Pork Cauliflower Soup

Prep Time: 5 minutes

Cook Time: 25-30 minutes

Ingredients:

1 lbs ground pork

1/2 tsp ground ginger

1/2 tsp garlic powder

1 lbs cauliflower rice (fresh or frozen)

4 c broth of choice (chicken, beef, vegetable, bone)

Green onions (for topping)

Coconut aminos or tamari soy sauce (for flavor)

Method:

1. Heat a medium sauce pan on medium heat and add the ground pork and break it up. Add the ginger and garlic powder after the meat is broken up. Heat until cooked through and break it up as needed.

2.  After the pork is cooked through (about 10-15 minutes), add the spinach, cauliflower rice, and broth to the sauce pan. Stir ingredients and allow to cook on medium heat for 10-15 minutes until the vegetables are cooked through.

3.Serve your soup in bowls, add green onions and soy sauce to taste.

Beef and Lamb Teriyaki Bowls

Prep Time: 10 minutes

Cook Time: 40-45 minutes

Ingredients:

1 lbs ground beef

1 lbs ground lamb

2/3 lbs potatoes, chopped

1/2 lbs fresh asparagus, chopped

1 c teriyaki sauce (Primal Kitchen is our favorite)

green onions, chopped (for topping)

Method:

1. Heat a large skillet on medium heat and add the ground beef and lamb and break it up. Heat until cooked through and break it up as needed.

2.  After the beef and lamb is cooked through, add the potatoes, asparagus, and teriyaki sauce. Mix all ingredients until they are combined.

3. Cover with a lid and continue cooking for about 20-25 minutes until potatoes and asparagus are cooked to your liking.

4. Enjoy in a bowl topped with green onions.

Garlic Dill Broccoli Slaw

Coach Melissa’s Tip: I like to make this several hours in advance and chill it in the fridge to allow all the ingredients to marinate and bring out all the yummy flavors.

*We receive a small commission when you order direction from our Primal Kitchen affiliate link.

Prep Time: 10 minutes

Ingredients:

3/4 c mayo (I love Primal Kitchen*!)

1/2 tsp dill weed

1/4 tsp garlic powder

1/8 tsp salt

10 oz broccoli slaw

Method:

1. Mix mayo, dill weed, garlic powder, and salt in a small mixing bowl until incorporated.

2.  Add broccoli slaw to a medium or large mixing bowl.

3. Add mayo mixture to the broccoli slaw and coat the broccoli slaw with the mixture. I found using tongs works really while mixing.

4. Enjoy as a snack or as a side dish.

Orange Chicken

Coach Melissa’s Tip: The first time I made this sauce it thickened really nicely without adding the arrowroot and water mixture (a.k.a. slurry). I made this the other day and I had to add a slurry to it to thicken it. So, I always have arrowroot ready to be mixed with water when I make sauces like this just in case.

Prep Time: 10 minutes

Cook Time: 30-35 minutes

Ingredients:

2 tbls Cooking fat of choice

1-1 1/2 lbs uncooked chicken, cubed

1 c orange juice

2 tbls tamari soy sauce or coconut aminos

1/2 tsp garlic powder

1/2 tsp ginger powder

2 tbls maple syrup

2 tbls arrowroot mixed with water (if needed, see Coach’s Note above)

Medium red bell pepper, chopped

Green onions sliced for topping

Cauliflower rice, white rice, or brown rice for serving

Method:

1. Heat 2 tbls cooking fat in a medium size skillet. Add cubed chicken to the skillet and cook for about 10 minutes.

2.  While the chicken is cooking, mix orange juice, tamari (or coconut aminos), ginger powder, garlic powder, and maple syrup in a medium saucepan using a whisk. Heat on medium and whisk occasionally until the orange sauce thickens. If the sauce doesn’t thicken, mix 2 tbls of arrowroot with water and add to the sauce. Whisk until the sauce thickens.

