Zucchini Crisps

Zucchini Crisps

These zucchini crisps make a great low-carb snack or even a side-dish. Use a low-carb/sugar-free ranch dressing for a dipping sauce and you’ve got a great way to sneak in some extra veggies, without loading up on extra carbs or calories!

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Zucchini Crisps
Diet Level:2
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Prep Time 5 Minutes
Cook Time 15 Minutes
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Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
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Diet Level:2
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Instructions
  1. Preheat oven to 400 degrees.
  2. Wash and thinly slice zucchini.
  3. Brush both sides of zucchini with olive oil. Sprinkle zucchini with salt, pepper, and parmesan cheese.
  4. Place on oiled baking sheet and bake for 10-15 minutes or until crispy. Then cool on cooling rack.
Recipe Notes

 

Oven Baked Pork Chops with Roasted Sweet Potatoes

Oven Baked Pork Chops with Roasted Sweet Potatoes

This is a great meal to pop in the oven when you get home from work! It’s fast, delish, and budget friendly. A one-pan meal, with all food groups right there for the serving–an “EDGE MEAL” at its very best!!

NOTE: While it may seem like this meal is high on the side of fat and calories at first glance, keep in mind that this is your whole meal–Main Course, Side Dish, and Veggie!

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Oven Baked Pork Chops with Roasted Sweet Potatoes
Diet Level:5
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Prep Time 10 Minutes
Cook Time 40 Minutes
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Prep Time 10 Minutes
Cook Time 40 Minutes
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Diet Level:5
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Instructions
  1. Preheat oven to 425 F.
  2. In a bowl, combine the chicken broth, garlic, apple cider vinegar, and coconut aminos.
  3. Pour the mixture over the pork chops, making sure they are well covered. Season the pork chops with salt and pepper to taste.
  4. Drizzle olive oil over the sweet potatoes and broccoli, and season with salt and pepper to taste.
  5. Place the pork chops on a baking dish and surround with the sweet potatoes and broccoli.
  6. Bake in the oven for 30 to 40 minutes, or until the pork is cooked through and sweet potatoes are soft.
Recipe Notes

Coconut aminos, a replacement for soy sauce, are gluten-free, non-GMO, certified organic, soy-free, MSG-free, kosher and vegan.

Brands to look for when shopping:
Bragg (can be found at WalMart), Coconut Secret (can be found at Boerne HEB, Target)

 

Cream of Tomato Soup

Cream of Tomato Soup

This soup will quickly become one of your go-to’s when you want something hot and homemade, so make a double batch and keep some in your freezer! It’s healthy and oh-so-tasty!!!

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Cream of Tomato Soup
Diet Level:5
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Prep Time 15 Minutes
Cook Time 30 Minutes
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Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
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Ingredients
Diet Level:5
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Instructions
  1. Warm olive oil in large pan, add onion and garlic and saute for 2-3 minutes.
  2. Add the carrots and potato and saute for about 8 minutes.
  3. Add the remaining ingredients, except the cream and basil.
  4. Bring to a boil and then cover and simmer for about 30 minutes.
  5. Blend in food processor or with a stick blender until smooth. (If using a blender, be careful when placing hot ingredients in it.)
  6. Add the cream and basil and reheat, but do not bring to boil.
  7. Serve with a sprinkle of fresh basil and drizzle of cashew cream on top.
Recipe Notes

 

Roasted Broccoli

Roasted Broccoli

This recipe is a super-star and EDGE VEGGIE! It is so simple and so delicious! If you’re looking for a yummy, easy veggie side-dish that you can get on the dinner table quickly…search no more…THIS IS IT!

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Roasted Broccoli
Diet Level:5
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Prep Time 10 Minutes
Cook Time 20 Minutes
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Prep Time 10 Minutes
Cook Time 20 Minutes
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Diet Level:5
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Instructions
  1. Preheat the oven to 425 degrees.
  2. Add sliced broccoli to a parchment paper-lined baking sheet.
  3. Sprinkle with salt, pepper, red pepper flakes, and olive oil, then toss gently.
  4. Roast for 10 minutes, add the sliced garlic to the pan, and return to the oven.
  5. Bake 6 more minutes, then sprinkle with parmesan cheese (optional if going dairy-free) and bake for 2 more minutes.
  6. Remove from the oven, dust with lemon zest and serve.
Recipe Notes

You can also use frozen broccoli to make this recipe quicker and easier. Just slice up your broccoli as above and preheat your pan when you preheat your oven!

 

Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms

If you love mushrooms, this is going to be one of your go-to recipes! It’s beyond easy to make and so yummy!

You can use a variety of sausage flavors. Change it up to change the flavor of the dish! You can spice this dish up by using hot Italian sausage or lower the kick by substituting sweet chicken sausage.

