Cooking With Krystal: Mediterranean Bowl

Mediterranean Bowl

Servings 4

Bowl Ingredients:

• 1 package frozen cauliflower rice
• 2 cups fresh green beans
• 1 lb organic 99% fat free ground turkey
• 1/2 red onion diced
• 1c roasted chickpeas
• 3-4 sprigs fresh oregano
• 1/4c thrive algae oil
• sea salt and pepper to taste

Hummus Vinaigrette :

• 1/2 container organic hummus
• 1/3c apple cider vinegar
• zest of a lemon
• 3-4 sprigs of fresh oregano chopped finely
• 2 tbsp algae oil
• 1tsp sea salt
• 1tsp pepper

Instructions:

1. Cook turkey meat on medium heat in a skillet with 1/2 of the red onion. Chopping up the turkey meat as you go to be sure it is cooked throughly.
2. Meanwhile add package of cauliflower rice to a saucepan on medium heat and cover for about 8-10 mins stirring occasionally.
3. Once meat is finished wash pan and add a little more oil to your pan and place your green beans in with a pinch of sea salt and pepper. Cook on medium heat for about 10-12 mins until beans are thoroughly cooked.
4. While beans are cooking mix all hummus vinaigrette ingredients in a medium bowl until mixed well and set aside.
5. Once everything has cooked add it all to a bowl. Top with the remaining ingredients as in the rest of the red onion, oregano,roasted chickpeas and hummus vinaigrette and enjoy!

About Krystal

About Krystal

Krystal has a passion for healthy living and wellness and obtained her Bachelors of Science in nutrition from the University of Tennessee at Knoxville. Her national certification through NCSF as a CPT, along with another in the world-renowned TRX training system and AAHFF for nutrition, make Krystal a versatile fitness professional. Visit her website, K's Kwik Klean Kitchen to learn more about her!

Cooking With Krystal: Kale Donuts with a Matcha Glaze

Kale Donuts

with a matcha glaze

makes 12 donuts

Ingredients

Donuts:

1c almond flour

1/2c tapioca flour

1/4c coconut flour

1tsp baking powder

1/4tsp sea salt

1/2c almond milk

1/4c coconut oil melted

2 cups baby kale

2 eggs

1 tsp vanilla extract

2-3 droplets of liquid stevia

Glaze:

1 scoop whey protein (I used jay robbs vanilla)

1/2tsp matcha powder (I used four sigmatic matcha with lions mane)

1 tbsp almond milk or to desired consistency

1 tsp ghee melted

Instructions:

1. Preheat oven to 350F and lightly spray donut pan with coconut oil spray.
2. In a large bowl combine almond flour, tapioca flour, coconut flour, baking powder, and sea salt. Set aside.
3. In a blender mix almond milk, coconut oil, and kale. Mix until it is completely smooth and green.
4. Add in eggs, stevis, and vanilla and pulse in.
5. Pour the wet ingredients into the dry ones and gently mix until combined. Let your mixture stand for about 5 mins.
6. Evenly divide batter into your donut pan filling each mold about 3/4 of the way full.
7. Bake for about 10-15 mins.
8. Let sit in the mold for about 5 mins before transferring to a cooling rack.
9. While donuts are cooling you will then start on the glaze by mixing all ingredients together except for the milk.
10. Slowly add in the almond milk a little at a time, making sure you get the right consistency to have a good glaze.
11. Spread the glaze on after donuts have cooled and enjoy!

About Krystal

Krystal has a passion for healthy living and wellness and obtained her Bachelors of Science in nutrition from the University of Tennessee at Knoxville. Her national certification through NCSF as a CPT, along with another in the world-renowned TRX training system and AAHFF for nutrition, make Krystal a versatile fitness professional. Visit her website, K's Kwik Klean Kitchen to learn more about her!

