Servings: 3
Ingredients
- 1 pound ground chicken, beef, bison, or chopped shrimp You could also combine various proteins.
- 1 yellow onion Diced.
- 1 Clove garlic Minced.
- 1 Tbsp peppers (Optional - habanero, jalapeno, thai or chili) Minced or dried/crushed.
- 3 Tbsp liquid amino acids
- 1-2 drops liquid stevia
- 2 Tbsp fresh parsley Chopped.
- ½ tsp Himalayan pink sea salt
- ½ tsp ground black pepper
- 2 cups cabbage Shredded.
- 1 tsp fresh ginger Minced.
- ⅓ cup green onions Chopped
Instructions
- Heat a large skillet over medium-high heat and add chicken or alternative protein.
- Add diced onion, garlic, and optional peppers. Cook for 5-7 minutes.
- In a medium bowl, stir together amino acids, stevia, salt, pepper, fresh parsley & ginger.
- Add the liquid mixture to the pan and scrape off brown bits.
- Add cabbage, and cook until it’s tender, should be about 5 minutes!
- Top with green onions and serve.
Notes
This amazing recipe was created by our wonderful member, Ashely Arnold! I have to tell you – it’s been a HUGE hit among friends! Ashley did an amazing job creating a recipe that people don’t even question if it’s “good for you” or “healthy.” It’s just “SUPER YUMMY!” And that’s exactly what we’re aiming for on level one! Great job, Ashley!
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Servings: 4 people
Ingredients
- ½ onion Diced.
- 1 bell pepper Chopped.
- ½ cup water Substitute low sodium organic broth.
- 1 lb organic grass fed ground beef Substitute organic ground chicken.
- 3 Tbsp organic tomato paste No salt or sugar added.
- 1 Tbsp apple cider vinegar
- 1/3 tsp liquid stevia optional
- 1 Tbsp garlic powder
- 1 tsp Himalayan pink sea salt
- 4 leaves romaine or butter letuce or cabbage
Instructions
- Add onion and bell pepper to a non-stick fry pan, cooking for 5-7 mins on medium heat, add water or low sodium broth to keep from sticking.
- Add ground beef or chicken and cook through. (note: For those using ground beef, after it is cooked, place the beef in a colander and rinse it under HOT water. This will remove any excess fat from the meat.)
- Put meat back into the pan and mix in tomato paste, vinegar, stevia, and seasonings. Stir until all the paste is mixed in. If the mixture is too thick, add water or broth to thin the paste.
- Mix and serve on romaine leaves as your bun!
- Enjoy!
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Servings: 2
Ingredients
Dressing
- 12 oz frozen shelled edamame
- 2 cloves garlic
- ½ cup water
- ½ lemon Squeezed.
- 1 tsp Himalayan pink sea salt
- ¾ tsp ground cumin
- ⅛ tsp cayenne Optional.
- ½ cup cilantro Optional, loosely packed.
Salad
- 1 cucumber
- ½ cup purple cabbage
- ½ cup kale
- ½ cup radish sprouts
Instructions
- Place edamame into a large pot with salted water and cover. Place over medium-low heat, bring to a simmer, and cook until tender (about 5 minutes) than drain.
- Puree garlic in food processor until minced. Add edamame, water, cilantro, lemon juice, salt, cumin, and cayenne pepper; blend until smooth to create the dressing.
- Spiralize the cucumber and add your salad fixings. Pour the dressing on top and serve. Salad bowls are great with quinoa or baked egg whites. Enjoy!
Health Coach Tip
- Raw veggies, like cabbage, kale, and cucumbers, are full of live enzymes that help your body break down your food and use it as energy.
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