3. When the chicken is just about done cooking add the chopped red bell pepper. Mix the chicken and bell pepper and cook until the bell peppers are slightly crunchy and the chicken is cooked through.

4. When the sauce is thickened, add the cooked chicken and red bell pepper to the saucepan with the orange sauce. Coat the chicken and red bell peppers in the sauce. Remove from heat.

Lettuce Wrap Hot Dogs

Coach Melissa’s Tip: Lettuce wrap hot dogs can be a little messy so it’s super important to dry the lettuce leaves completely with a clean, dry towel after you wash them before you place the hot dogs on them.

Prep Time: 5 minutes

Cook Time: 10-15 minutes

Ingredients:

4 uncured beef or bison hot dogs

8 romaine lettuce leaves

Pickle spears

Onions, chopped for topping

Mayo

Mustard

Ketchup

Any other toppings you prefer

Method:

1. Heat the hot dogs on the stovetop in a skillet until heated through.

2.  While the hot dogs are heating up, wash and dry 8 romaine lettuce leaves and place on a plate layering two for each hot dog.

3. When the hot dogs are heated through place the hot dogs on the lettuce leaves.

4. Add whatever toppings you enjoy on your hot dog.

Chicken Ranch Bowls (Dairy-Free)

Prep Time: 10 minutes

Cook Time: 30-35 minutes

Ingredients:

1 1/2 lbs uncooked chicken, cut into cubes

1 tbls cooking fat

1 tsp dill weed

1/4 tsp garlic powder

1/4/tsp onion powder

1/8 tsp salt

1 1/2 c sweet potatoes, cut into cubes

1 3/4 c broccoli, chopped

Method:

1. Heat cooking fat in a large skillet on medium heat. Cook cubed chicken on medium heat until it’s about 3/4 of the way done.

2.  While the chicken is cooking, mix the dill weed, garlic, onion powder, and salt in a small bowl. Add the seasoning mixture to the chicken cooking in the skillet and stir the chicken.

3. When the chicken is 3/4 of the way done add the sweet potatoes and broccoli and stir all the ingredients. Cover and continue cooking on medium heat for about 15 minutes, stirring occasionally.

4. When the chicken is cooked through and the sweet potatoes and broccoli are cooked to your liking serve in bowls and enjoy.

No-Soy Asian Beef Bowls

Coach Melissa’s Tip: One thing I love about this recipe is that you can get the raw meat marinading and pop it in the freezer for another day. Just be sure to thaw it in the fridge for about 24 hours before cooking.

Prep Time: 15-20 minutes

Marinade time: 4+ hours

Cook Time: 20-25 minutes

Ingredients:

1/3 c coconut aminos

1/2 tsp dill weed

1/4 tsp garlic powder

1/8 tsp salt

1-1 1/2 lbs chuck roast (grass-fed preferred if available)

1-2 tbls cooking fat of choice

1 lbs fresh asparagus cut into 1 inch pieces

2 c sliced mushroms

1 can sliced water chestnuts (drained)

Method:

1. Whisk together the coconut aminos, dill weed, garlic powder, and salt in a medium mixing bowl.

2.  Cut the chuck roast into 1 inch cubes and place in the medium size mixing bowl with the marinade. Mix the meat and marinade until all the ingredients are combined. Marinade for at least 4 hours in the fridge. Over night will make the meat extra tender.

3. Once you’re ready to cook, heat the cooking fat in a large saucepan or cast iron skillet (this is our choice of cookware) until it melts, about 1- 2 minutes.

4. Add the asparagus, mushrooms, and slices water chestnuts. Cook until tender, usually about 15-20 minutes.

5. Add the meat and combine all the ingredients. Cook for about 2-4 minutes or until the meat is cooked to your liking. We like our beef medium rare so 2-4 minutes is great.