Cooking With Krystal: Pumpkin Coconut Curry

Pumpkin Coconut Curry

with herbed salmon and cauliflower rice

Ingredients:

Pumpkin Curry

•   1 yellow onion chopped

•   2 tbsp crushed garlic

•   1 cup chopped carrots

•   1 can organic unsalted diced tomatoes

•   1 15oz can organic pumpkin puree

•   1 13.5oz can unsweetened coconut milk

•   1 tbsp curry

•   tsp ghee

•   1/2 tbsp ginger

•   1 teaspoon sea salt

•   1 teaspoon pepper

•   1 teaspoon turmeric

•   1/4teaspon cayenne

Salmon:

•       1lb wild caught salmon

•       1 tsp sea salt

•       1 tsp pepper

•       1 tsp garlic powder

Cauliflower rice:

•       1 bag frozen cauliflower riced

•       1 tsp ghee

Instructions:

1.   Preheat oven at 405 F for salmon.

2.   While oven is preheating spray a large cooking pan with coconut oil spray and heat at medium heat.

3.   Combine all ingredients in the pan and let cook on medium heat for 12-15mins.

4.   Meanwhile as the sauce cooks combine cauliflower and ghee in a sauce pan on medium heat and cover for 10-12 mins.

5.    Also while sauce is cooking place salmon filet on sprayed baking sheet and sprinkle with herbs and spices and bake at 405F for 10-12 mins covered.

6.   Once everything is finished cooking place riced cauliflower in bowl top with curry and salmon and enjoy!

About Krystal

Krystal has a passion for healthy living and wellness and obtained her Bachelors of Science in nutrition from the University of Tennessee at Knoxville. Her national certification through NCSF as a CPT, along with another in the world-renowned TRX training system and AAHFF for nutrition, make Krystal a versatile fitness professional. Visit her website, K's Kwik Klean Kitchen to learn more about her!

Cooking With Krystal: Stuffed Acorn Squash

Stuffed Acorn Squash

with a carrot and fennel puree

Serves 4

Ingredients:

Squash

•  2 acorn squash

•  1 cup baby portobello mushrooms sliced

•  1 cup brussel sprouts sliced

•  1/3 yellow onion sliced

•  2 tbsp garlic

•  2 tbsp chopped sage

•  1-2 tbsp olive oil

•  1 tsp sea salt

•   pepper to taste

Carrot Puree

•  3 cups chopped carrots

•  11/2c chopped fennel bulb

•  1/2c diced yellow onion

•  1 tsp ground thyme

•  2 tbsp olive oil

•  3c low sodium chicken broth

•  1/2c coconut cream

•  2 tbsp ghee

•  zest of 1 lemon and 1 tbsp lemon juice

•  1/2tsp sea salt

•  pepper to taste

Instructions:

Carrot Puree:

1.   Combine carrots, fennel, yellow onion, thyme, and olive oil in a pan and cook over medium heat until carrots are tender ( 30 mins).

2.   Then season with sea salt, pepper, and thyme. Add in chicken broth to pan and cook down to 3/4 over medium-high heat ( 10mins). A good rule of thumb is when the carrots fall apart when you mash them with a fork they are considered done.

3.   Pour ingredients into a food processor and puree until smooth and add back to the cooking pan this time on low heat while adding in coconut cream, ghee, and lemon. Let simmer for about another 8-10 mins.

4.   Plate about 1c of puree to each plate before placing squash on top.

Squash:

1.   Pre heat oven to 425 and spray a cooking sheet with coconut oil cooking spray.

2.   Cut the both squash in half to give you 4 halves and remove seeds from each half with a spoon.

3.    Basteeach half with olive oil and sprinkle with sea salt and pepper. Bake for 20-25 mins or until golden brown.

4.   Meanwhile, in a large cooking pan, spray with cooking spray and add together mushrooms, onion, brussels, andgarlic on medium heat. Let simmer for about 12-15mins.

5.    Once all has cooked place mushrooms, brussels, and onions evenly throughout each squash half while adding sage and olive oil. Enjoy!

About Krystal

Krystal has a passion for healthy living and wellness and obtained her Bachelors of Science in nutrition from the University of Tennessee at Knoxville. Her national certification through NCSF as a CPT, along with another in the world-renowned TRX training system and AAHFF for nutrition, make Krystal a versatile fitness professional. Visit her website, K's Kwik Klean Kitchen to learn more about her!

