Scroll to Shop

I use the term “friendly” loosely as y’all know I go kinda rogue on the whole dairy and gluten rule B U T these recipes are ones I’ve made while doing the #FWTFL round after round and I keep coming back for more. They’re easy, they’re tasty, and you can track ‘em (please note—-I don’t add macros in my recipes as I eyeball most things…and serving sizes vary so I’ll leave the fun part up to you)…..I try my best to use MINIMAL ingredients so it makes tracking easy breezy. My biggest piece of advice…..don’t be intimidated by the kitchen and a little bit of prep goes a long way….I AM NOT A CHEF….like AT. ALL. Zilch culinary skills. This whole cooking Schtick is totally accidental and came about while postpartum, wearing Calvin while I cooked….wanting to make healthy choices and shed some of the baby lbs. and being very annoyed and quite frankly, overwhelmed by recipes with 27 steps and 62 ingredients. I don’t use precision while cooking….some recipes I may add broccoli, the next time I cook it…I may add spinach!! Use what you have, substitute what you don’t…..and HAVE FUN! I wanted y’all to have a starting point for your #FWTFL and/or health(ier) eating journey and these low carb, macro friendly, snack & smoothie recipes happen to be some of my faves from my last cookbook. Oh and speaking of, get excited because The Village Cookbook will be coming out early 2022! Can’t wait and thanks for cooking in the kitchen with me!


Buffalo Blue Turkey Burger

Ingredient list:

  • 1 pound ground turkey
  • 2-3 tablespoons Louisiana-style hot sauce
  • 1/2 cup blue cheese crumbles
  • avocado oil
  • 1 egg for binding
  • 1/4 cup of gluten free panko

In a large bowl, get your hands dirty and combine ground turkey, hot sauce, egg, GF panko and blue cheese crumbles. Form burger mix into 4 patties. Use your thumbs and make a slight indention in the middle of each patty, which will help the burger hold its shape while cooking. Heat avocado oil in a large skillet over medium-high heat. Cook burgers 4-6 minuted per side, until crispy golden brown on the outside and no longer pink in the middle. Drain burger on paper towels. Build your bowl: serve burger on top of a bed of greens for a low-carb kick. It might be wise to have a tall glass of H20 on hand for this one…

Salsa Verde Chicken

Ingredient List:

  • boneless, skinless chicken breast OR chicken tenderloin
  • 1 jar salsa verde
  • cauliflower rice
  • kale, shredded
  • olive oil
  • chili lime seasoning
  • Topping of choice: sliced avocado, feta cheese, low-carb or regular tortillas, greek yogurt.
  • Regular Macro Friendly: brown rice and black beans

Place chicken in a slowcooker, cover with salsa verde and stir to coat. Lave a little salsa in the jar for topping your bowl! Cover and cook chicken on high for 4 hours OR low for 6 hours. When it’s almost time to eat, preheat oven to 425 and line a backing sheet with parchment paper. Add cauliflower rice to one half of the backing sheet and shredded kale to the other half. Drizzle everything with olive oil and season with chili lime. Roast veggies for 25 minutes. Remove chicken from slow cooker and shred into bite-size pieces. Put the shredded chicken back into the crockpot and mix with the sauce.

Fill your bowl with cauliflower rice and top with a heaping pile of salsa verde chicken. Top with sliced avocado seasoned with chili lime, roasted kale, feta cheese, salsa verde, and a drizzle of greek yogurt (nix the black beans if on a low carb day). Style your chicken the way that works for you… you can even get adventurous and think outside the BOWL…

Helpful Hint: use a hand mixer to perfectly shred your salsa verde chicken!

Shaved Brussels with Bacon and Egg

Ingredient List:

  • Brussels Sprouts, shaved
  • Bacon
  • Olive Oil
  • Everything Bagel Seasoning
  • Eggs
  • Feta Cheese (optional)

Preheat oven to 425 and line a baking sheet with parchment paper. Add brussels sprouts to one half of the baking sheet, drizzle with olive oil and season with bagel seasoning. To the other half of the baking sheet, add however many bacon slices tickle your fancy. Bake for 25 minutes, until brissels sprouts are roasted and bacon is crispy. Heat olive oil in a small skillet over medium heat. Crack an egg into the pan and cook to the desired level of doneness. I like the yolk to dress my brussels. Build your bowl: fill your bowl with roasted brussels, top with crumbled bacon, and a fried egg. Be prepared to fall deep for the brussels!!