6. Serve in bowls and enjoy!

Dairy-Free Ranch Dressing

Prep Time: 10 minutes

Ingredients:

1 c mayonnaise

1/2 c plant-based unsweetened yogurt

2 tsp dill weed

1/4 tsp salt

1/2 tsp garlic powder

1 tbls nutritional yeast

2 tbls avocado oil

2 tbls water

Method:

1.  Mix all ingredients in a bowl until incorporated.

2.  Chill in the fridge for a few hours to allow the flavors to marinate.

3. Enjoy on your favorite salad, dip veggies in it, or drizzle on burger patties.

Sweet Potato Lasagna

Go here to watch the cooking video for this recipe!

Prep Time: 30-40 minutes

Cook Time: 25-30 minutes

Ingredients:

3-4 medium sweet potatoes, sliced in the form of chips + water for boiling

1 can tomato sauce

1 tbls Italian seasoning

1 tbls olive oil

1 lbs ground meat (beef, bison, chicken or turkey)

8 mushrooms sliced

2-4 c fresh spinach

2 c shredded cheese

Method:

1.  Preheat your oven to 425 degrees. Boil the sliced sweet potatoes in a medium sauce pan in water for about 25-30 minutes until soft. Drain the sweet potatoes in a colander and set aside.

2.  While the sweet potatoes are boiling, cook the ground meat in a medium sized skillet using a spatula to break it up into small pieces (like taco meat) until thoroughly cooked. This will take about 10-15 minutes.

3. Mix the tomato sauce, Italian seasoning and olive oil in a small bowl until combined and set aside.

Now it’s time to assemble the lasagna.

4. Layer the bottom of an oven safe casserole dish or rectangular glass baking dish with a single layer of sweet potatoes. The sweet potatoes can overlap to cover the entire bottom of the baking dish.

5. Put a layer of tomato sauce on top of the layer of sweet potatoes. Add a layer of meat, mushrooms, spinach and cheese.

6. Repeat step 4 until either the baking dish is full or you’re out of ingredients.

7. Bake in the oven at 425 degrees for 25 minutes.

8. Check on the lasagna after 25 minutes to see if the cheese is melted to your liking. If not, cook for another five minutes or until it’s done to your liking.

9. Remove from the oven and allow it to cool a bit for about 5-10 minutes.

10. Enjoy freshly baked or save it for a later date in the fridge or freezer.

Chicken Pot Pie

Go here to watch the cooking video for this recipe!

Prep Time: 15 minutes

Cook Time: 15 minutes on the stove top, 30-35 minutes in the oven

Ingredients:

5 slices of uncooked bacon chopped

1/2 c medium onion chopped

1 tbls arrowroot powder

1 1/2 cup broth of choice

2/3 cup half-n-half

1 lbs cooked chicken cubed

1 c peas

1 c carrots

1 tsp salt

1 tsp black pepper

Method:

1.  Preheat your oven to 425 degrees. Heat a medium size cast iron pan or skillet on medium heat. Add the bacon and cooked until almost cooked through. It’s ok if it’s not cooked through as it will cook thoroughly in the oven later.

2.  Once the bacon is cooked, add the onions and cook until translucent, about 3 minutes. There should be some fat from the bacon on the bottom of the pan. DO NOT discard the fat. It’s needed in the next step.

3. Sprinkle the arrowroot powder over the bacon and onions in the cast iron pan or skillet. Stir the bacon, onions and arrowroot powder so it combined. It will form a gel after a few minutes. This will thicken the sauce.

4. Add the broth to the bacon, onion and arrowroot mixture. Then add the half-n-half to the broth mixture. Stir well so all the ingredients are combined.

5. Allow the mixture to start to boil and then simmer on medium heat until it begins to thicken for about 8-10 minutes. You can use a whisk to stir the mixture to speed up the thickening process. It’s ok if it’s not completely thick as it will thicken up in the oven.

6. After the sauce is thick, add the cooked chicken to the sauce. Stir the chicken into the sauce.

7. Add the peas, carrots, salt and pepper to the sauce and chicken mixture and stir to combine all the ingredients.

8. If you’re using a cast iron skillet for the steps 1-7 simply place the cast iron skillet in your preheated oven. If you’re not using an oven safe pan transfer the mixture to an oven safe casserole dish or rectangular glass container that’s oven safe.

