• Sweet Potato and Kale Salad

    Roasted Sweet Potato and Kale Salad with Maple Dijon Vinaigrette

    Ingredients:

    2 medium sweet potatoes, peeled and cubed

    1 tablespoon olive oil

    Salt and black pepper, to taste

    6 cups kale, chopped and stems removed

    1 tablespoon apple cider vinegar

    1/2 cup cooked quinoa (optional, for extra protein)

    1/3 cup dried cranberries

    1/4 cup toasted pumpkin seeds (pepitas)

    1/4 cup crumbled feta cheese

    For the Maple Dijon Vinaigrette:

    2 tablespoons olive oil

    1 tablespoon apple cider vinegar

    1 tablespoon maple syrup

    1 teaspoon Dijon mustard

    Salt and black pepper, to taste

    Directions:

    Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

    Toss cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender.

    While the sweet potatoes roast, place chopped kale in a large bowl. Drizzle with 1 tablespoon apple cider vinegar and massage the kale with your hands for 2–3 minutes until softened.

    In a small bowl, whisk together all vinaigrette ingredients until smooth and emulsified.

    Add the roasted sweet potatoes, cooked quinoa (if using), cranberries, pumpkin seeds, and feta to the kale. Drizzle with the vinaigrette and toss to coat.

    Serve immediately or chill for 30 minutes to allow flavors to meld.

    Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

    Kcal: 310 kcal | Servings: 4 servings

    #glutenfree #vegetarian #healthysalad #roastedveggies #superfoodsalad #kalesalad #sweetpotatolove #fallflavors #eatclean #saladrecipe #mealprepideas #healthyrecipes #realfood #plantbased #autumnsalad #vegetarianrecipes #quicklunch #wholefoods #comfortfood #cleaneating

    Just made this Roasted Sweet Potato and Kale Salad and it’s my new favorite fall lunch! So hearty, flavorful, and nourishing!
    Sweet Potato and Kale Salad Roasted Sweet Potato and Kale Salad with Maple Dijon Vinaigrette Ingredients: 2 medium sweet potatoes, peeled and cubed 1 tablespoon olive oil Salt and black pepper, to taste 6 cups kale, chopped and stems removed 1 tablespoon apple cider vinegar 1/2 cup cooked quinoa (optional, for extra protein) 1/3 cup dried cranberries 1/4 cup toasted pumpkin seeds (pepitas) 1/4 cup crumbled feta cheese For the Maple Dijon Vinaigrette: 2 tablespoons olive oil 1 tablespoon apple cider vinegar 1 tablespoon maple syrup 1 teaspoon Dijon mustard Salt and black pepper, to taste Directions: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender. While the sweet potatoes roast, place chopped kale in a large bowl. Drizzle with 1 tablespoon apple cider vinegar and massage the kale with your hands for 2–3 minutes until softened. In a small bowl, whisk together all vinaigrette ingredients until smooth and emulsified. Add the roasted sweet potatoes, cooked quinoa (if using), cranberries, pumpkin seeds, and feta to the kale. Drizzle with the vinaigrette and toss to coat. Serve immediately or chill for 30 minutes to allow flavors to meld. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 310 kcal | Servings: 4 servings #glutenfree #vegetarian #healthysalad #roastedveggies #superfoodsalad #kalesalad #sweetpotatolove #fallflavors #eatclean #saladrecipe #mealprepideas #healthyrecipes #realfood #plantbased #autumnsalad #vegetarianrecipes #quicklunch #wholefoods #comfortfood #cleaneating Just made this Roasted Sweet Potato and Kale Salad and it’s my new favorite fall lunch! So hearty, flavorful, and nourishing!
    Like
    Love
    Wow
    · 0 Comments ·0 Shares ·51K Views
  • Peanut Butter and Banana Smoothie

    Creamy Peanut Banana Protein Shake

    Ingredients:

    1 large ripe banana (frozen for extra creaminess)

    2 tablespoons natural peanut butter

    3/4 cup unsweetened almond milk (or milk of choice)

    1/2 cup Greek yogurt (plain or vanilla)

    1 tablespoon honey or maple syrup (optional)

    1/4 teaspoon cinnamon

    1/2 teaspoon vanilla extract

    4–5 ice cubes

    Directions:

    Add the banana, peanut butter, almond milk, Greek yogurt, sweetener (if using), cinnamon, vanilla, and ice to a blender.

