QUINOA HUEVOS RANCHEROS BOWLS

Eggs are not just for breakfast, I love them for lunch or dinner too! This flavorful protein-pack breakfast bowl has a Mexican flair, topped with salsa verde, black beans, avocados and queso fresco.



INGREDIENTS:

1 cup cooked quinoa
2 cups cooked warm black beans
5 oz avocado, sliced
1 lime, halved
1/2 teaspoon kosher salt
nonstick spray
4 large eggs
1/2 cup salsa verde, homemade or jarred
1/4 cup sour cream, mixed with water to thin
1/2  cup crumbled queso fresco
fresh cilantro, for topping



DIRECTIONS:

Spoon quinoa and beans side by side into 4 bowls. Top with avocado, season with salt and squeeze lime juice over everything.
Heat a large skillet over medium-low heat, spray with oil and cook eggs to your liking.
Top each bowl with an egg, salsa verde, queso fresco and drizzle with sour cream. Finish with cilantro.

NUTRITION INFORMATION

Yield: 4 Servings, Serving Size: 1 bowl

Amount Per Serving:
Smart Points: 11
Points +: 8
Calories: 297
Total Fat: 15.5g
Saturated Fat: g
Cholesterol: 197mg
Sodium: 758.5mg
Carbohydrates: 28g
Fiber: 6.5g
Sugar: 2g
Protein: 14.5g

CRAB CAKES BENEDICT WITH AVOCADO RELISH

Traditional Eggs Benedict are made with Hollandaise sauce, but I prefer to skip the Hollandaise which shaves off about 200 calories, the egg yolks are perfectly silky on their own!



INGREDIENTS:

FOR THE CRAB CAKES:  (BEST IF MADE 1 HOUR AHEAD)

1 pound jumbo lump crabmeat, picked over
2 tablespoons plain nonfat Greek yogurt
1/2 cup panko breadcrumbs (or gluten-free panko)
2 large eggs, beaten
1 teaspoon freshly squeezed lime juice
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh chives
1/4 teaspoon ground cumin
2-3 dashes tabasco sauce

AVOCADO RELISH:

8 oz (2 small) ripe Hass avocados; diced
1/4 cup finely chopped red onion
1 small tomato, seeded and diced small
2 tablespoons chopped fresh cilantro
2 teaspoons fresh lime juice
2 teaspoons extra virgin olive oil
1/4 teaspoon kosher salt & freshly ground black pepper

POACHED EGGS:

6 large eggs
2 teaspoons white or cider vinegar
1 teaspoon kosher salt
chopped cilantro, for garnish



DIRECTIONS:

FOR THE CRAB CAKES:

Place crab meat in medium mixing bowl.
In small mixing bowl, whisk together remaining ingredients
Add yogurt mixture to crab meat and gently combine, do not over mix.
Shape into 6 – 3 1/2 inch cakes, refrigerate 1 hour or as long as overnight.

FOR THE AVOCADO RELISH:

Gently combine all ingredients together in a medium bowl. Let sit at room temperature until ready to serve.

FOR THE POACHED EGGS:

Crack eggs into individual small cups or ramekins.
Bring a pot of water to a boil. Add vinegar and salt. Reduce to simmer.
Use a spoon to stir the water so it is spinning around in a circle. This will keep the egg whites from spreading out away from the yolk.
Carefully drop eggs one at a time into the center of the pot.
Simmer for 2 minutes then turn off the heat. Cover and let sit for 2 more minutes.
Gently remove eggs with a slotted spoon and place on plate lined with paper towels.

TO ASSEMBLE:

Spray oil in a large cast iron pan over medium-high heat.
Cook crab cakes for 4 to 5 minutes on each side until heated through and lightly browned. Place one cake on each of 6 plates.
Gently stir Avocado Relish and place heaping pile on each crab cake.
Top with a poached egg and garnish with cilantro.

NUTRITION INFORMATION

Yield: 6 Servings, Serving Size: 1 cake with egg

Amount Per Serving:
Smart Points: 5
Points +: 6
Calories: 231
Total Fat: 13g
Saturated Fat: 3g
Cholesterol: 323.5mg
Sodium: 796mg
Carbohydrates: 5.5g
Fiber: 3g
Sugar: 1g
Protein: 24g

Kale Salad with Roasted Sweet Potato, Dried Cherries, Feta & Pepitas

This beautiful salad, made with massaged kale, roasted sweet potatoes, dried cherries, crumbled Feta cheese and pepitas is both nourishing and delicious!



