DINNER RECIPES
SWEET POTATO BOWL
INGREDIANTS
Sweet potato’s
Grass fed ground beef
Spinach & onion (any veggies you’d like)
Shredded Cheese
Sour cream
Tomato
Avocado
Hot sauce (optional)
Siete taco seasoning
Salt & pepper
Ghee butter
HOW TO MAKE
Chop onion & in one pan start sautéing in the ghee butter.
When the onion is cooked, add in your sweet potato and cook until soft.
In another pan to cook your grass fed ground beef with your taco seasoning.
Add in your spinach.
When your grass fed ground beef is cooked all the way top it onto your sweet potato and veggie mixture.
Top with shredded cheese and let sit until melted.
Plates and top with sour cream, avocado, and tomato. (Hot sauce if you’d like)
Enjoy!
PAD THAI (GLASS NOODLES)
INGREDIANTS
Glass noodles
Garlic
Shallots
Roasted chili flakes, or hot pepper flakes
Eggs
Bean sprouts
Garlic chives
Roasted peanuts
Lime
Any protein you’d like (chicken, fish, tofu)
store bought pad Thai sauce or you can make from scratch!
HOW TO MAKE
Soak the glass noodles in room temp water for 7-10 minutes.
Drain the noodles.
Cook your protein in the shallots, garlic, chili flakes
Add your glass noodles, sauce and about 1/4 cup of water.
Cook, stirring constantly, until all the sauce has been absorbed.
Push the noodles to the side and 2 eggs into the empty space and scramble lightly.
Turn off the heat then add the bean sprouts, garlic chives, roasted peanuts & purple cabbage.
Plate and enjoy!
CREAMY SUN DRIED TOMATO PASTA
INGREDIANTS
Heavy whipping cream
Pesto
Spinach
Sundried tomato’s
Chicken sausage
Your choice of pasta (we used brown rice)
Salt & pepper
Minced Garlic
Parmesan cheese
HOW TO MAKE
Cook pasta until soft
Cut up chicken sausage and cook in the air fryer or grill on pan
In another pan start your sauce. Add in the minced garlic and start cooking.
Add as much pesto as you’d like and start adding in a dash or two of heavy whipping cream.
Add in as many sundried tomatoes as you’d like.
Stir until all mixed.
Add in salt & pepper.
Fold in the spinach.
Add in the cooked chicken sausage
Add in your cooked pasta and a bit of pasta water!
Top with Parmesan cheese & enjoy!
HARVEST BOWL
What you’ll need:
Quinoa
Sweet potato
Corn
Cashews
Cucumber
Arugula
Poached egg
(Optional) sprinkle with chia seeds
How to make:
Cook quinoa on stove in pot.
Roast sweet potato’s until golden brown.
Assemble bowl to your liking
Top with any hot sauce, we like the sauces from siete foods!
Enjoy!
CREAMY CHICKEN NOODLE SOUP
What you’ll need:
3 Tbsp Salted Butter
1.5 cups of equal parts chopped onion, carrot and celery
Salt and Pepper
3 cloves garlic
1 lemon
2 bay leaves
3 tbsp oat flour
1/2 cup unsweetend coconut cream or milk of choice
48 Oz of broth we mixed half bone broth and half chicken broth
Handful of Kale
Shredded rotisserie chicken
Egg noodles
How to Make:
Melt butter in a soup pot over medium heat and add the chopped veggies, garlic and S&P. Cook for 5 minutes.
Add in the flour and stir to create a roux. Once butter is combined, add in the cream or milk and stir until thick.
Add in the broth, greens and chicken, lemon juice, season and bring to a boil.
Once boiling add in your noodles and cook for however long it says they need to be cooked for.
Enjoy!
CUCMBER SALAD
(SIDE/SNACK) Pairs well with our air fryer salmon recipe!
What you’ll need:
Cucumbers
Chia seeds
Chili oil
Chili crunch
Salt & Pepper
Combine all of the ingredients in a bowl and enjoy! We added each ingredient based on our liking - no set measurements!
