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Ingredients
US|METRIC
1 SERVINGS
- 2 hard boiled eggs (diced)
- 1 Tbsp. purple onion (minced)
- 1 Tbsp. celery (chopped, about 1/2 stalk)
- 1/2 avocado (peeled and mashed)
- 2 Tbsp. fresh cilantro (chopped)
- 1/2 lemon juice
- 1/2 lime
- 1 pinch onion powder (garlic powder)
- salt
- pepper
- 2 slices bread (I recommend Canyon Bakehouse Bread, if gluten free Ezekiel bread, or any other healthy bread)
- 6 oz. carrot sticks (half of a 12 oz bag, or about 4-6 chopped carrots)
- 2 Tbsp. olive oil
- 2 cloves garlic (crushed or minced)
- 3 Tbsp. cilantro (optional)
- salt
- pepper
- 9 oz. noodles (box, Brown Rice Tagliatelle, or other pasta)
- 1 Tbsp. olive oil
- 1 lb. ground chicken thigh
- 6 sun dried tomatoes (sliced into pieces)
- 2 garlic cloves (crushed)
- 1/4 cup vegetable broth (deglazes the pan)
- 4 cups kale (chopped)
- 1 pinch salt (and pepper)
- 1/2 cup coconut cream
- 15 oz. chickpeas
- 1/4 cucumber (chopped into small pieces)
- 1 small tomato (chopped into small pieces)
- 4 Kalamata olives (chopped)
- 1 lemon
- 1 Tbsp. olive oil
- 1/2 tsp. Dijon mustard
- 1/2 tsp. honey
- 3 Tbsp. fresh dill (chopped)
- salt
- pepper
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