Entrées

Almond & Honey-Crusted Pork Chops

Yield: 4 Servings

Sweet and savory have come together beautifully in this protein-packed entrée. Pair this dish with Savory Sautéed Spinach or a simple salad. These pork chops make for great leftovers, too! Dice up and add to a warm quinoa or vegetable-based dish.

• 4 thick-cut pork chops, about 4 ounces
• ½ cup almond meal
• ½ teaspoon sea salt
• ¼ cup honey

Directions

• Preheat oven to 375°F.
• Mix the sea salt and almond meal in a medium size bowl.
• Cover one side of the pork chops with a thin layer of honey.
• Dredge the honey-covered side in the almond meal mixture. Cover the opposite side of the pork chops with honey, and dredge in almond meal mixture.
• Place chops on ungreased baking sheet and bake for 25 to 30 minutes.

NUTRITION FACTS (PER SERVING)
Calories	221
Fat	5 g
Carbohydrate	19 g
Protein	25 g

Black Bean, Corn & Red Pepper Lettuce Wraps

Yield: 4 servings

  

Leave the stove off and get ready to sink your teeth into these fiber-filled simple lettuce wraps that require no cooking whatsoever!

• 8 Bibb or Boston lettuce leaves
• 1 can black beans, drained and rinsed
• 1 cup corn, organic
• 1 red pepper, seeded and diced
• 2 limes, juiced
• 4 tablespoons olive oil
• Sea salt
• 1 avocado, sliced (optional)

Directions

• Wash and separate a few leaves of Bibb or Boston lettuce. Leave whole and set aside.
• Toss the beans, corn, peppers, lime juice and olive oil in a medium-size bowl. Season with sea salt as desired.
• Spoon the mixture into the lettuce leaves, adding avocado if desired. Fold like a taco and enjoy.

NUTRITION FACTS (PER SERVING, NOT INCLUDING AVOCADO)
Calories	277
Fat	13 g
Carbohydrate	31 g
Protein	9 g

Black Bean & Quinoa Veggie Burgers

Yield: 4 servings

  

For when you’re craving a burger, but want a healthy break from the same old-same old.

• 1 can black beans, drained and rinsed
• 2 cups cooked quinoa
• ¼ cup oat flour
• 3 tablespoons olive oil, divided
• ¼ cup coarsely chopped red onion
• ¼ cup coarsely chopped cilantro
• 2 cloves garlic, minced
• ¾ teaspoon cumin
• ½ teaspoon sea salt
• ¼ teaspoon cayenne pepper
• ¼ teaspoon oregano
• 1 egg, lightly beaten

Directions

• Mash the black beans by hand in a medium-size bowl.
• Add the quinoa, oat flour and 1 tablespoon olive oil to black beans and mix well.
• Continue to mix in the red onions, cilantro, garlic, cumin, sea salt, cayenne pepper and oregano. Finally, add in the egg. Form four round patties, about 1 inch thick. Refrigerate for about one hour.
• Heat remaining olive oil in a skillet over low to medium heat.
• Add the patties to the skillet and cook for 5 to 7 minutes on each side, or until patties are golden brown.

Nutrition Facts (per serving)
Calories	317
Fat	14 g
Carbohydrate	37 g
Protein	12 g

Cauliflower Crust Pizza

Yield: 4 servings

  

If you love pizza, but don’t love all the doughy crust, then you’ve got to try this Cauliflower Crust Pizza. Load it up with your favorite ingredients and rest assured that you’re getting a mouthful of flavor (and filling, nutritious veggies) in every bite.

• 6 cups water
• 1 head cauliflower, cut into large florets
• 2 eggs, lightly whisked
• ½ teaspoon dried sage, or 1 teaspoon fresh sage
• ½ teaspoon dried basil, or 1 teaspoon fresh basil
• ½ teaspoon dried oregano, or 1 teaspoon fresh oregano
• ½ teaspoon sea salt

Toppings

• Add your favorite pizza sauce (see note), and a few fresh toppings, like grilled chicken, fresh veggies, pineapple and a little mozzarella cheese.

