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Garlic Shrimp

Servings: 2

Macros Per Serving: 318 calories – 27g fat – 3g carbohydrates – 29g protein

Ingredients

  • 1/2 lb large shrimp
  • 1/4 cup olive oil
  • 3 cloves garlic
  • 1/4 tsp cayenne
  • 1 wedge lemon
  • salt
  • pepper
  • dill (to garnish)

Directions

  1. Pour olive oil into a small pan along with minced garlic and cayenne. Let the garlic cook on medium-low heat until fragrant.
  2. Peel and devein the shrimp (if needed). Cook the shrimp for 2-3 minutes on each side.
  3. Season with salt & pepper and squeeze the lemon wedge onto the shrimp.
  4. Serve the remaining garlic oil on the side as a dipping sauce.
  5. Garnish with dill and serve!
Shrimp Scampi

Servings: 4

Macros Per Serving: 361 calories – 23g fat – 10g carbohydrates – 38g protein

Ingredients

  • 1 pound (16 oz) shrimp, shelled
  • 2 tablespoons (1 oz) salted butter
  • 3 cloves garlic, chopped
  • ¼ cup(2 oz) lemon juice
  • ¼ cup (2 oz) dry white wine (or chicken broth)
  • ¼ teaspoon red pepper flakes
  • 2 scallions, sliced (light green part, too)
  • ¼ cup (small handful) parsley, chopped
  • 2 more tablespoons (1 oz) salted butter

 

  • Zucchini Noodles
  • 1½ pounds zucchini, spiralized into noodles
  • 2 tablespoons (1 oz) salted butter

 

  • Toss With the Rest
  • ½ cup (2 small handfuls) grated Parmesan cheese
  • 4 slices bacon, crumbled
  • 6 ounces cherry tomatoes, halved

Directions

  1. Peel and de-vein the shrimp, juice the lemon, chop the garlic and parsley, halve the tomatoes, slice the scallions and crumble the bacon.
  2. Spiralize the zucchini in a separate bowl.
  3. Place a large saute pan over medium heat. When hot, add the 2 tablespoons butter, tilting the pan to melt the butter and coat the bottom of the pan. Add the garlic and saute until it begins to soften.
  4. Add the shrimp to the pan and cook until the bottom half of the shrimp turns pink. Turn each shrimp over with a pair of tongs and add the red pepper flakes.
  5. When the shrimp looks almost cooked through, add the lemon juice and then the wine. Cook for just a minute to let the liquid reduce.
  6. Turn off the heat and add the remaining 2 tablespoons of butter, parsley, and scallion, stirring to mix thoroughly. Salt and pepper to taste. Remove to a bowl or serving plate and tent with foil to keep warm.
  7. Heat the same pan over medium heat. When it’s hot, add the remaining 2 tablespoons of butter and saute the zucchini until crisp tender. Season with salt and pepper.
  8. Add the Parmesan cheese to the zucchini and toss.
  9. Add the shrimp and sauce, bacon and tomatoes to the zucchini and toss.
  10. Serve with lemon wedges, more cheese and red pepper flakes if desired.
  11. Enjoy!
Chicken & Asparagus Stir Fry

Ingredients

  • 1 1/2 pounds skinless chicken breast, cut into 1-inch cubes
  • Kosher salt, to taste
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 tbsp avocado or grapeseed oil, divided
  • 1 bunch asparagus, ends trimmed, cut into 2-inch pieces
  • 6 cloves garlic, chopped
  • 1 tbsp fresh ginger
  • 3 tablespoons fresh lemon juice
  • fresh black pepper, to taste

Directions

  1. Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine.
  2. Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes.  Add the garlic and ginger and cook until golden, about 1 minute. Set aside.
  3. Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside.
  4. Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.
Chicken Zucchini Poppers

Ingredients

  • 1 lb. ground chicken breast
  • 2c grated zucchini (leave peel on)
  • 2-3 green onions, sliced
  • 3-4 Tbsp cilantro, minced
  • 1 clove garlic
  • 1 tsp salt
  • ½ tsp pepper
  • (optional: ¾ tsp cumin)
  • olive oil, for cooking (or coconut oil OR avocado oil)

Directions

  1. Toss chicken with zucchini, green onion, cilantro, garlic, salt, and pepper (and cumin, if using). Mixture will be quite wet.

