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Recipes to Try

Recipes to Try

Victoria Siegel

Spaghetti squash

  • Italian sauce

  • Spaghetti squash

  • mushrooms

  • ground meat

Chipotle’s Chicken Burrito Bowl with Cilantro Lime Rice

  • For the Chicken Marinade

    • 4 Boneless Skinless Chicken Breasts Halves

    • 1/2 a Lime juiced

    • 1/4 cup olive oil

    • 1 packet taco spice mix

    • 1/2 teaspoon tomato paste optional

    For the Rice

    • 2 cups long grain rice

    • 3.5 cups water

    • 2 tablespoons butter

    • 2 teaspoons salt

    • 1/2 lime

    • bunch of cilantro

    For the Burrito Salad

    • 3/4 cup sliced bell peppers any color combo

    • 1/2 cup diced tomatoes

    • 1/2 cup diced onions

    • 1/2 cup of canned corn

    • 1/2 cup of canned black beans

    • 1 cup chopped Romain lettuce

    • 2 scallions chopped

    • small bunch of cilantro chopped

    • 1/4 cup sour cream

Buffalo Chicken Tenders

  • 1/2 cup Frank's Red Hot pepper sauce - plus more to taste

  • 1 lb chicken tenders

  • 1 Tbs flax + 3 Tbs water (or 1 large egg, whisked)

  • 3/4 cup blanched hazelnut flour

  • 2 tablespoons 1:1 baking flour

  • 1 tablespoon garlic powder

  • 1 tablespoon cayenne pepper - dried spice

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 1 tablespoon white vinegar

Bone Marrow Broth

  • 2 lb marrow bones

  • 1-2 lb flank steak from butcher

  • celery, onion, carrots, herbs

Shrimp and Sausage (or chicken) Skillet

  • 1 lb Smoked Sausage sliced (or chicken)

  • 1 lb Shrimp raw, peeled, deveined,

  • 1 Red Bell Pepper sliced

  • 1 Green Bell Pepper sliced

  • 1 Yellow Bell Pepper sliced

  • 2 Small Zucchini sliced

  • 1/2 Yellow Onion diced

  • 3 cloves Garlic minced

  • 2 Tbls Avocado Oil or oil of choice

  • 1 tsp Salt

  • 1 tsp Smoked Paprika

  • 1 tsp Dried Oregano

  • 1/4 tsp Crushed Red Pepper Flakes

  • 2 Tbls Parsley chopped

Keto BLT Stuffed Avo

  • 1 tsp Lime juice

  • 2 avocados

  • 2 slices Bacon

  • 1/2 cup Grape tomatoes (halved)

  • 1/2 cup Romaine lettuce (chopped)

  • 1/4 tsp Garlic powder

  • 1/4 tsp Sea salt

  • 1/8 tsp Black pepper

Easy Cucumber Tomato Avo Salad

  • 2 cups English cucumber (chopped)

  • 2 large Hass avocados (halved, pitted, peeled, and cubed)*

  • 6 medium Tomato (cut into wedges)

  • 2 tbsp Lemon juice

  • 2 tbsp Olive oil

  • 3 tbsp Fresh dill (chopped)

  • 3 tbsp Fresh parsley (chopped)

  • 1/2 tsp Garlic powder

  • 1/2 tsp Sea salt (to taste)

  • 1/4 tsp Black pepper (to taste)

Chicken Fajitas

  • 1.5 pounds boneless skinless chicken thighs sliced into no more than 1/2" slices. See tip above!

  • 1 large onion sliced into halved 1/4" slices

  • 2 bell peppers sliced into 1/4" strips

  • Pinch of sea salt

  • 2 tablespoons avocado or coconut oil or other high heat oil

  • romaine lettuce

MARINADE:

  • 4 tablespoons avocado oil

  • 2 tablespoons apple cider vinegar

  • 2 tablespoons lime juice

  • 1 tablespoon gluten free Worcestershire sauce omit for whole30 and strict Paleo

  • 2 teaspoons smoked paprika

  • 2 teaspoons chili powder

  • 1.5 teaspoons garlic powder

  • 1 teaspoon sea salt

Guac

  • onion

  • avos

  • salsa

Potato Chicken Poppers

  • 1 lb ground chicken (uncooked)

  • 2 cups uncooked sweet potato, finely grated (I used a wide cheese grated like this or you can use your food processor)

  • 2 tbsp coconut oil + 1 tsp for greasing the baking sheet

  • 2 tbsp coconut flour (I recommend this brand )

  • 2–3 sprigs green onion, chopped fine

  • 1 tbsp garlic powder

  • 1 tbsp onion powder

  • 1 tsp sea salt

  • 1/2 tsp black pepper (omit for AIP)

  • Optional: 1 tsp paprika or chili powder (not AIP but adds a kick!)