Directions

• Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside. Bring the water to a boil in a medium pot.
• Add the cauliflower florets to a food processor and process until the cauliflower is the consistency of rice. Scoop the cauliflower into the boiling water and cook for about 5 minutes.
• After the cauliflower is done, pour the pot’s contents into a strainer. Using a large spoon, firmly press the cauliflower against the strainer to remove excess water.
• Spoon the cauliflower onto the center of a tea towel or cheesecloth to sit and cool momentarily. Pulling the ends of the towel over the cauliflower, squeeze the excess moisture out. Don’t skip this step. If your cauliflower is too wet, you’ll end up with a soggy crust.
• In a medium bowl, mix the cauliflower and eggs together. Finally, mix in the spices and sea salt. Expect the mixture to be somewhat runny.
• Scoop the mixture onto the parchment paper and form a circular crust about ½-inch thick. Bake for 35 to 40 minutes, or until the edges of the crust brown slightly.
• Add desired toppings and bake again for about 10 minutes.

NUTRITION FACTS (PER SERVING, CRUST ONLY)
Calories	76
Fat	2 g
Carbohydrate	8 g
Protein	6 g

Note: Looking to add a little variety to your pizza sauce? If you’re going with a store-bought marinara or spaghetti sauce, make sure it doesn’t contain high fructose corn syrup. If you want to make your own sauce, try spicing things up a bit by swapping the jarred sauce for the Sweet & Tangy BBQ Sauce recipe.

Lentil Burgers

Yield: 6 servings

  

Lentils are a fantastic legume to cook with, especially when it comes to making veggie burgers. Filled with fiber and anti-inflammatory spices, this burger is simple, yet satisfying.

• 2 ½ cups water
• 1 teaspoon sea salt
• 1 tablespoon coconut oil, plus 1 teaspoon for greasing baking sheet
• ½ cup rice, rinsed and drained
• ½ cup red lentils, rinsed and drained
• 1 egg, whisked
• 1 carrot, shredded
• 1 clove garlic, crushed
• ¼ teaspoon ground turmeric
• ¼ teaspoon cumin

Directions

• Combine the water, salt, oil, rice and lentils in a large stockpot. Bring to a boil. Reduce heat and cook over low heat, uncovered, until water is absorbed, about 15 to 20 minutes. Remove from heat and allow to cool slightly.
• Preheat the oven to 400°F. Grease a baking sheet with coconut oil and set aside.
• In a medium mixing bowl, combine the egg, carrots, garlic, turmeric and cumin. After lentil mixture has cooled slightly, add to the egg mixture.
• Fold ingredients together. Divide the mixture evenly into six patties, about ½ inch thick. Place on the baking sheet and bake for approximately 24 minutes, flipping burgers halfway through.
• Serve with a salad topped with Belly Burn Cleanse Dressing, a side of avocado or steamed vegetables.

Nutrition Facts (per serving)
Calories	157
Fat	4 g
Carbohydrate	24 g
Protein	6 g

Lentil, Quinoa & Vegetable Stuffed Peppers

Yield: 4 servings

  

Peppers make great serving bowls, especially when they’re filled with the savory flavor of inflammation-fighting curry.

• 2 bell peppers (your choice of color)
• ¾ cup red lentils
• ½ cup quinoa
• 2 ½ tablespoons coconut oil, divided
• ½ teaspoon sea salt
• 2 ½ cups water
• ½ cup minced onion
• ½ cup thinly sliced carrots
• ½ cup chopped zucchini
• 1 clove garlic, crushed
• 1 teaspoon curry powder
• ¼ cup mozzarella cheese, shredded (optional)

Directions

• Cut the peppers in half lengthwise. Remove stems, membranes and seeds. Place on a baking sheet and set aside.
• Add the lentils, quinoa, 1 tablespoon of coconut oil, sea salt and the water to a stockpot and bring to a boil. Reduce heat and simmer until the water has been absorbed, approximately 15 minutes.
• At the same time, heat the remaining oil in a large pan. Add all of the vegetables and sauté. After the lentil/quinoa mixture is ready, add the curry powder. Next, add to the vegetable mixture and remove from heat. Mix thoroughly. Preheat the oven to 400°F.
• Spoon a generous amount of the mixture into each of the peppers. Sprinkle a little bit of cheese over the tops of each pepper, if desired. Bake for 15 to 20 minutes. Serve hot.

