Roasted Chickpea Coleslaw

Coleslaw can easily tow the line between healthy and unhealthy. It all depends on how you dress it. We all know mayo gives it the full flavor, but also the full fat content. But this blog’s purpose is to find ways around the bad ingredients without sacrificing flavor. Plus, this recipe adds something unique in the form of roasted chickpeas for added protein and crunch. 


Ingredients: 1 can of chickpeas, 1 12 oz pack of broccoli (or cabbage) slaw, 1/4 chopped onion, 1 tablespoon of chia seeds, 2 tablespoons of yellow mustards, 2 tablespoons of apple cider vinegar, 1 tablespoon of agave nectar 

Directions: Drain and rinse the can of chickpeas. Toss with any desired spices (black pepper, garlic powder, sea salt and nutritional yeast were used here). Bake on 350 for 20 minutes. Broil for 5. They should have a nice crunchy yet moist consistency. 

Toss slaw mix with onion and chia seeds. Add wet ingredients and mix thoroughly. You can add the chickpeas before the dressing or on top of you prefer. 


You’ll find that the mustard and vinegar provide a great tangy flavor, balanced with the sweetness of the agave. Plus the chia seeds give additional moisture once they gel. Makes a great BBQ side or a vegan meal all on its own. 

Chocolate Protein Ice Pops

Looking for a late night snack that you won’t feel rumbling around in your stomach when you finally lay down? Look no further! With added protein and no dairy, this chocolate version of the ice pop makes a great, guilt free desert at the end of a long day.

Avocado Chocolate Coconut Water

Ingredients: 1 full avocado, 16 oz of chocolate coconut water, 1 tablespoon cocoa powder, 2 tablespoons agave nectar, 1 tablespoon chia seeds, 1-2 scoop(s) of protein powder 

Directions: Blend all ingredients together until smooth. A blender will work better than a food processor in this situation. The avocado will provide the cream factor. If not a fan of avocados, banana can be used instead. Pour into ice pop mold. 

Chocolate Ice Pop
Freeze for at least 4 hours. These are great for a late night snack attack and also if trying to work additional protein into your diet. They also provide hydration and are great for your skin. Stay cool!

Pulled Pork Sweet Potato Sliders

So, the title kinda sells itself. Pulled pork? Amazing. Sliders? Give it here. This dish takes the bad stuff out with eliminating the sugary, processed BBQ sauce and the white bread. Plus, it’s a dump and go meal, so it requires little prep time. 


Ingredients: Pork shoulder/Boston butt (3.5 lb used here), 3 Sweet Potatos (1 makes about 3 sliders), 1/4 onion (red used here, any will work), 1 clove of garlic, 1 can of tomato paste, 1 tablespoon soy sauce, 1 tablespoon apple cider vinegar, 1 tablespoon balsamic vinegar, 2 tablespoons agave nectar 

Directions: Dice onion and garlic. Cook over a medium skillet until browned. Reduce heat. Add 4 tablespoons of tomato paste, soy sauce, the vinegars, and the agave. Mix thoroughly in pan. Once done, pat the pork down with the mixture. Try to cover as much as possible. 

Place the pork in the slow cooker. Add about a cup of water (depending on size of cooker) and any additional spices (garlic powder, cayenne, etc). Place on low for 7-8 hours or high for 4-5. Once done, use fork to shred. 


Sliders: Cut potatoes about 1″ thick. This will give them enough size to house the pork while not giving an overwhelming potato taste. Lightly season with olive oil and s&p. Bake on a baking sheet for 30 minutes on 350. 

While higher in fat than most proteins, the substitution of a good complex carbohydrate like sweet potato for a plain, old white bun will be the real difference maker when it comes to your diet. Just stick with some broccoli on the side and not French fries😜.

Grilled Romaine Salad

Now this one had us a bit skeptical. It sounds a little pretentious and something someone attempting to be on top of food culture would serve. Plus, throwing a green on the grill seems like a watery, wilted mess. But, turns out, it’s almost like a new veggie to throw in a sautée. And its size provides a nice base for a warm, wedge salad. 


Ingredients: romaine stalks, 1/4 onion (red used here, any will work), 1/2 red pepper, 1 tablespoon of apple cider vinegar, 2 tablespoons of olive oil, 1 lemon slice, 1/2 avocado. Any protein will work: 2 pieces of bacon, 1 hard boiled egg and 2 slices of ham were used here. 

