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ALOHA CHICKEN INGREDIENTS: Chicken sauce/marinade- 2 chicken breasts 1/2 lime 1 Tbs honey 1 teaspoon cumin 2 Tbs coconut aminos 1 minced garlic clove Minced cilantro to liking ​ Coconut rice: 2 cups Brown rice 1 cup coconut cream ​ Toppings- 1 Mango 1 Avo 1 Roma tomato INSTRUCTIONS: 1. Combine rice and coconut cream in rice cooker. (Use coconut cream instead of water.) Cook. 2. Combine all marinade ingredients and stir. Marinade chicken for 2 hours OR just cover chicken in the sauce on the grill if you’re too impatient like me! 3. Grill chicken. 4. Top with fresh cut mango, avo, and Roma tomato. ENJOY! **If you make this recipe, tag me @brookierachelle via insta story or on your picture! It makes me so happy seeing your pictures!** XOXO-B

CHIA SEED PUDDING INGREDIENTS: ​ 1 cup nut milk (I used unsweetened cashew milk) 1/2 scoop (roughly) of vanilla protein 1 teaspoon coconut shavings 3 tablespoons chia seeds 1 teaspoon vanilla 1 teaspoon cinnamon INSTRUCTIONS: ​ 1. Combine all ingredients in mason jar, stir, and seal tight with lid. 2. Place in the fridge overnight. 3. Top with banana or other fresh fruit. ENJOY! **If you make this recipe, tag me @brookierachelle via insta story or on your picture! It makes me so happy seeing your pictures!** XOXO-B

SLOW COOKER BBQ BEEF INGREDIENTS: ​ BEEF 2 1/3-3 lb. Boneless Beef Chunk Roast 1 Large Yellow Onion, Thinly Sliced 6 oz Can Tomato Paste 2 Tbsp. Dijon Musturd 1 1/2 Tbsp Apple Cider Vinegar 1/2 Cup Water 2 tsp Garlic Powder 1 1/2 tsp Oregano, Dried 2 tsp Chili Powder 2 tsp Smoked Paprika 1 tsp Sea Salt 1/2 tsp Black Pepper SIMPLE COLE CLAW 1 9 oz Bag Cole Slaw Mix (Shredded Green Cabbage, Carrots, and Red Cabbage) 1/3 Cup Whole 30 Mayo (Such as Primal Kitchen) 3 Tbsp Apple Cider Vinegar 1/4 tsp Garlic Powder Salt And Pepper To Taste ​ 2 sweet potatoes INSTRUCTIONS: ​ 1. Slice onions and place on the bottom of the slow cooker. 2. Cut beef roast into 3 chunks, about 1 ib each. Transfer meat to slow cooker with the onions. 3. Mix together remaining ingredients and pour over beef and onions. Stir to coat meat and onions. 4. Place lid on slow cooker and cook on LOW heat for 8-10 hours or until meat is tender and shreds easily. 5. Remove meat from slow cooker to a baking dish and shred with 2 forks, return meat to slow cooker and stir into onions and sauce. 6. Eat over baked sweet potato. (Slice potato in half , place on cooking sheet face down, and bake at 400 degrees F for 25-30 min or until fork tender.) ​ Store leftovers in airtight container in fridge for up to 4 days or in the freezer for longer storage! ENJOY! **If you make this recipe, tag me @brookierachelle insta story or on your picture! It makes me so happy seeing your pictures!** XOXO-B

TOMATO BASIL GARLIC CHICKEN PREP TIME: 5 min COOK TIME: 20 min TOTAL TIME 25 min Makes 4 servings INGREDIENTS: ​ 1 lb. boneless skinless chicken breasts 2 tablespoon olive oil 1/2 yellow onion oil 3 garlic cloves minced 14.5 oz can Italian chopped tomatoes 1 handful fresh basil 1/4 teaspoon crushed red pepper flakes 4 medium zucchini (to use as noodles) salt and pepper​ INSTRUCTIONS: ​ 1. In a large skillet add 1 tablespoon of olive oil. Add in the chicken. Throughly cook each side. 2. Once chicken is cooked set aside on a plate. 3. Using the same skillet add the rest of the olive oil and sauté the onion until they become soft. (about 5 min) 4. Add the tomatoes and the basil to the skillet. Season with salt, pepper and the red pepper flakes. 5. Simmer for about 10 minunts or until the sauce thickens. Sire occasionally.​​​ 6. Add the chicken back to the skillet along with the zoodles to soak in the sauce a few minutes before serving. ENJOY!​ **If you make this recipe, tag me @brookierachelle via insta story or on your picture! It makes me so happy seeing your pictures!** XOXO-B