Nutrition Facts (per serving)
Calories	294
Fat	10 g
Carbohydrate	40 g
Protein	13 g

Pot Pie Crumble

Yield: 6 servings

  

An absolute home run in The Belly Burn Plan! The moment you taste this comfort food makeover, you’ll never look at pot pie the same way again.

Filling

• 1 tablespoon coconut oil
• 1 ½ cups broccoli (fresh or frozen), chopped into florets
• ¾ cup thinly sliced carrots
• ½ cup minced onion
• ½ cup thinly sliced zucchini, green or yellow
• 1 tablespoon potato starch (or corn starch)
• ½ teaspoon sea salt
• 1 cup plus 2 tablespoons vegetable broth

Crumble Topping

• 1 ¼ cups almond flour
• 1 egg, lightly whisked
• 1 ½ tablespoons coconut oil

Directions

• To make the filling, heat the coconut oil in a medium skillet. Add the vegetables and sauté until cooked through.
• While the vegetables are cooking, whisk together the potato starch, sea salt and broth in a small bowl.
• Add the broth mixture to the cooked vegetables and bring to a boil. After mixture thickens, remove from heat. Pour mixture into a pie dish.
• Preheat the oven to 400°F.
• In a small bowl, combine the almond flour, egg and oil. The mixture will be thick and sticky. Mix it using a fork or your hands.
• Sprinkle the mixture over the top of the filling already in the pie dish. The topping will not cover the entire dish, rather appear as chunky crumbles on top.
• Bake for 15 to 20 minutes, or until crumble is golden brown.

NUTRITION FACTS (PER SERVING)
Calories	225
Fat	18 g
Carbohydrate	14 g
Protein	8 g

Shredded BBQ Chicken

Yield: 6 servings

This meal is full of flavor, healthy spices and plenty of protein. Serve with Clean Cole Slaw or a hearty leafy green salad. Looking for more kick in your BBQ sauce? Try my Sweet & Tangy BBQ Sauce.

• 1 ½ pounds chicken breasts
• ½ large onion, diced
• 6-ounce can tomato paste
• 28-ounce can diced tomatoes
• 3 cloves garlic, crushed
• 4 tablespoons apple cider vinegar
• 4 tablespoons honey
• 1 ½ tablespoons Worcestershire sauce
• 1-inch piece ginger, minced
• ½ teaspoon sea salt
• ½ teaspoon pepper
• ¼ teaspoon paprika
• ¼ teaspoon cayenne pepper

Directions

• Submerge the chicken breasts in a pot of water and bring to a boil. Cook until chicken is no longer pink through the middle, about 10-15 minutes. Remove from water and set aside.
• Begin making the BBQ sauce by combining the onions, tomato paste and diced tomatoes in a blender and blending until smooth before adding to a stockpot. Alternatively, if using an immersion blender, simply add the tomatoes and onions directly to the stockpot you’ll be cooking with. Blend in the pot.
• Add all of the remaining ingredients to the stockpot and bring to a simmer.
• While the BBQ sauce is simmering, shred the chicken. Add the shredded chicken to the sauce and cook on the stovetop for 20 minutes. Serve warm.

NUTRITION FACTS (PER SERVING)
Calories	239
Fat	3 g
Carbohydrate	24 g
Protein	28 g

Chicken Vegetable Curry

Yield: 6 servings

What else could be healthier and decrease inflammation more than a recipe that combines garlic, coconut milk, onion, curry and a rainbow of vegetables? Enjoy this Chicken Vegetable Curry for dinner and then again for lunch the next day. You’ll never tire of this spice-filled classic.

