grain free recipes

A delicious quick and easy soup made with salsa verde, chicken and white beans.

Verde Chicken Soup Recipe

olive oil

onion

cilantro

cumin

salt

black pepper

salsa verde

cannellini beans beans

(about 4 cups) shredded cooked chicken

chicken broth

Heat oil in a large saucepan over medium...

Heat oil in a large saucepan over medium heat. Add diced onion and cook, stirring occasionally for 4-5 minutes.

Add cumin, cilantro, salt and pepper, continue to...

Add cumin, cilantro, salt and pepper, continue to stir and cook for another 1 minute, until fragrant.

Stir in salsa verde and bring to a...

Stir in salsa verde and bring to a simmer, stirring occasionally.

Add remaining ingredients, bring to a simmer. Salt...

Add remaining ingredients, bring to a simmer. Salt and pepper to taste, lower heat and cook covered for about 20 minutes.

Garnish with sour cream, fresh cilantro, chives or...

Garnish with sour cream, fresh cilantro, chives or green onion.

"My cauli fried rice is an update on the classic Chinese dish and is a good source of fibre, protein and vitamin C," says Phoebe Wood. "But beware, it's so good you won't be able to stop at one bowl."

Cauli fried rice

cauliflower

tbs coconut oil

eggs

tbs light soy sauce

green prawns, peeled (tails intact), deveined

garlic cloves, crushed

ginger,

red chillies, chopped,

tbs oyster sauce

tsp sesame oil

tbs chilli bean paste

Coriander leaves, to serve

Fried Asian shallots, to serve

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Healthy weight loss meal prep for a full 5-day work week.  All recipes are gluten free, grain free, and dairy free.  Print recipes below.

Easy Weight Loss Meal Prep for Full Work Week (5 Days!) | Healthy Grain Free, Dairy Free Recipes

turkey bacon

Tbsp Avocado Oil

C. Bell Pepper, de-seeded u0026 chopped (any color)

C. Sweet Potato, peeled u0026 shredded

C. Spinach, loosely packed u0026 roughly chopped

Eggs

Sea Salt

tsp Black Pepper

C. Unsweetened Almond Milk (or any type of milk)

Sides: 2.5 C. Plain Coconut

C. Broccoli Florets

C. Purple Grapes,

Cucumber,

C. Red Onion, chopped

C. Walnuts, chopped u0026 toasted

C. Black Olives

Turkey Bacon Slices, cooked u0026 cut into small pieces

C. Primal Kitchen Avocado Mayonnaise (KAYLA10 for 10% Off)

C. Plain Coconut

Lemon

Tbsp Granulated Sweetener (I like to use Monk Fruit

lb Ground Turkey (or ground chicken)

C. Yellow Onion, chopped

C. Celery, chopped

Tbsp Fresh Parsley, finely diced

Tbsp Italian Seasoning

Tbsp Coconut Aminos

Tbsp Coconut Flour

C. Spaghetti Squash Strands (1 large squash

lb Chicken Breasts

C. Chicken Broth

Avocado Oil

C. Buffalo Sauce (I use Primal Kitchen... KAYLA10 for 10% Off)

tsp EACH of Garlic Powder u0026 Onion Powder

tsp EACH of Sea Salt u0026 Pepper

Sides: 5 C. Broccoli (steamed) u0026 2.5 Avocados

Tbsp Cacao or Cocoa Powder

C. Monk Fruit, Birch Xylitol,

C. Fresh Raspberries, halved

C. Fresh Strawberries, sliced

C. Pistachios, roughly chopped

C. Walnuts, roughly chopped

Tbsp Unsweetened Shredded Coconut

Preheat oven to 375 F.  Grease a muffin pan and set it aside (you'll need 15 slots.. I used two muffin pans)

In a skillet over medium heat, spray the skillet with non-stick oil and cook the turkey bacon on each side until it's fully cooked through and browned.  Transfer to a paper towel to drain the excess grease.  Once they've cooled off, cut them into small pieces.

After the bacon is done, in the same skillet, add the oil and bell pepper.  Saute for 2-3 minutes.  Then, add the shredded sweet potato, add a lid, and continue cooking until they're slightly soft.  Next, add the chopped spinach and continue to saute 2-3 more minutes or until the spinach as fully wilted.  Season this mixture (to taste) with sea salt, pepper, garlic powder, and Italian seasoning.

Add the bacon pieces into the skillet with the bell pepper mixture and mix until fully combined.

Transfer the bell pepper mixture to the bottoms of the muffin pan (about 1/2 way full) in each slot.

In a large mixing bowl, add the eggs, 1 tsp sea salt, and 1/4 tsp black pepper.  Whisk to combine.  Optional:  add 1/2 C. of almond milk to thin out the consistency.  Pour the egg mixture into the muffin pan over the bell pepper mixture to about 3/4's of the way full.

Bake muffins for 20-25 minutes or until the eggs are set.  Let cool for about 5-10 minutes before removing.

