Low Carb Easy Chicken Salsa Verde

  • 1 1/2 lbs raw skinless chicken tenders

  • 1/4 tsp garlic powder or 2 teaspoons garlic oil

  • 1/8 tsp oregano

  • 1/8 tsp ground cumin

  • salt, to taste

  • 16 oz roasted salsa verde, I always look for lower sodium salsa usually under 200 mg per serving.


Slow Cooker

  • Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker.

  • Cover with salsa verde, cover and cook HIGH 2 hours.

  • Remove chicken, shred with 2 forks.

  • Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice).

  • Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.

    Instant Pot

  • Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the Instant Pot.

  • Cover with salsa verde, cover and cook HIGH pressure 20 minutes. Quick or natural release.

  • Remove chicken, shred with 2 forks.

Nutrition: Per half cup - 1/2 cup, Calories: 145, Carbs: 5g, Protein: 26g, Fat: 2g (computed without oil)

Recipe Adapted by: Skinnytaste


Mindful Mediterranean Grilled Chicken Salad



  •  2 T olive oil

  • Juice of 1 fresh lemon

  • 2 T red wine vinegar

  • 2 T fresh chopped parsley

  • 2 tsp dried basil

  • 2 tsp fresh garlic, minced

  • 1 tsp dried oregano

  • 1 tsp sea salt

  • pepper, to taste

  • 1 lb. chicken breasts


  •  6 cups Romaine leaves, chopped

  • 1 large cucumber, diced

  • 2 tomatoes, diced

  • 1 red onion, sliced thin

  • ½ avocado, sliced

  • ⅓ cup Kalamata olives

  • Fresh lemon wedges, to serve



  1. Whisk all of the marinade/dressing ingredients in a glass mixing bowl. Pour out/separate half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.

  2. Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). Meanwhile, prep all the veggies for the salad and place them on a large platter or bowl.

  3. Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill over medium-high heat. Grill chicken on both sides until browned and completely cooked through.

  4.  Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing and mix well. Serve with lemon wedges.

Serves 4

 Nutrition:  Calories  337  Carbs 25g  Protein 30.1g  Fat 16.5  Fiber  10.4g  Sugar 8.1g



High Vibration Chicken Salad

  • 2 cups shredded chicken – or rotisserie (I prefer shredded chicken)

  • 1/2 avocado

  • 1/2 tsp garlic powder

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 2 tsp lime juice

  • 1 tsp fresh cilantro

  • 1 tsp dijon mustard (optional)

  • 1/8 cup mayo

  • 1/2 cup plain Greek Yogurt or almond (Kite Hill Almond Yogurt or So Delicious Coconut Yogurt)



Mix everything together including avocado and let sit to marry the flavors.  Serve over a bed of bibb lettuce or mixed greens. 

Servings 2   

Nutrition:  Calories 302  Carbs 9.7g  Protein 28.6g  Fat 18.6  Fiber  3.1g  Sugar 3.1g



Yummy Insta Pot Chicken Curry Salad

  • 2 cups low-sodium chicken broth or you can use water as well

  • 2.5 lbs. chicken

  • ¼ cup walnuts

  • 1 cup low fat or nonfat yogurt – I used Forager Cashew Yogurt (Dairy Free, Soy Free and Gluten Free)

  • 4 T mayonnaise (I used avocado mayo)

  • 2 teaspoons curry powder

  • 1 tsp dijon mustard (optional)

  • ½ cup halved grapes

  • ½ cup cilantro (you can leave out)

  • Salt and Pepper to taste


1.     Place chicken breasts in inner pot of instant pot.

2.     Add in 2 cups chicken broth or water.

3.     Season with salt.

4.     Set pressure cooker to 6 minutes on high pressure and turn the valve to seal in the steam.

5.     It will take less than 10 minutes for your pressure cooker to reach pressure.

6.     Once cook time has elapsed, let the pressure release naturally for 5 minutes, and do a quick release.

7.     Remove the meat from the liquid and let rest for 5-10 minutes.

You determine cook time based on size of individual breasts, not total pounds. This recipe was developed using organic chicken breasts which tend to run smaller than conventional chicken breasts.

·       6 ounce chicken breasts 6 minutes on high pressure for fresh/ 10 minutes on high pressure for frozen

·       8 ounce chicken breasts 7 minutes on high pressure for fresh/11 minutes on high pressure for frozen

·       10 ounce chicken breasts 8 minutes on high pressure for fresh/12 minutes on high pressure for frozen

As for how to determine size, 1 pound is 16 ounces. So if you had a pound and a half package that is a total of 24 ounces. If there are 4 chicken breasts, you would divide 24 by 4. This tells you each breast would weight about 6 ounces each.


  1. Whisk all ingredients together in a medium bowl until combined. Taste, and season with extra salt, pepper, and/or lemon juice if needed.

