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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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.
Lemon-Tarragon Salmon Over Asparagus

Lemon-Tarragon Salmon Over Asparagus

Red onion, lemon, and tarragon come together as a tangy topping for salmon and asparagus. Delish!!

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Lemon-Tarragon Salmon Over Asparagus
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Category Dinners, Lunches
Diet Level 6: Clean Eating
Prep Time 10 Minutes
Cook Time 15 Minutes
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Ingredients
Category Dinners, Lunches
Diet Level 6: Clean Eating
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
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Instructions
  1. Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.
  2. Divide asparagus and radishes evenly among 4 parchment pieces, arranging mixture on 1 side of each crease. Lay 1 salmon fillet on top of each pile. Season each with 1/8 teaspoon salt and some pepper.
  3. Toss together onion, zest and juice, tarragon, 2 teaspoons oil, and 1/2 teaspoon salt; divide among salmon, spooning over tops. Fold parchment over ingredients; make overlapping pleats to seal.
  4. Bake on 2 baking sheets (2 packets per sheet) for 11 to 12 minutes for medium-rare or 13 minutes for medium. Unwrap; drizzle fillets with remaining 2 teaspoons oil.
Almond Chicken Soup

Almond Chicken Soup

Sweet potato and almond butter give this soup a creamy, decadent texture. Homemade almond butter is best, of course. You can easily make your own by placing your almonds in a food processor with just a little coconut oil to make a paste to add to this soup.

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Almond Chicken Soup
Diet Level:5
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Prep Time 15 Minutes
Cook Time 25 Minutes
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Prep Time 15 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Combine the broth, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.
  2. In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste. Add the collard leaves (or other green vegetable, such as spinach) and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper.
  3. Ladle the soup into bowls, and squeeze lime juice on top. Serve with lime wedge.
Moroccan Carrot Salad

Moroccan Carrot Salad

Cumin and cayenne give this bright orange salad its bite. This is a great salad to take to dinner at a friend’s house because it is so healthy and looks just a tad fancier than other side dishes!

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Moroccan Carrot Salad
Diet Level:5
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Prep Time 15 Minutes
Cook Time 20 Minutes
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Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
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Diet Level:5
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Instructions
  1. Preheat oven to 350 degrees. Spread pistachios on a rimmed baking sheet; toast in oven until fragrant, 8 to 10 minutes. Let cool; coarsely chop.
  2. In a large saucepan of boiling salted water, cook carrots until crisp-tender, 5 to 7 minutes, adding raisins during last minute of cooking. Drain in a colander; rinse under cold water until cool.
  3. In a medium bowl, whisk together lemon juice, garlic, cumin, paprika, cinnamon, and cayenne; season with salt and pepper. Whisking constantly, slowly add olive oil.
  4. Add carrots, pistachios, and cilantro to dressing; toss to combine.
Recipe Notes

Prepare this salad and store in the refrigerator, without the cilantro and pistachios, up to 2 days ahead.

Spinach Salad with Pomegranate and Avocado

Spinach Salad with Pomegranate and Avocado

The sunflower seeds and spinach in this unusual but delicious salad are top-notch sources of magnesium, which enables your body to create dopamine.

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Spinach Salad with Pomegranate and Avocado
Diet Level:6
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Prep Time 20 Minutes
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Prep Time 20 Minutes
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Diet Level:6
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Instructions
  1. Halve pomegranate lengthwise and seed. Working in a bowl of cold water, use your hands to separate seeds from membrane. Membrane will float to the top; discard. Scoop out pomegranate seeds and pat dry.
  2. In a large bowl, whisk together 3 tablespoons lemon juice, mustard, and oil; season with salt and pepper. Toss spinach, sunflower seeds, and pomegranate seeds with dressing in bowl. Transfer to a serving platter.
  3. Halve avocado and remove pit. Scoop out flesh and thinly slice lengthwise; drizzle with remaining lemon juice. Transfer to plate and arrange salad on top. Serve immediately.

