LOVE YOURSELF LEAN

ADDITIONAL RECIPES

Avocado Nut Shake

INGREDIENTS:

• 1/2 avocado

• 1/4 cup almonds

• 1 cup unsweetened coconut milk

• 1 scoop of vanilla protein powder

• 1/8 tsp. of pure vanilla

• 2-4 drops of stevia extract (sweeten to taste) or 1/2 tsp. raw honey

• 1/2 tsp. cinnamon

• Dash of nutmeg

• Pinch of salt

• 4-6 ice cubes

DIRECTIONS:

Place all ingredients in a blender.

Blend well and enjoy!!

LYL Grain-Free Granola Serves Size = ½ cup

INGREDIENTS

• 1 cup raw pumpkin seeds

• 1 cup raw almonds

• 1 cup pecans

• 1 cup walnuts

• 3 Tablespoons coconut oil

• ¼ cup raw honey

• 1 Tablespoon vanilla extract

• ½ teaspoon almond extract

• 2 Tablespoons ground flax

• 2 Tablespoons ground chia seeds

• 2 teaspoons ground cinnamon

• ½ cup golden raisins

• ½ teaspoon sea salt

• ½ cup sliced almonds

INSTRUCTIONS

1. Place the pumpkin seeds, almonds, pecans and walnuts in a large bowl

of water, cover with a plate and soak for a full hour or overnight. Drain and

pat dry.

2. Preheat the oven to 300 degrees F. Line a rimmed baking sheet with

parchment paper.

3. Melt coconut oil and raw honey, pour into a food processor along with

the soaked/dried nuts, vanilla extract, almond extract, ground flax, ground

chia seeds, cinnamon, raisins and sea salt. Pulse for 30-60 seconds, until the

mixture reaches an even, granola-like consistency. Mix in the sliced

almonds.

4. Pour the granola mixture over your prepared baking sheet. Spread it

out evenly. Bake for 10 minutes, stir, and then bake for another 10 minutes.

At this point you’ll need to assess if the granola is crunchy enough. If it’s not

then return it to the oven in 5 minute increments, stirring after each one.

Once your granola is crunchy and golden then it’s done.

5. I like to store my homemade granola in a glass jar in the fridge, this

allows it to keep longer. Serve with chilled unsweetened coconut milk and

berries, if you please. Enjoy!

Veggie Pesto Scramble

For the Pesto

• ½ cup walnuts

• 2-3 cups basil leaves

• 4 cloves garlic

• 1 tsp. sea salt

• ¼ cup olive oil

• ½ cup nutritional yeast

• 1 tbsp. lemon juice

For the Scramble

• 1 tsp. olive oil

• 1 organic zucchini, halved and sliced

• 2 tbsp. green onions, chopped

• 2 tbsp. fresh chives, chopped

• 2 whole eggs

INSTRUCTIONS

1. Toast the walnuts in a toaster oven for a few minutes — watch

closely, they go from browned to black very quickly.

2. Combine the walnuts, basil, garlic and salt in a food processor,

add the olive oil, then the nutritional yeast and lemon juice. Combine

until your pesto is a nice consistency — don’t over blend.

3. Place the olive oil in a skillet over medium heat. Add the sliced

zucchini and cook for 5 minutes, until soft. Add the onions, chives and

a Tablespoon of pesto.

4. In a small bowl whisk the eggs. Add to the skillet and cook until

just set. Enjoy immediately!

Mediterranean Egg Muffins INGREDIENTS

• 2 cups baby spinach, chopped

• 1/2 cup red onion, chopped • 1 cup grape tomatoes, sliced

• 1 tbsp. Italian seasoning

• 1 tsp. olive oil • 8 whole eggs

• 1 cup cooked quinoa • 3/4 cup crumbled feta cheese

• 1/4 tsp. sea salt

INSTRUCTIONS

1. Pre-heat oven to 350 degrees, and prepare 12 silicone muffin holders on a baking sheet, or grease a 12 cup muffin tin with oil and set aside.

2. Heat olive oil in a skillet over medium heat. Add onions and sauté for 2

minutes. Add tomatoes, sauté for another minute, then add spinach and Italian seasoning sauté until spinach has wilted and set aside.

3. Place eggs in a medium bowl and mix. Add cooked quinoa, feta cheese, veggie mixture, and salt. Stir until well combined.

4. Pour mixture into silicone cups or muffin tins, dividing equally, and

bake for 30 minutes, or until eggs have set and muffins are a light golden brown.

5. Remove from oven and allow to cool for 5 minutes before serving. Or

refrigerate and re-heated in a microwave the next day.

