EMILYXLEVI
HEALTHY
& DELICIOUS DINNER
RECIPES
< 30 minutes
TABLE OF
CONTENTS
Colorful Kebabs 03
Smash Burger Tacos 04
Salmon “sushi” Bowls 05
Sweet Salsa Chicken 06
Quick Home-Baked Pizza 07
Sweet Potato Nachos 08
Chicken, Broccoli & Pineapple 09
Sheet Pan Crusted Fish 10
Salsa Chicken Tacos 11
Rainbow Spring Rolls 12
Chicken & Broccoli Stir Fry 13
Beef & Broccoli Rice Bowl 14
Salsa Chicken Quesadillas 15
Sheet Pan Sausage & Veggies 16
COLORFUL
KEBABS
Ingredients: Directions
1 lb protein of choice (chicken, 1. If using wooden skewers, let
steak, shrimp) them soak in water for 20
Colored bell peppers, purple minutes
onion, pineapple, mushrooms,
2. Combine marinade with protein
zucchini
of choice, and marinate for 10-15
Marinade: 1/2 tsp each: garlic
minutes (or overnight)
powder, ,onion powder,
3. Divide your protein and veggies
paprika, coconut sugar,
between the skewers and roast
oregano, salt
on the grill or stovetop
1/4 tsp each: cayenne pepper,
4. Serve on a bed of rice or quinoa
black pepper
2 tbsp each: olive oil, lime
03
juice
SMASH BURGER
TACOS
Ingredients: Directions
1 lb grass-fed ground beef 1. Tip: blend up some veggies like
8 small flour or gluten-free carrots or broccoli and mix into
tortillas ground beef
1 cup cheddar cheese
2. Separate ground beef into 8 equal
Seasoning of choice
parts and smash the beef down
Optional toppings: shredded
onto your tortillas to create an
lettuce, diced tomato &
even thin layer
avocado, onion, pickles
3. Place tortillas beef side down and
Optional Dressing: 1/4 cup
cook for 2-3 minutes
avocado-oil mayo + 2 tbsp
4. Flip and top with shredded cheese.
sugar-free ketchup + 1 tbsp
pickle relish (try to avoid one Continue cooking for 1-2 minutes
with food coloring) until tortillas are crisp
5. Add desired toppings
04
SALMON “SUSHI”
BOWLS
Ingredients: Directions
1 lb salmon 1. Cut your salmon into bite-sized
1 tbsp avocado oil chunks and marinate in
1/3 cup Bachman’s Japanese Bachman’s Japanese BBQ sauce
BBQ sauce
for 10-15 minutes.
Basmati or Jasmine rice
2. Heat avocado oil in a pan and
Optional Toppings
cook salmon for 3-4 minutes on
cucumbers
each side
mango or pineapple
3. Assemble bowls: rice on the
avocado
bottom, add salmon and
cilantro
optional toppings
edamame
green onions 05
SWEET SALSA
CHICKEN
Ingredients: Directions
1-2 chicken breasts 1. Slice your chicken horizontally to
1 cup basmati or jasmine rice create thinner breasts.
Marinade: 2. Poke with a fork to tenderize, and
1/3 cup juice from orange marinate for 15-20 minutes.
1/3 cup olive oil 3. Meanwhile, chop avocado, onion,
1/4 cup lime juice + zest peppers, mango (or pineapple) to
2 tbsp raw honey create a salsa-- add lime juice, salt
2 tsp minced garlic and a squeeze of honey to taste
2 tbsp soy sauce 4. Grill your chicken until browned.
1 tsp cumin 5. Serve on a bed of rice topped with
Salsa mango-avocado salsa
Avocado, mango, onion,
peppers, lime juice, salt, a
06
squeeze or raw honey
QUICK HOME-BAKED
PIZZA
Ingredients: Directions
1 large Ezekiel sprouted 1. Preheat oven to 450
wheat tortilla 2. Place tomato sauce and garlic on
4 tbsp tomato sauce crust, then add desired toppings
1 garlic clove, minced 3. Bake in oven 10-12 minutes until
Optional toppings: crust is crisp
chicken, bacon,
spinach, peppers,
onions, olives, basil,
mushrooms,
parmesan, mozzarella
cheese
07
SWEET POTATO
NACHOS
Ingredients: Directions
2 medium sweet potatoes 1. Thinly slice your sweet potatoes
2 tbsp olive or avocado oil with a knife or mandolin.
1 tsp garlic powder 2. Lay sweet potatoes down in a
1 tsp paprika
single layer on a baking sheet
1/2 tsp salt
lined with parchment paper.