• 1 tablespoon coconut oil
• 1 medium onion, diced
• 2 cloves garlic, crushed
• 1 pound chicken breasts (approximately 2-3), cubed
• 1 can unsweetened coconut milk
• 6 ounces tomato paste
• 1 cup water
• 2 teaspoons curry powder
• ½ teaspoon cayenne pepper
• ½ teaspoon sea salt
• 1 ½ teaspoons potato starch (or corn starch)
• 1 cup peas (frozen or fresh)
• 1 zucchini, thinly sliced
• 1 yellow squash, thinly sliced
• 8 ounces fresh mushrooms, sliced

Directions

• In a stockpot, heat the coconut oil over medium heat. Add the onions and garlic, cooking until onions are translucent, about 4 or 5 minutes.
• Add the chicken and cook thoroughly, about 5 minutes. Add the coconut milk to the chicken. Bring to a simmer.
• In a separate bowl, combine the tomato paste and water until smooth. Add the curry powder, cayenne pepper, sea salt and potato starch. Whisk until dissolved. Add this mixture to the stockpot.
• After the tomato mixture is incorporated, add the remaining vegetables. Cook for an additional 12 to 15 minutes. Serve over brown rice, quinoa or enjoy on its own.

NUTRITION FACTS (PER SERVING)
Calories	272
Fat	14 g
Carbohydrate	15 g
Protein	23 g

Chicken & Broccoli Stir-Fry

Yield: 4 servings

If you love getting Chinese take-out, but don’t love all the processed oils and questionable seasonings, give this flavorful stir-fry a try. It’s packed with plenty of fiber and protein, too.

• 2 tablespoons gluten-free soy sauce
• 2 tablespoons hoisin sauce
• ¼ cup rice wine vinegar
• 1 tablespoon potato starch (or corn starch)
• 2 cloves garlic, minced
• 2 teaspoons coconut oil, divided
• 4 cups broccoli florets
• 1 carrot, julienned
• ½ cup scallions
• 1 pound chicken breast, cut into 1-inch pieces

Directions

• In a small bowl, whisk together the soy sauce, hoisin sauce, rice wine vinegar, potato starch and garlic.
• Heat 1 teaspoon of the coconut oil in a large skillet. Add the broccoli, carrots and scallions, and sauté for about 2 minutes. Remove from the skillet and place in a large bowl.
• Add the remaining coconut oil to the skillet, then add the chicken and cook thoroughly.
• Re-add vegetable mixture to the skillet with the chicken, followed by the soy sauce mixture. Continue cooking until the soy mixture has thickened, about 2 minutes. Serve hot.

NUTRITION FACTS (PER SERVING)
Calories	180
Fat	5 g
Carbohydrate	5 g
Protein	26 g

Curried Meatballs

Yield: 6 servings (approximately 26 meatballs)

  

With just a hint of curry, these meatballs will satisfy your taste buds without overwhelming them. Pair with a mixed greens salad and a side of warm rice for a quick and easy dinner tonight.

• 1 tablespoon olive oil, plus more for greasing baking sheet
• 1 pound lean ground turkey (organic preferred)
• 2 tablespoons yellow mustard
• ¼ teaspoon curry powder
• ¼ teaspoon ground turmeric
• ½ teaspoon sea salt
• ¼ cup old-fashioned oats

Directions

• Preheat the oven to 350°F. Grease a baking sheet with olive oil.
• In a medium-size bowl, combine the turkey, mustard and olive oil. Mix well.
• Next, add in the curry powder, turmeric and sea salt. When the color of the spices is evenly distributed, you’ll know it’s mixed enough. Lastly, add the oats and mix to combine.
• Divide the turkey mixture into small balls, about 1-inch round. Place them on the greased sheet and bake on the top rack for 13 minutes, turning halfway through, or until meatballs are lightly browned. (If your meatballs are larger than 1 inch, bake slightly longer.)

Nutrition Facts (per serving)
Calories	136
Fat	9 g
Carbohydrate	3 g
Protein	14 g

Quick Tip: You can make oat flour from old-fashioned oats. Simply grind them up in a clean coffee grinder and in about two minutes you’ll end up with oat flour.

Spaghetti Squash with Turkey Bolognese

Yield: 6 servings

If you’re looking for a great alternative to traditional spaghetti, you’ve found it. Spaghetti squash is a versatile and easy vegetable to cook, free of refined carbohydrates and has an easy, mild flavor that pleases all types of palates.

