Here’s an EXCITING slow cooker chicken dinner recipe to spice up your life!

By wrapping our chicken breast with strips of turkey bacon, cooking over sweet potato and covering with BBQ-covered green apples we create a dish that is BURSTING with flavor, while staying healthy on fitness friendly.

Be sure to use a BBQ sauce that has no added sugars. I used Primal Kitchen’s Golden BBQ Sauce which has only 1 gram of sugar per 2 Tablespoons.

Courtesy of RealHealthyRecipes.com

What you need
Servings: 4

• 2 sweet potatoes
• 3 Green Apples
• ⅓ cup natural BBQ sauce (avoid ones with added sugars)
• 1 tablespoon lemon juice
• 1 tablespoon coconut sugar (optional)
• 4 skinless, boneless, chicken breasts
• 8 slices Turkey Bacon
• 1 tablespoon fresh parsley, for garnish

Instructions

1. Skin the sweet potatoes and slice into half-moons.
2. Lightly grease the bottom of a large slow cooker with coconut oil. Place the sweet potatoes in the slow cooker. Seed and dice the apples.
3. In a medium bowl combine the BBQ sauce, lemon juice and coconut sugar. Mix until fully incorporated and then stir in the apples.
4. Slice the turkey bacon strips in half, lengthwise to create 16 strips. Wrap each chicken breast with 4 strips and place in the slow cooker on top of the sweet potato.
5. Top the chicken with the BBQ-apple mixture. Cover and cook on low for 4 to 6 hours. Serve with a side of Roasted Broccoli and Cauliflower!

Nutrition
One serving equals: 432 calories, 3g fat, 687mg sodium, 59g carbohydrate, 9g fiber, 21g sugar and 41g protein.

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Here’s one seriously nutritious south-of-the-border skillet dinner that families can’t get enough of! Most Mexican dinners contain generous portions of grains and dairy, so I’ve lightened this one up by taking out traditional rice and replacing cheese topping with fresh avocado and pico de gallo. It’s mildly spicy and very satisfying!

Leftovers from this recipe are simply wonderful as a packed meal the next day. Chop one of the leftover chicken breasts and enjoy it with a handful of fresh arugula and a spoonful of the bean mixture.

When healthy eating tastes THIS good it’s hard to stop. And why would you want to?!

Courtesy of RealHealthyRecipes.com

What you need
Servings: 8

For the Spice Blend

1 teaspoon ground cumin
1 tablespoon garlic powder
½ teaspoon smoked paprika
½ teaspoon black pepper
1 lime, juiced
¼ teaspoon liquid stevia
1 tablespoon fresh cilantro, minced
1 teaspoon fresh jalapeño, seeded and minced

For the Skillet
6 boneless, skinless chicken breast halves
1 teaspoon olive oil
1 yellow onion, chopped
2 Roma tomatoes, chopped
1 tablespoon garlic, minced
2 teaspoons kosher salt
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground cayenne pepper
1 (15oz) can black beans, rinsed
1 (15 oz) can pinto beans, rinsed
1 (15 oz) can white beans, rinsed
1 avocado
½ cup pico de gallo
¼ cup fresh cilantro, minced

Instructions

1. Combine the spice blend in a small bowl. Rub the spice blend over all of the chicken pieces. Place in a ziplock bag in the fridge to marinate for an hour, up to overnight.

2. Preheat the oven to 425 degrees F. Place the olive oil in a large, oven-safe, skillet over medium-high heat. Add the onions, cooking until soft, about 5 minutes.

3. Stir in the tomatoes, garlic, salt, cumin, cinnamon, and cayenne. Sauté for 3 minutes. Add the rinsed beans and bring to a simmer, about 4 minutes.

4. Arrange the marinated chicken breasts over the top of the bean mixture. Bake, uncovered, for 20-25 minutes. Top with sliced avocado, pico de gallo and fresh cilantro. Enjoy!

Nutrition
One serving equals 322 calories, 14g fat, 829mg sodium, 14g carbohydrate, 6g fiber, 3g sugar, and 35g protein.

Move over mashed potatoes….your services are no longer needed here.

There is literally NO REASON to ever make mashed potatoes again now that CAULIFLOWER SMASH is in town!

The smashed garlic adds such phenomenal flavor that it’s hard to stop eating it. This creamy, delightful dish is perfect for your holiday repertoire this year! Yum!