9. Allow to cook for about 30-35 minutes.

10. Serve in bowls and enjoy!

Instant Pot Buffalo Chicken Soup

Prep Time: 10 minutes

Cook Time: 30 minutes (estimated)

Go here to watch the cooking video for this recipe!

Ingredients:

3 c broth of choice

1 c buffalo sauce (you can get Primal Kitchen Buffalo Sauce here)

1 - 1 1/2 lbs cubed chicken

1/2 cup chopped celery

1/2 cup chopped carrots

1 lbs frozen or fresh chopped cauliflower

Method:

1.  Combine the all the ingredients in basin of the Instant Pot.

2.  Mix the ingredients until combined.

3. Secure the lid on the Instant Pot and make sure the knob on top of the lid is set to SEAL. This is very important! If you don’t do this the Instant Pot will lid will fly off during the cooking cycle. It might be exciting to see this but it could cause some damage in your kitchen and injure you.

4. Press the Soup button, keep it on high pressure, and use the - button to set the time to 10 minutes. The pressure will start to build up in the Instant Pot and then the timer will begin to count down.

5. After the cooking cycle is complete, allow the pressure to release naturally for about 5-10 minutes.

6. Using a hot pad, gently move the knob on the lid from the seal setting to the venting setting to release any pressure that’s still in the pot. Press the Keep Warm/Cancel button on the Instant Pot.

7. Remove the lid with a hot pad and place aside.

8. Serve your soup in bowls and enjoy!

Instant Pot Sweet and Sour Meatballs

Prep Time: 20 minutes

Cook Time: 30 minutes

Go here to watch the cooking video for this recipe!

Ingredients:

1 c tomato sauce

1/4 c coconut sugar, honey, or maple syrup

1/4 c apple cider vinegar

2 tbls hot sauce (Valentina and Pepper Plant work great but you can choose any hot sauce)

3/4 c pineapple juice from canned pineapple

1 chopped green bell pepper

1 chopped medium white onion

1 lbs ground beef, bison, turkey or chicken

1 egg

1 tsp salt

1 tsp black pepper

1 tbls arrowroot powder

1-2 tbls water

Cauliflower, white or brown rice (for serving)

Method:

1.  Combine the tomato sauce, coconut sugar, apple cider vinegar, pineapple juice, bell peppers, and onions in basin of the Instant Pot.

2.  Mix the egg, ground meat, salt and black pepper in a medium mixing bowl until combined. Form the meat mixture into about 12-14 one inch meatballs. Gently place the meatballs one at a time into the basin of the Instant Pot in the sauce.

3. Secure the lid on the Instant Pot and make sure the knob on top of the lid is set to SEAL. This is very important! If you don’t do this the Instant Pot will lid will fly off during the cooking cycle. It might be exciting to see this but it could cause some damage in your kitchen and injure you.

4. Press the Manual button, keep it on high pressure, and use the - button to set the time to 6 minutes. The pressure will start to build up in the Instant Pot and then the timer will begin to count down.

5. After the cooking cycle is complete, allow the pressure to release naturally for about 5-10 minutes.

6. Using a hot pad, gently move the knob on the lid from the seal setting to the venting setting to release any pressure that’s still in the pot.

7. Remove the lid with a hot pad and place aside. Remove the meatballs and place them on a plate or in a bowl.

8. Mix the arrowroot powder with about 2 tbls water with a whisk to make a slurry.

9. Press the Keep Warm/Cancel button on the Instant Pot. Next, press the Saute button and add the slurry. Whisk the sauce for about 1-2 minutes until the sauce starts to thicken.

10. Press the Keep Warm/Cancel button and add the meatballs back to the sauce in the Instant Pot basin. Gently mix the meatballs in with the sauce. The sauce will continue to thicken a bit even after the Instant Pot is turned off.

