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Chicken & Berry Salad

Servings: 2

Macros Per Serving: 298 calories – 14g fat – 22g carbohydrates – 24g protein

Ingredients

  • 4 oz chicken breast
  • 2 cups spinach
  • 6 strawberries diced
  • 3/4 cup blueberries
  • 1/2 cup almonds
  • 3 tbsp raspberry balsamic vinegar

Directions

  1. Cut chicken breast into cubes and cook in a pan
  2. Put the cooked chicken on a plate on the side to let cool off a bit
  3. Chop, dice and crumble your ingredients into a deep bowl and drizzle with dressing
  4. Throw in the chicken and enjoy!
Cobb Salad

Servings: 2

Macros Per Serving: 421 calories – 32g fat – 7g carbohydrates – 26g protein

Ingredients

  • 1 cup lettuce
  • 1 hard boiled egg
  • 2 strips bacon
  • 2 oz. chicken breast
  • ¼ onion
  • ½ tomato
  • ¼ avocado
  • ½ tsp white vinegar
  • 1 tbsp olive oil
  • feta cheese (optional)

Directions

  1. Cook your bacon and chicken if they are not yet cooked
  2. Chop up all your ingredients into bite sized pieces
  3. Combine them in a large mixing bowl with your oil and vinegar
  4. Toss well and enjoy!
Avocado Tuna Salad

Servings: 1

Macros Per Serving: 372 calories – 23g fat – 16g carbohydrates – 29g protein

Ingredients

  • 1 organic avocado
  • 1 lemon, juiced
  • 1 tbsp red onion, finely chopped
  • 1 tbsp celery, finely chopped
  • 1 tin tuna
  • sea salt, pepper & dried dill to taste

Directions

  1. Cut avocado in half, scoop out the middle and place in a bowl
  2. Add chopped onion and celery, lemon juice and seasonings and mix well
  3. Add in the tuna and mix again
  4. Place back into the avocado shells and serve!
Fish Taco Lettuce Wraps

Servings:

Macros Per Serving: 232 calories – 14g fat – 14g carbohydrates – 17g protein

Ingredients

  • 1 head butterhead lettuce
  • 2 (4-6 ounce) salmon fillets
  • avocado oil
  • sea salt

Mango Salsa:

  • 1 small mango, peeled and diced
  • ¼ cup minced red onion
  • ¼ cup chopped cilantro
  • 2 Tablespoons fresh lime juice
  • 1 Teaspoon minced serrano or jalapeno
  • 1 Teaspoon sea salt, or to taste

Avocado Coconut Cream:

  • 1 ripe avocado, peeled and pitted
  • ½ cup coconut milk, from the can
  • 1 Tablespoon fresh lime juice
  • 1 Teaspoon sea salt, or to taste

Directions

  1. Mix together all the ingredients for the mango salsa and set it aside to let the flavors meld
  2. Place all the ingredients for the avocado coconut cream in a blender and blend until smooth Scoop the cream out of the blender and into a serving dish
  3. Preheat the grill on high heat
  4. While the grill is heating up, drizzle the salmon with avocado oil and sprinkle generously with sea salt. Make sure to oil the skin on the bottom of the fillet, it keeps it from sticking to the grill
  5. Place the salmon on the grill and immediately lower the heat to medium. Cook until the salmon is barely done, just starting to flake but with some softness left and a bit of translucent pink in the middle. This normally takes 5-8 minutes for individual fillets, a whole fish fillet will take longer.
  6. While the salmon is cooking, pull the lettuce apart into individual leaves. Wash and dry it in a salad spinner.
  7. When the salmon is done serve it with the lettuce wraps, mango salsa, and the avocado coconut cream.
Shrimp & Cauliflower Salad

Servings:

Macros Per Serving: 275 calories – 18g fat – 11g carbohydrates – 18g protein

Ingredients

  • 1 head of cauliflower
  • 1 lb medium raw shrimp
  • 1 Tbsp olive oil
  • 2 cucumbers
  • 3 Tbsp fresh dill, chopped
  • ¼ cup olive oil
  • ¼ cup fresh lemon juice
  • 2 Tbsp grated lemon zest
  • Salt & Pepper to taste

Directions

  1. Peel & clean your shrimp, removing the tails also.
  2. Place the shrimp on a cookie sheet and drizzle with 1 Tbsp of olive oil and season lightly with salt and pepper. Roast in a 350 degree oven for 8 – 10 minutes or until opaque. Don’t over cook them or they will be rubbery
  3. Meanwhile, cut all of the florets off of the cauliflower – discarding the tough bottom stalk. Chop the cauliflower into small pieces. Add the cauliflower (and nothing else) to a microwave safe, shallow bowl or pan, and microwave for about 5 minutes. You want it to be softened but not mushy – you might have to do it in two batches to make sure it cooks evenly.
  4. While your shrimp and cauliflower are cooling, peel, seed and chop your cucumbers into about ½ inch pieces.
  5. When your shrimp are cool enough to handle, slice into halves or thirds lengthwise to make it pretty, or just chop them roughly if you want to save time.
  6. Combine your shrimp, cauliflower, and cucumber in a medium bowl. Then add your lemon zest and chopped dill. Pour in your olive oil and lemon juice and toss to coat.
  7. Taste and then season with salt and pepper as desired.
  8. Enjoy!
Berry Arugula Salad

Servings: 2

Macros Per Serving: 265 calories – 9g fat – 20g carbohydrates – 28g protein

Ingredients

  • 5 cups arugula
  • ½ cup blueberries
  • ½ cup raspberries
  • ½ cup blackberries
  • ½ cup strawberries
  • ¼ cup slivered almonds
  • 2 cups cubed chicken breasts, cooked (optional)

Dressing

  • ¼ cup olive oil
  • ¼ cup apple cider vinegar
  • ¼ cup blueberries
  • 2 Tbsp honey
  • salt and pepper to taste

Directions

  1. In a large bowl, toss the greens, berries, almonds, and chicken breasts until well mixed.
  2. For the salad dressing, combine the olive oil, apple cider vinegar, blueberries, and honey in a blender. Blend until smooth.
  3. Add salt and pepper to taste.
  4. Enjoy!
Chicken Avocado Burgers

Servings: 4

Macros Per Serving: 262 calories – 14g fat – 11g carbohydrates – 23g protein

Ingredients

  • 1 pound ground chicken
  • 1 large organic ripe avocado – cut into chunks
  • 1 chopped clove of garlic
  • ⅓ cup Panko crumbs or Almond meal
  • 1 minced Poblano or Jalapeño pepper (optional)
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Directions

  1. Add all ingredients to a large bowl and toss gently.
  2. Shape into desired size patties and grill inside or out!
Chicken Avocado Lettuce Wrap

Ingredients: 

  • 4oz. chicken breast
  • 1 medium avocado
  • 1 head of lettuce
  • 1 tbsp. olive oil
  • Salt & pepper to taste

Directions:

  1. Season chicken with salt to taste and fry in a pan with olive oil
  2. Cut lettuce to utilize for wrap
  3. Cut avocado into thin slices and add on top of chicken
  4. Wrap up and enjoy!