SWEET SRIRACHA CHICKEN *Feeds two. Prep and cook time all in 25 min* INGREDIENTS: ​ 2 zucchinis 1 tablespoon olive oil 2 cloves garlic 12 oz chicken breast Sesame seeds for garnish **Optional for a more authentic taste, use one tablespoon of fish sauce and one tablespoon of oyster sauce.** Sauce: 2 tablespoons honey 1 tablespoon sriracha 1 1/2 tablespoons coconut aminos 1 teaspoon sesame oil 2 tablespoons water INSTRUCTIONS: 1. Spiralize zuchini. Place zoodles in a pot over the stove. Add (roughly) a half cup of water and cook over medium heat for 4-6 min.. 2. In a bowl combine all sauce ingredients. Whisk well. Set aside. 3. Cut chicken into bite size pieces. 4. Add garlic and olive oil to a skillet on the stove. Cook garlic over medium heat until golden brown. Add chicken (fish and oyster sauce if desired). Cook until white/cooked. Add the sauce to the skillet. Continue stirring until sauce thickens. 5. Top zoodles with chicken. Garnish with sesame seeds. ENJOY! **If you make this recipe, tag me @brookierachelle via insta story or on your picture! It makes me so happy seeing your pictures!** XOXO-B

THAI CHICKEN NOODLES PREP TIME: 15 min Makes 4 servings INGREDIENTS: ​ Salad 4 zucchinis (for noodles) 4 cups kale chopped 1 small red bell pepper julienned 1 small yellow bell pepper juienned 1 cup fresh cilantro leaves chopped 2 cups cooked chicken breast cubes 1/2 cup roasted cashews ​ Sauce 1/4 cup sesame oil 2-3 tablespoons almond butter/peanut butter 2 1/2 tablespoons coconut aminos 2 tablespoons distilled white vinegar 1 1/2 tablespoon date syrup/maple syrup 1 tablespoon lime juice 1 medium garlic clove INSTRUCTIONS: ​ 1. Chop kale, bell peppers, and cilantro leaves. 2. In a blender or food processor puree all the ingredients for the sauce until creamy and smooth. 3. ​In a large bowl add the noodles, chicken, chopped ingredients and sauce. Top with cashews, sesame seeds, more cilantro (if you desire), etc. ENJOY!​ **If you make this recipe, tag me @brookierachelle via insta story or on your picture! It makes me so happy seeing your pictures!** XOXO-B

OPEN BOWL BURGER INGREDIENTS: ​ romaine lettuce 96% lean ground beef turkey bacon pickles cherry tomatoes 1 avocado 1 yellow onion salt and pepper to taste INSTRUCTIONS: ​ 1. Over medium heat in a large skillet brown meat. 2. Cook turkey bacon on skillet over medium heat. 3. While meat is cooking slice tomatoes in half. 4. Slice onion in thin slices and sauté. 5. Cut avocado in slices. 6. Assemble burger bowl. ENJOY! **If you make this recipe, tag me @brookierachelle via insta story or on your picture! It makes me so happy seeing your pictures!** XOXO-B

NAKED & NATURAL TREAT YOURSELF BANANA BREAD REESES EGG PB CHOC NICE CREAM HOT COCOA PB CHOC BARS WHITE CHOC PECAN COOKIES CHOC CHIP COOKIES SWEET POTATO DONUTS CINNAMON PEAR CRISP Show More

DAIRY-FREE PIZZA INGREDIENTS: ​ Trader Joe's lavash bread or flat bread Miyoko's Kitchen vegan cream cheese tomato basil marinara pepperoni ​ ​ ​ INSTRUCTIONS: ​ 1. Preheat oven at 350 degrees F. 2. Spread cream cheese on lavash bread. 3. Spread tomato basil marinara over cream cheese. 4. Evenly place pepperoni on marinara. 5. Bake for 10 min or until your liking. ENJOY! **If you make this recipe, tag me @brookierachelle via insta story or on your picture! It makes me so happy seeing your pictures!** XOXO-B

VEGAN WHITE CHOC PECAN COOKIES INGREDIENTS: 1 1/4 cup almond flour 1/2 cup coconut sugar 1/2 cup almond butter or preferred nut butter 1/3 cup choc chips 1/4 cup chopped pecans 3 tablespoon water Pinch of salt Makes about 8-10 cookies. INSTRUCTIONS: 1. Preheat oven to 375. 2. Combine ALL ingredients into a bowl. Stir well. 3. Roll a spoonful size of dough into a ball. Flatten down with a fork on a cookie sheet. (They won’t spread.) 4. Bake for 10-12 min. Let cookies cool on sheet to harden. ENJOY! **If you make this recipe, tag me @brookierachelle via insta story or on your picture! It makes me so happy seeing your pictures!** XOXO-B

TURKEY RICE BOWL INGREDIENTS: ​ 1 lb ground turkey 2 sweet potatoes 1 1/2 cup brown rice or quinoa 1 cup spinach 1 avo pink salt and pep to taste 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon oregano Everything But The Bagel Seasoning Optional: Dairy-Free Ranch or BBQ Sauce ​ ​ ​ INSTRUCTIONS: ​ 1. Prepare and make rice. 2. Preheat oven to 400. 3. Cut sweet potatoes into cubes. Season with oil, salt and pep, onion and garlic powder, paprika, and oregano. 4. Bake sweet potatoes for 35-45 min depending on your oven and liking. Tossing potatoes half way through. 5. Over medium heat, cook ground turkey until brown and cooked. Add garlic and onion powder, and salt and pep. 6. Layer your bowl with rice, spinach, turkey, sweet potato, avocado, and whatever dressing you like. ENJOY! **If you make this recipe, tag me @brookierachelle via insta story or on your picture! It makes me so happy seeing your pictures!** XOXO-B

NAKED & NATURAL SMOOTHIES PB CHOC PLEASURE