Lunch

 

Power Burgers

  • 1 lb. ground beef

  • 1/2 tsp. turmeric or cumin

  • 1/4 tsp. garlic powder

  1. Combine ingredients + cook on a skillet

  2. Serve on gluten free bun or lettuce wrap or a bed of greens


Lettuce Wraps: Vegetarian or Meat

  • 1 pk. tempeh or firm tofu (drained) OR 4 chicken tenders

  • 2 scallions chopped

  • 2 cloves minced garlic

  • 2 tbsp. tamari or gluten free soy sauce or Aminos

  • 1/4 cup gluten free hoisin sauce

  • 1/4 cup chopped cashews

  • 1 head Boston lettuce

  1. In a skillet, saute tofu, tempeh, or chicken in olive oil

  2. Season + stir in all ingredients except nuts + cook for 1-2 minutes

Breaded Chicken Tenders

  • 6-8 chicken tenders

  • 2 cups gluten free bread crumbs

  • 2 tsp. organic mayonnaise

  • 1 tsp. garlic powder

  • 3 tsp. olive or avocado oil

  1. Add salt + pepper + garlic powder to bread crumbs

  2. Heat oil to medium in a skillet

  3. Cook tenders in mayonnaise + in separate bowl coat in bread crumbs

  4. Cook chicken for 3 minutes on each side, until brown

Burrito Bowl: Vegetarian or Meat

  • 1 cup shredded cooked chicken (optional)

  • 1/2 cup cooked kidney beans

  • 1/2 cup cooked black beans

  • Shredded lettuce

  • Salsa + guacamole

  • 1/4 cup cooked brown rice (optional)

  • Spices as desire: cumin, salt, pepper, chili powder

  1. Combine all ingredients

Vegetable Chili

  • 2 can kidney beans brain + rinsed

  • 2 cans chopped tomatoes

  • 1 large tomato chopped

  • 1 onion chopped

  • 2 zucchini chopped

  • 2 tsp. cardamom

  • 2 tsp. cinnamon

  • 1 tsp. tamari

  • 1 tsp. fresh basil

  • 1 handful bean sprouts

  1. Preheat oven to 350 degrees F

  2. Mix ingredients in a large bowl and then transfer to a baking dish + bake for 40 minutes

  3. Garnish with chopped green onion + sprouts + serve over brown rice or greens

Chicken Pasta Broccoli w/ Pine Nuts

  • 4 chicken breasts cubed

  • 2 cups of rice pasta cooked al dente

  • 1/2 cup pine nuts toasted

  • 2 cups broccoli florets steamed

  • 3 tbsp. extra virgin olive oil

  • Garlic powder + salt + pepper

  1. Season chicken with garlic powder + salt + pepper

  2. Cook chicken in skillet with olive oil, until brown

  3. Combine all ingredients in skillet

Chicken Avocado Burgers

  • 1 lb. ground chicken

  • 1/2 onion chopped

  • 1 egg

  • 1 avocado, halved, pitted, smashed

  • 1 tbsp. chopped fresh parsley

  • Salt + pepper

  1. Combine ingredients + form into patties

  2. Cook in coconut oil in a pan + serve in lettuce leaf or gluten free bun

Ground Beef w/ Cabbage + Kale

  • 1 lb. grass fed beef

  • 1/2 head cabbage, chopped

  • 1 medium onion, chopped

  • 1 cup kale, chopped

  1. Cook beef in pan + transfer to plate

  2. Add cabbage + onion to pan with fat, cook until tender

  3. Add kale + raisins

  4. Season as desired with salt + pepper

Kim’s Cheat Stuffed Peppers

  • 4 red peppers, gutted + cut in half

  • 2 black bean burgers

  • 2 cups quinoa, cooked + cooled to room temperature

  • 1/2 cup salsa

  • 2 tsp. olive oil

  1. Mash bean burgers + combine with quinoa + salsa

  2. Stuff red peppers + brush tops with olive oil

  3. Bake at 350 Degrees F for 30 minutes

Roasted Chicken w/ Cilantro Sauce

  • 8 pieces of bone-in or deboned chicken

  • 1 can or jar of marinated artichoke hearts

  • 5 tsp. coconut oil

  • Salt + pepper

Dressing:

  • 1 cup fresh cilantro leaves

  • 1 small shallot or green onion chopped

  • 2 tsp. capers

  • 2 tbsp. apple cider vinegar

  1. Heat oven to 450 degrees F

  2. Toss chicken + oil + artichokes + salt + pepper

  3. Roast for 30 minutes

  4. Serve chicken covered with dressing