What’s great about these recipes is that you could easily batch process by making a bunch on one day and then enjoying over the next several days. It’s a great way to save time and to continue to eat wholesome, delicious food that keeps you on track with your fitness, weight loss and nutritional goals.
In this cooking lesson we are going to make Egg Muffins, 3-Ingredient Pancakes, and Grain-Free Granola for breakfasts. All of these recipes are great to make ahead of time and last for up to 7 days. I’d freeze the pancakes, and store the granola in a jar in the fridge.
For Dinners we are going to make Chicken Lettuce Tacos (super easy with the use of a slow cooker), Chilli on Sweet Potato (this lasts for days) and One-Pot Chicken Dinner with White Wine and Garlic (love this flavor, it tastes even better the next day). Enjoy the video and scroll below for the printable recipe cards 🙂
Hope you enjoyed this cooking lesson! Scroll down for all the recipe cards…
Who needs the drive-thru when you can whip up a batch of these tasty egg muffins? In the video below watch how quick and easy this recipe really is.
- 6 omega-3, organic, free range eggs
- ½ red bell pepper, finely chopped
- sprinkle of salt and pepper
- Preheat oven to 350 degrees F.
- Line muffin tins with paper liners or grease with coconut oil.
- Mix up the eggs, add bell pepper and seasonings. Fill 6 muffin tins.
- Bake for 20-22 minutes, or until the egg is fully set.
3 Ingredient Pancakes
This recipe only contains 3 ingredients (or 4 if you want to add some flavorings) and you’ll be amazed at how delicious these taste!
- 3 ripe bananas
- 2 eggs
- 3 Tablespoons almond butter
- ½ teaspoon vanilla extract or ground cinnamon *optional
- Mash the bananas in a bowl (or blend in a food processor). Add the eggs, almond butter and flavor additions. Mix until smooth.
- Preheat a griddle or skillet. Lightly grease with coconut oil. Pour the batter in ¼ cup scoops.
- Once you see bubbles form, flip and cook the other side until golden. Serve with fresh fruit. Enjoy!
Grain-Free Granola is uber filling so don’t expect to make it to bowl #2. The nuts fill you up and power your entire morning, and even into your afternoon. I love to serve this granola up with a dousing of chilled, unsweetened coconut milk and fresh, ripe berries.
- 1 cup raw pumpkin seeds
- 1 cup raw almonds
- 1 cup pecans
- 1 cup walnuts
- 3 Tablespoons coconut oil
- ¼ cup raw honey
- 1 Tablespoon vanilla extract
- ½ teaspoon almond extract
- 2 Tablespoons ground flax
- 2 Tablespoons ground chia seeds
- 2 teaspoons ground cinnamon
- ½ cup golden raisins
- ½ teaspoon sea salt
- ½ cup sliced almonds
- Place the pumpkin seeds, almonds, pecans and walnuts in a large bowl of water, cover with a plate and allow to soak on the counter for a full hour. Drain and pat dry.
- Preheat the oven to 300 degrees F. Line a rimmed baking sheet with parchment paper.
- In a double boiler, over very low heat, melt the coconut oil and raw honey. (Simple way to do this is to place the coconut oil and honey in a small skillet, then place that skillet into a bigger skillet that is filled with a couple of inches of water. This prevents the oil and honey from burning. Trust me, burnt honey is NOT easy to remove from a skillet…I’ve tried it.)
- Once melted, remove from heat and allow to cool for 10 minutes. Pour into a food processor along with the soaked/dried nuts, vanilla extract, almond extract, ground flax, ground chia seeds, cinnamon, raisins and sea salt. Pulse for 30-60 seconds, until the mixture reaches an even, granola-like consistency. Mix in the sliced almonds.
- Pour the granola mixture over your prepared baking sheet. Spread it out evenly. Bake for 10 minutes, mix, and then bake for another 10 minutes. At this point you’ll need to assess if the granola is crunchy enough. If it’s not then return it to the oven in 5 minute increments, stirring after each one. Once your granola is crunchy and golden then it’s done.
- I like to store my homemade granola in a glass jar in the fridge, this allows it to keep longer. Serve with chilled unsweetened coconut milk and berries, if you please. Enjoy!