Greek Quinoa Bowl

Ingredient List

  • Quinoa
  • Yellow bell pepper- or any color bell pepper
  • Spinach
  • Mint
  • Dill
  • Dates
  • Red Onion
  • Kalamata Olives
  • Marinated Artichokes
  • Feta Cheese
  • Olive Oil
  • Lemon Juice
  • Salt and Pepper

Cook quinoa according to package directions. Chop all your veggies, herbs, dates, onion, olives, and artichokes. Add quinoa to a large bowl and stir in the chopped salad ingredients. Add feta. Rule of Thumb: 2 cups of quinoa, 1 cup of veggies and 1/4 cup of everything else. Drizzle everything with olive oil and the juice of 1-2 lemons. Season with salt and pepper and get ready for the love at first bite. Enjoy!!

Seersucker Chicken and Waffles

Ingredient List:

Make Seersucker Chicken (see separate blog POST). While chicken bakes, prepare waffle mix according to package direction. Add 3-4 dashes of cinnamon and a splash of vanilla to the waffle batter. Grease waffle iron with coconut oil and cook waffles until golden brown. Top waffles with Seersucker chicken and warm maple syrup. Hey there, Breakfast for dinner!!!

Cauliflower Gnocchi with Pesto and Tomatoes

Ingredient List:

  • Grape or Cherry Tomatoes
  • Everything Bagel Seasoning
  • Olive Oil
  • Cauliflower Gnocchi
  • Salt and Pepper
  • Pesto
  • Parmesan Cheese, shaved
  • Seersucker Chicken

Preheat oven to 400 degrees and line a baking sheet with parchment paper. Spread the tomatoes onto the baking sheet. Drizzle with olive oil and season with bagel seasoning. Roast 15-20 minutes. While tomatoes are roasting, heat olive oil in a skillet over medium-high heat. Saute cauliflower gnocchi until golden brown. Do not add water as the directions suggest. Season gnocchi with salt and pepper and add pesto. Build your bowl: start with cauli pesto gnocchi and Seersucker Chicken. Top with roasted tomatoes and shaved parm. Devour until your tummy’s content.


Seersucker Protein Balls

Ingredient List:

  • 1 1/2 cups rolled oats
  • 2 scoops vanilla protein powder
  • 1/2 cup shredded coconut
  • 1 cup chocolate chips
  • 1/2 cup peanut butter or nut butter
  • 1 tablespoon honey
  • 1/4 cup chia seeds
  • Cinnamon

Line a baking sheet with parchment paper. Melt/Microwave the peanut butter for approx 20-30 sec. Toss all the ingredients into a larger bowl with a couple of dashes of cinnamon. Then, get your hands nice and dirty and mix it all together. Form the mixture into balls and place them on the baking sheet. Chill protein balls in the fridge for 30 minutes.

Snack Apples

Ingredient List:

  • apples, of any type
  • peanut butter or nut butter
  • chia seeds
  • unsweetened shredded coconut
  • chocolate chips
  • raisins
  • dried cranberries
  • trail mix

Cut apples into wedges. Slather each apple slice with peanut butter. Mix and mingle your toppings!! No rules, just sweet snacking!


Date PD Smoothie

Ingredient List:

  • 4-5 pitted dates
  • 1 cup unsweetened almond milk
  • 1 banana, frozen.
  • 1 spoonful peanut butter
  • Vanilla protein powder
  • Ice

Soak the dates in hot water for 5-10 minutes. Drain. Add all of the ingredients to a blender with a handful of crushed ice. Blend until smooth. This legit rivals a caramel milkshake.


Shop the Post

Leave a Reply

Your email address will not be published.