Easy Weeknight Meals - Summer Edition <3

Grilled Chicken Thighs

Ingredients (everything organic)

• Boneless, skinless chicken thighs

• Coconut Aminos

• Apple Cider Vinegar

• Parsley, Cilantro, or Thyme

• Ginger 

• Garlic

• Honey

• Salt and Pepper

• Arrowroot powder (optional)

Instructions:

•  In a large bowl, mix the coconut aminos, ACV, drizzle of honey, garlic, ginger, salt, pepper, and herbs of choice. Optional to add a scoop of arrowroot powder to thicken.

•  In a separate bowl, season the chicken thighs with salt, pepper, and a drizzle of olive oil or avocado oil

•  Pour the marinade over the chicken thighs and let sit for 2-3 hours (or overnight).

•  Cook on the stovetop or an outdoor grill and cook for 8-10 minutes each side.

•  Pair with vegetable of choice, rice or steamed potatoes.

  
  

Antioxidant Super Salad

Ingredients:

• Organic spinach and arugula

• Purple cabbage

• Grilled chicken thighs or sardines

• 1/2 cup cooked quinoa

• Cherry tomatoes

• Carrots

• Pumpkin Seeds

• Dressing of choice

Instructions:

•  Season the chicken with salt, pepper, garlic powder, onion powder, and paprika. Cook in a non-stick pan or on the grill for 8-10 minutes each side. 

•  Prepare the quinoa on the stove by boiling 1 cup water and adding 1/2 cup quinoa. Reduce heat to low once water is absorbed. Add water as necessary.

•  In a large bowl, combine the remaining salad ingredients. 

•  Enjoy with dressing of choice. I love Primal Kitchen or olive oil and balsamic.

Meatballs with Tzatziki

Ingredients:

• Forces of Nature Ancestral Blend Beef

• Brown rice

• Bone Broth

• Arugula

• Coconut Yogurt

• Lemon

• Garlic, Salt, Pepper

• Dill and Mint

• Persian Cucumbers

Instructions:

•  Prepare the brown rice. Use bone broth instead of water for extra nutrients and collagen.

•  Add the meat into a bowl and season with salt, pepper, and herbs. Mix well and use an ice cream scoop, spoon, or your hands to roll into balls.

•  Heat avocado oil on stovetop and add in the meatballs. Cover on medium heat. Flip and rotate as needed. Cook to an internal temperature of 165° or until there is no pink inside.

•  While the meatballs are cooking, prepare the tzatziki sauce. In a small bowl mix the coconut yogurt, lemon juice, garlic, salt, pepper, mint, and dill. 

•  Chop the cucumbers.

•  To build the bowl, add rice as the base, then arugula, then meatballs. Add chopped cucumbers and pour over tzatziki sauce.

Shrimp Fried Rice

Ingredients:

• Organic Frozen Shrimp

• Brown rice

• Bone Broth

• Bok choy, bell peppers

• Mushrooms, purple cabbage

• Coconut aminos

• Ginger and garlic

• Onions

• Sesame Oil

• Salt and pepper

Instructions:

•  Prepare the brown rice. Use bone broth instead of water for extra nutrients and collagen.

•  Defrost the shrimp in a cold bowl of water. Devein as necessary.

•  Chop the onion, garlic, and ginger while heating avocado oil in a pan. 

•  Add onion, garlic, and ginger to pan and cook until fragrant.

•  Add chopped vegetables and cook for a few minutes until they begin to soften. 

•  Add chopped shrimp and cook for about 3-5 minutes (or until shrimp is opaque and pearly pink in color).

•  Add the rice, ~ 1-1½ cups coconut aminos, ~2 tablespoons sesame oil

•  Mix well and add salt and pepper as needed.

  
  

Grass Fed Beef Bowl

Ingredients:

• Grass fed ground beef

• Brown rice

• Bone Broth

• Persian Cucumbers 

• Coconut aminos

• Ginger and garlic

• Honey

• Apple cider vinegar

• Onions

• Salt and pepper

Instructions:

•  Prepare the brown rice. Use bone broth instead of water for extra nutrients and collagen.

•  Chop half an onion and 1-2 cloves of garlic while heating avocado oil in a pan. Add onions, garlic, and ground beef to pan. Break up the ground beef with a wooden spatula and cover on medium heat.

• While the beef is cooking, make the sauce. 

•  Add coconut aminos, ACV, honey, diced ginger, diced garlic, and salt and pepper. Mix well.

•  Once the beef is cooked, add the sauce and let simmer for a few minutes on low heat.

•  Build your bowl. Rice base, ground beef, and cucumbers. Top with a fried egg for extra protein.

Wild Caught Salmon with Veggies

• Ingredients:

  
  

  • Wild caught salmon, frozen

  • Potatoes

  • Brussel sprouts

  • Carrots

  • Salt and Pepper

  • Garlic and onion powder

Instructions:

•  Defrost salmon in a cold bowl of water. 

• Pre-heat the oven to 375°F. 

•  Dice the veggies and add to a sheet pan. Drizzle with olive oil and season with salt, pepper, garlic powder, and onion powder.

• . Once salmon is defrosted, pat dry and add to an oiled sheet pan. Drizzle with a little olive oil and season with salt, pepper, garlic powder, and onion powder. Squeeze half a lemon on top.

•  Chop the potatoes while water is heating on stove.

•  Cook the veggies and salmon at 375°F for 20-25 minutes.

•  Steam the potatoes until soft.

Wild Caught Mahi Tacos

Ingredients:

• Wild caught mahi mahi, frozen

• Bell peppers

• Avocado

• Cole slaw

• Cilantro

• Salsa

• Salt and pepper

• Garlic and onion powder

• Lemon

• Pinto beans

• Siete tortillas

Instructions:

•  Defrost mahi in a cold bowl of water.

•  Heat avocado oil in a pan.

•  Once mahi is defrosted, pat dry and season with salt, pepper, garlic, and lemon. Add to pan on medium to low heat. Cook 5-6 minutes each side or until internal temperature reaches 145°F.

• Add diced bell peppers and onions to pan and cook with mahi. 

• Heat tortillas on stovetop for ~30 seconds each side

• Heat the beans on the stovetop

• Make your tacos and top with fresh cilantro, avocado, and salsa