PUMPKIN HOT CEREAL

Serves 4

INGREDIENTS

• 1 cup boiling water

• 1⁄4 cup raw pumpkin seeds

• 1⁄4 cup raw walnuts

• 1⁄4 cup shredded coconut, unsweetened

• 1⁄2 cup golden flax meal

• 1 tbsp. milled chia seeds

• 2 tbsp. coconut palm sugar

• 1 tsp. ground cinnamon

• Pinch of ground cloves, ground allspice and ground ginger

• 1⁄4 tsp. sea salt

• 1⁄4 cup pumpkin puree

• Optional toppings: chopped apple, raisins, sliced almonds,

ground cinnamon, coconut palm sugar and sea salt

INSTRUCTIONS

1. Set a kettle to boil the water. Combine the pumpkin seeds,

walnuts, coconut, flax, chia, coconut palm sugar, cinnamon, cloves,

allspice, ginger and sea salt in a high-speed blender. Blend until a

fine powder forms.

2. Slowly pour in the boiling water. Add the pumpkin puree and

continue to blend until smooth. Pour into individual serving bowls.

3. Gather the toppings of your liking. Sprinkle on top of the warm

hot cereal. If you’re feeling a little crazy, douse your hot cereal with

chilled coconut milk and a sprinkle of coconut palm sugar. That’s what I

do. Enjoy!

No Bake Sweet & Salty Trail Mix Granola Bars

INGREDIENTS

Makes 12 bars

• 1/2 cup honey or maple syrup

• 2 Tbsp. sunflower seed butter or any nut butter

• 1 Tbsp. coconut oil

• 3/4 cup gluten-free old fashioned oats

• 1/2 cup crispy rice cereal

• 1/2 cup gluten free pretzels, crushed

• 1/4 tsp sea salt

• 1/2 cup dried fruit (I used raisins and cranberries)

• 1/2 cup pumpkin seeds

• 1/3 cup 70% coco chocolate chips

INSTRUCTIONS

1. Line an 8x8 (20x20 cm) baking pan with a sheet of aluminum foil or

parchment paper, leaving a few inches of overhang on the sides to allow

for easy removal. Generously spray the foil with cooking spray and set

aside.

2. Add honey or maple syrup, sunflower seed butter, and coconut oil to a

microwave-safe bowl and nuke on high until ingredients are fully melted

and combined, about 1 minute. Remove from microwave and allow to

cool and thicken.

3. Combine remaining ingredients in a large mixing bowl, stirring until

evenly distributed. Pour wet ingredients into dry ingredients and mix

until fully incorporated.

4. Transfer mixture to prepared pan and use a spatula or your hands to

spread it evenly, making sure to press down firmly. Cover pan with a

sheet of foil and place into the fridge to set, at least 2 hours but

preferably overnight. When bars have set, remove from pan using the

foil overhang, and use a sharp knife to cut into individual bars. Store

bars in the fridge or freezer for best results.

Turkey Power Snack Balls

INGREDIENTS

• 1lb ground turkey

• ½ cup yellow onion, diced

• ¼ cup red bell pepper, diced

• 2 tbsp. fresh mint, minced

• 2 tbsp. red curry paste

• 1 tsp. ground cumin

• 1½ tsp. fresh ginger, minced

• ½ tsp. ground coriander

• ½ tsp. sea salt

• ¼ tsp. black pepper

INSTRUCTIONS

1. Preheat the oven to 350 F and lightly grease casserole pan with olive

oil.

2. Combine all ingredients in a large bowl, shape into 20 meatballs and

place in the prepared pan.

3. Bake for 25 minutes or until cooked through. Enjoy!

Easy Turkey Skillet

INGREDIENTS

• 1 tsp. avocado oil

• 1 tsp. garlic. minced

• 1 yellow onion, diced

• 2 cups Brussels Sprouts, thinly sliced or shredded

• 1 cup Butternut Squash, finely diced

• 1 can (7oz) can, chopped green chiles

• sea salt and black pepper

• 1 tbsp. chili powder

• 1 tsp. cumin

• 1 tsp. smoked paprika

• 1lb lean ground turkey

• 1 cup egg whites

INSTRUCTIONS

1. Place a large skillet over medium high heat. Add the olive oil and garlic

and sauté until golden, about 3 minutes. Add the onion and sauté for 5

minutes, until tender. Add the Brussels Sprouts, butternut squash, and

diced chiles and reduce the heat to medium low. Cook, stirring

occasionally, for 5 minutes, until tender. Sprinkle with salt and pepper.

Remove the veggies from the skillet and set aside in a bowl.

