by cindi | Apr 28, 2025 | Recipes
Rainbow Veggie Sautee with Turkey 1 cup broccoli (chopped)1 cup cauliflower (chopped)1/2 cup leeks (chopped)2 large carrots (shredded or diced)1 cup red cabbage (chopped)1 cup ground turkey1 cup chickpeas4 tsp garlic powder2 tsp ground ginger3 tsp dried thyme2 tbsp...
by Brooke Radermacher | Dec 18, 2024 | Recipes
Chicken Meatball Mediterranean Bowl quinoadiced cucumberkalamata oliveshummuskale16 oz jar roasted red peppersjuice of 1 lemon1/2 cup almonds3/4 cup olive oil (extra virgin, 1st cold press)salt (as desired)pepper (as desired)3 cloves garlic1 pound ground chicken...
by cindi | Aug 14, 2024 | Recipes
Salmon Patties with lemon tahini sauce and salad 1.5 cups white or multi-color quinoa (1/2 cup dry should equal 1.5 cups cooked)7.5 oz (1 can) wild caught salmon2 pastured eggs (or egg replacement (ex: Just Egg))3 green onions (chopped)1/4 cup fresh cilantro or...
by Brooke Radermacher | Jul 8, 2024 | Recipes
Wild caught salmon & kale/cabbage salad A simple, light, & delicious dinner (to help align with circadian rhythms & optimize weight and sleep) cast iron skilletfood processor 4 filets wild-caught salmon 1-2 Tblsp avocado oilcoarse sea salt, Himalayan (to...
by cindi | Nov 22, 2023 | Recipes
Roasted Balsamic Brussels 1/3 cup avocado oil1/4 cup balsamic vinegar1 tbsp fig preserves2 tsp minced garlic1-2 pounds fresh brussels sprouts (cut in half)2-3 shallots (peeled and halved)1 cup pomegranate arils Preheat the oven to 425 degrees.Make the dressing with...
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