Recipes

Lemon Chicken Thighs
Low-Calorie Tzatziki
Wild Salmon Stir-Fry
Cold Cowboy Caviar
Sheet-Pan Chicken

Lemon Chicken Thighs

Servings: 4
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: ~50 minutes

🥘 Ingredients:

  • 6 bone-in, skin-on chicken thighs (about 2–2.5 lbs)

  • 2 tbsp olive oil

  • 3 tbsp fresh lemon juice (about 1 large lemon)

  • 1 tbsp lemon zest

  • 4 garlic cloves, minced

  • 1 tsp Dijon mustard

  • 1 tbsp honey (or maple syrup)

  • 1 tsp dried oregano

  • 1/2 tsp ground turmeric (optional, for anti-inflammatory benefits)

  • 1/2 tsp paprika

  • Salt and black pepper, to taste

  • Fresh thyme sprigs (optional, for roasting and garnish)

  • Lemon slices (for roasting and garnish)

🔪 Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking dish or sheet with parchment or lightly oil it.

  2. Prepare marinade:
    In a small bowl, whisk together olive oil, lemon juice, zest, garlic, Dijon mustard, honey, oregano, turmeric, paprika, salt, and pepper.

  3. Marinate chicken:
    Pat chicken thighs dry with paper towels. Place in a large bowl or zip-top bag. Pour marinade over, toss to coat well, and marinate for at least 15 minutes (up to 8 hours in the fridge).

  4. Arrange for baking:
    Place chicken thighs skin-side up in the prepared dish. Tuck lemon slices and a few thyme sprigs around them.

  5. Bake for 35–40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden. For extra crispiness, broil the last 2–3 minutes.

  6. Rest for 5 minutes before serving. Spoon some pan juices over the top.

🥗 Serving Suggestions:

Serve with:

  • Steamed quinoa or brown rice

  • Roasted Brussels sprouts or broccoli

  • Simple cucumber & tomato salad

🌿 Tips for Extra Healthiness:

  • Remove skin before eating if reducing fat.

  • Use low-sodium mustard and organic chicken if possible.

  • Add extra veggies like zucchini, red onion, or bell peppers to the roasting pan for a complete one-pan meal.

Low-Calorie Tzatziki

Servings: ~8 (2 tbsp per serving)

Prep Time: 10 minutes
Chill Time: 30+ minutes (recommended)
Total Time: ~40 minutes

🥣 Ingredients:

  • 1 cup nonfat plain Greek yogurt (or low-fat for creamier texture)

  • 1/2 cup finely grated cucumber (about 1/3 of a medium cucumber)

  • 1 tbsp fresh lemon juice

  • 1 tsp lemon zest

  • 1 small garlic clove, finely minced or grated

  • 1 tbsp fresh dill, chopped (or 1/2 tsp dried)

  • 1 tsp extra virgin olive oil (optional, adds creaminess)

  • Salt and black pepper, to taste

🧊 Instructions:

  1. Grate and drain cucumber:
    Grate cucumber using the fine side of a grater. Place it in a clean kitchen towel or paper towels and squeeze out as much liquid as possible — this is key to a thick tzatziki.

  2. Mix ingredients:
    In a bowl, combine the Greek yogurt, grated cucumber, lemon juice, lemon zest, garlic, dill, olive oil (if using), salt, and pepper. Mix well.

  3. Chill:
    Let the tzatziki chill in the fridge for at least 30 minutes before serving. This helps the flavors develop.

  4. Taste and adjust:
    Before serving, stir and taste. Add extra lemon or dill to your liking.

🥗 Serving Suggestions:

Pairs well with:

  • Grilled or baked chicken (like the lemon chicken above)

  • Raw veggie sticks (carrots, celery, bell peppers)

  • Whole grain pita chips

  • As a dressing for grain bowls or salads

🔍 Health Highlights (per 2 tbsp serving):

  • Calories: ~25–35

  • Protein: ~3–4g

  • Fat: ~1g or less (depending on olive oil use)

  • No added sugar

  • Probiotic-rich (from Greek yogurt)

Wild Salmon Stir Fry

Why We Love It:

This anti-inflammatory power bowl is clean, balanced, and deeply satisfying. Wild salmon delivers omega-3s for hormone health and glowing skin, while quinoa keeps your blood sugar steady with fiber and complete plant-based protein. Stir-fry veggies round out the bowl with antioxidants, and cooking with the right oils helps keep this dish light, nourishing, and digestion-friendly.