2. In a large bowl combine the chili powder, cumin and smoked paprika.

Add the ground turkey and use your hands to work the spices into the

meat. Return the skillet to medium high heat and add the turkey.

Cook, stirring often and breaking the turkey into small pieces, until no

pink remains. Add the veggies back in. Stir well and pour in the egg

whites. Cook, stirring continuously, until the egg whites are set.

Season with salt and pepper. Serve immediately. Enjoy!

Hawaiian Spaghetti

Makes 6 servings

INGREDIENTS

For the Meat Balls

• 2 tbsp. avocado oil

• 1 yellow onion, chopped

• ½ tsp. garlic, minced

• 2 tsp. sweet paprika, ground

• 2 tsp. 5-spice powder, ground

• 1 lb chorizo

• 1 lb ground chicken or turkey

• 2 tbsp. blanched almond flour

• 2 tbsp. nutritional yeast

• ¼ tsp. fresh parsley, minced

For the Spaghetti Squash

• 2 spaghetti squash

• dash of sea salt and black pepper

• 1 tbsp. coconut oil

For the Pineapple Spaghetti Sauce

• 1 tbsp. avocado oil

• 1 red onion, sliced

• 1 green bell pepper, sliced

• 1 cup fresh pineapple, sliced

• 25oz jar spaghetti sauce

INSTRUCTIONS

For the Meat Balls

1. Preheat the oven to 350 degrees F. Lightly grease a casserole pan with

olive oil.

2. In a small skillet, over medium heat, sauté the olive oil, onion, garlic,

paprika and 5-spice. Sauté until the onions are soft.

3. Combine the onion mixture with the remaining ingredients in a large

bowl. Mix until fully combined. Form golf ball sized meatballs and place

in the prepared casserole pan. Bake for 25 minutes or until cooked

through.

For the Spaghetti Squash

1. Preheat the oven to 450 degrees F. Cut the spaghetti squash in half,

lengthwise and scoop out the seeds.

2. Rub the inside of each spaghetti squash half with coconut oil and

sprinkle with sea salt and black pepper. Place, cut side down, on a

baking sheet and bake for 45 minutes, or until tender.

For the Pineapple Spaghetti Sauce

1. In a large skillet over medium high heat, sauté the red onion and

green bell pepper in the olive oil. Once soft, add the pineapple and

sauté for another three minutes. Add the spaghetti sauce and bring to

a simmer.

2. Add the meatballs into the sauce and continue to simmer for 10

minutes. Serve over the baked spaghetti squash. Enjoy!

Spring Shred Wraps

(Examples)

Chicken, Bell Pepper, Red Onion, Black Bean Stir Fry on Roman

Hearts

Taco Salad (recipe in main cookbook) on Collard Greens

Kung Pao Chicken (recipe in main cookbook) on

Boston Lettuce

Diva Egg Salad (recipe in main cookbook) on Roman Hearts

HOW TO MAKE:

THE WRAP

1-2 Collard Greens. Roman Hearts, Boston Lettuce

PROTEIN

4-6oz of your favorite lean protein!

• ground or grilled chicken

• ground turkey

• shrimp

• beans

• eggs

• fish

VEGGIES

Top with as many veggie toppings as you like!

• red onions

• shredded lettuce

• diced tomatoes

• bell peppers

• chopped jalapeño

• diced tomatoes

• cucumbers slices

TOPPINGS

• Top with 1-2 flavorings

• 1/4 cup hummus

• 1/4 cup guacamole

• 1/4 cup salsa

Lentil Burger

INGREDIENTS

• 3/4 cup green or brown lentils, rinsed, strained and picked

through

• 1 3/4 cups plus 1 tablespoon low-sodium vegetable broth or

water

• 2 tsp. olive oil

• 1 medium red onion, half finely chopped and half thinly sliced

• 1/4 cup red bell pepper, finely chopped

• 2 tbsp. garlic, minced

• Juice of 1/2 lemon

• 2 tsp. cumin

• 1 tsp. basil

• 1 tsp. coriander

• ½ tsp. cinnamon

• 2 tsp. Dijon mustard

• Sea salt & freshly ground pepper to taste

• ¼ cup flax meal

• 1 medium egg, beaten

• 1/2 cup walnuts, toasted and finely chopped

INSTRUCTIONS

1. In a medium to large pot bring lentils and broth to a boil over high

heat. Reduce heat to medium-low, partially cover and simmer until the

lentils are fully softened and the liquid is absorbed, about 30 minutes.

Remove from heat and mash well with a potato masher. Set aside.

