Who doesn’t love ordering crispy orange chicken? Forget the restaurant. Now you can stay in and make it yourself at home. Rest assured that this meal is filled with healthy ingredients that will not derail your fitness results. Servings: 6

Here’s what you need:

• 1/2 cup orange juice concentrate (no sugar added)
• 3 Tablespoons coconut aminos
• 1 Tablespoon olive oil
• Zest from one orange
• 3 cloves garlic, minced
• Dash red pepper flakes
• 2 packets Stevia
• 1 tablespoon coconut oil
• 2.5 lbs boneless skinless chicken thigh, cut into bite sized pieces
• Dash salt and pepper
• Dash granulated onion
• 1 tablespoon sesame seeds
• 3 green onions, chopped

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1. Combine the orange juice concentrate, coconut aminos, olive oil, orange zest, red pepper flakes and Stevia in a small bowl. Mix well and set aside.
2. In a large skillet, heat the coconut oil on medium-high.
3. Generously season the chicken pieces with salt, pepper and granulated onion. Add chicken to hot skillet and brown on all sides.
4. When chicken is almost fully cooked, add the orange sauce, stirring to coat all of the chicken. Cook, uncovered, simmering the sauce until thickened and fully sticking to the chicken.
5. Garnish with sesame seeds and freshly chopped green onion.

Nutritional Analysis: One Serving Equals, 282 calories, 12g fat, 505mg sodium, 12g carbs, 1g fibre, 35g protein

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These delicious Baked Veggie and Chicken Skewers are a quick and simple dinner that’s filled with fiber and protein. Dinners like this will get you well on your way to transforming your body. Pack the leftovers for a wholesome, fat burning lunch. Servings: 8

Here’s what you need:

• 15 bamboo skewers, cut in half
• 1 cup coconut aminos
• 1 cup filtered water
• 1/2 cup pure maple syrup
• 3 Tablespoons apple cider vinegar
• 3 Tablespoons olive oil
• 1 Tablespoon onion powder
• 2 teaspoon garlic powder
• 1 Tablespoon minced ginger root
• 1 lb organic chicken breast tenders, cut into 2-inch pieces
• 1 orange bell pepper, cut into 1 inch pieces
• 1 green bell pepper, cut into 1 inch pieces
• 1 yellow bell pepper, cut into 1 inch pieces

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1. Soak the bamboo skewers in water for an hour.
2. Combine all of the ingredients, except the bell peppers, in large ziplock bag. Marinate in the fridge for 1 hour.
3. Preheat the oven to 375 degrees F. Thread the chicken pieces, alternating with bell pepper pieces, on the skewers. Line on a lightly greased pan and bake for 30 minutes, or until fully cooked through.

Nutritional Analysis: One serving equals: 103 calories, 2g fat, 130mg sodium, 8g carbohydrate, 1g fiber, and 14g protein

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Salty, crunchy snack foods are a weakness for most people. Instead of eating chips or popcorn or crackers, which quickly add up in unwanted pounds, make a batch of these delicious, crunchy kale chips. Kale chips are low in carbs and make a delicious crunchy snack.
Servings: 5

Here’s what you need

• 1 bunch kale, washed and torn, stems discarded
• 1 Tablespoon olive oil
• dash of salt and pepper

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1. Preheat oven to 300 degrees F.
2. In a large bowl mix the kale pieces with all of the ingredients.
3. Spread evenly on foil-lined baking sheets.
4. Bake for 12 minutes, watching closely that they do not burn. Remove from oven when crispy.

Nutritional Analysis: 51 calories, 3g fat, 68mg sodium, 5g carbohydrate, 1g fiber, 2g protein

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This recipe makes a wonderfully healthy family meal. Use organic berries and chicken to get the most from your meal nutritionally and flavor-wise. Serve your chicken on a bed of steamed veggies or on a dark leafy green salad. Servings: 4

Here’s what you need:

For the Chicken:

• 1.5 pounds organic, skinless, boneless chicken tenders
• 1 cup organic blackberries
• 1/4 cup coconut aminos (or soy sauce)
• 1/4 cup plum vinegar
• 1 Tablespoon olive oil
• 1/8 cup yellow onion, minced
• 4 garlic cloves, minced
• 1 packet Stevia

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1. Rinse the chicken tenders and pat dry. Place in a large ziplock bag.
2. Combine the rest of the ingredients in a high speed blender until smooth.
3. *optional* Strain the seeds from marinade (If you don’t mind the crunch, then leave the seeds in!)
4. Pour the marinade into the bag of chicken, seal and place in the refrigerator for 4 to 6 hours.
5. Preheat oven to 375 degrees F. Place the marinated chicken in a baking pan and bake for 30 minutes.
6. Remove from oven, drain off excess marinade, then place under high broil for 4 minutes, watching closely. Remove when golden.

For the Blackberry Sauce:

• 1 TBL coconut oil
• 1 cup organic blackberries
• 1 packet Stevia
• 1 Tbl plum vinegar

1. In a skillet over medium low heat, combine all of the ingredients and bring to a simmer.
2. Simmer, stirring often, until the blackberries become bright and the sauce reaches desired consistency.
3. If you wish to thicken the sauce more, add 1/2 teaspoon of arrowroot powder.
4. *optional* Strain the seeds from the sauce (If you don’t mind the crunch, then leave the seeds in!)
5. Serve over the cooked chicken.

Nutritional Analysis: One serving equals: 287 calories, 7g fat, 655mg sodium, 15g carbohydrate, 5g fiber, and 36g protein

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