⏱ Cook Time: 30 minutes
🔥 Equipment Needed: Stove top + small pot + large pan or wok
🍽 Serves: 2
~ Calories: ~500–550 per serving

🥘 Ingredients

For the salmon:

  • 2 wild salmon filets (about 5 oz each)

  • 1 tbsp avocado oil (great for high-heat cooking—neutral flavor + high smoke point)

  • 1–2 tsp coconut aminos or gluten-free tamari

  • Pinch of sea salt and pepper

  • Optional: lemon wedge for serving

For the coconut quinoa:

  • ½ cup dry quinoa (rinsed)

  • 1 cup unsweetened coconut milk (like Califia Farms or MALK)

  • Pinch of sea salt

For the stir-fry veggies:

  • 2–3 cups mixed stir-fry vegetables (e.g., broccoli, snap peas, carrots, bell pepper)

  • 1 tbsp avocado oil (again, ideal for sautéing at higher temps—safe and stable)

  • 1 tsp coconut aminos or gluten-free soy sauce

  • Optional: minced garlic, grated ginger, or chili flakes for flavor

🔥 Instructions

1. Make the coconut quinoa:

  • In a small pot, combine rinsed quinoa, 1 cup coconut milk, and a pinch of salt.

  • Bring to a gentle boil, then reduce to low heat, cover, and simmer for 15 minutes or until liquid is absorbed.

  • Remove from heat and fluff with a fork.

2. Cook the salmon:

  • While quinoa cooks, heat 1 tbsp avocado oil in a skillet over medium heat.

  • Pat salmon dry and season with salt and pepper.

  • Place skin-side down and sear for 3–4 minutes. Flip and cook another 2–4 minutes until golden and flaky.

  • Drizzle with coconut aminos or tamari just before serving.

3. Stir-fry the veggies:

  • In the same pan, add another drizzle of avocado oil.

  • Toss in veggies and stir-fry over medium-high heat for 5–7 minutes until tender-crisp.

  • Finish with coconut aminos and optional garlic or ginger for a flavor boost.

4. Assemble:

  • Divide coconut quinoa between two bowls, top with salmon and stir-fry veggies, and finish with lemon and sesame seeds if you’d like.

🛒 Shopping Suggestions

  • Wild Salmon: Vital Choice, Whole Foods, or Trader Joe’s Wild Sockeye Filets

  • Quinoa: 365 by Whole Foods, Bob’s Red Mill, TruRoots

  • Unsweetened Coconut Milk: Califia Farms or MALK (refrigerated alt-milk section)

  • Avocado Oil: Chosen Foods or Primal Kitchen—both high-quality, cold-pressed

  • Stir-Fry Veggies: 365 Organic Stir Fry Blend, Trader Joe’s Frozen Veggie Mix, Imperfect Foods

  • Coconut Aminos: Coconut Secret or Trader Joe’s

Macros (per serving):

  • Protein: ~35g

  • Carbs: ~35–40g

  • Fat: ~22g

  • Fiber: ~5–6g

🧂 Macro Tip: Avocado oil is one of the safest and most versatile oils for high-heat cooking—it’s stable, neutral in flavor, and won’t break down into harmful compounds like seed oils can.

Cowboy Caviar

Why We Love It:
This colorful, crunchy cowboy caviar is a total crowd-pleaser and a weekday lunch hack. It’s packed with fiber, plant protein, and refreshing flavors—no cooking required. Serve it as a party appetizer, scoop it into a salad bowl, or use it as the perfect base for a week of office lunches. We love pairing it with ground turkey and a warm Siete tortilla for a clean, satisfying meal.

⏱ Prep Time: 10–15 minutes
🔥 Cook Time: None
🍽 Serves: 5–6

🥣 Ingredients

  • 4 mini cucumbers, chopped

  • 2 large bell peppers (any color), chopped

  • ½ red onion, finely chopped

  • 1 can black beans, rinsed and drained

  • 1 bag frozen fire-roasted or regular corn (Trader Joe’s Fire-Roasted or 365 Organic Frozen Corn)

  • Juice of 1 lime (or more to taste)

  • ½ tsp sea salt

  • ¼ tsp black pepper

  • ½ tsp garlic powder

  • Optional: ½–1 tsp Siete Taco Seasoning for extra flavor

 

🥄 Instructions

  1. Chop & Combine:

    • In a large bowl, toss together cucumbers, bell peppers, red onion, black beans, and frozen corn—yes, straight from the bag! It adds the perfect chill and crunch.

