Per Serving Calories - 260 Carbs (g) - 23.9 Fat (g) - 7 Protein (g) - 23.2
1). Preheat oven to 375°F. 2). In a large bowl, mix loaf ingredients evenly. 3). Grease 8"x4" or 9"x5" loaf pan with cooking spray. 4). Evenly spread loaf mixture in pan. 5). In a small bowl, mix sauce ingredients evenly and then spread over top of loaf in pan. 6).Bake uncovered for 40 minutes. 7). Remove from oven and let cool for 5 minutes. 8). Cut into sixths, serve up, and enjoy slowly and mindfully until 80% full.
**Pro Tip** - For a complete and balanced meal, serve up with a cupped-handful sized serving of your favorite smart carb and a fist sized serving of your favorite veggie! I enjoy mine with homemade baked sweet potato "fries" and steamed broccoli!
1). Wash potatoes and lemon. 2). Place the potatoes, 8 oz water, 1 tbs butter, 1/4 tsp salt, and 5 turns of fresh ground black peppercorns in the bottom of an Instant Pot. 3). Sprinkle the salmon fillet with 1/4 tsp paprika, 1/2 tsp lemon zest, 1/4 tsp salt, and 5 turns of fresh ground black peppercorns. 4). Place the pot's steam rack over the potatoes and place the salmon, skin-side down, on the rack. 5). Put the lid on, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 3 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure. 6). Remove the salmon and rack and set the cooker to saute at normal heat. When the potatoes start sizzling, add the garlic cloves stir for an additional 1-2 minutes. Then add in 1 more tbs of butter and 5 turns of freshly ground black peppercorns. Smash the potatoes with a fork until chunky and continue stirring until all liquid is absorbed. 7). Turn off the cooker. Add the mixed greens to the potatoes and stir until wilted. 8). Divide up the salmon, potatoes, and greens in half. Serve up! 8). Enjoy slowly and mindfully until 80% full.
2 tbs Extra Virgin Olive Oil 1.5 lbs Lean Ground Meat of Your Choice (I used Venison) 1 Orange Bell Pepper 4 Cloves Garlic 1 tbs Onion Powder 3 tbs Chili Powder 1 tbs Red Pepper Flakes 2 tbs Cumin 1 tbs Dried Oregano 1/2 tbs Salt 1 tsp Coriander 2 tsp Dried Thyme 15 turns Fresh Ground Black Peppercorns 1 15.5 oz can Kidney Beans 1 15.5 oz can Black Beans 1 15.5 oz can Corn 2 10 oz cans Spicy Fire-Roasted Diced Tomatoes and Green Chiles 1 29 oz can Tomato Sauce
Total Time - 3 1/4 hours
Prep Time: 15 minutes Cook Time: 3 hours
Number of Servings (approx.)
Nutrition Info (approx.)
Per Serving Calories - 292 Carbs (g) - 31.6 Fat (g) - 6.1 Protein (g) - 28.6
1). Heat oil in a large pan over medium-high heat until simmering. 2). Lightly brown venison (about 5 minutes) in pan. 3). Chop up orange bell pepper and garlic cloves. 4). Combine and evenly stir in all ingredients in crock pot. 5). Slow cook on low for 3 hours. 6). Serve up about two cups per person to enjoy slowly and mindfully until 80% full. 7). Portion the remaining out into single-serve food storage containers and place and refrigerator or freezer to enjoy at a later time.
**Pro Tip** - When choosing your ground meat, aim for 90-95% lean. This recipe is not only great with ground wild Venison, but Bison, Grass Fed Beef, and Turkey as well! Or, with no meat at all, for our veggie lovers - just double the amount of Kidney and Black Beans!