    Blend until smooth and creamy, about 30–45 seconds.

    Pour into a tall glass and serve immediately.

    Optional: Top with banana slices, a drizzle of peanut butter, or crushed peanuts.

    Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 5 minutes

    Kcal: 320 kcal | Servings: 1 serving

    #peanutbuttersmoothie #bananasmoothie #proteindrink #breakfastsmoothie #postworkoutfuel #smoothielovers #blenderrecipes #fitfuel #easybreakfastideas #healthyrecipes #nutbutterlove #smoothieperfection #energyboost #creamyanddelicious #realfood #glutenfree #naturallysweetened #cleanfuel #highprotein #quickmeals

    Power up with this Peanut Butter and Banana Smoothie – creamy, satisfying, and packed with protein! Perfect for breakfast or a post-workout boost
    Peanut Butter and Banana Smoothie Creamy Peanut Banana Protein Shake Ingredients: 1 large ripe banana (frozen for extra creaminess) 2 tablespoons natural peanut butter 3/4 cup unsweetened almond milk (or milk of choice) 1/2 cup Greek yogurt (plain or vanilla) 1 tablespoon honey or maple syrup (optional) 1/4 teaspoon cinnamon 1/2 teaspoon vanilla extract 4–5 ice cubes Directions: Add the banana, peanut butter, almond milk, Greek yogurt, sweetener (if using), cinnamon, vanilla, and ice to a blender. Blend until smooth and creamy, about 30–45 seconds. Pour into a tall glass and serve immediately. Optional: Top with banana slices, a drizzle of peanut butter, or crushed peanuts. Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 5 minutes Kcal: 320 kcal | Servings: 1 serving #peanutbuttersmoothie #bananasmoothie #proteindrink #breakfastsmoothie #postworkoutfuel #smoothielovers #blenderrecipes #fitfuel #easybreakfastideas #healthyrecipes #nutbutterlove #smoothieperfection #energyboost #creamyanddelicious #realfood #glutenfree #naturallysweetened #cleanfuel #highprotein #quickmeals Power up with this Peanut Butter and Banana Smoothie – creamy, satisfying, and packed with protein! Perfect for breakfast or a post-workout boost
    Like
    Love
    Wow
    · 0 Comments ·0 Shares ·52K Views
  • Chicken and Cauliflower Rice Bowl

    Garlic Herb Chicken with Cauliflower Rice and Veggie Medley

    Ingredients:

    2 chicken breasts, boneless and skinless

    2 tbsp olive oil (divided)

    1/2 tsp garlic powder

    1/2 tsp smoked paprika

    Salt and pepper, to taste

    1 small head cauliflower, grated or pulsed into rice-sized pieces

    1/2 cup diced red bell pepper

    1/2 cup diced zucchini

    1/4 red onion, finely chopped

    1 garlic clove, minced

    1 tbsp lemon juice

    2 tbsp fresh parsley or cilantro, chopped

    Optional toppings: avocado slices, sesame seeds, hot sauce, or tahini drizzle

    Directions:

    Season chicken breasts with garlic powder, smoked paprika, salt, and pepper.

    Heat 1 tbsp olive oil in a skillet over medium heat. Cook chicken for 5–6 minutes per side, or until cooked through. Remove and let rest before slicing.

    In the same skillet, add remaining olive oil. Sauté red onion and garlic for 1–2 minutes.

    Add bell pepper and zucchini and cook for another 3–4 minutes.

    Stir in cauliflower rice and cook for 4–5 minutes until tender but not mushy.

    Season with lemon juice, salt, and pepper.

    Assemble bowls with cauliflower rice base, sliced chicken, and optional toppings. Garnish with fresh herbs.

    Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
    Kcal: 360 kcal (per serving) | Servings: 2 servings

    #cauliflowerrice #lowcarbmeals #chickenbowls #healthylunchideas #grainfree #easymealprep #lowcarbrecipes #whole30 #paleomeal #cleanrecipes #chickendinner #healthycomfortfood #veggiebowl #simpleingredients #quicklunch #glutenfreerecipes #lightandfresh #flavorpacked #realfoodbowl #grainfreecooking

    Light, filling, and full of flavor This Chicken and Cauliflower Rice Bowl is perfect for clean eating with big taste!
    Chicken and Cauliflower Rice Bowl Garlic Herb Chicken with Cauliflower Rice and Veggie Medley Ingredients: 2 chicken breasts, boneless and skinless 2 tbsp olive oil (divided) 1/2 tsp garlic powder 1/2 tsp smoked paprika Salt and pepper, to taste 1 small head cauliflower, grated or pulsed into rice-sized pieces 1/2 cup diced red bell pepper 1/2 cup diced zucchini 1/4 red onion, finely chopped 1 garlic clove, minced 1 tbsp lemon juice 2 tbsp fresh parsley or cilantro, chopped Optional toppings: avocado slices, sesame seeds, hot sauce, or tahini drizzle Directions: Season chicken breasts with garlic powder, smoked paprika, salt, and pepper. Heat 1 tbsp olive oil in a skillet over medium heat. Cook chicken for 5–6 minutes per side, or until cooked through. Remove and let rest before slicing. In the same skillet, add remaining olive oil. Sauté red onion and garlic for 1–2 minutes. Add bell pepper and zucchini and cook for another 3–4 minutes. Stir in cauliflower rice and cook for 4–5 minutes until tender but not mushy. Season with lemon juice, salt, and pepper. Assemble bowls with cauliflower rice base, sliced chicken, and optional toppings. Garnish with fresh herbs. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 360 kcal (per serving) | Servings: 2 servings #cauliflowerrice #lowcarbmeals #chickenbowls #healthylunchideas #grainfree #easymealprep #lowcarbrecipes #whole30 #paleomeal #cleanrecipes #chickendinner #healthycomfortfood #veggiebowl #simpleingredients #quicklunch #glutenfreerecipes #lightandfresh #flavorpacked #realfoodbowl #grainfreecooking Light, filling, and full of flavor This Chicken and Cauliflower Rice Bowl is perfect for clean eating with big taste!
    Like
    Love
    Wow
    · 0 Comments ·0 Shares ·50K Views
  • Chicken and Collard Green Soup

    Hearty Chicken & Collard Green Soup with Garlic and Herbs

    Ingredients:

    2 tbsp olive oil

    1 small onion, diced

    2 garlic cloves, minced

    2 carrots, sliced

    2 celery stalks, chopped

    6 cups chicken broth

    2 cooked chicken breasts, shredded (or use rotisserie)

    3 cups chopped collard greens, stems removed

    1 tsp dried thyme

    1/2 tsp smoked paprika

    Salt and black pepper, to taste

    Juice of 1/2 lemon (optional, for brightness)

    Directions:

    In a large soup pot, heat olive oil over medium heat. Add onion, carrot, and celery; sauté for 5–6 minutes until softened.

    Add garlic, thyme, and paprika. Cook for 1 minute more.

    Pour in chicken broth and bring to a simmer.

    Add shredded chicken and chopped collard greens. Simmer uncovered for 15–20 minutes until greens are tender.

    Season with salt, pepper, and lemon juice to taste.

    Serve hot with crusty bread or cornbread, if desired.

    Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
    Kcal: 310 kcal (per serving) | Servings: 4 servings

    #chickensoup #collardgreens #souprecipe #comfortfood #southerncooking #greensoup #homemadesoup #chickenbroth #nutritiousmeals #easyrecipes #heartybowl #healthycomfortfood #simpleingredients #garlicherbs #seasonalsoup #cozykitchen #lowcarbdinner #soupforfall #southernsoulfood #realfoodrecipe

