Low Carb Grilled Chicken with Almond Alfredo


  • ½ cup raw almonds
  • 2 cloves fresh garlic
  • 2 cups water
  • ¼ cup finely grated parmesan cheese (optional: It’s more of a garlic sauce without, but still creamy and delicious)
  • 1 medium spaghetti squash
  • 1 medium eggplant
  • 4 mini colorful sweet peppers (1 large red, orange or yellow sweet pepper)
  • 8 ounces (227 grams) boneless, skinless chicken breast
  • Salt and pepper to taste
  • 1 teaspoon coconut or olive oil

Low Carb Pasta Substitute
Spaghetti squash is my favorite low carb pasta substitute as it doesn’t get anymore natural than this and is excellent with creamy pasta sauces.

  1. Cut the spaghetti squash in half and place in a baking dish cut side down with a small amount of water lining the dish.
  2. Bake in a 375º F (190°C) oven for about 45 minutes or until a fork can easily pierce the skin of the squash.

While this is baking I complete the other steps to the recipe.

Remove the squash from the oven and using a fork gently pull out the pasta-like strands of squash.
The Almond Alfredo Sauce
Using a high speed blender or food processor (I use a Ninja) process the raw almonds with 1 cup of the water until a thick paste is formed.

  1. Add the garlic cloves and remaining water and blend until smooth.
  2. Pour this into a sauce pan (it will be runny), add parmesan cheese and salt & pepper to taste. Hint: should be a tad on the salty side.
  3. Cook over medium heat, stirring about every 30 seconds until the sauce begins to thicken.
  4. Set aside and keep warm.

The Eggplant, Colorful Peppers, and Chicken
Dice the eggplant, peppers, and chicken.

  1. Using a large skillet or wok, sauté the eggplant and peppers in 1 teaspoon of coconut oil or olive oil. Sauté until the eggplant becomes almost tender and almost translucent.
  2. Add the diced chicken and continue to cook until chicken is cooked through.

This all takes about 20-25 minutes depending on the size of the eggplant cubes.

Hint: Cooking the chicken last keeps it from drying out. Just make sure the chicken and veggies are cooked to 165 F


  1. Add the spaghetti squash pasta to the chicken and veggies and stir in gently.
  2. Pour the almond Alfredo sauce in and stir until sauce is mixed throughout.
  3. Serve the Almond Alfredo Pasta with Eggplant, Peppers, and Chicken in a pasta bowl garnished with a little more parmesan cheese if desired.

Bunless Chicken Burger


1 lb ground chicken breast
1/2 cup ground oatmeal
Mrs. Dash
1/4 cup of egg whites
Mix ingredients, Spray skillet with cooking spray, sprinkle patties with Mrs. Dash. Serve with lettuce as the bun!
Number of Servings: 6
MACROS: 107 Calories, 5.4 carbs and 18g of protein


Delicious Baked Chicken



Non Fat Greek Yogurt
Chicken Breasts


  • Preheat oven to 375 degrees. Spray a large baking pan with cooking spray.
  • Place chicken breasts in baking pan and brush yogurt mixture evenly over chicken breasts, covering the tops and the sides evenly.
  • Sprinkle Mrs.Dash over each piece of chicken
  • Bake chicken for 55 minutes, (or until chicken is no longer pink in the middle.) Remove from the oven and enjoy with carbohydrate and fat of your choice!


Bunless Turkey Burger with Cauliflower Mash

Organic cooking spray
1 pound of Organic ground turkey
5 white Organic mushrooms
2 pieces of Organic provolone cheese
1 Organic shallot
1 head of Organic cauliflower
1 Organic tomato

Heat a large pan and spray with cooking spray. Chop mushrooms and
shallot. Heat a frying pan on medium. Add chopped pieces to the heated pan.

Turkey Burger

Make 4 turkey patties (4 oz each) and add to pan and cover with mushrooms. Cook on medium for 15-20 minutes cooked.
Add half a piece of provolone cheese

Cauliflower Mash

Bring a pot of water to a boil. Chop the cauliflower and add to
boiling water. Once cooled move to a serving dish and mash.

To Serve

Chop tomato into even slices. Plate 1/2 cup of mashed cauliflower. Top with one turkey patti.
Add one slice of tomato and a few pieces of mushrooms. Serve with 1/2 cup of Brown rice for additional carb source. (Optional)


Clean Eating Chicken Tacos with Papaya Salsa


10 1/2 oz chicken breast, sliced into 1/2-inch-thick strips
2 tsp chile powder
2 tsp olive oil
3/4 tsp himalayan sea salt
1 green bell pepper, thinly sliced
Juice of 1 lime & 1 cup of cilantro chopped
1 avocado, peeled, pitted and chopped
2 cups of papaya seeded and chopped
2 cups cooked brown rice
4 corn tortillas, heated



In a large bowl, toss chicken, chile powder, oil and 1/2 tsp salt. Heat a large nonstick skillet on medium. Add chicken mixture and cook, turning occasionally, until chicken is almost cooked through, about 7 minutes.

Add green pepper and saute, stirring often, until chicken is cooked through and pepper is tender. Stir in half of lime juice and saute for one more minute.

Meanwhile, prepare salsa: In a medium bowl, combine avocado, cilantro, papaya, remaining half of lime juice and 1/4 tsp salt.

Spoon rice and chicken mixture into tortillas, dividing evenly. Serve with salsa.

Per chicken taco – (1 tortilla, 5 oz chicken mixture, 1/2 cup rice, 4 oz salsa):

Calories: 411
Fat: 13 g
Carbs: 53 g
Protein: 22 g