Dinner Options

10 oz, boneless, raw Salmon

2 tbsp Butter

3 clove Garlic (Minced)

0.5 tsp Lemon Juice

1 dash Salt

1 dash Black Pepper

2 cup, Broccoli (Steamed)

Season both sides of salmon filets with salt, pepper and lemon juice. In a medium skillet, over medium heat, melt butter. Add garlic and salmon to the pan. Cook salmon for approximately 4-5minutes per side, flipping once. Serve with steamed broccoli and brown rice.

Nutrition Per Serving: Calories 345.25, Fat 21.36 g, Carbs 5.3 g, Protein 33.08 g, Fiber 1.65 g, Sugar 0.08 g

0.25 - 0.5 cup Quinoa

2 tbsp Kalamata Olives

0.5 Cucumber (Sliced)

1 tbsp, chopped Red Onions

0.5 small Green Peppers (Chopped)

5 Cherry Tomatoes (Halved)

1.5 tbsp Slivered Almonds

3 tbsp Hummus

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 dash Salt

1 dash Black Pepper

Cook quinoa according to package. In a bowl mix oil, lemon juice, salt and pepper. Add veggies to the mix and stir. In your serving dish place quinoa and then add veggie mix. Top with almonds and hummus. Enjoy!

Nutrition Per Serving: Calories 552.75, Fat 33.61 g, Carbs 48.07 g, Protein 14.48 g, Fiber 6.16 g, Sugar 5.13 g

3 tbsp Olive Oil (Divided)

3 cup Cannellini Beans (Canned, drained and rinsed)

8 link (2.3 oz) [544 g] Organic Chicken Sausage (Removed from casings)

1.5 cup Crushed Tomatoes

1 medium Zucchini (Chopped)

1 onion Yellow Onions (Chopped)

2 medium Carrot (Chopped)

2 cup Swiss Chard (Chopped)

2 clove Garlic (Minced)

6 cup Organic Chicken Bone Broth

1.5 tsp Thyme 

1.5 tsp Rosemary

1 tsp, Oregano

1 tsp Kosher Salt

0.5 tsp Black Pepper

Heat half the olive oil in a large pot over medium heat. Add chicken sausage and cook 5–7 minutes, breaking it up as it browns. Remove and set aside.

Add remaining olive oil to the pot. Sauté onion, carrots, and zucchini until softened, about 7 minutes. Stir in garlic and cook for 30 seconds.

Add bone broth, beans, tomatoes, herbs, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes. Return sausage to the pot, add Swiss chard, and cook for 5 minutes, until wilted.

Nutrition Per Serving: Calories 512.88, Fat 17.15 g, Carbs 40.73 g, Protein 51.65 g, Fiber 17.45 g, Sugar 9.21 g

5 oz Sirloin Steak

1 cup, cubed Eggplant

1 Sweet Potato (Chopped)

1 tbsp Olive Oil

1 tbsp Kosher Salt

1 cup Mixed Salad Greens

1 tbsp Balsamic Glaze

Preheat the oven to 375°F. Add chopped eggplant and sweet potato to a baking sheet. Drizzle with half of the olive oil and season with kosher salt. Roast for 25–30 minutes or until golden and tender.

While the vegetables are roasting, preheat a grill pan or skillet to 450°F (232°C). Season the steak with salt and grill for 3–5 minutes per side, or until it reaches your desired doneness. Let rest before slicing.

In a bowl, combine the roasted vegetables and mixed salad greens. Drizzle with the remaining olive oil and balsamic glaze. Serve topped with sliced steak.

Nutrition Per Serving: Calories 532.5, Fat 27.6 g, Carbs 36.59 g, Protein 32.46 g, Fiber 10.8 g, Sugar 10.84 g

12 oz Skinless Chicken Breast (Thin Cut )

1.5 cups Corn

0.25 Red Onions (Chopped)

0.5 cup, shredded Cheddar Cheese

1 pepper Serrano Pepper (Sliced and deseeded)

1 Dash Himalayan Pink Salt

1 dash Black Pepper

1 tsp Garlic Powder

2 tbsp Chili Powder

1 tbsp Avocado Oil

Steam corn on stove top until tender. Set aside.

Season chicken with chili powder. Heat avocado oil in a pan on medium high heat. Once oil is warm, cook chicken for about 7 minutes on each side.

Mix the corn, onion, peppers, and cheese together.

Once chicken has reached an internal temperature of 165 degrees F (78 degrees C), remove from heat and set aside for 2 minutes. Top chicken with the corn salsa and serve warm.

Nutrition Per Serving: Calories 471.38, Fat 21.12 g, Carbs 23.4 g, Protein 50.19 g, Fiber 5.41 g, Sugar 4.28 g

8 oz Skinless Chicken Breast (Cut into small squares )

2 tsp Sesame Oil

0.5 tsp Ginger (Minced)

3 clove Garlic (Minced)

4 tbsp Red Curry Paste

1.5 cup Chicken Broth

0.25 cup Coconut Milk

2 tbsp Coconut Aminos

1 cup, whole Snap Peas

1 medium Red Bell Pepper

4 leaves Basil

0.5 cup White Rice

Cook rice and set aside.

In a large pan, warm sesame oil over medium heat. Add chicken and cook for 3-4 minutes until browned on the sides. Add minced ginger, minced garlic, and curry paste. Cook for 1-2 minutes until fragrant. Add chicken broth, coconut milk, coconut aminos, snap peas, red bell pepper, and chopped basil. Cook for 3-4 minutes, until chicken is cooked through. Allow curry to cool slightly for sauce to thicken. Serve over rice.

Nutrition Per Serving: Calories 473.15, Fat 11.2 g, Carbs 55.32 g, Protein 34.22 g, Fiber 6.15 g, Sugar 10.27 g