    A warm bowl of goodness This Chicken & Collard Green Soup is rustic, flavorful, and perfect for soul-soothing comfort.
    Chicken and Collard Green Soup Hearty Chicken & Collard Green Soup with Garlic and Herbs Ingredients: 2 tbsp olive oil 1 small onion, diced 2 garlic cloves, minced 2 carrots, sliced 2 celery stalks, chopped 6 cups chicken broth 2 cooked chicken breasts, shredded (or use rotisserie) 3 cups chopped collard greens, stems removed 1 tsp dried thyme 1/2 tsp smoked paprika Salt and black pepper, to taste Juice of 1/2 lemon (optional, for brightness) Directions: In a large soup pot, heat olive oil over medium heat. Add onion, carrot, and celery; sauté for 5–6 minutes until softened. Add garlic, thyme, and paprika. Cook for 1 minute more. Pour in chicken broth and bring to a simmer. Add shredded chicken and chopped collard greens. Simmer uncovered for 15–20 minutes until greens are tender. Season with salt, pepper, and lemon juice to taste. Serve hot with crusty bread or cornbread, if desired. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 310 kcal (per serving) | Servings: 4 servings #chickensoup #collardgreens #souprecipe #comfortfood #southerncooking #greensoup #homemadesoup #chickenbroth #nutritiousmeals #easyrecipes #heartybowl #healthycomfortfood #simpleingredients #garlicherbs #seasonalsoup #cozykitchen #lowcarbdinner #soupforfall #southernsoulfood #realfoodrecipe A warm bowl of goodness This Chicken & Collard Green Soup is rustic, flavorful, and perfect for soul-soothing comfort.
    Like
    Love
    Wow
    · 0 Comments ·0 Shares ·49K Views
  • Chicken, Cucumber, Tomato & Avocado Salad

    Refreshing Chicken Salad with Cucumber, Tomato & Creamy Avocado

    Ingredients:

    2 cooked chicken breasts, shredded or cubed

    1 large cucumber, diced

    1 cup cherry tomatoes, halved

    1 ripe avocado, diced

    2 tablespoons red onion, finely chopped

    2 tablespoons fresh parsley or cilantro, chopped

    Juice of 1 lemon

    1 tablespoon olive oil

    Salt and freshly ground black pepper, to taste

    Optional: crumbled feta, mixed greens, or arugula

    Directions:

    In a large bowl, combine the chicken, cucumber, tomatoes, avocado, red onion, and herbs.

    Drizzle with olive oil and lemon juice.

    Season with salt and pepper to taste.

    Toss gently to combine, being careful not to mash the avocado.

    Serve chilled or at room temperature, over a bed of greens if desired.

    Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes
    Kcal: 320 kcal | Servings: 2–3 servings

    #chickensalad #avocadosalad #lowcarbsalad #summermeals #healthymeals #quickandfresh #cucumbertomatosalad #highproteinlunch #chilledchickensalad #saladideas #easymealprep #glutenfreeeats #paleolunch #wholesomebowls #cleaneatingrecipes #dairyfreeoption #lunchbowlinspo #simplefreshsalad #mealprepideas #realfood

    Fresh, vibrant, and protein-packed — this Chicken, Cucumber, Tomato & Avocado Salad is perfect for lunch or light dinner!
    Chicken, Cucumber, Tomato & Avocado Salad Refreshing Chicken Salad with Cucumber, Tomato & Creamy Avocado Ingredients: 2 cooked chicken breasts, shredded or cubed 1 large cucumber, diced 1 cup cherry tomatoes, halved 1 ripe avocado, diced 2 tablespoons red onion, finely chopped 2 tablespoons fresh parsley or cilantro, chopped Juice of 1 lemon 1 tablespoon olive oil Salt and freshly ground black pepper, to taste Optional: crumbled feta, mixed greens, or arugula Directions: In a large bowl, combine the chicken, cucumber, tomatoes, avocado, red onion, and herbs. Drizzle with olive oil and lemon juice. Season with salt and pepper to taste. Toss gently to combine, being careful not to mash the avocado. Serve chilled or at room temperature, over a bed of greens if desired. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 320 kcal | Servings: 2–3 servings #chickensalad #avocadosalad #lowcarbsalad #summermeals #healthymeals #quickandfresh #cucumbertomatosalad #highproteinlunch #chilledchickensalad #saladideas #easymealprep #glutenfreeeats #paleolunch #wholesomebowls #cleaneatingrecipes #dairyfreeoption #lunchbowlinspo #simplefreshsalad #mealprepideas #realfood Fresh, vibrant, and protein-packed — this Chicken, Cucumber, Tomato & Avocado Salad is perfect for lunch or light dinner!
    Like
    Love
    Wow
    · 0 Comments ·0 Shares ·48K Views
More Results