INGREDIENTS:

For the salad:

2 medium sweet potatoes, diced into cubes
1 tablespoon olive oil
1 teaspoon maple syrup
2 cloves garlic, minced
1/4 teaspoon salt
1 large bunch of Tuscan kale, stemmed and very finely chopped (about 6 cups chopped kale)

For the dressing:

2 tablespoons olive oil
1 tablespoon fresh orange juice or lemon juice
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard
1 teaspoon maple syrup
Freshly ground salt and pepper, to taste

For the topping:

1/4 cup (pepitas) pumpkin seeds
¼ cup feta cheese crumbles
⅓ cup dried cherries
½ cup roasted or canned chickpeas



DIRECTIONS:

Preheat oven to 375 degrees F.
Place cubed sweet potatoes on baking sheet, drizzle 1 tablespoon olive oil and maple syrup over the top then add garlic and salt. Toss to evenly coat the sweet potatoes with oil and spices.
Spread sweet potato cubes evenly around pan and roast for 35-45 minutes, stirring halfway through, until sweet potatoes are fork tender.
While the sweet potatoes are cooking, chop your kale if you haven’t already and add it to a large bowl.
Next prepare your dressing: In a small bowl add the following: olive oil, orange juice, apple cider vinegar, dijon mustard and maple syrup; whisk until smooth.
Pour dressing all over the chopped kale and use your (clean) hands to gently massage the dressing into the kale for a few minutes. This helps remove any bitterness from the kale and adds flavor the the leafy green.
Once sweet potato cubes are done cooking, add it to the kale.
Pour into 4 salad bowls, or 1 large bowl for sharing.
Before you serve the salad, top with pumpkin seeds, feta and roasted crunchy chickpeas. (Tip: Don’t add the cheese or pumpkin seeds until you are ready to eat; you want them crunchy not soggy.)

NUTRITION INFORMATION

Yield: 4 servings, Serving Size: 1 salad

Amount Per Serving:
Smart Points: 12
Points +: 8
Calories: 288
Total Fat: 11g
Saturated Fat: g
Cholesterol: mg
Sodium: mg
Carbohydrates: 42.5g
Fiber: 6g
Sugar: 16g
Protein: 8.5g

BURGER BITES

Mini burgers with bacon, layered on a bamboo skewer with lettuce, tomatoes and pickles! Who can resist your favorite foods on a stick – not me! These burger bites make the perfect low-carb appetizer to please everyone from age six to age sixty, just set out some ketchup and mustard for dipping and watch them disappear!

INGREDIENTS:

2 lbs 93% beef
4 oz center cut raw bacon, minced
2 tbsp prepared mustard
1/2 tsp kosher salt
1/2 tsp onion powder
1/4 tsp black pepper
1 head butter lettuce
30 cherry tomatoes
30 dill pickle chips or slices
ketchup, mayo and/or mustard optional for serving

DIRECTIONS:



Using your hands, gently mix together the beef, bacon, mustard, salt, onion powder and pepper.
Form into 30 (golf ball size) meatballs.
Heat a grill or grill pan to high heat and grill 3 minutes on each side, or until your desired doneness.
Place on skewers with lettuce, pickles and tomatoes and serve with ketchup and mustard for dipping.

NUTRITION INFORMATION

Yield: 30 "bites", Serving Size: 1 bite

Amount Per Serving:
Smart Points: 1
Points +: 2
Calories: 66
Total Fat: 2.5g
Saturated Fat: 1g
Cholesterol: 20mg
Sodium: 293.5mg
Carbohydrates: 1.5g
Fiber: 0.5g
Sugar: 0.5g
Protein: 8g

MINI BELL PEPPER LOADED TURKEY

Loaded mini bell pepper nachos – game changer!! These low-carb nachos are loaded with turkey taco meat, cheese and all your favorite nacho toppings!



