White Wine Salmon and Couscous

Ingredients 2 chicken breasts, grilled and sliced into strips 8 cups shredded green cabbage 2 cups shredded carrots 1 cup canned mandarin oranges, drained ¾ cup cilantro, chopped ¾ cup green onions, chopped ¾ cup chopped raw peanuts Pad Thai Dressing 6 tablespoons lime juice 1/4 cup soy sauce (gluten-free if needed) 1 tablespoon Sriracha (more or less to taste) 3 tablespoons brown sugar 1-2 tablespoon water (omit for a thicker dressing) 1 tablespoon light olive oil Directions Mix all dressing ingredients together until fully incorporated. Toss all ingredients together. This is best served immediately, but can be kept in the fridge for 1-2 days. NUTRITIONAL INFO PER SERVING Calories 300 (130 from fat) Total fat 15g Saturated fat 2g Cholesterol 35mg Sodium 880mg Carbohydrate 27g (6g dietary fiber, 17g 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 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 pound chicken breasts 1 cup paleo-approved salsa 1 pound mini bell peppers, cut in half 1 avocado 2–3 tablespoons Tessemae's Green Goddess Dressing ⅛ teaspoon salt ⅛ teaspoon pepper ⅛ teaspoon garlic, diced ½ jalapeño, diced Directions Place the chicken and salsa in a slow cooker. Cook on low for 4 hours or on high for 6 hours. Once the chicken is cooked through, use two forks to shred it. Place the bell peppers on top of the chicken. Place the avocado in a small bowl, then mash it. Add the dressing, salt, pepper, garlic, and jalapeño to the avocado. Mix together. Top the the chicken with the guacamole. Enjoy! NUTRITIONAL INFO PER SERVING Calories 280 (110 from fat) Total fat 12g Saturated fat 2g Cholesterol 640mg Sodium 200mg Carbohydrate 14g (6g dietary fiber, 7g sugar) Protein 27g 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.