This recipe is anticandida, cornfree, dairyfree, dinner, eggfree, glutenfree, grainfree, low-glycemic, lunch, nutfree, one pan, pasta, pescatarian, porkfree, sugar free, vegan, vegetarian

Ingredients:  4 servings, 15 minutes &  9 ingredients

• 8 ozs Chickpea Pasta (dry)
  
• 3/4 cup Frozen Edamame
  
• 1 tsp Extra Virgin Olive Oil
  
• 3/4 cup Cherry Tomatoes (halved)
  
• 2 1/2 cups Arugula
  
• 1 tbsp Lemon Juice
  
• 2/3 cup Hummus
  
• 2 tsps Everything Bagel Seasoning
  
• Sea Salt & Black Pepper (to taste)
  

Directions:

1. Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions. During the last two minutes, add the frozen edamame and reserve some of the pasta water. Drain and rinse with cold water. Set aside.
2. In the same pot over medium heat, add the oil followed by the tomatoes, arugula and lemon juice and heat through. Add the pasta and edamame into the pot and stir in the hummus. Add the pasta water one small splash at a time and stir until your desired consistency is reached. Divide onto plates and top with everything bagel seasoning, salt, and pepper. Enjoy!
   

Side Notes:

Leftovers- Refrigerate in an airtight container for up to three days.
Serving Size - One serving is approximately one cup of pasta.
Additional Toppings - Top with chopped parsley and a drizzle of olive oil.

If you are into pasta, but also love a little grilling action, this recipe is for you. The grilled eggplant brings this pasta dish to the next level. It is also dairy-free, nut-free, gluten-free, egg-free and soy-free.

This recipe is anti-candida, barbecue, corn free,  dairy free, dinner, egg free,
gluten free, nut free, pasta, pork free, soy free, sugar free

Ingredients:  4 servings, 40 minutes &  10 ingredients

• 8 ozs Chicken Breast, Cooked
  
• 3 Tomato (sliced in half)
  
• 1 Sweet Onion (coarsley chopped)
  
• 1 Eggplant (sliced into 1/2 inch rounds)
  
• 3 tbsps Extra Virgin Olive Oil (divided)
  
• Sea Salt & Black Pepper (to taste)
• 1 Lemon (juiced)
  
• 1 Garlic (clove, minced)
  
• 1/4 cup Basil Leaves (chopped)
  
• 2 1/2 cups Brown Rice Fusilli (uncooked)
  

Directions:

1. Preheat the grill to medium-high heat. If you do not have a grill, preheat oven to 425ºF (218ºC).
2. Add your tomato, onion and eggplant pieces to a large mixing bowl and toss with half of your extra virgin olive oil and season with salt and pepper. Toss well and transfer veggies directly onto the grill with tomatoes face-down. Let cook for about 7 - 8 minutes or until slightly charred, flipping the eggplant half way through. If using the oven, roast veggies for 25 to 30 minutes flipping the eggplant half way through and leaving tomatoes and onions face-up.
   
3. Remove your vegetables from the heat. Place tomatoes in a mixing bowl and slice and mash with a fork and knife. When cool enough to handle, finely chop the grilled onions and place in mixing bowl with mashed tomatoes. Mix well. Chop your grilled eggplant rounds into cubes and set aside.
4. Create the basil-lemon olive oil sauce by combining fresh basil leaves, remaining olive oil, lemon juice and minced garlic clove. Season with a pinch of salt and pepper and stir well with a fork. Set aside.
5. Cook your brown rice fusilli according to the directions on the package. Once al dente, strain and run cold water over the pasta to prevent from over-cooking.
6. Toss pasta in desired amount of basil-lemon oil. Plate pasta and spoon the tomato/onion mix over top. Finish by topping with grilled eggplant pieces and seasoning with fresh ground pepper. Serve alongside a grilled chicken breast (optional). Enjoy!
   

If you’re looking for a protein packed dish, look no further. This recipe has 44g of protein per serving, meaning it is sure to keep you satiated! This recipe is also high in vitamin C, folate, selenium, iron, and phosphorus.