11. Enjoy over cauliflower, white or brown rice.

Instant Pot Marinaded Chicken and Brussels Sprouts

Prep Time: 2+ hours for marinating chicken

Cook Time: 30 minutes

Go here to watch the cooking video for this recipe!

Ingredients:

3-4 boneless skinless chicken breasts (marinaded for at least 2 hours)

1 lbs bag frozen or fresh Brussels sprouts (we call them bsprouts in our home)

1 cup water

Method:

1.  Gently layer the marinaded chicken in the bottom of the Instant Pot. Pour the marinade over the chicken.

2.  Pour the bag of bsprouts over the chicken. Add the cup of water to the Instant Pot.

3. Secure the lid on the Instant Pot and make sure the knob on top of the lid is set to SEAL. This is very important! If you don’t do this the Instant Pot will lid will fly off during the cooking cycle. It might be exciting to see this but it could cause some damage in your kitchen and injure you.

4. Press the Manual button, keep it on high pressure, and use the - button to set the time to 5 minutes. The pressure will start to build up in the Instant Pot and then the timer will begin to count down.

5. After the cooking cycle is complete, allow the pressure to release naturally for about 5-10 minutes.

6. Using a hot pad, gently move the knob on the lid from the seal setting to the venting setting to release any pressure that’s still in the pot.

7. Remove the lid with a hot pad and serve on a plate to enjoy!

Protein Pumpkin Spice Latte

Prep Time: 10 minutes (including hand brewing coffee)

Ingredients:

1 c 8-10 oz coffee

3 tbls pumpkin puree (I use canned organic pumpkin)

2 scoops vanilla protein powder of choice (I use Primal Kitchen Collagen Powder)

1/4 tsp pumpkin pie spice

1/4 tsp cinnamon + more for garnish (optional)

1.  Blend all the ingredients (except the extra cinnamon for a garnish) in a blender for about 30 seconds.

2.  Pout into your favorite mug. Sprinkle cinnamon on top if you would like to add a little more cinnamon flavor.

3. Savor your nutrient-dense hot beverage! You can also use cold brew coffee as well.

Breakfast Sausage Frittata

Prep Time: 5 minutes

Cook Time: 25-35 minutes

Ingredients:

2 tbls cooking fat of choice, separated (tallow, ghee, or coconut oil)

1 lb ground breakfast sausage

2 1/2 c broccoli florets

6 eggs

Salsa or hot sauce (optional)

Directions:

1. Preheat the oven to 425 degrees.

2. Heat 2 tbls cooking fat in a medium size oven safe frying pan and add the ground breakfast sausage. Cook until the sausage is cooked through and there’s no pink. Be sure to break the meat up while it’s cooking.

3. When the breakfast sausage is done, turn off the heat on the stovetop, add the broccoli florets and distribute them evenly throughout the breakfast sausage mixture.

4. Whisk the eggs together in a medium bowl with a fork or whisk until the egg yolks and whites are combined.

5. Pour the egg over the breakfast sausage and broccoli. Gently mix the the three ingredients together.

6. Place the pan in the preheated oven and set the timer for 20 minutes. When the timer is complete check the frittata to see if it’s cooked through. It should be slightly browned on the top. If it’s not done, cook for another 2-3 minutes. Repeat this process until it’s cooked through.

7. Enjoy with salsa or hot sauce or just as it is!

Potato Salad

Prep Time: 10 minutes, 24 hours for the potatoes to cool

Cook Time: 20-25 minutes

Ingredients:

2 1/2 lbs potatoes cubes into bite size pieces

1 c mayonnaise

1/4 c mustard (I use spicy mustard)

2 tsp dill weed

1/2 c chopped white onions

2 pickle spears chopped

Directions:

1. Boil potatoes in a medium or large saucepan for about 20-25 minutes until soft. Drain and set aside to cool.

2. Mix mayonnaise, mustard, dill weed, onions, and pickles in a bowl.

3. After potatoes are cooled completely add mayo and mustard mixture to potatoes. Coat the potatoes with the mixture.

4. Place the potato salad in the fridge for 24 hours to allow the potatoes turn into resistant starch. And it tastes better when the potatoes have been marinating in the mayo and mustard mixture in the fridge.