Courtesy of RealHealthyRecipes.com

What you need
Serves 4

• 1 head cauliflower florets
• 3 tablespoons Coconut Oil OR Butter
• 6 garlic cloves, smashed
• 3 tablespoons Plain Greek Yogurt
• ¼ cup parmesan cheese (or 2 Tbsp of nutritional yeast)
• sea salt and black pepper
• 1 Tbsp fresh chives, minced *optional garnish

Instructions

1. Place the cauliflower florets in a pot of water and bring to a boil for 10 minutes, until tender. Drain the pot and transfer the cauliflower to a food processor.
2. Return the pot to medium heat. Add the oil (or butter) and the smashed garlic cloves. Sauté until fragrant, for about a minute.
3. Transfer the garlic to the food processor along with the remaining ingredients. Blend until a smooth consistency is reached. Garnish with minced chives. Enjoy!

Nutrition
One serving equals 194 calories, 13g fat, 240mg sodium, 9g carbohydrate, 2g fiber, 4g sugar, and 13g protein.

Avocado is a superfood that’s filled with incredible, healthy fats and nutrients to power your fitness results. This recipe is an easy way to turn avocado into tasty guacamole to add to your next fitness meal.

Have fun playing around with the amount of salsa, salt, and lemon that you add to suit your taste. There is really NO WAY to mess this recipe up, it’s delicious, simple and sure-fire.

Serve this guac up with virtually ANY dinner to spice it up and make it more interesting. It would be AWESOME served over Perfectly Seasoned Oven Baked Chicken Breast.​ Yummmmm!

Courtesy of RealHealthyRecipes.com

What you need
Serves 2

1 avocado
⅓ cup fresh salsa
1 teaspoon lemon juice
1 sprinkle sea salt

Instructions

1. Cube and seed the avocado.

2. Place all of the ingredients in a medium bowl and mash together. Enjoy immediately!

Nutrition
One serving equals 217 calories, 15g fat, 325mg sodium, 11g carbohydrate, 7g fiber, 2g sugar, and 3g protein

Here’s a tasty way to prepare wholesome avocado. All you do is slice the avocado, drizzle it with lemon juice and sprinkle with sweet paprika and ground cumin. Easy! What’s surprising is how vibrant the flavors are from such a simple combination.

The perfect snack or side to enjoy with your dinner. Be sure to prep this right before serving so that the avocados are as fresh as can be.

Courtesy of RealHealthyRecipes.com

What you need
Serves 2

1 avocado, sliced
Freshly squeezed lemon juice
dash of sweet paprika
dash of ground cumin

Instructions

1. Slice your avocado, generously drizzle it with lemon juice and then sprinkle with paprika and ground cumin. That’s it!

Nutrition
One serving equals 147 calories, 13g fat, 69mg sodium, 8g carbohydrate, 6g fiber, 1g sugar, and 2g protein.

Here’s a lovely departure from chocolate-themed protein bars, with a delightful combination of lemon and blueberry. If lemon isn’t your thing then leave out the lemon zest and embrace the vanilla-blueberry vibe.

Courtesy of RealHealthyRecipes.com

What you need Serves 20

• 1 cup unsweetened coconut milk
• 1 cup almond butter
• ½ cup dried blueberries
• 2 cups uncooked, rolled oats
• 1 Tablespoon lemon zest
• 2 cups vanilla protein powder
• 3 Tablespoon coconut oil, melted
• 1 Tablespoon Swerve confectioners style erythritol

Instructions

1. Line the bottom and sides of an 9 × 9-inch baking pan with parchment paper, so that the parchment paper hangs over the sides. (These will be your handles to easily pull the protein bars from the pan once they’re done.) Lightly rub the parchment paper with coconut oil.
2. Combine the coconut milk and almond butter in a pot over low heat. Stir often, until fully combined and smooth, then remove from heat and allow to cool.
3. Blend the dried blueberries in a food processor until creamy. Add the almond butter mixture, oats, and protein powder and pulse until fully incorporated. Press the dough into the prepared dish and place in the freezer for 10 minutes. Cut into 20 bars.
4. Whisk the coconut oil and Swerve together in a small bowl. Drizzle over the protein bars. Chill until the glaze sets, about 5 minutes. Store in the fridge.

Nutrition One serving equals: 80 calories, 5g fat, 23mg sodium, 5g carbohydrate, 1g fiber, 1g sugar and 12g protein.

Here’s my go-to recipe for Perfectly Seasoned Oven Baked Chicken Breast that comes out perfectly flavored and moist every single time!

When you’ve got chicken breast to prepare and want a surefire way to do it quickly, simply and deliciously then look no further than this simple recipe.

The seasoning blend has a touch of coconut sugar in it – this caramelizes towards the end of the baking time, locking the moisture in and creating a perfectly tender chicken that you’ll enjoy eating!