Snack on the Go #2 (Hot Dog in Lettuce Leaf)

This is a snack of a grilled or boiled hot dog, wrapped in a lettuce leaf, with mustard, dill relish, and tomatoes.

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Snack on the Go #2
Diet Level:5
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Prep Time 5 Minutes
Cook Time 5 Minutes
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Ingredients
Prep Time 5 Minutes
Cook Time 5 Minutes
Servings
Serving
Ingredients
Diet Level:5
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Instructions
  1. Grill or boil a hot dog (Applegate brand is best choice)
  2. Wrap hot dog in lettuce leaf and add mustard and sugar-free relish.
Recipe Notes

FUELED FOR GOD APPROVED

Go to the above link to find the Applegate hot dog purchase link.

Hash Browns

Hash Browns

YES! We can have potatoes! They are good for you! Enjoy hash browns with your eggs!!!

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Hash Browns
Diet Level:5
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Prep Time 20 Minutes
Cook Time 20 Minutes
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Prep Time 20 Minutes
Cook Time 20 Minutes
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Diet Level:5
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Instructions
  1. Dice the onion and pepper first, so that they’re ready to go once you shred the potatoes.
  2. Peel the potatoes (or leave them unpeeled if you prefer). Use a box grater or the shredder attachment on your food processor to shred the potatoes.
  3. Heat a large skillet (preferably cast iron) over medium-high heat. Once hot, add oil (or butter), onion and peppers. Sauté for a minute, then add the shredded potatoes, making sure to evenly distribute across the skillet.
  4. Allow potatoes to cook undisturbed for a few minutes, then carefully flip section by section. Continue to cook until golden brown.
  5. Transfer to a serving dish and enjoy!
Recipe Notes

1. Proper Potato Prep – Shred potatoes (using a food processor with shred-disc is best, but a box grater will do). Soak shredded potatoes in water to release starches. Thoroughly dry shredded potatoes by pressing between kitchen towels. This is key for crispier results!

2. Seasoning is Your Friend – Be generous in using fine chopped onion and bell pepper, along with sea salt and pepper to turn up the taste!

3. Do Not Disturb! – The process goes like this … Cook undisturbed. Flip potatoes in sections. Cook undisturbed. Flip in sections. Repeat until perfect.

USE LEFTOVERS --- JUST SCRAMBLE EGGS AND LEFTOVER POTATOES TOGETHER!

Baked Sweet Potato Wedges

Baked Sweet Potato Wedges

These sweet potato wedges are great for a side dish or a snack choice!

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Baked Sweet Potato Wedges
Diet Level:5
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Prep Time 5 Minutes
Cook Time 20 Minutes
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Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
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Ingredients
Diet Level:5
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Instructions
  1. Preheat oven to 450 degrees.
  2. Half the sweet potatoes lengthwise, then cut each half lengthwise into 4-6 long spears (depending on the width of your potato).
  3. Spread the potatoes on a large-rimmed baking sheet and toss with Tessemae's Lemon Garlic Dressing*, cinnamon, salt and pepper.
  4. Bake for 10 minutes, then turn over and bake until browned on both sides, 5-10 minutes more.
  5. Serve with Tessemae's Organic Ketchup* for dipping.
Recipe Notes

Tessemae's Product Links:

Lemon Garlic Dressing

Organic Ketchup

Cod with Kale

Cod with Kale

This cod recipe would be great served with the cauliflower rice dish and a side salad for either lunch or dinner.

