8-10 oz cherry or grape tomatoes
5 oz feta cheese (in sheep's milk)
3 tbsp avocado oil
3-4 garlic cloves
~1/4 tsp Black pepper
1/4 tsp salt @redmondrealsalt (discount code: LOWCARBLOVE)
1/4 tsp oregano
1/4 tsp crushed red pepper
3-4 basil leaves sliced
Zucchini noodles (about 2 large zucchinis spiralized)
Optional: 1/2 tsp sweetener
1. Preheat your oven to 400F
2. In a baking pan, add your tomatoes, feta cheese, avocado oil, garlic and seasonings
3. Bake for 30 mins until the tomatoes burst and feta cheese is super smooth.
4. In the meantime, spiralize your zucchini noodles! You can cook the zucchini noodles ahead of time but I like them raw.
5. Remove pan from oven.
6. Add your basil and sweetener (optional) and mix to form your sauce
7. Add raw zucchini noodles, toss in hot sauce for 3 mins and you're done!
Fiesta Taco Salad-in-a-jar with Creamy Avocado + Cilantro Dressing
The ULTIMATE in grab-n-go meals for your week ahead! These salad jars are stacked with flavors, textures, and energy boosting nutrients! This recipe requires a bit more prep and ingredients…but it’s SO worth it! Read recipe to the end before planning out your jars!
The avocado dressing and grass-fed beef instructions will make enough to assemble 6-8 jars. The single serving jar quantities and “stacking” order are listed directly below.
Use Wide Mouth Pint and Half Jars with Lids, or whatever sized salads you want to make!
Makes 6-8 Jars
From the Bottom of the jar, going up:
2 Tbsps creamy avocado + cilantro dressing in the very bottom of each jar6-8 grape tomatoes
1/3 cup of seasoned ground turkey and black bean (directions below)
3 Tbsps fresh roasted corn, peppers, and green chile mixture
6 halved black olives
3 Tbsps of fresh diced red, yellow & orange baby bell peppers
1 Tbsp grated all-natural cheddar cheese
2 good handfuls of torn green lettuce leaves at the very top
For the Dressing:
Place all your dressing ingredients into a food processor or high-speed blender. Process until smooth, stopping to scrape down the sides. Thin out the salad dressing out with about 1/4 cup cold water (more or less) just until you get your desired consistency. Keeps well in an airtight container for 1 week, refrigerated. Makes 6-8 servings of dressing.
For the Filling: Remove cooked, and seasoned meat mixture from pan, allow to cool, then place in a bowl add black beans and gently stir to combine.
For the Corn: Using a cast iron skillet heat 1 Tbsp of avocado, or olive oil, then add in this order 1/2 diced green bell pepper, 1/2 of a diced red bell pepper sauté for 2 minutes add the corn cut and removed from 2 cobs and 4-6 ounces diced roasted green chilies. Sauté all together for 3-4 minutes on a med-high heat…don’t over roast this mixture, you want it firm. Assemble your salad jars in the order first mentioned above.
These stay well for 3-4 days, sealed well in the refrigerator. Enjoy!
Beef Unstuffed Egg Roll Stir Fry
This quick and easy recipe gives a whole new spin on the typical egg roll! Instead of being stuffed AND fried, it’s much healthier unstuffed and made at home with healthier oil.
Works great for meal prep! Simply divide equally between 4 sealable containers, and store in the fridge for 4-5 days.
Beef Unstuffed Egg Roll Stir Fry
I totally craved deep-fried egg rolls when I was pregnant with my oldest daughter 17 years ago, and *wish* that I would have had this recipe in my arsenal, rather than hitting up the take out joint MULTIPLE times per week!
Unstuffed Egg Roll Stir Fry is THE perfect dinner made with all natural ingredients that are good for the whole family!
Make ahead of time or whip it up for a quick delicious and nutritious dinner sure to please your entire crew!
Best part? This method is actually much easier than making regular stuffed egg rolls at home, but I bet it’ll definitely hit that same spot for ya!Try this recipe using ground chicken or turkey, too! FANTASTIC any way you spin it!Makes about 4-5 servings
Instructions:In a small bowl, whisk garlic, ginger, sesame oil, and soy sauce, then set aside.Heat a large skillet over medium-high heat, and add in the beef. Cook, breaking the meat with a wooden spoon until browned and cooked through.
Stir in your carrots, green onions and cabbage, then stir fry for about 3 minutes.
Drizzle your soy sauce mixture into the skillet, and continue stir-fry cooking for about 4 minutes more, or just until all of your vegetables are crisp-tender.
Sprinkle each serving with sesame seeds, and additional chopped green onions, if desired.Works great for meal prep too!Simply divide equally between 4 sealable containers, and store in your fridge for 4-5 days.Enjoy!