Quinoa Salad Bowl
Sick of salads? I did my version of a “caprese” and it is PACKED with goodness. Perfect for a side dish, add some salmon and make it a meal, or add it on top of some gluten free toast for bruschetta.
Click here for more from Em's unnamed cooking show!
By Emily Schromm
Click here for more from Em's unnamed cooking show!
By Emily Schromm
#recipe #dinner #gluten free #dairy free #lunch #emsunnamedcookingshow
Salmon & Avocado Sushi Bowl
It’s everything you love about a salmon and avocado sushi roll but it’s served in a bowl instead of a roll!
By Emma Swanston
By Emma Swanston
Grilled Kebabs
Ingredients:
1 lb meat of choice, 1 1/2 tbsp GF soy sauce, 2 tbsp vegetable broth, 1/2 tsp red pepper flakes, 1/2 tsp garlic minced, 1 tsp siracha, 1 large zucchini, 1 large red bell pepper, 5 mini red potatoes
Instructions:
1. Cut meat & veggies into bite-size pieces.
2. Combine 1 1/2 tbsp soy sauce, 2 tbsp vegetable broth, 1/2 tsp red pepper flakes, 1/2 tsp garlic minced, and 1 tsp siracha to serve as marinade.
3. Add cubed meat into the marinade and sit in the refrigerator overnight or for at least 5 hours.
4. Boil potatoes for 15 minutes and cut in half (but make sure it can still fit on kebab stick
5. Lightly sprinkle zucchini & peppers with himalayan sea salt, black pepper, and olive oil
6. Soak wooden kebab sticks in water to prevent from burning while on the grill
7. Add meat, potatoes, and vegetables to skewer sticks and place on lightly oiled foil then sit kebabs in 500 degree grill for 15 minutes
Optional toppings: Sesame seeds and more siracha
By Haja Savage
Click here for more from Empress
1 lb meat of choice, 1 1/2 tbsp GF soy sauce, 2 tbsp vegetable broth, 1/2 tsp red pepper flakes, 1/2 tsp garlic minced, 1 tsp siracha, 1 large zucchini, 1 large red bell pepper, 5 mini red potatoes
Instructions:
1. Cut meat & veggies into bite-size pieces.
2. Combine 1 1/2 tbsp soy sauce, 2 tbsp vegetable broth, 1/2 tsp red pepper flakes, 1/2 tsp garlic minced, and 1 tsp siracha to serve as marinade.
3. Add cubed meat into the marinade and sit in the refrigerator overnight or for at least 5 hours.
4. Boil potatoes for 15 minutes and cut in half (but make sure it can still fit on kebab stick
5. Lightly sprinkle zucchini & peppers with himalayan sea salt, black pepper, and olive oil
6. Soak wooden kebab sticks in water to prevent from burning while on the grill
7. Add meat, potatoes, and vegetables to skewer sticks and place on lightly oiled foil then sit kebabs in 500 degree grill for 15 minutes
Optional toppings: Sesame seeds and more siracha
By Haja Savage
Click here for more from Empress
Curry Chicken Lettuce Cups
Need a quick lunch you can prep on the weekends? These are super simple, delicious, and oh so pretty!
By Emma Swanston
By Emma Swanston
#recipe #meal prep #dinner #gluten free #lunch #emma swanston
Ceviche - Two Ways
Want to mix things up this week? Try the Salmon Mango Ceviche or Spicy Jalapeno Shrimp Ceviche from Empress for a fun change to your meal plan!
By Candace Dorsey
By Candace Dorsey
Six Minute Salmon
Wild caught salmon is full of omega 3s that are needed for nerve cell membranes and are excellent for learning and improving memory.
By Alexa Greening
By Alexa Greening
Gluten Free Gyros
This paleo pita bread is hard to beat! Perfectly paired with a dairy free Tzatziki Sauce.
By Lexie Gray
By Lexie Gray
#recipe #dinner #gluten free #dairy free #lunch #well from within
Grilled Chicken & Zucchini
Ingredients: 1 pound 5.5 oz chicken breasts and 1 large zucchini, 1/4 cup soy sauce, 1 1/2 tbsp raw honey, 1/2 tbsp siracha, 1/2 tsp roasted sesame oil, 1/2 tsp ginger grounded, 1/2 tsp red pepper flakes, 1 tbsp olive oil, 1/2 tsp minced garlic, juice 1/4 a lime, 1/4 tsp himalayan salt, sesame seeds
Chicken:
Place chicken in a bowl of water with a splash of white vinegar, let it sit for 10 minutes before draining it.
Cut the chicken into desired size.
Create marinade by combining 1/4 cup soy sauce, 1 1/2 tbsp raw honey, 1/2 tbsp siracha, 1/2 tsp roasted sesame oil, 1/2 tsp ginger grounded, 1/2 tsp red pepper flakes, 1 tbsp olive oil, 1/2 tsp minced garlic, juice 1/4 a lime, 1/4 tsp himalayan salt.
Immerse chicken into marinade and let it sit in the refrigerator overnight or for at least 5 hours.
Zucchini:
Slice zucchini and place on a sheet of foil.
Grilling:
Heat up grill to 500 °F.
Place Chicken in one sheet of foil then immerse zucchini in leftover marinade in a separate sheet of foil.
By Haja Savage
Chicken:
Place chicken in a bowl of water with a splash of white vinegar, let it sit for 10 minutes before draining it.
Cut the chicken into desired size.
Create marinade by combining 1/4 cup soy sauce, 1 1/2 tbsp raw honey, 1/2 tbsp siracha, 1/2 tsp roasted sesame oil, 1/2 tsp ginger grounded, 1/2 tsp red pepper flakes, 1 tbsp olive oil, 1/2 tsp minced garlic, juice 1/4 a lime, 1/4 tsp himalayan salt.
Immerse chicken into marinade and let it sit in the refrigerator overnight or for at least 5 hours.
Zucchini:
Slice zucchini and place on a sheet of foil.
Grilling:
Heat up grill to 500 °F.
Place Chicken in one sheet of foil then immerse zucchini in leftover marinade in a separate sheet of foil.
By Haja Savage