Stuffed Zucchini Boats

Try making these Stuffed Zucchini Boats for your next lunch option! Zucchini supports heart health, promotes digestion, and supports weight loss. Ground turkey is a lean alternative to traditional red meat that helps maintain muscle and boosts immune function. Tomatoes lower blood pressure, fight against cell damage, and boost eye health. Prepare these Stuffed Zucchini Boats for a protein-packed lunch and enjoy!

Ingredients:

• 2 large zucchinis

• 1 pound of ground turkey

• 1 small yellow onion, diced

• 2 cloves garlic, minced

• 1 red bell pepper, diced

• 1 small tomato, diced

• 1 cup dairy-free cheddar cheese, shredded

• 1 tablespoon olive oil

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika

• ½ teaspoon Italian seasoning

• Fresh cilantro or parsley

Instructions:

1. Preheat your oven to 400 degrees Fahrenheit. Slice each zucchini in half lengthwise. Use a spoon to scoop out the center, leaving about ¼ inch of zucchini around the edges. Finely chop the scooped zucchini flesh and set aside.

2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes. Add the ground turkey and cook until browned and fully cooked, breaking it apart as it cooks.

3. Stir in the chopped zucchini, red bell pepper, and tomato. Season with salt, pepper, paprika, and Italian seasoning. Cook for another 5-7 minutes, until the vegetables are tender.

4. Arrange the zucchini halves in a lightly greased baking dish. Spoon the meat and vegetable mixture into each zucchini boat.

5. Sprinkle over the shredded cheddar cheese.

6. Bake uncovered for 20-25 minutes, until the zucchini is tender and the cheese is melted and lightly browned.

7. Remove from your oven and let cool for a few minutes. Top with fresh cilantro or parsley before serving and enjoy!

Sweet Potato Breakfast Hash

Try making this Sweet Potato Breakfast Hash for your next breakfast option! Sweet potatoes boost immune function, improve digestion, and support eye health. Smoked sausage is a rich source of protein that supports muscle repair and satiety. Yellow onions lower inflammation, regulate blood sugar, and support heart health. Prepare this Sweet Potato Breakfast Hash for a hearty, savory start to your day and enjoy!

Ingredients:

• 2 medium sweet potatoes, peeled and cubed

• 8 oz smoked sausage, sliced into rounds

• 4 slices of bacon, chopped

• 1 large egg

• 2 cloves garlic, minced

• ½ medium yellow onion, sliced

• ½ red bell pepper, chopped

• ½ orange bell pepper, chopped

• 1 cup cherry tomatoes, halved

• 2 tablespoons olive oil

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon fresh cilantro, chopped

• 1 teaspoon smoked paprika

• ½ teaspoon garlic powder

• ½ teaspoon dried thyme

• Salt and black pepper, to taste

Instructions:

1. Heat a large cast-iron skillet over medium heat. Add the chopped bacon and cook until browned and slightly crisp. Leave about 1 tablespoon of excess grease in the skillet.

2. Add the sliced sausage and cook for 3-4 minutes, stirring occasionally, until browned on both sides. Remove and set aside.

3. Add olive oil and diced sweet potatoes to the skillet. Season with smoked paprika, garlic powder, thyme, salt, and pepper. Cook for about 10-12 minutes, stirring occasionally, until the potatoes begin to soften and brown.

4. Stir in onion, bell peppers, and garlic. Cook for another 5-6 minutes, until the vegetables are tender.

5. Stir in halved tomatoes, cooked sausage, and bacon. Cook for another 2-3 minutes, allowing the tomatoes to soften and everything to combine.

6. Make a small well in the center of the hash. Crack an egg into the well. Cover the skillet and cook for 4-6 minutes, or until the egg whites are set and the yolks are cooked to your preferred doneness.

7. Sprinkle fresh parsley and cilantro before serving and enjoy!

Mini Veggie Egg Muffins

Try making these Mini Veggie Egg Muffins for your next snack option! Eggs support weight control, lower the risk of eye diseases, and provide high-quality protein. Bell peppers boost immunity, repair tissue, and improve iron absorption. Spinach promotes bone health, improves blood flow, and is low in calories. Prepare these Mini Veggie Egg Muffins for a protein-packed snack and enjoy!

Ingredients:

• 8 large eggs

• ½ cup red bell pepper, diced

• ¼ cup green bell pepper, diced

• ¼ cup red onion, diced

• ½ cup fresh spinach, finely chopped

• 2 green onions, thinly sliced

• 2 tbsp fresh parsley, finely chopped

• ¼ tsp garlic powder

• ¼ tsp black pepper

• ¼ tsp salt

• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375 degrees Fahrenheit. Grease a 12-cup muffin tin with olive oil or nonstick cooking spray.

2. Heat olive oil in a skillet over medium heat. Add the red onion, bell peppers, and spinach. Cook for 3-4 minutes, until the vegetables soften. Remove from heat.

3. In a large bowl, whisk together your eggs, garlic powder, salt, and black pepper.

4. Stir the sautéed vegetables, green onions, and parsley into the egg mixture.

5. Fill the muffin cups about ¾ full with the mixture.

6. Bake for 18-22 minutes, or until the egg muffins are puffed, golden on top, and completely set in the center.

7. Cool for 5 minutes before removing from the muffin tin and enjoy!

Blueberry Lemon Crumble

Try making this Blueberry Lemon Crumble for your next dessert option! Blueberries support heart health, lower total cholesterol, and fight against cell damage. Lemon juice supports immune function, supports iron absorption, and helps prevent kidney stones. Gluten-free flour is a celiac disease and gluten sensitivity-friendly option that eliminates intestinal inflammation and stabilizes blood sugar levels. Prepare this Blueberry Lemon Crumble in under an hour and enjoy!

Ingredients:

For the Filling

• 7-8 cups blueberries

• ½ cup coconut sugar

• 2-3 tablespoons cornstarch

• ¼ teaspoon cinnamon

• 1 teaspoon fresh lemon juice

• 1/8 teaspoon salt

For the Crumble Topping

• 1 cup gluten-free flour

• ¾ cup coconut sugar

• ¼ cup gluten-free oats

• 8 tablespoons dairy-free butter

• ¼ teaspoon cinnamon

Instructions:

1) Preheat your oven to 350 degrees Fahrenheit. Choose an approximately 9–10-inch pan.

2) In a large mixing bowl, prepare the filling. Combine blueberries, coconut sugar, cornstarch, cinnamon, lemon juice, and salt. Place in the bottom of your baking pan.

3) In another large bowl, mix gluten-free flour, coconut sugar, gluten-free oats, dairy-free butter, and cinnamon to make the crumble topping. Use a pastry cutter or your hands to combine until crumbling, buttery clumps form. Drop crumble topping evenly over the filling.

4) Bake in the oven for 40 minutes, or until topping is slightly golden.

5) Allow your crumble to cool before serving and enjoy!