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Creamy Tomato Soup

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Makes 2 servings (count as veggie and fat)

You will need…

  • 6 large heirloom or vine tomatoes
  • 2 cups cherry tomatoes
  • 1 small-medium onion, quartered
  • 1 whole bulb garlic (top cut off)
  • 2 tsp. EVOO or oil spray
  • Salt, pepper, garlic powder, onion powder, thyme
  • 2 tbsp. nutritional yeast or grated Parmesan
  • ¼ cup coconut milk

Directions:

Preheat oven to 425°F.

On a baking sheet, add tomatoes, onion, and garlic. Drizzle or spray with oil, then season with salt, pepper, garlic powder, onion powder, and thyme.

Roast for about 45 minutes, until golden and softened.

Squeeze the roasted garlic cloves out of their skins and add everything to a blender.

Blend with nutritional yeast, coconut milk and extra salt and pepper to taste until creamy (doesn’t take long, ~ 30 seconds.)

Pour into a bowl and enjoy your cozy, dairy-free comfort soup.

Cauliflower Beef Bowl

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Make’s 2 servings full meal without carb.

You will need…

  • 2 cups cauliflower florets

  • Oil spray

  • Salt, garlic powder, onion powder to taste

  • 1/3 lbs lean ground beef

  • chili or taco seasoning to taste

  • 2-3 tbsp jalapeño pico

  • 1 tbsp sauerkraut

  • ¼–½ avocado, sliced

Directions:

Roast the cauliflower

    • Preheat oven to 425°F.

    • Place cauliflower florets on a baking sheet.

    • Spray lightly with oil, then toss with garlic powder, onion powder, and salt.

    • Roast for 40–45 minutes, flipping halfway through, until golden and tender.

Cook the beef

  • Heat a skillet over medium heat and spray lightly with oil.

  • Add ground beef and cook until browned, breaking it apart as it cooks.

  • Stir in chili or taco seasoning.

Assemble the bowl

  • Add all ingredients to a bowl.

Cheesy Broccoli Breakfast Bowl

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Makes one serving

You will need…

  • 2 eggs
  • 3-4 slices turkey bacon
  • 1/2 cup potatoes, chopped
  • 2-4 tbsp. shredded cheese
  • broccoli
  • oil spray
  • salt and pepper

Directions:

Roast the potatoes & bacon

  • Preheat oven (or air fryer) to 400°F.
  • Toss chopped potatoes with oil spray, salt, and pepper.
  • Place potatoes and turkey bacon on a baking sheet (or in the air fryer).
  • Cook until golden brown: about 15 minutes in the air fryer or 25 minutes in the oven.

Cook the eggs

  • Spray a pan with oil and cook 2 eggs to your preference (scrambled, fried, or poached).

Cook the broccoli

  • Option 1: Roast in the oven with oil spray, salt, and pepper.
  • Option 2: Sauté on the stove with oil spray, salt and pepper.
  • Option 3: Microwave with a splash of water until tender.
  • In the last few minutes of cooking, sprinkle cheese over the broccoli so it melts.

Assemble the bowl

  • Chop the turkey bacon.
  • Add potatoes, broccoli, eggs, and turkey bacon into a bowl.

Low Carb Peanut Chicken Noodles

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Make’s 2 servings full meal without carb.

You will need…

  • 1 package kelp noodles, rinsed & drained
  • 10-12 oz. chicken breast, cut into strips
  • 1 red pepper, sliced
    ⅓ onion, sliced
  • 1 clove garlic, minced
  • 1 bag shredded cabbage
  • 2 tbsp peanut butter (or almond butter if needed)
  • 4 tbsp coconut aminos
  • 2 tsp sriracha
  • 1/4 tsp. ground ginger
  • 1 tbsp rice wine vinegar
  • 1/2-1 tsp sesame oil (optional)
  • Oil spray
  • Other optional veggie add-ins: chopped broccoli or mushrooms
  • Toppings: sliced green scallions and red pepper flakes to taste if you like a little spice

Directions:

Soften the noodles:
Bring a pot of water to a boil. Add rinsed kelp noodles and 1 tsp baking soda. Boil for 5 minutes, then drain and set aside.

Cook the chicken:
Heat a skillet over medium heat. Spray with oil and cook chicken until browned and cooked through. Remove from pan and set aside.

Sauté the veggies:
In the same pan, spray again with oil. Sauté onion, pepper, and garlic until fragrant and onions are translucent. Add cabbage (and any extra veggies) and cook until softened.

Make the sauce:
In a small bowl, whisk together peanut butter, coconut aminos, sriracha, ginger, rice wine vinegar, and sesame oil. Add a splash of warm water if you’d like a creamier texture.

Combine:
Stir in the softened kelp noodles and cooked chicken with the veggies. Pour the sauce over top and toss until everything is evenly coated and heated through.

Serve:
Top with chopped scallions and enjoy!