  2. Season:

    • Add lime juice, salt, pepper, garlic powder, and taco seasoning if using. Stir well to coat everything evenly.

  3. Let it sit:

    • Let the salad sit for 15–30 minutes so the corn fully thaws and the flavors meld. You can also store it in the fridge overnight—it gets better with time!

  4. Serve chilled:

    • Grab a spoon, some chips, or a tortilla—and dig in.

 

🛒 Where to Shop

  • Frozen Corn: Trader Joe’s Fire-Roasted Corn or 365 Organic Frozen Corn

  • Black Beans: Eden Organics, 365 by Whole Foods, or Thrive Market

  • Taco Seasoning: Siete Mild or Spicy Taco Seasoning

  • Tortillas: Siete Almond Flour or Cassava Tortillas

 

🍴 How to Serve

  • As an appetizer: With chips or cucumber rounds

  • As a salad: Over greens or on its own with avocado

  • As a full meal: Add ground turkey or chicken and wrap it in a Siete tortilla

  • As meal prep: Store in an airtight container and enjoy cold all week—perfect for on-the-go lunches or picnic dinners

 

Macros:

  • High fiber

  • Moderate protein

  • Blood-sugar friendly

  • Naturally gluten-free, dairy-free, and vegan

 

✨ Make it once, enjoy it all week

 

Sheet-Pan Chicken, Broccoli and Potatoes

Why We Love It:
This is the ultimate low-effort, high-reward meal. It’s high in protein, low in calories, and takes just 25–30 minutes start to finish—all on one baking sheet. We kept it super simple: just three main ingredients (chicken, potatoes, frozen broccoli), a few spices, and zero fuss. Great for a quick weeknight dinner or meal prep for the office.

⏱ Total Time: 25–30 minutes
🍽 Serves: 3–4
🔥 Equipment Needed: 1 baking sheet, parchment paper (optional for easy cleanup)

🍗 Ingredients

  • 1 lb boneless, skinless chicken thighs or breasts, chopped into bite-sized pieces

  • 1 large or 2 small Yukon gold potatoes, diced small (skin on)

  • 1 bag (10–12 oz) frozen organic broccoli florets (no need to thaw)

  • 1 tbsp avocado oil or olive oil

  • Juice of ½ lemon

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

  • ½ tsp sea salt

  • ¼ tsp black pepper

  • Optional: chili flakes or Siete Taco Seasoning

  • Optional: drizzle of tahini, hot sauce, or chopped parsley to finish

🥄 Instructions

  1. Preheat oven to 425°F and line a baking sheet with parchment paper.

  2. Toss diced potatoes with half the oil and half the seasonings. Spread on one side of the baking sheet and roast for 10 minutes.

  3. While potatoes roast, toss the chopped chicken and frozen broccoli with the remaining oil, lemon juice, and remaining seasonings.

  4. After 10 minutes, add the chicken and broccoli to the baking sheet with the potatoes. Spread everything out evenly.

  5. Roast for 15–18 more minutes, flipping halfway, until chicken is cooked through (165°F internal temp) and broccoli edges are lightly crisp.

  6. Serve hot in bowls. Add a drizzle of tahini, a spoon of salsa, or a squirt of hot sauce if you want to level it up.

🛒 Clean Shopping List

  • Chicken: Organic air-chilled chicken breasts or thighs – Trader Joe’s, Whole Foods, ButcherBox

  • Potatoes: Yukon gold or baby red potatoes

  • Frozen Broccoli: 365 Organic Frozen Broccoli Florets, Cascadian Farm, or Trader Joe’s Organic Broccoli

  • Avocado Oil: Chosen Foods or Primal Kitchen

  • Seasoning: Siete Taco Seasoning or just garlic + paprika + salt & pepper

💪 Macros (per serving, ~4 servings)

  • Protein: ~35g

  • Carbs: ~25–28g

  • Fat: ~10g

  • Calories: ~350–375

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