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Cod with Kale
Diet Level:5
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Prep Time 10 Minutes
Cook Time 30 Minutes
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Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
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Diet Level:5
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Instructions
  1. Sprinkle cod with salt and pepper and drizzle with 1 tablespoon of Tessemae's Lemon Garlic Dressing; chill while preparing tomato sauce.
  2. Slice a thin round off the bottom of each tomato and, starting on the cut end and working over a bowl, grate on the large holes of a box grater. Sprinkle grated tomato with ½ teaspoon salt.
  3. Heat 2 tablespoons Lemon Garlic Dressing in a large skillet over medium heat. Add garlic to pan and cook until golden brown, about 3 minutes. Add rosemary to pan and cook 2 minutes.
  4. Reduce heat to medium-low, add grated tomato. Simmer, stirring often, until sauce has thickened, about 10 minutes.
  5. Nestle fish fillets into sauce in pan and spoon sauce over top; cover and cook until fish is cooked through, about 10 to 12 minutes.
  6. Remove from heat and stir in butter until melted.
  7. Meanwhile, toss kale with ¾ teaspoon salt and remaining 2 tablespoons Lemon Garlic Dressing.
  8. Place each fish fillet in a shallow bowl, drizzle sauce over and around fish and divide kale among 4 bowls.
Recipe Notes

Link to Tessemae Product used in this recipe:

Organic Lemon Garlic Dressing

Veggie Quiche with Hash Brown Crust

Veggie Quiche with Hash Brown Crust

This is a great dish to serve if you are having company or to bring to a potluck brunch-type event. The hash brown crust adds a unique twist and keeps it really healthy and gluten-free and grain-free! It can also be made in a spring form pan to more resemble a quiche.

By pre-chopping and gathering all of your ingredients prior to putting the recipe together, you’ll be able to save time during the cooking process.

You can use Yukon gold potatoes or sweet potatoes (white sweet potatoes, since they’re less sweet than the orange variety).

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Veggie Quiche with Hash Brown Crust
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Prep Time 20 Minutes
Cook Time 55 Minutes
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Prep Time 20 Minutes
Cook Time 55 Minutes
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Instructions
  1. Preheat oven to 400°F. Use ghee or coconut oil to generously grease a 9-inch deep dish pie plate.
  2. Using a box grater, shred the potatoes (if using sweet potatoes, peel first). Rinse the shredded potatoes in a strainer; then press the shredded potato between a large layer of paper towels (or kitchen towels) to absorb excess moisture.
  3. In a large bowl, add the shredded potatoes, 1/2 cup of fine diced yellow onion, 2 tablespoons of melted ghee or coconut oil and 1/2 – 3/4 teaspoon sea salt. Toss until combined.
  4. Firmly press the shredded potato mixture evenly along the bottom of the prepared pie plate, making sure to press the potatoes up the sides of the plate.
  5. Bake crust for 15-18 minutes, until set. Then place on stove top to cool. Reduce oven temperature to 350°F.
  6. While crust is baking, in a medium skillet over medium-high heat, add 1 tablespoon of ghee or coconut oil. Sauté together the remaining 1/4 cup of yellow onion, red pepper and mushrooms for 4-5 minutes until veggies are softened. (If substituting with extra veggies instead of meat, sauté them with this onion mixture.)
  7. Next, add the swiss chard and stir until greens are wilted (about 2-3 minutes). Mix in the crumbled bacon. Remove skillet from heat. Season with sea salt and pepper. Set aside.
  8. Wipe clean the large bowl used for the potatoes. Then add the eggs, milk, basil, garlic powder, 1/2 teaspoon of sea salt and 1/4 teaspoon ground black pepper. Whisk until eggs are slightly frothy.
  9. Add the veggie mixture to the bottom of the hash brown crust. Then, gently pour the egg custard over the top of the veggie mixture.
  10. Place the pie plate on a large baking sheet (to catch any leaks) and place in preheated oven.
  11. Bake at 350°F for 25 minutes until quiche is set. Remove from oven and allow to sit 3-5 minutes. Then gently loosen sides of quiche by running a knife along the side of the pie plate.
  12. Remove dish and place on a serving platter. Serve with your favorite green salad and fresh sliced fruit.
Recipe Notes

This is a great recipe to use leftover grilled veggies, just be sure to keep the proportion of veggies to egg custard similar to the recipe and you can’t go wrong!

HEB carries several brands of nitrite/nitrate and sugar-free bacon. They even have microwaveable versions!

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