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

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 Ingredie

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 a

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 diffe

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 blin

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