What to do with fresh turmeric root? Why turn it into this SUPER FOOD medley! The fresh turmeric is extremely easy to incorporate into the dish and is used in both the marinade for the chicken and in the quinoa. Note: for those on a super low carb diet, feel free to sub in 4 cups of shredded cauliflower or Brussels sprouts in place of the quinoa. Reduce the broth to 1/4 cup and reduce the cook time in half.

What you need

Serves 6

For the Turmeric Marinated Chicken

• 1 cup coconut cream
• 2 tablespoons olive oil
• 1 Tablespoon freshly grated turmeric root
• 1 teaspoon Ginger Root
• juice from 1 Lemon
• ½ teaspoon ground cayenne pepper
• 1 clove Garlic, minced
• 1 teaspoon sea salt
• 2 pounds raw chicken breast, cubed

For the Quinoa:

• 1 tablespoon coconut oil
• 1 tablespoon freshly grated ground turmeric
• 1 teaspoon Curry Powder
• ½ teaspoon cumin
• 1 cup quinoa, rinsed and drained
• 2 cups chicken broth
• 2 baby kale, chopped
• juice from ½ Lemon
• 2 tablespoons raw pepitas

Instructions

1. Combine all of the marinade ingredients in a bowl, except for the chicken. Mix well to combine. Add the chicken cubes and mix well. Cover and place in the fridge for 2 hours, or up to overnight.

2. Preheat the oven to 360 degrees F. Lightly coat a baking sheet with olive oil. Place the chicken cubes on the pan so that they aren’t touching. Bake for 20 minutes. Without removing the chicken from the oven switch to the high broil for 5 to 10 minutes. Remove once golden.

3. In a medium sauce pan place the coconut oil over medium heat. Add the turmeric, curry and cumin. Heat until fragrant. Add the quinoa and stir frequently until it starts to make popping sounds.

4. Add the chicken broth and bring to a low simmer. Cover, reduce the heat to low, and cook undisturbed for 10 minutes. Remove the lid, stir in the kale, and place the lid back, cooking for another undisturbed 10 minutes. Turn the heat off and let the quinoa sit for 5 minutes. Remove the lid and transfer to a bowl.

5. Fluff the quinoa and mix in the lemon juice. Garnish with pepitas and serve with the chicken. Enjoy!

Nutrition

330 calories, 21g fat, 21g carbohydrate, 300mg sodium, 1g sugar, 4g fiber, and 15g protein.

A warm bowl of soup like this is a fantastic way to eat a low calorie, high protein dinner.

There’s bone broth that’s rich in soothing, immune system supporting minerals and there’s also fresh kale with magical healing properties. Next we have tender meat for usable protein and quinoa with wholesome complex carbs. And it’s finished off with fresh lemon juice for a shot of vitamin C.

Paired with a green salad, this meal is light, full of fiber and will help you towards your best body yet!

What you need
Serves 16

• 2 tablespoons olive oil
• 3 pounds bone-in breast, turkey or chicken, skin removed
• 1 tablespoon garlic, chopped
• One yellow onion, chopped
• 3 celery stalks, chopped
• 2 parsnips, chopped
• 3 carrots, chopped
• 1 tablespoon fresh thyme
• One teaspoon sea salt
• ½ teaspoon black pepper
• 8 cups bone broth
• 1 cup uncooked quinoa
• 3 cups lacinato kale, chopped
• 2 lemons, juiced
• ¼ cup fresh parsley, chopped

Instructions

1. Place 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add turkey breast; cook until well browned on all sides, about 3 minutes per side. Transfer to slow cooker.
2. Add the remaining olive oil to the skillet and return to high heat. Add the garlic, onion, celery, parsnips, carrots, thyme, salt, and pepper. Next, cook, stirring occasionally until golden, about 8 minutes.
3. Transfer the cooked veggies to the slow cooker and stir in the broth. Cover and cook on low for 4 hours.
4. Transfer the turkey breast from the slow cooker to a plate, remove the meat from the bones and shred. Return the meat to the slow cooker and stir in the quinoa and kale. Cover and cook on low for an hour, until the quinoa is tender.
5. Generously season with salt and pepper to taste. Stir in lemon juice and garnish with fresh parsley. Enjoy!

