A bowl of this homemade soup is a wonderful meal to enjoy during the holidays. It’s low carb and filled with protein and veggies to power your day and curb your cravings. Best of all it’s made in the slow cooker, so preparation is quick and easy. Most tortilla soup recipes contain ingredients that are high in carbs, like tortilla strips and rice. In this recipe I’ve removed these ingredients and filled in the gaps with high fiber cauliflower rice. What’s great is that you get all of the tortilla soup flavors that you love without the extra calories. What you needServings: 6 2 organic, free range chicken breasts1 (28oz) can diced, fire roasted tomatoes1 (4oz) can green chiles, chopped1 yellow onion, chopped2 cloves garlic, minced1 head cauliflower, shredded32 oz organic, free range chicken broth2 teaspoons ground cumindash of sea salt and pepper¼ cup fresh cilantro, chopped2 avocadosTajin seasoning for…

How many times does your dinner prominently feature a bounty of fresh and lively produce? The essential nutrients and fiber packed in leafy greens and vegetables are not only crucial for our health but also incredibly scrumptious! This salad is a testament to that, and for an extra boost of protein, feel free to top it with some thinly sliced, grilled chicken breast. We hope this recipe encourages you to make greens and vegetables a regular part of all your meals! What You Will Need Portions: 6 3 red beetroots 3 golden beetroots 3 grapefruits 3 mandarin oranges 2 tablespoons of olive oil ⅛ teaspoon of Liquid Stevia 2 tablespoons of apple cider vinegar 1 teaspoon of sea salt ¼ teaspoon of ground black pepper 6 cups of fresh Baby Arugula ¼ cup of chopped pistachios Step-By-Step Instructions Begin by setting your oven to 350 degrees F. After trimming, washing,…

Here’s a new way to serve up nutritious veggies with protein-packed chicken. It’s tender, flavorful and simple to make. Basically a perfect meal! This dish is great for meal prep, as it holds up well for several days in the fridge and can be easily packed in Tupperware to eat on-the-go. Enjoy! What you needServings: 6 1 butternut squash, peeled, seeded and cut into large pieces1 bunch curly kale, stemmed and roughly chopped1 lb boneless, skinless chicken thighs, cut into 2” piecessea salt and black pepper1 Tablespoon olive oil1 red onion, sliced1 Tablespoon fresh sage, minced½ cup chicken broth¼ teaspoon liquid stevia1 Tablespoon Dijon mustard Instructions 1. Bring a large pot of salted water to boil. Add the butternut squash pieces and blanch for 3 minutes, until almost cooked through. 2. Remove from heat and stir in the chopped kale. Let stand, uncovered, for 3 minutes. Drain the pot and…