Pineapple and Avocado Grilled Chicken

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Try making this Pineapple and Avocado Grilled Chicken for your next dinner option! Chicken is a great source of protein, supports muscle growth, and reduces the risk of heart disease. Pineapples reduce inflammation, boost the immune system, and reduce swelling. Avocados help regulate blood pressure, support a healthy gut microbiome, and boost collagen production. Prepare this Pineapple and Avocado Grilled Chicken with a base of quinoa and enjoy!

Ingredients:

  • 4 (4oz each) boneless skinless chicken breasts

  • 1 ½ cups pineapple, diced

  • 1 medium avocado, diced

  • ¼ cup fresh lime juice

  • ¼ cup pineapple juice

  • 3 tablespoons fresh cilantro, chopped

  • 2 tablespoons red onion, chopped

  • 1 teaspoon olive oil  

  • 1 teaspoon minced garlic

  • ¾ teaspoon ground cumin

  • ½ teaspoon salt

Instructions:

1) In a small bowl, combine lime juice, pineapple juice, cilantro, olive oil, ¼ teaspoon cumin, and salt.

2) Remove 5 tablespoons of the juice mixture and put it in a Ziplock bag. Set the bowl with the remaining juice mixture aside.

3) Add garlic and remaining cumin (½ teaspoon) to the Ziplock bag.

4) Add chicken to the bag to marinate for at least 30 minutes.

5) For the salsa, add diced pineapple, diced avocado, and red onion to the bowl with the juice mixture. Toss gently.

6) Cook marinated chicken in a pan over medium-high heat, about 5-7 minutes per side.

7) Plate your chicken and top with the salsa.

8) Serve your dish with lime wedges and enjoy!

Sweet Potato Black Bean Tacos

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Try making these Sweet Potato Black Bean Tacos for your next dinner option! Sweet potatoes improve digestion, reduce inflammation, and boost immunity. Black beans are a great source of fiber and rich in antioxidants. Red onion lowers blood pressure, has antibacterial properties, and helps strengthen bones. Prepare these Sweet Potato Black Bean Tacos with a side of cilantro lime rice and enjoy!

Ingredients:

  • 4 organic corn tortillas

  • 2 sweet potatoes, peeled and diced

  • 2 garlic cloves, minced

  • 1 can of black beans, drained and rinsed

  • ½ red onion, diced

  • 2 tablespoons coconut oil

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • ½ teaspoon paprika

  • Salt and black pepper to taste

Instructions:

1) Preheat oven to 400 degrees Fahrenheit.

2) In a large bowl, toss diced sweet potatoes with 1 tablespoon of melted coconut oil, minced garlic, ground cumin, chili powder, and paprika.

3) Spread seasoned sweet potatoes on a baking sheet. Bake in oven for about 20-25 minutes, until potatoes are slightly crispy.

4) While sweet potatoes are roasting, heat a skillet over medium heat. Add the remaining coconut oil to the pan. Sauté red onion until translucent. Add in black beans and stir. Cook for 3-5 minutes. Season with salt and pepper.

5) Warm your corn tortillas and fill with sweet potato and black bean mixtures.

6) Top your tacos off with mashed avocado and cilantro and enjoy!

Creamy Chicken Pesto Gnocchi

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Try making this Creamy Chicken Pesto Gnocchi for your next dinner option! Gnocchi is high in Vitamin C and serves as a gluten-free alternative for traditional pasta. Chicken is a great source of protein and promotes vision and immune function. Pesto is high in healthy fats and is packed with antioxidants. Prepare this Creamy Chicken Pesto Gnocchi with a side of gluten-free garlic bread and enjoy!

Ingredients:

  • 1 lb. uncooked potato gnocchi

  • 2 chicken breasts, diced

  • 1 cup coconut cream

  • ¼ cup pesto

  • ¼ cup chicken broth

  • 3 cloves garlic, minced

  • 1 tablespoon coconut oil

  • Basil leaves

  • Cherry tomatoes

  • Salt and black pepper

Instructions:

1) Add coconut oil to a large pan. Cook diced chicken breasts in pan over high heat for 2 minutes until the chicken browns.

2) Turn the heat to low and add minced garlic. Stir to combine. Then, add pesto.

3) Pour in coconut cream and chicken broth. Stir to combine and bring mixture to a simmer.

4) Add gnocchi, cover the pan, and cook for 5 minutes over low-medium heat.

5) After 5 minutes, uncover the pan. Stir and cook for another 2 minutes.

6) Remove pan from heat. Add salt and pepper to taste and plate the finished dish.

7) Garnish with cherry tomatoes and basil and enjoy!

Carrot and Ginger Soup

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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!