Monday/Wednesday/Friday
Breakfast: Apple Cinnamon Granola
Lunch: Lemon Asparagus Chicken Skillet
Dinner: Honey Garlic Salmon
Tuesday/Thursday
Breakfast: Sweet Potato Breakfast Bowl
Lunch: One Pan Taco Skillet
Dinner: Anti Inflammatory Turmeric Chicken Soup
Recipes
Apple Cinnamon Granola (found @ paleorunningmomma.com)
Ingredients: 1 cup raw pecans, 1 cup raw almonds, 1 cup raw cashews, 1 cup coconut flakes unsweetened, 1/4 cup ground flaxseed, 1 1/4 Tbsp apple pie spice or cinnamon, 1/2 tsp fine sea salt, 3 Tbsp organic refined coconut oil, 1/4 cup + 2 Tbsp pure maple syrup, (use Lakanto monk fruit sweetener if avoiding sugar) 1 tsp vanilla, 1 cup dried apples chopped.
Instructions: 1. Preheat your oven to 325 degrees and place an oven rack in the middle of the oven. Line a large baking sheet with parchment paper. 2. To chop the nuts, I like to use a food processor but you can also chop by hand. If using a food processor, place in the bowl and pulse several times until chopped but not too fine. A few larger pieces of nuts are okay. 3. Add the nuts to a large mixing bowl and stir in the coconut flakes, flaxseed, apple pie spice and salt and stir to combine. 4. In a measuring cup or small bowl, combine the coconut oil, maple syrup and vanilla. Stir this mixture into the nut mixture until all is moistened. Don’t stir the apples in yet. 5. Spread the mixture out on the parchment lined baking sheet and bake in the preheated oven for 15 minutes. Use a silicone spatula to flip sections of the granola, or just gently stir, so it is baked evenly. Re-spread it and continue to bake for 8-10 minutes until deep golden brown. With about 3 minutes left to bake, sprinkle the chopped apples over the granola to lightly toast them. 6. Remove the baking sheet from the oven and cook on a wire rack until granola reaches room temperature. It might seem soft but as it cools it will become a lot crunchier. 7. Break up the granola into desired clusters and serve or store for later. Store in an airtight container at room temperature for up to 3 weeks. Enjoy!
Lemon Asparagus Chicken Skillet (from unboundwellness.com)
Ingredients: 2 Tbsp avocado oil, 1 tsp sea salt divided, 1/2 tsp pepper, divided, 1 lb chicken breast cubed, 1 bunch asparagus, 3 cloves garlic, minced, 1/3 cup chicken broth, juice of one lemon, 1 Tbsp coconut aminos, 1 tsp arrowroot starch, 2 Tbsp green onion, chopped.
Instructions: 1. Using a large skillet, heat the avocado oil on medium heat. 2. Add the chicken to the skillet and lightly season with salt and pepper. Cook until the chicken reaches an internal temperature of 165 degrees. Set aside. 3. Prepare the asparagus by chopping off the thick white base and then slice in half again. 4. Add more oil to the pan if needed and sauté the asparagus with more salt and pepper for about 5-7 minutes or until softened and lightly crisp. Set aside. 5. Reduce the heat slightly and add the minced garlic to the pan. Cook until fragrant. 6. Add the broth, lemon juice, coconut aminos, and arrowroot starch to the pan and stir for about 2-3 minutes or until the sauce lightly thickens. 7. Add the chicken and asparagus back to the pan and cook another 2 minutes to reheat. Serve topped with green onion and season further to taste.
Honey Garlic Salmon (from paleorunningmomma.com)
Ingredients: For the Salmon:1. 5-6 wild caught salmon fillets, sea salt and fresh ground pepper, 1/2 tsp smoked paprika, 2 Tbsp ghee or avocado oil. For the Sauce: 1. 5-6 garlic cloves minced. 2. 2 Tbsp water. 3. 3 Tbsp coconut aminos. 4. 2 Tbsp freshly squeezed lemon juice. Garnish: Lemon wedges and minced parsley. Instructions: 1. Pat the salmon fillets dry with paper towels and season them all over with sea salt and black pepper. Sprinkle the smoked paprika all over the tops of the fillets. Heat your broiler on high heat. 2. Heat a large oven proof skillet over medium high heat and add the ghee or avocado oil. Place the salmon skin side down and sear for about three minutes to cook halfway through. 3. Meanwhile, in a small bowl, whisk together all the sauce ingredients until well combined. Once the salmon is halfway done, pour the sauce into the skillet and spoon over the salmon. Transfer the salmon to the oven to broil the tops for about 3-4 minutes, or until cooked through and caramelized. Check often to make sure it’s not burning. 4. Once done, spoon the sauce over the top of the salmon and garnish with parsley and lemon wedges as desired. Serve hot over sauteed cauliflower rice or with your favorite veggies.
