2 slices multigrain bread, regular or gluten free

3 ounces prosciutto

1 romaine lettuce leaf

½ roma tomato, sliced

1 tablespoon plain 0% Greek yogurt

1 tablespoon pesto


In a small bowl, mix the Greek yogurt and pesto until creamy to make a pesto "mayo". Toast the bread. Spread one slice with the pesto mayo. Top with the lettuce, tomato and prosciutto. Place the second slice of bread on top to form a sandwich. (Optional: instead of bread, make a salad by combining ingredients with 2 cups chopped romaine). Makes 1 sandwich [Per serving: 310 calories, 14g fat, 30g carbs, 22g protein, 8g sugar].



1 pound lean ground turkey

1 tablespoon garlic

1 green pepper, diced

1 cup yellow onion, diced

1/2 cup Sir Kensington's Spiced Ketchup

3/4 cup ketchup

2 teaspoons mustard


Heat a large skillet to medium-high heat. Add the garlic, green pepper, onion, salt and pepper. Sauté for 4-5 minutes, stirring occasionally, until the onion becomes translucent. Add in the ground turkey, using a wooden spoon to break apart the meat. Cook for 3-4 minutes until the turkey is no longer pink. Stir in the ketchups and mustard to cover the turkey mixture. Cook for 4-5 more minutes on medium heat. Serve the sloppy joe meat with a hamburger bun or lettuce wrap.



4 chicken thighs

1 jar Paleo Chef Wing Sauce

10-12 romaine lettuce cups

Bolthouse Farms Yogurt Blue Cheese Dressing


Add the chicken and wing sauce to a slow cooker. Simmer on low heat for 4-6 hours. To make the lettuce cups, pull the chicken apart with a fork and stir in the sauce. Transfer the meat to the lettuce cups and drizzle with the blue cheese dressing.



1 slice whole grain bread, regular or gluten free

2 tablespoons PB2, prepared

5 blackberries, mashed

1 teaspoon chia seeds

1/2 teaspoon lemon juice

nonstick coconut oil spray


Prepare the blackberry chia jam by combining the mashed blackberries, chia seeds and lemon juice. Set aside for 15 minutes in the refrigerator, until the chia turns to a jelly consistency. Cut the slice of bread in half. Spread one half with the PB2 and the other half with the blackberry jam. Put the two halves together to make a sandwich. Heat a skillet to medium heat and lightly coat the bottom with nonstick cooking spray. Add the sandwich. Cook for 1 minute until lightly browned. Spray the top lightly with nonstick spray then flip, and cook for another 1 minute. Enjoy warm. Serves 1 [Per serving: 175 calories, 31g carbs, 5g fat, 12g protein, 10g sugar].