  2. Place on top of salad greens or you can use on your favorite bread!

  3. Serve immediately, or store in a sealed container for up to 4 days.


Nutrition: 6 servings, 1 cup chicken salad and 1 1/4 cups greens

Calories 318  Protein 43.2g  Carbs 6.2g  Fat 16g  


Angie's Favorite Maple Dijon Balsamic Dressing

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  • ½ cup extra virgin olive oil

  • ¼ balsamic vinegar (or you can also use Apple Cider Vinegar to change it up

  • 3 tbsp Dijon mustard

  • 2 tbsp maple syrup


  1. Whisk olive oil, balsamic, Dijon mustard and maple syrup in a small bowl or salad dressing jar to shake and enjoy!

Servings 6 – 2T each   

Nutrition:  Calories 178,  Protein 0g,  Carbs 3.6g,  Fiber 4g,  Sugar 3.1g,  Fat 18.9g

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A favorite Cumin Black Bean Turkey Tomato Soup

  • 1 tablespoon olive oil

  • 2 lbs. organic ground turkey

  • 8 cups organic low sodium chicken broth

  • 2 cups carrots, diced

  • 6 tablespoons organic tomato paste

  • 1 onion, chopped

  • 1 bunch of parsley, chopped

  • 3 garlic cloves, minced

  • 2 tsp cumin

  • 2 tsp chili powder

  • 1 cup organic black beans

  • 2 cups zucchini, diced

  • salt and pepper to taste (optional)


  1. In a large pot, heat half of the oil over medium heat. Add ground turkey, brown for approximately 5 minutes.

  2. Meanwhile, heat remaining oil in frying pan over medium heat. Add carrots, onion and garlic. Saute until slightly soft, about 5 minutes. Add cumin and chili powder, stir to coat vegetables and let spices toast for a couple of minutes and turn off heat.

  3. In turkey pot, add 6 cups of broth. Bring to a boil, reduce heat and simmer.

  4. Add remaining 2 cups of broth to frying pan, to help spices release from the pan. Scrape bottom of pan and pour contents into large pot. Add tomato paste and zucchini and bring to a simmer for 10 minutes.

  5. Add meat and black beans to soup and simmer until heated through and beans are cooked to your liking.

Servings 6   

 Nutrition:  Calories 338,  Protein 34.5g,  Carbs 20.8g,  Fiber 5.4g,  Sugar 6.2g,  Fat 13.1g


Mixed Trio 3-Bean Salad

  • 3 tbsp reduced-sodium tamari

  • 1 1/2 tbsp rice wine vinegar

  • 2 tsp honey

  • 1/4 tsp crushed red pepper

  • 2 tsp extra virgin olive oil

  • 2 cups haricots verts or green beans, cut into 1” pieces

  • 2 cups organic black beans, rinsed

  • 1/2 cup shelled edamame

  • 2 tsp grated fresh ginger

  • 1 tsp garlic, grated

  • 3 tbsp chopped fresh cilantro

  • 2 tsp toasted sesame oil

  • 2 tsp toasted sesame seeds


  1. Whisk tamari, vinegar, honey and crushed red pepper in a small bowl.

  2. Heat extra virgin olive oil in a large cast-iron skillet over med-high heat. Add haricots verts, black beans, edamame; cook, stirring often, until blistered or cooked through, 4-5 minutes. Add ginger and garlic; cook, stirring constantly, for 30 seconds. Add the tamari mixture and cook until the sauce is slightly thickened, and the beans are just tender, 1-2 minutes/

  3. Transfer the beans to a platter. Top with cilantro, sesame oil and sesame seeds (sometimes I add fresh avocado on top too!)

Serves 4: 1/2 cup each

Nutrition:  Calories 115,  Protein 4g,  Carbs 15g,  Fiber 4g,  Sugar 6g,  Fat 6g


Mixed Vegetable Shrimp Salad with Lime Dressing

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  • 1/4 cup coconut oil

  • 1/4 cup extra virgin olive oil

  • 3 tbsp fresh lime juice

  • 1 1/2 tbsp finely chopped cilantro

  • 1/2 tsp salt

  • 1/2 tsp ground pepper

  • 2 cups mixed veggies (steamed: sliced small red potatoes, carrots, or beets, green beans, peas; raw: sliced radishes, cucumbers or tomatoes)

  • 1/2 container organic romaine lettuce or 6 leaves

Optional: grilled or sautéed shrimp with your choice of flavoring I love Old Bay if you want to add protein to make a Magic Plate, 1 hard-boiled egg, sliced, 1 thick slice of red onion, broken into rings and crumbled feta, or farmer’s cheese for garnish


  1. Whisk coconut oil and olive oils, lime juice, cilantro, salt and pepper in a medium bowl until thoroughly blended. Add mixed veggies and toss to coat.

