Greek Chicken Kabobs

Try making these Greek Chicken Kabobs for your next lunch or dinner option! Chicken serves as an excellent source of protein, Vitamin B6, and Vitamin B12. Bell peppers are loaded with Vitamin C and have been proven to benefit eye health. Not only are they packed with antioxidants, but zucchinis also promote proper digestion due to their high amount of fiber. White onions help to reduce inflammation and benefit gut health. Enjoy!

Ingredients:

Chicken:

• 1 lb boneless skinless chicken breast

• 2 tbsp lemon juice

• 2 tbsp red wine vinegar

• 2 tbsp extra virgin olive oil

• ½ tsp garlic powder

• ½ tsp dried oregano

• ½ tsp sea salt

• ½ tsp black pepper

Kabobs:

• 1 green bell pepper

• 1 yellow bell pepper

• 1 red bell pepper

• 1 white onion

• 1 zucchini

Instructions:

1) Slice the chicken into cubes and transfer to a large bowl. Add in all the wet and dry ingredients for the chicken and mix well. Let marinate in the refrigerator for 30 minutes.

2) While the chicken is marinating, cut the veggies for the kabobs into slices.

3) Preheat your grill to medium-high heat.

4) Once the chicken is done marinating, place the chicken and sliced veggies on skewers, alternating ingredients as you prefer. This recipe should yield about 8 skewers.

5) Grill the skewers for 10 minutes on each side, or until chicken is cooked through and veggies are tender. Let cool before serving and enjoy!

Banana and Blueberry Mug Muffin

Try making this Paleo Banana and Blueberry Mug Muffin for your next quick and healthy breakfast option! Bananas are incredibly rich in fiber and potassium. They are also packed with antioxidants and aid in digestion. Blueberries promote a healthy heart and have powerful anti-inflammatory activities. Cinnamon helps reduce the risk of heart disease and also helps regulate blood sugar levels. Let cool before serving and enjoy! 

Ingredients:

• ¼ cup flaxseed meal

• 1 egg

• ½ tbsp honey or maple syrup

• ½ tsp baking powder

• 2 tbsp mashed banana

• 1 handful of blueberries

• Cinnamon for topping, optional

Instructions:

1) In a large mug, combine all ingredients and mix well.

2) Heat in the microwave for one minute or until firm. Top with cinnamon if preferred and enjoy!

Matcha Lime Cheesecake

Try making this Matcha Lime Cheesecake for your next dessert option! Matcha powder is incredibly rich in antioxidants and has been proven to, boost brain health and inhibit the growth of cancer cells. Limes are high in Vitamin C as well as antioxidants. They promote healthy skin and help to increase iron absorption. Not only are cashews full of fiber and copper, but they also help to lower the risk of heart disease. Almonds are packed with protein and promote healthy blood sugar levels. Enjoy!

Ingredients:

Crust:

• 3 dates, pitted

• ½ cup raw, unsalted almonds

Filling:

• 1 cup raw, unsalted cashews (soaked in warm water for at least 2 hours)

• 2 tsp matcha powder

• 1 tbsp coconut oil, melted

• 2 tbsp maple syrup

• ½ lime, juiced

• ¼ cup coconut milk

• Extra matcha powder for topping, optional

Instructions:

1) Add the dates and almonds to a food processor and pulse until you get a fine texture.

2) Line a 4-inch springform pan with parchment paper. Press the crust mixture into the pan evenly. Transfer the pan into the freezer.

3) Begin making the filling by first draining the cashews. Mix all of the filling ingredients in a food processor and blend until smooth.

4) Take the pan out of the freezer and pour the matcha mixture over the crust. Place back in the freezer for at least 2 hours.

5) After the 2 hours is up, remove the pan from the freezer. Remove the cheesecake from the pan. Add extra matcha powder on top if preferred and enjoy!

Paleo Spinach Artichoke Dip

Try making this Paleo Spinach Artichoke Dip for your next healthy dip option!  Spinach is packed with many nutrients including fiber, magnesium, iron, and Vitamins A and C. It also helps improve eyesight, digestion, and blood pressure. Artichokes are loaded with antioxidants and have been shown to benefit liver health. Nutritional yeast serves as an excellent source of plant-based protein and will add that cheesy and savory flavor to this recipe. Cashews help in balancing blood sugar levels and also reduce the risk of heart disease. Serve this dip with a side of gluten-free crackers or your favorite veggies and enjoy!

Ingredients:

Sauce:

• 1 ½ cups unsalted raw cashews, soaked for at least 2 hours

• 3 tbsp lemon juice

• ⅔ cup unsweetened almond milk

• ⅓ cup extra virgin olive oil

• ¼ cup nutritional yeast

• 1 ½ tsp onion powder

• 1 ½ tsp garlic powder

• 1 ¼ tsp sea salt

• ¼ tsp black pepper

Spinach Artichoke Mixture:

• 2 tbsp extra virgin olive oil

• 1 yellow onion, diced

• 5 garlic cloves, minced

• 2 cups spinach, chopped

• 14 oz can artichoke hearts, drained and diced

• Sea salt and black pepper to taste

Instructions:

1) First, make the sauce by adding all ingredients to a high-speed blender. Blend until smooth and set aside.

2) Preheat your oven to 350 degrees Fahrenheit. Grease an 8 x 8 casserole dish with coconut oil and set aside.

3) Add the extra virgin olive oil to a large skillet and heat over medium heat. Add in the onion and cook until soft. Toss in the garlic and cook for an additional minute. Slowly add in the spinach until all of it wilts, and then add in the artichoke hearts. Stir all ingredients for about 5 minutes, and then add the sea salt and black pepper to taste.

4) Once the spinach artichoke mixture is finished cooking, add the sauce to the mixture. Mix well and transfer to the casserole dish. Bake in the oven for about 12-15 minutes or until baked through.

5) Store leftovers in an airtight container in the refrigerator for up to three days and enjoy!