Creamy Chicken Pesto Gnocchi

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

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!