  • Sweet and sour, GF

Chick filet nugs

Nugs

  • 2 large chicken breasts about about 1.5 pounds, cut into bite-sized chunks

  • 1/2 cup dill pickle juice

  • 1 egg beaten

  • 2/3 cup almond flour

  • 1/2 cup coconut flour

  • 2 Tbsp. tapioca starch

  • 3/4 teaspoon salt

  • 1/4 tsp. onion powder

  • 1/4 tsp. dried oregano

  • 1 tsp. paprika

  • 1/2 tsp. garlic powder

  • 1/2 tsp. pepper

  • 1/4 tsp. dried basil

  • refined coconut oil or avocado oil for frying

Dipping Sauce

  • 1/4 cup + 2 Tbsp. Whole30 mayonnaise

  • 3 Tbsp. coconut aminos

  • 1 Tbsp. yellow mustard

  • 2 tsp. Dijon mustard

  • 2 tsp. freshly squeezed lemon juice

  • 1 Tbsp. Whole30 ketchup

  • 3/4 tsp. liquid smoke

  • pinch salt

Breakfast Chia Pudding

  • hemp milk

  • dates

  • chia seeds

  • cinnamon

  • sea salt

Clean broccoli salad

  • 2 heads broccoli, cut into small florets

  • 2 cups chopped purple cabbage

  • 1/2 cup golden raisins

  • 1/2 cup slivered almonds

  • 1/2 cup chopped green onions

for the miso orange dressing

  • 2/3 cup orange juice

  • 2 tablespoons miso

  • 2 tablespoons peanut butter

  • 1 shallot

  • 2 tablespoons olive

Cauliflower Falafel Tahini Bowl

  • 2 cups minced cauliflower To make minced cauliflower, just blend the cauliflower in your food processor until it's minced.

  • 1 cup minced fresh onion

  • 1/2 cup fresh cilantro leaves

  • 1/2 cup fresh parsley leaves

  • 1/2 cup almond flour

  • 1 medium egg

  • 1 tablespoon arrowroot flour

  • 3 cloves garlic

  • 4 teaspoons cumin powder

  • 1 teaspoon sea salt

  • 1/2 teaspoon turmeric powder

  • 1/2 teapsoon chili powder

  • 4 tablespoons olive oil for cooking

Tahini Dressing

  • 1/2 cup sesame oil

  • 1/4 cup tahini

  • 2 tablespoons lemon juice

  • 2 teaspoons maple syrup or date paste for whole30.

  • 1/2 teaspoon lemon zest

Greens

  • 4-8 cups baby kale Make your salad as big or small as you want.

  • 1 cup cherry tomatoes cut in halves

  • 1/4 cup pine nuts

  • 1/4 cup fresh cilantro leaves

  • 1/4 cup green onions chopped

Butternut Squash and Apple Soup

  • 2 Tablespoons olive oil

  • 1 medium yellow onion, chopped {about 1 cup}

  • 2 large cloves fresh garlic, minced

  • 1 medium butternut squash {about 2 pounds} peeled, seeded, and cut into 1 inch cubes

  • 2 Gala apples, peeled, cored, and cut into 1 inch chunks

  • 2 cups vegetable stock

  • 1 teaspoon dried sage

  • 1/3 cup CashewMilk

  • sea salt and black pepper, to taste

  • toasted almond slices and paprika, to garnish

Thai Carrot Sweet Potato Soup

  • 1 tablespoon virgin coconut oil 15 mL

  • 2 cups diced sweet onion 500 mL

  • 2 cloves garlic minced

  • 1 tablespoon minced fresh ginger 15 mL

  • 2 tablespoons red curry paste 30 mL

  • 4 cups low-sodium vegetable broth plus more if needed, 1 L

  • 1/4 cup raw almond butter 60 mL

  • 3 cups diced peeled carrots 750 mL, 1/2-inch/1 cm dice

  • 3 cups diced peeled sweet potatoes 750 mL, 1/2-inch/1 cm dice

  • 1/2 teaspoon fine sea salt plus more to taste, 2 mL

  • 1/4 teaspoon cayenne pepper 1 mL, optional

  • Freshly ground black pepper

  • minced fresh cilantro for serving

  • lime juice for serving

ROASTED TAMARI ALMONDS

  • 1/2 cup raw almonds finely chopped, 125 mL

  • 1 tablespoon plus 1 teaspoon low-sodium tamari or coconut aminos 20 mL

Unstuffed Cabbage Roll

  • 1 lb ground beef

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • 1 cup cauliflower, riced (using a food processor, or pre-riced)

  • 1 large green cabbage, cored and chopped

  • 1/2 cup beef broth

  • 2 cups tomato sauce

  • 1 tsp sea salt

  • 2 tsp parsley

Philly Not So Cheesesteak Stuffed Peppers

  • 2 lbs sirloin steak thinly sliced

  • 5 green bell peppers, cut in half and seeded

  • 1 cup mushrooms, sliced

  • 1 red bell pepper, sliced

  • 1 small red onion, sliced

  • parsley for garnish

  • 2 tbsp olive oil

  • 1/2 cup Mac’s Awesome Sauce

Mac’s Awesome Sauce (Makes 1 cup)

  • 1 cup compliant mayo

  • 1 tbsp chopped onions

  • 2 tsp coconut aminos

  • 1/4 tsp sea salt (more to taste)

  • 1/2 tsp fresh cracked pepper

Zucchini, Leek and Pea Pasta with Extra Greens

Zucchini, Leek and Pea Pasta with Extra Greens
DIY Honey Mama's Cacao Bars

DIY Honey Mama's Cacao Bars
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