Following The Holistic Hundred can be challenging. Especially if you are not used to cooking your own meals from scratch. With that in mind, here are a few recipes that I found that are guaranteed to get you through some of those days when you are craving a sugary snack or ​tired of eating the same thing for breakfast every day.

The first comes from the website OneLovelyLife.com.

BLT Chicken Salad Avocado Cups

These tasty avocado cups are stuffed with a flavorful BLT-inspired chicken salad. The perfect combination of creamy, savory, smoky, and salty! (Holistic Hundred, Paleo, Gluten Free, Whole30 approved)

Ingredients

    2 avocados (halved, and pits removed)

    1 1/2 cups shredded, cooked chicken breast

    1/2 cup baby tomatoes, halved or quartered

    4 slices bacon, cooked and crumbled

    1 green onion, sliced

    2-3 Tbsp fresh cilantro or basil

    3-4 Tbsp Primal Kitchen Avocado Oil Mayo

    Juice of 1/2 lime (about 1 Tbsp)

    salt and pepper, to taste

Instructions

In a medium bowl, mix together chicken, tomatoes, bacon, green onion, herbs, mayonnaise, lime juice, salt and pepper. Taste and add additional lime juice, salt or pepper as desired.

Scoop chicken over avocado halves and serve! (You can also dice up the avocado, mix it into the chicken salad, and serve with crackers, chips, or wrap it in a tortilla or gluten free wrap.)

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This next one is a great snack to make on the weekend and keep at work to get you through the times when you want to hit the vending machine.

Coconut Breakfast Balls

These are great for making early in the week and using as a go-to for a busy morning when you don’t have time to whip up some bacon and eggs! This recipe comes from ​​TheBewitchinKitchen.com​​​. The can be made to fit Holistic Hundred, Paleo, Raw or Gluten Free diets.

Ingredients

    1 cup pitted dates

    1/2 cup almonds

    1/2 cup pecans

    1/2 cup unsweetened coconut flakes shredded

Instructions

​In a high powered blender or food processor add the dates, almonds, pecans and coconut flakes.

​Mix in the blender until the mixture is able to be formed until a ball.

Form mixture into little balls and enjoy.

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Fried Plantains

These plantains come from TheRealFoodRds.com and are a delicious and easy option to add to any meal. ​Choose plantains that are yellow with black spots for the best results. Be careful, despite being Holistic Hundred, Whole30 and Paleo approved, they can be addicting!

Ingredients

 2 medium yellow plantains, peeled and sliced into 1/4-inch rounds

    1 1/2 – 2 Tbsp. ghee or coconut oil

    Coarse sea salt

    Fresh lime wedges, optional

Instructions

Peel plantains using a pairing knife, cut both ends from the plantain.

​Holding the plantain in the palm of your hand, carefully pierce the skin at the top of the plantain where you cut the end off. Now draw the knife down the length of the plantain through the skin , being careful not to cut yourself.

​Use two hands to peel the skin off. It should come off in one piece, kind of like a wrapper.

​Preheat a skillet (we love a good cast iron skillet for this) over medium-high heat.

​Place the plantain(s) on a cutting board and slice into 1/4-inch thick rounds.

​When pan is hot, add half of the ghee to the pan, swirling to coat once the fat melts.

​Carefully place the plantain rounds into the skillet being careful not to crowd them. Cook for 2-3 minutes on each side or until golden brown. Repeat as necessary until all of the plantains rounds have been fried.

Remove to a plate and sprinkle with coarse sea salt. Serve with lime wedges, if desired.

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Sausage Pizza Egg Muffins

Here’s another go-to breakfast meal that you can fix once and eat on for days. These muffins come from PaleoRunningMomma.com and are Holistic Hundred, Paleo and Whole30 approved.

Ingredients

    3/4 lb pork sausage casings removed if necessary, no added sugar

    2 cloves garlic minced*

    dash of crushed red pepper

    2/3 cup chopped sun dried tomatoes {soften first by soaking if too hard}

    2 tsp Italian seasoning blend

    1 tsp onion powder

    9 eggs

    1/4 tsp fine grain sea salt

    1-2 tsp coconut oil for cooking the sausage plus extra for greasing muffin cups

Instructions

​Preheat your oven to 400 degrees and grease a 12 cup muffin tin well with coconut oil to prevent sticking.

​Heat a medium or large skillet over medium heat and add 1-2 tsp coconut oil to the skillet. Add the sausage and a dash of crushed red pepper, and break up lumps of sausage with a wooden spoon. If using the garlic*, add it to the pan when the sausage is halfway browned

​Continue to cook and stir. Once the sausage is nearly fully browned, add the chopped sundried tomatoes and stir into the mixture. Cook another minute, then remove from heat and set aside.

​In a very large bowl, whisk together the eggs, onion powder, Italian seasoning, and salt. Then, pour the entire sausage mixture into the eggs and combine.

​Fill muffin cups 3/4 of the way to the top (they'll rise over the cups, which is fine) until the mixture is used up (I made 12) and bake in the preheated oven about 15 minutes, or until the eggs are set and the muffins just begin to brown.

​Remove from oven and let cool a few minutes before serving. If making ahead, you can refrigerated them in a sealed container for up to 5 days. Enjoy!

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