2. Heat the oil in a pan over medium heat. Add the onion and red pepper.

Sauté until tender, about 5-7 minutes. Add the garlic and sauté until

fragrant, about a minute. Add lemon juice, cumin, basil, coriander,

cinnamon and mustard. Stir 2minutes Add the onion mixture, flax

meal, egg and walnuts to the lentil, season with salt & pepper and mix

thoroughly.

3. Preheat grill to medium-high. Form the mixture into six 4-inch patties,

brush with olive oil on both sides. Grill until nice grill marks form,

about 3 minutes per side. Serve on a sprouted grain bun with sliced

onion and your favorite burger toppings. OR for a low-carb option top

with tzatziki sauce, sliced tomato, and avocado.

Thai Chicken Collard Green Wrap

INGREDIENTS

- 2 carrots, julienned

- 1 cucumber, julienned and seeded - 20 collard green leaves

- 1 tsp. coconut oil - 2 tbsp. shallots, minced

- 1 tbsp. ginger, minced - 1 cup cooked quinoa

- 1½ cups cauliflower rice - 2 tbsp. peanuts, minced

- 3 tbsp. cilantro, minced

- 2 cups cooked chicken, chopped

For the Spicy Peanut Dressing - 1 tsp. minced garlic

- 1 Thai chili, seeded and minced - 2 tbsp. coconut aminos

- 2 tbsp. apple cider vinegar - 1 tbsp. raw honey

- 1 tbsp. lime juice - 1 tbsp. olive oil

- ½ tbsp. fish sauce - ½ cup peanut butter

- ¼ cup water

INSTRUCTIONS

1. Blanch the collard green leaves in boiling salted water, about 2

minutes. Plunge into ice water and then drain on towels. Set aside. 2. Place coconut oil in skillet over medium high heat. Add the shallot and

ginger and sauté until soft and fragrant. Reduce the heat to low. Add the cauliflower rice and cooked quinoa, mix and cook over low for 3

minutes. Remove from heat. Stir in the peanuts and cilantro.

3. In a medium bowl combine the chopped chicken with ½ cup of the creamy peanut sauce. Mix well. Lay two leaves on a mat, in opposite

directions. Make as square as possible. Line with rice and a line of chicken, cucumber and carrot down the middle. Roll and slice.

Combine all of the Spicy Peanut Sauce ingredients in a blender until smooth and creamy. Serve the wraps with a side of sauce.

Tray Dinners

INSTRUCTIONS

First, preheat that oven to 375.

GET YOUR BASE GOING

Chop ½ cup onions and 2-3 garlic cloves

NEXT, CHOOSE YOUR VEGGIES!

This is enough for 1 serving so double or triple if you make it for the week!

Choose up to 3 veggies

-1 cup Brussels sprouts, halved

-1 cup carrots, chopped

-1 cup green beans

-½ cup sweet potato or squash, cubed (acorn, butternut, or any other winter

squash!)

-1 cup fennel, chopped

-1 cup cauliflower, chopped

-1 cup broccoli, chopped

- 1 cup asparagus, chopped

PICK YOUR PROTEIN

Choose one from the below.

-6oz chicken breast

-6oz salmon

-6oz white fish

-6 oz shrimp

-½ cup beans (chickpea, pinto, black, kidney, navy)

TOSS ALL TOGETHER WITH...

-2 tsp olive oil

-A pinch of sea salt

AND CHOOSE ONE OF THESE SEASONINGS (OPTIONAL!)

-1 tbsp. chili powder

-1 tbsp. garlic powder

-¼ tsp. cayenne pepper

-1 tbsp. curry powder

-1 tsp. lemon

- Freshly ground pepper

And bake for 20-40 minutes, depending on the protein you choose!

Mediterranean Chicken Kabobs

INGREDIENTS

• 2 tbsp. balsamic vinegar

• 2 tbsp. red wine vinegar • Juice of 1 whole lemon

• 2 tbsp. minced garlic

• 1 tbsp. dried oregano

• 2 tsp. dried thyme

• 1 tsp. sea salt

• ¼ tsp. black pepper

• 4 skinless chicken breasts, cut into pieces

INSTRUCTIONS:

1. In a small bowl mix the balsamic vinegar, red wine vinegar, lemon juice,

garlic, oregano, thyme, salt and pepper.

2. Place the chicken pieces in a dish and pour marinade over them, tossing

until chicken pieces are completely covered.

3. Cover and place in the fridge for at least 1 hour.

4. Preheat grill to medium-high heat. Place the chicken on skewers and

cook. Turning the skewers until the meat is cooked through.

5. Remove and serve.

Yields: 4 Servings