To assemble your meal prep containers:  Add 3 muffins to each container along with 1/2 C. of plain coconut or greek yogurt, 1/2 C. fresh berries, and 1 Tbsp chopped walnuts in each container.  Store in a cold refrigerator.  NOTE:  These muffins can be frozen for up to 1 month.

BREAKFAST:  Sweet Potato Turkey Bacon Egg Muffins u0026 Yogurt

LUNCH:  Creamy Summer Broccoli Salad u0026 Turkey Burger Bites

In a large mixing bowl, add the broccoli, grapes, cucumber, red onion, walnuts, olives, and bacon pieces.  Mix until fully combined.

In a separate mixing bowl, add the mayonnaise, yogurt, lemon juice, granulated sweetener, and sea salt.  Whisk until fully combined.

Pour the mayonnaise mixture over the broccoli salad mixture.  Mix until everything is fully coated with the dressing.  Cover bowl and place in fridge to marinate for at least 1 hour while prepping the other meals.

For the Summer Broccoli Salad:

Add all turkey burger ingredients to a large mixing bowl and mix until fully combined.

Separate mixture into roughly 5 equal parts.  Form mixture into patties.  With each section, you can make 1 large patty or 3 mini patties. TIP:  wet your hands with water when handling leaner meats like ground turkey or ground chicken to keep it from sticking to your hands.

In a large skillet over medium heat, cook the patties on each side until they're fully cooked through and slightly browned.  TIP:  Add a splash of water and cover the skillet with a lid to keep the patties from drying out.

To assemble your meal prep containers:  I like to use my containers with dividers for this one.  Add 1 portion of the broccoli salad to one side of the container and 3 mini patties to the other side.  Store in a cold fridge for up to 5 days.  NOTE:  The turkey burger bites can be frozen for up to 1 month.

For the Turkey Burger Bites:

Preheat oven to 400 F.  Line a baking sheet with parchment paper.  Set aside.

For the spaghetti squash, cut it in half length-wise.  Scoop out the seeds u0026 stringy flesh in the center.  Spray with avocado oil, lightly season with sea salt, and pepper.  Place the squash cut-side down onto the lined baking sheet.  Bake for 40-50 minutes or until you can easily pierce the flesh with a fork.  Once done, let it cool down a bit.  Then, using a fork, scrape out the spaghetti-like strands.  You'll need 4 C. worth.

For the chicken, I used my pressure cooker but you can also bake them.  For the pressure cooker: add the chicken broth to the pot along with the chicken breasts (lightly season them with sea salt u0026 pepper).  Place the valve to the sealed position and pressure cook on high for 14 minutes.  Once done, do a quick release.  For baking:  add the chicken breasts u0026 broth to a baking dish and bake at 400 F. for 20-25 minutes or until done.  Once chicken is done, shred it with a fork.

In a skillet over medium heat, add the chopped onion, bell pepper, and celery along with a splash of water.  Cover skillet with a lid and cook until they're slightly soft u0026 water has evaporated.  Remove from skillet u0026 set aside.

In a large mixing bowl, add the egg, oil, buffalo sauce, yogurt, garlic powder, onion powder, sea salt, and pepper.  Whisk until fully combined.  Then, into the same bowl, add the spaghetti squash strands, shredded chicken, and sauteed vegetables.  Continue mixing until everything is fully coated with the buffalo sauce mixture.

Grease a 9x13 baking dish.  Pour the mixture into the dish and spread it out as evenly as possible.  Bake at 400 F. for about 30-35 minutes.  Then, broil it for 5-10 minutes to give the top a golden color.  Once done, remove from oven and add fresh chives u0026 drizzle yogurt or sour cream over top (optional).  Cut into 10 roughly equal squares.

To assemble your meal prep containers:  Add 2 casserole squares into each meal prep container along with 1 serving of the steamed broccoli (sprinkle with sea salt u0026 pepper, to taste) u0026 1/2 an avocado into each container.  TIP:  Do not add the avocado until the morning of or when ready to serve to avoid it turning brown.

DINNER:  Buffalo Chicken Spaghetti Squash Casserole

In a mixing bowl, add the yogurt, cacao powder, and sweetener.  Mix until fully combined.

Line a baking sheet with parchment paper.  Spread the yogurt mixture evenly onto the baking sheet to about 1/2 inch thick (allow some of the parchment paper to hang off the sides to it's easy to remove after frozen).

Top the yogurt mixture with the raspberries, strawberries, pistachios, walnuts, and shredded coconut.  Lightly press the toppings into the yogurt with a spatula.

Freeze for at least 4 hours or until firm.  Once frozen, remove the parchment paper.  Allow the bark to sit for about 5-10 minutes.  Then, cut it into 10 roughly equal squares.  Store the squares in a glass container or reusable ziplock bags in the freezer until ready to serve.