Chicken Lettuce Tacos
Do you know what’s awesome? Coming home after a long, hectic day to a house that’s filled with the welcoming aroma of a lovingly home cooked meal.
What’s even more awesome is when that delicious meal is made with wholesome, organic, fiber and protein-filled ingredients that are naturally low in carbohydrates. Satisfying, delicious flavor that leaves you lean and healthy. Gotta love a good slow cooker recipe like these tacos!
- 2 lbs boneless, skinless chicken thighs
- 3 bell peppers (any color), thinly sliced
- 1 yellow onion, thinly sliced
- 1 (4oz) can green chiles, chopped (I use mild!)
- 1 (16oz) jar green salsa
- 2 tomatos, chopped
- 4 cloves garlic, minced
- ¼ cup cilantro, chopped plus more for garnish
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 2 teaspoon sea salt
- 1 tablespoon fajita seasoning
- ½ teaspoon black pepper
- Large lettuce leaves
- Avocado, sliced
- Combine all of the ingredients, except the lettuce leaves and avocado, in a slow cooker. Cover and cook on low for 5 hours.
- Remove the chicken thighs, shred with a fork, and mix back in. Serve, using a slotted spoon, on the lettuce leaves. Garnish with sliced avocado, chopped cilantro and fresh salsa. Enjoy!
Chili on Sweet Potato
Not only is it filling and really satisfying, it’s also one of the simplest things to cook. Mix it all up and let it simmer! Then you’re free to help the kids with homework, do a load of laundry, take a bubble bath…
- 3 sweet potatoes
- 3 lbs organic, ground chicken breast
- 1 Tablespoon coconut oil
- 4 cups organic chicken broth
- 6 Tablespoons chili powder
- 8 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon ground cayenne
- ½ teaspoon black pepper
- 1 Tablespoon unsweetened cocoa powder
- 2 Tablespoons coconut palm sugar
- 2 Tablespoons ground sweet paprika
- Preheat the oven to 400 degrees F. Wash the sweet potatoes and poke all over with a fork. Place the sweet potatoes directly on the oven rack and bake for 40 minutes, or until tender.
- In a medium, heavy bottomed pot heat the coconut oil over medium. Add the ground chicken and stir often until browned.
- Add the remaining ingredients and reduce the heat to low. Cover and simmer for an hour. Serve warm over a baked sweet potato with a dark green salad. Enjoy!
One Pot Chicken Dinner
I love simple dinner recipes that taste amazing and don’t dirty many dishes. This recipe for One Pot Chicken Dinner with White Wine and Garlic is a combination of 3 things that I love: chicken, white wine and garlic.
- ⅓ cup coconut flour
- sea salt and black pepper
- 3 lbs boneless, skinless chicken thighs
- 2 yellow onions, cut into half moon slices
- 2 heads of garlic
- 2 Tablespoons olive oil
- 1 cup sparkling, white wine
- 1 cup chicken broth
- Combine the coconut flour and a pinch of salt and pepper in a small bowl. Mix well.
- Rinse the chicken and pat dry. Arrange the chicken next to the bowl of flour and a clean plate. Coat the chicken pieces with the flour mixture and place on the clean plate.
- Peel the onions and slice into half moons. Peel the garlic heads and separate into cloves.
- Pour the olive oil into the bottom of a heavy bottomed pot. Place over medium high heat. Gather the broth and wine. Pour yourself a glass…
- Brown both sides of each chicken piece. If your pot isn’t big enough to fit all the pieces on the bottom then do this in batches. Once the chicken pieces are browned, remove from the pot and set aside on a clean plate.
- Add the onion and garlic to the pot. Reduce the heat to medium. Cook until the onions soften. Add the broth, wine and chicken to the pot.
- Cover and simmer for about 20 minutes, until the chicken is cooked through. Plate the chicken and spoon garlic, onion and sauce on each piece. Enjoy!
I hope that you’ve enjoyed this cooking lesson and that you’re revving to get into your kitchen to cook up a healthy storm! Here’s where you can watch more cooking videos ===> Diana’s Cooking Videos