Ingredients 1 pound chicken breast ½ cup Frank’s RedHot sauce ½ cup ranch dressing (Whole30-compliant), plus extra for serving* 1 tablespoon olive oil 2 large sweet potatoes, diced 1–2 heads romaine lettuce Directions Place chicken and hot sauce in a slow cooker. Cook on low for 8 hours or high for about 4 hours—until the chicken shreds easily. Shred chicken, then place back in the warm slow cooker on low. Mix in the ranch and keep warm until ready to use. Heat olive oil in a skillet, then sauté sweet potatoes until tender—about 5–10 minutes. Add sweet potatoes to chicken. Divide chicken potato mixture into 4 bowls. Allow each person to assemble lettuce wraps as desired, some may like more filling while others like less, so you may need 1–2 heads of romaine, depending on preferences. Top with additional ranch, if desired. *We used Tessemae's Ranch. NUTRITIONAL INFO PER SERVING Calories 440 (230 from fat) Total fat 26g Saturated fat 2.5g Cholesterol 95mg Sodium 13200mg Carbohydrate 23g (7g dietary fiber, 6g sugar) Protein 30g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 1 sweet potato ½ banana ¼ cup coconut milk ½ teaspoon cinnamon ⅛ teaspoon salt 1 tablespoon almond butter Optional toppings Berries Slivered almonds, cashews, pistachios (your choice) Directions Pierce the sweet potato with a fork, then microwave 5–8 minutes or until soft. Place all the ingredients in a blender, and mix until smooth. Pour into a bowl, then top with your favorite toppings! *Nutrition analysis done with 1 cup mixed berries and 2 tablespoons pistachios for toppings. NUTRITIONAL INFO PER SERVING Calories 510 (250 from fat) Total fat 28g Saturated fat 13g Cholesterol 0mg Sodium 440mg Carbohydrate 62g (14g dietary fiber, 27g sugar) Protein 12g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 4 salmon filets 1 tablespoon ghee 1 teaspoon salt ½ teaspoon black pepper ½ teaspoon garlic ½ teaspoon smoked paprika ½ teaspoon dill 1 tablespoon fresh lemon juice 12 cups spring mix salad 4 green onions, chopped ½ cup toasted pecans, chopped 2 cups berries of choice Directions Preheat smoker to 375°F, or warm your grill to medium-high heat. Pat the salmon fillets dry with paper towels. Spread the ghee thinly over the 4 fillets. Mix together the salt, black pepper, garlic, smoked paprika, and dill. Sprinkle the spices on top of the ghee, then top with lemon juice. Place on the grill or in the smoker, skin-side down. Cook for 4 minutes, or until the skin is crispy. Flip, then cook for an additional 4 minutes, or until salmon flakes with a fork. While salmon is cooking, toss together the salad, green onions, pecans, and berries. Divide the salad into fourths, then top each with a salmon filet. Enjoy! NUTRITIONAL INFO PER SERVING Calories 370 (180 from fat) Total fat 20g Saturated fat 4g Cholesterol 70mg Sodium 830mg Carbohydrate 20g (7g dietary fiber, 11g sugar) Protein 29g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients ½ tablespoon olive oil or ghee 1 cup sweet potatoes, diced (about 1 small sweet potato) 1 teaspoon smoked paprika ⅛ teaspoon salt ⅛ teaspoon black pepper 1 chicken sausage, diced (I prefer andouille) 2 cloves garlic, minced 1 egg 2 cups baby kale Directions Preheat oven to 425°F. In a cast iron or oven-safe skillet, add the olive oil, sweet potatoes, and spices. Cook on medium heat until the sweet potato starts to brown, then add the sausage and garlic. Once the sausage is cooked through, make a well and crack the egg in it. Place in the oven and bake for about 10 minutes, so the white of the egg sets, but the yolk is still runny. Serve over the kale. NUTRITIONAL INFO PER SERVING Calories 440 (190 from fat) Total fat 22g Saturated fat 6g Cholesterol 305mg Sodium 1160mg Carbohydrate 35g (7g dietary fiber, 8g sugar) Protein 24g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients Fish cakes 1 pound tilapia 1 large sweet potato ½ teaspoon salt ½ teaspoon smoked paprika ½ teaspoon black pepper 1 small sweet potato ¼ cup cilantro, chopped ¼ cup bell pepper, diced 1 garlic clove, minced 1 celery stalk, chopped 1 tablespoon lemon juice ¼ cup Whole30-compliant ranch Mango salsa 1 mango, diced 1 jalapeño, deseeded and diced 1 cup pineapple, diced ¼ cup red onion, diced ¼ cup cilantro, chopped ¼ cup red bell pepper, diced 1 teaspoon cumin ¼ teaspoon salt Directions Preheat oven to 425°F. Place the tilapia filets in a greased 9x13” pan. Bake for 10–15 minutes, or until the tilapia can easily be flaked with a fork. While the fish is baking, pierce the sweet potato with a fork, then place on a microwave-safe plate. Microwave for 5 minutes or until potato is soft. Cut the potato in half, then scoop out the flesh into a medium-sized bowl. Use a fork or a potato masher to mash. When the fish is done