To cook on the stovetop:

  1. Heat a drizzle of olive oil in a medium pan over medium heat. Use a small scoop or a heaped tablespoon to scoop meatballs into the pan.
  2. Cook 8-10 at a time for about 5-6 minutes on the first side.
  3. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.

To bake:

  1. Drizzle a bit of olive or avocado oil onto a baking sheet. Scoop meatballs onto the greased pan. Drizzle a bit of additional oil over the meatballs.
  2. Bake at 400 degrees 20-25 minutes, or until cooked through. If desired, place under the broiler for an additional 2-3 minutes or until browned on top.
  3. Serve with guacamole, salsa, or your favorite dip.
Slow Cooker Lemon Chicken

Ingredients

  • 2 pounds of chicken breast
  • ¾ cup chicken broth
  • 3 tablespoons lemon juice
  • 1 lemon, sliced
  • 2 tablespoons garlic, minced
  • 1 teaspoon basil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano

Directions

  • In small-medium bowl, mix all seasonings together. Rub seasonings onto both sides of each chicken breast.
  • Grease skillet over medium heat and brown seasoned chicken on both sides (7-10 minutes).
  • Place each cooked chicken breast in slow cooker. Top each breast with a slice of lemon and place any remaining slices in between or under the chicken.
  • Pour chicken broth over the chicken in the slow cooker.
  • Cover and cook on low for 6-7 hours or on high for 3-4 hours.
  • Serve and enjoy!
Cranberry Almond Broccoli Salad

Ingredients

  • 1/4 cup finely chopped red onion
  • 2/3 cup mayonnaise
  • 3/4 cup sour cream
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 10 cups coarsely chopped broccoli florets (about 3 good-sized crowns)
  • 1/3 cup slivered almonds, toasted
  • 1/3 cup dried cranberries

Directions

  1. Soak red onion in cold water for 5 minutes, drain.
  2. To prepare the dressing: In a small bowl, whisk together the mayonnaise, sour cream, vinegar, honey, salt and pepper.
  3. Place the broccoli in a large bowl.  Drizzle the dressing on top and toss well to coat the broccoli.  Sprinkle in the onion, almonds, and cranberries.  Toss gently to mix in.
  4. Cover the bowl with plastic wrap and chill for at least 1 hour before serving.
Protein Style Burger

Ingredients: 

  • Ground Beef
  • Cheese
  • Red Onions
  • Tomatoes
  • Lettuce

Directions:

  1. Grill ground beef until done
  2. Add cheese, tomatoes, and /or onions
  3. Wrap with lettuce leaf
  4. Serve and enjoy!
Chicken Salad With Spicy Peanut Sauce

Ingredients:

  • Mixed greens (lettuce, baby kale, arugula, etc)
  • Shredded carrots
  • Cucumber
  • Green onions
  • Red bell pepper
  • Avocado
  • Fresh limes
  • Fresh mint, cilantro, and basil
  • Thai Spicy Peanut Sauce Dressing (substitute peanut butter, almond butter, or sunflower seed butter in the dressing depending on your dietary needs)

Directions:

  1. Place chicken on hot grill for 1-5 minutes per side, or until is cooked.
  2. Mix ingredients for the spicy peanut dressing together in a small bowl.
  3. Add water as needed to obtain the consistency that you desire for dressing.
  4. Assemble salad ingredients.
  5. Top with cubed grilled chicken, sliced avocado, and juice of lime.
  6. Pour the peanut dressing on top and enjoy!