Courtesy of RealHealthyRecipes.com

What you need
Serves 4

• 4 chicken breasts
• olive oil spray
• 1 tablespoon coconut sugar
• 1 teaspoon sweet paprika
• 1 teaspoon Dried Oregano
• ½ teaspoon garlic powder
• ½ teaspoon of sea salt
• ½ teaspoon black pepper
• 1 tablespoon fresh parsley, minced

Instructions

1. Preheat the oven to 425 degrees F and line a baking pan with foil and parchment paper.
2. Pound the chicken breast down to ½ and inch thickness.
3. Mix the coconut sugar, paprika, oregano, garlic, salt, and pepper together.
4. Place the chicken in a single layer in the prepared pan. Spray lightly with olive oil and sprinkle with half of the seasoning mixture. Flip the chicken and repeat by spraying with olive oil and sprinkling the remaining seasoning mixture.
5. Bake for 18 minutes. You’ll know it’s done with the seasoning on the chicken looks perfectly caramelized. Sprinkle with fresh parsley and enjoy immediately.

Nutrition
One serving equals 335 calories, 7g fat, 385mg sodium, 4g carbs, 0g fiber, 59g protein

​If your sweet tooth is acting up again right before bed then consider trying this crunchy, sweet, creamy salad.

While any type of apple will work in this salad, I find that honey crisp, pink lady or sweet tango to taste the best.

Courtesy of RealHealthyRecipes.com​

What you need Serves 4

2 cups pink lady or honey crisp apples, cored and chopped ¼ cup thinly sliced celery 1 Tablespoon raisins 2 teaspoons lemon juice 1 cup plain, nonfat Greek yogurt ¼ cup vanilla protein powder ¼ teaspoon ground cinnamon

Instructions

1. Combine the chopped apples, sliced celery, and raisins in a medium bowl. Toss with the lemon juice.

2. In another medium bowl combine the yogurt, protein powder and cinnamon. Mix until fully combined. Add the apple mixture and mix well. Chill for 10 minutes and then serve. Enjoy!

Nutrition One serving equals: 224 calories, 1g fat, 66mg sodium, 44g carbohydrate, 7g fiber, 33g sugar, and 14g protein

Make the most of fall produce like butternut squash and kale in this hearty vegetarian soup. Pasta and beans make it especially filling.

Ingredients

• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 6 cups vegetable broth
• 2 1/2 cups (3/4-inch) cubed peeled butternut squash
• 2 1/2 cups (3/4-inch) cubed peeled baking potato
• 1 cup (1-inch) cut green beans (about 1/4 pound)
• 1/2 cup diced carrot
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 4 cups chopped kale
• 1/2 cup uncooked orzo (rice-shaped pasta)
• 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
• 1/2 cup (2 ounces) grated fresh Parmesan cheese

Instructions

Heat the oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 2 1/2 minutes or until tender. Add broth and the next 7 ingredients (broth through salt); bring to a boil. Reduce heat, and simmer 3 minutes. Add kale, orzo, and beans; cook 5 minutes or until orzo is done and vegetables are tender. Sprinkle with cheese.

Nutritional Information

• Calories 212
• Fat 5g
• Protein 9.6g
• Carbohydrate 36g
• Fiber 3.9g
• Sodium 961mg
• Calcium 164mg

Yes, this is happening! Real healthy fries that taste AMAZING and are made with BAKED PARSNIPS!

Most people love fries, however, regular fries really are so bad for our fitness. All that unhealthy fat and all of those calories are hard to justify eating very often. And having a belly full of greasy fries never feels too awesome.

Nothing comes as close to tasting like real, authentic fries than these baked parsnip fries. If you are a fry lover, please try this recipe and let me know what you think!

What you need
Serves 6

• 2 large parsnips
• 1 tablespoon fresh rosemary, minced
• 2 garlic cloves, chopped
• 3 tablespoons extra-virgin olive oil
• sea salt and black pepper to taste
• ½ teaspoon sweet paprika
• natural ketchup

Instructions

1. Preheat the oven to 450°F. Line an 18 × 26-inch rimmed baking sheet with parchment paper.
2. Peel the parsnips and trim the ends. Cut each parsnip in half horizontally, then make 2 cuts in each direction to create 9 sticks out of each half. In a large bowl, toss the parsnip sticks with the rosemary, garlic, olive oil, sea salt, pepper, and sweet paprika.
3. Spread the fries over the prepared baking sheet. Roast for 10 minutes, flip, and then roast for another 10–15 minutes until browned and crispy. Serve with the ketchup.

Nutrition
One serving equals 128 calories, 8g fat, 37mg sodium, 15g carbohydrate, 15g fiber, 3g sugar, and 1g protein.