baking, add it to the mashed potato, then flake the fish with a fork. (Make sure to leave the oven, since you will be using it again.) Add the remaining ingredients of the fish cakes to the bowl, then stir until well combined. Prepare a baking sheet with aluminum foil and cooking spray. Divide the fish mixture into 12 equal balls, then place them on the baking sheet. Flatten into round patties. Bake for 20 minutes. Flip over, then continue to bake for an additional 10 minutes. While the fish cakes are baking, make the mango salsa. Add all of the salsa ingredients into in a medium bowl. Stir until well combined. Remove the fish cakes, then cool for about 5 minutes. To serve, top every 4 fish cakes with ½ cup of the mango salsa. Store leftovers in an airtight container. NUTRITIONAL INFO PER SERVING Calories 320 (110 from fat) Total fat 12g Saturated fat 1.5g Cholesterol 60mg Sodium 630mg Carbohydrate 30g (5g dietary fiber, 19g sugar) Protein 25g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 2 tablespoons olive oil 1 medium-sized yellow onion, chopped 3 cloves garlic, minced 4 chicken andouille sausage links, chopped 2 large russet potatoes, cut into 1-inch chunks 32 ounces chicken bone broth 2 teaspoons Italian seasoning 1 teaspoon dried fennel seed 4 cups baby kale ½ cup light coconut milk 1 tablespoon crushed red pepper Salt and pepper, to taste Directions In a large stockpot, over medium-high heat, add the olive oil, onion, garlic, and sausage. Cook for about 5 minutes. Add the potatoes, broth, Italian seasoning, and fennel seed. Cook for about 20 minutes, or until the potatoes can be pierced with a fork. Add the kale, then cook for an additional 5 minutes. Before serving, stir in the coconut milk, red pepper, salt, and pepper. Save leftovers in the fridge, inside of an airtight container. NUTRITIONAL INFO PER SERVING Calories 450 (190 from fat) Total fat 21g Saturated fat 6g Cholesterol 90mg Sodium 840mg Carbohydrate 43g (6g dietary fiber, 6g sugar) Protein 24g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 2 chicken andouille sausage links, sliced 3 bacon strips 2 medium-sized russet potatoes, peeled and grated 4 eggs 1 tomato, diced 1 green onion, diced ¼ teaspoon salt ¼ teaspoon pepper Directions Preheat oven to 400°F. In a cast iron pan, cook the andouille sausage on medium heat, then set aside. Cook the bacon, then remove from pan, but do not drain the grease. Place the grated potatoes in the pan with the bacon grease, then flatten them out. When the potatoes are opaque, flip over then cook on the other side for an additional 3 minutes or until both sides are crispy. Top the pizza with the bacon and sausage, then make four wells. Crack the eggs inside of the wells. Place in the oven, then bake for about 15 minutes, or when the egg white is set, but the yolk is still runny. Top the pizza with the tomatoes, onions, salt, and pepper. Cut into fourths and enjoy warm! NUTRITIONAL INFO PER SERVING Calories 260 (100 from fat) Total fat 11g Saturated fat 3.5g Cholesterol 265mg Sodium 680mg Carbohydrate 22g (2g dietary fiber, 2g sugar) Protein 17g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients ½ cup chipotle lime mayonnaise (I used Primal Kitchen) 3 (5-ounce) can tuna, drained 2 cups carrots, shredded 1 cup celery, diced 3 green onions, diced 1 red bell pepper, diced ½ cup slivered almonds 2 heads butter lettuce leaves Directions In a medium bowl, mix together all of the ingredients except the butter leaves. Once the mixture is well combined, scoop into the butter leaves. Save the leftovers in an airtight container and enjoy as another lunch or as a snack. NUTRITIONAL INFO PER SERVING Calories 330 (220 from fat) Total fat 24g Saturated fat 3.5g Cholesterol 40mg Sodium 430mg Carbohydrate 9g (3g dietary fiber, 3g sugar) Protein 20g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 5 slices bacon 4 cups spinach 4 small zucchinis, spiralized ¼ cup pine nuts 1 tomato, diced 2 tablespoons Whole30-compliant ranch* Salt to taste Pepper to taste Crushed red pepper to taste Directions In a skillet, cook the bacon until crispy. Crumble, then set aside. In the bacon grease, cook the spinach until it begins to wilt. (It should cook down to about ½ a cup.) Add zucchini, then cook until just tender—about 3–5 minutes. Be careful to not overcook, or it will get soggy. Add salt and pepper to desired taste. Divide between two bowls, then top with bacon, pine nuts, tomatoes, and ranch. Add a few dashed of red pepper flakes for a little heat. *We used Tessemae's ranch. NUTRITIONAL INFO PER SERVING Calories 330 (240 from fat) Total fat 27g Saturated fat 5g Cholesterol 20mg Sodium 560mg Carbohydrate 13g (4g dietary fiber, 7g sugar) Protein 12g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.