Boca Taco Salad

From Jenny Grothe

Makes 1 serving

Ingredients:

• ½ packet Boca Ground Crumbles (or 3 oz lean ground turkey)
• 2 cups chopped romaine
• ¼ tbs nonfat Greek Yogurt
• 2 tbs green salsa
• ¼ cup chopped red pepper
• ¼ cup chopped green pepper
• ¼ cup chopped white onion
• 2 tbs black beans
• ¼ sliced medium avocado
• 1 tbs fat-free shredded cheddar cheese
• Fiesta Lime Mrs. Dash seasoning to taste

Directions:

1. Saute meat over medium heat in pan until cooked through. Turn to low and keep warm.
2. If desired, sauté peppers and onions over medium heat until tender.
3. Stir together Greek Yogurt with salsa.
4. Chop romaine and place in a bowl. Layer boca crumbles, remaining veggies, Greek Yogurt/Salsa mix, and Enjoy!

Nutrition:

• Calories 273
• Total Fat 7.49g
• Total Carbohydrate 31.79g
• Sugars 5.94g
• Protein 25.39g

Cinnamon Apple Protein Crepes

From Jenny Grothe

Cinnamon Apple Protein Crepes (from Shanna)

Makes 3-4 crepes depending on pan size / 1 serving

4 egg whites, 1/2 scoop low carb vanilla protein powder (I use optimum nutrition natural) , 3 tbsp low fat cottage cheese, 2 tbsp unsweetened almond milk, 2 tbsp dry whole oats,splash vanilla extract, 1 tsp cinnamon, stevia to taste
1 tbsp apple sauce

Put all except applesauce in blender and blend til smooth. Should be runny. Let sit a few minutes to reduce air bubbles

Heat a small skillet, preferably 8" , spray in nonstick cooking spray, using one hand pour in a few tablespoons of batter while swirling the pan with the other hand to coat bottom of pan evenly with batter. It will be thing. Cook 2 min or until cooked enough to flip. Flip with a spatula (I use my softer silicone one so it doesn't tear the crepe) and cook another 30 seconds.

You can do any of the following :
Fill with a little of the applesauce, sprinkle with cinnamon, roll up and sprinkle more cinnamon. And repeat with remaining crepes Or

Fold in half, fold in half again to have wedges and then put applesauce and cinnamon on top

Or roll all up and spread applesauce on top and cinnamon

Or stuff each one in your face as you make the next one and when all done top it off with licking the applesauce off the spoon.

I've done all options and they all taste grate. You can also sprinkle a little sweetener on top like stevia/truvia (my personal choice) or whatever tickles your fancy.

Cals 219
Fat 3 g
Carbs 14 g
Protein 36 g
Sugars 4 g

Since I just sent my last cookbook off to the publisher, I find myself needing a new project :) I'm taking suggestions for the title/topic to start researching and working on for my next one...I'm offering a free cookbook to whoever gives me the best title/topic! So, tell me, what cookbook would you love to see from me next?

Paleo Fruit and Nut Bars

from thecavewomanskitchen.com

I made these and LOVED them, even my boys loved them! I used dried pineapple, mangos, cherries and apricots for my fruits and I got a mixture of pecans, almonds, cashews and macadamia nuts. I think next time I might add a little flax seed to the food processor mixture. I baked mine in cupcake tins and they were amazing, however, I loved the crispy top, so Mike and I decided next time I'll do it on a cookie sheet so all of it gets crispy. I figured out the calories for the ingredients I used; for 12 servings, each one was 445 calories, a little higher than I usually try to go for a snack, but I will probably classify this as a dessert anyway- seriously, it was sooooooo yummy! -Kels

Ingredients

• 2 1/2 cups nuts, divided I used raw, unsalted mixed nuts
• 1 cup dried apples, diced or whatever you like
• 2 cups coconut flakes
• 1/4 cup coconut oil
• 1/2 cup honey
• 1/2 cup maple syrup
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1/2 tsp salt
• Pre-heat broiler to high. Using a food processor, finely chop 1 1/2 cups of the nut mixture and 1 1/2 cups of coconut. In medium mixing bowl combine whole nuts, finely chopped nuts and coconut dried fruit and coconut flakes. In a saucepan on medium-low heat combine coconut oil, honey, maple syrup, vanilla, cinnamon and salt. Cook until the mixture bubbles and is slightly thickened. Pour over nut mixture, and mix well. Pour mixture into parchment lined baking sheet or muffin tins. Cover with parchment and press firmly to compact fruit and nuts. Top with a sprinkle of cinnamon or a couple of dark chocolate chips. Place in oven for 5-10 minutes. Let stand 1 day. Cut into bars and enjoy!

Taco Stack

From http://thecavewomanskitchen.com/taco-stack/

Ingredients

• 1 lb ground turkey or hamburger (whatever you like)
• 2-3 sweet potatoes, diced
• 2 cups fresh spinach, chopped
• 2-3 TBS taco seasonings
• 1/2 cup tomato paste or 1 cup diced tomatoes
• 1 cup frozen corn
• pico de gallo
• avocado or guacamole
• fresh cilantro, chopped
• 2 TBS butter/olive oil
• salt
• 1/2 cup onion, diced Pre-heat oven to 425. Brown ground turkey/beef and onion in a skillet until cooked through. Add tomato paste or tomatoes and taco seasonings, stir well to combine. Remove from heat and set aside. Natalie made hers a taco foil packet, (I did the first time, fun for kids, but not worth the work for me), I opted for a much easier approach, layering it like lasagna. Coat 11×7 pan with grapeseed oil, layer in diced sweet potatoes, top with 1 tsp of butter or olive oil and a pinch of salt. Layer the chopped spinach, taco meat and corn. Cover with foil, and bake for 30-40 minutes or until the sweet potatoes are tender.

• Remove from oven, let stand 10 minutes. Serve and top with pico de gallo, avocado, and cilantro.

Baked Sweet Potato Rice with Cashew Nuts

Baked Sweet Potato Rice with Cashew Nuts
Many 'carnivores' regard vegetarian food as bland and boring. It needn't be! This dish has a delightful combination of flavours and textures, a decent serve of protein, and is easy on the hip-pocket!
Cut some Spanish (red) onions into chunks, dice some sweet potato and pop both into an ovenproof dish. Toss in some fresh or dried parsley, a little melted coconut oil, and a splash of balsamic vinegar and mix. Bake uncovered in a medium oven till the sweet potato is tender.
Cook some brown rice, and while the rice is cooking toast some sesame seeds and raw unsalted cashews under the grill or in a non-stick pan, just until they're golden. (Keep a close eye on them - these little babies go from raw to charcoal in a flash!).
Then all you need to do is drain the rice, throw everything in together, add a dash more Balsamic if you wish, then stir. It's great as a meal or side-dish, and is a nutritious and portable 'sandwich alternative' for packed lunches.
From Clarissa @ Getting Lean and Curvy