Lemon chicken and asparagus

Lemon chicken and asparagus? It’s bright, fresh, healthy, and ready on your table in 20 minutes.


🍗1 lb. boneless skinless chicken breasts

🍗1/2 teaspoon salt, pepper to taste

🍗2 tablespoons of coconut butter.

🍗1 teaspoon lemon pepper seasoning

🍗1-2 cups chopped asparagus

🍗2 lemons, sliced

🍗1 cup integral whole wheat flour.

🍗2 tablespoons honey bee + 2 tablespoons coconut butter (optional)

🍗parsley for topping (optional)

Instructions Chicken:

🍗Cover the chicken breasts with plastic wrap and pound until each pieces is about a 3/4 of an inch thick.

🍗Place the flour and salt and pepper in a shallow dish and gently toss each chicken breast in the dish to coat.

🍗Melt the butter in a large skillet over medium high heat; add the chicken and saute for 3-5 minutes on each side, until golden brown, sprinkling each side with the lemon pepper directly in the pan. When the chicken is golden brown and cooked through, transfer to a plate.

Instructions Asparagus and Lemons:

🍗Add the chopped asparagus to the pan. Saute for a few minutes until bright green and tender crisp. Remove from the pan and set aside.

🍗Lay the lemon slices flat on the bottom of the pan and cook for a few minutes on each side without stirring so that they caramelize and pick up the browned bits left in the pan from the chicken and butter.

Instructions Assembly:

🍗Layer all the ingredients back into the skillet – asparagus, chicken, and lemon slices on top.

Lemon chicken and asparagus? It’s bright, fresh, healthy, and ready on your table in 20 minutes.

Honey Mustard Salmon

6-8 servings.



  • 1 batch honey mustard sauce (see below).
  • 2 pound side of salmon, boneless and skinless.
  • 1 tablespoon finely chopped fresh parsley leaves.

Honey mustard sauce ingredients:

  • 1/3 cup mustard.
  • 1/4 cup honey bee.
  • 4 cloves garlic, peeled and minced.
  • 2 tablespoons fresh lemon juice.
  • 1/4 teaspoon smoked paprika.
  • 1/4 teaspoon Kosher salt.
  • 1/8 teaspoon blak pepper.


  1. Heat oven to 375°F. Or heat a grill to medium heat.
  2. Prepare your honey mustard sauce as directed below.
  3. Line a large baking sheet with a large sheet of aluminum foil. Mist the foil with cooking spray, then lay out the salmon in the middle of the foil.
  4. Spoon the honey mustard sauce on top of the salmon, and spread it around evenly so that it covers the top of the salmon.
  5. Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed.

To cook in the oven:

  1. Bake for 14-15 minutes, or until the salmon is almost completely cooked through. Cooking times will vary on the thickness of your salmon, so we recommend checking it constantly.
  2. Remove the salmon from the oven and carefully open and pull back the aluminum foil.
  3. Change the oven setting to broil, then return the fish to the oven and broil for 2-3 minutes. Keep a close eye on the salmon while broiling, to be sure that the sauce does not burn.

To cook on the grill:

  1. Carefully transfer the packet of salmon to the grill, and grill for 12-14 minutes, or until the salmon is almost completely cooked through. Cooking times will vary on the thickness of your salmon, so we recommend checking it constantly.
  2. Carefully open and pull back the aluminum foil so that the top of the fish is completely exposed.
  3. Continue cooking for 3-4 minutes, until the fish is cooked through.

6. Remove salmon from the oven or grill.  Sprinkle the top of the salmon evenly with parsley, and serve immediately.

7. Enjoy!

Southwestern Salad


  • 1 tablespoon olive oil extra virgin.
  • 1 large chicken breast (about 1 lb), sliced in half horizontally.
  • 2 teaspoons ground cumin.
  • 2 teaspoons chili powder.
  • Salt, to taste.
  • 1 head Romaine lettuce, chopped.
  • 1 large red bell pepper, chopped.
  • 2 medium tomatoes, chopped.
  • 1 avocado (optional).
  • 4 greens onions, chopped.
  • 15 oz. can black beans, rinsed an drained.
  • 1 cup corn.

