Carrot and Ginger Soup

Try making this Carrot and Ginger Soup for your next dinner option! Carrots promote eye health, reduce the risk of heart disease, and support digestion. Ginger relieves nausea and bloating, reduces inflammation, and fights off infections. Chicken stock boosts the immune system, aids in weight management, and promotes joint health. Prepare this Carrot and Ginger Soup with a side of garlic bread and enjoy!

Ingredients:

• 1 ½ lbs carrots (6-7 large carrots) sliced thin horizontally

• 2 cups chicken stock

• 2 cups water

• 1 cup onion, diced

• 3 tablespoons coconut oil

• 1 teaspoon minced ginger

• 3 strips of zest from an orange

• Salt to taste

• Paprika

• Parsley leaf

Instructions:

1) Heat coconut oil in a soup pot over medium heat. Add onions and carrots. Sprinkle in salt. Cook until onions soften, about 5-8 minutes.

2) Add chicken stock, water, ginger, and strips of orange zest. Bring to a simmer, cover, and cook until carrots soften, about 20 minutes.

3) Remove strips of orange zest from pot. Pour soup into a blender to mix until completely smooth. Add salt to taste as needed.

4) Pour your soup in a bowl, sprinkle some paprika, garnish with parsley, and enjoy!

Grilled Beef Kabobs

Try making these Grilled Beef Kabobs for your next dinner option! Sirloin steak is a great source of protein and aids in muscle growth and repair. Ham contributes to thyroid function, energy production, and immune health. Bell peppers are an excellent source of Vitamin A and C and help reduce inflammation. Eat these Grilled Beef Kabobs with a simple salad and enjoy!

Ingredients:

For the meat:

• 2 lbs. sirloin steak, cubed

• 2 ham steaks, cut into 1-inch pieces

• 3 cloves minced garlic

• ¼ cup coconut aminos

• 2 tablespoons coconut oil

• 2 tablespoons apple cider vinegar

• ½ teaspoon salt

• ¼ teaspoon black pepper

For the vegetables:

• 2 bell peppers, cut into 1-inch pieces

• 1 tablespoon coconut oil

• ½ teaspoon salt

• ¼ teaspoon black pepper

Instructions:

1) It is recommended to soak your skewers in water for about 20-30 minutes to prevent them from burning on the grill.

2) In a large bowl, mix coconut aminos, coconut oil, apple cider vinegar, minced garlic, salt, and black pepper. Add cubed steak and stir to coat. Let steak marinate for at least 30 minutes and up to 24 hours before cooking.

3) In a medium bowl, add bell peppers and drizzle with melted coconut oil. Season with salt and pepper.

4) Preheat your grill to high heat.

5) Thread marinated steak, bell peppers, and ham onto skewers, alternating the order of ingredients.

6) Place skewers on the grill. Cook each side for 4-5 minutes.

7) Allow your kabobs to rest for a few minutes before serving and enjoy!

Chicken Burrito Bowl

Try making this Chicken Burrito Bowl for your next dinner option! Organic jasmine rice supports heart health, is a great source of healthy carbohydrates, and promotes regular bowel movements. Chicken is an excellent source of protein and helps boost immunity. Organic black beans are a great source of fiber, help lower cholesterol, and help with weight management. Enjoy!

Ingredients:

• 1 chicken breast

• 1 can of organic black beans

• ½ can of organic corn

• 1 tomato, diced

• 2 garlic cloves, diced

• ½ zucchini, sliced

• ½ bunch coriander, chopped

• ½ onion, diced

• ½ capsicum, diced

• 1 cup organic brown jasmine rice

• ½ cup dairy-free Mexican-style cheese

• ½ cup chopped lettuce

• 2 tablespoons organic coconut aminos

• 2 tablespoons chipotle tabasco

• Coconut Oil

Instructions:

1) Cook rice according to package instructions and add to a small bowl. Set aside.

2) Marinate chicken in coconut aminos and chipotle tabasco for a least 2 hours before cooking. In a pan with melted coconut oil, cook chicken breast. After fully cooked, slice into cubes. Set aside.

3) In a separate pan, sauté zucchini, onion, capsicum, and garlic. Once veggies are cooked, add black beans and corn to pan. Place lid on pan and turn heat to low to allow the black beans and corn to warm up.

4) Place diced tomato in a small bowl. Add coriander and mix.

5) Place cooked rice at the bottom of your serving bowl. Top with chicken, cheese, lettuce, sautéed vegetables, black beans, corn, and tomato/coriander mixture and enjoy!

Shrimp Tomato Salad

Try making this Shrimp Tomato Salad for your next dinner option! Shrimp is a great source of protein, supports immune function, and is low in calories. Tomatoes reduce the risk of heart disease, promote digestion, and reduce the risk of infection. Spring mix provides nutritious leafy greens that are high in vitamins, fiber, and antioxidants. Serve this Shrimp Tomato Salad during any occasion and enjoy!

Ingredients:

For the Shrimp

• ½ lb raw shrimp (peeled and deveined tail-off)

• 1 tbsp coconut oil

• Salt and pepper

For the Salad

• 4 cups spring mix (washed and chopped)

• 1 cup cherry tomatoes (cut in half)

• Fresh parsley

For the Dressing

• 1 tbsp freshly squeezed lemon juice

• 3 tbsp olive oil

• 1 tbsp Dijon mustard

• Salt and pepper

Instructions:

1) Pat shrimp dry with paper towels, add in a medium bowl.

2) Add salt and pepper and stir.

3) In a skillet, heat coconut oil over medium-high heat. Add shrimp and cook for about 1-2 minutes on each side until they are cooked through. Set aside.

4) In a large bowl, add spring mix, cherry tomatoes, and cooked shrimp.

5) In a mason jar, pour freshly squeezed lemon juice, olive oil, and Dijon mustard. Add salt and pepper to taste. Stir until combined.

6) Pour dressing over salad, top with fresh parsley and enjoy!