Hawaiian Stuffed Sweet Potatoes

Hawaiian Stuffed Sweet Potatoes

Ingredients

4 small sweet potatoes
1 cup diced ham
1 cup shredded mozzarella 1 cup pineapple tidbits
4 green onions, chopped

Instructions

1. 2. 3.

Bake sweet potatoes in oven or crockpot. If using the crockpot, wrap them in foil and bake for 3-4 hours.
Cut sweet potatoes open and scoop out flesh, leaving about 1⁄4 inch in the skin so it holds its shape.

Mash flesh, stir ham, 2/3 of the cheese, green onions, and pineapple. Spoon mixture back into sweet potato skins. Top with remaining cheese and return to oven for 15-20 minutes until cheese is melted and ingredients are warmed through.

4 Servings 

Kale and Coconut Chicken Soup

Kale and Coconut Chicken Soup

Ingredients


3 boneless skinless chicken breasts
1 T coconut oil
8 cups chicken stock
1 cup chopped carrots
1⁄2 cup chopped onion
1 can coconut milk
1 cup diced roma tomatoes
3⁄4 tsp ground allspice
1⁄2 tsp ground cinnamon
1 1⁄2 tsp ginger
1 T minced garlic
1⁄4 tsp thyme
2 cups chopped kale
Optional toppings: mozzarella cheese, tortilla strips, cilantro

Instructions

1.Pan fry chicken breast in coconut oil in frying pan. Cut into cubes. 


2.Add chicken stock, carrots, and onions to large saucepan. Boil slowly until 
vegetables are tender. 


3.Addspices. 


4.Add coconut milk and heat through, but do not allow it to boil. 


5.Add chopped tomatoes and prepared chicken. Add kale when ready to serve so 
it steams slightly but doesn’t get too soft. Add optional toppings. 


8 Servings 

Greek Yogurt Chicken Salad

Greek Yogurt Chicken Salad

Ingredients

2 cups shredded chicken
2/3 cup plain Greek yogurt
2 T mustard (yellow, Dijon, brown, any variety you like)
1 cup chopped vegetables (green onion, green pepper, celery, cucumber) 1 cup chopped fruit (apples, grapes, craisins)
Salt & Pepper and any herbs you like (dill, cilantro, rosemary, etc.)
1⁄4 cup nuts (optional)
2 slices wholegrain bread

Instructions

1. 2. 3.

Mix yogurt and mustard with shredded chicken. Add fruits and vegetables.
Serve cold.

Notes

Any variety of fruits and vegetables can be used. Other serving ideas are in a tortilla, on a rice cake, with crackers, and on top of a salad.

8 Servings 

Kale, Apple, and Feta Salad

Kale, Apple, and Feta Salad

Ingredients

1 bunch kale
1⁄2 tsp sea salt
1⁄2 cup craisins
1 apples, diced
1/3 cup sunflower seeds 1⁄4 cup olive oil

2 T red wine vinegar
1⁄2 tsp sugar
1⁄2 cup crumbled feta cheese

Instructions

1. Wash and dry kale thoroughly. Roll kale leaves up and slice into ribbons.
2. Mix kale with salt and massage for about a minute. Leaves will turn a darker

green.
3. Add craisins, apple, and sunflower seeds.
4. Mix olive oil, vinegar, and sugar. Add to salad and toss.

5. Top with feta cheese.

2 Servings 

Egg Tortilla Stacks

Egg Tortilla Stacks

Ingredients

2 cups cooked black beans
1 large poblano pepper diced
1⁄4 cup finely chopped red onion
1⁄4 cup packed cilantro leaves, chopped Juice of 1 lime
1⁄4 tsp sea salt
1 avocado, chopped
8 corn tortillas (or other whole-grain) 1 tsp ground cumin
1⁄2 cup mozzarella cheese
8 eggs
Sour cream

Instructions

1. Preheat oven to 350°F. In a medium bowl, combine beans, pepper, onion,

cilantro, lime juice and salt. Gently fold in avocado and set aside.

2.Place tortillas on a baking sheet and sprinkle cumin evenly over top. Then 
sprinkle with cheese, dividing evenly. Bake for 5 minutes or until cheese has 
melted. 


3.Meanwhile, heat a medium nonstick skillet on medium. Lightly coat skillet with 
cooking spray or coconut oil, crack eggs into pan and cook to desired 
doneness. 


4.Top each tortilla with about 1/4 cup bean mixture and top with sour cream and 
fried egg. 


4 Servings