Simple and Satisfying No bake Energy Bites

Chef Anthony makes healthy and satisfying energy bites. These are crowd favorites the whole family will love, perfect for packing in lunch boxes, taking to work for a midday snack, for sports games, and more!

Recipe: Energy Bites

Ingredients

• 1 cup rolled oats
• ½ cup mini dark chocolate chips
• ½ cup ground flax seed
• ½ cup sunbutter or nut butter of choice (cashew and peanut work great)
• ⅓ cup honey
• 1 tsp. vanilla extract

Instructions

Stir oats, chocolate chips, flax seed, peanut butter, honey, and vanilla extract together in a bowl. Roll dough into 24 balls with your hands. Arrange balls on a baking sheet and freeze until set, about 1 hour. Store in a ziplock bag or airtight container. Can be stored for up to a week in the fridge or 3 months in the free

Delicious, nutritious, and versatile Black Bean Mango Salad

Learn to make this delicious and impressive black bean and mango salad, in a few easy steps. This salad pairs well with chicken, seafood, as well as plant based proteins. Perfect for your next cookout, or any day of the week.

Recipe: Mexican Black Bean Salad with Mango

Ingredients

• 1 clove garlic or 1 tsp garlic powder, minced
• 1 tsp. salt
• ⅛ tsp. black pepper
• 2 (15 oz.) cans low sodium black beans, rinsed and drained
• 1 ½ cups frozen or canned corn kernels or leftover roasted corn cut from the cob
• 1 green bell pepper, chopped
• 1 orange or red bell pepper chopped
• 3/4 cup fresh mango, diced
• 2 tomatoes, chopped
• 6 green onions, thinly sliced
• ½ cup chopped fresh or dried cilantro

For Dressing

• 1 Tbsp. white vinegar
• 2 Tbsp. olive oil
• 1 tsp. lime juice
• 1/4 cup pineapple juice (can blend fresh pineapple or use bottled juice)
• 1/4 tsp. salt
• 1 tsp. ground cumin
• 1/4 tsp. peppe

Instructions

1. In a small bowl, whisk dressing ingredients and set aside. In a large bowl, combine all of the remaining ingredients. Then, pour dressing over vegetable mixture and toss to coat.
2. Cover and refrigerate at least 1 hour. Stir before serving.
3. Store in the fridge in an air right container for up to 7 days.

Flavorful and Refreshing Balsamic Chicken and Watermelon Salad

Tangy and sweet balsamic chicken, with juicy watermelon and fresh mint make this a perfect summertime salad.

Recipe: Balsamic Chicken with Watermelon Salad

Ingredients

For Chicken

• ⅓ cup balsamic vinegar
• ½ cup chicken broth
• 1 Tbsp. honey
• 1 clove garlic, or more to taste, crushed
• 1 tsp. Italian herb blend
• 4 (4 oz.) skinless, boneless chicken breasts
• 3 tsp. olive oil

For Watermelon Salad

• 2 cups diced/cubes watermelon
• 1 cup diced and seeded cucumber
• 1 Tbsp. chopped mint
• ¼ cup thin sliced Red onion
• ¼ cup Crumbled feta (optional)
• 2 Tbsp. olive oil
• 1 Tbsp. lime juice

Instructions

Whisk together the vinegar, chicken broth, sugar, garlic, and Italian herb blend in a small bowl. Put chicken in a shallow bowl and add marinade. Allow to marinate for 20 minutes, turning chicken halfway. While chicken is marinating, combine salad ingredients in a medium size bowl and toss to combine. Set aside. Heat oil in a large skillet over medium-high heat. Remove chicken from marinade and place in skillet, saving marinade. Cook chicken for 4 minutes on each side. Add remaining marinade and cook until chicken is no longer pink in the center and the juices run clear, and sauce has started to thicken and coat chicken, 4 to 5 minutes more. Top pan seared chicken breast with a heaping spoonful of watermelon salad and serve.

Delicious Homemade Turkey Bolognese

Learn to make this easy, and healthier version of bolognese, using ground turkey and hidden veggies like carrot and celery. This dish comes together to make a meal your whole family will enjoy!

