Ingredients 4 cups spinach or mixed greens 2 grilled chicken breasts 4 pieces Cooked uncured turkey or chicken bacon Cheese wraps 4 TBSP Yogurt based ranch dressing (recipe below) Ranch dressing ingredients ¼ cup Greek Yogurt 2 TBSP organic ranch dressing Liquid stevia to taste Instructions Divide all ingredients into 4 wraps. Wrap up and enjoy…
Category: Lunch
2020 Week 8 Korean Beef Bowls
Ingredients FOR THE BEEF: 1 lb sirloin or flank steak, cut in strips against the grain Korean BBQ Marinade VEGGIES FOR BOWLS: 1 bag frozen cauliflower rice 1 red pepper, sliced 1 yellow pepper, sliced 1 cucumber, sliced 2 green onions, chopped Instructions 1. Marinate beef with Korean BBQ sauce for 30 minutes or overnight. …
2020 Week 7 Glazed Chicken bowls
Ingredients 4-5 chicken thighs Ginger soy glaze Brown rice noodles 3/4 pound Frozen broccoli florets Sesame seeds, optional Instructions Marinate chicken thighs in the ginger soy glaze. Grill chicken thighs until done. Cook brown rice noodles according to the package directions. Steam broccoli florets. Divide all ingredients into 4-5 grab and go containers for…
2020 Week 6 Chicken Roll ups
Ingredients 1 cup cooked chicken breast diced, sliced or shredded 1 avocado pitted and diced 1/4 cup shredded cheese or choice 1/4 cup diced tomato 2 tablespoons cilantro minced 2 tablespoons Greek yogurt sea salt and pepper to taste 2 – 10 ” sprouted or gluten free tortillas Instructions In a large bowl, add the…
2020 Week 5 Chicken Lettuce Wraps
INGREDIENTS FOR THE SAUCE: 6 tablespoons liquid aminos 2 cloves garlic minced 2 tablespoons honey 2 tablespoons water 1 tablespoon finely chopped ginger 1 tablespoon rice vinegar 1 tablespoon chili paste the juice of 2 limes 1 teaspoon arrowroot FOR THE CHICKEN: 1 tablespoon olive oil or sesame oil 1 lb. ground lean chicken 1/4…
2020 Week 4 Grilled Chicken Veggie Bowls
Ingredients 16 oz. cooked quinoa/brown rice (I use Seeds of Change brand) 4 cups roasted asparagus chopped 4 cups roasted broccoli florets 4 cups cauliflower florets 4 8 oz. grilled chicken breast (I use a taco/lime seasoning) Instructions Cook brown rice/quinoa according to the package directions. Roast veggies with olive oil salt and pepper until…
2020 Week 3 Chicken, bacon and ranch wraps
Watch how to make this by clicking here. Ingredients 4 cups spinach or mixed greens 2 grilled chicken breasts 4 pieces Cooked uncured turkey or chicken bacon Sprouted wraps 1 cup shredded cheddar cheese 4 TBSP Yogurt based ranch dressing (recipe below) Ranch dressing ingredients ¼ cup Greek Yogurt 2 TBSP organic ranch dressing Liquid stevia to…
2019 Week 52 Power Mason Jar Salad
Posted by Onfire Healing on Sunday, February 5, 2017
2019 Week 51 Mason Jar Salad
Posted by Onfire Healing on Sunday, February 5, 2017
2019 Week 50 Chicken meal prep bowls
Ingredients Chicken marinade 8 boneless skinless chicken thighs or breast 1/4 cup liquid aminos 2 tbsp honey 1 tbsp sesame oil 4 cloves garlic 1 tsp ground ginger Asian slaw 1 bag broccoli coleslaw mix 2 tbsp liquid aminos 2 tbsp rice vinegar 1 tbsp honey 1 tbsp sesame oil 1 tsp powdered ginger Rice…
2019 Week 49 Gluten Free Sandwiches
Ingredients 10 slices of gluten free bread – I use Anna’s Left over turkey slices 5 slices of cheddar cheese – I use Apple Gate Farms 1 package of cream cheese/greek yogurt mixture thinly sliced green onions Directions Toast the bread. Spread 1 TBSP cream cheese mixture onto bread. Top with 1 TBSP green onion….
2019 Week 48 BLT Spring Rolls
Ingredients BLT Spring Roll Ingredients: fresh spinach 1 medium tomato (seeded and sliced 1/4″ thick) 6 pieces uncured bacon/chicken bacon or turkey bacon, cooked rice paper Sesame-Soy Dipping Sauce 1/4 cup Liquid Aminos 1/4 cup cold water 1 Tablespoon Greek Yogurt (this makes the dip creamy) 1 teaspoon fresh Lime Juice 1 teaspoon Sesame Oil…