Ranch dressing mix:

  • 1/4 cup black pepper.
  • 1 1/2 cup parsley flakes.
  • 1/2 cup garlic salt.
  • 2 Tbsp salt.
  • 1/4 cup granulated garlic.
  • 3/4 granulated onion.
  • 2 Tbsp dill weed.

Ranch dressing:

  • 1 tablespoon dry ranch mix.
  • 2 cups greek yogurt, unsweetened.
  • 1/2 teaspoon lemon juice.


Cooking chicken:
  1. Generously season the chicken breasts with salt, 1/2 teaspoon of ground cumin and 1/2 teaspoon of chili powder, on both sides.
  2. Heat a large skillet on medium-high heat until hot, add 1 tablespoon of olive oil. Add the chicken breast, and cook for about 2 minutes on each side. Remove the skillet from the heat, cover with lid, and let the chicken sit, off heat (it will continue cooking off heat) until the chicken is completely cooked through and no longer pink in the center, about 10-15 minutes. Slice the cooked chicken into stripes or cubes. Set aside.
Assembling the salad:
  1. Make sure lettuce, bell pepper, tomatoes, avocado, and green onions are all finely chopped. Rinse and drain canned black beans. Add all salad ingredients with the corn, 1/2 teaspoon of ground cumin and 1/2 teaspoon of chili powder to a large bowl and toss with the desired amount of your favorite dressing (we recommend ranch). Top each salad serving (4) with cooked chicken (cubed or sliced into stripes).
  2. Bon appetite!

Blueberry muffins.

Our favorite part of the weekend is when you have time to give yourself a taste full of flavor. How about some blueberry muffins?


  • 1 1/2 cups almond flour.
  • 8 scoops vanilla Shake Me!®
  • 2 tablespoons of Stevia
  • 1/2 teaspoon salt .
  • 2 teaspoons baking powder .
  • 1/3 cup vegetable oil .
  • 1 egg.
  • 1/3 cup almond milk, unsweetened.
1 cup fresh blueberries.

Crumb topping:

1/3 cup almond flour .
  • 1/4 cup coconut butter.
  • 1 1/2 teaspoons ground cinnamon with brown sugar.


  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup stevia, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon and brown sugar. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Vanilla-Orange Ice Cream


🍊 2 oranges.
🍊 500 g greek yogurt, unsweetened.
🍊 3 scoops vanilla Shake Me!®.
🍊 Bee honey, optional.
  1. Cut the oranges in half and squeeze out the juice into a large bowl. Add the greek yogurt, vanilla Shake Me!® and sweetener (if using) to the juice and mix well with a spoon.
  2. Pour the mixture into a freezer proof dish or container. I used a standard loaf tin but a plastic container will work fine too.
  3. Freeze for at least 5 hours or overnight until the yogurt is solid. The orange halves will keep in the fridge until you are ready to use them.
  4. Remove the frozen yogurt from the freezer about half an hour before you want to use it. Allow it to defrost slightly before scooping into the orange halves.
  5. Enjoy!


Ranch dressing

Perfectly tangy, creamy homemade ranch dressing tastes better than anything you could buy in a store.


✔1 cup greek yogurt, unsweetened.

✔ ½-1 teaspoon garlic powder.

✔ ½-1 teaspoon onion powder.

✔ ½ tablespoon fresh or dried chopped parsley.

✔ ½ tablespoon fresh or dried chopped chives.

✔ ¼ tablespoon fresh or dried dill.

✔ ½ small lemon, juiced.

✔ ¼ teaspoon pepper.

✔ ¼ teaspoon salt.

✔ ½ cup almond milk, unsweetened.


Whisk together the yogurt and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week. Enjoy!

Lettuce tacos with chipotle chicken


  • 400g of skinless chicken breast, cut into fairly thin strips.
  • Splash of olive oil extra-virgin.
  • 1 red onion, finely sliced.
  • 400g tin of tomatoes (whole or chopped).
  • 1 tbsp of finely chopped chipotle in adobo sauce (or substitute with finely chopped pickled jalapeno chillis and a pinch of dried chilli flakes).
  • 1/2 tsp cumin.
  • Pinch of Stevia and salt and pepper to season.
  • Lettuce leaves to make your tacos (Butter lettuce or baby gem lettuce).
  • Fresh coriander leaves.
  • Sliced pickled jalapeno chillies.
  • Slices of avocado or make a guacamole.
  • Fresh tomatoes and slices of spring onion to make a rustic salsa, tossed these together with lots of salt and pepper.
  • Lime wedges to spritz.


