**All of my recipes are gluten, soy & dairy free**

Grilled Chicken, Sweet Potatoes & Baked Balsamic Brussels

4 oz. Grilled Chicken sliced

Grilled onion, sliced

Grilled Sweet Potatoes, sliced

Baked Brussels Sprouts with Balsamic

(slice brussels in half, sprinkle with garlic salt, dill, coconut oil and balsamic vinegar and bake for 25 minutes on 350 degrees or until soft)



Grilled Chicken, Brown Rice & Asparagus


4 oz. grilled chicken

1/2 cup brown rice

roasted asparagus



Turkey & Veggie Chili

1.5 lbs lean ground turkey

1 yellow onion, diced

I clove garlic, diced

2 green peppers, diced

3 celery stalks, diced

3 carrots, peeled & diced

(2) 28 oz cans organic diced tomatoes

6 oz organic tomato paste

1 cup black beans

2 cups kidney beans

1 cup corn

2 tbsp chili powder

Sea salt, cayenne pepper & basil to taste

In a large pot, on medium heat, saute the onion, garlic & turkey until the meat is no longer pink. Add the peppers, celery & carrots until the veggies are cooked all the way through. Add the tomatoes, tomato paste, beans, corn and about 3/4 cup water. Add chili pepper, sea salt, cayenne pepper & basil to taste. Bring to a boil, reduce the heat & let simmer for about 30 minutes. Enjoy!


Turkey Tenderloin, Quinoa and Garlic & Lemon Roasted Broccoli

4 oz. lean turkey tenderloin

1 cup garlic & lemon roasted broccoli

1/2 cup quinoa


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