Banana-Cinnamon-Almond Butter Smoothie

Using a Magic Bullet blender, mix the following:

  • 4-5 ice cubes
  • 1 cup non-dairy milk
  • 1/2 banana
  • 1 heaping teaspoon almond butter
  • 1 teaspoon cinnamon
  • protein powder
  • green super food powder

Blend and add extra ice or milk for desired consistency

Melissa’s Chicken Hash from Whole30



  • 2 tablespoons cooking fat
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch dice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped walnuts
  • 1 sweet potato, peeled and grated
  • 1 Granny smith apple, cored, peeled, and diced
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup apple cider
  • 2 generous handfuls arugula or baby spinach
  • splash of apple cider vinegar


  • IN a large skillet, heat the cooking fat over medium-high heat, swirling to coat the bottom of the pan. When the fat is hot, add the chicken, being sure not to crowd the pieces. Season the chicken with the salt and pepper. Cook until browned, 2 to 3 minutes. Turn the chicken to brown the other sides, add the walnuts, and cook until the chicken is browned and the walnuts are toasted, 2 to 3 minutes. (Shake the pan occasionally so the walnuts don’t burn.) Add the sweet potato, apple, and red pepper flakes and cook, stirring often, until the chicken is fully cooked, 3 to 4 minutes.
  • ADD the apple cider and mix all the ingredients together, scraping the bottom of the pan with a wooden spoon to bring up any tasty bits. Add the arugula and cook for another 30 seconds, gently stirring to the wilt leaves. Drizzle a little apple cider vinegar and serve immediately.
  • Note: You can also spiral slice your sweet potato instead of grating it to save some time. Use your spiral slicer to create thin noodles, then chop them into 1-inch pieces and cook as directed. This dish is just as delicious eaten cold, like a fancy chicken salad. Spoon leftovers on a bed of fresh greens, and drizzle with a little olive oil and a splash more apple cider vinegar.​

Masala Shrimp with Turmeric-Roasted Cauliflower



  • 10 ounces cauliflower florets
  • 1 teaspoon turmeric
  • 5 ounces zucchini
  • 10 ounces wild Gulf shrimp
  • 1 lime
  • Fresh cilantro
  • Sunbasket masala curry paste (olive oil – fresh garlic – fresh ginger – garam masala – fennel seeds – turmeric)
  • ½ cup diced tomatoes
  • ¾ cup coconut milk
  • 2 tablespoons fried shallots (contain soy – optional)


  • Prep and roast the cauliflower.  Heat the oven to 425ºF.
  • Cut any large cauliflower florets in half.
  • In a medium bowl, toss the cauliflower with the turmeric and 1 to 2 tablespoons oil; season with salt and pepper. Spread in an even layer on a sheet pan and roast, stirring halfway through, until the cauliflower is tender and starting to brown, 12 to 15 minutes.
  • While the cauliflower roasts, make the curry.

Prep the remaining ingredients

  • Trim the ends from the zucchini; cut the zucchini in half lengthwise, then crosswise into ½-inch-thick half-moons.
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry.
  • Zest the lime and juice half; keeping the zest and juice separate, set them aside for the curry. Cut the other lime half into wedges for garnish.
  • Coarsely chop the cilantro.

Cook the curry

  • In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking.
  • Stir in the zucchini and masala curry paste and cook until fragrant, 1 to 2 minutes. Season with salt and pepper.
  • Add the tomatoes and coconut milk and bring to a boil. Reduce to a simmer, add the shrimp, and cook, stirring occasionally, until firm and cooked through, 2 to 3 minutes.
  • Remove from the heat and stir in the lime zest and 1 teaspoon lime juice. Season to taste with salt and pepper.


Transfer the curry to individual bowls. Garnish the cauliflower with the cilantro and fried shallots, if using. Serve the cauliflower and lime wedges on the side.

Whole30 Lemon and Ginger Meatballs



  • 1 zucchini
  • 2 tablespoons Tessemae’s Cracked Pepper dressing
  • 1 large egg
  • 2 cloves garlic, minced
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon grated fresh ginger
  • kosher salt and freshly ground pepper
  • 1 pound lean ground turkey
  • Salad, cauliflower rice, or zoodles, for serving

GRATE the zucchini very finely, on the smallest side of a box grater or using a micro plane. Grate 1 cup total.

IN a mixing bowl, stir together the zucchini, Tessemae’s Cracked Pepper, egg, garlic, cilantro, ginger, 1 teaspoon salt and 1⁄2 teaspoon pepper. Add the turkey and mix until combined.

HEAT your broiler to high and line a sheet pan with foil. Form the beef mixture into about 25 balls, using a heaping tablespoon for each. Place on the sheet pan and broil until browned, about 5 minutes. Turn over with tongs, and continue to broil until cooked through, about 5 minutes more.

Note: alternatively, you can cook the meatballs on the stove top. Heat 1 tablespoon of Tessemae’s Cracked Pepper in a large non stick or cast iron skillet. Cook the meatballs, turning occasionally, until cooked through, about 10 minutes.


Serve meatballs on a bed of spring greens and cucumbers and dress with Tessemae’s Cracked Pepper. I love this for lunch!
Toss zucchini noodles and meatballs in Tessemae’s Lemon Garlic and top with fresh herbs.
Thinly slice the meatballs and serve in lettuce wraps with Tessemae’s Mayo and fresh veggies.

Thai Turkey Lettuce Cups

From Sun Basket


  • 10 ounces ground turkey
  • Sun Basket lemongrass paste (lemongrass – fresh ginger – fresh garlic – turmeric – olive oil – salt
  • 1 or 2 Persian cucumbers
  • 3 scallions
  • Fresh basil
  • Fresh mint
  • Thai dressing (fish sauce – lime juice – maple syrup)
  • 1 tablespoon sambal oelek (optional)
  • 1 head living butter lettuce
  • 1 lime
  • 3 ounces pickled carrots (carrots – coconut vinegar – maple syrup – salt)
  • ¼ cup roasted cashews
  1. Cook the turkey
    Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
    In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the turkey and cook, stirring to break up the meat, until browned and cooked through, 4 to 5 minutes. Stir in the lemongrass paste and cook until fragrant, about 1 minute. Remove from the heat and set aside.
    While the turkey cooks, prepare the salad.
  2. Make the salad
    Trim the ends from the cucumber; cut the cucumber in half lengthwise, then into ¼-inch-thick sticks. Cut the sticks crosswise into ¼-inch cubes.
    Trim the root ends from the scallions; thinly slice the scallions.
    Strip the basil and mint leaves from the stems; coarsely chop the leaves.
    In a large bowl, combine the cucumber, scallions, basil, mint, Thai dressing, and as much sambal oelek as you like and toss to coat. Add the turkey, toss to combine, and season to taste with salt.
  3. Prep the lettuce and lime
    Trim the root end from the butter lettuce; separate the lettuce leaves.
    Cut the lime into wedges.
  4. Serve
    Transfer the lettuce leaves to individual plates and fill the leaves with the turkey salad. Top with the pickled carrots and cashews and serve with the lime wedges.

Even better is if you have leftovers you can turn it into a salad!