  2. Line a large serving platter with lettuce. Scoop the dressed veggies onto a plate or platter. Surround with egg, onion and cheese, if desired.

Serves 6: 1 1/4 cups each  

Nutrition:  Calories 214,  Protein 3g,  Carbs 8g,  Fiber 2g,  Sugar 2g,  Fat 20 (macros without shrimp)

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Taco Tuesday Salad

  • 2 lbs. organic 93/7 ground turkey

  • 2 tbsp olive oil

  • 1/2 fresh lime, squeezed

  • 1–2 tbsp cayenne powder or less spicy you can use 1-2 tbsp paprika (I love smoked paprika!)

  • 1 tsp dried oregano

  • sea salt to taste

The Salad

  • 1 cup spring lettuce or butter lettuce

  • 1 tomato, sliced

  • 3 tbsp low sodium salsa

  • 1/2 red and orange peppers

  • 1 cucumber, cut into slices

  • 1/2 avocado, sliced

‘Creamy’ Avocado Dressing

  • 1/2 avocado, sliced

  • 1–2 tbsp MCT oil (or melted coconut oil)

  • 1 tbsp apple cider vinegar

  • 1 tbsp fresh lemon juice

  • 1 cup cucumber, sliced

  • 1/4 cup fresh cilantro, chopped

  • 1 spring onion (optional)

  • sea salt to taste


  1. In a medium pan, sauté the turkey on medium-low until cooked gently but thoroughly with the extra virgin olive oil. Add lime juice, cayenne powder (or paprika), oregano, and salt. Add more seasoning if you wish and play around with flavors!

  2. Lay a bed with all of the salad ingredients, starting with the lettuce. Add a suitable portion of turkey on top.

  3. To make the dressing: Combine the avocado, MCT oil, apple cider vinegar, lemon juice, cucumber, cilantro and salt in a blender and blend until smooth and creamy.

  4. Drizzle with dressing.

Servings 4

Recipe Adapted by:  Bulletproof

Don’t forget to add you toppings! I added more cilantro which is sooooo good for liver detoxification, and some salsa with a few cassava chips for garnish.


Spicy Asian Inspired Bone Broth Soup

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  • 4-5 lbs. of grass-fed beef bone (marrow)

  • 4 carrots

  • 1 leek (green parts only to keep low fodmap)

  • 1/2 tsp. ground cloves

  • 1 tbs. garlic oil

  • 1 tbs. grated ginger

  • 1/2 tsp. crushed red pepper flakes (can omit)

  • 4 tbs. coconut aminos

  • 1 tsp. sesame oil

  • 2 tbs. gluten free fish sauce (Red Boat)

  • 1 large piece of ginger pealed

  • Himalayan salt to taste (I used 1 teaspoon)

The Toppings

scallions (green parts only to keep low fodmap)
rice noodles (optional)

Cooking Suggestions

  1. Place bones about 4-5 pounds on a cookie sheet and bake for 20-25 mins. at 425 degrees.

  2. Pull out bones and place bones into instant pot and cover with filtered water and two tablespoons of apple cider vinegar prior to cooking. This helps to pull out important nutrients from the bones. Make sure not to overfill the filtered water. There is a line inside instant pot for how high you can fill the liquid.

  3. While the bones are soaking continue to add peeled ginger, 4 carrots, leek, garlic oil, ginger, red pepper, coconut aminos, sesame oil, and fish sauce.

  4. Soup setting on Instant Pot for 120 minutes.

  5. Once finished discard the bones and pass through a sieve to make it clear, reserve the carrots and leeks if you’d like to chop them to put in your soup - I personally love it!

  6. After cooking, the broth will cool and a layer of fat will harden on top. This layer protects the broth beneath. Discard this layer only when you are about to eat the broth. Now, you may be thinking Angie you are missing the protein! Don’t worry I’ve got you covered!

Here’s what I did.

  • 2 lbs. organic ground turkey

  • 1 bunch of cilantro (chopped)

  • 1/2 tsp. salt

  • 1/2 cup of broth from above to help sauté in nonstick pan (I use ceramic)

  • a little crushed red pepper and a dash of cloves again I liked this combo! You can omit if needed. You know I LOVE my protein!


Add ground turkey to nonstick pan, heat on medium, once half way done add cilantro, salt, 1/2 cup bone broth or more if needed from above and if you like a bit of heat add red pepper flakes with cloves. Trust me it’s delicious! Cook until done and once soup is strained pour yourself a bowl of goodness and add the ground turkey to the soup and there you have it! A Magic Plate! Protein, Carbs, Fat.

Don’t forget to add you toppings! I added more cilantro which is sooooo good for liver detoxification, spinach and fresh basil. You can add noodles to give you some carbs if needed this particular time I did not just EXTRA PROTEIN - HA! YUM!