Try out these Eat Right. Live Well recipes!

                       Smashed Chickpea & Avocado Salad Sandwich
                                                (posted 3/22)

- 1 (15 ounce) chickpeas or garbanzo beans

- 1 large ripe avocado

- 1/4 cup fresh cilantro, chopped

- 2 tablespoons chopped green onion

- Juice from 1 lime

- Salt and pepper, to taste

- Bread of your choice

- Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc.



1. Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins. You can leave them on if you'd like, however.

2. In a medium bowl, using a fork or potato masher, smash the chickpeas and avocado together. Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste.

3. Spread salad on bread and top with your favorite sandwich toppings. I like to add fresh spinach leaves.

*This salad also makes for a great dip!! Serve with cut up veggies, crackers, or pita chips. Also, this salad is best eaten the day it is made because it will turn brown due to the avocado.*



                         Dark Chocolate Protein Almond Butter Cups

                                                              (posted 2/21)


- 1/2 cup almond butter

- 1/2 cup dark chocolate

1/2 teaspoon cinnamon

- 2 scoops of Vital Proteins Collagen Peptides

- Flaky sea salt


1. Place almond butter, cinnamon and collagen into a bowl and stir to combine. Set aside

2. Melt chocolate by your preferred method

3. Use a teaspoon to drizzle some melted chocolate into a chocolate mold and spread to coat evenly. ( Don't use all your chocolate, save about 1/4 of it to spread on top once the chocolate cups are filled)

4. Place your chocolate cups in the fridge or freezer for 5-10 minutes to set.

5. Remove your chocolate cups from the fridge or freezer. Fill each chocolate cup with a spoonful of almond butter. Then use the back of your spoon to carefully smooth out the top and firmly but gently press the filling down into the chocolate cups.

6. Once all your cups are filled, top with a little extra chocolate. Smooth if all the way to the edges so the filling is completely covered then sprinkle with salt and place them back into the fridge (or freezer) to set.

*These delicious little cups will keep well in the fridge for severeal weeks but can also be stored in the freezer for 3-6 months!* 

                         Coconut Chicken Curry (Dairy-Free/Paleo/Keto)

                                                        (posted 2/12)



- 1 TBSP coconut oil

- 1 medium onion

- 1 cup chicken broth

- 3 TBSP curry powder

- 2 cloves garlic (minced)

- 14.5 oz can diced tomatoes

- 4 oz tomato paste

- 1 tsp salt

- 1/2 tsp black pepper

- 2 TBSP maple syrup (or coconut sugar)

- 4 chicken breasts

- 14 oz. can coconut milk



1. Turn the Instant Pot on sauté.

2. Add the coconut oil and chopped onion and cook for 2 monutes until starting to soften.

3. Pour in the chicken broth and scrape any browned bits from the bottom of the pot.

4. Add the curry powder, garlic, diced tomatoes, tomato paste, salt, pepper, and maple syrup and mix well.

5. Add the chicken and stir to coat.

6. Put the lid on the pot, set valve to seal, and select "Poultry" or use manual setting and set timer for 10 minutes.

7. When finished, let pressure release naturally until the lid unlocks.

8. Remove the chicken and shred with two forks before returning to the Instant Pot.

9. Stir in the coconut milk until warmed through.

10. Wait 5 minutes before serving, then serve over rice or cauliflower rice.

                                Zesty Chili Lime Tacos/KETO Friendly

                                                         (posted 1/29)



- 1 lb grass-fed ground beef

- 3 cloves garlic

- 1/2 teaspoon chili powder

- 1/2 teaspoon dried oregano

- 1 teaspoon salt

- 1 large lime (juice reserved)

- 1/4 teaspoon black pepper

- 1 head romaine lettuce

- 1 medium avocado, diced

- 1 small roma tomato

- 1/3 cup cilantro (roughly chopped)

- 2/3 cups cheddar cheese

- 2 tablespoons sour cream



1. Heat a large skillet over medium heat. Add ground beef, salt, pepper, chili powder, cuminand garlic. Saute until the meat is golden brown.

2. Stir in lime juice and set aside to cool.

3. Make taco cups by adding cooked 1-2 tablespoons taco mixture, chopped tomatoes, chopped avocado and cheese to romaine or butter lettuce leaves.

4. Garnish with clantro, about 1 tablespoon of cheese, and sour cream if desired.

                                    Sweet & Salty KETO Trail Mix

                                                         (posted 1/23)



- 1/2 cup each raw walnuts, almonds and pecans

- 1/2 cup each raw pumpkin seeds and sunflower seeds

- 1 tablespoon coconut oil

- 1 tablespoon vanilla

- 1/4 teaspoon cinnamon

- 1/4 teaspoon nutmeg

- 1 teaspoon sea salt

- 1/4 cup or less raw honey

- 1/2 cup chopped dried apricots

- 1/2 cup dried cranberries (sweetened with apple juice)




1. Preheat oven to 350 degrees Fahrenheit

2. Roughly chop nuts and mix with seeds, coconut oil, vanilla, cinnamon and nutmeg. Spread on a cookie sheet or rimmed baking pan lined with parchment paper, and sprinkle with half of the salt.

3. Toast in the oven for 2-5 minutes, stirring occasionally to be sure the nuts and seeds are merely toasted, not burned (keep a watchful eye). Enjoy!

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