February 26, 2025

Paprika Lemon Drumsticks with Red Bell Pepper

Paprika Lemon Drumsticks with Red Bell Pepper
5 servings | 50 minutes

Ingredients
  • 2 1/2 lbs Chicken Drumsticks
  • 1 tbsp Extra Virgin Olive Oil
  • 2 tbsps Lemon Juice
  • 1 tsp Dried Thyme
  • 1 1/2 tsps Paprika
  • 1 Garlic (clove, large, minced)
  • 1/4 cup Shallot (chopped)
  • 1 Red Bell Pepper (medium, sliced)

Method
  1. Preheat the oven to 375oF (190oC). Line a baking dish with parchment paper.
  2. Add all of the ingredients to a large bowl and toss well to coat.
  3. Add everything to the prepared baking dish and cook for 40 to 45 minutes, or until the chicken is cooked through. Enjoy!

Notes
  • Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to three months.
  • Serving Size: One serving is approximately two drumsticks.
  • Additional Toppings: Chopped parsley.


Nutrition Facts ​
​(
Amount per serving​)

406 calories

24g fat

4g carbs

1g fiber

2g sugar

42g protein

209mg cholesterol

243mg sodium

2mg iron


August 27, 2025
Spinach, Bacon & Cheese Scramble 1 serving | 10 minutes Ingredients 2 eggs 2 slices Bacon, Cooked (chopped) Sea Salt & Black Pepper (to taste) 1/2 tsp Extra Virgin Olive Oil 3 cups Baby Spinach 1 1/2 ozs Cheddar Cheese (shredded) Method In a small bowl whisk the eggs and add the bacon. Season with salt and pepper. Heat a skillet over medium heat and drizzle the oil. Once hot, add the spinach and cook until just wilted, about one minute. Pour in the egg mixture and add the cheese and cook, stirring occasionally until the eggs are cooked to your liking. Remove from heat and enjoy! Notes Leftovers: Refrigerate in an airtight container for up to two days. Dairy-Free: Omit the cheese or use a vegan cheese. No-Pork: Omit the bacon. Nutrition Facts ​ ​ Amount per 2 servings​ 442 calories 32gs protein 5gs carb 33gs fat
August 22, 2025
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August 13, 2025
Beef & Napa Cabbage Stir Fry 2 servings | 15 minutes Ingredients 12 ozs Extra Lean Ground Beef 1/4 tsp Sea Salt (divided) 1 cup Matchstick Carrots 1 cup Broccoli (chopped into small florets) 4 stalks Green Onion (chopped, plus more for garnish) 1 Garlic (clove, minced) 1 tbsp Ginger (fresh, grated) 4 cups Napa Cabbage (finely sliced) 2 tbsps Coconut Aminos 1 tbsp Apple Cider Vinegar Method Heat a large pan over medium heat. Once hot, add the beef and cook for four to six minutes or until cooked through. Break the meat apart as it cooks. Season with half the salt. Once cooked, set aside, leaving the fat in the pan. Add the carrots and the broccoli to the same pan and cook for three to four minutes or until just tender. Stir in the green onions, garlic, and ginger. Cook for one more minute. Add the cabbage, mix well and cook, covered, for two to three minutes or until wilted. Stir in the cooked beef, coconut aminos, apple cider vinegar, and the remaining salt. Cook until warmed through. Serve topped with more green onions (optional) and enjoy! Notes Leftovers: Refrigerate in an airtight container for up to four days. Freeze for up to three months. Serving Size: One serving is approximately 2 1/2 cups. More Flavor: Use ground chicken, turkey, pork, or lamb instead of beef. Additional Toppings: Cilantro or Thai basil. Nutrition Facts ​ ​ Amount per 2 servings​ 723 calories 80gs protein 48gs carb 24gs fat