Recipe: Turkey Bolognese

Ingredients

• 2 tablespoons olive oil
• 1 onion, (small dice)
• 1 medium carrot, (small dice)
• 3 garlic cloves, (minced)
• 1 pound ground turkey meat
• 1/2 teaspoon sea salt or to taste
• ¼ teaspoon pepper
• ½ teaspoon garlic powder
• ¼ teaspoon dried oregano or Italian seasoning
• 1 tablespoon tomato paste
• 1 28 ounce can crushed tomatoes
• ¼ cup chopped parsley
• 1 tablespoon Greek yogurt (optional)
• ¼ cup freshly grated parmesan cheese
• Fresh basil for garnish

Instructions

1. Heat a large pan over medium/high heat. Add the olive oil, onion, carrot, and a pinch of salt. Cook for 5-7 minutes until veggies begin to soften. Add the garlic and cook for another minute.
2. Add the turkey meat, pepper, garlic powder, and oregano, and cook until meat is no longer pink, about 6-8 minutes.
3. Add the tomato paste and stir to combine. Add the crushed tomatoes, ½ teaspoon of salt, and parsley and simmer (stirring occasionally) for 15 minutes while you cook the pasta.
4. In the last few minutes of cooking the sauce, add the yogurt if using and stir until melted. Turn off the heat and add the parmesan cheese and basil, stirring to combine.
5. Serve over whole grain pasta or zucchini noodles

Low Carb Asian Chicken Lettuce Wraps

Chef Anthony demonstrates how easy it is to make this restaurant favorite at home, using fresh and healthy ingredients.

Recipe: Asian Chicken Lettuce Wraps

Ingredients

• 1 tbsp avocado oil
• 1 lb shittake mushrooms (or any mushrooms will work here, make sure they are finely chopped)
• 1 lb ground chicken
• 1 pinch salt
• 1 yellow onion, diced
• 4 cloves garlic minced
• 1 tbsp freshly minced ginger (or 1 tsp dried)
• 1 tsp hoisin sauce or honey
• 2 tbsp low sodium soy sauce (use coconut aminos or tamari for gluten free)
• 2 tsp sriracha (optional)
• 1 can water chestnuts, finely chopped
• 1/2 cup matchstick carrots (shredded carrot)
• 4 green onions, sliced
• Sesame oil to drizzle (optional)
• 1 head romaine or Boston leaf or iceberg lettuce

Instructions

1. Heat avocado oil in a large frying pan over med-high heat. Add mushrooms and cook for 4-5 minutes until juices start to release, then add chicken, season with a pinch of salt, and break up with a slotted spoon, cooking for 2 minutes until lightly browned.

2. Add onions, garlic, ginger, soy sauce, hoisin sauce or honey, sriracha (if using) water chestnuts and carrots, mixing all together and sauteing until chicken is fully cooked, about 8-10 minutes. Remove from heat and stir in green onions. And drizzle with sesame oil.
3. Add chicken mixture to lettuce leaves then serve and enjoy!

One Pan Lemon Garlic Herb Chicken Meatballs and Zoodles

This delicious and nutritious recipe is low carb, gluten free, loaded with veggies, and packed with fresh flavor. Chef Anthony shows you how easy it is to pull together for your next meal.

Recipe: Lemon Garlic Chicken Meatballs over Zoodles

Ingredients

• 1 Ib ground chicken
• ½ cup grated Parmesan cheese
• 1 large egg, beaten
• 5 cloves garlic, minced, divided
• 1 Tbsp. dried or 1 Tbsp. fresh parsley
• ¼ tsp. red pepper flakes
• 1 pinch kosher salt and freshly ground black pepper to taste
• 2 Tbsp. extra-virgin olive oil
• ¼ cup low sodium bone broth
• 1 Ib zucchini noodles
• ½ lemon, juiced
• 1 Tbsp. fresh chopped parsley
• 1 Tbsp. grated Parmesan cheese, or to taste

Instructions

Mix ground chicken, ½ cup Parmesan cheese, egg, 2 minced garlic cloves, parsley, and red pepper flakes together in a large bowl. Season with kosher salt and black pepper and form into Tbsp.-sized meatballs. Heat olive oil in a large skillet over medium heat. Cook meatballs until golden brown on all sides and no longer pink in center, about 10 minutes. Transfer to a plate and wipe the skillet with a paper towel if needed. In the same skillet add more oil if needed, and sauté remaining 3 minced garlic cloves and cook until fragrant, about 1 minute. Add zucchini noodles to the skillet and toss into garlic, squeeze in lemon juice, salt and pepper to taste, sauté for 1-2 minutes. Add ¼ cup bone broth and return meatballs to skillet. Simmer until sauce begins to evaporate and meatballs are heated through. Garnish with remaining Parmesan cheese and fresh parsley to serve.

Learn to cook a delicious, protein packed frittata without using an oven!

Chef Anthony prepares a stove top frittata in minutes, using simple, fresh ingredients.

