MONDAY – BBQ Chicken Thighs with Roasted Sweet Potatoes & Steamed Broccoli
Ingredients:
-G Hughes Sugar Free barbeque sauce, or a similar alternative
-1 lb. organic, boneless chicken thighs
-Sweet potatoes, diced into cubes
-Broccoli, frozen or fresh
-Himalayan sea salt or celtic salt
-Black pepper
-Garlic powder
-Avocado oil (or oil spray) or olive oil
Instructions:
Chicken thighs:
1. Marinate the chicken in the barbeque sauce for 1-4 hours.
2. Set the air fryer to 390 degrees. Once preheated, place 2 chicken thighs in the air fryer depending on space for 8 minutes.
3. Flip the chicken thighs and fry for an additional 7 minutes.
Sweet potatoes:
1. Preheat the oven to 420 degrees.
2. Line with parchment paper as needed and spray the pan with avocado oil (or drizzle with olive oil). Place the sweet potatoes in an even layer and spray or drizzle the oil on top of the potatoes once lined.
3. Top with salt, pepper, and garlic powder to taste.
4. Roast for 20 minutes, toss the potatoes, and then roast for an additional 10 minutes, until lightly browned.
Broccoli:
1. Steam broccoli according to package instructions if frozen.
2. If fresh broccoli, you can steam using a high-sided skillet on a skillet with a lid.
TUESDAY – Sheet Pan Fajitas
Ingredients:
-2 teaspoons chili powder
-2 teaspoons ground cumin
-1-2 teaspoons dried oregano
-Salt and black pepper, to taste
-Garlic powder, to taste
-1 lb. – 1.5 lbs. boneless chicken tender strips
-1 red bell pepper, cut into strips
-1 yellow bell pepper, cut into strips
-1 orange bell pepper, cut into strips
-1 red onion, cut into wedges
-2-3 tablespoons olive oil or avocado oil
-1/4 cup of fresh cilantro leaves
-1/2 of a freshly squeezed lime
-Tortillas, as needed
-Rice, as needed
Instructions:
1. Preheat the oven to 425 degrees and lightly spray or oil a baking sheet. Use parchment paper for easy clean up!
2. In a large bowl, combine the chili powder, cumin, oregano, garlic, salt, and pepper. Pour in the olive/avocado oil to make the mixture.
3. Place the chicken, bell peppers, and onion in the bowl to coat with the mixture and place in a single layer on the baking sheet.
4. Bake for 25-30 minutes, until chicken is cooked through.
5. Top with cilantro and lime juice, and serve with tortillas and/or rice.
WEDNESDAY – Balsamic Strawberry Salad with Flank Steak
Ingredients:
-Spring arugula and spinach mix
-Balsamic vinaigrette dressing
-Strawberries, sliced
-Gorgonzola cheese
-Pecans
-2 8 oz. flank steaks
-Bragg liquid aminos
-Himalayan sea salt or celtic salt
-Black pepper
-Garlic powder
Instructions:
1. Marinate the steaks 1-3 hours before cooking in the liquid aminos, topped with salt, pepper, and garlic powder to taste.
2. Preheat the air fryer to 390 degrees.
3. Cook the steaks for 7-11 minutes, depending on how well done you want it.
4. Mix the salad, dressing and strawberries together.
5. Top with the gorgonzola cheese, pecans (if wanted), and steak slices.
THURSDAY – Salmon with Cauliflower Rice and Asian Medley Vegetables
Ingredients:
-2 6 oz. wild caught salmon pieces
-Teriyaki sauce
-Bragg liquid aminos
-Salt and pepper, to taste
-Frozen asian vegetables (broccoli, carrots, etc.)
-Frozen cauliflower rice
Instructions:
1. Preheat oven to 420 degrees.
2. Coat the salmon with 1 tablespoon of teriyaki sauce per piece, adding salt and pepper to taste.
3. Bake for 20 minutes.
4. Heat the frozen cauliflower rice in the microwave.
5. Heat a skillet on medium-high heat with a little bit of avocado oil spray (or oil), then add frozen asian medley vegetables. Once fully dethawed, top with liquid aminos, salt and pepper.
6. Serve together with the salmon.
FRIDAY – Bartaco
Favorites:
-Roasted duck taco
-Spiced chicken verde taco
-Roasted duck rice bowl
-Glazed pork belly rice bowl
-Spiced chicken verde rice bowl
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