• 1 spaghetti squash
• 1 pound lean ground turkey (organic preferred)
• 2 cloves garlic, crushed
• 28-ounce can crushed tomatoes
• 6-ounce can tomato paste
• 1 tablespoon honey
• 3 tablespoons olive oil
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• ¼ teaspoon sea salt
• 1 tablespoon coconut oil

Directions

• Preheat the oven to 375°F. Fill a 9x13-inch pan with just under an inch of water. Set aside.
• Cut the spaghetti squash in half, lengthwise, and seed. Pierce the flesh with a fork a few times. Place the squash face down in pan and bake for 40 minutes.
• Brown the ground turkey in a skillet over medium heat, about 7 to 8 minutes, then add the garlic.
• While turkey is browning, combine crushed tomatoes, tomato paste, honey and olive oil in a medium-size bowl. Whisk thoroughly. Stir in the basil, oregano and sea salt. Add sauce to ground turkey and simmer for 10 to 15 minutes.
• You’ll know the squash is done when you can easily stick a fork or knife through the flesh. When it’s done, remove water from pan and carefully turn the squash over. It will be steaming hot, so use caution! Taking a fork or spoon, scrape the squash into a bowl. It should easily fall out—resembling spaghetti.
• Add the coconut oil to the squash and toss until the oil melts. Coconut oil solidifies in cold weather, but melts quickly at warm temps. Add sea salt to taste.
• By now your Bolognese sauce should be done. Serve the sauce over the squash and enjoy.

NUTRITION FACTS (PER SERVING)
Calories (per serving)	276
Fat	13 g
Carbohydrate	23 g
Protein	17 g

Sweet Potato
Turkey Burgers

Yield: 6 servings

If you like turkey burgers, you’ll love these! The star of these burgers is the sweet potato, which adds plenty of flavor and texture.

• 2 tablespoons olive oil, divided
• 1 cup small cubed sweet potato
• 2 cloves garlic, crushed
• ¼ teaspoon sea salt
• ½ teaspoon curry powder
• 1 pound lean ground turkey (organic preferred)

Directions

• Preheat the oven to 350°F.
• In a medium skillet, heat 1 tablespoon of olive oil. Add the sweet potatoes and sauté for 5 to 7 minutes, or until soft in the middle. Remove from heat. Set aside.
• In a large mixing bowl, combine the garlic, sea salt, curry powder and remaining olive oil. Whisk quickly. Add the ground turkey and combine thoroughly. Fold in the sweet potato cubes.
• Form the mixture into six patties. Bake on a lightly greased cookie sheet for 12 to 17 minutes, turning once, or throw on the grill, cooking 6 to 7 minutes on each side.

NUTRITION FACTS (PER SERVING)
Calories	182
Fat	11 g
Carbohydrate	7 g
Protein	14 g

Thai Turkey Lettuce Cups

Yield: 4 servings (2 lettuce cups per serving)

If you want to eat something with an Asian flair, but are bored with stir-fries, then it’s time you tried these Thai Turkey Lettuce Cups. Served in edible cups made from lettuce, this entrée takes no time to make!

• 2 tablespoons olive oil or coconut oil
• 1 pound lean ground turkey (organic preferred)
• 1 cup shiitake mushrooms, stemmed and diced
• ¾ cup scallions, sliced
• 1 medium carrot, thinly sliced
• 1-inch piece ginger, diced
• 1 clove garlic, crushed
• ¼ cup hoisin sauce
• 2 tablespoons soy sauce (gluten-free)
• 8 Bibb or Boston lettuce leaves

Directions

• In a large skillet, heat the oil over medium heat. Add the ground turkey and brown, about 7 to 8 minutes.
• Add mushrooms, scallions, carrots, ginger, garlic, hoisin sauce and soy sauce. Continue to sauté over medium heat with the turkey until the carrots are slightly cooked, but still crunchy, about 5 minutes. 
• Serve in lettuce cups and enjoy.

NUTRITION FACTS (PER SERVING)
Calories	304
Fat	15 g
Carbohydrate	16 g
Protein	21 g

Taco Style Turkey
Sloppy Joes

Yield: 6 servings (2 lettuce cups per serving)

This high-protein recipe is easy on refined carbs and full of flavor. The classic comfort flavor of a traditional sloppy joe comes through served with the function of leafy greens. Forget the empty calories of the bun and enjoy with roasted vegetables or a side of rice instead.