Recipe: No Bake Veggie Frittata

Ingredients

• ½ Tbsp. olive oil
• ½ small onion – finely diced
• 2 cups kale – torn (from 1 small bunch of kale) or baby Spinach
• Salt & pepper to taste – (a pinch of each)
• 4 eggs
• 1 plum tomato – (or other small tomato) sliced
• 3-4 Tbsp. shredded fresh Mozzarella cheese

Instructions

Crack the 4 eggs to a bowl, season with a pinch of salt and pepper, and garlic powder, and beat the eggs with a fork or a whisk. Heat the olive oil in a 8 or 9-inch nonstick skillet, and add the diced onion. Cook over medium heat for 2-3 minutes, or until the onion softens. Add the torn kale leaves, and cook uncovered for 2-3 minutes. Season with salt & pepper, stir one more time, and cover with the lid to let the heat inside the pan cook down the kale leaves for 1 minute. If using spinach add to the pan and cook until slightly wilted. Lower the heat to the lowest setting. Pour the eggs over the kale, and use a spatula to distribute the egg evenly all around the pan. If there are any kale leaves sticking out of the eggs, just push them into the egg mixture, it’s OK if a few pieces stick out. Arrange the tomato slices on top of the eggs. Sprinkle with 3-4 Tbsp. shredded cheese. Cover with the lid and cook for about 5 minutes over low heat, or until the eggs are all fully cooked. Remove from the pan with a spatula, and slice into wedges. Serve as is, or with a side salad.

Quick and easy low carb cauliflower fried rice

In this video we prepare cauliflower fried rice, a quick and easy low carb meal idea, that comes together in under 20 minutes, with tons of flavor, color and texture.

Recipe: Cauliflower Fried Rice

Ingredients

• Avocado oil
• 1 large egg, beaten
• 1 cup chopped scallions, light and green parts separated (you’ll need 5-6 scallions)
• ½ cup fresh carrot, diced small
• 3 garlic cloves, minced
• 1 Tbsp. finely chopped fresh ginger, or one tsp. powdered ginger
• 1 10oz bag frozen riced cauliflower
• 4 Tbsp. low sodium soy sauce (use gluten-free if needed)
• ¼ tsp. crushed red pepper flakes
• 1 tsp. honey
• 1 cup frozen peas
• 1 tsp. rice vinegar
• 1 tsp. sesame oil

Instructions

Heat 2 tsp. of avocado oil in a large (10 or 12-inch) nonstick skillet over medium heat. Add the egg and scramble until the eggs are cooked. Transfer to a plate and set aside. Add 2 Tbsp. of avocado oil to the pan and set over medium heat. Add the light parts of the scallions, carrots, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the cauliflower and cook until liquid is released and completely evaporated. Then add 4 Tbsp. of soy sauce, red pepper flakes, honey, and ¼ tsp. salt. Cook, stirring often, for about 3 minutes. Add the peas and continue cooking until the cauliflower “rice” is tender-crisp and the vegetables are heated through, a few minutes. Stir in the rice vinegar, sesame oil, dark green scallions, and eggs. Taste and adjust seasoning. Serve and enjoy!

Classic Chicken salad with sweet dried cranberries and crunchy sliced almonds

Follow along as Chef Anthony takes lunch to the next level with this classic homemade chicken salad recipe that aims to utilize your leftover chicken and elevate the flavor profile with sweet dried cranberries and crunchy sliced almonds.

Recipe: Cranberry Almond Chicken Salad

Ingredients

• 2 cups leftover rotisserie chicken or any cooked boneless skinless chicken
• ¼ cup dried cranberries
• 2 stalks celery diced
• 2 large scallions (green onions) sliced thin
• ¼ cup red onion finely diced
• ¼ cup sliced almonds or slivered almonds, toasted
• 1 cup plain Greek yogurt
• 1 Tbsp. mayonnaise (preferably olive oil based)
• 2 tsp. lemon juice (or more to taste)
• 1 tsp. honey
• ½ tsp. kosher salt or to taste
• ½ tsp. black pepper or to taste
• ½ tsp. garlic powder
• 1 Tbsp. chopped fresh dill or parsley (optional)
• Serving suggestions: whole-grain bread

Instructions

1. In a large bowl, combine chicken, red onion, celery, scallion, dried cranberries, and sliced almonds. In a small mixing bowl whisk together Greek yogurt, mayonnaise, lemon juice, honey garlic powder, salt and pepper, to taste. Pour yogurt sauce over chicken mixture and stir until combined. Ready to serve and can be kept refrigerated for up to 5 days.

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