LEMON CHICKEN
What you’ll need:
Chicken breast
Lemon
White wine
Capers
Butter
Olive oil
Flour
Parmesan
How to Make:
Pound chicken so they cook evenly;
Dust with flour > pan sear until golden with olive oil.
To make the sauce, add the white wine and simmer rapidly to reduce by half. In this step, the alcohol will cook out so you won’t have any alcohol flavor in the sauce. Then add lemon and bring to a simmer.
Turn down the head and add a bit of butter to thicken the sauce.
Add in capers and parsley to the sauce
Enjoy!
SIDES -
ROSEMARY POTATOS -
Tiny Potatos
Fresh Rosemary
Salt & pepper
Olive oil
Start by boiling your Potatos, once boiled remove from the pot
Add your Potatos to a lined baking sheet and crush down with a fork.
Add olive oil, salt, pepper, fresh rosemary & cook in the oven until golden brown.
BROCCOLINI-
Broccolini
Garlic powder
Salt & pepper
Olive oil
Chop the ends off the broccolini
Add to a pan with heated oil
Add the spices
Cook until soft
Enjoy!
SPINACH CHICKEN ORZO SOUP
What you’ll need:
Spinach
Onions
Parsley
Salt & pepper
Garlic powder
One Lemon
4 Cups Chicken broth
Orzo pasta
Chicken Breast
How to make:
Cook onions and then garlic.
Add herbs, salt and pepper.
Pour in chicken broth and cook for a bit.
Add orzo and cook until tender.
Add cooked chicken and spinach.
Finish with parsley, lemon zest and juice.
Enjoy!
SHRIMP AND BROCCOLI FRIED RICE (GF, Dairy Free, Soy Free)
What you’ll need:
1 lb raw shrimp (peeled & tail off)
1/2 cup white rice
1/2 diced onion
4 cups chopped broccoli
1/2 tbsp fresh minced ginger
3 cloves garlic, minced
2 eggs
1 tbsp rice vinegar
1/2 cup coconut aminos
1 tbsp sesame oil
olive oil
red pepper flakes
HOW TO MAKE:
In a large, high sided pan over medium heat, add a bit of olive oil. Once hot, add shrimp and cook, stirring occasionally, until the shrimp is pink and cooked through (~5 minutes). Remove shrimp from the pan and set aside. At this point, i decided to chop the shrimp into bite sized pieces but you can leave them whole if you want! Add a little more olive oil to the pan and then add in broccoli, onion, garlic and ginger. Cook, stirring often, until the broccoli is tender and the onions are translucent (5-7 minutes). Push the broccoli mixture to the edge of the pan to make a well for the eggs. If you’re not using a nonstick pan, I recommend spraying the pan. Crack the eggs into the well and scramble them up. Once fully cooked, incorporate the eggs into the broccoli mixture. Then, add the rice, cooked shrimp, coconut aminos, sesame oil, rice vinegar and red pepper flakes. Stir to combine. Top with sesame seeds and/or sliced green onion & enjoy!
Chicken & Rice Le Bowl
What you’ll need:
Chicken
Brown rice
Arugula
Comte
Parmesan
Salt & pepper
Spicy Mayo
Garlic
Pesto (optional)
How to make:
1. Shred and season your chicken with garlic, salt & pepper.
2. Mix the spicy Mayo with your brown rice and shredded chicken.
3. Add your arugula, avocado and cheese on top.
4. We topped with a little bit of pesto..top with whatever you want or enjoy as is!
Scallops
How to Make:
Grass-fed butter
Garlic salt
pepper
Heat up butter in pan and add your scallops in with salt and pepper.
Cook on each side for two minutes until golden brown.
Pair this with any veggie and complex carb of your choice! We picked busses sprouts and sweet potato!
Truffle Parmesan Brussel Sprouts
Brussel sprouts
Truffle oil
Salt & pepper
Parmesan cheese
First you’ll need to chop off the end of the Brussel sprouts, peel, wash and dry them. Then, throw them in a bowl & start to season. Cover the Brussels in the truffle oil and add a good amount of salt & pepper. Throw them in the air fryer at 370 degrees 10 minutes then shake them around another 5-8 minutes. Sprinkle on Parmesan flakes & enjoy
Air Fryer Salmon
Salmon
Minced garlic
Lemon
Garlic salt
Pepper
Olive oil
In an air frier or the pan lather your salmon in a generous amount of olive oil.
