Recipes to Farm Out to Other Sections

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Be sure to begin each lunch and each dinner with your three appetizers!

These meals include your protein, vegetable and carbohydrate.



 Grilled Chicken Shish Kabob

What you'll need:
  • 1 large chicken breast, cut into 1-inch chunks
  • 6 organic cherry tomatoes
  • 1 small zucchini, sliced into coins
  • 1 large onion cut into 1-inch chunks 
  • 2 skewers, wooden or metal
  • 1 large red bell pepper cut into 1-inch pieces wide enough to skewer
  • 1 tsp. grape seed oil
  • 1 lemon
  • A pinch of saffron or turmeric

What to do:

  1. If skewers are wooden, soak them for 10 minutes to reduce charring.
  2. Preheat grill to medium-high heat.
  3. Assemble skewers alternating chicken, onion, bell pepper and tomato.  Be sure to leave at least an inch of bare skewer at each end to hold them by.
  4. Drizzle assembled skewers with grape seed oil and season with salt and pepper.
  5. Spritz each skewer with a lemon slice.
  6. Grill four minutes each side or until internal temperature reaches 165 degrees.
Serve with 1-1/2 cups green beans and one serving of rice pilaf blend. Add saffron or turmeric to the pilaf blend for the pleasing yellow color shown in the photo.


Pasta Bolognese

Prepare the Bolognese meat sauce we showed you in the Super Side Dishes section.  Here's that recipe again ...

What you'll need:

  • 1 14-oz. can diced tomatoes, no salt added
  • 1 Tbsp. tomato paste
  • 8 oz. ground lamb
  • 1/2 onion chopped
  • 1 tsp. grape seed oil
  • 2 cups baby spinach, chopped
  • Fresh or dried herbs
  • 1 tsp. Bragg's Liquid Aminos (much like soy sauce but healthier because it's gluten and soy free!)
  • 1 tsp. agave syrup
  • 1/2 cup water

What to do:

  1. Add 1 tsp. grape seed oil to a medium sauce pan and heat.
  2. Add lamb and brown for about eight minutes, then drain.
  3. Stir in onion.
  4. Add crushed tomatoes and tomato paste.
  5. Stir in cup water.
  6. Add spinach.
  7. Cover and cook on medium for five minutes, then simmer until the spinach is wilted.

Serve over the pasta blend with 1-1/2 cup of steamed broccoli.


Pasta Alfredo with Chicken and Broccoli

What you'll need:

  • 1 medium chicken breast
  • White sauce prepared according to the recipe on the Super Side Dishes page
  • 1 Tbsp. nutritional yeast (available at the GLOW Shop)
  • 1/8 tsp. red pepper flakes
  • 1 cup chopped broccoli
  • 1 serving pasta blend
  • 1 tsp. grape seed oil


What to do:

  1. Chop chicken breasts into 1-inch pieces.
  2. Salt and pepper.
  3. In a sauce pan, add grape seed oil.
  4. Put on medium heat for about four minutes.
  5. Add chicken and 2 Tbsp. water.
  6. Cook Until chicken is cooked through and set aside.
  7. Add in broccoli.
  8. Add 2 Tbsp. water and let broccoli soften for 10 minutes, adding water as necessary.
  9. Add prepared white sauce and stir in one tablespoon of nutritional yeast.
  10. Simmer on low until the broccoli is completely cooked, adding 2 Tbsp. water if necessary.
  11. Salt and pepper to taste.
  12. Sprinkle with red pepper flakes and serve over prepared pasta blend.


Steak, Walnut and Strawberry Salad

What you'll need:

  • 6 oz. thinly sliced (stir-fry-cut) steak
  • 1 tsp. grape seed oil
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. chopped walnuts
  • 1-1/2 cups mixed salad greens
  • 5 large strawberries cut into 1/8-inch-thick slices
  • Salt and pepper

What to do:

  1. Pour grape seed oil into a sauce pan and warm to medium-high heat.
  2. Salt and pepper the steak and place the skillet and cook for four minutes each side.
  3. Add balsamic vinegar and continue cooking.
  4. Add strawberry slices and cook for one additional minute.
  5. Add chopped walnuts, toss and set aside to cool.
  6. Assemble mixed salad greens on a plate.
  7. Place steak, strawberry walnut mixture on top.

Serve with shirataki rice pilaf blend.


Lamb Meatball Skewers with Pineapple

    What you'll need:

    • 8 oz. ground lamb
    • 1-1/2 tsp. grape seed oil 
    • 10 1-inch cubes of fresh pineapple
    • Wooden or metal skewers

    What to do:

    1. If using wooden skewers, soak in water for 15 minutes to prevent excessive charring.
    2. Use the lamb to form eight meatballs.
    3. Pour oil into a skillet and place over medium heat for three or four minutes, making sure it does not burn.
    4. Add the meatballs and cook until they are set and firm.  Set aside to cool for 15 minutes.
    5. Cut fresh pineapple into 1-inch pieces, total 1 cup (about 10 chunks).
    6. Assemble skewers alternating a pineapple chunks with meatballs.  Leave one inch at each end to hold the skewer.
    7. Place on grill for four minutes.

    Serve immediately with 1-1/2 cup steamed zucchini noodles dressed with teriyaki sauce as described on the Super Side Dishes page.