#nutritiousoptions

A healthier take on the traditional Chinese takeout dish, these meatballs are made with Paleo General Tso's sauce. They are incredibly flavorful and make a filling meal because they are made with ground chicken and Paleo-friendly ingredients.

Ingredients: 1 lb ground chicken. 1/4 cup almond flour. 2 green onions, finely chopped. 2 cloves garlic, minced. 1 tablespoon coconut aminos. 1 tablespoon sesame oil. 1 teaspoon grated ginger. 1/2 teaspoon sea salt. 1/4 teaspoon black pepper. 2 tablespoons arrowroot powder. 1 tablespoon coconut oil. 1/4 cup coconut aminos. 2 tablespoons honey. 1 tablespoon tomato paste. 1 teaspoon apple cider vinegar. 1/2 teaspoon red pepper flakes. Sesame seeds, for garnish. Chopped green onions, for garnish.

Instructions: Preheat oven to 400F 200C. In a large bowl, combine ground chicken, almond flour, green onions, garlic, 1 tablespoon coconut aminos, sesame oil, ginger, salt, and pepper. Mix until well combined. Shape the mixture into meatballs, about 1 inch in diameter. Place arrowroot powder in a shallow dish. Roll each meatball in the arrowroot powder until coated evenly. Heat coconut oil in a large oven-safe skillet over medium-high heat. Add the meatballs and cook until browned on all sides, about 2-3 minutes per side. While the meatballs are cooking, in a small bowl, whisk together 1/4 cup coconut aminos, honey, tomato paste, apple cider vinegar, and red pepper flakes. Once the meatballs are browned, pour the sauce over them in the skillet. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the meatballs are cooked through. Garnish with sesame seeds and chopped green onions before serving.

Prep Time: 20 minutes

Cook Time: 25 minutes

This is a traditional California Cobb Salad with a zesty balsamic vinaigrette dressing on top. It has fresh greens, tender chicken, creamy avocado, and savory bacon. Great for a healthy meal that fills you up.

Ingredients: 2 cups chopped romaine lettuce. 1/2 cup diced cooked chicken breast. 1/4 cup diced tomatoes. 1/4 cup diced avocado. 2 tablespoons crumbled blue cheese. 2 tablespoons diced crispy bacon. 2 hard-boiled eggs, sliced. 1/4 cup diced cucumber. 1/4 cup diced red onion. 2 tablespoons chopped fresh cilantro. 1/4 cup balsamic vinaigrette dressing.

Instructions: In a large salad bowl, layer the chopped romaine lettuce as the base. Arrange the diced chicken breast, diced tomatoes, diced avocado, crumbled blue cheese, diced crispy bacon, and sliced hard-boiled eggs in rows on top of the lettuce. Sprinkle the diced cucumber, diced red onion, and chopped fresh cilantro over the salad. Drizzle the balsamic vinaigrette dressing evenly over the top of the salad. Toss the salad gently just before serving to ensure all ingredients are well combined. Serve the California Cobb Salad immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Whole Grain Lemon Poppy Seed Muffins don't have any dairy and are made with healthy things like oats and whole wheat flour. They taste great with lemon and have a nice crunch from the poppy seeds. Great for a healthy breakfast or snack that tastes great!

Ingredients: 1 1/2 cups whole wheat flour. 1/2 cup rolled oats. 1/2 cup coconut sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 2 tbsp poppy seeds. Zest of 2 lemons. 1/2 cup unsweetened applesauce. 1/4 cup melted coconut oil. 1/2 cup almond milk or any dairy-free milk. 2 tbsp lemon juice. 1 tsp vanilla extract. 1 flax egg 1 tbsp ground flaxseed + 3 tbsp water. 1/4 cup lemon juice. 1/4 cup powdered sugar for glaze.

Instructions: Warm up the oven to 350F 175C and grease or line a muffin tin with paper liners. Put the coconut sugar, baking powder, baking soda, salt, poppy seeds, lemon zest, and whole wheat flour in a large bowl. Add the almond milk, 2 tablespoons of lemon juice, vanilla extract, and flax egg to a different bowl and mix them together using a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Make sure not to mix it too much; a few lumps are fine. Fill up each muffin cup about two thirds of the way to the top with batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. For the lemon glaze, mix 1/4 cup of lemon juice with powdered sugar until it is smooth while the muffins are baking. You can change the amount of sugar or lemon juice to get the consistency you want. Take the muffins out of the oven when they're done and let them cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Pour the lemon glaze over the muffins that have already cooled. Enjoy your tasty Whole Grain Lemon Poppy Seed Muffins that don't have any dairy in them!

Prep Time: 15 minutes

Cook Time: 20 minutes

As a healthy and tasty way to include chia seeds in your meal, try this Chia Seed and Kale Salad. It's a great side dish or light lunch because it's full of fresh vegetables, chia seeds, and a tangy vinaigrette.

Ingredients: 2 cups fresh kale leaves, torn into bite-sized pieces. 2 tablespoons chia seeds. 1/4 cup cherry tomatoes, halved. 1/4 cup cucumber, diced. 1/4 cup red bell pepper, diced. 2 tablespoons red onion, finely chopped. 2 tablespoons feta cheese, crumbled. 2 tablespoons balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the torn kale leaves and chia seeds. Add the cherry tomatoes, cucumber, red bell pepper, and red onion to the bowl. Drizzle the balsamic vinaigrette dressing over the salad ingredients. Toss the salad gently to ensure even coating of the dressing. Sprinkle the crumbled feta cheese on top. Season with salt and pepper to taste. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes