THIS is a Real Super Bowl!

THIS is a Real Super Bowl!

Ever hear that expression, “bowl you over?”

Well, today I’m going to “bowl you over” and show you the wonders of the oft looked over Bowl.

The lowly bowl most often used for soup, ice cream and cereal is really a super powered implement, ready to leap nutritional boundaries in a single bound, resist fast food bullets and are faster to make than a speeding train…

I’m talking power bowls, people. Power Bowls. Capital P, capital B. Pump your fist when you say that!

Power Bowls are nutritional powerhouse meals, all in one bowl. These delicious power bowl recipes are beautiful to behold, delicious to eat and a snap to put together.

From breakfast to dinner, they pack a punch and deliver on all fronts. From Shallot Wilted Arugula with Poached Eggs to Loaded BLT Bowl, you’re going to love having your meal in a bowl!


PS–all recipes are delicious, nutritious and will meet whatever eating style, whether you’re paleo, low carb or just want a bowlful of goodness! Grab these super bowls now.


What veggie can I not get enough of right now?

What veggie can I not get enough of right now?

By: Leanne Ely


It’s time for Tricks, Tips and a Recipe! And in honor of this most ultimate summer squash, today we’re giving it the attention it deserves. Sound good?

Zucchinis are packed with beta-carotene, potassium and B vitamins. They also provide fiber and a bit of Vitamin C, but a large zucchini contains only 16 calories!

While zucchini can be used in muffin and loaf recipes, I prefer to eat it in its pure form, simply stir fried as a simple side dish. Oh you know what else is good? Grated zucchini sautéed in olive oil and a bit of garlic with salt and pepper. Absolutely delicious and almost rice-like in texture.

This is one versatile and delicious veggie!


Now, it’s time for your Trick:

If you don’t know what to do with all that zucchini in your garden, grate it up and put it in the freezer, sealed individually in one-cup servings.

Your Tip:

Select small to medium sized zucchini if you’re eating them for flavor. The bigger guys start to lose their taste after awhile. They’re okay for purposes like zucchini bread, but they won’t do much for you in a stir fry.

And your Recipe from our new 21 Day Knock Out!

Fried Egg and Veggie Skillet
Serves 4

2 tablespoons coconut oil, divided
1 medium onion, diced
1 large red bell pepper, stemmed, seeded and diced
1 pound zucchini, quartered and thinly sliced
Sea salt and freshly ground black pepper to taste
1 teaspoon fresh chopped thyme
4 large eggs

COOKING INSTRUCTIONS: In a very large skillet over medium high heat, melt half the coconut oil. Add onion, pepper, and zucchini and sauté for 5 to 8 minutes, until tender.

Season with sea salt and freshly ground black pepper to taste. Stir in thyme.

Move the veggies to the outer edges of the skillet and lower the heat to medium. Add the remaining coconut oil. Crack eggs into the center and fry for 1 to 2 minutes. Flip eggs over and fry for an additional 1 to 2 minutes, or until eggs reach desired doneness.

Carefully scoop vegetables out and top with eggs. Season eggs with sea salt and freshly ground black pepper. Serve immediately.

If you want more tasty recipes to help you stay on track and get ready for summer, join me on our new 21 Day Knock Out here!

Top Tips for Grilled Veggies and Fruits

Top Tips for Grilled Veggies and Fruits

By: Leanne Ely


I shared some tips with you a couple weeks ago about grilling meats but there’s more to summer barbecue season than burgers and steaks!
grilling asparagus
Why turn on the stove to cook your veggies when you have a perfectly good hot grill already prepped? Never mind the fact that grilled veggies and fruits taste like something out of Heaven — if you know how to cook them properly!

Here are some of my best produce grilling tips:

Don’t use your veggie peeler. Don’t peel your vegetables before you grill them. Another reason why you need to buy organic produce! You’ll lose the nutrients and much of the flavor if you peel your veggies before they hit the grill. You’ll also get a smokier flavor if you leave the peels on. Remember the clean fifteen list and the dirty dozen when you’re trying to decide where to invest in organic produce.

Precook. Some hardier veggies need a bit of precooking to shorten the time they must spend on the grill. These types of vegetables would include: asparagus, broccoli, beets, artichokes, parsnips, carrots, winter squash and potatoes. Steam them or blanch them until they are only slightly tender, then pat them dry and cook them on the grill. That extra step will make sure the outside and inside of those sturdy veggies are cooked evenly. Vegetables like peppers, onions, eggplant, fennel, tomatoes and summer squash can be grilled raw.