Nutrition

One serving equals 305 calories, 6g fat, 18g carbohydrate, 952mg sodium, 4g fiber, and 47g protein.

Who needs fast food when you have delicious soup at home? Making a large pot of homemade soup will set you up for days of healthy quick meals!

This soup is filled with nutritious ingredients like fresh kale and pinto beans which lend savory flavors and wholesome fiber. Swapping out a heavy meal with a light cup of this homemade soup is a fantastic way to reduce your overall calories for the day and to help you make progress towards your fitness goal.

What You Need
Serves 10

• 1 cup dried pinto beans
• One large yellow onion
• 1 Tablespoon olive oil
• 4 cloves garlic, minced
• Four cups filtered water
• 2 bouillon cubes
• dash of freshly ground sea salt
• dash of freshly ground pepper
• Two bay leaves
• 2 teaspoons dried rosemary, crushed between your fingers
• 5 large carrots, diced
• 2 bunches kale, chopped

Instructions

1. Bring a large pot of water to a boil, add the beans and cook for 60-90 minutes. Drain and set aside.
2. In your soup pot heat the olive oil over medium heat. Add onion and garlic and cook for 5 minutes.
3. Add the cooked beans, water, bouillon, salt, pepper, bay leaves, rosemary, and carrots. Simmer for 15-20 minutes. Add the kale and cook another 15 minutes or until kale is tender. Add more water if needed.

Remove the bay leaves, add more salt and pepper if needed.

Nutrition
One serving equals: 112 calories, 2g fat, 20g carbohydrate, 7.3g fiber, and 6g protein.

Salty, crunchy snack foods are a weakness for most people. Instead of eating chips or popcorn or crackers, which quickly add up in unwanted pounds, make a batch of these delicious, crunchy kale chips. Kale chips are low in carbs and make a delicious crunchy snack.

What you need
Serves 5

1 bunch kale, washed and torn, stems discarded
1 Tablespoon olive oil
dash of salt and pepper

Instructions

1. Preheat oven to 300 degrees F.

2. In a large bowl mix the kale pieces with all of the ingredients.

3. Spread evenly on foil-lined baking sheets.

4. Bake for 12 minutes, watching closely that they do not burn. Remove from oven when crispy.

Nutrition
One serving equals 51 calories, 3g fat, 68mg sodium, 5g carbohydrate, 1g fiber, 2g protein

Here is another healthy, homemade cauliflower, kale, and chicken casserole dinner that’s easy to get on the table after a long, busy day of work. That’s why recipes like this one are so wonderful to have on hand – it only takes a few minutes and tastes fantastic.

This casserole like comfort food, but without the guilt. Kale is a nutritional powerhouse, filled with calcium, and numerous vitamins and minerals.

Courtesy of RealHealthyRecipes.com

What you need
Serves 6

• 1 teaspoon olive oil
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 3 cups kale, chopped
• dash of salt and pepper
• Pinch of each, dried: thyme, rosemary, tarragon, and parsley
• 4 links nitrate-free, chicken sausage, sliced into half moons
• 1 head cauliflower, cut into small florets
• 1/2 cup chicken broth
• 1 teaspoon lemon juice
• 1 cup fat free ricotta cheese
• 1/2 cup Parmesan cheese, shredded and divided

Instructions

1. Preheat oven to 425 degrees F. Lightly grease a casserole dish with olive oil. Place a large pot of water to boil with a pinch of salt.
2. In a large skillet over medium heat, sauté the olive oil, onion, garlic, salt and pepper, dried herbs and chicken sausage. Mix well, and then add kale. Cover for about 3 minutes, until kale gets bright green and wilted, then remove cover. Sauté for an additional 3 minutes until everything is tender. Set aside.
3. Place the cauliflower florets in the pot of boiling water. Boil for 5 minutes, then remove from heat, drain, and return cauliflower to pot.
4. Add the kale mixture to the pot as well as the chicken broth, lemon juice, ricotta cheese and half of the Parmesan cheese. Mix will over medium heat until all has been incorporated.
5. Transfer to prepared casserole dish. Top with remaining Parmesan cheese. Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 5 minutes.
6. Remove from oven and serve.

Nutrition
One serving equals 238 calories, 10g fat, 584mg sodium, 14g carbohydrate, 4g fiber, and 18g protein

Directions: