Dinner

Ingredients:

• 1 medium chicken breast
• 1 medium head of red cabbage, sliced into ½ inch thick steaks
• 1 cup cherry tomatoes, sliced in half
• 3 tbsp. olive oil
• 1 tbsp. dried basil
• 1 lime, juiced
• ½ tsp. paprika
• Salt and pepper to taste
• Creamy avocado dressing (here)

Lay the cherry tomatoes on a baking sheet or in a baking pan. Lightly drizzle with olive oil, salt, and pepper. Roast in the oven for about 40 minutes, at 425F. Lay cabbage steaks on a baking sheet. Coat with a little olive oil, salt, pepper, and paprika. Roast in the oven for about 25 minutes at 425F, or until the outer edges begin to crisp. In a bowl, coat and toss the chicken with lime juice, salt, pepper, and dried basil. Heat the olive oil in a small skillet. Sauté the basil-lime coated chicken for 10 minutes on medium heat, or until fully cooked. On a plate, serve roasted cabbage, tomatoes, and basil lime chicken. Drizzle creamy avocado dressing on top of cabbage steaks, and enjoy!

Ingredients:

• 1 lb. ground beef
• 3 large zucchinis
• 1 large onion, chopped
• 1 large red bell pepper, chopped
• 1 bulb garlic, minced
• 1 can diced tomatoes (14 oz.)
• 1 tbsp. tamari or coconut aminos
• 1 tbsp. butter
• 1-2 tbsp. olive oil
• 1 tbsp. garlic powder
• Salt and pepper to taste

Slice zucchinis in half, length-wise. Lay on a baking sheet and lightly coat with olive oil, salt, and pepper. Toss in the oven and bake for about 20-30 minutes until fully cooked and crisp on the edges. Coat a frying pan with butter. Toss in onions, garlic, and red pepper and sauté for a few minutes. Add in beef and cook until browned. Add tomatoes, tamari or coconut aminos, and garlic powder, salt, and pepper to taste. Stir and simmer for at least 10 minutes—the longer the better. Serve the Sloppy Joe mixture on top of the roasted zucchini boats, and enjoy!