Simple Steak Salad

Time- it’s always a road block to healthy living. It doesn’t have to be though. With some planning and preparation, you can have a delicious healthy meal in minutes. Today, I’m sharing a simple salad that’s full of flavor and doesn’t require too much effort. Enjoy!

Simple Steak Salad

Serves 4

You can find similar salads in many restaurants, but they’re usually full of sodium and drowning in unhealthy oils. This version is full healthy fats and protein to keep you full. Best of all, it can be prepared ahead of time.

1 lb rib eye steak (preferably organic and grass fed)
1 large head of romaine lettuce
1 can of black beans
1 pint of cherry tomatoes
2 small avocados
1 lime
Sea salt
Prepare steak to your liking and cut into bite-sized pieces
Cut lettuce into thin shreds
Place lettuce in large bowl (or divide into containers if preparing for later)
Cut cherry tomatoes in half and pour in lettuce bowl
Open and drain can of black beans, pour 1 1/2 cups into bowl
Pour steak into bowl
Cut avocados in half, slice each half into bite sized pieces and pour in bowl
Cut lime in half and squirt juice in bowl
Stir all ingredients in bowl together
Add salt and pepper to taste
Divide ingredients into 4 containers if you want to make a salad to grab from the fridge each day. 
If preparing this way, only use 1 avocado at a time. They won’t last more than two days.
Continue Reading

Paleo In a Pinch: 5 recipes with 5 ingredients or less

These paleo recipes are easy to prepare and require only five common ingredients. They’re perfect in a pinch and are full of vitamins and minerals. Enjoy!

Paleo Chicken Salad
3-4 oz baked chicken breast, shredded into bite-sized pieces
1 small avocado
2 celery stalks, sliced thin
2 Tbsp of chopped pecans
5 red grapes, cut in half

Scoop avocado out into bowl with shredded chicken and mix well
Stir in remaining ingredients

Tip: You can have this over greens for extra vitamins and minerals, or enjoy it in lettuce wraps.

Raspberry Smoothie

1 Tbsp beef gelatin
1 C frozen raspberries
1 small avocado
1 1/2 C of milk of choice, decrease or increase amount of milk based on preferred consistency
4 ice cubes

Pour 1/4 C of milk in the bottom of a blender
Pour in gelatin, followed by ice, raspberries and avocado
Pour in remaining amount of milk
Blend and serve

Easy Orange Chicken
1 lb boneless, skinless chicken breast, cut into bite sized pieces
1 large orange
1 Tbsp coconut oil
5 Tbsp coconut aminos
1 inch piece of fresh ginger, minced (you may also use 1/2 tsp ground ginger)

Put coconut oil in skillet and cook chicken
Turn heat down lower but leave on as you add remaining ingredients
Cut orange in half and squeeze juice into skillet
Zest the orange peel and add 1 Tbsp of zest to skillet, stir
Add coconut aminos and stir
Add ginger and stir

Tip: Let this sit on low for a while and continue stirring so all of the flavor is absorbed well. You can serve with roasted broccoli and carrots.

Tasty Tilapia Wraps
1 lb tilapia, cooked and shredded
1/2 head of purple cabbage, sliced thin
3/4 C matchstick carrots
1 head of romaine lettuce, or other lettuce you can use as wrap
1 Tbsp coconut oil

Sauté cabbage and carrots in coconut oil 
Place small amount of shredded tilapia in one leaf of lettuce. It should line the lettuce, not take up the whole leaf.
Top with carrot and cabbage mix
Roll and eat

Tip: Add coconut aminos for more flavor

Tasty Caramel Cups
1 C creamy almond butter
1 Tbsp coconut oil
1 Tbsp honey
1/2 tsp sea salt
1 tsp cinnamon

Melt coconut oil, almond butter and honey in small sauce pan. Be sure to add coconut oil first so almond butter doesn’t burn.
Once melted, remove from heat and stir in remaining ingredients
Pour into mini muffin liners
Place in freezer to harden
You should have a tasty treat in 45 min- 1 hr

Tip: Store extras in the freezer so they don’t melt

Continue Reading

Vegetarian Recipes- 5 Ingredients or Less!

If you’re in need of some quick vegetarian meals and the pantry is a little bare, these recipes are for you! With just five ingredients or less, these meals and side dishes are perfect for the healthy minimalist.

2-Bean Salad
1 can of black beans, no salt added
1 can chickpeas (garbanzo beans), no salt added
2 small red bell peppers, cut into bite-sized pieces
1/2 red onion, diced
1 C salsa

Mix all ingredients together and stir until well mixed

Tip: Rather than serving alone, you can also serve over a bed of greens or use organic corn tortillas for easy tacos

Mexican Quinoa Salad

1/4 C cooked quinoa
1/4 C cooked black beans
5 cherry tomatoes, halved
1/2 of a small avocado, diced
3 Tbsp salsa

Mix all ingredients together and stir until well mixed

Quinoa and Kale with Butternut Squash
2 C of curly kale packed tight
1/2 C cooked quinoa
1 C cubed and peeled butternut squash (you can also use a sweet potato)
1 Tbsp pecans, chopped
Pre-heat oven to 400 degrees
Sprinkle cinnamon on squash to your preference
Roast squash for 35 minutes, flip over half way to make sure all sides are well roasted
Steam kale and place in bowl
Add quinoa, squash and pecans
Stir until mixed well
Maple Roasted Carrots

1 lb carrots, cut into circles 1/2 inch thick
3 Tbsp coconut oil, melted
3 Tbsp maple syrup
1/2 tsp sea salt
Preheat oven to 400
Mix coconut oil and maple syrup in small bowl
Put carrots on baking sheet and pour mixture over
Mix to coat the carrots well
Sprinkle sea salt on top
Bake for 10 minutes, flip and bake 10 more
Easy Chickpea Bowl
1 can of chickpeas (garbanzo beans), no salt added
1/2 cucumber, diced
5 cherry tomatoes, halved
1 C of spinach packed tight, sliced into thin strips
2 Tbsp extra virgin olive oil
Pour chickpeas cucumber and tomatoes into large bowl
Add olive oil and stir to coat
Toss in spinach and stir once more
Continue Reading