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Mexican Meat Pizza

Prep 15 min | Bake 30 min
Makes two 6-inch individual meatzas, enough for 2-4 servings



Ingredients:
Meat Crust:
1 pound ground beef
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
2 cloves garlic, crushed

Toppings:
1/2 to 3/4 cup of your favorite salsa
Green bell pepper, cut into thin strips
Red onion, cut into thin strips
Avocado, diced
garnish: fresh lime, chopped fresh cilantro

Directions:
Preheat the oven to 400F. In a large bowl, mix the ground beef with the crust seasonings until combined.

Make the crust. Divide the meat in half, roll into a ball, and press evenly into an 8- or 9-inch round pie pan. Cover only the bottom of the pan and smooth the meat with damp hands until it’s an even thickness. Repeat with the other piece of “crust.” Bake for 10-15 minutes, until the meat is cooked through and the edges are brown. Leaving the oven on, remove the meat crusts from the oven and allow them to cool in the pan.

Assemble your meatza. Cover a large baking sheet with parchment paper or aluminum foil and place the meat crusts on the baking sheet. Spread about 1/4 cup salsa on each meat crust, leaving a 1/2-inch border around the edges. Arrange the peppers and onions on top, pressing them gently into the salsa. Pop the pizza back into the oven for 10-15 minutes, until hot and browned to your liking.

Garnish your meatza. Remove from the oven and sprinkle with diced avocado, then squeeze a little fresh lime juice over the top and sprinkle with chopped cilantro.

Beef and Broccoli Dinner

Here's a delicious weeknight dinner recipe that's quick to throw together. With lots of fiber and protein, this is the type of meal that will help make your fitness goals a reality. Servings: 6



Here's what you need...

2/3 cup coconut aminos or low-sodium soy sauce
1 1/2 Tablespoons fresh ginger, minced
4 garlic cloves, minced
1/2 cup filtered water
1/3 cup pure maple syrup, grade b
3 Tablespoons arrowroot starch
2 Tablespoon Olive oil, divided
1 bunch green onions, chopped
4 cups organic broccoli, cut into small pieces
1.5 lbs grass-fed flank, skirt or minute steak, cut into very thin strips

In a medium bowl combine the coconut aminos, ginger, garlic, water, syrup and arrowroot. Set aside.
Heat 1 tablespoon of the olive oil, on high, in a large skillet or wok. Add the green onions and broccoli, saute for 5 minutes. Remove from skillet.
Heat the remaining 1 tablespoon of olive oil and stir-fry the steak until almost done, about 4 minutes.
Return the veggies to the skillet and add the sauce. Heat until the sauce boils and thickens, about 3 minutes. Serve and enjoy.

Nutritional Analysis: 371 calories, 14g fat, 684mg sodium, 15g carbohydrate, 2g fiber, and 34g protein

Easy Baked Meatballs

These meatballs are packed with protein and veggies, making it the perfect snack, breakfast, lunch or dinner. Make a quick batch on the weekend, and then enjoy throughout your week. Makes: 24 Meatballs



Here's what you need...

2 lbs ground pork
1/2 teaspoon salt
1/2 teaspoon ground fennel
1/4 teaspoon ground sage
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
dash of pepper
2 teaspoons coconut oil
2 cloves garlic, minced
1 small onion, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
1/4 cup pecans, finely chopped
1/4 cup fresh parsley, finely chopped

Preheat oven to 425 degrees F.
In a medium bowl combine the ground pork with all of the spices. Don't be afraid to get your hands dirty!
Place a skillet over medium heat and warm the coconut oil. Add the garlic, onion, celery, carrots, pecans and parsley. Cook for about 3 minutes, until soft. Set the mixture aside to cool.
Add the vegetable mixture into the ground pork and combine well. Use your hands to form golf ball sized meatballs.
Place the meatballs in an oven-safe baking dish. Bake for 30 minutes, or until cooked all the way through.

Nutritional Analysis: 77 calories, 4g fat, 76mg sodium, 1g carbohydrate, .5g fiber, and 8g protein

Prosciutto and Melon Skewers

This is a great snack or appetizer to enjoy this holiday season. It's especially important this time of year to stick with food that is made with real, wholesome ingredients. Servings: 12



Here's what you need...

8 fresh mint leaves, minced
dash of salt and pepper
2 teaspoons lime juice
1 teaspoon agave nectar
24 cantaloupe balls
24 red grapes
12 slices prosciutto

In a medium bowl combine the minced mint, salt and pepper, lime juice and agave nectar.
Add the melon balls and toss to coat. Place in the fridge for 15 minutes.
Fold each slice of prosciutto twice, so that the width gets smaller. Push the prosciutto onto a skewer, add a melon ball and a grape, then fold the prosciutto over and repeat with another melon and another grape. Repeat with the remaining ingredients.

Nutritional Analysis: One serving equals: 42 calories, 2g fat, 152mg sodium, 3g carbohydrate, 0g fiber, and 3g protein

Mediterranean Turkey Kebabs

Here's a great recipe for a busy weekday dinner. Ground turkey breast is mixed Mediterranean spices to create flavorful, protein-packed kebabs. Serve with salad and vegetables. Servings: 4



Here's what you need...

1 1/2 pounds turkey breast, de-boned, trimmed of skin and cut into thin strips
2 garlic cloves, minced
1 teaspoon olive oil
2 eggs
1/4 cup almond meal (more if needed)
1 teaspoon cumin
1 teaspoon sweet paprika
1/2 teaspoon cinnamon
dash of salt (optional)
2 Tablespoons fresh parsley, finely chopped
1 Tablespoon fresh mint, finely chopped

In a food processor, blend the turkey strips until ground. Add the remaining ingredients and pulse until well blended.
Pre-heat your grill or grill pan.
Lightly grease your hands, then press the meat into the wooden skewers until it covers about 3-4 inches in an elongated meatball shape. If the meat is not sticking then add some more almond meal.
Grill for about 8 minutes per side.

Nutritional Analysis: One serving equals: 254 calories, 8g fat, 156mg sodium, 2g carbohydrate, 1g fiber, and 47g protein