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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Ingredients
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
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!

 

Skillet Potatoes with Greens

Skillet Potatoes with Greens

This is a very hearty side dish that can be paired with just about any meat main dish.

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Skillet Potatoes with Greens
Diet Level:6
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Category Side Dish
Diet Level 6: Clean Eating
Prep Time 5 Minutes
Cook Time 25 Minutes
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Servings
Ingredients
Category Side Dish
Diet Level 6: Clean Eating
Prep Time 5 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Diet Level:6
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Instructions
  1. Bring potatoes to a boil in a medium saucepan of well-salted water. Reduce heat and simmer until tender, about 10 minutes. Stir in kale and cook until wilted, 1 to 2 minutes. Drain.
  2. Heat oil in a large pan over medium-high heat. Add potatoes and kale. Cook, stirring, until potatoes are golden brown, about 5 minutes. Add garlic and red pepper flakes and cook about 1 minute. Season with salt and pepper; serve warm or at room temperature.
Hearty Garlic Greens

Hearty Garlic Greens

Any combination of hearty autumn greens will work well in this recipe. Uber-nutritious dark greens have a substantial flavor, which allows them to stand nearly on their own in simple side dishes.

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Hearty Garlic Greens
Diet Level:6
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Category Side Dish
Diet Level 6: Clean Eating
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Category Side Dish
Diet Level 6: Clean Eating
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Diet Level:6
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Instructions
  1. Bring a large pot of salted water to a boil. Drop greens into water and blanch for 4 minutes. Immediately plunge blanched greens into a bowl of ice-cold water to stop the cooking. Drain, squeeze dry, and set aside.
  2. Heat oil and garlic in a large skillet over medium-low heat. Cook until the garlic is golden around the edges, 8 to 10 minutes. With a slotted spoon, remove garlic from skillet; set aside.
  3. Raise heat to high. Add hearty greens and cook for an additional 5 minutes. Add spinach; season with salt and red pepper flakes to taste. Cook until spinach wilts, stirring frequently (about a minute). Return garlic to pan and stir. The greens can be served immediately or at room temperature.
Spicy Tuna Muffins

Spicy Tuna Muffins

These are a great lunch item. You can serve them right out of the oven or store them in the fridge in an air-tight container for up to four days. Perfect for a grab-and-go, hurry up schedule!

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Spicy Tuna Muffins
Diet Level:6
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Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Diet Level:6
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Instructions
  1. Preheat the oven to 350°F, and use a brush to grease a 12-cup regular-sized muffin tin with one tablespoon of melted ghee or coconut oil. (Or skip this part and just line the tin with parchment muffin liners.)
  2. In a large bowl, mix together the tuna, scallions, and cilantro. Add the mashed sweet potato to the tuna mixture, and gently combine.
  3. Mix in the lemon zest, jalapeño, the remaining two tablespoons of ghee or oil, eggs, and red pepper flakes. Season with salt and pepper to taste.
  4. Mix everything together. (Using your hands is best because that way you can make sure that the fish chunks aren’t overly broken up.)
  5. Scoop a quarter cup of the mixture into each greased muffin tin cup and flatten with the back of a spoon.
  6. Bake the tuna cakes for 20-25 minutes or until an inserted toothpick comes out cleanly.
  7. Transfer the cakes to a wire rack to cool. TIP: The easiest way to get them out is to put the wire rack on top of the muffin tin then flip everything upside-down, and tap them gently on the counter.
  8. Squeeze some juice on the tuna cake before your serving.
Recipe Notes

 

Coconut-Almond Green Beans

Coconut-Almond Green Beans

This is a great side-dish. It goes with any kind of meat and is super family-friendly!!

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Coconut-Almond Green Beans
Diet Level:6
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Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Diet Level:6
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Instructions
  1. Toast the almond slices in hot skillet with oil and save for later.
  2. In same pan, sauté the onion, garlic, paprika, and pepper flakes and salt. Cook until onions are soft. Add coconut milk to the pan and mix well.
  3. Add green beans and mix well. Bring to boil and reduce heat. Cover and simmer until the beans are tender.
  4. Remove lid and let sauce cook down a bit. Stir in lime juice, almonds, and cilantro (if using).
Chicken Zucchini Soup

Chicken Zucchini Soup

This recipe is super easy, doesn’t take too long and still retains that “comfort” food feeling that typically accompanies chicken noodle soup – but of course, Fueled for GOD uses “zoodles” instead of the processed noodles. Yeah–we don’t want those extra carbs and calories, so we swap them out for more nutrients from the zucchini. Now, if you are a little, “I’m so bored with zucchini zoodles,” you can always try turnips or carrots or even parsnips instead. You can even spice it up a bit with some extra red pepper flakes.

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Chicken Zucchini Soup
Diet Level:6
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Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
Large Servings
Ingredients
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
Large Servings
Ingredients
Diet Level:6
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Instructions
  1. Place a large soup pot over medium heat and add in the onions, celery, carrots, garlic and red pepper flakes. Cook for 3-5 minutes or until vegetables “sweat” and onions are translucent. Add in the thyme and oregano and cook for another minute, stirring frequently.
  2. Place chicken thighs and bay leaves in pot. Pour in the chicken broth and water. Cover and let come to a boil. Once boiling, lower to a steady simmer and cook for 30 minutes. After 30 minutes, remove the chicken and peel off the skin and discard. Then, shred the chicken off the bone and set aside, with any juices. Place the bones back into the soup pot and simmer for 10 more minutes, uncovered.
  3. While the bones simmer, slice the zucchinis halfway lengthwise.
  4. Using your food processor, spiralize your zucchinis (or purchase already spiralized zucchini from your grocer). Set aside.
  5. Remove the bones and bay leaves and discard. Add the reserved shredded chicken back to the pot along with the zucchini noodles. Cook for 5 minutes or until zucchini is al dente or cooked to your preference. Serve warm.
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