Lemon Garlic Baked Chicken

Ingredients:

6 boneless, skinless chicken thighs (or skin-on if you prefer)
2 tablespoons olive oil
Juice of one lemon
2 tablespoons low sodium chicken broth
1/2 teaspoon black pepper and salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon crushed red chili pepper flakes, or cayenne (optional)
1/2 teaspoon paprika
4 garlic cloves, sliced or minced
1 teaspoon Italian seasoning
1/2 tablespoon butter
Chopped fresh parsley and lemon slices, for garnish
How to Make It:
1. To make the Baked Chicken Thighs Recipe: Preheat your oven to 400°F (200°C). In a medium-sized shallow bowl, whisk together 2 tablespoons of olive oil together with lemon juice, pepper, salt, minced garlic, garlic powder, onion powder, red chili flakes, paprika, chicken broth, and Italian seasoning. Add the chicken thighs to the marinade and toss to evenly coat. Cover and refrigerate thighs for 15 minutes minimum.

2. Heat one tablespoon of oil and 1/2 tablespoon butter in an oven-proof skillet over medium-high heat (we like cast iron). Add in the chicken thighs along with any marinade leftover in the bowl, and sear chicken for 4 minutes on each side until crispy and golden–the chicken thighs will not be fully cooked.

3. Transfer the skillet with the seared chicken thighs to the preheated oven and roast until the chicken is cooked through–about 15-20 minutes depending on the size of the chicken thighs. Chicken must reach an internal temperature of 165ºF (74ºC).

4. Once chicken thighs are cooked, remove them from the oven and garnish them with fresh parsley and lemon wedges. Serve the lemon garlic baked chicken thighs over steamed rice or cauliflower rice, and don’t forget to drizzle with the pan juices. Enjoy!

Mediterranean Salad

Ingredients:

24 ounces cherry tomatoes, halved

1 cup crumbled feta

¼ cup basil, roughly chopped

¼ cup mint, roughly chopped

2 tablespoons fresh oregano, roughly chopped

2 tablespoons pomegranate molasses

pinch of salt
How to Make It:
1. In a large bowl, combine the tomatoes, herbs, and feta.

2. Drizzle the olive oil and pomegranate molasses over the top and stir gently to combine.

3. Top with salt and serve immediately or keep in the refrigerator for up to 2 days.

Skinny Banana Pancakes

Ingredients:

2 ripe bananas

2 eggs

1 teaspoon vanilla extract

½ cup quick-cook oats

1 teaspoon cinnamon
How to Make It:
Mash bananas in a large bowl until smooth.

Mix in eggs and vanilla until well combined, then mix in oats and cinnamon.

Heat a skillet to medium and add in a scoop* of the pancake batter. Smooth out to form an even layer.

Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter.

Flip and cook until the other side is golden brown, about 1-2 minutes.

Garnish your pancakes with your favorite toppings! We used banana slices, chopped walnuts & maple syrup.

*Note: Use ½ cup (65) for scooping the batter to yield 4 thicker pancakes; Use ⅓ cup (40 g) to yield 6 smaller pancakes.

Enjoy!

Spicy Chickpea Skillet (Vegan)

Ingredients:

2 cups chickpeas, canned
1 cup green beans, frozen
1 cup spinach, fresh
2 tbsp tomato puree
1/2 tsp turmeric
1 tsp coriander
1/2 tsp chili powder (optional)
1 cup eggplant*, chopped (optional)
1 tsp mint, dried
1 tbsp olive oil
1 tsp cumin, ground
1/2 lemon, squeezed
2 cloves garlic, minced
salt to taste
How to Make It:
1. Rinse and drain chickpeas

2. In a large skillet, at medium-high heat, sautee eggplant in olive oil. for 1-2 minutes

3. Add the chickpeas, green beans, herbs, spices and tomato paste.

4. Add 1/4 cup water, cover the skillet with a lid and let cook for 5 minutes, adding water if needed.

5. Add spinach and cook for 1-2 minutes. 

6. Turn off heat and add the garlic. Squeeze the lemon over the skillet and add salt to taste. 

Enjoy!

Sweet And Smoky Turkey Chili

Ingredients:

1 pound lean ground turkey
1 large Spanish onion diced
1 tablespoon finely chopped garlic
1 teaspoon salt
3 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon smoked paprika
1 teaspoon ground dried chipotle or to taste
2 teaspoons red wine vinegar
1 cup water
1 28- ounce can crushed tomatoes preferably fire roasted
1 15- ounce can dark red kidney beans drained and rinsed
1/3 cup dark pure maple syrup
1 avocado diced
1 cup chopped cilantro
toasted pepitas, For garnish
How to Make It:
1. Heat 1 tablespoon of the oil in a large heavy-bottomed soup pot or Dutch oven over high heat.

2. Add turkey and cook, breaking up with a wooden spoon and stirring occasionally, until completely browned. Transfer turkey and any juices to a bowl and set aside.

3. Return pot to medium-high heat and add remaining 1 table- spoon oil. Add onion, garlic, and salt and cook, stirring often, for 6 to 10 minutes, until onion is soft and browned.

4. Add chili powder, cumin, paprika, and chipotle and cook, stirring, for 30 to 90 seconds, until spices are fragrant and starting to toast and darken slightly.

5. Add vinegar and stir for 30 seconds to 1 minute, until liquid is evaporated.

6. Add water and bring to a simmer, scraping up any browned bits and spices from the bottom of the pot.

7. Add tomatoes, beans, syrup, and browned turkey, stirring to combine. Increase heat to high and bring to a simmer.

8. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, for 10 to 14 minutes, until turkey and onions are tender.

9. Serve topped with avocado, cilantro, and pepitas

Enjoy!
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