Serves 4 Cook time: 15-20 min Total time: 1 – 1 ½ hours HERE is the printable recipe Ingredients: 1 large skinless, boneless chicken breast 1 green and red bell pepper ½ red onion 1 zucchini 1 yellow squash 12 whole bella mushroom caps 6 large skewers 1 tbsp lime juice 2 tbsp olive oil (plus a little to drizzle over the veggies) 1 tbsp balsamic vinegar ½ tsp minced garlic Salt and pepper to taste Directions: Cut chicken into bite sized pieces. Make marinade: combine olive oil, balsamic vinegar, garlic in a small zip lock bag. Add chicken and marinade for 1 hour. While the chicken marinades, cut the veggies (except for the mushrooms) into large chunks Drizzle the veggies with olive oil and sp

I was at a recent social event and someone made gluten-free sweet potato biscuits. I was so excited that there was something there I could actually eat. They were so good I asked for the recipe. When I got it and saw all that was in the original recipe I knew that I had to re-create it making them healthier. These were not only delicious, but also quick and easy to make! Cook time: 20-25 minutes Prep time: 10 minutes Total time: 30-35 minutes Yield: 16 large biscuits Ingredients: 2 cups mashed cooked sweet potatoes 3 cups almond flour 2 tbsp baking powder 1 tsp salt ¾ cups coconut oil, solid ¼ cup honey ¼ cup almond milk 1 tbsp cinnamon Directions Preheat oven to 400F. Peel and chop 1 extra

Makes: 5-6 wraps Prep time: 10 minutes Cook time: 20 minutes HERE is the printable recipe Ingredients: 1 lb boneless, skinless chicken ½ red onion, diced 1 tomato, diced 1 cup chopped spinach 3 Tbsp pesto 1 cup Feta cheese 6 whole wheat or Gluten Free Tortillas (I used gluten free spinach) Coconut oil Directions Cut chicken into small chunks and place in a medium sized pan. Cook until no longer pink. While chicken is cooking dice the red onion and tomatoes, chop the spinach and shred the cheese. Put all of the ingredients in a bowl and mix adding in the pesto. Take a tortilla and add about ¾ - 1 cup of the mixture to the center of the tortilla. Wrap like a burrito. Put coconut oil on both si

HERE is the printable recipe. Ingredients: 1 ½ lbs boneless, skinless chicken 1 cup whole milk plain yogurt 3 stalks celery 2 Tbsp chia seeds 2 Tbsp flax seed ½ Tbsp salt Optional Add ins: Pecans Dried cranberries Turmeric Diced apples Grapes Etc! Directions Place chicken breasts into a medium size pot and cover with water. Boil for about 1 – 1.5 hours until fully cooked and tender. While chicken is cooking chop celery into bite sized pieces. Shred chicken – There are 2 different methods to shred chicken 2 Forks – you can take 2 forks and pull chicken until shredded. This method takes a little longer. Kitchen aid/blender – put chicken in a kitchen aid mixer on low for 15 seconds. Combine all

Makes: 6-8 regular muffins Prep time: 10 minutes Cook time: 20 minutes HERE is the printable recipe Ingredients: 3 eggs ½ C whole milk Greek yogurt 1/8 C organic raw honey 1/3 C coconut oil, melted 1 Tbsp vanilla extract ½ C Almond flour ¼ tsp salt ¼ tsp baking soda 1 C blueberries, fresh or frozen 1 Tbsp cinnamon 2 Tbsp ground flax seed 2 Tbsp chia seeds Directions Preheat oven to 350F and line muffin tin. Combine eggs, yogurt, coconut oil, honey, and vanilla until well blinded Mix in almond flour, salt, baking soda, cinnamon, flax seed and chia seeds until well blinded. Fold in blueberries. Pour mixture into lined muffin tins. Bake for 20-25 minutes until tops are golden Note: You can subs

Serves: 6 Prep time: 30 minutes Total time: 30 minutes Click HERE for printable recipe. Ingredients: ½ of a Watermelon, seedless 1 sprig fresh Rosemary 2 tbsp lemon juice Directions: Put ½ cup of water and the rosemary sprigs into a small pot and bring to a boil. Once boiling, turn off and let steep for about 10 minutes. Cut the rind off of the watermelon and dice into chunks. Place the fresh watermelon (except for 2 cups) into the blinder with the rosemary infused water and lemon juice, blend. Mix in the remaining watermelon chunks and serve! Enjoy! Note: This would also be good if you replaced the rosemary with mint. About the Contributor: Nicole Brooker earned her Master’s degree in Appl