This recipe is barbecue, chicken, corn free, dairy free, dinner,  egg free, gluten free, grain free, lunch,
nightshade free, nut free, oil free, pork free, salad, sugar free

Ingredients:  4 servings, 30 minutes &  11 ingredients

• 1 lb Chicken Breast
  
• 2 cups Chickpeas (cooked, drained and rinsed)
  
• 1 cup Frozen Edamame (thawed)
  
• 1/2 Cucumber (diced)
  
• 1 Mango (diced)
  
• 4 cups Arugula
  
• 1/2 cup Tahini
  
• 2 Lemon (juiced)
  
• 1/2 tsp Black Pepper
  
• 1 Garlic (clove, minced)
  
• 1/2 cup Water
  

Directions:

1. Dice your chicken into cubes then slide them onto skewers for grilling. Season both sides of the kabobs with sea salt and pepper.
2. In a large bowl, combine the chickpeas, edamame, cucumber, mango and arugula. Set aside.
3. In a blender, combine the tahini, lemon juice, black pepper and minced garlic. Add water and blend well until smooth. Add more water 1 tbsp at a time if needed to reach desired consistency. Set dressing aside.
4. Preheat your grill over medium heat. Grill your kabobs for about 8 minutes per side or until cooked through.
5. Plate your salad and lay kabobs over top. Drizzle with desired amount of tahini dressing. Enjoy!
   

Side Notes:

Vegans & Vegetarians- Skip the chicken. This is a complete meal without it! Roast the chickpeas before hand if you like it hot.

No Mango- Use diced pineapple or fresh blueberries instead.

No Arugula- Use baby spinach, kale or mixed greens instead.

This simple marinade on chicken thighs adds so much flavor. It’s sure to become a staple for your grilling season. It is also high in selenium, vitamin K, B12, and folate.

This recipe is barbecue, chicken, corn free, dairy free, dinner,  egg free,  gluten free,  nut free, pork free, soy free

Ingredients:  2 servings, 30 minutes &  10 ingredients

• 2 tbsps Extra Virgin Olive Oil
  
• 2 tbsps Raw Honey
  
• 3 Garlic (cloves, minced)
  
• 1 tbsp Chili Powder
  
• 1 tsp Sea Salt
  
• 1/2 tsp Black Pepper
  
• 1 lb Chicken Thighs
  
• 3 cups Asparagus (woody ends snapped off)
  
• 1/2 cup Quinoa (uncooked)
  
• 3/4 cup Water
  

Directions:

1. Combine olive oil, honey, minced garlic, chili powder, sea salt and black pepper together in a bowl. Whisk well. Pour into a ziploc bag and add the chicken thighs. Shake well and place in the fridge to marinade.
2. Trim the ends from the asparagus. Toss in a splash of extra virgin olive oil and season with sea salt and pepper. Place on a plate until ready to grill.
3. Combine your quinoa and water in a sauce pan. Place over high heat and bring to a boil. Once boiling, reduce heat to a simmer. Cover with a lid and let simmer for 12 to 15 minutes or until all water is absorbed. Remove from heat and fluff with a fork.
4. Preheat your grill over medium heat.
5. Transfer chicken thighs to the grill and cook for 7 to 10 minutes per side or until cooked through. When you flip the chicken, place the asparagus directly on the grill. Grill just until tender (about 5 to 7 minutes). Remove chicken and asparagus from grill and plate over a few spoonfuls of quinoa. Enjoy!
   

Side Notes:

No Chicken Thighs- Use chicken breast or chicken wings. Grill time will vary.
No Asparagus-Use any grilled vegetable.

This recipe is breakfast, corn free, dairy free, egg free, gluten free, nightshade free, oil free,
one pan, pescatarian, pork free, soy free, vegan, vegetarian

Ingredients:  6 servings, 45 minutes &  8 ingredients

• 2 cups Oats (quick or traditional)
  
• 2 cups Unsweetened Almond Milk
  
• 2 tbsps Maple Syrup
  
• 1/2 cup Unsweetened Applesauce
  
• 1 tsp Cinnamon
  
• 2 tbsps Chia Seeds
  
• 2 cups Frozen Berries
  
• 1/4 cup Sliced Almonds
  

Directions:

1. Preheat oven to 350ºF (177ºC). Grease a baking pan with coconut oil.
2. Add all ingredients except the sliced almonds to a mixing bowl and stir until thoroughly combined.
3. Transfer to baking pan and bake for about 45 minutes or until a toothpick comes out clean. Sprinkle with sliced almonds before serving. Enjoy!
   

Side Notes:

Leftovers-Refrigerate in an air-tight container up to 3-5 days. Freeze if longer.
No Applesauce- Use mashed banana instead.
No Almonds-Replace with pecans, walnuts, pumpkin seeds or sunflower seeds.