Directions: Mix the vinegar, oil and juice of the lemon wedge. Cut the romaine stalks in half. Season with black pepper and salt. Lightly distribute the dressing over the half of romaine. 


Once prepared, place romaine on grill. We have used a stove top griller but it will work the same on a normal outdoor grill. The only advantage here is allowing the onions and peppers to cook with the risk of them falling through. 


It’s best to cut piece by piece. It definitely beats a normal salad and serves as a good healthy option for summer grilling. 

Coconut Shrimp with Mango Salsa

If you can’t afford to take a trip to a tropical island this summer, bring the tropical island to your plate! This is sweet, spicy and just the type of meal to fill you up without sacrificing your summer body.


Ingredients: 24 ounces of shrimp (bought cooked, makes about 7-8 servings), 1/2 cup of coconut flour, 1/2 cup of unsweetened coconut flakes, 1 tablespoon of organic sugar, 2 eggs, 1 tablespoon of chia seeds (optional), lemon slice, S&P 

Salsa: 1 mango, 1/2 red onion, 1/2 red pepper, 1 bunch of cilantro, cayenne pepper

Directions: Crack both eggs in small bowl and scramble. Add chia seeds and let sit so they gel. We found that these make a great additional adhesive. 


Mix coconut flour, flakes, and sugar together in separate bowl.

Lightly season shrimp with salt, pepper, the juice of the lemon and a bit of organic sugar. Dip each shrimp in egg/chia and roll thoroughly in coconut mix. Place on baking sheet. Once all are prepared, cover and let sit in refrigerator for at least an hour. 


For the salsa, chop and mix all ingredients thoroughly like shown above. Season cayenne pepper and salt to taste. 


After refrigerating shrimp for at least an hour, bake for 20 mins on 350. Broil for an additional 5 minutes. 

The salsa really made this dish and compliment the coconut well. It’s a tropical mix of flavors while still being light. Unless your pairing it with a rum runner or pina colada. That will rack up your calories a bit more 😜

Lettuce Wrapped Burrito

Happy #tacotuesday! Tacos are not the most unhealthy indulgence, but it’s the shell and certain fatty add ins like sour cream that break the meal and your diet. The good news is the dish is welcoming towards different veggies, so load ’em up!

ground beef
Ingredients: 16 oz lean ground beef (makes about 5 burritos), 1-2 bell peppers (any color), 1 white onion, 2 avocados, ), 1/2 of tomato, cheddar cheese (if desired), 2-3 stalks of romaine lettuce

Directions: Slice peppers and about a 1/4 of the onion. Place meat in a large bowl and season with cumin, garlic powder, various peppers (chipotle, cayenne and black were used here), cilantro, lime juice and salt. A dash of balsamic vinegar was also thrown in. In a greased pan, sautée peppers and onions until browned. Add meat and dice with spatula. Cook for about 15 mins. 

pico de gallo
Pick de gallo: Dice about half of the tomato and half of the onion like shown above. Season with cilantro, chipotle and salt. Mix thoroughly. 

romaine leaves
For lettuce wraps, we have found that it’s best to double up the romaine leaves for support. Plus, it adds to your veggie intake. We have layered the wet ingredients first, followed by the meat and some leftover quinoa, a bit of shredded cheese and finally the diced avocado. 

Lettuce Burrito
Try to secure an additional romaine leaf on top of the wrap to give it a burrito feel. The final product is hearty and requires two hands. It will make you forget all about Chipotle or Moe’s!

Cucumber Wrapped Turkey Rolls

It’s always great to find a dish that’s equal parts healthy, convenient, and delicious. But no one wants to each the same thing over and over again. The cucumber wrapped sushi rolls were amazing so we decided to change up the contents and it gave it a whole new life. 

turkey wraps red pepper onion
We have peeled the cucumbers with the vegetable peeler (see the sushi post for instructions) and cut red bell pepper and onion julienne. The turkey meat is grocery store bought and is nitrate and hormone free. Most lunch meat is heavily processed and contains all kind of nastiness. It’s best to shell out a little extra money for a better product. Next, we used hummus as a binder and to give it a bit of moisture. 

We’ve served it with quinoa and gone with a Mediterranean theme in seasoning it with dill, parsley, and garlic and garnishing with green olives. 

Turkey wrap with hummus
Lettuce wraps are great (and stay tuned! we are working on some fun variations) but cucumber wraps are much easier to bite and enjoy. Wrap it up!