4. ENJOY!

Everything But The Bagel Broccoli Slaw

Prep Time: 10 minutes

Ingredients:

2 12 oz bags of broccoli slaw

1 medium tomato, chopped

3/4 c avocado oil

1/4 c apple cider vinegar

1 tbls Trader Joe’s Everything But The Bagel Seasoning

Salt to taste

Directions:

1. Mix broccoli slaw and chopped tomato in a large mixing bowl.

2. Whisk together avocado oil, apple cider vinegar, and Everything But The Bagel Seasoning in a small bowl until combined.

3. Add the avocado oil, apple cider vinegar, and seasoning mixture to the broccoli slaw and tomatoes and mix until combined. Add salt to taste.

4. ENJOY!

Shrimp Fried Cauliflower Rice

Prep Time: 10 minutes

Cook Time: 30-35 minutes

Ingredients:

4-6 tbls cooking fat of choice, separated (tallow, ghee, or coconut oil)

4 slices of bacon

3 eggs

2 lbs riced cauliflower (I like to use frozen, but fresh is also good)

1/2 c chopped carrots

1/2 c peas (fresh or frozen)

1 lbs shrimp (peeled, deveined, and rinsed with cold water)

Tamari Soy Sauce or Coconut Aminos to taste

Directions:

1. Heat 2 tbls cooking fat in a medium size frying pan and add the bacon slices. Cook until it’s cooked to your liking. After the bacon is done cooking chop the cooked bacon and set aside.

2. While the bacon is cooking, heat 2 tbls cooking fat in another medium size frying pan, add the eggs, and scramble them. Cook until it’s to your liking and set aside.

3. If needed, add more cooking fat to the pan the bacon was cooked in. Heat the pan on medium heat and cook the shrimp until it turns pink. Turn off the heat and keep shrimp for later.

4. In the medium size frying pan you cooked the eggs in add 2 tbls cooking fat and heat the pan on medium heat. Add the carrots, peas, and cauliflower. Stir, cover, and cook until vegetables are cooked through.

5. When the vegetables are cooked through add the eggs, bacon, and shrimp to the vegetable mixture and stir until combined. Add tamari soy sauce or coconut amino acids to taste.

6. Enjoy!

Signature Salad

My HBK Signature Salad is the salad we have for lunch most days of the week. It’s simple, full of healthy ingredients, customizable and most importantly, DELICIOUS!

Prep Time: 10 minutes

Ingredients:

4 cups lettuce of choice (organic spring mix, butter lettuce, or romaine)

1 tbls chopped onion

1 fork full sauerkraut

5 whole kalamata olives

1 cooked artichoke hear from the can, chopped

3 garlic stuffed green olives chopped

½ avocado

1 tbls hemp heart seeds

Protein of your choice (hard boiled eggs, meat, sardines, salmon, etc.)

1-2 tbls olive oil

2 tsp apple cider vinegar

Directions:

1. Mix first 6 ingredients in a bowl.

2. Cut avocado into cubes and at to bowl with the first 6 ingredients.

3. Add apple cider vinegar and olive oil. Toss salad.

ENJOY!

Garlic Dill Broccoli Slaw

Prep Time: 10 Minutes

Ingredients:

3/4 c high quality mayonaise (I use Primal Kitchen Mayo)

1/2 tsp dill weed

1/4 tsp garlic powder

1/8 tsp salt

1 10-12 oz bag broccoli slaw

Directions:

1. Mix mayo, dill weed, garlic powder, and salt in a small mixing bowl until incorporated.

2. Add broccoli slaw to a medium or large mixing bowl.

3. Add mayo mixture to the broccoli slaw and coat the broccoli slaw with the mixture. I found using tongs works really while mixing.

4. Enjoy!