This is a great appetizer to serve next time you have some friends over or even for a holiday gathering or to bring to a potluck event.

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Sausage Stuffed Mushrooms
Diet Level:6
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Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 15 Minutes
Cook Time 25 Minutes
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Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 15 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Diet Level:6
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Instructions
  1. Preheat oven to 400 degrees.
  2. Stem the mushrooms, finely chop the stems, and set aside.
  3. Heat a medium skillet over medium heat. Add the sausage and cook, using a wooden spoon to break meat into small pieces, until cooked through and browned. About 6-8 minutes. Transfer to plate and set aside.
  4. Add the olive oil to that skillet, add the onion. Cook, stirring occasionally for 1 minute, then add the celery. Cook, stirring, until the celery is soft, about 10 minutes.
  5. Add the chopped mushroom stems, season with salt and pepper. Cook until soft, about 4 minutes. Now, add the cooked sausage back in and stir it all together. Turn heat off.
  6. Lightly season the inside of the mushroom caps with a little salt. Fill each mushroom with the sausage blend, being generous with how much you put in. It’s easy to do this right over the pan one at a time.
  7. Place mushrooms in a baking dish and lightly spray the top with oil.
  8. Bake until golden brown, about 17-20 minutes. Serve.
Plantain and Sausage Breakfast Casserole

Plantain and Sausage Breakfast Casserole

This recipe is a great candidate for a Sunday meal prep for the week to come! It reheats exceptionally well and freezes well, too. The plantains help provide a healthy dose of starch while the eggs and sausage offer up fat and protein. Next to some leafy greens or a piece of fruit, you have yourself a complete meal!

A note about choosing plantains: Most plantains at the grocery store are going to be green/yellow. At this stage, these plantains will be starchier and less-sweet than their brown (more ripe) counterparts. Unlike a banana, a completely brown plantain does NOT mean that it’s bad. It just means that it’s going to be more sweet then starchy. This casserole is better with sweeter plantains, so let 3 of the yellow/green plantains sit out on your counter top for about 5 days, or until they’re starting to look nice and brown. At this point, they’re ready for the casserole! Note that you CAN make this casserole with not overly-ripe plantains. You will follow all the same steps, but know that the plantain base will be more savory and less sweet.

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Plantain and Sausage Breakfast Casserole
Diet Level:5
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Prep Time 30 Minutes
Cook Time 25 Minutes
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Prep Time 30 Minutes
Cook Time 25 Minutes
Servings
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Ingredients
Diet Level:5
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Instructions
  1. In a large skillet, brown the breakfast sausage over medium/high heat, breaking it up with a spoon as it cooks. Cook until it looks crispy and has released a good amount of fat. Using a slotted spoon, transfer the browned sausage to a separate bowl, leaving the grease behind in the pan.
  2. Turn the heat to medium and add one layer of the sliced plantains. Cook on one side for about 3 to 6 minutes, or until they start to look golden brown. Flip them over and cook for an additional 3 to 6 minutes, or until golden brown. As the plantains are finished, add them to the bottom of a 9 inch by 13 inch casserole dish. Repeat until all the plantain pieces are cooked and spread out into one even layer in the bottom of the dish.
  3. Spread the sausage over the plantains and then pour the whisked eggs over the sausage. Sprinkle the top with the salt, pepper, and oregano.
  4. Bake the casserole at 350 F for 20 to 25 minutes, or until the center is firm (give it a shake and if it jiggles, it needs more time).
  5. Let the casserole cool for about 5 minutes then slice and serve.
Recipe Notes

 

Golden Milk

Golden Milk

Two ingredients you should stock in your pantry?  Ginger and turmeric. These two spices share a list of healthy benefits.  Ginger has antimicrobial properties that can stop viruses (like common respiratory infections) before they wreak havoc on your immune system, and it is also a well-known remedy for nausea and digestive issues. Curcumin, the active ingredient in the spice turmeric, is a natural anti-inflammatory that has been shown to ease muscle soreness after a tough workout, stop a headache in its tracks, support weight-loss goals, and improve your digestion.

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Golden Milk
Diet Level:6
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Category Smoothies
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 5 Minutes
Servings
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Ingredients
Category Smoothies
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 5 Minutes
Servings
Serving
Ingredients
Diet Level:6
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Instructions
  1. Combine all the ingredients in a mason jar. Screw the jar's lid on tight, and shake well for about 2 minutes.
  2. Slowly pour the shaken mixture through a fine mesh strainer into a measuring cup or bowl. Then pour the strained almond milk back into a cup or mug to enjoy immediately.
Recipe Notes

If you prefer to enjoy your turmeric milk warm, feel free to heat yours in the microwave or on the stove top.