SNACK:  Chocolate Fro-Yo Bark

Veggie Noodles &amp; Marinara Sauce Skillet (Biphasic &amp; Low FODMAP)

turkey

zucchini noodles

carrots

red cabbage

green cabbage

Fody Foods Low Fodmap Marinara sauce

extra virgin olive oil

Add the ground turkey to the skillet and cook on high heat until browned. While the ground turkey is cooking, peel the zucchini and use a vegetable spiralizer to create the noodles. Skip this step if you bought prepared zucchini noodles at the store. Cut the red and green cabbage into small pieces.

Remove the ground turkey from the skillet. Add the extra virgin olive oil to the skillet and let it heat up for 1-2 minutes. Place the zucchini noodles and shredded carrots into the skillet with the heated oil and cook on high heat for 5 minutes until the noodles and carrots are soft. Add the red cabbage, green cabbage, ground turkey and marinara sauce. Continue to cook on medium heat for 3-5 minutes until the cabbage is tender.

This recipe produces perfect clusters and tastes absolutely incredible.  It is 100% grain-free so it works for gluten-free and paleo diets.

I love to snack on it or use it to top my smoothie bowls, yogurt, parfaits and chia seed pudding.  It is full of plant-based protein and important nutrients to fuel your day.

Grain-Free Granola (vegan + paleo + refined sugar-free)

unsweetened coconut flakes

almond flour

almonds

pepitas

raw white sesame seeds (or substitute hemp seeds)

raw sunflower seeds

chia seeds

cinnamon

+ 1 tablespoon pure maple syrup

coconut oil (or avocado oil)

vanilla extract

Preheat oven to 300 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper or a silicone baking mat.

In a large mixing bowl combine all the dry ingredients using a large wooden spoon.  Mix in the wet ingredients (maple syrup, coconut oil and vanilla extract).  Stir until the dry ingredients are fully and evenly coated.  Transfer the granola mixture onto the prepared baking sheet and spread out into one thin even layer.

Bake for 30 minutes tossing halfway through.

Allow it to sit at room temperature for an hour before breaking it up into granola clusters/chunks.  The longer you allow it to sit untouched the better the clusters will be..

Store in a large glass mason jar or container with a lid at room temperature for up to one week.

This healthy meal prep for the week is for a full 5 day work week and includes breakfast, lunch, dinner, and a snack.  All recipes are gluten free, grain free, and dairy free.

MEAL PREP IDEAS - 5 Day Meal Prep Menu for Weight Loss (grain and dairy free recipes)

150 g Ripe Bananas (about 1.5 bananas)

C Unsweetened Apple Sauce

Tbsp Raw Honey

Tbsp Avocado Oil or Melted Coconut Oil

1.5 C Almond Flour

tsp Cinnamon

tsp Aluminum Free Baking Powder

tsp Nutmeg

C Apple, grated

C Carrots, grated

lb 93% Lean Ground Turkey (or ground chicken)

Tbsp Maple Syrup

tsp EACH of Garlic Powder and Sea Salt

tsp All Spice (optional)

Tbsp Avocado or Coconut Oil

C Sweet Potatoes,

C Beets,

Broccoli,

Tbsp Coconut Oil

Sea Salt and Pepper,

260 g Chicken Breasts (about 1.5 breasts)

Sea Salt, Pepper, Paprika, Garlic Powder, Italian Seasoning, to taste

C Chicken Broth

(eliminate

Water

C Frozen Cauliflower Rice

Olives,

C Arugula

C Extra Virgin Olive Oil

C Balsamic Vinegar

Dijon Mustard

Garlic Clove, minced

tsp Sea Salt

Yellow Onion, chopped

Garlic Cloves, minced

lb 85% Lean Ground Beef

Tbsp Tomato Paste

28-29 oz Diced Tomatoes (fire roasted preferred)

Celery Stalks, chopped

Carrot Stalks, chopped

C Green Beans, chopped into 2 inch pieces

C Yukon Gold Potatoes

oz Beef Broth

1.5-2 Tbsp Italian Seasoning

tsp EACH of Sea Salt and Paprika

tsp EACH of Black Pepper, Onion Powder, Cumin, and Garlic Powder

Bay Leaves

Avocado parsley

2.5 C Fresh Blueberries (or any type of berry)

1.5 C Plain Dairy Free Yogurt or Plain Greek Yogurt

Toothpick

Preheat oven to 350 F. Line a muffin pan with muffin liners.  Set aside.

In a mixing bowl, add the bananas and mash with a fork.  Then, puree them using an immersion blender.

Add the apple sauce, honey, oil, and eggs.  Whisk to combine.  Then, add the almond flour, cinnamon, baking powder, nutmeg, and salt.  Whisk to combine.  Gently fold the grated apple and carrots into the mixture.

For the Carrot Apple Cinnamon Muffins:

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The most viewed grain free recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Verde Chicken Soup Recipe

Cauli fried rice

Easy Weight Loss Meal Prep for Full...

Veggie Noodles &amp; Marinara Sauce...

Grain-Free Granola (vegan + paleo +...

MEAL PREP IDEAS - 5 Day Meal Prep M...

Healthy Meal Prep Recipe Ideas for ...

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The most viewed grain free recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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