Category: Gluten-Free

Ingredients   Instructions  Making the Marinade: Marinating the Chicken: Grilling the Chicken: Notes To Bake the Chicken: Nutrition Calories: 302kcal, Carbohydrates: 26g, Protein: 26g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 72mg, Sodium: 486mg, Potassium: 485mg, Fiber: 1g, Sugar: 20g, Vitamin A: 157IU, Vitamin C: 3mg, Calcium: 28mg, Iron: 1mg

Ingredients   Instructions  Notes Frying the corn tortillas briefly in oil prevents them from tearing and makes them easier to roll. If you don’t want to fry them, you can wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping them halfway through, until they are warm and…

Ingredients   For the dressing: For the salad: Instructions  Notes This salad is very flexible. See the post for different ideas. The dressing can be made in advance and kept in the refrigerator for up to 1 week. Whisk or shake before drizzling over the salad. Nutrition Calories: 223kcal, Carbohydrates: 19g, Protein: 4g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Cholesterol: 13mg, Sodium: 251mg, Potassium: 395mg, Fiber: 4g, Sugar: 10g, Vitamin A: 3444IU, Vitamin C: 15mg, Calcium: 126mg, Iron: 2mg

Ingredients   Instructions  Nutrition Calories: 175kcal, Carbohydrates: 12g, Protein: 11g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 42mg, Sodium: 514mg, Potassium: 390mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1778IU, Vitamin C: 20mg, Calcium: 212mg, Iron: 1mg

Ingredients   Instructions  Notes The egg salad will keep in a sealed container in the refrigerator for up to 5 days. Nutrition Calories: 174kcal, Carbohydrates: 2g, Protein: 11g, Fat: 13g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 283mg, Sodium: 176mg, Potassium: 153mg, Fiber: 1g, Sugar: 2g, Vitamin A: 529IU, Vitamin C: 2mg, Calcium: 56mg, Iron: 1mg

Ingredients   For the burgers: For the slaw: For serving: Instructions  Nutrition Calories: 412kcal, Carbohydrates: 35g, Protein: 37g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Cholesterol: 79mg, Sodium: 1000mg, Potassium: 695mg, Fiber: 4g, Sugar: -1g, Vitamin A: 1205IU, Vitamin C: 49mg, Calcium: 239mg, Iron: 3mg

Ingredients   Instructions  Notes You can also serve the roasted tomatoes with burrata over spaghetti squash, zoodles, or polenta. Nutrition Calories: 225kcal, Carbohydrates: 7g, Protein: 8g, Fat: 19g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 27mg, Sodium: 55mg, Potassium: 385mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1703IU, Vitamin C: 23mg, Calcium: 230mg, Iron: 1mg

Ingredients   Instructions  Notes Store leftovers in an airtight container in the fridge for up to 2 days. Nutrition Calories: 267kcal, Carbohydrates: 48g, Protein: 12g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Sodium: 27mg, Potassium: 576mg, Fiber: 12g, Sugar: 18g, Vitamin A: 616IU, Vitamin C: 40mg, Calcium: 98mg, Iron: 4mg

Ingredients   For the Salad: For the Dressing: Instructions  Notes You can roast the beets in advance. Store them in the fridge for up to 3 days.  The dressing will keep in the fridge for up to 1 week.  Nutrition Calories: 264kcal, Carbohydrates: 21g, Protein: 8g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Cholesterol: 9mg, Sodium: 145mg, Potassium: 560mg, Fiber: 5g, Sugar: 12g, Vitamin A: 850IU, Vitamin C: 36mg, Calcium: 103mg, Iron: 2mg

Ingredients   Instructions  Nutrition Calories: 285kcal, Carbohydrates: 24g, Protein: 12g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 38mg, Sodium: 1207mg, Potassium: 140mg, Fiber: 4g, Sugar: 8g, Vitamin A: 1253IU, Vitamin C: 10mg, Calcium: 302mg, Iron: 2mg