Chicken Nuggets

Chicken Nuggets

Who doesn’t love chicken nuggets? And, for sure, they are a kid’s favorite, right? Try the recipe below which uses a technique referred to in the cooking world as “reverse battering.” We are usually taught to bread meats using a liquid-then-flour (or flour-liquid-flour/breading) method.  However, Chinese recipes, sometimes bread their food with starch and then egg before placing it in the oil. Turns out it’s a genius idea for getting a light, crunchy, and satisfying texture for nuggets, without having to add wheat flour or breadcrumbs into your diet. (The trick is in not heating the oil too hot, so as to keep the egg from burning; medium heat works perfectly.) So, give it a try with this chicken nugget recipe!

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Chicken Nuggets
Diet Level:5
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Prep Time 60 Minutes (marinating time)
Cook Time 30 Minutes
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Prep Time 60 Minutes (marinating time)
Cook Time 30 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Combine the chicken pieces and pickle juice in a resealable plastic bag; marinate for at least 1 hour, but can leave for up to six hours. When the chicken has finished marinating, strain it through a colander to drain out the extra pickle juice. Move the chicken around to make sure it drains properly.
  2. As the chicken drains, prepare your breading by combining the starch, paprika, black pepper, and salt. Beat the eggs in a wide bowl and set aside.
  3. Preheat your oven to 250F. On your stove, warm the coconut oil in a cast iron skillet over medium heat for 3 minutes.
  4. In a mixing bowl, toss the chicken pieces with the starch mixture until evenly coated. With your fingers, dip a starchy chicken piece in the egg, shake off the excess egg, then carefully add it to the oil. Repeat until you have filled your skillet; being careful not to overcrowd the chicken pieces. Fry the chicken until cooked through, flipping every 2 minutes, about 6-8 minutes per batch.
  5. As you finish each batch, place the cooked pieces on a plate lined with paper towels; put them in the oven to stay warm. You should be able to cook the chicken pieces in about 3 or 4 batches, depending upon the size of your skillet. The oil should reach halfway up the chicken pieces while cooking, add more oil if needed. Be sure to watch the heat, as the skillet will get warmer over time; adjust heat as needed. You’re looking for an oil temperature around 350F. Use a splatter screen to prevent splattering.
  6. Serve warm with ketchup, barbecue sauce, or honey mustard. ALL SUGAR-FREE, OF COURSE!
Recipe Notes

*For the pickle juice, the juice that comes from Bubbies Kosher Dills is salt-brined, probiotic, delicious, and without any added vinegar, sugar or other additives.

FYI, this recipe does not fare well in the oven.

Quick Cheesy Zoodles

Quick Cheesy Zoodles

These quick and easy zoodles make a great lunch, snack, or side dish! If you haven’t had zoodles, they are noodles made with zucchini, and this is a delish way to prepare them! If you don’t have a way to spiralize your zucchini, you can now purchase pre-zoodled veggies in the produce section of your grocery store. YAY! (That’s what I do:)

You can also add chicken to this recipe if you would like to make it a complete meal!

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Quick Cheesy Zoodles
Diet Level:2
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Prep Time 5 Minutes
Cook Time 15 Minutes
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Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Diet Level:2
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Instructions
  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or foil sprayed with cooking spray, and set aside.
  2. Spiralize the zucchini and place on the baking pan. Squeeze lemon juice over zucchini, followed by seasonings. Toss zucchini in lemon juice and seasoning until evenly coated.
  3. Top with cherry tomatoes and parmesan. Bake for 5-10 minutes, or until cheese has melted and zucchini and tomatoes are warmed through.
Recipe Notes

This recipe can also be made in a pan on your stove top, just cook over medium high heat for about 15 minutes.

NOTE: Although this recipe WILL have some sugar in it due to the lemon and tomato, it is still deemed "sugar-free" due to the fact that the sugar comes from natural sources.

Enchilada Sauce

Enchilada Sauce

This is a great tasting AND healthy enchilada sauce! Pair it with our Zucchini Enchilada recipe for a low-carb meal!

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Enchilada Sauce
Diet Level:5
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Prep Time 20 Minutes
Cook Time 10 Minutes
Servings
Cups
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Prep Time 20 Minutes
Cook Time 10 Minutes
Servings
Cups
Ingredients
Diet Level:5
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Instructions
  1. Heat saucepan over medium heat. Add the oil and garlic. Sauté until golden, about 1 minute.
  2. Add the broth, tomato sauce, chilies, chili powder, cumin, salt and pepper.
  3. Bring to a boil then reduce the heat to low and simmer, uncovered, for 7-10 minutes.
  4. Set aside to use immediately OR refrigerate or freeze until ready to use.
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