Honey Garlic Salmon (from paleorunningmomma.com)
Sweet Potato Breakfast Bowl – 5 servings (from feelinfabulouswithkayla.com)
Ingredients: 5 cups sweet potatoes peeled and cubed, 5 Tbsp unsweetened shredded coconut, 5 Tbsp ground flax seed, 3.5 tsp cinnamon, 1 1/4 tsp ground ginger, dash of Turmeric, pinch of sea salt and black pepper, 5 Tbsp tahini, 5 tsp coconut oil, melted, 1.5 Cups unsweetened almond milk or coconut milk. Toppings for Each Container: 1 tsp maple syrup, 1 Tbsp chopped walnuts, 1 Tbsp coconut yogurt, sprinkle of cinnamon. Side: 1/2 cup berries. Instructions: 1. Steam the sweet potatoes until extra soft. 2. In a mixing bowl, add the shredded coconut, ground flax seeds, cinnamon, ginger, turmeric, sea salt and pepper. Mix to combine. Then add the tahini and coconut oil. Mix again until it forms a thick paste. 3. Once the potatoes are done, add to a large mixing bowl and roughly mash with a potato masher or fork. Then, add in the tahini paste mixture with half of the milk and purée this mixture with a handheld immersion blender until extra creamy. Slowly add in the rest of the milk and continue to purée with a handheld immersion blender until smooth and fluffy. 4. Separate sweet potato mixture into 5 roughly equal parts and transfer to your meal prep containers. Add the toppings and berries on the side and store in fridge for up to 5 days.
One Pan Taco Skillet (from unboundwellness.com)
Ingredients: 1 lb ground beef, 1 onion, 2 cups cauliflower rice, 1 cup zucchini, diced, 1 cup Kale, 1 tsp sea salt, 1/2 tsp black pepper, 2 tsp oregano, 2 tsp garlic powder, 2 tsp turmeric, 2 tsp chili powder, juice of one lime.
Toppings: dairy free sour cream, 2 Tbsp green onion, chopped, 2 Tbsp cilantro chopped, 1 avocado, diced, 1/4 cup black olives, sliced, 1/2 cup grape tomatoes, 1 lime quartered.
Instructions: 1. Using a large skillet, brown the ground beef over medium heat. Set aside and reserve the fat in the pan. 2. Sauté the onion in skillet for 4-5 minutes or until translucent. 3. Add in the cauliflower rice and zucchini and sauté until the cauliflower rice is lightly browned and the zucchini is softened. 4. Stir in the green beans and the seasonings and sauté until the green beans are wilted. 5. Add the beef back in and cook for 2-3 minutes to combine the flavors. 6. Remove the heat and add the toppings. Season further to taste and serve.
Anti-Inflammatory Turmeric Chicken Soup (from getinspiredeveryday.com)
Ingredients: 1 Tbsp avocado oil, 1/4 cup minced ginger, 2 large garlic cloves, minced, 2 cups 1/4 “ sliced celery, about 3 stalks, 4 cups 1/4” diced onion, from 1, 2 tsp ground turmeric, 8 cups chicken stock, 4 cups cauliflower rice, 2-3 Tbsp tapioca starch mixed with 1/4 cup water to thicken the soup if desired, 1 lb cooked chicken, about 3 cups, 2 cups chopped baby spinach, 2 Tbsp fresh lime juice, salt and pepper to taste, chopped cilantro and toasted cashews for topping, optional.
Instructions: In a large stockpot heat oil over medium heat. When the pan is hot, add ginger and garlic. Sauté until fragrant but not browned, about 1 minute. Then add the carrots, celery and onion. Cook, stirring regularly until the veggies are just starting to soften about 3-4 minutes. Next add the turmeric, and stir to combine before adding the chicken stock. Bring the soup to a boil then reduce the heat and simmer until veggies are tender about 10 minutes. Then add the cauliflower rice and simmer another 5 minutes. To finish the soup, thicken if desired, otherwise remove it from the heat and add the chicken, spinach, and lime juice. Season to taste and serve with toppings if desired.
Deep Roots Wellness 