• 1 tablespoon coconut oil
• ¼ cup chopped onion
• 1 pound lean ground turkey (organic preferred)
• ½ cup ketchup (organic)
• 3 tablespoons Sweet & Tangy BBQ Sauce
• 1 tablespoon yellow mustard
• 1 tablespoon apple cider vinegar
• 1 ½ teaspoons Worcestershire sauce
• ½ teaspoon celery seed
• ¼ teaspoon pepper
• 12 Bibb or Boston lettuce leaves

Directions

• Heat a skillet over medium heat. Add the coconut oil once the skillet is warm. Add the onions to the heated oil and sauté for 3 to 4 minutes.
• Add the ground turkey to the skillet, stirring occasionally until thoroughly cooked, about 7 to 8 minutes.
• In a small bowl, mix together the remaining ingredients, except the lettuce, before adding to the turkey and onion mixture. Simmer for about 10 minutes.
• Serve “taco style” in lettuce leaves.

Nutrition Facts (per serving)
Calories	161
Fat	8 g
Carbohydrate	8 g
Protein	14 g

Turkey-Stuffed Peppers

Yield: 6 Servings

Nothing could be more convenient when you’re eating healthy than serving an entrée in an edible bowl made of a bell pepper! Dig in today and refrigerate leftovers for an easy-to-pack lunch tomorrow.

• 3 bell peppers (your choice of color)
• 1 tablespoon coconut oil
• 1 pound lean ground turkey (organic preferred)
• 2 cloves garlic, crushed
• 1 ½ cups marinara sauce (see Note)
• ¼ teaspoon sea salt
• ¼ teaspoon ground oregano
• 1 cup brown rice, cooked
• ½ cup mozzarella cheese, shredded
• For the Hourglass Meal Plan: Omit cheese

Directions

• Preheat oven to 375°F.
• Cut the bell peppers in half lengthwise. Remove stems, membranes and seeds. Place on an ungreased baking sheet and set aside.
• In a medium saucepan, heat the coconut oil, then add the ground turkey and brown thoroughly.
• Add the garlic, marinara sauce, sea salt and oregano to the cooked turkey. Simmer for 5 minutes.
• Add the rice to the turkey mixture. Mix thoroughly and remove from heat.
• Fill each pepper half with turkey mixture, then sprinkle cheese over the top.
• Bake for 20 minutes, or until cheese is golden brown.

Note: Be sure to choose a marinara sauce with no high-fructose corn syrup included.

Nutrition Facts (per serving)
Calories	241
Fat	10 g
Carbohydrate	14 g
Protein	24 g

One-Pot Turkey
Vegetable Chili

Yield: 6 servings

Get a full serving of vegetables and a healthy dose of protein in this quick and easy one-pot chili. Throw all the ingredients into one stockpot before a short workout and come back to a satisfying meal.

• 1 ½ tablespoons coconut oil
• 1 pound lean ground turkey (organic preferred)
• 2 (14.5-ounce) cans crushed tomatoes
• 2 carrots, chopped
• 1 medium yellow onion, chopped
• 1 ½ cups chopped mushrooms
• 1 zucchini, chopped
• 1 yellow pepper, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced

Chili Seasoning

• 2 tablespoons paprika
• 1 teaspoon oregano
• 1 ½ teaspoons cumin
• 1 ½ teaspoons garlic powder
• ¾ teaspoon onion powder
• ¾ teaspoon cayenne pepper
• 1 teaspoon curry powder (optional)

Optional Toppings

• 1 avocado, cubed
• ½ cup sliced scallions
• ½ cup cilantro

Directions

• Heat the coconut oil in a stockpot. Add the ground turkey and cook until brown, stirring regularly, about 7 to 8 minutes.
• After the turkey has browned, add the tomatoes, vegetables, garlic and chili seasoning. Bring all of the ingredients to a simmer and cook over medium heat for 20 to 30 minutes.
• Serve warm, topped with your choice of avocado, scallions or cilantro.

NUTRITION FACTS (PER SERVING, NOT INCLUDING TOPPINGS)
Calories	232
Fat	9 g
Carbohydrate	22 g
Protein	16 g

Quick Tip: Get creative with paprika by sprinkling it on roasted vegetables or on omelets for a smoky flavor.