Maple Chicken Breakfast Sliders
Roasted sweet potato rounds sandwich maple-glazed chicken cutlets. The rest of the sweet potato goes on the pan as fries, and blueberries finish the plate.
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Snacks | Sweet Treats | Gluten free | Dairy free | 4th of July | Anti-inflammatory diet | Holiday Ideas | Whole food
Peach Soft Serve with Coconut Crunch
Blend frozen peaches with just enough cold water to make them scoopable. Shredded coconut adds a little crunch to each spoonful.
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Apple Nachos with Blueberry Drizzle
Fan thin apple wedges onto a plate, spoon crushed blueberries over the top and finish with shredded coconut.
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Steakhouse Bites & Garlic Mash
Mash tender parsnips with garlic and olive oil, then top with bite-size pieces of seared sirloin. Brown the zucchini in the steak pan to catch the juices.
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Steak Taco Cups with Peach Salsa
Crisp romaine holds sliced sirloin and a quick peach, cucumber and cilantro salsa. Serve roasted sweet potato cubes alongside.
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Loaded Chicken & Broccoli Sweet Potatoes
Microwave a sweet potato while the chicken and broccoli cook in a skillet. Spoon the garlicky pan juices over the filling just before serving.
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Garlic Chicken Dippers & Parsnip Fries
Garlic chicken strips and parsnip fries roast on the same pan. Mash warm peaches with ginger for a three-ingredient dipping sauce.
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Salmon, Avocado and Quinoa Bowl
This bowl combines 8 oz of cooked wild salmon with quinoa, avocado, cucumber and a lemon and olive oil dressing.
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Greek-Inspired Turkey Meal-Prep Bowls
Cooked ground turkey and quinoa fill five lunch bowls with cucumber, tomato, olives, feta and tzatziki.
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Egg, Avocado and Quinoa Meal-Prep Bowls
Eggs and quinoa make a breakfast bowl with cherry tomatoes, cheddar and 40 grams of avocado per serving.