Add your lemon and other seasonings
Cook until the outer skin of the salmon is crisp, and the inside is a light pink.
We paired with an arugula salad!
TACO BOWL
Shredded Lettuce
Corn
Black Beans
Avocado
Salsa
Shredded Cheese (optional)
Choice of Protein
Taco Seasoning (for Protein)
Corn Tortilla bowl (Optional)
Add Every thing together into bowl and enjoy!
Vegan/GF Pesto Pasta
Pesto Recipe:
2 cups fresh basil leaves
1/2 cup freshly grated Parmesan cheese
4. 1/2 cup avocado or olive oil
5. 1/2 lemon juice
6. 1/3 cup pin nuts (can sub chopped walnuts)
7. 3 cloves garlic
8. 1/4 tsp salt and pepper
Method:
Heat nuts on low heat for about 3 minutes
pulse or blend together the leaves and nuts
Add In lemon, salt and pepper, cheese and oil
Blend or pulse until it’s a smooth consistency
Can store in fridge for 7 days or use fresh.
I used the gluten free noodles from Trader Joe’s and added mushrooms to the top. You can use any kind of pasta you want. Enjoy
CHICKPEA BANZA PASTA
HOW TO MAKE:
Chickpea pasta
Chicken sausage or shrimp
spinach
white onion
minced garlic
For sauce you can either do a cleaner store bought one or use pesto / olive oil.
In a pan combined olive oil, minced garlic, and onion.
Cook onion until onions are sauteed.
Add in chicken sausage or shrimp & spinach.
Then bring pot of water to a boil and add in your pasta
Cook until andante & drain
Add your sauce of choice into your garlic and veggie mix. We like vodka sauce or pesto sauce!
great brand for sauces is primal kitchen! They have great ingredients if you do not want a
homemade sauce. If you are using pesto, add your pesto!
Mix everything together and garnish with parmesan cheese
HEALTHY VEGGIE FRIED RICE (CAN BE VEGAN)
HOW TO MAKE:
Brown Rice
Low sodium Soy
1 egg or for Vegan use the brand '“just eggs”
Zucchini
Spinach
Chicken Sausage or for Vegan use tofu
Garlic
Olive Oil
Salt & Pepper
Heat olive oil and garlic in a pan on Medium Heat
Add in zucchini and grill to your liking
Add in cooked brown rice
Add in eggs and let them cook until scrambled
Add in chicken or tofu
Add in seasoning and soy
Add in spinach last
Mix everything together and enjoy!
JUICY CHICKEN & VEGGIES
Spicy Mayo
Garlic powder
Salt
Pepper
Olive oil
Coat chicken in a generous amount of spicy mayo or regular mayo (TRUST US).
Next, add all the spices on each chicken breast and drizzle with olive oil.
Then put them on a baking sheet or air fryer and cook until outer coat is crispy and inside is juicy.
Cook at 400 degrees in oven and 20 minutes or so in the air fryer.
Simple cooked veggies-
(Our favs are sweet potato, asparagus, carrots, mushroom, spinach, onion)
You can either toss yours in the air fryer or the oven!
Preheat oven to 425˚F.
Add all the vegetables to the baking sheet.
Add olive oil over the veggies and mix
Season with salt, pepper, Italian Seasoning, and garlic powder;
Gently toss until thoroughly combined.
Arrange all the veggies in a single layer.
Bake for 15 to 20 minutes, stirring halfway through cooking.
You want to roast the veggies until fork tender and lightly browned.
GF/VEGAN PIZZA
What you’ll need:
We used the GF pizza crust from Trader Joes
We used with GF/V Pizza Sauce from Trader Joes
Spinach or Arugula
Vegan Mozzerlla
Balsamic Vinaigrette
- Top the crust with the sauce and cheese then the greens.
Bake until crust is golden brown
When it’s done drizzle balsamic vinaigrette on top and enjoy.
