ZESTY BELL

PEPPER SALAD

JULY 2020

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PREP TIME: 10 MIN

1 lb - sweet multi-colored mini bell

peppers

1/2 of a medium sweet onion or purple

onion, thinly sliced

2 Tbsp - fresh dill, chopped

2-3 Tbsp - white vinegar or fresh lemon

juice (I preferred the vinegar)

3 Tbsp - extra virgin olive oil

1/2 tsp garlic salt, or to taste

pinch of black pepper*Follow

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Remove the tops and seeds frombell peppers, then cut them in halflengthwise and cut into thin strips.

Transfer sliced bell peppers to alarge mixing bowl. Thinly slice

onion and add it to the bowl alongwith chopped fresh dill.

1.

3. You can serve the salad right away or refrigerate until ready to serve. Iteven tastes great after being refrigerated overnight.

2. Combine 2 1/2 Tbsp vinegar with

3 Tbsp extra virgin olive oil, 1/2 tsp

garlic salt and a pinch of pepper. Whisk

the dressing together with a fork. Pour

dressing over salad ingredients and stir

well to combine. Add more garlic salt to

taste if desired.

Serving Size: Dependent on allowed veggie amount per meal

Recipe compliments of natashaskitchen.com

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1 c. - ranch dressing, plus a couple

teaspoons for drizzling

juice of 1/2 lemon

pinch of cayenne pepper to taste

salt & pepper to taste

1 lb. - chicken breasts, cut into 1" chunks

16 slices - bacon

1 c. - cherry tomatoes

chopped chives, for garnish

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3. Lay a piece of foil down on the grill and add skewers. Grill, turningoccasionally, until chicken is no longer pink and bacon is cooked through andcrispy, 8 minutes per side. Remove from grill & drizzle with ranch dressing &

chives. Enjoy!

2. Assemble skewers: Start with a piece

of bacon. Add a piece of chicken, then

weave bacon back over the skewer. Add

a cherry tomato and weave bacon back

over the skewer. Repeat, using two

pieces of bacon per skewer. Season

skewers with salt and pepper.

GRILLED CHICKEN

BACON & RANCH SKEWERS

JULY 2020

INGREDIENTS:

PREP TIME: 15 MIN

COOK TIME: 15-20 MIN

Heat grill to medium heat. In amedium bowl, stir together ranch,lemon juice, and cayenne. Season

with salt and pepper. Addchicken and toss until coated.

1.

Serving Size: Dependent on allowed protein amount per meal

Recipe compliments of delish.com

CAULIFLOWER

"POTATO SALAD"

JULY 2020

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PREP TIME: 10 MIN

COOK TIME: 25-30 MIN

1 head - cauliflower

salt & pepper to taste

2 Tbsp - avocado oil

3 eggs - hard-boiled,

chopped

3 stalks - celery, diced

½ red onion, diced

Salad:

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Preheat the oven to 400˚F. Slicecauliflower into small florets,

place cauliflower on baking sheetand season with salt, pepper andavocado oil. Bake for 25 minutes

until golden brown.

1.

3. In a large bowl, combine cauliflower, eggs, onion, celery, anddressing. Garnish with more freshly chopped dill before serving. Enjoy!

2. In a large bowl, combine all

dressing ingredients. Set aside.

Once cauliflower is cooked, set

aside and let cool slightly. Dice

eggs, onion, and celery.

Serving Size: Dependent on allowed veggie amount per meal

½ cup - Greek yogurt

1 Tbsp - dijon or

regular mustard

1 TBSP - Swerve or

stevia (optional)

2 Tbsp - dill, chopped

1 Tbsp - olive oil

1 clove - garlic,

crushed

½ lemon, juiced

Dressing:

Recipe compliments of tasty.com

KETO FROSTY

JULY 2020

INGREDIENTS:

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PREP TIME: 10 MIN

COOK TIME: 45 MIN

1.5 c. - heavy whipping cream

2 Tbsp - unsweetened cocoa powder

3 Tbsp - Swerve or Stevia

1 tsp - pure vanilla extract

pinch of salt

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In a large bowl, combine heavy cream, cocoa, sweetener, vanilla, andsalt. Using a hand mixer or the whisk attachment of a stand mixer,

beat mixture until stiff peaks form.

1.

3. Cut tip off a corner of the Ziploc bag and pipe into 10 small servingdishes, little dixie cups or ice cube trays.

4. 1 cube is a single serving - treat as a fat bomb. Enjoy!

2. Scoop mixture into a Ziploc bag and freeze 30-35 minutes, until just

frozen.

Serving Size: Makes 10 serving - treat as a fat bomb!

Recipe compliments of delish.com