla 1/4 cup raw
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5 eggs 5 egg white 1/2 cup onion diced 1 cup mushrooms diced 1/2 cup bell peppers diced 1 handful spinach 1 cup broccoli diced
2 pounds organic chicken breasts 2/3 cup Stubb's BBQ sauce 1/2 cup water 1 tbsp brown sugar 1/2 tsp chili powder 1/2 tsp onion powder
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1 cup old fashioned oats 1 cup quick quaker oats 3 tbsp light nectar agave 2/3 cup unsweetened almond milk 3 tbsp grass-fed butter 1
8 large eggs (beaten) 1/4 teaspoon adobo seasoning salt 1/2 cup reduced fat Mexican blend shredded cheese 1 lb 99% lean ground turkey 2
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32 ounces 8 boneless (skinless chicken thighs, fat trimmed) 1/4 cup low sodium soy sauce 2 1/2 tablespoons balsamic vinegar 1 tablespoon honey 3
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