1). In a skillet over medium heat, saute the stew meat in EVOO for about 5 minutes, until lightly browned. 2). In a blender, blend up beef broth, Roma tomatoes, garlic cloves, red pepper flakes, and salt. 3). Dice carrots, celerey, and white onion (if you did not buy them pre-chopped). 4). In slow cooker, combine the browned beef, blended broth, diced veggies, fresh ground peppercorns, and fresh thyme. 5). Mix ingredients in slow cooker evenly. 6). Cook on low for ~6 hours. 7). Serve up a bowl of the soup and enjoy slowly and mindfully until 80% full. 8). Store the rest away for another day!
1. Peel banana, split in half, place in sealed plastic bag, and freeze overnight. 2. In the morning, pour in milk of your choice and water in a blender. 3. Add in vanilla whey protein powder, matcha green tea powder, frozen spinach, frozen banana, and avocado. 4. Blend to desired texture. 5. Enjoy slowly until 80% full.
1). Cook quinoa according to the directions on the package. 2). While quinoa is cooking, dice up tomato, bell pepper, onion, jalapeño, and cilantro leaves. 3). In a large bowl, whisk EVOO, lime juice, cumin, and salt. 4). Add diced vegetables, beans, and quinoa to mixture and stir until evenly mixed. 5). Cover mixture and let cool in refrigerator for 30 minutes. 6). Plate a large handful of spinach. 7). Add a large spoonful of the black bean, quinoa, and veggie mixture. 8). Top with a a thumb-sized serving of sliced avocado and a sprinkling of feta cheese. 9). Enjoy slowly and mindfully until 80% full.
1. Peel banana, split in half, place in sealed plastic bag, and freeze overnight. 2. In the morning, pour in milk of your choice and cold brew black coffee concentrate (if you don't want the caffeine, sub with extra milk instead of the coffee) in a blender. 3. Add in chocolate whey protein powder, powdered peanut butter, cinnamon, frozen spinach, and frozen banana. 4. Blend to desired texture. 5. Enjoy slowly until 80% full.
Per Serving Calories - 204 or 408 Carbs (g) - 17 or 34 Fat (g) - 10 or 20 Protein (g) - 13 or 26
1). Preheat oven to 375°F. 2). Cook quinoa and frozen mixed veggies (your choice on mixture) on the stove, in separate pots, according to the directions on the package. 3). Lightly brown ground bison in a frying pan over medium heat. 4). Wash bell peppers (your choice on colors) and then cut in half, de-stem, and clean out seeds. 5). Lightly coat 8"x8" glass baking dish with extra virgin olive oil cooking spray. 6). Place 4 bell pepper halves in glass baking dish. 7). Drain grease from ground bison pan. 8). In one of the pots, combine the quinoa, mixed veggies, ground bison, and salsa (your choice) and mix together evenly. 9). Stuff bell pepper halves with mixture. 10). Place baking dish in oven for 20 minutes. 11). Remove baking dish from oven and let cool for 5 minutes. 12). Slice large avocado into eighths and top the stuffed peppers with a slice. 13). Serve up one or two of the stuffed bell pepper halves. 14). Enjoy slowly and mindfully until 80% full.
Per Serving Calories - 413 Carbs (g) - 32 Fat (g) - 19 Protein (g) - 23
1). Preheat oven to 425°F. 2). Wash and scrub potatoes. 3). Dice potatoes into 1/2" cubes. 4). Spray a 9"x13" glass baking dish with EVOO. 5). Place chicken thighs down the middle of the pan and surround with diced potatoes. 6). Generously spray the top of the chicken and potatoes with EVOO. 7). Lightly sprinkle garlic powder, rosemary, salt, and pepper over the top of the chicken and potatoes. 8). Place in oven for 15 minutes. 9). Remove chicken and potatoes from oven. Flip chicken and potatoes. Again, generously spray with EVOO and lightly sprinkle with seasonings. 10). Place broccoli over the top of chicken and potatoes. 11). Generously spray top of broccoli with EVOO and lightly sprinkle with seasonings. 12). Place in over for another 15 minutes. 13). Remove from oven and let cool for 5 minutes. 14). Serve up one chicken thigh, a cupped-handful sized serving of potatoes, and a fist sized serving of broccoli. 15). Enjoy slowly and mindfully until 80% full.