Optional Toppings:
3. Drizzle with oil and seasonings,
gress-fed ground burger
then bake in oven at 425 fro 15-
OR shredded chicken,
2o minutes until tender and
black beans, peppers,
crisped
onion, tomatoes, avocado,
4. Add desired toppings, then broil
shredded cheese
for 2-3 minutes
Fresh cilantro, salsa & guac
5. Top with cilantro, salsa & guac
08
CHICKEN, BROCCOLI
& PINEAPPLE
Ingredients: Directions
4 chicken thighs 1. In a bowl, combine paprika, salt
1 tbsp paprika and garlic powder
2 tsp salt 2. Pat chicken thighs dry, drizzle
1 tsp garlic powder with oil and coat in spice mixture
2 tbsp avocado or olive oil 3. Cook in air fryer at 400 F for 16-22
Broccoli (fresh or frozen) minutes, flipping half-way until
Pineapple or mango internal temp is 165
Basmati or jasmine rice 4. Meanwhile, steam broccoli & slice
green onion pineapple
Bachan’s Japanese bbq 5. Top rice with chicken, broccoli,
sauce (optional) pineapple, green onion and
Bachan’s sauce 09
SHEET PAN CRUSTED
FISH & ASPARAGUS
Directions
Ingredients:
1. Chop off the woody end of asparagus
2-3 (6-oz) halibut, tilapia or
and assemble on a baking sheet, and
mahi mahi
season with 1 tbsp olive oil, salt and
1 bunch of asparagus
pepper and toss
1/2 lemon
2. Season fish with salt and pepper and
2 tbsp olive oil
squeeze lemon on top
1/4 cup avoado-based mayo
3. Mix together mayo, onion, garlic, &
1/2 tsp onion powder
paprika
1/2 tsp garlic powder
4. In another bowl, combine
1/2 tsp paprika
breadcrumbs, 1 tbsp olive oil and a
1/3 cup panko or gluten-free
pinch of salt
breadcrumbs
5. Top each filet with mayo mixture and
then breadcrumbs
6. Bake at 425 for 12 minutes 10
SALSA CHICKEN
TACOS
Ingredients: Directions
1 chicken breasts, grilled 1. Combine fruit of choice, onion,
and sliced avocado, lime juice, salt, cilantro
corn or gluten free tortillas and raw honey to create a sweet
Feta cheese salsa
1 mango, peach or 2. Warm 1 tbsp of avocado oil in a
pineapple pan and warm corn tortillas until
1/4 cup red onion
slightly crispy
1 avocado, diced
3. Assemble tacos by adding grilled
1 bell pepper, diced
chicken, and topping with salsa
1/4 cup chopped cilantro
and feta cheese
juice of 1 lime
salt & pepper to taste
11
1 tsp raw honey
RAINBOW SPRING
ROLLS
Ingredients: Directions
1 carrot 1. Thinly slice your veggies &
1/2 cucumber protein of choice
1 sweet red & yellow 2. Get your rice wrapper damp,
pepper
then add in carrots, cucumber,
purple cabbage or onion
pepper, avocado, cabbage, rice
1 avocado, sliced
noodles, cilantro & protein.
1/2 cup rice noodles
3. Wrap tightly, then repeat the
fresh cilantro
process.
sliced grilled chicken or
4. Serve with peanut sauce.
shrimp
8-10 rice wrappers
12
CHICKEN &
BROCCOLI STIR FRY
Ingredients: Directions
1 pound chicken breast 1. Cut chicken into 1-inch pieces and
2 tbsp avocado oil place in marinade for 15-20
2 cups cooked basmati or minutes or overnight
jasmine rice
2. Meanwhile, heat oil and cook
2 cups broccoli florets
onions for 2 minutes, then add
1 cup halved mushrooms
broccoli and bell peppers and cook
1 bell pepper
until tender and crisp
1/2 onion, chopped
3. Drain chicken from marinade and
Marinade:
cook for 4-6 minutes
2 garlic cloves
4. Return cooked veggies with
1-inch piece of ginger
remaining marinade, mushrooms
4 tbsp soy sauce
1 tbsp apple cider vinegar and cook for 3-4 minutes
13
BEEF & BROCCOLI
RICE BOWL
Ingredients: Directions
Flank steak 1. Slice your steak into thin strips,
1/4 cup Bachan’s Japanese then marinate in Bachman’s bbq
BBQ sauce sauce for 20 minutes
2 cups cooked basmati or
2. Meanwhile, steam broccoli and
jasmine rice
chop pineapple
2 cups fresh or frozen
3. Cook steak for 6-8 minutes until
broccoli florets
internal temp is 130
1 pineapple, sliced
4. In a bowl, place rice, top with
green onions
steak, broccoli, pineapple and
garnish with green onion
14
SALSA CHICKEN
QUESADILLAS
Ingredients: Directions
8 flour or gluten free tortillas 1. Heat pan with 1/2 tbsp avocado oil
1-2 cups cooked and 2. On a tortilla, assemble chicken,
shredded chicken black beans, cheese and salsa
1 cup cooked black beans
3. Cook for 2-3 minutes on each side
shredded mozzarella cheese
until browned and cheese is
Salsa:
melted
1 diced tomato
1 diced avocado
1/2 onion, chopped
1 bell pepper, chopped
juice of 1 lime
salt to taste
15
SHEET PAN SAUSAGE
& VEGGIES
Ingredients: Directions
12 oz sausage, sliced 1. Preheat oven to 400 F
2 sweet potatoes, diced 2. Lay sweet potatoes and brussel
16 oz brussel sprouts, halved sprouts on a baking sheet with
1/2 red onion, sliced parchment
1 tbsp minced garlic 3. Drizzle with olive oil and seasonings,
2 tbsp olive oil stir to combine & bake for 15 minutes
italian seasoning, salt and 4. Meanwhile, combine maple sytrup and
pepper to taste dijon mustard.
2-3 cups cooked basmati rice or 5. Remove sheet from oven, add sausage,
quinoa onion and the sauce, then bake for 15
shredded parmesan cheese more minutes
Sauce:
6. Serve over a bed of rice, sprinkled with
1/3 cup maple syrup
parmesan cheese
1/3 cup dijon mustard 16
