Ingredients
Creamy Roasted Red Pepper Sauce:

• 2 roasted red peppers, weighing 8 ounces
• 1 Tablespoon extra virgin olive oil
• 2 ounces of soft goat cheese, (usually labeled chevre)
• 1 Teaspoon sea salt

For the Zucchini Noodles:

• ¼ cup extra virgin olive oil
• ½ cup minced onion
• 2 cloves garlic, minced
• 1 Teaspoon sea salt
• 2 pounds zucchini, ends cut off and spiralized or cut into 'noodles'

Serve with:

• chopped fresh parsley, freshly grated parmesan, extra goat cheese, and freshly ground black pepper

Instructions

1. You can use jarred bell peppers or make your own for this recipe, the instructions for roasting your own peppers are in the post.
2. Add the 2 roasted bell peppers to the blender with the rest of the sauce ingredients, and blend until smooth.
3. For the zucchini noodles, heat a large 15" deep sided skillet over medium high heat. When the skillet is hot, add the olive oil, onion, and garlic - sauté for a minute or two until the onion is softened but not browned. Add the sea salt and zucchini noodles to the skillet and sauté using a pair of non-stick tongs to toss the noodles. Just as the zucchini noodles begin to soften, but before they start shedding water, add the sauce and cook just until the sauce is heated.
4. Adjust the salt to your taste, and serve immediately with the freshly chopped parsley, grated parmesan, extra goat cheese, and freshly ground black pepper.

Notes - To spiralize the zucchini for this recipe, I used the smallest blade (1/8") on a Paderno 3-blade spiralizer.

Read more: Creamy Roasted Red Pepper Zucchini Noodles | GI 365 http://gi365.co/food/creamy-roasted-red-pepper-zucchini-noodles/#ixzz3eMUHdXPD 
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Ingredients

• 1 lb ground beef
• 2 green onions, sliced using both white and green parts
• 2 tablespoons coconut aminos or gluten free soy sauce 
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger or ¼ teaspoon ground ginger
• 1 teaspoon toasted sesame oil 
• ½ cup pineapple, finely diced
• 1 cup shredded carrots (about 1 large carrot)
• optional toppings: toasted sesame seeds, extra green onion, cilantro

Instructions

1. Preheat oven to 400 degrees F.
2. Mix all ingredients together in a bowl.
3. Form into golf ball sized meatballs (makes about 18-20).
4. Place meatballs in a baking dish and bake for 20 minutes or until meatballs are cooked through and slightly browned on top. Top with optional toppings and enjoy!  
5. Pineapple Ginger Coleslaw .

Recipe:
Mix together:
2 cups coleslaw
1/4 cup mayo or you could use Greek Yogurt
1/2 cup diced pineapple
1 green onion, sliced using both white and green parts
1/2 teaspoon grated fresh ginger
Juice of ½ limeRecipe:

Recipe Courtesy of primallyinspired.com

Ingredients
12 ounces cooked chow mein noodles
1 pound raw shrimp (31-40 count, peeled, deveined, tails removed) 
2 teaspoons soy sauce 
1/2 teaspoon cornstarch 
2 tablespoons canola oil or vegetable oil 
1 1/2 cups broccoli, cut into small chunks 
1 cup match stick carrots 
2 red bell peppers, cut into small chunks 
1 clove garlic, minced 
1 tablespoon fresh cilantro, chopped 
Salt, pepper to taste 

Sauce Ingredients 
2 teaspoons fish sauce 
2 tablespoons soy sauce 
1/4 cup thai sweet chili sauce 
6-7+ drops sriracha hot sauce *if desired 

Directions
In a medium sized bowl, combine 2 teaspoons soy sauce with 1/2 teaspoon cornstarch. Stir to combine, then add in shrimp and toss to coat. Set aside for 10 minutes. 


In a small bowl combine fish sauce, soy sauce, thai sweet chili sauce, and sriracha hot sauce (if desired) to create the stir-fry sauce. Set aside. 


Heat 1 tablespoon oil over medium-high heat in a large non-stick skillet or wok. When the oil is heated, add in shrimp. Cook for one and a half minutes, then flip the shrimp and cook for another minute and a half or until the shrimp is pink and cooked through. Remove the shrimp from the pan and set aside. 


Add a little more oil if necessary (up to 1 tablespoon), then add in broccoli chunks. Stir fry for about 3 minutes, then turn the heat down to medium and add in carrots, red bell peppers and garlic. Stir fry for about 1-2 minutes. Add in stir-fry sauce from step 2, and cooked chow mein noodles. Stir to coat and keep over the heat for another 2 minutes. Stir in chopped cilantro and adjust salt and pepper to taste. Serve immediately.

Recipe courtesy of centercutcook.com

Make a meal with ingredients almost entirely from the pantry! Roasted, simply seasoned potato wedges and a tartly dressed salad topped with smoky bacon complement this satisfying main dish. 

4 servings (serving size: 3 ounces)

1/2 teaspoon kosher salt 
1/2 teaspoon brown sugar 
1/2 teaspoon ground ancho chile powder 
1/4 teaspoon ground cumin 
Dash of freshly ground black pepper 
1  (1-pound) flank steak, trimmed 
2 teaspoons olive oil 
PreparationPrep: 20 Minutes

1. Combine first 5 ingredients in a small bowl; rub evenly over both sides of steak.

2. Heat oil in a large skillet over medium-high heat. Add steak; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak diagonally across grain into thin slices.

Bacon-topped salad: Combine 1 tablespoon cider vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a large bowl; stir well with a whisk. Gradually add 2 tablespoons olive oil to vinegar mixture, stirring constantly with a whisk. Add 6 cups arugula and 1 cup halved cherry tomatoes to dressing in bowl; toss well to coat. Sprinkle 2 cooked and crumbled bacon slices evenly over salad.

Nutritional Information
Calories 175, Fat 7.8 g, Satfat 2.6 g, Monofat 3.8 g, Polyfat 0.5 g, Protein 23.8 g, Carbohydrate 0.8 g, Fiber 0.1 g, Cholesterol 37 mg, Iron 1.5 mg, Sodium 286 mg, Calcium 19 mg


Recipe courtesy of myrecipes.com

1 tablespoon light agave nectar 
1/4 cup blue agave tequila 
2 tablespoons freshly squeezed lime juice 
Lime wedge 

PreparationTotal: 5 Minutes

1. Whisk together agave nectar and 1 tbsp. water in a small bowl.

2. Pour thinned nectar, tequila, and lime juice in a shaker. Add ice and shake until blended.

3. Strain into a glass or pour over ice and garnish with a lime wedge.