weight, Rebecca Lazar - CHICKEN & GREENS SLIDERS

These chicken slider are super quick and easy to prepare, contain healthy green veggies packed with immune supporting nutrients like Vitamins A and C, and key minerals including Potassium, Calcium, Magnesium, Manganese and Iron. They are also high in Protein (21 grams for 2 sliders), low in calories and taste delicious! Wrap them in Boston lettuce with sliced tomato and avocado, stuff them in a Gluten-Free Pita and/or enjoy with this Healthy Coleslaw.

Serves 6; freezes and reheats well for up to 3 months.


1 1/2 lb. extra lean ground chicken

1 1/2 teaspoons dried oregano

1 1/4 teaspoons Himalayan pink salt

3 cups organic kale, removed from stems and finely chopped

3 cups brocolli florets, finely chopped

1 1/5 Tablespoons organic olive oil

Putting it all together:

  • Preheat grill or indoor grill to medium heat. We love this Cuisinart grill with reversible plates.
  • Remove center stems from kale (simply grab bottom of stem with one hand and use other hand to slide all the leaves off); discard stem and chop kale into fine pieces. You can also use a food processor to chop it along with the broccoli but don’t over-pulse or it will become mushy. Wash and rinse well – an herb colander is great for this step.
  • Combine all ingredients in a bowl and mix well. Form the mixture into even sliders (about 3 inches each).
  • Cook for 8 to 10 minutes per side, or until cooked through.

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A delicious, healthy lower-calorie alternative to meatballs the whole family will enjoy. Quick and easy to prepare!

Serves 8; freezes well.


2 lb. extra lean ground chicken

1 bunch green onion, finely chopped

3 cloves garlic, minced

2 eggs

2 tsp Himalayan pink salt, divided

1/2 tsp black pepper

1 cup organic vegetable broth

2/3 cup organic tomato paste

1/2 cup organic raw honey

2 Tablespoons raw organic apple cider vinegar

1 Tablespoon organic chili powder

1/2 tsp paprika

1/2 tsp organic ground mustard powder

Putting it all together:

  • Preheat oven to 350 F.
  • Line a large pan with unbleached parchment paper.
  • In a large bowl, combine ground chicken, green onion, minced garlic, eggs, 1 tsp of the salt and black pepper.
  • Mix well and, using wet hands form mixture (will be loose and a little difficult to form into balls otherwise) into meatballs and place on parchment lined pan, spaced a little apart from one another.
  • Bake for 30-35 minutes until lightly browned.
  • Meanwhile, in a medium saucepan, combine broth, tomato paste, honey, apple cider vinegar, chili powder, paprika, ground mustard and remaining 1 tsp salt.
  • Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally. Adjust seasoning if needed.
  • Remove meatballs from the oven and top with sauce.


Delicious over gluten free pasta or plain roasted spagetti squash.

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weight, Rebecca Lazar - SPAGHETTI SQUASH

You will love this simple, delicious “cheesy” recipe made without any actual cheese (but no fake soy or rice cheese either, because frankly it tastes gross…..not to mention typically contains lots of unhealthy ingredients and fillers). 🤢 Of course you can use this sauce on actual pasta too – we like the Jovial brand gluten-free pasta – but if you want to save a bunch of carbs and calories while gaining lots of nutritional value, use spaghetti squash as shown.

Serves 4-6


1 large or 2 small spaghetti squash, cut in half lengthwise *

1/2 cup organic raw cashews, soaked **

3/4 cup water

1 Tablespoon nutritional yeast ***

1 teaspoon Himalayan pink salt

1 clove garlic

Putting it all together:

  • Preheat oven to 425 F.
  • Scoop out seeds from spaghetti squash and throw them away. Place squash halves skin side up in parchment-lined baking pan or baking sheet. We love these pre-cut unbleached parchment sheets.
  • Roast for 1 to 1-1/2 hours or until skin starts to brown. Even if it burns a little, it’s ok! Make sure to not undercook.
  • Remove squash from oven and scoop out all the strands; place in a shallow dish (so that the sauce will cover more of it – yum!)
  • Combine the rest of the ingredients in a high speed blender or regular blender until completely smooth and creamy. Using a high speed blender, you can let it run until the sauce heats (about 5 min.). Otherwise, the sauce will be room temperature but will heat up once poured on the hot squash.
  • Pour over spaghetti squash strands.
  • Top with fresh parsley (optional).


* Cutting a spaghetti squash in half lengthwise is a bit of a challenge; you will need a serious knife!

** Soaking cashews or other nuts helps to neutralize enzyme inhibitors that can lead to difficulty in digestion. Simply cover cashews with water in a bowl and let soak on the counter for 4 to 6 hours max. Rinse and proceed with recipe. If you don’t have time, it’s ok to skip this step.

*** Nutritional yeast is not the same as yeast for baking bread. It is an inactive yeast with lots of B-vitamins and a staple in the vegan/vegetarian diet that adds a cheesy flavor to dishes and sauces.

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I wasn’t a huge fan of overnight oats when it became a fad – I tried a few different recipes and they just weren’t doing it for me, not to mention many had over 400 calories per serving. But this recipe is different – so delicious, you will think you are having dessert for breakfast. It has fiber, nutrients, protein and, at 195 cal/serving, completely guilt free.

Serves 2


3/4 cup organic almond milk (we like the Mooala or 365 brand)

1/2 cup organic gluten free rolled oats

2 teaspoons organic maple syrup

1 Tablespoon organic whole chia seeds

1 Tablespoon Enjoy Life Mini chocolate chips

1 teaspoon organic vanilla extract

1/2 teaspoon organic cinnamon

1/8 teaspoon fresh ground nutmeg

Putting it all together:

  • Place all ingredients in a mason jar and stir.
  • Cover and refrigerate overnight; divide in 2 bowls and enjoy!
  • Optional: Add organic raw cacao nibs, shredded coconut and/or organic sliced strawberries before serving.


  1. Make it protein powered by adding a scoop of collagen protein before serving (you won’t taste it!)
  2. For the freshest nutmeg, but them whole and use a zester to quickly make it “ground” nutmeg.
  3. You can use quick oats but we prefer the full rich flavor of whole oats (quick oats make it more mushy).
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weight, Rebecca Lazar - PINEAPPLE CHICKEN

Simple and healthy, this chicken is a family favorite!


2 family packs of chicken legs and thighs with skin, bone in

3 – 4 rings fresh pineapple, cut into chunks*

3 Tablespoons organic ketchup

3 Tablespoons pure organic maple syrup

2 teaspoons fresh squeezed lemon juice

Himalayan pink salt, black pepper and organic garlic powder, to taste

Putting it all together:

  • Pre-heat oven to 375 F.
  • Trim chicken of excess fat and place in single layer on parchment lined pan or glass baking dish.
  • Sprinkle with salt, pepper and garlic powder
  • Combine ketchup, maple syrup, lemon and pineapple in a small bowl. Brush over chicken pieces.
  • Bake for 1 hour, uncovered, basting occasionally.


* We love this simple and easy pineapple corer.

Optional: Top with fresh parsley before serving.

Sauce from the chicken is delicious on top of organic brown rice or gluten free noodles.

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