  1. Heat the olive oil in a non-stick frying pan and quickly fry your chicken pieces until they turn golden. Set aside.
  2. In the same pan, add another small splash of olive oil and fry your onion until it softens.
  3. Add your tomatoes, cumin, sugar and chipotle and simmer for around 15 – 25 minutes until the tomato sauce starts to thicken around the edges of the pan.
  4. Add the chicken back into the sauce and allow to cook for about 5 minutes.
  5. Assemble all the elements to make your tacos in separate bowls and serve so that every one can make up their own.
  6. I like to give the chicken a good spritz of lime juice. This freshens things up and amplifies the flavours.

Chili-lime mango marinated chicken bowl

Ingredients (6-8 serves, 270 calories):

  • 2 lbs skinless chicken breast.
  • 1 mango (peeled) and extra for bowls if desired.
  • 2 tbsp chili sauce or sriracha.
  • 1 tbsp lime juice.
  • 1/4 cup bee honey.
  • 1/4 tsp sea salt.
  • 1/4 tsp black pepper.
  • 1/2 tsp to 1tsp minced garlic.
  • 1/4 cup chopped red onion or shallot (and some for garnish bowl after).
  • 1/4 cup vinegar.
  • 1/4 cup olive oil extra-virgin.
  • 1/4 cup orange or pineapple juice.
  • Toppings to garnish – Chili pepper, cilantro, crushed black pepper/sea salt
  • EXTRAS FOR THE BOWL: 1 cup whole grain rice or cauliflower rice, mango, red onion slices, and any extra sauce!


  1. Peel and cube your mango. Cut more or keep extra for your bowl if desired.
  2. Blend everything together in a blender except your toppings/garnish (the chili pepper flakes and cilantro). It should be a nice orange or tropical color.
  3. Wash your chicken and cut off any extra skin. Place in dish or ziplock bag. Pour marinade over chicken and let it marinade in fridge for at little as 2 hrs or up to 24 hrs.
  4. Remove marinated chicken from fridge.
  5. Preheat oven to 425F or Grill at medium high.
  6. Place chicken in baking dish and add extra marinade on top.
  7. Bake for 20 -30 minutes then broil the last minute to make it a little crispy.
  8. If grilling, place in foil and add marinade on top. Grill for about 20 minutes or until chicken is no longer pink.
  9. Remove and serve sliced. In serving in the bowl, just add 1/2 cup to 1 cup rice, red onion slices, and cubed mango.
  10. Squeeze any extra lime juice on top and garnish with extra chili flakes, chopped cilantro, and pepper/sea salt if desired.
  11. Enjoy!

Coffe smothie


1 scoop Power Me!® Caffe Latte
¼ cup almond milk
2 scoops Shake Me!® chocolate
1 tablespoon vanilla extract
Cinnamon for garnish

Combine the ingredients in the blender and blend.

Kale chips


  1. Bunch of kale
  2. olive oil
  3. salt


  1. Preheat your oven to 300 degrees Fahrenheit.
  2. Get them as dry as you can
  3. Tear into bite-sized pieces.
  4. Drizzle with olive oil and season with salt
  5. Bake for 10 minutes
  6. Watching closely for the last 7-8 minutes to prevent over browning.
  7.  Leave the kale chips for 3-5 minutes before serving.

Flavoring options:
**Add these options at the same time as the olive oil
Salt and Vinegar:  3 Tb favorite vinegar
Lime and Chili:  juice of 1 lime, 1 tsp lime zest and 1 tsp chili powder
Roasted Garlic:  2 cloves finely chopped garlic, 2 tsp garlic salt
Parmesan Cheese:  2 Tb fresh parmesan cheese sprinkled over the top before baking
French Onion:  2 Tb french onion dip
Creamy Dill:  1 Tb sour cream, 2 Tb freshly chopped dill