Oil them. Rub a tiny little bit of olive oil (not extra virgin) or coconut oil on your veggies before you grill them. This will help prevent them from sticking to the grill, and it will also help keep them from drying out. Just a little bit because if there’s oil dripping from the food, you’ll experience flare ups.

Soak your fruits. Before grilling fruits, try drizzling them with honey or maple syrup, or soaking them in liquor. Talk about a flavor burst! Especially if you’ll be serving grilled pineapple or pears for dessert. Yes you can grill pears! You can also grill apples, watermelon and peaches. Reach for fruit that is firm and just barely ripe for your best options in fruit grilling.

Indirect heat. When grilling fruits and veggies, you want moderately hot coals or indirect heat. You may need to move them around throughout the cooking process to make sure they cook evenly.

Stick it to them. Skewers are great tools for grilling veggies. It’s tempting to make beautiful kabobs out of meat and veggies but if you want to ensure even cooking, skewer all the same type of veggie per skewer. Cherry tomatoes, mushrooms, chunks of onion and pineapple are all wonderful cooked on skewers.

Use packets. Some veggies don’t lend themselves well to skewers or grill baskets. Peas, beans, sliced peppers, etc. For these lovely foods, try making a packet out of tin foil and cook them that way. This is also a good way to cook potatoes, or to cook other veggies with a sauce or topping of some sort.

There you have it.

Have I missed anything? Do you have anything to add?

It’s not easy being green (Kermit the Frog)

It’s not easy being green (Kermit the Frog)

By: Leanne Ely


It’s not easy being greens. So packed with goodness and fiber, yet so many people just push them around the plate without any respect for the nutrition in their pretty green leaves.Mixed Salad Greens over white

If you want to get the nutrients you need in your system, you have to get good and comfortable with eating greens. And since today’s produce is so deficient in many vitamins and nutrients, you have to eat as many greens as you can manage.

From late March through early May, there’s a wide variety of spring greens to enjoy, including:

•    kale
•    spinach
•    baby lettuces
•    arugula
•    dandelion greens

Salad greens are chock full of phytonutrients, anti-inflammatory properties and antioxidants.

Eating spring greens provides you with many nutrients and minerals including:

• vitamins A, C, E and K
• calcium
• iron
• fiber
• magnesium
• phosphorus
• potassium

Greens can protect the body against diabetes, cancer, cardiovascular disease and hypertension. Greens can help your cells repair themselves and they can help detoxify the body. Eat a wide range of greens and eat them often, but always choose organic. Lettuce and kale are both on the Dirty Dozen list because of the high amounts of pesticide residue that have been found on them. If you can’t find organic greens, choose a different green veggie.

When it comes to choosing which types of greens to use in your salads, you really can’t go wrong. Experiment with different varieties until you find one you like best. I love putting fresh dill in with my blend of spring greens. Gives them a nice fresh flavor.

And when it comes to dressings, don’t toss your money away on the store bought stuff. Simply top your greens with a splash of extra virgin olive oil and some balsamic vinegar. Perfect.

Dinner Answer gives you great opportunity to use greens deliciously! Click here for details!

3 reasons you should try kelp noodles

3 reasons you should try kelp noodles

By: Leanne Ely


Seaweed contains more minerals and vitamins (ounce for ounce) than any other plant. All of the 56 minerals and vitamins you need to survive can be gotten from seaweed. Kelp is one of the more popular varieties of sea vegetable and like other ocean plants, it contains fiber and cancer fighting properties.

I’ve recently found a new way to enjoy kelp and it just so happens that it also lets me enjoy noodle dishes while keeping true to my Paleo lifestyle.

Kelp noodles!

Kelp noodles look like noodles, feel like noodles and taste like noodles (especially when you remember that noodles don’t really taste like anything at all) but they are gluten-free.

Soft and squishy, kelp noodles are made from kelp, water and sodium alginate. Sodium alginate is a sort of salt taken from seaweed. Because they’re seaweed based, kelp noodles are very high in iodine – important for brain and thyroid function.

Here are 3 reasons you should try kelp noodles:

1. Low-cal. Kelp noodles are extremely low in carbs and they are practically calorie-free. A serving of kelp noodles has only 6 calories!

2. Gluten-free. Casseroles, soups and stir-fries are all delicious with kelp noodles and unlike wheat noodles, kelp noodles don’t get gummy and starchy. Finally! A way to enjoy noodles without the wheat!

3. Convenient. There’s no cooking required with these guys because kelp noodles can be enjoyed raw.

How to prepare kelp noodles

Sea Tangle is probably the most common brand of kelp noodles around right now (please go ahead and leave a comment if you’ve found a brand you like better!) When you’re ready to eat your kelp noodles, remove them from their package and give them a good rinse under warm water. Soak them in warm water then for about a half hour or so to get them nice and soft.

Marinating your kelp noodles in whatever sauce you plan to serve them with for a few hours in the fridge will make them taste and feel more like the cooked noodles you’re used to.


PS–Only 4 more days before we start the 21 Day Knockout!  Starting May 1st, we will be working together to knock out inflammation, achy joints, belly bloat and muffin top.

Click here to join the group now!

kelp noodles

Cheap, tasty & fast!

Cheap, tasty & fast!

By: Leanne Ely


Chicken breasts are a great starting point for a delicious and healthy meal. They’re a very lean source of protein and an excellent item to serve to your family on a regular basis.

And I promise you that there’s an endless number of ways you can cook chicken breasts so that you don’t end up boring everyone to death with a plain, unappetizing, dried out hunk of poultry!

The following is a list of ten different ways you can serve chicken breasts so that you keep things interesting in the kitchen!

Kabobs. I’m not sure why it’s so much fun to eat meat on a stick but it is! Kabobs are simple. Cut your chicken breasts in chunks and marinate them for a few hours in your favorite spices and yogurt or coconut milk. Thread them onto stainless steel skewers (or wooden skewers that have been soaked in water for at least 30 minutes and grill! Some folks like to put veggies on their chicken kabobs, but I highly recommend doing your meat and veggies separately. Why? Because the veggies get burnt to heck waiting for your meat to cook, that’s why 🙂

Stir fry. A staple in my home! What could be easier than chasing some chicken strips and colorful veggies around the pan? There are a million ways to make a stir fry, so I recommend experimenting with sauces and veggie combinations until you nail one that your family loves.

Salad. I particularly like making salads with leftover chicken breast on top. Start with a big bowl of greens and top with your favorite veggies. If you’re feeding kids, try letting them top their own salads and spread everything out like a buffet. Try items like avocado slices, diced tomato, purple cabbage, almonds, chicken, bacon, cheese, boiled eggs, red pepper strips—make it colorful and exciting, and let the kids choose their favorite things. Mix up a simple vinaigrette and you have a wonderful meal.

Chicken fingers. I haven’t met a kid yet who didn’t get excited about chicken fingers. It’s dead easy to make chicken fingers at home. Even Paleoistasif you’re gluten free, you can enjoy chicken fingers with your little ones. Simply dredge your sliced chicken in coconut milk and then dip in a mixture of almond flour and coconut. Salt and pepper to taste. Spritz with some olive oil and bake. Serve with a little Dijon/honey mixture. Yum!

Wrap. Paleo, gluten free and low carb folks can all enjoy a tasty wrap! Simply choose your favorite “wrap” alternative, be it a piece of Boston lettuce or a cabbage leaf, and stuff it with your favorite fixings. You can do Fajitas this way by adding some avocado, salsa and other Mexican-style toppings, or just add some veggies and mayo of your choosing. Or maybe do club sandwich style and use bacon and tomato on there (you have the “L” of your sandwich covered with the lettuce wrap). Who’s getting hungry here?

Soup. Soup doesn’t have to be a long, drawn-out affair! You can put a delicious pot of soup on the table in a relatively quick period of time. Take stock of what’s in the refrigerator and use your imagination. flavorStart with a homemade broth (cheaper and easier than the stuff in the carton) and add whatever you like, but always start with onions, carrots and celery for a good starting place.

Sauté. If you cook your chicken breasts on the stove in a mixture of butter and olive oil *just* until they’re cooked, you can dress them up in an endless number of ways. Top them with anything you like, from a simple honey mustard glaze to a balsamic reduction. Serve with a big salad, quinoa, mixed steamed veggies, etcetera, etcetera.

Healthy popcorn chicken. Much like the chicken fingers mentioned above, but made with cubed chicken rather than sliced! Who doesn’t like popcorn chicken?

Pasta. Add cubed chicken to your favorite pasta. Whether it’s classic pasta, a Paleo-friendly zucchini noodle, or a gluten-free pasta of some sort, you can’t go wrong by adding chicken. And bacon—there’s always bacon!

BBQ. Chicken breasts and grill marks just go together so well. If you plan on cooking chicken breasts on the BBQ be sure to marinate your meat in a mixture of olive oil, lemon juice or vinegar and spices. Marinating meat in some kind of acid, plus olive oil before grilling helps to reduce the amount of carcinogens absorbed by the meat through the BBQ process.

PS—Looking for more easy, tasty recipes? We create new ones every week and send them to our Premium Menu-Mailer subscribers. Good news, we have a great deal going on right now for Premium Menu-Mailer! Learn more here!

chicken10 easy recipes

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