Instructions: 

1- Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.

2- Add the ginger and garlic to the pan and cook for 30 seconds more.

3- Remove the vegetables from the pan; place them on a plate and cover.

4- Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.

5- Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.

6- Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.

7- In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil, and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.

8- Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds.

9- Add the cornstarch and bring to a boil; cook for 1 more minute or until the sauce has just started to thicken.

10- Serve immediately, with rice if desired.

Instructions:

1- Heat 1/4 cup coconut oil in a skillet over medium-high heat for 5 minutes. 

2- While the oil is heating, prepare the chicken. Place almond flour, tapioca starch, garlic salt, salt, Italian seasoning, and pepper in a bowl and mix. 

3- Put the whisked eggs in a separate bowl. 

4- Dip each chicken tenderloin into the egg and then coat each with the almond flour mixture. 

5- Place the prepared chicken into the hot oil and fry it for 5 minutes. Once the first side is browned, turn the chicken and fry the other side for another 5 minutes, or until the chicken is golden brown and shows no pink in the middle. 

6- During the last minute of frying, sprinkle paprika over the chicken. 

7- Serve with your favorite dipping sauce or with spaghetti sauce over spaghetti squash.

Instructions:

1- In a large pot heat the oil over medium-high heat. Add sweet potatoes, red pepper, onion, jalapeno, and garlic.

2- Cook about 8 minutes until onions are tender; stir occasionally.

3- Stir in chili powder, cumin, and cayenne pepper then reduce heat to medium.

4- Cover and cook for 8 minutes; stir occasionally.

5- Add stock, beans, tomatoes and bring to boil; stir occasionally and let simmer for 15 minutes then remove from heat.

6- Stir in cilantro and lime juice.

7- Season with salt as desired.

8- If desired add shredded cheese, sour cream or more cilantro on top.

Instructions: 

1- Heat crockpot to the HIGH setting for 4 hours, or LOW setting for 8 hours.

2- Add chicken, onion, corn, beans, tomatoes and green chilis, and taco seasoning to the slow cooker. Stir everything well, and then cover and cook. Stir intermittently over the next few hours.

3- Once fully cooked, serve on lettuce (for a healthier taco), or crush up taco shells and serve as a taco salad. OR, you could always serve just like a regular taco.

4- Add your favorite toppings such as fat-free sour cream and cheese, with a little salsa on the side.

5- TIP: To make this KETO friendly, omit the corn and the beans, and serve on lettuce. It's still full of flavor and so delicious! 

Instructions:

1- Heat olive oil in a large skillet over medium-high heat.

2- Once hot, add chicken and cook approximately 3 minutes to brown on all sides.

3- Add onions and garlic and continue to cook for about 5 minutes more or until the onions have softened and begin to become translucent.

4- Add tomatoes, kale, basil, garlic, salt, pepper, and crushed red pepper flakes (if using) to the skillet and stir to combine and heat through.

5- Stir in cooked pasta, brown rice or quinoa (depending on which one you are using).

6- Add mozzarella cheese and stir to combine. Cook for about 2 more minutes to melt the cheese.

7- Top with parmesan cheese and serve!