Cooking With Krystal: Herbed Turbot

Herbed Turbot

with roasted vegetables and purple potato fries

Serves 4

Ingredients:

Fish

•   1lb turbot filet

•   1 tsp sea salt

•   1 tsp black pepper

•   1 tsp crushed thyme

•   1 tsp crushed oregano

•   1 tbsp crushed garlic

•   1 tbsp ghee

Vegetable Medley

•   1 bundle broccoli cut into chunks

•   1c baby carrots sliced in half

•   2 yellow squash cut into slices

•   1/4 onion cut into slices

•   1 tbsp crushed garlic

•   1/2c bone broth ( I like Bonafide Provisions )

Fries

•   2 purple sweet potatoes cut into fry shapes

•   1 tsp sea salt

•   1 tsp black pepper

•   1 tbsp olive oil

Instructions:

Fish

1.      Preheat oven to 400F and prepare fish by placing it on a baking sheet sprayed with coconut oil cooking spray.

2.      Sprinkle with sea salt,pepper, thyme, and oregano. Then cover with another baking sheet, and place in oven for 12-15 mins.

3.     Take fish out again and leave uncovered for another 2-3 mins to give it a little crispiness to the top.

4.      Check for fish to have no opacity throughout the center for doneness.

Vegetables

1.      Chop all vegetables and place in sauté pan that has been sprayed with the same cooking oil as the fish on medium heat.

2.      Pour in bone broth , garlic, sea salt, pepper, and ghee. Let the vegetables simmer with a top on the pan for about 10-15 mins.

3.     Check the doneness of the vegetables to your liking. Some may like them a little crunchy and some may like them all the way cooked.

Fries

1.      Cut your sweet potatoes length wise into fry shapes and set on a sprayed baking sheet.

2.      Sprinkle fries with sea salt and pepper. Cover with another baking sheet or aluminum foil and cook for 15-18 mins on 400F in oven.

3.     Once fries are done drizzle with olive oil and enjoy!

About Krystal

Krystal has a passion for healthy living and wellness and obtained her Bachelors of Science in nutrition from the University of Tennessee at Knoxville. Her national certification through NCSF as a CPT, along with another in the world-renowned TRX training system and AAHFF for nutrition, make Krystal a versatile fitness professional. Visit her website, K's Kwik Klean Kitchen to learn more about her!

Cooking With Krystal: Basil Chicken Zoodles

Basil Chicken Zoodles

with an almond lemon basil alfredo sauce

Serves 4

Ingredients:

Pasta/Chicken

•   2-3 medium zucchinis

•   1lb chicken

•   zest of one lemon

•   1/4c green onion chopped

•   1 tsp sea salt

•   1 tsp black pepper

Sauce

•   3 tbsp kite hill almond cream cheese

•   1/2c low sodium or sodium free chicken broth ( can add more if to thick)

•   1/4c green onion chopped

•   1/4c chopped basil

•   juice from half of a lemon

•   tsp sea salt

•   tsp black pepper

•   1 tbsp crushed garlic

Instructions:

1.      Warm a medium saute pan at medium heat.

2.      Meanwhile use your zucchinis to make your “zoodles” ( I used my kitchenaid mixer with the spiralizer attachment.)

3.     Add your chicken to your heated saute pan with all pasta/chicken ingredients except for your zoodles. Cook and flip for about 15-20 mins until chicken is thoroughly cooked.

4.      Meanwhile in a medium saucepan combine all sauce ingredients and let simmer on low-medium heat until all ingredients are melted and combined well. If it still seems too thick you can still add more of the chicken broth to help thin it out.

5.      After the chicken is cooked, set aside on a plate and now use the same saute pan to cook your zoodles. Add them to the pan and cook covered for about 8-10 mins. on low-medium heat.

6.      Once all are cooked put your zoodles in a bowl and mix in chicken then top with your sauce and add extra fresh basil for some added flavor. Enjoy!

About Krystal

Krystal has a passion for healthy living and wellness and obtained her Bachelors of Science in nutrition from the University of Tennessee at Knoxville. Her national certification through NCSF as a CPT, along with another in the world-renowned TRX training system and AAHFF for nutrition, make Krystal a versatile fitness professional. Visit her website, K's Kwik Klean Kitchen to learn more about her!