INGREDIENTS:

olive oil spray
1 lb 93% lean ground turkey
1 clove garlic, minced
1/4 onion, minced
1 tbsp chopped fresh cilantro or parsley
1 tsp garlic powder
1 tsp cumin powder
1 tsp kosher salt
1/4 cup tomato sauce
1/4 cup chicken broth
21 mini rainbow peppers, halved and seeded (about 13 oz seeded)
1 cup sharp shredded Cheddar cheese
2 tbsp light sour cream, thinned with 1 tbsp water
2 tbsp sliced black olives
1 jalapeno, sliced thin (optional)
chopped cilantro, for garnish



DIRECTIONS:

Preheat oven to 400F and line a large baking try with parchment or aluminum foil. Lightly spray with oil.
Spray oil in a medium nonstick skillet over medium heat.
Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and chicken broth, mix well and simmer on medium for about 5 minutes, remove from heat.
Meanwhile, arrange mini peppers in a single layer, cut-side up close together.
Fill each with cooked ground turkey mixture, then top with shredded cheese and jalapeno slices, if using.
Bake 8 to 10 minutes, until cheese is melted.
Remove from oven and top with black olives, sour cream and cilantro. Serve immediately.

NUTRITION INFORMATION

Yield: 6 servings, Serving Size: 7 nachos

Amount Per Serving:
Smart Points: 5
Points +: 5
Calories: 187
Total Fat: 11g
Saturated Fat: g
Cholesterol: 62mg
Sodium: 418mg
Carbohydrates: 6.5g
Fiber: 1g
Sugar: 0.5g
Protein: 18g

4-INGREDIENT FLOURLESS BANANA-NUT PANCAKES

EASY, good-for-you pancakes, made with only FOUR ingredients, perfect to make anytime you need to whip up a quick breakfast, and a perfect way to use up those ripe bananas.



INGREDIENTS:

1 medium ripe banana (the riper the better!)
2 tablespoons quick oats*
1 large egg, beaten
2 tablespoons chopped pecans

DIRECTIONS:



Mash bananas with a fork in a medium bowl until smooth. Add egg and oats and mix well.
Heat a large nonstick skillet over medium-low heat, pour the batter to make 3 pancakes. Top with pecans, and cook about 3 to 4 minutes. Turn and cook 3 to 4 minutes, until golden.
Top with 1 teaspoon of your favorite syrup or honey if desired.
*check labels for gluten-free

NUTRITION INFORMATION

Yield: , Serving Size: The whole batch

Amount Per Serving:
Smart Points: 6
Points +: 9
Calories: 318
Total Fat: 16.5g
Saturated Fat: g
Cholesterol: 186mg
Sodium: 72.5mg
Carbohydrates: 36g
Fiber: 5.5g
Sugar: 15.5g
Protein: 10g

ASIAN BEEF ZOODLE SOUP (WHOLE30)

A quick, flavorful Vietnamese-inspired nood-less pho subs zucchini for rice noodles. So easy, the steak is sliced thin and cooks less than a minute in the ginger-garlic beef broth. Top this with fresh lime, basil, cilantro, jalapeno and scallions and you have one tasty faux pho!

INGREDIENTS:

1 tablespoon coconut oil
1 small onion, halved and thinly sliced
6 ounces fresh shiitake mushrooms, stemmed and sliced
2 cloves garlic, minced
2 teaspoons minced fresh ginger
5 cups Beef Bone Broth or Whole30-compliant beef broth
2 tablespoons coconut aminos
2 teaspoons Red Boat fish sauce
1 teaspoon kosher salt
2 medium zucchini
12 ounces boneless beef sirloin steak, thinly sliced across the grain (see Tip)

TOPPINGS:

Fresh basil leaves
Fresh cilantro leaves
Sliced green onion Sliced jalapeño
Lime wedges



DIRECTIONS:

In a large pot, heat the coconut oil over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the mushrooms and cook, stirring, for about 3 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the broth, coconut aminos, fish sauce, and salt. Bring to a boil; reduce the heat to medium-low and simmer, uncovered, for 5 minutes.
Meanwhile, use a spiralizer (or julienne peeler) to cut the zucchini lengthwise into long, thin strands (or use a regular vegetable peeler to cut the zucchini lengthwise into thin ribbons). Add the zucchini noodles to the simmering soup and cook until just tender, about 1 1/2 minutes. Add the sliced steak and simmer until just cooked, 30 to 60 seconds. Ladle the soup into bowls and serve with the toppings of your choice.
Tip: Freeze the steak for 15 minutes for easier slicing.

NUTRITION INFORMATION

Yield: 4 Servings, Serving Size: 1 1/2 cups

Amount Per Serving:
Smart Points: 4
Points +: 6
Calories: 241
Total Fat: 8.5g
Saturated Fat: g
Cholesterol: 0mg
Sodium: 870.5mg
Carbohydrates: 19.5g
Fiber: 4g
Sugar: 8g
Protein: 23g