You are going to be amazed at how authentic this taste.

Ingredients:

4oz lean chicken breast, chopped into very small pieces
1/2 tsp virgin coconut oil
1 large clove garlic (crushed)
1/2 tsp fresh ginger (crushed)
1 cup organic, low sodium chicken broth
1/2 cup water
1/2 tsp Coconut Aminos
1 squirt of siriacha sauces
1/2 package of Konjac Shirataki noodles (rinsed)
1/2 cup baby kale (chopped)
1/4 lime

Instructions: Crush 1 large garlic clove and 1 tsp of fresh ginger. Place 1/2 tsp coconut oil in a small saucepan, add garlic and ginger and saute until lightly browned. Pour in 1 cup organic low sodium chicken broth and 1/2 cup water. Stir in 1/2 tsp Coconut Aminios and a a little squirt of siracha. Bring to a rolling boil. Saute chicken breast briefly in nonstick pan, then add to broth and turn heat down to simmer, cooking chicken until no longer pink. Rinse the Konjac Shirataki noodles in cold water in a colander for one minute (very important to get the smishy smell off!) and allow to drain in sink. Chop the kale, mushroom and chives very small. Place 1/2 of the drained noodles in a bowl and pour the broth and chicken over them. Add the coopped veggies and squeeze in the lime juice. Do not stir. Cover for 5-10 minutes then enjoy!

Nutrition: 210 cal. Fat 4.9g. Saturated Fat 2.4g. Cholesterol 76mg. Carbs 15.3g. Fiber 9.5g. Sugars 0.4g. Protein 32.9g. Vitamin A 55% - Vitamin C 46% - Calcium 5% - Iron 11%

By Michelle Powell

These are very healthy and incredibly convenient for grab-n-go options for the hectic mornings. Total time is 45 min, they stay fresh in the fridge and reheat time is only 10-20 sec! Make them on a Sunday and you are good for a few days.

Preheat oven to 350F

Ingredients:

One 32oz carton 100% Egg Whites
1 cup raw spinach, chopped OR 1 cup green bell pepper, chopped
6 slices lower sodium sliced deli ham, chopped
A small amount of chopped onion if desired
3 Tbs shredded parmesan cheese
Sea salt, pepper, garlic powder to taste
Frank's Hot Sauce

Directions: Line 6 regular size or 12 small size muffin cups in your muffin tin. Divide entire carton of egg whites evenly into the muffin liners. Mix in sea salt and any seasonings from recipe you desire. Add in even amounts of spinach or bell pepper and deli-ham and onion if desired. Top with shredded parmesan (1/4 Tb each for 12 or 1/2 Tb for 6) and a little Frank's Hot Sauce if desired. Bake for 15-30 minutes depending on size. Keep an eye on them and check them when golden brown. These may be stored in an airtight container in fridge, then microwaved for 10-20 seconds on a paper towel. Serving size is one large or two small muffins. Calories per serving is approximately 130. Add a small serving of fruit (remember to log those calories too!) to this and you have a nice grab-n-go breakfast prepared for a couple of days. Enjoy!

By Michelle Powell